Technical Sugars

ELABORATIONS WITH SOSA PRODUCTS

Committed to innovation in modern gastronomy, we are proud to present an exclusive recipe created by chef Martín Lippo: the Vegan Pistachio Pastry Cream. This...
We are excited to introduce a new collaborator in the ice cream area, Iván Vázquez! Originally from Gijón (1992), Iván has come an impressive way...
The vegan sponge cake has become a staple in modern baking, offering a delicious and ethical alternative for those seeking options without animal-based ingredients. Not...
The sorbet is a frozen delight that combines the freshness of natural ingredients with a light and refreshing texture. Unlike ice cream, sorbet does not...
Discover the balance of blackcurrant sorbet within the recipe: Blackcurrant Terrine, presented in the new Profiber Stab 5 mini recipe book. This innovative product enhances...
On this occasion, our talented Aula Sosa chefs have given an innovative twist to the classic cookie recipe, creating a version that will delight the...
In contemporary gastronomy, ice cream has ceased to be just a classic dessert and has become an element of surprise and sophistication on the menu...
Hazelnut ice cream is undoubtedly one of the great classics of haute cuisine, appreciated for its deep flavor and creamy texture. However, achieving an ice...
In the exciting world of gastronomy and pastry, innovation is the key to bringing exceptional flavors and unique culinary experiences to life. In this context,...