sosa ingredients catalogue 2016 eng

20141.0

premiumingredientsmoderngastronomy


Sosa Ingredients, SL Pol. Ind. Sot d’Aluies / 08180 Moià / Catalunya / Spain

T. +34 938 666 111 / F. +34 938 666 094www.sosa.cat / [email protected]

COLD CONFIT ®

2

MetalsSalts

Sugars

Flours

Biscuits

Cocoa

Nuts

Rice

Seeds

Coffee

Spices

Herbs and Plants

Vegetables

Flowers

Mushrooms

Roots

Trees and landscapeSmoke

Fruits

index

Metal food 8Salts of origin 9Aromatized salts 10origin sugar 11Honey 12Technological sugars powder 13Liquid and paste technical sugars 14Aromatized sugars 15Caramel 16Caramel sauce 16Desserts compound 16Concentrates 16Sweets crispy 17Peta crispy 17Fondant paste 18Aromatized fondant paste 18Sweet decor 19Essence of sweets 21Flour crêpe 22Yeast 22Flour improver 22Potato starch 22Essence of bread 22Biscuit cone 23Biscuit chocolate cone 24Biscuit pack 24Biscuit pack chocolate 24Mini cono catering 25Biscuits decoration 25Crispy sauce 27Biscuit and puff pastry-brisa 27Eggs and derivates 27Chocolat BIo 28Chocolate sauce 30Chocolate crispy sauce 30Bitter cocoa powder 31Cocoa Xocotassa 31Cantonais cacao nibs 31Chocolate compound 32Cocoa: pro-ganache 32Essence of cocoa 32Almond 35Hazelnut 40Walnut 42Pistachio 43Pine nut 43Peanut 43Caramelized 44Cantonese 45Crispy nuts 46Caramelized seeds 47Cantonese caramelized seeds 47Pure nut paste 48Pralinés 50% sugar nuts 51Pralinés premium nuts 52Filling nuts 52Pralicroc 53Torró nuts 53Marzipan 54Marzipan to mold 54Pro-gianduja nuts 54organic cold pressed nut oils 55Essence of nuts 55Rice 56

Whole seeds 57Whole cantonese seeds caramelized 57Whole traditional seeds caramelized 58Pure seed paste 58Cold pressed seed oils 58Essence of seeds 59Freeze-dried coffee 60Coffee compound 60Essence of coffee 60Spices 61Vanilla 62Cinnamon 63Ginger bread 63Essence of spices 64Freeze dried herbs and plants 65Freeze dried shoots and sprouts 66Mint 68Tea 68Essences of herbs and plants 69Freeze-dried vegetables 70Freeze-dried roast vegetables 72Fermented black garlic 72Vegetables compound 72Vegetables jam 72Vegetables chutney 73Vegetables Cold confit 73Dried chillis 74Powdered vegetables natural extracts 75Essence of vegetables 76Freeze dried flowers 77Dry flowers 78Natural flowers glacée 79Crystallized flowers 79Powdered flowers natural extracts 79Flowers jam 79Flowers compound 80Essences of flowers 80Floral waters 80Black truffle 81Freeze dried truffle 81Freeze dried mushrooms 82Mushroom jam 82Essence of mushrooms 83Liquorice 84Ginger 84Wasabi 84Essence of roots 84Essence of trees and landscape 85Powdered smoke 86Essence of smoke 86Dried fruit 87Freeze dried fruit 89Fruit crispy 91Wet proof crispy 92Fruit in powder 93Liofruits 95Fruit compound 96Fruit variegato 98Fruit syrup Cold Confit 99“Cabello de ángel”spaghetti squash preserve Cold Confit 99Concentrated jam Cold Confit 101Fruit & Sauce Cold Confit 103Encenalls Copeaux 103Citrus confit 106

3

Chestnut

olive

Dairy

Alcoholes

Fiction

Sea

Meat

Colouring

TempurasPanko

Air BagTextures

BasicsAlphabetFlavours

DropletsPtm

index

Fruit confit 107Essence of fruits 108Topping fruits 111Chestnut 112Essence of chestnut 112Olives 114Freeze dried olive 114Olives confit 115olive flour 115Olive seeds 115Cantonese olive seeds 115Olive seeds flour 115Essence of olives 115Powdered cheese and dairy products 116Freeze dried dairy products 117Wetproof 117Dairy compound 118Dulce de leche 118Topping 118Essence of dairy 119Alcohol compound 120Wine jelly 120Wine and vinegar powder 120Essence of alcohols 121Fiction compound 123Essences of fiction memory 123Southern seaweed dried 124The flavours of sea 124Essences of sea 125Powdered essence of meat 126Essences of meat and animals 126Liquid natural colouring 127Moving colors 127Colouring powder 128Metallic colouring 128Lac (soluble) colouring 129Tempuras 130Panko: bread for fry 131Air bag 132Texturizers 133Texturizers classification 134Texturizers emulsifiers 134Texturizers airing agents 138Texturizers thickening agents 141Texturizers gelling agents 145Gelatines with animal origin 154Gelatine Nappage 156Creams 157Texturizers stabilizers for ice creams 158Texturizers stabilizers for milk shakes 161Texturizers stabilizers for mousse 161Foils 162Texturizers charging agents 163Texturizers effervescent 164Texturizers crunchy 164Free mold 165Drying 166Antioxidants 166Enzymes 166Acids 167Basics 168The alphabet of flavours box 170Droplets 175Primary texturing map 176

4

Videos

CoursesDemonstrationsTechnical adviceTastings

5

Video

Esmeralda Bio white chocolate Freeze dried

strawberry powder StrawberryFruit & Sauce

Gelespesa

Instangel

Apple and chocolate cub

Candy floss Frothy milk Chocolate mousse sphere

MaltosecAlbumina

6

ourfacilities

7

Web

Map

8

Metal food

Silver sheet8 x 8 cm

25 sheets21000008

Gold powder

1 g21000000

Gold flakes

1 g21000002

Gold pieces

1 g21000011

Gold sheet8 x 8 cm

25 sheets21000010

Brushfor gold and silver

21100004

Metal shaker(powder)for gold and silver

21100000

Silver flakes

1 g21000006

Silver pieces

1 g21000009

Gold filament

0,3 g21000007

Silver powder

1 g21000004

Metal shaker(flakes)for gold and silver

21100002

14

10

11

121

13

8

23

4

5

67

9

9

15

Creta salt flower1 kg 6 u 11000041

1 Smoked viking salt1 kg 6 u 11000021

Crystal salt diamond(Cashmere)

1 kg 6 u 11000002

Red Alae salt (Hawai)1 kg 6 u 11000025

9

Powdered salt diamond(Cashmere)

1 kg 6 u 11000006

Pink Maras salt (Perú)1 kg 6 u 11000027

10

Camargue salt flower1 kg 6 u 11000009

11 Salt flakes (Murray River)

1 kg 6 u 11000029

Guerande salt flower1 kg 6 u 11000011

5 Crystal Mediterranean salt500 g 6 u 11000037

2,5 kg 2 u 11000038

Portuguese salt flower0,8 kg 6 u 11000015

6 Miroir salt (Bolívia)1 kg 6 u 11000031

13

Delta de l’Ebre salt flower1 kg 6 u 11000035

10 kg11010035

Black Palm Island salt (Hawai)

1 kg 6 u 11000033

14

Glitter salt (Egypt)1 kg 6 u 11000050

15

Salts of origin

12

4

3

2

7

8 We start our new catalogue with a tour through our mineral geography.Salts out of all parts of the world reflect the landscape in which they have been born. Each of them with its own characteristic of minerals, iodine, stones etc.

10

Flavoured salts

Mandarin salt0,5 kg 8 u 11020000

Smoked salt0,5 kg 8 u 11020010

Pear salt0,5 kg 8 u 11020002

Italian cheese salt0,5 kg 8 u 11020012

Lemon salt0,5 kg 8 u 11020004

Ginger salt0,5 kg 8 u 11020014

Black truffle salt0,3 kg 8 u 11020006

Cabernet wine salt0,45 kg 8 u 11020016

Lime salt0,5 kg 8 u 11020008

Onion salt0,5 kg 8 u 11020018

Algae salt0,5 kg 8 u -

1

4

5

3

6

27

11

8

8

Sparks of natural brown sugarorigin Reunion Island

1 kg 6 u 00101001

20 kg00101008

1

Palm sugarorigin Cambodia

1 kg 6 u 00101005

10 kg00101009

Coco sugarorigin Thailand

- 6 u -

Erable sugarorigin Quebec

650 g 6 u 00101003

3

Maple syrup liquidorigin Quebec

- g -u -

Agave syruporigin Mexico

- g -u -

Muscovado sugarorigin Mauritius island

0,75 kg 6 u 00101007

10 kg00101011

Origin sugar

7

5

4

62

Demerara sugarorigin India

1 kg -u 00101015

12

Floral honey1,5 kg 6 u 00100901

Orange tree honey1,5 kg 4 u 00100903

Honey hive200 g 00100902

Forest honey1,5 kg 4 u 00100911

Acacia honey1,5 kg 4 u 00100914

Lemon tree honey 1,5 kg 4 u 00100913

Honey crispy250 g 6 u 00152508

Chestnut honey1,5 kg 4 u 00100912

Lavender honey1,5 kg 4 u 00100915

Honey

13

Technological sugars powder

Mannitol powderPOD 60%

500 g 6 u 00100004

3 kg 2 u 00100007

Lactose powderPOD 16% / PAC 100%

750 g 6 u00100015

25 kg00100014

Trehalose powderPOD 45%

700 g 6 u 00100112

Dextrose powderPOD 74% / PAC 171%

750 g 6 u 00100507

3 kg 2 u 00100506

25 kg00100505

Maltodextrin powderPOD 15% / PAC 35%

600 g 6 u 00100620

5 kg 00100623

25 kg00100622

Icing sugar powderPOD 96%

750 g 6 u 00100300

10 kg00100307

25 kg00100309

ANALYTICAL TABLE OF THE SUGARS

Solids PAC POD

Sugar (sucrose), 100% 100% 100%

Dextrose 92% 171% 74%

Glucose syrup 80% 108% 45%

Glucose powder 40 DE

95% 78% 34%


95% 56% 24%


95% 37% 16%

Maltodextrin 18 DE 95% 35% 15%

Fructose 100% 188% 144%

Inverted sugar 70% 190% 125%

Trimoline 72% 190% 125%

Honey 80% 190% 130%

Lactose 100% 100% 16%

Starch 100% 0% 0%

Fructose powderPOD 144% / PAC 188%

1 kg 6 u00100807

15 kg00100806

25 kg00100805

Fresh (xylitol) powderPOD 100%

750 g 6 u 00100203

Palatinose powderPOD 33%

900 g 6 u 00100114

Lactitol powderPOD 30%

1 kg 6 u00100308

Granulated sorbitolPOD 60%

750 g 6 u 00100656

White sugar (national)POD 100%

25 kg00100011

Anti-humidity icing sugarpowder

750 g 6 u 00100306

10 kg00100305

Maltitol powderPOD 80%

750 g 6 u00100810

15 kg 00100811

Glucose powder33 DE. / POD 24% / PAC 56%

600 g 6 u00100617

3 kg 2 u 00100615

Sugars

Bulking agents

Polyols

Sucrose, vegetable fats, anti-caking agent, and antioxidant. Resistant to changes in humidity. Decoration for cake-making and desserts

100% Sucrose. Common use

100% fructose, derived from fruits and honey.Sweetener common in diet cake-making and foods for athletes.

100% maltodextrin, derived from corn. Bulking agent for augmenting the volume of the food without significantly varying the organoleptic elements.

100% trehalose, derived form tapioca starch. Bulking agent. It protects and avoids the drying of membranes and proteins in the fre-ezing process. It forms a protective anti-humidity barrier in products such as yogurts with biscuit inside..

100% maltitol, derived from the maltose taken from starch. 1:1 substitute for sucrose, having the same technical properties with the exception of temperature and browning, which is much higher in the case of maltitol.

100% xylitol, derived from cellulose and other vegetable products. Sweetener with a refreshing effect, widely used in the chewing gum industry for its capacity to increase salivation and diminish bacterial growth. In contact with liquids, it forms a texture similar to snow and upon drying, it forms crunchy lumps.

Sucrose and cornflour.Decoration for cake-making and desserts.

100% lactose. Used in ice cream making as a substitute for sucrose in order to reduce sweetness without varying the anti-crystallising power. Sweets, caramels and toffee without sweetness.

Dehydrated glucose syrup. It prevents the crystallisation of sugar in candies and gummy sweets. It provides elasticity and keeps products such as pastries, icing and truffles soft. 75 gr of powdered glucose substitutes 100 gr of liquid glucose.

100% Dextrose. Production of sweets and ice cream.

100% isomaltulose, derived from sucrose. Sweetener substitute for sucrose. It is generally used in energy drinks and as a bulking agent.

Confectionery. Bulking agent. Sweetener in low-calorie products. Chocolates. Preserves texture. Dietary antifreeze.

100% mannitol, glucose derivative. Low-calorie sweetener. It liquefies at 180°C and caramelises very quickly, forming an opaque caramel, very hard and with little tendency to retain moisture.

100% sorbitol. Produced from glucose. Diet food sweetener. Anti-crystallisation. Moisturizing. Facilitates the durability of the emulsion and slows rancidity of fats in products such as icing, truffles or meat spreads. No browning occurs upon thermal treatment.

* For more information on texturisers, see 163

14

Liquid and paste technical sugars

Isomalt powderPOD 50%

1 kg 6 u00100540

4,5 kg 2 u00100543

Liquid sorbitol paste67º Brix / POD 60%

1,5 kg 6 u 00100652

5 kg00100654

Cremsucre paste67º Brix / POD 170% / PAC 190

7 kg 00100207

Liquid inverted sugar67º Brix / POD 125% / PAC 190

1,4 kg 6 u00100214

5,7 kg 2 u 00100210

25 kg00100212

Liquid glucose35-40 DE / 77,4º Brix / POD 45% / PAC 108%

1,7 kg 6 u00100609

5,9 kg 2 u 00100605

25 kg00100608

Fondant sugar paste90º Brix / POD 90%

1,5 kg 9 u 00100553

8 kg 2 u00100551

Liquid sugar fruit80º Brix / POD 125%

1,5 kg 6 u 00100001

Stevia powderPOD 30000%

100 g46500032

Edulco (Sucralose) powderPOD 60000%

80 g 22 u00100113

Fondant sugar powder90º Brix / POD 90%

500 g 6 u00100541

Sweeteners

Technical sugars

Inulinpowder

600 g 6 u 00100008

3 kg 2 u 00100013

Polydextrosepowder

5 kg 2 u 00100621

Vegetable fibres

100% polydextrose, derived from dextrose. Fibre that acts as a bulking agent substituting fat and sugar in cake productions. Thicke-ner, stabilizer and moisturizer. Probiotic properties. Neutral flavour. Stable at extreme temperatures and pH variations. It gives a pleasant taste to soft drinks.

Cane sugar, glucose syrup, water. Glazes. Cake decoration. Caramel.

Cane sugar, glucose syrup, water. Glazes. Cake decoration. Caramel.

Fructose, dextrose and sucrose. Moisturising, it keeps pastry products softer when substituting 10 -15% sucrose with Cremsucre. It maintains moisture in icing and truffles. Antifreeze for ice cream production.

100% sorbitol. Produced from glucose. Diet food sweetener. Anti-crysta-llising. Moisturizing. Facilitates the durability of the emulsion and slows the rancidity of the fats as in icing, truffles or gianduias.

100% sucralose, derived from sucrose. Calorie-free sweetener and inert to the body. Used in cooking and dietetic baking as a substitute for sucrose.

100% inulin, derived from the fructose extracted from roots and tu-bers. Probiotic dietary fibre. It has the property of forming gels that retain large quantities of water. It is used as a bulking agent and fat substitute in ice cream, and cake making. Antifreeze properties.

100% isomalt, derived from sucrose. It may be substituted for sucrose in a 1:1 ratio without changing the physical characteristics of the final product. It provides half the calories of sucrose. Stable at high tem-peratures without browning (150°C). Sweets and cake production.

Steviol glycosides, natural flavouring. Calorie-free sweetener used as a substitute for sucrose.

Glucose syrup derived from starch. Prevents recrystallisation of the sugar in sweets and gummies. It provides elasticity and keeps products such as pastries, icings and truffles tender. 75 gr powdered sugar substitutes 100g liquid glucose.

Fructose and glucose. Moisturising, it keeps pastry products softer when substituting 10 -15% sucrose with inverted sugar. It maintains moisture in icing and truffles. Antifreeze for ice cream production.

Fruit sugars. (100% fruit). Sweetener. It respects flavour to the maximum.

Technological sugars powder

15

Vanilla sugar500 g 8 u 00102000

2,5 kg 2 u00102501

Coco sugar500 g 8 u 00102002

2,5 kg 2 u00102507

Lime sugar500 g 8 u 00102004

2,5 kg 2 u00102504

Strawberry sugar500 g 8 u 00102006

2,5 kg 2 u00102508

5 kg00102608

2 u

Mandarin sugar500 g 8 u 00102008

2,5 kg 2 u00102502

Toffee sugar500 g 8 u 00102020

2,5 kg 2 u00102520

Chocolate sugar500 g 8 u 00102022

2,5 kg 2 u00102516

Mint sugar500 g 8 u 00102024

2,5 kg 2 u00102510

Orange sugar500 g 8 u 00102026

2,5 kg 2 u00102503

Ananas sugar500 g 8 u 00102010

2,5 kg 2 u00102506

Cinamon sugar500 g 8 u 00102012

2,5 kg 2 u00102505

Coffee sugar500 g 8 u 00102014

2,5 kg 2 u00102518

Lemon sugar500 g 8 u 00102016

2,5 kg 2 u00102509

Rose sugar500 g 8 u 00102028

2,5 kg 2 u00102512

Violet sugar500 g 8 u 00102030

2,5 kg 2 u00102513

5 kg00102613

2 u

Tea sugar500 g 8 u 00102032

2,5 kg 2 u00102511

Lavender sugar500 g 8 u 00102034

2,5 kg 2 u00102514

Passion fruit sugar500 g 8 u 00102018

2,5 kg 2 u00102509

Flavoured sugars

16

Caramelcompound

1,50 kg 4 u 52000000

2,8 kg 2 u52000002

This caramel paste gives you the perfect and balanced taste of caramel in any sweet aplications..

Caramelinacolouring

1 kg 6 u 59000061

Carameline is used as a colouring and also gives a strong caramel taste.

Topping toffeesauce

1 kg 15 u54150014

Topping caramelsauce

1 kg 15 u54150013

Dulce de leche reposterosauce

1,5 kg 4 u00153023

2,8 kg 2 u00153022

5,4 kg0153021

1 u

Dose: qs

Caramel

Caramel sauce

Tiramisucompound

1,5 kg 4 u 52000010

2,5 kg 2 u 52000012

Dose: 70 g/Kg

Pannetonecompound

1,5 kg 4 u 52000020

Dose: 80 g/Kg

Speculooscompound

1,5 kg 4 u 52000026

Dose: 80 g/Kg

Caramel variegatocompound

2,5 kg 2 u 52000017

Dose: qs

Caramelcompound

1,50 kg 4 u 52000000

2,8 kg 2u 52000002

Dose: 30/50 g/Kg

Toffeecompound

1,5 kg 4 u 52000004

2,5 kg 2u 52000005

Dose: 80 g/Kg

Cookiecompound

2,5 kg 2 u 52000015

Dose: 80 g/Kg

Dulce de leche concentratedpaste

1,5 kg 4 u00153013

2,8 kg00153012

2 u

5,4 kg 2 u00153014

Dose: 100 g/kg

Desserts compoundThe new range of flavours in compound of our own pro-duction, with almost 60 re-ferences distributed in diffe-rent families, has as main objective the recovering of the most authentic and cha-racteristic flavours with the maxium presence of raw ma-terial.

ConcentradosCarob molasses

700 g - u 44201900

Carob concentrate700 g - u 44201902

17

Sweets crispy

Honeycrispy

250 g 6 u 00152508

Mintcrispy

750 g 6 u 47010000

Caramelcrispy

750 g 6 u 00152507

Peta crispyNeutral peta crispy

750 g 6 uni. 58500002

4 kg 2 uni.58500004

15 kg58500006

40 kg58500008

White chocolate peta crispy

800 g 6 uni. 58500050

Blue peta crispy

800 g 6 uni. -

Raspberry peta crispy

800 g 6 uni. -

Lime peta crispy

800 g 6 uni. -

Silver peta crispy

800 g 6 uni. -

Copper peta crispy

800 g 6 uni. -

Chocolate peta crispy 51%

800 g 6 uni. -

Strawberry peta crispy

800 g 6 uni. -

Yogurt peta crispy

800 g 6 uni. -

Gold peta crispy

800 g 6 uni. -

Chocolate peta crispy

900 g 6 uni. 58500012

5 kg 2 uni.58500014

15 kg58500016

40 kg58500018

Carrare sugar pearlgrain

3,5 kg 2 u 00100490

Sparkling sugarCrispy peta powder

750 g 6 uni. 58500059

18

Fondant paste

Flavoured fondant paste

Whitesugar paste

1 kg - 00105000

Blacksugar paste

500 g - 00105002

Blue skysugar paste

500 g - 00105004

Pinksugar paste

500 g - 00105006

Redsugar paste

500 g - 00105008

Brown and cocoa powdersugar paste

500 g - 00105018

Orangesugar paste

500 g - 00105010

Yellowsugar paste

500 g - 00105012

Greensugar paste

500 g - 00105014

Bluesugar paste

500 g - 00105016

Violetsugar paste

500 g - 00105020

Light greensugar paste

500 g - 00105022

White fondant pastecoco aroma

500 g 16 u 00105100

1 kg 15 u00105101

Green fondant pastemint aroma

500 g 16 u 00105114

1 kg 15 u00105115

Black fondant pastecoffee aroma

500 g 16 u 00105102

1 kg 15 u00105103

Brown fondant pastecocoa aroma

500 g 16 u 00105118

1 kg 15 u00105119

Pink fondant pasterose aroma

500 g 16 u 00105106

1 kg 15 u00105107

Violet fondant pasteviolet aroma

500 g 16 u 00105120

1 kg 15 u00105121

Red fondant pastestrawberry aroma

500 g 16 u 00105108

1 kg 15 u00105109

Orange fondant pasteorange aroma

500 g 16 u 00105110

1 kg 15 u00105111

Light green fondant pasteapple aroma

500 g 16 u 00105122

1 kg 15 u000105123

Yellow fondant pastelemon aroma

500 g 16 u 00105112

1 kg 15 u00105113

Vanilla fondant pastevanilla aroma

500 g 16 u 00105124

1 kg 15 u00105125

Sant Jordi fondant pasterose aroma

500 g 16 u 00105200

1 kg 15 u00105201

19

Sweet decor

Blue cristal500 g 12 u 40020100

Black pearl500 g 12 u 40020116

Yelllow cristal500 g 12 u 40020102

Silver pearl500 g 12 u 40020118

Gold cristal 500 g 12 u 40020104

Orange pearl500 g 12 u 40020120

Pink cristal500 g 12 u 40020106

Green pearl500 g 12 u 40020122

Bronze cristal500 g 12 u 40020101

Gold pearl500 g 12 u 40020117

Black cristal500 g 12 u 40020103

Pink pearl500 g 12 u 40020119

Silver cristal500 g 12 u 40020105

Turquoise pearl500 g 12 u 40020121

Orange cristal500 g 12 u 40020107

Turquoise cristal500 g 12 u 40020108

Red cristal500 g 12 u 40020110

Bronze pearl500 g 12 u 40020112

Yellow pearl500 g 12 u 40020114

Green cristal500 g 12 u 40020109

Purple cristal500 g 12 u 40020111

Magenta pearl500 g 12 u 40020113

Purple pearl500 g 12 u 40020115

cristal decor

Pearl decor

20

Sweet decor

Blue heart350 g 12 u 40020123

Bronze heart350 g 12 u 40020124

Lime heart350 g 12 u 40020126

Silver heart350 g 12 u 40020128

Orange heart350 g 12 u 40020130

Purple heart350 g 12 u 40020125

Yellow heart350 g 12 u 40020127

Pink heart350 g 12 u 40020129

Turquoise heart350 g 12 u 40020131

Green heart350 g 12 u 40020132

Magenta heart350 g 12 u 40020133

Bronze star350 g 12 u 40020134

Orange star350 g 12 u 40020139

Turquoise star350 g 12 u 40020140

Green star350 g 12 u 40020141

Magenta star350 g 12 u 40020142

Blue star350 g 12 u 40020143

Pink star350 g 12 u 40020144

Lime star350 g 12 u 40020136

Silver star350 g 12 u 40020138

Purple star350 g 12 u 40020135

Gold star350 g 12 u 40020137

Heart decor

Star decor

21

Honeyaroma

7 g50 g1 kg

461100154611001646110017

Floral honeyaroma

7 g50 g1 kg

4611001946110020

Caramelaroma

7 g50 g1 kg

461100094611001046110011

Sugar canearoma

7 g50 g1 kg

461100214611002246110023

Burned sugararoma

7 g50 g1 kg

461100064611000746110008

Toffeearoma

7 g50 g1 kg

461100124611001346110014

Essence of sweets

The new range the Alphabet of fla-

vours offers the essence of every

flavour in some drops. You can use

it in any gastronomic application to

increase a flavour, give a special nu-

ance, combine it with other flavours

or simply enjoy the essence of nature.

Dose Aroma:2 g/kg 2 g = 70 drops approx.*

Dose NATURAL Aroma:0,2 g/kg 0,2 g = 6 drops approx*

*Number of drops taking as reference the average density which has the complete range of products. In general, natural flavours have a higher density.

22

Flour crêpeSavoury crêpe flour (Bretones)

3 kg 00050566 2 u

Sweet crêpe flour3 kg 00050562 2 u

12 kg 00050563

Yeast powder

0,25 kg 00030532 6 u

Breadcrumbsaroma

7 g50 g1 kg

46110003 4611000446110005

Bread crustaroma

7 g50 g1 kg

46110000 4611000146110002

YeastRecipe: 500 gr flour of creppes /

1 liter of water or milk. Recipe: 500 gr flour of creppes /

1 liter of water or milk.

Essence of breadThe new range the Alphabet of fla-







Dose AROMA:2 g/kg 2 g = 70 drops approx.*

Dose NATURAL AROMA:0,2 g/kg 0,2 g = 6 drops approx.*


Flour improver

Potato starch

2 kg 00050526 - u

Potato starch

Flour improver medium or high relative humidity

350 g 00050581 - u

12 kg 00050578

Flour improver controlled fermentation

350 g 00050582

12 kg 00050579 - u

23

Sweet cone BD-4646 x 160 mm

300 u 20300001

Cone Swede60 x 150 mm

260 u 20230008

Big double cone50 x 97 x 130 mm

110 u 20300201

Cone Norwegian50 x 130 mm

400 u 20230001

Sweet cone BD-5555 x 170 mm

240 u 20300002

Cone Finnish95 x 160 mm

120 u 20230010

PLAIN CONES-145 x 170 mm

180 u 20200001

S-250 x 190 mm

180 u 20200002

S-355 x 220 mm

168 u 20200003

S-460 x 240 mm

99 u 20200004

S-680 x 400 mm

27 u 20200006

STRIPED CONE4545 x 175 mm

351 u 20250001

5050 x 200 mm

252 u 20250002

5555 x 210 mm

210 u 20250003

6060 x 250 mm

162 u 20250004

7070 x 280 mm

120 u 20250005

Biscuit cone

Cone Danish45 x 170 mm

216 u 20230000

Machine

Artisans

Extruded

Scandinavian

24

Biscuit chocolate coneMini chocolate cone S-0

200 u 22150000

Chocolate cone S-145 x 170 mm

56 u 22150001

Chocolate cone S-250 x 170 mm

48 u 22150002

Crispy chocolate cone S-150 x 170 mm

40 u 24000001

Crispy chocolate cone S-250 x 170 mm

36 u 24000002

Biscuit pack

Mini tulip60 x 35 mm

45 u 20150000

Tulip90 x 50 mm

80 u 20150002

Marguerite

96 u 20150004

Mini cane50 x 30 mm

208 u 20150010

Medium cane100 x 30 mm

104 u 20150012

Big cane105 x 40 mm

60 u 20150014

Biscuit shot

300 u 20300310

Biscuit pack chocolate

Mini tulip60 x 35 mm

45 u 22150120

Tulip110 x 65 mm

64 u 22150100

Marguerite

88 u 22150150

Flower100 x 30 mm

72 u 22150102

Mini cane50 x 30 mm

120 u 22150300

Medium cane100 x 30 mm

60 u 22150301

Big cane105 x 40 mm

45 u 22150302

Biscuit shot44 x 40 x 37 mm

108 u 22150200

2525

Biscuits decoration

Cubanet tubular90 x 10 mm

115 u 20370014 6 u

2 kg 20370004

Biscuit fan50 x 65 x10 mm

60 u 20370010 6 u

250 u 20370000 2 kg

Biscuit heart

145 u 20370012 6 u

Mini cone catering

Mini cone (sweet) S-024 x 75 mm

360 u red: 20200010

360 u blue: 20200012

360 u green: 20200014

360 u neutral: 20200000

Mini cone (salted) S-024 x 75 mm

360 u black: 20202001

360 u neutral: 20202000

26

Biscuits decoration

Maria biscuit pieces

1,3 kg 20370100 2 u

Oreo biscuit pieces

2 kg 20370104 2 u

Neula crock1,5 kg 20370110 3 u

Speculos biscuitpieces

1,3 kg 20505000 2 u

Xocosoft

800 g 00340086 - u

Chocolate biscuit dark granite

500 g 00340091 - u

Granite tartuffino biscuit

800 g 00340095 - u

Brownies granite

1 kg 00340088 - u

Biscuit clear granite

500 g 00340093 - u

Paillete feuilletine Sosa

2,5 kg 20370115 4 u

27

Biscuit and puff pastry-brisa

Sweet tart shells45 mm

350 u 38000203

38 mm

350 u 38000202

Salted tart shells65 mm

240 u 38000205

45 mm

350 u 38000304

38 mm

350 u 38000302

Assorted Salted tart shells38 mm

350 u 38000310

Mini tube puff pastry60 mm

297 u 38000361

Vol-au-vent75 mm

72 u 38000104

Vol-au-vent38 mm

336 u 38000102

Tube puff pastry120 mm

96 u 38000360

Mini tube puff pastry60 mm

297 u 38000351

Crispy sauceChocolate - profiteroles variegatocompound

2 kg 2 u 52000054

Dose: qs

Chocolate - cookies variegatosauce

2,25 kg 2 u 52000058

Dose: qs

Chocolate - biscuit variegatocompound

2,25 kg 2 u52000052

Dose: qs

Eggs and derivates

Confit egg yolk2,5 kg 00200905 2 u

5 kg 00200901 1 u.

28

Chocolate

Trinidadeorganic dark chocolate

50% Cocoa

28,1% Fat

8 Pa.s Viscosity Fluidity

1 kg 00305000 5 u 25 kg 00305200

(+/-2) (+/-2)

Chalua Mi-Bitterorganic dark chocolate

55% Cocoa

33% Fat

1,5 Pa.s Viscosity Fluidity

1 kg 00305002 5 u 25 kg 00305202

(+/-2) (+/-0,5)

Guayas Bitterorganic dark chocolate

61% Cocoa

38,2% Fat


1 kg 00305004 5 u 25 kg 00305204

(+/-2) (+/-0,3)

Extreme Noirorganic dark chocolate

70% Cocoa

41,9% Fat


1 kg 00305008 5 u 25 kg 00305208

(+/-2) (+/-0,3)

Sâo Toméorganic dark chocolate

66% Cocoa

40,9% Fat


1 kg 00305006 5 u 25 kg 00305206

(+/-2) (+/-0,3)

COCOA

SWEET

FRUIT

AROMATIC

ACID

BITTER

COCOA

SWEET

FRUIT

AROMATIC

ACID

BITTER

COCOA

SWEET

FRUIT

AROMATIC

ACID

BITTER

COCOA

SWEET

FRUIT

AROMATIC

ACID

BITTER

COCOA

SWEET

FRUIT

FLORAL AROMATIC

ACID

BITTER

29

Ecuador Extraorganic dark chocolate

80% Cocoa

42,3% Fat


1 kg 00305010 5 u 25 kg 00305210

(+/-2) (+/-0,35)

Salcedoorganic chocolate powder

100% Cocoa

20-22% Fat

3 kg 00305100 2 u 25 kg 00305300

(+/-1)

Bartoloméorganic chocolate powder

100% Cocoa

10-12% Fat

2,5 kg

00305102 2 u 25 kg 00305302

(+/-1)

Naupánorganic milk chocolate

32% Cocoa

31,5% Fat

18,6% Milk


1 kg 00305012 5 u 25 kg 00305212

(+/-2) (+/-0,3)

Esmeraldaorganic white chocolate

35% Cocoa

41% Fat

21,4% Milk


1 kg 00305014 5 u 25 kg 00305214

(+/-2) (+/-0,5)

Chocolate

COCOA

SWEET

FRUIT

FLORAL AROMATIC

ACID

BITTER

COCOA

SWEET

HONEY/CARAMEL MILK

AROMATIC

SWEET

MILK

VANILLA CARAMEL

CREAMY

30

Chocolate crispysauce

2 kg 2 u00290050

Dose: qs

Pure straciatella saucesauce

1,25 kg 6 u00290052

Dose: qs

Chocolate crispy sauce

Chocolate sauce

Chocolate sauce peta crispysauce

2,5 kg 2 u52000250

Dose: qs

Chocolate sauce cookies crispysauce

3 kg 2 u 52000050

Dose: qs

Chocolate sauce profiterolessauce

2 kg 2 u 52000054

Dose: qs

Chocolate sauce biscuit crispysauce

3 kg 2 u 52000052

Dose: qs

Chocolate sauce coconutsauce

2 kg 2 u 44600075

Dose: qs

White chocolate creamsauce

1 kg 54250124 15 u

Chocolate creamsauce

1 kg 54250120 15 u

Chocolate cream hazelnutsauce

1 kg 54250122 15 u

Topping chocolatesauce

1 kg 54150018 15 u

Straciatellasauce

2,25 kg 2 u00290054

5 kg00290057

Dose: qs

31

Bitter cocoa powder

Cocoa Xocotassa

Xocotassa fondenteInstantaneous chocolate drink

powder3 kg 2 u 00250105

Dose: 180 g/L (milk)

XocotassaInstantaneous chocolate drink

powder750 g 6 u00250101

3 kg 2 u 00250102

32 kg00250103


Cocoa powder

500 g 6 u00250110

2,5 kg 1 u 00250112

15 kg 1 u00250113

Organic XocotassaInstantaneous chocolate drink

powder750 g 6 u -

3 kg 2 u -

Dose: 200-250 g/L

White XocotassaInstantaneous chocolate drink

powder3 kg 2 u 00250108


Cantonese cacao nibs

500 g 6 u-

Cantonese cacao nibs

32

Chocolate compound

Cocoa: pro-ganache

Essence of cocoa

White pro-ganachepro-ganache paste

2,25 kg

45355010 2 u

Pro-ganache pro-ganache paste

2,1 kg

45355012 2 u

Bitter chocolatearoma

7 g50 g1 kg

461096174610650246126502

Cocoaaroma

7 g50 g1 kg

461096864610650046126500

White chocolatearoma

7 g50 g1 kg

461096604610650446126504

Chocolatecompound

2,4 kg 2 u 00290000

Dose: 80 g/kg

White chocolatecompound

2,5 kg 2 u00290005

Dose: 80 g/kg

PRO-GANACHE Pro-ganache allows producing crispy chocolate creams from false truffles or ganache without humidity, that may have crispies without moister. If you want to make them with different flavours, you can add natural flavours, avoiding humidity and extending shelf life of products without using preservatives.

Coffee bonbon for covering:Ingredients: 100g. Pro-white ganache, 100gr. Pro-black ganache, 300gr. 66% black chocolate Sâo Tomé 20gr. Coffee crispies.Preparation: Temper black chocolate at 32 ° C. Mix with the remaining ingredients. Mould. Crystallize and let rest 48 hours at 16 °C.

Mango filling:Ingredients: 200g Pro-white ganache, 100g Milk Chocolate 40%, ripe mango flavour Sosa, mango crispies.Preparation: Temper chocolate, mix flavour and pro-ganache. Add crispies and let crystallize for 24 hours at 16 °C.Fill in the bonbons and close them.




it in any gastronomic application

to increase a flavour, give a special

nuance, combine it with other fla-

vours or simply enjoy the essence

of nature.



*Number of drops taking as reference the average density which has the complete range of products. In general, natural

flavours have a higher density.

Sosa Ingredients S.L. Pol. Ind. Sot d’Aluies, s/n - 08180 MOIÀ / CATALUNYA / SPAIN T. +34 938 666 111 · F. +34 938 300 275 · [email protected] · www.sosa.cat

MOUSSE

Mandarin Peel Fruit&SauceCOLD CONFIT®

Orange CubesCOLD CONFIT®

Tricolor VioletFreeze-dried

AlbuminTexturizer - Airing Agent

InstangelTexturizer - Mousse Stabilzer

EmulwhipTexturizer - Emulsifying Agent

Pro-pannacotta (Iota)Texturizer - Gelling Agent

Gelcrem HotTexturizer - Thickening Agent

Gelespessa (Xantana)Texturizer - Thickening Agent

Lemon Encenalls CopeauxCOLD CONFIT®

100% fruit+

+

Try it frozen!

Goma GarrofíTexturizer - Thickening Agent

Madagascar Bourbon VanillaExtract - Seeds + Compound

La Granadella

s1418/2036/38

s1616/18+3814/1623/2536/38

13/1420/2235/3612/13

27/3034/3511/12

30/3533/3410/11

36/4032/33

P r o d u c e r sn u t s

Almondreception

Control ofquality and moisture

Emptied into silo of varieties:marcona, largueta and Valencia

Wet almond andsoftening shell

Almondbreak

Natural silo dryer at 37ºC

Natural Marcona almond

Natural Largueta almond

Mollar almond

Shell separationGrain separation

Calibrator varieties

Blanching machine almond with water at 90°C

Almond flour milling

machineAlmondgrinder

Packing

Packing

Peeled Valenciaalmond

Peeled Marcona almond

Natural Valencia almond

Almond Sticks

Almond sheets Almond piecesAlmond flour

Peeled almond

Almondslicer

Almond sticker

s1616/1838/40

14/1623/2536/38

13/1420/2235/36

35

almondMOLLARThis is a big almond, wide and dark brown colour.It is soft and easy to break shell.

natural almondMARCONAAlmond is characterized by its large round shape. It is sweeter and less sour variety. It is the most appropriate and demanded almond for nougat and confectionery industry.

Blanched roasted Marcona almonds 23/25

1 kg 45030200 16 u

10 kg 45030202

Natural Marcona almond 16/18

10 kg 45020002

25 kg 45020004


1 kg 45020020 16 u

10 kg 45020022

25 kg 45020024

Marcona blanched almond 16/18

1 kg 45030000

10 kg 45030002

25 kg 45030004


1 kg 45030010 16 u

10 kg 45030012

25 kg 45030014


10 kg 45030022

25 kg 45030024


10 kg 45020042

25 kg 45020044

Mollar almond shell

1 kg 45000000 16 u

25 kg 45000002

blanched

peeled and roasted

processed

Marcona almonds blanched halves

25 kg 45060202


s1418/2036/38

13/1420/2235/36

12/1327/3034/35

11/1230/3533/34

10/1136/4032/33

36

naturalalmondLARGUETAAlmond is characterized by its elongated shape and its flavor. It is very easy to peel and therefore the most appropriate to toast and caramelize.

Natural Largueta almond 18/20

1 kg 45020050

10 kg 45020052

25 kg 45020054


1 kg 45020060

10 kg 45020062

25 kg 45020064


1 kg 45020070

10 kg 45020072

25 kg 45020074


1 kg 45020080

10 kg 45020082

25 kg 45020084

Toasted Largueta almond with skin 20/22

1 kg 45020200 8 u

Toasted Largueta almond with skin 27/30

1 kg 45020210 5 u

roasted


10 kg 45020092

25 kg 45020094

s1418/2036/38

12/1423/2534/36

B14B14B14

37

almondVALENCIAIt is a mixture of different varieties of almond.Sweet and very used to make marzipan.

Valencia almond 18/20

1 kg - 16 u

10 kg -

25 kg 45020046

Valencia almond 23/25

1 kg

10 kg -

25 kg 45020047

Valencia almond b/14

10 kg -

25 kg 45020048

Valencia blanched almonds 23/25

1 kg 45030040

10 kg 45030042

25 kg 45030044

Valencia blanched almonds 18/20

1 kg 45030030 16 u

10 kg 45030032

25 kg 45030034

Valencia blanched almonds b/14

10 kg 45030052

25 kg 45030054

Toasted peeled Valencia almonds 23/25

1 kg 45030220 6 u

10 kg 45030222

blanched

peeled and roasted


38

Roasted almond sticks

1 kg 45060234 7 kg

10 kg 45060236

Sheets of raw almond

600g 45060220 6 kg

10 kg 45060222

Raw almond sticks

1 kg 45060230 16 u

10 kg 45060232

Raw almond pieces

1 kg 45060240 7 u

10 kg 45060242

Roasted almond pieces

1 kg 45060244 16 u

10 kg 45060246

Raw almond flour

1 kg 45060000 14 u

10 kg 45060002

Blanched almond pieces

1 kg 45060216 16 u

10 kg 45060218

25 kg 45060219

Natural almond pieces

1 kg 45060210 16 u

10 kg 45060212

25 kg 45060214

Blanched almond halves

25 kg 45060206

roastedprocessed

valencia almondPROCESSED

Raw Marcona almond flour

1 kg 45060006 14 u

10 kg 45060007

Raw almond refined flour

1 kg 45060004 14 u

10 kg 45060005

Unpeeled almond flour

1 kg 45060008 14 u

10 kg 45060009

Roasted almond flour650 g 45060010 10 u

10 kg 45060012

39


Unpeeled almond flour bio

1 kg 45080056 14 u

10 kg 45080058

Raw almond sheets bio

600g 45080030 6 kg

10 kg 45080032

Raw almond sticks bio

1 kg 45080036 16 u

10 kg 45080038

Raw almond pieces bio

1 kg 45080040 7 u

10 kg 45080042

Raw almond flour bio

1 kg 45080050 14 u

10 kg 45080052

Natural Valencia almond bio 18/20

1 kg 45080000 16 u

10 kg 45080002

Blanched Valencia almond bio 18/20

1 kg 45080010 16 u

10 kg 45080012

bioalmond

s12 12/149/11

40

HAZELNUTNEGRITAIt is one of the varieties with more organoleptic qualities. Large quantities are peeled due to a better grain performance and the high demand in the chocolate industry.

Natural Negrita hazelnut with peel 27/30

1 kg 45050022 9 u

10 kg -

25 kg 45050020

Natural Negrita hazelnut 23/25

1 kg 45050014

10 kg 45050012

25 kg 45050010

Roasted Negrita hazelnut 27/30

1 kg

10 kg 45050025

25 kg

Negrita hazelnut in shell

1 kg - 9 u

10 kg -

25 kg

Roman toasted hazelnut s/13

1 kg - 16 u

10 kg -

HAZELNUTROMANA (Tonda Giffoni)

Large and thick skin, italian origin. Very suitable for handling in in-dustry and easy to peel.

Natural Negrita hazelnut 9/11 mm

25 kg 45050017

13/15 11/13

41


Valencia hazelnut in shell

1 kg - 9 u

10 kg -

25 kg

Natural Valencia hazelnut 23/25

1 kg - 9 u

10 kg -

25 kg

Roasted Valencia hazelnut 23/25 mm

1 kg - 9 u

10 kg -

Natural Valencia hazelnut 27/35

10 kg -

25 kg

Roasted Valencia hazelnut 27/35

1 kg - 9 u

10 kg -

HAZELNUTValenciaMore rounded shape, widely used, both shell and sifted, as well as peeled roasted

Raw hazelnut pieces

1 kg 45060253 16 u

Roasted hazelnut pieces

1 kg 45060257 16 u

10 kg 45060258

Roasted hazelnut flour

650 g 45060040 14 u

10 kg 45060042

Raw hazelnut flour

650 g 45060030 10 u

15 kg 45060032

HAZELNUTPROCESSED roasted

processed

42

Walnut flour650g 45060060 14 u

Walnut pieces

1 kg 45060276 16 u

Raw Macadamia nut

1 kg 45100041 16 u

Raw California walnut Halves

800 g 45100040 9 u

Raw Pecan walnut

800 g 45100042 16 u

Pecan walnut flour

650 g 45060066 16 u

CALIFORNIAWALNUT

PECANWALNUT

MACADAMIANUT

PROCESSEDWALNUT

43

PINE NUTS

PEANUT

Roasted peanut pieces

1 kg 45060270 16 u

Raw national pine nuts

1 kg 45100030 10 u

10 kg 45050032

Raw Castilla pine nuts

1 kg - 10 u

Pakistan pine nuts

1 kg - 10 u

Chinese pine nuts

25 kg 45050033 10 u

Pistachio flour

650g 45060050 10 u

Pistachio pieces

1 kg 45060280 16 u

Raw Iranian pistachio

1 kg 45100050 16 u

Raw Catalan pistachio

1 kg 45050053 16 u

PISTACHIO


KIKO (TOASTED MAIZE)

Granillo de “kikos” (toasted maize)

1 kg 00050400 10 u

“kikos”flour (toasted maize)

500 g 00050402 10 u

44

Traditional caramelized

Pecan nutcaramelized

1 kg 45151012 10 u

Walnut halves caramelized

1 kg 45151015 5u

Macadamia caramelized

1 kg 45151016 5 u

Almond garrapiñada

2,5 kg 45151002 2 u

Hazelnutgarrapiñada

2,3 kg 45151005 2 u

Marcona almond caramelized14/16

1 kg 45151003 5 u

S 16

1 kg 45151008 5 u

Hazelnutcaramelized

1 kg 45151007 5 u

National pine nuts caramelized

1 kg 45151017 5 u

Pistachiocaramelized

1 kg 45151020 5 u

Almond caramelized pieces

1 kg 45152102 5 u

Almond stickscaramelized

1 kg 45152108 5 u

Hazelnut caramelized pieces

1 kg 45152112 5 u

Pistachio caramelized pieces

800 g 45152132 4 u

Walnut pieces caramelized

800 g 45152133 4 u

Peanutcaramelized

800 g 45151023 4 u

45

Cantonese caramelized

Cantonese walnut caramelized

600 g 45151010 4 u

Cantonese hazelnut caramelized

750 g 45151041 4 u

Cantonese Macadamia caramelized

750g 45151043 4 u

Cantonese peanut caramelized

850g 45151047 4 u

Cantonese almond caramelized sticks

800 g 45152157 4 u

Cantonese pistachiocaramelized

800g 45151042 4 u

Cantonese almond caramelized

850g 45151045 4 u

Cantonese Pecan walnutcaramelized

700g 45151048 4 u

Cantonese almond pieces caramelized

800 g 45152151 4 u

Cantonese pistachio pieces caramelized

800 g 45152152 4 u

Cantonese hazelnut pieces caramelized

800 g 45152150 4 u

Cantonese peanut pieces caramelized

800 g 45152153 4 u

46

Crocanti nuts

Roasted peanut crocanti pieces

1 kg 45152030 16 u

Roasted soy crocanti pieces

1 kg 45152040 16 u

Almond crocanti pieces

1 kg 45152000 16 u

Hazelnut crocanti pieces

1 kg 45152010 16 u

47

Cumin caramelized

- - - u

Pumpkin seeds caramelized

1 kg 45151036 5 u

Poppy caramelized

- - - u

Black sesamecaramelized

650 g 45151034 4 u

Flax caramelized- g - - u

Sunflower seeds caramelized

1 kg 45151030 5 u

Sesamecaramelized

1 kg 45151033 5 u

Cantonese sesame caramel700 g 45151046 2 u

Cantonese pipes caramelized sunflower

800 g 45151044 2 u

Caramelized whole seeds

Cantonese seeds

Cantonese black sesame caramel

700 g 45151054 2 u

Pipes Cantonese caramelized pumpkin

700 g 45151055 2 u

48

Pure nut paste

alm

ond

haze

lnut

Pure Italian hazelnut paste

1,25 kg 45300020 4 u

5 kg 45300021 2 u

Pure bitter almond paste1,25 kg 45300006 4 u

Pure raw almond paste1,25 kg 45300000 4 u

4,2 kg 45300002 2 u

Pure roasted almond paste1,25 kg 45300008 4 u

4 kg 45300010 9 kg

Pure roasted unpeeled almond paste

1 kg 45300012 6 u

Pure roasted hazelnut paste

1,25 kg 45300016 4 u

Pure hazelnut pieces paste

4,2 kg 45300052 2 u pure

pas

te

49

Pure nut paste

peca

n

pine

nut

wal

nut

Pure walnut paste

1,25 kg 45300028 2 u

4,2 kg 45300027 2 u

Pure Macadamia paste1,3 kg 45300036 4 u

5 kg 45300037 2 u

Pure National pine nut paste

1,3 kg 45300044 4 u

Pure Chinese pine nut paste

1,3 kg 45300046 4 u

Pure Pecan nut paste1,25 kg 45300032 4 u

Pure Pecan nut caramelized paste

1 kg 45300034 6 u

50

Pure peanut pieces paste

2,25 kg 45300024 2 u

Pure peanut paste1,3 kg 45300022 4 u

4,5 kg 45300023 2 u

Pure pistachio paste1,25 kg 45300040 4 u

Pure pistachio paste for ice cream

4,5 kg 45300041 2 u

pean

ut

pist

achi

o

pure

pas

te

See also seeds pure paste: page 58

With dye and aroma

Dose: 80g/kg

Pure nut paste

51

Pralinés 50% sugar nuts

Hazelnut praliné 50%1,5 kg 45350003 4 u

5 kg 45350002 2 u

Raw almond praliné 50%

2,25 kg 45350014 2 u

Italian hazelnut praliné 50%

2,5 kg 45350001 2 u

Walnut praliné 50%

2,5 kg 45350019 2 u

Macadamia praliné 50%

2,5 kg 45350008 2 u

Pine nut praliné 50%

2,5 kg 45350006 2 u

Caramelized almond praliné 50%

2,5 kg 45350030 2 u

Hazelnut - almond praliné 50%

2,5 kg 45350005 2 u

Pistachio praliné 50%

2,5 kg 45350011 2 u

Caramelized hazelnut praliné 50%

2,5 kg 45350032 2 u

5 kg 45350033

52

Filling

Almond cream filling1,4 kg 54250300 4 u

Hazelnut cream filling1,4 kg 54250302 4 u

Pistachio cream filling1,4 kg 54250304 4 u

Gianduja cream filling1,4 kg 54250306 4 u

Pralinés 50% sugar nuts

Roasted almond praliné 50%

1,5 kg 45350016 6 u

5 kg 45350017 1 u

Peanut praliné 50%1,5 kg 45350012 4 u

5,25 kg 45350051 2 u

Premium pralinés 60/40 nuts

Praline toasted almonds 50%

2,5 kg 45350030 2 u

Caramelized almond praline 60%

2,5 kg 45350102 2 u

Raw almond praline 60%

4,9 kg 45350104 2 u

53

Pralicroc

Torró refined1,5 kg 45370005 4 u

4,7 kg 45370006 2 u

Torró granulated1,5 kg 45370001 4 u

4,5 kg 45370012 2 u

Almond pralicroc

2,3 kg 45351000 2 u

Pistacho pralicroc

2,3kg 45351004 2 u

Hazelnut pralicroc

2,3 kg 45351002 2 u

Torró nuts

Topping torrósauce

1 kg 54150048 15 u

The turron compound is a traditional flavour of the Mediterranean area.Made with almonds, honey, egg white, it gives you one of the most authentic dessert tastes, documented in the medieval age.

54

Pro-gianduja nuts

Progianduja pistachio

2,25 kg 45355004 2 u

Progianduja hazelnut

2,25 kg 45355002 2 u

Progianduja peanut

2,25 kg 45355000 2 u

Marzipan

Marzipan almond 501,75 kg 4 u45400000

Marzipan almond 651,75 kg 4 u45400002

Marzipan bitter almond 65

1,75 kg 4 u 45400004

Marzipan to mold

Marzipan almond 351,75 kg 6 u 45400012

PROGIANDUIA:Lets make crunchy chocolate creams, false truffles, ganache or that can in-corporate crunch without moistening. Chocolate cream, easy to use, contai-ning 0% water.Progianduja pistachio and raspberry:Iingrédients: 200 gr. pistachio progianduja 250 gr. white chocolate 20 gr. raspberry Crispyspreparation:Temper white chocolate at 29 ° C.- Mix the remaining ingredients and shape.- Allow to crystallize for 48 hours at a temperature of about 16 ° C.

55

Essence of nuts

Organic sweet almond oilliquid

250 g 00351002 - u

Organic hazelnut oilliquid

250 g 00351006 - u

Organic macadamia nut oilliquid

250 g 00351010 - u

Organic coconut oilliquid

1 kg 00351004 - u

Organic walnut oilliquid

250 g 00351008 - u

Bitter almond natural aroma

7 g50 g

46020000 46020001

Roasted hazelnutnatural aroma

7 g50 g1 kg

46020003-4602000446020005

Peanut natural aroma

7 g50 g1 kg

460200064602000746020008

Roasted peanut natural aroma

50 g 46020010

Chestnut natural aroma

7 g50 g1 kg

460200184602001946020020

Pistachio natural aroma

7 g50 g1 kg

46020015 4602001646020017

Organic cold pressed nut oils












56

Rice

Bomba riceEbro Delta

1 kg 6 u 00050019

Carnaroli riceItaly

1 kg 6 u 00050017

Puffed rice

200 g 6 u 00050600

Marisma riceEbro Delta

1 kg 6 u 00050015

Venere black riceItaly

1 kg 6 u 00050005

57

Whole seeds

Whole cantonese seeds caramelized

Organic Fermentusseed mix

1 kg Rai02110

Raw sesame1 kg 48000127 16 u

Roasted sesame1 kg 48000126 16 u

Black sesame1 kg 45100072 16 u

Pumpkin seeds1 kg 45100071 16 u

Corn poppy seeds250 g 48000122 12 u

Yellow mustard 400 g 48000151 12 u

Black mustard1 kg 8 u

Anis powder100 g 48000110 12 u

Cumin175 g 48000116 12 u

Coriander grain150 g 48000114 12 u

Organic sunflower seeds

1 kg 45100070 16 u

Cantonese sesame caramelized

1,25 kg 45151046 2 u

Cantonese sunflower seeds caramelized

1,25 kg

45151044 2 u

See also Cantonese nuts: page 45

Mustard Karashi powder

200 g 48000258 12 u

58

Pure seed pasteSunflower seeds pure paste

1,3 kg 45320000 4 u

Pumpkin seeds pure paste

1,3 kg 45320001 4 u

Black sesame pure paste

1,3 kg 45320008 4u

Raw sesame unpeeled pure paste

1 kg 45320004 6 u

Roasted sesame seedsunpeeled pure paste

1 kg 45320006 5 u

Organic argan oilliquid

250 g 00351012 1 u

Organic roasted sesame oilliquid

250 g 00351014 1 u

Organic pumpkin seed oilliquid

250 g 00351000 1 u

See also nuts pure paste: page 48

Cold pressed seed oils

Whole traditional seeds caramelized

Cumin caramelized

- - - u

Pumpkin seeds caramelized

1 kg 45151036 5 u

Poppy caramelized

- - - u

Black sesamecaramelized

650 g 45151034 4 u

Flax caramelized- g - - u

Sunflower seeds caramelized

1 kg 45151030 5 u

Sesamecaramelized

1 kg 45151033 5 u

59

Star anis natural aroma

7 g50 g1 kg

460400004604000146040002

Mustard natural aroma

7 g50 g1 kg

---

Mustard aroma7 g

50 g1 kg

460400064604000746040008

Sesame natural aroma

7 g50 g1 kg

460400094604001046040011

Cola nutnatural aroma

7 g50 g1 kg

4604001246040013-

Essences of seeds

The new range of the Alphabet of flavours offers the essence of every flavour in some drops. You can use it in any gastronomic aplication to increase a flavour, give a special nuance, combine it with other fla-vours or simply enjoy the essence of nature.




See also nuts pure paste: page 48

60

Arabian coffeecompound

1,5 kg 6 u 45500400

5 kg45500402

Dose: 20 g/kg

Freeze dried espresso coffeefreeze dried

250 g 6 u 45500200

Espresso coffeearoma

7 g50 g1 kg

-46020013 46020014

Espresso coffeecompound

2,5 kg 2 u 45500404

Dose: 50 g/kg

The different cultures of coffee beans and the technology of coffee. Freeze dried coffee and coffee flavour gives you the real taste of espresso.

Freeze dried coffee

Coffee compound

The pure paste of Arabian coffee ex-presses the pureness of the roasted coffee bean.

Essence of coffee

The new range the Alphabet of fla-vours offers the essence of every fla-vour in some drops. You can use it in any gastronomic application to incre-ase a flavour, give a special nuance, combine it with other flavours or sim-ply enjoy the essence of nature.





61

Spices

White pepper Penja

300 g 12 u 48000132

Smoked white pepper Penja

300 g 12 u 48000142

Black pepperPenja

250 g 12 u 48000134

Green pepperPenja

100 g 12 u 48000136

Pepper Jamaica150 g 12 u 48000144

PepperSichuan

100 g 12 u 48000148

Clove(Origin Madagascar)

150 g 12 u 48000112

Nutmeg250 g 12 u 48000122

Galanga root175 g 12 u 48000128

Galanga root powder

250 g 12 u 48000255

Long pepperJava

250 g 12 u 48000146

Sumac250 g 12 u 48000227

3 kg48000254

2 u

Paprika200 g 12 u 48000229

Curry of Madras (Tamil Nadu)

200 g 12 u 48000233

Massala sweet250 g 12 u 48000239

Tandoori Massala250 g 12 u 48000239

Cayenne pepper100 g 12 u 48000140

Saffron freeze dried

10 g48000124

Cardamom (Origin Sri Lanka)

175 g 12 u48000130

Cardamom powder (Origin Sri Lanka)

250 g 12 u48000209

Paprika sweet300 g 12 u48000247

Raz el hanout 250 g 12 kg48000237

Anis powder

200 g 12 u48000206

Organic ginger175 g 12 u48000222

10 kg48000244

Green pepper Madagascar

90 g 12 u48000160

Pink pepperCurepipe

150 g 12 u 48000138

Smoked Paprika sweet

250 g 12 u48000251

Smoked spicy red pepper

250 g 12 u48000252

Red pepperEspelette A.O.C

250 g 12 u 48000231

62

Dose NATURAL AROMA:8 g/kg

Vanilla

Vanilla Bourbon Madagascarstick

250 g 48000104

Vanilla Tahitistick

250 g 48000103

Vanilla Bourbonpowder

500 g 48000200 6 u

10 kg 48000245

Bourbon pure vanilla extractseed+compound

1 kg 48000301

Dose: 20-40 g/kg

Seeds of vanillaseed

700 g 48000201

Tahití pure vanilla extractseed+compound

1 kg 48000305

Dose: 20-40 g/kg

Pure concentrated Madagascar vanilla extractnatural aroma

7 g50 g

4609003746090038

Pure concentrated Tahiti vanilla extractnatural aroma

7 g50 g

4609004946090050

63

Powdered ginger bread mixpowder

400 g 6 u 48000205

Vanillacrystallized

500 g 56050507 6 u

VanillaItalian vanilla pastearoma compound

2,5 kg 2 u 48000406

Dose: 30-50 g/kg

Clear vanilla pastearoma compound

5,8 kg 2 u 48000430

Dose: - g/kg

Bourbon Vanillaaroma compound

1,5 kg 4 u 48000400

2,5 kg 2 u 48000402

Dose: 25 g/kg

Cinnamon

Cinnamon powder

400 g 6 u 48000203

10 kg 48000208

Cinnamon stick

300 g 15 u 48000105

1 kg 5 u48000106

Cinnamon pastecompound

1,5 kg 6 u 48000408

5,7 kg48000410

2 u

Dose: 30-50 g/kg

Cinnamonnatural aroma

7 g50 g1 kg

46090000 4609000146090002




Ginger bread

64

According to EU recommen-dations do not exceed recom-mended dose. 0.2 g / kgNo sales to EEUU

Black peppernatural aroma

7 g50 g1 kg

460900134609001446090015

White peppernatural aroma

7 g50 g1 kg

---

Chiliaroma liposoluble

7 g50 g1 kg

-46095001 46095002

Clovenatural aroma

7 g50 g1 kg

460900164609001746090018

Cuminnatural aroma

7 g50 g1 kg

460900194609002046090021

Chilinatural aroma

7 g50 g1 kg

46090040--

Incense natural aroma

7 g50 g1 kg

4609003146090032-

Nutmegnatural aroma

7 g50 g1 kg

460900104609001146090012

Green pepernatural aroma

7 g50 g1 kg

460900434609004446090045

Jamaica peppernatural aroma

7 g50 g1 kg

460900464609004746090048

Turmericnatural aroma

7 g50 g1 kg

460900584609000446090005

Cardamomnatural aroma

7 g50 g1 kg

460900034610500246125002

Coriandernatural aroma

7 g50 g1 kg

460900064609000746090008

Currynatural aroma

7 g50 g1 kg

4609002246090023-

Curry Madrasaroma

7 g50 g1 kg

460900254609002646090027

Myrrhnatural aroma

7 g50 g1 kg

46090034 4609003546090036

Tandoorinatural aroma

7 g50 g1 kg

4609002846090029-

Saffronnatural aroma

7 g50 g1 kg

460900524609005346090054

Tonka beannatural aroma

7 g50 g1 kg

460900554609005646090057

Chilinatural aroma

7 g50 g1 kg

-46090041-

Essence of spices












65

Oregano freeze dried20 g 6 u 47800008

Tarragon freeze dried40 g 12 u 47800012

Salad herbs freeze dried70 g 12 u 47800021

Parsley freeze dried50 g 12 u 47800004

Rosemary freeze dried70 g 12 u 47800000

Dill freeze dried40 g 12 u 47800010

Thyme freeze dried35 g 12 u 47800002

Basil freeze dried40 g 12 u 47800006

Green mint freeze dried60 g 6 kg 47800014

Juniper powder150 g 12 u 48000253

Freeze dried herbs and plants

The tecnologie of freeze dryinng offers the best way to have in a

dry texture the natural flavour of herbs and plants.

66

Freeze dried shoots and sprouts

Lemon cress freeze-dried

9 g 6 u 47900111

Basil cress freeze-dried 7,5 g 12 u 47900108

Honey cress freeze-dried4 g 12 u 47900120

Parsley cress freeze-dried

7,5 g 12 u 47900126

Coriander cress freeze-dried

10 g 12 u 47900118

Radish cress freeze-dried10 g 12 u 47900116

Red mustard cress freeze-dried

6 g 12 u 47900128

Rucula cress freeze-dried

11 g 12 u 47900132

Black radish cress freeze-dried

10 g 6 u 47900134

Red beet cress freeze-dried

5 g 12 u 47900138

Forest cress freeze-dried10 g 12 u 47900142

Pea cress freeze-dried10 g 12 u 47900139

Salicornia cress freeze-dried

15 g 12 u 47900136

Deco cress freeze-dried5 g 12 u 47900131

67

Freeze dried shoots and sprouts

Green olives cress freeze-dried

3,7 g 12 u 47900119

Sunflower sprouts freeze-dried

36 g 12 u 47900129

Purple radish sprouts freeze-dried

20 g 6 u 47900123

White radish sprouts freeze-dried

35 g 12 u 47900137

Garlic sprouts freeze-dried

19 g 6 u 47900107

Chives freeze-dried10 g 12 u 47900130

Balloon leaves liofilizado

3,5 g 12 u 47900145

Citra leaves freeze-dried

6 g 12 u 47900103

Tangy leaves freeze-dried

3 g 12 u 47900127

Acid leaves freeze-dried4,5 g 12 u 47900143

Shiso green leaves freeze-dried

5,5 g 6 u 47900115

Shiso purple leaves freeze-dried

4,5 g 12 u 47900152

68

Mint

Natural extract of green mintpowder

500 g 6 u 47200000

Green mintcompound

1,5 kg 4 u 47000000

2,5 kg 2 u 47000002

Dose: 30-50 g/kg

White mintaroma compound

1,5 kg 4 u 47000010

Dose: 30-50 g/kg

Traditional green mintaroma compound

1,25 kg47000003 6 u

3 kg 2 u47000005

Dose: 30-50 g/kg

“Matcha”green teapowder

250 g 6 u 47200019

2,5 kg 2 u47200020

Green matcha tea to use as aningredient.

Mint jellycold confit

1,5 kg 4 u 44200500

Mintnatural crystallized

- g - u -

Tea

Black teaaroma

7 g50 g1 kg

46140054 4614005546140056

Rooibosnatural aroma

7 g50 g1 kg

46140062 46140063-

“Matcha A”Bio green teapowder

1 kg - u 47200031

“Matcha C”Bio green teapowder

350 g - u47200033

1 kg - u 47200032

Green teanatural aroma

7 g50 g1 kg

4614007146140072-

White tea Pai Mu Tannatural aroma

7 g50 g1 kg

4614006546140066-

Tea with jasminenatural aroma

7 g50 g1 kg

4614006846140069-

69

Dose AROMA:2 g/kg 2 g = 70 gotas aprox.*

Dose NATURAL AROMA0,2 g/kg 0,2 g = 6 gotas aprox.*


Black teanatural aroma

7 g50 g1 kg

46140054 4614005546140056

Dillnatural aroma

7 g50 g1 kg

46140000 4614000146140002

Basilnatural aroma

7 g50 g1 kg

461400034614000546140004

Basilaroma liposoluble

7 g50 g1 kg

-4614500146145002

Fresh basilaroma

7 g50 g1 kg

-46140007-

Patchulliaroma natural

7 g50 g1 kg

461400094614001046140011

Lemon verbenanatural aroma

7 g50 g1 kg

461400124614001346140014

Oreganonatural aroma

7 g50 g1 kg

46140015 4614001646140017

Tarragonnatural aroma

7 g50 g1 kg

46140021 4614002346140022

Fennelnatural aroma

7 g50 g1 kg

461400244614002546140026

Junipernatural aroma

7 g50 g1 kg

-4614002946140028

Green mintnatural aroma

7 g50 g1 kg

461400394614004046140041

Garden mintnatural aroma

7 g50 g1 kg

46140073 46140074-

Glacial mintnatural aroma

7 g50 g1 kg

46140033 4614003446140035

Sweet mintnatural aroma

7 g50 g1 kg

461400364614003746140038

Lemon grassnatural aroma

7 g50 g1 kg

46140018 4614001946140020

Lemon balmnatural aroma

7 g50 g1 kg

461400424614004346140044

Rosemarynatural aroma

7 g50 g1 kg

46140045 4614004646140047

Common sagenatural aroma

7 g50 g1 kg

46140048 46140049-

Thymenatural aroma

7 g50 g1 kg

461400514614005246140053

Thymearoma liposoluble

7 g50 g1 kg

-4614500746145008

Rosemaryaroma liposoluble

7 g50 g1 kg

-4614500446145005

Tabacconatural aroma

7 g50 g1 kg

461400574614005846140059

Green teanatural aroma

7 g50 g1 kg

4614007146140072-

Ylang-Ylangnatural aroma

7 g50 g1 kg

---

The new range the Alphabet of flavours

offers the essence of every flavour in some drops. You can use it

in any gastronomic application to increase a flavour, give a special

nuance, combine it with other flavours or simply

enjoy the essence of nature.

Essences of herbs and plants

70

Freeze-dried vegetables

Parsnipfreeze-dried

50 g 6 u47400017

Spinach freeze-dried

40 g 6 u47400006

Whole green asparagusfreeze-dried

35 g 6 u 47400003

Cherry tomato halvesfreeze-dried

50 g 6 u47400010

Celeryfreeze-dried

10 g 6 u47400002

Whole white asparagusfreeze-dried

25 g 6 u 47400005

Tomato slicesfreeze-dried

25 g 6 u47400009

Red beet slicesfreeze-dried

40 g 6 u47400013

Onion slicesfreeze-dried

20 g 6 u47400019

Kidney beansfreeze-dried

150 g 12 u47400016

Mini cucumberfreeze-dried

90 g 12 u 47900113

Adzuki bean sproutfreeze-dried

200 g 12 u 47900141

Mini radicchio (red chicory)freeze-dried

52 g 6 u 47900133

Sliced mini cauliflower freeze-dried

35 g 12 u 47900135

Zucchini with flowerfreeze-dried

12 g 12 u 47840028

71

Freeze dried vegetables

Cornfreeze-dried

200 g 6 u 47400001

Broccolifreeze-dried

30 g 6 u47400011

Chivesfreeze-dried

20 g 12 u47400021

Red jalapeñofreeze-dried

75 g 12 u47400030

Bell pepper redfreeze-dried

50 g 12 u47400028

Garlicfreeze-dried pieces

100 g 12 u47400025

Fried onions crispyfreeze-dried

300 g 6 u47400023

Rhubarb crispy 2-10 mmfreeze-dried

150 g 6 u44050537

Green asparagus slicesfreeze-dried

30 g 12 u47400004

Peasfreeze-dried

100 g 12 u 47400012

Green jalapeñofreeze-dried

20 g 6 u47400029

Shallotsfreeze-dried pieces

50 g 12 u47400020

Bell pepper greenfreeze-dried

15 g 6 u47400027

Wild garlicfreeze-dried

20 g 12 u47400026

Pearl onionfreeze-dried

60 g 6 u47400031

Spring onionsfreeze-dried

25 g 6 u47400022

72

Tomato and basil jamconcentrated

1,5 kg 4 u44200444

Rhubarbcompound

1,5 kg 4 u 47050000

Dosificación: 50 g/kg

Fermented black garlic

Vegetables compound

Vegetables jam

Tomato jamconcentrated

1,5 kg 4 u44200440

Carrot jamconcentrated

1,5 kg 4 u44200442

Fermented black garlic100 g 16 u47701003

Freeze-dried roast vegetables

Slices of roast pepper in a wood-fired oven

40 g - u 47140000

Roast auberginein a wood-fired oven

25 g - u 47140002

Whole roast pepperin a wood-fired oven

- g - u 47140001

Roast onion in a wood-fired oven

- g - u 47140003

SUGAR

SUGARSUGAR

31%25%

VEGETABLE

VEGETABLEVEGETABLE

68%68%

23%140%

73

Candied pearl onioncold confit

1,73 kg 4 u44200806

Vegetables Cold Confit

Vegetables chutney

Bell pepper chutneyconcentrated

1,5 kg 4 u44200610

Carrot chutney concentrated

1,5 kg 4 u44200606

Vegetables chutney concentrated

1,5 kg 4 u44200614

74

100-500

0

1000-1500

500-2500

500-1500

1500-2500

2500-8000

4500-5000

5000-8000

10.00023.000

30.00050.000

50.000100.000

100.000200.000

100.000350.000

350.000580.000

855.0001.041.427

2.000.0005.300.000

8.600.0009.100.000

15.000.00016.000.000

Morita

Guajillo

Mulato

Pasilla

Chipotle

Árbol

Cascabel

Ancho

Dried Guajillo chilli whole

70 g 6 u 47490000

Dried Pasilla chilli whole

70 g 6 u 47490002

Dried Ancho chilli whole

100 g 6 u 47490004

Dried Árbol chilli whole

120 g 6 u 47490006

Dried Chipotle chilli whole

160 g 6 u 47490008

Dried Cascabel chilli whole

100 g 6 u 47490012

Dried Mulato chilli whole

100 g 6 u 47490010

Dried Morita chilli whole

100 g 6 u 47490014

Fresh chilli: Jalapeño chico

Fresh chilli: Jalapeño (smoked)

Fresh chilli: Mirasol

Fresh chilli: Poblano verdeFresh chilli: Poblano

Fresh chilli: Marisol

Fresh chilli: Chilaca

Fresh chilli: De árbol

UnitsScoville

Dried chillies

75

Carrotnatural extract in powder

500 g 6 u 47300002

Tomatonatural extract in powder

750 g 6 u 47300014

Tomato flakes natural extract in powder

300 g 6 u 47300013

Potatonatural extract in powder

- g 6 u -

Artichokenatural extract in powder

400 g 6 u 47300006

Celerynatural extract in powder

350 g 6 u 47300000

Cauliflowernatural extract in powder

400 g 6 u 47300004

Roasted peppersnatural extract in powder

- g 6 u 47300019

Pumpkinextract in powder

- g 6 u -

Red beetnatural extract in powder

300 g 12 u47300016

White asparagusnatural extract in powder

500 g 6 u 47300008

Cornnatural extract in powder

- g - u -

Japanese Murasaki-imo purple potato natural extract in powder

- g - u -

Powdered natural extracts

76


Dose NATURAL AROMA0,2 g/kg 0,2 g = 6 drops approx.*

*Number of drops taking as reference the average density which has the complete range of products. In general,

natural flavours have a higher density.

Essences of vegetablesGreen tomatoaroma

7 g50 g1 kg

461700274617002846170029

Ripe tomatoaroma

7 g50 g1 kg

461700244617002546170026

Red beans cookedaroma

7 g50 g1 kg

4617001546170016-

Green pepperaroma

7 g50 g1 kg

461700184617001946170020

Raw onionnatural aroma

7 g50 g1 kg

4617000646170007-

Fried onionaroma

7 g50 g1 kg

---

Carrot (sand)natural aroma

7 g50 g1 kg

46170036 46170037-

Fresh ailletnatural aroma

7 g50 g1 kg

461700004617000146170002

Fresh aillet liposolublenatural aroma

7 g50 g1 kg

-4617500146175002

Roasted onionnatural aroma

7 g50 g1 kg

4617001046170009-

Cooked onionnatural aroma

7 g50 g1 kg

46170011--

Fried garlicaroma

7 g50 g1 kg

-46170004-

Green peasaroma

7 g50 g1 kg

4617002146170022-

Cucumberaroma

7 g50 g1 kg

4617001246170013-

Rhubarbaroma

7 g50 g1 kg

461700334617003446170035

Celerynatural aroma

7 g50 g1 kg

-4617003146170032

Artichokenatural aroma

7 g50 g1 kg

46170039 46170040-

The new range of the Alphabet of flavours offers the essence of every flavour in some drops. You can use it in any gastronomic aplication to increase a flavour, give a special nuance, combine, it with other flavours or simply enjoy the essence of nature.

77

Freeze-dried flowers

Freeze-dried Salty blossom15 g 6 u 47840014

Freeze-dried Sweet mint20 g 12 u 47840018

Freeze-dried Apple blossom5 g 12 u 47840010

Freeze-dried Bean blossom7 g 12 u 47840012

Freeze-dried Jasmine blossom

11 g 12 u 47840020

Freeze-dried Oregano blossom

5 g 12 u 47840024

Freeze-dried orange tagete10 g 12 u 47840026

Freeze-dried Electric blossom

22 g 12 u 47840022

Freeze-dried red rose petals15 g 12 u 47840030

Freeze-dried yellow rose petals

15 g 12 u 47840036

Freeze-dried purple rose petals

15 g 12 u 47840040

Freeze-dried pink rose petals

15 g 12 u 47840042

Freeze-dried white rose petals

15 g 12 u 47840034

Freeze-dried ochre rose petals

15 g 12 u 47840038

78

Petal marygold

40 g 41200010 6 u

Roses buds

150 g 41200012 6 u

Hibiscus

100 g 41200011 6 u

Petal red rose

80 g 41200013 6 u

Mallow

80 g 41200018 6 u

250 g 41200019 2 u

Chamomile flower

100 g 41200014 6 u

Petal bleuberry

40 g 41200016 6 u

Lavender

100 g 41200015 6 u

Jasmine

60 g 41200017 6 u

Freeze dried flowers

Dry flowers

Mix of dried flowers

50 g 41200022 6 u

Petals marygold25 g 47840006 6 u

Violet Cornuta10 g 47840002 6 u

79

Natural flowers glacée

Flowers jam

Whole mini rosecrystallized

200 g 6 u 41100001

1,5 kg41100018

2 u

Rose petalcrystallized

300 g 6 u 41100003

1,5 kg41100019

2 u

4 kg41100025

Rose blossom (1 mm)crystallized

500 g 6 u 41100005

3 kg41100020

2 u

Chamomile natural extract powder

500 g 6 u 47200010

Whole violetcrystallized

400 g 6 u 41100007

2,5 kg41100021

2 u

Violet petalcrystallized

500 g 6 u 41100009

Violet blossom (1 mm)crystallized

500 g 6 u 41100011

3 kg41100023

2 u

Red fruits-hibiscus natural extractpowder

500 g 6 u 47200004

Jasmine blossom (1 mm)crystallized

500 g 6 u 41100017

3 kg41100024

2 u

Jasmine natural extractpowder

300 g 6 u 47200016

Rose jamconcentrated

1,5 kg 4 u44200423

Mini petal rose bicolornatural crystallized

- g - u -

Mini petal violet bicolornatural crystallized

- g - u -

Mini petal yellow rosenatural crystallized

- g - u -

Mini petal yellow violetnatural crystallized

- g - u -

Crystallized flowers

Powdered flowers natural extracts

80

Violetaroma

7 g50 g1 kg

460800094608001046080011

Violetnatural aroma

7 g50 g1 kg

-4608001446080013

Chamomilenatural aroma

7 g50 g1 kg

460800034608000446080005

Lilaaroma

7 g50 g1 kg

460800304608003146080032

Lavendernatural aroma

7 g50 g1 kg

46080000 4608000146080002

Elderflowernatural aroma

7 g50 g1 kg

4608003346080034-

Jasminenatural aroma

7 g50 g1 kg

460800184608001946080020

Rosearoma

7 g50 g1 kg

460800244608002546080026

Damask rosenatural aroma

7 g50 g1 kg

46080021 4608002246080023

Geraniumnatural aroma

7 g50 g1 kg

460800064608000746080008

Marygoldnatural aroma

7 g50 g1 kg

4608002746080028-

Orange blossomnatural aroma

7 g50 g1 kg

46080015 4608001646080017

Floral waterRose wateraromatic natural water

100 g 41500000 10 u

1 kg 41500004 15 u

Orange blossom wateraromatic natural water

100 g 41500002 10 u

1 kg 41500006

Flowers compoundNatural rosecompound

1,5 kg 4 u41600002

Dose: 30-50 g/kg

Violetcompound

1,5 kg 4 u41600000

2,5 kg41600001

2 u

Dose: 30-50 g/kg

The new range of the Alphabet of flavours offers the essence of every flavour in some drops. You can use it in any gastronomic aplication to increase a flavour, give a special nuance, combine, it with other flavours or simply enjoy the essence of nature.

Essences of flowers





81

Black truffleTuber Melanosporumwhole fresh

1 kg 49010010

fresh pieces

1 kg 49010014

Available from middle of no-vember till end of march.

Black truffleTruffle Tuber Uncinatumfresh

1 kg 49010006

Black truffleExtra Melanosporumbig piece

1 kg 49010017

Paste of Tuber Melanosporum paste

50 g 49010019

Tuber Magnatum Calibrae Extra

1 kg 49010029

Black truffle Melanosporumbig piece

1 kg 49010021

Black truffleTuber Indicum

5-10 g 49010028 1 kg

10-30 g 49010021 1 kg

100 g 49010025 1 u

400 g 49010027 1 u

Tuber Magnatum Calibre

10-20 g 49010031 1 kg

Black truffleTuber Melanos

10-20 g 49010015 1 kg

Tuber Albidum Pico Calibre

10 g o + 49010033 1 kg

Truffle summer Aestivumfresh

1 kg 49010013

Freeze dried truffle

Black Truffle freeze driedslices

5 g 49010022 15 u

Black Truffle freeze driedpowder

Black Truffle freeze driedshavings

5 g 49010020 18 u

82

Freeze dried mushrooms

Mushroom jam

Mushrooms (bolete)slices freeze dried

40 g 49020002 6 u

Mushrooms (bolete) powder freeze dried

100 g 49020000 6 u

Mushrooms (bolete)whole freeze dried

50 g 49020003 6 u

Assorted of mushroomswholes freeze dried

30 g 49020005 6 u

Black chantarellewhole freeze dried

20 g 49020006 6 u

Morelswhole freeze dried

20 g 49020007 6 u

“Llanega blanca” (hygrophorus glyociclus)whole freeze dried

“Llanega negra”whole freeze dried

Mushroom jamconcentrated

1,5 kg 4 u44200460

sugar

25%

mushroom

128%

83

Essences of mushrooms

Black trufflearoma

7 g50 g1 kg

460300064603000746030008

Black trufflearoma liposoluble

7 g50 g1 kg

-4603500746035008

Black trufflearoma pur

7 g50 g1 kg

-46030010-

Moldaroma

7 g50 g1 kg

460300154603001646030017

White trufflearoma

7 g50 g1 kg

460300034603000446030005

White trufflearoma liposoluble

7 g50 g1 kg

-46035004 46035005

Bear yeastaroma

7 g50 g1 kg

460300124603001346030014

Mushroom(boletus edulis)aroma

7 g50 g1 kg

46030000 4603000146030002

Mushroom (boletus edulis)aroma liposoluble

7 g50 g1 kg

-4603500146035002





84

Ginger

LiquoricePowdered liquorice roots

250 g 12 u 48000211

Dried ginger2 kg 2 u 44040015

Ginger confit cubs- kg 2 u -

Candied ginger slices- kg - u -

Ginger confit jam- kg - u -

Ginger freeze driedg- u -

Organic ginger powder

175 g 12 u 48000222

10 kg48000244

Natural extract of liquorice powder

250 g 6 u 47200002

Green wasabi powder(Origin Japan)

200 g 12 u 48000213

Wasabi powder leaves(Origin Japan)

200 g 12 u -

White wasabi spicy powder (Origin Japan)

200 g 12 u -

Ginger shoga powder(Origin Japan)

200 g 12 u -

Liquorice compound1,5 kg 4 u 48000412

Dose: 30-50 g/kg

Wasabi

Essences of rootsLiquoricenatural aroma

7 g50 g1 kg

461300004613000146130002

Gingernatural aroma

7 g50 g1 kg

461300034613000446130005

Wasabinatural aroma

7 g50 g1 kg

461300064613000746130008




85

Mossaroma

7 g50 g1 kg

4607001546070016-

Lauriernatural aroma

7 g50 g1 kg

460700034607000446070005

Oaknatural aroma

7 g50 g1 kg

460700094607001046070011

Haynatural aroma

7 g50 g1 kg

460700244607002546070026

Orientnatural aroma

7 g50 g1 kg

4607002146070022-

Humid landaroma

7 g50 g1 kg

4607001246070013-

Mediterraneanforestnatural aroma

7 g50 g1 kg

4607001846070019-

Eucalyptusaroma natural

7 g50 g1 kg

46070000 4607000146070002

Mediterraneanpinenatural aroma

7 g50 g1 kg

460700064607000746070008

Essences of trees and landscape




86

Powdered smokenatural aroma

500 g 6 u 52005003

Fatty smokearoma

7 g50 g1 kg

462200004622000146220002

Smoker Aromatizer

Super-Aladin® is the only all-metal hand smoker, daily use resistant or semi-industrial.

Gastronom cover 1/1 with lid

HTPS00000000026Super Aladin

Grilledpowder

400 g 6 u52005005

Roasted peppersnatural extract in powder

Smoked sweet red pepper

250 g48000251

Smoked spicy red pepper

250 g48000252

Smoke notes

Powdered smoke

Essences of smokeThe new range of the Alphabet of flavours offers the essence of every flavour in some drops. You can use it in any gastronomic aplication to increase a flavour, give a special nuance, combine it with other flavours or simply enjoy the essence of nature.





A natural wood smoke flavour that you can introduce in any culinary experience. Very intersting to use in chocolate and desserts.

Oak smoke aromapowder

500 g 6 u52005006

87

Dried fruit

Dried banana2,5 kg 2 u44040011

Dried fig2,5 kg 2 u44040005

Dried pieces fig2,5 kg 2 u44040021

Dried sultanas grape5 kg 1 u44050007

Dried apricot3 kg 2 u44040003

Dried white grape2,5 kg 2 u44040009

Dried Cranberry1,2 kg - u44040031

Dried apple2,5 kg 2 u44040007

88

Dried plum3 kg 2 u44040001

Coconut mashed800 g 2 u44050105

Coconut slices250 g 6 u44050120

Dried coconut cubs2,5 kg 2 u44040013

Dried strawberry2,5 kg 2 u44040017

Dried sultanina grape2,5 kg 2 u44040019

Dried fruit

89

Pear slices60 g 6 u44050358

Apple slices50 g 6 u44050369

Banana slices100 g 6 u44050379

Freeze dried fruit

Orange slices80 g 6 u44050374

Pasion fruit halves70 g 6 u44050378

Kiwi slices75 g 6 u44050380

Mango cubs150 g 6 u44050359

Lemon slices60 g 6 u44050372

Pineapple triangles45 g 6 u44050376

Lychee pieces400 g 2 u44050396

90

Whole amarena80 g 6 u44050360

400 g44050360

2 u

Strawberry slices 5-7 mm

250 g 2 u44050304

Freeze dried fruit

Wild strawberry80 g 6 u44050354

2 kg44050854

1 u

Whole raspberry75 g 6 u44050300

375 g44050800

2 u

Whole blueberry60 g 12 u44050335

Strawberry cubs75 g 6 u44050325

Whole strawberry60 g 6 u44050352

280 g44050851

2 u

Whole blackcurrant80 g 12 u44050350

1 kg44050850

2 u

Whole blackberry80 g 6 u44050356

400 g44050856

2 u

91

Fig crispy 2-5 mm300 g 6 u44050527

1,4 kg44050627

2 u

Fruit crispy

Apricot crispy 1-5 mm

200 g 6 u44050520

1,2 kg44050600

2 u

Banana crispy 0-10 mm250 g 6 u44050518

1,2 kg44050602

2 u

Lime crispy 2-10 mm300 g 6 u44050539

Pineapple crispy 2-10 mm200 g 6 u44050522

1 kg44050610

2 u

Mango crispy 2-10 mm250 g 6 u44050541

Mango-pasion fruit crispy 2-10 mm

250 g 6 u44050554

Passion fruit 2-10 mm200 g 6 u44050516

1 kg44050608

2 u

Kosher is referring to the food which fulfills the requirements of the Jewish law. Kosher in Hebrew means “suitable, appropriate”, related to “correct, legitimate”

92

Blackcurrant crispy2-10 mm

200 g 6 u44050536

Strawberry cripsy 0,5-2,5 mm200 g 6 u44050514

Strawberry crispy 1-5 mm200 g 6 u44050547

Strawberry crispy 2-10 mm200 g 6 u44050540

1 kg44050603

2 u

Cherry crispy 2-10 mm300 g 6 u44050542

1,4 kg44050642

2 u

Raspberry crispy 2-10 mm

300 g 6 u44050551

Fruit crispy

Strawberry wet proof crispy

400 g 6 u44050904

Passion fruit wet proof crispy

400 g 6 u44050902

Raspberry wet proof crispy

400 g 6 u44050910

Wet proof crispy

See also yogur wet proof: page 117

Raspberry crispy 5-8 mm250 g 6 u44050508

2 kg44050620

2 u

Mango wet proof crispy

400 g 6 u44050908

93

Strawberry scales-pipettes

500 g 6 u44050415

Lemon stabilized750 g 6 u44050427

Orange in powder600 g 6 u44050434

Lemon in powder600 g 6 u44050432

Peach in powder600 g 12 u44050436

3 kg44050437

2 u

Fruit in powder

Apple in powder700 g 6 u44050401

Banana in powder700 g 2 u44050403

Pineapple in powder700 g 2 u44050407

Wild fruit in powder700 g 2 u44050411

94

Coconut milk in powder400 g 6 u44050413

Lemon flakes300 g 6 u44050438

Fruit in powder

Mango in powder700 g 6 u44050405

Pasion fruit in powder700 g 6 u44050409

Raspberry in powder300 g 6 u44050302

10 kg44050308

Strawberry in powder500 g 2 u44050306

Pineapple flakes450 g 6 u44050439

Lime in powder600 g 6 u44050440

95

Liof

ruitLiofruit Ace

1 kg 6 u52020000

Liofruit Watermelon750 g 6 u52020005

Liofruit Lemon1 kg 6 u52020011

Liofruit Peach750 g 6 u52020014

Liofruit Pineapple750 g 6 u52020002

Liofruit Strawberry700 g 6 u52020009

Liofruit Melon750 g 6 u52020012

Liofruit Raspberry750 g 6 u52020018

Liofruit

Stabilized fruit in powder

Ice cream: 1L of water or milk / 500g liofruitSlushy: 1L of water or milk / 250g liofruit

soupssaucesbatteredice creamsslushy

96

Amarena1,25 kg 6 u44600012

Grapefruit 1,5 kg 4 u44600020

Yuzu1,5 kg 4 u44600024

Orange1,5 kg 4 u44600014

2,5 kg44600015

2 u

Lemon1,5 kg 4 u44600019

2,5 kg44600018

2 u

Mandarin1,5 kg 4 u44600022

2,5 kg44600023

2 u

Watermelon1,5 kg 4 u44600029

2,5 kg44600028

2 u

Banana1,5 kg 4 u44600030

2,5 kg44600033

2 u

Melon1,5 kg 4 u44600039

3 kg44600038

2 u

Green apple1,5 kg 4 u44600042

2,5 kg44600043

2 u

Peach1,5 kg 4 u44600045

3 kg44600044

2 u

Apricot1,5 kg 4 u44600047

2,5 kg44600046

2 u

Fig1,5 kg 4 u44600053

2,5 kg44600052

2 u

Pear1,5 kg 4 u44600048

Lime1,5 kg 4 u44600056

Orange for ice cream6 kg 2 u44600096

Date1,5 kg 4 u44600050

Cherry1,5 kg 4 u44600010

Sweet fruit

Acid fruit

Fruit compound

97

Strawberry1,5 kg 4 u44600001

2,5 kg44600000

2 u

Wild fruits1,5 kg 4 u44600004

2,5 kg44600007

2 u

Raspberry1,5 kg 4 u44600009

2,5 kg44600008

2 u

Blueberry1,5 kg 4 u44600013

Kiwi1,5 kg 4 u44600026

Wild strawberry1,5 kg 4 u44600003

2,5 kg44600002

2 u

Pineapple1,5 kg 4 u44600036

Pasion fruit1,5 kg 4 u44600031

2,5 kg44600032

2 u

Mango1,5 kg 4 u44600034

2,5 kg44600035

2 u

Coconut1,25 kg44600049

4 u

2 kg 4 u44600040

15 kg44600041

2 u

Blackcurrant1,5 kg 4 u44600005

Blackberry1,5 kg 4 u44600006

Wild strawberry1,5 kg 4 u44600057

Wild fruit

Exotic fruit

Fruit compound

98

Fruit variegato

Peach-pasion fruit variegato

2,25 kg 2 u44600072

4,8 kg44600073

2 u

Strawberry variegato2,25 kg 2 u44600070

Wild fruits variegato2,5 kg 2 u44600077

Orange variegato5,7 kg 2 u44600076

Wild strawberry variegato

3 kg 2 u44600078

Peach variegato5 kg 2 u44600071

99

Fruit Syrup Cold Confit

Lychee-rose syrup1,25 kg 4 u44201000

Strawberry syrup1,5 kg 4 u44201008

Loquat syrup1,4 kg 4 u44201024

Blackberry syrup1,25 kg 4 u44201002

Amarena syrup1,5 kg 4 u44201022

“Cabello de ángel”spaghetti squash preserve

5,8 kg 2 u44261200

“Cabello de ángel”spaghetti squash preserve Cold Confit

Sosa Ingredients S.L. Pol. Ind. Sot d’Aluies, s/n - 08180 MOIÀ / CATALUNYA / SPAIN T. +34 938 666 111 · F. +34 938 300 275 · [email protected] · www.sosa.cat

FAT-FREESTRAWBERRy

MouSSE

0% fat mousse

Powdered AlbuminTexturizer - Airing Agent

Gelcrem ColdTexturizer - Thickening Agent

Fruit Pectin NHTexturizer - Gelling Agent

MaltosecTexturizer - Charging Agent

Free Mold SoftMold Maker - Components A+B

This are not strawberries ,

thanks to Sosa Free Mold Soft .

We got a maleable sheet for the base

through mixing Sosa Maltosec

with Cantonese Cocoa Nibs

Powdered StrawberryScales/Seeds - Freeze-Dried

basil gelstrawberry gel

glaze basilcaviar

We made our own molds

cocoa nibs base

InulinTechnological Sugars - Vegetable Fibers

meringue

and other Sosa cantonese caramelized nuts .

Cocoa NibsCantonese Caramelized

+

fat - free strawberry mousseis strawberry mousse.

Vegetal GellingTexturizer - Gelling Agent

InstangelTexturizer - Stabilizer Agent for Mousse

101

0% fat mousse

Concentrated jam Cold Confit

Pineapple jam1,5 kg 4 u44200400

Coconut jam1,25 kg 4 u44200402

Mango jam1,5 kg 4 u44200416

Tropical jam1,5 kg 4 u44200403

Passion fruit jam1,5 kg 4 u44200421

Orange marmalade1,5 kg 4 u44200414

Apple jam1,5 kg 4 u44200420

Lemon marmalade1,5 kg 4 u44200415

Apricot jam1,5 kg 4 u44200422

Mandarin marmalade 1,5 kg 4 u44200425

Bitter orange marmalade1,5 kg 4 u44200427

SUGAR

SUGAR

SUGAR

SUGAR

SUGAR

SUGAR

SUGAR

SUGAR

SUGAR

SUGAR

SUGAR

23%

32%

21%

16%

25%

15%

36%

28%

15%

19%

17%

FRUIT

FRUIT

FRUIT

FRUIT

FRUIT

FRUIT

FRUIT

FRUIT

FRUIT

FRUIT

FRUIT

84%

86%

95%

162%

100%

136%

67%

97%

99%

133%

103%

Jams made with the Cold Confit technique, with concentrations at 40º and high pressures, maximum amount of fruit and minimum sugar added, respecting the flavour to the maximum.

102

Concentrated jam Cold Confit

Strawberry jam1,5 kg 4 u44200409

Blueberry jam1,5 kg 4 u44200411

Raspberry jam1,5 kg 4 u44200408

Wild fruit jam1,5 kg 4 u44200410

Blackberry jam1,5 kg 4 u44200413

Fig jam1,5 kg 4 u44200407

Plum jam1,5 kg 4 u44200417

Peach jam1,5 kg 4 u44200424

Amarena jam1,5 kg 4 u44200446

Apricot & pieces jam1,5 kg 4 u44200447

Pear jam1,5 kg 4 u44200418

Cherry jam1,5 kg 4 u44200412

SUGAR

SUGAR

SUGAR

SUGAR

SUGAR

SUGAR

SUGAR

SUGAR

SUGAR

SUGAR

SUGAR

SUGAR

16%

39%

31%

28%

18%

18%

23%

16%

17%

17%

20%

20%

FRUIT

FRUIT

FRUIT

FRUIT

FRUIT

FRUIT

FRUIT

FRUIT

FRUIT

FRUIT

FRUIT

FRUIT

93%

120%

129%

134%

150%

157%

106%

105%

146%

108%

180%

129%

103

50º BRIX

Mandarin peel 5x5 mm1,5 kg 4 u44200105

Orange peel 5x5 mm1,5 kg 4 u44200110

Lemon peel cubs 5x5 mm1,5 kg 4 u44200125

Fruit & Sauce Cold Confit

Grapefruit peel 5x5 mm1,5 kg 4 u44200155

Encenalls copeaux

Lemon encenalls copeauxcold confit

1,25 kg 4 u44201500

Grapefruit encenalls copeauxcold confit

1,25 kg 4 u44201504

Orange encenalls copeauxcold confit

1,25 kg 4 u44201502

PIECEFRUIT

PIECEFRUIT

PIECEFRUIT

PIECEFRUIT

55%

55%

PIECEFRUIT55%

55% 51%

Yuzu peel 7x7 mm1,5 kg 4 u44200157

104

50º BRIX

Pineapple pieces 4x1 cm1,5 kg 4 u44200113

Mango cubs 1x1 cm1,5 kg 4 u44200141


Pear cubs 1x1 cm1,5 kg 4 u44200145

Apple cubs 1x1 cm1,5 kg 4 u44200143

Peach pieces 1x1 cm1,5 kg 4 u44200147

PIECEFRUIT

PIECEFRUIT

60%

PIECEFRUIT

60%

87%

PIECEFRUIT

60%

PIECEFRUIT

60%

PIECEFRUIT

60%

Apple Tatin cubs1x1 cm

1,5 kg 4 u44201300

2,5 kg2 u

44201302

50º BRIX

105


Whole strawberry 1,5x1,5 cm

1,5 kg 4 u44200128

Amarena cherry 1,5x1,5 cm

1,5 kg 4 u44200137

Whole blackcurrant 5x5 mm

1,5 kg 4 u44200149

Whole wild berries 5x5 mm

1,5 kg 4 u44200135

Whole blueberry 5x5 mm1,5 kg 4 u44200139

Raspberry 1,5x1,5 cm1,5 kg 4 u44200151

PIECEFRUIT

PIECEFRUIT

PIECEFRUIT

PIECEFRUIT

PIECEFRUIT

PIECEFRUIT

55%

60%

55%

55%

55%

66%

106

Citrus confit

Orange cubscold confit

1,5 kg 4 u44200702

Orange cubsantic confit

1,5 kg 4 u44200703

Orange eightscold confit

1,5 kg 4 u44200728

Blood orange eightscold confit

1,5 kg 4 u44200744

Orange stripescold confit

2 kg 2 u44200704

Orange slicescold confit

1,5 kg 4 u44200706

Grapefruit slicescold confit

1,5 kg 4 u-

Grapefruit eightscold confit

1,5 kg 4 u-

Blood orange slicescold confit

1,5 kg 4 u44200742

Lemon stripescold confit

1,5 kg 4 u44200712

107

Fruit confit

Cidar cubscold confit

1,5 kg 4 u44200716

Limequat halvescold confit

1,5 kg 6 u44200734

Kumquat halvescold confit

1,5 kg 6 u44200734

Lemon cubscold confit

1,5 kg 4 u44200710

Lemon slicescold confit

1,5 kg 4 u44200746

Lemon eightscold confit

1,5 kg 4 u-

Orange peel pastecold confit

1,5 kg 6 u44200903

2,5 kg44200902

2 u

Lemon peel pastecold confit

1,5 kg 6 u44200905

2,5 kg44200904

2 u

Amarenacold confit

1,7 kg 4 u44200738

Whole apricotcold confit

1,5 kg 6 u44200736

108

orange juicearoma

7 g50 g1 kg

46000100 4600010146000102

Lemon juicearoma

7 g50 g1 kg

46000118 4600011946000120

Curaçaoaroma

7 g50 g1 kg

46000130 46000131-

Bergamotnatural aroma

7 g50 g1 kg

46000136 4600013746000138

Cidarnatural aroma

7 g50 g1 kg

46000139 46000140-

Lime Kaffirnatural aroma

7 g50 g1 kg

46000124 4600012846000129

Sweet orangenatural aroma

7 g50 g1 kg

46000103 4600010446000105

Green applearoma

7 g50 g1 kg

46010000 4601000146010002

Grapefruitnatural aroma

7 g50 g1 kg

46000109 -46000111

Bitter orangenatural aroma

7 g50 g1 kg

46000106 4600010746000108

Golden applenatural aroma

7 g50 g1 kg

460100034601000446010005

Bitter mandarinnatural aroma

7 g50 g1 kg

460001154600011646000114

Mandarinnatural aroma

7 g50 g1 kg

46000112-46000114

Lemonnatural aroma

7 g50 g1 kg

460001214600012246000123

yuzunatural aroma

7 g50 g1 kg

4600013346000134-

Sweet orangearoma liposoluble

7 g50 g1 kg

460050004600500146005002

Lemonaroma liposoluble

7 g50 g1 kg

-46005004 46005005

Limenatural aroma

7 g50 g1 kg

460001274600012546000126

Essence of fruits

Sweet fruit

Acid fruit

Fruity fruityaroma

7 g50 g1 kg

46010138 46010137-

109

Essence of fruits

Grapearoma

7 g50 g1 kg

46010012 4601001346010014

Cherryaroma

7 g50 g1 kg

46010018 46010019-

Amarenaaroma

7 g50 g1 kg

460100274601002846010029

Peacharoma

7 g50 g1 kg

4601003046010031 46010032

Watermelonaroma

7 g50 g1 kg

4601003946010040 46010041

Melonaroma

7 g50 g1 kg

4601004546010046 46010047

Quincearoma

7 g50 g1 kg

4601005146010052 46010053

Green bananaaroma

7 g50 g1 kg

4601005746010058 46010059

Pearnatural aroma

7 g50 g1 kg

46010009 4601001046010011

Pasaaroma

7 g50 g1 kg

-4601001046010011

Cherrynatural aroma

7 g50 g1 kg

-46010022-

Apricotaroma

7 g50 g1 kg

460100364601003746010038

Pomegranatearoma

7 g50 g1 kg

460100424601004346010044

Melon cantalouparoma

7 g50 g1 kg

460100484601004946010050

Banananatural aroma

7 g50 g1 kg

4601006346010064-

Ripe bananaaroma

7 g50 g1 kg

460100604601006146010062

Cooked applearoma

7 g50 g1 kg

46010006 4601000746010008

Figaroma

7 g50 g1 kg

460100544601005546010056

110

Blackberryaroma

7 g50 g1 kg

46010087 4601008846010089

Coconutnatural aroma

7 g50 g1 kg

46010105 4601010646010107

Kiwiaroma

7 g50 g1 kg

46010114 4601011546010116

Baked pineapplearoma

7 g50 g1 kg

46010120 4601012146010122

Raspberryaroma

7 g50 g1 kg

46010090 4601009146010092

Ripe mangoaroma

7 g50 g1 kg

46010102 4601010346010104

Wild fruitaroma

7 g50 g1 kg

46010096 46010097-

Green mangoaroma

7 g50 g1 kg

4601009946010100-

Lycheearoma

7 g50 g1 kg

460101084601010946010110

Raspberrynatural aroma

7 g50 g1 kg

460100934601009446010095

Passion fruitaroma

7 g50 g1 kg

4601011146010112 46010113

Pineapplearoma

7 g50 g1 kg

46010117 4601011846010119

Blackcurrantaroma

7 g50 g1 kg

46010081 4601008246010083

Wild strawberrynatural aroma

7 g50 g1 kg

4601007846010079 46010080

Ripe strawberrynatural aroma

7 g50 g1 kg

4601007246010073 46010074

Wild strawberryaroma

7 g50 g1 kg

46010075 4601007646010077

Dose ARoMA:2 g/kg 2 g = 70 drops approx.*

Dose NATuRAL ARoMA0,2 g/kg 0,2 g = 6 drops approx.*



Essence of fruits

Green strawberryaroma

7 g50 g1 kg

4601006646010067 46010068

Ripe strawberryaroma

7 g50 g1 kg

46010069 4601007046010071

Exotic fruit

Wild fruit

Mango Alphonsoaroma

7 g50 g1 kg

-46010142-

111

Topping curaçao blue1 kg 15 u54150022

Topping strawberry1 kg 15 u54150026

Topping mango1 kg 15 u54150032

Topping banana1 kg 15 u54150038

Topping amarena1 kg 15 u54150050

Topping coco1 kg 15 u54150046

Topping raspberry1 kg 15 u54150024

Topping kiwi1 kg 15 u54150030

Topping passion fruit1 kg 15 u54150034

Topping lemon1 kg 15 u54150042

Topping wild berries

1 kg 15 u54150052

Topping fruits

112

Chestnut

Montblancchestnut pureepaste

1,3 kg 4 u 45450013

Chestnut flourpowder

650 g 14 u 45450010

Chestnut flour driedpowder

800 g 14 u -

Cookeed Chestnutwhole

1 kg 10 u 45450007

Chestnutfreeze dried

300 g 6 u44050361

Essence of chestnut

Marron Cold Confitconfit

1,7 k g 6 u44201200

Chestnutaroma

7 g50 g1 kg

460200184602001946020020



*Number of drops taking as reference the average density which has the complete range of products. In general,

natural flavours have a higher density.

Montblanc marron pastepaste

1,5 k g 9 u44201205

50ºBx

50ºBx

72ºBx

72ºBx

50ºBx

113

Premium Fruit Declination

SUGAR

23%

FRUIT

84%

SUGAR

21%

FRUIT

45%

FRUIT PIECE55%

FRUIT & SAUCE

MARMALADE

FRUIT CONFIT

FREEZE DRIED

POWDER

MARMALADECONCENTRATED

ENCENALL COPEAUX

PEEL PASTE

AROMA

COLD CONCENTRATE

COMPOUNDSlices

Slices

Cold Confit cubs

Antic Confit cubsStrips

Eights

Sweetorange

Bitterorange

Orange juice

114

Green olivefreeze-dried slices

100 g 12 u44050390

3 kg44050890

Olives freeze-dried

Olives

Black olivefreeze-dried slices

75 g 6 u44050392

Whole black olivefreeze-dried

100 g 6 u44050394

Whole green olivefreeze-dried

100 g 6 u44050391

Arbequinanatural

1,4 kg 6 u47700409

Destoned Manzanilla natural

1,3 kg 6 u47700419

Kalamatanatural

1,4 kg 6 u47700401

Manzanillanatural

1,4 kg 6 u47700403

Black Aragonnatural

1,4 kg 6 u47700405

Extra Caspenatural

1,4 kg 6 u47700423

Broken Grosal olive natural

1,4 kg 6 u47700425

Verdialnatural

1,4 kg 6 u47700407

Extra Black pearlnatural

1,4 kg 6 u47700434

115Dose AROMA:2 g/kg 2 g = 70 drops approx.*




Green olive flourfreeze-dried

400 g 6 u00050524

Black olive flourfreeze-dried

150 g 12 u44050393

Olive flour

Candied oliveOlive Cold Confitcandied Cold Confit

1 kg 10 u44200750

Candied dry olivecandied Cold Confit

1 kg 10 u44200751

Refined olive flourfreeze-dried

500 g - u00050522

Essence of oliveBlack olivearoma

7 g50 g1 kg

4601012846010129-

Green olivearoma

7 g50 g1 kg

460101344601013546010136

Olive oilnatural aroma

7 g50 g1 kg

4601012646010127-

Olive seeds

Olive seeds flour

Olive seeds450 g 6 u00033011

Olive seeds flour 500 g 6 u00050591

Cantonese olive seedsCantonese olive seeds

800 g 6 u00033012

116

Emmental cheese typenatural powder aroma

500 g 6 u00151516

15 kg00151517

Blue cheese typenatural powder aroma

500 g 6 u00151518

25 kg00151618

Cheddar type cheesenatural powder aroma

500 g 6 u00151508

Mediterranean acid yogurtnatural powder

1 kg 6 u00151002

Acid free yogurtnatural powder

2,5 kg 6 u00151000

Gouda cheese typenatural powder aroma

500 g 6 u00151510

Italian cheese typenatural powder aroma

500 g 6 u00151520

Mascarpone freeze driednatural powder

400 g 6 u00151502

Quark type cheesearoma powder

2,5 kg6 u

00151500

Fresh cream freeze driednatural powder

400 g 6 u00150410

2 kg00150411

2 u

Powdered cheese and dairy products

117

Milk 1 % fatnatural powder

500 g 6 u00151512

15 kg00151516

25 kg00150510

Butternatural powder

400 g 6 u00150103

Living yogurtpowder living ferment

1 kg 6 u00151013

Milk 26 % fatnatural powder

500 g 6 u00151507

15 kg00150518

25 kg00150505

Goat cheesenatural powder aroma

500 g 6 u00151512

Mozzarela cheesenatural powder aroma

500 g 6 u00151514

15 kg 1 u00151515

Yogurtcrispy

280 g 6 u00152500

1,4 kg00152602

2 u

Yogurt with strawberrycrispy

150 g 6 u00152513

Capuccinocrispy

250 g 6 u00152502

1,2 kg00152612

2 u

Yogurt with pomegranatecrispy

150 g 6 u00152514

» HOME MADE YOGURT

» 200 g whole milk » 10-20 g powder milk 26% SOSA » 6 g living yogurt

Mix the liquids with solids.Allow 24h at a temperatureapproximately 240C.

WetproofYogurt wetproofcrispy

400 g 6 u44050900

See also fruits wet proof: page 92

Powdered cheese and dairy products

Freeze dried dairy products

118

Leche merengadacompound

2,5 kg 2 u00153011

5,7 kg 2 u00153010

Dose: 30-50 g/kg

Creamcompound

2,8 kg 2 u00153000

Dose: 30-50 g/kg

Italian creamcompound

2,8 kg 2 u00153005

Dose: 30-50 g/kg

Capuccinocompound

1,5 kg 4 u00153025

Dose: 30-50 g/kg

Crema catalanacompound

1,5 kg 4 u00153017

2,8 kg 2 u00153016

5,7 kg 2 u00153015

Dose: 30-50 g/kg

Dulce de leche concentratedcompound

1,5 kg 4 u00153013

2,8 kg00153012

2 u

5,4 kg 2 u00153014

Dose: 100 g/kg

Dulce de leche reposterosauce

5,4 kg 2 u00153021

Dose: qs

Dulce de leche powder

500 g 6 u00152000

7 kg00152002

Topping

Topping crema catalana

1 kg 15 u54150077

Dairy compound

Dulce de leche

119

Essence of dairy

Dose AROMA:2 g/kg 2 g = 70 gotes aprox.*

Dose AROMA NATURAL:0,2 g/kg 0,2 g = 6 gotes aprox.*

Butternatural aroma

7 g50 g1 kg

461600034616000446160005

Tiramisuaroma

7 g50 g1 kg

461600104616001146160012

Leche merengadaaroma

7 g50 g1 kg

461600134616001446160015

Zabaionearoma

7 g50 g1 kg

4616001946160020-

Fresh creamnatural aroma

7 g50 g1 kg

461600074616000846160009

Crema catalanaaroma

7 g50 g1 kg

461600164616001746160018

Cream caramelaroma

7 g50 g1 kg

461600224616002346160024

Mediterranean yogurtaroma

7 g50 g1 kg

461600004616000146160002

The new range of the Alphabet of flavours offers the essence of every flavour in some drops. You can use it in any gastronomic aplication to increase a flavour, give a special nuance, combine it with other flavours or simply enjoy the essence of nature. With this dairy flavours you enter in the world of the most famous desserts .


120

Type cabernet wine200 g 00405500 12 u

Apple vinegar300 g 00405502 12 u

Balsamic vinegar250 g 00405504 12 u

Wine jellyWine jellycold confit

1,4 kg 44200508 4 u

Málaga1,5 kg 4 u00405000

3 kg 2 u00405001

Dose: 80 g/kg

Variegato de Málaga1,5 kg 4 u00405050

Dose: qs

Piña colada1,5 kg 4 u00405012

6 kg00405013

2 u

Dose: consult

Caipiriña1,25 kg 4 u00405010

2,5 kg00405011

2 u

Dose: consult

Rum and raisins1,25 kg 4 u00405002

Dose: 80 g/kg

Whisky1,5 kg 4 u00405014

Dose: consult

Mojito1,5 kg 4 u00405004

2,5 kg00405005

2 u

Dose: consult

Marc de champagne1,5 kg 4 u00405016

Dose: consult

Beer1,25 kg 6 u00405006

Dose: consult

Bloody Mary1,45 kg 4 u00405018

Dose: consult

Gin Tonic1,5 kg 4 u00405008

Dose: consult

The new range of flavours in com-pound of our own production, with almost 60 references distributed in different families, has as main ob-jective the recovering of the most authentic and characteristic fla-vours with the maxium presence of raw material.

Alcohol compound

Wine and vinegar powder

121

Anisaroma

7 g50 g1 kg

462300194623002046230021

Brandyaroma

7 g50 g1 kg

462300154610801646108018

Brandy purearoma

7 g50 g1 kg

--46230017

Whiskyaroma

7 g50 g1 kg

462300004623000146230002

Vodkaaroma

7 g50 g1 kg

462300284623002946230030

Ginnatural aroma

7 g50 g1 kg

462300094623001046230011

Type Porto winearoma

7 g50 g1 kg

46230043 4623004446230045

Type cabernet winearoma

7 g50 g1 kg

4623003746230038-

Vermouthnatural aroma

7 g50 g1 kg

4623001346230014

Black Beeraroma

7 g50 g1 kg

4623000646230007-

Rumaroma

7 g50 g1 kg

--46230027

Muscatelaroma

7 g50 g1 kg

462300314623003246230033

Marc de cavaaroma

7 g50 g1 kg

462300224623002346230024

Beeraroma

7 g50 g1 kg

4623000346230004-

Type chardonnay winearoma

7 g50 g1 kg

462300344623003546128022

Type riesling winenatural aroma

7 g50 g1 kg

462300404623004146230042

The new range of the Alphabet of flavours offers the essence of every flavour in some drops. You can use it in any gastronomic aplication to increase a flavour, give a special nuance, combine it with other flavours or simply enjoy the essence of nature. Because the alphabet of flavours has no alcohol, this range is specially appropiate for doing «alcoholic» ice-creams with a strong flavour and not balancing problems.

Essences of alcohols

122




Essences of alcohols

Type Jager liqueuraroma

7 g50 g1 kg

462300524623005146230050

Fernetaroma

7 g50 g1 kg

462300584623005746230056

Type Port winearoma

7 g50 g1 kg

462300644623006346230062

Herbs liqueuraroma

7 g50 g1 kg

462300704623006946230068

“Jerez” (Sherry)aroma

7 g50 g1 kg

462300854623008446230083

Rancio winearoma

7 g50 g1 kg

462300554623005446230053

Type Px sweet wine aroma

7 g50 g1 kg

462300614623006046230059

Amarettoaroma

7 g50 g1 kg

462300674623006646230065

“Piña colada”aroma

7 g50 g1 kg

462300794623007846230077

Sweet anisettearoma

7 g50 g1 kg

462300884623008746230086

123

Colacompound

1,5 kg 4 u52000200

Dose: 80 g/kg

Skycompound

1,5 kg 4 u52000205

Dose: 30-50 g/kg

Choco-mintcompound

1,5 kg 4 u52000215

Dose: 30-50 g/kg

Chewing gumcompound

1,5 kg 4 u52000210

Dose: 30-50 g/kg

Variegato black chocolate peta crispycompound

2,25 kg 2 u52000250

Dose: - g/kg

Colaaroma

7 g50 g1 kg

462100034621000446210005

Cookiearoma

7 g50 g1 kg

462100064621000746210008

Chewing gumaroma

7 g50 g1 kg

462100094621001046210011

Cotton Candyaroma

7 g50 g1 kg

462100184621001946210020

Choco-mintaroma

7 g50 g1 kg

4621000146210002

Tonic wateraroma

7 g50 g1 kg

462100154621001646210017

Bitteraroma

7 g50 g1 kg

4621001246210013-

Energy drinkaroma

7 g50 g1 kg

462100214621002246210023

Fiction compound

Essences of fiction memory

The new range of the Alphabet of flavours offers the essence of every flavour in some drops. You can use it in any gastronomic aplication to increase a flavour, give a special nuance, combine it with other flavours or simply enjoy the essence of nature.





124

Powdered sea waterCondiment powder

250 g 09500000 12 u

The iodine flavour of sea low sodium.Use like salt and can cause a he-ating effect in the mouth or liquid where applicable. Seasoning. Do not ingest directly.

Freeze Dried Oyster Meetpowder

250 g 09500002 12 u

Freeze Dried Mussel Meetpowder

250 g 09500004 12 u

Umami of seaflavour of sea in powder

250 g 09500006 12 u

Freeze dried prawnpowder

25 g 09500008

Southern seaweed driedSea lettuce seaweed drieddried

25 g 47155000

100 g 47155001

Seaweed Ogonori drieddried

25 g 47155004

100 g 47155005

Seaweed specie drieddried

20 g 47155009

40 g 47155016

200 g 47155010

Mix seaweed drieddried

25 g 47155006

100 g 47155007

Green seaweed Aonori drieddried

25 g 47155002

100 g 47155003

The flavours of seaThe taste of the sea is a new family that brings you the essence of the sea into a powdered texture. A new experience to use the flavour of the sea in gastronomic dis-hes.

Seaweed driedpowder

250 g 09500011 12 u

Liquid cuttlefish inkliquid

450 g 09500016 1 u

Freeze dried cuttlefish inkpowder

250 g 03155030 1 u

125

Lobsternatural aroma

7 g50 g1 kg

461900094619001046190011

Oysteraroma natural

7 g50 g1 kg

461900034619000446190005

Prawnaroma

7 g50 g1 kg

461900124619001346190014

Anchovearoma

7 g50 g1 kg

4619001846190019-

Prawn Headaroma

7 g50 g1 kg

461900004619000146190002

Sea urchinaroma

7 g50 g1 kg

4619001546190016-

Cooked tunaaroma

7 g50 g1 kg

461900214619002246190023

Smoked Salmonaroma

7 g50 g1 kg

461900064619000746190008

Fisharoma

4 g50 g1 kg

4619002446190025-

Musselaroma

7 g50 g1 kg

46190032--

Crayfisharoma

7 g50 g1 kg

46190028--

Essences of sea

The new range of the Alphabet of flavours offers the essence of every flavour in some drops. You can use it in any gastronomic aplication to increase a flavour, give a special nuance, combine it with other flavours or simply enjoy the essence of nature.





126

Essences of meat and animalsSmoked baconaroma

7 g50 g1 kg

461800004618000146180002

Hot dogaroma

7 g50 g1 kg

461800034618000446180005

Musknatural aroma

7 g50 g1 kg

4618000946180010-

Fondo de cerdonatural aroma

7 g50 g1 kg

46180006--

Iberian hamaroma

7 g50 g1 kg

4618001846180019-

Chicken fondnatural aroma

7 g50 g1 kg

46180024--

Fried fatnatural aroma

7 g50 g1 kg

4618001546180016-

Beef fondnatural aroma

7 g50 g1 kg

46180021--

Foie grasaroma

7 g50 g1 kg

461800124618001346180014

Powdered essence of meatGrilledpowder

400 g 6 u52005005

Dose: 5 g/kg

Boiled beefpowder

200 g 12 u46181002

Dose: 5 g/kg

Boiled chickenpowder

200 g 12 u46181004

Dose: 5 g/kg

Lambpowder

200 g 12 u46181006

Dose: 5 g/kg




The new range of the Alphabet of flavours offers the essence of every flavour in some drops. You can use it in any gastronomic apli-cation to increase a flavour, give a special nuance, combine it with other flavours or simply enjoy the essence of nature.

Roastaroma

7 g50 g1 kg

4618003846180037-

Vealaroma natural

7 g50 g1 kg

4618002946180028-

Chicken dark meataroma

7 g50 g1 kg

4618003046180031-

Lambaroma

7 g50 g1 kg

4618003546180034-

127

Lemon yellowliquid

100 g 59400012

Lombarda movingliquid

100 g 59400004

Sambucus movingliquid

100 g 59400002

Dracula movingliquid

100 g 59400000

Red naturalliquid

100 g 59400040

Green Chlorophyllliquid

100 g 59400030

Pink naturalliquid

100 g 59400042

Brown Maltaliquid

100 g 59400052

Straw yellowliquid

100 g 59400006

Orange Caroteneliquid

100 g 59400018

Red cherryliquid

100 g 59400034

Green kiwiliquid

100 g 59400028

Magenta naturalliquid

100 g 59400044

Black coalliquid

100 g 59400048

Yellow Mustardliquid

100 g 59400010

Orange Paprikaliquid

100 g 59400022

Red Burgundyliquid

100 g 59400038

Yellow bananaliquid

100 g 59400008

Orange skinliquid

100 g 59400016

Red Hibiscusliquid

100 g 59400032

Green mintliquid

100 g 59400024

Blue naturalliquid

100 g 59400054

White naturalliquid

100 g 59400046

Approximate colour result.


PHBasic

PHBasic

PHBasic

PHNeutral

PHNeutral

PHNeutral

PHAcid

PHAcid

PHAcid

Liquid natural colouring

Colouring moving colors

128



Blackpowder

20 g 59200011

Burgundypowder

50 g 59200017

Lemon yellowpowder

50 g 59200021

Purplepowder

50 g 59200012

Redpowder

50 g 59200016

Green mintpowder

50 g 59200022

Bluepowder

50 g 59200014

Orangepowder

50 g 59200018

Kiwi greenpowder

50 g 59200023

Turquoisepowder

50 g 59200013

Brilliant orangepowder

50 g 59200019

Green olivepowder

50 g 59200024

Brownpowder

50 g 59200015

Egg yellowpowder

50 g 59200020

Copperpowder

20 g 59200007

Goldpowder

30 g 59200000

White silverpowder

20 g 59200001

Blue silverpowder

40 g 59200004

Redpowder

20 g 59200044

Colouring powder

Metallic colouring

129


Blackpowder

30 g 59300015

Burgundypowder

30 g 59300007

Yellowpowder

30 g 59300001

Redpowder

30 g 59300005

Bluepowder

30 g 59300009

Orangepowder

30 g 59300003

Greenpowder

30 g 59300011

Whitepowder

100 g 59300017

Brownpowder

30 g 59300013

Lac (soluble) colouring

130

Tempuras

Wheat tempura

500 g 6 u 00050800

10 kg00050801

Protempura

300 g 6 u 00050804

Orient tempura

500 g 6 u 00050802

2,25 kg 2 u00050803

Soft tempura

500 g 6 u 00050806

2,25 kg 2 u00050807

Properties Mix flour and impellerUse The crispiest of all

Properties: Wheat bran and flourUse: For crispier batters

Properties: Wheat, corn and yeast.Use: Tempura with yolk.

Properties: Wheat, corn, egg and yeast.

Use: Battered type “Romana”.

131

Panko: bread for fry

Panko crumbs

200 g 09111017 - u

Panko flakes

200 g 09111002 - u

20 kg 09111013 - u

Fine Panko

200 g 09111015 - u

Cornflakes

200 g 09111019 - u

132

Air bag

Pork air bagflour

600 g 6 u 58400000

3 kg 2 u58400014

Pork air baggrainy

750 g 6 u 58400002

3,25 kg 2 u58400012

Corn air baggrainy

750 g 6 u 58400004

Potato air baggrainy

750 g 6 u 58400006

Potato air bagflour

650 g 6 u 58400005

133

Texturizers

HONEY AND RIPE TOMATO ICE CREAMProcrema

BASIL CURDPropannacota (Iota)

RASPBERRY CURDGelcrem cold

Consult application videos on www.sosa.catWe offer you a wide range of videos as reference to consult different applications and use of our products; a useful tool as base of inspiration creating new recipes.

What we usually call “texturizers” or “texturas” presents a recently implanted gastronomic neologism in order to describe an ancient gas-tronomic and confectionary phenomenon: The modification of textu-re or consistence of primary aliments in order to create a new way of consuming them. Almost the whole span of traditional or modern pastry could be included into this description, as well as bread making itself or even a big part of culinary ela-borations. Ice cream is a texture, as well as puff pastry. Bread is a texture of flour based on the technology of fermentation; a sauce, a mousse, a macarron, even fresh pasta is a texture. There-fore, we could state, that the history of elabora-ting food, from the Palaeolithic times on, consists in a constant development of Texturizers in which we could transform primary ingredients.

In the strict sense, this neologism applies on the products and applications, fruit of the incorporati-on of new texturizers into gastronomy and pastry for the last 10 years. However, we have to keep in mind that these “new” texturizers will enter some day into the canon and it’s impor-tant to understand that its technologic function doesn’t really differ so much from the ancient ones. There will be new elaborations, maybe the most famous ones, thanks to the applications developed by the vanguardian cuisine, but these new texturizers will also be applied on

the ancient elaborations and even create different ones. Altogether, this “magma” will be over the next years part of the canon of classic gastronomy.

Texturizers, in a strict sense, are a series of ingre-dients modifying uncoloured and tasteless Textu-rizers, which origins can be tracked back to the process of alimentary industrialisation starting at the end of XIX century and have played an enor-mous role in the stabilization, conservation and creation of new ways of ingesting food.

In gastronomic applications it’s very important that the texturizing purpose isn’t accompanied by any flavour, in order to increase and respect fully the flavours one wish to modify.

In Its total, these new texturizers have the follo-wing basic criteria in common in order to unders-tand the modern gastronomy:

• Flavour neutrality

• Maximum respect for the flavour to texturize

• Maximum efficiency in texture to be developed

• In case of mixed elaborations, the goal is always to degrease the degree of difficulty regarding the dosage of application

Texturizers are taste and colourless texture

modifiers which respect the organoleptic

characteristics of the ingredients to be

transformed to its maximum

134

Texturizers classificationEMULSIFIERS

Lecitina de sojaEmulsifying pasteSucro emulGlicerinaNatur emulLiquid lecithinCremor tártaroGlicemulEmulwhipWax concept

AIRING AGENTSBaking powderAlbumina powderWhipProespuma ColdProespuma HotBubble

THICKENING AGENTSGoma xantanaGoma Xantana ClearGelespessa (Xantana)CMCGelcrem hotGelcrem coldGoma ArábigaGoma GarrofíGoma TaraGoma GuarGoma KonjacPomadaPromochi (Kuzu)

GELLING AGENTSVegetal gellingElasticAgar AgarMetilgelGelburguerKappaPropannacotta (Iota)Goma GellanPectina Jaune slow setPectina Jaune rapid setPectina xoco nappage X58Fruit Pectin NHPectina Sugar FreePectina Acid Free

SPHERIFICATIONAlginatClorurGluconolactatKit pH

GELATINSilver/tray gelatin sheetsGelatin hot in powderBeef gelatinFish gelatinInstangelInstangel fastInstangel beefApple gelatinNeutral gelatin coldConcentrated neutral Nappage

CREAMSTraditional pastry custard powderCold pastry custard powderHot powdered pastry custard

STABILIZERSFOR ICE CREAM

Procrema 50 HotProcrema 100 HotProcrema 50 ColdProcrema 100 ColdProcrema complete ColdProsorbet 100 ColdNeutral ice cream mixProfruit 100

FOR MILK SHAKES

Promilk shake

FOR MOUSSE

Neutral instant mousseGoma Guar Promousse

FOILSSugar vel

CHARGING AGENTSInulinaTrehaloseMaltosec

EFFERVESCENTPeta crispies neutralPeta crispies chocolateFizz powder

CRUNCHyFlorentine baseSnack cover

FREE MOLDFree mold

DRyINGDry sec

ANTIOXIDANTSAntioxidant powder

ENZyMESEnzymatic fruit peelerCurdling agent

ACIDSTartaric acidCitric acidAscorbic acid

135

Texturizers emulsifiers

EMULSIFIERSAn emulsion is a more or less stable union of fatty and watery molecules. An emulsion is instable at the beginning and with the time the drops of the dispersed part tend to form groups, separating from the other part. It’s what hap-pens e.g., when you let rest a mixture of water and oil previously shaken. In order to avoid this phenomenon of disper-sion, we use emulsifiers which situate itself at the outer limit layer between the drops and the homogenous phase.

The gastronomy and overall pastry, is a long lasting “love story” between these two types of molecules, apparently irreconcilables which unite in a gastronomic elaboration.

However, it will be difficult to find a gastronomic or pastry application without an emulsion. Practically, all traditional sauces try to solve a problem of emulsion and a quick enumeration of emulsions in kitchen and pastry indicate the im-portance of this subject: sauces mayonnaises, creams, ice creams, airs, soufflés, bundt cakes, ganache, mousse etc.

Our range of emulsifiers covers the necessities of emulsions in modern gastronomy, under the principle of maximum respect for the emulsified flavours.

Properties: Emulsifier, helps incorporation of air, in excess can alternate flavourUse: Mix in cold and bat in order to introduce air

Application: Any kind of liquidObservations: Difficulties with alcohols and certain infusions

Elaborations: Airs / Ice creams

Lecitina de sojaSoy lecithin

500 g 6 uni. 59000016

2 kg 2 uni.59000013

10 kg 1 uni. 59000017

Dose:5-8 g/L

RASPBERRY MAYONNAISEEmulsionant en pasta

Dose:5-10 g/L

Properties: Very stable emulsions Use: Apply directly in cold

Application: Any kind of liquid elaboration with some fat contentObservations: White- ivory colour, slightly sweet flavour, neutral aroma

Elaborations: Emulsified vinaigrette / Fruit or vegetable mayonnaise without egg You can add a thickening agent in order to acquire a higher consistency (E.g. xantana, guar gum, …)

Emulsifying pasteEmulsifying paste. Mix of glicemul and sucroemul on water base

1 kg 6 u 59000000

136


Properties: Anti- freezing agent, emulsifier, helps union between fat molecules and waterUse: Mix with desired preparation

Application: Ice cream, ganaches, any kind of elaboration containing water and fat

Elaborations: Ice cream / Sorbets / Bundt cakes / Pralinés / Trufas / Mousses

Dose:5-10 g/kg antic-freezing

agent

Dose:2-3 g/kg emulsifier

GlicerinaGlicerine. Vegetable glycerol

1,5 kg 6 uni. 59000004

20 kg 1 uni. 59000006

Dose:2-15 g/kg

Properties: Moisturizing, stabilising and emulsifying. Fat substituteUse: Apply directly, cold or hot, stirring to incorporate

Application: Any type of batter or liquid.Observations: Subtly yellowish powder. Partially soluble in fat, very soluble in liquid.

Elaborations: It is used in confectionery and sauces to substitute some of the fat / Beverage stabilizer and texture enhancer, providing the sensation of pulp in the mouth / Sauce thickener and emulsifier / Emulsifier sponge cake and batters.

Natur emulCitrus fibre powder with xanthan

500 g 6 u 59000025

Properties: Emulsifier.Use: Dissolve at the watery part of the elaboration and add to the rest afterwards

Application: Any kind of liquid with some water contentObservations: In he field of gastronomy it permits the elaboration of hot and alcoholic airs

Elaborations: Increases the volume of bread dough and bundt cakes, stabilizes lactic mixes, ice cream, pastry custards, airs, etc.

Sucro EmulProduct derived from the esterification between saccharose and fatty acids

500 g 6 uni. 59000009

Dose:5 g/kg max.

137


Dose:5-8 g/L

Properties: Fat emulsifying.Use: Apply directly, cold or hot, stirring to incorporate

Application: Any type of fats and/or liquidsObservations: Amber coloured liquid, difficult to dissolve in hard alcohol.

Elaborations: Water-fat emulsions / Oil- and liquid-based froths / Chocolate and bonbon emulsifier.

Liquid lecithinLiquid lecithin

4,5 kg 1 u 59000008

Dose:1 -3 gr/ Kg

Properties: Stabilizer and emulsifier, impedes crystallization of sugarUse: Apply directly in cold and incorporate blending

Application: Any kind of liquidObservations: White smooth powder

Elaborations: In combination with bicarbonate, increases volume of pastry dough/ helps stabilizing whipped egg whites and cream/ Avoids crystallization of sugar in caramel elaborations.

Cremor tártaroPotassium bitartrate

1 kg - u 59000023

Properties: Increases the fusion point of fat and creates with them more or less solid texturesUse: Dissolve in hot, from 60ºC on, and acts in cold

Application: Always with a fatty medium, liposolubleObservations: Thermo-reversible, comes in little flakes

Elaborations: Texturized oils / Nut butters

GlicemulEmulsifier derived from fat

500 g 6 u 59000020

Dose:30-60 g/kg

138

Argan oil emultion » 100 g Argan oli » 6 g Glicemul

Combine and heat half argan oil and the Glicemul until 60ºC. Remove from the bain marie.

Add the rest of oil.

Pour in a container and let to set in the fridge for 6 hours at least.

Praline emultion » 100 g Aceite de argán

» 100 g Praline » 4 g Glicemul

Combine and heat half praline and the Glicemul until 60ºC. Remove from the bain marie.

Add the rest of praline.

Pour in a container and let to set in the fridge for 6 hours at least.

Texturas emulsionantes

Dose:10-20 g / kg total batter. For fatty batters, from 5 to 10g/kg total.

Properties: Emulsifier, stabilizer and multi-functional batter agentUse: Apply directly in cold when beating.

Application: Any type of beaten or whipped batterObservations: White concentrated paste with a neutral flavour

Elaborations: All kinds of cake, cream, ice cream, whipped butter, beaten eggs, meringues and all the prepa-rations calling for the incorporation of air.

EmulwhipEmulsifier in concentrated paste

6 kg - u 59000051

Dose:2-12 g / kg dough, depending on application.

Properties: Increases dough volume during cooking. Enhances fluffiness.Use: Mix with flour before mixing with the other ingredients of the formula

Área de aplicación: Any type of pastry dough, often added to omelettes to increase fluffinessObservations: White powder

Elaborations: Sppongecake, biscuits, cakes, omelettes

Baking PowderChemical rising agent. Baking powder.

1 kg 6 u 59000010

Texturizers airing agents

Dose:0,5-3 g / 100 g

Properties: Thickener and coating agentUse: Dissolve it in fat to 65º

Observations: Drops of cream colour

Wax conceptNatural bees wax

500 g 6 u 59000068

AIRING AGENTSThe airing agents are on one side derived from emulsifiers.

In general, emulsions permit through agitation the incorporation of air molecules.

On the other side, albumin also works as an airing agent, acting in the whipping of meringues, mousses,

marshmallows, etc.

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Dose:80-100 g/kg

Properties: Egg white proteinUse: Mix in cold

Application: Any kind of liquidObservations: Gives 25% more foam and is 5 times more stable than fresh egg white

Elaborations: Meringues / Macarons / Marshmallows / Souffles / Bundt cakes / Mousses

Albumina powderSubstitute for egg white, foaming agent

500 g 6 uni. 00200510

5 kg 1 uni. 00200512

10 kg 1 uni.00200514

Fake poached eggL’utilisation de l’albumine comme agent coagulant.

» 500 g Chicken stock » 40 g Albumina powder » 22 g Gelcrem Cold » Egg yolkas needed

Mix the chicken stock + albumina + gelcrem cold and blend with a hand mixer at high speed until get a thick texture.

Put the wrap film in a glass and make a some pressure in the center center fall down in the glass. Put the previous mixture inside and then insert an egg yolk taking care to keep it in the middle of the mixture.

Wrap the plastic film doing a ball and cook it in the water or steamed at 70ºC until the fake chicken stock egg white will be setted. Not over cook the preparation in order of not to cook the egg yolk.

Macaron » 500 g Icing sugar » 500 g Almond powder » 175 g Water » 15 g Albumina powder » 0,3 g Red colorant » 500 g Caster sugar

» 220 g Water » 15 g Albumina powder » 175 g Water

Put the mix of almond powder and icing sugar in the Kitchen Aid. Mix water and albúmina powder until totally dissolved. Pour the albumina + water mix in the almond powder and icing sugar and mix in the machine with the paddle for 30 seconds in medium speed. Add the red colour anf keep mixing for 30 second more.

Mix caster sugar with water and cook until reach 118ºC. In the meantime, mix the water and the Albumina powder and whip it up in the whipping machine until get a meringue consistency. Once the sugar mix reach 118ºC pour into the meringue little by little. Keep whipping until the mixture is almost cold.

Fold the last mixture into the first one.

Pipe the macaron dough and let to room temperature until a very thin non stick layer is formed on top of the macaron ( 20 minutes aprox.) Bake at 155ºC for 8-10 minutes.

Properties: Foaming effectUse: Mix in cold

Application: Any kind of liquidObservations: Substitute for Albumina

Elaborations: Meringues / Macarons / Foams

Dose:1-2 g/kg meringue

Dose:3 g/kg marshmallow

Dose:5 g/kg foamWhip

Hydrolization of milk protein500 g 6 uni. 00200520

yogurt Foam » 500 g Yogurt » 3 g Gelespessa » 5 g Whip » 100 g Sugar

Combine the yoghourt with Gelespessa, half of the sugar and Whip.

Whip in the Kitchen Aid until very foamy.

Add the remaining sugar and keep whipping until get a very light meringue texture.

More Albumina recipes at www.sosa.cat » Passion fruit marshmallow » Cold lemon foam » Hot chicken foam » Lemon meringue » Normal meringue » Jellyfied meringue » Savoury olive oil meringue » Sweet olive meringue » Dried meringue

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Properties: Foaming effect, foam and emulsifierUse: Dissolve in desired preparation

Application: Any kind of liquid or semi-liquid elaboration

Elaborations: Hot foams with siphon

Dose:50 g/kg

Proespuma ColdStabilizer for cold foams

700 g 6 uni. 57001002

6 kg1 uni.

57001004

Properties: Foaming effectUse: Dissolve in cold

Application: Any kind of liquid or semi-liquid elaboration

Elaborations: Cold foams with siphon

Dose:50-100 g/kg

Mango and passion fruit foam » 300 g Mango pure » 200 g Passion fruit pure » 50 g Proespuma Cold

Mix the ingredients with a hand mixer and then put the mixture in a siphon (cannister).

For 500 ml siphon we need 1 or 2 gas caps and for a siphon of 1 liter 2 or 3 gas caps. Use immediately or keep in the fridge.

Lobster soup foam » 500 g Lobster soup » 25 g Proespuma Hot

Mix the ingredients with a hand mixer and put the mixture in the siphon. Put the siphon in a “bain marie “ and keep at 65ºC.

Hot chocolate foam » 400 g Milk » 100 g Creme » 150 g Chocolat coberture 65% » 25 g Proespuma Hot

Heat milk and cream until boiling point.

Mix the Proespuma Hot and mix with a hand mixer. Pour this mixture on the melted chocolat.

Put the mixture in the siphon and keep in a “bain marie “ at 65ºC.

BubblePowdered preparation from egg whites and xanthan.

500 g - uni. 00200522

Properties: Base to make edible bubbles.Use: Mix 20g of preparation in 1L of liquid, vacuum pack to eliminate air bubbles. Apply Foam kit Pro

to produce bubbles, leave for a few minutes to stabilize and recover the bubbles generated with the help of a skimmer.

Application: Completion of colourful dishes and desserts providing a subtle and elegant taste.Observations Sosa flavourings can be added.

Elaborations: Bubbles from honey, beetroot, cocoa, etc.

Dose:20 gr./L

Proespuma HotStabilizer for hot foams

500 g 6 uni. 57001001

2,5 kg2 uni.

57001037

141

Texturizers thickening agents THICKENING AGENTSA thickening agent is a texturizer which allows us to obtain more or less viscose solutions without forming gels.

The Sosa range of thickening agents offers a variety from the least to the most thickened with different textures: coulis, pastry custards, pomada etc. in order to adapt to any gastronomic need, always respecting to a maximum the flavour of the texturized element.

Dose:2-5 g/kg

Dose:6-15 g/kgGelespessa (Goma Xantana)

Carbohydrate (bacterial fermentation of corn starch)

500 g 6 uni. 58050011

2,5 kg 2 uni.58050039

Properties: Thickening agent, emulsifier, suspensorUse: Dissolve in cold or hot, mix with turmix

Application: Any kind of liquid with water content higher than 80%Observations: Heat resistant, allows freezing, thermo irreversible

Elaborations: Sauces / Raw coulis / Vinaigrettes / Texturized soups / Suspensor effect

Properties: Thickening agent, emulsifier, suspensorUse: Dissolves in cold or hot, mix with turmix

Application: Any kind of liquid with water content higher than 80%Observations: Resistant to heat and freezing, thermo irreversible

Elaborations: Sauces / Raw coulis / False vinaigrettes / Soups / Syrups

Goma XantanaCarbohydrate (bacterial fermentation of corn starch)

500 g 6 uni. 58050018

Goma Xantana Clear

500 g 6 uni. 58050044

Shares all the characteristics with xantan gum but presents an increased transparency

Colourful vinaigrette » 250 g Modena vinegar » 2 g Gelespessa » 250 g Raspberry pure » 2 g Gelespessa

Combine vinegar and 2 g Gelespessa and mix with a hand blender until thick. Do the same with de raspberry pure.

Mix olive oil and the previous mixtures in order to achieve a sort of colourful vinaigrette.

As need » Salt » Pepper » Olive oil

142

Texturizers thickening agents

Dose:20-50 g/L

Dose:1.5 - 2.5 gr. / kg.- L.

Properties: Thickening agent, anti-caking agent, hardener.Use: Apply directly, cold or hot, stirring to incorporate.

Application: Any liquid, fondant, marzipan.Observations: White powder. Always mix with the solids from the recipe to prevent lumps from forming when

it comes into contact with liquids. In the case of making gum paste from fondant, knead well, cover the dough tightly and let set 24 hours.

Elaborations: Hardener for fondant, sugar paste and marzipan in order to facilitate modelling and drying / Improves elasticity in bread dough / Mixed with liquid, dietary glue is obtained, suitable for cake decorations, or protective agent to cover fruit / Stabilizer for ready-to-bake products.

CMCCarboxymethyl cellulose

600 g 6 u 58050066

Lemon curd » 200 g Lemon juice » 300 g Whole eggs » 300 g Sugar » 22 g Gelcrem Hot

Mix all ingredients and heat until boiling point stirring constantly with a whisk. Remove from the heat and blend with a hand mixer. Cool down and use.

Raspberry curd » 400 g Raspberry pure » 100 g Simple syrup (TPT) » 30 g Lemon juice » 25 g Gelcrem Cold

Mix all ingredients with a hand mixer at high speed until get a creamy texture without crumbs.

Dose:40-80 g/L

Gelcrem HotRefined corn starch, treated at high temperatures

500 g 6 uni. 58050040

Properties: Thickening agent resists high temperatures and is stable to put in the oven, allows freezing

Use: Mix in cold an heat until boilingApplication: Any kind of liquid or semi-liquid elaboration

Observations: Thickening agent resists high temperatures and is stable to put in the oven, allows freezing

Elaborations: Cooked creams as e.g. pastry custards / Hot creams / Bechamel

Gelcrem ColdModified potato starch

500 g 6 uni. 58050026

15 kg 1 uni. 58060026

Properties: Thickening agent gives a creamy texture (as e.g. pastry cream) in cold Use: Mix in cold or hot

Application: Substitute for corn starch, for any kind of liquidsObservations: Viscosity stable in the oven, stable in acid mixes

Aplicaciones óptimas: Creams as e.g. raw pastry cream / Cold creamsOtras elaboraciones: Texturized soups

143

Texturizers thickening agents

GLUTINOUS LYCHEE SHEETPromochi (Kuzu)

Properties: Thickening agent, emulsifier and stabilizerUse: Apply in cold or hot

Application: Any liquid elaboration Observations: Insoluble in alcohol and fat

Elaborations: Stabilizing foams / Emulsions / Chewable candy / Agent de remplissage

Properties: Thickening agent, stabilizer Use: Mix and heat

Application: Any kind of elaboration with a liquid baseObservations: Difficulties with alcohols

Elaborations: Soups / Sauces / Cream stabilizer / Ice cream and pastry elaborations

Properties: Thickening agent, stabilizer, protecting shieldUse: Mix with the other solids and pour over liquid, heat up to 80ºC

Application: Any kind of liquidObservations: Reduces syneresis problems

Elaborations: Sauces

Dose:Necessary quantityGoma Arábiga

Arabian gum. Polysaccharide with natural origin

500 g 6 u 58050037

10 kg 1 u 58070037

Goma GarrofíCarob bean gum

750 g 6 u 58050048

TaraPolysaccharide

700 g 6 u 58050058

Dose:5-10 g/kg

Dose:1-8 g/kg

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Texturizers thickening agentsGoma GuarGuar gum. Plant, Cyamopsis tretagonolobus

750 g 6 uni. 58050055

Dose:2-10 g/kg

Properties Thickening agent.Use: Mix with liquid and bring to boil, cool down

Application: Any kind of elaboration independent from acidity degreeObservations: Stable to freezingElaborations: Sauces / Nectars / Pastry elaborations / Sausages

Goma KonjacKonjac gum

600 g 6 u 58050060

3 kg58050067

2 u

Dose:0,5-5 g/kg

Properties: Thickener, stabilizer, gelling agent. Great capacity to absorb water.Use: Dissolve in cold. Or dissolve in cold and heat to 80°C. Stir vigorously in all cases. If

possible, mix with the solids of the recipe to avoid lumpsApplication: Any liquid

Observations: White-beige powder. Has the ability to produce synergies with various additives. Synergy with sucrose and sweet products. Improved by the addition of calcium oxide

Elaborations: Konjac+Kappa (thermo-reversible elastic gel ) / Konjac+xanthan (very elastic gel) / Konjac+starch (increase in viscosity that stays both cold and hot) / Thermo-irreversi-ble gelatines with the ability to stick to themselves / Cold jams / Thermo-irreversible sauces and gels.

PomadaVegetable origin

500 g 6 u 58050042

15 kg 1 u 58070042

Promochi (Kuzu)Powdered kuzu root

750 g 6 uni. 58050005

Properties: Thickening agent, gelling agent, substitute for flours and starches Use: Dissolve in water before using

Application: Substitute for corn starch, applicable with all kinds of liquidsObservations: Without glutenElaborations: Mochis / Veils / False potatoes

Properties: Thickening agent.Use: Mix with liquid and shake, let stay for at least 6 hours

Application: Any kind of liquidObservations: Doesn’t allow freezingElaborations: Pomadas

Dose:45-180 g/kg

Dose:200 g/kg

Kuzu-mochi potato » 500 g Creamy mashed potatoes » 100 g Promochi » As needed Water (pour diluer le Promochi) » As needed Veal gravy

Dissolve water and ProMochi and combine with the potato pure. Heat the pure and mix with a spatula stirring constantly until the mixture will be very sticky.

Remove from the casserole and put in a square frame making some pressure. Keep in the fridge until the mixture will be in a very hard texture. Cut the mixture in cubes. Put the potatoes in the veal gravy and heat until 80ºC

Potatoes will be ready when became soft.

Raspberry and violet moisturizing cream

» 350 g Raspberry pure » 100 g Water » 50 g Simple syrup (TPT) » 100 g Pomada » 20 g Concentrated violet paste

Combine and mix all ingredients with an immersion blender.

Put the mixture in plastic moisturizing cream containers.

Keep in the fridge for 12 hours.

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Texturizers gelling agentsGELLING AGENTSWithin this group, we find a range of substances which permit the elaboration of gelatines that are used for the production of pre-cooked food. The majority are products already used for unmemorable times and have now been extracted and de-flavoured in order to not add any additional taste to the desired gels. They differ, basically, in the texture (softer, harder, brasher…) and in the posterior temperature of jellification.

Sosa’s gelling agent range reaches from the purest ones to the most complex mixes, taking maximum advantage of the gelling possibilities, in order to allow the most special applications.

Vegetal gellingMix of carrageen and carob bean gum Vegetable origin

500 g 6 uni. 58050000

10 kg 1 uni. 58070000

Properties: Transparent and elastic gelatineUse: Dissolve in cold and bring to 65ºC (better to boil), jellifies from 60ºC on

Application: Any kind of liquid with water content higher than 80% Observations: Doesn’t allow freezing, thermo reversible

Elaborations: False spherification / False pâte fruits / Veils Cold spaghettis / Gelatine until 60ºC / Nappage

Dose:50 g/kg

Strawbarry spaguetti » 25 g Vegetable gelatine powder » 400 g Frozen strawberry pure » 25 g Strawberry paste » 100 ml Simple syrup (TPT)

Mix the ingredients and heat until boiling point.

Put the mixture in the “Spaguetti Kit” and do the spaguetti inside a bath of iced water. Strain.

Mango and Campari sphere » 350 g Frozen mango pure » 50 ml Campari (as needed) » 100 ml Water

Put the mango puré in semi sphere silicon moulds and freeze it up. Heat the water, gold powder, syrup and vegetable setting gel until boilling.

Remove from the heat and let to cool at 80ºC. Remove the mango and banana spheres and deep it in the heated mixture. Let defrost until the center will be liquid.

» 30 g Vegetable gelatine powder » 400 ml Water » 100 ml Simple syrup (TPT)

100 ºC 80 ºCVEGETALGELLING

1 2 3 4

ElasticMix of carob bean gum and carrageen

750 g 6 uni. 58050036

Dose:25-50 g/kg

Properties: Very elastic gelling agentUse: Pour the powder with the rest of the solids over the liquid, heat

Application: Any liquid elaboration Observations: Resists freezing

Elaborations: Elastic gelatines

Balzamic modena vinegar gelatin sheet » 300 g Water » 100 g Simple syrup (TPT) » 100 g Balsamic Modena vinegar » 25 g Elastic

Mix all ingredients together and heat until boiling point.

Pour a thin layer in a tray 0,2 mm thin and let to cool.

Once jellyfied cut in rectangular shape.

146

Dose:2-15 g/kg depending on desired hardness degree

Green pea hot jelly » 500 g Green pea juice » 3 g Agar-agar » As needed Salt » 220 ml Water

Combine the ingredients. Heat until boiling point.

Put the mixture in moulds and let to set. Heat before service.

Fake fruit caviar » 200 g Fruit pure » 50 g Simple syrup (TPT) » 2 g Agar-agar » As needed Vegetable oil very cold

Combine the ingredients.

Heat until boiling point.

Put the mixture in a seringue and drop it into oil bath.

Keep in the oil bath for 5 minutes.

Remove from the oil bath, drain the oil and serve.

Properties: Gelling.Use: Mix in liquid, bring to boil, let cool down

Application: Any liquid elaborationObservations: Heat resistant (90ºC), not resistant to freezing, thermo reversible,

jellifies less in acid mediums, gelatine not very elastic

Optimal elaborations: Hard caviar / Hot gelatines (≤90ºC)Other elaborations: Gelatines / Purees / Veils / Foams

Agar-agarCarbohydrate, type of an algae.

500 g 6 uni. 58050115

20 kg 1 uni. 58060115

Texturizers gelling agents

MetilgelMethylcellulose, cellulose derived from vegetable

300 g 6 uni. 58050020

1,8 kg 2 uni.58050021

6 kg 1 uni. 58070020

Dose (hot):15 g/kg foam effect

Dose (hot):30 g/kg glue

Dose (cold):20 g/kg thickening agent

Dose (hot):20 g/kg gelling agent

Properties: Gel in hotUse: Hydrate in cold and let stay until mix reaches 4ºC, apply heat

Application: Any kind of liquid or semi-liquidObservations: Resists freezing

Elaborations: Air / Foam / Glue / Gnocchi / Spaghettis

Fake potato gnocchi » 500 g Creamy mashed potatoes » 10 g Metilgel » As needed Chicken stock

Mix the creamy mashed potato and the Metilgel with an immersion blender.

Put the mixture in a pastry bag. Keep for 12 hours in the fridge.

Heat the chicken stock until boiling point. Drop the pure in the stock doing gnocchi shape.

Remove the gnocchi from the stock and serve hot.

147

GelburguerMixture of alginate, calcium and retardant

500 g 6 uni. 58050031

20 kg 1 uni. 58070031

Dose:10-15 g/kg

Properties: Agglutinative effectUse: Mix with desired product

Application: Any kind of food Observations: Can be difficult to use with food rich in calcium

Elaborations: Burger / Tartar / Terrinas

Prawn burger » 500 g Prawns » 8 g Gelburguer » As needed Salt and pepper » 20 g Fish stock

Mix the ingredients.Press the mixture in a mould. Keep in the fridge for 1 hour. Cook.


Dose:1-10 g/kg

Properties: Gelling agent.Use: Pour the powder mixed with the rest of the solids over the liquid and heat

Application: Any kind of liquid application Observations: Produce multiple synergies. Kappa + Konjac (gel strength). Gels from 60 º.

Elaborations: Cold gelatines / Foams

KappaCarrageen

600 g 6 uni. 58050062

Soft chocolate gel » 265 g Cream 35 % fat » 250 g Chocolat coberture 64% » 60 gr Sugar » 300 g Water » 0,8 g Propannacotta (Iota) » 0,8 g Kappa

Heat the cream and sugar and pour on the chocolate stirring until get an homogeneous mixture.

In another bowl combine the water, kappa and Pro-pannacotta and mix with a hand blender

Boil the mixture. Mix both preparations.

Pour in a frame and keep 2 hours in the fridge.

148


Mandarine fake sponge » 400 g Mandarine juice » 40 g Lemon juice » 4 drops mandarine aroma » 60 g Simple syrup (TPT) » 35 g Instangel

Mix the ingredients with a hand mixer.

Cool down in the fridge until setted.

Then whip in the machine with the whisk for 20 minutes on high speed or until the mixture will be whipped as a meringue.

In the beginning of the whipping process we could heat with a torch a little the edges of the whipping machine bowl if necessary in order to get the gelatin better dissolved.

Dose:2-15 g/kg

Dose:10-20 g/kg

Properties: Soft gelUse: Apply in room temperature, heat up to 80ºC, better boil

Application: Any kind of liquidObservations: Doesn’t allow freezing, heatable until about 50°C

Elaborations: Pannacotta / Flan / Pudding / Cuajadas / Drinkable jelly

Properties: Gelling agent.Use: Apply in room temperature, heat to 80ºC – better bring to boil

Application: Any kind of liquidObservations: Rigid gel, resists high temperatures

Elaborations: Sheet / Raviolis / Oily gelatines / Croissant fillings / Cubes of plum cake

Pro-pannacotta (Iota)Carrageen, derived from a type of red algae

800 g 6 uni. 58050064

Goma GellanGellan Gum. Polysaccharide obtained by the fermentation of a bacterium

500 g 6 uni. 58050117

10 kg 1 uni. 58070117

Fruit filling for bakery doughs » 350 g Raspberry fruit pure » 50 g Water » 100 g Simple syrup (TPT) » 10 g Goma Gellan

Combine the ingredients and heat until boiling point.

Pour the mixture in a frame

Set in the fridge.

Soy macaroni » 100 g Soy sauce » 400 g Vegetable stock » 30 g Vegetable gelatin powder » 2 g Goma Garrofín » 3 g Goma Gellan

Blend all ingredients with a hand mixer. Heat until boiling point.Remove from the heat and let cool until 80ºC.

Take stainless steel tubes 1 cm thick and put them in the freezer. Then put the tubes in the mixture for some seconds.

Remove and the macaroni shape will be ready.

149


Pectina Jaune slow setObtenido de la piel de cítricos

500 g 6 u 58030017

Pectina xoco nappage X58

500 g 6 u 58030018

Dose:Jams and marmalades : 8-15 g/kg. Fruit spread: 15-25 g/kg

Dose:Nappage 8-15 g/kg

Properties: Citric HM pectin with retardant saltsSpecifications: PH adequate: 3.2-3.5

Minimum of 60% sugar added + acidApplication: Mix the pectin with the sugar. Add to the pulp stirring vigorously. Bring to a boil and add

the acid.Observations: Slow gelling. Final effect in 24h.

Opaque and thermo-irreversible gels. Can be baked.

Elaborations: Fruit moulds in the traditional style. Also for traditional jams.

Properties: Measured LM pectin with retardant saltsUse: Mix with the sugar, bring to a boil and add the acid.

Application: PH adequate >4Minimum 50-60% added sugar.

Observations: Slow gelling. Final effect in 24h.Firm, brilliant, elastic, thermo-reversible gels.Optimum for freezing and thawing. Optimum temperature for nappage is 50-55ºC.

Elaborations: For chocolate nappage, gels with milk. Suitable for products rich in calcium.

Pectina Jaune rapid setObtenido de la piel de cítricos

500 g 6 u 58030003

Dose:8-15 g/kg Jams and confitures 15-25 g/kg Fruit spread

Properties: Citric HM pectin.Use: Mix the pectin with the sugar. Add to the pulp stirring vigorously. Bring to a boil and

add the acid.Application: PH adequate: 3.1-3.5

Minimum 50% added sugar + acidObservations: Faster gelling than Jaune Slow set pectin.. Final effect in 24h.

Thermo-irreversible gels. Can be baked.

Elaborations: Traditional jams. Also for sliced fruit spreads.

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Texturizers gelling agentsFruit pectin NHPectato de sodio

500 g 6 uni. 58030000

2 kg 2 uni. 58030002

Properties: Measured LM pectin with retardant salts Use: Mix with the sugar, bring to a boil and add the acid.

Application: PH adequate 3,5 - 3,7Minimum 40% added sugar + acid.

Observations: Slow gelling. Final effect in 24h.Firm, brilliant, elastic, thermo-reversible gels.Optimum for freezing and thawing.

Elaborations: For fruit nappage, fruits gels, jams and fruit non-traditional spreads in which acid incorporation is not a problem.

Raspberry jam » 1000 g Frozen raspberries » 750 g Sugar » 200 g Sugar » 12 g Fruit Pectin » 1 u. Lemon juice

Combine 100 g sugar and pectin.

Cook the remaining sugar and the raspberries until boiling point. Add the pectin + sugar and cook until reach 103ºC.

Remove from the heat and add the lemon juice.

Let to cool.

Rasberry pâte de fruit » 1000 g Raspberry puree » 1000 g Sugar » 30 g Fruit Pectin » 300 g Glucose » 5 g Citric acid

Heat the fruit puré until boiling point.

Mix 100 gr. of sugar with the pectin and then add to the puree stirring constantly.

Boil again and add half sugar. Boil again and add the sugar remaining.

Heat again until boiling point and add the liquid glucose. Cook low heat until 106ºC.

Add the citric acid and remove from the heat.

Put in a frame or molds.

Hazelnut icing » 1 L Milk » 200 g Hazelnut pure paste » 20 g Pectina Acid Free

Heat the milk until 40ºC

Combine the pectin and sugar together. Then pour into the milk.

Cook until boiling point and then keep cooking for to minutes more at low heat.

Pour into mixture the hazelnut pure paste.

Remove from the heat and let for 30 minutes at room temperature.

Strain and use at 35ºC.

Pectina Acid Free-

500 g 6 uni. 58030012

Properties: Measured LM pectin with calcium saltsUse: Mix with the sugar stirring vigorously. Bring to a boil.

Application: adequate in non-acidic media, rich in calcium.No minimum of added sugar is required.

Observations: Firm gel. Freezable. No syneresis. Thermo-reversible.

Elaborations: Custard, flan, mock fruit spread, Nappage, dairy drinks…Indicated for dairy products and those rich in calcium.

Dose:6 g /L flan3g /L custard20g/L nappage30g/L fruit spread

Pectina Sugar free-

500 g 6 u 58030019

Dose:Jams: 5-10 g/LFruit spread: mínimo 10 g/L

Properties: Measured LM pectin with calcium saltsUse: Apply with vigorous stirring. Bring to boil. Add the acid.

Application: PH adequate: 3.2-3.5No minimum of added sugar is required.

Observations: It does not require sugar, but acts better when added together with a bulking agent sweetener like isomalt, but it may present syneresis. Thermo-reversible. Final effect in 24 hours.

Elaborations: Sugar-free or low-sugar jams, fruit spread, sauces, fruit gels.

Dose:8-20 g/kg nappage30-40 g/kg fruit spread (+ citric acid)

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SPHERIFICATIONSpherification is a gelling technique which permits to encapsulate liquid contents inside a thin gel, simulating themes, caviar etc. Its spectacularness together with an explosion of flavour, activated in the mouth, has already converted this innovation into a classic in pastry and modern gastronomy.

DIRECT SPHERIFICATIONThree basic baths are used to elaborate direct spherification: • The first bath consists of incorporating alginate in the product we want to create the sphere with. The blender will be used for this, leaving it to rest until its total loss of air. The level of acidity of the product must be taken into account: if its pH is lower than 4, the right quantity of sodium citrate has to be added in the same bath. If we add too much, the product will acquire a bad taste. • In the second bath we put Clorur, 5 to 8 g per litre, depending on the size of the sphere. In the third and last bath, water will be used to rinse the spheres, basically to clear the bad taste given by calcium chloride. The reaction of alginate occurs when both products (alginate and chloride) start forming a jelly-shaped sphere which will gradually gel in the inside too. The more time it is left in the bath, the more it will gel, until it completely turns into gelatine.• The pH of the sphere liquid must be taken into consideration. If the pH of the liquid is not between 4 and 6, it will have to be rectified by using sodium citrate (pH Kit). Once the pH is between these two parameters we can elaborate the sphere without any problem. ente para sacar el mal sabor que produce el cloruro cálcico.

REVERSE SPHERIFICATIONIf we want to create spheres of liquids which by nature contain calcium, such as dairy products, we have to apply the reverse spherification, inverting the first two baths. The same applies to products to which we add gluconolactate. We work with 3 different baths: • In the first one we put the product with own calcium or mixed with gluconolac-tate. If the product does not have a proper density, we incorporate 6 g of gelespesa (2 g Xanthan)/ kilo, In order to have enough weight to immerse into the second bath. • In the second bath, we mix one litre of mineral water (without calcium) with 5 g of alginate. • In the third and last bath we put water to wash the spheres. Thanks to the reversed baths, the spheres will always remain liquid in the inside, sin-ce the reaction is contrary to direct spherification. Keep in mind that, if we elaborate spheres before head, they have to be preserved in a slightly dense liquid, as they tend to stick together. This technique produces osmotic spheres, that is to say, its membrane has microscopic holes which absorb the flavour of the medium.

pH≥ 4

OK

1 62 73 84 50 9 10

CLORUR

10 min

30’’

ALGINAT

1 2 3 4

DIRECT SPHERIFICATION

1 2 3 4

REVERSE SPHERIFICATION

GLUCONOLACTAT

ALGINAT10 min 10 min

3 min

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Texturizers gelling agentsSPHERIFICATION

GluconolactatCalcium gluconate and lactic calcium

500 g 6 uni. 58050029

10 kg 1 uni. 58070029

Dose:5 g/kg

Dose:8-10 g/kg

Dose:20 g/kg

Properties: Gelling agent when interacting with calcium containing mediaUse: Mix with desired elaboration (direct spherification), mix in water bath (inverse spherification)

Application: Any kind of liquid with a pH ≥4 and water content higher than 80% (direct spherification)Observations: For itself, it acts as a thickening agent. To do the inverse spherification, always use mineral water.

It is difficult to dissolve in fatty mediums as it encounters incompatibilities. It can result problematic in alcoholic mediums, depending of the degree of alcohol and lack of water.

Elaborations: Direct spherification / Reverse spherification

Properties: Calcic saltUse: Mix clorur with mineral water

Application: Bath for carrying out direct spherification

Elaborations: Direct spherification

Properties: Enriches calciumUse: Mix with elaboration you would like to enrich

Application: Product mixes for inverse spherifications which are poor in calciumObservations: Completely tasteless

Elaborations: Reverse spherification

AlginatSodium alginate

750 g 6 uni. 58050016

10 kg 1 uni. 58070016

ClorurSodium Clorur

750 g 6 uni. 58050017

Mix of two salts, which allows to incorporate calcium into a medium without adding any flavour. It helps us to add enough calcium in order to react with Alginat and create a sphere.

Dans la téchnique de la sphérification est utilisé pour provoquer la réaction de l’Alginat

Product derived from different types of algae (Fucus, Laminaria, Macrocrystis...). It’s known for its particular charac-teristic to form gels in the presence of calcium. As any other kind of hydrochloride, it needs some water content in order to hydrate.

153

Texturizers gelling agentsSPHERIFICATION

Lychee sphere » 250 g Lychee puree » 100 g Simple syrup (TPT) » 0,5 g Kit pH » 1,25 g Alginat » 1 L Water » 10 g Clorur » Bath of clean water

Combine and mix with an immersion blender, lychee pure + simple syrup + Kit ph + Alginat

Mix water + Clorur

Take the mixture with a measuring spoon and drop the lychee mix in the Clorur bath.

Keep the sphere in the bath for one minute.

Wash the sphere in the bath of clean water.

Cocoa caviar » 400 g Water » 100 g Simple syrup (TPT) » 30 g Cocoa powder » 2,5 g Alginat

» 1 L Water » 10 g Clorur » Bath of clean water

Combine and mix with an immersion blender, simple syrup + water + cocoa powder + Alginat.

Heat until the cocoa dissolves completely

Mix water + Clorur

Take the mixture with a seringue and drop the in the Clorur bath. Keep the sphere in the bath for one minute.

Wash the sphere in the bath of clean water.

yogurt sphere » 500 g Yogurt » 50 g Simple syrup (TPT) » 1 L Water » 5 g Alginat » Bath of clean water

Combain yoghourt and simple syrup.

Mix with an immersion blender the water and aginate.

With the measuring spoons, take some yoghourt and drop it in the Alginat bath.

Keep it in the bath for 4 minutes

Remove from the bath and clean in the bath of clean water.

Dose:depending on the pH

Properties: Increases de pH (from acid to basic)Use: Mix with the liquid you would like to change the pH

Application: Pre-elaborations for direct spherificationsObservations: If the liquid is very acid, the spherification will be very difficult

to achieve despite applying the pH corrector

Elaborations: Direct spherification

Kit pHSodium citrate and test stripes

750 g 6 uni. 59030010

Sodium citrate, comes out from fruit. It’s an essetial constituent of mostly soft drinks, that provides a note of acidity and enhaces the flavour. Used as an antioxidant, and also for spherifications as a pH corrective, reducing the acidity.

Kit dose table pH to achieve the optimum pH value of the product to spherification

inicial value of pH

dose of Kit pH

2,5 0,85 g/100g3 0,3 g/100g

3,5 0,1 g/100g4 - 5 ideal value

154

180 BLOOM

220 BLOOM

220 BLOOM

250 BLOOM

1 un = 2 g

1 un = 1,8 g

1 un = 1,8 g

1 un = 1,2 g

Gelatines with animal origintraditional instant hot

Beef gelatineGelatine with animal origin beef

750 g 4,5 kg 58000001

Silver gelatine sheetsGelatine with animal origin pork

1 kg58000010

Gelatine hot in powderGelatine with animal origin pork

500 g 6 un58000007

Thermoreversible between 35º - 40º Freezeble Gelling temperature <15 Dissolves at 45º Soft and flexible gel

Fish gelatineGelatine from fish animal origin

- g - kg 58050077

BLOOM GRADESmeasurement of required force to reduce a celindre 12.7mm of diameter on a elaborated gel surface, cooling a solution of 6.67% at 10ºC for 17h

Dose:

5-10 u / kg10-20 g/kg

Gelation speed:

Slow

Gelation speed:

Slow

Gelation speed:

Slow

Dose:

8-16 g / kg

Dose:

8-16 g / kg

Hydrate in cold water for some minutsDryn well and heat in liquid until completely dissolved. Acts in about 20 min.

Dissolves in hot liquid with strong agitation

Dissolves in hot liquid with strong agitation

Gelation speed:

IntermediateDose:

7-14 g / kgDissolves in hot liquid with strong agitation

foam

pannacotta

glazed

gelatine

chaudfroid

marshmallow

155

180 BLOOM

180 BLOOM

220 BLOOM

1 un = 6 g

1 un = 6 g

1 un = 4,5 g

Gelatines with animal origintraditional instant hot

EQUIVALENT TABLE OF ANIMAL GELATINES

* Gelatine massMix powdered gelatine with cold water in proportion1 (gelatine) to 5 (water).Hydrate for 20 minuts mini-mum in order to get a gelatine mass.Can be conserved for 3 days at 5ºC.

Silver gelatinesheets (un) *

Gelatine hot in powder (g) *

Beef gelatine (g) *

Fish gelatine (g) *

Instangel (g) Instangel fast (g) Instangel beef (g)

1 1,8 1,8 1,2 6 6 4,5

2 3,6 3,6 2,4 12 12 9

3 5,4 5,4 3,6 18 18 12,5

4 7,2 7,2 4,8 24 24 18

5 9 9 6 30 30 22,5

6 10,8 10,8 7,2 36 36 27

7 12,6 12,6 8,4 42 42 31,5

8 14,4 14,4 9,6 48 48 36

9 16,2 16,2 10,8 54 54 40,5

10 18 18 12 60 60 45

Gelatines with animal origininstant cold

Instangel Gelatine with animal origin pork

500 g 6 uni. 58000008

Instangel fast Gelatine from pork animal origin

400 g 6 uni. 58000014

Instangel beef Gelatine with animal origin beef

500 g 6 uni. 58000015

Thermoreversible between 35º - 40º Freezable Gelling temperature <15 Dissolves in cold with strong agitation or mixing in hot Soft and flexible gel

Gelation speed:

Fast

Gelation speed:

Very fast

Gelation speed:

Fast

Dose:

30-60 g / kg

Dose:

30-60 g / kg

Dose:

20-45 g / kg

Apply in coldacts in 20 minuts aprox.

Apply in coldacts in 20 minuts aprox.

Dissolves in cold with strong agitation

mousse

interior mousse

cream

pannacotta sponge

aspicmarshmallow

156

Gelatine Nappage

Apple gelatinePreparation from apple juice, sugar, carrageenan and preservative

3 kg 4 u 58100000

Concentrated neutral NappagePreparation with concentrated apple juice, pectin, sugar and preservative.

3 kg 4 u 58100007

Neutral gelatine ColdPreparation of water, sugar, pectin, xanthan gum and preservative

6 kg 1 u 58100009

Properties: Traditional glazeUse: Heat the gelatine until slightly melted. Apply directly to the product or brush on.

Application Croissants, cakes, fruit bands, mousses...Observations: Slight apple taste. 65°Bx. Thermo-reversible. Prevents oxidation of fruit since it isolates it from

the air.

Elaborations: Glossy finish for pastries and baked goods in general.

Properties: Glaze for cakes and brioche Use: Heat the gelatine until slightly melted. Apply directly to the product or brush on.

Application: Cakes, fruit bands, mousses...Observations: Neutral flavour. 65º Bx. Thermo-reversible. Prevents oxidation of fruits since it isolates it from

the air.

Elaborations: Glossy finish for pastries and baked goods in general.

Properties: Nappage for baked goodsUse: Mix with the same amount of water or pulp and heat to 90°C. Let cool slightly before glazing.

Application: Nappage finish for general pastry production.Observations: Gives a quick-drying and perfect shine. It is freezable.

Elaborations: For decoration with fruit, flavourings and colours for washes and coatings in baking and pastry

Dose:Quantum satis

Dose:Quantum satis

Dose:When hot, mix 1 kg of product with 750g of water or fruit pulps and apply with a brush. When cold, mix 1 kg of product with 1 kg of water or fruit pul-ps. In pistol, mix 1 kg of product with 500g of water or fruit pulps.

157

Creams

Traditional pastry custard powderMixture of sugar, starch, freeze-dried egg yolk, flavourings and colours

2,5 kg 2 u58120010

Cold pastry custard powderMixture of sugar, starch, freeze-dried egg yolk, flavourings and colours

2,5 kg 2 u58120012

Hot powdered pastry custard.Sugar, starch, freeze-dried egg yolk, flavouring and colour

2,5 kg 2 u58120014

Properties: Powdered product for the production of traditional custardUse: Dissolve the powder with milk. Bring to a boil while stirring.

Application: Whole milk Observations: Aromatic powder of orangey colour. Made from cornflour, intense cinnamon and lemon fla-

vours. Not freezableElaborations: Custard

Properties: Powdered product for the production of cold custardUse: -

Application: Whole milkObservations: Aromatic powder of orangey colour. Freezable.Elaborations: Cold custard

Properties: Powdered product for the production of hot custardUse: Dissolve the powder with milk. Bring to a boil while stirring

Application: Whole milkObservations: Aromatic powder of orangey colour. Freezable.Elaborations: Custard

Dose:250 g / 1 L of milk



158

STABILIZERSStabilizers for ice creams or foams are complex mixes of stabilizers, emulsifiers, gelling agents and airing agents which create the texture of ice cream, sorbet, mousse or perfect foams, very easy to apply, always with the maxi-mum of respect for the flavour to be texturized.

TRUFFLE ICE CREAMProcrema 100 cold

Procrema 100 HotMixture of stabilizers, emulsifiers, fats and sugars

3 kg 2 uni. 57001020

15 kg57001019

Dose:100 g/kg

Dose:50 g/L Procrema 50 Hot

Mixture of stabilizers, emulsifiers, fats and sugars

3 kg 2 u 57001030

Properties: Ice cream stabilizerUse: Dissolve in cold with vigorous stirring. Pasteurize.

Application: Any liquid or semi-liquid preparations, dairy-based.Observations: White powder. Once mixed with the liquid, it should be heated to 80ºC to be activated and it is

best allow to stand for 8 hours to mature before freezing.

Elaborations: Dairy-based ice creams

Texturizers stabilizers for ice creams

159


Procrema 100 ColdMixture of stabilizers, emulsifiers, fats and sugars

3 kg 2 uni. 57001010

15 kg57001011

Properties: Ice cream stabilizerUse: Dissolve in cold with vigorous stirring, do not heat.

Application: Any liquid or semi-liquid preparations, dairy-based.Observations: White powder. Once mixed with the liquid, it is best allow to stand for 8 hours to mature before

freezing.

Elaborations: Dairy-based ice creams

Dose:100 g/kg

Dose:50 g/L Procrema 50 Cold

Mixture of stabilizers, emulsifiers, fats and sugars

3 kg 2 u 57001009

Dose:300 g/kg(Pulps or juices)

Properties: Complete stabilizer for ice creamsUse: Dissolve in cold, stirring vigorously, do not heat.

Application: Mix with pulp, water with concentrated pulp, or juice to get the desired tasteObservations: White powder. Once mixed with the liquid, it should be heated to 80ºC to be activa-

ted and it is best allow to stand for 8 hours to mature before freezing.

Elaborations: All types of dairy ice creams

Procrema complete Cold Complete mixture of stabilizers, emulsifiers, fats, milk and sugars.

5,60 kg 1 u 57001007

Olive oil semi sorbet » 700 g Water » 300 g Extra virgin olive oil » 60 g Glycerin » 4 g Emulsifying paste » 4 g Salt » 100 g Prosorbet 100 Cold

Combine liquid ingredients on one hand and solids on the other. Mix both parts and blend the mixture with an immersion blender.

Let in the fridge for 3 hours.

Mix again the mixture. Put in the ice cream machine.

160


Profruit 100 Neutral base for the production of semi-sorbets.

500 g 6 uni. 57000004

3 kg 2 uni.57001016

15 kg 1 uni. 57001017

Prosorbet 100 ColdNeutral base for the elaboration of sorbets

3 kg 2 uni. 57001000

15 kg57001013

Properties: Stabilizer for sorbets elaborated in coldUse: Mix with base

Application: Any kind of liquid or semi-liquid elaboration, based on water or fruit juicesObservations: Mix of stabilizers, emulsifiers, fat and sugars

Elaborations: Sorbets

Dose:100 g/kg

Dose:100 g/kg

Apricot sorbet » 200 g Water » 800 g Apricot puree » 100 g Prosorbet 100 Cold » 170 g Sugar » 5 g Neutral acid

Combine liquid ingredients on one hand and solids on the other.Mix both parts and blend the mixture with an immersion blender.

Let in the fridge for 3 hours.

Mix again the mixture. Put in the ice cream machine.

Properties: Stabilizer for fruit sorbets.Use: Dissolve in cold, stirring vigorously, do not heat.

Application: Mix with juice or fruit pulp and sugar to prepare the semi-sorbet.Observations: White powder. Once mixed with the liquid, it should be heated to 80ºC to be activa-

ted and it is best allow to stand for 8 hours to mature before freezing.

Elaborations: Water or fruit-based frozen dessert.

Properties: Liquid preparation for the production of ice creamUse: Place n the freezer. Maintain at -18ºC

Application: Mix with Sosa concentrated paste to provide the desired taste.Observations: White liquid.

Elaborations: Dairy-based ice creams.

Dose:Use directly or mix 50 gr. Sosa ice cream paste.

Neutral ice cream MixDairy-based mixture, cream, sugars and emul-sifiers.

1,5 L 12 u 52500556

161

Texturizers stabilizers for milk shakes

Promilk shakeMixture of powdered lyophilized substances, sugars, fats, emulsifiers, proteins and gums.

500 g 6 uni. 57001034

Properties: Stabiliser for dairy smoothiesUse: Apply directly in cold and incorporate by stirring

Application: Fruit pulp or juices, infusions.Observations: White powder. Mix in cold, do not heat.

Elaborations: Fruit smoothies and/or infusions.

Dose:100 g/L

Texturizers stabilizers for mousse

Neutral instant mousseMixture of sugars and animal gelatine.

600 g58020002

6 u

3 kg 2 u 58020000

Properties: Mousse stabilizer.Use: Dissolve in cold liquid and stir vigorously. Add the semi-whipped cream.

Application: Fruit pulp or juices, infusions.Observations: White powder, it acts in cold 20 minutes after hydrating. Do not heat over 40ºC. Freezable

Elaborations: Mousse and bavarois.

Dose:160 g/kg. Total

Goma GuarGuar gum. Plant, Cyamopsis tretagonolobus

750 g 6 uni. 58050055

Dose:2-10 g/kg

Properties: Thickening agent.Use: Mix with liquid and bring to boil, cool down

Application: Any kind of elaboration independent from acidity degreeObservations: Stable to freezing

Elaborations: Sauces / Nectars / Pastry elaborations / Sausages

162

PromousseNeutral base for preparation of mousses

3 kg 2 uni. 57001005

Properties: Thickening agent and stabilizerUse: Mix with turmix for complete incorporation

Application: Any kind of liquid as e.g. milk, whipped cream, fruit pulps …Observations: No heat necessary.

Adds a creamy aspect to the mix and gives a pleasant softness without the use of egg.

Elaborations: Mousses / Semi-cold

Dose:70-100 g/kg

Sphere chocolat mousse » 250 g Milk » 75 g Cream » 50 g Promousse » 14 g Instangel » 275 g Dark chocolate 66% melted » 425 g Soft whipped cream

Mix the milk + cream + Instangel and Promousse and blend with a hand mixer at high speed for one minute.

When the mix it´s well blended, add the melted chocolate and mix again.

Then fold into the mixture the whipped cream and pour the mixture in molds.

Texturizers stabilizers for milk shakes

Foils

Dose:150g / 125g of water.

Properties: Base for sugar decorationUse: Mix 150g of the preparation with 125ml boiling water and immediately beat with an electric

mixer at high speed about 4 minutes.Roll out thinly on silicone or mat, pass the comb or make filigree. Let dry 30 minutes to overnight.

Application: Decorations cakes, cupcakes, etc.Observations: Sosa colouring can be added to make coloured sugar veils.

Elaborations: All kinds of sheets and decorations.

SucrevelPowdered preparation of sugar and egg whites

500 g - u58601000

163FAT FREE MOUSSEInulina

MaltosecMaltodextrin from tapioca

500 g 1 uni. 58050030

CHARGING AGENTS

Charging agents allow absorbing fat or liquids in order to create dry or crunchy textures. People are surprised by dry textures of flavours which appear usually as liquid or paste.

Properties: Converts fat in powderUse: Mix with fat

Application: Any kind of fat Observations: Soluble in cold and hot

Elaborations: “Polvorones”/ Rocks / Powders / Sand / Crunchy nut elaborations

Dose:c.s.

InulinaDietary fibre with prebiotic activity deri-ved from fructose extracted from roots and tubers.

700 g 6 uni. 00100008

3 kg 2 uni.00100013

Dose:50-200 g for kg of liquid

Texturizers charging agents

Properties : It delays the retrogression of starch. High water retention water. High glass transition temperature. It delays the denaturation of proteins. Resistant to freezing, it is a cryopro-tectant, and prevents the formation of ice crystals on ice-cream. It enhances flavours and prevents oxidation of fruit and vegetables allowing them to dry and giving them a very crunchy texture. It is not involved in Maillard reactions. Stable in heat and acid. It repels moisture in dry productions like sweets, dried caramelised fruit, biscuits, sablé cookies and dried meringues. Delays dessication and increases the volume of whipped doughs like sponge cakes, mochi, sushi, etc. It acts as a stabiliser in whipped cream, mousse and meringues. It prevents syneresis due to absorption of sugar in gummy sweets and mix in fruit. It allows for crunchy sweets to be made starting at 120ºC. To a maximum of 2%, it helps to increase volume and crunch in puff pastry.

Use: Use between 10%-30% as a substitute for normal sugar. In some productions like dried meringues, up to 100% of the sugar content can be replaced.

Application: Any production with aqueous content, and also high levels of fat. Observations: POD 45%, PAC 100%

Elaborations: Cooking and bakery in general.

TrehalosaDisaccharide from tapioca starch

700 g 6 uni. 00100112

Dose:10-30% generally as a substitute for sucrose.

Properties : It has a gel forming property that retains large amounts of water. Use: Dissolve in liquid at 70ºC for it to completely break up.

Application: Any production with aqueous or fatty content. Observations: Once incorporated into the liquid, leave the mixture to stand at 5º for 2 hours so its

works properly. It can be frozen afterwards. It is thermoreversible between 35 and 40ºC. It prevents syneresis while defrosting

Elaborations: Substitute for fats in mousse, ice-cream and creams. Fat-free creams. Bulking agent

164

Texturizers effervescent

Peta crispies neutral

750 g 6 uni. 58500002

4 kg 2 uni.58500004

15 kg58500006

40 kg58500008

Fizz Powder

700 g 6 uni. 58500020

15 kg58500022

Peta crispies chocolate

900 g 6 uni. 58500012

5 kg 2 uni.58500014

15 kg58500016

40 kg58500018

PETA CRISPIES SPHEREPromoussePeta crispies chocolat

Texturizers crunchy

Dose:100g / 50g of water.

Dose:

Properties: Base for the preparation of biscuits such as Florentines.Use: Mix while stirring vigorously, boil until 112°C, put into moulds, add sliced almonds (optional) and

bake at 180°C until it turns golden.Application: Florentines and crisp biscuits

Observations: You can make the classic Florentine or use it to make all sorts of crunchy caramel. With diffe-rent nuts, etc..

Elaborations: Florentine biscuits and other crisps.

Florentine basePowdered preparation from sugars and powdered milk.

500 g 6 u00152004

Snack Cover

500 g 6 u58600100

3 kg2 u

58600101

165

Dose:10% catalyst with respect to silicone

Dose:10% catalyst with respect to silicone

Properties: Liquid paste that hardens as the catalyst acts. A flexible, soft, non-stick material resistant to a wide range of temperatures is obtained.

Use: The surface of the original must be clean and residue-free. Pour 100g of Component “A” and 10g of Component “B” in a clean container and mix well until component “B” is completely dis-persed throughout the base. Do not mix for a long period of time and do not expose the mixture to temperatures over 35ºC. It is always preferable to mix small amounts in order to guarantee a good mixture of component “A” and component “B”. The catalyst material will cure within a period of 18-24 hours at a temperature of 22-24ºC for-ming a flexible rubber mould that can easily be separated from the original.

Application: Manufacture of silicone moulds, suitable for food use, freezing and cooking.

Observations: We recommend removing trapped air by putting the mixture in an empty chamber, leaving it to fully expand and immediately thereafter it will collapse. Keep the mixture in the empty chamber for a further 1-2 minutes and then inspect it; if no air bubbles appear, then you can use it. When you de-aerate the mixture into the vacuum, there will be an increase of 3-5 times the volume, so you should use large enough container. If you do not have a vacuum de-aerator, you can minimise air blocking by mixing a small amount of component “A” and component “B” and then immediately use a paint brush to apply a 1 or 2mm layer over the original. Maintain room temperature until the surface is free from bubbles and the layer has started to cure. Mix another amount of component “A” and component “B· and pour the mixture over the original as soon as possible, preventing air blocking.

Elaborations: Exact copies of any type of figure for filling with mouse, chocolate, sweets, gelatine, ice-cream, etc.

Free mold softManufacture of soft silicone moulds, suitable for food use, freezing and cooking.

500 g 6 u-

Free mold hardManufacture of hard silicone moulds, suitable for food use, freezing and cooking.

500 g 6 u-

Free mold

Two-component material which consists of:Component “A”: Silicone suitable for contact with food Component “B”: Curing agent, catalyst

Non-edible product

166

Dose:1 sachet per container.

Properties: Anti-moisture product Use: Introduce a sachet inside the container where the food you want to protect from moisture is

stored and seal hermetically Application: Nuts, lyophilized, salt and sugar, sweets, crisps, biscuits ...

Observations: Product not edible, do not open sachet, do not allow contact with liquids.

Elaborations: Protect any product from moisture.

Dry secSilica gel

120 g 2 u 57020002

DryingInedible product

Dose:30-50 g/L

Properties: Antioxidant agentUse: Dissolve in hot or cold liquid

Application: Manipulate oxidable foodsObservations: White powder, insoluble in fats

Elaborations: It can be added to easily oxidable fruit juices such as apple or grape / By immersion, it prevents oxidation while handling food / By brushing, it prevents oxidation of finished products.

Antioxidant powderMaltodextrin, xanthan gum, ascorbic acid.

500 g 6 u 59030014

Antioxidants

EnzymesDose:1 part enzyme x 10 parts water

Dose:1 tablet 50 L of fresh curdled milk

To peel citrus fruits:Prick the peel of the citrus fruit so the solution can penetrate it properly.Dissolve one part enzyme in 10 parts water, put the citrus fruit in a bag covered in this solution and vacuum pack it. Wait for 20 minutes and peel. Rinse the fruit with cold water to remove any residual enzyme.

Method:Heat the milk to 37ºC on a low heat. Add Calcium Chloride (optional (1 tablet/50L of milk), in the event that you would like it to curdle quicker and to be more consistent).Once it has reached the correct temperature, remove the milk from the heat and add the curdling agent (the dosage is added later on).Stir and leave to rest for 1 hour until it curdles. Cut the curd with a long knife, forming 4 x 4 dices. Strain it using a clean cloth and colander and leave it to rest for at least 4 hours.

Enzymatic fruit peeler

500 g 2 u 58300005

Curdling agentAn enzyme that accelerates casein in milk forming curd to make cheese. It only works with fresh milk. Liquid.

10 un 2 u 58300007

For peeled fruit: (to get rid of the pith)Dissolve one part enzyme in 10 parts water, put the citrus fruit in a bag covered in this solution and vacuum pack it.Put the bag in a water bath at 40ºC.Wait for 20 minutes and check that the pith comes off easily. Rinse the fruit with cold water to remove any residual enzyme.

167

Acids

Dose:Quantum satis. Recommended 1g / Kg.

Dose:Quantum satis. Recommended 0,05g/L as a preservative in juices and drinks.From 3 to 5% in antioxidants washes for fruits and vegetables.

Dose:Quantum satis. Recommended between 1-10 g / kg depending on the application.

Properties: Acidity regulator, natural antioxidant and preservative. The mouth feel is defined by one of the principal acids, together with citric- and malic acid.

Use: Apply directly in cold and incorporate blendingApplication: Any kind of liquid

Observations: White smooth powder

Elaborations: Acidity corrector for vines and effervescent drinks. Acts as well as stabilizer for the colour of fruits and products elaborated on a fruit base (marmalades, effervescent drinks, vine ...)

Properties: Acidity regulator. It can substitute lemon juice in preparations.Use: Direct application. Soluble in liquids.

Application: Used as a flavouring and acidifier in foods. Increases the gelling capacity of pectin.Observations: White powder.

Elaborations: All sorts of recipes which require acidic application: jams, fruit spreads, preparations with fruits, fruit washes...

Properties: Acidulant, antioxidant and enhancer for bread.Use: Direct application. Soluble in liquids.

Application: Used as an antioxidant or acidifier in foods, especially fruits and vegetables.Observations: White powder.

Elaborations: All types of products that require an antioxidant: fruit washes, fruit in heavy syrup, fruit salads, juices...

Tartaric acidOrganic Acid

3 kg 6 u 46500028

Citric acidNatural citric acid.

1 kg 6 u 46500022

Ascorbic acidNatural ascorbic acid

1 kg 6 u 46500020

168

Àcid

Basics

Basics is an enlargement of a range of ingredients that is based on the study of the basic retro-taste of the human palate.Basic tastes allow us reinforce or refine our dishes with sweet, sour, salty, umami, pungent, astringent and bitter notes, without adding a specific taste, ie as a neutral manner. Basic tastes are a complement to a Food BALANCE beyond an ingredient contribution of these retro-tastes.In fact, this range makes it possible to apply to its limit salty taste with less salt, sweet taste with less sugar sweet, bitter taste without particular bitter and spicy taste without chili taste, etc.A new range for haute cuisine and innovative patisserie.

Tartaric acidpowder

1 kg46500028

Neutral acidliquid

1 l46500026

Citric acidpowder

1 kg46500022

Ascorbic acid(vitamine c)powder

1 kg46500020

Saltlow sodium saltpowder

1 kg46500036

Edulco (sucralose)synthetic sweetenerpowder

1 kg00100113

Stevianatural sweetener powder

100 g46500032

Sweet

Ácid

Salt

169

Astringenttannins powder

200 g46500042

Spicyliquid

50 g46500044

Umami meat umami powder

200 g46500001

Bitter almondflavour

50 g46500040

Quininepowder

200 g46500038

Umami Sea freeze dried mussel powder

250 g09500006

Sponge cakespicy tomato

Basics

Semi-sorbetspicy mango

Umami Sauce meat and low in sodium

Umami

Spicy

Astringent

Bitter

170

46600011

The alphabet of flavours box

FLAVOUR LITERACY OBJECTIVES

1. To train the gastronomic sector in sensorial analysis.2. To facilitate the creation of new combinations stemming

from a previous olfactory analysis of their components.3. Analysis of pairings among flavours..

4. To incentivise nuances and complexities of the flavours of gastronomy.5. To use it as an ingredient..

In this case the essence is water- and fat-soluble and, therefore,

it can be used in both water and fat bases.

The alphabet of flavours box is our latest creation for the world of gastronomy. With more than 190 essences, it’s an ideal alphabet of flavours for learning sensorial analysis. It’s also a great instrument to experience pairing flavours and also to improve creative flavour pairing.

171

36

260

267

176169

36


Customize your

box with...

o essences15

40

Customized box 4040 essences 1 box46600013

Customized box 1515 essences 1 box46600014

1 Fill each square with the es-sence’s number. 2 Fill in the information reques-ted at the bottom of the page.3 Send us the filled in document the way you prefer: email, fax, online, etc.4 When we receive your form, we will process your order and confirm the delivery time and the final price.

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172


THE ALPHABET OF SWEETS

1 Caramel

2 HONeY

3 SUGar BUrNT

4 CaNe SUGar

5 TOFFee

THE ALPHABET OF COCOA BEAN

6 COCOa

7 BITTer CHOCOlaTe

8 WHITe CHOCOlaTe

THE ALPHABET OF NUTS

9 BITTer almOND

10 TOaSTeD HaZelNUT

11 PeaNUT

12 COFFee

13 PISTaCHIO

14 CHeSTNUT

THE ALPHABET OF SEEDS

15 STar aNIS

16 mUSTarD

17 SeSame

THE ALPHABET OF SPICES

18 CINNamOm

19 CarDamOm

20 ClOVe

21 CUmIN

22 COrIaNDer

23 CUrrY

24 INCeNSe

25 mYrrH

26 NUTmeG

27 BlaCK PePPer

28 GreeN PePPer

29 JamaICa PePPer

30 maDaGaSCar VaNIlla

31 TaHITI VaNIlle

32 TaNDOOrI

33 CHIlI

34 SaFFrON

35 TONKa BeaN

36 TUrmerIC

THE ALPHABET OF HERBS AND PLANTS

37 DIll

38 BaSIl

39 PaCHOUlY

40 YlaN-YlaNG

41 lemON VerBeNa

42 lemON GraSS

43 OrIGaNO

44 TarraGON

45 FeNNel

46 arTICHOKe

47 JUNIPer

48 PePPermINT

49 SPearmINT

50 WIlD mINT

51 lemON Balm

52 rOSemarY

53 COmmON SaGe

54 THYme

55 BlaCK Tea

THE ALPHABET OF VEGETABLES

56 FreSH GarlIC

57 ONION

58 VeGeTaBle

59 COOKeD reD BeaN

60 GreeN PePPer

61 GreeN Pea

62 rIPe TOmaTO

63 GreeN TOmaTO

64 CelerY

65 laND CarrOT

66 rHUBarB

THE ALPHABET OF FLOWERS

67 laVeNDer

68 CHamOmIlle

69 GeraNIUm

70 JaSmINe

71 OraNGe BlOSSOm

72 VIOleT

73 DamaSK rOSe

74 marIGOlD

75 lIlaC

THE ALPHABET OF MUSHROOMS

173


THE ALPHABET OF MUSHROOMS

76 BOleTUS eDUlIS

77 mOlD

78 ale YeaST

79 WHITe TrUFFle

80 BlaCK TrUFFle

THE ALPHABET OF ROOTS

81 lIQUOrICe

82 GINGer

83 WaSaBI

84 VeTIVer

THE ALPHABET OF BREAD

85 BreaD CrUST

86 BreaDCrUmB

87 BISCUIT

THE ALPHABET OF TREES AND LANDSCAPE

88 SaUCIN

89 eUCalYPTUS

90 BaY laUrel

91 meDITerraNeaNPINe

92 OrIeNT

93 OaK

94 HaY

95 TaBaC

96 Terre HUmIDe

97 mOSSa

98 meDITerraNeaNFOreST

THE ALPHABET OF FRUITS

99 rIPe maNGO

100 GreeN BaNaNa

101 KIWI

102 aPPle COOKeD

103 COCONUT

104 lYCHee

105 raSPBerrY

106 PeaCH

107 WaTermelON

108 GraPe

109 CHerrY

110 rIPe BaNaNa

111 aPPleGOlDeN

112 PINeaPPle COOKeD

113 PaSSION FrUIT

114 melON

115 melON CaNTalOUP

116 POmeGraNaTe

117 Pear

118 SOUr CHerrY

119 GreeN aPPle

120 GreeN STraWBerrY

121 GreeN maNGO

122 OraNGe JUICe

123 PINeaPPle

124 lemON JUICe

125 lIme

126 arICOT

127 WOODlaND STraWBerrY

128 rIPe STraWBerrY

129 BlaCKBerrY

130 lemON

131 SWeeT OraNGe

132 maNDarIN

133 BITTer OraNGe

134 GraPeFrUIT

135 BerGamOT

136 BlaCK CUrraNT

137 CITrON

138 raISIN DrIeD

139 CUraçaO

140 YUZU

141 QUINCe

142 FIG

143 KaFFIr lIme

144 BITTer maNDarIN

THE ALPHABET OF OLIVE

145 BlaCK OlIVe

THE ALPHABET OF DAIRY

146 YOGUrT meDITerraNeaN

147 BUTTer

148 Cream

174


149 TIramISU

150 leCHe mereNGaDa

151 Cream TYPe CaTalaN

152 ZaBaIONe

153 Caramel CUSTarD

THE ALPHABET OF ALCOHOLS

154 WHISKY

155 Beer

156 Beer ale

157 GIN

158 VermOUTH

159 BraNDY

160 aNISeTTe

161 marC De CaVa

162 rUm

163 VODKa

164 mUSCaTel

165WHITe WINe TYPe CHarDONNaY

166BlaCK WINeCaBerNeT SaUVIGNON

167 WHITe WINe TYPe rIeSlING

168 POrTO

THE ALPHABET OF FICTION

169 COla

ENERGYDRINK 170 eNerGY DrINK

171 CHeWING GUm

172 CHOCOlaTe mINT

173 BITTer

174 TONIC WaTer

175 COTTON CaNDY

THE ALPHABET OF MEAT AND ANIMALS

176 SmOKeD BaCON

177 HOT DOG

178 BeeT FOND

179 PIC FOND

180 CHICKeN FOND

181 mUSK

182 FOIe GraS

THE ALPHABET OF SEA

183 COOKeD TUNa

184 OYSTer

185 SHrImP HeaD

186 SmOKeD SalmON

187 FISH

188 lOBSTer

189 SHrImP

190 Sea UrCHIm

191 aNCHOVY

THE ALPHABET OF SMOKE

192 SmOKeD

175

MATURE FLAVOURSFRESH FLAVOURS

DROPLETS® is a gourmet ingredient able to provide all the freshness of flavor chosen.

Freshly cut celery

46990014 - 50 gFreshly cut celery transformed into droplet shapes bursting with flavour. What could be easier to create appetisers with citrus fruits and sherry, adding freshness to a Bloody Mary or preparing a fine Stilton cream cheese infused with celery flavour.

hot chili pepper 46990052 - 50 gAt last we can create cocktails and spicy dishes with complete precision. Droplets® Hot Chili Pepper is clean, crystalline, without vinegary notes, offering us a tasty spiciness that evokes freshly cut jalapeño peppers. Using the precise drops, our creations will always have just the right aroma and spiciness.

Fresh ginger 46990057 - 50 gCitric fruits, spicy, fresh and forthright. This special root is able to liven up recipes that are flat and short on flavour. Fresh Ginger, as its name suggests, accurately reproduces the flavour and aroma of freshly cut ginger. However, it offers us one essential advantage: the ability to measure the exact amount necessary of an ingredient that is usually difficult to control with precision.

sweet violets 46990006 - 50 gAs its name suggests, this Droplets® variety reproduces the intense flavour of violets. A delicious aroma to create delicate Gin&Tonics, floral cocktails without adding sugar - unlike liqueurs and syrups that are rich in sugar - and of course, as an ingredient in making pastries.

mediterranean rosemary

46990051 - 50 gThe freshness of rosemary is present, increasingly in the cocktail world and, in an ancestral way, in the kitchen. A herbal element that gives us a clear Mediterranean air, the main difficulty being to graduate the intensity of this protagonist; to get just the right amount. Droplets® Mediterranean Rosemary offers us the possibility of standardizing the intensity, providing us with a simple way to recreate a perfect harmony.

orange blossom honey

46990056 - 50 gA fresh, delicate orange honey that does not sweeten. This is the appeal of Droplets® Orange Blossom Honey, to be able to add a significant amount of honey to recipes that are not sweet. It is possible to make a Honey Martini which is perfectly dry or serve a Kentucky Bourbon adorned with delicate notes of honey, without the need to sweeten it. A honey with limitless possibilities.

van gogh absinthe 46990011 - 50 gThis Droplets® variety recreates one of society’s most mythical drinks: absinthe. This legendary distillate, marked by a history of prohibition, has an attractive aniseed flavour perfectly suited to creating numerous cocktails, sauces and dressings. In the case of Van Gogh Absinthe, we are able to add the unique scent and flavour of absinthe without adding alcohol. This means it can be used in both alcoholic and non-alcoholic cocktails, as well as enhancing traditional dishes.

oaK smoKe 46990007 - 50 gThis Droplets® variety has endless applications, providing just the right intensity of smoked oak wood notes. It offers a very attractive range of possibilities in teas and infusions, rum cocktails, whisky blends or as a seasoning for seafood and fish dishes.

tonKa bean 46990004 - 50 gThe Tonka bean is a seed, found mainly in South America, with a spectacular, yet delicate aroma. Its flavour reminds us of almond, vanilla, cloves and cinnamon. Delicious in drinks containing aged distillates, tropical fruits, such as passion fruit, or in cakes and sponges.

green cardamom

46990050 - 50 gGreen Cardamom, a classic ingredient in oriental cuisine, has an intense flavour, is slightly spicy and somewhat herbal. It is currently very popular in the cocktail world, combining it with green apple, passion fruit or aged rum blends. Green Cardamom makes it easier to integrate this spice, instantly and accurately, into all kinds of cocktails.

darjeeling tea & chamomile

46990012 - 50 gAttempting creations with a prominent chamomile or tea flavour inherently involves difficulties. Consequently, Droplets® Darjeeling Tea & Chamomile has been created to enable us, in a simple, accurate way, to add the defined, elegant taste of tea and chamomile to our creations. Highly recommended for fruity or floral cocktails, cold desserts with cut fruit, as well as sorbets and sweet cream sauces.

indian spices 46990013 - 50 gMasalas, or spice blends crafted in India, provide fascinating flavours and create exotic harmonies. These masalas not only add flavour, but often also produce earthy textures and contain salt, thereby making them unsuitable for certain creations. Droplets® Indian Spices , however, has the advantage of not contributing texture, virtually adding no colour and not being salty, while maintaining all the masala’s aromatic intensity. It is perfect for use in teas, juices, long drinks, soups, etc.

176

ALTA TEMPERATURABAJA TEMPERATURA MEDIA TEMPERATURATEMPERATURA AMBIENTEFRÍOCONGELACIÓN-20ºC 0ºC 10ºC 40ºC 70ºC 100ºC +200ºC

AGUA AGUA

SAL SAL

GRASA GRASA

AIRE

ACCIÓN MECÁNICA

AIREALTA PRESIÓN

PRESIÓN ATMOSFÉRICA

BAJA PRESIÓN (VACÍO)

MENOS GRASA

MÁS GRASA

HUMO HUMO

AZÚCAR AZÚCAR

ÁCIDO ÁCIDO

ENZIMA ENZIMA

ALCALINO ALCALINO

FERMENTOS FERMENTOS

ALCOHOL ALCOHOL

ONDAS ELECTROMAGNÉTICAS

ELEMENTO ACTIVO PRINCIPAL

Confitado básico de frutas y verduras

Brasa (parrilla) A l’ast (rotisserie) tradicional

“Escalibat” o flameado directo

A la sal En cenizas Bajo tierra

A la piedra Plancha

Papillot En caolín

Microondas

BAÑO MARÍA

COCCIÓN VAPORvaporera/horno vapor

tradicional/presión

INMERSIÓN(agua como

medio conductor)

AGUA COMO PARTE INTEGRADORA

Guisado (olla abierta) Cocido (escudella)

Estofado (olla cerrada)

Braseado Sofrito

Cocción flash / Concentración

FRITURA (deep friing)

DORADOREFRITOTrinxat

PLANCHADOSALTEADO

sarten wok .

·Bao ·Chao

CALOR

CONDUCCIÓN

RADIACIÓN CONVECCIÓN (aire forzado) Hornos mixtos con grill

AIRE + HUMOBarbacoas

Barbacoas tipo Big Egg GreenHornos mixtos de leña

(tipo Josper)

NIXTAMAL (Mesoamérica) Coccion maiz para hacer harinaCAL MUERTA

SOSA CÁUSTICA

+SALADO

INMERSO EN GRASA

CANTIDAD MÍNIMA DE GRASA

SEMIIMMERSIÓN

CALOR INDIRECTO

CALOR DIRECTO

CARAMELIZACIÓN

GARRAPIÑADO

LAQUEADO

SECADOMaduración de carnesCarne roja madurada

Fruta secaHigos secos

AL VACÍOLiofilización

AHUMADOsecado + incorporación humoSalmón ahumado

secado + incorporación humoSalmón ahumado a la antigua

incorporación salBacalao salado

SALAZÓN +SECADO

+SECADO

+AHUMADO

SALMORRAsal y agua + hierbas o especias

MACERADO · Aceitunas

MARINADOsal + azúcar + hierbas o especias

Graulax SALMORRAsal y agua + hierbas o especias

MARINADO · Aceituna manzanilla

inmersiónbolsa vacío

semiinmersiónflan

CONSERVA · grasa vegetal Sardinas en aceite

CONFITADO · grasa animal · pato Confit de canardcerdo Costillas/Tupina

CONFITADO · mantequilla+azúcar

“CONFITADO”INTERCAMBIO OSMÓTICO

ESCABECHE · escabeche de sardinas vinagre+aceite frito+vino+pimienta

SALSAS AGRIDULCES · Chutney CONSERVAS AGRIDULCES

Separación suero por precipitación y prensado Ricotta (Italia)

Precipitación y evaporación Khoa (India)

MARINADO ÁCIDO Vinagre+hierbas o especias

Boquerones en vinagre

ADOBO Pimenton+vinagre+hierbas

Lomo adobado

ADOBO AHUMADO

ADOBO CURADO Lácticos

CEBICHE · CítricosCebiches

ENCURTIDOsin fermentación

Leche + cítricos o vinagre o ácidos Separación suero por

precipitación y prensadoRequesón (Europa del sur)Precipitación + prensado

Queso fresco (Europa)

Leche de soja con coagulantes básicos o ácidos Precipitación + prensado Tofu (Asia)

Cuajo animal o de síntesis Leche + cuajo animal Leche + cuajo animal (o químico) Cuajada Queso fresco (procedente de cuajo) CUAJO

LYEBRETZEL (Alemania)Hervido

Macerado aceitunasMacerado frutos secos

LUTEFISK (Noruega)Pescado con sosa caústica

MACERADO ALCOHÓLICOVinos antiguos, aguardientes de maceración, frutas al alcohol

Civet

MACERADO GLASEADO agua+azúcar MERMELADACONFITADOALMÍBAR

Blanqueado

Infusiones Caldos

Escaldado HervidoEscalfadoPochado

ESCARCHADO

SALADO

LECHEKefirYogurkumisQuarkShubat

LECHEQueso

VERDURASChucrut (Europa)Kimchi (Corea)

EncurtidosChutney

Encurtidos indios .

PESCADOSGarum

Surstromming (Eskandinavia)Salsa pescado fermentada (Asia) .

Rakfisk (Noruega)Bagoong y Patis (Filipinas)

Fesich (Egipto)

GRANOS (Almidón)Cerveza (Europa, Asia, América, África)

Pan fermentado (Europa)Amazake, Sake (Japón)

Whisky de malta o grano (Europa)Gamju (Corea)

Kvass (Escandinavia y paises del Este)Almorí (Bizancio-Magreb-Andalucía)

Chicha

CARNECurados

MIELHidromiel

TESKombucha (Japon)

LEGUMBRESTofu fermentado

Miso

FRUTASVino

VinagreSidra

Brandy

FERMENTADOS+

SECADO

+SECADO

+AHUMADO

CONCHADOChocolate

EXTRUSIONADOPasta

PRENSADOUva

MOLTURADOMalta

MAJARAjos

LIQUADOManzana

EXPRIMIDONaranja

TRITURARPICAR

BRUNOISEJULIANA

JARDINERAPAISANA

PARMENTIER

MIREPOIXMATIGNONLAMINAR

CONCASSÉRODAJAS/CHIPS

CHIFONADABASTÓN

CARPACCIOESCALOPAR

TARTAR (Picar)FILETEARTRINCHAR

DADOSCORTE BIES

SASHIMI

MICROPLANE

NOISSETTE (Bolitas)PARISIEN (Bolas)

TORNEAR

RALLAR

CORTAR

Primary texturing map Primary texturing techniques are those that are applied to a raw material, which is modified, but which also remains the main element of the taste. Despite the transformation, we eat the raw material and this appears to us as such, without an addition of a third element that substantially modifies its texture.As per table below, we classify these techniques into the following families. All of them, as shown on the attached map, have a high level of complexity and correlation and they form a unique cultural corpus, the foundation of all food cultures of the world.

20141.0



Sosa Ingredients, SL Pol. Ind. Sot d’Aluies / 08180 Moià / Catalunya / Spain

T. +34 938 666 111 / F. +34 938 666 094www.sosa.cat / [email protected]

sosa ingredients catalogue 2016 eng

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