Sosa Ingredients S.L. Pol.Ind. Sot d’Aluies, s/n. - 08180 MOIÀ / CATALUNYA / SPAIN T.+34 938 666 111 / F. +34 938 300 275 / sosa@sosa.cat / www.sosa.cat

G A S T R O B A RS A N D W I C H

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PRODUCT QUANT. €/KG €/SANDWICH

Burguer Bread 100 g FermentusRef. RAI14002

1 u – 0,90 €

Onion Sofrito Culinary JourneyRef. 19020206

20 g 11,90 € 0,24 €

Tikka Marinade Culinary JourneyRef. 19020711

20 g 15,40 € 0,31 €

Endive 5 g 3,20 € 0,02 €

Cantonese Peanut SosaRef. 45151047

3 g 11,50 € 0,03 €

Beef Burger 150 g 14,37 € 2,16 €

Salt 2 g 0,28 € 0,00 €

TOTAL: 3,65 €

Elaboration:

Season meat burger with salt and score it to taste.

Cut burguer bread in halves and score with a knob of butter until golden brown.

Spread both sides with Tikka Marinade Culinary Journey.

Put some Onion Sofrito Culinary on a slice of bread, set few endive leaves and the burger on top. Sprinkle some Cantonese peanuts Sosa and cover it with the other slice of bread.

BEEF BURGUER WITH TIKKA MARINADE AND ONION

Ingredients:

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PULLET MOLLETE WITH MANJAR BLANCO

PRODUCT QUANT. €/KG €/SANDWICH

Mollete Bread FermentusRef. RAI14005

1 u – 0,51 €

Pullet chicken 60 g 11,90 € 1,20 €

Fried Bacon 15 g 15,40 € 0,08 €

Chorizo morcón 15 g 3,20 € 0,11 €

Black Sausage 15 g 11,50 € 0,14 €

Manjar Blanco Culinary JourneyRef. 19020107

15 g 14,37 € 0,29 €

Salt 2 g 0,28 € 0,00 €

Pepper 1 g 11,50 € 0,01 €

TOTAL: 2,33 €

Elaboration:

Place pullet chicken, black sausage, chorizo morcón, and fried bacon in a saucepan.

Cover with water and slow cook it for 2 hours until meat is tender.

Drain and reserve cooking juice.

Mince meat and season with salt and pepper.

Meanwhile, mix Manjar Blanco Culinary Journey with juice from cooking in right proportion to obtain a smooth and creamy texture.

Cut Mollete Bread Fermentus in halves and fill in with minced meats. Bake for 8 minutes at 180ºC.Add Manjar Blanco Culinary Journey and serve.

Ingredients:

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CONFITED PORK JOWL WITH MANGO CHUTNEY ESCAROLE AND FREEZE DRIED GREEN PEPPER

PRODUCT QUANT. €/KG €/SANDWICH

Wholemeal Spelt Loaf bread FermentusRef. RAI120013

100 g 10,00 € 1,00 €

Pork Jowl 80 g 8,00 € 0,64 €

Mangue Chutney Culinary JourneyRef. 44200600

15 g 8,43 € 0,13 €

Freeze dried Green Pepper Sosa Ref. 48000160

1 g 120,78 € 0,12 €

Escarole lettuce 10 g 8,50 € 0,09 €

Salt 2 g 0,28 € 0,00 €

Virgin Extra Olive Oil 5 g 5,00 € 0,03 €

TOTAL: 2,00 €

Elaboration:

Bake Wholemeal Spelt Loaf Bread 15 minutes at 200ºC.

Candy pork jowl in sunflower oil for 6 hours at 75ºC, drain and let cool.

Cut it in 1cm slices and score both sides until golden brown and crispy. Drain with kitchen paper for 2 minutes until grease is absorbed.

Season escarole lettuce with salt and oil.

Cut bread in halves, set escarole on top and then the hot pork jowl. Spread Mango Chutney Culinary Journey on top and sprinkle freeze dried green pepper Sosa. Serve warm.

Ingredients:

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TRADITIONAL SOBRASADA WITH CHEESE AND HONEY

PRODUCT QUANT. €/KG €/SANDWICH

Sandwich Loaf Bread FermentusRef. RAI15001

100 g 2,00 € 0,20 €

Traditional SobrasSada (Majorcan sausage) 60 g 13,33 € 0,80 €

Goat Cheese 20 g 18,36 € 0,37 €

Orange Honey SosaRef. 00100903

10 g 10,15 € 0,10 €

TOTAL: 1,47 €

Elaboration:

Cut 2 slices of bread Fermentus 1,5 cm thick.

Mix sobrassada with orange honey Sosa and spread it on one of the slices. Add goat cheese on top.

Close as a regular sandwich with the other slice on top and score both sides in griddle. Serve warm.

Ingredients:

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DUCK MAGRET WITH F&S PEARS, FRESH SPROUT SALAT AND HOISIN SAUCE

PRODUCT QUANT. €/KG €/SANDWICH

Oil coca FermentusRef. RAI17002

100 g 5,00 € 0,50 €

Duck Magret 60 g 14,00 € 0,84 €

Pear Fruit & Sauce Cold Confit SosaRef. 44200145

15 g 9,62 € 0,14 €

Sprout mix 10 g 18,00 € 0,18 €

Hoisin Sauce Culinary JourneyRef. 19020503

15 g 10,38 € 0,16 €

Salt 2 g 0,28 € 0,00 €

Black pepper 1 g 8,00 € 0,01 €

Extra virgen olive oil 5 g 5,00 € 0,03 €

TOTAL: 1,85 €

Elaboration:

Salt the magret with salt and pepper, sauté on the side with the skin on low temperature until golden and crunchy, slip around and continue cooking for 5 minutes on medium heat in order to reach a uniform cooking result. Take off the pan and drain the excess of fat.

Bake the Coca de Aceite Fermentus at 200ºC for 20 minutos.

Cut the coca and spread with Hoisin Sauce Culinary Journey. Season the sprouds with oil and a pinch of salt and spread on the inferior slice.

Cut the duck magret into slices and place on top of the salad. Finish off with the drained pear F&S Cold Confit Sosa and closed with the other slice of bread.

Finish off the sandwich in the sandwich maker.

Ingredients:

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CREAM CHEESE WITH PICKELED ARTICHOCS, CONCENTRATED TOMATO DRESSING AND FREEZE DRIED BLACK OLIVES

PRODUCT QUANT. €/KG €/SANDWICH

Black olive bread FermentusRef. RAI12005

100 g 2,50 € 0,25 €

American cream cheese Elle&VireRef. 00150710

30 g 8,12 € 0,24 €

Pickeled artichoques 50 g 13,45 € 0,67 €

Apple vinegar 3 g 29,36 € 0,09 €

Extra virgen olive oil 5 g 5,00 € 0,03 €

Concentrated tomato Culinary JourneyRef. 19021701

1 g 5,60 € 0,01 €

Freeze dried black olives SosaRef. 44050392

5 g 150,79 € 0,75 €

Salt 1 g 0,28 € 0,00 €

Mediteranian salt flower Sosa 2 g 14,16 € 0,03 €

TOTAL: 2,07 €

Elaboration:

Bake the Black olive bread Fermentus for 18 minutes at 190ºC.

Prepare a dressing with the oil, vinegar, concentrated tomato Culinary Journey and a pinch of salt.

Cut the bread in half and spread both parts with the American cream cheese Elle&Vire.

Place the previously diced and pickled artichokes on the inferior slice, season with vinaigrette and add the freeze dried black olives Sosa.

Finish off with the Mediterranean salt flower Sosa and the other bread slice on top.

Ingredients:

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PRODUCT QUANT. €/KG €/SANDWICH

Hot dog bread FermentusRef. RAI114003

100 g 9,90 € 0,99 €

Mini-leek 50 g 15,42 € 0,77 €

Romesco Culinary JourneyRef. 19020135

25 g 17,69 € 0,44 €

White Butifarra del perol 80 g 9,33 € 0,75 €

Salt 2 g 0,28 € 0,00 €

TOTAL: 2,95 €

Elaboration:

Cut the mini leek into slices and fry for 5 minutes with some oil at medium heat.

At the same time, cut the butifarra del perol in half and score at medium heat until reaching a crunchy texture on every side.

Cut the hot dog bin Fermentus in half, place the Romesco Culinary Journey on the inferior half, continue with the hot leek and finish off with the butifarra del perol.

Close with the superior half of the bin and heat 3 minutes in the oven at 180ºC and serve.

Ingredients:

WHITE BUTIFARRA DEL PEROLWITH CANDIED MINI-LEEKS WITH ROMESCO

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SMOKED SALMON WITH JRIN XPEH SAUCE, SPROUD MIX AND CANTONESE PECAN NUT

PRODUCT QUANT. €/KG €/SANDWICH

Blini 100 gr 3,21 € 0,32 €

Smoked salmon 60 gr 26,56 € 1,59 €

Jrin xpeh Sauce Culinary JourneyRef. 19021903

15 gr 23,99 € 0,36 €

Sprout and flower mix 10 gr 18,00 € 0,18 €

Freeze dried Cherry tomato halves SosaRef. 47400010

2 gr 110,23 € 0,22 €

Cantonese Pecan nut SosaRef. 00000000

6 gr 28,91 € 0,17 €

Extra virgen olive oil 5 gr 5,00 € 0,03 €

Salt 2 gr 0,28 € 0,00 €

TOTAL: 2,85 €

Elaboration:

Toast the blinis slightly in a pan until slightly colored.

Put the previously with salt and pepper seasoned flowers and sprout salad on one of the bread slices. Place the in thin slices cut smoked salmon on top , in form of a tissue and pour Jrin Xpeh Sauce Culinary on top.

Finish off with some pieces of Cantonese Pecan nut Sosa , freeze dried cherry tomato halves and cover with the other blini.

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CRUMBLED CODFISHWITH SICILIAN PESTO, FRESH RUCULA, BASIL AND MINT SALAD

PRODUCT QUANT. €/KG €/SANDWICH

Round Bread FermentusRef. RAI13003

1 u – 0,60 €

Codfish 40 g 22,00 € 0,88 €

Sicilian Pesto Culinary JourneyRef. 19021709

20 g 17,30 € 0,35 €

Fresh Rucula 8 g 40,60 € 0,32 €

Fresh Basil 2 g 8,00 € 0,02 €

Fresh Mint 2 g 10,00 € 0,02 €

Extra Virgin Olive Oil 5 g 5,00 € 0,03 €

Salt 2 g 0,28 € 0,00 €

TOTAL: 2,19 €

Elaboration:

Bake Round Bread Fermentus at 190ºC for 12 minutes and cut in halves.

Prepare a salad with rucula, basil and mint and season it with salt and oil.

Put some salad on top of the slice, then some codfish on top. Spread Sicilian pesto Culinary Journey and close as a regular sandwich with the other slice on top.

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“CAP I POTA”WITH HAZELLNUT AND TRUFFLE OIL

PRODUCT QUANT. €/KG €/SANDWICH

Flat Bread FermentusRef. RAI17001

100 g 5,00 € 0,50 €

Cap i Pota cold meat 40 g 12,63 € 0,51 €

Hazelnut Oil SosaRef. 00351006

3 g 60,00 € 0,18 €

Truffle Shavings Culinary JourneyRef. 19011606

4 g 268,45 € 1,07 €

TOTAL: 2,26 €

Elaboration:

Cut Flat Bread Fermentus in halves and spread Truffle Shavings Culinary Range in both slices. Place thin slices of cap i pota cold meat on top and dress with a dash of Hazelnut Oil Sosa.

Score sandwich and serve warm.

Ingredients: