{"id":47698,"date":"2025-09-15T07:15:00","date_gmt":"2025-09-15T05:15:00","guid":{"rendered":"https:\/\/www.sosa.cat\/?p=47698"},"modified":"2025-12-05T12:33:58","modified_gmt":"2025-12-05T11:33:58","slug":"proglacage-glaseado-moderno","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/en\/proglacage-glaseado-moderno\/","title":{"rendered":"Progla\u00e7age: the New Standard of Modern Glazing"},"content":{"rendered":"\n

Sosa Ingredients, a leading company in high-end solutions for professional pastry making, is once again setting trends with the launch of Progla\u00e7age,<\/a><\/strong> a technical and sensory revolution that transforms the way glazing is done in workshops around the world.<\/p>\n\n

Why Reinvent Glazing?<\/h2>\n\n

At a time when glazing seemed to have reached its technical ceiling, Sosa decided to take a closer look. Its R team carried out an in-depth investigation of the traditional recipes used in pastry: extensive formulas, ingredients such as animal gelatin or condensed milk, unstable processes and, above all, a final result where the real flavor was diluted. <\/p>\n\n

This observation was the trigger to redefine glazing from its base, with a modern, efficient and flavor-oriented approach. The result is Progla\u00e7age,<\/strong> a 100% vegetable powder mixture, composed only of tapioca starch, dextrose and agar-agar.<\/em> <\/p>\n\n

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Cleaner, more Functional and Tastier Glazes<\/h2>\n\n\n\n

This solution allows you to prepare shiny, stable, and freezable mirror glazes<\/strong> without adjusting either Brix or pH. In addition, it facilitates preparation both in the direct method<\/strong> and from a neutral base,<\/strong> adapting to the actual production rhythms of the professional workshop.<\/p>\n\n\n\n

Progla\u00e7age<\/strong> not only stands out for its technical functionality \u2014controlled fluidity, good gelling, freezability and prolonged shine after thawing\u2014 but also for its impact on the experience of the pastry chef and the consumer. By eliminating unnecessary ingredients and restoring the prominence of chocolate, fruit or nuts, the glaze<\/strong> becomes a tasty, not just decorative, layer. <\/p>\n<\/div>\n\n\n\n

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“We wanted glazing to stop being a technical procedure and become a tool for expression. Easier, yes, but also cleaner, more precise, more authentic,\u201d <\/em> summarizes the Sosa development team.<\/p>\n\n

This ability to create functional, clean and perfectly freezable mixtures, together with a collection of recipes that are much simpler than existing ones, is precisely what has consolidated Sosa Ingredients<\/mark><\/strong> as a leader in the pastry innovation market. <\/p>\n\n

Shorter formulas, that shine more, enhance the authentic flavor of each ingredient and improve food cost:<\/strong> this is how Sosa Ingredients transforms the daily challenges of the workshop into real solutions, designed for today’s chef. <\/p>\n\n

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DOWNLOAD RECIPE BOOKLET<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
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