Texturizing

ELABORATIONS WITH SOSA PRODUCTS

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...
The Squid Oreo, instantly recognizable for its striking jet black color, is a tapa that has held its place on the gastronomic stage for years,...
The Hazenut & Orange - Mini Ice Cream Cake is one of those creations that shows how frozen pastry has become a solid, creative, and...
One of the most common technical challenges in contemporary pastry making is working with fruit purées in light and airy preparations. The water content, acidity...
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