Technical Sugars

ELABORATIONS WITH SOSA PRODUCTS

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 an...
Haute cuisine thrives on the exploration and combination of flavours, aromas and textures. On this occasion, we present the recipe "Strawberries with orange blossom and...
Today we present a unique variant of the traditional Roscón de Reyes: the Lemon Confit Roscón. This dessert, so popular at Christmas celebrations, is reinvented...
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...
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