Sosa Ingredients

🟢 NEW Stabilizer for ice cream and sorbets uses 100% plant-based fibers. We tell you a little bit more about it: ✔️Recommended dose: 0.5% total mass (kg). ✔️Instructions for use: mix with the hot or cold ice cream base, with strong stirring (electric mixer). Allow the mixture to mature cold for 24 hours for proper hydration and churn in the refrigerator. Freeze the ice cream or sorbet in the shortest possible time. ✔️The functionality of the product improves when it is hydrated when hot (85º). Read the full article here: https://lnkd.in/dJv5_9R2 If you have any questions, leave them in the comments 👇 #icecream #chef #ingredients

🟢 This year we return to Forum Gastronomic with our own stand. An essential event for professionals in the gastronomic sector. Moreover, you will find us there with our own stand. Are you ready? #Gastronomy #ForumGastronomic #Barcelona #BCN

NEW LAUNCH Wow wow... looks like someone has the #pantone shade of the year. 🟢 Organoleptic characteristics: Creamy colour, intense flavour, slightly caked texture. 🟢 Application recommendations 50% TPT + 50% Meringue ✔️ TPT yield: 100 macarons per 1 kg of mixture(TPT + Meringue). ✔️ Moisture content: < 5% #Macaron #Chef #Gastronomy #Cuisine

🟢 Do you know what it is? Post your answer in the comments. We'll announce the correct answer on Thursday 12.  #Chef #Gastronomy #Cuisine #Horeca

Watch how @vakuum_by_martin_lippo makes this Nitro Pistachio Waffle recipe. Liquid nitrogen offers many possibilities in the kitchen beyond aesthetics and Martin explains how he has used it in this recipe. Show more in our blog⬇️⬇️  https://lnkd.in/d8Wh4ke7 #Waffle #recipe #gastronommy #pistachio

Boost flavours, add texture and decorate your ice cream with toppings! 🥜 Cantonese nuts 🥜. Cantonese caramelisation intensifies the flavour of the nuts, reducing their sweetness and increasing their resistance to moisture. In our process, the fruits are soaked for 24 hours in syrup and then fried in olive oil. 🔺🔸Crispies wet proof🔺🔸🔺 Wet Proof Crispies are crunchy fruit bites that, thanks to their protective coating, resist moisture. They add texture and a sparkling touch to ice creams and sorbets, staying crunchy even in ambient. 🍊 Fruit & Sauce Cold Confit 🍋 With our Cold Confit® technique to maintain the maximum flavour and properties of the fruit. The whole fruit is confit in its own sauce, allowing both fruit and sauce to be used separately or together. Contains at least 50% whole fruit, guaranteeing an authentic taste. We have made a selection within each range to make it a little easier for you, do you want to discover them? Visit our blog here⬇️⬇️ https://lnkd.in/d2rtZD8g #texturisers #chef #gastronommy #toppings #icecream

🟢Watch  #MartinLippo make this Milohojas recipe with #GracilaGel. To see the recipe in more detail you can visit our blog here⬇️⬇️ https://lnkd.in/dKYjsRNM #Chef #Gastronommy #Recipe #Milhojas

Do you want to learn more about texturisers? You can do so at this link⬇️⬇️ https://lnkd.in/d2rtZD8g #texturiser #chef #gastronommy #cuisine

🌿 HOW TO MAKE A PLANT-BASED CUSTARD  ✔️ We can substitute the milk for a vegetable smoothie such as rice, oats, soya, etc. Maintaining similar properties in terms of texture, but to replace the egg yolk we need to provide the necessary technical characteristics so that the cream has the same texture as the original. ✔️ It is important to point out that nowadays there are technological starches that help us to thicken creams cold or hot, notably improving the texture and stability, for example when frozen.  ✔️ In the case of cold creams, it improves the flavour, avoiding heating fruit and thus maintaining its fresh flavour. To follow the step by step and get 4 different flavoured custard recipes, visit this link ⬇️⬇️ https://lnkd.in/eUjQSDtB #PlantBased #PastryCream #Vegan #Pastry

🟢 It's time to add to your library and your knowledge of gastronomy. That's why we share with you not 1, but 5 very complete dossiers for you to become an expert in different areas of cooking and patisserie. ⚠️ Do you want to get them? Here they are 1️⃣ Indispensable for plant-based pastry making. https://lnkd.in/dgWaMtjQ 2️⃣ Recipe booklet of Fibers in Pastry by Jordi Bordas. https://lnkd.in/d_wAghsB 3️⃣Mini recipe booklet Profiber Stab 5 https://lnkd.in/dbdXssyb    4️⃣Recipe booklet Gracila Gel. https://lnkd.in/dkq-UWN9 5️⃣Mousses & Bavaroises dossier https://lnkd.in/d5F2jpRP 6️⃣Naturfoam recipe booklet https://lnkd.in/dfFNH7uX