Description

Sosa nappage pectin X58 is a thickener and/or gelling agent (in the presence of calcium) especially indicated for the production of gelling glazes at a dosage of 1 to 1.5% depending on the formulation and the required texture. It can be used with all types of fatty or dairy liquids, is not heat resistant, can be frozen and acts rather slowly (24 hours).

Mode of Use: Mix with sugar and bring to boil. Suitable PH > 4. LM Pectin measured with retarding salts. Minimum 50-60% of added sugar. Dosage: gelling glazes (nappage): 1.3-1.5%, custards and creams: 1-1.3%.

Producer

Located in Navarcles (near Barcelona), in a former textile colony surrounded by nature on the banks of the Llobregat river, Sosa has been reinventing gastronomy for more than 20 years.

Guided by a taste for change and accompanied by top chefs, Sosa has established themselves as a world leading manufacturer of premium ingredients for cooking and pastry-making. Their clever range of specialist ingredients allows chefs and pâtissiers to reinvent standards and create unique sensory experiences.

Sosa products are developed using contemporary cuisine’s four foundational principles: more texture and more flavour, but less fat and less sugar.

From gelling agents and texturisers to specialist fruit products and technical sugars, Sosa ingredients allow you to reimagine gastronomy, both sweet and savoury.