Sosa Gelcrem Hot

Sosa Gelcrem Hot is a modified starch-based thickener and stabiliser designed for hot preparations. It creates smooth, creamy textures in sauces, creams, and custards without the graininess associated with traditional starches. Resistant to heat and freeze-thaw cycles, it is ideal for pastry creams, hot glazes, and cooked fillings that require a stable, glossy consistency.

Unlike traditional cornflour or arrowroot, Gelcrem Hot produces a smoother, more glossy result with better freeze-thaw stability — making it the professional choice for pastry creams and cooked fillings that will be frozen or stored for extended periods.

Key uses:

• Pastry creams — smooth, stable crème pâtissière with excellent texture
• Hot glazes — glossy, stable coatings for tarts and pastries
• Cooked fillings — smooth, stable fillings for tarts and choux
• Sauces and custards — smooth, lump-free thickening
• Frozen preparations — maintains texture through freeze-thaw cycles

Explore our full Sosa Ingredients collection including Sosa Ultratex 3 for cold thickening and Sosa Gelbinder. UK delivery available.