Description

Sosa agar agar is a vegetable gelatine that allows you to gel any liquid, turning it into a jelly that can be served either hot or cold. Its gelification takes place at approximately 40ºC. It resists heat (70-80°C), but not freezing. Sosa agar agar is thermo reversible. In acid mediums it gels less. Gelatine not very elastic.

Mode of Use: Mix with cold liquid and heat to boiling while stirring. Gelation is obtained when the mixture is cooled to less than 40°C. It can be reheated as many times as necessary.

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.