Biscuit

ELABORATIONS WITH SOSA PRODUCTS

We present the third recipe developed by chef Jason Tan, specially designed for the Asian market, where subtlety, freshness, and technical precision are essential. His...
In the art of pastry, mignardises represent elegance at its finest. These delicate creations, traditionally served at the end of a meal or alongside coffee,...
Inspired by the Scandinavian tradition of “Fika”, this recipe celebrates one of the most special moments of the day: that mid-morning break in which you...
At Sosa Ingredients, we continue to explore the limits of pastry creativity in this black chocolate glaze, a recipe developed with Proglaçace, our vegetable gelling...
We are proud to present a creation by Chef Ambassador Jason Tan, who shares with us his dessert titled “Hukambi & Cherry” — a personal...
In world of fine dining, the harmony between texture, temperature and flavour defines the guest's experience. Our recipe for Rooibos foam, hazelnut biscuit and pears...
The night of June 23rd to 24th is one of the most magical of the year in Catalonia. Specifically, it is an important and festive...
The Charlotte, a jewel of classic pastry, has captivated palates since its creation in the 18th century. This elegant and versatile dessert, which traditionally combines...
At Sosa Ingredients, we believe in offering innovative solutions that transform modern gastronomy and pastry-making. Our collaboration with the prestigious Disfrutar Restaurant, awarded three Michelin...
The Black Forest Tartlet is a pastry masterpiece that challenges chefs with its high technical level, incorporating multiple sub-recipes that come together to create an...
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