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
Sosa Ingredients
Producción alimentaria
Navarcles, Barcelona 5172 seguidores
Ingredients to reimagine gastronomy
Sobre nosotros
Sosa Ingredients is a world leading manufacturer and distributor of premium ingredients for cooking and pastry-making. It´s aim is to position gastronomy at the cutting edge and make it a wellspring of emotion. Founded in Catalonia in 1967, Sosa Ingredients offers a wide range of products designed to meet chefs’ needs and ambitions in more than 80 countries worldwide. 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 𝘁𝗼 𝗿𝗲𝗶𝗺𝗮𝗴𝗶𝗻𝗲 𝗴𝗮𝘀𝘁𝗿𝗼𝗻𝗼𝗺𝘆 Sosa Ingredients es líder mundial en la fabricación y distribución de ingredientes de alta calidad para cocina y pastelería. Su objetivo es hacer de la gastronomía una experiencia cada vez más moderna y apasionante. Fundada en Cataluña en 1967, Sosa Ingredients ofrece una amplia gama de productos diseñados para satisfacer las necesidades y ambiciones de los chefs en más de 80 países de todo el mundo. 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 𝘁𝗼 𝗿𝗲𝗶𝗺𝗮𝗴𝗶𝗻𝗲 𝗴𝗮𝘀𝘁𝗿𝗼𝗻𝗼𝗺𝘆
- Sitio web
-
http://www.sosa.cat
Enlace externo para Sosa Ingredients
- Sector
- Producción alimentaria
- Tamaño de la empresa
- De 51 a 200 empleados
- Sede
- Navarcles, Barcelona
- Tipo
- De financiación privada
- Fundación
- 1967
- Especialidades
- ingredientes, ingredientes para pastelería, ingredientes para heladería, ingredientes gastronómicos, ingredientes técnicos, texturizantes, liofilizados, aromas, confitados, frutos secos, extractos naturales, salsas y condimentos, azúcares técnicos, colorantes, fruta seca y deshidratada, premium ingredients y modern gastronomy
Ubicaciones
-
Principal
Colonia Galobard
S/N
Navarcles, Barcelona 08270, ES
Empleados en Sosa Ingredients
-
Daniel Rio
CEO SOSA INGREDIENTS | Savencia | Gastronomy | Business Development & Transformation | Sales | Food & Foodtech | Consumer Goods | Ingredients |…
-
Adriana Aschl
Impulso a empresas en procesos de cambio a conseguir sus planes de crecimiento y desarrollo de negocio generando motivación y entusiasmo por el…
-
michelle gillott
Self employed Chef Consultant , UK Sosa Consultant and development chef, Home Chocolate Factory Chef Consultant. Midsummer house Pastry chef & senior…
-
Maria Gabriela Bernal Marzullo
Marketing & Communication Professional | Digital Project Manager
Actualizaciones
-
🟢We're excited to be attending FHA-HoReCa where we're also a sponsor. ✔️ Also, we will meet the #AsianPastryCup competition which is part of the Fhahoreca on the 23rd and 24th of #October 🙌 #Gastronomy #Horeca #Cuisine
-
🌿 How to substitute dairy products to achieve plant-based recipes? 🟢 TECHNICAL FUNCTIONS TO BE SUBSTITUTED. ✔️ Butter: it fulfils the technical functions of providing fat, texture and emulsion, as well as flavour. ✔️ Milk: provides water content, flavour, creaminess and emulsifying capacity. ✔️ The cream: is a little more complex, in addition to the functions of the milk, it also provides aeration and fat. Want to learn more? Read our blog article 👇👇 https://lnkd.in/eMWVnerk
-
If you don't already follow us on Instagram Sosa Ingredients it's a good time to do so. Today we are holding an exclusive giveaway on Instagram in which we will be giving 15 tickets to attend the Forum Gastronomic. Follow us and participate. https://lnkd.in/dK6-HMpS We also share recipes and gastronomic tips every week. #Giveaway #ForumGastronomic #Barcelona #BCN
-
🟢 SEPTEMBER HIGHLIGHTS 1️⃣ Jean Sivieude and Chef Amine gave a demo at Chef Middle East preparing cucumber cannelloni stuffed with tuna tartar, crispy cucumber salad, ponzu pearls and a sesame biscuit. 2️⃣ Our CEO Daniel Rio and chef Jean Sivieude were our representatives at the event @relaisdesserts_officiel 3️⃣ Albert Jofre gave a class on texturising in gastronomy to Gasma - Campus Universitario de Gastronomía y Management Culinario undergraduate students. 4️⃣ Product of the month: Flaxfiber.🌿 100% plant-based. 5️⃣ Modern Pastry Demo with Guillermo in #VitaAcademy ,Italy
-
+1
-
🟢 In a month's time we'll be at the Gastronomic Forum Barcelona And tomorrow we're giving away 15 tickets for you to go for free! Keep an eye on our profiles. PS: you can find us at ✔️ Montjuïc Exhibition Centre ✔️ Pavilion P8 Level 0 ✔️ Stand B217 next to @elraiguerobrador and #ValrhonaSelection. #GASTRONOMICFORUMBARCELONA #Barcelona #Gastronommy #Chef
-
🟢The #RelaisDesserts autumn seminar was a great success! As partners, we were present in the showroom on Tuesday 17 September, where we shared our innovations with the attendees. At our stand, we offered special tastings, including a delicious ice cream made with our new Profiber Stab 5 stabiliser🍦 A unique textured experience for everyone who visited us! 😋 #Chef #ProfiberStab5 #Stabiliser #IceCream
-
🟢Traditional and vegan macaron recipes. Prepared with the new TPT flour for macarons, no sifting necessary. Do you want to get these 2 recipes? You will find them here 👇 https://lnkd.in/dYgx5wi5 #TPT #Macaron #PlantBased #Recipse #Recipe
-
🟢PRODUCT OF THE MONTH: Flaxfiber One of our most revolutionary and versatile product. 🌿100% plant-based It has been tested in the kitchens of Disfrutar and Jordi Bordas. ✔️ It can replace Xanthan Gum. Watch the video to discover its multiple applications and technical functions. #Flaxfiber #PlantBased #XanthanGum #Gastronomy
-
🟢Create amazing spheres that explode on the palate generating a sensation of surprise. Want to learn more about spherification? Read our blog article 👇👇 https://lnkd.in/d-EVDgfn #Spherification #Horeca #Chef #Gastronomy