SOSA a creative and special ingredients Brand over 50 years located in Spain with three production plants in Catalonia and two delegations in Mardrid and Valencia.
Sosa Ingredients SL is one of the leading manufacturers of premium ingredients for gastronomy and pastry in Spain. Introduced the ingredients for ice cream, nuts, freeze dried, texturizers, natural plant extracts, natural aromas and many others. Currently Sosa exports to more than 50 countries, its main objective is to constantly expand and improve product lines, always giving priority to high technology and innovation applied to the gastronomic world.
Instangel is obtained from a protein obtained from animal by-products, it forms gelatin at low temperatures. It is an instant substitute for gelatin sheets or fish glue. To have an orientation, say that with a sheet of gelatin it is equivalent to about 8 g of instangel. It is ideal to respect the raw material since it does not heat up. It acts after 20 minutes of putting it in the fridge. It forms a thermo-reversible jelly. It acts as a gelatin in sheets, in very acid media it has integration problems. It is used to make mousses, meringues, semifreddos, in siphons (gelatin with gas)... It has to be mixed cold and then applied with the blender.
Instangel also makes the complicated, fiddly steps of preparation a distant memory . Because it is a powder, fast and instant apply in cold, Now professionals can improve an important part of their work simply and practically by using Instangel.
GELATIN DOUGH: Mix the gelatin powder with cold water in a ratio of 1 gelatin to 5 water(1:5). Hydrate for a minimum of 20 min to obtain a gelatinous mass. Stores 3 days at 5 degrees
500g Pail / use for 30-60kg
Bloom: 180 BLOOM
Equivalence in sheets: 1 un = 6 g
Gelation speed: Fast
Properties: Gelatin of animal origin, instant cold.
How to use: Apply cold. Acts in 20 min. approx.
Observations: Thermoreversible between 35ºC and 40ºC.
Gelation temperature <15ºC.
Cold solubility with strong agitation or hot mixing.
Soft and flexible gel.
GELATIN DOUGH: Mix the gelatin powder with cold water in a ratio of 1 gelatin to 5 water. Hydrate for a minimum of 20 min to obtain a gelatinous mass. Stores 3 days at 5 degrees
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