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Gastronomic creativity to the next level

Catalogs

Explore our wide range of products designed to meet the needs of all culinary professionals. From the highest quality raw materials to innovative techniques, our catalog is designed to inspire you and help you create unique and exciting dishes.

Sosa Selection

Distribution Catalog

Books

We offer you a library of downloadable books that explain in depth a wide range of updated gastronomic topics.

The Essencial RecipeBook for Modern Gastronomy

Manual of Fibers in Pastry-making

Plant-based Pastry-making Indispensables

What are Pectins?

The mousse revolution

Recipe Dossier

Discover our collection of digital recipe books covering a wide variety of up-to-date culinary topics.

Christmas Recipes 2024

Naturfoam: A 100% plant-based foaming agent

Ice cream and sorbet base recipe book: Profiber Stab 5

Cold Confit® candied fruit

Gracila Gel RecipeBook

Demonstrations

Discover our extensive collection of demo resources covering a variety of up-to-date topics in the culinary world.

PROSORBET 100 & PROCREM 100 How to stabilize ice creams and sorbets?

FOOD COLOUR: How to color with clean label colorants?

FOAMS How to make cold and hot foams and sponge cakes in siphon?

PECTINS How to gel and glaze with pectins?

ALBUWHIP: How to substitute egg white water for flavor?

VEGAN MOUSSE GELATINE: How to gel vegan mousses?

GELCREM: How to make freezable and hot/cold stable creams?

NATUR EMUL: How to replace egg yolk in your emulsions?

VEGETABLE GELIFIERS How to use vegetable gelling agents?

CONFITADOS at Pastelería Moderna by Carles Mampel

SPHERIFICATIONS What applications are possible with spherification?

FREIGHT AGENTS What is the role of freight forwarders?

TASTE COLOUR: How to introduce color and flavor without adding water?

LYOPHILIZED AND CRISPIES How to use them?

TECHNICAL SUGARS How to reduce sweetness and improve texture using sugars?

Products
Products