Sosa, professional pastry ingredients
Texturizers, freeze-dried fruits, pralines, powders, and additives from Sosa Ingredients for technical pastry.
Texturizers, freeze-dried fruits, and pralines
Sosa texturizers (agar/pectin gelling agents, thickeners, emulsifiers, ice cream stabilizers) provide reproducible gels, mousses, and spherifications. Freeze-dried fruits concentrate color and flavor without moisture; pralines and dried fruit pastes serve as inserts and pure flavors.
Sugars, powders, and additives
The range covers technical sugars (isomalt, dextrose, invert sugar), powders (inulin, fibers), and additives measured for precision pastry, designed for consistency in production.
Frequently asked questions
What is Sosa?
A Spanish company of technical ingredients for professional pastry and cooking.
What is a texturizer for?
To regularly check the texture (gel, mousse, creamy, ice cream).
Freeze-dried or dehydrated?
Freeze-dried, cold-dried, retains intense color and aroma and remains crunchy.
How to measure additives?
Exact to the gram according to the recipe; see the product sheet.
