Sosa - Plant-Based Fiber
Psyllium Powder - 700 g
Technical fiber for gluten-free breads, binders, and textures.
Sosa Psyllium Powder is a fiber derived from the husk of the Plantago ovata plant, known for its absorption and gelling capacity. With a fiber content of 87.8%, it forms an elastic gel capable of replacing gluten, egg, or other binding agents.
Technical specifications
- Dosage (dough)
- 20 to 40 g/kg
- Fiber content
- 87,8%
- Absorption capacity
- x40
Recommended applications
- Gluten-free breads and doughs with sponginess and structure
- Plant-based preparations requiring an egg-free binder
- Textures that hold up well to cooking, cold, and pH variations
- Partial gluten replacement in technical recipes
Full technical data sheet
| Brand | Sosa |
|---|---|
| Packaging | 700 g tub |
| Botanical name | Plantago ovata |
| Fiber content | 87.8%, including 58.5% soluble and 29.2% insoluble |
| Absorption capacity | 1 volume of psyllium absorbs up to 40 volumes of liquid |
| Allergens | May contain traces of tree nuts, milk, eggs, soy, peanuts, celery, mustard, sesame, sulfites |
Frequently asked questions
Your questions, our advice
Can psyllium replace gluten in bread?
Yes, its gelling and water-retention capacity gives breads and doughs sponginess and structure without gluten.
What dosage should I use in a dough?
Use 20 to 40 g of psyllium per kg of dough, adjusting to achieve the desired texture.
Does it hold up well during cooking?
Yes, the gel formed by psyllium remains stable during cooking, in cold conditions, and across a wide pH range.
Additional resources
Learn more
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
