Sosa Procrema 100 Hot 3kg

Ice Cream Stabiliser

Sosa Procrema 100 Hot 3kg is a professional ice cream stabiliser designed to improve texture, consistency and shelf life in hot-process ice cream and gelato recipes. This expertly formulated blend of stabilisers, thickening agents, proteins, fibres and sugars helps to create a smooth, creamy mouthfeel while reducing ice crystal formation.

Suitable for use with a wide range of bases including milk, cream, fruit purée and flavoured water, Procrema 100 Hot can be added to hot or cold liquids (up to 80°C) and stirred in to hydrate fully before freezing. Once mixed, the base should rest in the fridge for 8 hours to allow for proper maturation before churning or freezing.

Ideal for chefs and serious home cooks, this ingredient ensures your ice cream or sorbet sets with a consistent, scoopable texture every time. By stabilising the structure of your frozen desserts, it also helps maintain quality during storage and service.

Key Features

• Professional ice cream stabiliser for hot or cold bases.
• Enhances creaminess and prevents ice crystal formation.
• Suitable for dairy and water-based recipes.
• Works with purées, stocks, cream or flavoured water.
• Use at 100g per kilo of mix (10 percent dosage).
• Reversible texture and suitable for hot-process methods.
• Size: 3kg

Recipe Inspiration

• Classic Vanilla Bean Ice Cream: Mix Procrema 100 Hot with warm milk, cream, sugar and vanilla. Chill for 8 hours, then churn for a smooth, scoopable ice cream.
• Raspberry Sorbet: Combine raspberry purée, water, sugar and Procrema. Stir well, chill and churn to create a vibrant, fruit-forward sorbet.
• Chocolate Gelato: Melt dark chocolate into warm milk, add Procrema and sugar. Allow to mature, then churn for a rich, silky chocolate treat.
• Coconut and Lime Frozen Dessert: Blend coconut milk, lime juice, sugar and Procrema. Chill the base before freezing for a creamy plant-based dessert.

Can I use Sosa Procrema 100 Hot in cold recipes?

Yes, it can be added to cold or hot liquid bases. However, the mix still needs to rest in the fridge for around 8 hours before freezing for best results.

Does Procrema 100 Hot contain dairy?

No, it is suitable for both dairy and non-dairy recipes, including fruit purées and plant-based milk alternatives.

Why do I need to mature the mix before freezing?

Letting the base rest in the fridge allows the stabilisers to fully hydrate, which results in a smoother, more stable texture once frozen.

Ingredients:

Dextrose, Glucose Syrup, Palm kernel oil, refined palm oil, MILK Powder, Emulsifiers: acetic acid esters of mono and diglycerides of fatty acids (E472a), mono and diglycerides of fatty acids (E471). Dehydrated Glucose syrup, CREAM, MILK Protein, Skimmed MILK powder, Thickeners: carob bean gum (E410), sodium alginate (E401), guar gum (E412), carrageenans (E407). Stabiliser: diphosphate (E450).

Allergens highlighted in BOLD.

Allergen Statement On Pack: May contain traces amounts of Eggs, peanuts, soy and soy based products, nuts, celery, mustard, sesame, sulphites

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.