top applications freeze veggie gel · top applications freeze veggie gel 4/7 top applicatios freeze...

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

T. +34 938 666 111 / www.sosa.cat / [email protected]

Sosa Ingredients Sosa Ingredients (@sosaingredients) @sosaingredients

@SosaIngredients Sosa Ingredients

TOP APPLICATIONSFREEZE VEGGIE GEL

1/7 Top applications Freeze Veggie Gel


Product advantages over other gelifiers

• Gelification with high pH range (3,5 to 7). ✔

• Gelification with high soluble solids content range (10 to 70 brix). ✔

• Instant gelation. High gelation temperature (40-50 °C). ✔

• It forms a resistant and elastic jelly. Pleasant in mouth. ✔

• Allows freezing without producing syneresis. ✔

Main applications

Glazes

Veils

Encapsulations

Gelatines

Gelifications for stuffing

Sweet and savoury glosses

500 g 58050078 6 u

VEGAN

Freeze Veggie GelMixture of gelling agent, thickeners and sweetener. Vegetal origin

Dose:100 g/L

Properti es: Fast gelling gelati n, litt le sweet, transparent and freeze-resistant.Use: Mix powder with the liquid and sti r vigorously. Heat the mixture to 100 °C, sti rring

constantly. The jellifi cati on occurs when the liquid temperature goes down to 40-50 °C (depending on the liquid’s compositi on).

Remarks: High calcium values increases the reacti vity of the gelling agent. Allows the jellifi cati on of alcohol and acid liquids. It is an hydrocolloid product, hence it does not react in fatt y mediums.

Elaborati ons: Encapsulati on of solids, liquids and creamy textures. Elaborati on of veils and gelati ns, sweet and savoury. Jellifi cati on for mousse stuffi ng, pastry or cuisine in general.

Allergens: No allergens



Cutt lefi sh pearls The percentages and parts per thousand are related to the total weight of the ingredients in the table.

CUTTLEFISH PEARLS

Cutt lefi sh pearlsCode Ingredient Brand g % g/kg

Water 500 87,26 872,60

19021649 Fish stock Culinary Journey 15 2,62 26,18

09500014 Cutt lefi sh ink Sosa 5 0,87 8,73

58050078 Freeze Veggie Gel Sosa 50 8,73 87,26

Salt 3 0,52 5,24

Sunfl ower oil qs

For 573 g Total 573 1000

Mix all the elements in cold with a sti r-fry and bring to a boil. Leave to stand at 60 °C in a bott le. Keep the oil in the freezer and drip with the squeeze bott le on the very cold oil to form pearls. Strain and wash in cold water.

The percentages and parts per thou-sand are related to the total weight of the ingredients in the table.



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

APRICOT SPHERES

Apricot spheres Code Ingredient Brand g % g/kg

Apricot purée 250 31,45 314,47

Simple syrup 500 62,89 628,93


For 18 units Total 795 1000

Pour the purée in small semi-spheres molds and freeze it. Aside, mix the syrup and the Freeze Veggie Gel in a sauce pan and bring up to a boil. Keep sti rring during the pro-cess. Immerse the frozen semi-spheres in the syrup and let them defreeze on a tray.




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

ROSE VEIL

Rose veilCode Ingredient Brand g % g/kg

Water 245 78,90 789,05

02120020 Rose compound Sosa 10 3,22 32,21

00100011 Sugar Sosa 20 6,44 64,41


59500019 Food Colour beetroot red Sosa 0,50 0,16 1,61

For 300 g Total 310,50 1000

Mix all the products in cold and bring to a boil. Stretch a very thin layer on a metal plate to create the veil.




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

BLACK COCOA VEIL

Black cocoa veilCode Ingredient Brand g % g/kg

Water 450 68,70 687,02

00100011 Sugar Sosa 50 7,63 76,34

00100617 Powder glucose 33 DE Sosa 40 6,11 61,07

00250118 Black cocoa 12% Sosa 60 9,16 91,60


For 655 g Total 655 1000

Mix the solids in a bowl and sti r. Pour this mixture in the water and sti r well. Bring up to a boil and let rest for 30 seconds. Remove the foam on the surface and pour the liquid on a tray. Distribute the liquid on the tray to obtain a uniforme veil and leave it set.




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

VERMOUTH GLAZE

Vermouth glazeCode Ingredient Brand g % g/kg

Dark vermouth 250 90,91 909,09


For 250 g Total 275 1000

Gradually mix all ingredients sti rring constantly by whisk. Bring to boil, remove from heat and leave set.




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

VEGETABLE GLOSS

Vegetable glossCode Ingredient Brand g % g/kg

Water 500 78,25 782,47

19021651 Vegetable fond Culinary Journey 25 3,91 39,12

White egg 60 9,39 93,90


Salt 4 0,63 6,26

For 639 g Total 639 1000

Blend the water with the vegetable fond and mix with the semi-mounted egg whites, bring to 90 °C for clarifi cati on. Pass through a superbag to make it transparent. Add the Freeze Veggie Gel and bring to the boil. Let it rest unti l it gels well and blend it with a hand blender. Remove the air to make it fully transparent and paint over the product you want to make glossy.


top applications freeze veggie gel · top applications freeze veggie gel 4/7 top applicatios freeze...

Documents