GLUCOSE SYRUP 40DE

This Matcha and Cherry Cake represents one of the most interesting technical challenges in baking: getting a gelatinous fruit insert to maintain its texture…

Some recipes are born from a special occasion and end up being much more than that. The Alballana Brioche is one of them.…

Rémi Montagne is a name that carries authority in the world of professional ice cream making. 2018 Ice Cream World Champion and an internationally…

Easter represents one of the most inspiring moments in the gastronomic calendar. It is a period when pastry allows itself to explore, where tradition…

The Hazenut & Orange – Mini Ice Cream Cake is one of those creations that shows how frozen pastry has become a solid, creative,…

We present the third recipe developed by chef Jason Tan, specially designed for the Asian market, where subtlety, freshness, and technical precision are essential.…

In the art of pastry, mignardises represent elegance at its finest. These delicate creations, traditionally served at the end of a meal or alongside…

At Sosa Ingredients, we continue to explore the limits of pastry creativity in this black chocolate glaze, a recipe developed with Proglaçace, our vegetable…

Jason Tan once again surprises with his second creation in a series of three designed for a global audience—with special attention to the Asian…

In the world of modern gastronomy, few techniques are as intriguing as the trompe-l’œil —creations that deceive the eye while surprising the palate. This…

In our constant pursuit to inspire and transform modern pastry, we present Margarita, a recipe created in collaboration with the renowned pastry chef Miquel…

In our mission to innovate and offer cleaner alternatives without sacrificing flavor, we have collaborated with the talented Italian pastry chef Matteo Felicci,…

The poured blackcurrant glaze, formulated with our latest innovation Proglaçage, is ideal if you are looking for a glossy and stable finish from 100%…

We are proud to present a creation by Chef Ambassador Jason Tan, who shares with us his dessert titled “Hukambi & Cherry” — a…

In the world of contemporary pastry, technique is not just a tool, but a language for expressing ideas, textures and emotions. One of the…

The Black Forest Tartlet is a pastry masterpiece that challenges chefs with its high technical level, incorporating multiple sub-recipes that come together to create…

Today we bring you a spectacular recipe: Chocolate and Blackcurrant Entremet. This preparation is vegan, made without ingredients of animal origin such as gelatin,…

This time Martin Lippo surprises us again with a sweet recipe that can take you back to your childhood: Orange Jelly Beans. Gummy jellies…

Committed to innovation in modern gastronomy, we are proud to present an exclusive recipe created by chef Martín Lippo: the Vegan Pistachio Pastry Cream.…

Today, we want to present a recipe that encapsulates the essence of beauty and flavor in a single bite: the Fruit and Rose Aspic.…

The cream is a culinary preparation distinguished by its smooth and silky texture, similar to a mousse, but with a denser and creamier…

The Chocolate Cone is a delicious creation that combines the richness of chocolate with the freshness of a sorbet, offering an indulgent and refreshing…

Discover the balance of blackcurrant sorbet within the recipe: Blackcurrant Terrine, presented in the new Profiber Stab 5 mini recipe book. This innovative product…

On this occasion, we are pleased to present a pastry elaboration finished by the renowned Catalan pastry chef, chocolatier and ice cream maker: Carles…

Passionate about pastry? Today we bring you an exquisite and sophisticated recipe that is sure to captivate all your guests: the Mascarpone Mousse…

Discover the delicious combination of flavors in our irresistible ice brownie with lemon semi sorbet! In this recipe, we have used some of our…

Crunchies in gastronomic dishes have multiple functions and are used to add texture, flavor and presentation to food. In this recipe, chef Martin Lippo…

This time we want to share with you a recipe that you will surely love: Cinema Ice Cream: Popcorn, Caramel and Blondie Chocolate. A…

Welcome to our recipe blog, where haute cuisine and innovation are our passion. On this occasion, we want to share with you a delicious…

On this occasion, we present one of those techniques that elevates any dessert and allows chefs to explore new visual possibilities: Isomalt Thread, a…

We present a creation that combines sophistication and technique: the Caramel Pannacotta with Blond Chocolate Mounted Ganache. In this recipe we emphasize the use…

The tartlet is a dessert with a rich history dating back to medieval Europe, where tarts were a popular way to present fresh, preserved…

To speak of ganache is to speak of one of the fundamental pillars of professional pastry. This preparation, born from the alchemy between chocolate…

Gelées are semi-solid preparations with a firm and shiny texture, made from fruit purees, sugars, and a gelling agent. They are a versatile base…

Pâte de fruit is a confectionery classic, appreciated for its intense flavor and soft but firm texture. In this recipe, strawberries take center stage,…

Nougatine is a classic preparation where the balance between caramelization and texture defines the final result. Traditionally, caramelized sugar tends to crystallize or soften…

The vanilla and fleur de sel soft caramel, created by pastry chef Javier Guillén, is a real gem for lovers of intense flavors and…

Today, we present a preparation that is both technical and poetic: Vanilla transparent gelée, a recipe signed by Philippe Givre, pastry chef at the…

Tuiles are a pastry classic: thin, delicate, and capable of providing that crisp contrast that enhances any dessert. Whether accompanying a mousse, crowning a…

With the arrival of autumn, mandarins reach their optimal point of sweetness and aroma, becoming the perfect fruit to give life to new elaborations.…

The aspic is a classic technique in professional gastronomy, traditionally linked to the savory world. For decades, it has been an essential tool to…