Procrema Bio 5 Hot - Organic Ice Cream Stabiliser - 700g - Sosa
41436
130.80 € excl. VAT
137.99 €
incl. VAT
Procrema Bio 5 Hot - Organic Ice Cream Stabiliser - 700g - Sosa
Available format: 700 g tub.
Procrema Bio 5 Hot is an organic-certified pure neutral stabiliser for dairy ice creams, based on organic locust bean gum, organic maltodextrin and xanthan gum. It gives the professional complete formulation freedom, no technical sugars, no flavourings, with maximum clean label credentials.
- Use: Organic pure neutral stabiliser — free formulation.
- Dosage: 5 g/L — hot water or milk.
- PAC/POD: 0% — no added sweetening or anti-crystallising sugars.
- Dietary: Vegan · Vegetarian · Organic Certified · Clean Label · Non-GMO · Kosher Certified · Halal Certified.
🍽️ Recipe Cherry Ball — Hibiscus Sorbet & Vanilla Tonka Ice Cream available in the Recipes tab below. ⬇️
Description
expand_moreThe organic stabiliser for ice creams, 100% free formulation
Procrema Bio 5 Hot by Sosa is an organic-certified low-dosage pure neutral stabiliser. It is composed of organic locust bean gum (Tunisia), organic maltodextrin and xanthan gum — no technical sugars, no emulsifiers, no flavourings. PAC and POD at 0%: the professional retains complete control over the sweetening and texture of their recipe. Dairy bases, hot process.
How to use
Mix with hot water or milk base. Leave to mature before freezing.
Technical Specifications
| Specification | Details |
|---|---|
| Nature | Organic pure neutral stabiliser — organic locust bean gum, organic maltodextrin, xanthan gum |
| Properties | Stabilising · Thickening |
| Recommended dosage | 5 g/L (hot water or milk) |
| Process | 🔥 Hot |
| PAC | 0% |
| POD | 0% |
| Applications | Ice creams — dairy bases, hot process |
| Storage | Dry place, humidity < 60%, between 15 and 25°C, away from light and odours |
| Shelf life | 24 months from production date |
| Certifications & dietary | Vegan · Vegetarian · Organic Certified · Clean Label · Non-GMO · No ionisation · Trans Fat Free · Kosher Certified · Halal Certified |
Allergens: May contain traces of: tree nuts, milk, soy, sulphites, egg, mustard, celery, sesame, peanut.
Complete your glacerie range
💡 Pair with to complete your offer: Wet-proof crispies, Caramelised crushed almonds, 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.
Recipes
expand_more
Cherry Ball — Hibiscus Sorbet & Vanilla Tonka Ice Cream
From the culinary development and expertise kitchens of SOSA
A frozen creation built on contrasts: a two-tone ball combining a cherry-hibiscus sorbet and a vanilla-tonka ice cream, glazed with Absolu Cristal and decorated with shards of Pavlova meringue. Prosorbet 5 Cold/Hot Natur plays a decisive role in the texture and stability of the sorbet.
Makes 4 to 6 servings
Steps: 4
1 — Cherry & hibiscus sorbet
- 1000g Cherry purée
- 120g Glucose powder 33DE
- 380g Caster sugar
- 300g Water
- 5g Prosorbet 5 Cold/Hot Natur
- Mix all dry ingredients together (glucose, sugar, Prosorbet 5).
- Add water and heat to 85°C. Leave to cool.
- Fold in the cherry purée and mix with a whisk. Churn.
2 — Vanilla-tonka ice cream
- 500g Whole milk
- 130g Whipping cream 35% fat
- 60g Skimmed milk powder 1% fat
- 100g Egg yolks
- 120g Caster sugar
- 40g Dextrose
- 20g Cremsucre
- 2g Procrema Bio 5 Hot
- 3g Tahitian vanilla pod
- 2g Grated tonka bean
- Guérande sea salt to taste
- Heat the milk with the cream, vanilla pod and grated tonka bean to 30°C.
- Add the mixed sugars (sugar, dextrose, Cremsucre, Procrema Bio 5) and heat to 38-40°C.
- Add the egg yolks and pasteurise.
- Leave to mature in the refrigerator for 12 hours. Churn.
- Remove in batches, fill mini-sphere moulds and freeze.
3 — Pavlova base
- 195g Egg whites
- 5g Lemon juice
- 100g Icing sugar
- 100g Caster sugar
- 100g Trehalose
- Whisk the egg whites with the lemon juice to soft peaks.
- When the whites are foamy, fold in the icing sugar and trehalose with the whisk.
- Add the caster sugar to obtain a texture with small crunchy granules.
- Pour into silicone moulds and dry at 100°C for 3 to 4 hours.
4 — Assembly: Cherry ball
- Cherry-hibiscus sorbet (preparation 1)
- Vanilla-tonka ice cream (preparation 2)
- Pavlova base (preparation 3)
- Absolu Cristal as needed
- Fill two separate piping bags with the sorbet and the vanilla-tonka ice cream, then combine into a single piping bag to achieve a smooth two-tone mix.
- Pipe into round moulds. Freeze.
- Heat the Absolu Cristal to 30°C and dip the spheres to glaze.
- Place on the plate and decorate with irregular shards of Pavlova meringue arranged around the ball.
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