Formato
600g
Formato
3kg
Clean label ingredient mix to create mayonnaise-like textures. Without the limitations of egg, without the complications. Corn starch fiber (alpha-cyclodextrin) as emulsifier. Potato protein as a bulking and aerating agent. Corn starch to provide a creamy texture.
Place all the liquid ingredients and the promayo in a pitcher. Insert the blender arm all the way in and blend at low speed until the initial emulsion is achieved. Gradually raise the blender to process at maximum power for 2 minutes on cold until a creamy, firm texture is obtained.
Promayo is not a simple substitute, but a new way of thinking about mayonnaise that prioritizes aromatic freedom and authentic flavor. As a neutral and culinary base, it does not mask the ingredients that the chef wishes to highlight, such as truffle, kimchi or wasabi, allowing the nuances to express themselves with unprecedented intensity and precision.
Its formulation based on modern functional ingredients, such as corn fiber and potato protein, guarantees unmatched stability and professional consistency. This blend of ingredients allows to obtain controlled textures that work even in hot preparations, where a traditional egg emulsion would separate or lose its structure.
Media
Cold
Thermo-irreversible
O/W type emulsions
From classic vegetable mayonnaise and egg-free aioli to trendy creations such as kimchi mayo, truffle, wasabi or saffron. Its technical stability allows the development of vegetable versions of classic sauces such as Caesar, Béarnaise or Hollandaise, maintaining a perfect silkiness even with heat applications or by using siphon for airy finishes.
938 666 094
sosa@sosa.cat