GELCREM HOT / COLD

ProEspuma Hot

 Both of these GELCREM powders are used as thickeners can be used to substitute of cornstarch, eggs or even SOSA GELESPESA (Xantana). GELCREM COLD allows you to thicken a cold recipe, without adding egg or cornstarch or without the need to introduce heat, something that was not possible until now.  This allows you to keep the recipe ‘pure’, without losing texture, colour or nutrients by the introduction of heat.  GELCREM COLD may also be used as a substitute for GELESPRESA (Xantana), another cold thickener.  However, when GELESPRESA (Xantana) is used in excess it can provide too much elasticity, which may be unpleasant in your dish. GELCREAM COLDderives from potato starch, which allows you to do 100% vegan elaborations. The texture obtained from this powder is comparable to the texture of a pastry cream. It is stable in

ProEspuma 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.

Challenges:

• 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

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
• Dextrose
• Glucose

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

Challenges:

• 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

 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

Why not try Heston’s Mash potatoes with Lime Jelly cubes using SOSA Agar powder:-* Juice and finely grated zest of 10 limes * 50g white caster sugar * 1 tbsp agar flakesMethod 1) Put the lime juice and zest into a saucepan and place over a medium heat. Add the sugar and bring to a simmer. 2) Whisk in the agar agar flakes and simmer for 4 minutes. 3) Blitz the mixture with a hand blender and pass through a sieve into a shallow container. Place in the fridge to fully set (this should take approximately 2 hours). 4) When ready to use, remove the jelly from the fridge and cut into 1cm cubes.Follow the Link for full article.

Perfect mash recipe

www.channel4.com

Heston Blumenthal’s mashed potatoes recipe makes the smoothest, creamiest potatoes ever, from How to Cook Like Heston. Browse more potato recipes on 4Food from Channel 4.

MALTOSEC

 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

Challenges:

• 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

CrunchyPeanutPolvoron

• 40g                   Sosa MALTOSEC
•   20g                   Sosa Pure Peanut Paste
•   3g                    Maldon sea salt
•  To Garnish        Crunchy Caramel-Coated Peanuts

SPHERIFICATION  

 There are two types of spherification, depending on the result you wish to achieve:

1. Direct: To create a sphere by jellifying liquid slowly until it becomes totally gelatinous, also known as ‘fake caviar’
2. 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’:

1. Blend 1L MINERAL WATER to 20g ALGINATE
2. Take the alcohol or fat containing product and mix 75% of it with 25% of the alginate mix.
3. 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 

 EMULSIFIERS

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.

SOY LECITHIN  

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:

Lemon Air

• 250g   Lemon Juice
•   50g 50/50 Stock syrup
•     2g Soy Lecithin

Rose Air 

• 500g Water
•     5 drops of Sosa Rose Essential Oil
•     3g SOY LECITHIN

Check out the Celery Foam!!! Can be created using SOSA Soy Lecithin

Belvedere Breakfast at Mixology School, Brighton. 30th January 2012 | 123101_0114

photography.juliaclaxton.net

GUAR GUM

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

EMULSIFYING PASTE

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 

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 

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.

 METILGEL

• 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..

Pro-Gianduuja  

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 Peta Crispies & Chocolate Coated Peta Crispies // Popping Candy  

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.

Exploding chocolate gateau recipe

 For more recipes & videos on popping candy follow the link.

SOSA Air bag

SOSA Produce four types of 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

Watch the Following Videos on how to use air bag