Texturizing

ELABORATIONS WITH SOSA PRODUCTS

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...
The Raspberry Pastry Cream is a natural evolution of the technical work we developed in our article “How to make a vegan pastry cream?”, where...
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...