Sosa Ingredients, SLPol. Ind. Sot d’Aluies / 08180 Moià / Catalunya / Spain

T. +34 938 666 111 / www.sosa.cat / sosa@sosa.cat

Sosa Ingredients  Sosa Ingredients (@sosaingredients)  @sosaingredients @SosaIngredients  Sosa Ingredients

FOAMS &SIPHON GUN FOAMS

The percentages and parts per thousand are related to the total weight of the ingredients in the table.Fat base foams

FAT BASE FOAMS

Sesame oil bubbles The percentages and parts per thousand are related to the total weight of the ingredients in the table.

SESAME OIL BUBBLES

Sesame oil bubblesCode Ingredient Brand g % g/kg

00351014 Sesame oil Sosa 250 98,43 984,25

59000016 Soy lecithin Sosa 4 1,57 15,75

For 254 g Total 254 1000

Mix the ingredients and heat up to 60 °C. Chill at room temperature and make the bubbles using the Foam Kit.

Tools

Code Tool Brand

HTID-178 Foam Kit 100% Chef

400 g 59000016 6 u

VEGAN

Soy lecithinSoy lecithin in powder

Dose:5-8 g/L

Properti es: Emulsifi er, helps incorporati on of air, in excess can modify fl avour.Use: Mix in cold and bat in order to introduce air.

Applicati on: Any kind of liquid.Remarks: Diffi culti es with alcohols and certain infusions.

Elaborati ons: Airs / Ice creams.

Allergens: Ingredients: 

The percentages and parts per thousand are related to the total weight of the ingredients in the table.Fat base foams

FAT BASE FOAMS

Crunchy chocolate air The percentages and parts per thousand are related to the total weight of the ingredients in the table.

CRUNCHY CHOCOLATE AIR

Crunchy chocolate airCode Ingredient Brand g % g/kg

00301005 Guanaja 70% dark couverture Valrhona 325 61,32 613,21

00260014 Cocoa butt er Sosa 175 33,02 330,19

59000016 Soy lecithin Sosa 10 1,89 18,87

59400100 Natural black colouring Sosa 20 3,77 37,74

For 530 g Total 530 1000

Melt the cocoa butt er up to 60 °C and mix with the soy lecithin and the black colouring. At the same ti me melt the couverture to 45 °C and mix it with the cocoa butt er. Use the Foam Kit to make bubbles at 40 °C.

Tools

Code Tool Brand

HTID-178 Foam Kit 100% Chef

The percentages and parts per thousand are related to the total weight of the ingredients in the table.Alcohol base foams

ALCOHOL BASE FOAMS

Malibu foam The percentages and parts per thousand are related to the total weight of the ingredients in the table.

MALIBU FOAM

Malibu foam Code Ingredient Brand g % g/kg

Malibu 300 99,50 995,02

59000009 Sucro Emul Sosa 1,50 0,50 4,98

For 300 g Total 301,50 1000

Mix the ingredients and aerate with Foam Kit to form a good foam. Let stand for 5 mi-nutes and recover the foam from the surface.

Tools

Code Tool Brand

HTID-178 Foam Kit 100% Chef

500 g 59000009 6 u

VEGAN

Sucro EmulProduct derived from the esterifi cati on between saccharose and fatt y acids

Dose:5 g/kg max.

Properti es: Emulsifi er.Use: Dissolve in the watery part of the elaborati on and then add it to the rest.

Applicati on: Any kind of liquid with some water content.Remarks: In he fi eld of gastronomy it permits the elaborati on of hot and alcoholic airs.

Elaborati ons: Increases the volume of bread dough and bundt cakes, stabilizes lacti c mixes,ice cream, pastry custards, airs, etc.

Allergens: No allergens

The percentages and parts per thousand are related to the total weight of the ingredients in the table.Combined foams

COMBINED FOAMSSOY LECITHIN + SUCRO EMUL

Escabeche sauce foam The percentages and parts per thousand are related to the total weight of the ingredients in the table.

ESCABECHE SAUCE FOAM

Escabeche sauce foamCode Ingredient Brand g % g/kg

Escabeche sauce water 200 65,57 655,74

Escabeche sauce oil 100 32,79 327,87

59000009 Sucro Emul Sosa 1 0,33 3,28

59000016 Soy lecithin Sosa 4 1,31 13,11

For 305 g Total 305 1000

Mix the water and Sucro Emul. Aside, heat the oil ti ll 60 °C and mix with the soy lecithin using a minipimer. Emulsify both previous elaborati ons and make the foam with a Foam Kit.

Escabeche sauce

Code Ingredient Brand g % g/kg

Carrot 100 7,63 76,31

Red pepper 100 7,63 76,31

Green pepper 100 7,63 76,31

Olive oil 250 19,08 190,77

Water 500 38,15 381,53

White vinegar 250 19,08 190,77

48000110 Star anise Sosa 10 0,76 7,63

48000148 Sichuan pepper Sosa 0,50 0,04 0,38

For 1310,5 g Total 1310,5 1000

Mix the water with the vinegar, the oil, the spices and bring up to a boil. Add the julienned vegetables and remove from the stove. Chill unti l water and fat get separated. Remove the fat from the surface and reserve. On the other hand, remove the water and reserve.

Tools

Code Tool Brand

HTID-178 Foam Kit 100% Chef

The percentages and parts per thousand are related to the total weight of the ingredients in the table.Bubbles

BUBBLES

Basil bubbles The percentages and parts per thousand are related to the total weight of the ingredients in the table.

BASIL BUBBLES

Basil bubblesCode Ingredient Brand g % g/kg

Fresh basil 100 24,27 242,72

Water 300 72,82 728,16

Salt 2 0,49 4,85

00200522 Bubble Sosa 10 2,43 24,27

For 412 g Total 412 1000

Blanch the basil in boiling water and chill in water with ice cubes. Strain and blend with the water. Strain again and blend with the Bubble. Set overnight in the fridge before use.

Tools

Code Tool Brand

HTID-178 Foam Kit 100% Chef

500 g 00200522 6 u

BubblePowdered preparati on from egg whites and xanthan

Dose:23 g/L

Properti es: Base to make edible bubbles.Use: Mix 23 g of preparati on in 1 L of liquid. Vacuum pack to eliminate air bubbles. Apply

Foam Kit to produce bubbles, leave for a few minutes to stabilize and recover the bub-bles generated with the help of a skimmer.

Applicati on: Completi on of colourful dishes and desserts providing a subtle and elegant taste.Remarks: Sosa fl avourings can be added.

Elaborati ons: Bubbles from honey, beetroot, cocoa, etc.

Allergens: Ingredients: 

The percentages and parts per thousand are related to the total weight of the ingredients in the table.Siphon gun foams

SIPHON GUN FOAMS

700 g 57001002 6 u

Proespuma ColdStabilizer for cold foams

Dose:50-100 g/kg

Properti es: Foaming eff ect.Use: Dissolve in cold.

Applicati on: Any kind of liquid or semi-liquid elaborati on.Elaborati ons: Cold foams with siphon.

Allergens: Ingredients: 

Corn siphon foam The percentages and parts per thousand are related to the total weight of the ingredients in the table.

CORN SIPHON FOAM

Corn siphon foamCode Ingredient Brand g % g/kg

Tinned corn 300 48 480

Brine water from the corn 160 25,60 256

Water 100 16 160

Salt 5 0,80 8

57001002 Proespuma Cold Sosa 60 9,60 96

For 625 g Total 625 1000

Mix the corn with the brine water, the water and the salt and blend well. Strain and blend with Proespuma for a minute. Fill the siphon gun and charge with two gas canis-ters and set for an hour before use.

Tools

Code Tool Brand

HTSG-3 Gourmet 1 L siphon Isi

HTSG-7 Gas charges for siphon Isi

The percentages and parts per thousand are related to the total weight of the ingredients in the table.Siphon gun foams

SIPHON GUN FOAMS

500 g 57001001 6 u

Proespuma HotStabilizer for hot foams

Dose:50-100 g/kg

Properti es: Foaming eff ect, foam and emulsifi er.Use: Dissolve in the desired preparati on.

Applicati on: Any kind of liquid or semi-liquid elaborati ons.Remarks: Heat between 50 °C and 70 °C.

Elaborati ons: Hot foams with siphon.

Allergens: Ingredients: 

Stable hot chocolate foam The percentages and parts per thousand are related to the total weight of the ingredients in the table.

STABLE HOT CHOCOLATE FOAM

Stable hot chocolate foamCode Ingredient Brand g % g/kg

Milk 400 59,26 592,59

00150430 Cream 35 % Elle&Vire 100 14,81 148,15

00301082 Jivara 40% milk couverture Valrhona 150 22,22 222,22

57001001 Proespuma Hot Sosa 25 3,70 37,04

For 675 g Total 675 1000

Heat the cream and the milk up to 70 °C and blend with Proespuma Hot. Melt the couverture well and mix with the elaborati on. Charge the siphon with 2 charges and let it set well for 10 minutes in 65 °C water bath. Use.

Tools

Code Tool Brand

HTSG-3 Gourmet 1 L siphon Isi

HTSG-7 Gas charges for siphon Isi