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TASTE COLOUR

Sosa Ingredients, SL
Pol. Ind. Sot d’Aluies / 08180 Moià / Catalunya / Spain
T. +34 938 666 111 / www.sosa.cat / sosa@sosa.cat

 Sosa Ingredients  Sosa Ingredients (@sosaingredients)  @sosaingredients

 @SosaIngredients  Sosa Ingredients
 TASTE
tooba
ur i srf l a v o u r ”
“b e c a u s e c o l
COUVERTURES
Cocoa butter OILS
Chanterelles Carrot

CHOCOLATE
BUTTERS COUVERTURES
Basil Lime pulp with chocolate

HTID0000229

PRALINÉS GIANDUIAS
PURE PASTES Almond&raspberry
Macadamia&curry
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LIME PULP
COUVERTURE

Lime pulp couverture

The percentages and parts per thou-
Code Ingredient Brand g % g/kg
sand are related to the total weight
00301580 Ariaga Blanche 30% white couverture Valrhona 800 78,43 784,31 of the ingredients in the table.

44050724 Freeze-dried lime pulp Sosa 120 11,76 117,65

00260014 Cocoa butter Sosa 100 9,80 98,04

For 1 kg Total 1020 1000

Melt the couverture at 40 °C and put in the conching machine with the freeze-dried
lime pulp for 1,5 h. Temper the chocolate down to 26-28 °C and use.

COCOA BUTTER
WITH BLACK CHANTERELLES

Cocoa butter with black chanterelles

Code Ingredient Brand g % g/kg
00260014 Cocoa butter Sosa 1000 92,59 925,93

49020006 Freeze-dried black chanterelles Sosa 80 7,41 74,07

For 1 kg Total 1080 1000

Crush the freeze-dried black chanterelles in a processor for 30 seconds to obtain a

fine powder. Mix the resulting powder with the melted butter at 35 ºC and conch for
4 hours. Pour the resulting liquid into a container and leave to decant overnight. Reco-
ver the fat part and discard the solid part generated in the base. Use at convenience.

Taste Colour 3/6

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BASIL BUTTER

Basil butter
The percentages and parts per thou-
Code Ingredient Brand g % g/kg
sand are related to the total weight
00150308 Clarified butter Corman 1000 96,15 961,54 of the ingredients in the table.

47800107 Freeze-dried basil powder Sosa 40 3,85 38,46

For 1 kg Total 1040 1000

Mix the basil powder with the butter and conch for 10 hours. Pour the resulting mixture
into a bowl and cool to 4 °C for at least 2 hours. Recover the fat part and discard the
solid part generated in the base. Use at convenience.

CARROT OIL

Carrot oil
Code Ingredient Brand g % g/kg
Sunflower oil 800 76,19 761,90

47300002 Freeze-dried carrot powder Sosa 250 23,81 238,10

For 1 kg Total 1050 1000

Mix the ingredients in the conching machine and conch for 5 hours. Pour the result into
a container and let it precipitate overnight. Recover the oil from the top and discard the
solids generated in the base.

Taste Colour 4/6

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ALMOND AND RASPBERRY

PRALINE

Almond and raspberry praline

The percentages and parts per thou-
Code Ingredient Brand g % g/kg
sand are related to the total weight
45350014 Almond praline
PURE PASTE OF MACADAMIA
Sosa 1000 85,03 850,34 of the ingredients in the table.

AND CURRY MADRAS

44050302 Freeze-dried raspberry powder Sosa 176 14,97 149,66

For 20 units Total 1176 1000

Mix all the ingredients in the conching machine and conch for 6 hours.

Pure paste of macadamia and curry Madras

Code Ingredient Brand g % g/kg
45300036 Macadamia pure paste Sosa 1000 96,15 961,54

48000233 Curry Madras Sosa 40 3,85 38,46

For 1 kg Total 1040 1000

Mix the ingredients and conch for 6 hours. Pour into a bowl and let stand at room tempe-
rature. Recover the pure paste and discard the part of solids generated in the base. Use at
convenience.

Taste Colour 5/6

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ALMOND, WHITE CHOCOLATE

AND RASPBERRY GIANDUJA

Almond, white chocolate and raspberry gianduja

The percentages and parts per thou-
Code Ingredient Brand g % g/kg
sand are related to the total weight
45300000 Almond pure paste Sosa 1000 62,50 625 of the ingredients in the table.

44050302 Freeze-dried raspberry powder Sosa 200 12,50 125

00301580 Ariaga Blanche 30% white couverture Valrhona 400 25 250

For 1,6 kg Total 1600 1000

Mix all the ingredients at 40 °C in the conching machine and conch for 6 hours.

Taste Colour 6/6