Sosa Ingredients and Adamance Fruit Purees invited Jordi Bordas, ambassador for both brands, to teach four masterclasses last April to present his innovative B-Concept method in New York and Los Angeles.

The renowned Spanish pastry chef taught more than 150 chefs his popular method, which focuses on creating healthier, lighter, and tastier cakes from scratch using fibers as texturizers, emulsifiers, and sweeteners, optimizing invested resources.

During the classes, Bordas prepared lactose-free, gluten-free, vegan, and reduced-sugar dishes such as Raspberry Blossom, XL Matcha and Yuzu Madeleine, and the Lunar Mango entremet, which surprised with their flavor, originality, and freshness. He also showcased the full potential of Sosa’s technical ingredients and Adamance’s 100% traceable fruit purées, creating textures such as mousses, creams, and compotes.

Those attending these sessions praised the innovative techniques and ingredient selection. Additionally, 20 chefs gained access to the B-Concept online class to further explore this methodology.