Sosa Ingredients, one of the world’s leading manufacturers of premium ingredients for gastronomy and pastry professionals, is now launching a retail range for the most demanding home cooking customers.
A selection of secret ingredients from the world’s most discerning chefs available for home cooking enthusiasts looking to create easy, delicious and creative recipes.
- Clean label: Strong focus on clean label: short list of ingredients with a clear and understandable declaration towards products of natural origin. Free of artificial ingredients and incomprehensible terms.
- Wide range of natural and vegan ingredients: Healthy alternative and a selection of high quality ingredients.
Technical sugars
- LIQUID GLUCOSE: Special for your sweet preparations.
- INVERTED SUGAR: Keeps the humidity in sponge cakes and ganaches. Perfect antifreeze for ice cream.
- PEARLED SUGAR: Crunchy and sweet touches. Ideal for pastry decoration. Remains intact during baking.
- ISOMALT: Crunchy and transparent candies. Sugar substitute: less sweet and with half the calories.
Toppings for desserts
Toppings for desserts, which will provide an intense fruit flavor, a surprising crunchy texture or a sparkling sensation.
- PETA CRISPY: Peta crispy copper. A sparkling sensation in the mouth, ideal to decorate a dessert and surprise anyone.
- CRISPY: Raspberry crispy | Mango crispy | Cherry crispy. Crispy fruits that provide an intense fruity flavor and a crunchy texture.
- CRISPY WETPROOF: Yogurt Crispy wetproof | Strawberry crispy wetproof | Passion crispy wetproof | Raspberry crispy wetproof. Crispy fruit bites with an intense flavor that adds texture and a sparkling touch to your desserts and other chocolate creations.
Concentrated pastes
Add flavor and color to your recipes with this selection of concentrated pastes.
- CONCENTRATED PASTE: Orange | Strawberry | Raspberry | Wild strawberry | Passion fruit | Lemon | Mango | Yuzu | Rose | Bourbon Vanilla. Concentrated pastes with 100% natural ingredients. Ideal for flavoring ice creams, creams and cakes.
Dried fruit
Premium nuts in various formats to create without limits.
- CANTONESE NUTS: Caramelized pecan nut | Cantonese almond | Cantonese sesame. Caramelized nuts following the traditional Cantonese caramelization technique. Great intense nutty flavor. They keep their texture in all kinds of liquid preparations.
- PRALICROC: Hazelnut Pralicroc | Pistachio Pralicroc. Crunchy nut cream with a great texture.
- PASTE: Hazelnut | Pistachio. Concentrated pastes ideal for confectionery, sauces and ice creams. All the essence and flavor of nuts in concentrated pastes with the maximum presence of raw material.
Taste colour
Powdered plant and fruit extracts for food coloring. Decorate 100% naturally.
- YELLOW: Safflower and lemon.
- BLUE: Spirulina and apple.
- ORANGE: Paprika and carrot.
- RED: Radish, apple and black currant.
- GREEN: Safflower and spirulina
- BLACK: Coal.
Texturizers
- AGAR AGAR: Agar Agar is an algae extract powder that allows gelling any liquid. It becomes a jelly that can be served hot or cold. Adapted for vegan recipes.
- GELBINDER: Combine and mix the ingredients, the gelbinder serves as a binder and holds the patties together to prevent them from falling apart while cooking.
- GELESPESSA: Allows instant thickening of hot or cold sauces.
- ALBUWHIP: Powdered gelatine for gelling mousses and making your own soft jellies.
- INSTANGEL: To make gelatins quickly without heating the liquid.
- MALTOSEC: To obtain sands, powders or crumbles from fats such as: oils, pure nut pastes, chocolate, etc.
- PECTIN FRUIT NH: For making fruit jams and jellies.
- ALGINAT: For direct or inverse spherification (sphere or caviar type)
- VEGETABLE GELLING AGENTE: Ideal for making elastic, very transparent and heatable gelatines.
- CHLORIDE: To make direct spherifications: ideal technique to make false caviar, because the spheres do not stick to each other.
- GLUCONOLACTAT: To make inverse spherifications: spheres that remain liquid inside.
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sosa@sosa.cat