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2021 08 01 Escumes ENG
2021 08 01 Escumes ENG
Sosa Ingredients
Pol. Ind. Sot d’Aluies - 08180 Moià - Catalunya - Spain
T. +34 938 666 111 - www.sosa.cat - [email protected]
OUR TECHNICIANS
IT
OUR TECHNICIANS 1
HOW TO MAKE HOT, COLD FOAMS
AND SPONGE CAKES IN SIPHON?
PROESPUMA COLD
Stabilizer for cold foams
PROPERTIES
Foaming effect.
USE
Dissolve in cold.
APPLICATION
Any kind of liquid or semi-liquid elaboration.
ELABORATIONS
Cold foams with siphon.
Allergens
Dairy products
PROESPUMA COLD 2
HOW TO MAKE HOT, COLD FOAMS
AND SPONGE CAKES IN SIPHON?
PROESPUMA HOT
Stabilizer for hot foams
PROPERTIES
Foaming and emulsifying effect.
USE
Dissolve in the desired preparation.
APPLICATION
Any kind of liquid or semi-liquid elaboration.
REMARKS
Heat between 50 °C and 70 °C.
Allergens
Egg
ELABORATIONS
Hot foams with siphon.
PROESPUMA HOT 3
HOW TO MAKE
REPLACE
HOT,
THE
COLD
WATER
FOAMS
AND SPONGE
FROM EGG WHITE
CAKES
WITH
IN SIPHON?
FLAVOUR?
ALBUWHIP
Egg albumin powder
PROPERTIES
Whipping, emulsifying and coagulant effect. Egg white substitute.
USE
Mix while cold in the liquid base with no fat content and disperse with strong
agitation. In order to get a uniform and stable whipping effect it’s convenient to use
an automatic beater machine. Whipping effect can be improved by hydrating the
product for 24 hours before beating.
APPLICATION
Any aqueous liquid, regardless of its pH (fruit and vegetable pulps, smoothies, de- Allergens
fatted broths, flavoured waters). In the case of liquids containing enzymes, whipping Egg
power is disabled by them and so they have to be reactivated by heat (70 ºC) before
adding Albuwhip.
REMARKS
High air retention capacity, up to 60%.
Coagulant capacity from 57 ºC.
25% higher whipping capacity and 5 times more stable than fresh egg white.
ELABORATIONS
Meringues, spongecakes, doughs, macarons, marshmallows, mousses, soufflé,
foams…
PRODUCT ADVANTAGES
− 5 times more stable than fresh egg white.
− Retention capacity up to 60%, 25% higher whipping capacity
than fresh egg white.
− Water from egg white can be substituted by liquids that may add flavour.
− Works in a high pH range.
− Coagulant capacity from 57 °C.
Albuwhip
Albuwhip is egglets youpowder.
albumin makeAthickprotein foams. Add
that allows us toflour to the
whip any
aqueous liquid in a stable way, replacing the water in the egg white
mixture
with flavourand youmulti
and thus can make
plying the flsponges
avour of ourin thepreparati
pastry microwave
ons
from a foam
by a factor of 10. base.
ALBUWHIP 4
2
HOW TO MAKE HOT, COLD FOAMS
AND SPONGE CAKES IN SIPHON?
DEVELOPED BASES
PISTACHIO MICROWAVE
SPONGE CAKE
Mix all the ingredients and blend well for a minute. Pour in a siphon gun and charge
with two gas canisters. Fill half cardboard cups with a hole in the bottom and bake in a
microwave for 40 seconds at 1000 W. Leave it upside down on a grill to rest.
Tools
Mix all the ingredients and blend well for a minute. Pour in a siphon gun and charge it
with two gas canisters. Reserve at 4 °C.
Tools
Mix all the ingredients and blend well for a minute. Heat and stir up to 60 °C and pour
in a siphon gun. Charge with two gas canisters and keep at 70 °C in a Bain Marie.
Tools
Shrimp bisque
HOW TO MAKE
Tools HOT, COLD FOAMS
AND SPONGE CAKES IN SIPHON?
Code Tool Brand
35880 Siphon gun Isi
Shrimp bisque
Cut the vegetables and pan fry them with the oil for 15 minutes in low fire. Add
the tomato paste, the anise liqueur and let reduce until dry. Add the shrimp
heads and crush them in order to take out the juices. Add the water and simmer
for 40 minutes low heat. Strain and add the coffee, the curry, salt and cream
while still hot. Let it cool and reserve.
Bisque siphon foam The percentages and parts per thousand are related to the total weight of the ingredients in th
BLACK RUSSIAN
SIPHON FOAM
Mix all the ingredients and blend well for a minute. Pour in a siphon gun and charge
with two gas canisters. Reserve at 4 °C.
Tools
Pistachio crumble qs
Fill the tart shells with the frangipane and bake up 140 °C for 20 minutes. Once cold, fill
with the strawberry creamy and smooth out. Place the microwave sponge cake on, in
small pieces. Finish with the pistachios, crumble and herbs randomly.
Basil sablée
Mix the icing sugar with butter and freeze-dried basil powder using the paddle.
Add the almond flour and keep kneading. Add the eggs and emulsify well. Add
the flour in and mix well. Take out the dough and let it set for 1 hour before use.
Build the tart shells and bake them in the oven for at 140 °C 15 minutes.
Pistachio frangipane
Mix well the sugar and the butter. Add the pistachio flour. Finish adding the egg.
Besides, mix the milk and Gelcrem Hot together and bring up to boil. Pour on
the pure paste, salt and Natur Emul previously mixed. Combine both elabora-
tions by a whisk for 2 minutes. Let this dough rest for 1 hour in the fridge.
Strawberry creamy
Heat up the strawberry purée to 40 °C. On the other side, combine sugar,
pectin and Natur Emul and pour little by little in to the liquid. Bring up to a boil.
Remove from the heat and cool at 45 ºC. Add the coconut fat and mix using a
handblender. Cool down to 4 ºC and keep in the fridge for 12 hours before using.
Mix all the ingredients and blend well for a minute. Pour in a siphon gun and
charge with two gas canisters. Fill half cardboard cups with a hole in the bottom
and bake in a microwave for 40 seconds at 1000 W. Leave it upside down on a
grill to rest.
Tools
Pistachio crumble
Mix the pistachio pure paste with the Wax Concept and heat it up to 60 °C in
order to melt the wax. Add the water in and stir well until emulsified. Add the re-
maining ingredients and work together until a regular dough is obtained. Sprinkle
some pieces on a tray and bake them up at 140 °C for 15 minutes.
Strain the salad and place it in the plate forming a nest. Put the ice cream in the middle
of it and finish with the foam on.
Cut the fennel and the celery in a very fine julienne with a mandolin. Vacuum
with the syrup and reserve for 12 hours at 4 °C.
Mix all the ingredients and blend well for a minute. Pour in a siphon gun and
charge it with two gas canisters. Reserve at 4 °C.
Tools
Code Tools Brand
35880 Siphon gun Isi
Mix the ingredients and blend with an immersion blender. Let it rest for at least
6 hours and churn with an ice cream machine. Keep it in the freezer at -15 °C.
Tools
Wrap the shrimps with shiso leaves and cut them into 1 cm pieces. Cut the potatoes in
diagonal and place with the shrimps on the plate, random way. Then, the bisque foam
on. Finish with some fennel sprouts.
Mix all the ingredients and blend well for a minute. Heat and stir up to 60 °C and
pour in a siphon gun. Charge with two gas canisters and keep at 70 °C in a Bain
Marie.
PROESPUMA COLD / PROESPUMA HOT / ALBUWHIP 18
Tools
Purple shiso leaves 5 2,12 21,19
Mix all the ingredients and blend well for a minute. Heat and stir up to 60 °C and
pour in a siphon gun. Charge with two gas canisters and keep at 70 °C in a Bain
Marie.
Code Tools
BISQUE Brand
35880 Siphon gun Isi
Shrimp bisque
Coffee and curry bisque
Code Ingredient Brand g % g/kg
Shrimp heads 300 26,86 268,58
Cut the vegetables and pan fry them with the oil for 15 minutes in low fire. Add
the tomato paste, the anis liqueur and let reduce until dry. Add the shrimp heads
and crush them in order to take out the juices. Add the water and simmer for
40 minutes low heat. Strain and add the coffee, the curry, salt and cream while
still hot. Let it cool and reserve.
Cut potato cylinders 1 cm and vacuum with the remaining ingredients. Steam up
at 95 °C for 25 minutes. Cool down and reserve.
BLACK RUSSIAN
BASE 4 DRINKABLE FOAMS
BLACK RUSSIAN
Black Russian
Code Ingredient/Sub-recipe Brand g % g/kg The percentages and p
sand are related to the
Black russian siphon foam 40 28,57 285,71 of the ingredients in th
Mix the vodka with the coffee liqueur and ice cubes in a shaker and shake well. Pour the
liquid in a glass and finish with the siphon foam.
Mix all the ingredients and blend well for a minute. Pour in a siphon gun and
charge with two gas canisters. Reserve at 4 °C.
Mix the vodka with the coffee liqueur and ice cubes in a shaker and shake well. Pour the
liquid in a glass and finish with the siphon foam.
Mix all the ingredients and blend well for a minute. Pour in a siphon gun and
charge with two gas canisters. Reserve at 4 °C.
Tools
Black Russian