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.
In the world of pastries, innovation is key to meeting the growing demands of consumers, especially those seeking alternatives to dairy products due to intolerances or dietary preferences. Plant-based pastries are becoming a booming trend, offering delicious and accessible options for everyone.
Today we present our Veggie Butter recipe, a perfect alternative for those who want to enjoy baking without compromising flavor or texture. This recipe incorporates two exceptional texturizers: Natur Emul and Sojawhip, which guarantee a perfect emulsion and a creamy consistency, ideal for any pastry creation.
The result is a versatile, easy-to-handle, general-purpose soft butter that adapts to a wide variety of culinary applications. Whether for spreading, baking or cooking, this vegetable butter offers the same functionality as its dairy counterpart, allowing you to explore new possibilities in the kitchen without compromising on quality.
For a butter designed for applications that require greater firmness and stability, we invite you to see another version of the recipe HERE This variant is ideal for recipes that need a more solid structure, such as laminated doughs or fillings that need to keep their shape.
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Plated dessert is probably the most demanding discipline in restaurant pastry. Unlike a display-case preparation, which must hold for hours, a plated dessert is built to be eaten at the exact moment it reaches the table. This makes it possible to work with contrasting temperatures, fleeting textures and preparations that would not survive in a […]
Smoking is one of the oldest techniques in cooking and, at the same time, one of the most difficult to integrate into professional service. It requires specific equipment, time, space, and precise control of the process. In a catering context where operational efficiency is as critical as the result on the plate, this technical barrier […]
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