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The magic of spherification: history, concepts and techniques

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 shapes. Its visual...

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TPT Macaron

We're excited to announce the latest addition to our catalog of pastry products, TPT for Macarons. But before we dive into the details of this...

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How to make a vegan pastry cream?

Pastry creams are a family of preparations with a creamy consistency widely used in the pastry world. Classic pastry cream is made from milk flavored...

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How to make a vegan cake?

The development of plant-based pastries is the ideal response to the growing trend of veganism. As opposed to the traditional use of butter, eggs or...

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Natural concentrated pastes for ice cream

At Sosa Ingredients, we pride ourselves on offering a range of concentrated pastes made with 100% natural ingredients. As a leading company in ingredients for...

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Recipes
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How to Enhance Flavors in Ice Cream with Toppings?

At Sosa Ingredients, we believe that toppings are an option to transform an ice cream into a complete sensory experience. They not only add an...

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Flaxfiber: Dietary Fiber Arrives at DISFRUTAR

We are excited to announce that we have brought our innovative, natural product Flaxfiber to one of the best restaurants in the world: DISFRUTAR. Recognized...

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What is Trehalose?

Trehalose is a disaccharide used in foods to: sweeten and as a bulking agent. It is a natural ingredient extracted from tapioca starch. It is...

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Profiber Stab 5 – Stabilizer for ice cream and sorbets without synthetic emulsifiers and without additives, 100% vegetable fiber.

For the past two years, SOSA INGREDIENTS has been dedicated to researching fibers as innovative solutions for pastry fibers as innovative solutions for the pastry...

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Recipe Dossier: Gracila Gel

As promoters of a modern and responsible gastronomy, we celebrate the launch of Gracila Gel as a bold step towards the future of modern cuisine...

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