SOSA
Leading international company in the creation and distribution of premium ingredients for gastronomy, pastry and modern cuisine, recognised for its innovation in textures, technique and culinary development.
The croquette is an emblem of Spanish gastronomy, known for its versatility and its ability to conquer palates all over the world. Its origin dates back to the French cuisine of the 19th century, but it has been in Spain where it has reached its maximum expression, becoming a must for tapas and celebrations.
Today we present you the recipe: Creamy Heat Resistant Ham Croquette Dough. This recipe is designed to offer a superior culinary experience while maintaining the creaminess and flavor characteristic of traditional croquettes.
The secret of this croquette dough lies in the use of Meltigel, a texturizer that has the characteristic of gelling when heated and liquefying when cooled. This ensures that your croquettes maintain their perfect shape and texture during cooking, offering a balanced eating experience.
The Sal Viva by Ángel León is food-grade sodium acetate (E262), the salt obtained from the acetic acid in vinegar. Created by Ángel León and his team at Aponiente and marketed in Europe by Sosa Ingredients, it behaves differently from common salt: when cooled carefully, it remains a supersaturated solution, liquid but ready to crystallize. […]
Plated dessert is probably the most demanding discipline in restaurant pastry. Unlike a display-case preparation, which must hold for hours, a plated dessert is built to be eaten at the exact moment it reaches the table. This makes it possible to work with contrasting temperatures, fleeting textures and preparations that would not survive in a […]
Smoking is one of the oldest techniques in cooking and, at the same time, one of the most difficult to integrate into professional service. It requires specific equipment, time, space, and precise control of the process. In a catering context where operational efficiency is as critical as the result on the plate, this technical barrier […]
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