The world of gastronomy gathered on the night of June 5 in Las Vegas (United States) to celebrate The World's 50 Best Restaurants 2024 awards,...
Sponsored by Sosa Ingredients and Valrhona Selection UK, the 4th edition of the Student Pastry Chef of the Year 2024 was celebrated on last Tuesday...
Last Monday, May 13, 2024, we successfully celebrated our Sosa Open House, which was attended by nearly a hundred customers from various restaurants, pastry shops,...
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...
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...
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...
To create gelatinous textures in pastry, it is important to ask yourself some questions beforehand. What type of gelatinous consistency do you need for your...
Last Friday, April 12, the sixth edition of the Dulcypas Award for the Best Tea Pastry in Spain was held at the Pastry School of...
In the fast-changing culinary world, where a capacity to innovate and adapt is fundamental, Sosa Ingredients has revamped its visual identity in a reflection of...
We are excited to share with you an innovative and delicious recipe for this upcoming Easter season. Who said Easter eggs always had to be...
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