SOSA

Patissland - Professional pastry ingredients

Sosa Ingredients, professional pastry

Sosa ingredients for professional pastry and ice cream making: technical powders, freeze-dried products, gels, stabilizers, gelling agents, natural flavors.

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Liquid glucose DE40 - 1.5kg→Pectin NH - 500g→Extra-fine almond powder for macarons - 1kg→Yellow pectin - 500g→Pectin X58 glaze - 500g→Liquid glucose DE60 - 1.5kg→

The Sosa Ingredients collection brings together the technical ingredients from the Spanish company, world leader in professional pastry. Pectins (NH, yellow, X58), gelling agents, stabilizers for ice creams, freeze-dried products, aromatic powders, neutral gels, technical sugars (glucose, dextrose, isomalt). All the tools for the modern pastry chef to create fine textures: stable whipped ganaches, light mousses, sorbets, gelled inserts, crystal glazes.

Sosa pectins and gelling agents

Pectin NH for thermo-reversible glazes, yellow pectin for fruit pastes, pectin X58 for crystal glaze on entremets. Agar agar and kappa carrageenan for firm gels. 220 bloom powdered gelatin for bavarois and stable mousses. All precisely dosed for perfect reproducibility in production.

Stabilizers and emulsifiers

Procrema Cold for no-cook ice creams, Procrema 100 for classic ice creams, Prosorbet for fruit sorbets. Emulsifiers for whipped ganaches (Glice). Stabilizers for long-lasting mousses: Mousse stabilizer, Crumiel for honey mousses.

Freeze-dried products, aromatic powders, and technical sugars

Sosa offers a wide range of freeze-dried fruits in powder or flakes: raspberry, strawberry, mango, passion fruit, lemon, yuzu. Aromatic powders pistachio, hazelnut, coffee, vanilla. Liquid glucose in various DE (DE40, DE60), dextrose powder for ice cream, isomalt for pulled sugar decoration, invert sugar and trimoline for soft viennoiseries.

Is Sosa suitable for amateur pastry chefs?

The Sosa ingredients are designed for professionals but accessible to knowledgeable amateur pastry chefs. The 500g to 1kg sizes allow testing without committing to professional buckets. Read dosages carefully: these ingredients are concentrated (1% for Pectin NH, 0.5% for a stabilizer).

How to dose Pectin NH in a glaze?

Classic dosage: 2 to 4% Pectin NH in a neutral syrup (water, sugar, glucose). Mix the pectin with part of the sugar before adding to avoid lumps. Bring to a boil for 2 minutes, cool to 35°C before use for spraying or glazing.

Difference between Pectin NH and yellow pectin?

Pectin NH: thermo-reversible, ideal for entremet glazes that need to remain flexible. Yellow pectin: thermo-irreversible, essential for fruit pastes that solidify permanently after cooking. The two are not interchangeable.

How to store Sosa products?

For powders and freeze-dried products: store at 18-20°C, protected from moisture, in an airtight container after opening. Freeze-dried products are sensitive to moisture: repackage immediately after use. Shelf life 12 to 24 months depending on the product.