VARIANT	CODE	PRICE	INSTOCK
250ml	FB.OLIVEOILCHIL.25	£4.50 excl VAT	34
1 litre	FB.OLIVEOILCHILLI1	£14.05 excl VAT	0

CODE	PRICE	INSTOCK
SC.FLAMBGELCHILP.2	£20.12 excl VAT	19

CODE	PRICE	INSTOCK
SC.METHYLBURGE.080	£7.16 excl VAT	27

CODE	PRICE	INSTOCK
S.HONB3.17	£13.71 excl VAT	16

CODE	PRICE	INSTOCK
FP.PINE1	£7.14 excl VAT	96

CODE	PRICE	INSTOCK
IR.RELEASESP0.5	£3.42 excl VAT	516

Cutting culinary costs

Smart ingredient choices and efficient preparation can significantly reduce costs without sacrificing quality. From stretching recipes, to cutting prep time, waste and labour, these practical approaches help maximise versatility, consistency and shelf life, while supporting better menu planning and more controlled spending.

Ready-made time savers

Spend less time on preparation and more time creating with ready-made solutions that support quality across production.

Truffle shells

Ready-made chocolate truffle shells offer a quick and efficient way to create premium chocolates while saving valuable production time. Their consistent size, thickness and shape help deliver a professional finish and reliable quality every time. By removing the need for shell moulding, they also reduce labour requirements, cut training time and minimise waste from production errors.

£12.65

£12.65 ~~£12.65~~

Vegetarian

Halal

Palm Oil Free

Gluten Free

Peanut Free

Nut Free

Truffle shell

Barbara Decor milk chocolate truffle shell - 126pcs

£12.65

£12.65 ~~£12.65~~

CODE	PRICE	INSTOCK
BL.TRUFFM126	£12.65 excl VAT	39

£12.80

£12.80 ~~£12.80~~

Vegetarian

Halal

Palm Oil Free

Gluten Free

Peanut Free

Nut Free

Truffle shell

Barbara Decor dark chocolate truffle shell - 126pcs

£12.80

£12.80 ~~£12.80~~

CODE	PRICE	INSTOCK
BL.TRUFFD126	£12.80 excl VAT	1

£14.77

£14.77 ~~£14.77~~

Vegetarian

Halal

Palm Oil Free

Gluten Free

Peanut Free

Nut Free

Truffle shell

Barbara Decor white chocolate truffle shell - 126pcs

£14.77

£14.77 ~~£14.77~~

CODE	PRICE	INSTOCK
BL.TRUFFW126	£14.77 excl VAT	20

VARIANT	CODE	PRICE	INSTOCK
180g	IR.CCREAMPBCARS.18	£2.83 excl VAT	87
1kg	IR.CCREAMPBCARS1	£13.02 excl VAT	8

VARIANT	CODE	PRICE	INSTOCK
180g	IR.CCREAMPBPIST.18	£3.80 excl VAT	41
1kg	IR.CCREAMPBPIST1	£18.58 excl VAT	14

VARIANT	CODE	PRICE	INSTOCK
180g	IR.CCREAMPBHAZW.18	£2.36 excl VAT	87
1kg	IR.CCREAMPBPHAZW1	£10.19 excl VAT	12

VARIANT	CODE	PRICE	INSTOCK
180g	IR.CCREAMPBHAZG.18	£2.53 excl VAT	86
1kg	IR.CCREAMPBHAZG1	£11.20 excl VAT	18

VARIANT	CODE	PRICE	INSTOCK
180g	IR.CCREAMPBDAR.18	£2.06 excl VAT	108
1kg	IR.CCREAMPBDAR1	£8.97 excl VAT	14

CODE	PRICE	INSTOCK
EC.GRAVYBEEF1.5	£17.42 excl VAT	127

CODE	PRICE	INSTOCK
EC.GLACECHICK0.6	£23.74 excl VAT	98

CODE	PRICE	INSTOCK
EC.JUSPRLAMB1	£28.22 excl VAT	37

CODE	PRICE	INSTOCK
EC.STOCKCHIC0.8	£20.48 excl VAT	48

CODE	PRICE	INSTOCK
EC.GLACEBEEF0.6	£25.85 excl VAT	109

CODE	PRICE	INSTOCK
EC.JUSPRVEAL1	£28.22 excl VAT	632

CODE	PRICE	INSTOCK
EC.GLACELOB0.6	£26.27 excl VAT	81

CODE	PRICE	INSTOCK
EC.JUSPRCHICK1	£28.22 excl VAT	60

CODE	PRICE	INSTOCK
DO.SUNGLASSES180	£27.94 excl VAT	0

CODE	PRICE	INSTOCK
DO.ICECREAM2D90	£18.68 excl VAT	-1

CODE	PRICE	INSTOCK
DO.SUNSMILE88	£18.94 excl VAT	1

CODE	PRICE	INSTOCK
DO.DINOASS90	£13.74 excl VAT	-1

CODE	PRICE	INSTOCK
DO.SAFARIASS90	£17.58 excl VAT	0

CODE	PRICE	INSTOCK
DO.CHERRIES2D108	£19.17 excl VAT	1

CODE	PRICE	INSTOCK
DO.STRAWBERRY2D108	£18.88 excl VAT	0

CODE	PRICE	INSTOCK
DO.HEARTWAFFLE108	£17.57 excl VAT	0

VARIANT	CODE	PRICE	INSTOCK
36 pieces	P.TRENROSW36	£19.74 excl VAT	12	Call to order
96 pieces	P.TRENROSW96	£46.28 excl VAT	40	Call to order

VARIANT	CODE	PRICE	INSTOCK
96 pieces	P.TRENMINIROB96	£24.28 excl VAT	6

CODE	PRICE	INSTOCK
P.TELLINEBS72	£42.01 excl VAT	35	Call to order

CODE	PRICE	INSTOCK
P.QUINDW11	£34.04 excl VAT	1	Call to order

CODE	PRICE	INSTOCK
P.PRTRENROCHB36	£27.43 excl VAT	8	Call to order

VARIANT	CODE	PRICE	INSTOCK
72	P.QUIN8.5X72	£26.40 excl VAT	31	Call to order
144	P.QUIN8.5	£47.12 excl VAT	156	Call to order

CODE	PRICE	INSTOCK
P.QUIND11	£31.55 excl VAT	981	Call to order

CODE	PRICE	INSTOCK
P.TARS11	£26.98 excl VAT	247	Call to order

CODE	PRICE	INSTOCK
NE.MILKGANACHE6	£46.65 excl VAT	-1

CODE	PRICE	INSTOCK
NE.WHITEGANACHE6	£47.15 excl VAT	0

CODE	PRICE	INSTOCK
NE.DARKGANACHE6	£45.93 excl VAT	0

Fruit Puree

Fruit purées help save valuable time in the kitchen by removing labour-intensive preparation steps such as washing, peeling, chopping and blending. With less time spent on prep, teams can focus on production and service.

They also offer year-round availability and consistent pricing, making menu planning simpler and helping businesses manage costs more effectively. Unlike fresh fruit, which can create waste through peel, cores and spoilage, ready-to-use purées and candied fruits deliver maximum yield from every pack, helping you get more from every ingredient.

Shop fruit purees

Reducing costs without compromise

For over 50 years, Sosa Ingredients has developed innovative solutions for pastry chefs, chocolatiers and culinary professionals worldwide. Designed with efficiency in mind, these ingredients help businesses reduce costs without compromising on quality. From improving yield and extending shelf life to reducing waste, labour and energy consumption, they offer practical solutions for modern production. Versatile and high performing, Sosa ingredients support creativity while helping kitchens work smarter and more efficiently.

Sosa gelcrem hot thickener for hot liquids - 500g

£13.78

£13.78 ~~£13.78~~

Sosa gelcrem cold thickener for cold liquids - 500g

£5.96

£5.96 ~~£5.96~~

Sosa flaxfibre - 600g

£35.18

£35.18 ~~£35.18~~

Sosa natur emul moisturising, stabilising and emulsifying fat substitute - 500g

£24.69

£24.69 ~~£24.69~~

Sosa ultratex 3 thickening agent - 400g

£18.10

£18.10 ~~£18.10~~

Sosa Ingredients

Gelcrem Hot brings smooth, glossy textures to cooked preparations while helping kitchens work more efficiently. Its freeze-thaw stability allows creams and fillings to be prepared in advance, frozen and used as needed, helping reduce waste and improve stock management. With a low dosage rate of just 40–60g per litre of milk, it delivers excellent yield while replacing traditional starches in a range of applications. The ability to freeze mixtures before baking supports batch production, helping save time, labour and energy in busy kitchens.

Gelcrem Cold helps reduce labour and energy costs by thickening liquids instantly without the need for heat. Ideal for creams, fillings and cold preparations, it creates smooth, creamy textures while supporting efficient workflows. Its freeze-thaw stability allows batches to be prepared in advance and used as needed, helping reduce waste and improve stock management. Working cold from the start, it retains the full volume of each batch with no loss through evaporation.

Flaxfibre helps reduce ingredient costs by combining the functions of a thickener, stabiliser and emulsifier in a single product, all at very low dosage rates. Its ability to replace the binding properties of egg in lighter and plant-based recipes can help simplify formulations while supporting more cost-effective production. Neutral in taste and colour, it delivers stability and texture without impacting flavour, while its 100% plant-based formulation caters to a wide range of dietary requirements.

Natur Emul helps reduce ingredient and production costs by replacing egg yolks in applications such as mayonnaise, creams and ganaches. Made from citrus fibre, this highly concentrated ingredient works at low dosage rates, helping a little go a long way. It dissolves easily in both hot and cold preparations, reducing labour and energy use, while its freeze-thaw stability helps extend shelf life and minimise waste. Its 100% plant-based, halal and kosher formulation also supports a wide range of dietary requirements.

Ultratex 3 helps reduce labour and energy costs by thickening instantly without the need for heat. Working with just a whisk or blender, it streamlines preparation and saves valuable time in busy kitchens. Its freeze-thaw stability supports batch preparation, helping extend shelf life and reduce waste from unused or failed preparations. Suitable for fruit purées, sauces and more, it delivers smooth, stable textures while supporting more cost-effective production.

Bakery tips

Discover how IRCA can help reduce costs while maintaining quality, consistency and creativity.

The smart alternative to chocolate

Kiron removes the need for tempering, helping to reduce labour and energy costs while simplifying production. Its excellent fluidity and easy handling support faster workflows, allowing bakeries to increase efficiency and reduce processing time across a range of applications.

Ideal for coating, decorating, dipping and enrobing, Kiron delivers reliable, consistent performance throughout the year, helping to maintain product quality while streamlining day-to-day operations. Depending on the application, coated bakery products could achieve savings of approximately £0.05–£0.12 per portion through a combination of ingredient cost optimisation, reduced labour requirements and lower energy consumption.

Shop Kiron

Making your mixes go further

Make every batch go further with concentrated vanilla flavour solutions that deliver exceptional flavour with remarkably low usage rates. Prova Gourmet aromas provide rich, authentic flavour at just 1% per kilogram of mix. Requiring only 2g per kilogram, Caviani vanilla caviar offers the equivalent of around 200 vanilla pods per pot, helping to maximise yield, reduce ingredient costs and bring consistent vanilla flavour to every creation.

Shop Prova Gourmet

Flavouring extract

Prova gourmet natural pistachio flavouring - 500ml

£14.58

£14.58 ~~£14.58~~

Flavouring extract

Prova gourmet natural coconut flavouring - 500ml

£14.58

£14.58 ~~£14.58~~

Vanilla caviar

Prova gourmet caviani vanilla caviar - 100g & 500g

From £43.65

From £43.65 ~~£43.65~~

Flavouring extract

Prova gourmet natural hazelnut flavouring - 500ml

£14.58

£14.58 ~~£14.58~~

Flavouring extract

Prova gourmet natural cocoa flavouring - 1L

£15.35

£15.35 ~~£15.35~~

Ice cream tips

Using cocoa mass in chocolate ice cream is more economical because it eliminates the premium paid for the unnecessary sugar and additives included in processed chocolate. This makes cocoa mass a purer, more adaptable and often cheaper option for achieving desired chocolate intensity and quality in ice cream.

Concentration of flavour

Cocoa mass, being almost entirely made up of cocoa solids and cocoa butter, is far more concentrated in terms of chocolate flavour than processed chocolate that contain a significant percentage of sugar. For a 70% dark chocolate, 30% of its weight is sugar. Therefore, when using cocoa mass, you can achieve the same intense chocolate flavour using a smaller quantity because there's no dilution with sugar.

Economic efficiency

Since cocoa mass is 100%, less is needed to impart the same level of chocolate flavour as you would get from using more of a 70% chocolate product. This means that for the same volume of ice cream, the cost associated with the chocolate flavouring component can be reduced by using cocoa mass instead of a processed chocolate that includes sugar.

Cost of ingredients

Using cocoa mass can help reduce the cost of your final recipe. The absence of sugar in cocoa mass is a key factor here - sugar, while cheap, adds additional weight and cost when already included in chocolate. By purchasing cocoa mass and adding sugar separately, you can control your costs and flavour profile.

Customisation and quality control

Using cocoa mass allows producers more flexibility in how they sweeten their ice cream or gelato. Instead of being locked into the sugar content of pre-made chocolate, you can tailor the sweetness and overall flavour profile more precisely. For example, using honey or coconut sugar to offer different flavour profiles as well as their respective technical qualities. This is particularly advantageous for creating premium or specialty products where distinctiveness and quality are paramount.

Product cost and wastage

Replacing pure cocoa mass may also help in reducing wastage. When manufacturers use a specific chocolate product, like a 70% dark chocolate, they must adjust their recipes entirely based on the formulation of that chocolate. If the recipe requires adjustments in sugar or fat content, it can lead to inefficiencies and higher costs. With cocoa mass, producers can adjust cocoa and sugar levels independently, optimising both cost and product quality.