Texturizing

ELABORATIONS WITH SOSA PRODUCTS

Today, we bring you a new special collaboration with the talented chef Martín Lippo. Martín has created a renewed version of an irresistible classic: “Apple...
The Vineyard Peach Foam is inspired by the fresh and vibrant flavors of summer, this air is a tribute to the sweetness and softness of...
The Coconut Pastry Cream is a clear demonstration of how vegan pastry can achieve levels of creaminess, stability, and flavor comparable to those of a...
Raspberry Pastry Cream is a natural evolution of the technical work we developed in our article “How to make a vegan pastry cream?”, where we...
This recipe is part of the technical work we developed in the article “How to make a vegan pastry cream?”, where we address in depth...
We would like to share with you a unique recipe from our team of chefs: the “Boletus Airbag with Truffle and Parmesan”. This recipe promises...
The key to our Cream Ice Cream lies in the use of Profiber Stab 5, a stabilizer composed of natural fibers such as psyllium (for...
Below you will find a recipe for Pistachio Ice Cream with enhanced pistachio paste. This exquisite ice cream has been carefully balanced by our chefs,...
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...
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