SOSA - Hot Thickener
Sosa Gelcrem Hot 500 g
Corn starch-based thickener, freezer-stable.
Sosa Gelcrem Hot is a refined corn starch-based thickener designed for pastry creams, sauces, and cooked mixtures, both sweet and savory. It retains its texture after cooking and freezing, unlike regular corn starch, which contracts when thawed.
Technical specifications
- Origin
- Corn
- Dosage
- 20 to 50 g/kg
- Freezing
- Stable
Use
Disperse in the liquid (water, milk, cream, juice) while cold, using a whisk or immersion blender to prevent lumps, then bring to a boil while stirring: thickening begins as the temperature rises. Suitable for pastry creams (holds its shape when piped; filled tart shells can be frozen), béchamel sauces, veloutés and cooked mixtures.
For use without cooking, Sosa Gelcrem Cold is activated by simply dispersing it while cold, making it better suited to cold creams and heat-sensitive preparations.
Frequently asked questions
Your questions, our tips
What's the difference compared with Gelcrem Cold?
Gelcrem Hot is activated by cooking and is suitable for pastry creams, béchamel sauces and cooked mixtures. Gelcrem Cold is activated without cooking, for cold preparations such as mousses and whipped creams.
Can pastry cream made with Gelcrem Hot be frozen?
Yes, that's its distinctive feature: the texture remains stable after thawing, unlike conventional cornstarch, which shrinks.
What dosage should I use for pastry cream?
Between 20 and 50 g per kg of liquid, depending on the desired thickness; disperse while cold, then bring to a boil.
Additional resources
Explore Preparation aids, Sosa range.
Learn more
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
