Description

Sojawhip is an ideal product to replace egg white in various baking applications, with excellent solubility and air-holding capacity. It is suitable for vegan, ovo-vegetarian and ovo-lacto vegetarian diets. Its use is simple: it is mixed cold in a fat-free liquid base and shaken vigorously, preferably with an automatic mixer to obtain a stable mount. It works both hot and cold, and can be applied in any aqueous liquid, regardless of its pH.

Mode of Use: Mix cold in the fat-free liquid base and disperse with strong agitation. To obtain a uniform and stable mounting it is convenient to do it with an automatic rod whipping machine. It can be used both cold and hot.

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.