Psyllium powder – 700 g

Psyllium powder – 700 g | Sosa

Technical plant fiber for gluten-free breads, binders, and textures

The Sosa psyllium powder is a fiber derived from the husk of the Plantago ovata plant, known for its exceptional absorption and gelling capacity. With a fiber content of 87.8%, including 58.5% soluble, it forms an elastic and viscous gel capable of replacing gluten, egg, or binding agents in a wide variety of preparations.

It is mainly used in breads, pasta, plant-based or gluten-free preparations to provide sponginess, elasticity, stability, and structure, while perfectly resisting cooking, cold, and pH variations.

Technical features

• Content : 700 g

• Product reference : 43300

• Botanical name : Plantago ovata

• Appearance : light beige powder

• Fiber content : 87,8 %

  • Soluble fibers : 58,5 %

  • Insoluble fibers : 29,2 %

• Absorption : 1 volume of psyllium can absorb up to 40 volumes of liquid

• Solubility: cold or hot water

• Stability: temperature, freezing, fermentation, pH

Ingredients

• Psyllium husk

Allergens

May contain traces of:
Tree nuts, milk, eggs, soy, peanuts, celery, mustard, sesame, sulfites

Functional properties

• Natural thickener

• Plant-based binder (egg substitute)

• Creator of gas network in leavened dough

• Improves elasticity, structure, and sponginess

• Compatible with gluten-free or keto diets

Recommended applications

• Gluten-free breads and pastries

• Pizza doughs or keto leavened doughs

• Vegan preparations (replaces egg as a binder)

• Dietetic or technical bakery

• Cakes, crepes, technical biscuits

• Emulsions or sauces requiring binding or thickness

Instructions for use

• To be dispersed in a liquid with strong agitation

• Works in hot or cold environments, wide pH range

• Recommended dosage : 20 to 40 g per kg of dough

• To be incorporated directly into solid materials (flours, starches) in doughs