Hot Gelcream - 500 g

Sosa Ingredients

Gelcrem Chaud 500 g

Heat-resistant thickener that withstands freezing

Gelcrem Chaud from Sosa Ingredients is a thickener made from refined corn starch designed for professional pastry chefs and cooks. It provides smooth and stable textures in pastry creams, sauces, and cooked preparations, both sweet and savory. Its technical feature: it maintains its structure after cooking AND freezing, unlike regular corn starch which shrinks or loses texture upon thawing.

Technical features

• • Type: heat-activated thickener based on refined corn starch
• • Thermal stability: holds at high temperatures (cooking, oven)
• • Freezing resistance: stable texture after thawing
• • Thermoreversibility: no (permanent gelation after cooking)
• • Compatibility: all types of liquids (water, milk, cream, juice, broth)
• • Dosage: 20 to 50 g per kg of liquid depending on desired thickness

Recommended applications

• • Pastry creams: smooth texture, holds in piping bags, possible freezing of filled tart bases
• • Savory hot creams: béchamel, white sauces, veloutés stable at service
• • Cooked preparations: tart bases, quiches, egg-based creamy fillings
• • Thick sauces: cooked coulis, reduced bases, sweet or savory sauces
• • Preparations for freezing: replaces regular starch to prevent shrinkage upon thawing

Instructions for use

1. Cold dispersion: mix Gelcrem Chaud directly into the cold liquid (water, milk, cream, juice) using a whisk or immersion blender to avoid lumps.
2. Cooking: bring to a boil while stirring regularly. Thickening starts as the temperature rises.
3. Service: use the preparation immediately, or let cool in the refrigerator if it needs to be worked cold (piping bag, etc.).
4. Freezing (optional): Gelcrem Chaud preparations can be frozen and thawed without texture loss, unlike regular starches.

Composition and allergens

• • Ingredient: 100% refined corn starch
• • Direct allergens: none
• • Possible traces: milk and derivatives (produced in a multipurpose facility)

Product features

• • Brand: Sosa Ingredients
• • Format: resealable jar of 500 g
• • Form: fine powder
• • Origin: plant-based (corn)

Gelcrem Chaud or Gelcrem Froid: what’s the difference

The Gelcrem range from Sosa comes in two complementary versions. Gelcrem Chaud (this product) activates with heat and is suitable for pastry creams, béchamels, and cooked preparations. Gelcrem Froid activates without cooking, ideal for cold preparations like mousses, whipped creams, and no-cook fillings. Both resist freezing.

Storage: keep in a dry, cool place away from moisture. Close the jar tightly after each use to preserve the powder’s properties.

To go further

Complete your selection of technical ingredients for professional pastry:

• • Discover the full SOSA Ingredients range designed for gastronomy professionals.
• • Explore our food additives section for thickening, gelling, and texturing.
• • Find essentials with our preparation aids selection.