The need for thickening has always been present in gastronomy since its beginnings and in all cultures, using different ingredients and techniques adapted to each geographical area.
The ingredients and thickening methods have evolved during the development of cooking and pastry making, improving the techniques for obtaining cereal flours, extracting starches, roots, etc.
At Sosa we have a wide range of thickeners that adapt to every need, making it possible to increase the stability of preparations and achieving different textures without modifying the taste, colour or smell.
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