HOW TO WHIP

WITHOUT USING EGG WHITE?

POTATOWHIP / SOJAWHIP

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

Óscar Albiñana Javier Guillén

Head of R&D and the Technical Pastry & Chocolate expert
Department Trained in pastry making, he mas-
Trained chef and pastry chef. ters each of its branches. In charge
Technical ingredients specialist. of the sweet elements.

CAT CAST ENG CAST FR ENG IT PORT

Eduard Azuaza Guillermo Corral Jean Sivieude

Technical consultant Technical consultant Technical consultant
Trained chef. Restaurant cuisine Chef and pastry chef with training Trained pastry chef.
and dessert specialist. in multiple disciplines. Chocolate and pastry specialist.

CAT CAST FR ENG RUM CAT CAST FR ENG IT CAST FR ENG DE

IT

OUR TECHNICIANS 1
HOW TO WHIP WITHOUT USING EGG WHITE?

POTATOWHIP
Deodorized potato protein powder

Dose: 1-4 % (as an emulsifier and airing agent) Code Weight u/box
VEGAN up to 8 % (as a coagulant agent) 38967 400 g 6u

PROPERTIES
Whipping and foaming effect. Emulsifying and coagulant capacity.

USE
Mix while cold in the liquid base with no fat content and disperse with strong
agitation. In order to get a uniform and stable whipping effect it’s convenient to use
an automatic beater machine. Whipping effect can be improved by hydrating the
product for 24 hours before beating. It works both cold and hot.

APPLICATION
Any aqueous liquid, regardless of its pH (fruit and vegetable pulps, smoothies, de- Allergens
fatted broths, flavoured waters). In the case of liquids containing enzymes, whipping No allergens
power is disabled by them and so they have to be disabled by heat (70 °C) before
adding Potatowhip.

REMARKS
High solubility and air retention capacity. Substitute of egg white or albumin due to
its coagulant capacity. Suitable for vegan, ovo-vegetarian and ovo-lacto vegetarian
diets. Coagulant capacity in a 8% proportion from 55 °C.

ELABORATIONS
Meringues, sponge cakes, doughs, macarons, marshmallows, mousses, soufflé,
foams...

PRODUCT ADVANTAGES
ҽҽ Suitable for vegan, ovo-vegetarian and ovo-lacto vegetarian diets.
ҽҽ High airing, emulsifying and coagulant capacity.
ҽҽ Water from egg white can be substituted by liquids that may add flavour.
ҽҽ Works in a high pH range.
ҽҽ Coagulant capacity from 55 °C.

Potatowhip is a plant-based protein that allows all

types of non-fatty liquids to be whipped and applied
to preparations that require coagulation.

POTATOWHIP / SOJAWHIP 2
HOW TO WHIP WITHOUT USING EGG WHITE?

SOJAWHIP
Vegetal protein from hydrolyzed soybean, maltodextrin and xanhan gum

Code Weight u/box

Dose: 1-5 %
VEGAN 39028 300 g 6u

PROPERTIES
Whipping and foaming effect.

USE
Mix while cold in the liquid base with no fat content and disperse
with strong agitation. In order to get a uniform and stable whipping
effect it’s convenient to use an automatic beater machine. It works
both cold and hot.

APPLICATION
Any aqueous liquid, regardless of its pH (fruit and vegetable pulps, smoothies, de- Allergens
fatted broths, flavoured waters). In the case of liquids containing enzymes, whipping Sulphites, soy
power is disabled by them and so they have to be disabled by heat (70 ºC) before
adding Sojawhip.

REMARKS
High solubility and air retention capacity. Substitute of egg white or albumin due to
its coagulant capacity. Suitable for vegan, ovo-vegetarian and ovo-lacto vegetarian
diets. No coagulant capacity.

ELABORATIONS
Meringues, sponge cakes, doughs, macarons, marshmallows, mousses, foams…

PRODUCT ADVANTAGES
ҽҽ Suitable for vegan, ovo-vegetarian and ovo-lacto vegetarian diets.
ҽҽ High airing and emulsifying capacity.
ҽҽ Water from egg white can be substituted by liquids that may add flavour.
ҽҽ Works in a high pH range.
ҽҽ Does not coagulate by heat application.

Sojawhip is a plant-based protein that allows all

types of non-fatty liquids to be whipped and applied
to preparations that do not require coagulation.

POTATOWHIP / SOJAWHIP 3
HOW TO WHIP WITHOUT USING EGG WHITE?

DEVELOPED BASES

BASE 1 SPONGE CAKES

BASE 3 MACARONS

BASE 3 MOUSSES

BASE 4 MERINGUES

POTATOWHIP / SOJAWHIP 6
HOW TO WHIP WITHOUT USING EGG WHITE?

BASE 1 SPONGE CAKES

RASPBERRY BISCUIT

Raspberry biscuit VEGAN

Code Ingredient Brand g % g/kg

34353 Sugar Sosa 200 20,26 202,63

Soft flour 200 20,26 202,63

37117 Baking Powder Std Sosa 10 1,01 10,13

38850 Natur Emul Sosa 6 0,61 6,08

38967 Potatowhip Sosa 30 3,04 30,40

Raspberry purée 450 45,59 455,93

Sunflower oil 70 7,09 70,92

Salt 1 0,10 1,01

37855 Freeze-dried raspberry powder Sosa 20 2,03 20,26

For 900 g Total 987 1000

Mix the raspberry purée with Potatowhip and whip. Add the sugar little by little and
keep whipping for 3 minutes more. Aside, mix the oil with Natur Emul and pour into the
meringue. Mix well. Last step, add the sifted solids and stir gently. Spread the dough on
a tray and bake at 175 °C for 10 minutes.

POTATOWHIP / SOJAWHIP 5
HOW TO WHIP WITHOUT USING EGG WHITE?

BASE 2 MACARONS

PASSION FRUIT
MACARON SHELL

Passion fruit macaron shell VEGAN

Code Ingredient Brand g % g/kg

36883 Marcona almond flour Sosa 250 23,21 232,13

38489 Icing sugar Sosa 250 23,21 232,13

Water (1) 200 18,57 185,70

38967 Potatowhip Sosa 14 1,30 13

36838 Gelespessa Sosa 1,50 0,14 1,39

34353 Sugar Sosa 250 23,21 232,13

Water (2) 110 10,21 102,14

39434 Yellow colouring Sosa 0,50 0,05 0,46

38262 Passion fruit aroma Sosa 1 0,09 0,93

For 1 kg Total 1077 1000

For a better hydration of Potatowhip, mix it with the water (1) for two minutes with an
inmersion blender. Divide this mixture into two parts. One part has to be mixed with
the almond flour, the icing sugar, the colouring and the aroma in a bowl to create the
marzipan. Put the second part in a whipping machine, add Gelespessa and whip until a
very firm meringue is obtained. Put the water (2) and the sugar in a sauce pan and heat
up to 118 °C. Pour the syrup in the meringue slowly, as an Italian meringue. Once all the
syrup in, keep whipping until get cold. Add the meringue in the marzipan and stir gently
until completely combined. Put the dough in a piping bag with nozzle and dose the
macarons on a silicone mat. Let the macarons rest at room temperature until dry. Bake
at 140 °C for 14 minutes. Once baked let them cool at room temperature.

POTATOWHIP / SOJAWHIP 6
HOW TO WHIP WITHOUT USING EGG WHITE?

BASE 3 MOUSSES

BITTER ALMOND MOUSSE

Bitter almond mousse VEGAN

Code Ingredient Brand g % g/kg

37514 Bitter almond pure paste Sosa 200 21,49 214,94

Rice beverage 380 40,84 408,38

38850 Natur Emul Sosa 7 0,75 7,52

37857 Vegan Mousse Gelatine Sosa 18 1,93 19,34

Water 150 16,12 161,20

39028 Sojawhip Sosa 4 0,43 4,30

34353 Sugar Sosa 130 13,97 139,71

39461 Cold Inulin Sosa 40 4,30 42,99

Salt 1,50 0,16 1,61

For 900 g Total 930,5 1000

Combine the nut paste with the Natur Emul. On the other side, mix the rice beverage
and the Vegan Mousse Gelatine and bring to boil. Remove from the heat and pour onto
the first mixture. Emulsify. Besides combine the water, the salt and the Sojawhip. Whip
the mixture. At half whipping point, add the mixture of sugar and inulin little by little.
Keep whipping for about 10 minutes more. When the first mixture reach the 55-60 °C,
pour into the meringue with the machine at low speed until fully incorporated. Use
immediately.

POTATOWHIP / SOJAWHIP 7
HOW TO WHIP WITHOUT USING EGG WHITE?

BASE 4 MERINGUES

BEETROOT MERINGUE

Beetroot meringue VEGAN

Code Ingredient Brand g % g/kg

Beetroot liquified 200 57,47 574,71

39028 Sojawhip Sosa 5 1,44 14,37

38771 Maltodextrin Sosa 80 22,99 229,89

39054 Trehalose Sosa 60 17,24 172,41

Salt 3 0,86 8,62

For 330 g Total 348 1000

Mix the liquified with Sojawhip and whip. Aside, combine the meltodextrin with treha-
lose and pour little by little in the meringue. Keep whipping until the meringue is well
whipped.

POTATOWHIP / SOJAWHIP 8
OUR TECHNICIANS’
PROPOSALS
HOW TO WHIP WITHOUT USING EGG WHITE?

RASPBERRY, GINGER
BREAD AND RED WINE
BASE 1 SPONGE CAKES
RASPBERRY, GINGER BREAD AND RED WINE

Raspberry, ginger bread and red wine VEGAN

Code Ingredient/Sub-recipe Brand g % g/kg The percentages and p

sand are related to the
Raspberry biscuit 30 23,98 239,81 of the ingredients in th

Ginger bread and macadamia curd 40 31,97 319,74

Raspberry sorbet 35 27,98 279,78

Red wine foam 5 4 39,97

37855 Freeze-dried raspberry powder Sosa 5 4 39,97

38640 Freeze-dried raspberry Sosa 0,10 0,08 0,80

Fresh raspberry 10 7,99 79,94

For 125 g Total 125,1 1000

Cut the biscuit into slices and batter them with the raspberry powder. Place them on
the plate. Draw a curd line by sides. Dispose some raspberries and freeze-dried raspbe-
rries on randomly. Last, finish the plate with a raspberry sorbet quenelle and red wine
foam.

POTATOWHIP / SOJAWHIP 10
 RASPBERRY, GINGER
BREAD AND RED WINE
HOW TO WHIP WITHOUT USING EGG WHITE?

Raspberry biscuit

Code Ingredient Brand g % g/kg

34353 Sugar Sosa 100 20,24 202,43

Soft flour 100 20,24 202,43

37117 Baking Powder Std Sosa 5 1,01 10,12

38850 Natur Emul Sosa 3 0,61 6,07

38967 Potatowhip Sosa 15 3,04 30,36

34482 Raspberry purée Sosa 225 45,55 455,47

Sunflower oil 35 7,09 70,85

Salt 1 0,20 2,02

37855 Freeze-dried raspberry powder Sosa 10 2,02 20,24

For 400 g Total 494 1000

Mix the raspberry purée with Potatowhip and whip. Add the sugar little by little
and keep whipping for 3 minutes more. Aside, mix the oil with Natur Emul and
pour into the meringue. Mix well. Last step, add the sifted solids and stir gently.
Spread the dough on a try and bake at 175 °C for 10 minutes.

Ginger bread and macadamia curd

Code Ingredient Brand g % g/kg

Water 150 45,94 459,42

34353 Sugar Sosa 40 12,25 122,51

36860 Macadamia pure paste Sosa 90 27,57 275,65

37297 Gelcrem Hot Sosa 15 4,59 45,94

38850 Natur Emul Sosa 1,50 0,46 4,59

38440 Ginger bread powder Sosa 30 9,19 91,88

For 300 g Total 326,5 1000

Mix the water with the ginger bread powder and bring to a boil. Cover and let
chill. Strain and mix with the sugar and Gelcrem and bring up to boil. Aside, mix
the pure paste with Natur Emul and stir until completely dissolved. Combine
both elaborations and blend until a nice and stable emulsion is obtained. Keep in
the fridge overnight before use.

POTATOWHIP / SOJAWHIP 11
 RASPBERRY, GINGER
BREAD AND RED WINE
HOW TO WHIP WITHOUT USING EGG WHITE?

Raspberry sorbet

Code Ingredient Brand g % g/kg

Raspberry purée 10% sugar 1000 82,99 829,88

39462 Dextrose Sosa 100 8,30 82,99

37643 Prosorbet 100 Cold/Hot Natur Sosa 100 8,30 82,99

37827 Neutral acid Sosa 5 0,41 4,15

For 1,2 kg Total 1205 1000

Mix the ingredients and blend with a blender. Let it rest for at least 6 hours and
churn with an ice cream machine. Keep it in the freezer at -15 °C.

Tools

Code Tool Brand

35515 H2 ice cream machine Sosa

Red wine foam

Code Ingredient Brand g % g/kg

Red wine 300 99,50 995,02

39034 Sucro Emul Sosa 1,50 0,50 4,98

For 300 g Total 301,5 1000

Mix the ingredients and blend well. Inmerse half of the hand blender into the
liquid and make the foam. Let it set for two minutes before using it.

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HOW TO WHIP WITHOUT USING EGG WHITE?

PASSION FRUIT MACARON

BASE 2 MACARONS
PASSION FRUIT MACARON

Passion fruit macaron VEGAN

Code Ingredient/Sub-recipe Brand g % g/kg The percentages and p

sand are related to the
Passion fruit ganache 10 40 400 of the ingredients in th

Passion fruit macaron shell 15 60 600

For 1 unit Total 25 1000

Fill two macaron shells with the ganache and close applying a rotatory twist.

Passion fruit ganache

Code Ingredient Brand g % g/kg

Water 50 4,85 48,54

Passion fruit purée 280 27,18 271,84

37305 Glucose 40 DE Sosa 80 7,77 77,67

37821 Cremsucre Sosa 20 1,94 19,42

37327 Deodorized coconut fat Sosa 50 4,85 48,54

Vegan milk chocolate 550 53,40 533,98

For 1 kg Total 1030 1000

Mix the water with the sugars and the passion fruit purée. Bring to boil and pour
over the chocolate. Mix by hand blender until a nice emulsion is obtained. Add
the coconut fat and blend again until get shine a smooth ganache. Cling film on
contact and leave it crystallize.

POTATOWHIP / SOJAWHIP 13
HOW TO WHIP WITHOUT USING EGG WHITE?
PASSION FRUIT MACARON

Passion fruit macaron shell

Code Ingredient Brand g % g/kg

36883 Marcona almond flour Sosa 250 23,21 232,13

38489 Icing sugar Sosa 250 23,21 232,13

Water (1) 200 18,57 185,70

38967 Potatowhip Sosa 14 1,30 13

36838 Gelespessa Sosa 1,50 0,14 1,39

34353 Sugar Sosa 250 23,21 232,13

Water (2) 110 10,21 102,14

39434 Yellow colouring Sosa 0,50 0,05 0,46

38262 Passion fruit aroma Sosa 1 0,09 0,93

For 1 kg Total 1077 1000

For a better hydration of Potatowhip, mix it with the water (1) for two minutes
with an inmersion blender. Divide this mixture into two parts. One part has to
be mixed with the almond flour, the icing sugar, the colouring and the aroma in
a bowl to create the marzipan. Put the second part in a whipping machine, add
Gelespessa and whip until a very firm meringue is obtained. Put the water (2)
and the sugar in a sauce pan and heat up to 118 °C. Pour the syrup in the merin-
gue slowly, as an Italian meringue. Once all the syrup in, keep whipping until get
cold. Add the meringue in the marzipan and stir gently until completely com-
bined. Put the dough in a piping bag with nozzle and dose the macarons on a sili-
cone mat. Let the macarons rest at room temperature until dry. Bake at 140 °C
for 14 minutes. Once baked let them cool at room temperature.

POTATOWHIP / SOJAWHIP 14
HOW TO WHIP WITHOUT USING EGG WHITE?

BITTER ALMOND AND

WILD FRUITS ENTREMET
BASE 3 MOUSSES
BITTER ALMOND AND WILD FRUITS ENTREMET

Bitter almond and wild fruits entremet VEGAN

Code Ingredient/Sub-recipe Brand g % g/kg The percentages and p

sand are related to the
Wild berries jam 120 23,07 230,68 of the ingredients in th

Bitter almond mousse 150 28,84 288,35

Almond crumble 100 19,22 192,23

Neutral glaze 50 9,61 96,12

Water 40 7,69 76,89

39072 Exhausted vanilla Sosa 0,20 0,04 0,38

Raspberries 30 5,77 57,67

Blueberries 30 5,77 57,67

For 500 g Total 520,20 1000

For the final assembly, place a 1 cm thick crumble base in the 25 cm diameter silicone
mould that we will use for the entremet and freeze it. Remove from the mould and
reserve. Next, in a round mould with a diameter of 15 cm and a thickness of 1 cm, place
the red fruit jam and freeze it. Once frozen, place it in the centre of the 25 cm mould
and around it the bitter almond mousse until it is completely covered. Place the almond
crumble on top and freeze. Finally, dissolve the neutral glaze with the vanilla seeds and
water and glaze the cake at a temperature of 45 °C with the help of a brush. Finish with
the raspberries and blueberries.

POTATOWHIP / SOJAWHIP 15
 BITTER ALMOND AND
WILD FRUITS ENTREMET
HOW TO WHIP WITHOUT USING EGG WHITE?

Wild berries jam

Code Ingredient Brand g % g/kg

Wild berries purée 350 72,92 729,17

38895 Pectin Low sugar Sosa 3 0,63 6,25

34353 Sugar (1) Sosa 25 5,21 52,08

34353 Sugar (2) Sosa 100 20,83 208,33

37827 Neutral acid Sosa 1 0,21 2,08

38278 Lemon skin aroma Sosa 1 0,21 2,08

For 450 g Total 480 1000

Place the purée in a sauce pan and heat up 40 °C. Aside, mix the sugar (1) with
the pectin and stir well. Pour on the warm purée little by little wile stirring. Bring
up to boil. Add the remaining sugar and bring back to boil. Remove from stove
and add the aroma. Cling film on contact and let it set.

Bitter almond mousse

Code Ingredient Brand g % g/kg

37514 Bitter almond pure paste Sosa 100 21,28 212,77

Rice beverage 190 40,43 404,26

38850 Natur Emul Sosa 4 0,85 8,51

37857 Vegan Mousse Gelatine Sosa 13 2,77 27,66

Water 75 15,96 159,57

39028 Sojawhip Sosa 2 0,43 4,26

34353 Sugar Sosa 65 13,83 138,30

39461 Cold Inulin Sosa 20 4,26 42,55

Salt 1 0,21 2,13

For 450 g Total 470 1000

Combine the nut paste with the Natur Emul. On the other side, mix the rice be-
verage and the Vegan Mousse Gelatine and bring to boil. Remove from the heat
and pour onto the first mixture. Emulsify. Besides combine the water, the salt
and the Sojawhip. Whip the mixture. At half whipping point, add the mixture of
sugar and inulin little by little. Keep whipping for about 10 minutes more. When
the first mixture reach the 55-60 °C, pour into the meringue with the machine at
low speed until fully incorporated. Use immediately.

POTATOWHIP / SOJAWHIP 16
HOW TO WHIP WITHOUT USING EGG WHITE?
BITTER ALMOND AND
WILD FRUITS ENTREMET

Almond crumble

Code Ingredient Brand g % g/kg

36883 Marcona almond flour Sosa 100 26,60 265,96

34353 Sugar Sosa 70 18,62 186,17

39054 Trehalose Sosa 20 5,32 53,19

37327 Deodorized coconut fat Sosa 85 22,61 226,06

Soft flour 100 26,60 265,96

Salt 1 0,27 2,66

For 300 g Total 376 1000

Mix all the solids and stir by the paddle. Add the melted coconut fat and keep
kneading for one minute more. Wrap the dough with cling film and let rest at
4 °C until it’s hard. Crumble and bake at 160 °C for 20 minutes.

POTATOWHIP / SOJAWHIP 17
HOW TO WHIP WITHOUT USING EGG WHITE?

BASE 4 MERINGUES
BETTROOT AND WASABI CONE

BEETROOT
AND WASABI CONE

Beetroot and wasabi cone

Code Ingredient/Sub-recipe Brand g % g/kg The percentages and p
sand are related to the
Beetroot meringue 30 31,58 315,79 of the ingredients in th

Wasabi cream cheese 40 42,11 421,05

Bamboo cone 15 15,79 157,89

Celery 10 10,53 105,26

For 95 g Total 95 1000

Fill the cone base with the wasabi cream. After, the beetroot meringue. Finish with thin
julienned celery on the top.

Beetroot meringue

Code Ingredient Brand g % g/kg

Beetroot juice 200 57,47 574,71

39028 Sojawhip Sosa 5 1,44 14,37

38771 Maltodextrin Sosa 80 22,99 229,89

39054 Trehalose Sosa 60 17,24 172,41

Salt 3 0,86 8,62

For 330 g Total 348 1000

POTATOWHIP / SOJAWHIP 18
Mix the juice with Sojawhip and whip. Aside, combine the maltodextrin with tre-
halose and pour little by little in the meringue. Keep whipping until the meringue
 sand are related to the
Beetroot meringue 30 31,58 315,79 of the ingredients in th

Wasabi cream cheese 40 42,11 421,05

Bamboo cone 15 15,79 157,89

HOW TO WHIP
Celery WITHOUT USING EGG WHITE? 10 10,53 105,26

For 95 g Total 95 1000

Fill the cone base with the wasabi cream. After, the beetroot meringue. Finish with thin
julienned celery on the top.

Beetroot meringue

Code Ingredient Brand g % g/kg

Beetroot juice 200 57,47 574,71

39028 Sojawhip Sosa 5 1,44 14,37

38771 Maltodextrin Sosa 80 22,99 229,89

39054 Trehalose Sosa 60 17,24 172,41

BEETROOT
Salt 3 0,86 8,62

AND WASABI CONE

For 330 g Total 348 1000

Mix the juice with Sojawhip and whip. Aside, combine the maltodextrin with tre-
halose and pour little by little in the meringue. Keep whipping until the meringue
is well whipped.

Wasabi cream cheese

Code Ingredient Brand g % g/kg

Cream cheese 100 65,36 653,59

39086 Wasabi powder Sosa 2 1,31 13,07

Cream 35% 50 32,68 326,80

Salt 1 0,65 6,54

For 150 g Total 153 1000

BeetrootMix the cream

and wasabi cone with the salt and wasabi and blend well. Combine with the cream
cheese and stir until get an even texture. Reserve at 4 °C.

POTATOWHIP / SOJAWHIP 19