At Sosa Ingredients, we have spent decades supporting gastronomy professionals with technical solutions, cutting-edge ingredients, and a clear vision: to drive creativity without sacrificing excellence. Today, we are pleased to present the first recipe in a series of six developed in collaboration with chef Javier Sánchez.

Crispier buñuelos

The recipe for Aubergine Buñuelos with Creamy Piquillo Pepper is a perfect balance between texture, flavour and technique. Through carefully selected ingredients, Javier develops a traditional elaboration to a modern and sophisticated proposal, ideal for restaurants looking to differentiate themselves.

Two of the most versatile ingredients take center stage:

• Flaxfiber: a plant-based texturizer with high fiber content, provides structure and a creamy and stable texture to the piquillo bell pepper cream, maintaining a pleasant mouthfeel and an excellent presentation on the plate.
• Procrunx: this wheat fibre enhances the aubergine buñuelo by generating a drier and crispier coating, ideal for fried foods that do not lose texture over time.

We invite you to discover the step-by-step of this recipe and to experience new culinary possibilities with ingredients that make a difference.