SIRHA Lyon 2025
The world of patisserie is celebrating and we at Sosa Ingredients are more excited than ever! As official sponsors of the Pastry World Cup qualification …
What are whipping proteins?
In high gastronomy and professional patisserie, the texture of a preparation plays a fundamental role in the sensory experience. Among the key technical ingredients to …
Texture wheel for gastronomy
At Sosa Ingredients we are pleased to present the Texture Wheel for Gastronomy, an innovative visual scheme in wheel format, designed to classify and select …
Top 10 products of the month 2024
Throughout this year, Sosa Ingredients has highlighted a product each month to inspire and support the creativity of chefs and pastry chefs around the world. …
Living Salt: the staging of Ángel León
In the fascinating world of modern gastronomy, creativity and technique come together to create unique experiences. Living Salt, a creation of the renowned chef Ángel …
Christmas Recipes 2024
We are pleased to share with you the Christmas Recipes for this year 2024; where we have included a careful selection of recipes including the …
Japam team won the Asian Selection for the gran final of the Pastry World Cup 2025
Last continental selection before the Grand Final, the Asia selection for the Pastry World Cup was held this Wednesday 23rd and Thursday 24th October in …
What are pectins?
Pectin is a polysaccharide derived from soluble plants which is obtained by water extraction from edible plant fibre (generally citrus fruits or apples), followed by …
How to substitute dairy products for plant-based recipes?
We live in a world in which more and more people are opting for a vegetarian diet and/or a diet free of animal products. This …
The magic of spherification: history, concepts and techniques
Spherification is a revolutionary gelling technique that allows liquids to be encapsulated in a thin gel, creating spheres that simulate caviars, pearls and other surprising …