Technical ingredients for pastry and catering

Having his name includedamongst the protagonists of modern gastronomy is Quico Sosa’s dream, one that aligns him with the mainplayers in cooking and pastry-making, those who have their “hands in dough”. Sosa’s chosen role is resolving technical problems that occasionally arise in the creation of a recipe, yet without changing the natural taste of the ingredients. This is not a role carried out in full view, before the public, those who dine in restaurants or drop into a pâtisserie. It is, however, a role of great responsibility given that, in addition to respecting the taste of the main ingredients, Sosa’s products have a strong impact on the stability and shelf-life of the preparations. Founded in 1967 as a family company producing handmade biscuits and waffles, it has developed into an international point of reference for the production of a broad range of products: dried and dehydrated fruits, texturisers, natural plant extracts, essential oils and much more. Technology, research and innovation allow the company to constantly expand and refine its product lines, to satisfy any request from chefs and confectioners.