Sosa - Plant-Based Fiber
Psyllium Powder - 700 g
Technical fiber for gluten-free breads, binders, and textures.
Sosa Psyllium Powder is a fiber derived from the husk of the Plantago ovata plant, known for its absorption and gelling capacity. With a fiber content of 87.8%, it forms an elastic gel capable of replacing gluten, egg, or other binding agents.
Technical characteristics
20 to 40 g/kg
Dosage (dough)
87,8%
Fiber content
x40
Absorption capacity
Recommended applications
- Gluten-free breads and doughs with sponginess and structure
- Plant-based preparations requiring an egg-free binder
- Textures that withstand cooking, chilling, and pH variations well
- Partial gluten substitution in technical recipes
Please note: mix directly into the dry ingredients (flours, starches) for even distribution before hydration.
Complete technical data sheet
| Brand | Sosa |
| Packaging | 700 g jar |
| Botanical name | Plantago ovata |
| Fiber content | 87.8%, including 58.5% soluble and 29.2% insoluble |
| Absorption capacity | 1 volume of psyllium absorbs up to 40 volumes of liquid |
| Allergens | May contain traces of tree nuts, milk, eggs, soy, peanuts, celery, mustard, sesame, and sulfites |
Frequently asked questions
Can psyllium replace gluten in bread?
Yes, its gelling and water-retention capacity allows it to provide sponginess and structure to gluten-free breads and doughs.
What dosage should be used in dough?
Use 20 to 40 g of psyllium per kg of dough, adjusting according to the desired texture.
Does it withstand cooking well?
Yes, the gel formed by psyllium remains stable during cooking, when chilled, and across a wide pH range.
Learn more
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
