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 black cocoa glaze is the ideal combination of a sophisticated finish and an impeccable texture. In this recipe, the Nappage Pectin X58 takes center stage in this recipe, acting as the key thickener and gelling agent for a glaze with the perfect gloss and firmness.
Specially designed for gelled icings, this pectin allows you to customize the texture according to your needs, with dosages ranging from 1 to 1.5%. An innovative solution to enhance the flavor and presentation of your creations.
There are desserts built from flavor and desserts built from memory. This Chocolate, Orange and Orange Blossom Bar belongs to the second category: a winter dessert of classic flavors—dark chocolate, ginger, orange and orange blossom—that evokes those combinations European pastry has perfected over generations, but reinterpreted with a contemporary technical construction of five perfectly assembled […]
Some chefs cook. Others research while they cook. Saïd M’Dahoma belongs to the second category. Known in the world of contemporary pastry as Pastry Nerd, this pastry chef combines an academic background in neuroscience with a technical and creative sensibility that has positioned him as one of the most compelling voices in today’s gastronomic landscape. […]
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 a constant pursuit: creating high-level technical pastry without compromising inclusivity. Now, in his new role as Adamance ambassador, Bordas consolidates a collaboration that transcends brands to build a common language […]
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