Sosa Procrema 100 Cold, a stabilising powder for ice cream in a 3 kg tub, used by gelato makers and pastry chefs for cold-process bases.
A black tub with a carry handle and a dusky mauve label: the Sosa script logo, PROCREMA 100 COLD and its Spanish twin PROCREMA 100 FRÍO, a picture of a cone of pink ice cream crowned with raspberries and a dried berry crisp, and a weight of 3 kg or 6.6 lbs. The label calls it a stabilizing powder for ice cream and names Sosa Ingredients of Navarcles, near Barcelona, a company known among pastry chefs for professional texture products. Cold in the name typically means it is made for bases mixed without heating. As general background, gelato typically contains 20 to 35 percent air and is known for a creamy, smooth texture and density that sets it apart from other ice creams. Holding that texture through the freezer is the job of a stabiliser. Commonly, gelato makers and pastry kitchens weigh it precisely at the rate on the label, whisk or blend it into the cold liquid base with an immersion blender, rest the mix briefly, then churn. It is used for fruit, yogurt and milk-based ice creams, soft-serve style bases and frozen desserts. Weigh with a clean, dry scoop, close the lid firmly, and store in a cool, dry place.