TOP APPLICATIONS WHIPPING PROTEINS...Macarons Marshmallows Mousses ... Last step, add the whipped...

Sosa Ingredients, SLPol. Ind. Sot d’Aluies / 08180 Moià / Catalunya / Spain

T. +34 938 666 111 / www.sosa.cat / [email protected]

Sosa Ingredients Sosa Ingredients (@sosaingredients) @sosaingredients

@SosaIngredients Sosa Ingredients

TOP APPLICATIONS WHIPPING PROTEINS

1/17

ALBUWHIP

Top applications Whipping proteins / Albuwhip

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. ✔

Main applications

Meringues

Spongecakes

Doughs

Macarons

Marshmallows

Mousses

Soufflé

Foams

500 g 00200510 6 u

AlbuwhipEgg albumin powder

Dose:8-10%

Properti es: Whipping, emulsifying and coagulant eff ect. Egg white substi tute.Use: Mix while cold in the liquid base with no fat content and disperse with strong agitati on. In or-

der to get a uniform and stable whipping eff ect it’s convenient to use an automati c beater mac-hine. Whipping eff ect can be improved by hydrati ng the product for 24 hours before beati ng.

Applicati on: Any aqueous liquid, regardless of its pH (fruit and vegetable pulps, smoothies, defatt ed broths, fl avoured waters). In the case of liquids containing enzymes, whipping power is disabled by them and so they have to be reacti vated by heat (70 ºC) before adding Albuwhip.

Remarks: High air retenti on capacity, up to 60%. Coagulant capacity from 57 ºC. 25% higher whipping capacity and 5 ti mes more stable than fresh egg white.

Elaborati ons: Meringues, spongecakes, doughs, macarons, marshmallows, mousses, souffl é, foams…

Allergens: Ingredients:

2/17

ALBUWHIP


The percentages and parts per thou-sand are related to the total weight of the ingredients in the table.

Wild fruits daquoise The percentages and parts per thousand are related to the total weight of the ingredients in the table.

WILD FRUITSDAQUOISE

Wild fruits daquoiseCode Ingredient Brand g % g/kg

Egg white 290 32,92 329,17

00100011 Sugar Sosa 160 18,16 181,61

00100620 Maltodextrin Sosa 50 5,68 56,75

00200510 Albuwhip Sosa 3 0,34 3,41

45060006 Almond fl our Sosa 290 32,92 329,17

44050730 Freeze-dried wild fruits powder Sosa 80 9,08 90,81

58050131 Psyllium Sosa 8 0,91 9,08

For 850 g Total 881 1000

Mix the egg white with the Albuwhip and do a french meringue, adding the sugar mixed with the maltodextrin during the whipping process. Aside, sift the almond fl our and the wild fruits powder and combine with the meringue. Spread on a tray and bake for 15 minu-tes up 140 °C.

3/17

ALBUWHIP



Raspberry marshmallow The percentages and parts per thousand are related to the total weight of the ingredients in the table.

RASPBERRY MARSHMALLOW

Vegan raspberry marshmallowCode Ingredient Brand g % g/kg

Water (1) 180 15,54 155,44

00200510 Albuwhip Sosa 18 1,55 15,54

00100011 Sugar (1) Sosa 500 43,18 431,78

00100609 Liquid glucose 40 DE Sosa 100 8,64 86,36

Water (2) 200 17,27 172,71

44600114 Raspberry natural concentrated paste Sosa 80 6,91 69,08

44050302 Raspberry powder Sosa 20 1,73 17,27

00100011 Sugar (2) Sosa 50 4,32 43,18

00100658 Absorber Sosa 10 0,86 8,64

For 1110 g Total 1158 1000

Mix the water (1) with the Albuwhip and blend for one minute. Whip unti l get the meringue point. In a saucepan, mix sugar (1), glucose and water (2) and bring to 130 °C. Pour the syrup slowly into the meringue and conti nue whipping unti l it reaches 50 °C. Finally add the raspberry concentrated paste. Turn for another 30 seconds and pour the mixture into a frame. Prepare the batt er with the raspberry powder, sugar (2) and the Absorber, mixing it in a bowl with a spoon. Let the marshmallow rest for 48 hours outside the fridge. Cut into the desired shape, bread with the batt er.

4/17

ALBUWHIP



Strawberry macaron The percentages and parts per thousand are related to the total weight of the ingredients in the table.

STRAWBERRYMACARON

Strawberry macaronCode Ingredient Brand g % g/kg

00100300 Icing sugar Sosa 500 23,58 235,80

45060006 Almond powder Sosa 500 23,58 235,80

Water (1) 170 8,02 80,17

00200510 Albuwhip (1) Sosa 15 0,71 7,07

00100011 Sugar Sosa 500 23,58 235,80

Water (2) 220 10,38 103,75

Water (3) 170 8,02 80,17

00200510 Albuwhip (2) Sosa 15 0,71 7,07

46010073 Natural strawberry aroma Sosa 0,40 0,02 0,19

59500019 Beetroot red colouring Sosa 30 1,41 14,15

For 2090 g Total 2120,40 1000

Put the mix of almond powder and icing sugar in the KitchenAid. Besides, mix water (1) and Albuwhip unti l totally dissolved. Add this mixture on the almond powder, the aroma and the colouring and icing sugar and mix unti l combined using the paddle. On the other side mix water (3) and the Albuwhip (2) and whip into the robot using the whisk. Beside this preparati on, combine the sugar and the water (2) and bring to 118 °C. Once the meringue is whipped and the syrup at 118 °C, pour the syrup litt le by litt le into the meringue and keep mixing at medium speed. Once the meringue is around 50 °C, re-move it from the machine and mix it with the fi rst preparati on, by hand, unti l perfectly combined. Give the batt er a fi nal, thorough mix. Aft er piping the macarons, tap the tray in order to release any air in the batt er. Consequently, their volume will decrease. If any air was left on the inside of the macarons, these would turn hollow when baked. Leave to cool at room temperature for 20 minutes approximately so that they dry on the inside and to prevent the shells from cracking during the baking process due to humi-dity. They will be ready to be baked when our fi nger does not sti ck to the batt er when touching it. Bake at 155 °C in an oven with no venti lati on or the minimum possible, vents open, for about 10 minutes.

5/17

ALBUWHIP



Mandarin mousse Ev1 The percentages and parts per thousand are related to the total weight of the ingredients in the table.

MANDARINMOUSSE EV1

Mandarin mousse Ev1Code Ingredient Brand g % g/kg

Mandarin purée (1) 200 20,05 200,50

Mandarin purée (2) 320 32,08 320,80

00100011 Sugar Sosa 60 6,02 60,15

00150430 Cream 35% Elle&Vire 280 28,07 280,70

00100017 Inulin Cold Sosa 30 3,01 30,08

00200510 Albuwhip Sosa 18 1,80 18,05

58050055 Guar gum Sosa 1,50 0,15 1,50

Gelati n mass 88 8,82 88,22

For 6 units Total 977,50 1000

Mix the mandarin purée (1) with the Albuwhip and whip. Add the sugar and the inulin du-ring the whipping process and keep whipping unti l obtain a meringue. Besides, combine the mandarin purée (2) with the guar gum and melted gelati n mass and blend for a minu-te. Combine both elaborati ons. Last step, add the whipped cream on it and sti r gently.

6/17

ALBUWHIP



Tentsuyu egg The percentages and parts per thousand are related to the total weight of the ingredients in the table.

TENTSUYU EGG

Tentsuyu eggCode Ingredient Brand g % g/kg

19020609 Tentsuyu sauce Culinary Journey 100 20,94 209,42

Water 150 31,41 314,14

0020510 Albuwhip Sosa 25 5,24 52,36

Egg yolks 200 41,88 418,85

58050011 Gelespessa Sosa 2,50 0,52 5,24

For 475 g Total 477,50 1000

Mix all the ingredients with a hand blender and whip them in a KitchenAid unti l a merin-gue texture is obtained. Build a fake egg, with an egg yolk in its center, using cling fi lm. Steam it at 90 °C for 8 minutes.

7/17

SOJAWHIP

Top applications Whipping proteins / Sojawhip

Product advantages

• Suitable for vegan, ovo-vegetarian and ovo-lacto vegetarian diets. ✔

• High airing and emulsifying capacity. ✔



• Does not coagulate by heat application. ✔

Main applications

Meringues

Macaron

Spongecakes

Marshmallow

Mousse

Foams

Dough

300 g 00200524 6 u

VEGAN

SojawhipVegetal protein from hydrolyzed soybean, maltodextrin and xanthan gum

Dose:1-5 %

Properti es: Whipping and foaming eff ect.Use: Mix while cold in the liquid base with no fat content and disperse with strong agitati on. In

order to get a uniform and stable whipping eff ect it’s convenient to use an automati c beater machine. It works both cold and hot.

Applicati on: Any aqueous liquid, regardless of its pH (fruit and vegetable pulps, smoothies, defatt ed broths, fl avoured waters). In the case of liquids containing enzymes, whipping power is disa-bled by them and so they have to be disabled by heat (70 ºC) before adding Sojawhip.

Remarks: High solubility and air retenti on capacity. Substi tute of egg white or albumin due to its coagulant capacity. Suitable for vegan, ovo-vegetarian and ovo-lacto vegetarian diets. No coagulant capacity.

Elaborati ons: Meringues, spongecakes, doughs, macarons, marshmallows, mousses, foams…

Allergens: Ingredients:

8/17

SOJAWHIP



Vegan lemon mousse The percentages and parts per thousand are related to the total weight of the ingredients in the table.

VEGANLEMON MOUSSE

Vegan lemon mousseCode Ingredient Brand g % g/kg

Lemon juice (1) 110 17,50 174,96

Water (1) 70 11,13 111,34

59000025 Natur Emul Sosa 3 0,48 4,77

00100011 Sugar (1) Sosa 55 8,75 87,48

58050098 Vegan Mousse Gelati ne Sosa 15 2,39 23,86

58050040 Gelcrem Hot Sosa 5 0,80 7,95

00350208 Desodorized coconut oil Sosa 50 7,95 79,53

Water (2) 160 25,45 254,49

00200524 Sojawhip Sosa 10 1,59 15,91

Lemon juice (2) 50 7,95 79,53

00100011 Sugar (2) Sosa 50 7,95 79,53

00100017 Inulin Cold Sosa 50 7,95 79,53

58050018 Xanthan Gum Sosa 0,70 0,11 1,11

For 1 kg Total 628,70 1000

Mix the lemon juice (1) with the water (1), sugar (1), Gelcrem Hot, Natur Emul and the Ve-gan Mousse Gelati ne. Cook unti l boiling point sti rring constantly using a whisk. Remove from the heat, add the coconut oil and blend well using a sti ck blender. Besides, mix the lemon juice (2) with the water (2) and the Sojawhip. Then whip in the Kitchen Aid ma-chine unti l get a meringue texture. Add the inulin, sugar and Xanthan gum, previously combined, litt le by litt le and keep whipping at medium speed for 5 minutes more. Add the fi rst mixture to the meringue litt le by litt le, at medium speed unti l get an homoge-neous mixture. Remove from the whipping machine and use immediately.

9/17

SOJAWHIP



Amarena cherry vegan meringue The percentages and parts per thousand are related to the total weight of the ingredients in the table

AMARENA CHERRY VEGAN MERINGUE

Amarena cherry vegan meringue Code Ingredient Brand g % g/kg

Amarena cherry purée 200 54,95 549,45

00200524 Sojawhip Sosa 4 1,10 10,99

00100011 Sugar Sosa 100 27,47 274,73

00100112 Trehalose Sosa 60 16,48 164,84

For 350 g Total 364 1000

Mix the Sojawhip with the cherry purée and whip it in the KitchenAid. Add the sugars in 3 steps and keep whipping for 10 minutes.

10/17

SOJAWHIP



Tomato vegan dried meringue The percentages and parts per thousand are related to the total weight of the ingredients in the table.

TOMATO VEGAN DRIED MERINGUE

Tomato vegan dried meringueCode Ingredient Brand g % g/kg

Water 250 58,07 580,72

47300014 Tomato powder extract Sosa 15 3,48 34,84

00200524 Sojawhip Sosa 10 2,32 23,23

00100620 Maltodextrin Sosa 100 23,23 232,29

00100112 Trehalose Sosa 50 11,61 116,14

58050011 Gelespessa Sosa 2,50 0,58 5,81

Salt 3 0,70 6,97

For 100 g Total 430,50 1000

Combine the water, tomato powder, salt, pepper and Sojawhip. Whip in the electric whisk with the whisk att achment. Besides, combine the remaining dry ingredients and add litt le by litt le to the previous mixture when almost whipped. Keep whipping for about 10 minutes at medium/high speed. Remove and pipe on desired shape. Dehydrate for 12 hours at 60 ºC.

11/17

SOJAWHIP



Guanaja chocolate vegan ganache The percentages and parts per thousand are related to the total weight of the ingredients in the table.

GUANAJA CHOCOLATEVEGAN GANACHE

Guanaja chocolate vegan ganacheCode Ingredient Brand g % g/kg

Water 220 21,98 219,85

00200524 Sojawhip Sosa 0,70 0,07 0,70

00100507 Dextrose Sosa 50 5 49,97

00100201 Cremsucre Sosa 30 3 29,98

00100609 Glucose 40 DE Sosa 50 5 49,97

00301000 Guanaja 70% dark couverture Valrhona 490 48,97 489,66

00350208 Deodorized coconut fat Sosa 160 15,99 159,89

For 900 g Total 1000,70 1000

Mix the water with the sugars and heat up to 50 ºC. Pour the liquid over the melted couverture and emulsify well with a hand blender. Add the coconut fat at room tempe-rature. Make sure to blend the fat with the water not below 40 ºC.

12/17

POTATOWHIP

Top applications Whipping proteins / Potatowhip

Product advantages

• Suitable for vegan, ovo-vegetarian and ovo-lacto vegetarian diets. ✔

• High airing, emulsifying and coagulant capacity. ✔



• Coagulant capacity from 55 °C. ✔

Main applications

Meringues

Spongecakes

Doughs

Macarons

Marshmallows

Mousses

Soufflé

Foams

400 g 00200531 6 u

VEGAN

PotatowhipDeodorized potato protein powder

Dose:1 to 4 % an an emulsifi er and airing agentUp to 8% as a coagulant agent

Properti es: Whipping and foaming eff ect. Emulsifying and coagulant capacity.Use: Mix while cold in the liquid base with no fat content and disperse with strong agitati on. In

order to get a uniform and stable whipping eff ect it’s convenient to use an automati c beater machine. Whipping eff ect can be improved by hydrati ng the product for 24 hours before beati ng. It works both cold and hot.

Applicati on: Any aqueous liquid, regardless of its pH (fruit and vegetable pulps, smoothies, defatt ed broths, fl avoured waters). In the case of liquids containing enzymes, whipping power is disa-bled by them and so they have to be disabled by heat (70 °C) before adding Potatowhip.

Remarks: High solubility and air retenti on capacity. Substi tute of egg white or albumin due to its coa-gulant capacity. Suitable for vegan, ovo-vegetarian and ovo-lacto vegetarian diets. Coagu-lant capacity in a 8% proporti on from 55 °C.

Elaborati ons: Meringues, spongecakes, doughs, macarons, marshmallows, mousses, souffl é, foams...Allergens: No allergens

13/17

POTATOWHIP



Lemon vegan Italian meringue The percentages and parts per thousand are related to the total weight of the ingredients in the table

LEMON VEGAN ITALIAN MERINGUE

Lemon vegan Italian meringueCode Ingredient Brand g % g/kg

Lemon juice 180 30,66 306,64

00200531 Potatowhip Sosa 7 1,19 11,93

00100011 Sugar Sosa 200 34,07 340,72

00100112 Trehalose Sosa 50 8,52 85,18

00100609 Liquid glucose Sosa 50 8,52 85,18

Water 100 17,04 170,36

For 580 g Total 587 1000

Mix the lemon juice and the Potatowhip and blend for a minute. Pour in the KitchenAid bowl and whip. Aside, mix the glucose, trehalose, sugar and water and heat the mix up to 121 °C. Once the syrup stops boiling pour in the meringue slowly in order to keep the volume. Once the syrup in, keep whipping unti l cold.

Tools

Code Tool Brand

HTBT-43 KitchenAid K45SSEWH KitchenAid

14/17

POTATOWHIP



Passion fruit vegan macaron The percentages and parts per thousand are related to the total weight of the ingredients in the table.

PASSION FRUITVEGAN MACARON

Passion fruit vegan macaronCode Ingredient Brand g % g/kg

45060006 Marcona almond fl our Sosa 200 17,66 176,60

00100300 Icing sugar Sosa 200 17,66 176,60

Water (1) 225 19,87 198,68

00200531 Potatowhip Sosa 12 1,06 10,60

46500030 Tartaric acid Sosa 1,50 0,13 1,32

58050011 Gelespessa Sosa 2 0,18 1,77

00100011 Sugar Sosa 375 33,11 331,13

Water (2) 100 8,83 88,30

46010112 Passion fruit aroma Sosa 2 0,18 1,77

59400128 Natural yellow colouring Sosa 15 1,32 13,25

For 1130 g Total 1132,50 1000

Blend water (1) with Potatowhip powder and let it incorporate for about 2 minutes in a mixer bowl. Keep in the fridge for 30 minutes before using it. Divide 75 g of the last ela-borati on and mix with the aroma, the colouring and almond fl our TPT and powder sugar in a bowl. Sti r well to get a homogeneous dough. Aside, mix the remaining Potatowhip base, the Gelespessa and the tartaric acid in a KitchenAid bowl. Whip in order to get a meringue. Put the water (2) and the sugar in a sauce pan and heat up to 118 °C. Pour the syrup on the meringue slowly, as an italian meringue. Once all the syrup in, sti r unti l get cold. Add the meringue in the marzipan and sti r gently unti l completely combined. Put the dough in a piping bag with nuzzle and pipe macarons on a silicone mat. Let the macarons rest at room temperature unti l dry. Bake at 150 °C for 9 minutes. Once baked let them cool at room temperature.

15/17

POTATOWHIP



Almond vegan biscuit The percentages and parts per thousand are related to the total weight of the ingredients in the table.

ALMOND VEGAN BISCUIT

Almond vegan biscuitCode Ingredient Brand g % g/kg

00200531 Potatowhip Sosa 15 1,59 15,87

Water 330 34,92 349,21

00100011 Sugar Sosa 150 15,87 158,73

High protein fl our 100 10,58 105,82

45060006 Almond fl our Sosa 300 31,75 317,46

00100112 Trehalose Sosa 50 5,29 52,91

For 900 g Total 945 1000

Mix the water with the Potatowhip and blend for a minute. Pour the mixture in the Kit-chenAid and whip adding the sugar and the trehalose during the process. Sift the almond fl our with the fl our and add on the meringue. Sti r gently. Stretch on a tray 2 cm thick and bake 200 °C for 6 minutes.

16/17

POTATOWHIP



Pecan nut vegan mousse The percentages and parts per thousand are related to the total weight of the ingredients in the table.

PECAN NUTVEGAN MOUSSE

Pecan vegan mousseCode Ingredient Brand g % g/kg

45300032 Pecan nut pure paste Sosa 280 27,70 276,95

Rice beverage 380 37,59 375,87

59000025 Natur Emul Sosa 7 0,69 6,92

58050098 Vegan Mousse Gelati ne Sosa 15 1,48 14,84

Water 150 14,84 148,37

00200531 Potatowhip Sosa 7,50 0,74 7,42

00100011 Sugar Sosa 130 12,86 128,59

00100027 Cold Inulin Sosa 40 3,96 39,56

Salt 1,50 0,15 1,48

For 1 kg Total 1011 1000

Combine the nut paste with the Natur Emul. On the other side, mix the rice beverage and the Vegan Mousse Gelati ne and bring to boil. Remove from the heat and pour onto the fi rst mixture. Emulsify. Besides, combine the water, the salt and the Potatowhip. Whip the mixture. At half whipping point, add the mixture of sugar and inuline litt le by litt le. Keep whipping for about 10 minutes more. When the fi rst mixture reach the 55-60 °C, pour into the meringue with the machine at low speed unti l fully incorporat-ed. Use immediately.

17/17 Top applications Whipping proteins

TOP APPLICATIONSWHIPPING PROTEINS

Applications recap table

Albuwhip Sojawhip Potatowhip

Dose 8-10% 1-5% 1-4%

Mousse

Meringue

Marshmallow

Coagulate

Foam

Macaron

Spongecake

Soufflé

Remarks In high doses may add flavour

TOP APPLICATIONS WHIPPING PROTEINS...Macarons Marshmallows Mousses ... Last step, add the whipped...

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