Instangel Sosa - 500g

48639
17.36 € excl. VAT
18.31 € incl. VAT
Delivery: 3 to 5 working days

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It is a powdered gelatin of animal origin (porcine). For optimal use, mix the product cold with a liquid. Usable with all types of liquids, it is freezable, does not resist heat, acts quickly (20min) and its bloom degree is 180. You can use this product for the development of soft and flexible gels (panacotta type).

  • Sosa Ingredients
  • Gelatin of porcine animal origin
  • 100% natural ingredient (no artificial flavors, no synthetic colors or preservatives, no GMOs and no palm oil).
  • Texturizers are food additives made from natural ingredients that isolate and enhance texture-modifying elements present in nature
  • Dosage: 30-60 g/kg
  • Allergens: Allergen-free
  • 500g jar

  • Natural Ingredient*
  • Clean Label*
  • Use: Based on collagen (animal origin); Instant substitute for gelatin sheets or fish glue.
  • 180 BLOOM   (BLOOM degrees: measurement of the force required to penetrate a 12.7 mm diameter cylinder on the surface of a gelatin gel prepared by cooling a 6.67% solution at 10°c for 17 hours).


Gelling power and blooms

260 0.48 0.55 0.62 0.67 0.73 0.78 0.83 0.87 0.91 0.96 1
240 0.5 0.58 0.64 0.7 0.76 0.81 0.86 0.91 0.95 1 1.04
220 0.52 0.6 0.67 0.73 0.79 0.85 0.9 0.95 1 1.04 1.08
200 0.56 0.63 0.7 0.77 0.83 0.89 0.94 1 1.04 1.09 1.14
180 0.57 0.67 0.74 0.81 0.88 0.94 1 1.05 1.1 1.15 1.2
160 0.61 0.71 0.8 0.86 0.93 1 1.06 1.11 1.17 1.22 1.27
140 0.65 0.75 0.84 0.92 1 1.06 1.13 1.19 1.25 1.3 1.36
120 0.71 0.82 0.91 1 1.08 1.15 1.22 1.29 1.35 1.41 1.47
100 0.78 0.9 1 1.09 1.18 1.26 1.34 1.41 1.48 1.55 1.61
80 0.87 1 1.1 1.22 1.32 1.41 1.5 1.58 1.66 1.73 1.8
60 1 1.15 1.29 1.41 1.53 1.63 1.73 1.82 1.91 2 2.08
60 80 100 120 140 160 180 200 220 240 260


Texturizers are food additives made from ingredients natural that isolate and potentiate the texture-modifying elements present in their natural state.
Texturizers allow cooks and pastry chefs to use products that were previously intended for the food industry. Under the influence of their creativity, The results obtained are inconceivable in an industrial production context.
Texturizers make it possible to modify the texture while preserving as much as possible the taste qualities of the product whose texture we want to modify.
The texturizers we have selected are based on the following criteria: high texturization capacity and absolute respect for the original flavor of the products.
The use of these texturizers greatly expands the range of creative possibilities for the cook and pastry chef but must not, under any circumstances, allow the loss of the primary objective of gastronomy: to please, surprise and dialogue with culinary tradition.


Sosa Ingredients Indicators:

Brand: Sosa Ingredients
Dosage: 30-60g/kg
Allergens - Allergen-free
Thermoreversible: between 35 and 40°
Freezable: Yes
Gelling temperaturen <15
Gelling speed: Fast
Cold solubility with vigorous stirring or hot mixing
A soft and flexible gel
Pork gelatin that does not need to be heated or hydrated

*NATURAL INGREDIENT:  
Ingredients that contain elements present in nature: These ingredients can come from plants, animals, minerals or even microbial sources.

They also include ingredients that have undergone physical, enzymatic treatment and/or have been in contact with natural substances, provided that their molecular structure has not been modified or that it does not exist in nature. Natural are considered chemical reactions caused by acidification or alkalinization in contact with products that are part of the list of additives authorized in the EU that are considered Natural ingredients or Naturak derived   ingredient.

Natural Ingredients are also considered,Ingredients that contain up to 5% of Naturally Derived or Natural Flavor ingredients.

*HALLAL:
Products certified as Halal food. These are foods that follow the requirements set by Islamic law, have not been in contact with products prohibited by Islamic law and comply with the established patterns in the case of animal-derived products.



Implementation:

  • Does not need to be heated.
  • Dissolves when cold and begins to act 30 minutes later like normal gelatin.
  • 1 sheet = 8 grams
  • Application products: Water and all kinds of liquids containing a volume of water greater than 80%.
  • Dairy products.
  • All kinds of fruits (+acid>-gelling).
  • Emulsions with fat levels not exceeding 200gr/kg of water

Delivery times mentioned on each product only concern shipments in France:

  • 24/48h delivery: This product is currently in stock and will be shipped within 24 hours.  This delivery time is valid only for shipments in Metropolitan France.  The estimated delivery time for Corsica is of 3 to 5 working days.
  • Delivery from 3 to 10 working days: This product requires restocking.  It will be shipped within 3 to 10 days according to the time mentioned on the product sheet. If you have an emergency or mandatory reception date, please contact us by email or phone.
  • Orders placed before 12:00 noon will be shipped the same day (for order containing only products available in 24/48h).

Foreign countries: 

  • European countries: Estimated delivery time between 5 and 10 working days.
  • Switzerland: Estimated delivery time between 5 and 10 working days.

For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.

Coconut marshmallow:

  • Water 1 90 gr.
  • Coconut liqueur 90 gr.
  • Sosa powdered albumin 20 gr.
  • Sugar 500 gr.
  • Liquid glucose 100 gr.
  • Water 2 200 gr.
  • Instangel 80 gr.
  • Sosa coconut flavor 10 drops
  • Mix water 1, coconut liqueur and albumin and mount with Kitchen Aid.
  • Separately, cook the water 2, sugar and glucose to 130 °C, remove from the heat and pour the syrup at 130 °C over the meringue, well whipped into a thread shape. Leave to whip until cold. Add the drops of coconut flavouring, stop mixing after one minute.
  • Remove and place in a bag to spread, cover everything with the breadcrumb mixture and freeze.

Breadcrumbs:

  • Wheat starch 100 gr
  • Icing sugar 100 gr

Chocolate bath:

  • Dark couverture chocolate 400 gr
  • Melted cocoa butter 100 gr
  • Melt the chocolate and mix with the cocoa butter. Temper everything to 31 °C

Other ingredients:

  • Grilled grated coconut

Preparation:

  • Dip the marshmallows in the tempered chocolate and drain the excess coating.
  • Place on the toasted grated coconut to coat them. Let the coating crystallize.