As I am Chef Consultant for the Home Chocolate Factory UK SOSA Importer. I have compiled a selection of information I think will be helpful to anyone using or wish to start using SOSA products. I will also be posting recipes and photos using SOSA products regularly.
Please scroll down to see info on the following items:
- ALBUMINA powder (OVENEVE)
- PRO MOUSSE
- VEGETABLE GEL (Powdered Vegetable Gelatin)
- PROESPUMA HOT / COLD
- GELESPESA (Xantana)
- GELCREM HOT / COLD
- AGAR AGAR
- CLORUR (Sodium Chloride)
- SOY LECITHIN
- GUAR GUM
- EMULSIFYING PASTE
- Master Chef Video using SOSA Products at the three Michelin starred El Celler de Can Roca, in Catalonia. (Pistachio paste & Yoghurt Crispy)
- Natural Peta Crispies & Chocolate Coated Peta Crispies // Popping Candy (With links to Hestons recipes from Channel 4 Cook like Heston and other recipes & videos to try)
- SOSA Air bag
- My First trip to SOSA in Spain 2011 – See the Old Factory
- My Second trip to SOSA in spain 2013 - See the New Factory
ALBUMINA powder (OVENEVE)
ALBUMINA is a product obtained from egg whites. After the freeze-dry process, all the water is removed, leaving the pure protein of the egg white.
ALBUMINA is a substitute for liquid egg whites, but as it is humidity free, it allows you to apply it to various products or recipes, which were previously impossible. The ratio of water to ALBUMINA POWDER is 10:1 to create a ‘pure egg white’. Water can be substituted for any fat free liquid, such as pulp or purees, which allows you to flavour the egg white, but continue to work without excess humidity. For example, when creating flavoured meringues, mousses or marshmallows. Benefits:
- There is no risk of egg contamination to your recipes. Even with warm applications (warms mousses, mayonnaises, etc.) you can still use this powder without the risk of temperature control and bacteria levels in the egg
- This is an easy to handle produce
- A stable product; the ‘pure egg white’ will not separate, no matter how much you beat it, and once the egg has risen and the “meringue” has formed, it will not fall. It is perfect to use during mise-en-place, as it can be left while you continue with other preparations
- The ‘pure egg white’ product can be frozen, such as meringue or marshmallows; due to the properties of the ALBUMINA, the product will not crystallize and can ensure the same texture after defrosting
- Powdered Egg gives 25% more Volume and is 5 times more stable than fresh egg whites.
- As in liquid egg whites, ALBUMINA will not rise when combined with fats, however a siphon can be used to create a foam
- Items with high acidity, such as pineapple, kiwis or tomatoes, will not allow ALBUMINA to rise, as the enzymes contained in these products counteract the rising agent of the ALBUMINA. To use ALBUMINA with high-acidity products you can create a pulp (such as pineapple fruit pulp), which must be cooked to 62ºC to break down the acidic enzymes in the food, however by heating to this temperature, it was affect the final taste of the pulp.
Other applications for ALBUMINA POWDER: ALBUMINA allows you to explore low temperature egg preparations, without the risk of contamination, and with flavors and techniques that normal fresh eggs would not allow you to do. Fake “poached egg” made with chicken stock:
- Mix 1L of chicken stock to 100g of ALBUMINA
- Lightly grease a sheet of cling film and use a mould to create a concave shape
- Drop an egg yolk into the mould and fill with the chicken stock mix
- Cook in a hot water bath over 62.5ºC for 4 minutes
- Unwrap and serve
You can substitute the chicken stock for any flavored liquid, savory or sweet, as well as the yolk, which can be also substituted for any kind of spherification. To centre the egg yolk or spherification, you can add GELCREM COLD to the chicken stock mixture. This will thicken the mix, allowing the egg yolk stay in the middle, but, by heating the ‘poached egg’ in the hot water bath, the GELCREM COLD will dissolve, allowing the yolk stay in the same place. PRO MOUSSE PRO MOUSSE is obtained from lactic protein, which allows you to make egg-free mousse, and similar recipes. Normally, in order to make a cold mousse or “sabayon”, an egg base, such as crème anglais or pâté à bombe, is combined with whipped cream and flavouring, such as fruit puree, chocolate etc. PRO MOUSSE allows you to make these preparations without an egg base, making it easier, safer and faster without losing the texture. PRO MOUSSE contains:
- Lactic proteins
- Vegetable emulsifiers
The ratio of base (ex: crème anglais) to PRO MOUSSE is 10:5 for a stable mousse. Benefits:
- As PRO MOUSSE is an egg substitute, this lengthens the shelf life of your preparation, without the risk of bacteria levels and contamination
- PRO MOUSSE is a perfect substitute for eggs, without the risk of allergies
- PRO MOUSSE is very simple to use and can save time during mise en place, making your recipes simpler and faster, without losing flavor or texture
- PRO MOUSSE is only to be used for cold preparations; once it is introduce to heat it will “melt” and lose its characteristics
- It is not a replacement for any other cream stabilizer (such as PRO CREMA, despite containing the same components, the proportions are not, which will affect the final result)
- If you are using a high-fat recipe we recommend to gently warm the mixture, whip for longer or add water for it emulsify better
Chocolate Mousse - 250ml Milk - 75g Cream (35% fat) Crème Liquid - 50g SOSA Pro-Mousse - 14g SOSA InstantGel - 275g SOSA Sao Tome 65% (Substitute For other Dark chocolate 65%). - 425g Whipped Cream - SOSA Strawberry Powder as needed
- Mix the Milk, 75g Cream, Pro-Mousse & InstantGel in thermo-mix or Hot pro mix with heat.
- Add the melted Chocolate and Blend.
- Put the mixture into a bowl and fold in the whipped cream
- Pour into moulds to set.
- If using flexi moulds set in the freezer.
- Turn out and coat with strawberry Powder with seeds. (This can be set in a container & Quenelled.
INSTANTGEL is an animal based gelatin powder as is the best substitute for gelatin leaves. INSTANTGEL jellifies at a low temperature and is perfect to use in cold preparations, such as mousse and semi-freddos, as you do not need to apply heat in order for it to dissolve. Sets within 20 minutes in the fridge and creates an elasticized gelatin. 8g of INSTANTGEL is equivalent to 1 gelatin leaf and can be used at a ratio of 1L liquid to 55g of INSTANTGEL. For use in foam applications, use 1kg of liquid to 20g of INSTANTGEL. Benefits:
- Fast application and quick to set
- INSTANTGEL is thermo reversible; it can be melted down and reused without losing any of its properties
- It can be used in foam applications, substituting any cream or egg you may have to use in other to give it the structure needed
- It does not work as well with acidic mediums
- It has to be mixed cold and is best to use a hand blender to prevent lumps
Applications for INSTANTGEL: Raw Almond Paste Gelatin
- 700g water
- 300g almond paste
- 35g INSTANTGEL
- 100g sugar
- 2g salt
- 350g milk
- 350g water
- 140g sugar
- 300g hazelnut paste
- 2g salt
- 35g INSTANTGEL
- 300g milk
- 20g lemon juice
- 50g sugar
- 25g powdered yoghurt
- 14g INSTANTGEL
- 300g water
- 700g mango purée
- 45g INSTANTGEL
GELCREM HOT / COLD
acidic mixtures and can be used on sweet or savory recipes but may only be heated up to 50ºC. GELCREM HOT has the same properties as the GELCREM COLD, but would be suitable for preparations that need to be heated or cooked over 90ºC. GELCREM HOT is a derivate of wheat starch, allowing us also to do 100% vegan elaborations. Quantity: 60 – 80g of GELCREM to 1kg of mixture (depending on how you want the texture of the end result). Benefits:
- GELCREM COLD is a fast thickener, without the need for heat
- It provides a nice texture to your recipes, without being too elastic and having to be so precise in the measurement (in comparison to GELESPRESA Xantana).
- Due to its vegetable origin, it is completely vegan and there is less risk of bacteria and contamination than using egg proteins as a thickener.
- To use the right type of GELCREM (Hot or Cold) according to your preparation
- It is better if you mix it with a hand blender, for a good consistency and to blend the ingredients well
- GELCREM HOT is recommended when freezing your mix, as it is more stable. If you need to freeze the COLD, you may have to remix it with the hand blender once it is defrosted to avoid splitting.
- When using GELCREM HOT, make sure you cook it well, over 90ºC, otherwise its thickening properties will not be activated.
Wild Strawberry Custard
- 440g Strawberry Purée
- 30g SOSA Wild strawberry Paste
- 25g SOSA Gelcrem Cold
- 60g Stock syrup (50/50 Sugar & water).
Mix all the Ingredients with a blender on high speed until a thick shiny texture. GELESPESA (Xantana) A product made using Xanthan gum, which is produced during the sugar fermentation process. GELESPRESA was previously obtained from corn starch and a starting bacterium called Xanthomonas Campestres. GELESPESA has the following characteristics:
- Soluble either hot or cold
- Its viscosity does not depend on temperature or PH level
- It is stable at a wide range of acidity levels
- It can be combined into very salty mediums
- It hydrates well in alcoholic mediums
- It is viscous at rest making it ideal for stabilizing and adding viscosity to products such as ketchup, acting as a gel when at rest when combined with ingredients, but fluid when pouring
- It is highly resistant to the freezing-unfreezing processes
- Alone it does not form gels
- It may also be used as a stabilizer, avoidingloss of water in some gels
- It delays the formation of crystals during freezing
- Combined with an emulsifier, such as Soy Lecithin, it can aid in the production of foams
- When used with other polysaccharides, especially carobgum, it can be used to form a gel
It is a good stabilizer to use in cold soups, foams, emulsions, coulis and false vinaigrettes. It may also be used to stabilize solids in drinks and beer foam and it is widely used in low calorie products. Quantity:
- Sauce consistency obtained starting from 6g per litre
- Stabilizes solids within liquids starting from 9g per litre
- Very viscous texture starting from 15g per litre
Applications for GELEPESA (Xantana): Colourful Vinaigrette
- 500g Mandarin Purée
- 3g Gelespesa
- 200g Balsamic vinegar
- 2g Gelespesa
Incorporate both products into oil using a spoon Warm Foam
- 150g Chicken Stock
- 50g Sosa Pure Raw Almond Paste
- 1.5g Sosa Gelespesa
PROESPUMA HOT / COLD
Until now, chefs would need to use fat, egg, dairy or GELESPESA (Xantana) to create a foam. Each of these products has different characteristics that may not suit the chef, depending on the preparation. Fat is something people are avoiding more and more and eggs and dairy are high risk products, with a high risk of allergies and intolerance. Xantana, when used in excess, will modify the texture of the elaborations, resulting in elasticity. PROESPUMA is a vegetable based emulsifier that gives your mix the structure needed in order to work with a siphon, making it hold shape up to 15 minutes on the plate without losing form, therefore it is also great for hotel kitchens and banqueting. PROESPUMA contains the following:
- Carrageen (to create the foam)
- Maltodextrine (which allows flexibility in the measurement)
- Vegetable emulsifier
PROESPUMA COLD is for foams that do not need to be heated, while PROESPUMA HOT is for hot mixtures. Also, both mixtures do not need to rest in order to be used, which saves time during mise-en-place and service; however, allowing the mix to rest will increase stability. PROESPUMA HOT allows you to have the siphon ready in a bain-marie during service or mise-en-place without the risk of splitting or having to control temperature to reduce the risk of bacteria contamination. Quantity: PROESPUMA COLD: 10-100g per 1kg. PROESPUMA HOT: 40-50gr per 1kg Benefits:
- 100% vegan foams
- Hot foams can be made without the risk of the mix separating or bacteria contamination
- Extra foam structure
Bear in mind:
- Using the correct PROESPUMA (Hot / Cold) for the temperature of your recipe
- PROESPUMA can not be substituted for PROMOUSSE; although the ingredients are the same, the proportion of them is not, affecting the final result
- If the foam is not stable or strong enough, do not add more PROESPUMA or INSTANT GEL than recommended; add one more gas charge to the siphon
For extra structure on the foam, add 20-25gr of INSTANT GEL per 1kg of mix, then foam immediately. You may leave this foam for much longer on the plate without it losing shape; it may also be stored in the fridge. This is good for high-speed services, banquets or hotel service. Please bear in mind that once INSTANT GEL is added it must be poured immediately into the siphon, otherwise it will jellify inside the siphon.
VEGETABLE GEL (Powdered Vegetable Gelatin)
VEG GEL is a derivate of carrageen (seaweed) and carob bean gum. VEG GEL provides a transparent and elasticized jelly, which is thermo-reversible and pleasant in the mouth. Having almost the same properties as AGAR AGAR, VEG GEL provides a more delicate kind of jelly, which is flexible and has less of a “gummy” feel in the mouth. In order to use VEG GEL, mix at room temperature and then boil well for a few minutes. Although SOSA recommends cooking VEG GEL at 65ºC, it is important to boil it higher than this recommended temperature; otherwise it will act as a thickener and will not create a jelly. The same will also happen if the quantity used is relatively low in ratio to liquid VEG GEL can also be used in spherification to create a membrane on any frozen product without the use of alginate and gluconolactate. VEG GEL provides the closest result to spheres using GELESFERA but with a simpler process. Quantity: 50g per litre Benefits:
- It provides an elasticized jelly; it is easy to use, fast and has a good mouth feel
- It jellifies at 60ºC, so even if it hot, it still remains solid
- It can be adapted to use in an easy spherification process
- It is thermo-reversible and completely transparent
- To heat ensure VEG GEL is heated well, otherwise it will not jellify
- When reusing your mix, as it is thermo reversible, we recommend to add a little water to rehydrate
- VEG GEL does not freeze well as when it defrosts it may lose water content
- The higher the acidity of your recipe, the less VEG GEL will jellify. Keep control of the PH and when it is lower than 4.5, we recommend to use SODIUM CITRATE to correct it
- When using VEG GEL for spherification processes, ensure it does not contain fat, as the membrane will not form
Applications for VEG GEL: Cocoa Gelatine
- 420g Water
- 80g Sugar
- 25g Sosa Bitter Cocoa Powder
- 25g Sosa VEG GEL
AGAR AGAR is derived from various types of red algae, including, the Gelidium genus. In fact, this type of dry algae has been used for a long time in the Far East. AGAR AGAR must always be prepared using the following method: mix at room temperature and heat to a minimum temperature of 90ºC for it to jellify. In high concentrations, between 10-15g per litre, you can obtain a very firm, rigid gel that is reversible when heated but with one peculiarity – thermal hysteresis. Thermal hysteresis refers to the difference between the fusion point of the gel when first applied (above90ºC) and its fusion point (below40ºC) when being reused. This characteristic is important because it means that it is not necessary to heat the liquid you wish to jellify to above 90ºC, so therefore, the other ingredients will maintain their natural properties, such as colour, nutrients and/or texture. In lower concentrations, around 2-3g per litre, you can obtain a soft jelly/gel; at around 5g per litre AGAR AGAR will produce a jelly or gel that has a pleasant mouth-feel. It is important to highlight that it will jellify at room temperature and therefore it does not need cold to form gels or jellies. AGAR AGAR will react differently depending on the liquid we wish to jellify; for example, in acidic mediums its hydration will be slower than in calcic mediums. Gels or jellies made with AGAR AGAR are not elastic, but provide a rigid and brittle texture. AGAR AGAR must be combined with at least 80% water content to hydrate. It may be used in cake making, the production of vegetable or fruit conserves, in meat derivatives and ice-creams. Applications for AGAR AGAR: Peach Gelatine
- 500g Sicoly Peach pulp
- 3g Sosa AGAR AGAR
MALTOSEC is a carbohydrate derived from tapioca starch, which is highly soluble in water. It is insoluble in oil or any 100% water-free products, such as pralines, pure-nut pastes etc. MALTOSEC can absorb great quantities of fat and still remain dry in powder form and may be used hot or cold. It allows you to work with oils or fats in a solid way. Quantity: The quantity depends on the need for solids or the function they have in the recipe. Benefits:
- MALTOSEC allows the chef to take the use of fat and oils to another level in food preparation, as it transforms these liquids into a solid form. Products such as olive oil “cookies”, chocolate “pebbles”, praline “bonbons” and so on can be created
- It very easy to use and there is no measurement needed
- It contains dextrose, which may have a slight sweetening effect on your recipes
- The flavour that you mix it with has to be 100% water-free, otherwise it will dilute the MALTOSEC
- Work MALTOSEC by hand; it is a very volatile powder and you may lose a lot in the air if you use a machine
Applications for MALTOSEC: Dry Oil
- 50g Sosa MALTOSEC
- 25g Extra Virgin Olive Oil
- 40g Sosa MALTOSEC
- 20g Sosa Pure Peanut Paste
- 3g Maldon sea salt
- To Garnish Crunchy Caramel-Coated Peanuts
There are two types of spherification, depending on the result you wish to achieve:
- Direct: To create a sphere by jellifying liquid slowly until it becomes totally gelatinous, also known as ‘fake caviar’
- Inverse: To obtain a sphere, this will remain liquid in the centre.
ALGINATE ALGINATE is derived from different types of algae (Fucus, Laminaria, Macrocrysti, etc.). It will only form gels in the presence of calcium, therefore it is important to remember when using ALGINATE the level of calcium contained in the product you wish to spherify. If there is no calcium medium, it will act as a thickener but will never jellify. It is important to remember that ALGINATE will not work with PH lower that 4. Check the PH of your products before adding the ALGINATE (PH kits are available through SOSA) and correct it with sodium citrate if it is not between 4 and 6 PH Level. ALGINATE can be hydrated either hot or cold, but even though when hot will be incorporated faster; the result is not as good as cold hydration. It will also not work with alcohols higher than 40% volume and products with a fat content higher than 17%. To make ‘fake caviar’:
- Blend 1L MINERAL WATER to 20g ALGINATE
- Take the alcohol or fat containing product and mix 75% of it with 25% of the alginate mix.
- From this previous mix you will be able to make the spherification. If it is done directly, the alginate will not react and the caviar will not form
Quantity:5g of ALGINATE: 1L of product you wish to spherify (via direct spherification); 5g : 1L of water for the alginate bath (via indirect spherification).
CLORUR (Sodium Chloride): CLORUR is a calcium salt, which may be used in direct spherification. CLORUR reacts with ALGINATE to form ‘fake caviar’. It incorporates very quickly into the medium so a blender is not necessary. Quantity: 10g : 1L of MINERAL WATER
GLUCONOLACTATE As ALGINATE will only react on products with calcium content, GLUCONOLACTATE is a salt high on this mineral, which allows us to create spheres using almost any medium. GLUCONOLACTATE is a protein derived from dairy products that does not affect the taste of your elaborations. In order to create a sphere, add the GLUCONOLACTATE to your cold elaborations and then, with the use of a measurement spoon, drop the sphere into the ALGINATE bath. Let it set for 3 to 4 minutes and to form a membrane; do not allow it sit longer, as the membrane will continue and if it is too thick it is not very pleasant on the palate. If you need to do a large quantity of spheres, you can freeze the GLUCONOLACTATE mixture in semi-sphere shaped silicon molds. Once frozen, un-mold and drop them in the ALGINATE bath. Soak for 5 minutes to form the membrane, remove from the ALGINATE bath and allow to defrost. If you need to warm the spheres, places them in a warm bath before serving, but the temperature must not be over 80º C. If the GLUCONOLACTATE mix is not thick enough, add 6g : 1L XANTANA GUM to it. This not only will thicken the mix, but also keep it stable, without letting the water out. Quantity: 20g : 1L of the mix that you wish to spherify. STORAGE: You may keep the liquid spheres in olive oil (savory) or stock syrup (sweet), for up to 3 days, helping you with your mise-en-place. The density in these liquids will stop the jellification process of the alginate and will prevent the spheres from sticking together.
For More Information & recipes on Spherification follow the Link
Many foods are emulsified in two parts; one aqueous and the other fatty. An emulsion is the dispersion of one medium, divided into extremely small droplets, intoa medium with which it cannot usually be mixed. Put another way, an emulsion is a homogenous mix of two liquids that cannot usually be mixed, like oil and water. An emulsion is unstable; with time the droplets of the dispersed medium tend to regroup and separate from the other medium. This is what happens, for example, when a mixture of previously shaken oil and water is left to rest. Emulsifiers are used so that dispersion will not occur; therefore an emulsifier must have one water soluble part and one oil soluble part in its own molecule.
LECITHIN was first discovered in egg yolks. Today, it can also be obtained from a sub-product of refined soy oil. The main function of LECITHIN is as an emulsifier; for example, the LECITHIN in egg yolks is what allows you to make mayonnaise that is an emulsion of water in oil. LECITHIN is used all internationally as an emulsifier in the chocolate industry to bind the water content of dairy and the fat content of cocoa butter. It may also be used as a foaming or aerating agent.
SOSA LECITHIN derives from soy, making it a 100% vegan product. It does not disperse in hot or cold mediums. Neither will it do so in alcoholic, acidic, salty or sweet mediums. LECITHIN hydrates well in fatty mediums; in fact, it is even possible to create oil air if is first heated it to around60ºC. LECITHIN should be used in the correct measure; if you add more than necessary you will not increase the volume of air, but it will negatively affect the taste of the liquid in the final product and give it a cloudy-yellow colour. To make an air you may use a hand blender,which should be half submerged into the medium to trap the air we add. The container used for this technique is very important; the wider, the better. Once the air has been made, rest for a minute for it to stabilize and acquire its final texture. LECITHIN also aids the integration of oil in a siphon (up to 80%) and helps create the emulsion of oils and water. SOSA has recently developed an air pump which allows you to create a more perfect, stable air. Previously, when using a hand blender problem, the emulsification was created too quickly, making the LECITHIN unstable and therefore air lasted for a lesser amount of time. Using the air pump, the air is formed slowly, allowing it set and last longer. Quantity: 3-6g : 1L fluid Challenges:
- LECITHIN alone can not be used as a foaming agent and needs the addition of a hydrocolloid (XANTANA GUM, INSTANT GEL, etc.).
- LECITHIN does not tolerate high temperatures
- Products with a specific enzyme, such as kiwi, pineapple and tomatoes, will NOT work with LECITHIN. If you wish to use these products, heat over 65ºC to kill this enzyme. Please note that cooking the product this high may affect the final taste, texture and nutrients level.
- LECITHIN will not work with alcohol; if you wish to make an alcohol air we recommend using SUCREMUL.
Applications for SOY LECITHIN:
- 250g Lemon Juice
- 50g 50/50 Stock syrup
- 2g Soy Lecithin
- 500g Water
- 5 drops of Sosa Rose Essential Oil
- 3g SOY LECITHIN
Check out the Celery Foam!!! Can be created using SOSA Soy Lecithin
Similar to XANTANA, GUAR GUM is a fast thickener that works in hot or cold temperatures. When combined with EMUSIFYING PASTE it will increase thickness without leaving a residual taste. GUAR GUM will also absorb humidity and works well in acidic mixes. Quantity: 5g : 1kg of mixture Benefits: No residual aftertaste
- In comparison to XANTANA, GUAR GUM will not give a “gummy” texture to the mix
Derived from fatty acids, mono and triglycerides, this is an emulsifier which is widely used in the food industry. It is obtained from animal fats (lard and sebum) or vegetable fats (sunflower oil and cotton oil) to which high temperatures are applied to obtain the final product. EMULSIFYING PASTE allows us to combine elements that usually cannot be mixed. The application is 100% stable and will only separate at high temperatures. To create an emulsion, you need liquid with a 50% fat content (the proportion can be a higher percentage of liquid, but no more fat as is it will not emulsify). Quantity: 8g : 1L liquid + fat. Do not use more, as it will affect the final flavour. If you wish to thicken your mix we recommend using GUAR GUM or XANTANA Benefits:
- It acts well during freezing-unfreezing processes.
- It has no difficulty in joining acidic, salty or sweet products.
- You can make different mayonnaises without using egg with a little GELESPESA
. Applications for EMULSIFYING PASTE:
False Strawberry Mayonnaise
- 150g Sicoly Strawberry purée
- 150g Extra Virgin Olive Oil
- 1.5g Sosa EMULSIFYING PASTE
- 3g Sosa XANTANA
GLYCERINE is a thick, neutral liquid with a sweet taste that becomes gelatinous to the touch and sight when cold. GLYCERINE has a very high boiling point (290ºC) and a fusion point of18ºC. Glycerine is “highly hydroscopic” which means that it absorbs water and air, therefore, it is very good when used in making ice-creams while also reducing the sugar content of said ice-creams.
Applications for GLYCERINE: Semi-sorbet of Salted Pinenuts-
- 640g Water -
- 360g Sosa ROASTED PINE NUT PASTE
- 100g Sosa PRO CREMA 100
- 70g Sosa GLYCERINE
- 4g Salt
GELLAN GUM is a variation of vegetable gelatin, highly heat resistant and thermo reversible. It is one of the strongest gelatins within the Sosa line, resisting high oven temperatures, sauté temperatures and even direct heat. GELLAN GUM can act as a thickener when cold and in low measurement. To use GELLAN GUM, it is important it is allowed to boil well for a few minutes, otherwise it will not jellify. GELLAN GUM works on any liquid with a water content over 80% or maximum 50% fat. Quantity: 20g : 1L liquid Other applications for GELLAN GUM: Fake “ravioli”, noodles, grill-resistant gelatins, brulee, etc.
- Jellylike When Hot & Liquid When Cold.
Another variation of vegetable gelatin, METILGEL is a more delicate gel, which is not necessarily used to make solid products, but used more as a texture modifier. When added, METILGEL provides a “creamy” texture, without the use of fat.
When used, METILGEL must be heated over 60ºC, otherwise it will not jellify. It works well with acid and fats, however, bear in mind that METILGEL reacts badly to salt. We do not recommend adding more METILGEL specified below, as it may affect the final taste of the preparation. Quantity: 20g : 1kg mixture Some applications for METIL GEL: Fake “gnocchi”, coatings, thickeners etc..
Permits you to make crunchy Chocolate creams, false truffles or ganache without the crunchy ingredients becoming soggy.
A Gianduja is a blend of nut Paste and Chocolate, Classically milk chocolate and hazelnut puree were used. Giandujas do not contain water. This has two advantages:
- There is a Long Shelf Life on the product without using preservatives.
- Crunchy ingredients (Such as SOSA crispies or Coca Barry Paillete Feuilletine) can be added without risk of becoming soggy.
SOSA has studied the idea and developed a range of ingredients to allow the maximum expression of Giandujas. Using either the SOSA Pure nut Pastes and the range of Pralines, you are now able to make almost any type of Gianduja. There could also be a need to make a gianduja without nuts, so SOSA has created the Pro-Gianduja range to enable you to make a white gianduja and a dark gianduja. These can be flavored with SOSA essential oils and natural powders, opening up a myriad of possibilities.
ProGianduja White Chocolate
Ganache Texture -
- 250-300g White ProGianduja SOSA
- 1000g White Chocolate 26-28 C
- Creamy Texture -
- 250g White ProGianduja SOSA
- 600g White Chocolate 26-28 C
A few of the SOSA Products being used by the Master Chef finalists at the three Michelin starred El Celler de Can Roca, in Catalonia. Can they meet the challenge See Video
Natural Popping candy
- Popping candy is made of carbonated gas (the same gas as in soda and sparkling waters) imprisoned in candy before cooling so that the bubbles are still there inside.
- Like candy and caramel, The Popping candy melts when it comes in contact with water or your saliva (but not with oil or fat).
- The bubbles are freed from the candy and burst on your tongue and in your mouth.
- Popping candy is very sensitive to humidity (it loses its gas and goes flat) with Moisture in the Atmosphere over a period of time, So keep the lid on and in a cool dry place when not using).
- You can prolong the candy popping by coating in a fat or oil eg. Chocolate or a praline paste or melted butter this will give it a protective briar to the candy and only activate when the Chocolate is melted (eaten).
- Ingredients : sugar, glucose syrup, lactose, carbon dioxide cocoa fat.
Chocolate Coated Popping candy
Why not use SOSA Popping candy to create Hestons Exploding Chocolate gateau. SOSA Chocolate Coated Popping candy is also available making it even easier to use.
For more recipes & videos on popping candy follow the link.
SOSA Air bag
- Air bag Pork Grainy – creating a Pork cracking full of air when deep fried (Pork Popcorn style) Shown in photo below.
- Air bag Pork Flour – giving a crispy pork coating when using as a Paneé. As seen onGreat British Menu
- Air bag Corn grainy – (Vegetarian option) Shown below
- Air bag Potato grainy – (Vegetarian option) Shown below
The Pork Popcorn shown in the Video below also works very well dusted in SOSA Freeze dried Prawn Powder.
See Chef Daniel Clifford awarded a score of nine out of 10 by Chef Glynn Purnell on his Fish course using SOSA Airbag Flour & SOSA Powdered Vegetable Gelling Agent.