Gelcrem Cold - 500g - Sosa
Gelcrem Cold - 500g - Sosa
Gelcrem Cold - 500g - Sosa
Gelcrem Cold - 500g - Sosa
Gelcrem Cold - 500g - Sosa
Tomato crisp made with Gelcrem Froid for a precise and stable texture.
Grapefruit tartlet with cream thickened using Gelcrem Froid to preserve the fruit's flavour.
Berry coulis thickened with Gelcrem Cold for plate decor with intense, bright fruit colours.

Gelcrem Cold - 500g - Sosa

48652
6.50 € excl. VAT
6.86 € incl. VAT
In stock
Delivery: 24/48h

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Gelcrem Cold - Potato Starch Thickener - Sosa
Available in: 500 g pot and 12.5 kg box.

Gelcrem Cold is the essential partner for creating smooth creams and coulis without any heat application. Derived from modified potato starch, it is a superior alternative to traditional corn starch. Its high resistance to acidic environments, oven-baking, and freezing makes it a versatile tool for modern pastry and HORECA applications.

  • Usage: Cold thickener. Mix into a liquid base for immediate creaminess.
  • Benefits: Maintains transparency, prevents syneresis, and preserves the pure taste of ingredients.
  • Dosage: 40 to 80 g / kg.
  • Dietary: Vegan, Vegetarian, 100% Natural (Clean Label), Kosher and Halal Certified.

Expert Tip: Gelcrem Cold is the ideal ingredient for developing various cold creams (pastry creams, crémeux, fillings) without the need for eggs or dairy products. It provides a high-performance solution for meeting special dietary requirements and allergen management without compromising on texture.

🎥 Watch the product in action in the demonstration video below ⬇️

📖 And don't forget to visit the "Recipes" tab to view Sosa's Grapefruit Tartlet recipe.

Instant creaminess, no cooking required

Gelcrem Cold revolutionises the preparation of creamy textures. Unlike traditional starches, it does not require heating to gel, allowing you to preserve the vibrant colours and fresh flavours of your fruits or infusions.

Why choose Gelcrem Cold?

  • Exceptional Stability: It perfectly withstands oven-baking (e.g., baking tart shells with cream filling) and freezing without altering the texture.
  • Transparency & Shine: Ideal for fruit coulis where you want to maintain an impeccable aesthetic without a cloudy appearance.
  • Prevents Syneresis: It locks water within the preparation, ensuring your pastry or biscuits do not become soggy upon contact with fillings.

Technical Characteristics

Characteristic Details
Origin 100% Natural (Potato Starch Base)
Dietary Vegan, Vegetarian, Kosher and Halal Certifications
Shelf Life 24 months in a cool, dry place

Allergens: Does not contain major allergens. Possible traces of nuts, soy, eggs, sulphites, milk, mustard, sesame, peanuts, celery.

Technical Demonstration

Discover how to create smooth and stable textures cold using Sosa Gelcrem Cold.

Delivery 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.

Grapefruit tartlet with Sosa Gelcrem Cold

Pomelo Tartlet

A technical creation showcasing the smoothness of fruit cream without cooking.

In this recipe, Gelcrem Cold allows for a grapefruit cream with exceptional shine and perfect texture, while preserving the delicate bitterness and freshness of the fruit.

Steps: 6

1 - Shortcrust Pastry & Almond Cream

Method: Create a sandy texture with flour, sugar, and butter. Bind with egg. Rest for 1h. For the almond cream, cream the butter and sugar, add the Marcona almond flour, egg, and lemon Cold Confit®. Line the tartlet moulds, fill with almond cream, and bake for 12 mins at 160°C.

2 - Grapefruit Cream (with Gelcrem Cold)

Method: Mix all ingredients and blend for two minutes. Chill for one hour, then blend again to achieve maximum shine and a smooth texture.

3 - Mascarpone Mousse

Method: Heat the milk with the gelatine, add the mascarpone, and pour over the melted chocolate. Blend. Gently fold in the semi-whipped cream.

4 - Final Assembly

Pipe the grapefruit cream into insert moulds and freeze. Place the frozen insert into a larger silicone mould, cover with mascarpone mousse, and freeze. Unmould, glaze with neutral glaze, and place on the baked tartlet shell. Decorate with fresh grapefruit segments.

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