sosa12en

2012

moderngastronomy

sosamoderngastronomy


2

Primary texturing map 4Basics 6The alphabet of flavours box 8Metal food 12Salts of origin 13Aromatized salts 14Technological sugars 15Sugar fruit 16Pearled sugar 16Aromatized sugars 17Sugars of origin 18Caramel compound 18Sauce caramel 18Sweets crispy 19Desserts and sweets compound 19Sugar paste formable 20Essence of sweets 21Flour crêpe 22Yeast cakes 22Essence of bread 22Biscuit cone 23Biscuit pack 24Biscuit pack chocolate 24 Biscuits Decoration 25Chocolate biscuit crispy 25Mini cone catering 26Biscuit and puff pastry-brisa 27Chocolate 28Chocolate sauce 30Chocolate crispy sauce 30Bitter cocoa powder 31Cocoa Xocotassa 31Chocolate compound 32Essence of cocoa 32Cocoa: pro-ganache 33Whole nuts 34Processed nuts 35Whole nuts caramelized 36Crispy nuts 37Pure nuts paste 38Pralinés 50% sugar nuts 39Torró nuts 40Marzipan 41Marzipan to mold 41Pro-gianduja nuts 41Organic cold pressed nut oils 42Essences of nuts 42Whole seeds 43Whole seeds caramelized 43Pure seeds paste 44

Cold pressed seed oils 44Essences of seeds 45Freeze dried coffee 46Coffee compound 46Essence of coffee 46Spices 47Vanilla 48Vanilla compound 48Essence of vanilla 48Cinnamon 49Cinnamon compound 49Essence of cinnamon 49Gingerbread 49Essence of spices 50Freeze dried herbs and plants 51Powdered natural extract of mint 52Matcha powdered green tea 52Mint compound 52Essences of herbs and plants 53Freeze dried vegetables 54Vegetables compound 55Powdered vegetables extracts 56Essences of vegetables 57Floral water 58Dry flowers 58Crystallized flowers 59Powdered flowers extracts 59Flowers compound 59Essences of flowers 60Black truffle 61Freeze dried truffle 61Dry mushrooms 62Essences of mushrooms 62Natural extract of roots powder 63Jamed roots 63Roots freeze dried 63Roots compound 63Essences of roots 64Essences of trees and landscape 65Powdered smoke 66Essences of smoke 66Fruit: raw material declinations 67Acid Fruit 68Sweet Fruit 74Wild Fruit 82Exotic Fruit 86Chestnut 90Essences of chestnuts 91Freeze dried olive 92Olive flour 92

MtpBasics

FlavoursMetal food

Salts

Sugars

Flours

Cones

Cocoa

Nuts

Seeds

Seeds

Coffee

Spices

Herbs and Plants

Vegetables

Flowers

Mushrooms

Roots

Trees and lanscapeSmoke

Fruits

Chestnut

Olive

index

3

Essences of olive 92Powdered cheese and dairy products 93Freeze dried dairy products 95Dairy compound 95Caramel spread 96Essences of dairy 96Alcohol compound 97Wine and vinegar powder 98Essences of alcohols 99Fiction compound 100Essences of fiction memory 100The flavours of sea 101Essences of sea 102Essences of meat 103Culinary fonds 104Liquid natural colouring 105Moving colors 105Metallic colouring 106Colouring powder 106Lac (soluble) colouring 107Tempuras 108Air bag 109Texturizers 110Texturizers Classification 111Texturizers emulsifiers 112Texturizers airing agents 115Texturizers thickening agents 119Texturizers gelling agents 125Texturizers stabilizers 137Texturizers charging agents 141Texturizers effervescent 142

OliveDairy

Alcohols

Fiction

Sea

MeatCulinary Fonds

Colouring

TempuraAir Bag

Texturizers

index

4 Primary texturing map Primary texturing techniques are those that are applied to a raw material, which is modified, but which also remains the main element of the taste. Despite the transformation, we eat the raw material and this appears to us as such, without an addition of a third element that substantially modifies its texture. As per table below, we classify these techniques into the following families. All of them, as shown on the attached map, have a high level of complexity and correlation and they form a unique cultural corpus, the foundation of all food cultures of the world.

5

ALTA TEMPERATURABAJA TEMPERATURA MEDIA TEMPERATURATEMPERATURA AMBIENTEFRÍOCONGELACIÓN-20ºC 0ºC 10ºC 40ºC 70ºC 100ºC +200ºC -20ºC

AGUA AGUA

SAL SAL

GRASA GRASA

AIRE

ACCIÓN MECÁNICA

AIREALTA PRESIÓN

PRESIÓN ATMOSFÉRICA

BAJA PRESIÓN (VACÍO)

MENOS GRASA

MÁS GRASA

HUMO HUMO

AZÚCAR AZÚCAR

ÁCIDO ÁCIDO

ENZIMA ENZIMA

ALCALINO ALCALINO

FERMENTOS FERMENTOS

ALCOHOL ALCOHOL

ONDAS ELECTROMAGNÉTICAS

ELEMENTO ACTIVO PRINCIPAL

Confitado básico de frutas y verduras

Brasa (parrilla) A l’ast (rotisserie) tradicional

“Escalibat” o flameado directo

A la sal En cenizas Bajo tierra

A la piedra Plancha

Papillot En caolín

Microondas

BAÑO MARÍA

COCCIÓN VAPORvaporera/horno vapor

tradicional/presión

INMERSIÓN(agua como

medio conductor)

AGUA COMO PARTE INTEGRADORA

Guisado (olla abierta) Cocido (escudella)

Estofado (olla cerrada)

Braseado Sofrito

Cocción flash / Concentración

FRITURA (deep friing)

DORADOREFRITOTrinxat

PLANCHADOSALTEADO

sarten wok .

·Bao ·Chao

CALOR

CONDUCCIÓN

RADIACIÓN CONVECCIÓN (aire forzado) Hornos mixtos con grill

AIRE + HUMOBarbacoas

Barbacoas tipo Big Egg GreenHornos mixtos de leña

(tipo Josper)

NIXTAMAL (Mesoamérica) Coccion maiz para hacer harinaCAL MUERTA

SOSA CÁUSTICA

+SALADO

INMERSO EN GRASA

CANTIDAD MÍNIMA DE GRASA

SEMIIMMERSIÓN

CALOR INDIRECTO

CALOR DIRECTO

CARAMELIZACIÓN

GARRAPIÑADO

LAQUEADO

SECADOMaduración de carnesCarne roja madurada

Fruta secaHigos secos

AL VACÍOLiofilización

AHUMADOsecado + incorporación humoSalmón ahumado

secado + incorporación humoSalmón ahumado a la antigua

incorporación salBacalao salado

SALAZÓN +SECADO

+SECADO

+AHUMADO

SALMORRAsal y agua + hierbas o especias

MACERADO · Aceitunas

MARINADOsal + azúcar + hierbas o especias

Graulax SALMORRAsal y agua + hierbas o especias

MARINADO · Aceituna manzanilla

inmersiónbolsa vacío

semiinmersiónflan

CONSERVA · grasa vegetal Sardinas en aceite

CONFITADO · grasa animal · pato Confit de canardcerdo Costillas/Tupina

CONFITADO · mantequilla+azúcar

“CONFITADO”INTERCAMBIO OSMÓTICO

ESCABECHE · escabeche de sardinas vinagre+aceite frito+vino+pimienta

SALSAS AGRIDULCES · Chutney CONSERVAS AGRIDULCES

Separación suero por precipitación y prensado Ricotta (Italia)

Precipitación y evaporación Khoa (India)

MARINADO ÁCIDO Vinagre+hierbas o especias

Boquerones en vinagre

ADOBO Pimenton+vinagre+hierbas

Lomo adobado

ADOBO AHUMADO

ADOBO CURADO Lácticos

CEBICHE · CítricosCebiches

ENCURTIDOsin fermentación

Leche + cítricos o vinagre o ácidos Separación suero por

precipitación y prensadoRequesón (Europa del sur)Precipitación + prensado

Queso fresco (Europa)

Leche de soja con coagulantes básicos o ácidos Precipitación + prensado Tofu (Asia)

Cuajo animal o de síntesis Leche + cuajo animal Leche + cuajo animal (o químico) Cuajada Queso fresco (procedente de cuajo) CUAJO

LYEBRETZEL (Alemania)Hervido

Macerado aceitunasMacerado frutos secos

LUTEFISK (Noruega)Pescado con sosa caústica

MACERADO ALCOHÓLICOVinos antiguos, aguardientes de maceración, frutas al alcohol

Civet

MACERADO GLASEADO agua+azúcar MERMELADACONFITADOALMÍBAR

Blanqueado

Infusiones Caldos

Escaldado HervidoEscalfadoPochado

ESCARCHADO

SALADO

LECHEKefirYogurkumisQuarkShubat

LECHEQueso

VERDURASChucrut (Europa)Kimchi (Corea)

EncurtidosChutney

Encurtidos indios .

PESCADOSGarum

Surstromming (Eskandinavia)Salsa pescado fermentada (Asia) .

Rakfisk (Noruega)Bagoong y Patis (Filipinas)

Fesich (Egipto)

GRANOS (Almidón)Cerveza (Europa, Asia, América, África)

Pan fermentado (Europa)Amazake, Sake (Japón)

Whisky de malta o grano (Europa)Gamju (Corea)

Kvass (Escandinavia y paises del Este)Almorí (Bizancio-Magreb-Andalucía)

Chicha

CARNECurados

MIELHidromiel

TESKombucha (Japon)

LEGUMBRESTofu fermentado

Miso

FRUTASVino

VinagreSidra

Brandy

FERMENTADOS+

SECADO

+SECADO

+AHUMADO

CONCHADOChocolate

EXTRUSIONADOPasta

PRENSADOUva

MOLTURADOMalta

MAJARAjos

LIQUADOManzana

EXPRIMIDONaranja

TRITURARPICAR

BRUNOISEJULIANA

JARDINERAPAISANA

PARMENTIER

MIREPOIXMATIGNONLAMINAR

CONCASSÉRODAJAS/CHIPS

CHIFONADABASTÓN

CARPACCIOESCALOPAR

TARTAR (Picar)FILETEARTRINCHAR

DADOSCORTE BIES

SASHIMI

MICROPLANE

NOISSETTE (Bolitas)PARISIEN (Bolas)

TORNEAR

RALLAR

CORTAR

6 BasicsBasics is an enlargement of a range of ingredients that is based on the study of the basic retro-taste of the human palate.Basic tastes allow us reinforce or refine our dishes with sweet, sour, salty, umami, pungent, astringent and bitter notes, without adding a specific taste, ie as a neutral manner. Basic tastes are a complement to a Food BALANCE beyond an ingredient contribution of these retro-tastes.In fact, this range makes it possible to apply to its limit salty taste with less salt, sweet taste with less sugar sweet, bitter taste without particular bitter and spicy taste without chili taste, etc.A new range for haute cuisine and innovative patisserie.

Tartaric acidpowder

1 kg46500028

Neutral acidliquid

1 kg46500026

Citric acidpowder

1 kg46500022

Ascorbic acid(vitamine c)powder

1 kg46500021

Saltlow sodium saltpowder

1 kg46500036

Acid

Salt

SweetEdulco (sucralose)synthetic sweetenerpowder

1 kg46500034

Stevianatural sweetener powder

1 kg46500032

Sweetflavour

50 g46500030

7Basics

Astringenttannins powder

200 g46500042

Umami

Spicy

Astringent

Spicyliquid

50 g46500044

Umami soy umami powder

200 g46500001

Bitter almondflavour

50 g46500040

Quininepowder

200 g46500038

Bitter

Semi sorbet spicy mango

Sponge cakespicy tomato

Umami meat sauce and low sodium

8

46109999

The alphabet of flavours box

The alphabet of flavours box is our latest creation for the world of gastronomy. With more than 190 essences, it’s an ideal alphabet of flavours for learning sensorial analysis. It’s also a great instrument to experience pairing flavours and also to improve creative flavour pairing.

9The alphabet of flavours boxTHE ALPHABET OF SWEETS

1 CARAMEL

2 HONEY

3 SUGAR BURNT

4 CANE SUGAR

5 TOFFEE

THE ALPHABET OF COCOA BEAN

6 COCOA

7 BITER CHOCOLATE

8 WHITE CHOCOLATE

THE ALPHABET OF NUTS

9 BITTER ALMOND

10 TOASTED HAZELNUT

11 PEANUT

12 COFFEE

13 PISTACHIO

14 CHESTNUT

THE ALPHABET OF SEEDS

15 STAR ANISE

16 MUSTARD

17 SESAME

THE ALPHABET OF SPICES

18 CINNAMOM

19 CARDAMOM

20 CLOVE

21 CUMIN

22 CORIANDER

23 CURRY

24 INCENSE

25 MYRRH

26 NUTMEG

27 BLACK PEPPER

28 GREEN PEPPER

29 JAMAICA PEPPER

30 MADAGASCAR VANILLA

31 TAHITI VANILLE

32 TANDOORI

33 CHILI

34 SAFFRON

35 TONKA BEAN

36 TURMERIC

THE ALPHABET OF HERBS AND PLANTS

37 DILL

38 BASIL

39 PACHOULY

40 SANTOLINA

41 LEMON VERBENA

42 LEMON GRASS

43 ORIGANO

44 TARRAGON

45 FENNEL

46 CARROT(HEARTH)

47 JUNIPER

48 PEPPERMINT

49 SPEARMINT

50 WILD MINT

51 LEMON BALM

52 ROSEMARY

53 COMMON SAGE

54 THYME

55 BLACK TEA

THE ALPHABET OF VEGETABLES

56 FRESH GARLIC

57 ONION

58 VEGETABLE

59 COOKED RED BEAN

60 GREEN PEPPER

61 GREEN PEA

62 RIPE TOMATO

63 GREEN TOMATO

64 CELERY

65 CUCUMBER

66 RHUBARB

THE ALPHABET OF FLOWERS

67 LAVENDER

10

THE ALPHABET OF FLOWERS

68 CHAMOMILLE

69 GERANIUM

70 JASMINE

71 ORANGE BLOSSOM

72 VIOLET

73 DAMASK ROSE

74 MARIGOLD

75 LILAC

THE ALPHABET OF MUSHROOMS

76 BOLETUS EDULIS

77 MOLD

78 ALE YEAST

79 WHITE TRUFFLE

80 BLACK TRUFFLE

THE ALPHABET OF ROOTS

81 LIQUORICE

82 GINGER

85 ENGELICA

86 WASABI

THE ALPHABET OF TREES AND LANDSCAPE

89 EUCALYPTUS

90 BAY LAUREL

91 MEDITERRANEANPINE

93 OAK

94 CYPRESS

96 TERRE HUMIDE

97 MOSSA

98 MEDITERRANEANFOREST

THE ALPHABET OF FRUITS

99 RIPE MANGO

100 GREEN BANANA

101 KIWI

102 APPLE COOKED

103 COCONUT

104 LYCHEE

105 RASPBERRY

106 PEACH

107 WATERMELON

108 GRAPE

109 CHERRY

110 RIPE BANANA

111 APPLEGOLDEN

112 PINEAPPLE COOKED

113 PASSION FRUIT

114 MELON

115 MELON CANTALOUP

116 POMEGRANATE

117 PEAR

118 SOUR CHERRY

119 GREEN APPLE

120 GREEN STRAWBERRY

121 GREEN MANGO

122 ORANGE JUICE

123 PINEAPPLE

124 LEMON JUICE

125 LIME

126 ARICOT

127 WOODLAND STRAWBERRY

128 RIPE STRAWBERRY

129 MÜRE

130 LEMON

131 SWEET ORANGE

132 MANDARIN

133 BITTER ORANGE

134 GRAPEFRUIT

135 BERGAMOT

136 BLACK CURRANT

137 CITRON

138 RAISIN DRIED

139 CURAçAO

140 YUZU


11

141 QUINCE

142 FIG

143 GREEN OLIVE

144 BLACK OLIVE

145 BITTER MANDARIN

THE ALPHABET OF DAIRY

146 YOGURT MEDITERRANEAN

147 BUTTER

148 CREAM

149 TIRAMISU

150 LECHE MERENGADA

151 CREAM TYPE CATALAN

152 ZABAIONE

153 CARAMEL CUSTARD

THE ALPHABET OF ALCOHOLS

154 WHISKY

155 BEER

156 BEER ALE

157 GIN

158 VERMOUTH

159 BRANDY

160 ANISETTE

161 MARC DE CAVA

162 RUM

163 VODKA

164 MUSCATWINE

165WHITE WINE TYPE CHARDONNAY

166BLACK WINECABERNET SAUVIGNON

167 WHITE WINE TYPE RIESLING

168 PORTO

THE ALPHABET OF FICTION

169 COLA

170 COOKIE

171 CHEWING GUM

172 CHOCOLATE MINT

173 BITTER

174 TONIC WATER

175 COTTON CANDY

THE ALPHABET OF MEAT AND ANIMALS

176 SMOKED BACON

177 HOT DOG

178 BEET FOND

179 PIC FOND

180 CHICKEN FOND

181 MUSK

182 FOIE GRAS

THE ALPHABET OF SEA

183 BLACK CAVIAR

184 OYSTER

185 SHRIMP HEAD

186 SMOKED SALMON

187 FISH

188 LOBSTER

189 SHRIMP

190 SEA URCHIM

191 ANCHOVY

THE ALPHABET OF SMOKE

192 FUMÉE


12 Metal foodGold powder

1 g21000004

Gold flakes

1 g21000006

Gold pieces

1 g21000009

Gold sheet8 x 8 cm

25 sheets21000010

Brushfor gold and silver

21100004

Metal shaker(flakes)for gold and silver

21100002

Metal shaker(powder)for gold and silver

21100000

Silver sheet8 x 8 cm

25 sheets21000008

Silver flakes

1 g21000002

Silver pieces

1 g21000011

Gold filament

0,3 g21000007

Silver powder

1 g21000000

13

14

10

11

12

12

1

13

8

8

23

45

67

7

9

Salts of originWe start our new catalogue with a tour through our mineral geography.Salts out of all parts of the world reflect the landscape in which they have been born. Each of them with its own characteristic of minerals, iodine, stones etc.

Madagascar salt flower1 kg 6 u 11000000

Smoked viking salt1 kg 6 u 11000021

Crystal salt diamondfrom cashmere

650 g 6 u 11000002

2,5 kg 2 u 11000038

2

Red Alae salt (Hawai)1 kg 6 u 11000025

9

Powdered salt diamondfrom cashmere

1 kg 6 u 11000006

3 Pink Maras salt (Perú)1 kg 6 u 11000027

10

Camargue salt flower1 kg 6 u 11000009

4Salt flakes from the Murray River

1 kg 6 u 11000029

11

Guerande salt flower1 kg 6 u 11000011

5 Crystal Mediterranean salt500 g 6 u 11000037

2,5 kg 2 u 11000038

Portuguese salt flower0,8 kg 6 u 11000015

6 Miroir salt (Bolívia)1 kg 6 u 11000031

13

Delta de l’Ebre salt flower1 kg 6 u 11000035

10 kg11010035

Black Palm Island salt (Hawai)

1 kg 6 u 11000033

14

1

14 Aromatized salts

Mandarin salt0,5 kg 8 u 11020000

Smoked salt0,5 kg 8 u 11020010

Pear salt0,5 kg 8 u 11020002

Italian chesse salt0,5 kg 8 u 11020012

Lemon salt0,5 kg 8 u 11020004

Fleur de sel de gingembre0,5 kg 8 u 11020014

Black truffle salt0,3 kg 8 u 11020006

Cabernet wine salt0,45 kg 8 u 11020016

Lime salt0,5 kg 8 u 11020008

Onion salt0,5 kg 8 u 11020018

15

ANALYTICAL TABLE OF SUGAR

Solids PAC POD

Sugar (sacarose) 100% 100% 100%

Dextrose 92% 171% 74%

Glucose Syrup 80% 108% 45%

Glucose powder 40 DE 95% 78% 34%



Maltodextrin 18 DE 95% 35% 15%

Fructose 100% 188% 144%

Inverted sugar 70% 190% 125%

Trimoline 72% 190% 125%

Honey 80% 190% 130%

Lactose 100% 100% 16%

Starch 100% 0% 0%

technological sugarsInverted sugarliquid

1 kg 6 u 00100214

7 kg 2 u 00100210

Cremsucre (Nevuline)paste

7 kg00100207

Fondant sugarpaste

1,5 kg 27 u 00100553

7 kg 2 u 00100551

Glucose liquidliquid

1,5 kg 6 u 00100609

7 kg 2 u 00100605

25 kg00100608

White sugar

25 kg00100011

Floral honeyliquid

1 kg 6 u 00100901

Icing sugar antihumiditypowder

750 g u 00100306

10 kg00100305

Icing sugarpowder

750 g 6 u 00100300

10 kg00100307

Maltitolpowder

750 g 6 u 00100810

15 kg00100811

Fondant sugarpowder

500 g 6 u 00100541

Glucose powderpowder

600 g 6 u 00100617

3 kg 2 u 00100615

25 kg00100616

Fructose powderpowder

1 kg 6 u 00100807

25 kg00100805

Isomaltpowder

1 kg 6 u 00100540

4,5 kg 2 u 00100543

Fresh (xilitol)powder

750 g 6 u 00100203

The sugar gives you a fresh feeling!

16

Sugar fruit

Pearled sugar

1

2

3

Maximum respect for flavour

Low glycemic index

100% Fruit

Technological sugarsSorbitolliquid paste

1 kg 6 u 00100652

5 kg00100654

Maltodextrinpowder

600 g 6 u 00100620

25 kg00100622

Dextrosepowder

750 g 6 u 00100507

3 kg 2 u 00100506

25 kg00100505

Polidextrosepowder

5 kg 2 u 00100621

Sugar fruitliquid

1,5 kg 6 u 00100001

Pearled Carrare sugargrainy

3,5 kg 2 u 00100490

15 kg

00100491

Sorbitolgrainy

750 g 6 u 00100656

Substitute for glucose

17Aromatized sugarsVanilla sugar

500 g 8 u 00102000

2,5 kg 2 u00102501

Coco sugar500 g 8 u 00102002

2,5 kg 2 u00102507

Lime sugar500 g 8 u 00102004

2,5 kg 2 u00102504

Strawberry sugar500 g 8 u 00102006

2,5 kg 2 u00102508

Mandarin sugar500 g 8 u 00102008

2,5 kg 2 u00102502

Ananas sugar500 g 8 u 00102010

2,5 kg 2 u00102506

Cinamon sugar500 g 8 u 00102012

2,5 kg 2 u00102505

Coffee sugar500 g 8 u 00102014

2,5 kg 2 u00102518

Lemon sugar500 g 8 u 00102016

2,5 kg 2 u00102509

Toffee sugar500 g 8 u 00102020

2,5 kg 2 u00102520

Chocolate sugar500 g 8 u 00102022

2,5 kg 2 u00102516

Mint sugar500 g 8 u 00102024

2,5 kg 2 u00102510

Orange sugar500 g 8 u 00102026

Rose sugar500 g 8 u 00102028

2,5 kg 2 u00102512

Violet sugar500 g 8 u 00102030

2,5 kg 2 u00102513

Tea sugar500 g 8 u 00102032

2,5 kg 2 u00102511

Lavender sugar500 g 8 u 00102034

2,5 kg 2 u00102514

Crispy mint

750 g 6 u 47010000

Passion fruit sugar500 g 8 u 00102018

2,5 kg 2 u00102509

18

1

2

3

4

Caramel compoundCaramelcompound

1,25 kg 6 u 52000000

3 kg 2 u52000002

This caramel paste gives you the perfect and balanced taste of caramel in any sweet aplications..

Caramelincompound

1 kg 6 u 59000061

Carameline is used as a colouring and also gives a strong caramel taste.

Topping toffeesauce

1 kg 15 u54150014

Topping caramelsauce

1 kg 15 u54150013

Caramel spread saucesauce

1,5 kg 6 u00153022

7 kg 2 u00153023

Dose: QS

Sauce caramel

Sparks of natural brown sugarOrigin Reunion Island

1 kg 6 u 00101001

20 kg00101008

1

Palm sugarOrigin Cambodia

1 kg 6 u 00101005

10 kg00101009

2

Erable sugarOrigin Quebec

650 g 6 u 00101003

3

Muscovado sugarOrigin Caribbean

0,75 kg 6 u 00101007

10 kg00101011

4

Sugars of origin

19

Honeycrispy

300 g 6 u 00152508

Caramelcrispy

750 g 6 u 00152507

Sweets crispy

Tiramisucompound

1,25 kg 6 u 52000010

3 kg 2 u 52000012

Dose: 70 g/Kg

Pannetonecompound

2,5 kg 6 u 52000020

Dose: 80 g/Kg

Caramelcompound

1,25 kg 6 u 52000000

3 kg 2u 52000002

Dose: 30/50 g/Kg

Toffeecompound

1,25 kg 6 u 52000004

3 kg 2 u 52000005

Dose: 80 g/Kg

Cookiecompound

3 kg 2 u 52000015

Dose: 80 g/Kg

Desserts and sweets compound

Dulce de lechecompound

1,5 kg 6 u00153013

7 kg 2 u00153012

Dose: 100 g/kg

Chocolat crispycompound

3 kg 2 u00290010

Dose: 80 g/kg

The new range of flavours in com-pound of our own production, with almost 60 references distributed in different families, has as main ob-jective the recovering of the most authentic and characteristic flavours with the maxium presence of raw material.

20 Sugar paste formableWhitesugar paste

1 kg - 00105000

Blacksugar paste

500 g - 00105002

Blue skysugar paste

500 g - 00105004

Pinksugar paste

500 g - 00105006

Redsugar paste

500 g - 00105008

Brown and cocoa powdersugar paste

500 g - 00105018

Orangesugar paste

500 g - 00105010

Yellowsugar paste

500 g - 00105012

Greensugar paste

500 g - 00105014

Bluesugar paste

500 g - 00105016

Violetsugar paste

500 g - 00105020

Light greensugar paste

500 g - 00105022

2121Essence of sweets

The new range the Alphabet of fla-

vours offers the essence of every

flavour in some drops. You can use

it in any gastronomic application to

increase a flavour, give a special nu-

ance, combine it with other flavours

or simply enjoy the essence of nature.

Honeyaroma

7 g50 g1 kg

461096574610600646122606

Floral honeyaroma

7 g50 g1 kg

-4610600846126008

Caramelaroma

7 g50 g1 kg

461096414610600246126002

Sugar canearoma

7 g50 g1 kg

-4610601046126010

Burned sugararoma

7 g50 g1 kg

-4610600046126000

Toffeearoma

7 g50 g1 kg

461096614610600446109801

Dose Aroma:2 g/kg 2 g = 70 drops approx.*

Dose NATURAL Aroma:0,2 g/kg 0,2 g = 6 drops approx*

*Number of drops taking as reference the average density which has the complete range of products. In general, natural flavours have a higher density.

2222 Flour crêpe

Yeast cakes

Essence of bread

Salt crêpe flour (Bretones) 3 kg 00050566 2 u

Recipe: 500 gr / 1 L (water or milk).

Sweet crêpe flour3 kg 00050562 2 u

3 kg 00050563

Recipe: 500 gr / 1 L (water or milk).

Yeastpowder

0,25 kg 00030532 6 u

Bread aroma

7 g50 g1 kg

-4610550246125502

Bread (crust)aroma

7 g50 g1 kg

-4610550046125500








Dose AROMA:2 g/kg 2 g = 70 drops approx.*

Dose NATURAL AROMA:0,2 g/kg 0,2 g = 6 drops approx.*

*Number of drops taking as reference the average density which has the complete range of products. In general, natural

flavours have a higher density.

23

Cone Danish45 x 170 mm

216 u 20230000

Cone BD-4646 x 160 mm

300 u 20300001

Cone Swede60 x 150 mm

260 u 20230008

Cone double50 x 97 x 130 mm

110 u 20300201

Cone Norwegian50 x 130 mm

400 u 20230001

Cone BD-5555 x 170 mm

240 u 20300002

Cone Finnish95 x 160 mm

120 u 20230010

CONES-145 x 170 mm

180 u 20200001

S-250 x 190 mm

180 u 20200002

S-355 x 220 mm

168 u 20200003

S-460 x 240 mm

99 u 20200004

S-680 x 400 mm

27 u 20200006

Cone4545 x 175 mm

351 u 20250001

5050 x 200 mm

252 u 20250002

5555 x 210 mm

210 u 20250003

6060 x 250 mm

162 u 20250004

7070 x 280 mm

120 u 20250005

Biscuit cone

24 Biscuit pack

Biscuit pack chocolate

Mini-tulip60 x 35 mm

45 u 20150000

Tulip90 x 50 mm

80 u 20150002

Marguerite

96 u 20150004

Flower100 x 30 mm

72 u 20150009

Mini cane50 x 30 mm

208 u 20150010

Medium cane100 x 30 mm

104 u 20150012

Big cane105 x 40 mm

60 u 20150014

Biscuit shot

300 u 20300310

Mini-tulip60 x 35 mm

45 u 22150120

Tulip110 x 65 mm

64 u 22150100

Marguerite

88 u 22150150

Flower100 x 30 mm

72 u 22150102

Mini cane50 x 30 mm

120 u 22150300

Medium cane100 x 30 mm

60 u 22150301

Big cane105 x 40 mm

45 u 22150302

Biscuit shot44 x 40 x 37 mm

108 u 22150200

25

Cubanet tubular90 x 10 mm

115 u 20370014 6 u

2 kg 20370004

Biscuit90 x 10 mm

2,6 u 20370100 2 u

Biscuit fan 50 x 65 x10 mm

60 u 20370014 6 u

250 u 20370000 2 kg

Biscuit heart

145 u 20370012 6 u

Cookies chocolate

2,5 kg 40040005 2u

15 kg 40040004 1u

Biscuit tiramisu

4 kg 40040006

Biscuits Decoration

Chocolate biscuit crispy

Neulachocolate hazelnut

160 u 22160045

112 u 10420016

Neulawhite chocolatecoffee crispy

160 u 22160041

112 u 10420014

Neulawhite chocolateraspberry crispy

160 u 22160043

112 u 10420012

Biscuit Chocolate

2 kg 20370104 2 u

26 Mini cone catering

Mini cone (sweet) S-024 x 75 mm

360 u vermell 20200010

360 u blau: 20200012

360 u verd: 20200014

360 u neutre: 20200000

Mini cone (salted) S-024 x 75 mm

360 u negre: 20202001

360 u neutre: 20202000

27Biscuit and puff pastry-brisaSweet tart shells80 mm

216 u 38000204

65 mm

240 u 38000205

45 mm

350 u 38000203

38 mm

350 u 38000202

Salted tart shells80 mm

216 u 38000306

65 mm

240 u 38000205

45 mm

350 u 38000304

38 mm

350 u 38000302

Assorted Salted tart shells38 mm

350 u 38000310

Mini tube puff pastry60 mm

297 u 38000361

Vol-au-vent75 mm

72 u 38000104

Assorted Sweet tart shells38 mm

350 u 38000312

Profiteroles45 mm

250 u 38000390

Mini vol-au-vent

240 u 38000110

Profiteroles75 mm

120 u 38000391

Vol-au-vent38 mm

336 u 38000102

Tube puff pastry120 mm

96 u 38000360

Mini tube puff pastry60 mm

297 u 38000351

28 Chocolate

TrinidadeOrganic chocolate

50% Cocoa

28,1% Fat

1,2 Pa.s Viscosity Fluidity

3 kg 00305000 2 u 25 kg 00305200

(+/-2) (+/-0,3)

Chalua Mi-AmèreOrganic chocolate

55% Cocoa

33% Fat


3 kg 00305002 2 u 25 kg 00305202

(+/-2) (+/-0,3)

Guayas AmèreOrganic chocolate

61% Cocoa

38,2% Fat


3 kg 00305004 2 u 25 kg 00305204

(+/-2) (+/-0,3)

Extreme NoirOrganic chocolate

70% Cocoa

41,9% Fat


3 kg 00305008 2 u 25 kg 00305208

(+/-2) (+/-0,3)

Sâo ToméOrganic chocolate

66% Cocoa

40,5% Fat


3 kg 00305006 2 u 25 kg 00305206

(+/-2) (+/-0,3)

Cocoa

Sweet

Fruit

Aromatic

Acid

Bitter

Cocoa

Sweet

Fruit

Aromatic

Acid

Bitter

Cocoa

Sweet

Fruit

Aromatic

Acid

Bitter

Cocoa

Sweet

Fruit

Aromatic

Acid

Bitter

Cocoa

Sweet

Fruit

FLORAL Aromatic

Acid

Bitter

29

Ecuador ExtraOrganic chocolate

80% Cocoa

42,3% Fat


3 kg 00305010 2 u 25 kg 00305210

(+/-2) (+/-0,35)

SalcedoChocolate powder biologique

100% Cocoa

20-22% Fat

3 kg 00305100 2 u 25 kg 00305300

(+/-1)

BartoloméChocolate powder biologique

100% Cocoa

10-12% Fat

2,5 kg 00305102 2 u 25 kg 00305302

(+/-1)

NaupánMilk chocolate biologique

32% Cocoa

31,5% Fat

18,6% Milk


3 kg 00305012 2 u 25 kg 00305212

(+/-2) (+/-0,3)

EsmeraldaWhite chocolate biologique

35% Cocoa

31,5% Fat

18,6% Milk


3 kg 00305014 2 u 25 kg 00305214

(+/-2) (+/-0,3)

Chocolate

Cocoa

Sweet

Fruit

Floral Aromatic

Acid

Bitter

Cocoa

Sweet

Honey/Caramel Milk

Aromatic

Sweet

Milk

Vanilla Caramel

Creamy

3030 Chocolate sauce

White chocolate creamsauce

1 kg 54250124 15 u

Chocolate creamsauce

1 kg 54250120 15 u

Chocolate cream hazelnutsauce

1 kg 54250122 15 u

Topping chocolatesauce

1 kg 54150018 15 u

Chocolat crispysauce

3 kg 2 u00290050

Dose: qs

Straciatellasauce

5 kg 2 u00290054

Dose: qs

Pure straciatella saucesauce

1,25 kg 6 u00290054

Dose: qs

Chocolate sauce peta crispiessauce

2,5 kg 2 u52000250

Dose: qs

Chocolate sauce cookies crispysauce

3 kg 2 u 52000050

Dose: qs

Chocolate sauce profiterolessauce

2,5 kg 2 u 52000054

Dose: qs

Chocolate sauce biscuit crispysauce

3 kg 2 u 52000052

Dose: qs

Chocolate crispy sauce

31Bitter cocoa powder

Cocoa Xocotassa

Cocoa powder

500 g 6 u00250110

2,5 kg 2 u00250112

15 kg - -00250113

Xocotassa fondenteInstantaneous chocolate drink

poudre3 kg 2 u 00250105

Dose: 180 g/L (milk)

XocotassaInstantaneous chocolate drink

powder750 g 6 u00250101

3 kg 2 u 00250102

32 kg00250103


Organic XocotassaInstantaneous chocolate drink

powder750 g 6 u 00305500

3 kg 2 u 00305501

Dose 200-250 g/L (milk)

White XocotassaInstantaneous chocolate drink

powder3 kg 2 u 00250108


3232 Chocolate compound

Essence of cocoaBitter chocolatearoma

7 g50 g1 kg

461096174610650246126502

Cocoaaroma

7 g50 g1 kg

461096864610650046126500

White chocolatearoma

7 g50 g1 kg

461096604610650446126504








Chocolatecompound

3 kg 2 u 00290000

Dose: 80 g/kg

White chocolatecompound

3 kg 2 u00290005

Dose: 80 g/kg





3333Cocoa: pro-ganachePRO-GANACHE Pro-ganache allows producing crispy chocolate creams from false truffles or ganache without humidity, that may have crispies without moister. If you want to make them with different flavours, you can add natural flavours, avoiding humidity and extending shelf life of products without using preservatives.

Coffee bonbon for covering:Ingredients: 100g. Pro-white ganache, 100gr. Pro-black ganache, 300gr. 66% black chocolate Sâo Tomé 20gr. Coffee crispies.Preparation: Temper black chocolate at 32 ° C. Mix with the remaining ingredients. Mould. Crystallize and let rest 48 hours at 16 °C.

Mango filling:Ingredients: 200g Pro-white ganache, 100g Milk Chocolate 40%, ripe mango flavour Sosa, mango crispies.Preparation: Temper chocolate, mix flavour and pro-ganache. Add crispies and let crystallize for 24 hours at 16 °C.Fill in the bonbons and close them.

White pro-ganachepasta pro-ganache

5 kg 45355010 2 u

Pro-ganachepasta pro-ganache

5 kg 45355012 2 u

34 Whole nutsMarcona almondraw blanched 14/16

1 kg 45100001 8 u

10 kg 45100011

25 kg 4510008

Hazelnutraw 11/13

1 kg 45100021 8 u

Hazelnutraw and unpeeled

1 kg 45100022 8 u

20 kg 45050020

Hazelnut roasted and peeled 11/13

1 kg 45100027 8 u

10 kg 45050023

Italian Hazelnut roasted and peeled

1 kg 45100020 8 u

Marcona almondpeeled and roasted 14/16

1 kg 45100002 8 u

10 kg 45100013

Marcona almondraw halves

25 kg 45050009

Almond longskin 13/14

1 kg 45100006 8 u

Almondpeeled and roasted 14/16

1 kg 45100007 8 u

Almondraw and peeled

25 kg 45050006

Almondpeeled and roasted

10 kg 45050003

Almond Californiapeeled and raw

25 kg 45050001

Almond longroasted unpeeled 13/14

1 kg 45100005 8 u

Almond long roasted unpeeled 12/13

1 kg 45050000 5 u

35Whole nuts

Processed nuts

Macadamiaraw

1 kg 45100041 8 u

Walnutraw halves

1 kg 45100040 8 u

Pecan walnutraw

1 kg 45100042 8 u

12 kg 45050047

Iranian pistachiocru

1 kg 45100050 8 u

Catalan pistachioraw

1 kg 45100051 8 u

Catalan pine nutsraw

1 kg 45100030 8 u

10 kg 45050032

Raw almondflour

1 kg 45000000 10 u

Roasted hazelnutflour

1 kg 45000010 10 u

10 kg 45000012

Raw almondslices

1 kg 45200204 8 u

Raw hazelnutgrainy

1 kg 45200210 8 u

Raw almondsticks

1 kg 45200202 8 u

Italian roasted hazelnutgrainy

1 kg 45200214 8 u

Raw almondgrainy

1 kg 45200200 8 u

10 kg 45200008

Roasted hazelnutgrainy

1 kg 45200212 8 u

36 Processed nuts

Whole nuts caramelized

Roasted almondflour

1 kg 45000002 10 u

Cantonaise walnut caramelizedhalves

2 kg 45151010 2 u

Pecan walnut caramelizedhalves

1 kg 45151012 5u

Walnut caramelized

1 kg 45151015 5u

Macadamia caramelized

1 kg 45151016 5u

Roasted peanutgrainy

1 kg 45200220 8 u

Roasted almondgrainy

1 kg 45200206 8 u

Pistachiograiny

1 kg 45200230 8 u

Almond caramelized“garrapiñada”

2,5 kg 45151002 2 u

Hazelnut caramelized“garrapiñada”

2,5 kg 45151005 2 u

Marcona almond caramelized14/16

1 kg 45151003 5 u

S 16

1 kg 45151008 5 u Hazelnut caramelized

1 kg 45151003 5 u

National pine nuts

1 kg 45151017 5 u

Pistachio caramelized

1 kg 45151020 5 u

37Processed nuts caramelized

Crispy nutsPeanut crispygrainy

1 kg 45152030 8 u

Soy crispygrainy

1 kg 45152040 8 u

Almond crispygrainy

1 kg 45152000 8 u

Almond caramelizedgrainy

1 kg 45152102 5 u

Almond caramelizedsicks

1 kg 45152108 5u

Macadamia crispyfrozen

3 kg 40040007 2 u

Pecan frozen

3 kg 40040010 2 u

20 kg 40040009

Hazelnut caramelizedgrainy

1 kg 45152112 5 u

Pistachio caramelizedgrainy

1 kg 45151020 5 u

Hazelnut crispygrainy

1 kg 45152010 8 u

38 Pure nuts pasteRoasted hazelnutpure paste

1 kg 45300014 10 u

5 kg 45300016 2 u

25 kg 45300114

Italian hazelnutpure paste

1 kg 45300020 6 u

5 kg 45300021 2 u

20 kg 45300120

Raw hazelnutpure paste

5 kg 45300018 2 u

Bitter almondpure paste

5 kg 45300006 2 u

Raw almondpure paste

1 kg 45300000 6 u

5 kg 45300002 2 u

20 kg 45300004

Roasted almondpure paste

1 kg 45300008 6 u

5 kg 45300010 2 u

20 kg 45300108

Roasted unpeeled almondpure paste

1 kg 45300012 6 u Roasted pistachiopure paste

1 kg 45300040 6 u

5 kg 45300042 2 u

Walnutpure paste

1 kg 45300026 6 u

5 kg 45300028 2 u

Macadamia nutpure paste

1 kg 45300036 6 u

5 kg 45300037 2 u

Roasted pine nutpure paste

1 kg 45300044 6 u

5 kg 45300045 2 u

Pecan walnutpure paste

1 kg 45300032 6 u

5 kg 45300033 2 u

Pecan walnut caramelizedpure paste

1 kg 45300034 6 u

Peanutpure paste

1 kg 45300022 6 u

5 kg 45300023 2 u

The pure compounds of nuts whichare roasted and refined in our factory in Castellterçol, combine all the flavour of nuts in a natural compound. It allows using it as an oil or flavour. It marks in a clear way the flavour of nuts.

39Pralinés 50% sugar nutsHazelnut 50%praliné

1 kg 45350003 6 u

6 kg 45350002 2 u

Raw almond 50%praliné

1 kg 45350014 6 u

Roasted almond 50%praliné

1 kg 45350004 6 u

6 kg 45350016 2 u

Italian hazelnut 50%praliné

1 kg 45350001 6 u

6 kg 45350000 2 u

Peanut 50%praliné

1 kg 45350013 6 u

6 kg 45350012 2 u

Walnut 50%praliné

1 kg 45350019 6 u

Macadamia nut 50%praliné

1 kg 45350008 6 u

Pine nut 50%praliné

1 kg 45350007 6 u

6 kg 45350006 2 u

sugar almond 50%praliné

6 kg 45350030 2 u

sugar hazelnut 50%praliné

6 kg 45350032 2 u

20 kg 45350232

Hazelnut-almond 50%praliné

1 kg 45350005 6 u

The wide range of pralinés adapts a lot of nuts of our assortment to the traditional pastry culture. The result is a product in which the sugar potencies and complements the flavour of the nut.

Pistachio 50%praliné

1 kg 45350011 6 u

6 kg 45350010 2 u

4040 Torró nutsTorró refinedpure paste

1 kg 45370004 6 u

6 kg 45370005 2 u

12 kg 45370003

Torró granulatedpure paste

1 kg 45370001 6 u

6 kg 45370000 2 u

12 kg 45370002

The turron compound is a traditional flavour of the Mediterranean area.Made with almonds, honey, egg white, it gives you one of the most authentic dessert tastes, documented in the medieval age.

Topping torrósauce

1 kg 54150048 15 u

41Marzipan

Marzipan to mold

Pro-gianduja nuts

Marzipan almond 50

1,75 kg 4 u45400000

Marzipan almond 65

1,75 kg 6 u45400002

Marzipan bitter almond 65

1,75 kg 4 u 45400004

Marzipan almond 35

1,75 kg 6 u 45400012

Progianduja pistachiopaste

5 kg 45355004 2 u

Progianduja hazelnutpaste

5 kg 45355002 2 u

Progianduja peanutpaste

5 kg 45355000 2 u

Progianduja peanutcrispypaste

5 kg 45355001 2 u

PROGIANDUIA:Lets make crunchy chocolate creams, fal-se truffles, ganache or that can incorporate crunch without moistening. Chocolate cre-am, easy to use, containing 0% water.Progianduja pistachio and raspberry:Iingrédients: 200 gr. pistachio progianduja 250 gr. white chocolate 20 gr. raspberry Crispyspreparation:Temper white chocolate at 29 ° C.- Mix the remaining ingredients and shape.- Allow to crystallize for 48 hours at a tem-perature of about 16 ° C.

42

Essences of nuts

Organic cold pressed nut oils

Amande amèrenatural aroma

7 g50 g1 kg

461096484610100046121000

Noisette grilléenatural aroma

7 g50 g1 kg

-4610100246121002

Cacahuètenatural aroma

7 g50 g1 kg

461096184610100446121004

Pistachenatural aroma

7 g50 g1 kg

461096164610101046121010








Organic sweet almond oilliquid

250 g 00351002 32 u

Organic macadamia nut oilliquid

250 g 00351010 32 u

Organic coconut oilliquid

1 kg 00351004 6 u

Organic walnut oilliquid

250 g 00351008 32 u





43Whole seeds

Whole seeds caramelized

Organic seed mix

1 kg Rai02110

Raw sesame

1 kg 48000127 8 u

Roasted sesame

1 kg 48000126 8 u

Black sesame

1 kg 45100072 8 u

Pumpkin seeds

1 kg 45100071 8 u

Corn poppy seeds

250 g 48000122 12 u

Yellow mustard

400 g 48000151 12 u

Organic sesame caramelized

kg 45151033 5 u

Black mustard

1 kg 8 u

Anis

100 g 48000110 12 u

Cumin

175 g 48000116 12 u

Fenugrec

250 g 48000118 12 u

Coriander

150 g 48000114 12 u

Organic sunflower seeds

1 kg 45100070 8 u

Organic flax

1 kg 00030006

Organic sunflower seedscaramelized

kg u

44 Pure seeds paste

Cold pressed seed oils

Organic sunflower seedspure paste

1 kg 45320000 6 u

5 kg 45320020 6 u

Pumpkin seedspure paste

1 kg 45320001 6 u

Black sesamepure paste

1 kg 45320008 6 u

20 kg 45320009

Raw sesame seedsunpeeledpure paste

1 kg 45320004 6 u

Roasted sesame seedsunpeeledpure paste

1 kg 45320006 6 u

Organic argan oilliquid

250 g 00351012 32 u

Organic wild rose hipliquid

250 g 32 u

Organic roasted sesame oilliquid

250 g 00351014 32 u

Organic pumpkin seed oilliquid

250 g 00351000 32 u

4545Essences of seeds

Anisnatural aroma

7 g50 g1 kg

461096884610250046122500

Mustardaroma

7 g50 g1 kg

461096894610250246122502

Mustardnatural aroma

7 g50 g1 kg

---

Sesamenatural aroma

7 g50 g1 kg

461096904610250446122504

The new range of the Alphabet of flavours offers the essence of every flavour in some drops. You can use it in any gastronomic aplication to increase a flavour, give a special nuance, combine it with other fla-vours or simply enjoy the essence of nature.




46 Freeze dried coffee

Coffee compound

Essence of coffee

The different cultures of coffee beans and the technology of coffee. Freeze dri-ed coffee and coffee flavour gives you the real taste of espresso.

The pure paste of Arabian coffee ex-presses the pureness of the roasted coffee bean.








Arabian coffeecompound

1,25 kg 6 u 45500400

3 kg 2 u 45500402

Dose: 20 g/kg

Freeze dried expresso coffeefreeze dried

250 g 6 u 45500200

5 kg 45500202

Expresso coffeearoma

7 g50 g1 kg

4610965646101006 46121006

Expresso coffeecompound

3 kg 2 u 45500404

Dose: 50 g/kg





47SpicesWhite pepper of Penjagrain

300 g 12 u 48000132

Smoked white pepper of Penjagrain

300 g 12 u 48000142

Black pepperof Penjagrain

250 g 12 u 48000134

Green pepperof Penjagrain

100 g 12 u 48000136

Jamaica peppergrain

150 g 12 u 48000144

PepperSichuangrain

100 g 12 u 48000148

Pink pepperCurepipegrain

150 g 12 u 48000138

Clove(Origine Madagascar)

150 g 12 u 48000112

Nutmeg

250 g 12 u 48000120

Galanga root

180 g 12 u 48000128

Long pepperof Java

250 g 12 u 48000146

Sumac

250 g 12 u 48000227

Paprikapowder

200 g 12 u 48000229

Red pepperEspelette A.O.Cpowder

250 g 12 u 48000231

Curry of Madras (Tamil Nadu)powder

200 g 12 u 48000233

Massala sweetpowder

250 g 12 u 48000235

Tandoori MassalaMauritilus

250 g 12 u 48000239

Cayenne peppergrain

100 g 10 u 48000140

Saffron lyophilized

10 g48000124

Cardamom (Origin Sri Lanka)grain

175 g 12 u 48000130

Paprika sweetpowder

1 kg48000224

48 VanillaVanilla Bourbon Madagascarstick

250 g 48000104

Vanilla Tahitístick

250 g 48000103

Vinilla Bourbonpowder

500 g 48000200

Seeds of vanillaseeds

500 g 48000200

Vanilla compound

Essence of vanilla

Vanilla compound aroma compound

3 kg 2 u 48000406

Dose: 30-50 g/kg

Vanilla Bourbonaroma compound

1,25 kg 6 u 48000400

6 kg 2 u 48000402

Dose: 25 g/kg

Vanilla Madagascarnatural aroma

7 g50 g1 kg

4610969646105020461125018

Vanilla Tahitínatural aroma

7 g50 g1 kg

4610962346105030-





49

Gingerbread

Cinnamon

Cinnamon compound

Essence of cinnamon

Cinnamon stick

300 g 48000105

Cinnamon powder

400 g 6 u 48000203

10 kg 48000208

Powdered gingerbread mixpowder

400 g 6 u 48000205

Cinnamoncompound

1,25 kg 6 u 48000408

Dose: 30-50 g/kg

Cinnamonnatural aroma

7 g50 g1 kg

461096624610500046125000




5050 Essence of spices








Black peppernatural aroma

7 g50 g1 kg

461096984610500846125008

White peppernatural aroma

7 g50 g1 kg

---

Chilinatural aroma

7 g50 g1 kg

-4605502446065024

Clovenatural aroma

7 g50 g1 kg

4610967446105010-

Cuminnatural aroma

7 g50 g1 kg

461096924610501246125012

Incensenatural aroma

7 g50 g1 kg

4610969546105016-

Nutmegnatural aroma

7 g50 g1 kg

4610969746105006461125006

Green pepernatural aroma

7 g50 g1 kg

-46105026-

Jamaica peppernatural aroma

7 g50 g1 kg

4610969946105028-

Turmericnatural aroma

7 g50 g1 kg

4610967746105036-

Cardamomnatural aroma

7 g50 g1 kg

461096914610500246125002

Coriandernatural aroma

7 g50 g1 kg

461096934610500446125004

Currynatural aroma

7 g50 g1 kg

4610969446105014-

Myrrhnatural aroma

7 g50 g1 kg

-46105018-

Tandoorinatural aroma

7 g50 g1 kg

4610940046105022-

Saffronnatural aroma

7 g50 g1 kg

461094034610503246125032

Tonka beannatural aroma

7 g50 g1 kg

461094044610503446125034

According to EU recommen-dations do not exceed recom-mended dose. 0.2 g / kgNo sales to EEUU

Chilinatural aroma

7 g50 g1 kg

-46105024-





51Freeze dried herbs and plants

The tecnologie of freeze dryinng offers the best way to have in a dry texture the natural flavour of herbs and plants.

Oregano freeze dried

40 g 12 u 47800008

Tarragon freeze dried

50 g 12 u 47800012

Salad herbs freeze dried

40 g 12 u 47800020

Parsley freeze dried

50 g 12 u 47800004

Rosemary freeze dried

90 g 12 u 47800000

Dill freeze dried

40 g 12 u 47800010

Thyme freeze dried

35 g 12 u 47800002

Basil freeze dried

50 g 12 u 47800006

Juniper powder

150 g 12 u 48000253

52 Powdered natural extract of mint

Matcha powdered green tea

Mint compound

Green mintpowder

500 g 6 u 47200000

Fuku green teapowder

2,5 kg 2 u47200020

High quality macha for doinggreen tea ceremony drink.

Tsuku green teapowder

250 g 6 u 47200019

Green matcha tea to use as aningredient.

Narural green mintaroma compound

1,25 kg 6 u 47000000

3 kg 2 u 47000002

20 kg47000004

Dose: 30-50 g/kg

Natural white minaroma compound

1,25 kg 6 u 47000010

Dose: 30-50 g/kg

Tadritional green mint aroma compound

3 kg 2 u47000005

Dose: 30-50 g/kg

53








Essences of herbs and plantsBlack teanatural aroma

7 g50 g1 kg

4610941646100058-

Dillnatural aroma

7 g50 g1 kg

461094024610000046120000

Basilaroma

7 g50 g1 kg

461094054610000246120002

Basilaroma fat soluble

7 g50 g1 kg

-4605000246060002

Patchullinatural aroma

7 g50 g1 kg

4610940646100004-

Graynatural aroma

7 g50 g1 kg

4610940746100006-

Lemon verbenanatural aroma

7 g50 g1 kg

4610966346100010-

Oreganonatural aroma

7 g50 g1 kg

4610967646100014-

Tarragonnatural aroma

7 g50 g1 kg

4610940446100016-

Fennelnatural aroma

7 g50 g1 kg

4610941046100022-

Junipernatural aroma

7 g50 g1 kg

461094114610002646120026

Green mintnatural aroma

7 g50 g1 kg

461094134610005646120056

Peppermintaroma

7 g50 g1 kg

4610941246100038-

Wild mintaroma

7 g50 g1 kg

461096244610004046120040

Lemon grassaroma

7 g50 g1 kg

461094084610001246120012

Lemon balmaroma

7 g50 g1 kg

4610944144610004846120048

Rosemaryaroma

7 g50 g1 kg

461096814610005046120050

Common sagearoma

7 g50 g1 kg

4610941546100052-

Thymearoma

7 g50 g1 kg

461096004610005446120054

Thymearoma fat soluble

7 g50 g1 kg

-4605005446060054

Rosemaryaroma fat soluble

7 g50 g1 kg

-4605005046060050




54

The tecnologie of freeze dryinng offers the best way to have in a drytexture the natural flavour of a vegetebles.

Freeze dried vegetables

Parsnipfreeze dried

75 g 6 u47400017

Green asparagusfreeze dried slices

30 g 12 u47400004

Spinachfreeze dried

40 g 12 u47400006

Green asparagusfreeze dried

35 g 6 u 47400003

Cherry tomatofreeze dried

50 g 6 u47400010

Celeryfreeze dried

10 g 6 u47400002

Cornfreeze dried

200 g 6 u 47400001

White asparagusfreeze dried

25 g 6 u 47400005

Tomatofreeze dried slices

25 g 6 u47400009

500 g47420009

Red beetfreeze dried

50 g 6 u47400013

Oignionfreeze dried slices

40 g 6 u47400019

Peasfreeze dried

100 g 12 u 47400012

Kidney beansfreeze dried

150 g 12 u47400016

Broccolifreeze dried

30 g 12 u47400011

55Freeze dried vegetables

Vegetables compound

Jalapeño greenfreeze dried

40 g 12 u47400029

Chivesfreeze dried

20 g 12 u47400021

Shallotsfreeze dried

50 g 12 u47400020

Bell pepper greenfreeze dried

40 g 12 u47400027

Garlicfreeze dried

100 g 12 u47400025

Jalapeño redfreeze dried

75 g 12 u47400030

Wild garlicfreeze dried

20 g 12 u47400026

Fried onions crispyfreeze dried

300 g 6 u47400023

5 kg47420023

Spring onionsfreeze dried

25 g 12 u47400022

Bell pepperfreeze dried

50 g 12 u47400028

Rhubarbcompound

1,25 kg 6 u 47050000

Dose: 50 g/kg

56 Powdered vegetables extractsCarrotnatural extract in powder

500 g 6 u 47300002

Tomatonatural extract in powder

750 g 6 u 47300014

Artichokenatural extract in powder

400 g 6 u 47300006

Celerynatural extract in powder

350 g 6 u 47300000

Cauliflowernatural extract in powder

400 g 6 u 47300004

Red beetnatural extract in powder

300 g 12 u47300016

7 kg47310016

White asparagusnatural extract in powder

500 g 6 u 47300008

57Essences of vegetables

The new range of the Alphabet of

flavours offers the essence of every


it in any gastronomic aplication to

increase a flavour, give a special

nuance, combine, it with other

flavours or simply enjoy the essence

of nature.

Green tomatoaroma

7 g50 g1 kg

4610942046107218-

Ripe tomatoaroma

7 g50 g1 kg

4610963746107216-

Red beans cookedaroma

7 g50 g1 kg

4610941846107210-

Green pepperaroma

7 g50 g1 kg

461096794610721246127212

Raw onionaroma

7 g50 g1 kg

4610963846107204-

Cooked onionaroma

7 g50 g1 kg

---

Carrot (sand)aroma

7 g50 g1 kg

-46107224-

Aillet#aroma

7 g50 g1 kg

461096394610720046127200

Fried garlicaroma

7 g50 g1 kg

-46107202-

Green peasaroma

7 g50 g1 kg

4610941946107214-

Cucumberaroma

7 g50 g1 kg

4610942246107208-

Rhubarbaroma

7 g50 g1 kg

461096594610722246127222

Celerynatural aroma

7 g50 g1 kg

461094214610722046127220

Artichokenatural aroma

7 g50 g1 kg

-46107226-




58 Floral water

Dry flowers

Rose wateraromatic natural water

100 g 41500000 10 u

Petal marygold

40 g 41200010 6 u

Button roses

150 g 41200012 6 u

Hibiscus

100 g 41200011 6 u

Petal red rose

80 g 41200013 6 u

Violets

80 g 41200018 6 u

Chamomile flower

100 g 41200014 6 u

Petal bleuberry

40 g 41200016 6 u

Lavender

100 g 41200015 6 u

Jasmine

60 g 41200017 6 u

Orange blossom wateraromatic natural water

100 g 41500002 10 u

59Crystallized flowers

Powdered flowers extracts

Flowers compound

Whole mini rosecrystallized

200 g 6 u 41100001

Rose blossomcrystallized

300 g 6 u 41100003

Rose blossom (1 mm)crystallized

250 g 6 u 41100005

Chamomilepowder

500 g 6 u 47200010

Whole violetcrystallized

400 g 6 u 41100007

Violet blossomcrystallized

500 g 6 u 41100009

Violet blossom (1 mm)crystallized

500 g 6 u 41100011

Hibiscuspowder

500 g 6 u 47200004

Jasmine blossom (1 mm)crystallized

500 g 6 u 41100017

Jasminepowder

300 g 6 u 47200016

Rosecompound

1,25 kg 6 u41600002

Dose: 30-50 g/kg

Violetcompound

1,25 kg 6 u41600000

Dose: 30-50 g/kg

60 Essences of flowersVioletaroma

7 g50 g1 kg

461096454610301046123010

Violetnatural aroma

7 g50 g1 kg

-46103006-

Chamomilenatural aroma

7 g50 g1 kg

4610942446103002-

Lilaaroma

7 g50 g1 kg

461094284610302046123020

Lavendernatural aroma

7 g50 g1 kg

461094234610300046123000

Orange blossomaroma

7 g50 g1 kg

4610960746103008-

Jasminenatural aroma

7 g50 g1 kg

4610942646103012-

Rosearoma

7 g50 g1 kg

461096464610301646123016

Damask rosenatural aroma

7 g50 g1 kg

4610967246103014-

Geraniumnatural aroma

7 g50 g1 kg

461094254610300446123004

Marygoldnatural aroma

7 g50 g1 kg

4610942746103018-

Orange blossomnatural aroma

7 g50 g1 kg

4610960746103008-





increase a flavour, give a special

nuance, combine, it with other

flavours or simply enjoy the essence

of nature.





Dosierung AROMA:2 g/kg 2 g = ca. 70 Tropfen.*

Dosierung NATüRLICHES AROMA:0,2 g/kg 0,2 g = ca. 6 Tropfen.*

*Anzahl der Tropfen als Referenz der durchschnittlichen Dichte, die die komplete Produktreihe representiert. Im Allge-meinen besitzen die natürlichen Aromen eine höhere Dichte.

61Black truffleBlack truffleTuber MelanosporumFresh whole

1 kg 49010002

Fresh pieces

1 kg 49010014

Available from middle of no-vember till end of march.

Black trufflewhole frozen

1 kg 47050010

Freeze dried truffleBlack Truffleslices

5 g 49010022 18 u

Black Trufflepowder

Black Truffleshavings

5 g 49010020 18 u

62

Black trufflearoma

7 g50 g1 kg

461096824610050446120504

Black trufflesoluble aroma

7 g50 g1 kg

-4605050446060504

Moldaroma

7 g50 g1 kg

4610065446100508-

White trufflearoma

7 g50 g1 kg

461094314610050246120502

Beer yeastaroma

7 g50 g1 kg

461094304610050646120506

Cep (boletus edulis)aroma

7 g50 g1 kg

461094294610050046120500






ance, combine, it with other flavours

or simply enjoy the essence of nature.Cep (boletus edulis)soluble aroma#

7 g50 g1 kg

-46050500-

Dry mushrooms

Essences of mushrooms

Mushrooms (bolete)slices

1 kg 49020001 6 u

Mushrooms (bolete)powder

200 g 49020000 6 u

Mushrooms (bolete)whole

60 g 49020003 6 u

Assorted of mushroomswhole

30 g 49020005 6 u

Black chantarellewhole

20 g 49020006 6 u

Morelswhole

20 g 49020007 6 u

“Llanega blanca” (hygrophorus glyociclus)whole

“Llanega negra”(hygrophorus glyociclus)whole





63

Jamed roots

Roots freeze dried

Roots compound

Natural extract of roots powder

Powered liquorice rootspowder

250 g 12 u 48000211

Jamed gingerslices

2 kg 2 u 44040015

Gingerfreeze dried

Organic ginger powder

175 g 12 u 48000222

10 kg48000244

Natural extract of liquoricepowder

250 g 6 u 47200002

Wasabi of Hakata (Origen Japan)powder

200 g 12 u 48000214

Black liquoricecompound

1,25 kg 6 u 48000412

Dose: 30-50 g/kg

6464 Essences of rootsThe new range of the Alphabet of flavours offers the essence of every flavour in some drops. You can use it in any gastronomic aplication to increase a flavour, give a special nuance, combine, it with other flavours or simply enjoy the essence of nature.

Liquoricenatural aroma

7 g50 g1 kg

461096554610150046121500

Gingernatural aroma

7 g50 g1 kg

46109432461015024612502

Wasabinatural aroma

7 g50 g1 kg

461094364610151046121510





65Essences of trees and landscapeMossaroma

7 g50 g1 kg

4610944546109024-

Lauriernatural aroma

7 g50 g1 kg

4610943946109002-

Oaknatural aroma

7 g50 g1 kg

461096854610901846129018

Sandelwoodnatural aroma

7 g50 g1 kg

4610944346109006-

Orientnatural aroma

7 g50 g1 kg

-46109030-

Cypressnatural aroma

7 g50 g1 kg

4610944246109016-

Humid landaroma

7 g50 g1 kg

4610944446109022-

Mediterraneanforestnatural aroma

7 g50 g1 kg

4610944646109026-

Balsam firnatural aroma

7 g50 g1 kg

4610943746109010-

Eucalyptusnatural aroma

7 g50 g1 kg

4610968346109000-

Mediterraneanpinenatural aroma

7 g50 g1 kg

4610944046109012-

“Essences” trees and forest ad beed forgotten as an ingredient for the gastronomy. We propose you discovering them and the amazing nuances they are giving trees and forest ad beed forgotten as an ingredient for the gastronomy. We propose you discovering them and the amazing nuances they are giving.




66 Powdered smoke

Essences of smoke

Powdered smokepowder

500 g 6 u 52005003

Fatty smokearoma

7 g50 g1 kg

4610960546109500

A natural wood smoke flavour that you can introduce in any culinary experience. Very intersting to use in chocolate and desserts.

The new range of the Alphabet of flavours offers the essence of every flavour in some drops. You can use it in any gastronomic aplication to increase a flavour, give a special nuance, combine it with other flavours or simply enjoy the essence of nature.





6767Fruit: raw material declinationsfrozen whole fruit

frozen pieces

juice

pulp

concentrated pulp

coulis

sauce

variegato

compote

topping

chutney

oils of nuts and seeds

powder

freeze dried fruit in slices freeze dried fruit in pieces

crispy

crispy wet-proof

aroma

natural aroma

Frozen IQF

Juice, pulp, concentrated pulp

Drying

Natural powdered extracts

Jam, gelée

Sauce

Raw material with liquor

Natural distilled schnapps

Natural alcoholic extract

Syrup

Huile extrait en froid

Cold-Confit

Freeze drying Compound

Distilled water

Pure paste and praline

Essence

Confit

Drying is an ancient preserving method. To our range, we now add vacuum drying which gives a softer texture and respects the prime material.

Jam is gained through a thermo treatment, introducing sugar into the raw material.

Our marmalades, jams and jellies are elaborated under very low pressure in order to avoid oxidation, allow cooking at low temperatures and therefore respect the flavour of each product to its maximum.

Pure pastes and pralines are very fine grated (25 micros) fats and solids of nuts and seeds. This way, the flavour of a nut or seed is opened to its maximum extent.

The alcoholic distillation offers a more abstract note from marinated products.

The alcoholic maceration is a flavour extraction technique that obtains, naturally, the most delicate flavours from the raw material.

The technology of cold-confit offers a spectacular range of semi-confit flavours, with the maximum respect for taste and allows them to be frozen without crystallizing. They surprise with their vivid colour, crunchy texture and fresh taste.

Raw pulp with 10% of sugar. In order to improve the conservation of the original flavours, pasteurization is applied.

Natural juices are gained by pressing out the raw material without adding sugar. Afterwards, it’s deep frozen immediately.

Natural frozen coulis add the density of a sauce to fruit pulp in order to ease their processing.

The concentration of pulp without sugar is based on an evaporation process of water at 20ºC with maximum respect for the natural flavour.

The freezing process IQF is quick and individual (Individual Quick Frozen). This way the cell structure of the primary source is preserved and therefore maintains perfectly its flavour and form.

The freeze dried product is a result of a low pressure drying process where water is sublimated or evaporates at negative temperatures, and therefore the structure and flavours remains intact.

Syrup is a kind of jam low in sugar syrup and water, which in our case is produced by low pressure and without oxygen, in order to preserve completely the flavour of the chosen prime material.

Crispy coated with a thin cocoa butter layer to keep away humidity. This makes them ideal for the incorporation into elaborations with certain humidity content.

Aromas are aromatic molecules identical to natural ones and reflect the organoleptic properties of a prime material in a very concentrated way.

Almost the whole range of Sosa flavours consists of natural aromas. They are made from essential oils, CO2 extracts, FTNF extracts, oil resins, etc. Sosa selects the best products and combines them in order to obtain more complex and real flavours.

Concentrated pastes combine the concentrated prime material (fruit, lactics etc.) with sugar, colouring and flavours. It is a product with a high fruit component, included flavours and colours which converts it into the perfect ingredient to reinforce elaborations as ice cream, mousses, pastry custards etc.

68 Acid fruit

Jam, geléesweet orange jam

sweet orange gelée

sweet orange natural aroma7 g 46109609

50 g 46102061

1 kg 46122061

orange juice aroma7 g 46109456

50 g 46102044

1 kg 46122044

orange aroma fat soluble7 g

50 g1 kg

Essence

Compound

Freeze drying

Confit

Cold-Confit

concentrated orange pulp1 kg 6 u 44170017

Concentrated pulp

orange orange peel sticks2,5 kg 2 u 44300080

orange cubes 8x8 mm3 kg 2 u 44300074

orange slices2,5 kg 2 u 44300082

orange cubes 6x6 mm3 kg 2 u 44300073

orange peel quarters with sauce6,6 kg 2 u 44300154

orange peel quarters3 kg 2 u 44300166

orange peel mashed3 kg 2 u 44300084

cold-confit orange sauce1,25 kg 6 u 44200110

5 kg 2 u 44200111

20 kg 1 u44200112

cold-confit orange peel sticks 1,88 kg 15 u 44220002

cold-confit orange peel mashed2 kg 2u 44220056

orange compound1,25 kg 6 u 44600014

3 kg 2 u 44600015

orange variegato 3 kg 1 u 44600076

orange in powder600 g 6 u 44050434

orange slices600 g 6 u 44050434

Sauce

69Acid fruit

Jam

Jam

bitter orange jam

grapefruit jam

grapefruit natural aroma7 g 46109625

50 g 46102066

1 kg 46122066

bitter orange natural aroma7 g 46109610

50 g 46109610

1 kg 46122064

blood orange natural aroma7 g

50 g1 kg 46000004

Essence

Essence Essence

concentrated juice grapefruit500 ml 6 u

Juice

grapefruit compound1,25 kg 6 u 44600020

Compound

bitterorange

Juice

grapefruit

bloodorange

blood orange concentrated juice

blood orange + strawberry900 g 15 u 55500004

70

manarine confit6,5 kg 2 u 44300105

Confit

Cold-Confit

mandarin orange segments850 g 12 u 44400012

Syrup

Juice

mandarin natural aroma7 g 46109614

50 g 46102062

1 kg 46122062

mandarin aroma fat soluble7 g

50 g1 kg

bitter mandarin natural aroma7 g 46109464

50 g 46102088

1 kg

Compound

Essence

mandarin

mandarin compound1,25 kg 6 u 44600022

5 kg 2 u 44600023

cold-confit mandarin sauce1,25 kg 6 u 44200105

5 kg 2 u 44200106

mandarin concentrated juice

Jammandarin jam

Acid fruit

71

Freeze dryinglemon in powder

600 g 6 u 44050432

lemon slices

Cold-Confit

Compound

lemon jam

lemon gelée

Jam, gelée

lemon stripes2,5 kg 2 u 44300086

lemon cubes3 kg 2 u 44300088

lemon peel a quarters6,6 kg 2 u 44300156

lemon mashed3 kg 2 u 44300090

Confit

lemon natural aroma7 g 46109611

50 g 46102060

1 kg 46000000

lemon juice aroma7 g 46109457

50 g 46102048

1 kg 46122048

lemon aroma fat soluble7 g

50 g 46052060

1 kg 46062060

Essence

Juice et pulpe lemon concentrated pulpe

1 kg 5 u 44170002

lemon

lemon compound1,25 kg 6 u 44600019

3 kg 2 u 44600018

lemon topping1 kg 15 u 54150042

cold-confit lemon sauce1,25 kg 6 u 44200125

5 kg 2 u 44200127

cold-confit lemon stripes1,88 kg 15 u 44220000

cold-confit lemon peel mashed2 kg 2u 44220056

Sauce

Acid fruit

72

curaçao natural aroma7 g 46109627

50 g 46102086

1 kg

Essence

blue curaçao topping1 kg 15 u 54150022

lime natural aroma7 g 46109612

50 g 46102050

1 kg 46122050

lime aroma fat soluble7 g

50 g1 kg

kaffir lime natural aroma7 g

50 g 46102049

1 kg

Essence

Essence

lime compound1,25 kg 6 u 44600056

Compound

lime crispy 2-10 mm175 g 6 u 44050539

Freeze drying

lime concentrated pulpe1 kg 10 u 44170004

Concentrated pulpe

lime

kaffirlime

curaçao

Jamlime jam

Sauce

Acid fruit

73

cidar cubes 3 kg 2 u 44300072

limequat kumquat

Confit

Confit Confit

yuzu concentrated pulpe1 kg 6 u 44170016

Concentrated pulpe

yuzu natural aroma7 g 46109628

50 g 46102098

1 kg 46122098

cidar natural aroma7 g 46109459

50 g 46102072

1 kg

Essence

Essence

yuzu compound1,25 kg 6 u 44600024

Compound

yuzu

cidar

limequat kumquat

bergamot natural aroma7 g 46109664

50 g 46102068

1 kg 46122068

Essence

bergamot

Acid fruit

74 Sweet fruit

golden apple natural aroma7 g 46109680

50 g 46102022

1 kg 46122022

green apple aroma7 g 46109454

50 g 46102038

1 kg 46122038

cooked apple aroma7 g 46109447

50 g 46102006

1 kg

Essence

green apple compound1,25 kg 6 u 44600042

3 kg 2 u 44600043

Compound

Freeze drying

apple slices50 g 6 u 44050369

1 kg 1 u 44050370

apple baby425 g 24 u 44400002

Syrup

apple in powder700 g 6 u 44050401

dried apple1,25 kg 2 u 44040007

5 kg 1 u 44040030

Drying

cold-confit apple sauce1,25 kg 6 u 44200143

Cold-Confit

apple jam

apple compote

Jam

apple

Sauce

quince aroma7 g 46109461

50 g 46102090

1 kg

Essence

quince

quince jam

Jam

75Sweet fruit

pear aroma7 g 46109626

50 g 46102034

1 kg 46122034

pear natural aroma7 g

50 g 46102035

1 kg

Essence

pear compound1,25 kg 6 u 44600048

Compound

pear slices60 g 6 u 44050358

Freeze drying

williams pear concentrated pulpe1 kg 5 u 44170012

Concentrated pulpe

whole pear2 kg 2 u 44300098

Confit

cold-confit pear sauce1,25 kg 6 u 44200145

Cold-Confit

pear baby850 g 12 u 44400006

half pear2,65 kg 6 u 44400008

Syrup

pear

pear compote

pear jam

Jam

Sauce

plum

plum3 kg 2 u 44040001

Drying

plum jam

Jam

76

melon aroma7 g 46109450

50 g 46102028

1 kg 46122028

Essence

melon in powder

Freeze drying

melon compound1,25 kg 6 u 44600039

3 kg 2 u 44600038

Compound

melon

cantaloup melon aroma7 g 46109451

50 g 46102030

1 kg 46122030

Essence

meloncantaloup

watermelon aroma 7 g 46109670

50 g 46102014

1 kg 46122014

Essence

watermelon in powder

Freeze drying

watermelon compound1,25 kg 6 u 44600029

3 kg 2 u 44600028

Compound

watermelon

Sweet fruit

77

cherry aroma7 g 46109630

50 g 46102018

1 kg 46122018

cherry natural aroma7 g

50 g1 kg

amarena aroma7 g 46109453

50 g 46102036

1 kg

Essence

amarena3,2 kg 3 u 44390000

Confit

cherry pulpe1 kg 5 u 44151522

cherry concentrated pulpe

Concentrated pulpe

cold-confit whole cherry sauce1,25 kg 6 u 44200137

Cold-Confit

cherry compound1,25 kg 6 u 44600010

20 kg 1 u44610010

amarena compound1,25 kg 6 u 44600012

amarena topping1 L 15 u 54150050

Compoundwhole amarena

80 g 6 u 44050360

1,5 kg 1 u 44050860

cherry crispy300 g 6 u 44050542

5 kg 1 u 44050642

Freeze drying

cherry jam5 kg 3 u 44265012

bitter cherry jam

Jam

cherry andamarena

Sauce

Sweet fruit

78

peach in powder

Freeze dryingpeach compound

1,25 kg 6 u 44600045

3 kg 2 u 44600044

Compound

cold-confit peach sauce1,25 kg 6 u 44200147

Cold-Confit peach aroma

7 g 46109668

50 g 46102012

1 kg 46122012

natural aroma de peach7 g

50 g1 kg

Essence

peach jam5 kg 3 u 44265014

peach jam

Jam

peach

peach-passion fruit variegato3 kg 2 u 44600072

6 kg 2 u 44600073

20 kg 1 u44600074

Sauce

grape aroma7 g 46109448

50 g 46102016

1 kg

grape natural aroma7 g

50 g1 kg

dried grape aroma7 g 46109460

50 g 46102074

1 kg

Essence

grape syrup850 g 12 u 44400132

Syrup

dried white grape2,5 kg 2 u 44040009

dried sultanina grape2,5 kg 2 u 44040019

dried sultanas grape5 kg44050007

Drying

grape

Sweet fruit

79

half apricot850 g 12 u 44400000

Syrup

apricot compound1,25 kg 6 u 44600047

3 kg 2 u 44600046

Compound

apricot crispy 1-5 mm250 g 6 u 44050520

4 kg 2 u 44050600

dried apricot3 kg 2 u 44040003

Drying

apricot jam5 kg 3 u 44265038

Jam

Freeze drying

ligurian apricot6,3 kg 2 u 44300164

Confit

apricot aroma7 g 46109458

50 g 46102052

1 kg 46122052

apricot natural aroma7 g

50 g1 kg

Essence

apricot jam

apricot

loquat

loquat1 kg 12 u 44400134

Syrup

Sweet fruit

80

Congelado IQF

fig compound1,25 kg 6 u 44600053

3 kg 2 u 44600052

Compound

fig crispy 1-4 mm300 g 6 u 44050527

6 kg 1 u 44050627

Freeze drying

“coll de dama”fig concentrated pulpe1 kg 6 u 44153000

Concentrated pulpe

“coll de dama” fig5 kg 1 u 44100505

whole fig2,5 kg 2 u 44101508

“coll de dama” whole fig6 kg 1 u 44100504

“coll de dama” whole fig without peel5 kg 1 u 44102011

dried fig2,5 kg 2 u 44040005

mashed dried fig2,5 kg 8u 44040021

Drying

“coll de dama”jam

Jam

fig aroma7 g 46109462

50 g 46102092

1 kg

Essence

fig

fig syrup

Syrup

Sweet fruit

81

dried banana2,5 kg 2 u 44040011

Drying

banana in powder700 g 6 u 44050403

banana slices

banana crispy 2-8 mm250 g 6 u 44050518

5 kg 1 u 44050602

Freeze drying

banana compound1,25 kg 6 u 44600030

Compound

green banana aroma7 g 46109608

50 g 46102002

1 kg 46122002

ripe banana aroma7 g 46109669

50 g 46102020

1 kg 46122020

ripe banana natural aroma7 g

50 g1 kg

Essence

banana

banana topping1 kg 15 u 54150038

Sauce

pomegranate concentrated pulpe1 kg 6 u 44151211

Concentrated pulpe

Freeze drying

pomegranate aroma7 g 46109452

50 g 46102032

1 kg 46122032

Essence

yogurt-pomegranate crispy150 g 6 u 00152514

pomegranate

Sweet fruit

82

strawberry jam

Jam

strawberry compound1,25 kg 6 u 44600001

3 kg 2 u 44600000

ripe strawberries aroma7 g 46109658

50 g 46102056

1 kg 46122056

strawberry natural aroma7 g

50 g 46102057

1 kggreen strawberry aroma

7 g 46109455

50 g 46102040

1 kg 46122040

Compound

Essence

dried strawberry2,5 kg 2 u 44040017

strawberry3 kg 18 u 44400128

cold-confit whole strawberry sauce1,25 kg 6 u 44200128

Drying

Syrup

Cold-Confit

strawberry concentrated pulpe1 kg 6 u 44170006

Concentrated pulpe

strawberry flakes500 g 6 u 44050415

2,3 kg 2 u 44050715

strawberry in powder500 g 6 u 44050306

strawberry slices 5-7 mm250 g 6 u 44050304

strawberry crispy 2-10 mm200 g 6 u 44050540

strawberry crispy wet-proof400 g 6 u 44050904

whole strawberry60 g 6 u 44050352

strawberry cubes75 g 6 u 44050325

Freeze drying

Freeze drying

strawberry variegato 3 kg 2 u 44600070

strawberry topping1 kg 15 u 54150026

strawberry

strawberry crispy 0,5-2,5 mm200 g 6 u 44050514

4 kg 1 u 44050606

20 kg 1 u44050605

Sauce

yogurt-strawberry crispy150 g 6 u 00152513

Wild fruit

83

Sauce

whole wild strawberry80 g 6 u 44050306

Freeze drying

wild strawberry compound1,25 kg 6 u 44600003

3 kg 2 u 44600002

wild strawberry variegato3 kg 2 u 44600078

wild strawberry aroma7 g 46109613

50 g 46102054

1 kg 46122054

wild strawberry natural aroma7 g

50 g 46102055

1 kg

Compound

Essence

wildstrawberry

Sauce

Wild fruit

red fruits in powder700 g 6 u 44050411

red fruits compound1,25 kg 6 u 44600004

red fruits variegato3 kg 2 u 44600077

red fruits topping1 kg 15 u 54150052

Freeze drying

Compound

cold-confit red fruits1,25 kg 6 u 44200135

Cold-Confit

red fruits

red fruits jam

Jam

84

cold-confit whole blueberry sauce1,25 kg 6 u 44200139

Cold-Confit

blueberry aroma7 g

50 g1 kg

Essenceblueberry

raspberryraspberry concentrated pulpe

1 kg 6 u 44170007

raspberry in powder400 g 6 u 44050302

10 kg44050308

raspberry crispy 2-8 mm300 g 6 u 44050512

7 kg 1 u 44050521

raspberry crispy 5-8 mm250 g 6 u 44050508

2 kg 2 u 44050604

raspberry crispy wet-proof400 g 6 u 44050906

whole raspberry75 g 6 u 44050300

2 kg 2 u 44050310

Freeze drying raspberry compound1,25 kg 6 u 44600009

3 kg 2 u 44600008

raspberry topping1 kg 15 u 54150024

Compound

raspberry jam

Jam

raspberry aroma7 g 46109667

50 g 46102084

1 kg 46122084

raspberry natural aroma7 g

50 g 46102085

1 kg

Essence

Sauce

Wild fruit

blueberry jam

Jam

Concentrated pulpe

85

blackberry compound1,25 kg 6 u 44600006

Compound

whole blackberry80 g 6 u 44050356

1,25 kg 1 u 44050856

Freeze drying

blackberry syrup3 kg 6 u 44400130

Syrupblackberry aroma

7 g 46109615

50 g 46102058

1 kg 46122058

blackberry natural aroma7 g

50 g1 kg

blackberry natural aroma fat soluble7 g

50 g1 kg

Essence

blackberry

whole currant1 kg 2 u 44050850

whole blackcurrant80 g 12 u 44050350

blackcurrant crispy 2-10 mm200 g 6 u 44050536

Freeze drying

Freeze drying

currant

blackcurrant

blackcurrant aroma7 g 46109604

50 g 46102070

1 kg 46122070

Essence

currant jam

blackcurrant jam

Jam

Jam

Wild fruit

blackberry jam

Jam

86 Exotic fruit

cold-confit de mango cubes sauce1,25 kg 6 u 44200141

Cold-Confit

mango in powder700 g 6 u 44050405

mango crispy 2-10 mm250 g 6 u 44050541

Freeze dryingmango compound

1,25 kg 6 u 44600034

3 kg 2 u 44600035

20 kg 1 u44610034

Compound

green mango aroma7 g

50 g 46102042

1 kgripe mango aroma

7 g 46109666

50 g 46102000

1 kg 46122000

Essence

mango

topping de mango1 kg 15 u 54150032

mango jam

chutney de mango

Jam

Sauce

mango-vainilla crispy 2-10 mm150 g 6 u 44050534

date compound1,25 kg 6 u 44600050

Compound

date

87Exotic fruit

Compound

coconut mashed2 kg 2 u 44050105

25 kg 1 u 44050110

coconut slices250 g 6 u 44050120

coconut cubes2,5 kg 2 u 44040013

Drying

coconut milk in powder400 g 6 u 44050413

Freeze drying

coconut compound1 kg 6 u 44600049

2,5 kg 2 u 44600040

15 kg 1 u44600041

coconut natural aroma7 g 46109629

50 g 46102008

1 kg 46122008

lychee aroma7 g 46109671

50 g 46102010

1 kg 46122010

Essence

Essence

coconut

coconut topping1 kg 15 u 54150046

lychee syrup567 g 12 u 44400020

Syrup

lychee

organic coconut oil1 kg 6 u 00351004

Huile extrait en froid

Sauce

chocolat-coconut variegato3 kg 2 u 44600075

88

passion fruit compound1,25 kg 6 u 44600031

3 kg 2 u 44600032

Pasta

passion fruit in powder700 g 6 u 44050409

passion fruit crispy 2-10 mm200 g 6 u 44050516

Freeze drying

passion fruit concentrated pulpe1 kg 5 u 44151530

Concentrated pulpe

passion fruit aroma7 g

50 g 46102026

1 kg 46122026

passion fruit natural aroma7 g

50 g1 kg

Essence

passion fruit

passion fruit -peach variegato3 kg 2 u 44600072

6 kg 2 u 44600073

20 kg 1 u44600074

passion fruit topping1 kg 15 u 54150034

Sauce

kiwi compound1,25 kg 6 u 44600026

kiwi topping1 kg 15 u 54150030

Compound

kiwi aroma7 g 46109648

50 g 46102004

1 kg

Essence

kiwiSauce

Exotic fruit

89

pineapple baby syrup830 g 12 u 44400004

Syrup

pineapple compound1,25 kg 6 u 44600036

Compound

pineapple confit2,5 kg 2 u 44300096

Confit

cold-confit de pineapple sauce1,25 kg 6 u 44200113

Cold-Confit

pineapple aroma7 g 46109621

50 g 46102046

1 kg 46122046

pineapple natural aroma7 g

50 g 46102047

1 kgcooked pineapple aroma

7 g 46109449

50 g 46102024

1 kg

Essence

pineapple in powder700 g 6 u 44050407

pineapple crispy 2-10 mm200 g 6 u 44050522

4 kg 1 u 44050610

Freeze drying

pineapple

Exotic fruit

90 Chestnut

Chestnut pureepaste

475 g 9 u 45450001

Chestnut flourpowder

400 g 10 u 45450010

Cookeed Chestnutwhole

1 kg 10 u 45450007

91Essences of chestnuts

Chestnutaroma

7 g50 g1 kg

4610101246121012

The new range of the Alphabet of flavours offers the essence of every flavour in some drops. You can use it in any gastronomic aplication to increase a flavour, give a special nu-ance, combine, it with other flavours or simply enjoy the essence of nature.




92 Freeze dried olive

Essences of olive

Olive flour

Black oliveslices

75 g 12 u44050392

Green oliveslices

100 g 12 u44050390

3 kg44050890

Andalusian green oliveslices

3 kg44050892

Green olive flourpowder

400 g 6 u00050524

Black olive flourpowder

150 g 12 u44050393

Black olivearoma

7 g50 g1 kg

4610963146102096-

Green olivearoma

7 g50 g1 kg

461094634610209446122094





93Powdered cheese and dairy products

Cheese type emmentalnatural aroma powder

500 g 6 u00151516

Blue cheesenatural aroma powder

500 g 6 u00151518

Cheese type cheddarnatural aroma en powder

500 g 6 u00151508

Cheese type goudanatural aroma powder

500 g 6 u00151510

Italian cheese curednatural aroma powder

500 g 6 u00151520

10 kg00151521

Freeze dried Mascarponepowder

400 g 6 u00151502

Cheese mozzarelanatural aroma powder

500 g 6 u00151514

500 g 6 u00151514

94 Powdered cheese and dairy products

Mediterranean acid yogurtnatural powder

1 kg 6 u00151002

Acid free yogurtpowder

2,5 kg 6 u00150512

15 kg00150512

Milk 1 % fatpowder

500 g 6 u00151512

Butterpowder

400 g 6 u00150103

Quarkaroma powder

2,5 kg 6 u00151500

Fresh creampowder

400 g 6 u00150410

Milk 26 % fatpowder

500 g 6 u00151507

15 kg00150518

Goat cheesenatural aroma powder

500 g 6 u00151512

95Freeze dried dairy products

Dairy compound

Caramelcrispy

750 g 6 u00152507

Yogurtcrispy

300 g 6 u00152500

Caramel spreadzpowder

500 g 6 u00152000

Capuccinocrispy

250 g 6 u00152502

Yogurt pomegranatecrispy

150 g 6 u00152514

Milk-coffeecrispy

200 g 6 u00152512

Leche merengadacompound

3 kg 2 u00153011

6 kg 2 u00153010

Dose: 30-50 g/kg

Creamcompound

3 kg 2 u00153000

Dose: 30-50 g/kg

Zabaionecompound

1,25 kg 6 u00153020

Dose: 80 g/kg

Italian creamcompound

3 kg 2 u00153005

Dose: 30-50 g/kg

Capuccinocompound

1,25 kg 6 u00153025

Dose: 30-50 g/kg

Crema catalanacompound

1,25 kg 6 u00153017

3 kg 2 u00153016

6 kg 2 u00153015

Dose: 30-50 g/kg

The new range of flavours in com-pound of our own production, with almost 60 references distributed in different families, has as main objective the recovering of the most authentic and characteristic flavours with the maxium presence of raw material.

9696 Caramel spread

Essences of dairyThe new range of the Alphabet of flavours offers the essence of every flavour in some drops. You can use it in any gastronomic aplication to increase a flavour, give a special nuance, combine it with other flavours or simply enjoy the essence of nature. With this dairy flavours you enter in the world of the most famous desserts .

Butternatural aroma

7 g50 g1 kg

461096324610700246127002

Tiramisuaroma

7 g50 g1 kg

461096504610700646127006

Leche merengadaaroma

7 g50 g1 kg

461096334610600846127008

Zabaionearoma

7 g50 g1 kg

4610946646107012-

Fresh creamnatural aroma

7 g50 g1 kg

461096494610700446127004

Crema catalanaaroma

7 g50 g1 kg

461096344610701046127010

Cream caramelaroma

7 g50 g1 kg

461096354610701446127014

Mediterranean yogurtaroma

7 g50 g1 kg

-4610700046127000

Caramel spreadcompound

1,5 kg 6 u00153013

7 kg 2 u00153012

Dose: 100 g/kg

Caramel spread saucesauce

1,5 kg 6 u00153022

7 kg 2 u00153023

Dose: qs

Caramel spreadpowder

500 g 6 u00152000

7 kg00152002





97Alcohol compoundMálagacompound

1,25 kg 6 u00405000

3 kg 2 u00405001

Dose: 80 g/kg

Variegato de Málagacompound

1,25 kg 6 u00405050

Dose: qs

Piña coladacompound

1,25 kg 6 u00405012

Dose: consult

Caipiriñacompound

1,25 kg 6 u00405010

Dose: consult

Rum and raisinscompound

1,25 kg 6 u00405002

Dose: 80 g/kg

Whiskycompound

1,25 kg 6 u00405014

Dose: consult

Mojitocompound

1,25 kg 6 u00405004

Dose: consult

Marc de champagnecompound

1,25 kg 6 u00405016

Dose: consult

Beercompound

1,25 kg 6 u00405006

Dose: consult

Bloody Marycompound

1,25 kg 6 u00405018

Dose: consult

Gin Toniccompound

1,25 kg 6 u00405008

Dose: consult

The new range of flavours in com-pound of our own production, with almost 60 references distributed in different families, has as main objective the recovering of the most authentic and characteristic flavours with the maxium presence of raw material.

98 Wine and vinegar powder

Type cabernet winepowder

200 g 0045500# 12 u

Apple vinegarpowder

300 g 00405502 12 u

Balsamic vinegarpowder

250 g 00405504 12 u

99Essences of alcoholsAnisflavour

7 g50 g1 kg

461096874610801246128012

Brandyflavour

7 g50 g1 kg

-46108010-

Whiskyflavour

7 g50 g1 kg

461094724610800046128010

Vodkaflavour

7 g50 g1 kg

4610947446108018-

Ginflavour

7 g50 g1 kg

4610947046108006-

Porto wineflavour

7 g50 g1 kg

-46108028-

Type cabernet wineflavour

7 g50 g1 kg

-46108024-

Vermouthflavour

7 g50 g1 kg

461094714610800846128008

Black Beerflavour

7 g50 g1 kg

4610946946108004-

Rumflavour

7 g50 g1 kg

461096654610801646128016

Muscat wineflavour

7 g50 g1 kg

461094754610802046128020

Marc de cavaflavour

7 g50 g1 kg

461094734610801446128014

Beerflavour

7 g50 g1 kg

4610946846108002-

Type chardonnay wineflavour

7 g50 g1 kg

-46108022-

Type riesling wineflavour

7 g50 g1 kg

461094784610802646128026

The new range of the Alphabet of flavours offers the essence of every flavour in some drops. You can use it in any gastronomic aplication to increase a flavour, give a special nuance, combine it with other flavours or simply enjoy the essence of nature. Because the alphabet of flavours has no alcohol, this range is specially appropiate for doing «alcoholic» ice-creams with a strong flavour and not balancing problems.




100 Fiction compound

Essences of fiction memory

Colacompound

1,25 kg 6 u52000200

Dose: 80 g/kg

Skycompound

1,25 kg 6 u52000205

Dose: 30-50 g/kg

Choco-mintcompound

1,25 kg 6 u52000215

Dose: 30-50 g/kg

Chewing gumcompound

1,25 kg 6 u52000210

Dose: 30-50 g/kg

Colaaroma

7 g50 g1 kg

461094804610400246124002

Cookiearoma

7 g50 g1 kg

461096424610400446124004

Chewing gumaroma

7 g50 g1 kg

461096434610400646124006

Cotton Candyaroma

7 g50 g1 kg

461096474610401246124012

Choco-mintaroma

7 g50 g1 kg

-4610400046124000

Tonic wateraroma

7 g50 g1 kg

461094814610401046124010

Energy drinkaroma

7 g50 g1 kg

4610964046104014-






101The flavours of sea

The taste of the sea is a new fa-mily that brings you the essence of the sea into a powdered texture. A new experience to use the flavour of the sea in gastronomic dishes.

Freeze Dried Oyster Meetpowder

250 g 09500002 12 u

Freeze Dried Mussel Meetpowder

250 g 09500004 12 u

Umami of seasea aroma powder

250 g 09500006

Freeze dried prawnpowder

25 g 09500008

Powdered sea waterpowder

250 g 09500000 12 u

The iodine flavour of sea low sodium.Use like salt and can cause a heating effect in the mouth or liquid where applicable. Seasoning. Do not ingest directly.

102102 Essences of seaLobsternatural aroma

7 g50 g1 kg

461094904610760846127608

Oysternatural aroma

7 g50 g1 kg

4610948746107602-

Prawnaroma

7 g50 g1 kg

461093634610761046127610

Black caviararoma

7 g50 g1 kg

-46107604-

Anchovearoma

7 g50 g1 kg

-46107614-

Prawn Headaroma

7 g50 g1 kg

461094914610760046127600

Sea urchinaroma

7 g50 g1 kg

4610949246107612-

Smoked Salmonaroma

7 g50 g1 kg

461096534610760646127606






103




Essences of meat

The new range of the Alphabet of flavours offers the essence of every flavour in some drops. You can use it in any gastronomic apli-cation to increase a flavour, give a special nuance, combine it with other flavours or simply enjoy the essence of nature.

Smoked baconaroma

7 g50 g1 kg

461096054610740046127400

Hot Dogaroma

7 g50 g1 kg

4610965146107402-

Musknatural aroma

7 g50 g1 kg

4610948546107404-

Foie grasaroma

7 g50 g1 kg

461096534610740646127406

104104 Culinary fonds

Fish fondpaste

600 g 03000006 12 u

Onion fondpaste

600 g 03000010 12 u

Beef fondpaste

600 g 03000000 12 u

Vegetable fondpaste

600 g 03000008 12 u

Pork fondpaste

600 g 03000004 12 u

Chicken fondpaste

600 g 03000002 12 u

105Liquid natural colouring

Moving colors

Lemon yellowliquid

100 g 59400012

Lombarda movingliquid

100 g 59400004

Sambucus movingliquid

100 g 59400002

Dracula movingliquid

100 g 59400000

Red naturalliquid

100 g 59400040

Green Chlorophyllliquid

100 g 59400030

Pink naturalliquid

100 g 59400042

Brown Maltaliquid

100 g 59400052

Straw yellowliquid

100 g 59400006

Orange Caroteneliquid

100 g 59400018

Red cherryliquid

100 g 59400034

Green kiwiliquid

100 g 59400028

Magenta naturalliquid

100 g 59400044

Black coalliquid

100 g 59400048

Yellow Mustardliquid

100 g 59400010

Orange Paprikaliquid

100 g 59400022

Red Burgundyliquid

100 g 59400038

Yellow bananaliquid

100 g 59400008

Orange skinliquid

100 g 59400016

Red Hibiscusliquid

100 g 59400032

Green mintliquid

100 g 59400024

Blue naturalliquid

100 g 59400054

White naturalliquid

100 g 59400046

Approximate colour result.


PHBasic

PHBasic

PHBasic

PHNeutral

PHNeutral

PHNeutral

PHAcid

PHAcid

PHAcid

106 Colouring powder

Metallic colouring

Blackpowder

25 g 59200011

Burgundypowder

50 g 59200017

Lemon yellowpowder

50 g 59200021

Purplepowder

50 g 59200012

Redpowder

50 g 59200016

Green mintpowder

50 g 59200022

Bluepowder

50 g 59200014

Orangepowder

50 g 59200018

Kiwi greenpowder

50 g 59200023

Turquoisepowder

50 g 59200013

Brilliant orangepowder

50 g 59200019

Limepowder

50 g 59200024

Brownpowder

50 g 59200015

Copperpowder

20 g 59200007

Goldpowder

30 g 59200000

White silverpowder

20 g 59200001

Blue silverpowder

40 g 59200004

Egg yellowpowder

50 g 59200020



Redpowder

20 g -

107Lac (soluble) colouring

Blackpowder

30 g 59300015

Burgundypowder

30 g 59300007

Yellowpowder

30 g 59300001

Redpowder

30 g 59300005

Bluepowder

30 g 59300009

Orangepowder

30 g 59300003

Greenpowder

30 g 59300011

Whitepowder

100 g 59300017

Brownpowder

30 g 59300013


108 Tempuras

Tempura de corn

500 g 6 u 00050800

10 kg00050801

Protempura

300 g 6 u 00050804

Orient tempura

500 g 6 u 00050802

2,25 kg 2 u00050803

Soft tempura

500 g 6 u 00050806

2,25 kg 2 u00050807

109Air bag

Air bag porkflour

600 g 6 u 58400000

3 kg 2 u58400014

Air bag porkgrainy

750 g 6 u 58400002

3,25 kg 2 u58400012

Air bag corngrainy

750 g 6 u 58400004

Air bag potatograiny

750 g 6 u 58400006

110

What we usually call “texturizers” or “texturas” presents a recently implanted gastronomic neologism in order to describe an ancient gas-tronomic and confectionary phenomenon: The modification of texture or consistence of primary aliments in order to create a new way of consu-ming them. Almost the whole span of traditional or modern pastry could be included into this des-cription, as well as bread making itself or even a big part of culinary elaborations. Ice cream is a texture, as well as puff pastry. Bread is a texture of flour based on the technology of fermentation; a sauce, a mousse, a macarron, even fresh pasta is a texture. Therefore, we could state, that the history of elaborating food, from the Palaeolithic times on, consists in a constant development of Texturizers in which we could transform primary ingredients.

In the strict sense, this neologism applies on the products and appli-cations, fruit of the incorporation of new texturizers into gastronomy and pastry for the last 10 years. However, we have to keep in mind that these “new” texturizers will enter some day into the canon and it’s important to understand that its technologic function doesn’t really differ so much from the ancient ones. There will be new elaborations, maybe the most famous ones, thanks to the applications developed by the vanguardian cuisine, but these new texturizers will also be applied

on the ancient elaborations and even create different ones. Altogether, this “magma” will be over the next years part of the canon of classic

gastronomy.

Texturizers, in a strict sense, are a series of ingre-dients modifying uncoloured and tasteless Textu-rizers, which origins can be tracked back to the process of alimentary industrialisation starting at the end of XIX century and have played an enor-mous role in the stabilization, conservation and creation of new ways of ingesting food.

In gastronomic applications it’s very important that the texturizing purpose isn’t accompanied by any flavour, in order to increase and respect fully the flavours one wish to modify.

In Its total, these new texturizers have the follo-wing basic criteria in common in order to unders-tand the modern gastronomy:

• Flavour neutrality

• Maximum respect for the flavour to texturize

• Maximum efficiency in texture to be developed

• In case of mixed elaborations, the goal is always to degrease the degree of difficulty regarding the dosage of application

Texturizers are taste and colourless texture

modifiers which respect the organoleptic

characteristics of the ingredients to be

transformed to its maximum

Texturizers

HONEY AND RIPE TOMATO ICE CREAMProcrema

BASIL CURDPropannacota (Iota)

RASPBERRY CURDGelcrem cold

111

EMULSIFIERSLecitina de sojaGlicemulSucro emulEmulsionant en pastaGlicerina

AIRING AGENTSAlbuminaWhipProespuma coldProespuma hot

THICKENING AGENTSGelespessa (Xantana)XantanaXantana ClearGelcrem ColdGelcrem hotHPomadaGoma GarrofínGoma ArabigaGoma TaraGoma GuarKonjacPromochi (Kuzu)

GELLING AGENTSGelificant vegetalElasticAgar-AgarMetilgelGelburguerInstangelGoma GellanKappaPectina JaunePectina Acid FreeFruit PectinPropannacotta (Iota)

Spherification

AlginatClorurGluconolactatKit pH

STABILIZERSProcremaProsorbetProfruitaPromousse

CHARGING AGENTSMaltosecInulina

Texturizers Classification

Consult application videos on www.sosa.catWe offer you a wide range of videos as reference to consult different applications and use of our products; a useful tool as base of inspiration creating new recipes.

112 Texturizers emulsifiersEMULSIFIERSAn emulsion is a more or less stable union of fatty and watery molecules. An emulsion is instable at the beginning and with the time the drops of the dispersed part tend to form groups, separating from the other part. It’s what happens e.g., when you let rest a mixture of water and oil previously shaken. In order to avoid this phenomenon of dispersion, we use emulsifiers which situate itself at the outer limit layer between the drops and the homogenous phase.

The gastronomy and overall pastry, is a long lasting “love story” between these two types of molecules, apparently irreconcilables which unite in a gastronomic elaboration.

However, it will be difficult to find a gastronomic or pastry application without an emulsion. Practically, all traditional sauces try to solve a problem of emulsion and a quick enumeration of emulsions in kitchen and pastry indicate the importance of this subject: sauces mayonnai-ses, creams, ice creams, airs, soufflés, bundt cakes, ganache, mousse etc.

Our range of emulsifiers covers the necessities of emulsions in modern gastronomy, under the principle of maximum respect for the emul-sified flavours.

RASPBERRY MAYONNAISEEmulsionant en pasta

A traditional pistachio ice cream is based on a mix of: egg yolk + pistachio paste + milk + cream

A modern ice cream uses: water + pistachio paste + new emulsifiers

It’s the same with any other application: sauces mayonnaises, creams, ice creams, airs, soufflés, bundt cakes, ganache, mousse etc.

113Texturizers emulsifiers

Properties: Emulsifier, facilities incorporation of air, in excess can alternate flavourUse: Mix in cold and bat in order to introduce air

Field of application: Any kind of liquidObservations: Difficulties with alcohols and certain infusions

Elaborations: Airs / Ice creams

Properties: Emulsifier Use: Dissolve at the watery part of the elaboration and add to the rest afterwards

Field of application: Any kind of liquid with some water contentObservations: In he field of gastronomy it permits the elaboration of hot and alcoholic airs

Elaborations: Increases the volume of bread dough and bundt cakes, stabilizes lactic mixes, ice cream, pastry custards, airs, etc.

Properties: Anti- freezing agent, emulsifier, alleviates union between fat molecules and waterUse: Mix with desired preparation

Field of application: : Ice cream, ganaches, any kind of elaboration containing water and fat

Elaborations: Ice cream / Sorbets / Bundt cakes / Pralinés / Trufas / Mousses

Lecitina de sojaSoy lecithin

500 g 6 u 59000016

2 kg 2 u59000013

10 kg 1 u 59000017

Dose:5-8 g/L

Dose:8 g/L

Dose:5-10 g/kg antic-freezing agent

Dose:2-3 g/kg emulsifier

SucroemulProduct derived from the esterification between saccharose and fatty acids

500 g 6 u 59000009

GlicerinaGlicerine. Vegetable glycerol

1 kg 6 u 59000004

20 kg 1 u 59000006

114

Dose:30-60 g/kg

Properties: Very stable emulsions Use: Apply directly in cold

Field of application: Any kind of liquid elaboration with some fat contentObservations: White- ivory colour, slightly sweet flavour, neutral aroma

Elaborations: Emulsified vinaigrette / Fruit or vegetable mayonnaise without egg You can add a thickening agent in order to acquire a higher consistency (E.g. xantana, guar gum, …)

Properties: Increases the fusion point of fat and creates with them more or less solid texturesUse: Dissolve in hot, from 60ºC on, and acts in cold

Field of application: Always with a fatty medium, liposolubleObservations: Thermo-reversible, comes in little flakes

Elaborations: Texturized oils / Nut butters

Argan oil emultion » 100 g Argan oli » 6 g Glicemul

Combine and heat half argan oil and the Glicemul until 60ºC. Remove from the bain marie.

Add the rest of oil.

Pour in a container and let to set in the fridge for 6 hours at least.

Praline emultion » 100 g Praline » 4 g Glicemul

Combine and heat half praline and the Glicemul until 60ºC. Remove from the bain marie.

Add the rest of praline.

Pour in a container and let to set in the fridge for 6 hours at least.

Emulsionant en pastaEmulsifying paste. Mix of glicemul and sucroemul on water base

1 kg 6 u 59000000

Texturizers emulsifiers

GlicemulEmulsifier derived from fat

500 g 6 u 59000020

Dose:5-10 g/L

115115

FRUIT MERINGUE DEHYDRATORWhip

AIRING AGENTSThe airing agents are on one side derived from emulsifiers.

In general, emulsions permit through agitation the incorporation of air molecules.

On the other side, albumin also works as an airing agent, acting in the whipping of meringues, mousses, marshmallows, etc.

Texturizers airing agents

116

Dose:80-100 g/kg

Properties: Egg white proteinUse: Mix in cold

Field of application: Any kind of liquidObservations: Gives 25% more foam and is 5 times more stable than fresh egg white

Elaborations: Meringues / Macarons / Marshmallows / Souffles / Bundt cakes / Mousses

Fake poached eggL’utilisation de l’albumine comme agent coagulant.

» 500 g Chicken stock » 40 g Albumina powder » 22 g Gelcrem Cold » Egg yolkas needed

Mix the chicken stock + albumina + gelcrem cold and blend with a hand mixer at high speed until get a thick texture.

Put the wrap film in a glass and make a some pressure in the center center fall down in the glass. Put the previous mixture inside and then insert an egg yolk taking care to keep it in the middle of the mixture.

Wrap the plastic film doing a ball and cook it in the water or steamed at 70ºC until the fake chicken stock egg white will be setted. Not over cook the preparation in order of not to cook the egg yolk.

Macaron » 500 g Icing sugar » 500 g Almond powder » 175 g Water » 15 g Albumina powder » 0,3 g Red colorant » 500 g Caster sugar

» 220 g Water » 15 g Albumina powder » 175 g Water

Put the mix of almond powder and icing sugar in the Kitchen Aid. Mix water and albúmina powder until totally dissolved. Pour the albumina + water mix in the almond powder and icing sugar and mix in the machine with the paddle for 30 seconds in medium speed. Add the red colour anf keep mixing for 30 second more.

Mix caster sugar with water and cook until reach 118ºC. In the meantime, mix the water and the Albumina powder and whip it up in the whipping machine until get a meringue consistency. Once the sugar mix reach 118ºC pour into the meringue little by little. Keep whipping until the mixture is almost cold.

Fold the last mixture into the first one.

Pipe the macaron dough and let to room temperature until a very thin non stick layer is formed on top of the macaron ( 20 minutes aprox.) Bake at 155ºC for 8-10 minutes.

AlbuminaSubstitute for egg white, foaming agent

500 g 6 u 00200510

5 kg 1 u 00200512

10 kg 1 u00200514

Texturizers airing agents

117Texturizers airing agentsSoufflé au chocolat

» 180 g Chocolat noir 70% » 100 g Milk » 30 g Cacao en poudre » 30 g Farine » 100 g Jaune d’œuf » 200 g Water » 20 g Albumine en poudre » 120 g Sugar

Diluez l’albumine dans l’eau. Ajoutez le sucre et montez pour obtenir une texture à meringue.

Portez à ébullition le lait et le cacao et ajoutez au chocolat noir. Ajoutez les jaunes d’œuf et la farine.

Ajoutez la meringue et mélanger doucement.

Préparez les moules avec l’agent de graissage et cacao en poudre. Disposez le soufflée et faire cuire 7 minutes à 200ºC.

Meringue au citron » 125 g Jus de citron » 250 g Sugar » 11 g Albumine en poudre

Mélangez les ingrédients à l’aide d’un mixeur et mettez dan un siphon. Mettez la cartouche de gaz et percutez. Secouez bien et laissez dans le frigo pendant environ 1h.

Yoghourt Foam » 500 g Yoghourt » 3 g Gelespessa » 5 g Whip » 100 g Sugar

Combine the yoghourt with Gelespessa, half of the sugar and Whip.

Whip in the Kitchen Aid until very foamy.

Add the remaining sugar and keep whipping until get a very light meringue texture.

More Albumina recipes at www.sosa.cat » Passion fruit marshmallow » Cold lemon foam » Hot chicken foam » Lemon meringue » Normal meringue » Jellyfied meringue » Savoury olive oil meringue » Sweet olive meringue » Dried meringue

Properties: Foaming effectUse: Mix in cold

Field of application: Any kind of liquidObservations: Substitute for Albumina

Elaborations: Meringues / Macarons / Foams

Dose:1-2 g/kg meringue

Dose:3 g/kg marshmallow

Dose:5 g/kg foamWhip

Hydrolization of milk protein500 g 6 u 00200520

118 Texturizers airing agents

Proespuma HotStabilizer for hot foams

500 g 6 u 57001001

Properties: Foaming effect, foam and emulsifierUse: Dissolve in desired preparation

Field of application: Any kind of liquid or semi-liquid elaboration

Elaborations: Hot foams with siphon

Dose:50 g/kg

Mango and passion fruit foam » 300 g Mango pure » 200 g Passion fruit pure » 50 g Proespuma Cold

Mix the ingredients with a hand mixer and then put the mixture in a siphon (cannister).

For 500 ml siphon we need 1 or 2 gas caps and for a siphon of 1 liter 2 or 3 gas caps. Use immediately or keep in the fridge.

Lobster soup foam » 500 g Lobster soup » 25 g Proespuma Hot

Mix the ingredients with a hand mixer and put the mixture in the siphon. Put the siphon in a “bain marie “ and keep at 65ºC.

Hot chocolate foam » 400 g Milk » 100 g Creme » 150 g Chocolat coberture 65% » 25 g Proespuma Hot

Heat milk and cream until boiling point.

Mix the Proespuma Hot and mix with a hand mixer. Pour this mixture on the melted chocolat.

Put the mixture in the siphon and keep in a “bain marie “ at 65ºC.

Proespuma ColdStabilizer for cold foams

700 g 6 u 57001002

6 kg1 u

57001004

Properties: Foaming effectUse: Dissolve in cold

Field of application: Any kind of liquid or semi-liquid elaboration

Elaborations: Cold foams with siphon

Dose:50-100 g/kg

119Texturizers thickening agentsTHICKENING AGENTSA thickening agent is a texturizer which allows us to obtain more or less viscose solutions without forming gels.

The Sosa range of thickening agents offers a variety from the least to the most thickened with different textures: coulis, pastry custards, pomada etc. in order to adapt to any gastronomic need, always respecting to a maximum the flavour of the texturized element.

GLUTINOUS LYCHEE SHEETPromochi (Kuzu)

120

Gelespessa (Goma Xantana)Carbohydrate (bacterial fermentation of corn starch)

500 g 6 u 58050011

2,5 kg 2 u58050039

10 kg 1 u 58070011

Properties: Thickening agent, emulsifier, suspensorUse: Dissolves in cold or hot, mix with turmix

Field of application: Any kind of liquid with water content higher than 80%Observations: Resistant to heat and freezing, thermo irreversible

Elaborations: Sauces / Raw coulis / False vinaigrettes / Soups / Syrups

Properties: Thickening agent, emulsifier, suspensorUse: Dissolve in cold or hot, mix with turmix

Field of application: Any kina of liquid with water content higher than 80%Observations: Heat resistant, allows freezing, thermo irreversible

Elaborations: Sauces / Raw coulis / Vinaigrettes / Texturized soups / Suspensor effect

Dose:2-5 g/kg

Dose:6-15 g/kg

Goma XantanaCarbohydrate (bacterial fermentation of corn starch)

500 g 6 u 58050018

Goma Xantana Clear

500 g 6 u 58050044

Colourful vinaigrette » 250 g Modena vinegar » 2 g Gelespessa » 250 g Raspberry pure » 2 g Gelespessa

Combine vinegar and 2 g Gelespessa and mix with a hand blender until thick. Do the same with de raspberry pure.

Mix olive oil and the previous mixtures in order to achieve a sort of colourful vinaigrette.

As need » Salt » Pepper » Olive oil

Shares all the characteristics with xantan gum but presents an increased transparency

Texturizers thickening agents

121

Gelcrem ColdModified potato starch

500 g 6 u 58050026

10 kg 1 u 58060026

Gelcrem HotRefined corn starch, treated at high temperatures

500 g 6 u 58050040

Dose:20-50 g/L

Dose:40-80 g/L

Properties: Thickening agent resists high temperatures and is stable to put in the oven, allows freezing Use: Mix in cold an heat until boiling

Field of application: Any kind of liquid or semi-liquid elaborationObservations: Résistant aux hautes températures et stable dans le four. Résiste à la congélation.

Elaborations: Cooked creams as e.g. pastry custards / Hot creams / Bechamel

Properties: Thickening agent gives a creamy texture (as e.g. pastry cream) in cold Use: Mix in cold or hot

Field of application: Substitute for corn starch, for any kind of liquidsObservations: Viscosity stable in the oven, stable in acid mixes

Optimal elaborations: Creams as e.g. raw pastry cream / Cold creamsOther elaborations: Texturized soups

Lemon curd » 200 g Lemon juice » 300 g Whole eggs » 300 g Sugar » 22 g Gelcrem Hot

Mix all ingredients and heat until boiling point stirring constantly with a whisk. Remove from the heat and blend with a hand mixer. Cool down and use.

Raspberry curd » 400 g Raspberry pure » 100 g Simple syrup (TPT) » 30 g Lemon juice » 25 g Gelcrem Cold

Mix all ingredients with a hand mixer at high speed until get a creamy texture without crumbs.


122

Properties: Thickening agent, emulsifier and stabilizerUse: Apply in cold or hot

Field of application: Any liquid elaboration Observations: Insoluble in alcohol and fat

Elaborations: Stabilizing foams / Emulsions / Chewable candy / Agent de remplissage

Properties: Thickening agent, stabilizer Use: Mix and heat

Field of application: Any kind of elaboration with a liquid baseObservations: Difficulties with alcohols

Elaborations: Soups / Sauces / Cream stabilizer / Ice cream and pastry elaborations

Properties: Thickening agent, stabilizer, protecting shieldUse: Mix with the other solids and pour over liquid, heat up to 80ºC

Field of application: Any kind of liquidObservations: Reduces syneresis problems

Elaborations: Sauces

Dose:Necessary quantityGoma Aràbiga

Arabian gum. Polysaccharide with natural origin500 g 6 u 58050037

10 kg 1 u 58070037

Goma GarrofíCarob bean gum

750 g 6 u 58050048

TaraPolysaccharide

700 g 6 u 58050058

Dose:5-10 g/kg

Dose:1-8 g/kg


123

KonjacKonjac gum

600 g 6 u 58050060

Goma GuarGuar gum. Plant, Cyamopsis tretagonolobus

750 g 6 u 58050055

Dose:2-10 g/kg

Dose:0,5-5 g/kg

Properties: Thickening agentUse: Mix with liquid and bring to boil, cool down

Field of application: Any kind of elaboration – independent from acidity degreeObservations: Stable to freezing

Elaborations: Sauces / Nectars / Pastry elaborations / Sausages

Properties: Thickening agent, stabilizerUse: Pour the powder mixed with the rest of the solids over the liquid and heat

Field of application: Any kind of liquid elaboration

Elaborations: Thermo resistant creams

Lopster cream » 500 g Lobster soup (Bisque) » 4 g Konjac

Mix the ingredients and heat until boiling point.

Keep cooking at low heat for 2 minutes more.


124 Texturizers thickening agentsPomadaVegetable origin

500 g 6 u 58050042

15 kg 1 u 58070042

Promochi (Kuzu)Powdered kuzu root

750 g 6 u 58050005

Properties: Thickening agent, gelling agent, substitute for flours and starches Use: Dissolve in water before using

Field of application: Substitute for corn starch, applicable with all kinds of liquidsObservations: Without gluten

Elaborations: Mochis / Veils / False potatoes

Properties: Thickening agentUse: Mix with liquid and shake, let stay for at least 6 hours

Field of application: Any kind of liquidObservations: Doesn’t allow freezing

Elaborations: Pomadas

Dose:45-180 g/kg

Dose:200 g/kg

Kuzu-mochi potato » 500 g Creamy mashed potatoes » 100 g Promochi » As needed Water (pour diluer le Promochi) » As needed Veal gravy

Dissolve water and ProMochi and combine with the potato pure. Heat the pure and mix with a spatula stirring constantly until the mixture will be very sticky.

Remove from the casserole and put in a square frame making some pressure. Keep in the fridge until the mixture will be in a very hard texture. Cut the mixture in cubes. Put the potatoes in the veal gravy and heat until 80ºC

Potatoes will be ready when became soft.

Raspberry and violet moisturizing cream » 350 g Raspberry pure » 100 g Water » 50 g Simple syrup (TPT) » 100 g Pomada » 20 g Concentrated violet paste

Combine and mix all ingredients with an immersion blender.

Put the mixture in plastic moisturizing cream containers.

Keep in the fridge for 12 hours.

125Texturizers gelling agentsGELLING AGENTSWithin this group, we find a range of substances which permit the elaboration of gelatines that are used for the production of pre-cooked food. The majority are products already used for unmemorable times and have now been extracted and de-flavoured in order to not add any additional taste to the desired gels. They differ, basically, in the texture (softer, harder, brasher…) and in the posterior temperature of jellification.

Sosa’s gelling agent range reaches from the purest ones to the most complex mixes, taking maximum advantage of the gelling possibili-ties, in order to allow the most special applications.

RASPBERRY VEILGelificant vegetal

126

Gelificant vegetalVegetable Gelatin. Mix of carrageen and carob bean gum Vegetable origin

500 g 6 u 58050000

10 kg 1 u 58070000

Properties: Transparent and elastic gelatineUse: Dissolve in cold and bring to 65ºC (better to boil), jellifies from 60ºC on

Field of application: Any kind of liquid with water content higher than 80% Observations: Doesn’t allow freezing, thermo reversible

Elaborations: False spherification / False pâte fruits / Veils Cold spaghettis / Gelatine until 60ºC / Nappage

Dose:50 g/kg

100 ºC 80 ºCGELIFICANTEVEGETAL

Mango and Campari sphere » 350 g Frozen mango pure » 50 ml Campari (as needed) » 100 ml Water

Put the mango puré in semi sphere silicon moulds and freeze it up. Heat the water, gold powder, syrup and vegetable setting gel until boilling.

Remove from the heat and let to cool at 80ºC. Remove the mango and banana spheres and deep it in the heated mixture.

Let defrost until the center will be liquid.

Strawbarry spaguetti » 25 g Vegetable gelatine powder » 400 g Frozen strawberry pure » 25 g Strawberry paste » 100 ml Simple syrup (TPT)

Mix the ingredients and heat until boiling point.

Put the mixture in the “Spaguetti Kit” and do the spaguetti inside a bath of iced water. Strain.

» 30 g Vegetable gelatine powder » 400 ml Water » 100 ml Simple syrup (TPT)

1 2 3 4

Texturizers gelling agents

127

ElasticMix of carob bean gum and carrageen

750 g 6 u 58050036

Dose:25-50 g/kg

Properties: Very elastic gelling agentUse: Pour the powder with the rest of the solids over the liquid, heat

Field of application: Any liquid elaboration Observations: Resists freezing

Elaborations: Elastic gelatines

Rose veil » 400 g Water » 100 g Simple syrup (TPT) » 25 g Rose paste » 25 g Elastic

Mix all ingredients together and heat until boiling point.

Pour a thin layer in a tray 0,2 mm thin and let to cool down until setted.

Balzamic modena vinegar gelatin sheet » 300 g Water » 100 g Simple syrup (TPT) » 100 g Balsamic Modena vinegar » 25 g Elastic

Mix all ingredients together and heat until boiling point.

Pour a thin layer in a tray 0,2 mm thin and let to cool.

Once jellyfied cut in rectangular shape.


128

Dose:2-15 g/kg depending on desired hardness degree

Properties: GellingUse: Mix in liquid, bring to boil, let cool down

Field of application: Any liquid elaborationObservations: Heat resistant (90ºC), not resistant to freezing, thermo reversible,

jellifies less in acid mediums, gelatine not very elastic

Optimal elaborations: Hard caviar / Hot gelatines (≤90ºC)Other elaborations: Gelatines / Purees / Veils / Foams

Green pea hot jelly » 500 g Green pea juice » 3 g Agar-agar » As needed Salt » 220 ml Water

Combine the ingredients. Heat until boiling point.

Put the mixture in moulds and let to set. Heat before service.

Fruit coulis » 400 g Fruit pure » 100 g Simple syrup (TPT) » 5 g Agar-agar

Combine the ingredients. Heat until boiling point.

Keep in the fridge until totally seted.

Mix with an immersion blender until smooth.

Fake fruit caviar » 200 g Fruit pure » 50 g Simple syrup (TPT) » 2 g Agar-agar » As needed Vegetable oil very cold

Combine the ingredients.

Heat until boiling point.

Put the mixture in a seringue and drop it into oil bath.

Keep in the oil bath for 5 minutes.

Remove from the oil bath, drain the oil and serve.

Agar-agarCarbohydrate, type of an alga

500 g 6 u 58050115

20 kg 1 u 58060115


129

MetilgelMéthylcellulose, dérivé de cellulose végétale

300 g 6 u 58050020

1,8 kg 2 u58050021

6 kg 1 u 58070020

GelburguerSticking effect

500 g 6 u 58050031

20 kg 1 u 58070031

Dose (hot):15 g/kg foam effect

Dose:10-15 g/kg

Dose (hot):30 g/kg glue

Dose (cold):20 g/kg thickening agent

Dose (hot):20 g/kg gelling agent

Properties: Gel in hotUse: Hydrate in cold and let stay until mix reaches 4ºC, apply heat

Field of application: Any kind of liquid or semi-liquidObservations: Resists freezing

Elaborations: Air / Foam / Glue / Gnocchi / Spaghettis

Properties: Agglutinative effectUse: Mix with desired product

Field of application: Any kind of food Observations: Can be difficult to use with food rich in calcium

Elaborations: Burger / Tartar / Terrinas

Prawn burger » 500 g Prawns » 8 g Gelburguer » As needed Salt and pepper » 20 g Fish stock

Mix the ingredients.Press the mixture in a mould. Keep in the fridge for 1 hour. Cook.

Fake potato gnocchi » 500 g Creamy mashed potatoes » 10 g Metilgel » As needed Chicken stock

Mix the creamy mashed potato and the Metilgel with an immersion blender.

Put the mixture in a pastry bag. Keep for 12 hours in the fridge.

Heat the chicken stock until boiling point. Drop the pure in the stock doing gnocchi shape.

Remove the gnocchi from the stock and serve hot.


130

Dose:50 g/kg (1 sheet of gelatine = 8 g Instangel)

Dose:1-10 g/kg

Properties: Very elastic gelling agent, substitute for gelatine leaves Use: Apply in cold, acts about 20 minutes after application

Field of application: Any kind of elaboration with some degree of water contentObservations: Thermo-reversible

Optimal elaborations: Cold gelatines / Jellified foamOther elaborations: Mousses

Properties: Gelling agentUse: Pour the powder mixed with the rest of the solids over the liquid and heat

Field of application: Any kind of liquid application Observations: Jellifies from 60ºC on

Elaborations: Cold gelatines / Jellified sponges

InstangelGelatine of animal origin

500 g 6 u 58000008

KappaCarrageen

600 g 6 u 58050062

Mandarine fake sponge » 400 g Mandarine juice » 40 g Lemon juice » 4 drops mandarine aroma » 60 g Simple syrup (TPT) » 35 g Instangel

Mix the ingredients with a hand mixer.

Cool down in the fridge until setted.

Then whip in the machine with the whisk for 20 minutes on high speed or until the mixture will be whipped as a meringue.

In the beginning of the whipping process we could heat with a torch a little the edges of the whipping machine bowl if necessary in order to get the gelatin better dissolved.

Soft chocolate gel » 265 g Cream 35 % fat » 250 g Chocolat coberture 64% » 60 gr Sugar » 300 g Water » 0,8 g Propannacotta (Iota) » 0,8 g Kappa

Heat the cream and sugar and pour on the chocolate stirring until get an homogeneous mixture.

In another bowl combine the water, kappa and Pro-pannacotta and mix with a hand blender

Boil the mixture. Mix both preparations.

Pour in a frame and keep 2 hours in the fridge.


131

Dose:2-15 g/kg

Dose:10-20 g/kg

Properties: Soft gelUse: Apply in room temperature, heat up to 80ºC, better boil

Field of application: Any kind of liquidObservations: Doesn’t allow freezing, heatable until about 50°C

Elaborations: Pannacotta / Flan / Pudding / Cuajadas / Drinkable jelly

Properties: Gelling agentUse: Apply in room temperature, heat to 80ºC – better bring to boil

Field of application: Any kind of liquidObservations: Rigid gel, resists high temperatures

Elaborations: Sheet / Raviolis / Oily gelatines / Croissant fillings / Cubes of plum cake

Pro-pannacotta (Iota)Carrageen, derived from a type of red algae

800 g 6 u 58050064

Goma GellanGellan Gum. Polysaccharide obtained by the fermentation of a bacterium

500 g 6 u 58050117

10 kg 1 u 58070117

Soft chocolate gel » see recipes on previous page

Fruit filling for bakery doughs » 350 g Raspberry fruit pure » 50 g Water » 100 g Simple syrup (TPT) » 10 g Goma Gellan

Combine the ingredients and heat until boiling point.

Pour the mixture in a frame

Set in the fridge.

Soy macaroni » 100 g Soy sauce » 400 g Vegetable stock » 30 g Vegetable gelatin powder » 2 g Goma Garrofín » 3 g Goma Gellan

Blend all ingredients with a hand mixer. Heat until boiling point.Remove from the heat and let cool until 80ºC.

Take stainless steel tubes 1 cm thick and put them in the freezer. Then put the tubes in the mixture for some seconds.

Remove and the macaroni shape will be ready.


132 Texturizers gelling agents

Fruit pectin NHSodium pectate

500 g 6 u 58030000

2 kg 2 u 58030002

Dose:10 g/kg jam

Dose:25-30 g/kg pâte fruit

Properties: Gelling agent and thickenerUse: Mix with sugar and add citric acid, heat up to 105ºC

Field of application: Pulps and juices which allow the incorporation of acidityObservations: It actives exclusively with the incorporation of an acid component

Elaborations: Glace / Pâte fruits / Jam

Neutral nappage » 1 L Water » 400 g Sugar » 40 g Fruit Pectin » 15 g Citric acid

» 100 g Aroma (compound or fruit pure)

Heat the water until 45ºC. Add the pectin and sugar mixed together.

Boil for 3 minutes

Remove from the heat and add the citric acid.

Let to cool. Use at 35ºC.

Raspberry jam » 1000 g Frozen raspberries » 750 g Sugar » 200 g Sugar » 12 g Fruit Pectin » 1 u. Lemon juice

Combine 100 g sugar and pectin.

Cook the remaining sugar and the raspberries until boiling point. Add the pectin + sugar and cook until reach 103ºC.

Remove from the heat and add the lemon juice.

Let to cool.

Rasberry pâte de fruit » 1000 g Raspberry pure » 1000 g Sugar » 30 g Fruit Pectin » 300 g Glucose » 5 g Citric acid

Heat the fruit puré until boiling point.

Mix 100 gr. of sugar with the pectin and then add to the pure stirring constantly.

Boil again and add half sugar. Boil again and add the sugar remaining.

Heat again until boiling point and add the liquid glucose. Cook low heat until 106ºC.

Add the citric acid and remove from the heat.

Put in a frame or molds.

133

Properties: Gelling agent and thickenerUse: Mix with sugar and add citric acid, heat up to 105ºC

Field of application: Pulps and juices which allow the incorporation of acidityObservations: It actives exclusively with the incorporation of an acid component

Elaborations: Glace / Pâte fruits / Jam

Pectina Acid FreeCombination of pectin and calcium sulfat

500 g 6 u 58030012

Pectina JauneObtained from citrus peel

500 g 6 u 58030003

Properties: Gelling agent, similar to traditional pectin but activates without acidUse: Mix with sugar and apply as usual

Field of application: Non-acid pâte fruits or nut glaceObservations: It’s not necessary to reach 105ºC

Elaborations: Nut glace / Non-acid pâte fruits

Dose:2-20 g/kg

Dose:6 g/kg flan texture

Dose:25-30 g/kg pâte fruit texture

Hazelnut icing » 1 L Milk » 200 g Hazelnut pure paste » 20 g Pectina Acid Free

Heat the milk until 40ºC

Combine the pectin and sugar together. Then pour into the milk.

Cook until boiling point and then keep cooking for to minutes more at low heat.

Pour into mixture the hazelnut pure paste.

Remove from the heat and let for 30 minutes at room temperature.

Strain and use at 35ºC.


134 Texturizers gelling agentsSPHERIFICATIONSpherification is a gelling technique which permits to encapsulate liquid contents inside a thin gel, simulating themes, caviar etc. Its spectacularness together with an explosion of flavour, activated in the mouth, has already converted this innovation into a classic in pastry and modern gastronomy.

DIRECT SPHERIFICATIONThree basic baths are used to elaborate direct spherification: • The first bath consists of incorporating alginate in the product we want to create the sphere with. The blender will be used for this, leaving it to rest until its total loss of air. The level of acidity of the product must be taken into account: if its pH is lower than 4, the right quantity of sodium citrate has to be added in the same bath. If we add too much, the product will acquire a bad taste. • In the second bath we put Clorur, 5 to 8 g per litre, depending on the size of the sphere. In the third and last bath, water will be used to rinse the spheres, basically to clear the bad taste given by calcium chloride. The reaction of alginate occurs when both products (alginate and chloride) start forming a jelly-shaped sphere which will gradually gel in the inside too. The more time it is left in the bath, the more it will gel, until it completely turns into gelatine.• The pH of the sphere liquid must be taken into consideration. If the pH of the liquid is not between 4 and 6, it will have to be rectified by using sodium citrate (pH Kit). Once the pH is between these two parameters we can elaborate the sphere without any problem.

REVERSE SPHERIFICATIONIf we want to create spheres of liquids which by nature contain calcium, such as dairy products, we have to apply the reverse spherification, inverting the first two baths. The same applies to products to which we add gluconolactate. We work with 3 different baths: • In the first one we put the product with own calcium or mixed with gluconolac-tate. If the product does not have a proper density, we incorporate 6 g of gelespesa (2 g Xanthan)/ kilo, In order to have enough weight to immerse into the second bath. • In the second bath, we mix one litre of mineral water (without calcium) with 5 g of alginate. • In the third and last bath we put water to wash the spheres. Thanks to the reversed baths, the spheres will always remain liquid in the inside, sin-ce the reaction is contrary to direct spherification. Keep in mind that, if we elaborate spheres before head, they have to be preserved in a slightly dense liquid, as they tend to stick together. This technique produces osmotic spheres, that is to say, its membrane has microscopic holes which absorb the flavour of the medium.

pH≥ 4

OK

1 62 73 84 50 9 10

CLORUR

10 min

30’’

ALGINAT

1

1

2

2

3

3

4

4

DIRECT SPHERIFICATION

REVERSE SPHERIFICATION

GLUCONOLACTAT

ALGINAT10 min 10 min

3 min

SPHERIFICATION

135

GluconolactatCalcium gluconate and lactic calcium

500 g 6 u 58050029

10 kg 1 u 58070029

Dose:5 g/kg

Dose:8-10 g/kg

Dose:20 g/kg

Properties: Gelling agent when interacting with calcium containing mediaUse: Mix with desired elaboration (direct spherification), mix in water bath (inverse spherification)

Field of application: Any kind of liquid with a pH ≥4 and water content higher than 80% (direct spherification)Observations: For itself, it acts as a thickening agent. To do the inverse spherification, always use mineral water.

It is difficult to dissolve in fatty mediums as it encounters incompatibilities. It can result problematic in alcoholic mediums, depending of the degree of alcohol and lack of water.

Elaborations: Direct spherification / Reverse spherification

Properties: Calcic saltUse: Mix clorur with mineral water

Field of application: Bath for carrying out direct spherification

Elaborations: Direct spherification

Properties: Enriches calciumUse: Mix with elaboration you would like to enrich

Field of application: Product mixes for inverse spherifications which are poor in calciumObservations: Completely tasteless

Elaborations: Reverse spherification

AlginatSodium alginate

750 g 6 u 58050016

10 kg 1 u 58070016

ClorurSodium Clorur

750 g 6 u 58050017

Mix of two salts, which allows to incorporate calcium into a medium without adding any flavour. It helps us to add enough calcium in order to react with Alginat and create a sphere.

Dans la téchnique de la sphérification est utilisé pour provoquer la réaction de l’Alginat

Product derived from different types of algae (Fucus, Laminaria, Macrocrystis...). It’s known for its particular characteristic to form gels in the presence of calcium. As any other kind of hydrochloride, it needs some water content in order to hydrate.

Texturizers gelling agentsSPHERIFICATION

136 Texturizers gelling agentsDose:depending on the acidity of the product

Properties: Increases de pH (from acid to basic)Use: Mix with the liquid you would like to change the pH

Field of application: Pre-elaborations for direct spherificationsObservations: If the liquid is very acid, the spherification will be very difficult

to achieve despite applying the pH corrector

Elaborations: Direct spherification

Kit pHSodium citrate and test stripes

750 g 6 u 59030010

Sodium citrate, comes out from fruit. It’s an essetial constituent of mostly soft drinks, that provides a note of acidity and enhaces the flavour. Used as an antioxidant, and also for spherifications as a pH corrective, reducing the acidity.

Kit pH dosing table to reach the optimal pH value of the spherification product

initial pH value

Kit pH dosage

2,5 0,85 g/100g3 0,3 g/100g

3,5 0,1 g/100g4 - 5 optimal value

Lychee sphere » 250 g Lychee pure » 100 g Simple syrup (TPT) » 0,5 g Kit pH » 1,25 g Alginat » 1 L Water » 10 g Clorur » Bath of clean water

Combine and mix with an immersion blender, lychee pure + simple syrup + Kit ph + Alginat

Mix water + Clorur

Take the mixture with a measuring spoon and drop the lychee mix in the Clorur bath.

Keep the sphere in the bath for one minute.

Wash the sphere in the bath of clean water.

Cocoa caviar » 400 g Water » 100 g Simple syrup (TPT) » 30 g Cocoa powder » 2,5 g Alginat

» 1 L Water » 10 g Clorur » Bath of clean water

Combine and mix with an immersion blender, simple syrup + water + cocoa powder + Alginat.

Heat until the cocoa dissolves completely

Mix water + Clorur

Take the mixture with a seringue and drop the in the Clorur bath. Keep the sphere in the bath for one minute.

Wash the sphere in the bath of clean water.

Yoghourt sphere » 500 g Yoghourt » 50 g Simple syrup (TPT) » 1 L Water » 5 g Alginat » Bath of clean water

Combain yoghourt and simple syrup.

Mix with an immersion blender the water and aginate.

With the measuring spoons, take some yoghourt and drop it in the Alginat bath.

Keep it in the bath for 4 minutes

Remove from the bath and clean in the bath of clean water.

SPHERIFICATION

137Texturizers stabilizersSTABILIZERSStabilizers for ice creams or foams are complex mixes of stabilizers, emulsifiers, gelling agents and airing agents which create the texture of ice cream, sorbet, mousse or perfect foams, very easy to apply, always with the maximum of respect for the flavour to be texturized.

GLACE À LA TRUFFEProcrema 100 cold

138 Texturizers stabilizers

Procrema 100 ColdNeutral base for ice cream elaboration

3 kg 2 u 57001010

15 kg57001011

Procrema 100 HotNeutral base for pasteurized ice cream elaboration

3 kg 2 u 57001020

15 kg57001019

Properties: Stabilizer for ice creamUse: Mix with base

Field of application: Any kind of liquid or semi-liquid elaboration, lactic baseObservations: Mix of stabilizers, emulsifiers, fat and sugars

Elaborations: Ice cream

Dose:100 g/kg

Dose:100 g/kg

Vanilla ice cream » 1000 g Milk » 200 g Cream 35% fat » 150 g Sugar » 50 g Dextrose » 100 g Procrema 100 Cold » 25 g Glycerin » 25 g Vanilla compound

» 250 g Cocoa butter melted » 250 g Dark chocolate » Caramelized almond

Fruit semi sorbet » 200 g Water » 800 g Apricot pure » 100 g Procrema 100 Cold » 170 g Sugar » 5 g Neutral acid

Combine liquid ingredients on one hand and solids on the other.

Mix both parts and blend the mixture with an immersion blender.

Let in the fridge for 3 hours.

Mix again the mixture.

Put in the ice cream machine.

Yogurt ice cream » 300 g Milk » 120 g Sugar » 20 g Glycerin » 100 g Procrema 100 Cold » 700 g Plain yogurt » 15 g Mediterranean yogurt powder

» Crispy Wet-proof raspberry

Combine liquid ingredients on one hand and solids on the other.

Mix both parts and blend the mixture with an immersion blender.


Mix again the mixture.

Put in the ice cream machine.

139Texturizers stabilizers

Profruita 100Neutral base for the elaboration of semi-sorbets

500 g 6 u 57000004

3 kg 2 u57001016

15 kg 1 u 57001017

Prosorbet 100 ColdNeutral base for the elaboration of sorbets

3 kg 2 u 57001000

15 kg57001013

Properties: Stabilizer for sorbets elaborated in coldUse: Mix with base

Field of application: Any kind of liquid or semi-liquid elaboration, based on water or fruit juicesObservations: Mix of stabilizers, emulsifiers, fat and sugars

Elaborations: Sorbets

Dose:100 g/kg

Dose:100 g/kg

Apricot sorbet » 200 g Water » 800 g Apricot pure » 100 g Prosorbet 100 Cold » 170 g Sugar » 5 g Neutral acid

Combine liquid ingredients on one hand and solids on the other.Mix both parts and blend the mixture with an immersion blender.


Mix again the mixture. Put in the ice cream machine.

Olive oil semi sorbet » 700 g Water » 300 g Extra virgin olive oil » 60 g Glycerin » 4 g Emulsifying paste » 4 g Salt » 100 g Prosorbet 100 Cold

Combine liquid ingredients on one hand and solids on the other. Mix both parts and blend the mixture with an immersion blender.


Mix again the mixture. Put in the ice cream machine.

140

PromousseBase neutre pour l’élaboration de mousses

3 kg 2 u 57001005

Properties: Thickening agent and stabilizerUse: Mix with turmix for complete incorporation

Field of application: Any kind of liquid as e.g. milk, whipped cream, fruit pulps …Observations: No heat necessary.

Adds a creamy aspect to the mix and gives a pleasant softness without the use of egg.

Elaborations: Mousses

Dose:70-100 g/kg

Texturizers stabilizers

White chocolate mousse » 300 g Milk » 75 g Cream » 50 g Promousse » 35 g Instangel » 450 g White chocolate » 425 g Soft whipped cream

Mix the milk + cream + Instangel and Promousse and blend with a hand mixer at high speed for one minute.

When the mix it´s well blended, add the melted chocolate and mix again.

Then fold into the mixture the whipped cream and pour the mixture in molds.

Sphere chocolat mousse » 250 g Milk » 75 g Cream » 50 g Promousse » 14 g Instangel » 275 g Dark chocolate 66% melted » 425 g Soft whipped cream

Mix the milk + cream + Instangel and Promousse and blend with a hand mixer at high speed for one minute.

When the mix it´s well blended, add the melted chocolate and mix again.

Then fold into the mixture the whipped cream and pour the mixture in molds.

Vanilla mousse » 175 g Milk » 175 g Cream » 25 g Vainilla compound » 115 g Sugar » 50 g Promousse » 30 g Instangel » 530 g Whipped cream

Mix the milk + cream + vanilla + Instangel + Promousse and sugar and blend with a hand mixer at high speed.

When the mix it´s well blended, add the whipped cream and pour the mixture in molds.

141Texturizers charging agents

MaltosecMaltodextrin from tapioca

500 g 1 u 58050030

CHARGING AGENTS

Charging agents allow absorbing fat or liquids in order to create dry or crunchy textures. People are surprised by dry textures of flavours which appear usually as liquid or paste.

Properties: Converts fat in powderUse: Mix with fat

Field of application: Any kind of fat Observations: Soluble in cold and hot

Elaborations: “Polvorones”/ Rocks / Powders / Sand / Crunchy nut elaborations

Dose:QS

Pistacchio crusty » 200 g Grainy pistacchio » 35 g Maltosec » 3 g Salt » 25 g Water

Combine all ingredients. Mix until get a sticky texture.

Roll up the mixture in between two baking papers.

Remove the paper sheet on the top and bake 35 minutes at 130ºC.

Fake chocolate crumble » 200 g Chocolat 66% » 80 g Maltosec » 2 g Salt

Mix the ingredients little by little until get a crumble texture.

InulinaDietary fiber with prebiotic activity

700 g 6 u 00100008

3 kg 2 u00100013

Dose:1-30 g/kg depending on the application

142 Texturizers effervescent

Peta crispies neutral

750 g 6 u 58500002

4 kg 2 u58500004

15 kg58500006

40 kg58500008

Fizz Powder

700 g 6 u 58500020

15 kg58500022

Peta crispies chocolat

900 g 6 u 58500012

5 kg 2 u58500014

15 kg58500016

40 kg58500018

PETA CRISPIES SPHEREPromousse

Peta crispies chocolat


2012

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