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Sosa different products

Textures, stabilizers, gelling agents, etc.

Sosa different products Texturien are tasteless and colorless texture modifiers that respect the organoleptic properties of the ingredients that they should turn, to the greatest possible extent.

Texturien are tasteless and colorless texture modifiers that respect the organoleptic properties of the ingredients that they should turn, to the greatest possible extent.

  • Availability of Sosa aroma / flavors

    If you have not found what you are looking for in our Sosa range or if you miss a product, please do not hesitate to contact us by phone (+49) 02452-159 5718 or write an e-mail to info@gourmet-versand.com .
    We can order the desired product, the delivery time is about 1 - 2 weeks.


  • Sosa different products

    Textures, stabilizers, gelling agents, etc.

    What we normally call texturing agent or textures, is a recent gastronomic neoplasm that describes an ancient phenomenon catering and baking industry: the modification of textures or the consistency of foods, to take them in a new form to be. Almost all traditional or modern confectionery falling under this description, as is the bread crafts and much of the culinary art of cooking. Ice cream is a texture, flaky another, bread is a meal texture that results from a fermentation, sauces, mousses, macaroons, fresh pasta and many others differ in their texture. One could say that the history of gastronomy since Paleolithic a steady development of textures, in which we transform primary ingredients.

    In a strict sense this neologism is applied to products and new formulations, caused by the introduction of new texture agent in the catering and pastry beings of the past decade. But we must not lose sight, however, that these new texture agent one day belong to the canon and not so far away in their technological function
    are of old techniques. There will be new methods of preparation, of which perhaps those are best known, which have been developed in the avant-garde cuisine; but these new texture agent
    also applied to old recipes and these will be further developed.


    copyright text : sosa.cat

  • Sosa different products

    Textures, stabilizers, gelling agents, etc.

    And this magma will be part of the canon of classical gastronomy in the following years. Texture agents in the narrower sense are a set of ingredients that are - flavor neutral and
    Tasteless - change the texture of ingredients. They originate from the process of industrial production of food at the end of the 19th century, which during the stabilization, conservation and creation of new
    Forms of food consumption played a major role. In gastronomic applications, it is important that the texture does not have a taste of taste and the flavor of the to be modified
    Ingredients is highly respected.

    The range of new textures have the following basic criteria of modern gastronomy
    together:
    - Flavor neutral
    - The greatest possible consideration for the
    Taste of the ingredient to be texturized
    - The greatest possible effect of the texture to be developed
    - For mixtures the application dose should always be
    Be simplified


    copyright text : sosa.cat
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