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ELABORATIONS WITH SOSA PRODUCTS

On this occasion, Carlos Maestre reinterprets the traditional lasagna from a structural and striking perspective: instead of baking layers of pasta, he fries them after...
The artichoke is one of those ingredients that mark the gastronomic calendar with almost ceremonial precision. Its season, which extends mainly between the months of...
Some recipes are born from a special occasion and end up being much more than that. The Alballana Brioche is one of them. Created...
The croquette is one of the undisputed pillars of Spanish gastronomy. From family kitchens to haute cuisine restaurants, this apparently simple preparation contains a technical...
Rémi Montagne is a name that carries authority in the world of professional ice cream making. 2018 Ice Cream World Champion and an internationally experienced...
Easter represents one of the most inspiring moments in the gastronomic calendar. It is a period when pastry allows itself to explore, where tradition coexists...
Jordi Bordas needs no introduction in the world of contemporary pastry. A Sosa Ingredients ambassador for over five years, his career has been marked by...
Every March, the pastry world celebrates Macaron Day, a date that pays tribute to one of France’s most iconic desserts. More than a simple sweet,...
The classic pastry cream is one of the fundamental bases of professional pastry. However, when working with advance productions, freezing, or prolonged conservation, maintaining its...
During the month of Ramadan, kitchens pulsate with a special energy. At sunset, iftar is not just a meal: it is a shared embrace, a...
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