Procrema 100 Cold - Ice Cream Stabiliser - 3kg - Sosa
49576
63.90 € excl. VAT
67.41 €
incl. VAT
In stock
Procrema 100 Cold - Ice Cream Stabiliser - 3kg - Sosa
Available format: 3 kg pail. Designed for professional production.
Procrema 100 Cold is a complete stabilising base for dairy ice creams, designed for a cold process only. An all-in-one high-dosage base: stabilisers, emulsifiers, aerating agents and technical sugars are already included. Simply dissolve in cold milk, allow to mature and churn.
- Use: Complete stabilising base for dairy ice creams.
- Dosage: 100 g/L — cold process only, do not heat.
- PAC: 82% | POD: 35%
- Dietary: Vegetarian · Clean Label · Non-GMO · Kosher Certified (Dairy) · Halal Certified.
♥ Panier des Chefs' pick: The simplest way to start or scale up quality dairy ice cream production. One product, consistent results — ideal for teams who want to focus on flavours rather than formulation.
🎬 Demo videos available in the Videos tab above — truffle ice cream, yoghurt ice cream, semi-sorbet.
Description
expand_moreThe complete base for dairy ice creams, cold process
Procrema 100 Cold by Sosa is a high-dosage stabilising powder that brings together in a single product all the components needed to produce professional dairy ice creams: dehydrated glucose syrup, dextrose, emulsifiers, alginate, gums (guar, carob, carrageenan) and milk proteins. Cold process only — do not heat.
How to use
Dissolve Procrema 100 Cold in cold milk under vigorous agitation. Leave to rest for a minimum of 8 hours to allow full maturation before churning. This step is essential to achieve optimal texture and proper air incorporation.
Technical Specifications
| Specification | Details |
|---|---|
| Nature | Complete stabilising base — technical sugars, emulsifiers, stabilisers, milk proteins |
| Properties | Stabilising · Emulsifying · Aerating · Anti-crystallising |
| Recommended dosage | 100 g/L |
| Process | ❄️ Cold only — do not heat |
| PAC | 82% |
| POD | 35% |
| Maturation | Minimum 8 hours in the refrigerator before churning |
| Applications | Dairy-based ice creams |
| Storage | Dry place, humidity < 60%, between 15 and 25°C, away from light and odours |
| Shelf life | 24 months from production date |
| Certifications & dietary | Vegetarian · Clean Label · Non-GMO · No ionisation · Trans Fat Free · Kosher (D) · Halal |
Allergens — MILK. May contain traces of: celery, peanuts, tree nuts, egg, mustard, sesame, soy, sulphites.
Complete your glacerie range
💡 Pair with to complete your offer: Wet-proof crispies or Caramelised crushed almonds as toppings, Sosa liquid flavourings, Concentrated pastes and Taste Colour range.
🍦 Also discover our Professional Ice Cream & Sorbet Space: stainless steel containers and storage, Top Ice Pavoni tray decorations, individual ice cream moulds, service equipment and production machinery.
Delivery times
expand_moreDelivery times mentioned on each product only concern shipments in France:
- 24/48h delivery: This product is currently in stock and will be shipped within 24 hours. This delivery time is valid only for shipments in Metropolitan France. The estimated delivery time for Corsica is of 3 to 5 working days.
- Delivery from 3 to 10 working days: This product requires restocking. It will be shipped within 3 to 10 days according to the time mentioned on the product sheet. If you have an emergency or mandatory reception date, please contact us by email or phone.
- Orders placed before 12:00 noon will be shipped the same day (for order containing only products available in 24/48h).
Foreign countries:
- European countries: Estimated delivery time between 5 and 10 working days.
- Switzerland: Estimated delivery time between 5 and 10 working days.
For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.
Video
expand_moreDemonstrations & Technical Applications
Procrema 100 Cold adapts to a wide range of frozen creations. Find below a selection of professional applications using this product.
Truffle ice cream
Full demonstration of a black truffle ice cream with Procrema 100 Cold — texture, process and plating.
Yoghurt ice cream
Application on a yoghurt base — natural acidity and creamy texture with Procrema 100 Cold.
Almond semi-sorbet
A semi-sorbet — halfway between an ice cream and a sorbet, light and fruity in texture.
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