2016
1.0
sugars salts
nuts caramelizeds
v a n i l l a
c o m p o un d s
freeze dried
e x t r a c t
deep fried
textures
flavours
& m e ta l f o od
& concentrated paste
t e x t u r e s
praliné & pure paste
& c r i s p y s
&
s p
i
c
e
s
p o w d e r s
&
e s s e n c e s
FOOD SERVICE
g o u r m e t
800.231.8154 | auifinefoods.com
premiumingredients
moderngastronomy
Index
Salts Flavoured salts6
Sugars Origin sugar7
Honey7
Technological sugars powder8
Liquid and paste technical sugars9
Flavoured sugars
10
Sweets crispy11
Peta crispy11
Essence of sweets12
Flours Flour improver 13
Biscuits Biscuits decoration14
Crispy sauce14
Cocoa Cantonais cacao nibs15
Essence of cocoa15
Nuts Raw and roasted nuts18
Seeds
Coffee
Herbs and Plants
Vegetables
Flowers
Mushrooms
Roots
Trees and landscape
Smoke
Fruits
Chestnut
Dairy
Cantonese18
Caramelized19
Crocanti nuts20
Caramelized seeds
20
Cantonese seeds20
Pure nut paste21
Pralinés à l’ancienne21
Pralicroc21
Torró nuts22
Marzipan22
Essence of nuts22
Essence of seeds23
Freeze-dried coffee
24
Coffee compound24
Essence of coffee24
Tea25
Essences of herbs and plants
26
Freeze-dried vegetables
27
Freeze-dried roast vegetables
29
Fermented black garlic
29
Powdered vegetables natural extracts 30
Essence of vegetables31
Freeze dried flowers32
Powdered flowers natural extracts33
Essences of flowers34
Floral waters34
Essence of mushrooms35
Liquorice36
Wasabi36
Essence of roots36
Essence of trees and landscape
37
Powdered smoke
38
Essence of smoke38
Freeze dried fruit
39
Fruit crispy40
Wet proof crispy41
Fruit compound41
Essence of fruits
42
Chestnut45
Powdered cheese and dairy products
46
Freeze dried dairy products
46
Wetproof46
Essence of dairy47
Olive Essence of olive47
Alcohol Wine and vinegar powder48
Essence of alcohols48
Fiction Fiction compound50
Essences of fiction memory
50
Tempuras Tempuras51
51
Air Bag Air bag
Textures Texturizers52
Texturizers classification
53
Texturizers emulsifiers54
Texturizers airing agents
57
Texturizers thickening agents
59
Texturizers gelling agents
63
Texturizers stabilizers for ice creams
71
Texturizers stabilizers for mousse
73
Foils73
Texturizers charging agents
73
Texturizers effervescent74
Texturizers crunchy74
Antioxidants74
Free mold75
Drying76
Acids76
77
AlphabetFlavours The alphabet of flavours box
SYMBOLS LEGEND
Non-Gluten Ingredient
The ingredients used in these products do not contain gluten. There may be traces of
gluten in these products due to potential cross-contamination in the production process.
Sugar-Free
These products contain less than 0.5g of sugar per serving. According to FDA regulation
this amount is recognized as sugar-free. Sacarose and glucose are also considered sugars
and are subject to the same rule (must be less than 0.5g to be considered sugar free.)
Vegan
These products do not contain any animal products (meat, fish, shell fish, etc.), nor animal
byproducts (such as egg or egg products, milk or milk products, honey, animal-based
gelatin, products with pigments derived from insects, etc.), nor processed foods that were
treated with animal products (such as bone. There is no ruling from the FDA on this, our
definition is that they are still accepted as vegan/vegetarian if they contain traces.
It is up to the individual to decide if that is acceptable for their own purposes.
Vegetarian
These products do not contain any animal products nor processed foods that were treated
with animal products but do contain animal byproducts (such as egg or egg products, milk
or milk products, honey, etc.).
Trans-Fat-Free
These products contain less than 0.5g of trans fat per serving. According to FDA regulation
this amount is recognized as trans-fat-free.
Clean
Products do not contain artificial colors, flavors or sweeteners; free of partially hydrogenated fats/oils, artificial preservatives and chemical processing enhancers such as bulking
agents, dough conditioners, equalizers, etc.
Dairy-Free
The ingredients used in these products do not contain dairy.
There may be traces of dairy in these products due to potential cross-contamination in the
production process.
Nut-Free
The ingredients used in these products do not contain peanuts and tree nuts.
There may be traces of them due to potential cross-contamination in the production
process.
Delicate
These products are more sensitive to shipping conditions and, if handled improperly, are
prone to breakage. We factor potential breakage when pricing items and therefore only
provide credit for these items when more than 15% of the total quantity or weight of the
products is unusable.
Kosher Dairy
These products are certified kosher foods that contain dairy products or are processed on
equipment that contains dairy and meets Jewish dietary laws.
STOCK
Stock
These products are stored in AUI warehouses and follow the same ordering and shipping
policies as all other AUI items.
SOS
These products are pre-order items and follow the SOS delivery times and terms.
Our
facilities
4
Map
Web
5
Flavoured salts
s
a
l
t
s
Mandarin salt
0,5 kg
672400
Pear salt
0,5 kg
672401
Lemon salt
0,5 kg
672402
Ginger salt
0,5 kg
6
672404
Origin sugar
s
1
STOCK
Muscovado sugar
origin Mauritius island
750 g
672001
2
u
g
a
r
STOCK
Palm sugar
origin Cambodia
672002
1 kg
2
1
Honey
Honey hive
200 g
STOCK
Honey crispy
672405
250 g
672004
7
Technological sugars powder
s
u
g
a
r
STOCK
Icing sugar powder
Lactose powder
POD 96%
750 g
672010
672011
100% lactose. Used in ice cream making as a substitute for sucrose
in order to reduce sweetness without varying the anti-crystallising
power. Sweets, caramels and toffee without sweetness.
STOCK
Fructose powder
POD 144% / PAC 188%
1 kg
POD 16% / PAC 100%
750 g
Sucrose and cornflour. Decoration for cake-making and desserts.
672005
Glucose powder
STOCK
33 DE. / POD 24% / PAC 56%
600 g
100% fructose, derived from fruits and honey.
Sweetener common in diet cake-making and foods for athletes.
STOCK
672012
Dehydrated glucose syrup. It prevents the crystallisation of sugar
in candies and gummy sweets. It provides elasticity and keeps
products such as pastries, icing and truffles soft.
75 gr of powdered glucose substitutes 100 gr of liquid glucose.
Bulking agents
Maltodextrin powder
600 g
Solids PAC POD
100% 100% 100%
Dextrose
92% 171%
74%
Glucose syrup
80% 108%
45%
95%
78%
34%
95%
56%
24%
95%
37%
16%
95%
35%
15%
Glucose powder
40 DE
Glucose powder
30 DE
Glucose powder
20 DE
Maltodextrin 18 DE
Fructose
100% 188% 144%
70% 190% 125%
Trimoline
72% 190% 125%
Honey
80% 190% 130%
Lactose
100% 100%
Starch
100%
0%
672006
100% Dextrose. Production of sweets and ice cream.
POD 45%
672007
100% trehalose, derived form tapioca starch. Bulking agent. It
protects and avoids the drying of membranes and proteins in the freezing process. It forms a protective anti-humidity barrier in products
such as yogurts with biscuit inside..
* For more information on texturisers, see 163
Granulated sorbitol
Polyols
STOCK
POD 60%
750 g
STOCK
Maltitol powder
POD 80%
750 g
672008
100% maltitol, derived from the maltose taken from starch. 1:1
substitute for sucrose, having the same technical properties with the
exception of temperature and browning, which is much higher in the
case of maltitol.
Fresh (xylitol) powder
STOCK
POD 100%
750 g
672014
100% sorbitol. Produced from glucose. Diet food sweetener. Anticrystallisation. Moisturizing. Facilitates the durability of the emulsion
and slows rancidity of fats in products such as icing, truffles or meat
spreads. No browning occurs upon thermal treatment.
Lactitol powder
1 kg
672015
Confectionery. Bulking agent. Sweetener in low-calorie products.
Chocolates. Preserves texture. Dietary antifreeze.
Manitol powder
STOCK
POD 60%
672009
100% xylitol, derived from cellulose and other vegetable products.
Sweetener with a refreshing effect, widely used in the chewing gum
industry for its capacity to increase salivation and diminish bacterial
growth. In contact with liquids, it forms a texture similar to snow and
upon drying, it forms crunchy lumps.
STOCK
POD 30%
500 g
8
672013
STOCK
Trehalose powder
16%
0%
STOCK
POD 74% / PAC 171%
750 g
100% maltodextrin, derived from corn. Bulking agent for augmenting
the volume of the food without significantly varying the organoleptic
elements.
700 g
Inverted sugar
Dextrose powder
POD 15% / PAC 35%
ANALYTICAL TABLE OF THE SUGARS
Sugar (sucrose),
STOCK
672016
100% mannitol, glucose derivative. Low-calorie sweetener. It
liquefies at 180°C and caramelises very quickly, forming an opaque
caramel, very hard and with little tendency to retain moisture.
Technological sugars powder
s
Vegetable fibres
u
g
a
r
STOCK
Inulin
powder
600 g
672019
100% inulin, derived from the fructose extracted from roots and tubers. Probiotic dietary fibre. It has the property of forming gels that
retain large quantities of water. It is used as a bulking agent and fat
substitute in ice cream, and cake making. Antifreeze properties.
Sweeteners
Technical sugars
Fondant sugar powder
STOCK
STOCK
Edulco (Sucralose) powder
POD 60000%
90º Brix / POD 90%
500 g
80 g
672017
Cane sugar, glucose syrup, water. Glazes. Cake decoration. Caramel.
672018
100% sucralose, derived from sucrose. Calorie-free sweetener and
inert to the body. Used in cooking and dietetic baking as a substitute
for sucrose.
Liquid and paste technical sugars
Cremsucre paste
STOCK
Liquid sugar fruit
80º Brix / POD 125%
67º Brix / POD 170% / PAC 190
7 kg
672020
Fructose, dextrose and sucrose. Moisturising, it keeps pastry products
softer when substituting 10 -15% sucrose with Cremsucre. It maintains
moisture in icing and truffles. Antifreeze for ice cream production.
STOCK
1,5 kg
672022
Fruit sugars. (100% fruit). Sweetener. It respects flavour to the maximum.
Liquid sorbitol paste
STOCK
67º Brix / POD 60%
1,5 kg
672021
100% sorbitol. Produced from glucose. Diet food sweetener. Anti-crystallising. Moisturizing. Facilitates the durability of the emulsion and slows
the rancidity of the fats as in icing, truffles or gianduias.
9
Flavoured sugars
s
u
g
a
r
Cinnamon sugar
Coco sugar
500 g
500 g
672415
Vanilla sugar
500 g
Coffee sugar
672413
Strawberry sugar
500 g
672023
Mandarin sugar
500 g
672420
672421
Chocolate sugar
500 g
672422
Orange sugar
500 g
10
500 g
STOCK
672418
Lemon sugar
500 g
672419
STOCK
Rose sugar
500 g
672026
STOCK
Violet sugar
Toffee sugar
500 g
672416
672424
500 g
672027
Tea sugar
500 g
672423
Sweets crispy
s
u
g
a
r
Mint
crispy
750 g
672433
Peta crispy
Neutral peta crispy
750 g
900 g
STOCK
672032
White chocolate
peta crispy
672034
Chocolate peta crispy
900 g
672030
Chocolate peta
crispy 51%
900 g
STOCK
672031
Milk chocolate peta
crispy
900 g
STOCK
672033
STOCK
STOCK
Yopopping
900 g
STOCK
672037
Sparkling sugar
STOCK
Crispy peta powder
750 g
672043
11
Essence of sweets
s
u
g
a
r
The new range the Alphabet of fla-
Honey
vours offers the essence of every
aroma
flavour in some drops. You can use
Floral honey
aroma
50 g 672618
50 g 672619
it in any gastronomic application to
increase a flavour, give a special nuance, combine it with other flavours
or simply enjoy the essence of nature.
Burned sugar
Caramel
aroma
aroma
50 g 672620
50 g 672621
Toffee
Sugar cane
aroma
aroma
50 g 672622
50 g 672623
*Number of drops taking as reference the average density
which has the complete range of products. In general,
natural flavours have a higher density.
Dose Aroma:
2 g/kg 2 g = 70 drops approx.*
12
Dose NATURAL Aroma:
0,2 g/kg 0,2 g = 6 drops approx*
Flour improver
f l o u r s
Flour improver
medium or high relative humidity
750 g
672434
-u
Flour improver
controlled fermentation
750 g
672435
13
Biscuits decoration
b i s c u i t s
Neula crock
1,5 kg
500 g
672046
Biscuit clear granite
500 g
672846
STOCK
2,5 kg 672045
1,3 kg 672436
Chocolate biscuit
dark granite
672044
Speculos biscuit
pieces
Maria biscuit pieces
STOCK
STOCK
Brownies granite
1 kg
STOCK
672047
Granite tartuffino
biscuit
800 g
672845
Choco cookies pieces
2 kg
14
672847
Cantonese cacao nibs
c o c o a
Cantonese cacao nibs
600 g
STOCK
672048
Essence of cocoa
Cocoa
Bitter chocolate
aroma
50 g
aroma
672624
50 g 672625
White chocolate
aroma
50 g
672626
*Number of drops taking as reference the average density
which has the complete range of products. In general, natural
flavours have a higher density.
Dose AROMA:
2 g/kg 2 g = 70 drops approx.*
Dose NATURAL AROMA:
0,2 g/kg 0,2 g = 6 drops approx.*
15
Free Mold Soft
Mold Maker - Components A+B
FAT-FREE
STRAWBERRY
MOUSSE
These are nomtoustssrae wbwiterhriests,raitwbeis rry shape
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We can creeeatMe oloudr Sowoft Sosa.
by using Fr
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berry mous
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t
s
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fat - f
Powdered Albumin
Texturizer - Airing Agent
Texturizer - Stabilizer for Mousse
Inulin
Technological Sugars - Vegetable Fibers
Powdered Strawberry
Seeds - Freeze-Dried
mer
ingu
e
strawberry gel
asil gel
b
cocoa ni
ase
bs b
Maltosec
Texturizer - Charging Agent
+
Gelcrem Cold
Texturizer - Thickening Agent
Cocoa Nibs
glaze
Fruit Pectin NH
basil
caviar
Vegetal Gelling Agent
Texturizer - Gelling Agent
Texturizer - Gelling Agent
Cantonese Caramelized
base by mixing
We can create a malleabonleese Cocoa Nibs or other Sosa
Cant
Malt osec Sosa witizhed nuts.
cant onese caramel
Sosa Ingredients S.L.
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s
s
u
o
m
t
a
f
0%
Pol. Ind. Sot d’Aluies, s/n - 08180 MOIÀ / CATALUNYA / SPAIN
T. +34 938 666 111 · F. +34 938 300 275 · sosa@sosa.cat · www.sosa.cat
Alm
recepotinodn
nuts
Producers
Emptied in
of varietto silo
marcona, ies:
la
and Valenrgueta
cia
Contr l
of
qualito
y
moistuarned
Wet almond and
softening shell
Almond
break
Mollar almond
Shell separation
Grain separation
14/16
23/25
36/38
s14
18/20
36/38
Natural silo
dryer at 37ºC
La Granadella
Natural Marcona
almond
Calibrator
varieties
Packing
Natural Largueta
almond
Natural Valencia
almond
Blanched Marcona
almond
Packing
Blanched Valencia
almond
s16
16/18
+38
13/14
20/22
35/36
12/13
27/30
34/35
11/12
30/35
33/34
10/11
36/40
32/33
hine
Blanching mac
almond with
water at 90°C
Blanched almond
Almond
sticker
Almond
slicer
Almond
grinder
Almond Sticks
Almond slices
Almond diced
Almondling
il
flour m
machine
Almond
flour
nuts
Producers
Raw and roasted nuts
Marcona blanched
roasted almonds 23/25
1 kg
STOCK
1 kg
672050
1 kg
672450
STOCK
672049
Toasted Hazelnut
Roasted peanut diced
1 kg
Marcona blanched
almond 23/25
STOCK
672051
Cantonese caramelized
Cantonese hazelnut
caramelized
600 g
STOCK
672052
STOCK
Cantonese
Macadamia caramelized
650g 672053
Cantonese peanut
caramelized
700g 672819
Cantonese almond
caramelized sticks
700 g 672825
Cantonese almond
diced caramelized
700 g 672826
Cantonese pistachio
diced caramelized
800 g 672824
18
Cantonese pistachio
caramelized
800 g
672831
Cantonese almond
caramelized
600 g
672054
Cantonese Pecan
caramelized
500g
672835
Cantonese walnut
caramelized
600 g
672838
Cantonese hazelnut
diced caramelized
600 g 672844
Cantonese peanut
diced caramelized
700 g 672837
STOCK
Traditional caramelized
nuts
Producers
Almond
garrapiñada
3 kg
672823
Marcona almond
caramelized
14/16
600 g
672840
Pecan nut
caramelized
600 g 672842
Hazelnut
garrapiñada
2,3 kg
National pine
nuts caramelized
1 kg
1 kg
672843
Almond caramelized
diced
700 g 672833
Almond sticks
caramelized
600 g 672834
672836
Pistachio
caramelized
1 kg
Walnut halves
caramelized
672822
672839
Macadamia
caramelized
600 g 672841
Hazelnut
caramelized diced
700 g
672830
Pistachio
caramelized diced
800 g
672832
Walnut diced
caramelized
800 g 672850
19
Crocanti nuts
n
u
t
s
STOCK
Almond crocanti diced
1 kg
Hazelnut crocanti diced
1 kg
672055
STOCK
672056
Roasted soy
crocanti diced
1 kg
672451
Caramelized whole seeds
Pumpkin seeds
caramelized
Sunflower seeds
caramelized
600 g 672452
600 g
Black sesame
caramelized
672453
Sesame
caramelized
700 g 672455
700 g
672454
Cantonese seeds
Cantonese pipes
caramelized sunflower
800 g
672456
Cantonese pipes
caramelized pumpkin
2u
STOCK
Cantonese sesame caramel
700 g
20
672057
2u
700 g
672457
Cantonese black
sesame caramel
700 g
672058
2u
STOCK
2u
Pure nut paste
n
1 kg
s
Pure hazelnut diced paste
5 kg
672201
t
STOCK
STOCK
Pure roasted almond paste
u
672059
STOCK
Pistacho pure paste
1 kg
672229
Pralinés à l’ancienne
STOCK
STOCK
Caramelized hazelnut
praliné à l’ancienne
Caramelized almond
praliné à l’ancienne
1,2 kg 672060
1,2 kg 672061
Pralicroc
Almond pralicroc
STOCK
1,25 kg
STOCK
1,25 kg 672063
1,25 kg 672062
Pistacho pralicroc
Hazelnut pralicroc
STOCK
672064
21
Torró nuts
n
u
t
s
The turron compound is a
traditional flavour of the
Mediterranean area.Made
with almonds, honey, egg
white, it gives you one of
the most authentic dessert
tastes, documented in the
medieval age.
Torró granulated
STOCK
1,2 kg 672065
Marzipan
Marzipan almond 50
1,75 kg
672458
Marzipan almond 65
1,75 kg
672459
Marzipan bitter
almond 65
1,75 kg
672460
Essence of nuts
STOCK
The new range the Alphabet
of flavours offers the essence
Roasted hazelnut
natural aroma
Bitter almond
natural aroma
50 g
672173
50 g 672628
of every flavour in some drops.
You can use it in any gastronomic application to increase a
combine it with other flavours
Peanut natural
aroma
or simply enjoy the essence of
50 g 672629
flavour, give a special nuance,
Roasted peanut
natural aroma
50 g
672630
nature.
STOCK
Pistachio natural
aroma
Chestnut natural
aroma
50 g
50 g 672174
672632
*Number of drops taking as reference the average density
which has the complete range of products. In general, natural
flavours have a higher density.
22
Dose AROMA:
2 g/kg 2 g = 70 drops approx.*
Dose NATURAL AROMA:
0,2 g/kg 0,2 g = 6 drops approx.*
Essences of seeds
s
Mustard
natural aroma
Cola nut
natural aroma
50 g 672633
50 g 672634
Star anis
natural aroma
Sesame
natural aroma
50 g 672636
50 g 672635
e
e
d
s
The new range of the Alphabet of flavours offers the
essence of every flavour in
some drops. You can use it in
any gastronomic aplication to
increase a flavour, give a special nuance, combine it with
other flavours or simply enjoy
the essence of nature.
*Number of drops taking as reference the average density
which has the complete range of products. In general,
natural flavours have a higher density.
Dose Aroma:
2 g/kg 2 g = 70 drops approx.*
Dose NATURAL Aroma:
0,2 g/kg 0,2 g = 6 drops approx*
23
Freeze dried coffee
c o f f e e
Freeze dried
espresso coffee
STOCK
freeze dried
672066
250 g
The different cultures of coffee beans and the technology of
coffee. Freeze dried coffee and coffee flavour gives you the real
taste of espresso.
Coffee compound
Arabian coffee
STOCK
compound
672067
1,5 kg
Dose: 20 g/kg
Essence of coffee
The new range the Alphabet of flavours offers the essence of every flavour in some drops. You can use it in
any gastronomic application to increase a flavour, give a special nuance,
combine it with other flavours or simply enjoy the essence of nature.
Espresso coffee
aroma
50 g
672637
*Number of drops taking as reference the average density
which has the complete range of products. In general, natural
flavours have a higher density.
Dose AROMA:
2 g/kg 2 g = 70 drops approx.*
24
Dose NATURAL AROMA:
0,2 g/kg 0,2 g = 6 drops approx.*
Tea
e x t r a c t
p
“Matcha”green tea
o
w
d
e
r
STOCK
powder
250 g 672068
Green matcha tea to use as an
ingredient.
Black tea
aroma
50 g
672638
25
s
Essences of herbs and plants
f l a v o u r s
&
e s s e n c e s
Black tea
Oregano
Glacial mint
natural aroma
natural aroma
natural aroma
50 g 672638
50 g 672639
50 g 672177
Dill
Tarragon
Sweet mint
natural aroma
natural aroma
natural aroma
50 g 672641
Basil
STOCK
natural aroma
50 g 672175
Basil
aroma liposoluble
50 g 672647
50 g 672642
Fennel
Green mint
natural aroma
natural aroma
50 g 672646
50 g 672645
Juniper
Garden mint
natural aroma
natural aroma
50 g 672648
50 g 672649
Thyme
Lemon balm
aroma
natural aroma
natural aroma
50 g 672652
50 g 672651
Patchulli
Thyme
Rosemary
aroma natural
aroma liposoluble
natural aroma
50 g 672653
Common sage
natural aroma
natural aroma
50 g 672656
50 g 672655
50 g 672654
Lemon verbena
Rosemary
aroma liposoluble
50 g 672658
50 g 672657
STOCK
Green tea
Lemon grass
Tabacco
natural aroma
natural aroma
natural aroma
50 g 672659
50 g 672176
50 g 672661
*Number of drops taking as reference the average density which has the complete range of products.
In general, natural flavours have a higher density.
26
Dose AROMA:
2 g/kg 2 g = 70 gotas aprox.*
STOCK
50 g 672178
Fresh basil
50 g 672650
STOCK
Dose NATURAL AROMA
0,2 g/kg 0,2 g = 6 gotas aprox.*
Freeze-dried vegetables
fr ee ze dried
Whole green asparagus
Zucchini with flower
freeze-dried
freeze-dried
35 g
12 g
672468
672467
Celery
Whole white asparagus
freeze-dried
freeze-dried
10 g
25 g
672470
Tomato slices
Spinach
freeze-dried
freeze-dried
25 g
672472
40 g
Parsnip
Onion slices
freeze-dried
freeze-dried
50 g
672473
20 g
Corn
freeze-dried
freeze-dried
150 g
150 g
Peas
Broccoli
freeze-dried
freeze-dried
450 g
672478
672471
672476
STOCK
Kidney beans
672475
672469
30 g
672204
672481
Green asparagus slices
freeze-dried
40 g
672480
27
Freeze dried vegetables
fr eez e dr i ed
Green jalapeño
Red jalapeño
freeze-dried
freeze-dried
40 g
672482
Shallots
Chives
freeze-dried pieces
freeze-dried
50 g
672484
20 g
672483
672485
Bell pepper green
Bell pepper red
freeze-dried
freeze-dried
15 g
672486
30 g
672487
Spring onions
Fried onions crispy
freeze-dried
freeze-dried
25 g
672488
300 g
672489
Pearl onion
Garlic
freeze-dried
freeze-dried pieces
60 g
672490
Wild garlic
freeze-dried
60 g
28
60 g
672492
200 g
672491
Freeze-dried roast vegetables
vegetable
Slices of roast pepper
Whole roast pepper
in a wood-fired oven
in a wood-fired oven
40 g
672493
200 g
672494
Roast aubergine
Roast onion
in a wood-fired oven
in a wood-fired oven
25 g
672495
150 g
672496
Fermented black garlic
Fermented black garlic
100 g
672497
29
Powdered natural extracts
vegetable
STOCK
Carrot
natural extract in powder
500 g
672069
natural extract in powder
200 g
672072
natural extract in powder
750 g
672070
Tomato flakes
natural extract in powder
300 g
672071
natural extract in powder
672504
Cauliflower
natural extract in powder
400 g
STOCK
672503
White asparagus
400 g
STOCK
Tomato
natural extract in powder
350 g
STOCK
Corn
Celery
672505
Roasted peppers
natural extract in powder
600 g
672506
STOCK
Red beet
natural extract in powder
300 g
30
672073
Essences of vegetables
vegetable
Green tomato
Green pepper
aroma
aroma
50 g 672670
50 g 672662
Ripe tomato
Raw onion
aroma
natural aroma
50 g 672671
50 g 672663
Red beans cooked
Roasted onion
aroma
natural aroma
50 g 672664
50 g 672672
Artichoke
Green peas
natural aroma
aroma
50 g 672665
50 g 672673
Carrot (sand)
Rhubarb
natural aroma
aroma
50 g 672666
50 g 672674
Celery
Fried garlic
natural aroma
aroma
50 g 672667
50 g 672675
Fresh aillet
liposoluble
Cucumber
aroma
natural aroma
50 g 672668
50 g 672676
Fresh aillet
natural aroma
50 g 672669
*Number of drops taking as reference the average density which has the complete
range of products. In general, natural flavours have a higher density.
Dose AROMA:
2 g/kg 2 g = 70 drops approx.*
Dose NATURAL AROMA
0,2 g/kg 0,2 g = 6 drops approx.*
31
Freeze-dried flowers
fr eez e dr i ed
Freeze-dried Apple blossom
5g
672513
Freeze-dried Electric
blossom
Freeze-dried Sweet mint
20 g
672507
22 g
Freeze-dried Bean blossom
7g
672508
15 g
672509
Freeze-dried red rose petals
32
672075
672515
Freeze-dried orange tagete
10 g
STOCK
15 g
Freeze-dried Oregano
blossom
5g
Freeze-dried Salty blossom
672514
672510
Freeze-dried pink rose
petals
15 g
672516
These items are based on availability. There may be an additional delay for any SOS orders placed.
Freeze dried flowers
f l o w e r
Freeze-dried yellow rose
petals
15 g
672511
Violet Cornuta
10 g
Freeze-dried white rose
petals
672518
15 g
STOCK
672076
These items are based on availability. There may be an additional delay for any SOS orders placed.
Powdered flowers natural extracts
Red fruits-hibiscus STOCK
natural extract
powder
500 g
672077
33
Essences of flowers
f l a v o u r s
&
e s s e n c e s
Violet
Orange blossom
aroma
natural aroma
50 g 672683
50 g 672677
The new range of the
Alphabet of flavours offers
the essence of every flavour
in some drops. You can use it
in any gastronomic aplication
to increase a flavour, give a
special nuance, combine, it
with other flavours or simply
enjoy the essence of nature.
STOCK
Violet
Jasmine
natural aroma
natural aroma
50 g 672180
50 g 672684
Chamomile
Damask rose
natural aroma
natural aroma
50 g 672679
50 g 672685
STOCK
Rose
Geranium
aroma
natural aroma
50 g 672196
50 g 672686
Marygold
STOCK
Lavender
natural aroma
natural aroma
50 g 672681
50 g 672179
Lila
Elderflower
aroma
natural aroma
50 g 672682
50 g 672688
*Number of drops taking as reference the average density
which has the complete range of products. In general, natural
flavours have a higher density.
Dose AROMA:
2 g/kg 2 g = 70 drops approx.*
Dose NATURAL AROMA:
0,2 g/kg 0,2 g = 6 drops approx.*
Floral water
Rose water
34
STOCK
STOCK
Orange blossom water
aromatic natural water
aromatic natural water
100 g 672203
100 g 672202
Essences of mushrooms
f l a v o u r s
&
Black truffle
STOCK
White truffle
aroma
e s s e n c e s
STOCK
aroma
50 g 672182
50 g 672181
Black truffle
White truffle
aroma liposoluble
aroma liposoluble
50 g 672691
50 g 672692
Bear yeast
Black truffle
aroma
pure aroma
50 g 672694
50 g 672693
Mold
Mushroom
(boletus edulis)
aroma
aroma
50 g 672696
50 g 672695
Mushroom
(boletus edulis)
aroma liposoluble
50 g 672697
*Number of drops taking as reference the average density
which has the complete range of products. In general, natural
flavours have a higher density.
Dose AROMA:
2 g/kg 2 g = 70 drops approx.*
Dose NATURAL AROMA:
0,2 g/kg 0,2 g = 6 drops approx.*
35
Liquorice
r
o
o
t
s
Powdered liquorice
roots
250 g
672519
STOCK
Natural extract of
liquorice powder
500 g
Liquorice compound
1,5 kg
672520
672081
Dose: 30-50 g/kg
Essences of roots
Liquorice
Wasabi
natural aroma
natural aroma
50 g 672698
50 g 672699
Ginger
natural aroma
50 g 672700
*Number of drops taking as reference the average density
which has the complete range of products. In general, natural
flavours have a higher density.
Dose AROMA:
2 g/kg 2 g = 70 drops approx.*
36
Dose NATURAL AROMA:
0,2 g/kg 0,2 g = 6 drops approx.*
Essences of trees and landscape
f l a v o u r s
&
Moss
Hay
aroma
natural aroma
50 g 672701
50 g 672702
Laurier
Humid land
natural aroma
aroma
50 g 672703
50 g 672704
Oak
Mediterranean
forest
natural aroma
natural aroma
50 g 672705
50 g 672706
Eucalyptus
Orient
aroma natural
natural aroma
50 g 672707
e s s e n c e s
50 g 672708
STOCK
Mediterranean
pine
natural aroma
50 g 672183
*Number of drops taking as reference the average density
which has the complete range of products. In general,
natural flavours have a higher density.
Dose Aroma:
2 g/kg 2 g = 70 drops approx.*
Dose NATURAL Aroma:
0,2 g/kg 0,2 g = 6 drops approx*
37
Powdered smoke
e x t r a c t
p
o
w
d
e
r
s
Powdered smoke
A natural wood smoke flavour
that you can introduce in any
culinary experience. Very
intersting to use in chocolate
and desserts.
natural aroma
672525
500 g
Smoke notes
Roasted peppers
natural extract in powder
600 g
672506
Grilled
powder
400 g
672526
Oak smoke aroma
powder
500 g
672527
Essences of smoke
The new range of the
Alphabet of flavours offers
the essence of every flavour
in some drops. You can use it
in any gastronomic aplication
to increase a flavour, give a
special nuance, combine it
with other flavours or simply
enjoy the essence of nature.
Fatty smoke
STOCK
aroma
50 g 672195
*Number of drops taking as reference the average density
which has the complete range of products. In general, natural
flavours have a higher density.
Dose AROMA:
2 g/kg 2 g = 70 drops approx.*
38
Dose NATURAL AROMA:
0,2 g/kg 0,2 g = 6 drops approx.*
Freeze dried fruit
fr ee ze dried
Whole raspberry
375 g
Whole amarena
400 g
672082
Whole blackcurrant
75 g
STOCK
STOCK
672083
Whole blackberry
400 g
672084
STOCK
STOCK
672085
Whole strawberry
Strawberry cubes
75 g
672529
672528
Strawberry slices
5-7 mm
300 g
60 g
STOCK
Wild strawberry
60 g
672530
672086
Whole blueberry
60 g
672531
39
Fruit crispy
f
r
u
i
t
Lime crispy 2-10 mm
300 g
672087
Fig crispy 2-5 mm
300 g
200 g
40
STOCK
672092
STOCK
672088
Banana crispy 0-10 mm
250 g
672532
STOCK
STOCK
Pineapple crispy 2-10 mm
672090
Passion fruit 2-10 mm
Mango-pasion fruit
crispy 2-10 mm
250 g
672089
Apricot crispy
1-5 mm
200 g
STOCK
200 g
STOCK
672091
Mango crispy 2-10 mm
250 g
672093
STOCK
Fruit crispy
Blackcurrant crispy
2-10 mm
200 g
f
672533
r
u
i
t
Cherry crispy 2-10 mm
300 g
672534
Strawberry crispy
0,5-2,5 mm
200 g
672851
STOCK
Raspberry crispy 5-8 mm
250 g
STOCK
672095
Strawberry crispy 1-5 mm
300 g
672094
Strawberry crispy 2-10 mm
200 g
Raspberry crispy
2-10 mm
300 g
672535
672536
Wet proof crispy
Passion fruit wet
proof crispy
400 g
STOCK
400 g
672096
Mango wet proof
crispy
400 g
Strawberry wet
proof crispy
STOCK
STOCK
672097
Raspberry wet
proof crispy
672098
400 g
STOCK
672099
Fruit compound
Grapefruit
1,5 kg
672100
STOCK
4u
STOCK
Yuzu
1,5 kg
672101
4u
41
Essence of fruits
Acid fruit
Sweet orange
Orange juice
f l a v o u r s
&
e s s e n c e s
natural aroma
aroma
50 g 672712
50 g 672711
Sweet orange
STOCK
aroma liposoluble
Bitter orange
natural aroma
50 g 672714
50 g 672193
Grapefruit
Mandarin
natural aroma
natural aroma
50 g 672717
50 g 672716
Bitter mandarin
natural aroma
natural aroma
50 g 672718
50 g 672715
Curaçao
Lemon juice
aroma
aroma
50 g 672720
50 g 672719
Lemon
Lemon
STOCK
aroma liposoluble
Lime Kaffir
natural aroma
50 g 672722
50 g 672192
Bergamot
Lime
natural aroma
natural aroma
50 g 672198
50 g 672723
STOCK
Yuzu
natural aroma
50 g 672194
Sweet fruit
STOCK
Cidar
natural aroma
50 g 672726
Fruity fruity
aroma
50 g 672727
Golden apple
natural aroma
50 g 672728
42
Green apple
aroma
50 g 672190
STOCK
Essence of fruits
Cooked apple
Fig
aroma
aroma
50 g 672730
Pear
STOCK
natural aroma
50 g 672733
Amarena
aroma
aroma
50 g 672734
50 g 672735
Cherry
Cherry
aroma
natural aroma
50 g 672736
50 g 672186
Watermelon
aroma
50 g 672740
50 g 672737
STOCK
Apricot
aroma
50 g 672739
Pomegranate
aroma
50 g 672741
Melon
Melon
cantaloup
aroma
aroma
50 g 672742
50 g 672743
Quince
Banana
aroma
natural aroma
50 g 672744
50 g 672745
Green banana
Ripe banana
aroma
aroma
50 g 672746
e s s e n c e s
Grape
Pasa
aroma
&
aroma
50 g 672189
Peach
f l a v o u r s
50 g 672731
STOCK
50 g 672187
43
Essence of fruits
Wild fruit
f l a v o u r s
&
e s s e n c e s
Ripe strawberry
STOCK
aroma
Green
strawberry
50 g 672191
aroma
50 g 672748
Wild strawberry
aroma
Ripe strawberry
50 g 672751
natural aroma
50 g 672750
Blackcurrant
aroma
Wild strawberry
50 g 672753
natural aroma
50 g 672752
Raspberry
Blackberry
STOCK
aroma
aroma
50 g 672185
50 g 672754
Raspberry
Wild fruit
natural aroma
aroma
50 g 672757
50 g 672756
Exotic fruit
Green mango
Ripe mango
aroma
aroma
50 g 672758
Coconut
50 g 672759
STOCK
Lychee
natural aroma
aroma
50 g 672184
Passion fruit
50 g 672761
STOCK
aroma
Kiwi
50 g 672188
aroma
50 g 672763
Pineapple
aroma
Baked
pineapple
50 g 672764
aroma
Mango Alphonso
50 g 672765
aroma
50 g 672766
44
*Number of drops taking as reference the average density
which has the complete range of products. In general, natural
flavours have a higher density.
Dose AROMA:
2 g/kg 2 g = 70 drops approx.*
Dose NATURAL AROMA
0,2 g/kg 0,2 g = 6 drops approx.*
Chestnut
chestnut
Cooked Chestnut
Chestnut
whole
freeze dried
1 kg
672593
300 g
672594
45
Powdered cheese and dairy products
dairy products
Yopols
mediterranean
STOCK
aroma powder
natural powder
1 kg
2,5 kg
STOCK
natural powder
STOCK
Natpols
natural powder
672220
1 kg
STOCK
Mascarpols
natural powder
400 g
672219
672221
Yopols acid free
2,5 kg
STOCK
Quarpols
672222
STOCK
Mantepols
natural powder
672218
400 g
672223
Freeze dried dairy products
STOCK
Yocrispy
672226
150 g
Yopomegranate
crispy
STOCK
crispy
150 g
672227
STOCK
Capuccino
250 g
STOCK
Yocrispy wetproof
crispy
46
672225
crispy
Wetproof
400 g
STOCK
crispy
crispy
280 g
Yostrawberry
crispy
672228
672224
Essence of dairy
f l a v o u r s
Mediterranean
yogurt
aroma
Butter
50 g 672769
Fresh cream
Tiramisu
aroma
aroma
50 g 672772
Crema catalana
Leche
merengada
aroma
aroma
50 g 672773
e s s e n c e s
natural aroma
50 g 672770
50 g 672771
&
The new range of the
Alphabet of flavours offers
the essence of every flavour
in some drops. You can use it
in any gastronomic aplication
to increase a flavour, give a
special nuance, combine it
with other flavours or simply
enjoy the essence of nature.
With this dairy flavours you
enter in the world of the most
famous desserts .
50 g 672774
Cream caramel
aroma
50 g 672775
*Number of drops taking as reference the average density
which has the complete range of products. In general, natural
flavours have a higher density.
Dose AROMA:
2 g/kg 2 g = 70 gotes aprox.*
Dose AROMA NATURAL:
0,2 g/kg 0,2 g = 6 gotes aprox.*
Essence of olive
f l a v o u r s
&
Green olive
aroma
e s s e n c e s
Black olive
aroma
50 g 672767
50 g 672768
*Number of drops taking as reference the average density
which has the complete range of products. In general, natural
flavours have a higher density.
Dose AROMA:
2 g/kg 2 g = 70 drops approx.*
Dose NATURAL AROMA:
0,2 g/kg 0,2 g = 6 drops approx.*
47
Wine and vinegar powder
f l a v o u r s
&
e s s e n c e s
Type cabernet wine
200 g
672596
Balsamic vinegar
250 g
Apple vinegar
300 g
672597
672598
Essences of alcohols
Anis
Vermouth
aroma
natural aroma
50 g 672784
50 g 672776
Brandy
Muscatel
aroma
aroma
50 g 672777
50 g 672785
Whisky
Marc de cava
aroma
aroma
50 g 672778
Vodka
aroma
50 g 672779
Gin
natural aroma
50 g 672780
Type Porto
wine
Type
cabernet wine
aroma
aroma
50 g 672781
50 g 672787
Beer
Black Beer
aroma
aroma
50 g 672782
48
50 g 672786
50 g 672788
Essences of alcohols
f l a v o u r s
&
Type
chardonnay wine
Type
riesling wine
aroma
natural aroma
50 g 672783
50 g 672789
German
herbal liqueur
Rancio wine
aroma
aroma
50 g 672790
50 g 672791
Fernet
Type Px
sweet wine
aroma
aroma
50 g 672792
Type Port wine
aroma
50 g 672793
Amaretto
aroma
50 g 672794
50 g 672795
Herbs liqueur
“Piña colada”
aroma
aroma
50 g 672796
“Jerez” (Sherry)
aroma
e s s e n c e s
50 g 672797
Sweet anisette
aroma
50 g 672798
50 g 672799
*Number of drops taking as reference the average density
which has the complete range of products. In general,
natural flavours have a higher density.
Dose Aroma:
2 g/kg 2 g = 70 drops approx.*
Dose NATURAL Aroma:
0,2 g/kg 0,2 g = 6 drops approx*
49
Essences of fiction memory
c om p o un d s
The new range of the Alphabet
of flavours offers the essence
of every flavour in some drops.
You can use it in any gastronomic aplication to increase a
flavour, give a special nuance,
combine it with other flavours
or simply enjoy the essence of
nature.
Cola
Cookie
aroma
aroma
50 g 672800
50 g 672804
STOCK
Chewing gum
Cotton Candy
aroma
aroma
50 g 672801
Choco-mint
aroma
50 g 672197
Tonic water
aroma
50 g 672806
50 g 672802
Energy drink
Bitter
aroma
aroma
50 g 672803
50 g 672807
*Number of drops taking as reference the average density
which has the complete range of products. In general, natural
flavours have a higher density.
Dose AROMA:
2 g/kg 2 g = 70 drops approx.*
50
Dose NATURAL AROMA:
0,2 g/kg 0,2 g = 6 drops approx.*
Tempuras
d eep
T
Properties:
Use:
X
T
fr i ed
U
R
E
STOCK
Protempura
1,3 kg
E
672200
Wheat bran and flour
For crispier batters
Air bag
Wheat air bag
grainy
750 g
STOCK
Potato air bag
STOCK
grainy
672115
750 g
672116
Potato air bag
flour
650 g
672616
51
S
Texturizers
textures
What we usually call “texturizers” or “texturas” presents a recently
the ancient elaborations and even create different ones. Altogether,
this “magma” will be over the next years part of the canon of classic
implanted gastronomic neologism in order to describe an ancient gastronomic and confectionary phenomenon: The modification of textugastronomy.
re or consistence of primary aliments in order to
Texturizers, in a strict sense, are a series of ingrecreate a new way of consuming them. Almost the
dients modifying uncoloured and tasteless Textuwhole span of traditional or modern pastry could
rizers, which origins can be tracked back to the
Texturizers are taste
be included into this description, as well as bread
process of alimentary industrialisation starting at
making itself or even a big part of culinary elaand colourless texture the end of XIX century and have played an enorborations. Ice cream is a texture, as well as puff
mous role in the stabilization, conservation and
pastry. Bread is a texture of flour based on the modifiers which respect creation of new ways of ingesting food.
technology of fermentation; a sauce, a mousse,
the organoleptic
In gastronomic applications it’s very important
a macarron, even fresh pasta is a texture. Therethat the texturizing purpose isn’t accompanied by
characteristics of
fore, we could state, that the history of elaboraany flavour, in order to increase and respect fully
ting food, from the Palaeolithic times on, consists
the
ingredients
to
be
the flavours one wish to modify.
in a constant development of Texturizers in which
In Its total, these new texturizers have the followe could transform primary ingredients.
transformed to its
wing basic criteria in common in order to undersIn the strict sense, this neologism applies on the
maximum
tand the modern gastronomy:
products and applications, fruit of the incorporation of new texturizers into gastronomy and pastry
• Flavour neutrality
for the last 10 years. However, we have to keep in mind that these
• Maximum respect for the flavour to texturize
“new” texturizers will enter some day into the canon and it’s impor• Maximum efficiency in texture to be developed
tant to understand that its technologic function doesn’t really differ so
• In case of mixed elaborations, the goal is always to
much from the ancient ones. There will be new elaborations, maybe
degrease the degree of difficulty regarding the dosage of
the most famous ones, thanks to the applications developed by the
application
vanguardian cuisine, but these new texturizers will also be applied on
HONEY AND RIPE TOMATO ICE CREAM
Procrema
BASIL CURD
Propannacota (Iota)
RASPBERRY CURD
Gelcrem cold
Consult application videos on www.sosa.cat
We offer you a wide range of videos as reference to consult different applications
and use of our products; a useful tool as base of inspiration creating new recipes.
52
Texturizers classification
textures
EMULSIFIERS
Lecitina de soja
Emulsifying paste
Sucro emul
Glicerina
Natur emul
Liquid lecithin
Cremor tártaro
Glicemul
Emulwhip
Wax concept
AIRING AGENTS
Lactiwhip
Proespuma Cold
Proespuma Hot
STABILIZERS
FOR ICE CREAM
Procrema 100 Hot
Procrema 100 Cold
Prosorbet 100 Cold
Profruit 100
FOR MOUSSE
Promousse
FOILS
Sucrevel
CHARGING AGENTS
Maltosec
THICKENING AGENTS
Goma xantana
Goma Xantana Clear
Gelespessa (Xantana)
CMC
Gelcrem hot
Gelcrem cold
Goma Arábiga
Goma Garrofí
Goma Tara
Goma Guar
Goma Konjac
Pomada
Promochi (Kuzu)
EFFERVESCENT
Fizz powder
CRUNCHY
Snack cover
ANTIOXIDANTS
Antioxidant powder
FREE MOLD
GELLING AGENTS
Vegetal gelling
Elastic
Agar Agar
Metilgel
Gelburguer
Kappa
Propannacotta (Iota)
Goma Gellan
Pectina Jaune slow set
Pectina Jaune rapid set
Pectina xoco nappage X58
Fruit Pectin NH
Pectina Sugar Free
Pectina Acid Free
Free mold
DRYING
Dry sec
ACIDS
Tartaric acid
Citric acid
Ascorbic acid
SPHERIFICATION
Kit pH
Alginat
Clorur
Gluconolactat
53
Texturizers emulsifiers
textures
EMULSIFIERS
An emulsion is a more or less stable union of fatty and watery molecules. An emulsion is instable at the beginning
and with the time the drops of the dispersed part tend to form groups, separating from the other part. It’s what happens e.g., when you let rest a mixture of water and oil previously shaken. In order to avoid this phenomenon of dispersion, we use emulsifiers which situate itself at the outer limit layer between the drops and the homogenous phase.
The gastronomy and overall pastry, is a long lasting “love story” between these two types of molecules, apparently
irreconcilables which unite in a gastronomic elaboration.
However, it will be difficult to find a gastronomic or pastry application without an emulsion. Practically, all traditional
sauces try to solve a problem of emulsion and a quick enumeration of emulsions in kitchen and pastry indicate the importance of this subject: sauces mayonnaises, creams, ice creams, airs, soufflés, bundt cakes, ganache, mousse etc.
Our range of emulsifiers covers the necessities of emulsions in modern gastronomy, under the principle of maximum
respect for the emulsified flavours.
Lecitina de soja
STOCK
5-8 g/L
Soy lecithin
500 g
672117
Properties:
Use:
Application:
Observations:
Emulsifier, helps incorporation of air, in excess can alternate flavour
Mix in cold and bat in order to introduce air
Any kind of liquid
Difficulties with alcohols and certain infusions
Elaborations:
Airs / Ice creams
Emulsifying paste
STOCK
Emulsifying paste. Mix of glicemul and
sucroemul on water base
1 kg
54
Dose:
Dose:
5-10 g/L
672118
Properties:
Use:
Application:
Observations:
Very stable emulsions
Apply directly in cold
Any kind of liquid elaboration with some fat content
White- ivory colour, slightly sweet flavour, neutral aroma
Elaborations:
Emulsified vinaigrette / Fruit or vegetable mayonnaise without egg
You can add a thickening agent in order to acquire a higher consistency
(E.g. xantana, guar gum, …)
RASPBERRY MAYONNAISE
Emulsionant en pasta
Texturizers emulsifiers
textures
Sucro Emul
STOCK
Dose:
5 g/kg max.
Product derived from the esterification between
saccharose and fatty acids
672119
500 g
Properties:
Use:
Application:
Observations:
Emulsifier.
Dissolve at the watery part of the elaboration and add to the rest afterwards
Any kind of liquid with some water content
In he field of gastronomy it permits the elaboration of hot and alcoholic airs
Elaborations:
Increases the volume of bread dough and bundt cakes, stabilizes lactic mixes,
ice cream, pastry custards, airs, etc.
STOCK
Glicerina
Dose:
Dose:
2-3 g/kg emulsifier
5-10 g/kg antic-freezing agent
Glicerine. Vegetable glycerol
672120
1,3 kg
Properties:
Use:
Application:
Elaborations:
Anti- freezing agent, emulsifier, helps union between fat molecules and water
Mix with desired preparation
Ice cream, ganaches, any kind of elaboration containing water and fat
Ice cream / Sorbets / Bundt cakes / Pralinés / Trufas / Mousses
Natur emul
STOCK
Dose:
2-15 g/kg
Citrus fibre powder with xanthan
672121
500 g
Properties:
Use:
Application:
Observations:
Moisturizing, stabilising and emulsifying. Fat substitute
Apply directly, cold or hot, stirring to incorporate
Any type of batter or liquid.
Subtly yellowish powder. Partially soluble in fat, very soluble in liquid.
Elaborations:
It is used in confectionery and sauces to substitute some of the fat / Beverage stabilizer and
texture enhancer, providing the sensation of pulp in the mouth / Sauce thickener and emulsifier
/ Emulsifier sponge cake and batters.
Liquid lecithin
Liquid lecithin
4,5 kg
STOCK
Dose:
5-8 g/L
672122
Properties:
Use:
Application:
Observations:
Fat emulsifying.
Apply directly, cold or hot, stirring to incorporate
Any type of fats and/or liquids
Amber coloured liquid, difficult to dissolve in hard alcohol.
Elaborations:
Water-fat emulsions / Oil- and liquid-based froths / Chocolate and bonbon emulsifier.
55
Texturizers emulsifiers
textures
Cremor tártaro
STOCK
Potassium bitartrate
672123
1 kg
Properties:
Use:
Application:
Observations:
Stabilizer and emulsifier, impedes crystallization of sugar
Apply directly in cold and incorporate blending
Any kind of liquid
White smooth powder
Elaborations:
In combination with bicarbonate, increases volume of pastry dough/ helps stabilizing whipped
egg whites and cream/ Avoids crystallization of sugar in caramel elaborations.
STOCK
Glicemul
Emulsifier derived from fat
500 g
Dose:
30-60 g/kg
672124
Properties:
Use:
Application:
Observations:
Increases the fusion point of fat and creates with them more or less solid textures
Dissolve in hot, from 60ºC on, and acts in cold
Always with a fatty medium, liposoluble
Thermo-reversible, comes in little flakes
Elaborations:
Texturized oils / Nut butters
Emulwhip
STOCK
6 kg
Dose:
10-20 g / kg total batter.
For fatty batters, from
5 to 10g/kg total.
Emulsifier in concentrated paste
672125
Properties:
Use:
Application:
Observations:
Emulsifier, stabilizer and multi-functional batter agent
Apply directly in cold when beating.
Any type of beaten or whipped batter
White concentrated paste with a neutral flavour
Elaborations:
All kinds of cake, cream, ice cream, whipped butter, beaten eggs, meringues and all the preparations calling for the incorporation of air.
Wax concept
STOCK
500 g
Properties:
Use:
Observations:
Dose:
0,5-3 g / 100 g
Natural bees wax
672126
Thickener and coating agent
Dissolve it in fat to 65º
Drops of cream colour
Argan oil emultion
»» 100 g Argan oli
»» 6 g Glicemul
56
Dose:
1 -3 gr/ Kg
Combine and heat half argan oil and the Glicemul until 60ºC.
Remove from the bain marie.
Add the rest of oil.
Pour in a container and let to set in the fridge
for 6 hours at least.
Praline emultion
»» 100 g Aceite de argán
»» 100 g Praline
»» 4 g Glicemul
Combine and heat half praline and the Glicemul until 60ºC.
Remove from the bain marie.
Add the rest of praline.
Pour in a container and let to set in the fridge for 6 hours at least.
Texturizers airing agents
textures
Lactiwhip
Hydrolization of milk protein
500 g
STOCK
Dose:
Dose:
Dose:
1-2 g/kg meringue
3 g/kg marshmallow
5 g/kg foam
672127
Properties:
Use:
Application:
Observations:
Foaming effect
Mix in cold
Any kind of liquid
Substitute for Albumina
Elaborations:
Meringues / Macarons / Foams
Yogurt Foam
»» 500 g »» 3 g »» 5 g »» 100 g Yogurt
Gelespessa
Lactiwhip
Sugar
Combine the yoghourt with Gelespessa, half of
the sugar and Whip.
Whip in the Kitchen Aid until very foamy.
Add the remaining sugar and keep whipping
until get a very light meringue texture.
57
Texturizers airing agents
textures
Proespuma Cold
STOCK
Stabilizer for cold foams
700 g
Properties:
Use:
Application:
Elaborations:
672128
Foaming effect
Dissolve in cold
Any kind of liquid or semi-liquid elaboration
Cold foams with siphon
Proespuma Hot
Stabilizer for hot foams
500 g
Properties:
Use:
Application:
Elaborations:
Mango and passion fruit foam
»» 300 g Mango pure
»» 200 g Passion fruit pure
»» 50 g Proespuma Cold
Mix the ingredients with a hand
mixer and then put the mixture in a
siphon (cannister).
For 500 ml siphon we need 1 or 2
gas caps and for a siphon of 1 liter
2 or 3 gas caps. Use immediately or
keep in the fridge.
58
Dose:
50-100 g/kg
STOCK
Dose:
50 g/kg
672129
Foaming effect, foam and emulsifier
Dissolve in desired preparation
Any kind of liquid or semi-liquid elaboration
Hot foams with siphon
Lobster soup foam
»» 500 g Lobster soup
»» 25 g Proespuma Hot
Mix the ingredients with a hand
mixer and put the mixture in the
siphon. Put the siphon in a “bain
marie “ and keep at 65ºC.
Hot chocolate foam
»» 400 g »» 100 g »» 150 g »» 25 g
Milk
Creme
Chocolat coberture 65%
Proespuma Hot
Heat milk and cream until boiling point.
Mix the Proespuma Hot and mix with a
hand mixer. Pour this mixture on the melted
chocolat.
Put the mixture in the siphon and keep in a
“bain marie “ at 65ºC.
Texturizers thickening agents
textures
THICKENING AGENTS
A thickening agent is a texturizer which allows us to obtain more or less viscose solutions without forming gels.
The Sosa range of thickening agents offers a variety from the least to the most thickened with different textures: coulis,
pastry custards, pomada etc. in order to adapt to any gastronomic need, always respecting to a maximum the flavour
of the texturized element.
Goma Xantana
STOCK
Dose:
2-5 g/kg
Carbohydrate (bacterial fermentation of corn starch)
500 g
672131
Properties:
Use:
Application:
Observations:
Thickening agent, emulsifier, suspensor
Dissolves in cold or hot, mix with turmix
Any kind of liquid with water content higher than 80%
Resistant to heat and freezing, thermo irreversible
Elaborations:
Sauces / Raw coulis / False vinaigrettes / Soups / Syrups
Goma Xantana Clear
500 g
STOCK
672132
Shares all the characteristics with xantan gum but presents an increased transparency
Gelespessa (Goma Xantana)
STOCK
Dose:
6-15 g/kg
Carbohydrate (bacterial fermentation of corn starch)
500 g
672133
Properties:
Use:
Application:
Observations:
Thickening agent, emulsifier, suspensor
Dissolve in cold or hot, mix with turmix
Any kind of liquid with water content higher than 80%
Heat resistant, allows freezing, thermo irreversible
Elaborations:
Sauces / Raw coulis / Vinaigrettes / Texturized soups / Suspensor effect
Colourful vinaigrette
»» 250 g »» 2 g
»» 250 g
»» 2 g
Modena vinegar
Gelespessa
Raspberry pure
Gelespessa
As need
»» Salt
»» Pepper
»» Olive oil
Combine vinegar and 2 g Gelespessa and mix with a hand blender until
thick. Do the same with de raspberry pure.
Mix olive oil and the previous mixtures in order to achieve a sort of
colourful vinaigrette.
59
Texturizers thickening agents
STOCK
CMC
textures
1.5 - 2.5 gr. / kg.- L.
Carboxymethyl cellulose
600 g
672134
Properties:
Use:
Application:
Observations:
Thickening agent, anti-caking agent, hardener.
Apply directly, cold or hot, stirring to incorporate.
Any liquid, fondant, marzipan.
White powder. Always mix with the solids from the recipe to prevent lumps from forming when
it comes into contact with liquids. In the case of making gum paste from fondant, knead well,
cover the dough tightly and let set 24 hours.
Elaborations:
Hardener for fondant, sugar paste and marzipan in order to facilitate modelling and drying /
Improves elasticity in bread dough / Mixed with liquid, dietary glue is obtained, suitable for cake
decorations, or protective agent to cover fruit / Stabilizer for ready-to-bake products.
Gelcrem Hot
STOCK
Refined corn starch, treated at high temperatures
500 g
Properties:
Use:
Application:
Observations:
Elaborations:
Properties:
Use:
Application:
Observations:
Aplicaciones óptimas:
Otras elaboraciones:
Cooked creams as e.g. pastry custards / Hot creams / Bechamel
STOCK
Dose:
40-80 g/L
672136
Thickening agent gives a creamy texture (as e.g. pastry cream) in cold
Mix in cold or hot
Substitute for corn starch, for any kind of liquids
Viscosity stable in the oven, stable in acid mixes
Creams as e.g. raw pastry cream / Cold creams
Texturized soups
Lemon curd
60
20-50 g/L
Thickening agent resists high temperatures and is stable to put in the oven, allows
freezing
Mix in cold an heat until boiling
Any kind of liquid or semi-liquid elaboration
Thickening agent resists high temperatures and is stable to put in the oven, allows
freezing
Modified potato starch
500 g
Dose:
672135
Gelcrem Cold
»» 200 g »» 300 g »» 300 g »» 22 g Dose:
Lemon juice
Whole eggs
Sugar
Gelcrem Hot
Mix all ingredients and heat until boiling point stirring
constantly with a whisk. Remove from the heat and
blend with a hand mixer. Cool down and use.
Raspberry curd
»» 400 g »» 100 g »» 30 g »» 25 g Raspberry pure
Simple syrup (TPT)
Lemon juice
Gelcrem Cold
Mix all ingredients with a hand mixer at high
speed until get a creamy texture without
crumbs.
Texturizers thickening agents
Goma Arábiga
STOCK
Arabian gum. Polysaccharide with
natural origin
Dose:
textures
Necessary quantity
672137
500 g
Properties:
Use:
Application:
Observations:
Thickening agent, emulsifier and stabilizer
Apply in cold or hot
Any liquid elaboration
Insoluble in alcohol and fat
Elaborations:
Stabilizing foams / Emulsions / Chewable candy / Agent de remplissage
Goma Garrofí
STOCK
5-10 g/kg
Carob bean gum
750 g
Dose:
672138
Properties:
Use:
Application:
Observations:
Thickening agent, stabilizer
Mix and heat
Any kind of elaboration with a liquid base
Difficulties with alcohols
Elaborations:
Soups / Sauces / Cream stabilizer / Ice cream and pastry elaborations
STOCK
Tara
Polysaccharide
700 g
Dose:
1-8 g/kg
672139
Properties:
Use:
Application:
Observations:
Thickening agent, stabilizer, protecting shield
Mix with the other solids and pour over liquid, heat up to 80ºC
Any kind of liquid
Reduces syneresis problems
Elaborations:
Sauces
GLUTINOUS LYCHEE SHEET
Promochi (Kuzu)
61
Texturizers thickening agents
textures
STOCK
Goma Guar
Guar gum. Plant, Cyamopsis tretagonolobus
750 g
Properties
Use:
Application:
Observations:
Elaborations:
Thickening agent.
Mix with liquid and bring to boil, cool down
Any kind of elaboration independent from acidity degree
Stable to freezing
Sauces / Nectars / Pastry elaborations / Sausages
STOCK
Konjac gum
Properties:
Use:
Application:
Observations:
Elaborations:
STOCK
672142
Thickening agent.
Mix with liquid and shake, let stay for at least 6 hours
Any kind of liquid
Doesn’t allow freezing
Pomadas
Powdered kuzu root
Properties:
Use:
Application:
Observations:
Elaborations:
Raspberry and violet
moisturizing cream
»» 350 g
»» 100 g
»» 50 g
»» 100 g
»» 20 g 62
Raspberry pure
Water
Simple syrup (TPT)
Pomada
Concentrated violet paste
Combine and mix all ingredients with an immersion
blender.
Put the mixture in plastic moisturizing cream
containers. Keep in the fridge for 12 hours.
Dose:
200 g/kg
Promochi (Kuzu)
750 g
0,5-5 g/kg
Thickener, stabilizer, gelling agent. Great capacity to absorb water.
Dissolve in cold. Or dissolve in cold and heat to 80°C. Stir vigorously in all cases. If
possible, mix with the solids of the recipe to avoid lumps
Any liquid
White-beige powder. Has the ability to produce synergies with various additives.
Synergy with sucrose and sweet products. Improved by the addition of calcium oxide
Konjac+Kappa (thermo-reversible elastic gel ) / Konjac+xanthan (very elastic gel) /
Konjac+starch (increase in viscosity that stays both cold and hot) / Thermo-irreversible gelatines with the ability to stick to themselves / Cold jams / Thermo-irreversible
sauces and gels.
Vegetable origin
Properties:
Use:
Application:
Observations:
Elaborations:
Dose:
672141
Pomada
500 g
2-10 g/kg
672140
Goma Konjac
600 g
Dose:
STOCK
Dose:
45-180 g/kg
672143
Thickening agent, gelling agent, substitute for flours and starches
Dissolve in water before using
Substitute for corn starch, applicable with all kinds of liquids
Without gluten
Mochis / Veils / False potatoes
Kuzu-mochi potato
»» 500 g Creamy mashed potatoes
»» 100 g Promochi
»» As needed Water (pour diluer le Promochi)
»» As needed Veal gravy
Dissolve water and ProMochi and combine with the potato pure. Heat the pure and mix
with a spatula stirring constantly until the mixture will be very sticky.
Remove from the casserole and put in a square frame making some pressure. Keep in
the fridge until the mixture will be in a very hard texture. Cut the mixture in cubes. Put
the potatoes in the veal gravy and heat until 80ºC
Potatoes will be ready when became soft.
Texturizers gelling agents
GELLING AGENTS
Within this group, we find a range of substances which permit the elaboration of gelatines that are used for the
production of pre-cooked food. The majority are products already used for unmemorable times and have now been
extracted and de-flavoured in order to not add any additional taste to the desired gels. They differ, basically, in the
texture (softer, harder, brasher…) and in the posterior temperature of jellification.
Sosa’s gelling agent range reaches from the purest ones to the most complex mixes, taking maximum advantage of
the gelling possibilities, in order to allow the most special applications.
STOCK
Vegetal gelling
Dose:
50 g/kg
Mix of carrageen and carob bean gum
Vegetable origin
672144
500 g
Properties:
Use:
Application:
Observations:
Elaborations:
textures
Transparent and elastic gelatine
Dissolve in cold and bring to 65ºC (better to boil), jellifies from 60ºC on
Any kind of liquid with water content higher than 80%
Doesn’t allow freezing, thermo reversible
False spherification / False pâte fruits / Veils
Cold spaghettis / Gelatine until 60ºC / Nappage
Strawbarry spaguetti
Mango and Campari sphere
»» 25 g Vegetable gelatine powder
»» 400 g Frozen strawberry pure
»» 25 g Strawberry paste
»» 100 ml Simple syrup (TPT)
»» 350 g Frozen mango pure
»» 50 ml Campari (as needed)
»» 100 ml Water
Put the mango puré in semi sphere silicon moulds and freeze it up. Heat the water, gold powder, syrup
and vegetable setting gel until boilling.
Remove from the heat and let to cool at 80ºC. Remove the mango and banana spheres and deep it in
the heated mixture. Let defrost until the center will be liquid.
Mix the ingredients and heat until boiling point.
Put the mixture in the “Spaguetti Kit” and do the spaguetti
inside a bath of iced water. Strain.
1
2
VEGETAL
GELLING
3
4
100 ºC
80 ºC
STOCK
Elastic
Mix of carob bean gum and carrageen
750 g
»» 30 g Vegetable gelatine powder
»» 400 ml Water
»» 100 ml Simple syrup (TPT)
Dose:
25-50 g/kg
672145
Properties:
Use:
Application:
Observations:
Very elastic gelling agent
Pour the powder with the rest of the solids over the liquid, heat
Any liquid elaboration
Resists freezing
Elaborations:
Elastic gelatines
Balzamic modena vinegar gelatin sheet
»» 300 g »» 100 g »» 100 g »» 25 g Water
Simple syrup (TPT)
Balsamic Modena vinegar
Elastic
Mix all ingredients together and heat until boiling
point. Pour a thin layer in a tray 0,2 mm thin and
let to cool.
Once jellyfied cut in rectangular shape.
63
Texturizers gelling agents
textures
STOCK
Agar-agar
2-15 g/kg depending on desired hardness degree
Carbohydrate, type of an algae.
672146
500 g
Properties:
Use:
Application:
Observations:
Optimal elaborations:
Other elaborations:
Gelling.
Mix in liquid, bring to boil, let cool down
Any liquid elaboration
Heat resistant (90ºC), not resistant to freezing, thermo reversible,
jellifies less in acid mediums, gelatine not very elastic
Hard caviar / Hot gelatines (≤90ºC)
Gelatines / Purees / Veils / Foams
STOCK
Metilgel
Methylcellulose, cellulose derived from vegetable
300 g
Dose (hot):
Dose (cold):
15 g/kg foam effect
20 g/kg thickening agent
Dose (hot):
Dose (hot):
30 g/kg glue
20 g/kg gelling agent
672147
Properties:
Use:
Application:
Observations:
Gel in hot
Hydrate in cold and let stay until mix reaches 4ºC, apply heat
Any kind of liquid or semi-liquid
Resists freezing
Elaborations:
Air / Foam / Glue / Gnocchi / Spaghettis
Green pea hot jelly
64
Dose:
Fake fruit caviar
Fake potato gnocchi
»» 500 g Green pea juice
»» 3 g Agar-agar
»» As needed Salt
»» 220 ml Water
»» 200 g Fruit pure
»» 50 g Simple syrup (TPT)
»» 2 g Agar-agar
»» As needed Vegetable oil very cold
Combine the ingredients.
Heat until boiling point.
Combine the ingredients.
Mix the creamy mashed potato and the Metilgel with an
immersion blender.
Heat until boiling point.
Put the mixture in moulds and let to
set. Heat before service.
Put the mixture in a pastry bag. Keep for 12 hours in the fridge.
Put the mixture in a seringue and drop
it into oil bath.
Heat the chicken stock until boiling point. Drop the pure in the
stock doing gnocchi shape.
Keep in the oil bath for 5 minutes.
Remove the gnocchi from the stock and serve hot.
Remove from the oil bath, drain the oil
and serve.
»» 500 g Creamy mashed potatoes
»» 10 g Metilgel
»» As needed Chicken stock
Texturizers gelling agents
textures
Gelburguer
STOCK
Mixture of alginate, calcium and
retardant
500 g
Dose:
10-15 g/kg
672148
Properties:
Use:
Application:
Observations:
Agglutinative effect
Mix with desired product
Any kind of food
Can be difficult to use with food rich in calcium
Elaborations:
Burger / Tartar / Terrinas
STOCK
Kappa
1-10 g/kg
Carrageen
600 g
Dose:
672149
Properties:
Use:
Application:
Observations:
Gelling agent.
Pour the powder mixed with the rest of the solids over the liquid and heat
Any kind of liquid application
Produce multiple synergies. Kappa + Konjac (gel strength). Gels from 60 º.
Elaborations:
Cold gelatines / Foams
Prawn burger
»» 500 g Prawns
»» 8 g
Gelburguer
»» As needed Salt and pepper
»» 20 g Fish stock
Mix the ingredients.Press the mixture in a mould. Keep in the
fridge for 1 hour. Cook.
Soft chocolate gel
»» 265 g »» 250 g
»» 60 gr
»» 300 g
»» 0,8 g
»» 0,8 g
Cream 35 % fat
Chocolat coberture 64%
Sugar
Water
Propannacotta (Iota)
Kappa
Heat the cream and sugar and pour on the chocolate stirring
until get an homogeneous mixture.
In another bowl combine the water, kappa and Propannacotta and mix with a hand blender
Boil the mixture. Mix both preparations.
Pour in a frame and keep 2 hours in the fridge.
65
Texturizers gelling agents
textures
Pro-pannacotta (Iota)
STOCK
Carrageen, derived from a type of red algae
800 g
672150
Properties:
Use:
Application:
Observations:
Soft gel
Apply in room temperature, heat up to 80ºC, better boil
Any kind of liquid
Doesn’t allow freezing, heatable until about 50°C
Elaborations:
Pannacotta / Flan / Pudding / Cuajadas / Drinkable jelly
STOCK
Goma Gellan
Gellan Gum. Polysaccharide obtained by the fermentation of a bacterium
Dose:
10-20 g/kg
672151
500 g
Properties:
Use:
Application:
Observations:
Gelling agent.
Apply in room temperature, heat to 80ºC – better bring to boil
Any kind of liquid
Rigid gel, resists high temperatures
Elaborations:
Sheet / Raviolis / Oily gelatines / Croissant fillings / Cubes of plum cake
Mandarine fake sponge
»» 400 g Mandarine juice
»» 40 g Lemon juice
»» 4 drops mandarine aroma
»» 60 g Simple syrup (TPT)
»» 35 g Instangel
66
Dose:
2-15 g/kg
Fruit filling for bakery doughs
»» 350 g
»» 50 g
»» 100 g
»» 10 g
Raspberry fruit pure
Water
Simple syrup (TPT)
Goma Gellan
Mix the ingredients with a hand mixer.
Combine the ingredients and heat until boiling
point.
Cool down in the fridge until setted.
Pour the mixture in a frame
Then whip in the machine with the whisk for 20
minutes on high speed or until the mixture will be
whipped as a meringue.
Set in the fridge.
In the beginning of the whipping process we could
heat with a torch a little the edges of the whipping
machine bowl if necessary in order to get the
gelatin better dissolved.
Soy macaroni
»» 100 g
»» 400 g
»» 30 g
»» 2 g
»» 3 g
Soy sauce
Vegetable stock
Vegetable gelatin powder
Goma Garrofín
Goma Gellan
Blend all ingredients with a hand
mixer. Heat until boiling point.
Remove from the heat and let cool
until 80ºC.
Take stainless steel tubes 1 cm thick
and put them in the freezer. Then put
the tubes in the mixture for some
seconds.
Remove and the macaroni shape will
be ready.
Texturizers gelling agents
textures
Pectina Jaune slow set
STOCK
Obtenido de la piel de cítricos
500 g
Properties:
Specifications:
Application:
Observations:
Elaborations:
672152
Citric HM pectin with retardant salts
PH adequate: 3.2-3.5
Minimum of 60% sugar added + acid
Mix the pectin with the sugar. Add to the pulp stirring vigorously. Bring to a boil and add
the acid.
Slow gelling. Final effect in 24h.
Opaque and thermo-irreversible gels. Can be baked.
Fruit moulds in the traditional style. Also for traditional jams.
Pectina Jaune rapid set
STOCK
Properties:
Use:
Application:
Observations:
Elaborations:
672153
Citric HM pectin.
Mix the pectin with the sugar. Add to the pulp stirring vigorously. Bring to a boil and
add the acid.
PH adequate: 3.1-3.5
Minimum 50% added sugar + acid
Faster gelling than Jaune Slow set pectin.. Final effect in 24h.
Thermo-irreversible gels. Can be baked.
Traditional jams. Also for sliced fruit spreads.
Pectina xoco nappage X58
500 g
Properties:
Use:
Application:
Observations:
Elaborations:
Dose:
8-15 g/kg Jams and confitures
15-25 g/kg Fruit spread
Obtenido de la piel de cítricos
500 g
Dose:
Jams and marmalades : 8-15 g/kg.
Fruit spread: 15-25 g/kg
STOCK
Dose:
Nappage 8-15 g/kg
672154
Measured LM pectin with retardant salts
Mix with the sugar, bring to a boil and add the acid.
PH adequate >4
Minimum 50-60% added sugar.
Slow gelling. Final effect in 24h.
Firm, brilliant, elastic, thermo-reversible gels.
Optimum for freezing and thawing. Optimum temperature for nappage is 50-55ºC.
For chocolate nappage, gels with milk. Suitable for products rich in calcium.
67
Texturizers gelling agents
textures
Fruit pectin NH
STOCK
Pectato de sodio
672155
500 g
Properties:
Use:
Application:
Measured LM pectin with retardant salts
Mix with the sugar, bring to a boil and add the acid.
PH adequate 3,5 - 3,7
Minimum 40% added sugar + acid.
Slow gelling. Final effect in 24h.
Firm, brilliant, elastic, thermo-reversible gels.
Optimum for freezing and thawing.
Observations:
Elaborations:
For fruit nappage, fruits gels, jams and fruit non-traditional spreads in which acid
incorporation is not a problem.
Pectina Sugar free
STOCK
672156
500 g
Properties:
Use:
Application:
Observations:
Elaborations:
Measured LM pectin with calcium salts
Apply with vigorous stirring. Bring to boil. Add the acid.
PH adequate: 3.2-3.5
No minimum of added sugar is required.
It does not require sugar, but acts better when added together with a bulking agent
sweetener like isomalt, but it may present syneresis. Thermo-reversible. Final effect in
24 hours.
Sugar-free or low-sugar jams, fruit spread, sauces, fruit gels.
Pectina Acid Free
STOCK
-
Properties:
Use:
Application:
Observations:
Elaborations:
Dose:
Jams: 5-10 g/L
Fruit spread: mínimo 10 g/L
-
500 g
Dose:
8-20 g/kg nappage
30-40 g/kg fruit spread (+ citric acid)
672157
Dose:
6 g /L flan
3g /L custard
20g/L nappage
30g/L fruit spread
Measured LM pectin with calcium salts
Mix with the sugar stirring vigorously. Bring to a boil.
adequate in non-acidic media, rich in calcium.
No minimum of added sugar is required.
Firm gel. Freezable. No syneresis. Thermo-reversible.
Custard, flan, mock fruit spread, Nappage, dairy drinks…
Indicated for dairy products and those rich in calcium.
Rasberry pâte de fruit
Raspberry jam
»» 1000 g Frozen raspberries
»» 750 g Sugar
»» 200 g Sugar
»» 12 g Fruit Pectin
»» 1 u. Lemon juice
Combine 100 g sugar and pectin.
Cook the remaining sugar and the raspberries
until boiling point. Add the pectin + sugar and
cook until reach 103ºC.
Remove from the heat and add the lemon
juice.
68
Let to cool.
»» 1000 g Raspberry puree
»» 1000 g Sugar
»» 30 g Fruit Pectin
»» 300 g Glucose
»» 5 g
Citric acid
Hazelnut icing
»» 1 L Milk
»» 200 g Hazelnut pure paste
»» 20 g Pectina Acid Free
Heat the fruit puré until boiling point.
Heat the milk until 40ºC
Mix 100 gr. of sugar with the pectin and then add to the puree
stirring constantly.
Combine the pectin and sugar together. Then
pour into the milk.
Boil again and add half sugar. Boil again and add the sugar
remaining.
Cook until boiling point and then keep cooking
for to minutes more at low heat.
Heat again until boiling point and add the liquid glucose. Cook
low heat until 106ºC.
Pour into mixture the hazelnut pure paste.
Add the citric acid and remove from the heat.
Remove from the heat and let for 30 minutes at
room temperature.
Put in a frame or molds.
Strain and use at 35ºC.
Texturizers gelling agents
textures
SPHERIFICATION
Spherification is a gelling technique which permits to encapsulate liquid contents inside a thin gel, simulating themes, caviar etc. Its
spectacularness together with an explosion of flavour, activated in the mouth, has already converted this innovation into a classic in
pastry and modern gastronomy.
DIRECT SPHERIFICATION
REVERSE SPHERIFICATION
Three basic baths are used to elaborate direct spherification:
• The first bath consists of incorporating alginate in the product we want to create
the sphere with. The blender will be used for this, leaving it to rest until its total loss
of air. The level of acidity of the product must be taken into account: if its pH is lower
than 4, the right quantity of sodium citrate has to be added in the same bath. If we
add too much, the product will acquire a bad taste.
• In the second bath we put Clorur, 5 to 8 g per litre, depending on the size of the
sphere. In the third and last bath, water will be used to rinse the spheres, basically to
clear the bad taste given by calcium chloride. The reaction of alginate occurs when
both products (alginate and chloride) start forming a jelly-shaped sphere which will
gradually gel in the inside too. The more time it is left in the bath, the more it will gel,
until it completely turns into gelatine.
• The pH of the sphere liquid must be taken into consideration. If the pH of the
liquid is not between 4 and 6, it will have to be rectified by using sodium citrate (pH
Kit). Once the pH is between these two parameters we can elaborate the sphere
without any problem. ente para sacar el mal sabor que produce el cloruro cálcico.
If we want to create spheres of liquids which by nature contain calcium, such as
dairy products, we have to apply the reverse spherification, inverting the first two
baths. The same applies to products to which we add gluconolactate.
We work with 3 different baths:
• In the first one we put the product with own calcium or mixed with gluconolactate. If the product does not have a proper density, we incorporate 6 g of gelespesa
(2 g Xanthan)/ kilo, In order to have enough weight to immerse into the second bath.
• In the second bath, we mix one litre of mineral water (without calcium) with 5 g
of alginate.
• In the third and last bath we put water to wash the spheres.
Thanks to the reversed baths, the spheres will always remain liquid in the inside, since the reaction is contrary to direct spherification. Keep in mind that, if we elaborate
spheres before head, they have to be preserved in a slightly dense liquid, as they
tend to stick together. This technique produces osmotic spheres, that is to say, its
membrane has microscopic holes which absorb the flavour of the medium.
DIRECT SPHERIFICATION
1
2
pH≥ 4
0 1
2
3
4
5
6
7
8
3
4
ALGINAT
10 min
9 10
OK
30’’
CLORUR
REVERSE SPHERIFICATION
1
2
3
4
GLUCONOLACTAT
ALGINAT
10 min
10 min
3 min
Spherification kits
Spherification ingredients kit
STOCK
672230
Spherification tools kit
STOCK
672231
69
Texturizers gelling agents
SPHERIFICATION
textures
STOCK
Kit pH
Sodium citrate and test stripes
Dose:
depending on the pH
672161
750 g
Sodium citrate, comes out from fruit. It’s an essetial constituent of mostly soft drinks, that provides a note of acidity
and enhaces the flavour. Used as an antioxidant, and also for spherifications as a pH corrective, reducing the acidity.
Properties:
Use:
Application:
Observations:
Increases de pH (from acid to basic)
Mix with the liquid you would like to change the pH
Pre-elaborations for direct spherifications
If the liquid is very acid, the spherification will be very difficult
to achieve despite applying the pH corrector
Elaborations:
Direct spherification
STOCK
Alginat
Kit dose table pH to achieve the
optimum pH value of the product to
spherification
inicial value
of pH
dose
of Kit pH
2,5
3
3,5
4-5
0,85 g/100g
0,3 g/100g
0,1 g/100g
ideal value
Dose:
5 g/kg
Sodium alginate
672158
750 g
Product derived from different types of algae (Fucus, Laminaria, Macrocrystis...). It’s known for its particular characteristic to form gels in the presence of calcium. As any other kind of hydrochloride, it needs some water content in
order to hydrate.
Properties:
Use:
Application:
Observations:
Gelling agent when interacting with calcium containing media
Mix with desired elaboration (direct spherification), mix in water bath (inverse spherification)
Any kind of liquid with a pH ≥4 and water content higher than 80% (direct spherification)
For itself, it acts as a thickening agent. To do the inverse spherification, always use mineral water.
It is difficult to dissolve in fatty mediums as it encounters incompatibilities.
It can result problematic in alcoholic mediums, depending of the degree of alcohol and lack of water.
Elaborations:
Direct spherification / Reverse spherification
STOCK
Clorur
Sodium Clorur
750 g
Dose:
8-10 g/kg
672159
Dans la téchnique de la sphérification est utilisé pour provoquer la réaction de l’Alginat
Properties:
Use:
Application:
Elaborations:
Calcic salt
Mix clorur with mineral water
Bath for carrying out direct spherification
Direct spherification
Gluconolactat
STOCK
Calcium gluconate and lactic calcium
500 g
Dose:
20 g/kg
672160
Mix of two salts, which allows to incorporate calcium into a medium without adding any flavour.
It helps us to add enough calcium in order to react with Alginat and create a sphere.
70
Properties:
Use:
Application:
Observations:
Enriches calcium
Mix with elaboration you would like to enrich
Product mixes for inverse spherifications which are poor in calcium
Completely tasteless
Elaborations:
Reverse spherification
Texturizers stabilizers for ice creams
STABILIZERS
Stabilizers for ice creams or foams are complex mixes of stabilizers, emulsifiers, gelling agents and airing
agents which create the texture of ice cream, sorbet, mousse or perfect foams, very easy to apply, always
with the maximum of respect for the flavour to be texturized.
Procrema 100 Hot
STOCK
Mixture of stabilizers, emulsifiers, fats and sugars
3 kg
textures
Dose:
100 g/kg
672162
Properties:
Use:
Application:
Observations:
Ice cream stabilizer
Dissolve in cold with vigorous stirring. Pasteurize.
Any liquid or semi-liquid preparations, dairy-based.
White powder. Once mixed with the liquid, it should be heated to 80ºC to be activated and it is
best allow to stand for 8 hours to mature before freezing.
Elaborations:
Dairy-based ice creams
Procrema 100 Cold
STOCK
Mixture of stabilizers, emulsifiers, fats and sugars
3 kg
Dose:
100 g/kg
672163
Properties:
Use:
Application:
Observations:
Ice cream stabilizer
Dissolve in cold with vigorous stirring, do not heat.
Any liquid or semi-liquid preparations, dairy-based.
White powder. Once mixed with the liquid, it is best allow to stand for 8 hours to mature before
freezing.
Elaborations:
Dairy-based ice creams
Olive oil semi sorbet
»» 700 g
»» 300 g
»» 60 g
»» 4 g
»» 4 g
»» 100 g
Water
Extra virgin olive oil
Glycerin
Emulsifying paste
Salt
Prosorbet 100 Cold
Combine liquid ingredients on one hand and solids on the other. Mix
both parts and blend the mixture with an immersion blender.
Let in the fridge for 3 hours.
Mix again the mixture. Put in the ice cream machine.
71
Texturizers stabilizers for ice creams
textures
Prosorbet 100 Cold
STOCK
Neutral base for the elaboration of sorbets
Dose:
100 g/kg
672164
3 kg
Properties:
Use:
Application:
Observations:
Stabilizer for sorbets elaborated in cold
Mix with base
Any kind of liquid or semi-liquid elaboration, based on water or fruit juices
Mix of stabilizers, emulsifiers, fat and sugars
Elaborations:
Sorbets
Dose:
Profruit 100
STOCK
100 g/kg
Neutral base for the production of semi-sorbets.
500 g
672165
Properties:
Use:
Application:
Observations:
Stabilizer for fruit sorbets.
Dissolve in cold, stirring vigorously, do not heat.
Mix with juice or fruit pulp and sugar to prepare the semi-sorbet.
White powder. Once mixed with the liquid, it should be heated to 80ºC to be activated and it is best allow to stand for 8 hours to mature before freezing.
Elaborations:
Water or fruit-based frozen dessert.
Apricot sorbet
»» 200 g
»» 800 g
»» 100 g
»» 170 g
»» 5 g
72
Water
Apricot puree
Prosorbet 100 Cold
Sugar
Neutral acid
Combine liquid ingredients on one hand and solids on the other.Mix both parts and
blend the mixture with an immersion blender.
Let in the fridge for 3 hours.
Mix again the mixture. Put in the ice cream machine.
Texturizers stabilizers for mousse
textures
Promousse
STOCK
Neutral base for preparation of mousses
Dose:
70-100 g/kg
672207
3 kg
Properties:
Use:
Application:
Observations:
Thickening agent and stabilizer
Mix with turmix for complete incorporation
Any kind of liquid as e.g. milk, whipped cream, fruit pulps …
No heat necessary.
Adds a creamy aspect to the mix and gives a pleasant softness without the use of egg.
Elaborations:
Mousses / Semi-cold
Foils
STOCK
Sucrevel
Powdered preparation of sugar and egg whites
150g / 125g of water.
672206
500 g
Properties:
Use:
Dose:
Application:
Observations:
Base for sugar decoration
Mix 150g of the preparation with 125ml boiling water and immediately beat with an electric
mixer at high speed about 4 minutes.
Roll out thinly on silicone or mat, pass the comb or make filigree. Let dry 30 minutes to overnight.
Decorations cakes, cupcakes, etc.
Sosa colouring can be added to make coloured sugar veils.
Elaborations:
All kinds of sheets and decorations.
Texturizers charging agents
CHARGING AGENTS
Charging agents allow absorbing fat or liquids in order to create dry or crunchy textures. People are
surprised by dry textures of flavours which appear usually as liquid or paste.
STOCK
Maltosec
Maltodextrin from tapioca
500 g
Dose:
c.s.
672166
Properties:
Use:
Application:
Observations:
Converts fat in powder
Mix with fat
Any kind of fat
Soluble in cold and hot
Elaborations:
“Polvorones”/ Rocks / Powders / Sand / Crunchy nut elaborations
73
Texturizers effervescent
textures
Fizz Powder
700 g
STOCK
672199
Texturizers crunchy
Snack Cover
500 g
Dose:
672617
Antioxidants
Antioxidant powder
STOCK
Maltodextrin, xanthan gum, ascorbic acid.
500 g
74
Dose:
30-50 g/L
672169
Properties:
Use:
Application:
Observations:
Antioxidant agent
Dissolve in hot or cold liquid
Manipulate oxidable foods
White powder, insoluble in fats
Elaborations:
It can be added to easily oxidable fruit juices such as apple or grape / By immersion, it prevents
oxidation while handling food / By brushing, it prevents oxidation of finished products.
Free mold
Non-edible product
Free mold soft
STOCK
Manufacture of soft silicone moulds, suitable for food use, freezing and
cooking.
1 kg
Dose:
10% catalyst with respect
to silicone
672167
Free mold hard
STOCK
Manufacture of hard silicone moulds, suitable for food use, freezing and
cooking.
1 kg
textures
Dose:
10% catalyst with respect
to silicone
672205
Two-component material which consists of:
Component “A”: Silicone suitable for contact with food
Component “B”: Curing agent, catalyst
Properties:
Use:
Application:
Liquid paste that hardens as the catalyst acts. A flexible, soft, non-stick material resistant to a
wide range of temperatures is obtained.
The surface of the original must be clean and residue-free. Pour 100g of Component “A” and
10g of Component “B” in a clean container and mix well until component “B” is completely dispersed throughout the base. Do not mix for a long period of time and do not expose the mixture
to temperatures over 35ºC. It is always preferable to mix small amounts in order to guarantee a
good mixture of component “A” and component “B”.
The catalyst material will cure within a period of 18-24 hours at a temperature of 22-24ºC forming a flexible rubber mould that can easily be separated from the original.
Manufacture of silicone moulds, suitable for food use, freezing and cooking.
Observations:
We recommend removing trapped air by putting the mixture in an empty chamber, leaving it to
fully expand and immediately thereafter it will collapse. Keep the mixture in the empty chamber
for a further 1-2 minutes and then inspect it; if no air bubbles appear, then you can use it. When
you de-aerate the mixture into the vacuum, there will be an increase of 3-5 times the volume, so
you should use large enough container.
If you do not have a vacuum de-aerator, you can minimise air blocking by mixing a small amount
of component “A” and component “B” and then immediately use a paint brush to apply a 1 or
2mm layer over the original. Maintain room temperature until the surface is free from bubbles
and the layer has started to cure. Mix another amount of component “A” and component “B·
and pour the mixture over the original as soon as possible, preventing air blocking.
Elaborations:
Exact copies of any type of figure for filling with mouse, chocolate, sweets, gelatine, ice-cream,
etc.
75
Drying
Inedible product
textures
STOCK
Dry sec
Dose:
1 sachet per container.
Silica gel
20 x 120 g 672168
Properties:
Use:
Application:
Observations:
Anti-moisture product
Introduce a sachet inside the container where the food you want to protect from moisture is
stored and seal hermetically
Nuts, lyophilized, salt and sugar, sweets, crisps, biscuits ...
Product not edible, do not open sachet, do not allow contact with liquids.
Elaborations:
Protect any product from moisture.
Acids
Tartaric acid
STOCK
Organic Acid
3 kg
Properties:
Use:
Application:
Observations:
Elaborations:
Acidity regulator, natural antioxidant and preservative. The mouth feel is defined by one of the
principal acids, together with citric- and malic acid.
Apply directly in cold and incorporate blending
Any kind of liquid
White smooth powder
Acidity corrector for vines and effervescent drinks. Acts as well as stabilizer for the colour of
fruits and products elaborated on a fruit base (marmalades, effervescent drinks, vine ...)
STOCK
Dose:
Quantum satis. Recommended between
1-10 g / kg depending on the application.
Natural citric acid.
672171
Properties:
Use:
Application:
Observations:
Acidity regulator. It can substitute lemon juice in preparations.
Direct application. Soluble in liquids.
Used as a flavouring and acidifier in foods. Increases the gelling capacity of pectin.
White powder.
Elaborations:
All sorts of recipes which require acidic application: jams, fruit spreads, preparations with
fruits, fruit washes...
Ascorbic acid
Natural ascorbic acid
1 kg
76
Quantum satis.
Recommended 1g / Kg.
672170
Citric acid
1 kg
Dose:
672172
STOCK
Dose:
Quantum satis. Recommended 0,05g/L as a
preservative in juices and drinks.
From 3 to 5% in antioxidants washes for fruits
and vegetables.
Properties:
Use:
Application:
Observations:
Acidulant, antioxidant and enhancer for bread.
Direct application. Soluble in liquids.
Used as an antioxidant or acidifier in foods, especially fruits and vegetables.
White powder.
Elaborations:
All types of products that require an antioxidant: fruit washes, fruit in heavy syrup, fruit salads,
juices...
The alphabet of flavours box
The alphabet of flavours box is our
latest creation for the world of
gastronomy. With more than 190
essences, it’s an ideal alphabet
of flavours for learning sensorial
analysis. It’s also a great instrument
to experience pairing flavours and
also to improve creative flavour
pairing.
f l a v o u r s
&
e s s e n c e s
672852
FLAVOUR LITERACY OBJECTIVES
1. To train the gastronomic sector in sensorial analysis.
2. To facilitate the creation of new combinations stemming
from a previous olfactory analysis of their components.
3. Analysis of pairings among flavours..
4. To incentivise nuances and complexities of the flavours of gastronomy.
5. To use it as an ingredient..
In this case the essence is water- and fat-soluble and, therefore,
it can be used in both water and fat bases.
77
The alphabet of flavours box
THE ALPHABET OF SWEETS
THE ALPHABET OF SPICES
37
DILL
57
ONION
1
CARAMEL
18
CINNAMOM
38
BASIL
58
VEGETABLE
2
HONEY
19
CARDAMOM
39
PACHOULY
59
COOKED RED
BEAN
3
SUGAR BURNT
20
CLOVE
40
YLAN-YLANG
60
GREEN PEPPER
4
CANE SUGAR
21
CUMIN
41
LEMON
VERBENA
61
GREEN PEA
5
TOFFEE
22
CORIANDER
42
LEMON GRASS
62
RIPE TOMATO
THE ALPHABET OF COCOA BEAN
23
CURRY
43
ORIGANO
63
GREEN TOMATO
6
COCOA
24
INCENSE
44
TARRAGON
64
CELERY
7
BITTER
CHOCOLATE
25
MYRRH
45
FENNEL
65
LAND CARROT
8
WHITE
CHOCOLATE
26
NUTMEG
46
ARTICHOKE
66
RHUBARB
27
BLACK PEPPER
47
JUNIPER
BITTER
ALMOND
28
GREEN PEPPER
48
PEPPERMINT
67
LAVENDER
10
TOASTED
HAZELNUT
29
JAMAICA
PEPPER
49
SPEARMINT
68
CHAMOMILLE
11
PEANUT
30
MADAGASCAR
VANILLA
50
WILD MINT
69
GERANIUM
12
COFFEE
31
TAHITI
VANILLE
51
LEMON BALM
70
JASMINE
13
PISTACHIO
32
TANDOORI
52
ROSEMARY
71
ORANGE
BLOSSOM
14
CHESTNUT
33
CHILI
53
COMMON
SAGE
72
VIOLET
THE ALPHABET OF SEEDS
34
SAFFRON
54
THYME
73
DAMASK ROSE
15
STAR ANIS
35
TONKA BEAN
55
BLACK TEA
74
MARIGOLD
16
MUSTARD
36
TURMERIC
THE ALPHABET OF
VEGETABLES
75
LILAC
17
SESAME
56
THE ALPHABET OF
MUSHROOMS
THE ALPHABET OF NUTS
9
78
THE ALPHABET OF HERBS
AND PLANTS
FRESH GARLIC
THE ALPHABET OF FLOWERS
The alphabet of flavours box
THE ALPHABET OF MUSHROOMS
92
ORIENT
111
APPLE
GOLDEN
131
SWEET ORANGE
76
BOLETUS
EDULIS
93
OAK
112
PINEAPPLE
COOKED
132
MANDARIN
77
MOLD
94
HAY
113
PASSION FRUIT
133
BITTER ORANGE
78
ALE YEAST
95
TABAC
114
MELON
134
GRAPEFRUIT
79
WHITE TRUFFLE
96
TERRE HUMIDE
115
MELON
CANTALOUP
135
BERGAMOT
80
BLACK TRUFFLE
97
MOSSA
116
POMEGRANATE
136
BLACK
CURRANT
THE ALPHABET OF ROOTS
98
MEDITERRANEAN
FOREST
117
PEAR
137
CITRON
81
LIQUORICE
THE ALPHABET OF FRUITS
118
SOUR CHERRY
138
RAISIN DRIED
82
GINGER
99
RIPE MANGO
119
GREEN APPLE
139
CURAÇAO
83
WASABI
100
GREEN BANANA
120
GREEN
STRAWBERRY
140
YUZU
84
VETIVER
101
KIWI
121
GREEN MANGO
141
QUINCE
THE ALPHABET OF BREAD
102
APPLE COOKED
122
ORANGE JUICE
142
FIG
85
BREAD CRUST
103
COCONUT
123
PINEAPPLE
143
KAFFIR LIME
86
BREADCRUMB
104
LYCHEE
124
LEMON JUICE
144
BITTER
MANDARIN
87
BISCUIT
105
RASPBERRY
125
LIME
THE ALPHABET OF TREES AND
LANDSCAPE
106
PEACH
126
ARICOT
88
SAUCIN
107
WATERMELON
127
WOODLAND
STRAWBERRY
THE ALPHABET OF DAIRY
89
EUCALYPTUS
108
GRAPE
128
RIPE
STRAWBERRY
146
YOGURT
MEDITERRANEAN
90
BAY LAUREL
109
CHERRY
129
BLACKBERRY
147
BUTTER
91
MEDITERRANEAN
PINE
110
RIPE BANANA
130
LEMON
148
CREAM
THE ALPHABET OF OLIVE
145
BLACK OLIVE
79
The alphabet of flavours box
80
149
TIRAMISU
150
LECHE
MERENGADA
151
CREAM TYPE
CATALAN
152
ZABAIONE
153
CARAMEL
CUSTARD
168
185
SHRIMP HEAD
THE ALPHABET OF FICTION
186
SMOKED
SALMON
169
COLA
187
FISH
170
ENERGY DRINK
188
LOBSTER
171
CHEWING GUM
189
SHRIMP
THE ALPHABET
OF ALCOHOLS
172
CHOCOLATE
MINT
190
SEA URCHIM
154
WHISKY
173
BITTER
191
ANCHOVY
155
BEER
174
TONIC WATER
156
BEER ALE
175
COTTON CANDY
157
GIN
158
VERMOUTH
176
SMOKED BACON
159
BRANDY
177
HOT DOG
160
ANISETTE
178
BEET FOND
161
MARC DE CAVA
179
PIC FOND
162
RUM
180
CHICKEN FOND
163
VODKA
181
MUSK
164
MUSCATEL
182
FOIE GRAS
165
WHITE
WINE TYPE
CHARDONNAY
166
BLACK WINE
CABERNET
SAUVIGNON
183
COOKED TUNA
167
WHITE WINE
TYPE RIESLING
184
OYSTER
ENERGY
DRINK
PORTO
THE ALPHABET OF MEAT
AND ANIMALS
THE ALPHABET OF SEA
THE ALPHABET OF SMOKE
192
SMOKED
2016
1.0
sugars salts
nuts caramelizeds
v a n i l l a
c o m p o un d s
freeze dried
e x t r a c t
deep fried
textures
flavours
& m e ta l f o od
& concentrated paste
t e x t u r e s
praliné & pure paste
& c r i s p y s
&
s p
i
c
e
s
p o w d e r s
&
e s s e n c e s
FOOD SERVICE
g o u r m e t
800.231.8154 | auifinefoods.com
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