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LATEST GASTRONOMY NEWS

Since its launch more than two years ago, Flaxfiber, the revolutionary dietary fiber developed in collaboration with world-renowned, award-winning pastry chef Jordi Bordas, has transformed...
In high gastronomy, the creation of mousses is an art that requires mastering four fundamental pillars: aeration, gelling, emulsification and stabilisation. An ideal mousse should...
We live in a world in which more and more people are opting for a vegetarian diet and/or a diet free of animal products. This...
Spherification is a revolutionary gelling technique that allows liquids to be encapsulated in a thin gel, creating spheres that simulate caviars, pearls and other surprising...
Pastry creams are a type of preparation with an unctuous consistency and are often used in pastry-making. A classic pastry cream (or crème patissière) is...
At Sosa Ingredients, we are proud to be your partner in creating culinary delights. We know that inspiration and knowledge are essential to take your...
We are thrilled to share the exciting highlights from the recent global tour of Jordi Bordas, the world-renowned pastry chef and our dedicated brand ambassador...
The development of plant-based pastry-making is the ideal response to the growing trend towards veganism. As opposed to the traditional use of butter, eggs or...
Crémeux is a culinary preparation distinguished by its smooth and silky texture, similar to a mousse, but with a denser and creamier consistency. It is...
At Sosa Ingredients, we are proud to offer a range of concentrated pastes made with 100% natural ingredients. As a leading food ingredients company, we...
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We offer you a library of downloadable materials and videos that explain in depth a wide range of up-to-date topics in the gastronomic sector.

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