Essence of - Sosa

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32 Chocolate compound Chocolate compound 3 kg 2 u 00290000 Dose: 80 g/kg White chocolate compound 3 kg 2 u 00290005 Dose: 80 g/kg Essence of cocoa The new range the Alphabet of flavours offers the essence of every flavour in some drops. You can use it in any gastronomic application to increase a flavour, give a special nuance, combine it with other flavours or simply enjoy the essence of nature. Cocoa aroma 7 g 46109686 50 g 46106500 1 kg 46126500 White chocolate aroma 7 g 46109660 50 g 46106504 1 kg 46126504 Bitter chocolate aroma 7 g 46109617 50 g 46106502 1 kg 46126502 *Number of drops taking as reference the average density which has the complete range of products. In general, natural flavours have a higher density. Dose AROMA: 2 g/kg 2 g = 70 drops approx.* Dose NATURAL AROMA: 0,2 g/kg 0,2 g = 6 drops approx.*
Cocoa: pro-ganache 33 PRO-GANACHE Pro-ganache allows producing crispy chocolate creams from false truffles or ganache without humidity, that may have crispies without moister. If you want to make them with different flavours, you can add natural flavours, avoiding humidity and extending shelf life of products without using preservatives. Coffee bonbon for covering: Ingredients: 100g. Pro-white ganache, 100gr. Pro-black ganache, 300gr. 66% black chocolate Sâo Tomé 20gr. Coffee crispies. Preparation: Temper black chocolate at 32 ° C. Mix with the remaining ingredients. Mould. Crystallize and let rest 48 hours at 16 °C. Mango filling: Ingredients: 200g Pro-white ganache, 100g Milk Chocolate 40%, ripe mango flavour Sosa, mango crispies. Preparation: Temper chocolate, mix flavour and pro-ganache. Add crispies and let crystallize for 24 hours at 16 °C. Fill in the bonbons and close them. White pro-ganache pasta pro-ganache 5 kg 45355010 2 u Pro-ganache pasta pro-ganache 5 kg 45355012 2 u
Page 1: moderngastronomy
Page 4 and 5: 2 index Mtp Basics Flavours Metal f
Page 6 and 7: 4 Primary texturing map Primary tex
Page 8 and 9: 6 Basics Basics is an enlargement o
Page 10 and 11: 8 The alphabet of flavours box 4610
Page 12 and 13: 10 The alphabet of flavours box THE
Page 14 and 15: 12 Metal food Gold powder Silver po
Page 16 and 17: 14 Aromatized salts Mandarin salt 0
Page 18 and 19: 16 Technological sugars Maltodextri
Page 20 and 21: 18 Sugars of origin 1 Sparks of nat
Page 22 and 23: 20 Sugar paste formable White sugar
Page 24 and 25: 22 Flour crêpe Sweet crêpe flour
Page 26 and 27: 24 Biscuit pack Mini-tulip 60 x 35
Page 28 and 29: 26 Mini cone catering Mini cone (sw
Page 30 and 31: 28 Chocolate Trinidade Organic choc
Page 32 and 33: 30 Chocolate sauce Chocolate cream
Page 36 and 37: 34 Whole nuts Marcona almond raw bl
Page 38 and 39: 36 Processed nuts Roasted almond fl
Page 40 and 41: 38 Pure nuts paste The pure compoun
Page 42 and 43: 40 Torró nuts The turron compound
Page 44 and 45: 42 Organic cold pressed nut oils Or
Page 46 and 47: 44 Pure seeds paste Organic sunflow
Page 48 and 49: 46 Freeze dried coffee Freeze dried
Page 50 and 51: 48 Vanilla Vanilla Bourbon Madagasc
Page 52 and 53: 50 Essence of spices The new range
Page 54 and 55: 52 Powdered natural extract of mint
Page 56 and 57: 54 Freeze dried vegetables The tecn
Page 58 and 59: 56 Powdered vegetables extracts Car
Page 60 and 61: 58 Floral water Rose water aromatic
Page 62 and 63: 60 Essences of flowers The new rang
Page 64 and 65: 62 Dry mushrooms The new range of t
Page 66 and 67: 64 Essences of roots The new range
Page 68 and 69: 66 Powdered smoke Powdered smoke po
Page 70 and 71: 68 Acid fruit orange Concentrated p
Page 72 and 73: 70 Acid fruit mandarin Juice mandar
Page 74 and 75: 72 Acid fruit lime Concentrated pul
Page 76 and 77: 74 Sweet fruit apple Drying Freeze
Page 78 and 79: 76 Sweet fruit melon watermelon Fre
Page 80 and 81: 78 Sweet fruit Jam peach peach jam
Page 82 and 83: 80 Sweet fruit fig Congelado IQF Co
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82 Wild fruit Freeze drying strawbe
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84 Wild fruit raspberry Concentrate
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86 Exotic fruit mango Freeze drying
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88 Exotic fruit passion fruit Conce
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90 Chestnut Cookeed Chestnut whole
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92 Freeze dried olive Green olive s
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94 Powdered cheese and dairy produc
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96 Caramel spread Caramel spread co
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98 Wine and vinegar powder Type cab
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100 Fiction compound Cola compound
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102 Essences of sea The new range o
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104 Culinary fonds Fish fond paste
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106 Colouring powder Black powder 2
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108 Tempuras Tempura de corn Orient
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110 Texturizers What we usually cal
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112 Texturizers emulsifiers EMULSIF
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114 Texturizers emulsifiers Emulsio
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116 Texturizers airing agents Album
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118 Texturizers airing agents Proes
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120 Texturizers thickening agents G
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122 Texturizers thickening agents G
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124 Texturizers thickening agents P
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126 Texturizers gelling agents Geli
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128 Texturizers gelling agents Agar
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130 Texturizers gelling agents Inst
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132 Texturizers gelling agents Frui
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134 Texturizers gelling agents SPHE
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136 Texturizers gelling agents Kit
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138 Texturizers stabilizers Procrem
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140 Texturizers stabilizers Promous
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142 Texturizers effervescent Fizz P
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Essence of - Sosa

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