Essence of - Sosa
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moderngastronomy

sosa<br />

moderngastronomy

2<br />

index<br />

Mtp<br />

Basics<br />

Flavours<br />

Metal food<br />

Salts<br />

Sugars<br />

Flours<br />

Cones<br />

Cocoa<br />

Nuts<br />

Seeds<br />

Primary texturing map 4<br />

Basics 6<br />

The alphabet <strong>of</strong> flavours box 8<br />

Metal food 12<br />

Salts <strong>of</strong> origin 13<br />

Aromatized salts 14<br />

Technological sugars 15<br />

Sugar fruit 16<br />

Pearled sugar 16<br />

Aromatized sugars 17<br />

Sugars <strong>of</strong> origin 18<br />

Caramel compound 18<br />

Sauce caramel 18<br />

Sweets crispy 19<br />

Desserts and sweets compound 19<br />

Sugar paste formable 20<br />

<strong>Essence</strong> <strong>of</strong> sweets 21<br />

Flour crêpe 22<br />

Yeast cakes 22<br />

<strong>Essence</strong> <strong>of</strong> bread 22<br />

Biscuit cone 23<br />

Biscuit pack 24<br />

Biscuit pack chocolate 24<br />

Biscuits Decoration 25<br />

Chocolate biscuit crispy 25<br />

Mini cone catering 26<br />

Biscuit and puff pastry-brisa 27<br />

Chocolate 28<br />

Chocolate sauce 30<br />

Chocolate crispy sauce 30<br />

Bitter cocoa powder 31<br />

Cocoa Xocotassa 31<br />

Chocolate compound 32<br />

<strong>Essence</strong> <strong>of</strong> cocoa 32<br />

Cocoa: pro-ganache 33<br />

Whole nuts 34<br />

Processed nuts 35<br />

Whole nuts caramelized 36<br />

Crispy nuts 37<br />

Pure nuts paste 38<br />

Pralinés 50% sugar nuts 39<br />

Torró nuts 40<br />

Marzipan 41<br />

Marzipan to mold 41<br />

Pro-gianduja nuts 41<br />

Organic cold pressed nut oils 42<br />

<strong>Essence</strong>s <strong>of</strong> nuts 42<br />

Whole seeds 43<br />

Whole seeds caramelized 43<br />

Pure seeds paste 44<br />

Seeds<br />

C<strong>of</strong>fee<br />

Spices<br />

Herbs and Plants<br />

Vegetables<br />

Flowers<br />

Mushrooms<br />

Roots<br />

Trees and lanscape<br />

Smoke<br />

Fruits<br />

Chestnut<br />

Olive<br />

Cold pressed seed oils 44<br />

<strong>Essence</strong>s <strong>of</strong> seeds 45<br />

Freeze dried c<strong>of</strong>fee 46<br />

C<strong>of</strong>fee compound 46<br />

<strong>Essence</strong> <strong>of</strong> c<strong>of</strong>fee 46<br />

Spices 47<br />

Vanilla 48<br />

Vanilla compound 48<br />

<strong>Essence</strong> <strong>of</strong> vanilla 48<br />

Cinnamon 49<br />

Cinnamon compound 49<br />

<strong>Essence</strong> <strong>of</strong> cinnamon 49<br />

Gingerbread 49<br />

<strong>Essence</strong> <strong>of</strong> spices 50<br />

Freeze dried herbs and plants 51<br />

Powdered natural extract <strong>of</strong> mint 52<br />

Matcha powdered green tea 52<br />

Mint compound 52<br />

<strong>Essence</strong>s <strong>of</strong> herbs and plants 53<br />

Freeze dried vegetables 54<br />

Vegetables compound 55<br />

Powdered vegetables extracts 56<br />

<strong>Essence</strong>s <strong>of</strong> vegetables 57<br />

Floral water 58<br />

Dry flowers 58<br />

Crystallized flowers 59<br />

Powdered flowers extracts 59<br />

Flowers compound 59<br />

<strong>Essence</strong>s <strong>of</strong> flowers 60<br />

Black truffle 61<br />

Freeze dried truffle 61<br />

Dry mushrooms 62<br />

<strong>Essence</strong>s <strong>of</strong> mushrooms 62<br />

Natural extract <strong>of</strong> roots powder 63<br />

Jamed roots 63<br />

Roots freeze dried 63<br />

Roots compound 63<br />

<strong>Essence</strong>s <strong>of</strong> roots 64<br />

<strong>Essence</strong>s <strong>of</strong> trees and landscape 65<br />

Powdered smoke 66<br />

<strong>Essence</strong>s <strong>of</strong> smoke 66<br />

Fruit: raw material declinations 67<br />

Acid Fruit 68<br />

Sweet Fruit 74<br />

Wild Fruit 82<br />

Exotic Fruit 86<br />

Chestnut 90<br />

<strong>Essence</strong>s <strong>of</strong> chestnuts 91<br />

Freeze dried olive 92<br />

Olive flour 92

index<br />

3<br />

Olive<br />

Dairy<br />

Alcohols<br />

Fiction<br />

Sea<br />

Meat<br />

Culinary Fonds<br />

Colouring<br />

Tempura<br />

Air Bag<br />

Texturizers<br />

<strong>Essence</strong>s <strong>of</strong> olive 92<br />

Powdered cheese and dairy products 93<br />

Freeze dried dairy products 95<br />

Dairy compound 95<br />

Caramel spread 96<br />

<strong>Essence</strong>s <strong>of</strong> dairy 96<br />

Alcohol compound 97<br />

Wine and vinegar powder 98<br />

<strong>Essence</strong>s <strong>of</strong> alcohols 99<br />

Fiction compound 100<br />

<strong>Essence</strong>s <strong>of</strong> fiction memory 100<br />

The flavours <strong>of</strong> sea 101<br />

<strong>Essence</strong>s <strong>of</strong> sea 102<br />

<strong>Essence</strong>s <strong>of</strong> meat 103<br />

Culinary fonds 104<br />

Liquid natural colouring 105<br />

Moving colors 105<br />

Metallic colouring 106<br />

Colouring powder 106<br />

Lac (soluble) colouring 107<br />

Tempuras 108<br />

Air bag 109<br />

Texturizers 110<br />

Texturizers Classification 111<br />

Texturizers emulsifiers 112<br />

Texturizers airing agents 115<br />

Texturizers thickening agents 119<br />

Texturizers gelling agents 125<br />

Texturizers stabilizers 137<br />

Texturizers charging agents 141<br />

Texturizers effervescent 142

4 Primary texturing map<br />

Primary texturing techniques are those that are applied to a raw material, which is modified, but which also remains the main<br />

element <strong>of</strong> the taste. Despite the transformation, we eat the raw material and this appears to us as such, without an addition <strong>of</strong> a third<br />

element that substantially modifies its texture.<br />

As per table below, we classify these techniques into the following families. All <strong>of</strong> them, as shown on the attached map, have a high<br />

level <strong>of</strong> complexity and correlation and they form a unique cultural corpus, the foundation <strong>of</strong> all food cultures <strong>of</strong> the world.

PRENSADO<br />

Uva<br />

ELEMENTO ACTIVO PRINCIPAL<br />

ACCIÓN MECÁNICA<br />

MAJAR<br />

Ajos<br />

TRITURAR<br />

PICAR<br />

BRUNOISE<br />

JULIANA<br />

JARDINERA<br />

PAISANA<br />

PARMENTIER<br />

MOLTURADO<br />

Malta<br />

MIREPOIX<br />

MATIGNON<br />

LAMINAR<br />

CONCASSÉ<br />

RODAJAS/CHIPS<br />

CHIFONADA<br />

BASTÓN<br />

LIQUADO<br />

Manzana<br />

EXPRIMIDO<br />

Naranja<br />

CORTAR<br />

NOISSETTE (Bolitas)<br />

PARISIEN (Bolas)<br />

TORNEAR<br />

RALLAR<br />

EXTRUSIONADO<br />

Pasta<br />

CARPACCIO<br />

ESCALOPAR<br />

TARTAR (Picar)<br />

FILETEAR<br />

TRINCHAR<br />

DADOS<br />

CORTE BIES<br />

CONCHADO<br />

Chocolate<br />

SASHIMI<br />

MICROPLANE<br />

5<br />

CONGELACIÓN<br />

FRÍO<br />

TEMPERATURA AMBIENTE<br />

BAJA TEMPERATURA<br />

MEDIA TEMPERATURA<br />

ALTA TEMPERATURA<br />

-20ºC<br />

0ºC 10ºC 40ºC 70ºC 100ºC +200ºC<br />

AIRE<br />

ALTA PRESIÓN<br />

AIRE<br />

PRESIÓN ATMOSFÉRICA<br />

Maduración de carnes<br />

Carne roja madurada<br />

SECADO<br />

Fruta seca<br />

Higos secos<br />

+<br />

SALADO<br />

A la sal<br />

En cenizas<br />

Bajo tierra<br />

CONDUCCIÓN<br />

Papillot<br />

En caolín<br />

A la piedra<br />

Plancha<br />

BAJA PRESIÓN<br />

(VACÍO)<br />

Li<strong>of</strong>ilización<br />

AL VACÍO<br />

Cocción flash / Concentración<br />

CONVECCIÓN (aire forzado)<br />

Hornos mixtos con grill<br />

RADIACIÓN<br />

Brasa (parrilla)<br />

A l’ast (rotisserie) tradicional<br />

“Escalibat” o flameado directo<br />

HUMO<br />

secado + incorporación humo<br />

Salmón ahumado<br />

AHUMADO<br />

secado + incorporación humo<br />

Salmón ahumado a la antigua<br />

AIRE + HUMO<br />

Barbacoas<br />

Barbacoas tipo Big Egg Green<br />

Hornos mixtos de leña<br />

(tipo Josper)<br />

HUMO<br />

SAL<br />

SALADO<br />

SALAZÓN<br />

+<br />

SECADO<br />

SAL<br />

AGUA<br />

incorporación sal<br />

Bacalao salado<br />

MARINADO<br />

sal + azúcar + hierbas o especias<br />

Graulax<br />

SALMORRA<br />

sal y agua + hierbas o especias<br />

MACERADO · Aceitunas<br />

SALMORRA<br />

sal y agua + hierbas o especias<br />

MARINADO · Aceituna manzanilla<br />

semiinmersión<br />

flan<br />

inmersión<br />

bolsa vacío<br />

BAÑO MARÍA<br />

COCCIÓN VAPOR<br />

vaporera/horno vapor<br />

CALOR INDIRECTO<br />

AGUA<br />

GRASA<br />

MENOS GRASA<br />

Blanqueado<br />

Infusiones<br />

Escalfado<br />

Pochado<br />

Escaldado<br />

Hervido<br />

tradicional/presión<br />

Caldos<br />

Guisado (olla abierta) Cocido (escudella)<br />

Est<strong>of</strong>ado (olla cerrada)<br />

Braseado S<strong>of</strong>rito<br />

INMERSIÓN<br />

(agua como<br />

medio conductor)<br />

AGUA COMO PARTE<br />

INTEGRADORA<br />

CALOR DIRECTO<br />

CANTIDAD MÍNIMA DE GRASA<br />

PLANCHADO<br />

SALTEADO<br />

sarten wok ·Bao .<br />

·Chao<br />

GRASA<br />

SEMIIMMERSIÓN<br />

DORADO<br />

REFRITO<br />

Trinxat<br />

MÁS GRASA<br />

CONSERVA · grasa vegetal Sardinas en aceite<br />

pato Confit de canard<br />

CONFITADO · grasa animal ·<br />

cerdo Costillas/Tupina<br />

INMERSO EN GRASA<br />

FRITURA<br />

(deep friing)<br />

AZÚCAR<br />

CONFITADO · mantequilla+azúcar<br />

CARAMELIZACIÓN<br />

LAQUEADO<br />

AZÚCAR<br />

MACERADO<br />

“CONFITADO”<br />

INTERCAMBIO OSMÓTICO<br />

ALMÍBAR<br />

CONFITADO<br />

GLASEADO<br />

agua+azúcar<br />

MERMELADA<br />

GARRAPIÑADO<br />

ESCARCHADO<br />

ÁCIDO<br />

Leche + cítricos o vinagre o ácidos<br />

Separación suero por<br />

precipitación y prensado<br />

Requesón (Europa del sur)<br />

Precipitación + prensado<br />

Queso fresco (Europa)<br />

+<br />

AHUMADO<br />

ADOBO<br />

AHUMADO<br />

+<br />

SECADO<br />

ADOBO<br />

CURADO<br />

ADOBO<br />

Pimenton+vinagre+hierbas<br />

Lomo adobado<br />

ENCURTIDO<br />

sin fermentación<br />

Lácticos<br />

MARINADO ÁCIDO<br />

Vinagre+hierbas o especias<br />

Boquerones en vinagre<br />

CEBICHE · Cítricos<br />

Cebiches<br />

CONSERVAS AGRIDULCES SALSAS AGRIDULCES · Chutney<br />

ESCABECHE · escabeche de sardinas<br />

vinagre+aceite frito+vino+pimienta<br />

Separación suero por precipitación y prensado Ricotta (Italia)<br />

Precipitación y evaporación Khoa (India)<br />

CALOR<br />

ÁCIDO<br />

ENZIMA<br />

Cuajo animal o de síntesis<br />

Leche + cuajo animal Leche + cuajo animal (o químico)<br />

Cuajada Queso fresco (procedente de cuajo) CUAJO<br />

ENZIMA<br />

ALCALINO<br />

Leche de soja con coagulantes básicos o ácidos<br />

Precipitación + prensado T<strong>of</strong>u (Asia)<br />

CAL MUERTA<br />

Confitado básico de frutas y verduras<br />

NIXTAMAL (Mesoamérica)<br />

Coccion maiz para hacer harina<br />

ALCALINO<br />

Macerado aceitunas<br />

Macerado frutos secos<br />

SOSA CÁUSTICA<br />

LUTEFISK (Noruega)<br />

Pescado con sosa caústica<br />

LYEBRETZEL (Alemania)<br />

Hervido<br />

ALCOHOL<br />

MACERADO ALCOHÓLICO<br />

Vinos antiguos, aguardientes de maceración, frutas al alcohol<br />

Civet<br />

ALCOHOL<br />

ONDAS ELECTROMAGNÉTICAS<br />

Microondas<br />

FERMENTOS<br />

MIEL<br />

Hidromiel<br />

LEGUMBRES<br />

TES T<strong>of</strong>u fermentado<br />

Kombucha (Japon) Miso<br />

PESCADOS<br />

Garum<br />

Surstromming (Eskandinavia)<br />

Salsa pescado fermentada (Asia) .<br />

Rakfisk (Noruega)<br />

Bagoong y Patis (Filipinas)<br />

Fesich (Egipto)<br />

FERMENTADOS<br />

GRANOS (Almidón)<br />

Cerveza (Europa, Asia, América, África)<br />

Pan fermentado (Europa)<br />

Amazake, Sake (Japón)<br />

Whisky de malta o grano (Europa)<br />

Gamju (Corea)<br />

Kvass (Escandinavia y paises del Este)<br />

Almorí (Bizancio-Magreb-Andalucía)<br />

Chicha<br />

LECHE +<br />

LECHE Queso SECADO<br />

Kefir<br />

Yogur<br />

kumis CARNE + +<br />

Quark Curados SECADO AHUMADO<br />

Shubat<br />

VERDURAS FRUTAS<br />

Chucrut (Europa) Vino<br />

Kimchi (Corea) Vinagre<br />

Encurtidos<br />

Sidra<br />

Chutney<br />

Brandy<br />

Encurtidos indios .<br />

FERMENTOS

6 Basics<br />

Basics is an enlargement <strong>of</strong> a range <strong>of</strong><br />

ingredients that is based on the study <strong>of</strong><br />

the basic retro-taste <strong>of</strong> the human palate.<br />

Basic tastes allow us reinforce or refine<br />

our dishes with sweet, sour, salty, umami,<br />

pungent, astringent and bitter notes,<br />

without adding a specific taste, ie as a<br />

neutral manner.<br />

Basic tastes are a complement to a<br />

Food BALANCE beyond an ingredient<br />

contribution <strong>of</strong> these retro-tastes.<br />

In fact, this range makes it possible to<br />

apply to its limit salty taste with less salt,<br />

sweet taste with less sugar sweet, bitter<br />

taste without particular bitter and spicy<br />

taste without chili taste, etc.<br />

A new range for haute cuisine and<br />

innovative patisserie.<br />

Stevia<br />

natural sweetener<br />

powder<br />

1 kg<br />

46500032<br />

Edulco (sucralose)<br />

synthetic sweetener<br />

powder<br />

1 kg<br />

46500034<br />

Citric acid<br />

powder<br />

1 kg<br />

46500022<br />

Sweet<br />

flavour<br />

50 g<br />

46500030<br />

Sweet<br />

Neutral acid<br />

liquid<br />

1 kg<br />

46500026<br />

Acid<br />

Salt<br />

Tartaric acid<br />

powder<br />

1 kg<br />

46500028<br />

Ascorbic acid<br />

(vitamine c)<br />

powder<br />

1 kg<br />

46500021<br />

Salt<br />

low sodium salt<br />

powder<br />

1 kg<br />

46500036

Basics<br />

7<br />

Bitter<br />

Quinine<br />

powder<br />

200 g<br />

46500038<br />

Umami meat sauce and<br />

low sodium<br />

Bitter almond<br />

flavour<br />

50 g<br />

46500040<br />

Astringent<br />

Astringent<br />

tannins<br />

powder<br />

200 g<br />

46500042<br />

Sponge cake<br />

spicy tomato<br />

Umami<br />

Spicy<br />

Spicy<br />

liquid<br />

50 g<br />

46500044<br />

Umami<br />

soy umami<br />

powder<br />

200 g<br />

46500001<br />

Semi sorbet<br />

spicy mango

8<br />

The alphabet <strong>of</strong> flavours box<br />

46109999<br />

The alphabet <strong>of</strong> flavours box is our latest<br />

creation for the world <strong>of</strong> gastronomy.<br />

With more than 190 essences, it’s an ideal<br />

alphabet <strong>of</strong> flavours for learning sensorial<br />

analysis. It’s also a great instrument to<br />

experience pairing flavours and also to<br />

improve creative flavour pairing.

The alphabet <strong>of</strong> flavours box<br />

9<br />

THE ALPHABET OF SWEETS<br />

13 PISTACHIO<br />

1 CARAMEL<br />

14 CHESTNUT<br />

2 HONEY<br />

THE ALPHABET OF SEEDS<br />

3 SUGAR BURNT<br />

15 STAR ANISE<br />

4 CANE SUGAR<br />

16 MUSTARD<br />

5 TOFFEE<br />

17 SESAME<br />

THE ALPHABET OF COCOA<br />

BEAN<br />

THE ALPHABET OF SPICES<br />

6 COCOA<br />

18 CINNAMOM<br />

7 BITER<br />

CHOCOLATE<br />

8 WHITE<br />

CHOCOLATE<br />

THE ALPHABET OF NUTS<br />

9 BITTER<br />

ALMOND<br />

10 TOASTED<br />

HAZELNUT<br />

11 PEANUT<br />

19 CARDAMOM<br />

20 CLOVE<br />

21 CUMIN<br />

22 CORIANDER<br />

23 CURRY<br />

24 INCENSE<br />

26 NUTMEG<br />

27 BLACK PEPPER<br />

28 GREEN PEPPER<br />

29 JAMAICA<br />

PEPPER<br />

30 MADAGASCAR<br />

VANILLA<br />

31 TAHITI<br />

VANILLE<br />

32 TANDOORI<br />

33 CHILI<br />

34 SAFFRON<br />

35 TONKA BEAN<br />

36 TURMERIC<br />

THE ALPHABET OF HERBS<br />

AND PLANTS<br />

37 DILL<br />

38 BASIL<br />

40 SANTOLINA<br />

41 LEMON<br />

VERBENA<br />

42 LEMON GRASS<br />

43 ORIGANO<br />

44 TARRAGON<br />

45 FENNEL<br />

46 CARROT<br />

(HEARTH)<br />

47 JUNIPER<br />

48 PEPPERMINT<br />

49 SPEARMINT<br />

50 WILD MINT<br />

51 LEMON BALM<br />

52 ROSEMARY<br />

53 COMMON<br />

SAGE<br />

55<br />

56<br />

59<br />

60<br />

61<br />

62<br />

63<br />

BLACK TEA<br />

THE ALPHABET OF<br />

VEGETABLES<br />

57 ONION<br />

FRESH GARLIC<br />

58 VEGETABLE<br />

COOKED RED<br />

BEAN<br />

GREEN PEPPER<br />

GREEN PEA<br />

RIPE TOMATO<br />

GREEN TOMATO<br />

64 CELERY<br />

65 CUCUMBER<br />

66 RHUBARB<br />

THE ALPHABET OF FLOWERS<br />

67 LAVENDER

10<br />

The alphabet <strong>of</strong> flavours box<br />

THE ALPHABET OF FLOWERS<br />

THE ALPHABET OF ROOTS<br />

68 CHAMOMILLE<br />

81 LIQUORICE<br />

69 GERANIUM<br />

82 GINGER<br />

70 JASMINE<br />

71 ORANGE<br />

BLOSSOM<br />

85 ENGELICA<br />

72 VIOLET<br />

86 WASABI<br />

THE ALPHABET OF TREES AND<br />

73 DAMASK ROSE<br />

LANDSCAPE<br />

74 MARIGOLD<br />

75 LILAC<br />

89 EUCALYPTUS<br />

THE ALPHABET OF<br />

MUSHROOMS<br />

90 BAY LAUREL<br />

76 BOLETUS<br />

EDULIS<br />

91 MEDITERRANEAN<br />

PINE<br />

77 MOLD<br />

93 OAK<br />

78 ALE YEAST<br />

94 CYPRESS<br />

79 WHITE TRUFFLE<br />

80 BLACK TRUFFLE<br />

96 TERRE HUMIDE 97 MOSSA<br />

98 MEDITERRANEAN<br />

FOREST<br />

ALPHABET OF FRUITS<br />

99 RIPE MANGO<br />

100 GREEN BANANA<br />

101 KIWI<br />

102 APPLE COOKED<br />

103 COCONUT<br />

104 LYCHEE<br />

105 RASPBERRY<br />

106 PEACH<br />

107 WATERMELON<br />

108 GRAPE<br />

109 CHERRY<br />

110 RIPE BANANA 111 APPLE<br />

GOLDEN<br />

112 PINEAPPLE<br />

COOKED<br />

113 PASSION<br />

114 MELON<br />

115 MELON<br />

CANTALOUP<br />

116 POMEGRANATE<br />

117 PEAR<br />

118 SOUR CHERRY<br />

119 GREEN APPLE<br />

120 GREEN<br />

STRAWBERRY<br />

121 GREEN MANGO<br />

122 ORANGE<br />

123 PINEAPPLE<br />

124 LEMON JUICE<br />

125 LIME 126 ARICOT<br />

129 MÜRE<br />

130 LEMON<br />

131<br />

133<br />

137 CITRON<br />

138<br />

140 YUZU<br />

THE FRUIT<br />

JUICE<br />

127 WOODLAND<br />

STRAWBERRY<br />

128 RIPE<br />

STRAWBERRY<br />

SWEET ORANGE<br />

132 MANDARIN<br />

BITTER ORANGE<br />

134 GRAPEFRUIT<br />

135 BERGAMOT<br />

136 BLACK<br />

CURRANT<br />

RAISIN DRIED<br />

139 CURAçAO

The alphabet <strong>of</strong> flavours box<br />

11<br />

141 QUINCE<br />

142 FIG<br />

143<br />

144<br />

GREEN OLIVE<br />

BLACK OLIVE<br />

145 BITTER<br />

MANDARIN<br />

THE ALPHABET OF DAIRY<br />

146 YOGURT<br />

MEDITERRANEAN<br />

147 BUTTER<br />

148 CREAM<br />

149 TIRAMISU<br />

150 LECHE<br />

MERENGADA<br />

151<br />

CREAM TYPE<br />

CATALAN<br />

152 ZABAIONE<br />

153 CARAMEL<br />

CUSTARD<br />

THE ALPHABET<br />

OF ALCOHOLS<br />

154 WHISKY THE ALPHABET OF FICTION<br />

155 BEER<br />

169 COLA<br />

156 BEER ALE<br />

170 COOKIE<br />

157 GIN<br />

171 CHEWING GUM<br />

158 VERMOUTH<br />

172 CHOCOLATE<br />

MINT<br />

159 BRANDY<br />

173 BITTER<br />

160 ANISETTE<br />

174 TONIC WATER<br />

161 MARC DE CAVA<br />

175 COTTON CANDY<br />

THE ALPHABET OF MEAT<br />

162 RUM<br />

AND ANIMALS<br />

163 VODKA<br />

176 SMOKED BACON<br />

164 MUSCAT<br />

WINE<br />

177 HOT DOG<br />

165 WHITE<br />

WINE TYPE<br />

178 BEET FOND<br />

CHARDONNAY<br />

BLACK WINE<br />

166 CABERNET<br />

179 PIC FOND<br />

SAUVIGNON<br />

WHITE WINE<br />

167 TYPE RIESLING<br />

180 CHICKEN FOND<br />

168 PORTO<br />

182<br />

183<br />

185<br />

190<br />

181 MUSK<br />

FOIE GRAS<br />

THE ALPHABET OF SEA<br />

BLACK CAVIAR<br />

184 OYSTER<br />

SHRIMP HEAD<br />

186 SMOKED<br />

SALMON<br />

187 FISH<br />

188 LOBSTER<br />

189 SHRIMP<br />

SEA URCHIM<br />

191 ANCHOVY<br />

THE ALPHABET OF SMOKE<br />

192 FUMÉE

12 Metal food<br />

Gold powder<br />

Silver powder<br />

1 g<br />

21000004<br />

1 g<br />

21000000<br />

Gold flakes<br />

Silver flakes<br />

1 g<br />

21000006<br />

1 g<br />

21000002<br />

Gold pieces<br />

Silver pieces<br />

1 g<br />

21000009<br />

1 g<br />

21000011<br />

Gold filament<br />

0,3 g<br />

21000007<br />

Gold sheet<br />

8 x 8 cm<br />

25 sheets<br />

21000010<br />

Silver sheet<br />

8 x 8 cm<br />

25 sheets<br />

21000008<br />

Brush<br />

for gold and silver<br />

21100004<br />

Metal shaker<br />

(powder)<br />

for gold and silver<br />

Metal shaker<br />

(flakes)<br />

for gold and silver<br />

21100000<br />

21100002

Salts <strong>of</strong> origin<br />

13<br />

1<br />

2<br />

Madagascar salt flower<br />

1 kg 6 u<br />

11000000<br />

Crystal salt diamond<br />

from cashmere<br />

650 g 6 u<br />

11000002<br />

2,5 kg 2 u<br />

11000038<br />

8<br />

Smoked viking salt<br />

1 kg 6 u<br />

11000021<br />

Red Alae salt (Hawai)<br />

1 kg 6 u<br />

11000025<br />

3<br />

Powdered salt diamond<br />

10 Pink Maras salt (Perú)<br />

from cashmere<br />

1 kg 6 u<br />

11000027<br />

1 kg 6 u<br />

11000006<br />

4<br />

Camargue salt flower<br />

1 kg 6 u<br />

11000009<br />

9<br />

11 Salt flakes from the<br />

Murray River<br />

1 kg 6 u<br />

11000029<br />

We start our new catalogue with a<br />

tour through our mineral geography.<br />

Salts out <strong>of</strong> all parts <strong>of</strong> the world<br />

reflect the landscape in which they<br />

have been born. Each <strong>of</strong> them with<br />

its own characteristic <strong>of</strong> minerals,<br />

iodine, stones etc.<br />

Guerande salt flower<br />

1 kg 6 u<br />

11000011<br />

12<br />

5<br />

Crystal Mediterranean salt<br />

500 g<br />

11000037<br />

6 u<br />

2,5 kg<br />

11000038<br />

2 u<br />

6<br />

Portuguese salt flower<br />

13 Miroir salt (Bolívia)<br />

0,8 kg 1 kg 6 u<br />

6 u<br />

11000015<br />

11000031<br />

7<br />

Delta de l’Ebre salt flower<br />

1 kg 6 u<br />

11000035<br />

10 kg<br />

11010035<br />

14 Black Palm Island salt<br />

(Hawai)<br />

1 kg 6 u<br />

11000033<br />

8<br />

9<br />

14<br />

6<br />

5<br />

4<br />

7<br />

12<br />

2 3<br />

13<br />

10<br />

1<br />

11

14<br />

Aromatized salts<br />

Mandarin salt<br />

0,5 kg 8 u<br />

11020000<br />

Smoked salt<br />

0,5 kg 8 u<br />

11020010<br />

Pear salt<br />

0,5 kg 8 u<br />

11020002<br />

Italian chesse salt<br />

0,5 kg 8 u<br />

11020012<br />

Lemon salt<br />

0,5 kg 8 u<br />

11020004<br />

Fleur de sel de gingembre<br />

0,5 kg 8 u<br />

11020014<br />

Black truffle salt<br />

0,3 kg 8 u<br />

11020006<br />

Cabernet wine salt<br />

0,45 kg 8 u<br />

11020016<br />

Lime salt<br />

0,5 kg 8 u<br />

11020008<br />

Onion salt<br />

0,5 kg 8 u<br />

11020018

Inverted sugar<br />

liquid<br />

1 kg<br />

00100214<br />

6 u<br />

7 kg<br />

00100210<br />

2 u<br />

Cremsucre (Nevuline)<br />

paste<br />

7 kg<br />

00100207<br />

Fondant sugar<br />

paste<br />

1,5 kg<br />

00100553<br />

27 u<br />

7 kg<br />

00100551<br />

2 u<br />

Fondant sugar<br />

powder<br />

Glucose liquid<br />

liquid<br />

Maltitol<br />

powder<br />

500 g 6 u<br />

00100541<br />

1,5 kg<br />

00100609<br />

6 u<br />

7 kg<br />

00100605<br />

2 u<br />

25 kg<br />

00100608<br />

Glucose powder<br />

powder<br />

600 g 6 u<br />

00100617<br />

3 kg 2 u<br />

00100615<br />

25 kg<br />

00100616<br />

750 g 6 u<br />

00100810<br />

15 kg<br />

00100811<br />

technological sugars<br />

White sugar<br />

25 kg<br />

00100011<br />

Floral honey<br />

liquid<br />

1 kg 6 u<br />

00100901<br />

Icing sugar<br />

powder<br />

750 g 6 u<br />

00100300<br />

10 kg<br />

00100307<br />

Icing sugar antihumidity<br />

powder<br />

750 g u<br />

00100306<br />

10 kg<br />

00100305<br />

Fructose powder<br />

powder<br />

Isomalt<br />

powder<br />

1 kg 6 u<br />

00100807<br />

25 kg<br />

00100805<br />

1 kg<br />

00100540<br />

6 u<br />

4,5 kg<br />

00100543<br />

2 u<br />

Fresh (xilitol)<br />

powder<br />

750 g 6 u<br />

00100203<br />

The sugar gives you a fresh feeling!<br />

15<br />

ANALYTICAL TABLE OF SUGAR<br />

Solids PAC POD<br />

Sugar (sacarose) 100% 100% 100%<br />

Dextrose 92% 171% 74%<br />

Glucose Syrup 80% 108% 45%<br />

Glucose powder 40 DE 95% 78% 34%<br />

Glucose powder 30 DE 95% 56% 24%<br />

Glucose powder 20 DE 95% 37% 16%<br />

Maltodextrin 18 DE 95% 35% 15%<br />

Fructose 100% 188% 144%<br />

Inverted sugar 70% 190% 125%<br />

Trimoline 72% 190% 125%<br />

Honey 80% 190% 130%<br />

Lactose 100% 100% 16%<br />

Starch 100% 0% 0%

16<br />

Technological sugars<br />

Maltodextrin<br />

powder<br />

600 g 6 u<br />

00100620<br />

25 kg<br />

00100622<br />

Sorbitol<br />

liquid paste<br />

1 kg 6 u<br />

00100652<br />

5 kg<br />

00100654<br />

Dextrose<br />

powder<br />

750 g 6 u<br />

00100507<br />

3 kg 2 u<br />

00100506<br />

25 kg<br />

00100505<br />

Sorbitol<br />

grainy<br />

750 g 6 u<br />

00100656<br />

Polidextrose<br />

powder<br />

5 kg 2 u<br />

00100621<br />

Sugar fruit<br />

Substitute for glucose<br />

Sugar fruit<br />

liquid<br />

Pearled sugar<br />

1<br />

2<br />

3<br />

1,5 kg 6 u<br />

00100001<br />

Maximum respect for flavour<br />

Low glycemic index<br />

100% Fruit<br />

Pearled Carrare sugar<br />

grainy<br />

3,5 kg 2 u<br />

00100490<br />

15 kg<br />

00100491

Aromatized sugars<br />

17<br />

Vanilla sugar<br />

500 g<br />

00102000<br />

8 u<br />

2,5 kg<br />

00102501<br />

2 u<br />

Coco sugar<br />

500 g<br />

00102002<br />

8 u<br />

2,5 kg<br />

00102507<br />

2 u<br />

Lime sugar<br />

500 g<br />

00102004<br />

8 u<br />

2,5 kg<br />

00102504<br />

2 u<br />

Strawberry sugar<br />

500 g<br />

00102006<br />

8 u<br />

2,5 kg<br />

00102508<br />

2 u<br />

Mandarin sugar<br />

500 g<br />

00102008<br />

8 u<br />

2,5 kg<br />

00102502<br />

2 u<br />

T<strong>of</strong>fee sugar<br />

500 g<br />

00102020<br />

8 u<br />

2,5 kg<br />

00102520<br />

2 u<br />

Chocolate sugar<br />

500 g<br />

00102022<br />

8 u<br />

2,5 kg<br />

00102516<br />

2 u<br />

Mint sugar<br />

500 g<br />

00102024<br />

8 u<br />

2,5 kg<br />

00102510<br />

2 u<br />

Orange sugar<br />

500 g 8 u<br />

00102026<br />

Ananas sugar<br />

500 g<br />

00102010<br />

8 u<br />

2,5 kg<br />

00102506<br />

2 u<br />

Cinamon sugar<br />

500 g<br />

00102012<br />

8 u<br />

2,5 kg<br />

00102505<br />

2 u<br />

C<strong>of</strong>fee sugar<br />

500 g<br />

00102014<br />

8 u<br />

2,5 kg<br />

00102518<br />

2 u<br />

Lemon sugar<br />

500 g<br />

00102016<br />

8 u<br />

2,5 kg<br />

00102509<br />

2 u<br />

Passion fruit sugar<br />

500 g<br />

00102018<br />

8 u<br />

2,5 kg<br />

00102509<br />

2 u<br />

Rose sugar<br />

500 g<br />

00102028<br />

8 u<br />

2,5 kg<br />

00102512<br />

2 u<br />

Violet sugar<br />

500 g<br />

00102030<br />

8 u<br />

2,5 kg<br />

00102513<br />

2 u<br />

Tea sugar<br />

500 g<br />

00102032<br />

8 u<br />

2,5 kg<br />

00102511<br />

2 u<br />

Lavender sugar<br />

500 g<br />

00102034<br />

8 u<br />

2,5 kg<br />

00102514<br />

2 u<br />

Crispy mint<br />

750 g 6 u<br />

47010000

18<br />

Sugars <strong>of</strong> origin<br />

1<br />

Sparks <strong>of</strong> natural brown sugar<br />

Origin Reunion Island<br />

1 kg 6 u<br />

00101001<br />

20 kg<br />

00101008<br />

3<br />

Erable sugar<br />

Origin Quebec<br />

650 g 6 u<br />

00101003<br />

2<br />

Palm sugar<br />

Origin Cambodia<br />

1 kg 6 u<br />

00101005<br />

10 kg<br />

00101009<br />

4<br />

Muscovado sugar<br />

Origin Caribbean<br />

0,75 kg 6 u<br />

00101007<br />

10 kg<br />

00101011<br />

3<br />

4<br />

2<br />

1<br />

Caramel compound<br />

Caramel<br />

compound<br />

Caramelin<br />

compound<br />

Sauce caramel<br />

1,25 kg 6 u<br />

52000000<br />

3 kg 2 u<br />

52000002<br />

This caramel paste gives you the<br />

perfect and balanced taste <strong>of</strong><br />

caramel in any sweet aplications..<br />

Topping caramel<br />

sauce<br />

1 kg 15 u<br />

54150013<br />

Caramel spread sauce<br />

sauce<br />

1,5 kg 6 u<br />

00153022<br />

7 kg 2 u<br />

00153023<br />

Dose: QS<br />

1 kg 6 u<br />

59000061<br />

Carameline is used as a colouring<br />

and also gives a strong caramel<br />

taste.<br />

Topping t<strong>of</strong>fee<br />

sauce<br />

1 kg 15 u<br />

54150014

Sweets crispy<br />

19<br />

Honey<br />

crispy<br />

300 g 6 u<br />

00152508<br />

Caramel<br />

crispy<br />

750 g 6 u<br />

00152507<br />

Desserts and sweets compound<br />

Caramel<br />

compound<br />

1,25 kg<br />

52000000<br />

6 u<br />

3 kg<br />

52000002<br />

2u<br />

Dose: 30/50 g/Kg<br />

T<strong>of</strong>fee<br />

compound<br />

1,25 kg<br />

52000004<br />

6 u<br />

3 kg<br />

52000005<br />

2 u<br />

Dose: 80 g/Kg<br />

Cookie<br />

compound<br />

3 kg 2 u<br />

52000015<br />

Dose: 80 g/Kg<br />

Tiramisu<br />

compound<br />

1,25 kg<br />

52000010<br />

6 u<br />

3 kg<br />

52000012<br />

2 u<br />

Dose: 70 g/Kg<br />

The new range <strong>of</strong> flavours in compound<br />

<strong>of</strong> our own production, with<br />

almost 60 references distributed in<br />

different families, has as main objective<br />

the recovering <strong>of</strong> the most<br />

authentic and characteristic flavours<br />

with the maxium presence <strong>of</strong> raw<br />

material.<br />

Pannetone<br />

compound<br />

2,5 kg 6 u<br />

52000020<br />

Dose: 80 g/Kg<br />

Dulce de leche<br />

compound<br />

1,5 kg<br />

00153013<br />

6 u<br />

7 kg<br />

00153012<br />

2 u<br />

Dose: 100 g/kg<br />

Chocolat crispy<br />

compound<br />

3 kg 2 u<br />

00290010<br />

Dose: 80 g/kg

20 Sugar paste formable<br />

White<br />

sugar paste<br />

1 kg -<br />

00105000<br />

Orange<br />

sugar paste<br />

500 g -<br />

00105010<br />

Black<br />

sugar paste<br />

500 g -<br />

00105002<br />

Yellow<br />

sugar paste<br />

500 g -<br />

00105012<br />

Blue sky<br />

sugar paste<br />

500 g -<br />

00105004<br />

Green<br />

sugar paste<br />

500 g -<br />

00105014<br />

Pink<br />

sugar paste<br />

500 g -<br />

00105006<br />

Blue<br />

sugar paste<br />

500 g -<br />

00105016<br />

Red<br />

sugar paste<br />

500 g -<br />

00105008<br />

Violet<br />

sugar paste<br />

500 g -<br />

00105020<br />

Brown and cocoa<br />

powder<br />

sugar paste<br />

500 g -<br />

00105018<br />

Light green<br />

sugar paste<br />

500 g -<br />

00105022

<strong>Essence</strong> <strong>of</strong> sweets<br />

21<br />

Honey<br />

aroma<br />

7 g<br />

50 g<br />

1 kg<br />

46109657<br />

46106006<br />

46122606<br />

Floral honey<br />

aroma<br />

7 g -<br />

50 g 46106008<br />

1 kg 46126008<br />

The new range the Alphabet <strong>of</strong> flavours<br />

<strong>of</strong>fers the essence <strong>of</strong> every<br />

flavour in some drops. You can use<br />

it in any gastronomic application to<br />

increase a flavour, give a special nuance,<br />

combine it with other flavours<br />

or simply enjoy the essence <strong>of</strong> nature.<br />

Burned sugar<br />

aroma<br />

7 g -<br />

50 g 46106000<br />

1 kg 46126000<br />

Caramel<br />

aroma<br />

7 g<br />

50 g<br />

1 kg<br />

46109641<br />

46106002<br />

46126002<br />

T<strong>of</strong>fee<br />

aroma<br />

7 g<br />

50 g<br />

1 kg<br />

46109661<br />

46106004<br />

46109801<br />

Sugar cane<br />

aroma<br />

7 g -<br />

50 g 46106010<br />

1 kg 46126010<br />

*Number <strong>of</strong> drops taking as reference the average density<br />

which has the complete range <strong>of</strong> products. In general,<br />

natural flavours have a higher density.<br />

Dose Aroma:<br />

2 g/kg 2 g = 70 drops approx.*<br />

Dose NATURAL Aroma:<br />

0,2 g/kg 0,2 g = 6 drops approx*

22 Flour crêpe<br />

Sweet crêpe flour<br />

3 kg 00050562 2 u<br />

3 kg 00050563<br />

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

Salt crêpe flour (Bretones)<br />

3 kg 00050566 2 u<br />

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

Yeast cakes<br />

Yeast<br />

powder<br />

0,25 kg 00030532 6 u<br />

<strong>Essence</strong> <strong>of</strong> bread<br />

The new range the Alphabet <strong>of</strong> flavours<br />

<strong>of</strong>fers the essence <strong>of</strong> every<br />

flavour in some drops. You can use<br />

it in any gastronomic application to<br />

increase a flavour, give a special nuance,<br />

combine it with other flavours<br />

or simply enjoy the essence <strong>of</strong> nature.<br />

Bread<br />

aroma<br />

7 g -<br />

50 g 46105502<br />

1 kg 46125502<br />

Bread (crust)<br />

aroma<br />

7 g -<br />

50 g 46105500<br />

1 kg 46125500<br />

*Number <strong>of</strong> drops taking as reference the average density<br />

which has the complete range <strong>of</strong> products. In general, natural<br />

flavours have a higher density.<br />

Dose AROMA:<br />

2 g/kg 2 g = 70 drops approx.*<br />

Dose NATURAL AROMA:<br />

0,2 g/kg 0,2 g = 6 drops approx.*

Biscuit cone<br />

23<br />

CONE<br />

S-1<br />

45 x 170 mm<br />

180 u 20200001<br />

S-2<br />

50 x 190 mm<br />

180 u 20200002<br />

S-3<br />

55 x 220 mm<br />

168 u 20200003<br />

S-4<br />

60 x 240 mm<br />

99 u 20200004<br />

S-6<br />

80 x 400 mm<br />

27 u 20200006<br />

Cone Danish<br />

45 x 170 mm<br />

216 u 20230000<br />

Cone Swede<br />

60 x 150 mm<br />

260 u 20230008<br />

Cone Norwegian<br />

50 x 130 mm<br />

400 u 20230001<br />

Cone Finnish<br />

95 x 160 mm<br />

120 u 20230010<br />

Cone<br />

45<br />

45 x 175 mm<br />

351 u 20250001<br />

50<br />

50 x 200 mm<br />

252 u 20250002<br />

55<br />

55 x 210 mm<br />

210 u 20250003<br />

60<br />

60 x 250 mm<br />

162 u 20250004<br />

70<br />

70 x 280 mm<br />

120 u 20250005<br />

Cone BD-46<br />

46 x 160 mm<br />

300 u 20300001<br />

Cone double<br />

50 x 97 x 130 mm<br />

110 u 20300201<br />

Cone BD-55<br />

55 x 170 mm<br />

240 u 20300002

24 Biscuit pack<br />

Mini-tulip<br />

60 x 35 mm<br />

Tulip<br />

90 x 50 mm<br />

Marguerite<br />

Flower<br />

100 x 30 mm<br />

45 u 20150000<br />

80 u 20150002<br />

96 u 20150004<br />

72 u 20150009<br />

Mini cane<br />

50 x 30 mm<br />

Medium cane<br />

100 x 30 mm<br />

Big cane<br />

105 x 40 mm<br />

Biscuit shot<br />

208 u 20150010<br />

104 u 20150012<br />

60 u 20150014<br />

300 u 20300310<br />

Biscuit pack chocolate<br />

Mini-tulip<br />

60 x 35 mm<br />

Tulip<br />

110 x 65 mm<br />

Marguerite<br />

Flower<br />

100 x 30 mm<br />

45 u 22150120<br />

64 u 22150100<br />

88 u 22150150<br />

72 u 22150102<br />

Mini cane<br />

50 x 30 mm<br />

Medium cane<br />

100 x 30 mm<br />

Big cane<br />

105 x 40 mm<br />

Biscuit shot<br />

44 x 40 x 37 mm<br />

120 u 22150300<br />

60 u 22150301<br />

45 u 22150302<br />

108 u 22150200

Biscuits Decoration<br />

25<br />

Cubanet tubular<br />

90 x 10 mm<br />

115 u 20370014 6 u<br />

Biscuit<br />

90 x 10 mm<br />

2,6 u 20370100 2 u<br />

2 kg 20370004<br />

Cookies chocolate<br />

Biscuit tiramisu<br />

2,5 kg 40040005 2u<br />

4 kg 40040006<br />

15 kg 40040004 1u<br />

Biscuit fan<br />

50 x 65 x10 mm<br />

60 u 20370014 6 u<br />

Biscuit heart<br />

145 u 20370012 6 u<br />

250 u 20370000 2 kg<br />

Chocolate biscuit crispy<br />

Neula<br />

chocolate<br />

hazelnut<br />

160 u 22160045<br />

112 u 10420016<br />

Neula<br />

white chocolate<br />

raspberry crispy<br />

160 u 22160043<br />

112 u 10420012<br />

Neula<br />

white chocolate<br />

c<strong>of</strong>fee crispy<br />

160 u 22160041<br />

Biscuit Chocolate<br />

2 kg 20370104 2 u<br />

112 u 10420014

26 Mini cone catering<br />

Mini cone (sweet) S-0<br />

24 x 75 mm<br />

360 u vermell 20200010<br />

360 u blau: 20200012<br />

Mini cone (salted) S-0<br />

24 x 75 mm<br />

360 u negre: 20202001<br />

360 u neutre: 20202000<br />

360 u verd: 20200014<br />

360 u neutre: 20200000

Biscuit and puff pastry-brisa<br />

27<br />

Salted tart shells<br />

80 mm<br />

Sweet tart shells<br />

80 mm<br />

216 u 38000306<br />

216 u 38000204<br />

65 mm<br />

65 mm<br />

240 u 38000205<br />

240 u 38000205<br />

45 mm<br />

45 mm<br />

350 u 38000304<br />

350 u 38000203<br />

38 mm<br />

38 mm<br />

350 u 38000302<br />

350 u 38000202<br />

Assorted<br />

Salted tart shells<br />

38 mm<br />

Assorted<br />

Sweet tart shells<br />

38 mm<br />

350 u 38000310<br />

350 u 38000312<br />

Tube<br />

puff pastry<br />

120 mm<br />

Mini tube<br />

puff pastry<br />

60 mm<br />

Pr<strong>of</strong>iteroles<br />

75 mm<br />

Pr<strong>of</strong>iteroles<br />

45 mm<br />

96 u 38000360<br />

297 u 38000361<br />

120 u 38000391<br />

250 u 38000390<br />

Mini tube<br />

puff pastry<br />

60 mm<br />

Vol-au-vent<br />

75 mm<br />

Vol-au-vent<br />

38 mm<br />

Mini<br />

vol-au-vent<br />

297 u 38000351<br />

72 u 38000104<br />

336 u 38000102<br />

240 u 38000110

28 Chocolate<br />

Trinidade<br />

Organic chocolate<br />

50%<br />

Cocoa<br />

28,1%<br />

Fat<br />

(+/-2) (+/-0,3)<br />

1,2 Pa.s<br />

Viscosity<br />

Fluidity<br />

Acid<br />

Cocoa<br />

Sweet<br />

Bitter<br />

Fruit<br />

3 kg 00305000 2 u 25 kg 00305200<br />

Aromatic<br />

Chalua Mi-Amère<br />

Organic chocolate<br />

55%<br />

Cocoa<br />

33%<br />

Fat<br />

(+/-2) (+/-0,3)<br />

1,2 Pa.s<br />

Viscosity<br />

Fluidity<br />

Acid<br />

Cocoa<br />

Sweet<br />

3 kg 00305002 2 u 25 kg 00305202<br />

Bitter<br />

Aromatic<br />

Fruit<br />

Guayas Amère<br />

Organic chocolate<br />

61%<br />

Cocoa<br />

38,2%<br />

Fat<br />

(+/-2) (+/-0,3)<br />

1,2 Pa.s<br />

Viscosity<br />

Fluidity<br />

Acid<br />

Cocoa<br />

Sweet<br />

Bitter<br />

Fruit<br />

3 kg 00305004 2 u 25 kg 00305204<br />

Aromatic<br />

Sâo Tomé<br />

Organic chocolate<br />

66%<br />

Cocoa<br />

40,5%<br />

Fat<br />

(+/-2) (+/-0,3)<br />

1,2 Pa.s<br />

Viscosity<br />

Fluidity<br />

Acid<br />

Cocoa<br />

Sweet<br />

3 kg 00305006 2 u 25 kg 00305206<br />

Bitter<br />

Aromatic<br />

Fruit<br />

Extreme Noir<br />

Organic chocolate<br />

70%<br />

Cocoa<br />

41,9%<br />

Fat<br />

(+/-2) (+/-0,3)<br />

1,2 Pa.s<br />

Viscosity<br />

Fluidity<br />

Bitter<br />

Acid<br />

Cocoa<br />

Sweet<br />

Fruit<br />

3 kg 00305008 2 u 25 kg 00305208<br />

FLORAL<br />

Aromatic

Chocolate<br />

29<br />

Ecuador Extra<br />

Organic chocolate<br />

80%<br />

Cocoa<br />

42,3%<br />

Fat<br />

(+/-2) (+/-0,35)<br />

1,15 Pa.s<br />

Viscosity<br />

Fluidity<br />

Bitter<br />

Acid<br />

Cocoa<br />

Sweet<br />

Fruit<br />

3 kg 00305010 2 u 25 kg 00305210<br />

Naupán<br />

Milk chocolate biologique<br />

Floral<br />

Aromatic<br />

32%<br />

Cocoa<br />

31,5%<br />

Fat<br />

(+/-2) (+/-0,3)<br />

18,6%<br />

Milk<br />

1,5 Pa.s<br />

Viscosity<br />

Fluidity<br />

Aromatic<br />

Cocoa<br />

Sweet<br />

3 kg 00305012 2 u 25 kg 00305212<br />

Esmeralda<br />

White chocolate biologique<br />

Honey/Caramel<br />

Milk<br />

35%<br />

Cocoa<br />

31,5%<br />

Fat<br />

(+/-2) (+/-0,3)<br />

18,6%<br />

Milk<br />

1,5 Pa.s<br />

Viscosity<br />

Fluidity<br />

Creamy<br />

Sweet<br />

Milk<br />

3 kg 00305014 2 u 25 kg 00305214<br />

Vanilla<br />

Caramel<br />

Bartolomé<br />

Chocolate powder biologique<br />

100%<br />

Cocoa<br />

(+/-1)<br />

10-12%<br />

Fat<br />

2,5 kg 00305102 2 u 25 kg 00305302<br />

Salcedo<br />

Chocolate powder biologique<br />

100%<br />

Cocoa<br />

(+/-1)<br />

20-22%<br />

Fat<br />

3 kg 00305100 2 u 25 kg 00305300

30 Chocolate sauce<br />

Chocolate cream<br />

sauce<br />

1 kg 54250120 15 u<br />

White chocolate cream<br />

sauce<br />

1 kg 54250124 15 u<br />

Chocolate cream<br />

hazelnut<br />

sauce<br />

1 kg 54250122 15 u<br />

Topping chocolate<br />

sauce<br />

1 kg 54150018 15 u<br />

Chocolate crispy sauce<br />

Chocolate sauce peta<br />

crispies<br />

sauce<br />

2,5 kg 2 u<br />

52000250<br />

Dose: qs<br />

Chocolat crispy<br />

sauce<br />

3 kg 2 u<br />

00290050<br />

Dose: qs<br />

Pure straciatella sauce<br />

sauce<br />

1,25 kg 6 u<br />

00290054<br />

Dose: qs<br />

Straciatella<br />

sauce<br />

5 kg 2 u<br />

00290054<br />

Dose: qs<br />

Chocolate sauce<br />

cookies crispy<br />

sauce<br />

3 kg 2 u<br />

52000050<br />

Dose: qs<br />

Chocolate sauce<br />

biscuit crispy<br />

sauce<br />

3 kg 2 u<br />

52000052<br />

Dose: qs<br />

Chocolate sauce<br />

pr<strong>of</strong>iteroles<br />

sauce<br />

2,5 kg 2 u<br />

52000054<br />

Dose: qs

Bitter cocoa powder<br />

31<br />

Cocoa powder<br />

500 g<br />

00250110<br />

6 u<br />

2,5 kg<br />

00250112<br />

2 u<br />

15 kg<br />

00250113 - -<br />

Cocoa Xocotassa<br />

Xocotassa<br />

Instantaneous chocolate drink<br />

powder<br />

750 g 6 u<br />

00250101<br />

3 kg 2 u<br />

00250102<br />

32 kg<br />

00250103<br />

Dose: 180 g/L (milk)<br />

Xocotassa fondente<br />

Instantaneous chocolate drink<br />

poudre<br />

3 kg 2 u<br />

00250105<br />

Dose: 180 g/L (milk)<br />

White Xocotassa<br />

Instantaneous chocolate drink<br />

powder<br />

3 kg 2 u<br />

00250108<br />

Dose: 180 g/L (milk)<br />

Organic Xocotassa<br />

Instantaneous chocolate drink<br />

powder<br />

750 g<br />

00305500<br />

6 u<br />

3 kg<br />

00305501<br />

2 u<br />

Dose 200-250 g/L (milk)

32 Chocolate compound<br />

Chocolate<br />

compound<br />

3 kg 2 u<br />

00290000<br />

Dose: 80 g/kg<br />

White chocolate<br />

compound<br />

3 kg 2 u<br />

00290005<br />

Dose: 80 g/kg<br />

<strong>Essence</strong> <strong>of</strong> cocoa<br />

The new range the Alphabet <strong>of</strong> flavours<br />

<strong>of</strong>fers the essence <strong>of</strong> every<br />

flavour in some drops. You can use<br />

it in any gastronomic application to<br />

increase a flavour, give a special nuance,<br />

combine it with other flavours<br />

or simply enjoy the essence <strong>of</strong> nature.<br />

Cocoa<br />

aroma<br />

7 g 46109686<br />

50 g 46106500<br />

1 kg 46126500<br />

White chocolate<br />

aroma<br />

7 g 46109660<br />

50 g 46106504<br />

1 kg 46126504<br />

Bitter chocolate<br />

aroma<br />

7 g 46109617<br />

50 g 46106502<br />

1 kg 46126502<br />

*Number <strong>of</strong> drops taking as reference the average density<br />

which has the complete range <strong>of</strong> products. In general, natural<br />

flavours have a higher density.<br />

Dose AROMA:<br />

2 g/kg 2 g = 70 drops approx.*<br />

Dose NATURAL AROMA:<br />

0,2 g/kg 0,2 g = 6 drops approx.*

Cocoa: pro-ganache<br />

33<br />

PRO-GANACHE<br />

Pro-ganache allows producing crispy chocolate creams from false truffles or ganache without humidity, that may have crispies<br />

without moister. If you want to make them with different flavours, you can add natural flavours, avoiding humidity and extending<br />

shelf life <strong>of</strong> products without using preservatives.<br />

C<strong>of</strong>fee bonbon for covering:<br />

Ingredients: 100g. Pro-white ganache, 100gr. Pro-black ganache, 300gr. 66% black chocolate Sâo Tomé 20gr. C<strong>of</strong>fee crispies.<br />

Preparation: Temper black chocolate at 32 ° C. Mix with the remaining ingredients. Mould. Crystallize and let rest 48 hours at 16 °C.<br />

Mango filling:<br />

Ingredients: 200g Pro-white ganache, 100g Milk Chocolate 40%, ripe mango flavour <strong>Sosa</strong>, mango crispies.<br />

Preparation: Temper chocolate, mix flavour and pro-ganache. Add crispies and let crystallize for 24 hours at 16 °C.<br />

Fill in the bonbons and close them.<br />

White pro-ganache<br />

pasta pro-ganache<br />

5 kg 45355010 2 u<br />

Pro-ganache<br />

pasta pro-ganache<br />

5 kg 45355012 2 u

34<br />

Whole nuts<br />

Marcona almond<br />

raw blanched 14/16<br />

1 kg 45100001 8 u<br />

10 kg 45100011<br />

25 kg 4510008<br />

Marcona almond<br />

peeled and roasted 14/16<br />

1 kg 45100002 8 u<br />

10 kg 45100013<br />

Marcona almond<br />

raw halves<br />

25 kg 45050009<br />

Almond long<br />

skin 13/14<br />

1 kg 45100006 8 u<br />

Almond long<br />

roasted unpeeled 12/13<br />

1 kg 45050000 5 u<br />

Almond long<br />

roasted unpeeled 13/14<br />

1 kg 45100005 8 u<br />

Almond<br />

peeled and roasted 14/16<br />

1 kg 45100007 8 u<br />

Almond<br />

raw and peeled<br />

Hazelnut<br />

raw and unpeeled<br />

Hazelnut<br />

raw 11/13<br />

25 kg 45050006<br />

Almond<br />

peeled and roasted<br />

10 kg 45050003<br />

Almond California<br />

peeled and raw<br />

25 kg 45050001<br />

1 kg 45100022 8 u<br />

20 kg 45050020<br />

1 kg 45100021 8 u<br />

Hazelnut<br />

roasted and peeled 11/13<br />

1 kg 45100027 8 u<br />

10 kg 45050023<br />

Italian Hazelnut<br />

roasted and peeled<br />

1 kg 45100020 8 u

Whole nuts<br />

35<br />

Walnut<br />

raw halves<br />

1 kg 45100040 8 u<br />

Pecan walnut<br />

raw<br />

1 kg 45100042 8 u<br />

12 kg 45050047<br />

Iranian pistachio<br />

cru<br />

1 kg 45100050 8 u<br />

Raw almond<br />

flour<br />

1 kg 45000000 10 u<br />

Raw almond<br />

slices<br />

1 kg 45200204 8 u<br />

Raw almond<br />

sticks<br />

1 kg 45200202 8 u<br />

Raw almond<br />

grainy<br />

1 kg 45200200 8 u<br />

10 kg 45200008<br />

Macadamia<br />

raw<br />

1 kg 45100041 8 u<br />

Catalan pine nuts<br />

raw<br />

1 kg 45100030 8 u<br />

10 kg 45050032<br />

Catalan pistachio<br />

raw<br />

1 kg 45100051 8 u<br />

Raw hazelnut<br />

grainy<br />

1 kg 45200210 8 u<br />

Roasted hazelnut<br />

grainy<br />

1 kg 45200212 8 u<br />

Italian roasted hazelnut<br />

grainy<br />

1 kg 45200214 8 u<br />

Roasted hazelnut<br />

flour<br />

1 kg 45000010 10 u<br />

10 kg 45000012<br />

Processed nuts

36 Processed nuts<br />

Roasted almond<br />

flour<br />

Whole nuts caramelized<br />

1 kg 45000002 10 u<br />

Roasted almond<br />

grainy<br />

1 kg 45200206 8 u<br />

Almond caramelized<br />

“garrapiñada”<br />

2,5 kg 45151002 2 u<br />

Roasted peanut<br />

grainy<br />

Pistachio<br />

grainy<br />

1 kg 45200220 8 u<br />

1 kg 45200230 8 u<br />

Macadamia caramelized<br />

1 kg 45151016 5u<br />

Marcona almond<br />

caramelized<br />

14/16<br />

S 16<br />

1 kg 45151003 5 u<br />

Hazelnut caramelized<br />

“garrapiñada”<br />

2,5 kg 45151005 2 u<br />

1 kg 45151008 5 u Hazelnut caramelized<br />

Cantonaise walnut<br />

caramelized<br />

halves<br />

2 kg 45151010 2 u<br />

Pecan walnut<br />

caramelized<br />

halves<br />

1 kg 45151003 5 u<br />

National pine nuts<br />

1 kg 45151017 5 u<br />

1 kg 45151012 5u<br />

Walnut caramelized<br />

Pistachio caramelized<br />

1 kg 45151015 5u<br />

1 kg 45151020 5 u

Processed nuts caramelized<br />

37<br />

Almond caramelized<br />

grainy<br />

1 kg 45152102 5 u<br />

Hazelnut caramelized<br />

grainy<br />

1 kg 45152112 5 u<br />

Almond caramelized<br />

sicks<br />

1 kg 45152108 5u<br />

Pistachio caramelized<br />

grainy<br />

1 kg 45151020 5 u<br />

Crispy nuts<br />

Almond crispy<br />

grainy<br />

1 kg 45152000 8 u<br />

Peanut crispy<br />

grainy<br />

1 kg 45152030 8 u<br />

Hazelnut crispy<br />

grainy<br />

1 kg 45152010 8 u<br />

Soy crispy<br />

grainy<br />

1 kg 45152040 8 u<br />

Macadamia crispy<br />

frozen<br />

3 kg 40040007 2 u<br />

Pecan<br />

frozen<br />

3 kg 40040010 2 u<br />

20 kg 40040009

38 Pure nuts paste<br />

The pure compounds <strong>of</strong> nuts which<br />

are roasted and refined in our<br />

factory in Castellterçol, combine<br />

all the flavour <strong>of</strong> nuts in a natural<br />

compound. It allows using it as an<br />

oil or flavour. It marks in a clear way<br />

the flavour <strong>of</strong> nuts.<br />

Roasted hazelnut<br />

pure paste<br />

1 kg 45300014 10 u<br />

5 kg 45300016 2 u<br />

25 kg 45300114<br />

Raw hazelnut<br />

pure paste<br />

5 kg 45300018 2 u<br />

Italian hazelnut<br />

pure paste<br />

1 kg 45300020 6 u<br />

5 kg 45300021 2 u<br />

20 kg 45300120<br />

Raw almond<br />

pure paste<br />

1 kg 45300000 6 u<br />

5 kg 45300002 2 u<br />

20 kg 45300004<br />

Roasted almond<br />

pure paste<br />

1 kg 45300008 6 u<br />

5 kg 45300010 2 u<br />

20 kg 45300108<br />

Roasted unpeeled almond<br />

pure paste<br />

1 kg 45300012 6 u<br />

Bitter almond<br />

pure paste<br />

5 kg 45300006 2 u<br />

Walnut<br />

pure paste<br />

1 kg 45300026 6 u<br />

5 kg 45300028 2 u<br />

Macadamia nut<br />

pure paste<br />

1 kg 45300036 6 u<br />

5 kg 45300037 2 u<br />

Pecan walnut<br />

pure paste<br />

1 kg 45300032 6 u<br />

5 kg 45300033 2 u<br />

Pecan walnut caramelized<br />

pure paste<br />

Roasted pine nut<br />

pure paste<br />

Peanut<br />

pure paste<br />

1 kg 45300034 6 u<br />

1 kg 45300044 6 u<br />

5 kg 45300045 2 u<br />

1 kg 45300022 6 u<br />

5 kg 45300023 2 u<br />

Roasted pistachio<br />

pure paste<br />

1 kg 45300040 6 u<br />

5 kg 45300042 2 u

Pralinés 50% sugar nuts<br />

39<br />

Hazelnut 50%<br />

praliné<br />

1 kg 45350003 6 u<br />

6 kg 45350002 2 u<br />

Pistachio 50%<br />

praliné<br />

1 kg 45350011 6 u<br />

6 kg 45350010 2 u<br />

Italian hazelnut 50%<br />

praliné<br />

1 kg 45350001 6 u<br />

6 kg 45350000 2 u<br />

Peanut 50%<br />

praliné<br />

1 kg 45350013 6 u<br />

6 kg 45350012 2 u<br />

sugar hazelnut 50%<br />

praliné<br />

6 kg 45350032 2 u<br />

Walnut 50%<br />

praliné<br />

1 kg 45350019 6 u<br />

20 kg 45350232<br />

Raw almond 50%<br />

praliné<br />

1 kg 45350014 6 u<br />

Roasted almond 50%<br />

praliné<br />

1 kg 45350004 6 u<br />

6 kg 45350016 2 u<br />

Macadamia nut 50%<br />

praliné<br />

1 kg 45350008 6 u<br />

Pine nut 50%<br />

praliné<br />

1 kg 45350007 6 u<br />

6 kg 45350006 2 u<br />

The wide range <strong>of</strong> pralinés adapts<br />

a lot <strong>of</strong> nuts <strong>of</strong> our assortment to<br />

the traditional pastry culture. The<br />

result is a product in which the<br />

sugar potencies and complements<br />

the flavour <strong>of</strong> the nut.<br />

sugar almond 50%<br />

praliné<br />

6 kg 45350030 2 u<br />

Hazelnut-almond 50%<br />

praliné<br />

1 kg 45350005 6 u

40<br />

Torró nuts<br />

The turron compound is a traditional<br />

flavour <strong>of</strong> the Mediterranean area.<br />

Made with almonds, honey, egg<br />

white, it gives you one <strong>of</strong> the<br />

most authentic dessert tastes,<br />

documented in the medieval age.<br />

Torró refined<br />

pure paste<br />

1 kg 45370004 6 u<br />

6 kg 45370005 2 u<br />

12 kg 45370003<br />

Torró granulated<br />

pure paste<br />

1 kg 45370001 6 u<br />

6 kg 45370000 2 u<br />

12 kg 45370002<br />

Topping torró<br />

sauce<br />

1 kg 54150048 15 u

Marzipan<br />

41<br />

Marzipan almond 50<br />

Marzipan almond 65<br />

1,75 kg 4 u<br />

45400000<br />

1,75 kg 6 u<br />

45400002<br />

Marzipan bitter almond 65<br />

1,75 kg 4 u<br />

45400004<br />

Marzipan almond 35<br />

Marzipan to mold<br />

1,75 kg 6 u<br />

45400012<br />

Pro-gianduja nuts<br />

Progianduja pistachio<br />

paste<br />

5 kg 45355004 2 u<br />

Progianduja hazelnut<br />

paste<br />

5 kg 45355002 2 u<br />

Progianduja peanut<br />

paste<br />

5 kg 45355000 2 u<br />

Progianduja peanut<br />

crispy<br />

paste<br />

5 kg 45355001 2 u<br />

PROGIANDUIA:<br />

Lets make crunchy chocolate creams, false<br />

truffles, ganache or that can incorporate<br />

crunch without moistening. Chocolate cream,<br />

easy to use, containing 0% water.<br />

Progianduja pistachio and raspberry:<br />

Iingrédients:<br />

200 gr. pistachio progianduja<br />

250 gr. white chocolate<br />

20 gr. raspberry Crispys<br />

preparation:<br />

Temper white chocolate at 29 ° C.<br />

- Mix the remaining ingredients and shape.<br />

- Allow to crystallize for 48 hours at a temperature<br />

<strong>of</strong> about 16 ° C.

42<br />

Organic cold pressed nut oils<br />

Organic sweet almond oil<br />

liquid<br />

250 g 00351002 32 u<br />

Organic macadamia nut oil<br />

liquid<br />

250 g 00351010 32 u<br />

Organic coconut oil<br />

liquid<br />

1 kg 00351004 6 u<br />

Organic walnut oil<br />

liquid<br />

250 g 00351008 32 u<br />

<strong>Essence</strong>s <strong>of</strong> nuts<br />

The new range the Alphabet <strong>of</strong> flavours<br />

<strong>of</strong>fers the essence <strong>of</strong> every<br />

flavour in some drops. You can use<br />

it in any gastronomic application to<br />

increase a flavour, give a special nuance,<br />

combine it with other flavours<br />

or simply enjoy the essence <strong>of</strong> nature.<br />

Amande amère<br />

natural aroma<br />

7 g 46109648<br />

50 g 46101000<br />

1 kg 46121000<br />

Cacahuète<br />

natural aroma<br />

7 g 46109618<br />

50 g 46101004<br />

1 kg 46121004<br />

Noisette grillée<br />

natural aroma<br />

7 g -<br />

50 g 46101002<br />

1 kg 46121002<br />

Pistache<br />

natural aroma<br />

7 g 46109616<br />

50 g 46101010<br />

1 kg 46121010<br />

*Number <strong>of</strong> drops taking as reference the average density<br />

which has the complete range <strong>of</strong> products. In general, natural<br />

flavours have a higher density.<br />

Dose AROMA:<br />

2 g/kg 2 g = 70 drops approx.*<br />

Dose NATURAL AROMA:<br />

0,2 g/kg 0,2 g = 6 drops approx.*

Whole seeds<br />

43<br />

Organic seed mix<br />

Black mustard<br />

1 kg Rai02110<br />

1 kg 8 u<br />

Raw sesame<br />

Anis<br />

1 kg 48000127 8 u<br />

100 g 48000110 12 u<br />

Roasted sesame<br />

Cumin<br />

1 kg 48000126 8 u<br />

175 g 48000116 12 u<br />

Black sesame<br />

Fenugrec<br />

1 kg 45100072 8 u<br />

Pumpkin seeds<br />

Coriander<br />

250 g 48000118 12 u<br />

1 kg 45100071 8 u<br />

150 g 48000114 12 u<br />

Corn poppy seeds<br />

250 g 48000122 12 u<br />

Organic sunflower<br />

seeds<br />

1 kg 45100070 8 u<br />

Yellow mustard<br />

Organic flax<br />

400 g 48000151 12 u<br />

Organic sesame<br />

caramelized<br />

1 kg 00030006<br />

Whole seeds caramelized<br />

Organic sunflower seeds<br />

caramelized<br />

kg 45151033 5 u<br />

kg u

44 Pure seeds paste<br />

Organic sunflower<br />

seeds<br />

pure paste<br />

1 kg 45320000 6 u<br />

Raw sesame seeds<br />

unpeeled<br />

pure paste<br />

1 kg 45320004 6 u<br />

5 kg 45320020 6 u<br />

Pumpkin seeds<br />

pure paste<br />

1 kg 45320001 6 u<br />

Roasted sesame seeds<br />

unpeeled<br />

pure paste<br />

1 kg 45320006 6 u<br />

Black sesame<br />

pure paste<br />

1 kg 45320008 6 u<br />

20 kg 45320009<br />

Cold pressed seed oils<br />

Organic argan oil<br />

liquid<br />

250 g 00351012 32 u<br />

Organic wild rose hip<br />

liquid<br />

250 g 32 u<br />

Organic roasted sesame oil<br />

liquid<br />

250 g 00351014 32 u<br />

Organic pumpkin seed oil<br />

liquid<br />

250 g 00351000 32 u

<strong>Essence</strong>s <strong>of</strong> seeds<br />

45<br />

Mustard<br />

natural aroma<br />

7 g -<br />

50 g -<br />

1 kg -<br />

Mustard<br />

aroma<br />

7 g<br />

50 g<br />

1 kg<br />

46109689<br />

46102502<br />

46122502<br />

The new range <strong>of</strong> the Alphabet <strong>of</strong><br />

flavours <strong>of</strong>fers the essence <strong>of</strong> every<br />

flavour in some drops. You can use<br />

it in any gastronomic aplication to<br />

increase a flavour, give a special<br />

nuance, combine it with other flavours<br />

or simply enjoy the essence<br />

<strong>of</strong> nature.<br />

Anis<br />

natural aroma<br />

7 g 46109688<br />

50 g 46102500<br />

1 kg 46122500<br />

Sesame<br />

natural aroma<br />

7 g 46109690<br />

50 g 46102504<br />

1 kg 46122504<br />

*Number <strong>of</strong> drops taking as reference the average density<br />

which has the complete range <strong>of</strong> products. In general,<br />

natural flavours have a higher density.<br />

Dose Aroma:<br />

2 g/kg 2 g = 70 drops approx.*<br />

Dose NATURAL Aroma:<br />

0,2 g/kg 0,2 g = 6 drops approx*

46 Freeze dried c<strong>of</strong>fee<br />

Freeze dried expresso<br />

c<strong>of</strong>fee<br />

freeze dried<br />

250 g 6 u<br />

45500200<br />

5 kg<br />

45500202<br />

The different cultures <strong>of</strong> c<strong>of</strong>fee beans<br />

and the technology <strong>of</strong> c<strong>of</strong>fee. Freeze dried<br />

c<strong>of</strong>fee and c<strong>of</strong>fee flavour gives you<br />

the real taste <strong>of</strong> espresso.<br />

C<strong>of</strong>fee compound<br />

The pure paste <strong>of</strong> Arabian c<strong>of</strong>fee expresses<br />

the pureness <strong>of</strong> the roasted<br />

c<strong>of</strong>fee bean.<br />

<strong>Essence</strong> <strong>of</strong> c<strong>of</strong>fee<br />

The new range the Alphabet <strong>of</strong> flavours<br />

<strong>of</strong>fers the essence <strong>of</strong> every<br />

flavour in some drops. You can use<br />

it in any gastronomic application to<br />

increase a flavour, give a special nuance,<br />

combine it with other flavours<br />

or simply enjoy the essence <strong>of</strong> nature.<br />

Arabian c<strong>of</strong>fee<br />

compound<br />

1,25 kg 6 u<br />

45500400<br />

3 kg 2 u<br />

45500402<br />

Dose: 20 g/kg<br />

Expresso c<strong>of</strong>fee<br />

aroma<br />

7 g 46109656<br />

50 g 46101006<br />

1 kg 46121006<br />

Expresso c<strong>of</strong>fee<br />

compound<br />

3 kg 2 u<br />

45500404<br />

Dose: 50 g/kg<br />

*Number <strong>of</strong> drops taking as reference the average density<br />

which has the complete range <strong>of</strong> products. In general, natural<br />

flavours have a higher density.<br />

Dose AROMA:<br />

2 g/kg 2 g = 70 drops approx.*<br />

Dose NATURAL AROMA:<br />

0,2 g/kg 0,2 g = 6 drops approx.*

Spices<br />

47<br />

White pepper <strong>of</strong><br />

Penja<br />

grain<br />

300 g 12 u<br />

48000132<br />

Smoked white<br />

pepper <strong>of</strong> Penja<br />

grain<br />

300 g 12 u<br />

48000142<br />

Black pepper<br />

<strong>of</strong> Penja<br />

grain<br />

250 g 12 u<br />

48000134<br />

Green pepper<br />

<strong>of</strong> Penja<br />

grain<br />

100 g 12 u<br />

48000136<br />

Jamaica pepper<br />

grain<br />

150 g 12 u<br />

48000144<br />

Pepper<br />

Sichuan<br />

grain<br />

100 g 12 u<br />

48000148<br />

Pink pepper<br />

Curepipe<br />

grain<br />

150 g 12 u<br />

48000138<br />

Clove<br />

(Origine Madagascar)<br />

150 g 12 u<br />

48000112<br />

Nutmeg<br />

250 g 12 u<br />

48000120<br />

Galanga root<br />

180 g 12 u<br />

48000128<br />

Long pepper<br />

<strong>of</strong> Java<br />

Sumac<br />

250 g 12 u<br />

48000146<br />

250 g 12 u<br />

48000227<br />

Paprika<br />

powder<br />

200 g 12 u<br />

48000229<br />

Red pepper<br />

Espelette A.O.C<br />

powder<br />

250 g 12 u<br />

48000231<br />

Curry <strong>of</strong> Madras<br />

(Tamil Nadu)<br />

powder<br />

200 g 12 u<br />

48000233<br />

Massala sweet<br />

powder<br />

250 g 12 u<br />

48000235<br />

Tandoori Massala<br />

Mauritilus<br />

250 g 12 u<br />

48000239<br />

Cayenne pepper<br />

grain<br />

100 g 10 u<br />

48000140<br />

Saffron lyophilized<br />

10 g<br />

48000124<br />

Cardamom<br />

(Origin Sri Lanka)<br />

grain<br />

175 g 12 u<br />

48000130<br />

Paprika sweet<br />

powder<br />

1 kg<br />

48000224

48 Vanilla<br />

Vanilla Bourbon<br />

Madagascar<br />

stick<br />

250 g 48000104<br />

Vinilla Bourbon<br />

powder<br />

500 g 48000200<br />

Vanilla Tahití<br />

stick<br />

250 g 48000103<br />

Vanilla compound<br />

Seeds <strong>of</strong> vanilla<br />

seeds<br />

500 g 48000200<br />

Vanilla Bourbon<br />

aroma compound<br />

1,25 kg 6 u<br />

48000400<br />

6 kg 2 u<br />

48000402<br />

Dose: 25 g/kg<br />

Vanilla<br />

compound<br />

aroma compound<br />

3 kg 2 u<br />

48000406<br />

Dose: 30-50 g/kg<br />

<strong>Essence</strong> <strong>of</strong> vanilla<br />

Vanilla<br />

Madagascar<br />

natural aroma<br />

7 g 46109696<br />

50 g 46105020<br />

1 kg 461125018<br />

Vanilla<br />

Tahití<br />

natural aroma<br />

7 g 46109623<br />

50 g 46105030<br />

1 kg -<br />

*Number <strong>of</strong> drops taking as reference the average density<br />

which has the complete range <strong>of</strong> products. In general, natural<br />

flavours have a higher density.<br />

Dose AROMA:<br />

2 g/kg 2 g = 70 drops approx.*<br />

Dose NATURAL AROMA:<br />

0,2 g/kg 0,2 g = 6 drops approx.*

Cinnamon<br />

49<br />

Cinnamon<br />

stick<br />

300 g 48000105<br />

Cinnamon<br />

powder<br />

400 g 6 u<br />

48000203<br />

10 kg<br />

48000208<br />

Cinnamon compound<br />

Cinnamon<br />

compound<br />

1,25 kg 6 u<br />

48000408<br />

Dose: 30-50 g/kg<br />

<strong>Essence</strong> <strong>of</strong> cinnamon<br />

*Number <strong>of</strong> drops taking as reference the average density<br />

which has the complete range <strong>of</strong> products. In general,<br />

natural flavours have a higher density.<br />

Dose Aroma:<br />

2 g/kg 2 g = 70 drops approx.*<br />

Cinnamon<br />

natural aroma<br />

7 g 46109662<br />

50 g 46105000<br />

1 kg 46125000<br />

Dose NATURAL Aroma:<br />

0,2 g/kg 0,2 g = 6 drops approx*<br />

Gingerbread<br />

Powdered gingerbread<br />

mix<br />

powder<br />

400 g 6 u<br />

48000205

50 <strong>Essence</strong> <strong>of</strong> spices<br />

The new range the Alphabet <strong>of</strong> flavours<br />

<strong>of</strong>fers the essence <strong>of</strong> every<br />

flavour in some drops. You can use<br />

it in any gastronomic application to<br />

increase a flavour, give a special nuance,<br />

combine it with other flavours<br />

or simply enjoy the essence <strong>of</strong> nature.<br />

Black pepper<br />

natural aroma<br />

7 g 46109698<br />

50 g 46105008<br />

1 kg 46125008<br />

White pepper<br />

natural aroma<br />

7 g -<br />

50 g -<br />

1 kg -<br />

Chili<br />

natural aroma<br />

7 g -<br />

50 g 46105024<br />

1 kg -<br />

Nutmeg<br />

natural aroma<br />

7 g 46109697<br />

50 g 46105006<br />

1 kg 461125006<br />

Green peper<br />

natural aroma<br />

7 g -<br />

50 g 46105026<br />

1 kg -<br />

Jamaica pepper<br />

natural aroma<br />

7 g 46109699<br />

50 g 46105028<br />

1 kg -<br />

Curry<br />

natural aroma<br />

7 g 46109694<br />

50 g 46105014<br />

1 kg -<br />

Myrrh<br />

natural aroma<br />

7 g -<br />

50 g 46105018<br />

1 kg -<br />

Tandoori<br />

natural aroma<br />

7 g 46109400<br />

50 g 46105022<br />

1 kg -<br />

Chili<br />

natural aroma<br />

7 g -<br />

50 g 46055024<br />

1 kg 46065024<br />

Turmeric<br />

natural aroma<br />

7 g 46109677<br />

50 g 46105036<br />

1 kg -<br />

Saffron<br />

natural aroma<br />

7 g 46109403<br />

50 g 46105032<br />

1 kg 46125032<br />

Clove<br />

natural aroma<br />

7 g 46109674<br />

50 g 46105010<br />

1 kg -<br />

Cardamom<br />

natural aroma<br />

7 g 46109691<br />

50 g 46105002<br />

1 kg 46125002<br />

Coriander<br />

natural aroma<br />

7 g 46109693<br />

50 g 46105004<br />

1 kg 46125004<br />

Cumin<br />

natural aroma<br />

7 g 46109692<br />

50 g 46105012<br />

1 kg 46125012<br />

Incense<br />

natural aroma<br />

7 g 46109695<br />

50 g 46105016<br />

1 kg -<br />

Tonka bean<br />

natural aroma<br />

7 g 46109404<br />

50 g 46105034<br />

1 kg 46125034<br />

According to EU recommendations<br />

do not exceed recommended<br />

dose. 0.2 g / kg<br />

No sales to EEUU<br />

*Number <strong>of</strong> drops taking as reference the average density<br />

which has the complete range <strong>of</strong> products. In general, natural<br />

flavours have a higher density.<br />

Dose AROMA:<br />

2 g/kg 2 g = 70 drops approx.*<br />

Dose NATURAL AROMA:<br />

0,2 g/kg 0,2 g = 6 drops approx.*

Freeze dried herbs and plants<br />

51<br />

Oregano freeze dried<br />

40 g 12 u<br />

47800008<br />

Rosemary freeze dried<br />

90 g 12 u<br />

47800000<br />

The tecnologie <strong>of</strong> freeze dryinng<br />

<strong>of</strong>fers the best way to have in a dry<br />

texture the natural flavour <strong>of</strong> herbs<br />

and plants.<br />

Tarragon freeze dried<br />

Dill freeze dried<br />

50 g 12 u<br />

47800012<br />

40 g 12 u<br />

47800010<br />

Salad herbs freeze dried<br />

Thyme freeze dried<br />

40 g 12 u<br />

47800020<br />

35 g 12 u<br />

47800002<br />

Parsley freeze dried<br />

Basil freeze dried<br />

50 g 12 u<br />

47800004<br />

50 g 12 u<br />

47800006<br />

Juniper powder<br />

150 g 12 u<br />

48000253

52 Powdered natural extract <strong>of</strong> mint<br />

Green mint<br />

powder<br />

500 g 6 u<br />

47200000<br />

Matcha powdered green tea<br />

Tsuku green tea<br />

powder<br />

250 g 6 u<br />

47200019<br />

Green matcha tea to use as an<br />

ingredient.<br />

Fuku green tea<br />

powder<br />

2,5 kg 2 u<br />

47200020<br />

High quality macha for doing<br />

green tea ceremony drink.<br />

Mint compound<br />

Narural green mint<br />

aroma compound<br />

1,25 kg 6 u<br />

47000000<br />

3 kg 2 u<br />

47000002<br />

20 kg<br />

47000004<br />

Dose: 30-50 g/kg<br />

Tadritional green mint<br />

aroma compound<br />

3 kg 2 u<br />

47000005<br />

Dose: 30-50 g/kg<br />

Natural white min<br />

aroma compound<br />

1,25 kg 6 u<br />

47000010<br />

Dose: 30-50 g/kg

<strong>Essence</strong>s <strong>of</strong> herbs and plants<br />

53<br />

Black tea<br />

natural aroma<br />

7 g 46109416<br />

50 g 46100058<br />

1 kg -<br />

Dill<br />

natural aroma<br />

7 g 46109402<br />

50 g 46100000<br />

1 kg 46120000<br />

Oregano<br />

natural aroma<br />

7 g 46109676<br />

50 g 46100014<br />

1 kg -<br />

Tarragon<br />

natural aroma<br />

7 g 46109404<br />

50 g 46100016<br />

1 kg -<br />

Peppermint<br />

aroma<br />

7 g 46109412<br />

50 g 46100038<br />

1 kg -<br />

Wild mint<br />

aroma<br />

7 g 46109624<br />

50 g 46100040<br />

1 kg 46120040<br />

The new range the Alphabet <strong>of</strong> flavours<br />

<strong>of</strong>fers the essence <strong>of</strong> every<br />

flavour in some drops. You can use<br />

it in any gastronomic application to<br />

increase a flavour, give a special nuance,<br />

combine it with other flavours<br />

or simply enjoy the essence <strong>of</strong> nature.<br />

Basil<br />

aroma<br />

7 g<br />

50 g<br />

1 kg<br />

46109405<br />

46100002<br />

46120002<br />

Fennel<br />

natural aroma<br />

7 g 46109410<br />

50 g 46100022<br />

1 kg -<br />

Lemon grass<br />

aroma<br />

7 g 46109408<br />

50 g 46100012<br />

1 kg 46120012<br />

Basil<br />

aroma fat soluble<br />

7 g -<br />

50 g 46050002<br />

1 kg 46060002<br />

Juniper<br />

natural aroma<br />

7 g 46109411<br />

50 g 46100026<br />

1 kg 46120026<br />

Lemon balm<br />

aroma<br />

7 g 461094414<br />

50 g 46100048<br />

1 kg 46120048<br />

Patchulli<br />

natural aroma<br />

7 g 46109406<br />

50 g 46100004<br />

1 kg -<br />

Thyme<br />

aroma<br />

7 g<br />

50 g<br />

1 kg<br />

46109600<br />

46100054<br />

46120054<br />

Rosemary<br />

aroma<br />

7 g 46109681<br />

50 g 46100050<br />

1 kg 46120050<br />

Gray<br />

natural aroma<br />

7 g 46109407<br />

50 g 46100006<br />

1 kg -<br />

Thyme<br />

aroma fat soluble<br />

7 g -<br />

50 g 46050054<br />

1 kg 46060054<br />

Rosemary<br />

aroma fat soluble<br />

7 g -<br />

50 g 46050050<br />

1 kg 46060050<br />

Lemon verbena<br />

natural aroma<br />

7 g 46109663<br />

50 g 46100010<br />

1 kg -<br />

Common sage<br />

aroma<br />

7 g 46109415<br />

50 g 46100052<br />

1 kg -<br />

*Number <strong>of</strong> drops taking as reference the average density<br />

which has the complete range <strong>of</strong> products. In general,<br />

natural flavours have a higher density.<br />

Green mint<br />

natural aroma<br />

7 g 46109413<br />

50 g 46100056<br />

1 kg 46120056<br />

Dose Aroma:<br />

2 g/kg 2 g = 70 drops approx.*<br />

Dose NATURAL Aroma:<br />

0,2 g/kg 0,2 g = 6 drops approx*

54<br />

Freeze dried vegetables<br />

The tecnologie <strong>of</strong> freeze dryinng<br />

<strong>of</strong>fers the best way to have in a dry<br />

texture the natural flavour <strong>of</strong> a<br />

vegetebles.<br />

Green asparagus<br />

freeze dried<br />

35 g 6 u<br />

47400003<br />

Green asparagus<br />

freeze dried slices<br />

30 g 12 u<br />

47400004<br />

White asparagus<br />

freeze dried<br />

25 g 6 u<br />

47400005<br />

Peas<br />

freeze dried<br />

100 g 12 u<br />

47400012<br />

Celery<br />

freeze dried<br />

10 g 6 u<br />

47400002<br />

Red beet<br />

freeze dried<br />

50 g 6 u<br />

47400013<br />

Parsnip<br />

freeze dried<br />

75 g 6 u<br />

47400017<br />

Broccoli<br />

freeze dried<br />

30 g 12 u<br />

47400011<br />

Cherry tomato<br />

freeze dried<br />

50 g 6 u<br />

47400010<br />

Spinach<br />

freeze dried<br />

40 g 12 u<br />

47400006<br />

Corn<br />

freeze dried<br />

200 g 6 u<br />

47400001<br />

Tomato<br />

freeze dried slices<br />

25 g 6 u<br />

47400009<br />

500 g<br />

47420009<br />

Kidney beans<br />

freeze dried<br />

150 g 12 u<br />

47400016<br />

Oignion<br />

freeze dried slices<br />

40 g 6 u<br />

47400019

Freeze dried vegetables<br />

55<br />

Jalapeño green<br />

freeze dried<br />

40 g 12 u<br />

47400029<br />

Jalapeño red<br />

freeze dried<br />

75 g 12 u<br />

47400030<br />

Shallots<br />

freeze dried<br />

50 g 12 u<br />

47400020<br />

Spring onions<br />

freeze dried<br />

25 g 12 u<br />

47400022<br />

Chives<br />

freeze dried<br />

20 g 12 u<br />

47400021<br />

Bell pepper green<br />

freeze dried<br />

40 g 12 u<br />

47400027<br />

Fried onions crispy<br />

freeze dried<br />

300 g 6 u<br />

47400023<br />

5 kg<br />

47420023<br />

Bell pepper<br />

freeze dried<br />

50 g 12 u<br />

47400028<br />

Garlic<br />

freeze dried<br />

100 g 12 u<br />

47400025<br />

Wild garlic<br />

freeze dried<br />

20 g 12 u<br />

47400026<br />

Vegetables compound<br />

Rhubarb<br />

compound<br />

1,25 kg 6 u<br />

47050000<br />

Dose: 50 g/kg

56 Powdered vegetables extracts<br />

Carrot<br />

natural extract in powder<br />

500 g 6 u<br />

47300002<br />

Celery<br />

natural extract in powder<br />

350 g 6 u<br />

47300000<br />

Artichoke<br />

natural extract in powder<br />

400 g 6 u<br />

47300006<br />

White asparagus<br />

natural extract in powder<br />

500 g 6 u<br />

47300008<br />

Tomato<br />

natural extract in powder<br />

750 g 6 u<br />

47300014<br />

Cauliflower<br />

natural extract in powder<br />

400 g 6 u<br />

47300004<br />

Red beet<br />

natural extract in powder<br />

300 g 12 u<br />

47300016<br />

7 kg<br />

47310016

<strong>Essence</strong>s <strong>of</strong> vegetables<br />

57<br />

Green tomato<br />

aroma<br />

7 g 46109420<br />

50 g 46107218<br />

1 kg -<br />

Ripe tomato<br />

aroma<br />

7 g 46109637<br />

50 g 46107216<br />

1 kg -<br />

Green pepper<br />

aroma<br />

7 g 46109679<br />

50 g 46107212<br />

1 kg 46127212<br />

Raw onion<br />

aroma<br />

7 g 46109638<br />

50 g 46107204<br />

1 kg -<br />

Aillet#<br />

aroma<br />

7 g<br />

50 g<br />

1 kg<br />

46109639<br />

46107200<br />

46127200<br />

Fried garlic<br />

aroma<br />

7 g -<br />

50 g 46107202<br />

1 kg -<br />

The new range <strong>of</strong> the Alphabet <strong>of</strong><br />

flavours <strong>of</strong>fers the essence <strong>of</strong> every<br />

flavour in some drops. You can use<br />

it in any gastronomic aplication to<br />

increase a flavour, give a special<br />

nuance, combine, it with other<br />

flavours or simply enjoy the essence<br />

<strong>of</strong> nature.<br />

Red beans cooked<br />

aroma<br />

7 g 46109418<br />

50 g 46107210<br />

1 kg -<br />

Cooked onion<br />

aroma<br />

7 g -<br />

50 g -<br />

1 kg -<br />

Green peas<br />

aroma<br />

7 g 46109419<br />

50 g 46107214<br />

1 kg -<br />

Artichoke<br />

natural aroma<br />

7 g -<br />

50 g 46107226<br />

1 kg -<br />

Carrot (sand)<br />

aroma<br />

7 g -<br />

50 g 46107224<br />

1 kg -<br />

Cucumber<br />

aroma<br />

7 g 46109422<br />

50 g 46107208<br />

1 kg -<br />

Rhubarb<br />

aroma<br />

7 g<br />

50 g<br />

1 kg<br />

46109659<br />

46107222<br />

46127222<br />

Celery<br />

natural aroma<br />

7 g 46109421<br />

50 g 46107220<br />

1 kg 46127220<br />

*Number <strong>of</strong> drops taking as reference the average density<br />

which has the complete range <strong>of</strong> products. In general,<br />

natural flavours have a higher density.<br />

Dose Aroma:<br />

2 g/kg 2 g = 70 drops approx.*<br />

Dose NATURAL Aroma:<br />

0,2 g/kg 0,2 g = 6 drops approx*

58 Floral water<br />

Rose water<br />

aromatic natural water<br />

100 g 41500000 10 u<br />

Orange blossom water<br />

aromatic natural water<br />

100 g 41500002 10 u<br />

Dry flowers<br />

Petal marygold<br />

Chamomile flower<br />

40 g 41200010 6 u<br />

100 g 41200014 6 u<br />

Hibiscus<br />

Lavender<br />

100 g 41200011 6 u<br />

100 g 41200015 6 u<br />

Button roses<br />

Petal bleuberry<br />

150 g 41200012 6 u<br />

40 g 41200016 6 u<br />

Petal red rose<br />

Jasmine<br />

80 g 41200013 6 u<br />

60 g 41200017 6 u<br />

Violets<br />

80 g 41200018 6 u

Crystallized flowers<br />

59<br />

Whole mini rose<br />

crystallized<br />

200 g 6 u<br />

41100001<br />

Rose blossom<br />

crystallized<br />

300 g 6 u<br />

41100003<br />

Rose blossom (1 mm)<br />

crystallized<br />

250 g 6 u<br />

41100005<br />

Whole violet<br />

crystallized<br />

400 g 6 u<br />

41100007<br />

Violet blossom<br />

crystallized<br />

500 g 6 u<br />

41100009<br />

Violet blossom (1 mm)<br />

crystallized<br />

500 g 6 u<br />

41100011<br />

Jasmine blossom (1 mm)<br />

crystallized<br />

500 g 6 u<br />

41100017<br />

Powdered flowers extracts<br />

Chamomile<br />

powder<br />

500 g 6 u<br />

47200010<br />

Hibiscus<br />

powder<br />

500 g 6 u<br />

47200004<br />

Jasmine<br />

powder<br />

300 g 6 u<br />

47200016<br />

Flowers compound<br />

Rose<br />

compound<br />

1,25 kg 6 u<br />

41600002<br />

Dose: 30-50 g/kg<br />

Violet<br />

compound<br />

1,25 kg 6 u<br />

41600000<br />

Dose: 30-50 g/kg

60 <strong>Essence</strong>s <strong>of</strong> flowers<br />

The new range <strong>of</strong> the Alphabet <strong>of</strong><br />

flavours <strong>of</strong>fers the essence <strong>of</strong> every<br />

flavour in some drops. You can use<br />

it in any gastronomic aplication to<br />

increase a flavour, give a special<br />

nuance, combine, it with other<br />

flavours or simply enjoy the essence<br />

<strong>of</strong> nature.<br />

Violet<br />

aroma<br />

7 g<br />

50 g<br />

1 kg<br />

46109645<br />

46103010<br />

46123010<br />

Violet<br />

natural aroma<br />

7 g -<br />

50 g 46103006<br />

1 kg -<br />

Orange blossom<br />

aroma<br />

7 g 46109607<br />

50 g 46103008<br />

1 kg -<br />

Orange<br />

blossom<br />

natural aroma<br />

7 g 46109607<br />

50 g 46103008<br />

1 kg -<br />

Rose<br />

aroma<br />

7 g<br />

50 g<br />

1 kg<br />

46109646<br />

46103016<br />

46123016<br />

Damask rose<br />

natural aroma<br />

7 g 46109672<br />

50 g 46103014<br />

1 kg -<br />

Chamomile<br />

natural aroma<br />

7 g 46109424<br />

50 g 46103002<br />

1 kg -<br />

Jasmine<br />

natural aroma<br />

7 g 46109426<br />

50 g 46103012<br />

1 kg -<br />

Geranium<br />

natural aroma<br />

7 g 46109425<br />

50 g 46103004<br />

1 kg 46123004<br />

Marygold<br />

natural aroma<br />

7 g 46109427<br />

50 g 46103018<br />

1 kg -<br />

Lila<br />

aroma<br />

7 g<br />

50 g<br />

1 kg<br />

46109428<br />

46103020<br />

46123020<br />

Lavender<br />

natural aroma<br />

7 g 46109423<br />

50 g 46103000<br />

1 kg 46123000<br />

*Number *Anzahl <strong>of</strong> der drops Tropfen taking als as Referenz reference der the durchschnittlichen<br />

average density<br />

which Dichte, has die the die complete komplete range Produktreihe <strong>of</strong> products. representiert. In general, Im natural Allgemeinen<br />

besitzen die natürlichen flavours Aromen have eine a höhere higher density. Dichte.<br />

Dose AROMA: Dosierung AROMA: Dose NATURAL AROMA: Dosierung NATüRLICHES AROMA:<br />

2 g/kg 2 g = 70 drops 2 g/kg approx.* 2 g = ca. 70 Tropfen.* 0,2 g/kg 0,2 g = 0,2 6 drops g/kg approx.* 0,2 g = ca. 6 Tropfen.*

Black truffle<br />

61<br />

Black truffle<br />

Tuber Melanosporum<br />

Fresh whole<br />

1 kg 49010002<br />

Fresh pieces<br />

Black truffle<br />

whole frozen<br />

1 kg 47050010<br />

1 kg 49010014<br />

Available from middle <strong>of</strong> november<br />

till end <strong>of</strong> march.<br />

Freeze dried truffle<br />

Black Truffle<br />

slices<br />

5 g 49010022 18 u<br />

Black Truffle<br />

shavings<br />

5 g 49010020 18 u<br />

Black Truffle<br />

powder

62<br />

Dry mushrooms<br />

The new range <strong>of</strong> the Alphabet <strong>of</strong><br />

flavours <strong>of</strong>fers the essence <strong>of</strong> every<br />

flavour in some drops. You can use<br />

it in any gastronomic aplication to<br />

increase a flavour, give a special nuance,<br />

combine, it with other flavours<br />

or simply enjoy the essence <strong>of</strong> nature.<br />

Mushrooms (bolete)<br />

whole<br />

<strong>Essence</strong>s <strong>of</strong> mushrooms<br />

Black truffle<br />

aroma<br />

7 g 46109682<br />

50 g 46100504<br />

1 kg 46120504<br />

Black truffle<br />

soluble aroma<br />

7 g -<br />

50 g 46050504<br />

1 kg 46060504<br />

60 g 49020003 6 u<br />

Mushrooms (bolete)<br />

slices<br />

1 kg 49020001 6 u<br />

Mushrooms (bolete)<br />

powder<br />

200 g 49020000 6 u<br />

“Llanega blanca”<br />

(hygrophorus glyociclus)<br />

whole<br />

Cep<br />

(boletus edulis)<br />

aroma<br />

7 g 46109429<br />

50 g 46100500<br />

1 kg 46120500<br />

Cep<br />

(boletus edulis)<br />

soluble aroma#<br />

7 g -<br />

50 g 46050500<br />

1 kg -<br />

Assorted <strong>of</strong> mushrooms<br />

whole<br />

30 g 49020005 6 u<br />

Black chantarelle<br />

whole<br />

Morels<br />

whole<br />

20 g 49020006 6 u<br />

20 g 49020007 6 u<br />

“Llanega negra”<br />

(hygrophorus glyociclus)<br />

whole<br />

White truffle<br />

aroma<br />

7 g 46109431<br />

50 g 46100502<br />

1 kg 46120502<br />

Beer yeast<br />

aroma<br />

7 g 46109430<br />

50 g 46100506<br />

1 kg 46120506<br />

Mold<br />

aroma<br />

7 g<br />

50 g<br />

1 kg<br />

46100654<br />

46100508<br />

-<br />

*Number <strong>of</strong> drops taking as reference the average density<br />

which has the complete range <strong>of</strong> products. In general, natural<br />

flavours have a higher density.<br />

Dose AROMA:<br />

2 g/kg 2 g = 70 drops approx.*<br />

Dose NATURAL AROMA:<br />

0,2 g/kg 0,2 g = 6 drops approx.*

Natural extract <strong>of</strong> roots powder<br />

63<br />

Natural extract <strong>of</strong><br />

liquorice<br />

powder<br />

250 g 6 u<br />

47200002<br />

Wasabi <strong>of</strong> Hakata<br />

(Origen Japan)<br />

powder<br />

200 g 12 u<br />

48000214<br />

Powered liquorice roots<br />

powder<br />

250 g 12 u<br />

48000211<br />

Organic ginger<br />

powder<br />

175 g 12 u<br />

48000222<br />

10 kg<br />

48000244<br />

Jamed roots<br />

Jamed ginger<br />

slices<br />

2 kg 2 u<br />

44040015<br />

Roots freeze dried<br />

Ginger<br />

freeze dried<br />

Roots compound<br />

Black liquorice<br />

compound<br />

1,25 kg 6 u<br />

48000412<br />

Dose: 30-50 g/kg

64 <strong>Essence</strong>s <strong>of</strong> roots<br />

The new range <strong>of</strong> the Alphabet <strong>of</strong><br />

flavours <strong>of</strong>fers the essence <strong>of</strong> every<br />

flavour in some drops. You can use<br />

it in any gastronomic aplication to<br />

increase a flavour, give a special<br />

nuance, combine, it with other<br />

flavours or simply enjoy the essence<br />

<strong>of</strong> nature.<br />

Liquorice<br />

natural aroma<br />

7 g 46109655<br />

50 g 46101500<br />

1 kg 46121500<br />

Wasabi<br />

natural aroma<br />

7 g 46109436<br />

50 g 46101510<br />

1 kg 46121510<br />

Ginger<br />

natural aroma<br />

7 g 46109432<br />

50 g 46101502<br />

1 kg 4612502<br />

*Number <strong>of</strong> drops taking as reference the average density<br />

which has the complete range <strong>of</strong> products. In general, natural<br />

flavours have a higher density.<br />

Dose AROMA:<br />

2 g/kg 2 g = 70 drops approx.*<br />

Dose NATURAL AROMA:<br />

0,2 g/kg 0,2 g = 6 drops approx.*

<strong>Essence</strong>s <strong>of</strong> trees and landscape<br />

65<br />

Moss<br />

aroma<br />

7 g<br />

50 g<br />

1 kg<br />

46109445<br />

46109024<br />

-<br />

Laurier<br />

natural aroma<br />

7 g 46109439<br />

50 g 46109002<br />

1 kg -<br />

Cypress<br />

natural aroma<br />

7 g 46109442<br />

50 g 46109016<br />

1 kg -<br />

Humid land<br />

aroma<br />

7 g 46109444<br />

50 g 46109022<br />

1 kg -<br />

Balsam fir<br />

natural aroma<br />

7 g 46109437<br />

50 g 46109010<br />

1 kg -<br />

Eucalyptus<br />

natural aroma<br />

7 g 46109683<br />

50 g 46109000<br />

1 kg -<br />

“<strong>Essence</strong>s” trees and forest ad<br />

beed forgotten as an ingredient for<br />

the gastronomy. We propose you<br />

discovering them and the amazing<br />

nuances they are giving trees and<br />

forest ad beed forgotten as an<br />

ingredient for the gastronomy. We<br />

propose you discovering them and<br />

the amazing nuances they are giving.<br />

Oak<br />

natural aroma<br />

7 g 46109685<br />

50 g 46109018<br />

1 kg 46129018<br />

Mediterranean<br />

forest<br />

natural aroma<br />

7 g 46109446<br />

50 g 46109026<br />

1 kg -<br />

Mediterranean<br />

pine<br />

natural aroma<br />

7 g 46109440<br />

50 g 46109012<br />

1 kg -<br />

Sandelwood<br />

natural aroma<br />

7 g 46109443<br />

50 g 46109006<br />

1 kg -<br />

Orient<br />

natural aroma<br />

7 g -<br />

50 g 46109030<br />

1 kg -<br />

*Number <strong>of</strong> drops taking as reference the average density<br />

which has the complete range <strong>of</strong> products. In general,<br />

natural flavours have a higher density.<br />

Dose Aroma:<br />

2 g/kg 2 g = 70 drops approx.*<br />

Dose NATURAL Aroma:<br />

0,2 g/kg 0,2 g = 6 drops approx*

66 Powdered smoke<br />

Powdered smoke<br />

powder<br />

500 g 6 u<br />

52005003<br />

A natural wood smoke flavour that<br />

you can introduce in any culinary<br />

experience. Very intersting to use in<br />

chocolate and desserts.<br />

<strong>Essence</strong>s <strong>of</strong> smoke<br />

The new range <strong>of</strong> the Alphabet <strong>of</strong><br />

flavours <strong>of</strong>fers the essence <strong>of</strong> every<br />

flavour in some drops. You can use<br />

it in any gastronomic aplication to<br />

increase a flavour, give a special<br />

nuance, combine it with other flavours<br />

or simply enjoy the essence <strong>of</strong> nature.<br />

Fatty smoke<br />

aroma<br />

7 g 46109605<br />

50 g 46109500<br />

1 kg<br />

*Number <strong>of</strong> drops taking as reference the average density<br />

which has the complete range <strong>of</strong> products. In general, natural<br />

flavours have a higher density.<br />

Dose AROMA:<br />

2 g/kg 2 g = 70 drops approx.*<br />

Dose NATURAL AROMA:<br />

0,2 g/kg 0,2 g = 6 drops approx.*

Fruit: raw material declinations<br />

67<br />

Frozen IQF<br />

frozen whole fruit<br />

frozen pieces<br />

Juice, pulp, concentrated pulp<br />

Drying<br />

Freeze drying<br />

juice<br />

pulp<br />

Raw pulp with 10% <strong>of</strong> sugar. In order to improve the conservation<br />

<strong>of</strong> the original flavours, pasteurization is applied.<br />

concentrated pulp<br />

The concentration <strong>of</strong> pulp without sugar is based on an<br />

evaporation process <strong>of</strong> water at 20ºC with maximum<br />

respect for the natural flavour.<br />

powder<br />

freeze dried fruit in slices freeze dried fruit in pieces<br />

The freeze dried product is a result <strong>of</strong> a low pressure drying process<br />

where water is sublimated or evaporates at negative temperatures,<br />

and therefore the structure and flavours remains intact.<br />

crispy<br />

crispy wet-pro<strong>of</strong><br />

Natural powdered extracts<br />

Syrup<br />

The freezing process IQF is quick and individual<br />

(Individual Quick Frozen). This way the cell structure<br />

<strong>of</strong> the primary source is preserved and therefore<br />

maintains perfectly its flavour and form.<br />

Natural juices are gained by pressing out the raw material<br />

without adding sugar. Afterwards, it’s deep frozen immediately.<br />

Drying is an ancient preserving method. To our range,<br />

we now add vacuum drying which gives a s<strong>of</strong>ter texture<br />

and respects the prime material.<br />

Crispy coated with a thin cocoa butter layer to keep away<br />

humidity. This makes them ideal for the incorporation into<br />

elaborations with certain humidity content.<br />

Cold-Confit<br />

Confit<br />

Jam, gelée<br />

Pure paste and praline<br />

Huile extrait en froid<br />

Compound<br />

<strong>Essence</strong><br />

Distilled water<br />

The technology <strong>of</strong> cold-confit <strong>of</strong>fers a spectacular range <strong>of</strong><br />

semi-confit flavours, with the maximum respect for taste and<br />

allows them to be frozen without crystallizing. They surprise<br />

with their vivid colour, crunchy texture and fresh taste.<br />

Jam is gained through a thermo treatment, introducing sugar into<br />

the raw material.<br />

Our marmalades, jams and jellies are elaborated under very low<br />

pressure in order to avoid oxidation, allow cooking at low temperatures<br />

and therefore respect the flavour <strong>of</strong> each product to its maximum.<br />

Pure pastes and pralines are very fine grated (25 micros) fats<br />

and solids <strong>of</strong> nuts and seeds. This way, the flavour <strong>of</strong> a nut or<br />

seed is opened to its maximum extent.<br />

oils <strong>of</strong> nuts and seeds<br />

Concentrated pastes combine the concentrated prime material<br />

(fruit, lactics etc.) with sugar, colouring and flavours. It is a<br />

product with a high fruit component, included flavours and<br />

colours which converts it into the perfect ingredient to reinforce<br />

elaborations as ice cream, mousses, pastry custards etc.<br />

aroma<br />

Aromas are aromatic molecules identical to natural ones and<br />

reflect the organoleptic properties <strong>of</strong> a prime material in a very<br />

concentrated way.<br />

natural aroma<br />

Almost the whole range <strong>of</strong> <strong>Sosa</strong> flavours consists <strong>of</strong> natural aromas.<br />

They are made from essential oils, CO2 extracts, FTNF extracts, oil<br />

resins, etc. <strong>Sosa</strong> selects the best products and combines them in<br />

order to obtain more complex and real flavours.<br />

Sauce<br />

Syrup is a kind <strong>of</strong> jam low in sugar syrup and water,<br />

which in our case is produced by low pressure and<br />

without oxygen, in order to preserve completely the<br />

flavour <strong>of</strong> the chosen prime material.<br />

coulis<br />

Natural frozen coulis add the density <strong>of</strong> a sauce to fruit<br />

pulp in order to ease their processing.<br />

sauce<br />

compote<br />

variegato<br />

topping<br />

chutney<br />

Raw material with liquor<br />

Natural distilled schnapps<br />

Natural alcoholic extract<br />

The alcoholic distillation <strong>of</strong>fers a more abstract note from marinated<br />

products.<br />

The alcoholic maceration is a flavour extraction technique that obtains,<br />

naturally, the most delicate flavours from the raw material.

68 Acid fruit<br />

orange<br />

Concentrated pulp<br />

Freeze drying<br />

Sauce<br />

Cold-Confit<br />

Jam, gelée<br />

concentrated orange pulp<br />

1 kg 6 u<br />

44170017<br />

orange in powder<br />

600 g 6 u<br />

44050434<br />

orange slices<br />

600 g 6 u<br />

44050434<br />

orange variegato<br />

3 kg 1 u<br />

44600076<br />

cold-confit orange sauce<br />

1,25 kg<br />

44200110<br />

6 u<br />

5 kg<br />

44200111<br />

2 u<br />

20 kg<br />

44200112<br />

1 u<br />

cold-confit orange peel sticks<br />

1,88 kg<br />

44220002<br />

15 u<br />

cold-confit orange peel mashed<br />

2 kg<br />

44220056<br />

2u<br />

sweet orange jam<br />

sweet orange gelée<br />

Confit<br />

Compound<br />

<strong>Essence</strong><br />

orange peel sticks<br />

2,5 kg 2 u<br />

44300080<br />

orange cubes 8x8 mm<br />

3 kg 2 u<br />

44300074<br />

orange cubes 6x6 mm<br />

3 kg 2 u<br />

44300073<br />

orange slices<br />

2,5 kg 2 u<br />

44300082<br />

orange peel quarters with sauce<br />

6,6 kg 2 u<br />

44300154<br />

orange peel quarters<br />

3 kg 2 u<br />

44300166<br />

orange peel mashed<br />

3 kg 2 u<br />

44300084<br />

orange compound<br />

1,25 kg<br />

44600014<br />

6 u<br />

3 kg<br />

44600015<br />

2 u<br />

sweet orange natural aroma<br />

7 g 46109609<br />

50 g 46102061<br />

1 kg 46122061<br />

orange juice aroma<br />

7 g 46109456<br />

50 g 46102044<br />

1 kg 46122044<br />

orange aroma fat soluble<br />

7 g<br />

50 g<br />

1 kg

Acid fruit<br />

69<br />

bitter<br />

orange<br />

blood<br />

orange<br />

Jam<br />

bitter orange jam<br />

Juice<br />

blood orange concentrated juice<br />

<strong>Essence</strong><br />

bitter orange natural aroma<br />

7 g 46109610<br />

50 g 46109610<br />

1 kg 46122064<br />

<strong>Essence</strong><br />

blood orange + strawberry<br />

900 g 15 u<br />

55500004<br />

blood orange natural aroma<br />

7 g<br />

50 g<br />

1 kg 46000004<br />

grapefruit<br />

Compound<br />

grapefruit compound<br />

1,25 kg 6 u<br />

44600020<br />

Juice<br />

Jam<br />

concentrated juice grapefruit<br />

500 ml 6 u<br />

grapefruit jam<br />

<strong>Essence</strong><br />

grapefruit natural aroma<br />

7 g 46109625<br />

50 g 46102066<br />

1 kg 46122066

70<br />

Acid fruit<br />

mandarin<br />

Juice<br />

mandarin concentrated juice<br />

Jam<br />

mandarin jam<br />

Compound<br />

Syrup<br />

mandarin orange segments<br />

850 g 12 u<br />

44400012<br />

mandarin compound<br />

1,25 kg<br />

44600022<br />

6 u<br />

5 kg<br />

44600023<br />

2 u<br />

Cold-Confit<br />

cold-confit mandarin sauce<br />

1,25 kg<br />

44200105<br />

6 u<br />

5 kg<br />

44200106<br />

2 u<br />

<strong>Essence</strong><br />

mandarin natural aroma<br />

7 g 46109614<br />

50 g 46102062<br />

1 kg 46122062<br />

bitter mandarin natural aroma<br />

7 g 46109464<br />

50 g 46102088<br />

1 kg<br />

Confit<br />

manarine confit<br />

6,5 kg 2 u<br />

44300105<br />

mandarin aroma fat soluble<br />

7 g<br />

50 g<br />

1 kg

Acid fruit<br />

71<br />

lemon<br />

Juice et pulpe<br />

Freeze drying<br />

lemon concentrated pulpe<br />

1 kg 5 u<br />

44170002<br />

lemon in powder<br />

600 g 6 u<br />

44050432<br />

lemon slices<br />

Confit<br />

lemon stripes<br />

2,5 kg 2 u<br />

44300086<br />

lemon cubes<br />

3 kg 2 u<br />

44300088<br />

lemon peel a quarters<br />

6,6 kg 2 u<br />

44300156<br />

lemon mashed<br />

3 kg 2 u<br />

44300090<br />

Compound<br />

Sauce<br />

lemon topping<br />

1 kg 15 u<br />

54150042<br />

lemon compound<br />

1,25 kg<br />

44600019<br />

6 u<br />

3 kg<br />

44600018<br />

2 u<br />

Cold-Confit<br />

Jam, gelée<br />

cold-confit lemon sauce<br />

1,25 kg 6 u<br />

44200125<br />

5 kg 2 u<br />

44200127<br />

cold-confit lemon stripes<br />

1,88 kg 15 u<br />

44220000<br />

cold-confit lemon peel mashed<br />

2 kg 2u<br />

44220056<br />

lemon jam<br />

<strong>Essence</strong><br />

lemon natural aroma<br />

7 g 46109611<br />

50 g 46102060<br />

1 kg 46000000<br />

lemon juice aroma<br />

7 g 46109457<br />

50 g 46102048<br />

1 kg 46122048<br />

lemon aroma fat soluble<br />

7 g<br />

50 g 46052060<br />

1 kg 46062060<br />

lemon gelée

72<br />

Acid fruit<br />

lime<br />

Concentrated pulpe<br />

lime concentrated pulpe<br />

1 kg 10 u<br />

44170004<br />

Compound<br />

lime compound<br />

1,25 kg 6 u<br />

44600056<br />

Freeze drying<br />

Jam<br />

lime crispy 2-10 mm<br />

175 g 6 u<br />

44050539<br />

lime jam<br />

<strong>Essence</strong><br />

lime natural aroma<br />

7 g 46109612<br />

50 g 46102050<br />

1 kg 46122050<br />

lime aroma fat soluble<br />

7 g<br />

50 g<br />

1 kg<br />

kaffir<br />

lime<br />

<strong>Essence</strong><br />

kaffir lime natural aroma<br />

7 g<br />

50 g 46102049<br />

1 kg<br />

curaçao<br />

Sauce<br />

<strong>Essence</strong><br />

blue curaçao topping<br />

1 kg 15 u<br />

54150022<br />

curaçao natural aroma<br />

7 g 46109627<br />

50 g 46102086<br />

1 kg

Acid fruit<br />

73<br />

yuzu<br />

bergamot<br />

Concentrated pulpe<br />

Compound<br />

yuzu concentrated pulpe<br />

1 kg 6 u<br />

44170016<br />

yuzu compound<br />

1,25 kg 6 u<br />

44600024<br />

<strong>Essence</strong><br />

bergamot natural aroma<br />

7 g 46109664<br />

50 g 46102068<br />

1 kg 46122068<br />

<strong>Essence</strong><br />

yuzu natural aroma<br />

7 g 46109628<br />

50 g 46102098<br />

1 kg 46122098<br />

cidar<br />

Confit<br />

cidar cubes<br />

3 kg 2 u<br />

44300072<br />

<strong>Essence</strong><br />

cidar natural aroma<br />

7 g 46109459<br />

50 g 46102072<br />

1 kg<br />

limequat<br />

kumquat<br />

Confit<br />

limequat<br />

Confit<br />

kumquat

74 Sweet fruit<br />

apple<br />

Drying<br />

Freeze drying<br />

Syrup<br />

dried apple<br />

1,25 kg<br />

44040007<br />

2 u<br />

5 kg<br />

44040030<br />

1 u<br />

apple in powder<br />

700 g 6 u<br />

44050401<br />

apple slices<br />

50 g<br />

44050369<br />

6 u<br />

1 kg<br />

44050370<br />

1 u<br />

apple baby<br />

425 g 24 u<br />

44400002<br />

Compound<br />

<strong>Essence</strong><br />

green apple compound<br />

1,25 kg<br />

44600042<br />

6 u<br />

3 kg<br />

44600043<br />

2 u<br />

golden apple natural aroma<br />

7 g 46109680<br />

50 g 46102022<br />

1 kg 46122022<br />

green apple aroma<br />

7 g 46109454<br />

50 g 46102038<br />

1 kg 46122038<br />

cooked apple aroma<br />

7 g 46109447<br />

50 g 46102006<br />

1 kg<br />

Sauce<br />

apple compote<br />

quince<br />

Cold-Confit<br />

cold-confit apple sauce<br />

1,25 kg 6 u<br />

44200143<br />

Jam<br />

quince jam<br />

Jam<br />

apple jam<br />

<strong>Essence</strong><br />

quince aroma<br />

7 g 46109461<br />

50 g 46102090<br />

1 kg

Sweet fruit<br />

75<br />

pear<br />

Concentrated pulpe<br />

williams pear concentrated pulpe<br />

1 kg 5 u<br />

44170012<br />

Compound<br />

pear compound<br />

1,25 kg 6 u<br />

44600048<br />

Freeze drying<br />

Syrup<br />

pear slices<br />

60 g 6 u<br />

44050358<br />

pear baby<br />

850 g 12 u<br />

44400006<br />

<strong>Essence</strong><br />

pear aroma<br />

7 g 46109626<br />

50 g 46102034<br />

1 kg 46122034<br />

pear natural aroma<br />

7 g<br />

50 g 46102035<br />

1 kg<br />

Sauce<br />

half pear<br />

2,65 kg 6 u<br />

44400008<br />

pear compote<br />

Cold-Confit<br />

cold-confit pear sauce<br />

1,25 kg 6 u<br />

44200145<br />

plum<br />

Confit<br />

whole pear<br />

2 kg 2 u<br />

44300098<br />

Drying<br />

plum<br />

3 kg 2 u<br />

44040001<br />

Jam<br />

Jam<br />

pear jam<br />

plum jam

76<br />

Sweet fruit<br />

melon<br />

watermelon<br />

Freeze drying<br />

melon in powder<br />

Freeze drying<br />

watermelon in powder<br />

Compound<br />

melon compound<br />

1,25 kg<br />

44600039<br />

6 u<br />

3 kg<br />

44600038<br />

2 u<br />

Compound<br />

watermelon compound<br />

1,25 kg<br />

44600029<br />

6 u<br />

3 kg<br />

44600028<br />

2 u<br />

<strong>Essence</strong><br />

melon aroma<br />

7 g 46109450<br />

50 g 46102028<br />

1 kg 46122028<br />

<strong>Essence</strong><br />

watermelon aroma<br />

7 g 46109670<br />

50 g 46102014<br />

1 kg 46122014<br />

melon<br />

cantaloup<br />

<strong>Essence</strong><br />

cantaloup melon aroma<br />

7 g 46109451<br />

50 g 46102030<br />

1 kg 46122030

Sweet fruit<br />

77<br />

cherry and<br />

amarena<br />

Concentrated pulpe<br />

cherry pulpe<br />

1 kg 5 u<br />

44151522<br />

cherry concentrated pulpe<br />

Jam<br />

cherry jam<br />

5 kg 3 u<br />

44265012<br />

bitter cherry jam<br />

Freeze drying<br />

whole amarena<br />

80 g<br />

44050360<br />

6 u<br />

1,5 kg<br />

44050860<br />

1 u<br />

cherry crispy<br />

300 g<br />

44050542<br />

6 u<br />

5 kg<br />

44050642<br />

1 u<br />

Compound<br />

cherry compound<br />

1,25 kg 6 u<br />

44600010<br />

20 kg 1 u<br />

44610010<br />

amarena compound<br />

1,25 kg 6 u<br />

44600012<br />

Sauce<br />

Cold-Confit<br />

Confit<br />

amarena topping<br />

1 L 15 u<br />

54150050<br />

cold-confit whole cherry sauce<br />

1,25 kg 6 u<br />

44200137<br />

amarena<br />

3,2 kg 3 u<br />

44390000<br />

<strong>Essence</strong><br />

cherry aroma<br />

7 g 46109630<br />

50 g 46102018<br />

1 kg 46122018<br />

cherry natural aroma<br />

7 g<br />

50 g<br />

1 kg<br />

amarena aroma<br />

7 g 46109453<br />

50 g 46102036<br />

1 kg

78<br />

Sweet fruit<br />

Jam<br />

peach<br />

peach jam<br />

5 kg 3 u<br />

44265014<br />

peach jam<br />

Freeze drying<br />

Compound<br />

Sauce<br />

peach in powder<br />

peach compound<br />

1,25 kg<br />

44600045<br />

6 u<br />

3 kg<br />

44600044<br />

2 u<br />

Cold-Confit<br />

peach-passion fruit variegato<br />

3 kg<br />

44600072<br />

2 u<br />

6 kg<br />

44600073<br />

2 u<br />

20 kg<br />

44600074<br />

1 u<br />

cold-confit peach sauce<br />

1,25 kg 6 u<br />

44200147<br />

<strong>Essence</strong><br />

peach aroma<br />

7 g 46109668<br />

50 g 46102012<br />

1 kg 46122012<br />

natural aroma de peach<br />

7 g<br />

50 g<br />

1 kg<br />

Syrup<br />

grape<br />

Drying<br />

dried white grape<br />

2,5 kg 2 u<br />

44040009<br />

dried sultanina grape<br />

2,5 kg 2 u<br />

44040019<br />

dried sultanas grape<br />

5 kg<br />

44050007<br />

<strong>Essence</strong><br />

grape syrup<br />

850 g 12 u<br />

44400132<br />

grape aroma<br />

7 g 46109448<br />

50 g 46102016<br />

1 kg<br />

grape natural aroma<br />

7 g<br />

50 g<br />

1 kg<br />

dried grape aroma<br />

7 g 46109460<br />

50 g 46102074<br />

1 kg

Sweet fruit<br />

79<br />

apricot<br />

Drying<br />

dried apricot<br />

3 kg 2 u<br />

44040003<br />

Compound<br />

apricot compound<br />

1,25 kg<br />

44600047<br />

6 u<br />

3 kg<br />

44600046<br />

2 u<br />

Freeze drying<br />

Syrup<br />

apricot crispy 1-5 mm<br />

250 g<br />

44050520<br />

6 u<br />

4 kg<br />

44050600<br />

2 u<br />

half apricot<br />

850 g 12 u<br />

44400000<br />

<strong>Essence</strong><br />

apricot aroma<br />

7 g 46109458<br />

50 g 46102052<br />

1 kg 46122052<br />

apricot natural aroma<br />

7 g<br />

50 g<br />

1 kg<br />

Confit<br />

ligurian apricot<br />

6,3 kg 2 u<br />

44300164<br />

Jam<br />

loquat<br />

apricot jam<br />

5 kg 3 u<br />

44265038<br />

apricot jam<br />

Syrup<br />

loquat<br />

1 kg 12 u<br />

44400134

80<br />

Sweet fruit<br />

fig<br />

Congelado IQF<br />

Concentrated pulpe<br />

“coll de dama” fig<br />

5 kg 1 u<br />

44100505<br />

“coll de dama” whole fig<br />

6 kg 1 u<br />

44100504<br />

“coll de dama” whole fig without peel<br />

5 kg 1 u<br />

44102011<br />

whole fig<br />

2,5 kg 2 u<br />

44101508<br />

“coll de dama”fig concentrated pulpe<br />

1 kg 6 u<br />

44153000<br />

Syrup<br />

Jam<br />

Compound<br />

fig syrup<br />

“coll de dama”jam<br />

fig compound<br />

1,25 kg<br />

44600053<br />

6 u<br />

3 kg<br />

44600052<br />

2 u<br />

Drying<br />

dried fig<br />

2,5 kg 2 u<br />

44040005<br />

mashed dried fig<br />

2,5 kg 8u<br />

44040021<br />

<strong>Essence</strong><br />

fig aroma<br />

7 g 46109462<br />

50 g 46102092<br />

1 kg<br />

Freeze drying<br />

fig crispy 1-4 mm<br />

300 g<br />

44050527<br />

6 u<br />

6 kg<br />

44050627<br />

1 u

Sweet fruit<br />

81<br />

banana<br />

Drying<br />

dried banana<br />

2,5 kg 2 u<br />

44040011<br />

Compound<br />

banana compound<br />

1,25 kg 6 u<br />

44600030<br />

Freeze drying<br />

banana in powder<br />

700 g 6 u<br />

44050403<br />

banana slices<br />

<strong>Essence</strong><br />

Sauce<br />

banana crispy 2-8 mm<br />

250 g<br />

44050518<br />

6 u<br />

5 kg<br />

44050602<br />

1 u<br />

banana topping<br />

1 kg 15 u<br />

54150038<br />

green banana aroma<br />

7 g 46109608<br />

50 g 46102002<br />

1 kg 46122002<br />

ripe banana aroma<br />

7 g 46109669<br />

50 g 46102020<br />

1 kg 46122020<br />

ripe banana natural aroma<br />

7 g<br />

50 g<br />

1 kg<br />

pomegranate<br />

Concentrated pulpe<br />

pomegranate concentrated pulpe<br />

1 kg 6 u<br />

44151211<br />

Freeze drying<br />

<strong>Essence</strong><br />

yogurt-pomegranate crispy<br />

150 g 6 u<br />

00152514<br />

pomegranate aroma<br />

7 g 46109452<br />

50 g 46102032<br />

1 kg 46122032

82<br />

Wild fruit<br />

Freeze drying<br />

strawberry crispy wet-pro<strong>of</strong><br />

400 g 6 u<br />

44050904<br />

strawberry<br />

Concentrated pulpe<br />

Drying<br />

Freeze drying<br />

strawberry concentrated pulpe<br />

1 kg 6 u<br />

44170006<br />

dried strawberry<br />

2,5 kg 2 u<br />

44040017<br />

strawberry in powder<br />

500 g 6 u<br />

44050306<br />

strawberry flakes<br />

500 g<br />

44050415<br />

6 u<br />

2,3 kg<br />

44050715<br />

2 u<br />

whole strawberry<br />

60 g 6 u<br />

44050352<br />

strawberry slices 5-7 mm<br />

250 g 6 u<br />

44050304<br />

strawberry cubes<br />

75 g 6 u<br />

44050325<br />

strawberry crispy 0,5-2,5 mm<br />

200 g<br />

44050514<br />

6 u<br />

4 kg<br />

44050606<br />

1 u<br />

20 kg<br />

44050605<br />

1 u<br />

strawberry crispy 2-10 mm<br />

200 g 6 u<br />

44050540<br />

Syrup<br />

Sauce<br />

Cold-Confit<br />

Jam<br />

Compound<br />

<strong>Essence</strong><br />

yogurt-strawberry crispy<br />

150 g 6 u<br />

00152513<br />

strawberry<br />

3 kg 18 u<br />

44400128<br />

strawberry topping<br />

1 kg 15 u<br />

54150026<br />

strawberry variegato<br />

3 kg 2 u<br />

44600070<br />

cold-confit whole strawberry sauce<br />

1,25 kg 6 u<br />

44200128<br />

strawberry jam<br />

strawberry compound<br />

1,25 kg<br />

44600001<br />

6 u<br />

3 kg<br />

44600000<br />

2 u<br />

ripe strawberries aroma<br />

7 g 46109658<br />

50 g 46102056<br />

1 kg 46122056<br />

strawberry natural aroma<br />

7 g<br />

50 g 46102057<br />

1 kg<br />

green strawberry aroma<br />

7 g 46109455<br />

50 g 46102040<br />

1 kg 46122040

Wild fruit<br />

83<br />

wild<br />

strawberry<br />

Compound<br />

wild strawberry compound<br />

1,25 kg<br />

44600003<br />

6 u<br />

3 kg<br />

44600002<br />

2 u<br />

Freeze drying<br />

Sauce<br />

whole wild strawberry<br />

80 g 6 u<br />

44050306<br />

wild strawberry variegato<br />

3 kg 2 u<br />

44600078<br />

<strong>Essence</strong><br />

wild strawberry aroma<br />

7 g 46109613<br />

50 g 46102054<br />

1 kg 46122054<br />

wild strawberry natural aroma<br />

7 g<br />

50 g 46102055<br />

1 kg<br />

Cold-Confit<br />

red<br />

fruits<br />

cold-confit red fruits<br />

1,25 kg 6 u<br />

44200135<br />

Freeze drying<br />

Sauce<br />

red fruits in powder<br />

700 g 6 u<br />

44050411<br />

red fruits topping<br />

1 kg 15 u<br />

54150052<br />

Jam<br />

Compound<br />

red fruits jam<br />

red fruits compound<br />

1,25 kg 6 u<br />

44600004<br />

red fruits variegato<br />

3 kg 2 u<br />

44600077

84<br />

Wild fruit<br />

raspberry<br />

Concentrated pulpe<br />

Freeze drying<br />

raspberry concentrated pulpe<br />

1 kg 6 u<br />

44170007<br />

raspberry in powder<br />

400 g 6 u<br />

44050302<br />

10 kg<br />

44050308<br />

whole raspberry<br />

75 g 6 u<br />

44050300<br />

2 kg 2 u<br />

44050310<br />

raspberry crispy 2-8 mm<br />

300 g 6 u<br />

44050512<br />

7 kg 1 u<br />

44050521<br />

raspberry crispy 5-8 mm<br />

250 g 6 u<br />

44050508<br />

2 kg 2 u<br />

44050604<br />

raspberry crispy wet-pro<strong>of</strong><br />

400 g 6 u<br />

44050906<br />

Sauce<br />

Jam<br />

Compound<br />

<strong>Essence</strong><br />

raspberry topping<br />

1 kg 15 u<br />

54150024<br />

raspberry jam<br />

raspberry compound<br />

1,25 kg<br />

44600009<br />

6 u<br />

3 kg<br />

44600008<br />

2 u<br />

raspberry aroma<br />

7 g 46109667<br />

50 g 46102084<br />

1 kg 46122084<br />

raspberry natural aroma<br />

7 g<br />

50 g 46102085<br />

1 kg<br />

blueberry<br />

Jam<br />

blueberry jam<br />

Cold-Confit<br />

<strong>Essence</strong><br />

cold-confit whole blueberry sauce<br />

1,25 kg 6 u<br />

44200139<br />

blueberry aroma<br />

7 g<br />

50 g<br />

1 kg

Wild fruit<br />

85<br />

blackberry<br />

Freeze drying<br />

Syrup<br />

whole blackberry<br />

80 g<br />

44050356<br />

6 u<br />

1,25 kg<br />

44050856<br />

1 u<br />

blackberry syrup<br />

3 kg 6 u<br />

44400130<br />

blackcurrant<br />

Freeze drying<br />

whole blackcurrant<br />

80 g 12 u<br />

44050350<br />

Jam<br />

Compound<br />

<strong>Essence</strong><br />

blackberry jam<br />

blackberry compound<br />

1,25 kg 6 u<br />

44600006<br />

blackberry aroma<br />

7 g 46109615<br />

50 g 46102058<br />

1 kg 46122058<br />

blackberry natural aroma<br />

7 g<br />

50 g<br />

1 kg<br />

blackberry natural aroma fat soluble<br />

7 g<br />

50 g<br />

1 kg<br />

Jam<br />

blackcurrant crispy 2-10 mm<br />

200 g 6 u<br />

44050536<br />

blackcurrant jam<br />

currant<br />

<strong>Essence</strong><br />

blackcurrant aroma<br />

7 g 46109604<br />

50 g 46102070<br />

1 kg 46122070<br />

Freeze drying<br />

Jam<br />

whole currant<br />

1 kg 2 u<br />

44050850<br />

currant jam

86 Exotic fruit<br />

mango<br />

Freeze drying<br />

mango in powder<br />

700 g 6 u<br />

44050405<br />

mango crispy 2-10 mm<br />

250 g 6 u<br />

44050541<br />

Compound<br />

mango compound<br />

1,25 kg<br />

44600034<br />

6 u<br />

3 kg<br />

44600035<br />

2 u<br />

20 kg<br />

44610034<br />

1 u<br />

mango-vainilla crispy 2-10 mm<br />

150 g 6 u<br />

44050534<br />

<strong>Essence</strong><br />

Sauce<br />

topping de mango<br />

1 kg 15 u<br />

54150032<br />

chutney de mango<br />

green mango aroma<br />

7 g<br />

50 g 46102042<br />

1 kg<br />

ripe mango aroma<br />

7 g 46109666<br />

50 g 46102000<br />

1 kg 46122000<br />

Cold-Confit<br />

cold-confit de mango cubes sauce<br />

1,25 kg 6 u<br />

44200141<br />

Jam<br />

mango jam<br />

date<br />

Compound<br />

date compound<br />

1,25 kg 6 u<br />

44600050

Exotic fruit<br />

87<br />

coconut<br />

Drying<br />

Freeze drying<br />

Sauce<br />

coconut mashed<br />

2 kg<br />

44050105<br />

2 u<br />

25 kg<br />

44050110<br />

1 u<br />

coconut slices<br />

250 g 6 u<br />

44050120<br />

coconut cubes<br />

2,5 kg 2 u<br />

44040013<br />

coconut milk in powder<br />

400 g 6 u<br />

44050413<br />

coconut topping<br />

1 kg 15 u<br />

54150046<br />

chocolat-coconut variegato<br />

3 kg 2 u<br />

44600075<br />

Huile extrait en froid<br />

Compound<br />

<strong>Essence</strong><br />

organic coconut oil<br />

1 kg 6 u<br />

00351004<br />

coconut compound<br />

1 kg<br />

44600049<br />

6 u<br />

2,5 kg<br />

44600040<br />

2 u<br />

15 kg<br />

44600041<br />

1 u<br />

coconut natural aroma<br />

7 g 46109629<br />

50 g 46102008<br />

1 kg 46122008<br />

lychee<br />

Syrup<br />

lychee syrup<br />

567 g 12 u<br />

44400020<br />

<strong>Essence</strong><br />

lychee aroma<br />

7 g 46109671<br />

50 g 46102010<br />

1 kg 46122010

88<br />

Exotic fruit<br />

passion<br />

fruit<br />

Concentrated pulpe<br />

Freeze drying<br />

Sauce<br />

passion fruit concentrated pulpe<br />

1 kg 5 u<br />

44151530<br />

passion fruit in powder<br />

700 g 6 u<br />

44050409<br />

passion fruit crispy 2-10 mm<br />

200 g 6 u<br />

44050516<br />

passion fruit topping<br />

1 kg<br />

54150034<br />

15 u<br />

passion fruit -peach variegato<br />

3 kg<br />

44600072<br />

2 u<br />

6 kg<br />

44600073<br />

2 u<br />

20 kg<br />

44600074<br />

1 u<br />

Pasta<br />

<strong>Essence</strong><br />

Compound<br />

passion fruit compound<br />

1,25 kg<br />

44600031<br />

6 u<br />

3 kg<br />

44600032<br />

2 u<br />

passion fruit aroma<br />

7 g<br />

50 g 46102026<br />

1 kg 46122026<br />

passion fruit natural aroma<br />

7 g<br />

50 g<br />

1 kg<br />

kiwi compound<br />

1,25 kg 6 u<br />

44600026<br />

kiwi<br />

Sauce<br />

kiwi topping<br />

1 kg 15 u<br />

54150030<br />

<strong>Essence</strong><br />

kiwi aroma<br />

7 g 46109648<br />

50 g 46102004<br />

1 kg

Exotic fruit<br />

89<br />

pineapple<br />

Freeze drying<br />

pineapple in powder<br />

700 g 6 u<br />

44050407<br />

Compound<br />

pineapple compound<br />

1,25 kg 6 u<br />

44600036<br />

pineapple crispy 2-10 mm<br />

200 g<br />

44050522<br />

6 u<br />

4 kg<br />

44050610<br />

1 u<br />

Syrup<br />

Cold-Confit<br />

Confit<br />

pineapple baby syrup<br />

830 g 12 u<br />

44400004<br />

cold-confit de pineapple sauce<br />

1,25 kg 6 u<br />

44200113<br />

pineapple confit<br />

2,5 kg 2 u<br />

44300096<br />

<strong>Essence</strong><br />

pineapple aroma<br />

7 g 46109621<br />

50 g 46102046<br />

1 kg 46122046<br />

pineapple natural aroma<br />

7 g<br />

50 g 46102047<br />

1 kg<br />

cooked pineapple aroma<br />

7 g 46109449<br />

50 g 46102024<br />

1 kg

90 Chestnut<br />

Cookeed Chestnut<br />

whole<br />

1 kg 10 u<br />

45450007<br />

Chestnut puree<br />

paste<br />

475 g 9 u<br />

45450001<br />

Chestnut flour<br />

powder<br />

400 g 10 u<br />

45450010

<strong>Essence</strong>s <strong>of</strong> chestnuts<br />

91<br />

Chestnut<br />

aroma<br />

7 g<br />

50 g 46101012<br />

1 kg 46121012<br />

The new range <strong>of</strong> the Alphabet <strong>of</strong><br />

flavours <strong>of</strong>fers the essence <strong>of</strong> every<br />

flavour in some drops. You can use<br />

it in any gastronomic aplication to<br />

increase a flavour, give a special nuance,<br />

combine, it with other flavours<br />

or simply enjoy the essence <strong>of</strong> nature.<br />

*Number <strong>of</strong> drops taking as reference the average density<br />

which has the complete range <strong>of</strong> products. In general,<br />

natural flavours have a higher density.<br />

Dose Aroma:<br />

2 g/kg 2 g = 70 drops approx.*<br />

Dose NATURAL Aroma:<br />

0,2 g/kg 0,2 g = 6 drops approx*

92 Freeze dried olive<br />

Green olive<br />

slices<br />

100 g 12 u<br />

44050390<br />

3 kg<br />

44050890<br />

Andalusian green olive<br />

slices<br />

3 kg<br />

44050892<br />

Black olive<br />

slices<br />

Olive flour<br />

75 g 12 u<br />

44050392<br />

Green olive flour<br />

powder<br />

400 g 6 u<br />

00050524<br />

Black olive flour<br />

powder<br />

150 g 12 u<br />

44050393<br />

<strong>Essence</strong>s <strong>of</strong> olive<br />

Green olive<br />

aroma<br />

7 g 46109463<br />

50 g 46102094<br />

1 kg 46122094<br />

Black olive<br />

aroma<br />

7 g 46109631<br />

50 g 46102096<br />

1 kg -<br />

*Number <strong>of</strong> drops taking as reference the average density<br />

which has the complete range <strong>of</strong> products. In general, natural<br />

flavours have a higher density.<br />

Dose AROMA:<br />

2 g/kg 2 g = 70 drops approx.*<br />

Dose NATURAL AROMA:<br />

0,2 g/kg 0,2 g = 6 drops approx.*

Powdered cheese and dairy products<br />

93<br />

Cheese type emmental<br />

natural aroma powder<br />

500 g 6 u<br />

00151516<br />

Cheese type gouda<br />

natural aroma powder<br />

500 g 6 u<br />

00151510<br />

Blue cheese<br />

natural aroma powder<br />

500 g 6 u<br />

00151518<br />

Italian cheese cured<br />

natural aroma powder<br />

500 g 6 u<br />

00151520<br />

10 kg<br />

00151521<br />

Cheese type cheddar<br />

natural aroma en powder<br />

500 g 6 u<br />

00151508<br />

Freeze dried Mascarpone<br />

powder<br />

400 g 6 u<br />

00151502<br />

Cheese mozzarela<br />

natural aroma powder<br />

500 g<br />

00151514<br />

6 u<br />

500 g<br />

00151514<br />

6 u

94 Powdered cheese and dairy products<br />

Mediterranean acid yogurt<br />

natural powder<br />

1 kg 6 u<br />

00151002<br />

Quark<br />

aroma powder<br />

2,5 kg 6 u<br />

00151500<br />

Acid free yogurt<br />

powder<br />

2,5 kg 6 u<br />

00150512<br />

15 kg<br />

00150512<br />

Fresh cream<br />

powder<br />

400 g 6 u<br />

00150410<br />

Milk 1 % fat<br />

powder<br />

500 g 6 u<br />

00151512<br />

Milk 26 % fat<br />

powder<br />

500 g 6 u<br />

00151507<br />

15 kg<br />

00150518<br />

Butter<br />

powder<br />

400 g 6 u<br />

00150103<br />

Goat cheese<br />

natural aroma powder<br />

500 g 6 u<br />

00151512

Freeze dried dairy products<br />

95<br />

Caramel<br />

crispy<br />

750 g 6 u<br />

00152507<br />

Yogurt<br />

crispy<br />

300 g 6 u<br />

00152500<br />

Caramel spreadz<br />

powder<br />

500 g 6 u<br />

00152000<br />

Capuccino<br />

crispy<br />

250 g 6 u<br />

00152502<br />

Yogurt pomegranate<br />

crispy<br />

150 g 6 u<br />

00152514<br />

Milk-c<strong>of</strong>fee<br />

crispy<br />

200 g 6 u<br />

00152512<br />

Dairy compound<br />

Zabaione<br />

compound<br />

1,25 kg 6 u<br />

00153020<br />

Dose: 80 g/kg<br />

Capuccino<br />

compound<br />

1,25 kg 6 u<br />

00153025<br />

Dose: 30-50 g/kg<br />

Leche merengada<br />

compound<br />

3 kg<br />

00153011<br />

2 u<br />

6 kg<br />

00153010<br />

2 u<br />

Dose: 30-50 g/kg<br />

Cream<br />

compound<br />

3 kg 2 u<br />

00153000<br />

Dose: 30-50 g/kg<br />

Italian cream<br />

compound<br />

3 kg 2 u<br />

00153005<br />

Dose: 30-50 g/kg<br />

Crema catalana<br />

compound<br />

1,25 kg<br />

00153017<br />

6 u<br />

3 kg<br />

00153016<br />

2 u<br />

6 kg<br />

00153015<br />

2 u<br />

Dose: 30-50 g/kg<br />

The new range <strong>of</strong> flavours in compound<br />

<strong>of</strong> our own production, with<br />

almost 60 references distributed<br />

in different families, has as main<br />

objective the recovering <strong>of</strong> the<br />

most authentic and characteristic<br />

flavours with the maxium presence<br />

<strong>of</strong> raw material.

96 Caramel spread<br />

Caramel spread<br />

compound<br />

1,5 kg 6 u<br />

00153013<br />

7 kg 2 u<br />

00153012<br />

Dose: 100 g/kg<br />

Caramel spread sauce<br />

sauce<br />

1,5 kg 6 u<br />

00153022<br />

7 kg 2 u<br />

00153023<br />

Dose: qs<br />

<strong>Essence</strong>s <strong>of</strong> dairy<br />

The new range <strong>of</strong> the Alphabet <strong>of</strong><br />

flavours <strong>of</strong>fers the essence <strong>of</strong> every<br />

flavour in some drops. You can use<br />

it in any gastronomic aplication to<br />

increase a flavour, give a special<br />

nuance, combine it with other flavours<br />

or simply enjoy the essence <strong>of</strong> nature.<br />

With this dairy flavours you enter<br />

in the world <strong>of</strong> the most famous<br />

desserts .<br />

Caramel spread<br />

powder<br />

500 g 6 u<br />

00152000<br />

7 kg<br />

00152002<br />

Mediterranean yogurt<br />

aroma<br />

7 g -<br />

50 g 46107000<br />

1 kg 46127000<br />

Fresh cream<br />

natural aroma<br />

7 g 46109649<br />

50 g 46107004<br />

1 kg 46127004<br />

Crema catalana<br />

aroma<br />

7 g 46109634<br />

50 g 46107010<br />

1 kg 46127010<br />

Butter<br />

natural aroma<br />

7 g 46109632<br />

50 g 46107002<br />

1 kg 46127002<br />

Tiramisu<br />

aroma<br />

7 g 46109650<br />

50 g 46107006<br />

1 kg 46127006<br />

Leche merengada<br />

aroma<br />

7 g 46109633<br />

50 g 46106008<br />

1 kg 46127008<br />

Zabaione<br />

aroma<br />

7 g 46109466<br />

50 g 46107012<br />

1 kg -<br />

Cream caramel<br />

aroma<br />

7 g 46109635<br />

50 g 46107014<br />

1 kg 46127014<br />

*Number <strong>of</strong> drops taking as reference the average density<br />

which has the complete range <strong>of</strong> products. In general, natural<br />

flavours have a higher density.<br />

Dose AROMA:<br />

2 g/kg 2 g = 70 drops approx.*<br />

Dose NATURAL AROMA:<br />

0,2 g/kg 0,2 g = 6 drops approx.*

Alcohol compound<br />

97<br />

Málaga<br />

compound<br />

1,25 kg<br />

00405000<br />

6 u<br />

3 kg<br />

00405001<br />

2 u<br />

Dose: 80 g/kg<br />

Variegato de Málaga<br />

compound<br />

Dose: qs<br />

1,25 kg 6 u<br />

00405050<br />

Caipiriña<br />

compound<br />

1,25 kg 6 u<br />

00405010<br />

Dose: consult<br />

Piña colada<br />

compound<br />

1,25 kg 6 u<br />

00405012<br />

Dose: consult<br />

The new range <strong>of</strong> flavours in compound<br />

<strong>of</strong> our own production, with<br />

almost 60 references distributed<br />

in different families, has as main<br />

objective the recovering <strong>of</strong> the<br />

most authentic and characteristic<br />

flavours with the maxium presence<br />

<strong>of</strong> raw material.<br />

Rum and raisins<br />

compound<br />

1,25 kg 6 u<br />

00405002<br />

Dose: 80 g/kg<br />

Whisky<br />

compound<br />

1,25 kg 6 u<br />

00405014<br />

Dose: consult<br />

Mojito<br />

compound<br />

1,25 kg 6 u<br />

00405004<br />

Dose: consult<br />

Marc de champagne<br />

compound<br />

1,25 kg 6 u<br />

00405016<br />

Dose: consult<br />

Beer<br />

compound<br />

1,25 kg 6 u<br />

00405006<br />

Dose: consult<br />

Bloody Mary<br />

compound<br />

1,25 kg 6 u<br />

00405018<br />

Dose: consult<br />

Gin Tonic<br />

compound<br />

1,25 kg 6 u<br />

00405008<br />

Dose: consult

98 Wine and vinegar powder<br />

Type cabernet wine<br />

powder<br />

200 g 0045500# 12 u<br />

Apple vinegar<br />

powder<br />

300 g 00405502 12 u<br />

Balsamic vinegar<br />

powder<br />

250 g 00405504 12 u

<strong>Essence</strong>s <strong>of</strong> alcohols<br />

99<br />

Anis<br />

flavour<br />

7 g<br />

50 g<br />

1 kg<br />

Brandy<br />

flavour<br />

7 g<br />

50 g<br />

1 kg<br />

Whisky<br />

flavour<br />

7 g<br />

50 g<br />

1 kg<br />

Vodka<br />

flavour<br />

7 g<br />

50 g<br />

1 kg<br />

46109687<br />

46108012<br />

46128012<br />

-<br />

46108010<br />

-<br />

46109472<br />

46108000<br />

46128010<br />

46109474<br />

46108018<br />

-<br />

Vermouth<br />

flavour<br />

7 g 46109471<br />

50 g 46108008<br />

1 kg 46128008<br />

Black Beer<br />

flavour<br />

7 g 46109469<br />

50 g 46108004<br />

1 kg -<br />

Rum<br />

flavour<br />

7 g<br />

50 g<br />

1 kg<br />

46109665<br />

46108016<br />

46128016<br />

Muscat wine<br />

flavour<br />

7 g 46109475<br />

50 g 46108020<br />

1 kg 46128020<br />

Beer<br />

flavour<br />

7 g<br />

50 g<br />

1 kg<br />

46109468<br />

46108002<br />

-<br />

Type chardonnay<br />

wine<br />

flavour<br />

7 g -<br />

50 g 46108022<br />

1 kg -<br />

Type riesling<br />

wine<br />

flavour<br />

7 g 46109478<br />

50 g 46108026<br />

1 kg 46128026<br />

The new range <strong>of</strong> the Alphabet <strong>of</strong><br />

flavours <strong>of</strong>fers the essence <strong>of</strong> every<br />

flavour in some drops. You can use<br />

it in any gastronomic aplication to<br />

increase a flavour, give a special<br />

nuance, combine it with other flavours<br />

or simply enjoy the essence <strong>of</strong> nature.<br />

Because the alphabet <strong>of</strong> flavours has<br />

no alcohol, this range is specially<br />

appropiate for doing «alcoholic» icecreams<br />

with a strong flavour and not<br />

balancing problems.<br />

Gin<br />

flavour<br />

7 g<br />

50 g<br />

1 kg<br />

46109470<br />

46108006<br />

-<br />

Marc de cava<br />

flavour<br />

7 g 46109473<br />

50 g 46108014<br />

1 kg 46128014<br />

Porto wine<br />

flavour<br />

7 g -<br />

50 g 46108028<br />

1 kg -<br />

Type cabernet<br />

wine<br />

flavour<br />

7 g -<br />

50 g 46108024<br />

1 kg -<br />

*Number <strong>of</strong> drops taking as reference the average density<br />

which has the complete range <strong>of</strong> products. In general,<br />

natural flavours have a higher density.<br />

Dose Aroma:<br />

2 g/kg 2 g = 70 drops approx.*<br />

Dose NATURAL Aroma:<br />

0,2 g/kg 0,2 g = 6 drops approx*

100 Fiction compound<br />

Cola<br />

compound<br />

1,25 kg 6 u<br />

52000200<br />

Dose: 80 g/kg<br />

Sky<br />

compound<br />

1,25 kg 6 u<br />

52000205<br />

Dose: 30-50 g/kg<br />

Choco-mint<br />

compound<br />

1,25 kg 6 u<br />

52000215<br />

Dose: 30-50 g/kg<br />

Chewing gum<br />

compound<br />

1,25 kg 6 u<br />

52000210<br />

Dose: 30-50 g/kg<br />

<strong>Essence</strong>s <strong>of</strong> fiction memory<br />

The new range <strong>of</strong> the Alphabet <strong>of</strong><br />

flavours <strong>of</strong>fers the essence <strong>of</strong> every<br />

flavour in some drops. You can use<br />

it in any gastronomic aplication to<br />

increase a flavour, give a special<br />

nuance, combine it with other flavours<br />

or simply enjoy the essence <strong>of</strong> nature.<br />

Cola<br />

aroma<br />

7 g<br />

50 g<br />

1 kg<br />

46109480<br />

46104002<br />

46124002<br />

Chewing gum<br />

aroma<br />

7 g 46109643<br />

50 g 46104006<br />

1 kg 46124006<br />

Choco-mint<br />

aroma<br />

7 g -<br />

50 g 46104000<br />

1 kg 46124000<br />

Energy drink<br />

aroma<br />

7 g 46109640<br />

50 g 46104014<br />

1 kg -<br />

Dose AROMA:<br />

2 g/kg 2 g = 70 drops approx.*<br />

Cookie<br />

aroma<br />

7 g<br />

50 g<br />

1 kg<br />

46109642<br />

46104004<br />

46124004<br />

Cotton Candy<br />

aroma<br />

7 g 46109647<br />

50 g 46104012<br />

1 kg 46124012<br />

Tonic water<br />

aroma<br />

7 g 46109481<br />

50 g 46104010<br />

1 kg 46124010<br />

*Number <strong>of</strong> drops taking as reference the average density<br />

which has the complete range <strong>of</strong> products. In general, natural<br />

flavours have a higher density.<br />

Dose NATURAL AROMA:<br />

0,2 g/kg 0,2 g = 6 drops approx.*

The flavours <strong>of</strong> sea<br />

101<br />

Powdered sea water<br />

powder<br />

250 g 09500000 12 u<br />

The iodine flavour <strong>of</strong> sea low<br />

sodium.<br />

Use like salt and can cause a<br />

heating effect in the mouth or liquid<br />

where applicable. Seasoning.<br />

Do not ingest directly.<br />

Umami <strong>of</strong> sea<br />

sea aroma powder<br />

250 g 09500006<br />

Freeze Dried Oyster Meet<br />

powder<br />

250 g 09500002 12 u<br />

Freeze Dried Mussel Meet<br />

powder<br />

250 g 09500004 12 u<br />

Freeze dried prawn<br />

powder<br />

25 g 09500008<br />

The taste <strong>of</strong> the sea is a new family<br />

that brings you the essence <strong>of</strong><br />

the sea into a powdered texture. A<br />

new experience to use the flavour<br />

<strong>of</strong> the sea in gastronomic dishes.

102 <strong>Essence</strong>s <strong>of</strong> sea<br />

The new range <strong>of</strong> the Alphabet <strong>of</strong><br />

flavours <strong>of</strong>fers the essence <strong>of</strong> every<br />

flavour in some drops. You can use<br />

it in any gastronomic aplication to<br />

increase a flavour, give a special<br />

nuance, combine it with other flavours<br />

or simply enjoy the essence <strong>of</strong> nature.<br />

Lobster<br />

natural aroma<br />

7 g 46109490<br />

50 g 46107608<br />

1 kg 46127608<br />

Oyster<br />

natural aroma<br />

7 g 46109487<br />

50 g 46107602<br />

1 kg -<br />

Prawn<br />

aroma<br />

7 g<br />

50 g<br />

1 kg<br />

46109363<br />

46107610<br />

46127610<br />

Black caviar<br />

aroma<br />

7 g -<br />

50 g 46107604<br />

1 kg -<br />

Anchove<br />

aroma<br />

7 g -<br />

50 g 46107614<br />

1 kg -<br />

Prawn Head<br />

aroma<br />

7 g 46109491<br />

50 g 46107600<br />

1 kg 46127600<br />

Sea urchin<br />

aroma<br />

7 g 46109492<br />

50 g 46107612<br />

1 kg -<br />

Smoked Salmon<br />

aroma<br />

7 g 46109653<br />

50 g 46107606<br />

1 kg 46127606<br />

*Number <strong>of</strong> drops taking as reference the average density<br />

which has the complete range <strong>of</strong> products. In general, natural<br />

flavours have a higher density.<br />

Dose AROMA:<br />

2 g/kg 2 g = 70 drops approx.*<br />

Dose NATURAL AROMA:<br />

0,2 g/kg 0,2 g = 6 drops approx.*

<strong>Essence</strong>s <strong>of</strong> meat<br />

103<br />

Smoked bacon<br />

aroma<br />

7 g 46109605<br />

50 g 46107400<br />

1 kg 46127400<br />

Hot Dog<br />

aroma<br />

7 g<br />

50 g<br />

1 kg<br />

46109651<br />

46107402<br />

-<br />

The new range <strong>of</strong> the Alphabet<br />

<strong>of</strong> flavours <strong>of</strong>fers the essence <strong>of</strong><br />

every flavour in some drops. You<br />

can use it in any gastronomic aplication<br />

to increase a flavour, give<br />

a special nuance, combine it with<br />

other flavours or simply enjoy the<br />

essence <strong>of</strong> nature.<br />

Musk<br />

natural aroma<br />

7 g 46109485<br />

50 g 46107404<br />

1 kg -<br />

Foie gras<br />

aroma<br />

7 g 46109653<br />

50 g 46107406<br />

1 kg 46127406<br />

*Number <strong>of</strong> drops taking as reference the average density<br />

which has the complete range <strong>of</strong> products. In general,<br />

natural flavours have a higher density.<br />

Dose Aroma:<br />

2 g/kg 2 g = 70 drops approx.*<br />

Dose NATURAL Aroma:<br />

0,2 g/kg 0,2 g = 6 drops approx*

104 Culinary fonds<br />

Fish fond<br />

paste<br />

600 g 03000006 12 u<br />

Vegetable fond<br />

paste<br />

600 g 03000008 12 u<br />

Onion fond<br />

paste<br />

600 g 03000010 12 u<br />

Pork fond<br />

paste<br />

600 g 03000004 12 u<br />

Beef fond<br />

paste<br />

600 g 03000000 12 u<br />

Chicken fond<br />

paste<br />

600 g 03000002 12 u

Liquid natural colouring<br />

105<br />

Lemon yellow<br />

liquid<br />

Straw yellow<br />

liquid<br />

Yellow banana<br />

liquid<br />

Yellow Mustard<br />

liquid<br />

100 g 59400012<br />

100 g 59400006<br />

100 g 59400008<br />

100 g 59400010<br />

Orange Carotene<br />

liquid<br />

Orange skin<br />

liquid<br />

Orange Paprika<br />

liquid<br />

Red natural<br />

liquid<br />

100 g 59400018<br />

100 g 59400016<br />

100 g 59400022<br />

100 g 59400040<br />

Red cherry<br />

liquid<br />

Red Hibiscus<br />

liquid<br />

Red Burgundy<br />

liquid<br />

Green Chlorophyll<br />

liquid<br />

100 g 59400034<br />

100 g 59400032<br />

100 g 59400038<br />

100 g 59400030<br />

Green kiwi<br />

liquid<br />

Green mint<br />

liquid<br />

Pink natural<br />

liquid<br />

Magenta natural<br />

liquid<br />

100 g 59400028<br />

100 g 59400024<br />

100 g 59400042<br />

100 g 59400044<br />

Blue natural<br />

liquid<br />

Brown Malta<br />

liquid<br />

Black coal<br />

liquid<br />

White natural<br />

liquid<br />

100 g 59400054<br />

100 g 59400052<br />

100 g 59400048<br />

100 g 59400046<br />

Approximate colour result.<br />

Moving colors<br />

Lombarda moving<br />

liquid<br />

100 g 59400004<br />

Sambucus moving<br />

liquid<br />

100 g 59400002<br />

PH<br />

Basic<br />

PH<br />

Neutral<br />

PH<br />

Acid<br />

PH<br />

Basic<br />

PH<br />

Neutral<br />

PH<br />

Acid<br />

Dracula moving<br />

liquid<br />

PH<br />

Basic<br />

100 g 59400000<br />

PH<br />

Neutral<br />

PH<br />

Acid<br />

Approximate colour result.

106 Colouring powder<br />

Black<br />

powder<br />

25 g 59200011<br />

Burgundy<br />

powder<br />

50 g 59200017<br />

Lemon yellow<br />

powder<br />

50 g 59200021<br />

Purple<br />

powder<br />

50 g 59200012<br />

Red<br />

powder<br />

50 g 59200016<br />

Green mint<br />

powder<br />

50 g 59200022<br />

Blue<br />

powder<br />

50 g 59200014<br />

Orange<br />

powder<br />

50 g 59200018<br />

Kiwi green<br />

powder<br />

50 g 59200023<br />

Turquoise<br />

powder<br />

50 g 59200013<br />

Brilliant orange<br />

powder<br />

50 g 59200019<br />

Lime<br />

powder<br />

50 g 59200024<br />

Approximate colour result.<br />

Brown<br />

powder<br />

50 g 59200015<br />

Egg yellow<br />

powder<br />

50 g 59200020<br />

Metallic colouring<br />

Approximate colour result.<br />

Copper<br />

powder<br />

20 g 59200007<br />

White silver<br />

powder<br />

20 g 59200001<br />

Gold<br />

powder<br />

30 g 59200000<br />

Blue silver<br />

powder<br />

40 g 59200004<br />

Red<br />

powder<br />

20 g -

Lac (soluble) colouring<br />

107<br />

Orange<br />

powder<br />

30 g 59300003<br />

Brown<br />

powder<br />

30 g 59300013<br />

Yellow<br />

powder<br />

30 g 59300001<br />

Green<br />

powder<br />

30 g 59300011<br />

Red<br />

powder<br />

30 g 59300005<br />

Blue<br />

powder<br />

30 g 59300009<br />

Burgundy<br />

powder<br />

30 g 59300007<br />

Black<br />

powder<br />

30 g 59300015<br />

White<br />

powder<br />

100 g 59300017<br />

Approximate colour result.

108 Tempuras<br />

Tempura de corn<br />

Orient tempura<br />

500 g 6 u<br />

00050800<br />

10 kg<br />

00050801<br />

500 g<br />

00050802<br />

6 u<br />

2,25 kg<br />

00050803<br />

2 u<br />

Protempura<br />

S<strong>of</strong>t tempura<br />

300 g 6 u<br />

00050804<br />

500 g<br />

00050806<br />

6 u<br />

2,25 kg<br />

00050807<br />

2 u

Air bag<br />

109<br />

Air bag pork<br />

flour<br />

600 g<br />

58400000<br />

6 u<br />

3 kg<br />

58400014<br />

2 u<br />

Air bag pork<br />

grainy<br />

750 g<br />

58400002<br />

6 u<br />

3,25 kg<br />

58400012<br />

2 u<br />

Air bag corn<br />

grainy<br />

750 g 6 u<br />

58400004<br />

Air bag potato<br />

grainy<br />

750 g 6 u<br />

58400006

110<br />

Texturizers<br />

What we usually call “texturizers” or “texturas” presents a recently<br />

implanted gastronomic neologism in order to describe an ancient gastronomic<br />

and confectionary phenomenon: The<br />

modification <strong>of</strong> texture or consistence <strong>of</strong> primary<br />

aliments in order to create a new way <strong>of</strong> consuming<br />

them. Almost the whole span <strong>of</strong> traditional<br />

or modern pastry could be included into this description,<br />

as well as bread making itself or even a<br />

big part <strong>of</strong> culinary elaborations. Ice cream is a<br />

texture, as well as puff pastry. Bread is a texture<br />

<strong>of</strong> flour based on the technology <strong>of</strong> fermentation;<br />

a sauce, a mousse, a macarron, even fresh pasta<br />

is a texture. Therefore, we could state, that the<br />

history <strong>of</strong> elaborating food, from the Palaeolithic<br />

times on, consists in a constant development <strong>of</strong><br />

Texturizers in which we could transform primary<br />

ingredients.<br />

In the strict sense, this neologism applies on the products and applications,<br />

fruit <strong>of</strong> the incorporation <strong>of</strong> new texturizers into gastronomy<br />

and pastry for the last 10 years. However, we have to keep in mind<br />

that these “new” texturizers will enter some day into the canon and<br />

it’s important to understand that its technologic function doesn’t really<br />

differ so much from the ancient ones. There will be new elaborations,<br />

maybe the most famous ones, thanks to the applications developed by<br />

the vanguardian cuisine, but these new texturizers will also be applied<br />

Texturizers are taste<br />

and colourless texture<br />

modifiers which respect<br />

the organoleptic<br />

characteristics <strong>of</strong><br />

the ingredients to be<br />

transformed to its<br />

maximum<br />

on the ancient elaborations and even create different ones. Altogether,<br />

this “magma” will be over the next years part <strong>of</strong> the canon <strong>of</strong> classic<br />

gastronomy.<br />

Texturizers, in a strict sense, are a series <strong>of</strong> ingredients<br />

modifying uncoloured and tasteless Texturizers,<br />

which origins can be tracked back to the<br />

process <strong>of</strong> alimentary industrialisation starting at<br />

the end <strong>of</strong> XIX century and have played an enormous<br />

role in the stabilization, conservation and<br />

creation <strong>of</strong> new ways <strong>of</strong> ingesting food.<br />

In gastronomic applications it’s very important<br />

that the texturizing purpose isn’t accompanied by<br />

any flavour, in order to increase and respect fully<br />

the flavours one wish to modify.<br />

In Its total, these new texturizers have the following<br />

basic criteria in common in order to understand<br />

the modern gastronomy:<br />

• Flavour neutrality<br />

• Maximum respect for the flavour to texturize<br />

• Maximum efficiency in texture to be developed<br />

• In case <strong>of</strong> mixed elaborations, the goal is always to<br />

degrease the degree <strong>of</strong> difficulty regarding the dosage <strong>of</strong><br />

application<br />

HONEY AND RIPE TOMATO ICE CREAM<br />

Procrema<br />

BASIL CURD<br />

Propannacota (Iota)<br />

RASPBERRY CURD<br />

Gelcrem cold

Texturizers Classification<br />

111<br />

EMULSIFIERS<br />

Lecitina de soja<br />

Glicemul<br />

Sucro emul<br />

Emulsionant en pasta<br />

Glicerina<br />

AIRING AGENTS<br />

Albumina<br />

Whip<br />

Proespuma cold<br />

Proespuma hot<br />

THICKENING AGENTS<br />

Gelespessa (Xantana)<br />

Xantana<br />

Xantana Clear<br />

Gelcrem Cold<br />

Gelcrem hotH<br />

Pomada<br />

Goma Garr<strong>of</strong>ín<br />

Goma Arabiga<br />

Goma Tara<br />

Goma Guar<br />

Konjac<br />

Promochi (Kuzu)<br />

GELLING AGENTS<br />

Gelificant vegetal<br />

Elastic<br />

Agar-Agar<br />

Metilgel<br />

Gelburguer<br />

Instangel<br />

Goma Gellan<br />

Kappa<br />

Pectina Jaune<br />

Pectina Acid Free<br />

Fruit Pectin<br />

Propannacotta (Iota)<br />

Spherification<br />

Alginat<br />

Clorur<br />

Gluconolactat<br />

Kit pH<br />

STABILIZERS<br />

Procrema<br />

Prosorbet<br />

Pr<strong>of</strong>ruita<br />

Promousse<br />

CHARGING AGENTS<br />

Maltosec<br />

Inulina<br />

Consult application videos on www.sosa.cat<br />

We <strong>of</strong>fer you a wide range <strong>of</strong> videos as reference to consult different applications<br />

and use <strong>of</strong> our products; a useful tool as base <strong>of</strong> inspiration creating new recipes.

112 Texturizers emulsifiers<br />

EMULSIFIERS<br />

An emulsion is a more or less stable union <strong>of</strong> fatty and watery molecules. An emulsion is instable at the beginning and with the time the<br />

drops <strong>of</strong> the dispersed part tend to form groups, separating from the other part. It’s what happens e.g., when you let rest a mixture <strong>of</strong> water<br />

and oil previously shaken. In order to avoid this phenomenon <strong>of</strong> dispersion, we use emulsifiers which situate itself at the outer limit layer<br />

between the drops and the homogenous phase.<br />

The gastronomy and overall pastry, is a long lasting “love story” between these two types <strong>of</strong> molecules, apparently irreconcilables which<br />

unite in a gastronomic elaboration.<br />

However, it will be difficult to find a gastronomic or pastry application without an emulsion. Practically, all traditional sauces try to solve a<br />

problem <strong>of</strong> emulsion and a quick enumeration <strong>of</strong> emulsions in kitchen and pastry indicate the importance <strong>of</strong> this subject: sauces mayonnaises,<br />

creams, ice creams, airs, soufflés, bundt cakes, ganache, mousse etc.<br />

Our range <strong>of</strong> emulsifiers covers the necessities <strong>of</strong> emulsions in modern gastronomy, under the principle <strong>of</strong> maximum respect for the emulsified<br />

flavours.<br />

A traditional pistachio ice cream is based on a mix <strong>of</strong>:<br />

egg yolk + pistachio paste + milk + cream<br />

A modern ice cream uses:<br />

water + pistachio paste + new emulsifiers<br />

It’s the same with any other application: sauces mayonnaises, creams,<br />

ice creams, airs, soufflés, bundt cakes, ganache, mousse etc.<br />

RASPBERRY MAYONNAISE<br />

Emulsionant en pasta

Texturizers emulsifiers<br />

113<br />

Lecitina de soja<br />

Soy lecithin<br />

500 g<br />

59000016<br />

6 u<br />

2 kg<br />

59000013<br />

2 u<br />

10 kg<br />

59000017<br />

1 u<br />

Dose:<br />

5-8 g/L<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Observations:<br />

Elaborations:<br />

Emulsifier, facilities incorporation <strong>of</strong> air, in excess can alternate flavour<br />

Mix in cold and bat in order to introduce air<br />

Any kind <strong>of</strong> liquid<br />

Difficulties with alcohols and certain infusions<br />

Airs / Ice creams<br />

Dose:<br />

Sucroemul<br />

8 g/L<br />

Product derived from the esterification between saccharose and fatty acids<br />

500 g<br />

59000009<br />

6 u<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Observations:<br />

Elaborations:<br />

Emulsifier<br />

Dissolve at the watery part <strong>of</strong> the elaboration and add to the rest afterwards<br />

Any kind <strong>of</strong> liquid with some water content<br />

In he field <strong>of</strong> gastronomy it permits the elaboration <strong>of</strong> hot and alcoholic airs<br />

Increases the volume <strong>of</strong> bread dough and bundt cakes, stabilizes lactic mixes,<br />

ice cream, pastry custards, airs, etc.<br />

Glicerina<br />

Glicerine. Vegetable glycerol<br />

1 kg<br />

59000004<br />

20 kg<br />

59000006<br />

6 u<br />

1 u<br />

Dose:<br />

5-10 g/kg antic-freezing agent<br />

Dose:<br />

2-3 g/kg emulsifier<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Elaborations:<br />

Anti- freezing agent, emulsifier, alleviates union between fat molecules and water<br />

Mix with desired preparation<br />

: Ice cream, ganaches, any kind <strong>of</strong> elaboration containing water and fat<br />

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

114<br />

Texturizers emulsifiers<br />

Emulsionant en pasta<br />

Emulsifying paste. Mix <strong>of</strong> glicemul and sucroemul on water base<br />

1 kg<br />

59000000<br />

6 u<br />

Dose:<br />

5-10 g/L<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Observations:<br />

Elaborations:<br />

Very stable emulsions<br />

Apply directly in cold<br />

Any kind <strong>of</strong> liquid elaboration with some fat content<br />

White- ivory colour, slightly sweet flavour, neutral aroma<br />

Emulsified vinaigrette / Fruit or vegetable mayonnaise without egg<br />

You can add a thickening agent in order to acquire a higher consistency<br />

(E.g. xantana, guar gum, …)<br />

Glicemul<br />

Emulsifier derived from fat<br />

500 g<br />

59000020<br />

6 u<br />

Dose:<br />

30-60 g/kg<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Observations:<br />

Elaborations:<br />

Increases the fusion point <strong>of</strong> fat and creates with them more or less solid textures<br />

Dissolve in hot, from 60ºC on, and acts in cold<br />

Always with a fatty medium, liposoluble<br />

Thermo-reversible, comes in little flakes<br />

Texturized oils / Nut butters<br />

Argan oil emultion<br />

» 100 g Argan oli<br />

» 6 g Glicemul<br />

Combine and heat half argan oil and the Glicemul<br />

until 60ºC. Remove from the bain marie.<br />

Add the rest <strong>of</strong> oil.<br />

Pour in a container and let to set in the fridge<br />

for 6 hours at least.<br />

Praline emultion<br />

» 100 g Praline<br />

» 4 g Glicemul<br />

Combine and heat half praline and the Glicemul<br />

until 60ºC. Remove from the bain marie.<br />

Add the rest <strong>of</strong> praline.<br />

Pour in a container and let to set in the fridge<br />

for 6 hours at least.

Texturizers airing agents<br />

115<br />

AIRING AGENTS<br />

The airing agents are on one side derived from emulsifiers.<br />

In general, emulsions permit through agitation the incorporation <strong>of</strong> air molecules.<br />

On the other side, albumin also works as an airing agent, acting in the whipping <strong>of</strong> meringues, mousses,<br />

marshmallows, etc.<br />

FRUIT MERINGUE DEHYDRATOR<br />

Whip

116<br />

Texturizers airing agents<br />

Albumina<br />

Substitute for egg white, foaming agent<br />

500 g<br />

00200510<br />

6 u<br />

Dose:<br />

80-100 g/kg<br />

5 kg<br />

00200512<br />

1 u<br />

10 kg<br />

00200514<br />

1 u<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Observations:<br />

Elaborations:<br />

Egg white protein<br />

Mix in cold<br />

Any kind <strong>of</strong> liquid<br />

Gives 25% more foam and is 5 times more stable than fresh egg white<br />

Meringues / Macarons / Marshmallows / Souffles / Bundt cakes / Mousses<br />

Fake poached egg<br />

L’utilisation de l’albumine comme agent coagulant.<br />

» 500 g Chicken stock<br />

» 40 g Albumina powder<br />

» 22 g Gelcrem Cold<br />

» Egg yolkas needed<br />

Mix the chicken stock + albumina + gelcrem cold and blend<br />

with a hand mixer at high speed until get a thick texture.<br />

Put the wrap film in a glass and make a some pressure in the<br />

center center fall down in the glass. Put the previous mixture<br />

inside and then insert an egg yolk taking care to keep it in<br />

the middle <strong>of</strong> the mixture.<br />

Wrap the plastic film doing a ball and cook it in the water or<br />

steamed at 70ºC until the fake chicken stock egg white will<br />

be setted. Not over cook the preparation in order <strong>of</strong> not to<br />

cook the egg yolk.<br />

Macaron<br />

» 500 g Icing sugar<br />

» 500 g Almond powder<br />

» 175 g Water<br />

» 15 g Albumina powder<br />

» 0,3 g Red colorant<br />

» 500 g Caster sugar<br />

» 220 g Water<br />

» 15 g Albumina powder<br />

» 175 g Water<br />

Put the mix <strong>of</strong> almond powder and icing sugar in the Kitchen Aid. Mix water<br />

and albúmina powder until totally dissolved. Pour the albumina + water mix<br />

in the almond powder and icing sugar and mix in the machine with the paddle<br />

for 30 seconds in medium speed. Add the red colour anf keep mixing for 30<br />

second more.<br />

Mix caster sugar with water and cook until reach 118ºC. In the meantime, mix<br />

the water and the Albumina powder and whip it up in the whipping machine<br />

until get a meringue consistency. Once the sugar mix reach 118ºC pour into the<br />

meringue little by little. Keep whipping until the mixture is almost cold.<br />

Fold the last mixture into the first one.<br />

Pipe the macaron dough and let to room temperature until a very thin non stick<br />

layer is formed on top <strong>of</strong> the macaron ( 20 minutes aprox.) Bake at 155ºC for<br />

8-10 minutes.

Texturizers airing agents<br />

117<br />

Soufflé au chocolat<br />

» 180 g Chocolat noir 70%<br />

» 100 g Milk<br />

» 30 g Cacao en poudre<br />

» 30 g Farine<br />

» 100 g Jaune d’œuf<br />

» 200 g Water<br />

» 20 g Albumine en poudre<br />

» 120 g Sugar<br />

Diluez l’albumine dans l’eau. Ajoutez le sucre et montez pour obtenir une<br />

texture à meringue.<br />

Portez à ébullition le lait et le cacao et ajoutez au chocolat noir.<br />

Ajoutez les jaunes d’œuf et la farine.<br />

Ajoutez la meringue et mélanger doucement.<br />

Préparez les moules avec l’agent de graissage et cacao en poudre.<br />

Disposez le soufflée et faire cuire 7 minutes à 200ºC.<br />

Meringue au citron<br />

» 125 g Jus de citron<br />

» 250 g Sugar<br />

» 11 g Albumine en poudre<br />

Mélangez les ingrédients à l’aide d’un mixeur<br />

et mettez dan un siphon. Mettez la cartouche<br />

de gaz et percutez. Secouez bien et laissez<br />

dans le frigo pendant environ 1h.<br />

More Albumina recipes at www.sosa.cat<br />

» Passion fruit marshmallow<br />

» Cold lemon foam<br />

» Hot chicken foam<br />

» Lemon meringue<br />

» Normal meringue<br />

» Jellyfied meringue<br />

» Savoury olive oil meringue<br />

» Sweet olive meringue<br />

» Dried meringue<br />

Whip<br />

Hydrolization <strong>of</strong> milk protein<br />

Dose:<br />

1-2 g/kg meringue<br />

Dose:<br />

3 g/kg marshmallow<br />

Dose:<br />

5 g/kg foam<br />

500 g<br />

00200520<br />

6 u<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Observations:<br />

Elaborations:<br />

Foaming effect<br />

Mix in cold<br />

Any kind <strong>of</strong> liquid<br />

Substitute for Albumina<br />

Meringues / Macarons / Foams<br />

Yoghourt Foam<br />

» 500 g Yoghourt<br />

» 3 g Gelespessa<br />

» 5 g Whip<br />

» 100 g Sugar<br />

Combine the yoghourt with Gelespessa, half<br />

<strong>of</strong> the sugar and Whip.<br />

Whip in the Kitchen Aid until very foamy.<br />

Add the remaining sugar and keep whipping<br />

until get a very light meringue texture.

118 Texturizers airing agents<br />

Proespuma Cold<br />

Stabilizer for cold foams<br />

700 g<br />

57001002<br />

6 kg<br />

57001004<br />

6 u<br />

1 u<br />

Dose:<br />

50-100 g/kg<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Elaborations:<br />

Foaming effect<br />

Dissolve in cold<br />

Any kind <strong>of</strong> liquid or semi-liquid elaboration<br />

Cold foams with siphon<br />

Proespuma Hot<br />

Stabilizer for hot foams<br />

500 g<br />

57001001<br />

6 u<br />

Dose:<br />

50 g/kg<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Elaborations:<br />

Foaming effect, foam and emulsifier<br />

Dissolve in desired preparation<br />

Any kind <strong>of</strong> liquid or semi-liquid elaboration<br />

Hot foams with siphon<br />

Mango and passion fruit foam<br />

» 300 g Mango pure<br />

» 200 g Passion fruit pure<br />

» 50 g Proespuma Cold<br />

Mix the ingredients with a hand mixer<br />

and then put the mixture in a siphon<br />

(cannister).<br />

For 500 ml siphon we need 1 or 2 gas<br />

caps and for a siphon <strong>of</strong> 1 liter 2 or 3<br />

gas caps. Use immediately or keep in<br />

the fridge.<br />

Lobster soup foam<br />

» 500 g Lobster soup<br />

» 25 g Proespuma Hot<br />

Mix the ingredients with a hand<br />

mixer and put the mixture in the<br />

siphon. Put the siphon in a “bain<br />

marie “ and keep at 65ºC.<br />

Hot chocolate foam<br />

» 400 g Milk<br />

» 100 g Creme<br />

» 150 g Chocolat coberture 65%<br />

» 25 g Proespuma Hot<br />

Heat milk and cream until boiling point.<br />

Mix the Proespuma Hot and mix with a hand<br />

mixer. Pour this mixture on the melted chocolat.<br />

Put the mixture in the siphon and keep in a<br />

“bain marie “ at 65ºC.

Texturizers thickening agents<br />

119<br />

THICKENING AGENTS<br />

A thickening agent is a texturizer which allows us to obtain more or less viscose solutions without forming gels.<br />

The <strong>Sosa</strong> range <strong>of</strong> thickening agents <strong>of</strong>fers a variety from the least to the most thickened with different textures: coulis, pastry custards,<br />

pomada etc. in order to adapt to any gastronomic need, always respecting to a maximum the flavour <strong>of</strong> the texturized element.<br />

GLUTINOUS LYCHEE SHEET<br />

Promochi (Kuzu)

120<br />

Texturizers thickening agents<br />

Goma Xantana<br />

Carbohydrate (bacterial fermentation <strong>of</strong> corn starch)<br />

500 g<br />

6 u<br />

58050018<br />

Dose:<br />

2-5 g/kg<br />

Properties: Thickening agent, emulsifier, suspensor<br />

Use: Dissolves in cold or hot, mix with turmix<br />

Field <strong>of</strong> application: Any kind <strong>of</strong> liquid with water content higher than 80%<br />

Observations: Resistant to heat and freezing, thermo irreversible<br />

Elaborations:<br />

Sauces / Raw coulis / False vinaigrettes / Soups / Syrups<br />

Goma Xantana Clear<br />

500 g<br />

6 u<br />

58050044<br />

Shares all the characteristics with xantan gum but presents an increased transparency<br />

Gelespessa (Goma Xantana)<br />

Carbohydrate (bacterial fermentation <strong>of</strong> corn starch)<br />

500 g<br />

58050011<br />

6 u<br />

2,5 kg<br />

58050039<br />

2 u<br />

10 kg<br />

58070011<br />

1 u<br />

Dose:<br />

6-15 g/kg<br />

Properties: Thickening agent, emulsifier, suspensor<br />

Use: Dissolve in cold or hot, mix with turmix<br />

Field <strong>of</strong> application: Any kina <strong>of</strong> liquid with water content higher than 80%<br />

Observations: Heat resistant, allows freezing, thermo irreversible<br />

Elaborations:<br />

Sauces / Raw coulis / Vinaigrettes / Texturized soups / Suspensor effect<br />

Colourful vinaigrette<br />

» 250 g Modena vinegar<br />

» 2 g Gelespessa<br />

» 250 g Raspberry pure<br />

» 2 g Gelespessa<br />

As need<br />

» Salt<br />

» Pepper<br />

» Olive oil<br />

Combine vinegar and 2 g Gelespessa and mix with a hand blender<br />

until thick. Do the same with de raspberry pure.<br />

Mix olive oil and the previous mixtures in order to achieve a sort<br />

<strong>of</strong> colourful vinaigrette.

Texturizers thickening agents<br />

121<br />

Gelcrem Hot<br />

Refined corn starch, treated at high temperatures<br />

500 g<br />

58050040<br />

6 u<br />

Dose:<br />

20-50 g/L<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Observations:<br />

Elaborations:<br />

Thickening agent resists high temperatures and is stable to put in the oven, allows freezing<br />

Mix in cold an heat until boiling<br />

Any kind <strong>of</strong> liquid or semi-liquid elaboration<br />

Résistant aux hautes températures et stable dans le four. Résiste à la congélation.<br />

Cooked creams as e.g. pastry custards / Hot creams / Bechamel<br />

Gelcrem Cold<br />

Modified potato starch<br />

500 g<br />

58050026<br />

10 kg<br />

58060026<br />

6 u<br />

1 u<br />

Dose:<br />

40-80 g/L<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Observations:<br />

Optimal elaborations:<br />

Other elaborations:<br />

Thickening agent gives a creamy texture (as e.g. pastry cream) in cold<br />

Mix in cold or hot<br />

Substitute for corn starch, for any kind <strong>of</strong> liquids<br />

Viscosity stable in the oven, stable in acid mixes<br />

Creams as e.g. raw pastry cream / Cold creams<br />

Texturized soups<br />

Lemon curd<br />

» 200 g Lemon juice<br />

» 300 g Whole eggs<br />

» 300 g Sugar<br />

» 22 g Gelcrem Hot<br />

Mix all ingredients and heat until boiling point stirring<br />

constantly with a whisk. Remove from the heat and blend<br />

with a hand mixer. Cool down and use.<br />

Raspberry curd<br />

» 400 g Raspberry pure<br />

» 100 g Simple syrup (TPT)<br />

» 30 g Lemon juice<br />

» 25 g Gelcrem Cold<br />

Mix all ingredients with a hand mixer at high<br />

speed until get a creamy texture without<br />

crumbs.

122<br />

Texturizers thickening agents<br />

Goma Aràbiga<br />

Dose:<br />

Necessary quantity<br />

Arabian gum. Polysaccharide with natural origin<br />

500 g<br />

58050037<br />

6 u<br />

10 kg<br />

58070037<br />

1 u<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Observations:<br />

Elaborations:<br />

Thickening agent, emulsifier and stabilizer<br />

Apply in cold or hot<br />

Any liquid elaboration<br />

Insoluble in alcohol and fat<br />

Stabilizing foams / Emulsions / Chewable candy / Agent de remplissage<br />

Goma Garr<strong>of</strong>í<br />

Carob bean gum<br />

750 g<br />

58050048<br />

6 u<br />

Dose:<br />

5-10 g/kg<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Observations:<br />

Elaborations:<br />

Thickening agent, stabilizer<br />

Mix and heat<br />

Any kind <strong>of</strong> elaboration with a liquid base<br />

Difficulties with alcohols<br />

Soups / Sauces / Cream stabilizer / Ice cream and pastry elaborations<br />

Tara<br />

Polysaccharide<br />

700 g<br />

58050058<br />

6 u<br />

Dose:<br />

1-8 g/kg<br />

Properties: Thickening agent, stabilizer, protecting shield<br />

Use: Mix with the other solids and pour over liquid, heat up to 80ºC<br />

Field <strong>of</strong> application: Any kind <strong>of</strong> liquid<br />

Observations: Reduces syneresis problems<br />

Elaborations: Sauces

Texturizers thickening agents<br />

123<br />

Goma Guar<br />

Guar gum. Plant, Cyamopsis tretagonolobus<br />

750 g<br />

58050055<br />

6 u<br />

Dose:<br />

2-10 g/kg<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Observations:<br />

Elaborations:<br />

Thickening agent<br />

Mix with liquid and bring to boil, cool down<br />

Any kind <strong>of</strong> elaboration – independent from acidity degree<br />

Stable to freezing<br />

Sauces / Nectars / Pastry elaborations / Sausages<br />

Konjac<br />

Konjac gum<br />

600 g<br />

58050060<br />

6 u<br />

Dose:<br />

0,5-5 g/kg<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Thickening agent, stabilizer<br />

Pour the powder mixed with the rest <strong>of</strong> the solids over the liquid and heat<br />

Any kind <strong>of</strong> liquid elaboration<br />

Elaborations:<br />

Thermo resistant creams<br />

Lopster cream<br />

» 500 g Lobster soup (Bisque)<br />

» 4 g Konjac<br />

Mix the ingredients and heat until boiling point.<br />

Keep cooking at low heat for 2 minutes more.

124 Texturizers thickening agents<br />

Pomada<br />

Vegetable origin<br />

500 g<br />

58050042<br />

15 kg<br />

58070042<br />

6 u<br />

1 u<br />

Dose:<br />

200 g/kg<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Observations:<br />

Elaborations:<br />

Thickening agent<br />

Mix with liquid and shake, let stay for at least 6 hours<br />

Any kind <strong>of</strong> liquid<br />

Doesn’t allow freezing<br />

Pomadas<br />

Promochi (Kuzu)<br />

Powdered kuzu root<br />

750 g<br />

58050005<br />

6 u<br />

Dose:<br />

45-180 g/kg<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Observations:<br />

Elaborations:<br />

Thickening agent, gelling agent, substitute for flours and starches<br />

Dissolve in water before using<br />

Substitute for corn starch, applicable with all kinds <strong>of</strong> liquids<br />

Without gluten<br />

Mochis / Veils / False potatoes<br />

Raspberry and violet moisturizing cream<br />

» 350 g Raspberry pure<br />

» 100 g Water<br />

» 50 g Simple syrup (TPT)<br />

» 100 g Pomada<br />

» 20 g Concentrated violet paste<br />

Combine and mix all ingredients with an immersion<br />

blender.<br />

Put the mixture in plastic moisturizing cream<br />

containers.<br />

Keep in the fridge for 12 hours.<br />

Kuzu-mochi potato<br />

» 500 g Creamy mashed potatoes<br />

» 100 g Promochi<br />

» As needed Water (pour diluer le Promochi)<br />

» As needed Veal gravy<br />

Dissolve water and ProMochi and combine with the potato pure. Heat the pure<br />

and mix with a spatula stirring constantly until the mixture will be very sticky.<br />

Remove from the casserole and put in a square frame making some pressure.<br />

Keep in the fridge until the mixture will be in a very hard texture. Cut the mixture<br />

in cubes. Put the potatoes in the veal gravy and heat until 80ºC<br />

Potatoes will be ready when became s<strong>of</strong>t.

Texturizers gelling agents<br />

125<br />

GELLING AGENTS<br />

Within this group, we find a range <strong>of</strong> substances which permit the elaboration <strong>of</strong> gelatines that are used for the production <strong>of</strong> pre-cooked<br />

food. The majority are products already used for unmemorable times and have now been extracted and de-flavoured in order to not add<br />

any additional taste to the desired gels. They differ, basically, in the texture (s<strong>of</strong>ter, harder, brasher…) and in the posterior temperature<br />

<strong>of</strong> jellification.<br />

<strong>Sosa</strong>’s gelling agent range reaches from the purest ones to the most complex mixes, taking maximum advantage <strong>of</strong> the gelling possibilities,<br />

in order to allow the most special applications.<br />

RASPBERRY VEIL<br />

Gelificant vegetal

126<br />

Texturizers gelling agents<br />

Gelificant vegetal<br />

Vegetable Gelatin. Mix <strong>of</strong> carrageen and carob bean gum<br />

Vegetable origin<br />

500 g<br />

58050000<br />

10 kg<br />

58070000<br />

6 u<br />

1 u<br />

Dose:<br />

50 g/kg<br />

Properties: Transparent and elastic gelatine<br />

Use: Dissolve in cold and bring to 65ºC (better to boil), jellifies from 60ºC on<br />

Field <strong>of</strong> application: Any kind <strong>of</strong> liquid with water content higher than 80%<br />

Observations: Doesn’t allow freezing, thermo reversible<br />

Elaborations:<br />

False spherification / False pâte fruits / Veils<br />

Cold spaghettis / Gelatine until 60ºC / Nappage<br />

Strawbarry spaguetti<br />

» 25 g Vegetable gelatine powder<br />

» 400 g Frozen strawberry pure<br />

» 25 g Strawberry paste<br />

» 100 ml Simple syrup (TPT)<br />

Mix the ingredients and heat until boiling<br />

point.<br />

Put the mixture in the “Spaguetti Kit” and<br />

do the spaguetti inside a bath <strong>of</strong> iced water.<br />

Strain.<br />

Mango and Campari sphere<br />

» 350 g Frozen mango pure<br />

» 50 ml Campari (as needed)<br />

» 100 ml Water<br />

» 30 g Vegetable gelatine powder<br />

» 400 ml Water<br />

» 100 ml Simple syrup (TPT)<br />

Put the mango puré in semi sphere silicon moulds and freeze it up. Heat<br />

the water, gold powder, syrup and vegetable setting gel until boilling.<br />

Remove from the heat and let to cool at 80ºC. Remove the mango and<br />

banana spheres and deep it in the heated mixture.<br />

Let defrost until the center will be liquid.<br />

1 2 3 4<br />

GELIFICANTE<br />

VEGETAL<br />

100 ºC 80 ºC

Texturizers gelling agents<br />

127<br />

Elastic<br />

Mix <strong>of</strong> carob bean gum and carrageen<br />

750 g<br />

58050036<br />

6 u<br />

Dose:<br />

25-50 g/kg<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Observations:<br />

Elaborations:<br />

Very elastic gelling agent<br />

Pour the powder with the rest <strong>of</strong> the solids over the liquid, heat<br />

Any liquid elaboration<br />

Resists freezing<br />

Elastic gelatines<br />

Rose veil<br />

» 400 g Water<br />

» 100 g Simple syrup (TPT)<br />

» 25 g Rose paste<br />

» 25 g Elastic<br />

Mix all ingredients together and heat until<br />

boiling point.<br />

Pour a thin layer in a tray 0,2 mm thin and<br />

let to cool down until setted.<br />

Balzamic modena vinegar gelatin sheet<br />

» 300 g Water<br />

» 100 g Simple syrup (TPT)<br />

» 100 g Balsamic Modena vinegar<br />

» 25 g Elastic<br />

Mix all ingredients together and heat until boiling<br />

point.<br />

Pour a thin layer in a tray 0,2 mm thin and let to cool.<br />

Once jellyfied cut in rectangular shape.

128<br />

Texturizers gelling agents<br />

Agar-agar<br />

Carbohydrate, type <strong>of</strong> an alga<br />

500 g<br />

58050115<br />

20 kg<br />

58060115<br />

6 u<br />

1 u<br />

Dose:<br />

2-15 g/kg depending on desired hardness degree<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Observations:<br />

Optimal elaborations:<br />

Other elaborations:<br />

Gelling<br />

Mix in liquid, bring to boil, let cool down<br />

Any liquid elaboration<br />

Heat resistant (90ºC), not resistant to freezing, thermo reversible,<br />

jellifies less in acid mediums, gelatine not very elastic<br />

Hard caviar / Hot gelatines (≤90ºC)<br />

Gelatines / Purees / Veils / Foams<br />

Green pea hot jelly<br />

» 500 g Green pea juice<br />

» 3 g Agar-agar<br />

» As needed Salt<br />

» 220 ml Water<br />

Combine the ingredients.<br />

Heat until boiling point.<br />

Put the mixture in moulds and<br />

let to set. Heat before service.<br />

Fruit coulis<br />

» 400 g Fruit pure<br />

» 100 g Simple syrup (TPT)<br />

» 5 g Agar-agar<br />

Combine the ingredients. Heat until<br />

boiling point.<br />

Keep in the fridge until totally seted.<br />

Mix with an immersion blender until<br />

smooth.<br />

Fake fruit caviar<br />

» 200 g Fruit pure<br />

» 50 g Simple syrup (TPT)<br />

» 2 g Agar-agar<br />

» As needed Vegetable oil very cold<br />

Combine the ingredients.<br />

Heat until boiling point.<br />

Put the mixture in a seringue and<br />

drop it into oil bath.<br />

Keep in the oil bath for 5 minutes.<br />

Remove from the oil bath, drain the<br />

oil and serve.

Metilgel<br />

Méthylcellulose, dérivé de cellulose végétale<br />

300 g<br />

58050020<br />

6 u<br />

1,8 kg<br />

58050021<br />

2 u<br />

6 kg<br />

58070020<br />

1 u<br />

Texturizers gelling agents<br />

Dose (hot):<br />

15 g/kg foam effect<br />

Dose (hot):<br />

30 g/kg glue<br />

Dose (cold):<br />

20 g/kg thickening agent<br />

Dose (hot):<br />

20 g/kg gelling agent<br />

129<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Observations:<br />

Elaborations:<br />

Gel in hot<br />

Hydrate in cold and let stay until mix reaches 4ºC, apply heat<br />

Any kind <strong>of</strong> liquid or semi-liquid<br />

Resists freezing<br />

Air / Foam / Glue / Gnocchi / Spaghettis<br />

Gelburguer<br />

Sticking effect<br />

500 g<br />

58050031<br />

20 kg<br />

58070031<br />

6 u<br />

1 u<br />

Dose:<br />

10-15 g/kg<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Observations:<br />

Elaborations:<br />

Agglutinative effect<br />

Mix with desired product<br />

Any kind <strong>of</strong> food<br />

Can be difficult to use with food rich in calcium<br />

Burger / Tartar / Terrinas<br />

Prawn burger<br />

» 500 g Prawns<br />

» 8 g Gelburguer<br />

» As needed Salt and pepper<br />

» 20 g Fish stock<br />

Mix the ingredients.Press the mixture in a mould.<br />

Keep in the fridge for 1 hour. Cook.<br />

Fake potato gnocchi<br />

» 500 g Creamy mashed potatoes<br />

» 10 g Metilgel<br />

» As needed Chicken stock<br />

Mix the creamy mashed potato and the Metilgel with an immersion blender.<br />

Put the mixture in a pastry bag. Keep for 12 hours in the fridge.<br />

Heat the chicken stock until boiling point. Drop the pure in the stock doing gnocchi shape.<br />

Remove the gnocchi from the stock and serve hot.

130<br />

Texturizers gelling agents<br />

Instangel<br />

Gelatine <strong>of</strong> animal origin<br />

500 g<br />

58000008<br />

6 u<br />

Dose:<br />

50 g/kg (1 sheet <strong>of</strong> gelatine = 8 g Instangel)<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Observations:<br />

Optimal elaborations:<br />

Other elaborations:<br />

Very elastic gelling agent, substitute for gelatine leaves<br />

Apply in cold, acts about 20 minutes after application<br />

Any kind <strong>of</strong> elaboration with some degree <strong>of</strong> water content<br />

Thermo-reversible<br />

Cold gelatines / Jellified foam<br />

Mousses<br />

Kappa<br />

Carrageen<br />

600 g<br />

58050062<br />

6 u<br />

Dose:<br />

1-10 g/kg<br />

Properties: Gelling agent<br />

Use: Pour the powder mixed with the rest <strong>of</strong> the solids over the liquid and heat<br />

Field <strong>of</strong> application: Any kind <strong>of</strong> liquid application<br />

Observations: Jellifies from 60ºC on<br />

Elaborations: Cold gelatines / Jellified sponges<br />

S<strong>of</strong>t chocolate gel<br />

» 265 g Cream 35 % fat<br />

» 250 g Chocolat coberture 64%<br />

» 60 gr Sugar<br />

» 300 g Water<br />

» 0,8 g Propannacotta (Iota)<br />

» 0,8 g Kappa<br />

Heat the cream and sugar and pour on the chocolate<br />

stirring until get an homogeneous mixture.<br />

In another bowl combine the water, kappa and<br />

Pro-pannacotta and mix with a hand blender<br />

Boil the mixture. Mix both preparations.<br />

Pour in a frame and keep 2 hours in the fridge.<br />

Mandarine fake sponge<br />

» 400 g Mandarine juice<br />

» 40 g Lemon juice<br />

» 4 drops mandarine aroma<br />

» 60 g Simple syrup (TPT)<br />

» 35 g Instangel<br />

Mix the ingredients with a hand mixer.<br />

Cool down in the fridge until setted.<br />

Then whip in the machine with the whisk for 20 minutes on high<br />

speed or until the mixture will be whipped as a meringue.<br />

In the beginning <strong>of</strong> the whipping process we could heat with<br />

a torch a little the edges <strong>of</strong> the whipping machine bowl if<br />

necessary in order to get the gelatin better dissolved.

Texturizers gelling agents<br />

131<br />

Pro-pannacotta (Iota)<br />

Carrageen, derived from a type <strong>of</strong> red algae<br />

800 g<br />

58050064<br />

6 u<br />

Dose:<br />

2-15 g/kg<br />

Properties: S<strong>of</strong>t gel<br />

Use: Apply in room temperature, heat up to 80ºC, better boil<br />

Field <strong>of</strong> application: Any kind <strong>of</strong> liquid<br />

Observations: Doesn’t allow freezing, heatable until about 50°C<br />

Elaborations: Pannacotta / Flan / Pudding / Cuajadas / Drinkable jelly<br />

Goma Gellan<br />

Dose:<br />

10-20 g/kg<br />

Gellan Gum. Polysaccharide obtained by the fermentation <strong>of</strong> a bacterium<br />

500 g<br />

58050117<br />

6 u<br />

10 kg<br />

58070117<br />

1 u<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Observations:<br />

Elaborations:<br />

Gelling agent<br />

Apply in room temperature, heat to 80ºC – better bring to boil<br />

Any kind <strong>of</strong> liquid<br />

Rigid gel, resists high temperatures<br />

Sheet / Raviolis / Oily gelatines / Croissant fillings / Cubes <strong>of</strong> plum cake<br />

S<strong>of</strong>t chocolate gel<br />

» see recipes on previous page<br />

Fruit filling for bakery doughs<br />

» 350 g Raspberry fruit pure<br />

» 50 g Water<br />

» 100 g Simple syrup (TPT)<br />

» 10 g Goma Gellan<br />

Combine the ingredients and heat until<br />

boiling point.<br />

Pour the mixture in a frame<br />

Set in the fridge.<br />

Soy macaroni<br />

» 100 g Soy sauce<br />

» 400 g Vegetable stock<br />

» 30 g Vegetable gelatin powder<br />

» 2 g Goma Garr<strong>of</strong>ín<br />

» 3 g Goma Gellan<br />

Blend all ingredients with a hand mixer. Heat until boiling point.<br />

Remove from the heat and let cool until 80ºC.<br />

Take stainless steel tubes 1 cm thick and put them in the freezer.<br />

Then put the tubes in the mixture for some seconds.<br />

Remove and the macaroni shape will be ready.

132 Texturizers gelling agents<br />

Fruit pectin NH<br />

Sodium pectate<br />

500 g<br />

58030000<br />

6 u<br />

2 kg 2 u<br />

58030002<br />

Dose:<br />

10 g/kg jam<br />

Dose:<br />

25-30 g/kg pâte fruit<br />

Properties: Gelling agent and thickener<br />

Use: Mix with sugar and add citric acid, heat up to 105ºC<br />

Field <strong>of</strong> application: Pulps and juices which allow the incorporation <strong>of</strong> acidity<br />

Observations: It actives exclusively with the incorporation <strong>of</strong> an acid component<br />

Elaborations: Glace / Pâte fruits / Jam<br />

Neutral nappage<br />

» 1 L Water<br />

» 400 g Sugar<br />

» 40 g Fruit Pectin<br />

» 15 g Citric acid<br />

» 100 g Aroma (compound or fruit pure)<br />

Heat the water until 45ºC. Add the pectin<br />

and sugar mixed together.<br />

Boil for 3 minutes<br />

Remove from the heat and add the citric<br />

acid.<br />

Let to cool. Use at 35ºC.<br />

Raspberry jam<br />

» 1000 g Frozen raspberries<br />

» 750 g Sugar<br />

» 200 g Sugar<br />

» 12 g Fruit Pectin<br />

» 1 u. Lemon juice<br />

Combine 100 g sugar and pectin.<br />

Cook the remaining sugar and the raspberries<br />

until boiling point. Add the pectin + sugar and<br />

cook until reach 103ºC.<br />

Remove from the heat and add the lemon<br />

juice.<br />

Let to cool.<br />

Rasberry pâte de fruit<br />

» 1000 g Raspberry pure<br />

» 1000 g Sugar<br />

» 30 g Fruit Pectin<br />

» 300 g Glucose<br />

» 5 g Citric acid<br />

Heat the fruit puré until boiling point.<br />

Mix 100 gr. <strong>of</strong> sugar with the pectin and then<br />

add to the pure stirring constantly.<br />

Boil again and add half sugar. Boil again and<br />

add the sugar remaining.<br />

Heat again until boiling point and add the liquid<br />

glucose. Cook low heat until 106ºC.<br />

Add the citric acid and remove from the heat.<br />

Put in a frame or molds.

Texturizers gelling agents<br />

133<br />

Pectina Jaune<br />

Obtained from citrus peel<br />

500 g<br />

58030003<br />

6 u<br />

Dose:<br />

2-20 g/kg<br />

Properties: Gelling agent and thickener<br />

Use: Mix with sugar and add citric acid, heat up to 105ºC<br />

Field <strong>of</strong> application: Pulps and juices which allow the incorporation <strong>of</strong> acidity<br />

Observations: It actives exclusively with the incorporation <strong>of</strong> an acid component<br />

Elaborations: Glace / Pâte fruits / Jam<br />

Pectina Acid Free<br />

Combination <strong>of</strong> pectin and calcium sulfat<br />

500 g<br />

58030012<br />

6 u<br />

Dose:<br />

6 g/kg flan texture<br />

Dose:<br />

25-30 g/kg pâte fruit texture<br />

Properties: Gelling agent, similar to traditional pectin but activates without acid<br />

Use: Mix with sugar and apply as usual<br />

Field <strong>of</strong> application: Non-acid pâte fruits or nut glace<br />

Observations: It’s not necessary to reach 105ºC<br />

Elaborations: Nut glace / Non-acid pâte fruits<br />

Hazelnut icing<br />

» 1 L Milk<br />

» 200 g Hazelnut pure paste<br />

» 20 g Pectina Acid Free<br />

Heat the milk until 40ºC<br />

Combine the pectin and sugar together. Then pour into<br />

the milk.<br />

Cook until boiling point and then keep cooking for to<br />

minutes more at low heat.<br />

Pour into mixture the hazelnut pure paste.<br />

Remove from the heat and let for 30 minutes at room<br />

temperature.<br />

Strain and use at 35ºC.

134 Texturizers gelling agents<br />

SPHERIFICATION<br />

SPHERIFICATION<br />

Spherification is a gelling technique which permits to encapsulate liquid contents inside a thin gel, simulating themes, caviar etc. Its<br />

spectacularness together with an explosion <strong>of</strong> flavour, activated in the mouth, has already converted this innovation into a classic in<br />

pastry and modern gastronomy.<br />

DIRECT SPHERIFICATION<br />

Three basic baths are used to elaborate direct spherification:<br />

• The first bath consists <strong>of</strong> incorporating alginate in the product we want to create<br />

the sphere with. The blender will be used for this, leaving it to rest until its total loss<br />

<strong>of</strong> air. The level <strong>of</strong> acidity <strong>of</strong> the product must be taken into account: if its pH is lower<br />

than 4, the right quantity <strong>of</strong> sodium citrate has to be added in the same bath. If we<br />

add too much, the product will acquire a bad taste.<br />

• In the second bath we put Clorur, 5 to 8 g per litre, depending on the size <strong>of</strong> the<br />

sphere. In the third and last bath, water will be used to rinse the spheres, basically to<br />

clear the bad taste given by calcium chloride. The reaction <strong>of</strong> alginate occurs when<br />

both products (alginate and chloride) start forming a jelly-shaped sphere which will<br />

gradually gel in the inside too. The more time it is left in the bath, the more it will gel,<br />

until it completely turns into gelatine.<br />

• The pH <strong>of</strong> the sphere liquid must be taken into consideration. If the pH <strong>of</strong> the<br />

liquid is not between 4 and 6, it will have to be rectified by using sodium citrate (pH<br />

Kit). Once the pH is between these two parameters we can elaborate the sphere<br />

without any problem.<br />

REVERSE SPHERIFICATION<br />

If we want to create spheres <strong>of</strong> liquids which by nature contain calcium, such as<br />

dairy products, we have to apply the reverse spherification, inverting the first two<br />

baths. The same applies to products to which we add gluconolactate.<br />

We work with 3 different baths:<br />

• In the first one we put the product with own calcium or mixed with gluconolactate.<br />

If the product does not have a proper density, we incorporate 6 g <strong>of</strong> gelespesa<br />

(2 g Xanthan)/ kilo, In order to have enough weight to immerse into the second bath.<br />

• In the second bath, we mix one litre <strong>of</strong> mineral water (without calcium) with 5 g<br />

<strong>of</strong> alginate.<br />

• In the third and last bath we put water to wash the spheres.<br />

Thanks to the reversed baths, the spheres will always remain liquid in the inside, since<br />

the reaction is contrary to direct spherification. Keep in mind that, if we elaborate<br />

spheres before head, they have to be preserved in a slightly dense liquid, as they<br />

tend to stick together. This technique produces osmotic spheres, that is to say, its<br />

membrane has microscopic holes which absorb the flavour <strong>of</strong> the medium.<br />

DIRECT SPHERIFICATION<br />

1<br />

2<br />

3<br />

4<br />

pH≥ 4<br />

ALGINAT<br />

0 1 2 3 4 5 6 7 8 9 10<br />

OK<br />

10 min<br />

30’’<br />

CLORUR<br />

REVERSE SPHERIFICATION<br />

1<br />

2<br />

3<br />

4<br />

GLUCONOLACTAT<br />

ALGINAT<br />

10 min 10 min<br />

3 min

Alginat<br />

Sodium alginate<br />

750 g<br />

58050016<br />

10 kg<br />

58070016<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Observations:<br />

Elaborations:<br />

6 u<br />

1 u<br />

Dose:<br />

5 g/kg<br />

Gelling agent when interacting with calcium containing media<br />

Mix with desired elaboration (direct spherification), mix in water bath (inverse spherification)<br />

Any kind <strong>of</strong> liquid with a pH ≥4 and water content higher than 80% (direct spherification)<br />

For itself, it acts as a thickening agent. To do the inverse spherification, always use mineral water.<br />

It is difficult to dissolve in fatty mediums as it encounters incompatibilities.<br />

It can result problematic in alcoholic mediums, depending <strong>of</strong> the degree <strong>of</strong> alcohol and lack <strong>of</strong> water.<br />

Direct spherification / Reverse spherification<br />

Texturizers gelling agents<br />

SPHERIFICATION<br />

Product derived from different types <strong>of</strong> algae (Fucus, Laminaria, Macrocrystis...). It’s known for its particular<br />

characteristic to form gels in the presence <strong>of</strong> calcium. As any other kind <strong>of</strong> hydrochloride, it needs some water<br />

content in order to hydrate.<br />

135<br />

Clorur<br />

Sodium Clorur<br />

Dose:<br />

8-10 g/kg<br />

750 g<br />

58050017<br />

6 u<br />

Dans la téchnique de la sphérification est utilisé pour provoquer la réaction de l’Alginat<br />

Properties: Calcic salt<br />

Use: Mix clorur with mineral water<br />

Field <strong>of</strong> application: Bath for carrying out direct spherification<br />

Elaborations:<br />

Direct spherification<br />

Gluconolactat<br />

Calcium gluconate and lactic calcium<br />

500 g<br />

58050029<br />

10 kg<br />

58070029<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Observations:<br />

Elaborations:<br />

6 u<br />

1 u<br />

Dose:<br />

20 g/kg<br />

Mix <strong>of</strong> two salts, which allows to incorporate calcium into a medium without adding any flavour.<br />

It helps us to add enough calcium in order to react with Alginat and create a sphere.<br />

Enriches calcium<br />

Mix with elaboration you would like to enrich<br />

Product mixes for inverse spherifications which are poor in calcium<br />

Completely tasteless<br />

Reverse spherification

136 Texturizers gelling agents<br />

Kit pH<br />

Sodium citrate and test stripes<br />

750 g<br />

59030010<br />

6 u<br />

SPHERIFICATION<br />

Dose:<br />

depending on the acidity <strong>of</strong> the product<br />

Sodium citrate, comes out from fruit. It’s an essetial constituent <strong>of</strong> mostly s<strong>of</strong>t drinks, that provides a note <strong>of</strong> acidity and<br />

enhaces the flavour. Used as an antioxidant, and also for spherifications as a pH corrective, reducing the acidity.<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Observations:<br />

Elaborations:<br />

Increases de pH (from acid to basic)<br />

Mix with the liquid you would like to change the pH<br />

Pre-elaborations for direct spherifications<br />

If the liquid is very acid, the spherification will be very difficult<br />

to achieve despite applying the pH corrector<br />

Direct spherification<br />

Kit pH dosing table<br />

to reach the optimal pH value<br />

<strong>of</strong> the spherification product<br />

initial<br />

pH value<br />

Kit pH<br />

dosage<br />

2,5 0,85 g/100g<br />

3 0,3 g/100g<br />

3,5 0,1 g/100g<br />

4 - 5 optimal value<br />

Lychee sphere<br />

» 250 g Lychee pure<br />

» 100 g Simple syrup (TPT)<br />

» 0,5 g Kit pH<br />

» 1,25 g Alginat<br />

» 1 L Water<br />

» 10 g Clorur<br />

» Bath <strong>of</strong> clean water<br />

Combine and mix with an immersion blender,<br />

lychee pure + simple syrup + Kit ph + Alginat<br />

Mix water + Clorur<br />

Take the mixture with a measuring spoon<br />

and drop the lychee mix in the Clorur bath.<br />

Keep the sphere in the bath for one minute.<br />

Wash the sphere in the bath <strong>of</strong> clean water.<br />

Cocoa caviar<br />

» 400 g Water<br />

» 100 g Simple syrup (TPT)<br />

» 30 g Cocoa powder<br />

» 2,5 g Alginat<br />

» 1 L Water<br />

» 10 g Clorur<br />

» Bath <strong>of</strong> clean water<br />

Combine and mix with an immersion<br />

blender, simple syrup + water + cocoa<br />

powder + Alginat.<br />

Heat until the cocoa dissolves completely<br />

Mix water + Clorur<br />

Take the mixture with a seringue and drop<br />

the in the Clorur bath. Keep the sphere in<br />

the bath for one minute.<br />

Wash the sphere in the bath <strong>of</strong> clean water.<br />

Yoghourt sphere<br />

» 500 g Yoghourt<br />

» 50 g Simple syrup (TPT)<br />

» 1 L Water<br />

» 5 g Alginat<br />

» Bath <strong>of</strong> clean water<br />

Combain yoghourt and simple syrup.<br />

Mix with an immersion blender the<br />

water and aginate.<br />

With the measuring spoons, take<br />

some yoghourt and drop it in the<br />

Alginat bath.<br />

Keep it in the bath for 4 minutes<br />

Remove from the bath and clean in<br />

the bath <strong>of</strong> clean water.

Texturizers stabilizers<br />

STABILIZERS<br />

Stabilizers for ice creams or foams are complex mixes <strong>of</strong> stabilizers, emulsifiers, gelling agents and airing agents which create the texture<br />

<strong>of</strong> ice cream, sorbet, mousse or perfect foams, very easy to apply, always with the maximum <strong>of</strong> respect for the flavour to be texturized.<br />

137<br />

GLACE À LA TRUFFE<br />

Procrema 100 cold

138 Texturizers stabilizers<br />

Procrema 100 Hot<br />

Neutral base for pasteurized ice cream elaboration<br />

3 kg<br />

57001020<br />

15 kg<br />

57001019<br />

Procrema 100 Cold<br />

Neutral base for ice cream elaboration<br />

3 kg<br />

57001010<br />

15 kg<br />

57001011<br />

2 u<br />

2 u<br />

Dose:<br />

100 g/kg<br />

Dose:<br />

100 g/kg<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Observations:<br />

Elaborations:<br />

Stabilizer for ice cream<br />

Mix with base<br />

Any kind <strong>of</strong> liquid or semi-liquid elaboration, lactic base<br />

Mix <strong>of</strong> stabilizers, emulsifiers, fat and sugars<br />

Ice cream<br />

Vanilla ice cream<br />

» 1000 g Milk<br />

» 200 g Cream 35% fat<br />

» 150 g Sugar<br />

» 50 g Dextrose<br />

» 100 g Procrema 100 Cold<br />

» 25 g Glycerin<br />

» 25 g Vanilla compound<br />

» 250 g Cocoa butter melted<br />

» 250 g Dark chocolate<br />

» Caramelized almond<br />

Fruit semi sorbet<br />

» 200 g Water<br />

» 800 g Apricot pure<br />

» 100 g Procrema 100 Cold<br />

» 170 g Sugar<br />

» 5 g Neutral acid<br />

Combine liquid ingredients on one<br />

hand and solids on the other.<br />

Mix both parts and blend the mixture<br />

with an immersion blender.<br />

Let in the fridge for 3 hours.<br />

Mix again the mixture.<br />

Put in the ice cream machine.<br />

Yogurt ice cream<br />

» 300 g Milk<br />

» 120 g Sugar<br />

» 20 g Glycerin<br />

» 100 g Procrema 100 Cold<br />

» 700 g Plain yogurt<br />

» 15 g Mediterranean yogurt powder<br />

» Crispy Wet-pro<strong>of</strong> raspberry<br />

Combine liquid ingredients on one hand<br />

and solids on the other.<br />

Mix both parts and blend the mixture<br />

with an immersion blender.<br />

Let in the fridge for 3 hours.<br />

Mix again the mixture.<br />

Put in the ice cream machine.

Texturizers stabilizers<br />

139<br />

Prosorbet 100 Cold<br />

Neutral base for the elaboration <strong>of</strong> sorbets<br />

3 kg<br />

57001000<br />

15 kg<br />

57001013<br />

2 u<br />

Dose:<br />

100 g/kg<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Observations:<br />

Elaborations:<br />

Stabilizer for sorbets elaborated in cold<br />

Mix with base<br />

Any kind <strong>of</strong> liquid or semi-liquid elaboration, based on water or fruit juices<br />

Mix <strong>of</strong> stabilizers, emulsifiers, fat and sugars<br />

Sorbets<br />

Pr<strong>of</strong>ruita 100<br />

Neutral base for the elaboration <strong>of</strong> semi-sorbets<br />

500 g<br />

57000004<br />

6 u<br />

3 kg<br />

57001016<br />

2 u<br />

15 kg<br />

57001017<br />

1 u<br />

Dose:<br />

100 g/kg<br />

Apricot sorbet<br />

» 200 g Water<br />

» 800 g Apricot pure<br />

» 100 g Prosorbet 100 Cold<br />

» 170 g Sugar<br />

» 5 g Neutral acid<br />

Combine liquid ingredients on one hand and solids on<br />

the other.Mix both parts and blend the mixture with<br />

an immersion blender.<br />

Let in the fridge for 3 hours.<br />

Mix again the mixture. Put in the ice cream machine.<br />

Olive oil semi sorbet<br />

» 700 g Water<br />

» 300 g Extra virgin olive oil<br />

» 60 g Glycerin<br />

» 4 g Emulsifying paste<br />

» 4 g Salt<br />

» 100 g Prosorbet 100 Cold<br />

Combine liquid ingredients on one hand and solids on the other.<br />

Mix both parts and blend the mixture with an immersion blender.<br />

Let in the fridge for 3 hours.<br />

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

140<br />

Texturizers stabilizers<br />

Promousse<br />

Base neutre pour l’élaboration de mousses<br />

Dose:<br />

70-100 g/kg<br />

3 kg 2 u<br />

57001005<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Observations:<br />

Elaborations:<br />

Thickening agent and stabilizer<br />

Mix with turmix for complete incorporation<br />

Any kind <strong>of</strong> liquid as e.g. milk, whipped cream, fruit pulps …<br />

No heat necessary.<br />

Adds a creamy aspect to the mix and gives a pleasant s<strong>of</strong>tness without the use <strong>of</strong> egg.<br />

Mousses<br />

White chocolate mousse<br />

» 300 g Milk<br />

» 75 g Cream<br />

» 50 g Promousse<br />

» 35 g Instangel<br />

» 450 g White chocolate<br />

» 425 g S<strong>of</strong>t whipped cream<br />

Mix the milk + cream + Instangel and<br />

Promousse and blend with a hand mixer at<br />

high speed for one minute.<br />

When the mix it´s well blended, add the<br />

melted chocolate and mix again.<br />

Then fold into the mixture the whipped<br />

cream and pour the mixture in molds.<br />

Sphere chocolat mousse<br />

» 250 g Milk<br />

» 75 g Cream<br />

» 50 g Promousse<br />

» 14 g Instangel<br />

» 275 g Dark chocolate 66% melted<br />

» 425 g S<strong>of</strong>t whipped cream<br />

Mix the milk + cream + Instangel and<br />

Promousse and blend with a hand mixer<br />

at high speed for one minute.<br />

When the mix it´s well blended, add the<br />

melted chocolate and mix again.<br />

Then fold into the mixture the whipped<br />

cream and pour the mixture in molds.<br />

Vanilla mousse<br />

» 175 g Milk<br />

» 175 g Cream<br />

» 25 g Vainilla compound<br />

» 115 g Sugar<br />

» 50 g Promousse<br />

» 30 g Instangel<br />

» 530 g Whipped cream<br />

Mix the milk + cream + vanilla +<br />

Instangel + Promousse and sugar and<br />

blend with a hand mixer at high speed.<br />

When the mix it´s well blended, add<br />

the whipped cream and pour the<br />

mixture in molds.

Texturizers charging agents<br />

141<br />

CHARGING AGENTS<br />

Charging agents allow absorbing fat or liquids in order to create dry or crunchy textures. People are surprised by dry textures <strong>of</strong> flavours<br />

which appear usually as liquid or paste.<br />

Inulina<br />

Dietary fiber with prebiotic activity<br />

700 g<br />

6 u<br />

00100008<br />

3 kg 2 u<br />

00100013<br />

Dose:<br />

1-30 g/kg depending on the application<br />

Maltosec<br />

Maltodextrin from tapioca<br />

Dose:<br />

QS<br />

500 g 1 u<br />

58050030<br />

Properties:<br />

Use:<br />

Field <strong>of</strong> application:<br />

Observations:<br />

Elaborations:<br />

Converts fat in powder<br />

Mix with fat<br />

Any kind <strong>of</strong> fat<br />

Soluble in cold and hot<br />

“Polvorones”/ Rocks / Powders / Sand / Crunchy nut elaborations<br />

Pistacchio crusty<br />

» 200 g Grainy pistacchio<br />

» 35 g Maltosec<br />

» 3 g Salt<br />

» 25 g Water<br />

Combine all ingredients. Mix until get a sticky texture.<br />

Roll up the mixture in between two baking papers.<br />

Remove the paper sheet on the top and bake 35 minutes<br />

at 130ºC.<br />

Fake chocolate crumble<br />

» 200 g Chocolat 66%<br />

» 80 g Maltosec<br />

» 2 g Salt<br />

Mix the ingredients little by little until get a crumble<br />

texture.

142 Texturizers effervescent<br />

Fizz Powder<br />

700 g<br />

58500020<br />

15 kg<br />

58500022<br />

6 u<br />

Peta crispies neutral<br />

750 g<br />

58500002<br />

6 u<br />

4 kg<br />

58500004<br />

2 u<br />

15 kg<br />

58500006<br />

40 kg<br />

58500008<br />

Peta crispies chocolat<br />

900 g<br />

58500012<br />

6 u<br />

5 kg<br />

58500014<br />

2 u<br />

15 kg<br />

58500016<br />

40 kg<br />

58500018<br />

PETA CRISPIES SPHERE<br />

Promousse<br />

Peta crispies chocolat

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