Essence of - Sosa

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38 Pure nuts paste The pure compounds of nuts which are roasted and refined in our factory in Castellterçol, combine all the flavour of nuts in a natural compound. It allows using it as an oil or flavour. It marks in a clear way the flavour of nuts. Roasted hazelnut pure paste 1 kg 45300014 10 u 5 kg 45300016 2 u 25 kg 45300114 Raw hazelnut pure paste 5 kg 45300018 2 u Italian hazelnut pure paste 1 kg 45300020 6 u 5 kg 45300021 2 u 20 kg 45300120 Raw almond pure paste 1 kg 45300000 6 u 5 kg 45300002 2 u 20 kg 45300004 Roasted almond pure paste 1 kg 45300008 6 u 5 kg 45300010 2 u 20 kg 45300108 Roasted unpeeled almond pure paste 1 kg 45300012 6 u Bitter almond pure paste 5 kg 45300006 2 u Walnut pure paste 1 kg 45300026 6 u 5 kg 45300028 2 u Macadamia nut pure paste 1 kg 45300036 6 u 5 kg 45300037 2 u Pecan walnut pure paste 1 kg 45300032 6 u 5 kg 45300033 2 u Pecan walnut caramelized pure paste Roasted pine nut pure paste Peanut pure paste 1 kg 45300034 6 u 1 kg 45300044 6 u 5 kg 45300045 2 u 1 kg 45300022 6 u 5 kg 45300023 2 u Roasted pistachio pure paste 1 kg 45300040 6 u 5 kg 45300042 2 u
Pralinés 50% sugar nuts 39 Hazelnut 50% praliné 1 kg 45350003 6 u 6 kg 45350002 2 u Pistachio 50% praliné 1 kg 45350011 6 u 6 kg 45350010 2 u Italian hazelnut 50% praliné 1 kg 45350001 6 u 6 kg 45350000 2 u Peanut 50% praliné 1 kg 45350013 6 u 6 kg 45350012 2 u sugar hazelnut 50% praliné 6 kg 45350032 2 u Walnut 50% praliné 1 kg 45350019 6 u 20 kg 45350232 Raw almond 50% praliné 1 kg 45350014 6 u Roasted almond 50% praliné 1 kg 45350004 6 u 6 kg 45350016 2 u Macadamia nut 50% praliné 1 kg 45350008 6 u Pine nut 50% praliné 1 kg 45350007 6 u 6 kg 45350006 2 u The wide range of pralinés adapts a lot of nuts of our assortment to the traditional pastry culture. The result is a product in which the sugar potencies and complements the flavour of the nut. sugar almond 50% praliné 6 kg 45350030 2 u Hazelnut-almond 50% praliné 1 kg 45350005 6 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 34 and 35: 32 Chocolate compound Chocolate com
Page 36 and 37: 34 Whole nuts Marcona almond raw bl
Page 38 and 39: 36 Processed nuts Roasted almond fl
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
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122 Texturizers thickening agents G
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124 Texturizers thickening agents P
Page 128 and 129:
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
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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