SOSA
Leading international company in the creation and distribution of premium ingredients for gastronomy, pastry and modern cuisine, recognised for its innovation in textures, technique and culinary development.
The perfect balance between the sweetness of apricot and the freshness of lemon comes to life in this jam recipe. To achieve an impeccable texture and optimum gelling, we use the Pectin Medium Rapid Seta HM pectin obtained from citrus peel.
This ingredient is ideal for traditional style jams, as it allows working with a suitable pH (3.1-3.5) and ensures consistent results thanks to its ability to form thermo-irreversible gels, even in bakeable preparations. A versatile option to preserve fruit flavor with a professional finish.
This recipe is part of the book Pasteles de Viaje 2.0 by our ally Adamance, the second instalment of a collection that continues to explore the limits of the most practical format in shop pastry. If you are not familiar with the concept, a travel cake is one that keeps longer than a fresh cake, […]
What is a travel cake? The travel cake is a classic French pastry category that responds to a specific need: a cake that travels well, lasts longer and requires no cold chain. Unlike a fresh cake, the travel cake keeps for longer and can be stored at room temperature without losing quality. It is designed […]
This Matcha and Cherry Cake represents one of the most interesting technical challenges in baking: getting a gelatinous fruit insert to maintain its texture during baking, without liquefying or migrating within the dough. The solution lies in Gellan Gum, a thermo-reversible gelling agent that allows the cherry and raspberry jelly to remain stable even at […]
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