POWDERED GLUCOSE DE33

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

Panellets are one of the most representative sweets of the Catalan tradition, especially linked to the Castanyada. Its marzipan base, made from ground almonds…

Today, we share a recipe that merges tradition with cutting-edge culinary techniques: our Soft Salmorejo Ice Cream, specially developed for the prestigious 50th Best…

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 ice cream, cream ice cream stands as a classic and versatile base, present in any establishment that values itself. Its…

Haute cuisine thrives on the exploration and combination of flavours, aromas and textures. On this occasion, we present the recipe “Strawberries with orange blossom…

The panellets are an emblematic sweet of the Catalan tradition, particularly popular during the Castanyada festival. Generally made with a marzipan base, these small…

We are excited to introduce a new collaborator in the ice cream area, Iván Vázquez! Originally from Gijón (1992), Iván has come an impressive…

The key to our Cream Ice Cream lies in the use of Profiber Stab 5, a stabilizer composed of natural fibers such as psyllium…

Below you will find a recipe for Pistachio Ice Cream with enhanced pistachio paste. This exquisite ice cream has been carefully balanced by our…

At Sosa Ingredients, we pride ourselves on offering innovative and natural solutions for the ice cream industry. That’s why we are excited to…

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

The sorbet is a frozen delight that combines the freshness of natural ingredients with a light and refreshing texture. Unlike ice cream, sorbet does…

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

In the world of haute patisserie, glaze is much more than a simple coating: it is the final touch to seduce both the eyes…

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

Some combinations work through contrast. Acid and sweet. Fresh and creamy. In this Exotic Sorbet, we work with three fruits with strong personality: passion…

Plant-based pastry is no longer an alternative. It is a natural evolution of the craft. Today, professionals need to master techniques that allow them…

Few preparations represent the purity of fruit as well as a good sorbet, and on this occasion, we present a recipe for Strawberry Sorbet…