Sosa, professional pastry ingredients
Texturizers, freeze-dried fruit, pralines, powders and additives from Sosa Ingredients for technical pastry.
Texturizers, freeze-dried products and pralines
Sosa texturizers (agar/pectin gelling agents, thickeners, emulsifiers, ice cream stabilizers) create consistent gels, mousses, and spheres. Freeze-dried fruits concentrate color and flavor without moisture; pralines and nut pastes are used as inserts and pure flavorings.
Sugars, powders, and additives
The range includes specialty sugars (isomalt, dextrose, invert sugar), powders (inulin, fibers), and additives dosed for precision baking, designed for consistent production.
Frequently asked questions
What is Sosa?
A Spanish company specializing in technical ingredients for professional baking and cooking.
What is a texturizer used for?
To regularly control texture (gel, mousse, cream, ice cream).
Freeze-dried or dehydrated?
Freeze-dried, or dried using cold, it retains its intense color and aroma and stays crunchy.
How do you measure additives?
Measure precisely according to the recipe; see the product page.
