Essence of - Sosa

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48 Vanilla Vanilla Bourbon Madagascar stick 250 g 48000104 Vinilla Bourbon powder 500 g 48000200 Vanilla Tahití stick 250 g 48000103 Vanilla compound Seeds of vanilla seeds 500 g 48000200 Vanilla Bourbon aroma compound 1,25 kg 6 u 48000400 6 kg 2 u 48000402 Dose: 25 g/kg Vanilla compound aroma compound 3 kg 2 u 48000406 Dose: 30-50 g/kg Essence of vanilla Vanilla Madagascar natural aroma 7 g 46109696 50 g 46105020 1 kg 461125018 Vanilla Tahití natural aroma 7 g 46109623 50 g 46105030 1 kg - *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.*
Cinnamon 49 Cinnamon stick 300 g 48000105 Cinnamon powder 400 g 6 u 48000203 10 kg 48000208 Cinnamon compound Cinnamon compound 1,25 kg 6 u 48000408 Dose: 30-50 g/kg Essence of cinnamon *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.* Cinnamon natural aroma 7 g 46109662 50 g 46105000 1 kg 46125000 Dose NATURAL Aroma: 0,2 g/kg 0,2 g = 6 drops approx* Gingerbread Powdered gingerbread mix powder 400 g 6 u 48000205
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 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 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
Page 130 and 131:
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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