Fibers

IN PASTRY
 Editorial
I
n a world where healthy eating is an increasing priority, artisanal pastry faces a
unique challenge and opportunity: reducing the use of fats and sugars without
compromising flavor, texture, or the overall experience. According to the World
Health Organisation, excessive consumption of sugars and fats is directly linked to
global health issues such as obesity and cardiovascular diseases. In this context,
pastry chefs play a key role as creators of offerings that align with wellness trends
and social responsibility.

The traditional use of fats and sugars in pastry has been crucial to ensuring
properties like preservation and texture. However, scientific advancements and
the incorporation of new ingredients, such as inulin and oligofructose, open up a
world of possibilities. These natural fibers enable sugar reduction while increasing
fiber content, achieving the perfect balance between health and indulgence.
The recipes featured in this booklet invite you to explore these innovations: from
coconut crunch with inulin to praline glaze with oligofructose, each creation
demonstrates that it is possible to meet the expectations of the most discerning
palates while aligning with the needs of today’s society.

This year, we’re going even further: we’ve included the nutritional value of each
recipe, allowing you to see the fat, calorie, and fiber content. We also encourage
you to make your own comparisons with other recipes if you wish.

The collaboration between Jordi Bordas and Sosa Ingredients has been
transforming the world of pastry for many years. At SIRHA 2023, we presented a
joint project on the use of fibers in pastry, and in 2025, we are proud to continue
exploring this direction. With so much potential yet to uncover, we are excited to
keep collaborating and reshaping the future of artisanal pastry together.

About About
After winning the Pastry World Cup in 2011, Jordi Sosa Ingredients is one of the leading
Bordas founded the pastry school in Viladecans manufacturers and suppliers of premium
(Barcelona) with the aim of passing on all his quality ingredients for pastry and gastronomy.
experience and knowledge to new generations It was founded in Catalonia in 1967.
of pastry chefs. With his B·Concept, Jordi Sosa Ingredients is committed to using
revolutionized the pastry world by demonstrating its technological know-how to constantly
that healthier, lighter and tastier pastry is not innovate and improve its products, all with
only possible, but meets a major need expressed the aim of making gastronomy more ethical
by consumers. and accessible.
 Raspberry Flower
RECIPE FOR 3 TARTS OF 18 CM OF DIAMETER GLUTEN FREE LACTOSE FREE HIGH IN FIBER

NUTRITIONAL VALUES PER 100 G

kcal....................................................................... 290.74

Water..................................................................... 42.51 %
Carbohydrates.................................................... 31.82 %
of which sugars............................................ 15.92 %
natural....................................................... 3.28 %
added....................................................... 12.64 %
of which fibers................................................ 6.01 %
Proteins................................................................... 4.30 %
Fats......................................................................... 19.71 %
of which saturated...................................... 10.01 %
Salt............................................................................0.19 %

6 Raspberry Flower
 Amounts per piece

Almond sablé....................................................... 120 g

Vanilla cake batter................................................ 80 g
Almond crémeux.................................................200 g
Raspberry mousse.............................................. 170 g
Raspberry caviar
Raspberry glaze

Almond sablé

Water (at 20 °C)....................................................... 32 g 4.00 %

Egg yolks (at 20 °C)................................................ 72 g 9.00 %
Coconut sugar......................................................144 g 18.00 %
Rice flour (sieved)................................................354 g 44.25 %
Almond flour Sosa 41409 (sieved)..................... 48 g 6.00 %
Salt............................................................................... 2 g 0.25 %
Sunflower oil (at 20 °C)......................................... 36 g 4.50 %
Deodorized
coconut oil Sosa 43295 (at 35 °C).................... 112 g 14.00 %
Total 800 g

Mix the water, the egg yolks and the coconut sugar, and let hydrate for
10 minutes, until the coconut sugar dissolves.

Mix all the ingredients in a standing mixer with the paddle attachment at a
low speed, until a homogeneous texture is obtained.

Roll out the dough in between two silicone mats to a thickness of 3 mm and freeze.

Remove the silicone mats and cut 3 discs with the cutter for the sablé (1 inox ring,
21 cm of diameter).

Place the tart rings (3 perforated rings with rounded walls, SilikoMart KIT 3D
TARTE RING BLOOM 180, 18 cm of diameter and 2 cm of height) over a tray with
a perforated silicone mat, position the sablé discs on top of the rings and, when
they start to thaw, press lightly with the fingers to shape them as the ring. Trim
the excess part.

Prick the tarts’ bases with a fork and bake at 150 °C for 14 minutes in a ventilated
oven with the vent open. Let cool at room temperature (20 °C).

Remove the rings, paint the inside and outside of the sablé with melted coconut
oil, let cool in the fridge and paint again.

Raspberry Flower 7
 Vanilla cake batter

Egg yolks (at 30 °C)................................................ 15 g 5.00 %

Egg whites (at 30 °C)............................................. 69 g 23.00 %
Water (at 30 °C)...................................................... 30 g 10.00 %
Raw almond paste Sosa 41222 (at 20 °C)........ 48 g 16.00 %
Deodorized
coconut oil Sosa 43295 (at 35 °C)..................... 18 g 6.00 %
Vanilla scrapings.................................................. 1.8 g 0.60 %
Coconut sugar........................................................ 45 g 15.00 %
Almond flour Sosa 41409 (sieved)..................... 24 g 8.00 %
Rice flour (sieved).................................................. 46 g 15.40 %
Baking powder Sosa 45480 (sieved)................... 3 g 1.00 %
Total 300 g

Mix the egg yolks, the egg whites, the water, the almond paste, the coconut
oil and the vanilla, and vigorously emulsify with a hand blender for 1 minute.
Add the coconut sugar and combine with the hand blender.

Mix the almond flour, the rice flour and the baking powder, and add to the
previous preparation, mixing with the hand blender.

Position the rings for the financier (3 inox rings, 15 cm of diameter and 3 cm of
height) on top of a tray with baking paper and pipe 80 g of financier into the rings.

Bake at 180 °C for 12 minutes in a ventilated oven with the vent closed.

Let cool, remove the rings and store at room temperature (20 °C).

Almond crémeux

Sugar......................................................................... 31 g 8.00 %
Pro-pannacotta Sosa 48650.............................. 1.2 g 0.30 %
Guar gum Sosa 48682......................................... 1.2 g 0.30 %
Water.......................................................................221 g 56.90 %
Raw almond paste Sosa 40415.......................... 97 g 25.00 %
Deodorized coconut oil Sosa 43295................. 31 g 8.00 %
Soy lecithin in powder Sosa 48644................. 5.8 g 1.50 %
Total 350 g

Mix the sugar, the Pro-pannacotta and the guar gum.

Heat the water to 30 °C in a saucepan, stir in the sugar mixture and heat to
85 °C, stirring constantly.

8 Raspberry Flower
 Mix the almond paste, the coconut oil, the lecithin and the previous prepara-
tion, and vigorously emulsify with a hand blender for 1 minute.

Let crystallize in the fridge.

Work the crémeux with a whisk to homogenize the texture, pipe a little amount
on top of the sablés’ bases and place the financier discs on top, well centered
within the tarts. Pipe more crémeux into the tarts on top of the financier, until the
sablé’s rim, and flatten. Store in the fridge.

Raspberry mousse

Raspberry purée Adamance 1 (at 20 °C).......456 g 62.60 %

220 Bloom
bovine gelatine powder Sosa 48655............10.2 g 1.40 %
Deodorized
coconut oil Sosa 43295 (at 35 °C)...................... 87 g 12.00 %
Natur Emul Sosa 48645....................................... 7.3 g 1.00 %
Raspberry purée Adamance 2 (at 30 °C)...... 102 g 14.00 %
Albuwhip Sosa 48688.......................................... 7.3 g 1.00 %
Sugar......................................................................... 58 g 8.00 %
Total 575 g

Mix 1/3 of the raspberry purée 1 and the gelatine and let hydrate for 20 min-
utes. Heat to 45 °C and mix with the rest of the raspberry purée 1, working
with a hand blender.

Mix the coconut oil, the Natur Emul and the previous preparation, vigorously
emulsify with a hand blender for 1 minute and let cool to 32 °C.

Whisk the raspberry purée 2 and the

Albuwhip in a standing mixer for 4 min- “Albuwhip allows us to elaborate meringues
utes at medium-high speed. Add the with fruit purées thanks to its aerating and
stabilizing properties, enhancing the flavor
sugar and whisk for a further 6 minutes, in the recipe.“
until a light meringue is formed, main- Jordi Bordas
taining a temperature of around 30 °C
throughout the entire process.

When the meringue is ready, little by little incorporate the previous preparation
at 32 °C into the standing mixer at low speed and finish mixing gently by hand.

Pour the mousse up to the flower molds’ rim (3 flower-shaped silicone molds,
SilikoMart KIT 3D TARTE RING BLOOM 180 model, 17 cm of diameter and 2 cm of
height). Smoothen and freeze.

Raspberry Flower 9
 Raspberry caviar

Sugar......................................................................... 60 g 15.00 %
Inulin Cold Sosa 50063......................................... 40 g 10.00 %
Agar-agar Sosa 41296.......................................... 2.8 g 0.70 %
Raspberry purée Adamance............................200 g 50.00 %
Water......................................................................... 97 g 24.30 %
Total 400 g

Fill a jug with sunflower oil and let it cool in the freezer.

Mix the sugar, the inulin and the agar-agar.

Heat the purée and the water to 30 °C in a saucepan, stir in the sugar mixture
and bring to a boil, stirring constantly. Let cool to 60 °C.

Introduce the previous preparation inside a dispenser and pipe small droplets
into the cold sunflower oil.

Pour the droplets in a strainer and let the oil drain completely.

Store in the fridge.

Raspberry glaze

Oligofruct Sosa 41551........................................320 g 32.00 %

Pectin Fruit NH Sosa 48667.................................. 8 g 0.80 %
Guar gum Sosa 48682............................................ 1 g 0.10 %
Red Food Colour Sosa 48681............................. 15 g 1.50 %
Raspberry purée Adamance........................... 400 g 40.00 %
Water.......................................................................256 g 25.60 %
Total 1000 g

Mix the Oligofruct, the pectin, the guar gum and the coloring.

Heat the purée and the water to 30 °C in a saucepan, stir in the Oligofruct
mixture and heat to 85 °C, stirring constantly.

Let cool and store in the fridge for at least 4 hours.

10 Raspberry Flower
 Finishing touches

Heat the glaze to 60 °C. Unmold the mousse flowers, spray with the glaze and
clean the edges. Place the flowers centered on top of the sablés and fill the
empty spaces on the sides and the center with caviar. Place the tarts on top of
bases.

Before consumption, thaw in the fridge for a minimum of 2 hours.

Raspberry Flower 11
 Hazelnut Oblio
RECIPE FOR 24 PETIT-GÂTEAUX GLUTEN FREE VEGAN HIGH IN FIBER

NUTRITIONAL VALUES PER 100 G

kcal....................................................................... 275.07

Water..................................................................... 47.03 %
Carbohydrates.................................................... 30.50 %
of which sugars............................................ 18.48 %
natural....................................................... 0.93 %
added....................................................... 17.54 %
of which fibers................................................ 6.25 %
Proteins................................................................... 3.66 %
Fats......................................................................... 16.83 %
of which saturated........................................ 7.35 %
Salt........................................................................... 0.20 %

12 Hazelnut Oblio
 Amounts per piece

Almond and cocoa sablé..................................... 15 g

Hazelnut financier................................................. 16 g
Hazelnut crémeux................................................. 17 g
70 % chocolate mousse....................................... 65 g
Hazelnut praliné glaze
60 % hazelnut praliné
Whole hazelnuts

Almond and cocoa sablé

Water (at 20 °C)....................................................... 96 g 12.00 %

Coconut sugar......................................................144 g 18.00 %
Deodorized
coconut oil Sosa 43295 (at 35 °C)...................... 96 g 12.00 %
Sunflower oil (at 20 °C)......................................... 40 g 5.00 %
Soy lecithin in powder Sosa 48644................. 4.8 g 0.60 %
Almond flour Sosa 41409 (sieved)..................... 80 g 10.00 %
Rice flour (sieved)................................................242 g 30.20 %
Cocoa powder (sieved)......................................... 32 g 4.00 %
Corn starch (sieved).............................................. 48 g 6.00 %
Powdered psyllium Sosa 43300.......................... 8 g 1.00 %
Baking powder Sosa 45480 (sieved)................... 4 g 0.50 %
Xanthan gum Sosa 48642..................................... 4 g 0.50 %
Salt............................................................................ 1.6 g 0.20 %
Total 800 g

Mix the water, the coconut sugar, the coconut oil, the sunflower oil and the
lecithin, and vigorously emulsify with a hand blender for 1 minute. Add the
almond flour and work with the hand blender for a further minute.

Mix all the ingredients in the standing mixer with the paddle attachment at a
low speed until a homogenous texture is obtained.

Roll out the dough in between

two silicone mats to a thickness “Psyllium helps us achieve the structure of a completely
of 3 mm and freeze. stable vegan and gluten-free sablé. It replaces the bind-
ing functionality of egg and gluten proteins.“
Remove the silicone mats and Jordi Bordas
cut 24 discs with the cutter for
the sablé (1 inox ring, 7 cm of diameter).

Prick the sablée discs with a fork and bake at 150 °C for 14 minutes in a ventilated
oven with the vent open.

Hazelnut Oblio 13
 Let cool at room temperature (20 °C) and paint both sides of the discs with melt-
ed coconut oil.

Hazelnut financier

Water (at 20 °C).................................................... 343 g 34.30 %

Coconut sugar...................................................... 150 g 15.00 %
Roasted hazelnut paste Sosa 40371.............. 140 g 14.00 %
Natur Emul Sosa 48645........................................ 15 g 1.50 %
Hazelnut flour (sieved)....................................... 180 g 18.00 %
Rice flour (sieved)................................................ 150 g 15.00 %
Baking powder Sosa 45480 (sieved)................. 11 g 1.10 %
Powdered psyllium Sosa 43300........................ 10 g 1.00 %
Salt............................................................................... 1 g 0.10 %
Total 1000 g

Over a baking tray with a silicone mat, position the slats for the financier (2 meth-
acrylate rectangular slats, 60 cm of length and 1 cm of height), spaced 30 cm
apart.

Mix the water, the coconut sugar, the hazelnut paste and the Natur Emul, and
vigorously emulsify with a hand blender for 1 minute.

Mix the hazelnut flour, the rice flour, the baking powder, the psyllium and the
salt, and add to the previous preparation, mixing with the hand blender.

Pour in the rectangular space marked off by the slats, smoothen and remove the
slats.

Bake at 180 °C for 10 minutes in a ventilated oven with the vent closed.

Let cool, cut 24 discs using the cutter for the financier (1 inox ring, 5.5 cm of di-
ameter) and make a whole in their center using the small cutter for the financier
(1 inox ring, 3 cm of diameter).

Cover with a silicone mat and freeze. Turn over and remove the first mat. Store at
room temperature (20 °C).

14 Hazelnut Oblio
 Hazelnut crémeux

Coconut sugar........................................................ 44 g 8.00 %

Pro-pannacotta Sosa 48650.............................. 1.7 g 0.30 %
Guar gum Sosa 48682......................................... 2.2 g 0.40 %
Water...................................................................... 304 g 54.70 %
Roasted hazelnut paste Sosa 40371.............. 156 g 28.00 %
Deodorized coconut oil Sosa 43295................. 44 g 8.00 %
Soy lecithin in powder Sosa 48644................. 3.3 g 0.60 %
Total 500 g

Mix the coconut sugar, the Pro-pannacotta and the guar gum.

Heat the water to 30 °C in a saucepan, stir in the coconut sugar mixture and
heat to 85 °C, stirring constantly.

Mix the hazelnut paste, the coconut oil, the lecithin and the previous prepara-
tion, and vigorously emulsify with a hand blender for 1 minute.

Let crystallize in the fridge.

70 % chocolate mousse

Sugar 1...................................................................... 32 g 2.00 %

Agar-agar Sosa 41296.......................................... 1.3 g 0.08 %
Guar gum Sosa 48682 1...................................... 3.2 g 0.20 %
Water 1....................................................................659 g 41.17 %
70 % dark couverture........................................ 400 g 25.00 %
Deodorized coconut oil Sosa 43295................. 80 g 5.00 %
Natur Emul Sosa 48645.......................................... 8 g 0.50 %
Water 2 (at 30 °C).................................................240 g 15.00 %
Potatowhip Cold Sosa 43124...........................14.4 g 0.90 %
Guar gum Sosa 48682 2...................................... 2.4 g 0.15 %
Sugar 2.................................................................... 160 g 10.00 %
Total 1600 g

Mix the sugar 1, the agar-agar and the guar

gum 1. “In this mousse, Potatowhip Cold, a
flavorless plant-based protein, allows
Heat the water 1 to 30 °C in a saucepan, stir us to create the airy and light texture.“
in the sugar 1 mixture and bring to the boil, Jordi Bordas
stirring constantly.

Mix the couverture, the coconut oil, the Natur Emul and the previous prepara-
tion, vigorously emulsify with a hand blender for 1 minute and let cool to 70 °C.

Hazelnut Oblio 15
 Mix the water 2, the Potatowhip Cold and the guar gum 2 with a hand blender
and whisk for 10 minutes in a standing mixer at medium-high speed. Add the
sugar 2 and whisk for a further 10 minutes, until a light meringue is formed,
maintaining a temperature of around 30 °C throughout the entire process.

When the meringue is ready, little by little incorporate the previous prepara-
tion at 70 °C, mixing gently by hand.

Pipe 65 g into the molds for the mousse (24 ring-shaped silicone molds,
SilikoMart OBLIO 95 model, 7.5 cm of diameter and 3 cm of height), cover with
the financier rings, smoothen and freeze.

Hazelnut praliné glaze

Oligofruct Sosa 41551........................................200 g 10.00 %

Pectin Fruit NH Sosa 48667................................ 20 g 1.00 %
Gluconolactat Sosa 50060
(Gluconolactate in powder)................................ 4.2 g 0.21 %
Light muscovado sugar.....................................240 g 12.00 %
Water...................................................................... 848 g 42.39 %
Cocoa mass........................................................... 120 g 6.00 %
60 % hazelnut praliné........................................560 g 28.00 %
Soy lecithin in powder Sosa 48644.................... 4 g 0.20 %
Salt............................................................................... 4 g 0.20 %
Total 2000 g

Mix the Oligofruct, the pectin, the Gluconolactat and the muscovado sugar.

Heat the water to 30 °C in a saucepan, stir in the Oligofruct mixture and heat
to 85 °C, stirring constantly.

Mix the cocoa mass, the praliné, the lecithin, the salt and the previous prepa-
ration, and vigorously emulsify with a hand blender for 1 minute.

Let cool and store in the fridge for at least 24 hours.

16 Hazelnut Oblio
 Finishing touches

Position the sablé discs on top of bases.

Heat the glaze to 50 °C. Unmold the mousse and financier rings, place them
on a wire rack, glaze and let drain. Place on top of the sablé discs.

Work the crémeux with a whisk to homogenize the texture and pipe 17 g into
the mousse rings’ holes. Pipe 4 g of hazelnut praliné on top of the crémeux.

Cut up some hazelnuts and decorate the glazed rings with hazelnut pieces.

Before consumption, thaw in the fridge for a minimum of 2 hours.

Hazelnut Oblio 17
 Lunar
RECIPE FOR 3 ENTREMETS OF 16.5 CM OF DIAMETER GLUTEN FREE LACTOSE FREE HIGH IN FIBER

NUTRITIONAL VALUES PER 100 G

kcal.......................................................................339.26

Water..................................................................... 40.18 %
Carbohydrates.................................................... 29.99 %
of which sugars............................................ 14.04 %
natural........................................................5.17 %
added......................................................... 8.87 %
of which fibers................................................ 9.03 %
Proteins................................................................... 4.50 %
Fats......................................................................... 24.45 %
of which saturated...................................... 18.54 %
Salt............................................................................0.15 %

18 Lunar
 Amounts per piece

Almond and coconut crunch...........................220 g

Coconut sponge cake.......................................... 80 g
Strawberry gelled compote............................. 130 g
Coconut mousse.................................................. 120 g
Mango mousse.................................................... 140 g
Mango glaze
Yellow paint
Whole mango
Whole strawberries
Laminated dehydrated coconut

1
Coconut crumble

Rice flour................................................................ 195 g 34.50 %

Coconut sugar........................................................ 79 g 14.00 %
Grated coconut Sosa 50756.............................. 108 g 19.00 %
Salt............................................................................ 1.1 g 0.20 %
Deodorized
coconut oil Sosa 43295 (at 20 °C).................... 130 g 23.00 %
Water......................................................................... 53 g 9.30 %

Blend the rice flour, the coconut sugar, the grated coconut and the salt coco-
nut in a food processor until a fine powder is obtained.

Mix all the ingredients in the standing mixer at a low speed with the beater
attachment until a homogeneous dough is formed.

Use a rack to grate the dough, spreading it uniformly over a tray lined with
baking paper. Bake the crumble at 140 °C for 20 minutes in a ventilated oven
with the vent open.

Let cool, chop into about 5 x 5 mm pieces and store at room temperature (20 °C)
to use in the almond and coconut crunch.

“Fibers and plant-based proteins are great allies in the world

of vegan pastry. Plant-based proteins like Potatowhip and
fibers such as Oligofruct, Inulin, and Psyllium help achieve
stable, healthier, lighter, and flavorful vegan textures.“
Jordi Bordas

Lunar 19
 2
80 % almond and coconut praliné

Whole peeled almonds Sosa 41516................ 141 g 30.00 %

Grated coconut Sosa 50756..............................235 g 50.00 %
Coconut sugar........................................................ 94 g 20.00 %

Roast the almonds at 150 °C for 10 minutes in a ventilated oven with the vent
open and let cool completely.

Blend all the ingredients in a food processor until a fine and fluid paste is
obtained (optional: refine for 4 hours in a conching machine).

Store at room temperature (20 °C) to use in the almond and coconut crunch.

Almond and coconut crunch

Coconut crumble 1............................................... 400 g 50.00 %

80 % almond
and coconut praliné2 (at 30 °C)....................... 400 g 50.00 %
Total 800 g

On a tray lined with baking paper, position the exterior rings (3 inox rings,
16.5 cm of diameter and 3 cm of height) lined with acetate strips of 3 cm of
height. Paint the inner rings for the crunch (3 inox rings, 14 cm of diameter and
3 cm of height) with sunflower oil and place them centered inside the exterior
rings.

Mix the crumble and the praliné, mixing gently until a homogeneous result is
obtained.

Dose 120 g of crunch between each pair of rings and freeze. Carefully remove the
inner rings for the crunch and dose 100 g more of crunch on the bases. Flatten
and freeze inside the rings.

20 Lunar
 Coconut sponge cake

Egg whites (at 30 °C)............................................. 63 g 19.00 %

Albuwhip Sosa 48688.......................................... 8.6 g 2.60 %
Cream of tartar Sosa 41542............................... 0.6 g 0.19 %
Coconut sugar........................................................ 56 g 17.00 %
Rice flour.................................................................. 33 g 10.00 %
Almond flour Sosa 41409.................................... 36 g 11.00 %
Grated coconut Sosa 50756................................ 36 g 11.00 %
22 % Fat coconut
purée Adamance (at 20 °C)................................. 96 g 29.21 %
Total 330 g

Whisk the egg whites, the Albuwhip and the cream of tartar in a standing
mixer for 4 minutes at medium-high speed. Add the coconut sugar and whip
for a further 6 minutes, until a light meringue is formed, maintaining a tem-
perature of around 30 °C throughout the entire process.

Blend the rice flour, the almond flour and the grated coconut in a food pro-
cessor until a fine powder is obtained.

Mix the purée with 1/3 of the previous preparation.

When the meringue is ready, incorporate the purée mixture and the rest of
the powders mixture, folding gently with the spatula.

Position the rings for the sponge cake (3 inox rings, 14 cm of diameter and 3 cm of height)
on top of a tray lined with baking paper and pipe 80 g of sponge cake into the rings.

Pulverize slightly with water and bake at 160 °C for 6 minutes in a ventilated oven
with the vent closed. Let cool, remove the rings, carefully unstick the sponge cake
discs from the paper and freeze.

Strawberry gelled compote

Sugar......................................................................... 33 g 6.00 %
Inulin Cold Sosa 50063......................................... 54 g 10.00 %
Pectin Fruit NH Sosa 48667............................... 6.5 g 1.20 %
Strawberry purée Adamance.......................... 217 g 40.00 %
Whole strawberries
(into 8 x 8 mm dices)............................................ 195 g 35.80 %
Lemon purée Adamance.................................... 38 g 7.00 %
Total 500 g

Mix the sugar, the inulin and the pectin.

Lunar 21
 Heat the strawberry purée and dices to 30 °C and stir in the sugar mixture.
Heat to 45 °C, add the lemon purée and heat to 85 °C, stirring constantly.

Position the rings for the compote (3 inox rings, 14 cm of diameter and 3 cm of
height), with film sealing the bottom, on top of tray with a silicone mat. Pipe 130 g
of compote into the rings and freeze.

When they are completely frozen, unmold the compote discs and store in the
freezer.

Coconut mousse

22 % fat coconut
purée Adamance (at 20 °C).............................. 284 g 63.18 %
Non-deodorized coconut oil (at 35 °C)............ 37 g 8.10 %
6:1 gelatine mass (at 45 °C)................................ 36 g 8.00 %
Soy lecithin in powder Sosa 48644................. 2.7 g 0.60 %
Guar gum Sosa 48682......................................... 1.4 g 0.30 %
Egg whites (at 30 °C)............................................. 54 g 12.00 %
Albuwhip Sosa 48688.......................................... 3.1 g 0.70 %
Cream of tartar Sosa 41542............................... 0.5 g 0.12 %
Sugar......................................................................... 23 g 5.00 %
Inulin Cold Sosa 50063........................................... 9 g 2.00 %
Total 450 g

Mix the purée, the coconut oil, the gelatine mass, the lecithin and the guar
gum with a hand blender.

Whisk the egg whites, the Albuwhip and the cream of tartar in a standing
mixer for 4 minutes at me-
dium-high speed. Add the
“We replace part of the sugar in the meringue, with In-
sugar and the inulin and whip ulin Cold, a fiber that provides greater stability to the
for a further 6 minutes, until meringue and reduces the amount of sugar, resulting
in a mousse that is more balanced in sweetness and
a light meringue is formed, sugar content.“
maintaining a temperature of Jordi Bordas
around 30 °C throughout the
entire process.

When the meringue is ready, incorporate the previous preparation little by

little into the standing mixer at low speed, and finish mixing gently by hand.

Pipe 120 g into the exterior rings on top of the crunch, cover with the sponge cake
discs and freeze.

22 Lunar
 Mango mousse

Mango purée Adamance (at 20 °C)................296 g 59.15 %

Guar gum Sosa 48682............................................ 1 g 0.20 %
6:1 gelatine mass (at 45 °C)................................ 30 g 6.00 %
Deodorized
coconut oil Sosa 43295 (at 35 °C)...................... 50 g 10.00 %
Natur Emul Sosa 48645.......................................... 4 g 0.80 %
Egg whites (at 30 °C)............................................. 75 g 15.00 %
Albuwhip Sosa 48688.......................................... 3.5 g 0.70 %
Cream of tartar Sosa 41542............................... 0.8 g 0.15 %
Oligofruct Sosa 41551.......................................... 40 g 8.00 %
Total 500 g

Mix the purée and the guar gum with a hand blender and let hydrate for
15 minutes.

Mix the gelatine mass, the coconut oil, the Natur Emul and the previous
preparation, vigorously emulsify with the hand blender for 1 minute and let
cool to 32 °C.

Whisk the egg whites, the Albuwhip and the cream of tartar in a standing
mixer for 4 minutes at medium-high speed. Add the Oligofruct and whisk for
a further 6 minutes, until a light meringue is formed, maintaining a tempera-
ture of around 30 °C throughout the entire process.

When the meringue is ready, incorporate the previous preparation at 32 °C

little by little into the standing mixer at low speed, and finish mixing gently by
hand.

Pipe 140 g into the Lunar molds (3 round silicone molds, with a hole in the
middle, 17 cm of diameter and 4 cm of height) and cover with the compote discs,
which should be levelled with the mold. Freeze.

Lunar 23
 Mango glaze

Oligofruct Sosa 41551........................................320 g 32.00 %

Pectin Fruit NH Sosa 48667.................................. 9 g 0.90 %
Guar gum Sosa 48682............................................ 1 g 0.10 %
Mango purée Adamance................................. 440 g 44.00 %
Water....................................................................... 210 g 21.00 %
Lemon purée Adamance.................................... 20 g 2.00 %
Total 1000 g

Mix 1/3 of the Oligofruct, the pectin and the guar gum.

Heat the mango purée and the water to 30 °C in a saucepan and stir in the
Oligofruct mixture. Heat to 45 °C, stir in the rest of the Oligofruct and the
lemon purée and heat to 85 °C, stirring constantly.

Let cool and store in the fridge for at least 4 hours.

Yellow paint

Cocoa butter (at 45 °C).......................................272 g 90.70 %

Yellow Food Colour Sosa 11471......................... 27 g 9.00 %
Red Food Colour Sosa 48681............................ 0.9 g 0.30 %
Total 300 g

Mix all the ingredients with the hand blender and strain.

Store at room temperature (20 °C).

24 Lunar
 Finishing touches

Heat the paint to 25 °C. Remove the rings and the acetate strips from the
parts that have the crunch, place these parts on top of high rings, and pulver-
ize the sides of the crunch with the paint to get velvet effect. Place on top of
bases.

Heat the glaze to 50 °C. Unmold the parts with the mango mousse, place
them on top of high rings and pulverize with the glaze. Place these parts on
top op the ones with the crunch.

Cut mangoes and strawberries into about 2 x 2 cm dices and decorate the
hole in the center of the entremets with mango and strawberry dices and
laminated dehydrated coconut.

Before consumption, thaw in the fridge for at least 5 hours.

Lunar 25
 Summary table problems and solutions

Problem Recommended products Solution

I want to reduce Replace part or all of the fat

INULIN HOT
my products’ fat content with Inulin Hot

I want to reduce OLIGOFRUCT Replace some (Inulin Cold)

OR
my products’ sweetness INULIN COLD or all (Oligofruct) of the sugar

I want to improve products’

Add Flaxfiber (or use xanthan
texture when defrosting or
FLAXFIBER gum if Flaxfiber is already used
solve the syneresis (water
in the recipe)
separation) problem.

I want to improve emulsions NATUR EMUL Replace egg yolks or another

AND
or replace an emulsifier FLAXFIBER emulsifier

PSYLLIUM Replace wheat flour with Psyllium

I want to replace gluten AND in combination with gluten-free
FLAXFIBER starches and Flaxfiber

26 Summary table
Because we have close connections to pastry professionals all around the world, we’re able to identify the
problems they encounter most often.
In the following table, we select five of the most frequently asked questions and suggest the potential solutions
our range of fibers can provide.

Cake mixes Creams Ice creams

Meringues Mousses Glazes
and pastries and crémeux & sorbets

Summary table 27
 Sosa Ingredients
Colònia Galobart, s/n - 08270 Navarcles (Barcelona) - Spain
T. +34 938 666 111 - www.sosa.cat - [email protected]