Sosa, professional pastry ingredients
Sosa Ingredients texturizers, freeze-dried fruits, pralinés, powders, and additives for technical pastry.
Texturizers, freeze-dried fruits, and pralinés
Sosa texturizers (agar/pectin gelling agents, thickeners, emulsifiers, ice cream stabilizers) produce reproducible gels, mousses, and spherifications. Freeze-dried fruits concentrate color and flavor without moisture; pralinés and nut pastes are used as inserts and pure flavorings.
Sugars, powders, and additives
The range includes technical sugars (isomalt, dextrose, invert sugar), powders (inulin, fiber), and additives dosed for precision pastry, designed for consistent production.
Frequently asked questions
What is Sosa?
A Spanish company specializing in technical ingredients for pastry and professional cooking.
What is a texturizer used for?
Regularly check the texture (gel, mousse, creamy, ice cream).
Freeze-dried or dehydrated?
Freeze-dried products, dried in the cold, retain their intense color and aroma and stay crisp.
How do you measure additives?
To the exact gram according to the recipe; see the product sheet.
