TOP APPLICATIONS PROSOUFFLÉ

Sosa Ingredients, SL Pol. Ind. Sot d’Aluies / 08180 Moià / Catalunya / Spain T. +34 938 666 111 / www.sosa.cat / [email protected]

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Modern soufflés

Soufflés, whether sweet or salty, are made by mixing egg whites whipped until stiff with a thick cream. For example, bechamel sauce with cheese or a textu- red fruit purée.

The soufflé effect is produced because the air bubbles, generated when whipping the egg white, expand with the heat. The increase in volume is generally 20% but depending on the type of cooking this percentage can increase up to 50%.

The cooking process has a direct effect on the increase in volume of the soufflé. Applying more heat to the bottom of the oven, or placing the soufflé at the bottom, is recommended to help maximize its volume. This is the main characteristic sought in this elaboration.

So we establish that the keys for getting a good soufflé are:

• Getting a firm foam through a correct whipping of the whites or proteins.

• Cook the soufflé with heat from the bottom.

• Place the soufflé in the lower area of the oven.

In a traditional soufflé, native starches and yolk are used to obtain the base creams and, on the other hand, we will use the egg white to make the meringue.

In a modern soufflé we replace native starches with mo- dified starches, that will help improve texture and stability.

The egg yolk is replaced by natural, neutral flavour emul- sifiers that help us obtain purer flavours.

As for the egg white, we replace it with Prosoufflé, a product made from protein and stabilizer that allows us to whip flavoured liquids such as fruit purées, broths, infusions... with the only purpose of obtaining lighter, more stable soufflés that will also be more in- tense in flavour.

Top applications Prosoufflé 1/6 TOP APPLICATIONS PROSOUFFLÉ

Dose: Prosouffl é 100 g/kg Powdered preparati on from egg whites and xanthan

500 g 00200518 6 u

Properti es: Stable base for souffl é. Use: Mix in cold, grind and whip. Applicati on: Any type of fat free fl uid without enzymes. Remarks: 25% more whipper and 5 ti mes more stable than the egg. Elaborati ons: Stable souffl és

Allergens: Ingredients:

Top applications Prosoufflé 2/6 TOP APPLICATIONS PROSOUFFLÉ

RASPBERRY SOUFFLÉ

Raspberry souffl é The percentages and parts per thou- Code Ingredient Brand g % g/kg sand are related to the total weight Raspberry purée (1) 120 26,67 266,67 of the ingredients in the table.

Simple syrup 80 17,78 177,78

00200518 Prosouffl é Sosa 28 6,22 62,22

58050026 Gelcrem Cold Sosa 7 1,56 15,56

Raspberry purée (2) 180 40 400

59000025 Natur Emul Sosa 2 0,44 4,44

Sunfl ower oil 8 1,78 17,78

Lemon juice 25 5,56 55,56

For 450 g Total 450 1000

Mix the raspberry purée (1) with the syrup, lemon juice, sunfl ower oil, Natur Emul and Gelcrem Cold and blend for 2 minutes. Aside, mix the raspberry purée (2) with Pros- souffl é and whip unti l meringue texture. Combine both elaborati ons and bake at 130 °C for 8 minutes in butt ered molds.

Top applications Prosoufflé 3/6

Raspberry souffl é The percentages and parts per thousand are related to the total weight of the ingredients in the table. TOP APPLICATIONS PROSOUFFLÉ

CHOCOLATE SOUFFLÉ

Chocolate souffl é The percentages and parts per thou- Code Ingredient Brand g % g/kg sand are related to the total weight Water 200 21,51 215,05 of the ingredients in the table.

00100011 Sugar Sosa 110 11,83 118,28

00200518 Prosouffl é Sosa 20 2,15 21,51

59000025 Natur Emul Sosa 5 0,54 5,38

00301005 Guanaja 70% dark couverture Valrhona 200 29,03 290,32

Milk 300 32,26 322,58

58050072 Gelcrem Hot Sosa 25 2,69 26,88

For 860 g Total 860 1000

Mix the water with the Prosouffl é and Natur Emul and sti r. Add the sugar two or three ti mes at the meringue. Mix the milk with the Gelcrem Hot and boil unti l thickened. Add the chocolate and mix well. Combine the two preparati ons and mix well and gently unti l you obtain a homogeneous mass. Set aside to fi ll the ramekins. Coat the moulds with melted butt er and sugar. Fill in. Polish the edges and bake for 12 minutes at 140 °C.

Top applications Prosoufflé 4/6

Chocolate souffl é The percentages and parts per thousand are related to the total weight of the ingredients in the table. TOP APPLICATIONS PROSOUFFLÉ

PISTACHIO SOUFFLÉ

Pistachio souffl é The percentages and parts per thou- Code Ingredient Brand g % g/kg sand are related to the total weight Water (1) 100 21,25 212,54 of the ingredients in the table.

00100011 Sugar Sosa 75 15,94 159,40

00200518 Prosouffl é Sosa 10 2,13 21,25

59000025 Natur Emul Sosa 2,50 0,53 5,31

45300040 Pure pistachio paste Sosa 80 25,50 255,05

Water (2) 150 31,88 318,81

58050040 Gelcrem Hot Sosa 13 2,76 27,63

For 450 g Total 430,50 1000

Mix the water (1) with Prosouffl é and whip it. Add the sugar in 3 parts like French meringue and conti nue to whip unti l fi rm. Besides, mix the water (2) with the Gelcrem Hot and bring to the boil unti l it thickens. Pour in the pure pistachio paste and the Natur Emul and blend unti l get a homogeneous cream. Combine a part of the meringue in the pistachio cream and then add the rest mixing delicately to preserve the air in the meringue. Coat the moulds with melted butt er and sugar and fi ll them. Polish the edges and bake for 12 minutes at 140 °C.

Top applications Prosoufflé 5/6

Pistachio souffl é The percentages and parts per thousand are related to the total weight of the ingredients in the table. TOP APPLICATIONS PROSOUFFLÉ

CHEESE SOUFFLÉ

Cheese souffl é The percentages and parts per thou- Code Ingredient Brand g % g/kg sand are related to the total weight 58050040 Gelcrem Hot Sosa 20 3,87 38,67 of the ingredients in the table.

Milk 200 38,67 386,70

48000120 Nutmeg Sosa 0,20 0,04 0,39

Grated Gruyère cheese 80 15,47 154,68

00151520 Italian type cheese extract Sosa 8 1,55 15,47

Water 180 34,80 348,03

Salt 5 0,97 9,67

48000134 Black pepper Sosa 1 0,19 1,93

59000025 Natur Emul Sosa 3 0,58 5,80

00200518 Prosouffl é Sosa 20 3,87 38,67

For 517 g Total 517,2 1000

Mix the milk with the Gelcrem, salt, nutmeg and pepper and bring to the boil. Add the gruyère cheese and the Italian type cheese extract. Mix the water, the Prosouffl é and the Natur Emul with a hand blender and blend unti l a meringue texture is obtained. Add to the previous mixture in a delicate way so as not to lose air unti l it’s homogeneous and put it in a piping bag. Grease the mould with butt er or spray oil and pour the souffl é into the mould. Spray with equal parts of egg yolk and cream so that it takes on colour when baked. Bake at 140 °C for 12 minutes.

Top applications Prosoufflé 6/6

Cheese souffl é The percentages and parts per thousand are related to the total weight of the ingredients in the table.