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.
Flan is a dessert that conquers with its creamy texture and comforting flavor. In this recipe, we break the traditional schemes by presenting an egg-free cream flan, ideal for those who are looking for different options or adapted to dietary restrictions.
The secret lies in the use of Pectin Acid Free, an ingredient that replaces eggs with surprising results, maintaining the characteristic structure and smoothness of this classic dessert. Discover how innovation in ingredients can open up new possibilities in modern cuisine.
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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