PROCREMA 5 NEUTRAL HOT

Format: 600g
Code 38971
Packaging 6u
Procrema 5 Neutro Caliente is a powdered stabilizer designed for cream-based ice creams made with a hot process. It improves texture, controls crystallization, and guarantees optimal stability with a minimal dosage of 5 g/kg, without altering the flavor of the recipes.
Mode of use
Dissolve Procrema 5 Neutro Caliente in the hot liquid or semi-liquid ice cream base during the mixing process. Incorporate before pasteurization to ensure proper activation of the stabilizers. Homogenize the mixture and continue with the usual maturation and churning process.
Dosage
5g/kg
emulsifier: mono- and diglycerides of fatty acids (e471), thickener: locust bean gum (e410), thickener: carob bean gum (e410), thickener: sodium alginate (e401), thickener: guar gum (e 412), thickener: carrageenans (e407)
PAC 0% POD 0%
Features
Professional texture and perfect stability with minimal dosage
Procrema 5 Neutro Caliente is a stabilizer specially designed for cream ice creams that require a perfect and stable texture. This blend of stabilizers and emulsifiers controls crystallization, improves structure, and prolongs the shelf life of the ice cream, keeping it creamy and homogeneous even after freezing and thawing cycles. Its sugar-free formula (PAC 0%, POD 0%) allows for a low dosage of only 5 g/kg, making it an effective and economical solution. Ideal for hot bases, it activates perfectly during pasteurization, facilitating the work of the professional ice cream maker.

Resistance to freezing

Hydration

Temperature resistance

Application medium

Elaborations
Possible
Elaborations

Frequently Asked Questions

Can I use it in cold bases?
No. This product is formulated for hot bases, as its stabilizers require thermal activation.
What is its impact on the PAC and POD of the recipe?
None. It has a PAC of 0% and a POD of 0%, so it does not affect the balance of the ice cream.
How long should I mature the mixture after pasteurization?
We recommend a minimum of 4 to 6 hours to achieve an optimal structure.
Products
Products