Psyllium - 12,5kg - Sosa

The natural gluten substitute for professional doughs and breads

Psyllium Premium by Sosa is a natural fibre extracted from the husk of the Plantago Ovata plant, with an exceptional fibre content of 87.8% (insoluble fibres 29.2%, soluble fibres 58.5%). Its outstanding absorption capacity (1:40) enables it to form a viscous, elastic gel that faithfully replicates the structural properties of gluten, whilst guaranteeing a Clean Label.

Technical strengths and versatility for hospitality professionals

• Gluten Substitute: Brings elasticity, sponginess and texture to gluten-free breads and leavened doughs, including pizza bases.
• Plant-Based Binding Agent: Replaces egg as a binding agent in vegan preparations, thanks to its natural gelling power.
• Outstanding Absorption: With a 1:40 absorption ratio, it retains moisture and improves the shelf life of preparations.
• Resistance: Stable across temperature and pH variations, it retains its properties through cooking and freeze-thaw cycles.
• Gluten-Free Baking: Ideal for improving the structure and moisture retention of whipped batters and cakes.

Application guidelines

• Integration: For breads and doughs, incorporate Psyllium into the dry ingredients (flours and starches) before adding liquids. Disperse hot or cold with vigorous agitation.
• Dosage: 2% for drier doughs, up to 4% for highly elastic doughs such as pizza bases.
• Recommended blend: For gluten-free flour mixes, we recommend the following ratio: 35% rice flour, 55% corn starch, 10% tapioca starch.

Professional FAQ

How do I incorporate Psyllium into a gluten-free recipe?

Mix it into the flours or starches before adding any liquids, to ensure even dispersion.

Can I use it in sweet recipes, such as cakes?

Yes, it is ideal for improving the structure and moisture retention of whipped batters.

What should I do if my dough is too dry?

Increase hydration slightly, as Psyllium has a very high absorption capacity (1:40 ratio).

Does it withstand freezing and reheating?

Yes, it retains its functionality and texture after freezing and reheating.

Can it fully replace gluten?

Yes, but for optimal results we recommend combining it with other functional ingredients such as Sosa Xanthan Gum or Sosa Flaxfiber.

Technical Specifications

Sosa Transparency Selection: This product is prepared with 100% natural raw materials, with no artificial flavouring, no synthetic colouring or preservatives, no GMOs and no palm oil.

Allergens: May contain traces of tree nuts, milk, soya, sulphites, egg, mustard, celery, sesame, peanut.