At Sosa Ingredients, we believe that true innovation comes from openness: openness to ideas, to collaboration and, above all, to the chefs and professionals who bring our ingredients to life. That is why, for the second consecutive year, we held our “Open Doors” event , a day in which we welcomed our customers from Catalonia to share the latest developments in the sector and everything to come.
Held at our facilities and ending with a gastronomic experience at Món Sant Benet Hotel, this event has become a key event for professionals who want to stay at the forefront. After the success of last year’s first edition (you can read the news here), this new edition once again brought together experience, product and innovation under the same roof.
A glimpse into the Valrhona Selection universe
The event was held as part of a Brand Congress that served to present the latest innovations of the Valrhona Selection commercial group, which includes leading brands such asValrhona, Adamance, Pariani, Norohy, Elle&Vire, Corman, as well as brands that we distribute in Spain such as El Raiguer and Petra.
This year, we were proud to officially welcome the SALSUS brand , which specializes in the production of high-quality stocks and sauces made with fresh, natural and locally sourced ingredients from Norway. A brand whose philosophy of quality and precision fits perfectly with the values of our group. You can learn more about their proposal here.
A visit to the heart of innovation
Attendees were able to get a first-hand look at our production facility, visiting the different rooms dedicated to key categories such as texturizers, freeze-dried products, nuts and flavours. A unique opportunity to discover how we turn research, technology and passion into functional, reliable and surprising ingredients.
The visit continued in our Aula Sosa, where we conducted a small technical demonstration to show live the versatility of our products and their application in real recipes.
A menu that speaks our language
The day culminated with a tasting menu designed to showcase the full potential of our ingredients, along with those of the group’s brands. Each dish was a statement of intent: technique, flavour and functionality at the highest level.
- ISPAHAN welcome cocktail: Cocktail base with Adamance litchi puree, Norohy rose water, and Potatowhip Cold Sosa, topped with raspberry caviar (made with alginate and calcium chloride) and freeze-dried rose petals.
- Roasted chicken and mushroom croquette: A roux-free base made with Gelcrem Hot, Instangel and Fry Glue. Accompanied by a mushroom mayonnaise made with Salsus mushroom broth.
- Pumpkin, sage and truffle plin: Stable filling of pumpkin puree with Gelbinder, fresh pasta colored and flavoured with freeze-dried pumpkin powder, grated false truffle, Salsus chicken stock, Gellan Gum and Elle&Vire butter.
- Beef and oyster tartar with mustard ice cream: Ice cream prepared with Profiber Stab 5 and Cream 35% Elle&Vire.
- Chocolate and caramel flan: Egg-free flan with Gracila Geland Hukambi chocolate from Valrhona.
- Granny apple tartar and herb and clove foam: With a touch of Adamance lemon puree to finish with freshness and acidity.
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sosa@sosa.cat