Natural soya lecithin-based emulsifier.

It helps incorporation of air in an emulsion.

Lecite can convert fruit juices and other watery liquids into airs and can also be used to emulsify impossible sauces.

Soluble in cold liquids. Try using to create airs from fruit juices which can also be frozen.

Used for the production of espumas, ice-cream or cocktails.

Gives volume and holds to make a light foam from liquid state. This product is especially

suited for cold creations and for use with a creamer gun and N2O (also known asHy Foamer).

Sosa Pro Espuma Hot is used for the production of espumas and cocktails.

Add volume to create a light foam. This product is especially suited for hot creations and for use

with a thermal creamer gun with N2O (also known as Hy Foamer).

For sauces, raw coulis, vinaigrettes, texturized soups, suspensor effect..

Refined corn starch, treated at high temperatures.

Use for cooked creams (custards, bechamel...).

This vegetarian gelatine consists of the natural ingredients carrageenan (an algae species) and resin (carob tree).

Very elastic gelling agent.

Mix of carob bean gum and carrageen.

Use to make elastic gelatines.

Carbohydrate, type of an algae.

Use for: hard caviar, hot gelatines (90ºC), gelatines, purees, veils, foams.

Pectin NH is a thickener primarily used for preparing glazes for fruits tarts and pastries. Pectin NH is thermally reversible. It can be set, re-melted, and set again.

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

Elaboration: Custard, flan, mock, fruit spread, nappage, dairy drinks’..

Indicated for dairy products and those rich in calcium.

Gelatine from fish animal origin.

250 bloom.

Sosa Instant Gel is the perfect product for you if you’ve always wanted a replacement for gelatine leaf.

Emulsifier.

Soy protein powder used to create foams out of any type of liquid.
Egg white powder substitute for meringues and macarons..