Cream Ice Cream
The key to our Cream Ice Cream consists in the use of Profiber Stab 5, a stabiliser composed of natural fibers such as psyllium (for …
Pistachio Ice Cream
Below you will find a recipe for Pistachio Ice Cream with our new enhanced pistachio paste. This exquisite ice cream has been carefully balanced by …
Pistachio Paris-Brest Ice Cream
At Sosa Ingredients, we pride ourselves on offering innovative and natural solutions for the ice cream industry: Profiber Stab 5. This stabiliser, designed specifically for …
Chocolate Cone
In our continuous commitment to innovate and offer high quality products, we have introduced the first ice cream and sorbet stabiliser made from 100% natural …
Cherry Ball
Sorbet is a frozen treat that combines the freshness of natural ingredients with a light and refreshing texture. Unlike ice-cream, sorbet does not contain dairy …
What is Trehalose?
Trehalose is a disaccharide used in foods for: sweetening and as a bulking agent. It is a natural ingredient extracted from tapioca starch. It is …
Blackcurrant Terrine
Discover the balance of blackcurrant sorbet in the recipe: Blackcurrant Terrine, introduced in the new Profiber Stab 5 mini recipe booklet. This innovative product enhances …
Opalys Whipped Ganache, Pear and Vanilla
In fine pastry making, achieving a harmonious balance between flavours and sugars is fundamental to elevate a creation to excellence. In our recipe “Opalys Whipped …
Raspberry Cookies
This time, our talented Aula Sosa chefs have put an innovative twist on the classic cookie recipe, creating a version that will delight the most …
Marshmallow Easter: less sugar, more flavour
We are excited to share with you an innovative and delicious recipe for this upcoming Easter season. Who said Easter eggs always had to be …