Biscuit

ELABORATIONS WITH SOSA PRODUCTS

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...
Some recipes are born from a special occasion and end up being much more than that. The Alballana Brioche is one of them. Created...
Microwave peanut cake is a perfect example of how technique and practicality can go hand in hand in contemporary baking. In many cake recipes, the...
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 a special and festive...
Products
Products