Procrema 100 Cold 500g

Ice Cream & Foam Stabiliser 

Procrema 100 Cold 500g is a professional-grade ice cream stabiliser and base that transforms your homemade frozen treats into silky, scoopable delights. Made by Sosa, this powder blends stabilisers, emulsifiers, gelling and airing agents to help you craft a smooth and creamy texture without overpowering flavour. Procrema allows you to simply mix the base cold with your chosen dairy or fatty liquid, add sugar and flavour, then rest before freezing. The result is consistent, resilient ice cream that stays soft and creamy through multiple freeze–thaw cycles.

Key Features

• Cold‑mix stabiliser base, mix Procrema 100 Cold directly into milk, cream, or nut milks, no heating required. It disperses easily, saving time and avoiding scalding.
• Works with stabilisers and emulsifiers to prevent ice crystal growth, delivering a creamy mouthfeel and smooth appearance.
• Maintains integrity through freeze–thaw cycles, ideal for batch prep and occasional use. No grainy texture after defrosting.
• Mix 100 g per litre (or kg) of liquid, rest 8–24 hours, then churn. Provides reliable results every time, perfect for home ice cream enthusiasts.
• Flavour-neutral base supports any recipe, chocolate, fruit, nut, or dairy, without masking your authentic ingredients.
• Size: 500g
• SOSA Procrema 100 Cold 3kg also available.

Recipe Inspiration

• Classic Vanilla Ice Cream: Combine with whole milk, double cream, sugar, a teaspoon of vanilla paste—and spend less time reducing custards.
• Rich Chocolate Semi-Sorbet: Blend with cold water, sugar, cocoa powder, and cover short of freezing. Freeze and churn for creamy, intense flavour.
• Berry Sorbet with Smooth Texture: Add Procrema to fruit puree, water and sugar, rest overnight, and churn for deliciously fine, scoopable sorbet.

What does “Procrema 100 Cold” mean?

It’s a ready-to-use cold-mix stabiliser base. The “100g/kg” recommended dosage ensures consistent texture and performance.

Do I need to heat the mixture?

No. It’s designed for cold dispersion. Stir into liquids vigorously, then rest to hydrate the stabiliser before freezing.

Is it good for dairy-free recipes?

Yes. Works beautifully with fatty or milky liquids, including plant-based milks.

Ingredients:

Glucose, dextrose, palm vegetable fat, Emulsifiers: mono and diglycerides of fatty acids (E471), lactic and fatty acid esters of glycerol (E472b), diacetyl tartaric acid ester of mono (di) glycerides (E472e), Thickeners: sodium alginate (E401), carob bean gum (E410), guar gum (E412), carrageenan (E407), MILK protein, Stabilizier: dipotassium hydrogen phosphate (E340ii).

Allergens highlighted in BOLD.