Proespuma Hot 500 g
Powdered aerator for hot espumas and foams.
Sosa Proespuma Hot is the go-to powdered aerator for making espumas and foams served hot from a siphon: sabayons, hot chocolate mousses and warm fruit foams for plated desserts. It stabilizes the foam at temperatures where classic whipped cream would collapse. It differs from Proespuma Cold, which is intended for chilled or frozen preparations.
Technical specifications
- Format
- 500 g
- Professional tub
- Dosage/kg
- 80-100 g
- Per kg of mixture
- Storage
- 8 months
- Shelf life after opening
Recommended uses
- Hot siphon sabayons
- Hot chocolate mousses
- Warm fruit foams for plated desserts
- Serve in a bain-marie, between 55 and 65 °C
Patissland advice
Full technical data sheet
| Ingredients | Egg white powder, maltodextrin (corn), dehydrated glucose (corn), vegetable fat (palm), emulsifiers |
|---|---|
| Allergens | Contains egg and milk and their derivatives |
| Storage | Store in a dry place at 15 to 20 °C |
| Shelf life after opening | 8 months |
| Origin | Spain, Sosa Ingredients |
Frequently asked questions
Your questions, our advice
What's the difference from Proespuma Cold?
Each version is formulated for its temperature range: Hot for serving in a bain-marie between 55 and 65 °C, and Proespuma Cold for chilled or frozen espumas.
Can the mixture be frozen?
The liquid base can be frozen; whip it in a siphon after thawing for optimal results.
Does it work without a siphon?
A siphon is still the tool of choice for professional results. Whisking produces only a partial effect.
Additional resources
Discover the Sosa collection and food additives, or compare with Proespuma Cold and Albuwhip, another versatile egg white powder.
Explore further
- 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
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free











