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 …
Mojito Sphere
Today we are pleased to bring back a summer-inspired dossier by renowned chef Carles Mampel, a trusted collaborator with whom we have worked for many …
Gracila Gel: recipe book
As an impulse for modern and responsible gastronomy, we celebrate the launch of Gracila Gel as a bold step into the future of modern cuisine …
How to create jelly textures in pastry-making?
To create jelly textures in pastry, it is important to ask yourself some questions beforehand: What kind of jelly consistency do you need for your …
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 …
Pulp and Soy Takoyaki
Originally from Japan, takoyaki are small dumplings filled with tender pulp, cooked to perfection in a frying pan until crispy on the outside and soft …
Galette des Rois with Raspberry Gel
Discover the magic of the Christmas season with the culinary talent of Carles Mampel through our exclusive recipe for Galette des Rois with raspberry gel. …
Black Trompets and Truffle Grated Jelly
In the exciting world of gastronomy, every dish tells a story. Today we invite you to dive into our latest creation: Black Trompets and Truffle …
Neules Yule Log
In the world of patisserie, creativity and innovation are essential ingredients for making exceptional desserts. On this occasion, one of our outstanding Sosa Ingredients pastry …
Discover the future of cooking with Gracila Gel: Innovation in vegetable gelling
In the exciting world of gastronomy, we are always on the lookout for innovations that not only elevate the taste of our food, but also …