Essence of - Sosa

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34 Whole nuts Marcona almond raw blanched 14/16 1 kg 45100001 8 u 10 kg 45100011 25 kg 4510008 Marcona almond peeled and roasted 14/16 1 kg 45100002 8 u 10 kg 45100013 Marcona almond raw halves 25 kg 45050009 Almond long skin 13/14 1 kg 45100006 8 u Almond long roasted unpeeled 12/13 1 kg 45050000 5 u Almond long roasted unpeeled 13/14 1 kg 45100005 8 u Almond peeled and roasted 14/16 1 kg 45100007 8 u Almond raw and peeled Hazelnut raw and unpeeled Hazelnut raw 11/13 25 kg 45050006 Almond peeled and roasted 10 kg 45050003 Almond California peeled and raw 25 kg 45050001 1 kg 45100022 8 u 20 kg 45050020 1 kg 45100021 8 u Hazelnut roasted and peeled 11/13 1 kg 45100027 8 u 10 kg 45050023 Italian Hazelnut roasted and peeled 1 kg 45100020 8 u
Whole nuts 35 Walnut raw halves 1 kg 45100040 8 u Pecan walnut raw 1 kg 45100042 8 u 12 kg 45050047 Iranian pistachio cru 1 kg 45100050 8 u Raw almond flour 1 kg 45000000 10 u Raw almond slices 1 kg 45200204 8 u Raw almond sticks 1 kg 45200202 8 u Raw almond grainy 1 kg 45200200 8 u 10 kg 45200008 Macadamia raw 1 kg 45100041 8 u Catalan pine nuts raw 1 kg 45100030 8 u 10 kg 45050032 Catalan pistachio raw 1 kg 45100051 8 u Raw hazelnut grainy 1 kg 45200210 8 u Roasted hazelnut grainy 1 kg 45200212 8 u Italian roasted hazelnut grainy 1 kg 45200214 8 u Roasted hazelnut flour 1 kg 45000010 10 u 10 kg 45000012 Processed nuts
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 34 and 35: 32 Chocolate compound Chocolate com
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
Page 84 and 85: 82 Wild fruit Freeze drying strawbe
Page 86 and 87:
84 Wild fruit raspberry Concentrate
Page 88 and 89:
86 Exotic fruit mango Freeze drying
Page 90 and 91:
88 Exotic fruit passion fruit Conce
Page 92 and 93:
90 Chestnut Cookeed Chestnut whole
Page 94 and 95:
92 Freeze dried olive Green olive s
Page 96 and 97:
94 Powdered cheese and dairy produc
Page 98 and 99:
96 Caramel spread Caramel spread co
Page 100 and 101:
98 Wine and vinegar powder Type cab
Page 102 and 103:
100 Fiction compound Cola compound
Page 104 and 105:
102 Essences of sea The new range o
Page 106 and 107:
104 Culinary fonds Fish fond paste
Page 108 and 109:
106 Colouring powder Black powder 2
Page 110 and 111:
108 Tempuras Tempura de corn Orient
Page 112 and 113:
110 Texturizers What we usually cal
Page 114 and 115:
112 Texturizers emulsifiers EMULSIF
Page 116 and 117:
114 Texturizers emulsifiers Emulsio
Page 118 and 119:
116 Texturizers airing agents Album
Page 120 and 121:
118 Texturizers airing agents Proes
Page 122 and 123:
120 Texturizers thickening agents G
Page 124 and 125:
122 Texturizers thickening agents G
Page 126 and 127:
124 Texturizers thickening agents P
Page 128 and 129:
126 Texturizers gelling agents Geli
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128 Texturizers gelling agents Agar
Page 132 and 133:
130 Texturizers gelling agents Inst
Page 134 and 135:
132 Texturizers gelling agents Frui
Page 136 and 137:
134 Texturizers gelling agents SPHE
Page 138 and 139:
136 Texturizers gelling agents Kit
Page 140 and 141:
138 Texturizers stabilizers Procrem
Page 142 and 143:
140 Texturizers stabilizers Promous
Page 144:
142 Texturizers effervescent Fizz P
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Essence of - Sosa

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