You are on page 1of 148

2012

moderngastronomy
sosamoderngastronomy
sosa
moderngastronomy
2
Primary texturing map 4
Basics 6
The alphabet of avours box 8
Metal food 12
Salts of origin 13
Aromatized salts 14
Technological sugars 15
Sugar fruit 16
Pearled sugar 16
Aromatized sugars 17
Sugars of origin 18
Caramel compound 18
Sauce caramel 18
Sweets crispy 19
Desserts and sweets compound 19
Sugar paste formable 20
Essence of sweets 21
Flour crpe 22
Yeast cakes 22
Essence of bread 22
Biscuit cone 23
Biscuit pack 24
Biscuit pack chocolate 24
Biscuits Decoration 25
Chocolate biscuit crispy 25
Mini cone catering 26
Biscuit and puff pastry-brisa 27
Chocolate 28
Chocolate sauce 30
Chocolate crispy sauce 30
Bitter cocoa powder 31
Cocoa Xocotassa 31
Chocolate compound 32
Essence of cocoa 32
Cocoa: pro-ganache 33
Whole nuts 34
Processed nuts 35
Whole nuts caramelized 36
Crispy nuts 37
Pure nuts paste 38
Pralins 50% sugar nuts 39
Torr nuts 40
Marzipan 41
Marzipan to mold 41
Pro-gianduja nuts 41
Organic cold pressed nut oils 42
Essences of nuts 42
Whole seeds 43
Whole seeds caramelized 43
Pure seeds paste 44
Cold pressed seed oils 44
Essences of seeds 45
Freeze dried coffee 46
Coffee compound 46
Essence of coffee 46
Spices 47
Vanilla 48
Vanilla compound 48
Essence of vanilla 48
Cinnamon 49
Cinnamon compound 49
Essence of cinnamon 49
Gingerbread 49
Essence of spices 50
Freeze dried herbs and plants 51
Powdered natural extract of mint 52
Matcha powdered green tea 52
Mint compound 52
Essences of herbs and plants 53
Freeze dried vegetables 54
Vegetables compound 55
Powdered vegetables extracts 56
Essences of vegetables 57
Floral water 58
Dry owers 58
Crystallized owers 59
Powdered owers extracts 59
Flowers compound 59
Essences of owers 60
Black trufe 61
Freeze dried trufe 61
Dry mushrooms 62
Essences of mushrooms 62
Natural extract of roots powder 63
Jamed roots 63
Roots freeze dried 63
Roots compound 63
Essences of roots 64
Essences of trees and landscape 65
Powdered smoke 66
Essences of smoke 66
Fruit: raw material declinations 67
Acid Fruit 68
Sweet Fruit 74
Wild Fruit 82
Exotic Fruit 86
Chestnut 90
Essences of chestnuts 91
Freeze dried olive 92
Olive our 92
Mtp
Basics
Flavours
Metal food
Salts
Sugars
Flours

Cones
Cocoa
Nuts
Seeds
Seeds
Coffee
Spices
Herbs and Plants
Vegetables
Flowers
Mushrooms
Roots
Trees and lanscape
Smoke
Fruits
Chestnut
Olive
index
3
Essences of olive 92
Powdered cheese and dairy products 93
Freeze dried dairy products 95
Dairy compound 95
Caramel spread 96
Essences of dairy 96
Alcohol compound 97
Wine and vinegar powder 98
Essences of alcohols 99
Fiction compound 100
Essences of ction memory 100
The avours of sea 101
Essences of sea 102
Essences of meat 103
Culinary fonds 104
Liquid natural colouring 105
Moving colors 105
Metallic colouring 106
Colouring powder 106
Lac (soluble) colouring 107
Tempuras 108
Air bag 109
Texturizers 110
Texturizers Classication 111
Texturizers emulsiers 112
Texturizers airing agents 115
Texturizers thickening agents 119
Texturizers gelling agents 125
Texturizers stabilizers 137
Texturizers charging agents 141
Texturizers effervescent 142
Olive
Dairy
Alcohols
Fiction
Sea
Meat
Culinary Fonds
Colouring
Tempura
Air Bag
Texturizers
index
4
Primary texturing map
Primary texturing techniques are those that are applied to a raw material, which is modied, 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 modies 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.
5
ALTA TEMPERATURA BAJA TEMPERATURA MEDIA TEMPERATURA TEMPERATURA AMBIENTE FRO CONGELACIN
-20C 0C 10C 40C 70C 100C +200C

AGUA AGUA
SAL SAL
GRASA GRASA
AIRE
ACCIN MECNICA
AIRE ALTA PRESIN
PRESIN ATMOSFRICA
BAJA PRESIN
(VACO)
MENOS GRASA
MS GRASA
HUMO HUMO
AZCAR AZCAR
CIDO CIDO
ENZIMA ENZIMA
ALCALINO ALCALINO
FERMENTOS FERMENTOS
ALCOHOL ALCOHOL
ONDAS ELECTROMAGNTICAS
ELEMENTO ACTIVO PRINCIPAL
Confitado bsico de frutas y verduras
Brasa (parrilla)
A last (rotisserie) tradicional
Escalibat o flameado directo
A la sal
En cenizas
Bajo tierra
A la piedra
Plancha
Papillot
En caoln
Microondas
BAO MARA
COCCIN VAPOR
vaporera/horno vapor
tradicional/presin
INMERSIN
(agua como
medio conductor)
AGUA COMO PARTE
INTEGRADORA
Guisado (olla abierta) Cocido (escudella)
Estofado (olla cerrada)
Braseado Sofrito
Coccin flash / Concentracin
FRITURA
(deep friing)
DORADO
REFRITO
Trinxat
PLANCHADO
SALTEADO
sarten wok .

Bao
Chao
CALOR
CONDUCCIN
RADIACIN CONVECCIN (aire forzado) Hornos mixtos con grill
AIRE + HUMO
Barbacoas
Barbacoas tipo Big Egg Green
Hornos mixtos de lea
(tipo Josper)
NIXTAMAL (Mesoamrica)
Coccion maiz para hacer harina
CAL MUERTA
SOSA CUSTICA
+
SALADO
INMERSO EN GRASA
CANTIDAD MNIMA DE GRASA
SEMIIMMERSIN
CALOR INDIRECTO
CALOR DIRECTO
CARAMELIZACIN
GARRAPIADO
LAQUEADO
SECADO
Maduracin de carnes
Carne roja madurada
Fruta seca
Higos secos
AL VACO Liofilizacin
AHUMADO
secado + incorporacin humo
Salmn ahumado
secado + incorporacin humo
Salmn ahumado a la antigua
incorporacin sal
Bacalao salado
SALAZN
+
SECADO
+
SECADO
+
AHUMADO
SALMORRA
sal y agua + hierbas o especias
MACERADO Aceitunas
MARINADO
sal + azcar + hierbas o especias
Graulax SALMORRA
sal y agua + hierbas o especias
MARINADO Aceituna manzanilla
inmersin
bolsa vaco
semiinmersin
flan
CONSERVA grasa vegetal Sardinas en aceite
CONFITADO grasa animal
pato Confit de canard
cerdo Costillas/Tupina
CONFITADO mantequilla+azcar
CONFITADO
INTERCAMBIO OSMTICO
ESCABECHE escabeche de sardinas
vinagre+aceite frito+vino+pimienta
SALSAS AGRIDULCES Chutney CONSERVAS AGRIDULCES
Separacin suero por precipitacin y prensado Ricotta (Italia)
Precipitacin y evaporacin Khoa (India)
MARINADO CIDO
Vinagre+hierbas o especias
Boquerones en vinagre
ADOBO
Pimenton+vinagre+hierbas
Lomo adobado
ADOBO
AHUMADO
ADOBO
CURADO Lcticos
CEBICHE Ctricos
Cebiches
ENCURTIDO
sin fermentacin
Leche + ctricos o vinagre o cidos
Separacin suero por
precipitacin y prensado
Requesn (Europa del sur)
Precipitacin + prensado
Queso fresco (Europa)
Leche de soja con coagulantes bsicos o cidos
Precipitacin + prensado Tofu (Asia)
Cuajo animal o de sntesis
Leche + cuajo animal Leche + cuajo animal (o qumico)
Cuajada Queso fresco (procedente de cuajo)
CUAJO
LYEBRETZEL (Alemania)
Hervido
Macerado aceitunas
Macerado frutos secos
LUTEFISK (Noruega)
Pescado con sosa castica
MACERADO ALCOHLICO
Vinos antiguos, aguardientes de maceracin, frutas al alcohol
Civet
MACERADO
GLASEADO
agua+azcar
MERMELADA CONFITADO ALMBAR
Blanqueado
Infusiones
Caldos
Escaldado Hervido
Escalfado
Pochado
ESCARCHADO
SALADO
LECHE
Kefir
Yogur
kumis
Quark
Shubat
LECHE
Queso
VERDURAS
Chucrut (Europa)
Kimchi (Corea)
Encurtidos
Chutney
Encurtidos indios.
PESCADOS
Garum
Surstromming (Eskandinavia)
Salsa pescado fermentada (Asia) .
Rakfisk (Noruega)
Bagoong y Patis (Filipinas)
Fesich (Egipto)
GRANOS (Almidn)
Cerveza (Europa, Asia, Amrica, frica)
Pan fermentado (Europa)
Amazake, Sake (Japn)
Whisky de malta o grano (Europa)
Gamju (Corea)
Kvass (Escandinavia y paises del Este)
Almor (Bizancio-Magreb-Andaluca)
Chicha
CARNE
Curados
MIEL
Hidromiel
TES
Kombucha (Japon)
LEGUMBRES
Tofu fermentado
Miso
FRUTAS
Vino
Vinagre
Sidra
Brandy
FERMENTADOS
+
SECADO
+
SECADO
+
AHUMADO
CONCHADO
Chocolate
EXTRUSIONADO
Pasta
PRENSADO
Uva
MOLTURADO
Malta
MAJAR
Ajos
LIQUADO
Manzana
EXPRIMIDO
Naranja
TRITURAR
PICAR
BRUNOISE
JULIANA
JARDINERA
PAISANA
PARMENTIER
MIREPOIX
MATIGNON
LAMINAR
CONCASS
RODAJAS/CHIPS
CHIFONADA
BASTN
CARPACCIO
ESCALOPAR
TARTAR (Picar)
FILETEAR
TRINCHAR
DADOS
CORTE BIES
SASHIMI
MICROPLANE
NOISSETTE (Bolitas)
PARISIEN (Bolas)
TORNEAR
RALLAR
CORTAR
6
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 rene
our dishes with sweet, sour, salty, umami,
pungent, astringent and bitter notes,
without adding a specic 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 acid
powder
1 kg
46500028
Neutral acid
liquid
1 kg
46500026
Citric acid
powder
1 kg
46500022
Ascorbic acid
(vitamine c)
powder
1 kg
46500021
Salt
low sodium salt
powder
1 kg
46500036
Acid
Salt
Sweet
Edulco (sucralose)
synthetic sweetener
powder
1 kg
46500034
Stevia
natural sweetener
powder
1 kg
46500032
Sweet
avour
50 g
46500030
7
Basics
Astringent
tannins
powder
200 g
46500042
Umami
Spicy
Astringent
Spicy
liquid
50 g
46500044
Umami
soy umami
powder
200 g
46500001
Bitter almond
avour
50 g
46500040
Quinine
powder
200 g
46500038
Bitter
Semi sorbet
spicy mango
Sponge cake
spicy tomato
Umami meat sauce and
low sodium
8
46109999
The alphabet of avours box
The alphabet of avours box is our latest
creation for the world of gastronomy.
With more than 190 essences, its an ideal
alphabet of avours for learning sensorial
analysis. Its also a great instrument to
experience pairing avours and also to
improve creative avour pairing.
9
The alphabet of avours box
THE ALPHABET OF SWEETS
1
CARAMEL
2
HONEY
3
SUGAR BURNT
4
CANE SUGAR
5
TOFFEE
THE ALPHABET OF COCOA
BEAN
6
COCOA
7
BITER
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 ANISE
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
SANTOLINA
41
LEMON
VERBENA
42
LEMON GRASS
43
ORIGANO
44
TARRAGON
45
FENNEL
46
CARROT
(HEARTH)
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
CUCUMBER
66
RHUBARB
THE ALPHABET OF FLOWERS
67
LAVENDER
10
THE ALPHABET OF FLOWERS
68
CHAMOMILLE
69
GERANIUM
70
JASMINE
71
ORANGE
BLOSSOM
72
VIOLET
73
DAMASK ROSE
74
MARIGOLD
75
LILAC
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
85
ENGELICA
86
WASABI
THE ALPHABET OF TREES AND
LANDSCAPE
89
EUCALYPTUS
90
BAY LAUREL
91
MEDITERRANEAN
PINE
93
OAK
94
CYPRESS
96
TERRE HUMIDE
97
MOSSA
98
MEDITERRANEAN
FOREST
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
APPLE
GOLDEN
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
MRE
130
LEMON
131
SWEET ORANGE
132
MANDARIN
133
BITTER ORANGE
134
GRAPEFRUIT
135
BERGAMOT
136
BLACK
CURRANT
137
CITRON
138
RAISIN DRIED
139
CURAAO
140
YUZU
The alphabet of avours box
11
141
QUINCE
142
FIG
143
GREEN OLIVE
144
BLACK OLIVE
145
BITTER
MANDARIN
THE ALPHABET OF DAIRY
146
YOGURT
MEDITERRANEAN
147
BUTTER
148
CREAM
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
MUSCAT
WINE
165
WHITE
WINE TYPE
CHARDONNAY
166
BLACK WINE
CABERNET
SAUVIGNON
167
WHITE WINE
TYPE RIESLING
168
PORTO
THE ALPHABET OF FICTION
169
COLA
170
COOKIE
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
BLACK CAVIAR
184
OYSTER
185
SHRIMP HEAD
186
SMOKED
SALMON
187
FISH
188
LOBSTER
189
SHRIMP
190
SEA URCHIM
191
ANCHOVY
THE ALPHABET OF SMOKE
192
FUME
The alphabet of avours box
12
Metal food
Gold powder
1 g
21000004
Gold akes
1 g
21000006
Gold pieces
1 g
21000009
Gold sheet
8 x 8 cm
25 sheets
21000010
Brush
for gold and silver
21100004
Metal shaker
(akes)
for gold and silver
21100002
Metal shaker
(powder)
for gold and silver
21100000
Silver sheet
8 x 8 cm
25 sheets
21000008
Silver akes
1 g
21000002
Silver pieces
1 g
21000011
Gold lament
0,3 g
21000007
Silver powder
1 g
21000000
13
14
10
11
12
12
1
13
8
8
2
3
4
5
6
7
7
9
Salts of origin
We start our new catalogue with a
tour through our mineral geography.
Salts out of all parts of the world
reect the landscape in which they
have been born. Each of them with
its own characteristic of minerals,
iodine, stones etc.
Madagascar salt ower
1 kg
6 u
11000000
Smoked viking salt
1 kg
6 u
11000021
Crystal salt diamond
from cashmere
650 g
6 u
11000002
2,5 kg
2 u
11000038
2
Red Alae salt (Hawai)
1 kg
6 u
11000025
9
Powdered salt diamond
from cashmere
1 kg
6 u
11000006
3
Pink Maras salt (Per)
1 kg
6 u
11000027
10
Camargue salt ower
1 kg
6 u
11000009
4
Salt akes from the
Murray River
1 kg
6 u
11000029
11
Guerande salt ower
1 kg
6 u
11000011
5
Crystal Mediterranean salt
500 g
6 u
11000037
2,5 kg
2 u
11000038
Portuguese salt ower
0,8 kg
6 u
11000015
6
Miroir salt (Bolvia)
1 kg
6 u
11000031
13
Delta de lEbre salt ower
1 kg
6 u
11000035
10 kg
11010035
Black Palm Island salt
(Hawai)
1 kg
6 u
11000033
14
1
14
Aromatized salts
Mandarin salt
0,5 kg
8 u
11020000
Smoked salt
0,5 kg
8 u
11020010
Pear salt
0,5 kg
8 u
11020002
Italian chesse salt
0,5 kg
8 u
11020012
Lemon salt
0,5 kg
8 u
11020004
Fleur de sel de gingembre
0,5 kg
8 u
11020014
Black trufe salt
0,3 kg
8 u
11020006
Cabernet wine salt
0,45 kg
8 u
11020016
Lime salt
0,5 kg
8 u
11020008
Onion salt
0,5 kg
8 u
11020018
15
ANALYTICAL TABLE OF SUGAR
Solids PAC POD
Sugar (sacarose) 100% 100% 100%
Dextrose 92% 171% 74%
Glucose Syrup 80% 108% 45%
Glucose powder 40 DE 95% 78% 34%
Glucose powder 30 DE 95% 56% 24%
Glucose powder 20 DE 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%
technological sugars
Inverted sugar
liquid
1 kg
6 u
00100214
7 kg
2 u
00100210
Cremsucre (Nevuline)
paste
7 kg
00100207
Fondant sugar
paste
1,5 kg
27 u
00100553
7 kg
2 u
00100551
Glucose liquid
liquid
1,5 kg
6 u
00100609
7 kg
2 u
00100605
25 kg
00100608
White sugar

25 kg
00100011
Floral honey
liquid
1 kg
6 u
00100901
Icing sugar antihumidity
powder
750 g
u
00100306
10 kg
00100305
Icing sugar
powder
750 g
6 u
00100300
10 kg
00100307
Maltitol
powder
750 g
6 u
00100810
15 kg
00100811
Fondant sugar
powder
500 g
6 u
00100541
Glucose powder
powder
600 g
6 u
00100617
3 kg
2 u
00100615
25 kg
00100616
Fructose powder
powder
1 kg
6 u
00100807
25 kg
00100805
Isomalt
powder
1 kg
6 u
00100540
4,5 kg
2 u
00100543
Fresh (xilitol)
powder
750 g
6 u
00100203
The sugar gives you a fresh feeling!
16
Sugar fruit
Pearled sugar
1
2
3
Maximum respect for avour
Low glycemic index
100% Fruit
Technological sugars
Sorbitol
liquid paste
1 kg
6 u
00100652
5 kg
00100654
Maltodextrin
powder
600 g
6 u
00100620
25 kg
00100622
Dextrose
powder
750 g
6 u
00100507
3 kg
2 u
00100506
25 kg
00100505
Polidextrose
powder
5 kg
2 u
00100621
Sugar fruit
liquid
1,5 kg
6 u
00100001
Pearled Carrare sugar
grainy
3,5 kg
2 u
00100490
15 kg

00100491
Sorbitol
grainy
750 g
6 u
00100656
Substitute for glucose
17
Aromatized sugars
Vanilla sugar
500 g
8 u
00102000
2,5 kg
2 u
00102501
Coco sugar
500 g
8 u
00102002
2,5 kg
2 u
00102507
Lime sugar
500 g
8 u
00102004
2,5 kg
2 u
00102504
Strawberry sugar
500 g
8 u
00102006
2,5 kg
2 u
00102508
Mandarin sugar
500 g
8 u
00102008
2,5 kg
2 u
00102502
Ananas sugar
500 g
8 u
00102010
2,5 kg
2 u
00102506
Cinamon sugar
500 g
8 u
00102012
2,5 kg
2 u
00102505
Coffee sugar
500 g
8 u
00102014
2,5 kg
2 u
00102518
Lemon sugar
500 g
8 u
00102016
2,5 kg
2 u
00102509
Toffee sugar
500 g
8 u
00102020
2,5 kg
2 u
00102520
Chocolate sugar
500 g
8 u
00102022
2,5 kg
2 u
00102516
Mint sugar
500 g
8 u
00102024
2,5 kg
2 u
00102510
Orange sugar
500 g
8 u
00102026
Rose sugar
500 g
8 u
00102028
2,5 kg
2 u
00102512
Violet sugar
500 g
8 u
00102030
2,5 kg
2 u
00102513
Tea sugar
500 g
8 u
00102032
2,5 kg
2 u
00102511
Lavender sugar
500 g
8 u
00102034
2,5 kg
2 u
00102514
Crispy mint
750 g
6 u
47010000
Passion fruit sugar
500 g
8 u
00102018
2,5 kg
2 u
00102509
18
1
2
3
4
Caramel compound
Caramel
compound
1,25 kg
6 u
52000000
3 kg
2 u
52000002
This caramel paste gives you the
perfect and balanced taste of
caramel in any sweet aplications..
Caramelin
compound
1 kg
6 u
59000061
Carameline is used as a colouring
and also gives a strong caramel
taste.
Topping toffee
sauce
1 kg
15 u
54150014
Topping caramel
sauce
1 kg
15 u
54150013
Caramel spread sauce
sauce
1,5 kg
6 u
00153022
7 kg
2 u
00153023
Dose: QS
Sauce caramel
Sparks of natural brown sugar
Origin Reunion Island
1 kg
6 u
00101001
20 kg
00101008
1
Palm sugar
Origin Cambodia
1 kg
6 u
00101005
10 kg
00101009
2
Erable sugar
Origin Quebec
650 g
6 u
00101003
3
Muscovado sugar
Origin Caribbean
0,75 kg
6 u
00101007
10 kg
00101011
4
Sugars of origin
19
Honey
crispy
300 g
6 u
00152508
Caramel
crispy
750 g
6 u
00152507
Sweets crispy
Tiramisu
compound
1,25 kg
6 u
52000010
3 kg
2 u
52000012
Dose: 70 g/Kg
Pannetone
compound
2,5 kg
6 u
52000020
Dose: 80 g/Kg
Caramel
compound
1,25 kg
6 u
52000000
3 kg
2u
52000002
Dose: 30/50 g/Kg
Toffee
compound
1,25 kg
6 u
52000004
3 kg
2 u
52000005
Dose: 80 g/Kg
Cookie
compound
3 kg
2 u
52000015
Dose: 80 g/Kg
Desserts and sweets compound
Dulce de leche
compound
1,5 kg
6 u
00153013
7 kg
2 u
00153012
Dose: 100 g/kg
Chocolat crispy
compound
3 kg
2 u
00290010
Dose: 80 g/kg
The new range of avours 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 avours
with the maxium presence of raw
material.
20
Sugar paste formable
White
sugar paste
1 kg
-
00105000
Black
sugar paste
500 g
-
00105002
Blue sky
sugar paste
500 g
-
00105004
Pink
sugar paste
500 g
-
00105006
Red
sugar paste
500 g
-
00105008
Brown and cocoa
powder
sugar paste
500 g
-
00105018
Orange
sugar paste
500 g
-
00105010
Yellow
sugar paste
500 g
-
00105012
Green
sugar paste
500 g
-
00105014
Blue
sugar paste
500 g
-
00105016
Violet
sugar paste
500 g
-
00105020
Light green
sugar paste
500 g
-
00105022
21
Essence of sweets
The new range the Alphabet of a-
vours offers the essence of every
avour in some drops. You can use
it in any gastronomic application to
increase a avour, give a special nu-
ance, combine it with other avours
or simply enjoy the essence of nature.
Honey
aroma
7 g
50 g
1 kg
46109657
46106006
46122606
Floral honey
aroma
7 g
50 g
1 kg
-
46106008
46126008
Caramel
aroma
7 g
50 g
1 kg
46109641
46106002
46126002
Sugar cane
aroma
7 g
50 g
1 kg
-
46106010
46126010
Burned sugar
aroma
7 g
50 g
1 kg
-
46106000
46126000
Toffee
aroma
7 g
50 g
1 kg
46109661
46106004
46109801
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 avours have a higher density.
22
Flour crpe
Yeast cakes
Essence of bread
Salt crpe our (Bretones)
3 kg 00050566 2 u
Recipe: 500 gr / 1 L (water or milk).
Sweet crpe our
3 kg 00050562 2 u
3 kg 00050563
Recipe: 500 gr / 1 L (water or milk).
Yeast
powder
0,25 kg 00030532 6 u
Bread
aroma
7 g
50 g
1 kg
-
46105502
46125502
Bread (crust)
aroma
7 g
50 g
1 kg
-
46105500
46125500
The new range the Alphabet of a-
vours offers the essence of every
avour in some drops. You can use
it in any gastronomic application to
increase a avour, give a special nu-
ance, combine it with other avours
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
avours have a higher density.
23
Cone Danish
45 x 170 mm
216 u 20230000
Cone BD-46
46 x 160 mm
300 u 20300001
Cone Swede
60 x 150 mm
260 u 20230008
Cone double
50 x 97 x 130 mm
110 u 20300201
Cone Norwegian
50 x 130 mm
400 u 20230001
Cone BD-55
55 x 170 mm
240 u 20300002
Cone Finnish
95 x 160 mm
120 u 20230010
CONE
S-1
45 x 170 mm
180 u 20200001
S-2
50 x 190 mm
180 u 20200002
S-3
55 x 220 mm
168 u 20200003
S-4
60 x 240 mm
99 u 20200004
S-6
80 x 400 mm
27 u 20200006
Cone
45
45 x 175 mm
351 u 20250001
50
50 x 200 mm
252 u 20250002
55
55 x 210 mm
210 u 20250003
60
60 x 250 mm
162 u 20250004
70
70 x 280 mm
120 u 20250005
Biscuit cone
24
Biscuit pack
Biscuit pack chocolate
Mini-tulip
60 x 35 mm
45 u 20150000
Tulip
90 x 50 mm
80 u 20150002
Marguerite
96 u 20150004
Flower
100 x 30 mm
72 u 20150009
Mini cane
50 x 30 mm
208 u 20150010
Medium cane
100 x 30 mm
104 u 20150012
Big cane
105 x 40 mm
60 u 20150014
Biscuit shot
300 u 20300310
Mini-tulip
60 x 35 mm
45 u 22150120
Tulip
110 x 65 mm
64 u 22150100
Marguerite
88 u 22150150
Flower
100 x 30 mm
72 u 22150102
Mini cane
50 x 30 mm
120 u 22150300
Medium cane
100 x 30 mm
60 u 22150301
Big cane
105 x 40 mm
45 u 22150302
Biscuit shot
44 x 40 x 37 mm
108 u 22150200
25
Cubanet tubular
90 x 10 mm
115 u 20370014

6 u

2 kg 20370004
Biscuit
90 x 10 mm
2,6 u 20370100

2 u
Biscuit fan
50 x 65 x10 mm
60 u 20370014

6 u
250 u 20370000 2 kg
Biscuit heart
145 u 20370012

6 u
Cookies chocolate
2,5 kg 40040005 2u
15 kg 40040004 1u
Biscuit tiramisu
4 kg 40040006
Biscuits Decoration
Chocolate biscuit crispy
Neula
chocolate
hazelnut
160 u 22160045
112 u 10420016
Neula
white chocolate
coffee crispy
160 u 22160041
112 u 10420014
Neula
white chocolate
raspberry crispy
160 u 22160043
112 u 10420012
Biscuit Chocolate
2 kg 20370104

2 u
26
Mini cone catering
Mini cone (sweet) S-0
24 x 75 mm
360 u vermell 20200010
360 u blau: 20200012
360 u verd: 20200014
360 u neutre: 20200000
Mini cone (salted) S-0
24 x 75 mm
360 u negre: 20202001
360 u neutre: 20202000
27
Biscuit and puff pastry-brisa
Sweet tart shells
80 mm
216 u 38000204
65 mm
240 u 38000205
45 mm
350 u 38000203
38 mm
350 u 38000202
Salted tart shells
80 mm
216 u 38000306
65 mm
240 u 38000205
45 mm
350 u 38000304
38 mm
350 u 38000302
Assorted
Salted tart shells
38 mm
350 u 38000310
Mini tube
puff pastry
60 mm
297 u 38000361
Vol-au-vent
75 mm
72 u 38000104
Assorted
Sweet tart shells
38 mm
350 u 38000312
Proteroles
45 mm
250 u 38000390
Mini
vol-au-vent
240 u 38000110
Proteroles
75 mm
120 u 38000391
Vol-au-vent
38 mm
336 u 38000102
Tube
puff pastry
120 mm
96 u 38000360
Mini tube
puff pastry
60 mm
297 u 38000351
28
Chocolate
Trinidade
Organic chocolate
50%
Cocoa
28,1%
Fat
1,2 Pa.s
Viscosity Fluidity
3 kg 00305000 2 u 25 kg 00305200
(+/-2) (+/-0,3)
Chalua Mi-Amre
Organic chocolate
55%
Cocoa
33%
Fat
1,2 Pa.s
Viscosity Fluidity
3 kg 00305002 2 u 25 kg 00305202
(+/-2) (+/-0,3)
Guayas Amre
Organic chocolate
61%
Cocoa
38,2%
Fat
1,2 Pa.s
Viscosity Fluidity
3 kg 00305004 2 u 25 kg 00305204
(+/-2) (+/-0,3)
Extreme Noir
Organic chocolate
70%
Cocoa
41,9%
Fat
1,2 Pa.s
Viscosity Fluidity
3 kg 00305008 2 u 25 kg 00305208
(+/-2) (+/-0,3)
So Tom
Organic chocolate
66%
Cocoa
40,5%
Fat
1,2 Pa.s
Viscosity Fluidity
3 kg 00305006 2 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 Extra
Organic chocolate
80%
Cocoa
42,3%
Fat
1,15 Pa.s
Viscosity Fluidity
3 kg 00305010 2 u 25 kg 00305210
(+/-2) (+/-0,35)
Salcedo
Chocolate powder biologique
100%
Cocoa
20-22%
Fat
3 kg 00305100 2 u 25 kg 00305300
(+/-1)
Bartolom
Chocolate powder biologique
100%
Cocoa
10-12%
Fat
2,5 kg 00305102 2 u 25 kg 00305302
(+/-1)
Naupn
Milk chocolate biologique
32%
Cocoa
31,5%
Fat
18,6%
Milk
1,5 Pa.s
Viscosity Fluidity
3 kg 00305012 2 u 25 kg 00305212
(+/-2) (+/-0,3)
Esmeralda
White chocolate biologique
35%
Cocoa
31,5%
Fat
18,6%
Milk
1,5 Pa.s
Viscosity Fluidity
3 kg 00305014 2 u 25 kg 00305214
(+/-2) (+/-0,3)
Chocolate
Cocoa
Sweet
Fruit
Floral Aromatic
Acid
Bitter
Cocoa
Sweet
Honey/Caramel Milk
Aromatic
Sweet
Milk
Vanilla Caramel
Creamy
30 30
Chocolate sauce
White chocolate cream
sauce
1 kg 54250124 15 u
Chocolate cream
sauce
1 kg 54250120 15 u
Chocolate cream
hazelnut
sauce
1 kg 54250122 15 u
Topping chocolate
sauce
1 kg 54150018 15 u
Chocolat crispy
sauce
3 kg
2 u
00290050
Dose: qs
Straciatella
sauce
5 kg
2 u
00290054
Dose: qs
Pure straciatella sauce
sauce
1,25 kg
6 u
00290054
Dose: qs
Chocolate sauce peta
crispies
sauce
2,5 kg
2 u
52000250
Dose: qs
Chocolate sauce
cookies crispy
sauce
3 kg
2 u
52000050
Dose: qs
Chocolate sauce
proteroles
sauce
2,5 kg
2 u
52000054
Dose: qs
Chocolate sauce
biscuit crispy
sauce
3 kg
2 u
52000052
Dose: qs
Chocolate crispy sauce
31
Bitter cocoa powder
Cocoa Xocotassa
Cocoa powder
500 g
6 u
00250110
2,5 kg
2 u
00250112
15 kg
- -
00250113
Xocotassa fondente
Instantaneous chocolate drink
poudre
3 kg
2 u
00250105
Dose: 180 g/L (milk)
Xocotassa
Instantaneous chocolate drink
powder
750 g
6 u
00250101
3 kg
2 u
00250102
32 kg
00250103
Dose: 180 g/L (milk)
Organic Xocotassa
Instantaneous chocolate drink
powder
750 g
6 u
00305500
3 kg
2 u
00305501
Dose 200-250 g/L (milk)
White Xocotassa
Instantaneous chocolate drink
powder
3 kg
2 u
00250108
Dose: 180 g/L (milk)
32
Chocolate compound
Essence of cocoa
Bitter chocolate
aroma
7 g
50 g
1 kg
46109617
46106502
46126502
Cocoa
aroma
7 g
50 g
1 kg
46109686
46106500
46126500
White chocolate
aroma
7 g
50 g
1 kg
46109660
46106504
46126504
The new range the Alphabet of a-
vours offers the essence of every
avour in some drops. You can use
it in any gastronomic application to
increase a avour, give a special nu-
ance, combine it with other avours
or simply enjoy the essence of nature.
Chocolate
compound
3 kg
2 u
00290000
Dose: 80 g/kg
White chocolate
compound
3 kg
2 u
00290005
Dose: 80 g/kg
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
avours have a higher density.
33
Cocoa: pro-ganache
PRO-GANACHE
Pro-ganache allows producing crispy chocolate creams from false trufes or ganache without humidity, that may have crispies
without moister. If you want to make them with different avours, you can add natural avours, 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 So Tom 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 lling:
Ingredients: 200g Pro-white ganache, 100g Milk Chocolate 40%, ripe mango avour Sosa, mango crispies.
Preparation: Temper chocolate, mix avour and pro-ganache. Add crispies and let crystallize for 24 hours at 16 C.
Fill in the bonbons and close them.
White pro-ganache
pasta pro-ganache
5 kg 45355010 2 u
Pro-ganache
pasta pro-ganache
5 kg 45355012 2 u
34
Whole nuts
Marcona almond
raw blanched 14/16
1 kg 45100001 8 u
10 kg 45100011
25 kg 4510008
Hazelnut
raw 11/13
1 kg 45100021 8 u
Hazelnut
raw and unpeeled
1 kg 45100022 8 u
20 kg 45050020
Hazelnut
roasted and peeled 11/13
1 kg 45100027 8 u
10 kg 45050023
Italian Hazelnut
roasted and peeled
1 kg 45100020 8 u
Marcona almond
peeled and roasted 14/16
1 kg 45100002 8 u
10 kg 45100013
Marcona almond
raw halves
25 kg 45050009
Almond long
skin 13/14
1 kg 45100006 8 u
Almond
peeled and roasted 14/16
1 kg 45100007 8 u
Almond
raw and peeled
25 kg 45050006
Almond
peeled and roasted
10 kg 45050003
Almond California
peeled and raw
25 kg 45050001
Almond long
roasted unpeeled 13/14
1 kg 45100005 8 u
Almond long
roasted unpeeled 12/13
1 kg 45050000 5 u
35
Whole nuts
Processed nuts
Macadamia
raw
1 kg 45100041 8 u
Walnut
raw halves
1 kg 45100040 8 u
Pecan walnut
raw
1 kg 45100042 8 u
12 kg 45050047
Iranian pistachio
cru
1 kg 45100050 8 u
Catalan pistachio
raw
1 kg 45100051 8 u
Catalan pine nuts
raw
1 kg 45100030 8 u
10 kg 45050032
Raw almond
our
1 kg 45000000 10 u
Roasted hazelnut
our
1 kg 45000010 10 u
10 kg 45000012
Raw almond
slices
1 kg 45200204 8 u
Raw hazelnut
grainy
1 kg 45200210 8 u
Raw almond
sticks
1 kg 45200202 8 u
Italian roasted hazelnut
grainy
1 kg 45200214 8 u
Raw almond
grainy
1 kg 45200200 8 u
10 kg 45200008
Roasted hazelnut
grainy
1 kg 45200212 8 u
36
Processed nuts
Whole nuts caramelized
Roasted almond
our
1 kg 45000002 10 u
Cantonaise walnut
caramelized
halves
2 kg 45151010 2 u
Pecan walnut
caramelized
halves
1 kg 45151012 5u
Walnut caramelized
1 kg 45151015 5u
Macadamia caramelized
1 kg 45151016 5u
Roasted peanut
grainy
1 kg 45200220 8 u
Roasted almond
grainy
1 kg 45200206 8 u
Pistachio
grainy
1 kg 45200230 8 u
Almond caramelized
garrapiada
2,5 kg 45151002 2 u
Hazelnut caramelized
garrapiada
2,5 kg 45151005 2 u
Marcona almond
caramelized
14/16
1 kg 45151003 5 u
S 16
1 kg 45151008 5 u
Hazelnut caramelized
1 kg 45151003 5 u
National pine nuts
1 kg 45151017 5 u
Pistachio caramelized
1 kg 45151020 5 u
37
Processed nuts caramelized
Crispy nuts
Peanut crispy
grainy
1 kg 45152030 8 u
Soy crispy
grainy
1 kg 45152040 8 u
Almond crispy
grainy
1 kg 45152000 8 u
Almond caramelized
grainy
1 kg 45152102 5 u
Almond caramelized
sicks
1 kg 45152108 5u
Macadamia crispy
frozen

3 kg 40040007 2 u
Pecan
frozen

3 kg 40040010 2 u
20 kg 40040009
Hazelnut caramelized
grainy
1 kg 45152112 5 u
Pistachio caramelized
grainy
1 kg 45151020 5 u
Hazelnut crispy
grainy
1 kg 45152010 8 u
38
Pure nuts paste
Roasted hazelnut
pure paste
1 kg 45300014 10 u
5 kg 45300016 2 u
25 kg 45300114
Italian hazelnut
pure paste
1 kg 45300020 6 u
5 kg 45300021 2 u
20 kg 45300120
Raw hazelnut
pure paste
5 kg 45300018 2 u
Bitter almond
pure paste
5 kg 45300006 2 u
Raw almond
pure paste
1 kg 45300000 6 u
5 kg 45300002 2 u
20 kg 45300004
Roasted almond
pure paste
1 kg 45300008 6 u
5 kg 45300010 2 u
20 kg 45300108
Roasted unpeeled almond
pure paste
1 kg 45300012 6 u
Roasted pistachio
pure paste
1 kg 45300040 6 u
5 kg 45300042 2 u
Walnut
pure paste
1 kg 45300026 6 u
5 kg 45300028 2 u
Macadamia nut
pure paste
1 kg 45300036 6 u
5 kg 45300037 2 u
Roasted pine nut
pure paste
1 kg 45300044 6 u
5 kg 45300045 2 u
Pecan walnut
pure paste
1 kg 45300032 6 u
5 kg 45300033 2 u
Pecan walnut caramelized
pure paste
1 kg 45300034 6 u
Peanut
pure paste
1 kg 45300022 6 u
5 kg 45300023 2 u
The pure compounds of nuts which
are roasted and rened in our
factory in Castellterol, combine
all the avour of nuts in a natural
compound. It allows using it as an
oil or avour. It marks in a clear way
the avour of nuts.
39
Pralins 50% sugar nuts
Hazelnut 50%
pralin
1 kg 45350003 6 u
6 kg 45350002 2 u
Raw almond 50%
pralin
1 kg 45350014 6 u
Roasted almond 50%
pralin
1 kg 45350004 6 u
6 kg 45350016 2 u
Italian hazelnut 50%
pralin
1 kg 45350001 6 u
6 kg 45350000 2 u
Peanut 50%
pralin
1 kg 45350013 6 u
6 kg 45350012 2 u
Walnut 50%
pralin
1 kg 45350019 6 u
Macadamia nut 50%
pralin
1 kg 45350008 6 u
Pine nut 50%
pralin
1 kg 45350007 6 u
6 kg 45350006 2 u
sugar almond 50%
pralin
6 kg 45350030 2 u
sugar hazelnut 50%
pralin
6 kg 45350032 2 u
20 kg 45350232
Hazelnut-almond 50%
pralin
1 kg 45350005 6 u
The wide range of pralins adapts
a lot of nuts of our assortment to
the traditional pastry culture. The
result is a product in which the
sugar potencies and complements
the avour of the nut.
Pistachio 50%
pralin
1 kg 45350011 6 u
6 kg 45350010 2 u
40
Torr nuts
Torr rened
pure paste
1 kg 45370004 6 u
6 kg 45370005 2 u
12 kg 45370003
Torr granulated
pure paste
1 kg 45370001 6 u
6 kg 45370000 2 u
12 kg 45370002
The turron compound is a traditional
avour 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.
Topping torr
sauce
1 kg 54150048 15 u
41
Marzipan
Marzipan to mold
Pro-gianduja nuts
Marzipan almond 50
1,75 kg
4 u
45400000
Marzipan almond 65
1,75 kg
6 u
45400002
Marzipan bitter almond 65
1,75 kg
4 u
45400004
Marzipan almond 35
1,75 kg
6 u
45400012
Progianduja pistachio
paste
5 kg 45355004 2 u
Progianduja hazelnut
paste
5 kg 45355002 2 u
Progianduja peanut
paste
5 kg 45355000 2 u
Progianduja peanut
crispy
paste
5 kg 45355001 2 u
PROGIANDUIA:
Lets make crunchy chocolate creams, fal-
se trufes, ganache or that can incorporate
crunch without moistening. Chocolate cre-
am, easy to use, containing 0% water.
Progianduja pistachio and raspberry:
Iingrdients:
200 gr. pistachio progianduja
250 gr. white chocolate
20 gr. raspberry Crispys
preparation:
Temper white chocolate at 29 C.
- Mix the remaining ingredients and shape.
- Allow to crystallize for 48 hours at a tem-
perature of about 16 C.
42
Essences of nuts
Organic cold pressed nut oils
Amande amre
natural aroma
7 g
50 g
1 kg
46109648
46101000
46121000
Noisette grille
natural aroma
7 g
50 g
1 kg
-
46101002
46121002
Cacahute
natural aroma
7 g
50 g
1 kg
46109618
46101004
46121004
Pistache
natural aroma
7 g
50 g
1 kg
46109616
46101010
46121010
The new range the Alphabet of a-
vours offers the essence of every
avour in some drops. You can use
it in any gastronomic application to
increase a avour, give a special nu-
ance, combine it with other avours
or simply enjoy the essence of nature.
Organic sweet almond oil
liquid
250 g 00351002 32 u
Organic macadamia nut oil
liquid
250 g 00351010 32 u
Organic coconut oil
liquid
1 kg 00351004 6 u
Organic walnut oil
liquid
250 g 00351008 32 u
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
avours have a higher density.
43
Whole seeds
Whole seeds caramelized
Organic seed mix
1 kg Rai02110
Raw sesame
1 kg 48000127 8 u
Roasted sesame
1 kg 48000126 8 u
Black sesame
1 kg 45100072 8 u
Pumpkin seeds
1 kg 45100071 8 u
Corn poppy seeds
250 g 48000122 12 u
Yellow mustard
400 g 48000151 12 u
Organic sesame
caramelized
kg 45151033 5 u
Black mustard
1 kg 8 u
Anis
100 g 48000110 12 u
Cumin
175 g 48000116 12 u
Fenugrec
250 g 48000118 12 u
Coriander
150 g 48000114 12 u
Organic sunower
seeds
1 kg 45100070 8 u
Organic ax
1 kg 00030006
Organic sunower seeds
caramelized
kg u
44
Pure seeds paste
Cold pressed seed oils
Organic sunower
seeds
pure paste
1 kg 45320000 6 u
5 kg 45320020 6 u
Pumpkin seeds
pure paste
1 kg 45320001 6 u
Black sesame
pure paste
1 kg 45320008 6 u
20 kg 45320009
Raw sesame seeds
unpeeled
pure paste
1 kg 45320004 6 u
Roasted sesame seeds
unpeeled
pure paste
1 kg 45320006 6 u
Organic argan oil
liquid
250 g 00351012 32 u
Organic wild rose hip
liquid
250 g 32 u
Organic roasted sesame oil
liquid
250 g 00351014 32 u
Organic pumpkin seed oil
liquid
250 g 00351000 32 u
45
Essences of seeds
Anis
natural aroma
7 g
50 g
1 kg
46109688
46102500
46122500
Mustard
aroma
7 g
50 g
1 kg
46109689
46102502
46122502
Mustard
natural aroma
7 g
50 g
1 kg
-
-
-
Sesame
natural aroma
7 g
50 g
1 kg
46109690
46102504
46122504
The new range of the Alphabet of
avours offers the essence of every
avour in some drops. You can use
it in any gastronomic aplication to
increase a avour, give a special
nuance, combine it with other a-
vours 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 avours have a higher density.
46
Freeze dried coffee
Coffee compound
Essence of coffee
The different cultures of coffee beans
and the technology of coffee. Freeze dri-
ed coffee and coffee avour gives you
the real taste of espresso.
The pure paste of Arabian coffee ex-
presses the pureness of the roasted
coffee bean.
The new range the Alphabet of a-
vours offers the essence of every
avour in some drops. You can use
it in any gastronomic application to
increase a avour, give a special nu-
ance, combine it with other avours
or simply enjoy the essence of nature.
Arabian coffee
compound
1,25 kg
6 u
45500400
3 kg
2 u
45500402
Dose: 20 g/kg
Freeze dried expresso
coffee
freeze dried
250 g
6 u
45500200
5 kg

45500202
Expresso coffee
aroma
7 g
50 g
1 kg
46109656
46101006
46121006
Expresso coffee
compound
3 kg
2 u
45500404
Dose: 50 g/kg
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
avours have a higher density.
47
Spices
White pepper of
Penja
grain
300 g
12 u
48000132
Smoked white
pepper of Penja
grain
300 g
12 u
48000142
Black pepper
of Penja
grain
250 g
12 u
48000134
Green pepper
of Penja
grain
100 g
12 u
48000136
Jamaica pepper
grain
150 g
12 u
48000144
Pepper
Sichuan
grain
100 g
12 u
48000148
Pink pepper
Curepipe
grain
150 g
12 u
48000138
Clove
(Origine Madagascar)
150 g
12 u
48000112
Nutmeg
250 g
12 u
48000120
Galanga root
180 g
12 u
48000128
Long pepper
of Java
250 g
12 u
48000146
Sumac
250 g
12 u
48000227
Paprika
powder
200 g
12 u
48000229
Red pepper
Espelette A.O.C
powder
250 g
12 u
48000231
Curry of Madras
(Tamil Nadu)
powder
200 g
12 u
48000233
Massala sweet
powder
250 g
12 u
48000235
Tandoori Massala
Mauritilus
250 g
12 u
48000239
Cayenne pepper
grain
100 g
10 u
48000140
Saffron lyophilized
10 g
48000124
Cardamom
(Origin Sri Lanka)
grain
175 g
12 u
48000130
Paprika sweet
powder
1 kg
48000224
48
Vanilla
Vanilla Bourbon
Madagascar
stick
250 g 48000104
Vanilla Tahit
stick
250 g 48000103
Vinilla Bourbon
powder
500 g 48000200
Seeds of vanilla
seeds
500 g 48000200
Vanilla compound
Essence of vanilla
Vanilla
compound
aroma compound
3 kg
2 u
48000406
Dose: 30-50 g/kg
Vanilla Bourbon
aroma compound
1,25 kg
6 u
48000400
6 kg
2 u
48000402
Dose: 25 g/kg
Vanilla
Madagascar
natural aroma
7 g
50 g
1 kg
46109696
46105020
461125018
Vanilla
Tahit
natural aroma
7 g
50 g
1 kg
46109623
46105030
-
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
avours have a higher density.
49
Gingerbread
Cinnamon
Cinnamon compound
Essence of cinnamon
Cinnamon
stick
300 g 48000105
Cinnamon
powder
400 g
6 u
48000203
10 kg

48000208
Powdered gingerbread
mix
powder
400 g
6 u
48000205
Cinnamon
compound
1,25 kg
6 u
48000408
Dose: 30-50 g/kg
Cinnamon
natural aroma
7 g
50 g
1 kg
46109662
46105000
46125000
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 avours have a higher density.
50
Essence of spices
The new range the Alphabet of a-
vours offers the essence of every
avour in some drops. You can use
it in any gastronomic application to
increase a avour, give a special nu-
ance, combine it with other avours
or simply enjoy the essence of nature.
Black pepper
natural aroma
7 g
50 g
1 kg
46109698
46105008
46125008
White pepper
natural aroma
7 g
50 g
1 kg
-
-
-
Chili
natural aroma
7 g
50 g
1 kg
-
46055024
46065024
Clove
natural aroma
7 g
50 g
1 kg
46109674
46105010
-
Cumin
natural aroma
7 g
50 g
1 kg
46109692
46105012
46125012
Incense
natural aroma
7 g
50 g
1 kg
46109695
46105016
-
Nutmeg
natural aroma
7 g
50 g
1 kg
46109697
46105006
461125006
Green peper
natural aroma
7 g
50 g
1 kg
-
46105026
-
Jamaica pepper
natural aroma
7 g
50 g
1 kg
46109699
46105028
-
Turmeric
natural aroma
7 g
50 g
1 kg
46109677
46105036
-
Cardamom
natural aroma
7 g
50 g
1 kg
46109691
46105002
46125002
Coriander
natural aroma
7 g
50 g
1 kg
46109693
46105004
46125004
Curry
natural aroma
7 g
50 g
1 kg
46109694
46105014
-
Myrrh
natural aroma
7 g
50 g
1 kg
-
46105018
-
Tandoori
natural aroma
7 g
50 g
1 kg
46109400
46105022
-
Saffron
natural aroma
7 g
50 g
1 kg
46109403
46105032
46125032
Tonka bean
natural aroma
7 g
50 g
1 kg
46109404
46105034
46125034
According to EU recommen-
dations do not exceed recom-
mended dose. 0.2 g / kg
No sales to EEUU
Chili
natural aroma
7 g
50 g
1 kg
-
46105024
-
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
avours have a higher density.
51
Freeze dried herbs and plants
The tecnologie of freeze dryinng
offers the best way to have in a dry
texture the natural avour of herbs
and plants.
Oregano freeze dried
40 g
12 u
47800008
Tarragon freeze dried
50 g
12 u
47800012
Salad herbs freeze dried
40 g
12 u
47800020
Parsley freeze dried
50 g
12 u
47800004
Rosemary freeze dried
90 g
12 u
47800000
Dill freeze dried
40 g
12 u
47800010
Thyme freeze dried
35 g
12 u
47800002
Basil freeze dried
50 g
12 u
47800006
Juniper powder
150 g
12 u
48000253
52
Powdered natural extract of mint
Matcha powdered green tea
Mint compound
Green mint
powder
500 g
6 u
47200000
Fuku green tea
powder
2,5 kg
2 u
47200020
High quality macha for doing
green tea ceremony drink.
Tsuku green tea
powder
250 g
6 u
47200019
Green matcha tea to use as an
ingredient.
Narural green mint
aroma compound
1,25 kg
6 u
47000000
3 kg
2 u
47000002
20 kg
47000004
Dose: 30-50 g/kg
Natural white min
aroma compound
1,25 kg
6 u
47000010
Dose: 30-50 g/kg
Tadritional green mint
aroma compound
3 kg
2 u
47000005
Dose: 30-50 g/kg
53
The new range the Alphabet of a-
vours offers the essence of every
avour in some drops. You can use
it in any gastronomic application to
increase a avour, give a special nu-
ance, combine it with other avours
or simply enjoy the essence of nature.
Essences of herbs and plants
Black tea
natural aroma
7 g
50 g
1 kg
46109416
46100058
-
Dill
natural aroma
7 g
50 g
1 kg
46109402
46100000
46120000
Basil
aroma
7 g
50 g
1 kg
46109405
46100002
46120002
Basil
aroma fat soluble
7 g
50 g
1 kg
-
46050002
46060002
Patchulli
natural aroma
7 g
50 g
1 kg
46109406
46100004
-
Gray
natural aroma
7 g
50 g
1 kg
46109407
46100006
-
Lemon verbena
natural aroma
7 g
50 g
1 kg
46109663
46100010
-
Oregano
natural aroma
7 g
50 g
1 kg
46109676
46100014
-
Tarragon
natural aroma
7 g
50 g
1 kg
46109404
46100016
-
Fennel
natural aroma
7 g
50 g
1 kg
46109410
46100022
-
Juniper
natural aroma
7 g
50 g
1 kg
46109411
46100026
46120026
Green mint
natural aroma
7 g
50 g
1 kg
46109413
46100056
46120056
Peppermint
aroma
7 g
50 g
1 kg
46109412
46100038
-
Wild mint
aroma
7 g
50 g
1 kg
46109624
46100040
46120040
Lemon grass
aroma
7 g
50 g
1 kg
46109408
46100012
46120012
Lemon balm
aroma
7 g
50 g
1 kg
461094414
46100048
46120048
Rosemary
aroma
7 g
50 g
1 kg
46109681
46100050
46120050
Common sage
aroma
7 g
50 g
1 kg
46109415
46100052
-
Thyme
aroma
7 g
50 g
1 kg
46109600
46100054
46120054
Thyme
aroma fat soluble
7 g
50 g
1 kg
-
46050054
46060054
Rosemary
aroma fat soluble
7 g
50 g
1 kg
-
46050050
46060050
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 avours have a higher density.
54
The tecnologie of freeze dryinng
offers the best way to have in a dry
texture the natural avour of a
vegetebles.
Freeze dried vegetables
Parsnip
freeze dried
75 g
6 u
47400017
Green asparagus
freeze dried slices
30 g
12 u
47400004
Spinach
freeze dried
40 g
12 u
47400006
Green asparagus
freeze dried
35 g
6 u
47400003
Cherry tomato
freeze dried
50 g
6 u
47400010
Celery
freeze dried
10 g
6 u
47400002
Corn
freeze dried
200 g
6 u
47400001
White asparagus
freeze dried
25 g
6 u
47400005
Tomato
freeze dried slices
25 g
6 u
47400009
500 g
47420009
Red beet
freeze dried
50 g
6 u
47400013
Oignion
freeze dried slices
40 g
6 u
47400019
Peas
freeze dried
100 g
12 u
47400012
Kidney beans
freeze dried
150 g
12 u
47400016
Broccoli
freeze dried
30 g
12 u
47400011
55
Freeze dried vegetables
Vegetables compound
Jalapeo green
freeze dried
40 g
12 u
47400029
Chives
freeze dried
20 g
12 u
47400021
Shallots
freeze dried
50 g
12 u
47400020
Bell pepper green
freeze dried
40 g
12 u
47400027
Garlic
freeze dried
100 g
12 u
47400025
Jalapeo red
freeze dried
75 g
12 u
47400030
Wild garlic
freeze dried
20 g
12 u
47400026
Fried onions crispy
freeze dried
300 g
6 u
47400023
5 kg
47420023
Spring onions
freeze dried
25 g
12 u
47400022
Bell pepper
freeze dried
50 g
12 u
47400028
Rhubarb
compound
1,25 kg
6 u
47050000
Dose: 50 g/kg
56
Powdered vegetables extracts
Carrot
natural extract in powder
500 g
6 u
47300002
Tomato
natural extract in powder
750 g
6 u
47300014
Artichoke
natural extract in powder
400 g
6 u
47300006
Celery
natural extract in powder
350 g
6 u
47300000
Cauliower
natural extract in powder
400 g
6 u
47300004
Red beet
natural extract in powder
300 g
12 u
47300016
7 kg
47310016
White asparagus
natural extract in powder
500 g
6 u
47300008
57
Essences of vegetables
The new range of the Alphabet of
avours offers the essence of every
avour in some drops. You can use
it in any gastronomic aplication to
increase a avour, give a special
nuance, combine, it with other
avours or simply enjoy the essence
of nature.
Green tomato
aroma
7 g
50 g
1 kg
46109420
46107218
-
Ripe tomato
aroma
7 g
50 g
1 kg
46109637
46107216
-
Red beans cooked
aroma
7 g
50 g
1 kg
46109418
46107210
-
Green pepper
aroma
7 g
50 g
1 kg
46109679
46107212
46127212
Raw onion
aroma
7 g
50 g
1 kg
46109638
46107204
-
Cooked onion
aroma
7 g
50 g
1 kg
-
-
-
Carrot (sand)
aroma
7 g
50 g
1 kg
-
46107224
-
Aillet#
aroma
7 g
50 g
1 kg
46109639
46107200
46127200
Fried garlic
aroma
7 g
50 g
1 kg
-
46107202
-
Green peas
aroma
7 g
50 g
1 kg
46109419
46107214
-
Cucumber
aroma
7 g
50 g
1 kg
46109422
46107208
-
Rhubarb
aroma
7 g
50 g
1 kg
46109659
46107222
46127222
Celery
natural aroma
7 g
50 g
1 kg
46109421
46107220
46127220
Artichoke
natural aroma
7 g
50 g
1 kg
-
46107226
-
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 avours have a higher density.
58
Floral water
Dry owers
Rose water
aromatic natural water
100 g 41500000 10 u
Petal marygold
40 g 41200010 6 u
Button roses
150 g 41200012 6 u
Hibiscus
100 g 41200011 6 u
Petal red rose
80 g 41200013 6 u
Violets
80 g 41200018 6 u
Chamomile ower
100 g 41200014 6 u
Petal bleuberry
40 g 41200016 6 u
Lavender
100 g 41200015 6 u
Jasmine
60 g 41200017 6 u
Orange blossom water
aromatic natural water
100 g 41500002 10 u
59
Crystallized owers
Powdered owers extracts
Flowers compound
Whole mini rose
crystallized
200 g
6 u
41100001
Rose blossom
crystallized
300 g
6 u
41100003
Rose blossom (1 mm)
crystallized
250 g
6 u
41100005
Chamomile
powder
500 g
6 u
47200010
Whole violet
crystallized
400 g
6 u
41100007
Violet blossom
crystallized
500 g
6 u
41100009
Violet blossom (1 mm)
crystallized
500 g
6 u
41100011
Hibiscus
powder
500 g
6 u
47200004
Jasmine blossom (1 mm)
crystallized
500 g
6 u
41100017
Jasmine
powder
300 g
6 u
47200016
Rose
compound
1,25 kg
6 u
41600002
Dose: 30-50 g/kg
Violet
compound
1,25 kg
6 u
41600000
Dose: 30-50 g/kg
60
Essences of owers
Violet
aroma
7 g
50 g
1 kg
46109645
46103010
46123010
Violet
natural aroma
7 g
50 g
1 kg
-
46103006
-
Chamomile
natural aroma
7 g
50 g
1 kg
46109424
46103002
-
Lila
aroma
7 g
50 g
1 kg
46109428
46103020
46123020
Lavender
natural aroma
7 g
50 g
1 kg
46109423
46103000
46123000
Orange blossom
aroma
7 g
50 g
1 kg
46109607
46103008
-
Jasmine
natural aroma
7 g
50 g
1 kg
46109426
46103012
-
Rose
aroma
7 g
50 g
1 kg
46109646
46103016
46123016
Damask rose
natural aroma
7 g
50 g
1 kg
46109672
46103014
-
Geranium
natural aroma
7 g
50 g
1 kg
46109425
46103004
46123004
Marygold
natural aroma
7 g
50 g
1 kg
46109427
46103018
-
Orange
blossom
natural aroma
7 g
50 g
1 kg
46109607
46103008
-
The new range of the Alphabet of
avours offers the essence of every
avour in some drops. You can use
it in any gastronomic aplication to
increase a avour, give a special
nuance, combine, it with other
avours 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
avours have a higher density.
Dosierung AROMA:
2 g/kg 2 g = ca. 70 Tropfen.*
Dosierung NATRLICHES AROMA:
0,2 g/kg 0,2 g = ca. 6 Tropfen.*
*Anzahl der Tropfen als Referenz der durchschnittlichen
Dichte, die die komplete Produktreihe representiert. Im Allge-
meinen besitzen die natrlichen Aromen eine hhere Dichte.
61
Black trufe
Black trufe
Tuber Melanosporum
Fresh whole
1 kg 49010002
Fresh pieces
1 kg 49010014
Available from middle of no-
vember till end of march.
Black trufe
whole frozen
1 kg 47050010
Freeze dried trufe
Black Trufe
slices
5 g 49010022 18 u
Black Trufe
powder
Black Trufe
shavings
5 g 49010020 18 u
62
Black trufe
aroma
7 g
50 g
1 kg
46109682
46100504
46120504
Black trufe
soluble aroma
7 g
50 g
1 kg
-
46050504
46060504
Mold
aroma
7 g
50 g
1 kg
46100654
46100508
-
White trufe
aroma
7 g
50 g
1 kg
46109431
46100502
46120502
Beer yeast
aroma
7 g
50 g
1 kg
46109430
46100506
46120506
Cep
(boletus edulis)
aroma
7 g
50 g
1 kg
46109429
46100500
46120500
The new range of the Alphabet of
avours offers the essence of every
avour in some drops. You can use
it in any gastronomic aplication to
increase a avour, give a special nu-
ance, combine, it with other avours
or simply enjoy the essence of nature.
Cep
(boletus edulis)
soluble aroma#
7 g
50 g
1 kg
-
46050500
-
Dry mushrooms
Essences of mushrooms
Mushrooms (bolete)
slices
1 kg 49020001 6 u
Mushrooms (bolete)
powder
200 g 49020000 6 u
Mushrooms (bolete)
whole
60 g 49020003 6 u
Assorted of mushrooms
whole
30 g 49020005 6 u
Black chantarelle
whole
20 g 49020006 6 u
Morels
whole
20 g 49020007 6 u
Llanega blanca
(hygrophorus glyociclus)
whole
Llanega negra
(hygrophorus glyociclus)
whole
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
avours have a higher density.
63
Jamed roots
Roots freeze dried
Roots compound
Natural extract of roots powder
Powered liquorice roots
powder
250 g
12 u
48000211
Jamed ginger
slices
2 kg
2 u
44040015
Ginger
freeze dried
Organic ginger
powder
175 g
12 u
48000222
10 kg
48000244
Natural extract of
liquorice
powder
250 g
6 u
47200002
Wasabi of Hakata
(Origen Japan)
powder
200 g
12 u
48000214
Black liquorice
compound
1,25 kg
6 u
48000412
Dose: 30-50 g/kg
64
Essences of roots
The new range of the Alphabet of
avours offers the essence of every
avour in some drops. You can use
it in any gastronomic aplication to
increase a avour, give a special
nuance, combine, it with other
avours or simply enjoy the essence
of nature.
Liquorice
natural aroma
7 g
50 g
1 kg
46109655
46101500
46121500
Ginger
natural aroma
7 g
50 g
1 kg
46109432
46101502
4612502
Wasabi
natural aroma
7 g
50 g
1 kg
46109436
46101510
46121510
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
avours have a higher density.
65
Essences of trees and landscape
Moss
aroma
7 g
50 g
1 kg
46109445
46109024
-
Laurier
natural aroma
7 g
50 g
1 kg
46109439
46109002
-
Oak
natural aroma
7 g
50 g
1 kg
46109685
46109018
46129018
Sandelwood
natural aroma
7 g
50 g
1 kg
46109443
46109006
-
Orient
natural aroma
7 g
50 g
1 kg
-
46109030
-
Cypress
natural aroma
7 g
50 g
1 kg
46109442
46109016
-
Humid land
aroma
7 g
50 g
1 kg
46109444
46109022
-
Mediterranean
forest
natural aroma
7 g
50 g
1 kg
46109446
46109026
-
Balsam r
natural aroma
7 g
50 g
1 kg
46109437
46109010
-
Eucalyptus
natural aroma
7 g
50 g
1 kg
46109683
46109000
-
Mediterranean
pine
natural aroma
7 g
50 g
1 kg
46109440
46109012
-
Essences trees and forest ad
beed forgotten as an ingredient for
the gastronomy. We propose you
discovering them and the amazing
nuances they are giving trees and
forest ad beed forgotten as an
ingredient for the gastronomy. We
propose you discovering them and
the amazing nuances they are giving.
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 avours have a higher density.
66
Powdered smoke
Essences of smoke
Powdered smoke
powder
500 g
6 u
52005003
Fatty smoke
aroma
7 g
50 g
1 kg
46109605
46109500
A natural wood smoke avour that
you can introduce in any culinary
experience. Very intersting to use in
chocolate and desserts.
The new range of the Alphabet of
avours offers the essence of every
avour in some drops. You can use
it in any gastronomic aplication to
increase a avour, give a special
nuance, combine it with other avours
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
avours have a higher density.
67 67
Fruit: raw material declinations
frozen whole fruit
frozen pieces
juice
pulp
concentrated pulp
coulis
sauce
variegato
compote
topping
chutney
oils of nuts and seeds
powder
freeze dried fruit in slices freeze dried fruit in pieces
crispy
crispy wet-proof
aroma
natural aroma

Juice, pulp, concentrated pulp
Drying
Natural powdered extracts
Jam, gele
Sauce
Raw material with liquor
Natural distilled schnapps
Natural alcoholic extract
Syrup
Huile extrait en froid
Cold-Cont
Freeze drying
Compound
Distilled water
Pure paste and praline
Essence
Cont
Drying is an ancient preserving method. To our range,
we now add vacuum drying which gives a softer texture
and respects the prime material.
Jam is gained through a thermo treatment, introducing sugar into
the raw material.
Our marmalades, jams and jellies are elaborated under very low
pressure in order to avoid oxidation, allow cooking at low temperatures
and therefore respect the avour of each product to its maximum.
Pure pastes and pralines are very ne grated (25 micros) fats
and solids of nuts and seeds. This way, the avour of a nut or
seed is opened to its maximum extent.
The alcoholic distillation offers a more abstract note from marinated
products.
The alcoholic maceration is a avour extraction technique that obtains,
naturally, the most delicate avours from the raw material.
The technology of cold-cont offers a spectacular range of
semi-cont avours, with the maximum respect for taste and
allows them to be frozen without crystallizing. They surprise
with their vivid colour, crunchy texture and fresh taste.
Raw pulp with 10% of sugar. In order to improve the conservation
of the original avours, pasteurization is applied.
Natural juices are gained by pressing out the raw material
without adding sugar. Afterwards, its deep frozen immediately.
Natural frozen coulis add the density of a sauce to fruit
pulp in order to ease their processing.
The concentration of pulp without sugar is based on an
evaporation process of water at 20C with maximum
respect for the natural avour.
The freezing process IQF is quick and individual
(Individual Quick Frozen). This way the cell structure
of the primary source is preserved and therefore
maintains perfectly its avour and form.
The freeze dried product is a result of a low pressure drying process
where water is sublimated or evaporates at negative temperatures,
and therefore the structure and avours remains intact.
Syrup is a kind of jam low in sugar syrup and water,
which in our case is produced by low pressure and
without oxygen, in order to preserve completely the
avour of the chosen prime material.
Crispy coated with a thin cocoa butter layer to keep away
humidity. This makes them ideal for the incorporation into
elaborations with certain humidity content.
Aromas are aromatic molecules identical to natural ones and
reect the organoleptic properties of a prime material in a very
concentrated way.
Almost the whole range of Sosa avours consists of natural aromas.
They are made from essential oils, CO2 extracts, FTNF extracts, oil
resins, etc. Sosa selects the best products and combines them in
order to obtain more complex and real avours.
Concentrated pastes combine the concentrated prime material
(fruit, lactics etc.) with sugar, colouring and avours. It is a
product with a high fruit component, included avours and
colours which converts it into the perfect ingredient to reinforce
elaborations as ice cream, mousses, pastry custards etc.
68
Acid fruit
Jam, gele
sweet orange jam
sweet orange gele
sweet orange natural aroma
7 g 46109609
50 g 46102061
1 kg 46122061
orange juice aroma
7 g 46109456
50 g 46102044
1 kg 46122044
orange aroma fat soluble
7 g
50 g
1 kg
Essence
Compound
Freeze drying
Cont
Cold-Cont
concentrated orange pulp
1 kg
6 u
44170017
Concentrated pulp
orange
orange peel sticks
2,5 kg
2 u
44300080
orange cubes 8x8 mm
3 kg
2 u
44300074
orange slices
2,5 kg
2 u
44300082
orange cubes 6x6 mm
3 kg
2 u
44300073
orange peel quarters with sauce
6,6 kg
2 u
44300154
orange peel quarters
3 kg
2 u
44300166
orange peel mashed
3 kg
2 u
44300084
cold-cont orange sauce
1,25 kg
6 u
44200110
5 kg
2 u
44200111
20 kg
1 u
44200112
cold-cont orange peel sticks
1,88 kg
15 u
44220002
cold-cont orange peel mashed
2 kg
2u
44220056
orange compound
1,25 kg
6 u
44600014
3 kg
2 u
44600015
orange variegato
3 kg
1 u
44600076
orange in powder
600 g
6 u
44050434
orange slices
600 g
6 u
44050434
Sauce
69
Acid fruit
Jam
Jam
bitter orange jam
grapefruit jam
grapefruit natural aroma
7 g 46109625
50 g 46102066
1 kg 46122066
bitter orange natural aroma
7 g 46109610
50 g 46109610
1 kg 46122064
blood orange natural aroma
7 g
50 g
1 kg 46000004
Essence
Essence Essence
concentrated juice grapefruit
500 ml
6 u
Juice
grapefruit compound
1,25 kg
6 u
44600020
Compound
bitter
orange
Juice
grapefruit
blood
orange
blood orange concentrated juice
blood orange + strawberry
900 g
15 u
55500004
70
manarine cont
6,5 kg
2 u
44300105
Cont
Cold-Cont
mandarin orange segments
850 g
12 u
44400012
Syrup
Juice
mandarin natural aroma
7 g 46109614
50 g 46102062
1 kg 46122062
mandarin aroma fat soluble
7 g
50 g
1 kg
bitter mandarin natural aroma
7 g 46109464
50 g 46102088
1 kg
Compound
Essence
mandarin
mandarin compound
1,25 kg
6 u
44600022
5 kg
2 u
44600023
cold-cont mandarin sauce
1,25 kg
6 u
44200105
5 kg
2 u
44200106
mandarin concentrated juice
Jam
mandarin jam
Acid fruit
71
Freeze drying
lemon in powder
600 g
6 u
44050432
lemon slices
Cold-Cont
Compound
lemon jam
lemon gele
Jam, gele
lemon stripes
2,5 kg
2 u
44300086
lemon cubes
3 kg
2 u
44300088
lemon peel a quarters
6,6 kg
2 u
44300156
lemon mashed
3 kg
2 u
44300090
Cont
lemon natural aroma
7 g 46109611
50 g 46102060
1 kg 46000000
lemon juice aroma
7 g 46109457
50 g 46102048
1 kg 46122048
lemon aroma fat soluble
7 g
50 g 46052060
1 kg 46062060
Essence
Juice et pulpe
lemon concentrated pulpe
1 kg
5 u
44170002
lemon
lemon compound
1,25 kg
6 u
44600019
3 kg
2 u
44600018
lemon topping
1 kg
15 u
54150042
cold-cont lemon sauce
1,25 kg
6 u
44200125
5 kg
2 u
44200127
cold-cont lemon stripes
1,88 kg
15 u
44220000
cold-cont lemon peel mashed
2 kg
2u
44220056
Sauce
Acid fruit
72
curaao natural aroma
7 g 46109627
50 g 46102086
1 kg
Essence
blue curaao topping
1 kg
15 u
54150022
lime natural aroma
7 g 46109612
50 g 46102050
1 kg 46122050
lime aroma fat soluble
7 g
50 g
1 kg
kafr lime natural aroma
7 g
50 g 46102049
1 kg
Essence
Essence
lime compound
1,25 kg
6 u
44600056
Compound
lime crispy 2-10 mm
175 g
6 u
44050539
Freeze drying
lime concentrated pulpe
1 kg
10 u
44170004
Concentrated pulpe
lime
kafr
lime
curaao
Jam
lime jam
Sauce
Acid fruit
73
cidar cubes
3 kg
2 u
44300072
limequat kumquat
Cont
Cont Cont
yuzu concentrated pulpe
1 kg
6 u
44170016
Concentrated pulpe
yuzu natural aroma
7 g 46109628
50 g 46102098
1 kg 46122098
cidar natural aroma
7 g 46109459
50 g 46102072
1 kg
Essence
Essence
yuzu compound
1,25 kg
6 u
44600024
Compound
yuzu
cidar
limequat kumquat
bergamot natural aroma
7 g 46109664
50 g 46102068
1 kg 46122068
Essence
bergamot
Acid fruit
74
Sweet fruit
golden apple natural aroma
7 g 46109680
50 g 46102022
1 kg 46122022
green apple aroma
7 g 46109454
50 g 46102038
1 kg 46122038
cooked apple aroma
7 g 46109447
50 g 46102006
1 kg
Essence
green apple compound
1,25 kg
6 u
44600042
3 kg
2 u
44600043
Compound
Freeze drying
apple slices
50 g
6 u
44050369
1 kg
1 u
44050370
apple baby
425 g
24 u
44400002
Syrup
apple in powder
700 g
6 u
44050401
dried apple
1,25 kg
2 u
44040007
5 kg
1 u
44040030
Drying
cold-cont apple sauce
1,25 kg
6 u
44200143
Cold-Cont
apple jam
apple compote
Jam
apple
Sauce
quince aroma
7 g 46109461
50 g 46102090
1 kg
Essence
quince
quince jam
Jam
75
Sweet fruit
pear aroma
7 g 46109626
50 g 46102034
1 kg 46122034
pear natural aroma
7 g
50 g 46102035
1 kg
Essence
pear compound
1,25 kg
6 u
44600048
Compound
pear slices
60 g
6 u
44050358
Freeze drying
williams pear concentrated pulpe
1 kg
5 u
44170012
Concentrated pulpe
whole pear
2 kg
2 u
44300098
Cont
cold-cont pear sauce
1,25 kg
6 u
44200145
Cold-Cont
pear baby
850 g
12 u
44400006
half pear
2,65 kg
6 u
44400008
Syrup
pear
pear compote
pear jam
Jam
Sauce
plum
plum
3 kg
2 u
44040001
Drying
plum jam
Jam
76
melon aroma
7 g 46109450
50 g 46102028
1 kg 46122028
Essence
melon in powder
Freeze drying
melon compound
1,25 kg
6 u
44600039
3 kg
2 u
44600038
Compound
melon
cantaloup melon aroma
7 g 46109451
50 g 46102030
1 kg 46122030
Essence
melon
cantaloup
watermelon aroma
7 g 46109670
50 g 46102014
1 kg 46122014
Essence
watermelon in powder
Freeze drying
watermelon compound
1,25 kg
6 u
44600029
3 kg
2 u
44600028
Compound
watermelon
Sweet fruit
77
cherry aroma
7 g 46109630
50 g 46102018
1 kg 46122018
cherry natural aroma
7 g
50 g
1 kg
amarena aroma
7 g 46109453
50 g 46102036
1 kg
Essence
amarena
3,2 kg
3 u
44390000
Cont
cherry pulpe
1 kg
5 u
44151522
cherry concentrated pulpe
Concentrated pulpe
cold-cont whole cherry sauce
1,25 kg
6 u
44200137
Cold-Cont
cherry compound
1,25 kg
6 u
44600010
20 kg
1 u
44610010
amarena compound
1,25 kg
6 u
44600012
amarena topping
1 L
15 u
54150050
Compound
whole amarena
80 g
6 u
44050360
1,5 kg
1 u
44050860
cherry crispy
300 g
6 u
44050542
5 kg
1 u
44050642
Freeze drying
cherry jam
5 kg
3 u
44265012
bitter cherry jam
Jam
cherry and
amarena
Sauce
Sweet fruit
78
peach in powder
Freeze drying
peach compound
1,25 kg
6 u
44600045
3 kg
2 u
44600044
Compound
cold-cont peach sauce
1,25 kg
6 u
44200147
Cold-Cont
peach aroma
7 g 46109668
50 g 46102012
1 kg 46122012
natural aroma de peach
7 g
50 g
1 kg
Essence
peach jam
5 kg
3 u
44265014
peach jam
Jam
peach
peach-passion fruit variegato
3 kg
2 u
44600072
6 kg
2 u
44600073
20 kg
1 u
44600074
Sauce
grape aroma
7 g 46109448
50 g 46102016
1 kg
grape natural aroma
7 g
50 g
1 kg
dried grape aroma
7 g 46109460
50 g 46102074
1 kg
Essence
grape syrup
850 g
12 u
44400132
Syrup
dried white grape
2,5 kg
2 u
44040009
dried sultanina grape
2,5 kg
2 u
44040019
dried sultanas grape
5 kg
44050007
Drying
grape
Sweet fruit
79
half apricot
850 g
12 u
44400000
Syrup
apricot compound
1,25 kg
6 u
44600047
3 kg
2 u
44600046
Compound
apricot crispy 1-5 mm
250 g
6 u
44050520
4 kg
2 u
44050600
dried apricot
3 kg
2 u
44040003
Drying
apricot jam
5 kg
3 u
44265038
Jam
Freeze drying
ligurian apricot
6,3 kg
2 u
44300164
Cont
apricot aroma
7 g 46109458
50 g 46102052
1 kg 46122052
apricot natural aroma
7 g
50 g
1 kg
Essence
apricot jam
apricot
loquat
loquat
1 kg
12 u
44400134
Syrup
Sweet fruit
80

g compound
1,25 kg
6 u
44600053
3 kg
2 u
44600052
Compound
g crispy 1-4 mm
300 g
6 u
44050527
6 kg
1 u
44050627
Freeze drying
coll de damag concentrated pulpe
1 kg
6 u
44153000
Concentrated pulpe
coll de dama g
5 kg
1 u
44100505
whole g
2,5 kg
2 u
44101508
coll de dama whole g
6 kg
1 u
44100504
coll de dama whole g without peel
5 kg
1 u
44102011
dried g
2,5 kg
2 u
44040005
mashed dried g
2,5 kg
8u
44040021
Drying
coll de damajam
Jam
g aroma
7 g 46109462
50 g 46102092
1 kg
Essence
g
g syrup
Syrup
Sweet fruit
81
dried banana
2,5 kg
2 u
44040011
Drying
banana in powder
700 g
6 u
44050403
banana slices
banana crispy 2-8 mm
250 g
6 u
44050518
5 kg
1 u
44050602
Freeze drying
banana compound
1,25 kg
6 u
44600030
Compound
green banana aroma
7 g 46109608
50 g 46102002
1 kg 46122002
ripe banana aroma
7 g 46109669
50 g 46102020
1 kg 46122020
ripe banana natural aroma
7 g
50 g
1 kg
Essence
banana
banana topping
1 kg
15 u
54150038
Sauce
pomegranate concentrated pulpe
1 kg
6 u
44151211
Concentrated pulpe
Freeze drying
pomegranate aroma
7 g 46109452
50 g 46102032
1 kg 46122032
Essence
yogurt-pomegranate crispy
150 g
6 u
00152514
pomegranate
Sweet fruit
82
strawberry jam
Jam
strawberry compound
1,25 kg
6 u
44600001
3 kg
2 u
44600000
ripe strawberries aroma
7 g 46109658
50 g 46102056
1 kg 46122056
strawberry natural aroma
7 g
50 g 46102057
1 kg
green strawberry aroma
7 g 46109455
50 g 46102040
1 kg 46122040
Compound
Essence
dried strawberry
2,5 kg
2 u
44040017
strawberry
3 kg
18 u
44400128
cold-cont whole strawberry sauce
1,25 kg
6 u
44200128
Drying
Syrup
Cold-Cont
strawberry concentrated pulpe
1 kg
6 u
44170006
Concentrated pulpe
strawberry akes
500 g
6 u
44050415
2,3 kg
2 u
44050715
strawberry in powder
500 g
6 u
44050306
strawberry slices 5-7 mm
250 g
6 u
44050304
strawberry crispy 2-10 mm
200 g
6 u
44050540
strawberry crispy wet-proof
400 g
6 u
44050904
whole strawberry
60 g
6 u
44050352
strawberry cubes
75 g
6 u
44050325
Freeze drying
Freeze drying
strawberry variegato
3 kg
2 u
44600070
strawberry topping
1 kg
15 u
54150026
strawberry
strawberry crispy 0,5-2,5 mm
200 g
6 u
44050514
4 kg
1 u
44050606
20 kg
1 u
44050605
Sauce
yogurt-strawberry crispy
150 g
6 u
00152513
Wild fruit
83
Sauce
whole wild strawberry
80 g
6 u
44050306
Freeze drying
wild strawberry compound
1,25 kg
6 u
44600003
3 kg
2 u
44600002
wild strawberry variegato
3 kg
2 u
44600078
wild strawberry aroma
7 g 46109613
50 g 46102054
1 kg 46122054
wild strawberry natural aroma
7 g
50 g 46102055
1 kg
Compound
Essence
wild
strawberry
Sauce
Wild fruit
red fruits in powder
700 g
6 u
44050411
red fruits compound
1,25 kg
6 u
44600004
red fruits variegato
3 kg
2 u
44600077
red fruits topping
1 kg
15 u
54150052
Freeze drying
Compound
cold-cont red fruits
1,25 kg
6 u
44200135
Cold-Cont
red
fruits
red fruits jam
Jam
84
cold-cont whole blueberry sauce
1,25 kg
6 u
44200139
Cold-Cont
blueberry aroma
7 g
50 g
1 kg
Essence
blueberry
raspberry
raspberry concentrated pulpe
1 kg
6 u
44170007
raspberry in powder
400 g
6 u
44050302
10 kg
44050308
raspberry crispy 2-8 mm
300 g
6 u
44050512
7 kg
1 u
44050521
raspberry crispy 5-8 mm
250 g
6 u
44050508
2 kg
2 u
44050604
raspberry crispy wet-proof
400 g
6 u
44050906
whole raspberry
75 g
6 u
44050300
2 kg
2 u
44050310
Freeze drying
raspberry compound
1,25 kg
6 u
44600009
3 kg
2 u
44600008
raspberry topping
1 kg
15 u
54150024
Compound
raspberry jam
Jam
raspberry aroma
7 g 46109667
50 g 46102084
1 kg 46122084
raspberry natural aroma
7 g
50 g 46102085
1 kg
Essence
Sauce
Wild fruit
blueberry jam
Jam
Concentrated pulpe
85
blackberry compound
1,25 kg
6 u
44600006
Compound
whole blackberry
80 g
6 u
44050356
1,25 kg
1 u
44050856
Freeze drying
blackberry syrup
3 kg
6 u
44400130
Syrup
blackberry aroma
7 g 46109615
50 g 46102058
1 kg 46122058
blackberry natural aroma
7 g
50 g
1 kg
blackberry natural aroma fat soluble
7 g
50 g
1 kg
Essence
blackberry
whole currant
1 kg
2 u
44050850
whole blackcurrant
80 g
12 u
44050350
blackcurrant crispy 2-10 mm
200 g
6 u
44050536
Freeze drying
Freeze drying
currant
blackcurrant
blackcurrant aroma
7 g 46109604
50 g 46102070
1 kg 46122070
Essence
currant jam
blackcurrant jam
Jam
Jam
Wild fruit
blackberry jam
Jam
86
Exotic fruit
cold-cont de mango cubes sauce
1,25 kg
6 u
44200141
Cold-Cont
mango in powder
700 g
6 u
44050405
mango crispy 2-10 mm
250 g
6 u
44050541
Freeze drying
mango compound
1,25 kg
6 u
44600034
3 kg
2 u
44600035
20 kg
1 u
44610034
Compound
green mango aroma
7 g
50 g 46102042
1 kg
ripe mango aroma
7 g 46109666
50 g 46102000
1 kg 46122000
Essence
mango
topping de mango
1 kg
15 u
54150032
mango jam
chutney de mango
Jam
Sauce
mango-vainilla crispy 2-10 mm
150 g
6 u
44050534
date compound
1,25 kg
6 u
44600050
Compound
date
87
Exotic fruit
Compound
coconut mashed
2 kg
2 u
44050105
25 kg
1 u
44050110
coconut slices
250 g
6 u
44050120
coconut cubes
2,5 kg
2 u
44040013
Drying
coconut milk in powder
400 g
6 u
44050413
Freeze drying
coconut compound
1 kg
6 u
44600049
2,5 kg
2 u
44600040
15 kg
1 u
44600041
coconut natural aroma
7 g 46109629
50 g 46102008
1 kg 46122008
lychee aroma
7 g 46109671
50 g 46102010
1 kg 46122010
Essence
Essence

coconut
coconut topping
1 kg
15 u
54150046
lychee syrup
567 g
12 u
44400020
Syrup
lychee
organic coconut oil
1 kg
6 u
00351004
Sauce
chocolat-coconut variegato
3 kg
2 u
44600075
88
passion fruit compound
1,25 kg
6 u
44600031
3 kg
2 u
44600032
Pasta
passion fruit in powder
700 g
6 u
44050409
passion fruit crispy 2-10 mm
200 g
6 u
44050516
Freeze drying
passion fruit concentrated pulpe
1 kg
5 u
44151530
Concentrated pulpe
passion fruit aroma
7 g
50 g 46102026
1 kg 46122026
passion fruit natural aroma
7 g
50 g
1 kg
Essence
passion
fruit
passion fruit -peach variegato
3 kg
2 u
44600072
6 kg
2 u
44600073
20 kg
1 u
44600074
passion fruit topping
1 kg
15 u
54150034
Sauce
kiwi compound
1,25 kg
6 u
44600026
kiwi topping
1 kg
15 u
54150030
Compound
kiwi aroma
7 g 46109648
50 g 46102004
1 kg
Essence
kiwi
Sauce
Exotic fruit
89
pineapple baby syrup
830 g
12 u
44400004
Syrup
pineapple compound
1,25 kg
6 u
44600036
Compound
pineapple cont
2,5 kg
2 u
44300096
Cont
cold-cont de pineapple sauce
1,25 kg
6 u
44200113
Cold-Cont
pineapple aroma
7 g 46109621
50 g 46102046
1 kg 46122046
pineapple natural aroma
7 g
50 g 46102047
1 kg
cooked pineapple aroma
7 g 46109449
50 g 46102024
1 kg
Essence
pineapple in powder
700 g
6 u
44050407
pineapple crispy 2-10 mm
200 g
6 u
44050522
4 kg
1 u
44050610
Freeze drying
pineapple
Exotic fruit
90
Chestnut
Chestnut puree
paste
475 g
9 u
45450001
Chestnut our
powder
400 g
10 u
45450010
Cookeed Chestnut
whole
1 kg
10 u
45450007
91
Essences of chestnuts
Chestnut
aroma
7 g
50 g
1 kg
46101012
46121012
The new range of the Alphabet of
avours offers the essence of every
avour in some drops. You can use
it in any gastronomic aplication to
increase a avour, give a special nu-
ance, combine, it with other avours
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 avours have a higher density.
92
Freeze dried olive
Essences of olive
Olive our
Black olive
slices
75 g
12 u
44050392
Green olive
slices
100 g
12 u
44050390
3 kg
44050890
Andalusian green olive
slices
3 kg
44050892
Green olive our
powder
400 g
6 u
00050524
Black olive our
powder
150 g
12 u
44050393
Black olive
aroma
7 g
50 g
1 kg
46109631
46102096
-
Green olive
aroma
7 g
50 g
1 kg
46109463
46102094
46122094
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
avours have a higher density.
93
Powdered cheese and dairy products
Cheese type emmental
natural aroma powder
500 g
6 u
00151516
Blue cheese
natural aroma powder
500 g
6 u
00151518
Cheese type cheddar
natural aroma en powder
500 g
6 u
00151508
Cheese type gouda
natural aroma powder
500 g
6 u
00151510
Italian cheese cured
natural aroma powder
500 g
6 u
00151520
10 kg
00151521
Freeze dried Mascarpone
powder
400 g
6 u
00151502
Cheese mozzarela
natural aroma powder
500 g
6 u
00151514
500 g
6 u
00151514
94
Powdered cheese and dairy products
Mediterranean acid yogurt
natural powder
1 kg
6 u
00151002
Acid free yogurt
powder
2,5 kg
6 u
00150512
15 kg
00150512
Milk 1 % fat
powder
500 g
6 u
00151512
Butter
powder
400 g
6 u
00150103
Quark
aroma powder
2,5 kg
6 u
00151500
Fresh cream
powder
400 g
6 u
00150410
Milk 26 % fat
powder
500 g
6 u
00151507
15 kg
00150518
Goat cheese
natural aroma powder
500 g
6 u
00151512
95
Freeze dried dairy products
Dairy compound
Caramel
crispy
750 g
6 u
00152507
Yogurt
crispy
300 g
6 u
00152500
Caramel spreadz
powder
500 g
6 u
00152000
Capuccino
crispy
250 g
6 u
00152502
Yogurt pomegranate
crispy
150 g
6 u
00152514
Milk-coffee
crispy
200 g
6 u
00152512
Leche merengada
compound
3 kg
2 u
00153011
6 kg
2 u
00153010
Dose: 30-50 g/kg
Cream
compound
3 kg
2 u
00153000
Dose: 30-50 g/kg
Zabaione
compound
1,25 kg
6 u
00153020
Dose: 80 g/kg
Italian cream
compound
3 kg
2 u
00153005
Dose: 30-50 g/kg
Capuccino
compound
1,25 kg
6 u
00153025
Dose: 30-50 g/kg
Crema catalana
compound
1,25 kg
6 u
00153017
3 kg
2 u
00153016
6 kg
2 u
00153015
Dose: 30-50 g/kg
The new range of avours in com-
pound of our own production, with
almost 60 references distributed
in different families, has as main
objective the recovering of the
most authentic and characteristic
avours with the maxium presence
of raw material.
96
Caramel spread
Essences of dairy
The new range of the Alphabet of
avours offers the essence of every
avour in some drops. You can use
it in any gastronomic aplication to
increase a avour, give a special
nuance, combine it with other avours
or simply enjoy the essence of nature.
With this dairy avours you enter
in the world of the most famous
desserts .
Butter
natural aroma
7 g
50 g
1 kg
46109632
46107002
46127002
Tiramisu
aroma
7 g
50 g
1 kg
46109650
46107006
46127006
Leche merengada
aroma
7 g
50 g
1 kg
46109633
46106008
46127008
Zabaione
aroma
7 g
50 g
1 kg
46109466
46107012
-
Fresh cream
natural aroma
7 g
50 g
1 kg
46109649
46107004
46127004
Crema catalana
aroma
7 g
50 g
1 kg
46109634
46107010
46127010
Cream caramel
aroma
7 g
50 g
1 kg
46109635
46107014
46127014
Mediterranean yogurt
aroma
7 g
50 g
1 kg
-
46107000
46127000
Caramel spread
compound
1,5 kg
6 u
00153013
7 kg
2 u
00153012
Dose: 100 g/kg
Caramel spread sauce
sauce
1,5 kg
6 u
00153022
7 kg
2 u
00153023
Dose: qs
Caramel spread
powder
500 g
6 u
00152000
7 kg
00152002
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
avours have a higher density.
97 Alcohol compound
Mlaga
compound
1,25 kg
6 u
00405000
3 kg
2 u
00405001
Dose: 80 g/kg
Variegato de Mlaga
compound
1,25 kg
6 u
00405050
Dose: qs
Pia colada
compound
1,25 kg
6 u
00405012
Dose: consult
Caipiria
compound
1,25 kg
6 u
00405010
Dose: consult
Rum and raisins
compound
1,25 kg
6 u
00405002
Dose: 80 g/kg
Whisky
compound
1,25 kg
6 u
00405014
Dose: consult
Mojito
compound
1,25 kg
6 u
00405004
Dose: consult
Marc de champagne
compound
1,25 kg
6 u
00405016
Dose: consult
Beer
compound
1,25 kg
6 u
00405006
Dose: consult
Bloody Mary
compound
1,25 kg
6 u
00405018
Dose: consult
Gin Tonic
compound
1,25 kg
6 u
00405008
Dose: consult
The new range of avours in com-
pound of our own production, with
almost 60 references distributed
in different families, has as main
objective the recovering of the
most authentic and characteristic
avours with the maxium presence
of raw material.
98
Wine and vinegar powder
Type cabernet wine
powder
200 g 0045500# 12 u
Apple vinegar
powder
300 g 00405502 12 u
Balsamic vinegar
powder
250 g 00405504 12 u
99
Essences of alcohols
Anis
avour
7 g
50 g
1 kg
46109687
46108012
46128012
Brandy
avour
7 g
50 g
1 kg
-
46108010
-
Whisky
avour
7 g
50 g
1 kg
46109472
46108000
46128010
Vodka
avour
7 g
50 g
1 kg
46109474
46108018
-
Gin
avour
7 g
50 g
1 kg
46109470
46108006
-
Porto wine
avour
7 g
50 g
1 kg
-
46108028
-
Type cabernet
wine
avour
7 g
50 g
1 kg
-
46108024
-
Vermouth
avour
7 g
50 g
1 kg
46109471
46108008
46128008
Black Beer
avour
7 g
50 g
1 kg
46109469
46108004
-
Rum
avour
7 g
50 g
1 kg
46109665
46108016
46128016
Muscat wine
avour
7 g
50 g
1 kg
46109475
46108020
46128020
Marc de cava
avour
7 g
50 g
1 kg
46109473
46108014
46128014
Beer
avour
7 g
50 g
1 kg
46109468
46108002
-
Type chardonnay
wine
avour
7 g
50 g
1 kg
-
46108022
-
Type riesling
wine
avour
7 g
50 g
1 kg
46109478
46108026
46128026
The new range of the Alphabet of
avours offers the essence of every
avour in some drops. You can use
it in any gastronomic aplication to
increase a avour, give a special
nuance, combine it with other avours
or simply enjoy the essence of nature.
Because the alphabet of avours has
no alcohol, this range is specially
appropiate for doing alcoholic ice-
creams with a strong avour and not
balancing problems.
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 avours have a higher density.
100
Fiction compound
Essences of ction memory
Cola
compound
1,25 kg
6 u
52000200
Dose: 80 g/kg
Sky
compound
1,25 kg
6 u
52000205
Dose: 30-50 g/kg
Choco-mint
compound
1,25 kg
6 u
52000215
Dose: 30-50 g/kg
Chewing gum
compound
1,25 kg
6 u
52000210
Dose: 30-50 g/kg
Cola
aroma
7 g
50 g
1 kg
46109480
46104002
46124002
Cookie
aroma
7 g
50 g
1 kg
46109642
46104004
46124004
Chewing gum
aroma
7 g
50 g
1 kg
46109643
46104006
46124006
Cotton Candy
aroma
7 g
50 g
1 kg
46109647
46104012
46124012
Choco-mint
aroma
7 g
50 g
1 kg
-
46104000
46124000
Tonic water
aroma
7 g
50 g
1 kg
46109481
46104010
46124010
Energy drink
aroma
7 g
50 g
1 kg
46109640
46104014
-
The new range of the Alphabet of
avours offers the essence of every
avour in some drops. You can use
it in any gastronomic aplication to
increase a avour, give a special
nuance, combine it with other avours
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
avours have a higher density.
101
The avours of sea
The taste of the sea is a new fa-
mily that brings you the essence of
the sea into a powdered texture. A
new experience to use the avour
of the sea in gastronomic dishes.
Freeze Dried Oyster Meet
powder
250 g 09500002 12 u
Freeze Dried Mussel Meet
powder
250 g 09500004 12 u
Umami of sea
sea aroma powder
250 g 09500006
Freeze dried prawn
powder
25 g 09500008
Powdered sea water
powder
250 g 09500000 12 u
The iodine avour of sea low
sodium.
Use like salt and can cause a
heating effect in the mouth or liquid
where applicable. Seasoning.
Do not ingest directly.
102
Essences of sea
Lobster
natural aroma
7 g
50 g
1 kg
46109490
46107608
46127608
Oyster
natural aroma
7 g
50 g
1 kg
46109487
46107602
-
Prawn
aroma
7 g
50 g
1 kg
46109363
46107610
46127610
Black caviar
aroma
7 g
50 g
1 kg
-
46107604
-
Anchove
aroma
7 g
50 g
1 kg
-
46107614
-
Prawn Head
aroma
7 g
50 g
1 kg
46109491
46107600
46127600
Sea urchin
aroma
7 g
50 g
1 kg
46109492
46107612
-
Smoked Salmon
aroma
7 g
50 g
1 kg
46109653
46107606
46127606
The new range of the Alphabet of
avours offers the essence of every
avour in some drops. You can use
it in any gastronomic aplication to
increase a avour, give a special
nuance, combine it with other avours
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
avours have a higher density.
103
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 avours have a higher density.
Essences of meat
The new range of the Alphabet
of avours offers the essence of
every avour in some drops. You
can use it in any gastronomic apli-
cation to increase a avour, give
a special nuance, combine it with
other avours or simply enjoy the
essence of nature.
Smoked bacon
aroma
7 g
50 g
1 kg
46109605
46107400
46127400
Hot Dog
aroma
7 g
50 g
1 kg
46109651
46107402
-
Musk
natural aroma
7 g
50 g
1 kg
46109485
46107404
-
Foie gras
aroma
7 g
50 g
1 kg
46109653
46107406
46127406
104
Culinary fonds
Fish fond
paste
600 g 03000006 12 u
Onion fond
paste
600 g 03000010 12 u
Beef fond
paste
600 g 03000000 12 u
Vegetable fond
paste
600 g 03000008 12 u
Pork fond
paste
600 g 03000004 12 u
Chicken fond
paste
600 g 03000002 12 u
105
Liquid natural colouring
Moving colors
Lemon yellow
liquid
100 g 59400012
Lombarda moving
liquid
100 g 59400004
Sambucus moving
liquid
100 g 59400002
Dracula moving
liquid
100 g 59400000
Red natural
liquid
100 g 59400040
Green Chlorophyll
liquid
100 g 59400030
Pink natural
liquid
100 g 59400042
Brown Malta
liquid
100 g 59400052
Straw yellow
liquid
100 g 59400006
Orange Carotene
liquid
100 g 59400018
Red cherry
liquid
100 g 59400034
Green kiwi
liquid
100 g 59400028
Magenta natural
liquid
100 g 59400044
Black coal
liquid
100 g 59400048
Yellow Mustard
liquid
100 g 59400010
Orange Paprika
liquid
100 g 59400022
Red Burgundy
liquid
100 g 59400038
Yellow banana
liquid
100 g 59400008
Orange skin
liquid
100 g 59400016
Red Hibiscus
liquid
100 g 59400032
Green mint
liquid
100 g 59400024
Blue natural
liquid
100 g 59400054
White natural
liquid
100 g 59400046
Approximate colour result.
Approximate colour result.
PH
Basic
PH
Basic
PH
Basic
PH
Neutral
PH
Neutral
PH
Neutral
PH
Acid
PH
Acid
PH
Acid
106 Colouring powder
Metallic colouring
Black
powder
25 g 59200011
Burgundy
powder
50 g 59200017
Lemon yellow
powder
50 g 59200021
Purple
powder
50 g 59200012
Red
powder
50 g 59200016
Green mint
powder
50 g 59200022
Blue
powder
50 g 59200014
Orange
powder
50 g 59200018
Kiwi green
powder
50 g 59200023
Turquoise
powder
50 g 59200013
Brilliant orange
powder
50 g 59200019
Lime
powder
50 g 59200024
Brown
powder
50 g 59200015
Copper
powder
20 g 59200007
Gold
powder
30 g 59200000
White silver
powder
20 g 59200001
Blue silver
powder
40 g 59200004
Egg yellow
powder
50 g 59200020
Approximate colour result.
Approximate colour result.
Red
powder
20 g -
107
Lac (soluble) colouring
Black
powder
30 g 59300015
Burgundy
powder
30 g 59300007
Yellow
powder
30 g 59300001
Red
powder
30 g 59300005
Blue
powder
30 g 59300009
Orange
powder
30 g 59300003
Green
powder
30 g 59300011
White
powder
100 g 59300017
Brown
powder
30 g 59300013
Approximate colour result.
108
Tempuras
Tempura de corn
500 g
6 u
00050800
10 kg
00050801
Protempura
300 g
6 u
00050804
Orient tempura
500 g
6 u
00050802
2,25 kg
2 u
00050803
Soft tempura
500 g
6 u
00050806
2,25 kg
2 u
00050807
109
Air bag
Air bag pork
our
600 g
6 u
58400000
3 kg
2 u
58400014
Air bag pork
grainy
750 g
6 u
58400002
3,25 kg
2 u
58400012
Air bag corn
grainy
750 g
6 u
58400004
Air bag potato
grainy
750 g
6 u
58400006
110
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
modication of texture or consistence of primary
aliments in order to create a new way of consu-
ming them. Almost the whole span of traditional
or modern pastry could be included into this des-
cription, as well as bread making itself or even a
big part of culinary elaborations. Ice cream is a
texture, as well as puff pastry. Bread is a texture
of our based on the technology of fermentation;
a sauce, a mousse, a macarron, even fresh pasta
is a texture. Therefore, we could state, that the
history of elaborating 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 appli-
cations, fruit of the incorporation 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
its important to understand that its technologic function doesnt 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 its very important
that the texturizing purpose isnt accompanied by
any avour, in order to increase and respect fully
the avours 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 avour to texturize
Maximum efciency in texture to be developed
In case of mixed elaborations, the goal is always to
degrease the degree of difculty regarding the dosage of
application
Texturizers are taste
and colourless texture
modiers which respect
the organoleptic
characteristics of
the ingredients to be
transformed to its
maximum
Texturizers
HONEY AND RIPE TOMATO ICE CREAM
Procrema
BASIL CURD
Propannacota (Iota)
RASPBERRY CURD
Gelcrem cold
111
EMULSIFIERS
Lecitina de soja
Glicemul
Sucro emul
Emulsionant en pasta
Glicerina
AIRING AGENTS
Albumina
Whip
Proespuma cold
Proespuma hot
THICKENING AGENTS
Gelespessa (Xantana)
Xantana
Xantana Clear
Gelcrem Cold
Gelcrem hotH
Pomada
Goma Garrofn
Goma Arabiga
Goma Tara
Goma Guar
Konjac
Promochi (Kuzu)
GELLING AGENTS
Gelicant vegetal
Elastic
Agar-Agar
Metilgel
Gelburguer
Instangel
Goma Gellan
Kappa
Pectina Jaune
Pectina Acid Free
Fruit Pectin
Propannacotta (Iota)
Spherication
Alginat
Clorur
Gluconolactat
Kit pH
STABILIZERS
Procrema
Prosorbet
Profruita
Promousse
CHARGING AGENTS
Maltosec
Inulina
Texturizers Classication
Consult application videos on www.sosa.cat
We 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.
112
Texturizers emulsiers
EMULSIFIERS
An 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. Its what happens e.g., when you let rest a mixture of water
and oil previously shaken. In order to avoid this phenomenon of dispersion, we use emulsiers 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 difcult to nd 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 importance of this subject: sauces mayonnai-
ses, creams, ice creams, airs, soufs, bundt cakes, ganache, mousse etc.
Our range of emulsiers covers the necessities of emulsions in modern gastronomy, under the principle of maximum respect for the emul-
sied avours.
RASPBERRY MAYONNAISE
Emulsionant en pasta
A traditional pistachio ice cream is based on a mix of:
egg yolk + pistachio paste + milk + cream
A modern ice cream uses:
water + pistachio paste + new emulsiers
Its the same with any other application: sauces mayonnaises, creams,
ice creams, airs, soufs, bundt cakes, ganache, mousse etc.
113
Texturizers emulsiers
Properties: Emulsier, facilities incorporation of air, in excess can alternate avour
Use: Mix in cold and bat in order to introduce air
Field of application: Any kind of liquid
Observations: Difculties with alcohols and certain infusions
Elaborations: Airs / Ice creams
Properties: Emulsier
Use: Dissolve at the watery part of the elaboration and add to the rest afterwards
Field of application: Any kind of liquid with some water content
Observations: In he eld 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.
Properties: Anti- freezing agent, emulsier, alleviates union between fat molecules and water
Use: Mix with desired preparation
Field of application: : Ice cream, ganaches, any kind of elaboration containing water and fat
Elaborations: Ice cream / Sorbets / Bundt cakes / Pralins / Trufas / Mousses
Lecitina de soja
Soy lecithin
500 g
6 u
59000016
2 kg
2 u
59000013
10 kg
1 u
59000017
Dose:
5-8 g/L
Dose:
8 g/L
Dose:
5-10 g/kg antic-freezing agent
Dose:
2-3 g/kg emulsifer
Sucroemul
Product derived from the esterication between saccharose and fatty acids
500 g
6 u
59000009
Glicerina
Glicerine. Vegetable glycerol
1 kg
6 u
59000004
20 kg
1 u
59000006
114
Dose:
30-60 g/kg
Properties: Very stable emulsions
Use: Apply directly in cold
Field of application: Any kind of liquid elaboration with some fat content
Observations: White- ivory colour, slightly sweet avour, neutral aroma
Elaborations: Emulsied 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, )
Properties: Increases the fusion point of fat and creates with them more or less solid textures
Use: Dissolve in hot, from 60C on, and acts in cold
Field of application: Always with a fatty medium, liposoluble
Observations: Thermo-reversible, comes in little fakes
Elaborations: Texturized oils / Nut butters
Argan oil emultion
100 g Argan oli
6 g Glicemul
Combine and heat half argan oil and the Glicemul
until 60C. 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 Praline
4 g Glicemul
Combine and heat half praline and the Glicemul
until 60C. 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.
Emulsionant en pasta
Emulsifying paste. Mix of glicemul and sucroemul on water base
1 kg
6 u
59000000
Texturizers emulsiers
Glicemul
Emulsier derived from fat
500 g
6 u
59000020
Dose:
5-10 g/L
115
FRUIT MERINGUE DEHYDRATOR
Whip
AIRING AGENTS
The airing agents are on one side derived from emulsiers.
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.
Texturizers airing agents
116
Dose:
80-100 g/kg
Properties: Egg white protein
Use: Mix in cold
Field of application: Any kind of liquid
Observations: Gives 25% more foam and is 5 times more stable than fresh egg white
Elaborations: Meringues / Macarons / Marshmallows / Soufes / Bundt cakes / Mousses
Fake poached egg
Lutilisation de lalbumine 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 lm 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 lm doing a ball and cook it in the water or
steamed at 70C 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 albmina 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 118C. 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 118C pour into the
meringue little by little. Keep whipping until the mixture is almost cold.
Fold the last mixture into the rst 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 155C for
8-10 minutes.
Albumina
Substitute for egg white, foaming agent
500 g
6 u
00200510
5 kg
1 u
00200512
10 kg
1 u
00200514
Texturizers airing agents
117
Texturizers airing agents
Souf au chocolat
180 g Chocolat noir 70%
100 g Milk
30 g Cacao en poudre
30 g Farine
100 g Jaune duf
200 g Water
20 g Albumine en poudre
120 g Sugar
Diluez lalbumine dans leau. Ajoutez le sucre et montez pour obtenir une
texture meringue.
Portez bullition le lait et le cacao et ajoutez au chocolat noir.
Ajoutez les jaunes duf et la farine.
Ajoutez la meringue et mlanger doucement.
Prparez les moules avec lagent de graissage et cacao en poudre.
Disposez le soufe et faire cuire 7 minutes 200C.
Meringue au citron
125 g Jus de citron
250 g Sugar
11 g Albumine en poudre
Mlangez les ingrdients laide dun mixeur
et mettez dan un siphon. Mettez la cartouche
de gaz et percutez. Secouez bien et laissez
dans le frigo pendant environ 1h.
Yoghourt Foam
500 g Yoghourt
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
Jellyed meringue
Savoury olive oil meringue
Sweet olive meringue
Dried meringue
Properties: Foaming effect
Use: Mix in cold
Field of application: Any kind of liquid
Observations: Substitute for Albumina
Elaborations: Meringues / Macarons / Foams
Dose:
1-2 g/kg meringue
Dose:
3 g/kg marshmallow
Dose:
5 g/kg foam Whip
Hydrolization of milk protein
500 g
6 u
00200520
118
Texturizers airing agents
Proespuma Hot
Stabilizer for hot foams
500 g
6 u
57001001
Properties: Foaming effect, foam and emulsier
Use: Dissolve in desired preparation
Field of application: Any kind of liquid or semi-liquid elaboration
Elaborations: Hot foams with siphon
Dose:
50 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 65C.
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 65C.
Proespuma Cold
Stabilizer for cold foams
700 g
6 u
57001002
6 kg
1 u
57001004
Properties: Foaming effect
Use: Dissolve in cold
Field of application: Any kind of liquid or semi-liquid elaboration
Elaborations: Cold foams with siphon
Dose:
50-100 g/kg
119
Texturizers thickening agents
THICKENING AGENTS
A 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 avour of the texturized element.
GLUTINOUS LYCHEE SHEET
Promochi (Kuzu)
120
Gelespessa (Goma Xantana)
Carbohydrate (bacterial fermentation of corn starch)
500 g
6 u
58050011
2,5 kg
2 u
58050039
10 kg
1 u
58070011
Properties: Thickening agent, emulsier, suspensor
Use: Dissolves in cold or hot, mix with turmix
Field of 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
Properties: Thickening agent, emulsier, suspensor
Use: Dissolve in cold or hot, mix with turmix
Field of application: Any kina of liquid with water content higher than 80%
Observations: Heat resistant, allows freezing, thermo irreversible
Elaborations: Sauces / Raw coulis / Vinaigrettes / Texturized soups / Suspensor effect
Dose:
2-5 g/kg
Dose:
6-15 g/kg
Goma Xantana
Carbohydrate (bacterial fermentation of corn starch)
500 g
6 u
58050018
Goma Xantana Clear

500 g
6 u
58050044
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
Shares all the characteristics with xantan gum but presents an increased transparency
Texturizers thickening agents
121
Gelcrem Cold
Modied potato starch
500 g
6 u
58050026
10 kg
1 u
58060026
Gelcrem Hot
Rened corn starch, treated at high temperatures
500 g
6 u
58050040
Dose:
20-50 g/L
Dose:
40-80 g/L
Properties: Thickening agent resists high temperatures and is stable to put in the oven, allows freezing
Use: Mix in cold an heat until boiling
Field of application: Any kind of liquid or semi-liquid elaboration
Observations: Rsistant aux hautes tempratures et stable dans le four. Rsiste la conglation.
Elaborations: Cooked creams as e.g. pastry custards / Hot creams / Bechamel
Properties: Thickening agent gives a creamy texture (as e.g. pastry cream) in cold
Use: Mix in cold or hot
Field of application: Substitute for corn starch, for any kind of liquids
Observations: Viscosity stable in the oven, stable in acid mixes
Optimal elaborations: Creams as e.g. raw pastry cream / Cold creams
Other elaborations: Texturized soups
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.
Texturizers thickening agents
122
Properties: Thickening agent, emulsier and stabilizer
Use: Apply in cold or hot
Field of 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
Field of application: Any kind of elaboration with a liquid base
Observations: Difculties with alcohols
Elaborations: Soups / Sauces / Cream stabilizer / Ice cream and pastry elaborations
Properties: Thickening agent, stabilizer, protecting shield
Use: Mix with the other solids and pour over liquid, heat up to 80C
Field of application: Any kind of liquid
Observations: Reduces syneresis problems
Elaborations: Sauces
Dose:
Necessary quantity
Goma Arbiga
Arabian gum. Polysaccharide with natural origin
500 g
6 u
58050037
10 kg
1 u
58070037
Goma Garrof
Carob bean gum
750 g
6 u
58050048
Tara
Polysaccharide
700 g
6 u
58050058
Dose:
5-10 g/kg
Dose:
1-8 g/kg
Texturizers thickening agents
123
Konjac
Konjac gum
600 g
6 u
58050060
Goma Guar
Guar gum. Plant, Cyamopsis tretagonolobus
750 g
6 u
58050055
Dose:
2-10 g/kg
Dose:
0,5-5 g/kg
Properties: Thickening agent
Use: Mix with liquid and bring to boil, cool down
Field of application: Any kind of elaboration independent from acidity degree
Observations: Stable to freezing
Elaborations: Sauces / Nectars / Pastry elaborations / Sausages
Properties: Thickening agent, stabilizer
Use: Pour the powder mixed with the rest of the solids over the liquid and heat
Field of application: Any kind of liquid elaboration
Elaborations: Thermo resistant creams
Lopster cream
500 g Lobster soup (Bisque)
4 g Konjac
Mix the ingredients and heat until boiling point.
Keep cooking at low heat for 2 minutes more.
Texturizers thickening agents
124
Texturizers thickening agents
Pomada
Vegetable origin
500 g
6 u
58050042
15 kg
1 u
58070042
Promochi (Kuzu)
Powdered kuzu root
750 g
6 u
58050005
Properties: Thickening agent, gelling agent, substitute for ours and starches
Use: Dissolve in water before using
Field of application: Substitute for corn starch, applicable with all kinds of liquids
Observations: Without gluten
Elaborations: Mochis / Veils / False potatoes
Properties: Thickening agent
Use: Mix with liquid and shake, let stay for at least 6 hours
Field of application: Any kind of liquid
Observations: Doesnt allow freezing
Elaborations: 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 80C
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.
125
Texturizers gelling agents
GELLING AGENTS
Within this group, we nd 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-avoured 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 jellication.
Sosas gelling agent range reaches from the purest ones to the most complex mixes, taking maximum advantage of the gelling possibili-
ties, in order to allow the most special applications.
RASPBERRY VEIL
Gelicant vegetal
126
Gelicant vegetal
Vegetable Gelatin. Mix of carrageen and carob bean gum
Vegetable origin
500 g
6 u
58050000
10 kg
1 u
58070000
Properties: Transparent and elastic gelatine
Use: Dissolve in cold and bring to 65C (better to boil), jellies from 60C on
Field of application: Any kind of liquid with water content higher than 80%
Observations: Doesnt allow freezing, thermo reversible
Elaborations: False spherication / False pte fruits / Veils
Cold spaghettis / Gelatine until 60C / Nappage
Dose:
50 g/kg
100 C 80 C GELIFICANTE
VEGETAL
Mango and Campari sphere
350 g Frozen mango pure
50 ml Campari (as needed)
100 ml Water
Put the mango pur 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 80C. Remove the mango and
banana spheres and deep it in the heated mixture.
Let defrost until the center will be liquid.
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.
30 g Vegetable gelatine powder
400 ml Water
100 ml Simple syrup (TPT)
1 2 3 4
Texturizers gelling agents
127
Elastic
Mix of carob bean gum and carrageen
750 g
6 u
58050036
Dose:
25-50 g/kg
Properties: Very elastic gelling agent
Use: Pour the powder with the rest of the solids over the liquid, heat
Field of application: Any liquid elaboration
Observations: Resists freezing
Elaborations: Elastic gelatines
Rose veil
400 g Water
100 g Simple syrup (TPT)
25 g Rose paste
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 down until setted.
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 jellyed cut in rectangular shape.
Texturizers gelling agents
128
Dose:
2-15 g/kg depending on desired hardness degree
Properties: Gelling
Use: Mix in liquid, bring to boil, let cool down
Field of application: Any liquid elaboration
Observations: Heat resistant (90C), not resistant to freezing, thermo reversible,
jellies less in acid mediums, gelatine not very elastic
Optimal elaborations: Hard caviar / Hot gelatines (90C)
Other elaborations: Gelatines / Purees / Veils / Foams
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.
Fruit coulis
400 g Fruit pure
100 g Simple syrup (TPT)
5 g Agar-agar
Combine the ingredients. Heat until
boiling point.
Keep in the fridge until totally seted.
Mix with an immersion blender until
smooth.
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.
Agar-agar
Carbohydrate, type of an alga
500 g
6 u
58050115
20 kg
1 u
58060115
Texturizers gelling agents
129
Metilgel
Mthylcellulose, driv de cellulose vgtale
300 g
6 u
58050020
1,8 kg
2 u
58050021
6 kg
1 u
58070020
Gelburguer
Sticking effect
500 g
6 u
58050031
20 kg
1 u
58070031
Dose (hot):
15 g/kg foam effect
Dose:
10-15 g/kg
Dose (hot):
30 g/kg glue
Dose (cold):
20 g/kg thickening agent
Dose (hot):
20 g/kg gelling agent
Properties: Gel in hot
Use: Hydrate in cold and let stay until mix reaches 4C, apply heat
Field of application: Any kind of liquid or semi-liquid
Observations: Resists freezing
Elaborations: Air / Foam / Glue / Gnocchi / Spaghettis
Properties: Agglutinative effect
Use: Mix with desired product
Field of application: Any kind of food
Observations: Can be difcult 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.
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.
Texturizers gelling agents
130
Dose:
50 g/kg (1 sheet of gelatine = 8 g Instangel)
Dose:
1-10 g/kg
Properties: Very elastic gelling agent, substitute for gelatine leaves
Use: Apply in cold, acts about 20 minutes after application
Field of application: Any kind of elaboration with some degree of water content
Observations: Thermo-reversible
Optimal elaborations: Cold gelatines / Jellied foam
Other elaborations: Mousses
Properties: Gelling agent
Use: Pour the powder mixed with the rest of the solids over the liquid and heat
Field of application: Any kind of liquid application
Observations: Jellies from 60C on
Elaborations: Cold gelatines / Jellied sponges
Instangel
Gelatine of animal origin
500 g
6 u
58000008
Kappa
Carrageen
600 g
6 u
58050062
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.
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.
Texturizers gelling agents
131
Dose:
2-15 g/kg
Dose:
10-20 g/kg
Properties: Soft gel
Use: Apply in room temperature, heat up to 80C, better boil
Field of application: Any kind of liquid
Observations: Doesnt allow freezing, heatable until about 50C
Elaborations: Pannacotta / Flan / Pudding / Cuajadas / Drinkable jelly
Properties: Gelling agent
Use: Apply in room temperature, heat to 80C better bring to boil
Field of application: Any kind of liquid
Observations: Rigid gel, resists high temperatures
Elaborations: Sheet / Raviolis / Oily gelatines / Croissant llings / Cubes of plum cake
Pro-pannacotta (Iota)
Carrageen, derived from a type of red algae
800 g
6 u
58050064
Goma Gellan
Gellan Gum. Polysaccharide obtained by the fermentation of a bacterium
500 g
6 u
58050117
10 kg
1 u
58070117
Soft chocolate gel
see recipes on previous page
Fruit lling 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 Garrofn
3 g Goma Gellan
Blend all ingredients with a hand mixer. Heat until boiling point.
Remove from the heat and let cool until 80C.
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.
Texturizers gelling agents
132
Texturizers gelling agents
Fruit pectin NH
Sodium pectate
500 g
6 u
58030000
2 kg
2 u
58030002
Dose:
10 g/kg jam
Dose:
25-30 g/kg pte fruit
Properties: Gelling agent and thickener
Use: Mix with sugar and add citric acid, heat up to 105C
Field of application: Pulps and juices which allow the incorporation of acidity
Observations: It actives exclusively with the incorporation of an acid component
Elaborations: Glace / Pte fruits / Jam
Neutral nappage
1 L Water
400 g Sugar
40 g Fruit Pectin
15 g Citric acid
100 g Aroma (compound or fruit pure)
Heat the water until 45C. Add the pectin
and sugar mixed together.
Boil for 3 minutes
Remove from the heat and add the citric
acid.
Let to cool. Use at 35C.
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 103C.
Remove from the heat and add the lemon
juice.
Let to cool.
Rasberry pte de fruit
1000 g Raspberry pure
1000 g Sugar
30 g Fruit Pectin
300 g Glucose
5 g Citric acid
Heat the fruit pur until boiling point.
Mix 100 gr. of sugar with the pectin and then
add to the pure 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 106C.
Add the citric acid and remove from the heat.
Put in a frame or molds.
133
Properties: Gelling agent and thickener
Use: Mix with sugar and add citric acid, heat up to 105C
Field of application: Pulps and juices which allow the incorporation of acidity
Observations: It actives exclusively with the incorporation of an acid component
Elaborations: Glace / Pte fruits / Jam
Pectina Acid Free
Combination of pectin and calcium sulfat
500 g
6 u
58030012
Pectina Jaune
Obtained from citrus peel
500 g
6 u
58030003
Properties: Gelling agent, similar to traditional pectin but activates without acid
Use: Mix with sugar and apply as usual
Field of application: Non-acid pte fruits or nut glace
Observations: Its not necessary to reach 105C
Elaborations: Nut glace / Non-acid pte fruits
Dose:
2-20 g/kg
Dose:
6 g/kg fan texture
Dose:
25-30 g/kg pte fruit texture
Hazelnut icing
1 L Milk
200 g Hazelnut pure paste
20 g Pectina Acid Free
Heat the milk until 40C
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 35C.
Texturizers gelling agents
134
Texturizers gelling agents
SPHERIFICATION
Spherication 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 avour, activated in the mouth, has already converted this innovation into a classic in
pastry and modern gastronomy.
DIRECT SPHERIFICATION
Three basic baths are used to elaborate direct spherication:
The rst 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 rectied by using sodium citrate (pH
Kit). Once the pH is between these two parameters we can elaborate the sphere
without any problem.
REVERSE SPHERIFICATION
If we want to create spheres of liquids which by nature contain calcium, such as
dairy products, we have to apply the reverse spherication, inverting the rst two
baths. The same applies to products to which we add gluconolactate.
We work with 3 different baths:
In the rst 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 spherication. 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 avour of the medium.
pH 4
OK
1 6 2 7 3 8 4 5 0 9 10
CLORUR
10 min
30
ALGINAT
1
1
2
2
3
3
4
4
DIRECT SPHERIFICATION
REVERSE SPHERIFICATION
GLUCONOLACTAT
ALGINAT
10 min
10 min
3 min
SPHERIFICATION
135
Gluconolactat
Calcium gluconate and lactic calcium
500 g
6 u
58050029
10 kg
1 u
58070029
Dose:
5 g/kg
Dose:
8-10 g/kg
Dose:
20 g/kg
Properties: Gelling agent when interacting with calcium containing media
Use: Mix with desired elaboration (direct spherication), mix in water bath (inverse spherication)
Field of application: Any kind of liquid with a pH 4 and water content higher than 80% (direct spherication)
Observations: For itself, it acts as a thickening agent. To do the inverse spherication, always use mineral water.
It is difcult 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 spherication / Reverse spherication
Properties: Calcic salt
Use: Mix clorur with mineral water
Field of application: Bath for carrying out direct spherication
Elaborations: Direct spherication
Properties: Enriches calcium
Use: Mix with elaboration you would like to enrich
Field of application: Product mixes for inverse spherications which are poor in calcium
Observations: Completely tasteless
Elaborations: Reverse spherication
Alginat
Sodium alginate
750 g
6 u
58050016
10 kg
1 u
58070016
Clorur
Sodium Clorur
750 g
6 u
58050017
Mix of two salts, which allows to incorporate calcium into a medium without adding any avour.
It helps us to add enough calcium in order to react with Alginat and create a sphere.
Dans la tchnique de la sphrication est utilis pour provoquer la raction de lAlginat
Product derived from different types of algae (Fucus, Laminaria, Macrocrystis...). Its known for its particular
characteristic to form gels in the presence of calcium. As any other kind of hydrochloride, it needs some water
content in order to hydrate.
Texturizers gelling agents
SPHERIFICATION
136
Texturizers gelling agents
Dose:
depending on the acidity of the product
Properties: Increases de pH (from acid to basic)
Use: Mix with the liquid you would like to change the pH
Field of application: Pre-elaborations for direct spherications
Observations: If the liquid is very acid, the spherication will be very difcult
to achieve despite applying the pH corrector
Elaborations: Direct spherication
Kit pH
Sodium citrate and test stripes
750 g
6 u
59030010
Sodium citrate, comes out from fruit. Its an essetial constituent of mostly soft drinks, that provides a note of acidity and
enhaces the avour. Used as an antioxidant, and also for spherications as a pH corrective, reducing the acidity.
Kit pH dosing table
to reach the optimal pH value
of the spherication product
initial
pH value
Kit pH
dosage
2,5 0,85 g/100g
3 0,3 g/100g
3,5 0,1 g/100g
4 - 5 optimal value
Lychee sphere
250 g Lychee pure
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.
Yoghourt sphere
500 g Yoghourt
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.
SPHERIFICATION
137
Texturizers stabilizers
STABILIZERS
Stabilizers for ice creams or foams are complex mixes of stabilizers, emulsiers, gelling agents and airing agents which create the texture
of ice cream, sorbet, mousse or perfect foams, very easy to apply, always with the maximum of respect for the avour to be texturized.
GLACE LA TRUFFE
Procrema 100 cold
138
Texturizers stabilizers
Procrema 100 Cold
Neutral base for ice cream elaboration
3 kg
2 u
57001010
15 kg
57001011
Procrema 100 Hot
Neutral base for pasteurized ice cream elaboration
3 kg
2 u
57001020
15 kg
57001019
Properties: Stabilizer for ice cream
Use: Mix with base
Field of application: Any kind of liquid or semi-liquid elaboration, lactic base
Observations: Mix of stabilizers, emulsiers, fat and sugars
Elaborations: Ice cream
Dose:
100 g/kg
Dose:
100 g/kg
Vanilla ice cream
1000 g Milk
200 g Cream 35% fat
150 g Sugar
50 g Dextrose
100 g Procrema 100 Cold
25 g Glycerin
25 g Vanilla compound
250 g Cocoa butter melted
250 g Dark chocolate
Caramelized almond
Fruit semi sorbet
200 g Water
800 g Apricot pure
100 g Procrema 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.
Yogurt ice cream
300 g Milk
120 g Sugar
20 g Glycerin
100 g Procrema 100 Cold
700 g Plain yogurt
15 g Mediterranean yogurt powder
Crispy Wet-proof raspberry
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.
139
Texturizers stabilizers
Profruita 100
Neutral base for the elaboration of semi-sorbets
500 g
6 u
57000004
3 kg
2 u
57001016
15 kg
1 u
57001017
Prosorbet 100 Cold
Neutral base for the elaboration of sorbets
3 kg
2 u
57001000
15 kg
57001013
Properties: Stabilizer for sorbets elaborated in cold
Use: Mix with base
Field of application: Any kind of liquid or semi-liquid elaboration, based on water or fruit juices
Observations: Mix of stabilizers, emulsiers, fat and sugars
Elaborations: Sorbets
Dose:
100 g/kg
Dose:
100 g/kg
Apricot sorbet
200 g Water
800 g Apricot pure
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.
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.
140
Promousse
Base neutre pour llaboration de mousses
3 kg
2 u
57001005
Properties: Thickening agent and stabilizer
Use: Mix with turmix for complete incorporation
Field of 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
Dose:
70-100 g/kg
Texturizers stabilizers
White chocolate mousse
300 g Milk
75 g Cream
50 g Promousse
35 g Instangel
450 g White chocolate
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 its well blended, add the
melted chocolate and mix again.
Then fold into the mixture the whipped
cream and pour the mixture in molds.
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 its well blended, add the
melted chocolate and mix again.
Then fold into the mixture the whipped
cream and pour the mixture in molds.
Vanilla mousse
175 g Milk
175 g Cream
25 g Vainilla compound
115 g Sugar
50 g Promousse
30 g Instangel
530 g Whipped cream
Mix the milk + cream + vanilla +
Instangel + Promousse and sugar and
blend with a hand mixer at high speed.
When the mix its well blended, add
the whipped cream and pour the
mixture in molds.
141
Texturizers charging agents
Maltosec
Maltodextrin from tapioca
500 g
1 u
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 avours
which appear usually as liquid or paste.
Properties: Converts fat in powder
Use: Mix with fat
Field of application: Any kind of fat
Observations: Soluble in cold and hot
Elaborations: Polvorones/ Rocks / Powders / Sand / Crunchy nut elaborations
Dose:
QS
Pistacchio crusty
200 g Grainy pistacchio
35 g Maltosec
3 g Salt
25 g Water
Combine all ingredients. Mix until get a sticky texture.
Roll up the mixture in between two baking papers.
Remove the paper sheet on the top and bake 35 minutes
at 130C.
Fake chocolate crumble
200 g Chocolat 66%
80 g Maltosec
2 g Salt
Mix the ingredients little by little until get a crumble
texture.
Inulina
Dietary ber with prebiotic activity
700 g
6 u
00100008
3 kg
2 u
00100013
Dose:
1-30 g/kg depending on the application
142
Texturizers effervescent
Peta crispies neutral
750 g
6 u
58500002
4 kg
2 u
58500004
15 kg
58500006
40 kg
58500008
Fizz Powder
700 g
6 u
58500020
15 kg
58500022
Peta crispies chocolat
900 g
6 u
58500012
5 kg
2 u
58500014
15 kg
58500016
40 kg
58500018
PETA CRISPIES SPHERE
Promousse
Peta crispies chocolat
sosamoderngastronomy
2012
moderngastronomy
sosamoderngastronomy

You might also like