{"title":"Gelatins","description":"\u003cstyle\u003e\n.patissland-collection{font-family:'Helvetica Neue',Arial,sans-serif;color:#2a2419;line-height:1.7;width:100%;max-width:1200px;margin:0 auto;box-sizing:border-box}\n.patissland-collection *{box-sizing:border-box}\n.patissland-collection .pl-intro{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 100%);padding:24px 28px;border-radius:14px;border-left:5px solid #b98b35;margin:0 0 28px;box-shadow:0 2px 12px rgba(185,139,53,.08)}\n.patissland-collection .pl-intro p{margin:0;font-size:16px;color:#2a2419}\n.patissland-collection .pl-intro strong{color:#b98b35}\n.patissland-collection .pl-grid{display:grid;grid-template-columns:repeat(3,1fr);gap:14px;margin:18px 0}\n.patissland-collection .pl-card{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;padding:16px;transition:.2s}\n.patissland-collection .pl-card:hover{border-color:#d7b36a;box-shadow:0 2px 10px rgba(185,139,53,.12)}\n.patissland-collection .pl-card 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.pl-grid{grid-template-columns:repeat(2,1fr)}}\n\u003c\/style\u003e\n\n\u003cdiv class=\"patissland-collection\"\u003e\n\n\u003cdiv class=\"pl-intro\"\u003e\n\u003cp\u003eDiscover our \u003cstrong\u003ewide range of gelatins\u003c\/strong\u003e and gelling alternatives to successfully make all your entremets, mousses, bavarois, panna cottas, mirror glazes, and confections. At Patissland, access \u003cstrong\u003eseveral formats\u003c\/strong\u003e (powder, sheet) and multiple origins: classic gelatin, certified halal gelatin, 100% plant-based agar-agar, yellow pectin for fruit pastes. Whether you are an amateur pastry chef, professional, cake designer, or individual with a special diet, find the right product for your recipe at affordable prices.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003ePowdered gelatin\u003c\/strong\u003e\u003cspan\u003eConvenient, long shelf life\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eHalal gelatin\u003c\/strong\u003e\u003cspan\u003eCertified bovine Bloom 200\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eAgar-agar\u003c\/strong\u003e\u003cspan\u003e100% plant-based gelling agent\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eYellow pectin\u003c\/strong\u003e\u003cspan\u003eFor fruit pastes and jams\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eProfessional and amateur formats\u003c\/strong\u003e\u003cspan\u003eSuitable for all scales\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eFood safety\u003c\/strong\u003e\u003cspan\u003eCompliant with EU standards\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdetails class=\"pl-section\" open\u003e\n\u003csummary\u003eOur complete range of gelatins\u003c\/summary\u003e\n\u003cdiv class=\"pl-section-body\"\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePowdered gelatin: the practical reference\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003ePowdered gelatin is the most convenient form for everyday pastry. See our \u003ca class=\"pl-link\" href=\"\/en\/products\/poudre-de-gelatine\"\u003ePatissland gelatin powder\u003c\/a\u003e. Advantages:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrecise weighing\u003c\/strong\u003e: no waste, no extra sheets\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLong shelf life\u003c\/strong\u003e: 12 months in an airtight jar stored in a dry place\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eQuick rehydration\u003c\/strong\u003e: bloom in 5 times its weight of cold water for 5 minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCalibrated gelling power\u003c\/strong\u003e: perfect consistency batch after batch\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdeal for catering\u003c\/strong\u003e: no handling of fragile sheets\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eStandard dosage: \u003cstrong\u003e15 g of powdered gelatin per liter\u003c\/strong\u003e of preparation for mousses and bavarois. For mirror glazes, varies by recipe.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHalal certified gelatin Bloom 200\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eFor pastries that must comply with \u003cstrong\u003ehalal dietary rules\u003c\/strong\u003e, see our \u003ca class=\"pl-link\" href=\"\/en\/products\/gelatine-bovine-halal-bloom-200-gelita\"\u003ehalal bovine gelatin Bloom 200 Gelita\u003c\/a\u003e. Features:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertified halal bovine origin\u003c\/strong\u003e: compliant with Islamic dietary requirements\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBloom 200\u003c\/strong\u003e: standard professional gelling strength (gel firmness measurement)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGelita brand\u003c\/strong\u003e: world leader in technical gelatins for professional pastry\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e24 months shelf life\u003c\/strong\u003e in a sealed jar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasteless and odorless\u003c\/strong\u003e: compatible with all sweet preparations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis gelatin allows \u003cstrong\u003eboutique pastry chefs\u003c\/strong\u003e and home bakers to offer or make entremets, bavarois, and mirror glazes that are halal-compliant without compromising technical quality. Sought after by community bakeries and event orders.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eAgar-agar: the 100% plant-based alternative\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eL'\u003cstrong\u003eagar-agar\u003c\/strong\u003e is a natural gelling agent derived from red algae (Gelidium and Gracilaria species). See our \u003ca class=\"pl-link\" href=\"\/en\/products\/agar-agar-en-poudre-500-g\"\u003eagar-agar powder 500 g\u003c\/a\u003e. It is the ideal alternative to animal gelatin for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegan pastry\u003c\/strong\u003e: 100% plant-based, compliant with plant-based diets\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKosher and halal pastry\u003c\/strong\u003e: no animal components\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFirm and stable gels\u003c\/strong\u003e: holds at room temperature (gelatin melts at 30°C)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuperior gelling power\u003c\/strong\u003e: 1 g of agar-agar = 4 g of powdered gelatin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot activation\u003c\/strong\u003e: must be brought to a boil for 1 minute to activate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTypical application: 2 g of agar-agar per liter for soft gel, 4 g per liter for firm gel. See also the \u003ca class=\"pl-link\" href=\"\/en\/products\/gelatine-vegetale-1\"\u003ePatissland vegetable gelatin\u003c\/a\u003e version for a convenient alternative.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eYellow pectin: for fruit pastes and jams\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eYellow pectin\u003c\/strong\u003e is a gelling agent specific to highly sweetened fruit preparations. See our \u003ca class=\"pl-link\" href=\"\/en\/products\/pectine-jaune-500-g\"\u003eyellow pectin 500 g\u003c\/a\u003e. Essential for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFruit pastes\u003c\/strong\u003e: the absolute reference, gives the characteristic elastic and shiny texture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional jams\u003c\/strong\u003e: quick setting at minimum 65% dry matter\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCitrus marmalades\u003c\/strong\u003e: perfect structure\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFruit jellies\u003c\/strong\u003e: transparency and firmness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGummy candies\u003c\/strong\u003e: alternative to gelatin for firm textures\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTypical dosage: 15 to 25 g per kg of fruit depending on the natural pectin content of the fruits used. See also \u003ca class=\"pl-link\" href=\"\/en\/products\/pectine-fruit-nh-500-g\"\u003epectin NH 500 g\u003c\/a\u003e for mirror glazes and \u003ca class=\"pl-link\" href=\"\/en\/products\/pectine-50g\"\u003epectin 50 g format\u003c\/a\u003e for occasional use.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"pl-section\"\u003e\n\u003csummary\u003eHow to use gelatins in pastry\u003c\/summary\u003e\n\u003cdiv class=\"pl-section-body\"\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow to use powdered gelatin\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eStep-by-step method to \u003cstrong\u003esuccessfully use powdered gelatin\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 1 - Rehydration\u003c\/strong\u003e: weigh the gelatin, pour into a bowl, add 5 times its weight in cold water (e.g., 10 g gelatin + 50 g water). Let bloom for 5 to 10 minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 2 - Check\u003c\/strong\u003e: the gelatin must have absorbed all the water and formed a gelled mass\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 3 - Melting\u003c\/strong\u003e: melt in the microwave for 10-15 seconds or in a bain-marie until clear liquid is obtained\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 4 - Incorporation\u003c\/strong\u003e: add to the hot preparation (60-70°C) in a thin stream, whisking vigorously to homogenize\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 5 - Cooling\u003c\/strong\u003e: let cool, then refrigerate for at least 4 hours for full setting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eImportant: \u003cstrong\u003enever boil\u003c\/strong\u003e gelatin, it loses its gelling power above 90°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow to use agar-agar\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eAgar-agar\u003c\/strong\u003e is used differently from animal gelatin, simpler but with some precautions:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 1 - Cold Mixing\u003c\/strong\u003e: pour the agar-agar powder directly into the cold liquid (milk, juice, water)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 2 - Heating\u003c\/strong\u003e: bring to a boil while whisking constantly\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 3 - Activation\u003c\/strong\u003e: maintain boiling for at least 1 minute (otherwise it won’t gel)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 4 - Pouring\u003c\/strong\u003e: pour immediately into molds, agar-agar sets at 40°C (very fast)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 5 - Setting\u003c\/strong\u003e: 30 minutes at room temperature is enough (vs 4h for gelatin in the fridge)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAdvantage: holds at room temperature, ideal for \u003cstrong\u003esummer buffets\u003c\/strong\u003e and creations that travel.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDosage chart by preparation\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003ePreparation\u003c\/th\u003e\n\u003cth\u003eGelatin powder\u003c\/th\u003e\n\u003cth\u003eAgar-agar\u003c\/th\u003e\n\u003cth\u003eTexture\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eLight mousse (1 L)\u003c\/td\u003e\n\u003ctd\u003e10-12 g\u003c\/td\u003e\n\u003ctd\u003e2 g\u003c\/td\u003e\n\u003ctd\u003eAiry, melting\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBavarois (1 L)\u003c\/td\u003e\n\u003ctd\u003e15 g\u003c\/td\u003e\n\u003ctd\u003e3 g\u003c\/td\u003e\n\u003ctd\u003eFirm but melting\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePanna cotta (1 L)\u003c\/td\u003e\n\u003ctd\u003e10 g\u003c\/td\u003e\n\u003ctd\u003e2 g\u003c\/td\u003e\n\u003ctd\u003eWobbly\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMirror glaze (1 L)\u003c\/td\u003e\n\u003ctd\u003e20 g\u003c\/td\u003e\n\u003ctd\u003e(not recommended)\u003c\/td\u003e\n\u003ctd\u003eShiny fluid\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFruit jelly (1 L)\u003c\/td\u003e\n\u003ctd\u003e15 g\u003c\/td\u003e\n\u003ctd\u003e4 g\u003c\/td\u003e\n\u003ctd\u003eTender, transparent\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFirm insert (1 L)\u003c\/td\u003e\n\u003ctd\u003e20 g\u003c\/td\u003e\n\u003ctd\u003e5 g\u003c\/td\u003e\n\u003ctd\u003eCuttable with a knife\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eJam (1 kg fruit)\u003c\/td\u003e\n\u003ctd\u003e(not recommended)\u003c\/td\u003e\n\u003ctd\u003e(yellow pectin)\u003c\/td\u003e\n\u003ctd\u003eStandard jam\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFruit paste (1 kg)\u003c\/td\u003e\n\u003ctd\u003e(not recommended)\u003c\/td\u003e\n\u003ctd\u003e(yellow pectin)\u003c\/td\u003e\n\u003ctd\u003eElastic, firm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eFor recipes using these gelling agents, see our \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-foret-noire\"\u003eBlack Forest\u003c\/a\u003e, our \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-du-gateau-aux-trois-chocolat\"\u003eThree Chocolate\u003c\/a\u003e, and our \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-du-glacage-royal\"\u003eRoyal Icing\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eCommon mistakes to avoid\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe 7 most common mistakes with gelatins:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBoiling animal gelatin\u003c\/strong\u003e: loss of gelling power above 90°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDo not boil agar-agar\u003c\/strong\u003e: does not gel below 90°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMixing with raw acidic fruits\u003c\/strong\u003e: pineapple, kiwi, papaya contain enzymes that destroy animal gelatin (boil fruits beforehand)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInsufficient rehydration\u003c\/strong\u003e: lumps in the final preparation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eToo much gelatin\u003c\/strong\u003e: unpleasant rubbery texture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNot enough gelatin\u003c\/strong\u003e: entremet collapses when unmolding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCold gelatin mix + very hot preparation\u003c\/strong\u003e: thermal shock can cause lumping\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"pl-section\"\u003e\n\u003csummary\u003eSignature recipes with our gelatins\u003c\/summary\u003e\n\u003cdiv class=\"pl-section-body\"\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eBavarois and multi-layer entremets\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003ebavarois\u003c\/strong\u003e is the base of all modern entremet pastries. Essential recipes with our gelatins:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-foret-noire\"\u003eBlack Forest\u003c\/a\u003e\u003c\/strong\u003e: chocolate mousse (gelatin), cherry insert (NH pectin), cocoa sponge cake\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-du-gateau-aux-trois-chocolat\"\u003eThree chocolate cake\u003c\/a\u003e\u003c\/strong\u003e: 3 layered mousses (dark, milk, white chocolate)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFruit bavarois\u003c\/strong\u003e: custard + gelatin + whipped cream + fruit purée\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGel insert\u003c\/strong\u003e: NH pectin or agar-agar, firmer, does not melt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTo properly execute these recipes, also see our \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-creme-patissiere\"\u003epastry cream\u003c\/a\u003e which often serves as a base.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eMirror glaze: the professional finish\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003emirror glaze\u003c\/strong\u003e is the iconic finish of palace entremets. Typical composition:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e20 g of powdered gelatin\u003c\/strong\u003e per liter of glaze\u003c\/li\u003e\n\u003cli\u003eGlucose syrup + sugar + condensed milk\u003c\/li\u003e\n\u003cli\u003eCoating chocolate or food coloring\u003c\/li\u003e\n\u003cli\u003eApplication at 30-32°C on entremet taken out of the freezer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTo discover our compatible coatings, see our \u003ca class=\"pl-link\" href=\"\/en\/products\/feves-callebaut-chocolat-blanc-28-1kg\"\u003eCallebaut white chocolate\u003c\/a\u003e. For syrup, see our \u003ca class=\"pl-link\" href=\"\/en\/collections\/aide-a-la-preparation\"\u003ePreparation Aid\u003c\/a\u003e collection which gathers all technical ingredients.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eFruit jellies with yellow pectin\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eArtisanal fruit jellies\u003c\/strong\u003e are one of the most profitable confections (70-80% margin) and yellow pectin is essential:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 1\u003c\/strong\u003e: mix yellow pectin + sugar (15% of fruit weight) dry\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 2\u003c\/strong\u003e: heat the fruit puree with this mixture to 105°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 3\u003c\/strong\u003e: add the remaining sugar (50% of fruit weight)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 4\u003c\/strong\u003e: cook until 75% dry matter (use a refractometer)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 5\u003c\/strong\u003e: add a tartaric acid solution for final setting\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 6\u003c\/strong\u003e: pour into frame, let crystallize 24h, cut and roll in granulated sugar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eStorage: 4 to 6 months in an airtight container, ideal for shop sales.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eVegan recipes with agar-agar\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eAgar-agar\u003c\/strong\u003e opens access to all vegan entremet pastry:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegan panna cotta\u003c\/strong\u003e: plant milk + plant cream + 2 g of agar-agar per liter\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegan fruit mousse\u003c\/strong\u003e: fruit puree + coconut cream + 3 g of agar-agar per liter\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJellies and terrines\u003c\/strong\u003e: 4 g of agar-agar per liter for firmness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArtisanal marmalades\u003c\/strong\u003e: 5 g of agar-agar per kg of fruit, quick setting\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlant-based yogurts\u003c\/strong\u003e: 1 g of agar-agar per liter to thicken\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor vegan buffets in catering, it is the essential ally to offer a true choice of entremet desserts without compromise.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"pl-section\"\u003e\n\u003csummary\u003eWho these products are for\u003c\/summary\u003e\n\u003cdiv class=\"pl-section-body\"\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eProfessional pastry chefs and shops\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eFor \u003cstrong\u003eshop pastry chefs\u003c\/strong\u003e, technical gelatins enable quality production:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eConsistent texture batch after batch for display entremets\u003c\/li\u003e\n\u003cli\u003eExtended preservation of bavarians and mirror glazes\u003c\/li\u003e\n\u003cli\u003eRange diversification: vegan entremets, halal, artisanal fruit jellies\u003c\/li\u003e\n\u003cli\u003eHigh margins on fruit jellies and confectionery (70-80%)\u003c\/li\u003e\n\u003cli\u003eDifferentiation from neighborhood bakeries without professional entremets\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eCake designers and events\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eFor \u003cstrong\u003ecake designers\u003c\/strong\u003e, gelatins are used to create entremets hidden under sugar paste:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFruit bavarois hidden under the wedding cake covering\u003c\/li\u003e\n\u003cli\u003eGelled inserts for surprise effects when cutting\u003c\/li\u003e\n\u003cli\u003eColored mirror glazes on decorated tiers\u003c\/li\u003e\n\u003cli\u003eVegan or halal entremets for community weddings\u003c\/li\u003e\n\u003cli\u003eHomemade fruit pastes for wedding cake decoration\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eGourmet catering\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eIn \u003cstrong\u003estarred restaurants\u003c\/strong\u003e, gelling agents open a world of textures:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHot gels with agar-agar (heat resistant)\u003c\/li\u003e\n\u003cli\u003eColored gel inserts on the plate\u003c\/li\u003e\n\u003cli\u003eSignature panna cotta, mirror glazes for gourmet desserts\u003c\/li\u003e\n\u003cli\u003eCitrus and exotic fruit jellies for appetizers\u003c\/li\u003e\n\u003cli\u003eVegan versions of classics for modern tasting menus\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eIndividuals and advanced amateurs\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eFor \u003cstrong\u003ehome pastry enthusiasts\u003c\/strong\u003e, gelatins open access to chef-level pastry:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSuccessfully make a true bavarois or three chocolates at home\u003c\/li\u003e\n\u003cli\u003eMake your own artisanal fruit pastes to gift\u003c\/li\u003e\n\u003cli\u003eMake a mirror glaze like in pastry shops\u003c\/li\u003e\n\u003cli\u003eAdapt recipes to special diets (vegan, halal)\u003c\/li\u003e\n\u003cli\u003eDiscover technical pastry with minimal investment\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"pl-section\"\u003e\n\u003csummary\u003eFrequently asked questions\u003c\/summary\u003e\n\u003cdiv class=\"pl-section-body\"\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat is the difference between sheet and powdered gelatin?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eBoth have the same gelling power and give the same results. \u003cstrong\u003eSheet gelatin\u003c\/strong\u003e is traditionally used by professional pastry chefs (1 sheet = 2 g, dosage by number of sheets). \u003cstrong\u003ePowdered gelatin\u003c\/strong\u003e is more practical for amateurs (measured by scale, easier to store). Equivalence ratio: 1 sheet of 2 g = 2 g of powder.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eCan gelatin be replaced with agar-agar?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eYes, but with different dosages and a slightly different texture. \u003cstrong\u003e1 g of agar-agar = about 4 g of powdered gelatin\u003c\/strong\u003e. The final texture will be firmer and less melting with agar-agar (which does not melt in the mouth like gelatin). Ideal for vegan, strict halal, and creations that must hold at room temperature (summer buffets).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eIs animal gelatin halal?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eStandard gelatin is usually \u003cstrong\u003eporcine\u003c\/strong\u003e or \u003cstrong\u003enon-certified bovine\u003c\/strong\u003e, so not halal. For certified halal pastries, use exclusively our \u003ca class=\"pl-link\" href=\"\/en\/products\/gelatine-bovine-halal-bloom-200-gelita\"\u003ehalal bovine gelatin Bloom 200 Gelita\u003c\/a\u003e or \u003ca class=\"pl-link\" href=\"\/en\/products\/agar-agar-en-poudre-500-g\"\u003e100% plant-based agar-agar\u003c\/a\u003e. Always check the halal certification on the label for strict diets.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow to know if the gelatin is properly set?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eSeveral indicators:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinger test\u003c\/strong\u003e: press lightly on the surface, it should return to place without leaving a permanent mark\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife test\u003c\/strong\u003e: the blade springs back cleanly when slicing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVisual aspect\u003c\/strong\u003e: smooth, shiny surface, no leaking liquid\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMinimum time\u003c\/strong\u003e: 4h in the refrigerator for standard bavarois, 8h for large pieces\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIf the gelatin hasn’t set after 8h: either insufficient dosage, or gelatin boiled (loss of gelling power), or raw acidic fruits in the recipe.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhich fruits prevent gelatin from setting?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eSeveral fruits contain \u003cstrong\u003eproteolytic enzymes\u003c\/strong\u003e that destroy animal gelatin:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh pineapple\u003c\/strong\u003e (bromelain)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh kiwi\u003c\/strong\u003e (actinidin)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh papaya\u003c\/strong\u003e (papain)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVery ripe mango\u003c\/strong\u003e (slightly)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh fig\u003c\/strong\u003e (ficin)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSolution: \u003cstrong\u003eboil the fruit 1-2 minutes\u003c\/strong\u003e before use to deactivate enzymes. Or use \u003cstrong\u003eagar-agar\u003c\/strong\u003e (not affected by these enzymes).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow long do gelatins keep?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eStore dry, away from light and moisture:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePowdered gelatin\u003c\/strong\u003e: 12 to 24 months in an airtight jar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSheet gelatin\u003c\/strong\u003e: 24 to 36 months in a dry sachet\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePowdered agar-agar\u003c\/strong\u003e: 24 to 36 months in a closed jar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYellow pectin\u003c\/strong\u003e: 12 to 24 months in an airtight jar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOnce opened, always close immediately with a dry spoon to avoid moisture.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat to do if my preparation is too firm or too soft?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eSolutions depending on the case:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eToo soft (not set)\u003c\/strong\u003e: reheat the preparation, add 50% more gelatin, let set again\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eToo firm (rubbery)\u003c\/strong\u003e: impossible to fix after setting, remake the recipe with less gelling agent\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLumpy preparation\u003c\/strong\u003e: pass through a fine sieve to remove lumps before molding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLeaking preparation\u003c\/strong\u003e: not enough gelatin or storage too long, use more quickly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePro tip: do a \u003cstrong\u003esmall test on a spoon\u003c\/strong\u003e before pouring the entire entremet, to check the texture before full setting.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003ePatissland Tip:\u003c\/strong\u003e To \u003cstrong\u003estart with entremet pastry\u003c\/strong\u003e, invest in 3 essential gelling agents that cover 90% of recipes: \u003cstrong\u003e1 jar of powdered gelatin\u003c\/strong\u003e (the base of all classic bavarois and mousses), \u003cstrong\u003e1 jar of agar-agar\u003c\/strong\u003e (for vegan versions and creations that need to hold at room temperature), and \u003cstrong\u003e1 jar of yellow pectin\u003c\/strong\u003e (for professional fruit pastes and jams). With these 3 products, you can make bavarois, mousses, panna cottas, jellies, mirror glazes, fruit pastes, jams, and marmalades. To go further, also see our \u003ca class=\"pl-link\" href=\"\/en\/collections\/aide-a-la-preparation\"\u003eComplete Preparation Aid collection\u003c\/a\u003e and our \u003ca class=\"pl-link\" href=\"\/en\/collections\/additifs-alimentaires\"\u003efood additives collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c\/div\u003e","products":[{"product_id":"agar-agar-50g","title":"Agar Agar - Plant-Based Gelling Agent","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER SOBRE (premium editorial, without gold background, without H1\/H2 tag) --\u003e\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eFunCakes\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eAgar Agar 50 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eNatural plant-based gelling agent, alternative to gelatin\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- SHORT DESCRIPTION --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eFunCakes Agar Agar is a 100% plant-based gelling agent extracted from red algae, a natural alternative to animal gelatin. Versatile and powerful, it is used both in pastry (mousses, panna cotta, jams, glazes) and in savory cooking (terrines, aspics, thickened sauces). Its neutral taste and color make it the ideal ally for vegetarian, vegan, and halal kitchens.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- MAIN FEATURES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eMain features\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand:\u003c\/strong\u003e FunCakes\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormat:\u003c\/strong\u003e Resealable 50 g pouch\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOrigin:\u003c\/strong\u003e 100% plant-based, extracted from red algae\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTaste:\u003c\/strong\u003e neutral, flavorless\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eColor:\u003c\/strong\u003e colorless, does not alter the color of the preparation\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDiet:\u003c\/strong\u003e vegetarian, vegan, halal, kosher\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAdditive code:\u003c\/strong\u003e E406\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- RECOMMENDED USES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eRecommended uses\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eGelled desserts:\u003c\/strong\u003e panna cotta, flans, bavarois, fruit mousses\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eJams and jellies:\u003c\/strong\u003e shiny texture and perfect firmness\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMirror glazes and toppings:\u003c\/strong\u003e smooth and shiny finishes\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eInserts for entremets:\u003c\/strong\u003e gelled fruity or creamy centers\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSavory cooking:\u003c\/strong\u003e terrines, aspics, thickened sauces\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMolecular cuisine:\u003c\/strong\u003e agar pearls, gelled spaghetti, spherifications\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- INSTRUCTIONS FOR USE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eInstructions for use\u003c\/h3\u003e\n        \u003cp\u003eAgar agar requires a cooking step to activate its gelling properties. Dilute the powder in cold liquid (water, juice, milk, cream), then bring to a boil for 2 minutes while stirring constantly. Then pour into your molds or containers and let set.\u003c\/p\u003e\n        \u003cp\u003eIndicative dosage: 2 g of agar agar for 500 ml of liquid for a soft set, up to 4 g for a firm set. Unlike gelatin, agar agar sets at room temperature in just a few minutes. For easy unmolding, keep the preparation refrigerated until serving.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- NOTE BOX --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eGood to know:\u003c\/strong\u003e Agar agar has a gelling power 8 times greater than animal gelatin. If you adapt a traditional recipe, divide the quantity by 6 to 8 and adjust according to the desired texture. The resealable pouch preserves the product quality between uses.\n        \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- TO GO FURTHER --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003eTo go further\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete your selection of technical ingredients for creative pastry:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Discover all \u003ca href=\"\/en\/collections\/funcakes\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eFunCakes products\u003c\/a\u003e for home baking.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore our \u003ca href=\"\/en\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003efood additives\u003c\/a\u003e section to gel, stabilize, and texture your preparations.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Achieve flawless finishes with our range of \u003ca href=\"\/en\/collections\/glacages-miroir\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003emirror glazes\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"FUN CAKES","offers":[{"title":"Default Title","offer_id":31103616057386,"sku":"F54860","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/agar-agar-gelifiant-vegetal-fun-cakes-1.jpg?v=1772134239"},{"product_id":"gelatine-bovine-halal-bloom-200-gelita","title":"Halal Bovine Gelatin 200 Bloom Gelita - 12 Sheets","description":"\u003cstyle\u003e\n.psl-fiche { max-width: 100%; margin: 0 auto; font-family: 'Montserrat', Arial, sans-serif; color: #444; background-color: #faf7f0; padding: 20px; border-radius: 8px; }\n.psl-header { text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent; }\n.psl-marque { color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0; }\n.psl-titre { color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3; }\n.psl-tagline { color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px; }\n.psl-intro { margin-bottom: 25px; line-height: 1.6; }\n.psl-intro p { margin: 0; }\n.psl-acc { background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; margin-bottom: 10px; overflow: hidden; transition: box-shadow 0.2s; }\n.psl-acc[open] { box-shadow: 0 2px 8px rgba(185, 139, 53, 0.08); }\n.psl-acc summary { cursor: pointer; list-style: none; padding: 18px 22px; font-weight: 600; font-size: 15px; color: #2b2b2b; display: flex; align-items: center; justify-content: space-between; gap: 16px; user-select: none; }\n.psl-acc summary::-webkit-details-marker { display: none; }\n.psl-acc summary::after { content: \"+\"; width: 26px; height: 26px; min-width: 26px; border-radius: 50%; background: #b98b35; color: #fff; display: inline-flex; align-items: center; justify-content: center; font-size: 18px; line-height: 1; font-weight: 400; transition: transform 0.2s; }\n.psl-acc[open] summary::after { content: \"−\"; }\n.psl-acc summary:hover { background-color: #faf7f0; }\n.psl-content { padding: 0 22px 20px; font-size: 14px; line-height: 1.65; color: #444; }\n.psl-content p { margin: 0 0 12px; }\n.psl-content p:last-child { margin-bottom: 0; }\n.psl-content ul { list-style: none; padding-left: 0; margin: 10px 0 12px 0; }\n.psl-content ul li { margin-bottom: 10px; padding-left: 22px; position: relative; }\n.psl-content ul li::before { content: \"•\"; color: #d7b36a; font-size: 18px; position: absolute; left: 0; top: -2px; }\n.psl-content ol { padding-left: 22px; margin: 10px 0 12px 0; }\n.psl-content ol li { margin-bottom: 10px; }\n.psl-content strong { color: #2b2b2b; font-weight: 600; }\n.psl-cta { background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-top: 25px; }\n.psl-cta h3 { color: #b98b35; font-size: 16px; margin: 0 0 12px 0; text-transform: uppercase; letter-spacing: 1px; }\n.psl-cta p { margin-bottom: 10px; }\n.psl-cta ul { list-style: none; padding-left: 0; margin: 0; }\n.psl-cta ul li { margin-bottom: 8px; padding-left: 16px; position: relative; }\n.psl-cta ul li::before { content: \"•\"; color: #d7b36a; position: absolute; left: 0; }\n.psl-cta a { color: #8a6624; text-decoration: underline; font-weight: 500; }\n.psl-cta a:hover { color: #b98b35; }\n@media (max-width: 768px) {\n  .psl-titre { font-size: 19px; }\n  .psl-acc summary { padding: 16px 18px; font-size: 14px; }\n  .psl-content { padding: 0 18px 18px; font-size: 13px; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"psl-fiche\"\u003e\n\n    \u003cdiv class=\"psl-header\"\u003e\n        \u003cp class=\"psl-marque\"\u003eGelita\u003c\/p\u003e\n        \u003cp class=\"psl-titre\"\u003eHalal Bovine Gelatin 200 Bloom - 12 sheets\u003c\/p\u003e\n        \u003cp class=\"psl-tagline\"\u003eGold quality gelatin for mousses, mirror glazes, and desserts\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"psl-intro\"\u003e\n        \u003cp\u003eGelita 200 Bloom Halal bovine gelatin sheets are the go-to gelling ingredient to successfully make your mousses, mirror glazes, panna cottas, and desserts while respecting a pork-free diet. Made in Germany by Gelita, the world leader in food gelatin for over 145 years, this Gold quality 200 Bloom gelatin guarantees firm cutting and a melting texture in the mouth. Pack of 12 pre-weighed sheets (about 20 g total).\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdetails class=\"psl-acc\" open\u003e\n        \u003csummary\u003eWhy choose this gelatin\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eHalal certification:\u003c\/strong\u003e produced from bovine collagen selected according to halal criteria, an alternative to pork gelatin without compromising technical quality.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eGold quality, 200 Bloom:\u003c\/strong\u003e firm gelation and perfect firmness when cutting, essential for multilayer desserts and complex bavarians.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eNeutral taste and appearance:\u003c\/strong\u003e colorless and odorless, preserves the flavors of vanilla creams, the brightness of red fruit jellies, and the transparency of mirror glazes.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eGerman industrial consistency:\u003c\/strong\u003e Gelita is the reference for professional pastry chefs and the global food industry for product consistency.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003ePre-weighed sheets:\u003c\/strong\u003e each sheet weighs about 1.66 g for precise dosing without an ultra-precise scale.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eConvenient format:\u003c\/strong\u003e 12 sheets per pack, packaging suitable for everyday pastries as well as prestigious creations.\u003c\/li\u003e\n            \u003c\/ul\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eUnderstanding the Bloom index: why 200 Bloom makes all the difference\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cp\u003eThe Bloom index is the unit of measurement for the gelling strength of gelatin. Named after Oscar T. Bloom, an American engineer who invented the test in 1925, it indicates the pressure required to push a 12.7 mm piston into a standardized gel: the higher the index, the firmer the gelatin sets.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eCommon classifications:\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eBronze (125 to 155 Bloom):\u003c\/strong\u003e standard gelatin, soft gelation. Simple recipes (light jellies, aspics).\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eSilver (160 to 180 Bloom):\u003c\/strong\u003e medium quality, versatile. Often available in supermarkets.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eGold (190 to 220 Bloom):\u003c\/strong\u003e professional quality. Firm gelation, perfect firmness. This is the category of this Gelita 200 Bloom.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003ePlatinum (235 to 265 Bloom):\u003c\/strong\u003e ultra-premium quality, molecular cooking workshops.\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003cp\u003e\u003cstrong\u003ePractical consequence:\u003c\/strong\u003e with 200 Bloom (Gold quality), you use less product for the same firmness compared to standard gelatin 150 to 170 Bloom. Finer texture in the mouth, less rubbery perception, better flavor preservation. This is why professional pastry chefs use 200 Bloom and above.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eInstructions: the 4 steps\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cp\u003eTo fully benefit from 200 Bloom, strictly follow these 4 steps. Respecting each step determines the final gel quality.\u003c\/p\u003e\n            \u003col\u003e\n                \u003cli\u003e\n\u003cstrong\u003eHydration:\u003c\/strong\u003e soak the sheets in a large volume of very cold water (ideally 5 to 10 °C) for 5 to 10 minutes. Cold water prevents the gelatin from dissolving prematurely. Use a wide bowl and separate the sheets well.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eWringing:\u003c\/strong\u003e remove the sheets and press them firmly between your hands to extract excess water. A well-hydrated but well-wrung sheet weighs about 6 to 7 g (versus 1.66 g dry). Crucial step: excess water dilutes your final preparation.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eDissolution:\u003c\/strong\u003e incorporate the squeezed sheets into your hot liquid, at a minimum temperature of 35 °C, ideally between 45 and 60 °C. Stir gently until fully dissolved. Do not boil after adding: above 80 °C, the gelling power degrades.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eSetting in cold:\u003c\/strong\u003e place your preparation in the refrigerator (4 °C). The final structure stabilizes after 12 to 24 hours of rest. For complex pieces, a full night is recommended for optimal slicing firmness.\u003c\/li\u003e\n            \u003c\/ol\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eDosages according to your recipes\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cp\u003eStandard dosing guidelines for Gelita 200 Bloom gelatin (Gold quality):\u003c\/p\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eAiry mousse:\u003c\/strong\u003e 3 sheets (5 g) for 500 ml. Light and melting texture.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eMultilayer bavarois and entremets:\u003c\/strong\u003e 4 sheets (6.6 g) for 500 ml. Firm hold when sliced.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eClassic panna cotta:\u003c\/strong\u003e 2 to 3 sheets (3.3 to 5 g) for 500 ml of cream. Traditional Italian texture.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eMirror glaze:\u003c\/strong\u003e 4 to 5 sheets (6.6 to 8.3 g) for 500 ml. Shiny and flowing hold before setting.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eCrémeux and insert:\u003c\/strong\u003e 1.5 to 2 sheets (2.5 to 3.3 g) for 500 ml. Texture between cream and gel.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eFruit jelly:\u003c\/strong\u003e 2 to 3 sheets (3.3 to 5 g) for 500 ml of juice. Adjust according to the fruit's acidity.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eHomemade marshmallow:\u003c\/strong\u003e 8 to 10 sheets (13 to 16.6 g) for 500 g of sugar. Characteristic airy texture.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eSavory aspics and terrines:\u003c\/strong\u003e 4 to 5 sheets (6.6 to 8.3 g) for 500 ml. Holds at room temperature for a few hours.\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003cp\u003e\u003cstrong\u003ePrecision tip:\u003c\/strong\u003e to adapt a recipe from another gelatin to 200 Bloom, use the inverse Bloom ratio. If a recipe calls for 6 sheets of 150 Bloom, use about 6 x (150\/200) = 4.5 sheets of 200 Bloom for the same firmness.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eCulinary applications\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eFine pastry:\u003c\/strong\u003e chocolate mousses, fruit mousses, multilayer bavarois, crémeux, mirror glazes, marshmallows, glazed toppings.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eFrozen desserts:\u003c\/strong\u003e stabilization of homemade ice creams, smooth sorbets without crystallization, frozen parfaits. Allows preparations to keep their structure for several days in the freezer.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eVerrines and plated desserts:\u003c\/strong\u003e classic Italian panna cotta, multilayer fruit jellies, delicate set creams, light service mousses.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eSavory gourmet cooking:\u003c\/strong\u003e seafood terrines, aspics for buffets, set reduced sauces, creative gelling in molecular cuisine.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eConfectionery:\u003c\/strong\u003e classic marshmallows, colored marshmallows, fruit jellies, artisanal gummy candies.\u003c\/li\u003e\n            \u003c\/ul\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eHalal gelatin, pork gelatin, or agar agar: comparison\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cp\u003eThere are three families of gelling agents in pastry. Each has its own technical characteristics:\u003c\/p\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eHalal bovine gelatin (this product):\u003c\/strong\u003e sourced from halal-certified bovine collagen. Pork-free, alcohol-free. Smooth and creamy texture. Compatible with all dietary beliefs except strict vegetarians.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eStandard pork gelatin:\u003c\/strong\u003e derived from porcine collagen (skin and bones). The most common in supermarkets. Technical performance equivalent to bovine gelatin but incompatible with halal and kosher diets.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eAgar agar:\u003c\/strong\u003e plant-based gelling agent derived from red algae. Does not provide the same texture as animal gelatin: firmer gel, more brittle, without the smooth melting texture. Suitable for Asian jellies but unsuitable for mousses, panna cotta, and traditional mirror glazes. Vegan compatible.\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003cp\u003eFor a dessert served to guests with varied dietary beliefs (weddings, baptisms, communions, religious celebrations), halal bovine gelatin is the most universally accepted choice: it suits halal, kosher, Christian, and secular beliefs, without compromising the expected professional texture.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eTechnical characteristics and composition\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Gelita\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e pack of 12 sheets, approximately 20 g total\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eUnit weight of one sheet:\u003c\/strong\u003e approximately 1.66 g (calibrated for precise dosing)\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eComposition:\u003c\/strong\u003e 100% bovine gelatin\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Germany (Gelita production)\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eStrength index:\u003c\/strong\u003e 200 Bloom (Gold quality, professional category)\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e halal, pork-free, alcohol-free\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eAppearance:\u003c\/strong\u003e transparent sheets, slightly tinted, colorless once dissolved\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e neutral, without any particular odor\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e dry place, room temperature (15 to 25 °C), protected from strong odors and light. Can be stored for several years without loss of gelling power. Check the best before date on the packaging.\u003c\/li\u003e\n            \u003c\/ul\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eFrequently asked questions\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cp\u003e\u003cstrong\u003eHow many sheets for 500 ml of preparation?\u003c\/strong\u003e\u003cbr\u003e\n            For a classic mousse or panna cotta: 3 sheets (5 g). For a mirror glaze: 4 to 5 sheets. For marshmallow: 8 to 10 sheets. Adjust according to desired firmness and the acidity of the liquid (acids require slightly more).\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eWhy use very cold water for hydration?\u003c\/strong\u003e\u003cbr\u003e\n            Very cold water (5 to 10 °C) prevents gelatin from dissolving prematurely in the soaking water. If the water is warm, you lose gelling power. Rule: cold water for hydration, hot liquid for dissolution.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eAt what temperature should gelatin be dissolved?\u003c\/strong\u003e\u003cbr\u003e\n            Ideally between 45 and 60 °C, minimum 35 °C. Never boil after adding gelatin: above 80 °C, the gelling power degrades. If your preparation has boiled, let it cool down to 60 °C before incorporating the gelatin.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eHow long does it take for the preparation to set in the fridge?\u003c\/strong\u003e\u003cbr\u003e\n            Stable structure after 12 to 24 hours in the refrigerator (4 °C). For simple items (panna cotta, jelly), 4 to 6 hours is enough. For multilayer entremets, a full night is recommended.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eIs 200 Bloom gelatin suitable for mirror glazes?\u003c\/strong\u003e\u003cbr\u003e\n            Yes, it is the reference quality for professional mirror glazes. Firm hold is essential to stick to the frozen entremet without dripping, while maintaining flexibility when cutting. Count on 4 to 5 sheets for 500 ml of standard mirror glaze.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eCan gelatin be replaced with agar agar?\u003c\/strong\u003e\u003cbr\u003e\n            Agar agar is plant-based but does not provide the same texture. Gelatin offers a creaminess and a unique melting sensation in the mouth, essential in mousses, panna cotta, and mirror glazes. Agar agar works for simple jellies but significantly changes the outcome of traditional recipes.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eDoes gelatin have a particular smell or taste?\u003c\/strong\u003e\u003cbr\u003e\n            No. Gelita gelatin is processed according to high industrial purification standards. Completely neutral in taste and smell, it does not alter the delicate flavors of vanilla, red fruits, or white chocolate.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eHow to store unused sheets?\u003c\/strong\u003e\u003cbr\u003e\n            In their resealed original bag or in an airtight container, at room temperature (15 to 25 °C), away from strong odors and direct light. Dry gelatin can be stored for several years without losing its gelling power.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdiv class=\"psl-cta\"\u003e\n        \u003ch3\u003eTo go further\u003c\/h3\u003e\n        \u003cp\u003eComplete your selection of technical ingredients for pastry:\u003c\/p\u003e\n        \u003cul\u003e\n            \u003cli\u003eDiscover our \u003ca href=\"\/en\/collections\/gelatines\"\u003ecomplete range of gelatins\u003c\/a\u003e in sheets and powder.\u003c\/li\u003e\n            \u003cli\u003ePerfect your finishes with our range of ready-to-use \u003ca href=\"\/en\/collections\/glacages-miroir\"\u003emirror glazes\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli\u003eAdd character to your preparations with our selection of \u003ca href=\"\/en\/collections\/colorants\"\u003efood colorings\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"GÉLITA","offers":[{"title":"Default Title","offer_id":31103734579242,"sku":"34123","price":0.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelatine-bovine-halal-200-bloom-gelita-12-feuilles-gelita-1.png?v=1777667478"},{"product_id":"poudre-de-gelatine","title":"Gelatin Powder - 60g","description":"\u003cp\u003e Pure Gelatin Powder is a high-quality natural gelling agent that will give your culinary creations the perfect texture you are looking for.\u003c\/p\u003e\n\u003cp\u003e This gelatin is entirely derived from beef skin and has a \u003cstrong\u003ehigh Bloom index of 150\u003c\/strong\u003e. The Bloom index measures the gelling strength of gelatin, and the higher it is, the stronger the gelling power.\u003c\/p\u003e\n\u003cp\u003e You can use it in many different ways:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIt is perfect for binding and thickening creams.\u003c\/li\u003e\n\u003cli\u003eYou can use it to prepare mousses, bavarians, custards, and even fruit jams.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e The recommended dosage is to \u003cstrong\u003eadd 20 grams of gelatin per liter of product\u003c\/strong\u003e to achieve the ideal thickening. If you want a firmer mixture, add 40 grams.\u003c\/p\u003e\n\u003cp\u003e Preparation is simple: dissolve the required amount of gelatin powder in the liquid, heat to 40 °C while stirring until the gelatin dissolves. Be careful not to cook the preparation. Then, let it cool and place the mixture in the refrigerator.\u003c\/p\u003e\n\u003cp\u003e Ingredients: Bovine gelatin (E441) with a Bloom index of 150. This product is certified \u003cstrong\u003eHalal\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e Important note: Gelatin cannot be used with certain fresh fruits such as pineapple, kiwi, papaya, mango, and ginger.\u003c\/p\u003e\n\u003cp\u003e Content: 60 grams. A convenient way to add the perfect texture to your culinary creations.\u003c\/p\u003e","brand":"FUN CAKES","offers":[{"title":"Default Title","offer_id":31103782682666,"sku":"F54845","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/poudre-de-gelatine-60g-fun-cakes-1.jpg?v=1772134258"},{"product_id":"gelatine-vegetale-1","title":"Vegetable Gelatin - PME Cake","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003ePME Cake\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eVegetable Gelatin - PME Cake\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003ePME Cake (United Kingdom): pastry glucose syrup for professional decorative pastry\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eVegetable Gelatin - PME Cake is a cake design accessory made by PME Cake, a leading British brand for decorative pastry tools and food cutters. Designed for pastry glucose syrup, it is intended for professional pastry chefs, cake designers, and advanced amateurs.\u003c\/p\u003e\n\u003cp\u003eMaterial: food ingredient. Compatible with: fondant, gum paste, marzipan. Reference tool for professional cake design, to include in your pastry decorator toolbox.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eTechnical features\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b2b2b;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand:\u003c\/strong\u003e PME Cake (Premier Manufacturing, United Kingdom)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eType:\u003c\/strong\u003e pastry glucose syrup\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMaterial:\u003c\/strong\u003e food ingredient\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eUse:\u003c\/strong\u003e professional or advanced amateur in cake design\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eRecommended applications\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFondant preparation:\u003c\/strong\u003e functional ingredient for homemade fondant making.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eEdible decoration fixing:\u003c\/strong\u003e food glue for assembling pieces on cake design.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSyrups and toppings:\u003c\/strong\u003e functional ingredients for pastries and entremets.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eRoyal icing for cookies:\u003c\/strong\u003e raw material for decorative icing preparation.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBoutique pastries:\u003c\/strong\u003e reference ingredients for workshops and artisanal productions.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003ePatissland tip for vegetable gelatin\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eStore your raw material in a dry place, away from moisture and direct light. PME Cake guarantees premium food quality.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003eProduct information\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cul style=\"color: #8a6624; margin: 0; padding-left: 18px; line-height: 1.7;\"\u003e\n            \u003cli\u003eBrand: PME Cake\u003c\/li\u003e\n            \u003cli\u003eOrigin: United Kingdom\u003c\/li\u003e\n            \u003cli\u003eCategory: pastry glucose syrup\u003c\/li\u003e\n            \u003cli\u003eMaterial: food ingredient\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #faf4e5; border-left: 4px solid #b98b35; border-radius: 8px; padding: 18px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 16px; margin-top: 0; margin-bottom: 10px; font-weight: 600;\"\u003eTo go further\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 10px 0; font-size: 14px;\"\u003eComplete your PME cake design equipment:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n        \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eDiscover \u003ca href=\"\/en\/products\/outil-de-modelage-flower-and-leaf\" style=\"color: #8a6624; text-decoration: underline;\"\u003ePME modeling tools\u003c\/a\u003e.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eAnd for finishing touches, use \u003ca href=\"\/en\/products\/lisseur-pme-pate-a-sucre\" style=\"color: #8a6624; text-decoration: underline;\"\u003ea PME smoother\u003c\/a\u003e.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eAnd find the entire \u003ca href=\"\/en\/collections\/pme\" style=\"color: #8a6624; text-decoration: underline;\"\u003ePME Cake brand\u003c\/a\u003e on Patissland.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"PME Cake","offers":[{"title":"Default Title","offer_id":31103875645482,"sku":"GUM408","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelatine-vegetale-pme-1.png?v=1772134270"},{"product_id":"gelee-transparente-1kg","title":"Transparent Jelly - 1kg","description":"\u003ch2\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eSargel Neutral Jelly - For a Shiny Finish on Your Cakes and Tarts!\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eUse Sargel gelatin to give a shiny and radiant finish to your pastries! Perfect for covering cakes and tarts, as well as securing decorations. This gelatin retains its shine even at negative temperatures, down to -18°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions for use:\u003c\/strong\u003e Pour a small amount of product onto the pastry and spread with a brush.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Glucose syrup, sucrose, thickeners: agar-agar (E406), pectin (E440); modified starch, acidity regulators: citric acid (E330), sodium citrate (E331); preservative: potassium sorbate (E202).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains milk (lactose). May contain traces of peanuts, nuts (almonds, hazelnuts, pistachios), eggs, and soy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage conditions:\u003c\/strong\u003e Store in a cool, dry place, away from sunlight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Italy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eNo hydrogenated fats.\u003c\/li\u003e\n\u003cli\u003eGluten-free.\u003c\/li\u003e\n\u003cli\u003eContent: 1kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNutritional Values (per 100g):\u003c\/strong\u003e Energy: 1088 kJ \/ 260 kcal Fat: 0g of which saturated fatty acids: 0g Carbohydrates: 65g of which sugars: 45g Proteins: 0.1g Salt: 0g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIdeal for:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePastry chefs looking to give a shiny finish to their creations.\u003c\/li\u003e\n\u003cli\u003eCovering cakes and tarts for an attractive presentation.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SARACINO","offers":[{"title":"Default Title","offer_id":46777609158995,"sku":"PAS022K1","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelee-transparente-1kg-saracino-1.png?v=1772146621"},{"product_id":"gelatine-en-spray-125ml","title":"Spray Gelatin - 125ml","description":"\u003cp\u003e\u003cstrong\u003eReady-to-Use Gelatin Spray - Ideal for Fruit Desserts\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGive your fresh fruits an irresistible shine with our Gelatin Spray! Specifically designed to protect and add an exceptional gloss to the fruits on your cakes, tarts, pastries, and other sweet treats. Its neutral taste ensures that only the natural flavor of your fruits stands out.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eConvenient spray for easy and even application.\u003c\/li\u003e\n\u003cli\u003eReady-to-use gelatin: no heating required.\u003c\/li\u003e\n\u003cli\u003eGluten-free and GMO-free.\u003c\/li\u003e\n\u003cli\u003eVolume: 125 ml.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions for use\u003c\/strong\u003e:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eShake the spray vigorously for about 20 seconds before use.\u003c\/li\u003e\n\u003cli\u003eSpray from a distance of 20 to 30 cm from the surface of your dessert.\u003c\/li\u003e\n\u003cli\u003eAfter use, clean the spray nozzle with warm water to prevent clogging.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"gt-block\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Water, glucose syrup, thickener: agar-agar, acidity regulator: citric acid, preservative: potassium sorbate.\u003c\/p\u003e\n\u003cp class=\"gt-block\"\u003e\u003cstrong\u003eAverage nutritional information per 100 g of product:\u003c\/strong\u003e Energy 743 kJ, 175 Kcal; Fat 0g, of which saturated fatty acids 0g; Carbohydrates 43.5 g, of which sugars 19 g; Protein 0g; Salt 0g, Fiber 0.4g.\u003c\/p\u003e\n\u003cp class=\"gt-block\"\u003e\u003cstrong\u003eStorage advice:\u003c\/strong\u003e Store in a cool place. After first use, consume within 6 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTip\u003c\/strong\u003e: For an even more spectacular result, apply the spray in several thin layers rather than one thick layer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEnhance your desserts with a shiny touch!\u003c\/strong\u003e Give your creations the professional finish they deserve with our Gelatin Spray. Add it to your cart and impress with every bite.\u003c\/p\u003e","brand":"DECORA","offers":[{"title":"Default Title","offer_id":47061943255379,"sku":"9600650","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelatine-en-spray-125ml-decora-1.jpg?v=1772147391"},{"product_id":"pectine-50g","title":"Pectin","description":"\u003ch3 data-start=\"0\" data-end=\"49\"\u003e\u003cstrong data-start=\"4\" data-end=\"47\"\u003ePowdered Pectin 50g - Azucren \u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch4 data-start=\"51\" data-end=\"127\"\u003e\u003cstrong data-start=\"56\" data-end=\"125\"\u003eThe perfect ally for successful homemade jams and jellies!\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp data-start=\"129\" data-end=\"375\"\u003eTransform your sweet preparations with \u003cstrong data-start=\"174\" data-end=\"203\"\u003eAzucren powdered pectin\u003c\/strong\u003e, a natural ingredient extracted from fruit. It ensures perfect setting and a smooth texture for jams, jellies, and other desserts with the ideal consistency.\u003c\/p\u003e\n\u003chr data-start=\"377\" data-end=\"380\"\u003e\n\u003ch3 data-start=\"382\" data-end=\"421\"\u003e\u003cstrong data-start=\"386\" data-end=\"419\"\u003eProduct features:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"422\" data-end=\"562\"\u003e \u003cstrong data-start=\"424\" data-end=\"435\"\u003eWeight:\u003c\/strong\u003e 50 g\u003cbr data-start=\"440\" data-end=\"443\"\u003e \u003cstrong data-start=\"445\" data-end=\"458\"\u003eOrigin:\u003c\/strong\u003e Derived from fruit\u003cbr data-start=\"475\" data-end=\"478\"\u003e \u003cstrong data-start=\"480\" data-end=\"497\"\u003eUse:\u003c\/strong\u003e Natural gelling and thickening agent\u003cbr data-start=\"537\" data-end=\"540\"\u003e \u003cstrong data-start=\"542\" data-end=\"560\"\u003eApplications:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"566\" data-end=\"685\"\u003e\n\u003cli data-start=\"566\" data-end=\"587\"\u003eHomemade jams\u003c\/li\u003e\n\u003cli data-start=\"591\" data-end=\"611\"\u003eFruit jellies\u003c\/li\u003e\n\u003cli data-start=\"615\" data-end=\"637\"\u003eSauces and toppings\u003c\/li\u003e\n\u003cli data-start=\"641\" data-end=\"685\"\u003ePastries requiring gelling\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"687\" data-end=\"690\"\u003e\n\u003ch3 data-start=\"692\" data-end=\"729\"\u003e\u003cstrong data-start=\"696\" data-end=\"727\"\u003e Usage advice:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"730\" data-end=\"1041\"\u003e \u003cstrong data-start=\"732\" data-end=\"744\"\u003eDosage:\u003c\/strong\u003e Adjust according to the recipe.\u003cbr data-start=\"772\" data-end=\"775\"\u003e \u003cstrong data-start=\"777\" data-end=\"796\"\u003eInstructions for use:\u003c\/strong\u003e Incorporate the pectin into your preparation before cooking to ensure even gelling.\u003cbr data-start=\"893\" data-end=\"896\"\u003e \u003cstrong data-start=\"898\" data-end=\"918\"\u003eChef's tip:\u003c\/strong\u003e Mix the pectin with sugar before adding it to your fruit for better distribution and to avoid lumps.\u003c\/p\u003e\n\u003chr data-start=\"1043\" data-end=\"1046\"\u003e\n\u003ch3 data-start=\"1048\" data-end=\"1075\"\u003e\u003cstrong data-start=\"1052\" data-end=\"1073\"\u003e Storage:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1076\" data-end=\"1210\"\u003e Store in a cool, dry place, away from light and humidity to preserve all its gelling properties.\u003c\/p\u003e\n\u003chr data-start=\"1212\" data-end=\"1215\"\u003e\n\u003ch3 data-start=\"1217\" data-end=\"1264\"\u003e\u003cstrong data-start=\"1221\" data-end=\"1262\"\u003eWhy choose Azucren Pectin?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1265\" data-end=\"1421\"\u003e 100% natural \u003cbr data-start=\"1284\" data-end=\"1287\"\u003e Ideal for perfect homemade jams \u003cbr data-start=\"1335\" data-end=\"1338\"\u003e Easy to use and ultra-effective for all your pastry preparations \u003c\/p\u003e","brand":"AZUCREN","offers":[{"title":"30g","offer_id":50451191529811,"sku":"DE79894","price":3.99,"currency_code":"EUR","in_stock":false},{"title":"90g","offer_id":50451191562579,"sku":"DE79895","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine-azucren-1.png?v=1772149925"},{"product_id":"pectine-325-nh-95-500-g","title":"Pectin 325 NH 95 - 500 g","description":"\u003cp\u003e\u003cstrong\u003ePectin 325 NH 95 - 500 g - Sosa Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eProfessional pectin for fruity creations\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePectin 325 NH 95\u003c\/strong\u003e from \u003cstrong\u003eSosa Ingredients\u003c\/strong\u003e is a low-methoxyl starch pectin (LMA), ideal for professionals. Specially designed for jams and fruit-based fillings, this pectin ensures rapid gelling, strong textures, and an optimal final effect within 24 hours.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eMain features\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRapid gelling:\u003c\/strong\u003e Final effect in 24 hours for perfectly controlled preparations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThermoreversible:\u003c\/strong\u003e Allows reheating and reworking of preparations without loss of quality.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile applications:\u003c\/strong\u003e Suitable for jams, fillings, creams, and gelling agents.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOptimal use:\u003c\/strong\u003e Requires a pH of 3.2-3.5, at least 50% sugar, and at least 20% fruit.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eInstructions for use\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMix the pectin with sugar.\u003c\/li\u003e\n\u003cli\u003eIncorporate the mixture into the fruit pulp with vigorous stirring.\u003c\/li\u003e\n\u003cli\u003eBring to a boil, then add an acid to activate gelling.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eRecommended dosages\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eJams:\u003c\/strong\u003e 0.5 to 1%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGelling agent or creamy texture:\u003c\/strong\u003e 1 to 1.5%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickener:\u003c\/strong\u003e Low-methoxyl pectin (E440ii)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSugar\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e May contain traces of tree nuts, milk, soy, sulfites, egg, mustard, celery, sesame, and peanut.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eStorage conditions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStore in a dry place (humidity \u0026lt;60%).\u003c\/li\u003e\n\u003cli\u003eStorage temperature: between \u003cstrong\u003e15°C and 25°C\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eProtect from light and strong odors.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eAdvantages of Pectin 325 NH 95\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStrong and stable texture for professional preparations.\u003c\/li\u003e\n\u003cli\u003eSuitable for jams rich in fruit and sugar.\u003c\/li\u003e\n\u003cli\u003eThermoreversibility allowing easy adjustments.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105439519059,"sku":"41482","price":42.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine-325-nh-95-500-g-sosa-1.jpg?v=1772154915"},{"product_id":"pectine-acid-free-500-g","title":"Pectin Acid Free - 500 g","description":"\u003cp\u003e\u003cstrong\u003eAcid-Free Pectin - 500 g - Sosa Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eProfessional acid-free pectin for perfect textures\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAcid-Free Pectin\u003c\/strong\u003e from \u003cstrong\u003eSosa Ingredients\u003c\/strong\u003e is an LMA pectin (low methoxyl amidated) enriched with calcium, ideal for acid-free preparations, especially dairy and fermented products. It allows the creation of homogeneous, stable, and thermoreversible textures while ensuring no syneresis.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eMain Features\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile gelling agent:\u003c\/strong\u003e Suitable for creams, flans, jellies, and other calcium-rich preparations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThermoreversible:\u003c\/strong\u003e Can be reheated and reworked between \u003cstrong\u003e40°C and 60°C\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo syneresis:\u003c\/strong\u003e Prevents water release for smooth and uniform textures.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOptimized dosages:\u003c\/strong\u003e Adjustable depending on the preparation:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlans:\u003c\/strong\u003e 0.5-0.7%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCustards:\u003c\/strong\u003e 1-1.2%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJellies:\u003c\/strong\u003e 1.5-2%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eApplications and Properties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDairy and fermented products:\u003c\/strong\u003e Ideal for stabilizing creams, gelling low-fat dairy products, and achieving creamy textures.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCalcium-rich environments:\u003c\/strong\u003e Works perfectly even in preparations with high calcium content.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlow and even gelling:\u003c\/strong\u003e Fully develops after 24 hours of resting for optimal texture.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eInstructions for Use\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMix the pectin with sugar at a 1:5 ratio.\u003c\/li\u003e\n\u003cli\u003eGradually incorporate into the liquid preparation while stirring vigorously.\u003c\/li\u003e\n\u003cli\u003eBring to a boil to activate gelling (optimal temperature: 80\/85°C).\u003c\/li\u003e\n\u003cli\u003eLet rest for 24 hours for a perfect final texture.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickener:\u003c\/strong\u003e Amidated pectin (E440ii)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eDextrose\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStabilizer:\u003c\/strong\u003e Calcium sulfate (E516)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e May contain traces of tree nuts, milk, soy, sulfites, egg, mustard, celery, sesame, and peanut.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eStorage Advice\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStore in a dry place with humidity below 60%.\u003c\/li\u003e\n\u003cli\u003eStorage temperature: between \u003cstrong\u003e15°C and 25°C\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eProtect from light and strong odors to preserve its properties.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eWhy Choose Acid-Free Pectin?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional texture:\u003c\/strong\u003e Allows creation of stable and homogeneous preparations without acidity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuitable for modern needs:\u003c\/strong\u003e Ideal for light desserts without syneresis.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGuaranteed quality:\u003c\/strong\u003e Developed by Sosa Ingredients, leader in texturizers for professionals.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105485853011,"sku":"41543","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine-acid-free-500-g-sosa-1.jpg?v=1772154917"},{"product_id":"gomme-arabique-500-g","title":"Gum arabic - 500 g","description":"\u003cp\u003e\u003cstrong\u003eAcacia Gum Powder - 500 g - Sosa Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eA versatile natural-origin texturizer\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAcacia gum powder\u003c\/strong\u003e from \u003cstrong\u003eSosa Ingredients\u003c\/strong\u003e is a natural-origin polysaccharide used as a thickener, emulsifier, and stabilizer. Perfect for professionals, it easily integrates into various liquid preparations, whether hot or cold, providing stability and texture to the most demanding creations.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eMain Features\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNatural origin:\u003c\/strong\u003e Polysaccharide derived from plant sources.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarious applications:\u003c\/strong\u003e Suitable for stabilizing foams, emulsions, soft candies, and as a bulking agent.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatility:\u003c\/strong\u003e Usable in liquid preparations, hot or cold.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInsoluble in alcohol and fats:\u003c\/strong\u003e Limited use in non-aqueous media.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eProperties and Uses\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickener:\u003c\/strong\u003e Adds consistency to liquid preparations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEmulsifier:\u003c\/strong\u003e Promotes homogeneous mixing of ingredients.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStabilizer:\u003c\/strong\u003e Maintains the structure of foams and emulsions over time.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUsage:\u003c\/strong\u003e Add directly to liquid preparations without the need for preheating.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickener and emulsifier:\u003c\/strong\u003e Acacia gum (E414).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e May contain traces of tree nuts, milk, soy, egg, mustard, celery, sesame, and peanut.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCulinary Applications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFoams:\u003c\/strong\u003e Stabilization of light and airy textures.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEmulsions:\u003c\/strong\u003e Homogeneous mixtures for sauces and creams.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoft candies:\u003c\/strong\u003e Provides the desired texture and extends shelf life.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBulking agent:\u003c\/strong\u003e Ideal for thickening liquids and reinforcing structures.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eStorage Conditions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStore in a cool, dry place.\u003c\/li\u003e\n\u003cli\u003eOptimal temperature: between \u003cstrong\u003e15°C and 25°C\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eAvoid exposure to moisture and strong odors.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eWhy choose Sosa acacia gum?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSosa’s acacia gum powder is an essential ally for professional chefs and pastry chefs. It guarantees homogeneous textures, stable preparations, and easy integration into many recipes, while respecting natural origin and high-quality standards.\u003c\/p\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105531924819,"sku":"40414","price":18.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gomme-arabique-500-g-sosa-1.jpg?v=1772154919"},{"product_id":"pectine-medium-rapid-set-500-g","title":"Pectin medium rapid set - 500 g","description":"\u003cp\u003e\u003cstrong\u003ePectine Medium Rapid Set - 500 g - Sosa Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eA professional gelling agent for perfect preparations\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePectine Medium Rapid Set\u003c\/strong\u003e from \u003cstrong\u003eSosa Ingredients\u003c\/strong\u003e is a 100% natural powdered gelling agent derived from citrus peels. Suitable for recipes with high sugar levels (Brix) and low pH, this pectin is ideal for traditional jams, fruit pastes, and spreads.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eMain Features\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNatural origin:\u003c\/strong\u003e Gelling agent based on citrus pectins.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRapid gelling:\u003c\/strong\u003e Final effect after 24 hours, with a strong and stable texture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThermo-irreversible:\u003c\/strong\u003e Suitable for preparations requiring cooking and that do not melt when heated.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFreezable:\u003c\/strong\u003e Maintains its properties even after freezing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile use:\u003c\/strong\u003e For jams, fruit pastes, and spreads.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eRecommended Dosages\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eJams:\u003c\/strong\u003e 0.5 to 1%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFruit pastes:\u003c\/strong\u003e 1 to 1.5%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eInstructions for Use\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMix the pectin with sugar according to the recommended proportions.\u003c\/li\u003e\n\u003cli\u003eAdd this mixture to the pulp while stirring vigorously.\u003c\/li\u003e\n\u003cli\u003eBring to a boil, then add an acid to activate the gelling.\u003c\/li\u003e\n\u003cli\u003eLet rest for 24 hours to reach the optimal final texture.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eApplications and Properties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuitable pH:\u003c\/strong\u003e Between 3.1 and 3.5.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMinimum sugar:\u003c\/strong\u003e At least 50% added sugar to ensure proper gelling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdeal for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eTraditional jams and spreads.\u003c\/li\u003e\n\u003cli\u003eFruit pastes and sliceable gelled preparations.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003ePectin (E440i)\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eDextrose\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e None reported.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eStorage Conditions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStore in a dry place, at a temperature between \u003cstrong\u003e15°C and 25°C\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eProtect from light and strong odors to preserve its properties.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eAdvantages of Pectine Medium Rapid Set\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAllows rapid and stable gelling for delicious preparations.\u003c\/li\u003e\n\u003cli\u003eAdapted to the needs of pastry and confectionery professionals.\u003c\/li\u003e\n\u003cli\u003eIrreversible texture, ideal for recipes requiring cooking or freezing.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105547227475,"sku":"40408","price":24.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine-medium-rapid-set-500-g-sosa-1.jpg?v=1772154924"},{"product_id":"pectine-jaune-500-g","title":"Yellow pectin - 500 g","description":"\u003cp\u003e\u003cstrong\u003eYellow Pectin - 500 g - Sosa Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eA professional gelling agent for firm and elastic textures\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eYellow Pectin\u003c\/strong\u003e from \u003cstrong\u003eSosa Ingredients\u003c\/strong\u003e is a powdered pectin derived from citrus peels, specially designed for jams, jellies, fruit pastes, and glazes. It allows the creation of firm and rigid or firm and elastic gels depending on the preparation. Ideal for professionals, it guarantees a stable and long-lasting texture.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eMain Features\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNatural origin:\u003c\/strong\u003e Pectin derived from citrus peels.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlow gelling:\u003c\/strong\u003e Final effect after 24 hours for homogeneous textures.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNon-thermoreversible:\u003c\/strong\u003e Once gelled, the texture remains stable even after cooking or reheating.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuitable for oven cooking:\u003c\/strong\u003e Perfect for preparations requiring prolonged baking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNot freezable:\u003c\/strong\u003e Designed for immediate use or at room temperature.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eRecommended Applications and Dosages\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eJams and glazes:\u003c\/strong\u003e 8-15 g\/kg for firm and elastic gels.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFruit pastes and jellies:\u003c\/strong\u003e 15-25 g\/kg for rigid and molded gels.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eInstructions for Use\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eIncorporate the pectin into an aqueous liquid at \u003cstrong\u003e40°C\u003c\/strong\u003e, mixing with sugar to avoid lumps.\u003c\/li\u003e\n\u003cli\u003eHeat to boiling while stirring vigorously.\u003c\/li\u003e\n\u003cli\u003eAdd acid (e.g., lemon juice or citric acid) to activate gelling.\u003c\/li\u003e\n\u003cli\u003eLet rest for 24 hours to reach the final texture.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eProperties and Specifications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuitable pH:\u003c\/strong\u003e Between 3.2 and 3.5.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMinimum sugar:\u003c\/strong\u003e 60% added sugar to ensure optimal gelling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUsable with:\u003c\/strong\u003e All types of aqueous liquids.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOpaque and firm gels:\u003c\/strong\u003e Ideal for visually and texturally stable preparations.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickener:\u003c\/strong\u003e Pectin (E440i)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSucrose\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003epH regulator:\u003c\/strong\u003e Tetrasodium diphosphate (E450iii), tripotassium citrate (E332ii), citric acid (E330)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eStorage Conditions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStore in a dry and cool place, at a temperature of \u003cstrong\u003e15°C to 25°C\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eAvoid exposure to moisture or strong odors to preserve product quality.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eAdvantages of Sosa Yellow Pectin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eEnables professional textures, suitable for traditional pastries and confectionery.\u003c\/li\u003e\n\u003cli\u003ePerfect for preparations requiring thermal and structural stability.\u003c\/li\u003e\n\u003cli\u003eIdeal for pastry chefs seeking opaque and rigid or elastic gels according to needs.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105588285779,"sku":"48654","price":24.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine-jaune-500-g-sosa-1.jpg?v=1772154928"},{"product_id":"pectine-fruit-nh-500-g","title":"Fruit pectin NH - 500 g","description":"\u003ch1 data-path-to-node=\"3\"\u003eSosa Fruit Pectin NH – Professional Thermoreversible Gelling Agent (500 g)\u003c\/h1\u003e\n\u003cp data-path-to-node=\"4\"\u003eThe \u003cb data-path-to-node=\"4\" data-index-in-node=\"3\"\u003eSosa Ingredients Fruit Pectin NH\u003c\/b\u003e is the reference gelling agent for demanding pastry chefs and confectioners. Specially formulated for fruit-based preparations and acidic environments, this naturally derived amidated pectin guarantees a stable, glossy, and perfectly homogeneous texture. Its \u003cb data-path-to-node=\"4\" data-index-in-node=\"318\"\u003ethermoreversible\u003c\/b\u003e property makes it an essential ally for glazes and coatings that can be remelted without losing their gelling qualities.\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"5\"\u003eWhy choose Fruit Pectin NH for your creations?\u003c\/h2\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eTotal Thermoreversibility:\u003c\/b\u003e It allows you to heat, set, and then reheat your preparation without altering the final texture, ideal for mirror glazes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eStability in Acidic Medium:\u003c\/b\u003e Optimized for a pH between 3.5 and 3.7, it reacts perfectly with the natural acidity of fruits.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eTechnical Versatility:\u003c\/b\u003e Whether for firm fruit pastes, creamy jams, or melting jellies, it ensures impeccable firmness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eNatural Origin:\u003c\/b\u003e Derived from citrus peels (sodium pectate), it respects the authenticity of your ingredients.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-path-to-node=\"7\"\u003eUsage Tips and Dosages\u003c\/h2\u003e\n\u003cp data-path-to-node=\"8\"\u003eFor optimal activation and a lump-free result, follow Sosa’s technical recommendations:\u003c\/p\u003e\n\u003cul data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003eMixing Method:\u003c\/b\u003e Always mix the pectin with part of the sugar from your recipe before incorporating it into the liquid while stirring vigorously.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eActivation:\u003c\/b\u003e Bring the preparation to a boil. Adding an acid (such as citric acid) is necessary to trigger gelling.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-path-to-node=\"9,2,0\" data-index-in-node=\"0\"\u003eRest:\u003c\/b\u003e The optimal texture is reached after a 24-hour rest in the refrigerator.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"10\"\u003e\u003cb data-path-to-node=\"10\" data-index-in-node=\"0\"\u003eRecommended Dosages:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"11\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,0,0\"\u003e\u003cb data-path-to-node=\"11,0,0\" data-index-in-node=\"0\"\u003eGlazes and coatings:\u003c\/b\u003e 8 to 20 g per kg of total mass.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,1,0\"\u003e\u003cb data-path-to-node=\"11,1,0\" data-index-in-node=\"0\"\u003eFruit pastes and jellies:\u003c\/b\u003e 30 to 40 g per kg of total mass.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-path-to-node=\"12\"\u003eTechnical Characteristics and Composition\u003c\/h2\u003e\n\u003cul data-path-to-node=\"13\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,0,0\"\u003e\u003cb data-path-to-node=\"13,0,0\" data-index-in-node=\"0\"\u003eIngredients:\u003c\/b\u003e Thickener: Amidated pectin (E440ii), Stabilizer: Disodium diphosphate (E450i), Dextrose, Antioxidant: Tricalcium phosphate (E431iii).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,1,0\"\u003e\u003cb data-path-to-node=\"13,1,0\" data-index-in-node=\"0\"\u003eAllergens:\u003c\/b\u003e May contain traces of milk and derivatives.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,2,0\"\u003e\u003cb data-path-to-node=\"13,2,0\" data-index-in-node=\"0\"\u003eNutritional values (per 100 g):\u003c\/b\u003e Energy 160 kcal \/ 640 kJ; Carbohydrates 14 g (of which sugars 14 g); Proteins 47 g; Salt 14.3 g.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,3,0\"\u003e\u003cb data-path-to-node=\"13,3,0\" data-index-in-node=\"0\"\u003eStorage:\u003c\/b\u003e Store in its original packaging between 15°C and 25°C, away from light and humidity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"19\"\u003e\u003cb data-path-to-node=\"19\" data-index-in-node=\"0\"\u003eWhat is the difference between Pectin NH and regular pectin?\u003c\/b\u003e Fruit Pectin NH is specifically designed to be thermoreversible. This means you can melt your jelly or glaze multiple times while retaining its gelling power, unlike standard pectins which are often irreversible.\u003c\/p\u003e\n\u003cp data-path-to-node=\"20\"\u003e\u003cb data-path-to-node=\"20\" data-index-in-node=\"0\"\u003eWhy is acid added with Pectin NH?\u003c\/b\u003e Acid (often in the form of citric acid or lemon juice) acts as a catalyst. It lowers the pH of the preparation, which is essential for the pectin network to form and trap the liquid stably.\u003c\/p\u003e\n\u003cp data-path-to-node=\"21\"\u003e\u003cb data-path-to-node=\"21\" data-index-in-node=\"0\"\u003eCan a preparation containing Pectin NH be frozen?\u003c\/b\u003e Yes, this is one of its great advantages. It perfectly withstands freezing and thawing without water release (syneresis), making it ideal for frozen desserts and fruit inserts.\u003c\/p\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105620365651,"sku":"48667","price":32.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine-fruit-nh-500-g-sosa-1.jpg?v=1772154930"},{"product_id":"pectine-x58-nappage-500-g","title":"Pectin X58 glaze - 500 g","description":"\u003cp\u003e\u003cstrong\u003ePectin X58 Glaze - 500 g - Sosa Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eA professional gelling agent for chocolate glazes and dairy products\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePectin X58 Glaze\u003c\/strong\u003e from \u003cstrong\u003eSosa Ingredients\u003c\/strong\u003e is a starch-modified LM pectin specially designed for chocolate glazes, calcium-rich products, and dairy preparations. Thermoreversible and freezable, this pectin ensures smooth and stable textures, meeting the demands of professionals.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eMain Features\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNatural origin:\u003c\/strong\u003e Pectin derived from citrus peels.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThermoreversible:\u003c\/strong\u003e Maintains its properties between \u003cstrong\u003e40°C and 60°C\u003c\/strong\u003e, ideal for repeated use.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFreezable:\u003c\/strong\u003e Retains moisture even after freezing, thus extending the shelf life of pastries.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile applications:\u003c\/strong\u003e Suitable for chocolate glazes, creams, dairy products, and calcium-rich items.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlow gelling:\u003c\/strong\u003e Final effect achieved after 24 hours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eRecommended Applications and Dosages\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGelled glazes:\u003c\/strong\u003e 1.3-1.5%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreams and custards:\u003c\/strong\u003e 1-1.3%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCalcium-rich gels:\u003c\/strong\u003e 8-15 g\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eInstructions for Use\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMix the pectin with sugar for even dispersion.\u003c\/li\u003e\n\u003cli\u003eGradually incorporate into a liquid while stirring vigorously.\u003c\/li\u003e\n\u003cli\u003eBring to a boil to activate gelling (optimal temperature: \u003cstrong\u003e80\/85°C\u003c\/strong\u003e).\u003c\/li\u003e\n\u003cli\u003eAllow to cool to enable gelling.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eProperties and Specifications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOptimal pH:\u003c\/strong\u003e Between 2.8 and 4.7 for best performance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat activated:\u003c\/strong\u003e Activated by heating.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdeal for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eChocolate or calcium-based glazes.\u003c\/li\u003e\n\u003cli\u003eCreams and dairy preparations.\u003c\/li\u003e\n\u003cli\u003eProducts requiring a firm yet flexible texture.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickener:\u003c\/strong\u003e Starch-modified pectin (E440ii)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSucrose\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStabilizer:\u003c\/strong\u003e Disodium diphosphate (E450i)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity regulator:\u003c\/strong\u003e Tricalcium phosphate (E341iii)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e May contain traces of milk and dairy products.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eNutritional Values (per 100 g)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnergy:\u003c\/strong\u003e 640 kJ \/ 160 kcal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFat:\u003c\/strong\u003e 0 g (of which saturated: 0 g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbohydrates:\u003c\/strong\u003e 14 g (of which sugars: 14 g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProteins:\u003c\/strong\u003e 0 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalt:\u003c\/strong\u003e 14.3 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eStorage Conditions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStore in a dry, cool place between \u003cstrong\u003e15°C and 25°C\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eKeep in its original sealed packaging, protected from moisture and strong odors.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eAdvantages of Sosa Pectin X58 Glaze\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSuitable for gelled glazes rich in chocolate or calcium.\u003c\/li\u003e\n\u003cli\u003eMaintains moisture and extends the shelf life of pastries.\u003c\/li\u003e\n\u003cli\u003eIdeal for professional applications thanks to its thermoreversibility and stability.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105680494931,"sku":"48675","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine-x58-nappage-500-g-sosa-1.jpg?v=1772154936"},{"product_id":"gomme-gellan-500-g","title":"Gellan Gum - 500 g","description":"\u003ch2 data-start=\"611\" data-end=\"660\"\u003eGellan Gum – Sosa Ingredients – 500 g jar\u003c\/h2\u003e\n\u003cp data-start=\"662\" data-end=\"728\"\u003e\u003cstrong data-start=\"662\" data-end=\"728\"\u003eThe professional gelling agent for firm gels and oven baking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"730\" data-end=\"987\"\u003eThe \u003cstrong data-start=\"733\" data-end=\"749\"\u003eGellan Gum\u003c\/strong\u003e (E418) from Sosa Ingredients is a natural-origin gelling agent, ideal for creating firm, transparent gels that withstand baking. Perfect for fruit pastes, jellies, jams, inserts, and both savory and sweet preparations.\u003c\/p\u003e\n\u003chr data-start=\"989\" data-end=\"992\"\u003e\n\u003ch3 data-start=\"994\" data-end=\"1025\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cul data-start=\"1027\" data-end=\"1356\"\u003e\n\u003cli data-start=\"1027\" data-end=\"1089\"\u003e\n\u003cp data-start=\"1029\" data-end=\"1089\"\u003e\u003cstrong data-start=\"1029\" data-end=\"1050\"\u003eNatural origin\u003c\/strong\u003e: obtained by bacterial fermentation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1090\" data-end=\"1153\"\u003e\n\u003cp data-start=\"1092\" data-end=\"1153\"\u003e\u003cstrong data-start=\"1092\" data-end=\"1124\"\u003eRigid and transparent jelly\u003c\/strong\u003e, ideal for clean cuts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1154\" data-end=\"1191\"\u003e\n\u003cp data-start=\"1156\" data-end=\"1191\"\u003e\u003cstrong data-start=\"1156\" data-end=\"1191\"\u003eOven-bake resistant\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1192\" data-end=\"1219\"\u003e\n\u003cp data-start=\"1194\" data-end=\"1219\"\u003e\u003cstrong data-start=\"1194\" data-end=\"1217\"\u003eUse hot\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1220\" data-end=\"1264\"\u003e\n\u003cp data-start=\"1222\" data-end=\"1264\"\u003e\u003cstrong data-start=\"1222\" data-end=\"1264\"\u003eCompatible with all types of liquids\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1265\" data-end=\"1283\"\u003e\n\u003cp data-start=\"1267\" data-end=\"1283\"\u003e\u003cstrong data-start=\"1267\" data-end=\"1281\"\u003eFreezable\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1284\" data-end=\"1356\"\u003e\n\u003cp data-start=\"1286\" data-end=\"1356\"\u003e\u003cstrong data-start=\"1286\" data-end=\"1310\"\u003eNon-thermoreversible\u003c\/strong\u003e: does not become liquid again after gelling\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1358\" data-end=\"1361\"\u003e\n\u003ch3 data-start=\"1363\" data-end=\"1384\"\u003eRecommended dosage\u003c\/h3\u003e\n\u003cul data-start=\"1386\" data-end=\"1446\"\u003e\n\u003cli data-start=\"1386\" data-end=\"1446\"\u003e\n\u003cp data-start=\"1388\" data-end=\"1446\"\u003e\u003cstrong data-start=\"1388\" data-end=\"1406\"\u003e10 to 20 g \/ kg\u003c\/strong\u003e of preparation depending on the desired texture\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1448\" data-end=\"1451\"\u003e\n\u003ch3 data-start=\"1453\" data-end=\"1470\"\u003eInstructions\u003c\/h3\u003e\n\u003col data-start=\"1472\" data-end=\"1708\"\u003e\n\u003cli data-start=\"1472\" data-end=\"1531\"\u003e\n\u003cp data-start=\"1475\" data-end=\"1531\"\u003eMix the gellan gum with the liquid of your choice.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1532\" data-end=\"1581\"\u003e\n\u003cp data-start=\"1535\" data-end=\"1581\"\u003eHeat everything until completely dissolved.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1582\" data-end=\"1653\"\u003e\n\u003cp data-start=\"1585\" data-end=\"1653\"\u003ePour the hot preparation into the desired mold or container.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1654\" data-end=\"1708\"\u003e\n\u003cp data-start=\"1657\" data-end=\"1708\"\u003eLet cool to allow gelling to occur.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr data-start=\"1710\" data-end=\"1713\"\u003e\n\u003ch3 data-start=\"1715\" data-end=\"1744\"\u003eRecommended applications\u003c\/h3\u003e\n\u003cul data-start=\"1746\" data-end=\"1869\"\u003e\n\u003cli data-start=\"1746\" data-end=\"1772\"\u003e\n\u003cp data-start=\"1748\" data-end=\"1772\"\u003eSweet or savory jellies\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1773\" data-end=\"1790\"\u003e\n\u003cp data-start=\"1775\" data-end=\"1790\"\u003eFruit pastes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1791\" data-end=\"1810\"\u003e\n\u003cp data-start=\"1793\" data-end=\"1810\"\u003eFirm jams\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1811\" data-end=\"1835\"\u003e\n\u003cp data-start=\"1813\" data-end=\"1835\"\u003eInserts for entremets\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1836\" data-end=\"1869\"\u003e\n\u003cp data-start=\"1838\" data-end=\"1869\"\u003eToppings for oven baking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1871\" data-end=\"1874\"\u003e\n\u003ch3 data-start=\"1876\" data-end=\"1891\"\u003eIngredients\u003c\/h3\u003e\n\u003cp data-start=\"1893\" data-end=\"1962\"\u003eTexture modifier: gelling agent.\u003cbr data-start=\"1935\" data-end=\"1938\"\u003e\u003cstrong data-start=\"1938\" data-end=\"1962\"\u003eGellan gum (E418)\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"1964\" data-end=\"1967\"\u003e\n\u003ch3 data-start=\"1969\" data-end=\"2001\"\u003eAdditional information\u003c\/h3\u003e\n\u003cul data-start=\"2003\" data-end=\"2137\"\u003e\n\u003cli data-start=\"2003\" data-end=\"2041\"\u003e\n\u003cp data-start=\"2005\" data-end=\"2041\"\u003eFormat: \u003cstrong data-start=\"2014\" data-end=\"2041\"\u003e500 g resealable jar\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2042\" data-end=\"2080\"\u003e\n\u003cp data-start=\"2044\" data-end=\"2080\"\u003eOrigin: \u003cstrong data-start=\"2054\" data-end=\"2080\"\u003enatural fermentation\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2081\" data-end=\"2137\"\u003e\n\u003cp data-start=\"2083\" data-end=\"2137\"\u003eStorage: keep away from moisture and light\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2139\" data-end=\"2142\"\u003e\n\u003cp data-start=\"2144\" data-end=\"2258\"\u003e\u003cstrong data-start=\"2144\" data-end=\"2258\"\u003eMaster your textures with precision thanks to Gellan Sosa gum – the solution for demanding professionals.\u003c\/strong\u003e\u003c\/p\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51483751579987,"sku":"48690","price":128.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gomme-gellan-500-g-sosa-1.jpg?v=1772158569"},{"product_id":"gelcrem-chaud-500-g","title":"Hot Gelcream - 500 g","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER ABOUT --\u003e\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSosa Ingredients\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGelcrem Chaud 500 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eHeat-resistant thickener that withstands freezing\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- SHORT DESCRIPTION --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eGelcrem Chaud from Sosa Ingredients is a thickener made from refined corn starch designed for professional pastry chefs and cooks. It provides smooth and stable textures in pastry creams, sauces, and cooked preparations, both sweet and savory. Its technical feature: it maintains its structure after cooking AND freezing, unlike regular corn starch which shrinks or loses texture upon thawing.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- TECHNICAL FEATURES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eTechnical features\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eType:\u003c\/strong\u003e heat-activated thickener based on refined corn starch\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eThermal stability:\u003c\/strong\u003e holds at high temperatures (cooking, oven)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFreezing resistance:\u003c\/strong\u003e stable texture after thawing\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eThermoreversibility:\u003c\/strong\u003e no (permanent gelation after cooking)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCompatibility:\u003c\/strong\u003e all types of liquids (water, milk, cream, juice, broth)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDosage:\u003c\/strong\u003e 20 to 50 g per kg of liquid depending on desired thickness\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- APPLICATIONS --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eRecommended applications\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePastry creams:\u003c\/strong\u003e smooth texture, holds in piping bags, possible freezing of filled tart bases\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSavory hot creams:\u003c\/strong\u003e béchamel, white sauces, veloutés stable at service\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCooked preparations:\u003c\/strong\u003e tart bases, quiches, egg-based creamy fillings\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eThick sauces:\u003c\/strong\u003e cooked coulis, reduced bases, sweet or savory sauces\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePreparations for freezing:\u003c\/strong\u003e replaces regular starch to prevent shrinkage upon thawing\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- INSTRUCTIONS FOR USE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eInstructions for use\u003c\/h3\u003e\n        \u003col style=\"padding-left: 22px; margin: 15px 0 0 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eCold dispersion:\u003c\/strong\u003e mix Gelcrem Chaud directly into the cold liquid (water, milk, cream, juice) using a whisk or immersion blender to avoid lumps.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eCooking:\u003c\/strong\u003e bring to a boil while stirring regularly. Thickening starts as the temperature rises.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eService:\u003c\/strong\u003e use the preparation immediately, or let cool in the refrigerator if it needs to be worked cold (piping bag, etc.).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eFreezing (optional):\u003c\/strong\u003e Gelcrem Chaud preparations can be frozen and thawed without texture loss, unlike regular starches.\u003c\/li\u003e\n        \u003c\/ol\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION AND ALLERGENS --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposition and allergens\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIngredient:\u003c\/strong\u003e 100% refined corn starch\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDirect allergens:\u003c\/strong\u003e none\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePossible traces:\u003c\/strong\u003e milk and derivatives (produced in a multipurpose facility)\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- PRODUCT FEATURES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eProduct features\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand:\u003c\/strong\u003e Sosa Ingredients\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormat:\u003c\/strong\u003e resealable jar of 500 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eForm:\u003c\/strong\u003e fine powder\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOrigin:\u003c\/strong\u003e plant-based (corn)\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- NOTE BOX --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eGelcrem Chaud or Gelcrem Froid: what’s the difference\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eThe Gelcrem range from Sosa comes in two complementary versions. Gelcrem Chaud (this product) activates with heat and is suitable for pastry creams, béchamels, and cooked preparations. Gelcrem Froid activates without cooking, ideal for cold preparations like mousses, whipped creams, and no-cook fillings. Both resist freezing.\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e keep in a dry, cool place away from moisture. Close the jar tightly after each use to preserve the powder’s properties.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- TO GO FURTHER --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003eTo go further\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete your selection of technical ingredients for professional pastry:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Discover the full \u003ca href=\"\/en\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e range designed for gastronomy professionals.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore our \u003ca href=\"\/en\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003efood additives\u003c\/a\u003e section for thickening, gelling, and texturing.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Find essentials with our \u003ca href=\"\/en\/collections\/aide-a-la-preparation\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003epreparation aids\u003c\/a\u003e selection.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51483764490579,"sku":"48640","price":22.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelcrem-chaud-500-g-sosa-1.jpg?v=1772158571"},{"product_id":"vegan-mousse-500-g","title":"Vegan Mousse - 500 g","description":"\u003ch1 data-path-to-node=\"3\"\u003eVegan Mousse Sosa Ingredients – Professional Gelling Agent (500 g)\u003c\/h1\u003e\n\u003cp data-path-to-node=\"4\"\u003eEnhance your plant-based creations with \u003cb data-path-to-node=\"4\" data-index-in-node=\"38\"\u003eVegan Mousse from Sosa Ingredients\u003c\/b\u003e, the premium gelling solution for 100% vegan, light, and airy mousses. This technical blend of \u003cb data-path-to-node=\"4\" data-index-in-node=\"189\"\u003eagar-agar and tapioca starch\u003c\/b\u003e provides impeccable stability and a perfect texture, rivaling preparations made with traditional animal gelatin. Designed for taste experts, it guarantees desserts without syneresis, even after a freezing cycle.\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"5\"\u003eWhy choose Vegan Mousse for your pastries?\u003c\/h2\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003ePlant-Based Performance:\u003c\/b\u003e A 100% natural alternative made from agar-agar and tapioca.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eExceptional Stability:\u003c\/b\u003e Provides a stable and light texture, ideal for mousses, bavarois, and modern desserts.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eCold Resistance:\u003c\/b\u003e Freezable and thawable product without texture loss or water release (anti-syneresis).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eAdvanced Technicality:\u003c\/b\u003e Thermoreversible, allowing great flexibility when working with aqueous liquids.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-path-to-node=\"7\"\u003eInstructions \u0026 Dosage\u003c\/h2\u003e\n\u003cp data-path-to-node=\"8\"\u003eFor a professional result, follow these preparation steps:\u003c\/p\u003e\n\u003col start=\"1\" data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003eDosage:\u003c\/b\u003e Incorporate between 1.5% and 2.5% Vegan Mousse into your liquid base (juice, puree, infusion).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eActivation:\u003c\/b\u003e Heat the mixture between 90 °C and 100 °C while stirring to activate the gelling agent.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-path-to-node=\"9,2,0\" data-index-in-node=\"0\"\u003eIncorporation:\u003c\/b\u003e Let cool to 50-60 °C before gently folding in your aerated mixture.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,3,0\"\u003e\u003cb data-path-to-node=\"9,3,0\" data-index-in-node=\"0\"\u003eCold Setting:\u003c\/b\u003e Pour into your molds and let set in the refrigerator or freezer.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2 data-path-to-node=\"10\"\u003eTechnical Specifications\u003c\/h2\u003e\n\u003cul data-path-to-node=\"11\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,0,0\"\u003e\u003cb data-path-to-node=\"11,0,0\" data-index-in-node=\"0\"\u003eComposition:\u003c\/b\u003e Tapioca starch, agar-agar (E406).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,1,0\"\u003e\u003cb data-path-to-node=\"11,1,0\" data-index-in-node=\"0\"\u003eGelling Temperature:\u003c\/b\u003e Between 32 °C and 40 °C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,2,0\"\u003e\u003cb data-path-to-node=\"11,2,0\" data-index-in-node=\"0\"\u003ePackaging:\u003c\/b\u003e Resealable 500 g jar for optimal storage away from humidity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51483781464403,"sku":"48656","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/vegan-mousse-500-g-sosa-1.jpg?v=1772158573"},{"product_id":"gelespessa-epaississant-en-poudre-500-g","title":"Gelespessa - Thickening Powder - 500 g","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER ABOUT --\u003e\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSosa Ingredients\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGelespessa 500 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eNatural thickener based on xanthan gum, for cold and hot use\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- SHORT DESCRIPTION --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eGelespessa from Sosa Ingredients is a 100% natural origin powdered thickener, obtained by fermentation of corn starch. Its formulation combines maltodextrin and xanthan gum (E415), a technical duo that allows working equally well cold or hot, on aqueous liquids (juices, broths, purees). Precise texture, stable after freezing, neutral taste: it is the versatile thickener par excellence for coulis, sauces, purees, and plating preparations.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- TECHNICAL CHARACTERISTICS --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eTechnical characteristics\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOrigin:\u003c\/strong\u003e natural, obtained by fermentation of corn starch\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eActive composition:\u003c\/strong\u003e maltodextrin and xanthan gum (E415)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eUse cold or hot:\u003c\/strong\u003e dual versatility depending on the recipe\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFreezing:\u003c\/strong\u003e texture stable after thawing\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eThermoreversibility:\u003c\/strong\u003e no (definitive gelation)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCompatibility:\u003c\/strong\u003e aqueous liquids only (juices, broths, purees, flavored water)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDosage:\u003c\/strong\u003e 6 to 15 g per kg of preparation depending on desired viscosity\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- APPLICATIONS --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eRecommended applications\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFruit coulis:\u003c\/strong\u003e perfect hold, preserved shine, extended shelf life\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eHot or cold sauces:\u003c\/strong\u003e sweet (caramel, fruits) or savory (meat juices, gourmet sauces)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSweet or savory purees:\u003c\/strong\u003e structured and homogeneous, without shrinkage\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePlating garnishes:\u003c\/strong\u003e sauce dots and streaks that hold on the plate\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFrozen preparations:\u003c\/strong\u003e hold after thawing, ideal for catering services\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eModern technical cuisine:\u003c\/strong\u003e stabilized emulsions, mousses, foams\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- INSTRUCTIONS FOR USE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eInstructions for use\u003c\/h3\u003e\n        \u003col style=\"padding-left: 22px; margin: 15px 0 0 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDispersion:\u003c\/strong\u003e incorporate Gelespessa into your liquid preparation (juice, puree, broth) using a whisk or immersion blender to avoid lumps.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eWork:\u003c\/strong\u003e cold or hot depending on the recipe. The product works in both conditions without prior preparation.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eRest:\u003c\/strong\u003e let thicken gradually for a few minutes until the desired texture is reached. The final viscosity stabilizes quickly.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eStorage:\u003c\/strong\u003e product is not thermoreversible. Once the texture is obtained, it does not return to liquid state even when heated.\u003c\/li\u003e\n        \u003c\/ol\u003e\n        \u003cp style=\"margin-top: 10px;\"\u003eIndicative dosage: \u003cstrong\u003e6 g\/kg\u003c\/strong\u003e for a fluid, coating consistency, \u003cstrong\u003e15 g\/kg\u003c\/strong\u003e for a thick and firm texture.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION AND ALLERGENS --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposition and allergens\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIngredients:\u003c\/strong\u003e maltodextrin, thickener xanthan gum (E415)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDirect allergens:\u003c\/strong\u003e none\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePossible traces:\u003c\/strong\u003e milk and derivatives (produced in a multipurpose facility)\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- PRODUCT FEATURES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eProduct features\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand:\u003c\/strong\u003e Sosa Ingredients\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormat:\u003c\/strong\u003e 500 g jar, resealable lid\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eForm:\u003c\/strong\u003e Powder\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOrigin:\u003c\/strong\u003e plant-based (corn)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAdditive code:\u003c\/strong\u003e E415 (xanthan gum)\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- NOTE BOX --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eTechnical advantages for professionals\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eXanthan gum is valued for three key properties: \u003cstrong\u003etaste neutrality\u003c\/strong\u003e (does not mask the natural flavors of fruit juice, broth, or puree), \u003cstrong\u003efreezing stability\u003c\/strong\u003e (no separation after thawing), \u003cstrong\u003eacid environment stability\u003c\/strong\u003e (compatible with red fruit coulis, citrus, vinaigrettes). It is the chefs' choice in modern technical cuisine for plating that remains stable during service.\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e keep in a dry, cool place, protected from moisture. Close the jar tightly after each use to preserve the powder's properties.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- TO GO FURTHER --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003eTo go further\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete your selection of technical ingredients for professional pastry and cooking:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Discover the full \u003ca href=\"\/en\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e range designed for gastronomy professionals.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore our \u003ca href=\"\/en\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003efood additives\u003c\/a\u003e section for thickening, gelling, and texturing.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Find essentials with our \u003ca href=\"\/en\/collections\/aide-a-la-preparation\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003epreparation aids\u003c\/a\u003e selection.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51483798569299,"sku":"41375","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelespessa-epaississant-en-poudre-500-g-sosa-1.jpg?v=1772158575"},{"product_id":"gelcrem-froid-500-g","title":"Gelcrem Cold - 500 g","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER ABOUT --\u003e\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSosa Ingredients\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGelcrem Froid 500 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eCold thickener without cooking, freeze-resistant\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- SHORT DESCRIPTION --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eGelcrem Froid from Sosa Ingredients is a powdered thickener designed for pastry chefs, restaurateurs, and creative kitchen chefs. Its technical feature: it activates \u003cstrong\u003ewithout cooking\u003c\/strong\u003e, simply by dispersing in the liquid, which preserves the aromatic integrity of heat-sensitive ingredients (fresh fruit juices, infusions, aromatic herbs). Ideal for cold creams, fruit mousses, thickened soups, and stable toppings, both sweet and savory.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- TECHNICAL CHARACTERISTICS --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eTechnical characteristics\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eType:\u003c\/strong\u003e powdered thickener, cold-activatable\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSolubility:\u003c\/strong\u003e cold (simple dispersion is sufficient)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStability:\u003c\/strong\u003e does not melt when cooked (not thermoreversible)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFreezing:\u003c\/strong\u003e texture remains stable after thawing\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAcid resistance:\u003c\/strong\u003e viscosity maintained in acidic environments (lemon juice, vinegar, acidic fruits)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCompatibility:\u003c\/strong\u003e all types of liquids (water, purees, juices, alcohols, infusions)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDosage:\u003c\/strong\u003e 40 to 80 g per kg of liquid depending on desired thickness\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- APPLICATIONS --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eRecommended applications\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eRaw pastry creams:\u003c\/strong\u003e no-cook alternative, preserves delicate aromas (Bourbon vanilla, orange blossom)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFlavored cold creams:\u003c\/strong\u003e fresh fillings for éclairs, cream puffs, tartlets\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFruit mousses:\u003c\/strong\u003e stable airy texture, preserves fresh fruit taste\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eThickened soups and broths:\u003c\/strong\u003e cold thickening, preserves heat-sensitive nutrients\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStable sauces and toppings:\u003c\/strong\u003e vinaigrettes, raw fruit coulis, gourmet cold sauces\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eModern gastronomic preparations:\u003c\/strong\u003e technical textures in creative cooking\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- INSTRUCTIONS FOR USE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eInstructions for use\u003c\/h3\u003e\n        \u003cp\u003ePour Gelcrem Froid into the chosen liquid (water, puree, juice, cold milk, alcohol) and whisk vigorously or use an immersion blender until fully dispersed. No cooking is necessary. Let rest a few minutes for the final texture to fully develop.\u003c\/p\u003e\n        \u003cp\u003eIndicative dosage: \u003cstrong\u003e40 g\/kg\u003c\/strong\u003e for a light coating texture, \u003cstrong\u003e80 g\/kg\u003c\/strong\u003e for a firm creamy texture. Compatible with water, milk, cream, fruit juices, purees, and alcohols.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION AND ALLERGENS --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposition and allergens\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIngredient:\u003c\/strong\u003e acetylated distarch phosphate (E1414), derived from potato starch\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAllergens:\u003c\/strong\u003e no declared allergens\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOrigin:\u003c\/strong\u003e plant-based (potato)\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- PRODUCT FEATURES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eProduct features\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand:\u003c\/strong\u003e Sosa Ingredients\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormat:\u003c\/strong\u003e 500 g jar\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAppearance:\u003c\/strong\u003e fine white powder\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAdditive code:\u003c\/strong\u003e E1414\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- NOTE BOX --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eGelcrem Froid or Gelcrem Chaud: what’s the difference\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eThe Gelcrem range from Sosa comes in two complementary versions. Gelcrem Froid (this product) activates without cooking, ideal for preserving the aromas of fresh fruits, herbs, and heat-sensitive preparations. Gelcrem Chaud activates with cooking, better suited for classic pastry creams, béchamel sauces, and cooked preparations. Both resist freezing and maintain their texture after thawing.\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e keep in a dry place, away from heat and humidity. Close the jar tightly after each use to preserve the powder’s properties.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- TO GO FURTHER --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003eTo go further\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete your selection of technical ingredients for professional pastry:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Discover the full \u003ca href=\"\/en\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e range designed for gastronomy professionals.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore our \u003ca href=\"\/en\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003efood additives\u003c\/a\u003e section for thickening, gelling, and texturing.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Find essentials with our \u003ca href=\"\/en\/collections\/aide-a-la-preparation\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003epreparation aids\u003c\/a\u003e selection.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51487105122643,"sku":"48652","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelcrem-froid-500-g-sosa-1.jpg?v=1772158603"},{"product_id":"gelifiant-vegetal-en-poudre-500-g","title":"Vegetable Gelling Powder – 500 g","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER SOBRE (premium editorial, without gold background, without H1\/H2 tags) --\u003e\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSosa Ingredients\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eVegetable Gelling Powder 500 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eNatural professional gelling, animal origin free\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- SHORT DESCRIPTION --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eThe Sosa Vegetable Gelling Powder (reference 48648) is a technical ingredient designed for demanding pastry chefs and cooks. Formulated from carrageenan and locust bean gum, it provides fast, firm, and elastic gelling, perfectly suited for dipping glazes, shiny jellies, and vegetarian or vegan preparations. Its heat resistance up to 70 °C makes it an effective alternative to animal gelatin in professional kitchens.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- PRODUCT BENEFITS --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eProduct Benefits\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003e100% natural origin:\u003c\/strong\u003e formulation based on seaweed and locust bean gum\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFast gelling:\u003c\/strong\u003e sets quickly without freezing step\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eHeat resistance:\u003c\/strong\u003e holds up to 70 °C, thermoreversible\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAlcohol compatible:\u003c\/strong\u003e works with alcoholic liquids\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIdeal for dipping glazes:\u003c\/strong\u003e shiny and uniform texture\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDiets:\u003c\/strong\u003e vegetarian, vegan, halal, kosher\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- RECOMMENDED USES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eRecommended Uses\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eShiny glazes and coatings:\u003c\/strong\u003e mirror finishes, dipping coatings\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFirm jellies:\u003c\/strong\u003e elastic texture that holds when cut\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFlavored alcoholic gels:\u003c\/strong\u003e petit fours, verrines, solid cocktails\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eVegan preparations:\u003c\/strong\u003e direct alternative to animal gelatin\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- INSTRUCTIONS AND DOSAGE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eInstructions and Dosage\u003c\/h3\u003e\n        \u003cp\u003eIncorporate the gelling agent directly into a hot aqueous liquid (water, juice, infusion, syrup, or alcoholic liquid), stirring vigorously to avoid lumps. Bring to a boil, then use immediately before gelling starts.\u003c\/p\u003e\n        \u003cp\u003eSuggested dosage: \u003cstrong\u003e50 g of gelling agent per kg of liquid\u003c\/strong\u003e to obtain firm, well-set gels. Compatible with a wide variety of aqueous liquids. The resulting gel is thermoreversible up to 70 °C but does not tolerate freezing.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- INGREDIENTS AND ALLERGENS --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eIngredients and Allergens\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIngredients:\u003c\/strong\u003e Maltodextrin, carrageenan (E407), dextrose, potassium chloride (E508), trisodium citrate (E331iii), locust bean gum (E410), sucrose.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDirect allergens:\u003c\/strong\u003e none\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePossible traces:\u003c\/strong\u003e tree nuts, soy, milk, eggs, sulfites, sesame seeds, peanuts (product made in a multipurpose facility)\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- TECHNICAL SPECIFICATIONS --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eTechnical Specifications\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand:\u003c\/strong\u003e Sosa Ingredients\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eReference:\u003c\/strong\u003e 48648\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormat:\u003c\/strong\u003e resealable jar of 500 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eForm:\u003c\/strong\u003e Powder\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eHeat resistance:\u003c\/strong\u003e up to 70 °C\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eThermoreversibility:\u003c\/strong\u003e yes\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFreezing:\u003c\/strong\u003e not recommended\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- NOTE BOX --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eGood to know:\u003c\/strong\u003e The Sosa Vegetable Gelling Agent is designed for professionals seeking technical performance, naturalness, and precision. Its thermoreversible formulation allows melting and reworking the gel up to 70 °C, ideal for dipping glazes on entremets or yule logs. Packaged by Sosa Ingredients, a reference in technical ingredients for professional gastronomy.\n        \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- TO GO FURTHER --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003eTo go further\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete your technical ingredient lab for professional pastry:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Discover the full \u003ca href=\"\/en\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e range dedicated to pastry professionals.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Achieve flawless finishes with our range of \u003ca href=\"\/en\/collections\/glacages-miroir\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003emirror glazes\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore our \u003ca href=\"\/en\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003efood additives\u003c\/a\u003e section to gel, stabilize, and texture your preparations.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51488277102931,"sku":"48648","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelifiant-vegetal-en-poudre-500-g-sosa-1.jpg?v=1772158620"},{"product_id":"gomme-kappa-600-g","title":"Kappa Tires - 600 g","description":"\u003ch3 data-start=\"622\" data-end=\"647\"\u003eKappa Gum – 600 g\u003c\/h3\u003e\n\u003cp data-start=\"648\" data-end=\"681\"\u003e\u003cstrong data-start=\"648\" data-end=\"681\"\u003eSosa Ingredients – Ref. 40394\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"683\" data-end=\"945\"\u003eSosa Ingredients' Kappa Gum is a powerful plant-based gelling agent derived from seaweed extracts (carrageenan E407). It allows the creation of firm and rigid gels, perfectly suited for preparations such as fruit pastes, toppings, mousses, or inclusions.\u003c\/p\u003e\n\u003cp data-start=\"947\" data-end=\"1106\"\u003eUsed by pastry and confectionery professionals, it ensures rapid, thermoreversible gelling, but is not suitable for freezing.\u003c\/p\u003e\n\u003ch4 data-start=\"1108\" data-end=\"1139\"\u003eAdvantages of Kappa Gum:\u003c\/h4\u003e\n\u003cul data-start=\"1140\" data-end=\"1288\"\u003e\n\u003cli data-start=\"1140\" data-end=\"1176\"\u003e\n\u003cp data-start=\"1142\" data-end=\"1176\"\u003e100% natural origin (seaweed)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1177\" data-end=\"1207\"\u003e\n\u003cp data-start=\"1179\" data-end=\"1207\"\u003eFirm and rapid gelling\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1208\" data-end=\"1237\"\u003e\n\u003cp data-start=\"1210\" data-end=\"1237\"\u003eRigid and shiny texture\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1238\" data-end=\"1256\"\u003e\n\u003cp data-start=\"1240\" data-end=\"1256\"\u003eThermoreversible\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1257\" data-end=\"1288\"\u003e\n\u003cp data-start=\"1259\" data-end=\"1288\"\u003eWork exclusively hot\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1290\" data-end=\"1293\"\u003e\n\u003ch3 data-start=\"1295\" data-end=\"1326\"\u003eRecommended applications:\u003c\/h3\u003e\n\u003cul data-start=\"1327\" data-end=\"1457\"\u003e\n\u003cli data-start=\"1327\" data-end=\"1351\"\u003e\n\u003cp data-start=\"1329\" data-end=\"1351\"\u003eHomemade fruit pastes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1352\" data-end=\"1372\"\u003e\n\u003cp data-start=\"1354\" data-end=\"1372\"\u003eGlossy toppings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1373\" data-end=\"1392\"\u003e\n\u003cp data-start=\"1375\" data-end=\"1392\"\u003eGelled mousses\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1393\" data-end=\"1422\"\u003e\n\u003cp data-start=\"1395\" data-end=\"1422\"\u003eInclusions for confectionery\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1423\" data-end=\"1457\"\u003e\n\u003cp data-start=\"1425\" data-end=\"1457\"\u003eJellies, jams, panna cottas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1459\" data-end=\"1462\"\u003e\n\u003ch3 data-start=\"1464\" data-end=\"1488\"\u003eInstructions for use:\u003c\/h3\u003e\n\u003cp data-start=\"1489\" data-end=\"1724\"\u003eMix hot with all types of liquids (water, fruit purees, infusions…). Once activated, gelling is rapid. Do not freeze preparations. The gel can be melted again by reheating (thermoreversibility).\u003c\/p\u003e\n\u003cp data-start=\"1726\" data-end=\"1788\"\u003e\u003cstrong data-start=\"1726\" data-end=\"1748\"\u003eRecommended dosage:\u003c\/strong\u003e 2 to 15 g\/kg depending on the desired texture.\u003c\/p\u003e\n\u003chr data-start=\"1790\" data-end=\"1793\"\u003e\n\u003ch3 data-start=\"1795\" data-end=\"1812\"\u003eIngredients:\u003c\/h3\u003e\n\u003cp data-start=\"1813\" data-end=\"1840\"\u003eCarrageenan (E407) – 100%\u003c\/p\u003e\n\u003chr data-start=\"1842\" data-end=\"1845\"\u003e\n\u003ch3 data-start=\"1847\" data-end=\"1863\"\u003eAllergens:\u003c\/h3\u003e\n\u003cp data-start=\"1864\" data-end=\"2011\"\u003eNo allergens directly present. May contain traces of: tree nuts, milk, soy, eggs, sulfites, sesame, mustard, celery, peanuts.\u003c\/p\u003e\n\u003chr data-start=\"2013\" data-end=\"2016\"\u003e\n\u003ch3 data-start=\"2018\" data-end=\"2039\"\u003ePackaging:\u003c\/h3\u003e\n\u003cp data-start=\"2040\" data-end=\"2063\"\u003e600 g resealable jar\u003c\/p\u003e\n\u003chr data-start=\"2065\" data-end=\"2068\"\u003e\n\u003ch3 data-start=\"2070\" data-end=\"2112\"\u003eWhy choose Kappa Gum Sosa?\u003c\/h3\u003e\n\u003cp data-start=\"2113\" data-end=\"2364\"\u003eThis plant-based gelling powder is a valuable ally for structuring your sweet creations while ensuring a beautiful hold at room temperature. Its gelling power allows precise dosing, without loss of aroma or color.\u003c\/p\u003e\n\u003chr data-start=\"2366\" data-end=\"2369\"\u003e\n\u003ch3 data-start=\"2371\" data-end=\"2442\"\u003eOrder now to enhance your gelled preparations!\u003c\/h3\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51488357613907,"sku":"40394","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gomme-kappa-600-g-sosa-1.jpg?v=1772158622"},{"product_id":"pro-pannacotta-800-g","title":"Pro-Pannacotta – 800 g","description":"\u003ch3 data-start=\"662\" data-end=\"690\"\u003ePro-Pannacotta – 800 g\u003c\/h3\u003e\n\u003cp data-start=\"691\" data-end=\"724\"\u003e\u003cstrong data-start=\"691\" data-end=\"724\"\u003eSosa Ingredients – Ref. 48650\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"726\" data-end=\"1101\"\u003eThe gelling agent \u003cstrong data-start=\"739\" data-end=\"765\"\u003ePro-Pannacotta from Sosa\u003c\/strong\u003e is a professional powder 100% of natural origin, designed to give preparations a soft, melting, and slightly gelled texture. It is specially formulated for desserts such as \u003cstrong data-start=\"971\" data-end=\"985\"\u003epannacotta\u003c\/strong\u003e, \u003cstrong data-start=\"991\" data-end=\"1012\"\u003egelled mousses\u003c\/strong\u003e, \u003cstrong data-start=\"1018\" data-end=\"1030\"\u003etoppings\u003c\/strong\u003e, and other creations requiring a \u003cstrong data-start=\"1068\" data-end=\"1100\"\u003eperfect hold without rigidity\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1103\" data-end=\"1266\"\u003eDerived from red algae (carrageenan E407), this plant-based gelling agent is \u003cstrong data-start=\"1170\" data-end=\"1190\"\u003ethermoreversible\u003c\/strong\u003e, allowing flexibility of use in a professional environment.\u003c\/p\u003e\n\u003chr data-start=\"1268\" data-end=\"1271\"\u003e\n\u003ch3 data-start=\"1273\" data-end=\"1307\"\u003eMain Features:\u003c\/h3\u003e\n\u003cul data-start=\"1308\" data-end=\"1512\"\u003e\n\u003cli data-start=\"1308\" data-end=\"1360\"\u003e\n\u003cp data-start=\"1310\" data-end=\"1360\"\u003e\u003cstrong data-start=\"1310\" data-end=\"1327\"\u003e100% plant-based\u003c\/strong\u003e: made from algae (carrageenan)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1361\" data-end=\"1393\"\u003e\n\u003cp data-start=\"1363\" data-end=\"1393\"\u003e\u003cstrong data-start=\"1363\" data-end=\"1393\"\u003eSoft and melting texture\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1394\" data-end=\"1458\"\u003e\n\u003cp data-start=\"1396\" data-end=\"1458\"\u003e\u003cstrong data-start=\"1396\" data-end=\"1416\"\u003eThermoreversible\u003c\/strong\u003e (heating possible without breakdown)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1459\" data-end=\"1491\"\u003e\n\u003cp data-start=\"1461\" data-end=\"1491\"\u003e\u003cstrong data-start=\"1461\" data-end=\"1491\"\u003eHot work only\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1492\" data-end=\"1512\"\u003e\n\u003cp data-start=\"1494\" data-end=\"1512\"\u003e\u003cstrong data-start=\"1494\" data-end=\"1512\"\u003eNot freezable\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1514\" data-end=\"1517\"\u003e\n\u003ch3 data-start=\"1519\" data-end=\"1543\"\u003eRecommended Uses:\u003c\/h3\u003e\n\u003cul data-start=\"1544\" data-end=\"1695\"\u003e\n\u003cli data-start=\"1544\" data-end=\"1557\"\u003e\n\u003cp data-start=\"1546\" data-end=\"1557\"\u003ePannacottas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1558\" data-end=\"1585\"\u003e\n\u003cp data-start=\"1560\" data-end=\"1585\"\u003eSoft gelled mousses\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1586\" data-end=\"1603\"\u003e\n\u003cp data-start=\"1588\" data-end=\"1603\"\u003eDessert creams\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1604\" data-end=\"1643\"\u003e\n\u003cp data-start=\"1606\" data-end=\"1643\"\u003eJams, toppings, gelled coulis\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1644\" data-end=\"1695\"\u003e\n\u003cp data-start=\"1646\" data-end=\"1695\"\u003eFruity inclusions in pastries or entremets\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1697\" data-end=\"1700\"\u003e\n\u003ch3 data-start=\"1702\" data-end=\"1721\"\u003eInstructions for Use:\u003c\/h3\u003e\n\u003cp data-start=\"1722\" data-end=\"1986\"\u003eMix the product hot into any type of liquid (water, milk, cream, fruit puree, juice). Once activated by heat, gelling sets quickly upon cooling. The texture can be melted again by heating (thermoreversibility).\u003c\/p\u003e\n\u003cp data-start=\"1988\" data-end=\"2050\"\u003e\u003cstrong data-start=\"1988\" data-end=\"2010\"\u003eRecommended dosage:\u003c\/strong\u003e from 2 to 15 g\/kg depending on the desired effect.\u003c\/p\u003e\n\u003chr data-start=\"2052\" data-end=\"2055\"\u003e\n\u003ch3 data-start=\"2057\" data-end=\"2074\"\u003eIngredients:\u003c\/h3\u003e\n\u003cul data-start=\"2075\" data-end=\"2115\"\u003e\n\u003cli data-start=\"2075\" data-end=\"2115\"\u003e\n\u003cp data-start=\"2077\" data-end=\"2115\"\u003eThickener: \u003cstrong data-start=\"2092\" data-end=\"2115\"\u003eCarrageenan (E407)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2117\" data-end=\"2120\"\u003e\n\u003ch3 data-start=\"2122\" data-end=\"2138\"\u003eAllergens:\u003c\/h3\u003e\n\u003cp data-start=\"2139\" data-end=\"2271\"\u003eNo direct allergens. May contain traces of: tree nuts, milk, soy, egg, sulfites, mustard, celery, sesame, peanut.\u003c\/p\u003e\n\u003chr data-start=\"2273\" data-end=\"2276\"\u003e\n\u003ch3 data-start=\"2278\" data-end=\"2299\"\u003ePackaging:\u003c\/h3\u003e\n\u003cp data-start=\"2300\" data-end=\"2323\"\u003eResealable jar of 800 g\u003c\/p\u003e\n\u003chr data-start=\"2325\" data-end=\"2328\"\u003e\n\u003ch3 data-start=\"2330\" data-end=\"2367\"\u003eWhy choose Pro-Pannacotta?\u003c\/h3\u003e\n\u003cp data-start=\"2368\" data-end=\"2643\"\u003eIts formulation guarantees a \u003cstrong data-start=\"2409\" data-end=\"2439\"\u003esoft, clean, and uniform gelling\u003c\/strong\u003e, perfectly suited to the demands of chefs and artisans. This gelling agent is a \u003cstrong data-start=\"2520\" data-end=\"2544\"\u003eplant-based alternative\u003c\/strong\u003e to animal gelatin, with a \u003cstrong data-start=\"2577\" data-end=\"2595\"\u003eperfect hold\u003c\/strong\u003e even for delicate unmolding preparations.\u003c\/p\u003e\n\u003chr data-start=\"2645\" data-end=\"2648\"\u003e\n\u003ch3 data-start=\"2650\" data-end=\"2715\"\u003eAdd a perfect texture to your desserts today!\u003c\/h3\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51488404144467,"sku":"48650","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pro-pannacotta-800-g-sosa-1.jpg?v=1772158624"},{"product_id":"ultratex-3-epaississant-a-froid-pro-400-g","title":"Ultratex 3 – Professional Cold Thickener – 400 g","description":"\u003ch2 data-start=\"737\" data-end=\"797\"\u003eUltratex 3 – Professional Cold Thickener – 400 g\u003c\/h2\u003e\n\u003cp data-start=\"798\" data-end=\"834\"\u003e\u003cstrong data-start=\"798\" data-end=\"832\"\u003eSosa Ingredients – Ref: 41220\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"836\" data-end=\"1142\"\u003eSosa’s \u003cstrong data-start=\"838\" data-end=\"852\"\u003eUltratex 3\u003c\/strong\u003e is a powdered thickening agent specially designed for gastronomy and pastry professionals. Ideal for sauces, purees, creams, or toppings, it is used \u003cstrong data-start=\"1043\" data-end=\"1068\"\u003eexclusively cold\u003c\/strong\u003e, offering a perfect texture without cooking and excellent stability.\u003c\/p\u003e\n\u003ch3 data-start=\"1144\" data-end=\"1177\"\u003eTechnical characteristics\u003c\/h3\u003e\n\u003cul data-start=\"1178\" data-end=\"1661\"\u003e\n\u003cli data-start=\"1178\" data-end=\"1253\"\u003e\n\u003cp data-start=\"1180\" data-end=\"1253\"\u003e\u003cstrong data-start=\"1180\" data-end=\"1199\"\u003eCold work\u003c\/strong\u003e: ideal for liquid preparations without cooking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1254\" data-end=\"1285\"\u003e\n\u003cp data-start=\"1256\" data-end=\"1285\"\u003e\u003cstrong data-start=\"1256\" data-end=\"1283\"\u003eSmooth and stable texture\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1286\" data-end=\"1357\"\u003e\n\u003cp data-start=\"1288\" data-end=\"1357\"\u003e\u003cstrong data-start=\"1288\" data-end=\"1308\"\u003ePlant-based origin\u003c\/strong\u003e: hydroxypropylated distarch phosphate (E1442)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1358\" data-end=\"1429\"\u003e\n\u003cp data-start=\"1360\" data-end=\"1429\"\u003e\u003cstrong data-start=\"1360\" data-end=\"1374\"\u003eFreezable\u003c\/strong\u003e and stable after thawing (not thermoreversible)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1430\" data-end=\"1491\"\u003e\n\u003cp data-start=\"1432\" data-end=\"1491\"\u003e\u003cstrong data-start=\"1432\" data-end=\"1447\"\u003eNeutral taste\u003c\/strong\u003e: does not alter the flavor of preparations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1492\" data-end=\"1587\"\u003e\n\u003cp data-start=\"1494\" data-end=\"1587\"\u003e\u003cstrong data-start=\"1494\" data-end=\"1521\"\u003eVersatile use\u003c\/strong\u003e: sauces, purees, creams, toppings, bakery applications\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1588\" data-end=\"1661\"\u003e\n\u003cp data-start=\"1590\" data-end=\"1661\"\u003e\u003cstrong data-start=\"1590\" data-end=\"1609\"\u003eCan be dried\u003c\/strong\u003e to obtain thin, crispy slices\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1663\" data-end=\"1687\"\u003eInstructions for use\u003c\/h3\u003e\n\u003col data-start=\"1688\" data-end=\"1872\"\u003e\n\u003cli data-start=\"1688\" data-end=\"1753\"\u003e\n\u003cp data-start=\"1691\" data-end=\"1753\"\u003eAdd the powder directly into cold or hot liquid\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1754\" data-end=\"1805\"\u003e\n\u003cp data-start=\"1757\" data-end=\"1805\"\u003eWhisk until a homogeneous mixture is obtained\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1806\" data-end=\"1872\"\u003e\n\u003cp data-start=\"1809\" data-end=\"1872\"\u003eRecommended dosage: \u003cstrong data-start=\"1829\" data-end=\"1843\"\u003e2 to 80 g\/L\u003c\/strong\u003e depending on desired texture\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-start=\"1874\" data-end=\"1922\"\u003eComposition and regulatory information\u003c\/h3\u003e\n\u003cul data-start=\"1923\" data-end=\"2352\"\u003e\n\u003cli data-start=\"1923\" data-end=\"1988\"\u003e\n\u003cp data-start=\"1925\" data-end=\"1988\"\u003e\u003cstrong data-start=\"1925\" data-end=\"1939\"\u003eIngredient\u003c\/strong\u003e: hydroxypropylated distarch phosphate (E1442)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1989\" data-end=\"2115\"\u003e\n\u003cp data-start=\"1991\" data-end=\"2115\"\u003e\u003cstrong data-start=\"1991\" data-end=\"2005\"\u003eAllergens\u003c\/strong\u003e: may contain traces of egg, peanuts, soy, milk, nuts, celery, mustard, sesame, sulfites\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2116\" data-end=\"2352\"\u003e\n\u003cp data-start=\"2118\" data-end=\"2160\"\u003e\u003cstrong data-start=\"2118\" data-end=\"2156\"\u003eNutritional values per 100 g\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul data-start=\"2163\" data-end=\"2352\"\u003e\n\u003cli data-start=\"2163\" data-end=\"2195\"\u003e\n\u003cp data-start=\"2165\" data-end=\"2195\"\u003eEnergy: 1518 kJ \/ 363 kcal\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2198\" data-end=\"2246\"\u003e\n\u003cp data-start=\"2200\" data-end=\"2246\"\u003eFat: 0 g (of which saturated: 0 g)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2249\" data-end=\"2290\"\u003e\n\u003cp data-start=\"2251\" data-end=\"2290\"\u003eCarbohydrates: 90.7 g (of which sugars: 0 g)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2293\" data-end=\"2309\"\u003e\n\u003cp data-start=\"2295\" data-end=\"2309\"\u003eFiber: 0 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2312\" data-end=\"2333\"\u003e\n\u003cp data-start=\"2314\" data-end=\"2333\"\u003eProteins: 0.1 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2336\" data-end=\"2352\"\u003e\n\u003cp data-start=\"2338\" data-end=\"2352\"\u003eSalt: 0.14 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2354\" data-end=\"2372\"\u003eStorage\u003c\/h3\u003e\n\u003cul data-start=\"2373\" data-end=\"2565\"\u003e\n\u003cli data-start=\"2373\" data-end=\"2419\"\u003e\n\u003cp data-start=\"2375\" data-end=\"2419\"\u003eStore in a dry place (humidity \u0026lt; 60%)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2420\" data-end=\"2449\"\u003e\n\u003cp data-start=\"2422\" data-end=\"2449\"\u003eTemperature: 15°C to 25°C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2450\" data-end=\"2490\"\u003e\n\u003cp data-start=\"2452\" data-end=\"2490\"\u003eProtect from light and odors\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2491\" data-end=\"2565\"\u003e\n\u003cp data-start=\"2493\" data-end=\"2565\"\u003e\u003cstrong data-start=\"2493\" data-end=\"2518\"\u003eShelf life\u003c\/strong\u003e: 24 months from the manufacturing date\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2567\" data-end=\"2570\"\u003e\n\u003ch2 data-start=\"2572\" data-end=\"2610\"\u003eKey features of Ultratex 3 Sosa\u003c\/h2\u003e\n\u003cul data-start=\"2611\" data-end=\"2825\"\u003e\n\u003cli data-start=\"2611\" data-end=\"2649\"\u003e\n\u003cp data-start=\"2613\" data-end=\"2649\"\u003e Thickens quickly without cooking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2650\" data-end=\"2701\"\u003e\n\u003cp data-start=\"2652\" data-end=\"2701\"\u003e Ideal for aqueous liquid preparations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2702\" data-end=\"2743\"\u003e\n\u003cp data-start=\"2704\" data-end=\"2743\"\u003e Perfect stability when frozen\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2744\" data-end=\"2787\"\u003e\n\u003cp data-start=\"2746\" data-end=\"2787\"\u003e Simple use and flexible dosing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2788\" data-end=\"2825\"\u003e\n\u003cp data-start=\"2790\" data-end=\"2825\"\u003e Plant-based origin and neutral taste\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2827\" data-end=\"2830\"\u003e\n\u003cp data-start=\"2832\" data-end=\"2996\"\u003e Order now the \u003cstrong data-start=\"2874\" data-end=\"2896\"\u003eUltratex 3 – 400 g\u003c\/strong\u003e and give your sauces, creams, and purees a professional texture worthy of top chefs.\u003c\/p\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51591087882579,"sku":"41220","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/ultratex-3-epaississant-a-froid-pro-400-g-sosa-1.jpg?v=1772158935"},{"product_id":"gracila-gel-600-g","title":"Gracila Gel – 600 g","description":"\u003ch2 data-start=\"752\" data-end=\"822\"\u003eGracila Gel – Natural Gelling Agent Based on Gracilaria Algae – 600 g\u003c\/h2\u003e\n\u003cp data-start=\"823\" data-end=\"874\"\u003e\u003cstrong data-start=\"823\" data-end=\"872\"\u003eSosa Ingredients – Ref: 43201 – 600 g Jar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"876\" data-end=\"1272\"\u003eThe \u003cstrong data-start=\"879\" data-end=\"894\"\u003eGracila Gel\u003c\/strong\u003e from Sosa Ingredients is a 100% plant-based gelling agent derived from the gracilaria algae (\u003cem data-start=\"986\" data-end=\"1008\"\u003eGracilaria verrucosa\u003c\/em\u003e). Designed for professionals, it offers a \u003cstrong data-start=\"1055\" data-end=\"1082\"\u003eclean label alternative\u003c\/strong\u003e to agar-agar, pectins, and carrageenans. It allows the creation of a wide variety of textures while maintaining the stability of your preparations, even under extreme conditions.\u003c\/p\u003e\n\u003ch3 data-start=\"1274\" data-end=\"1292\"\u003eKey Features\u003c\/h3\u003e\n\u003cul data-start=\"1293\" data-end=\"1787\"\u003e\n\u003cli data-start=\"1293\" data-end=\"1358\"\u003e\n\u003cp data-start=\"1295\" data-end=\"1358\"\u003e\u003cstrong data-start=\"1295\" data-end=\"1316\"\u003eNatural Origin\u003c\/strong\u003e: red algae powder, without additives.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1359\" data-end=\"1502\"\u003e\n\u003cp data-start=\"1361\" data-end=\"1502\"\u003e\u003cstrong data-start=\"1361\" data-end=\"1376\"\u003eVersatility\u003c\/strong\u003e: gels in acidic environments (lemon juice, vinegar), salty (soy sauce).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1503\" data-end=\"1576\"\u003e\n\u003cp data-start=\"1505\" data-end=\"1576\"\u003e\u003cstrong data-start=\"1505\" data-end=\"1529\"\u003eThermal Resistance\u003c\/strong\u003e: withstands \u0026gt;70°C, thermoreversible from 85°C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1577\" data-end=\"1676\"\u003e\n\u003cp data-start=\"1579\" data-end=\"1676\"\u003e\u003cstrong data-start=\"1579\" data-end=\"1593\"\u003eNeutrality\u003c\/strong\u003e: neutral flavor, slight tint only at high doses in clear preparations.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1677\" data-end=\"1787\"\u003e\n\u003cp data-start=\"1679\" data-end=\"1787\"\u003e\u003cstrong data-start=\"1679\" data-end=\"1703\"\u003eVarious Applications\u003c\/strong\u003e: jellies, compotes, flans, curds, aspics, glazes, faux caviar, grated jellies…\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1789\" data-end=\"1813\"\u003eUsage Instructions\u003c\/h3\u003e\n\u003col data-start=\"1814\" data-end=\"2096\"\u003e\n\u003cli data-start=\"1814\" data-end=\"1882\"\u003e\n\u003cp data-start=\"1817\" data-end=\"1882\"\u003e\u003cstrong data-start=\"1817\" data-end=\"1838\"\u003eRecommended Dosage\u003c\/strong\u003e: 0.1% to 2% depending on desired texture.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1883\" data-end=\"1952\"\u003e\n\u003cp data-start=\"1886\" data-end=\"1952\"\u003e\u003cstrong data-start=\"1886\" data-end=\"1901\"\u003eDissolution\u003c\/strong\u003e: soluble in cold liquids up to 45°C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1953\" data-end=\"2025\"\u003e\n\u003cp data-start=\"1956\" data-end=\"2025\"\u003e\u003cstrong data-start=\"1956\" data-end=\"1970\"\u003eActivation\u003c\/strong\u003e: heat to at least 85°C for complete hydration.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2026\" data-end=\"2096\"\u003e\n\u003cp data-start=\"2029\" data-end=\"2096\"\u003e\u003cstrong data-start=\"2029\" data-end=\"2046\"\u003eShaping\u003c\/strong\u003e: pour, mold, or texture according to your needs.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-start=\"2098\" data-end=\"2127\"\u003eCulinary Applications\u003c\/h3\u003e\n\u003cul data-start=\"2128\" data-end=\"2373\"\u003e\n\u003cli data-start=\"2128\" data-end=\"2209\"\u003e\n\u003cp data-start=\"2130\" data-end=\"2209\"\u003e\u003cstrong data-start=\"2130\" data-end=\"2154\"\u003eSweet Preparations\u003c\/strong\u003e: jams, jellies, gelled glazes, panna cotta.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2210\" data-end=\"2284\"\u003e\n\u003cp data-start=\"2212\" data-end=\"2284\"\u003e\u003cstrong data-start=\"2212\" data-end=\"2235\"\u003eSavory Preparations\u003c\/strong\u003e: aspics, herb jellies, savory faux caviar.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2285\" data-end=\"2373\"\u003e\n\u003cp data-start=\"2287\" data-end=\"2373\"\u003e\u003cstrong data-start=\"2287\" data-end=\"2311\"\u003eOriginal Creations\u003c\/strong\u003e: cuttable jellies, gel macaroni, molded decorations.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2375\" data-end=\"2392\"\u003eIngredients\u003c\/h3\u003e\n\u003cp data-start=\"2393\" data-end=\"2523\"\u003eGracilaria algae (\u003cem data-start=\"2411\" data-end=\"2433\"\u003eGracilaria verrucosa\u003c\/em\u003e) powder. May be standardized with sugars (dextrose or maltodextrin) – max. 100%.\u003c\/p\u003e\n\u003ch3 data-start=\"2525\" data-end=\"2541\"\u003eAllergens\u003c\/h3\u003e\n\u003cp data-start=\"2542\" data-end=\"2653\"\u003eMay contain traces of: egg, peanuts, soy, milk, tree nuts, celery, mustard, sesame, sulfites.\u003c\/p\u003e\n\u003ch3 data-start=\"2655\" data-end=\"2695\"\u003eNutritional Values per 100 g\u003c\/h3\u003e\n\u003cp data-start=\"2696\" data-end=\"2920\"\u003eEnergy: 989 kJ \/ 238 kcal\u003cbr data-start=\"2723\" data-end=\"2726\"\u003eFat: 0.1 g (of which saturated 0 g)\u003cbr data-start=\"2770\" data-end=\"2773\"\u003eCarbohydrates: 1.4 g (of which sugars 0.03 g)\u003cbr data-start=\"2810\" data-end=\"2813\"\u003eFiber: 46 g\u003cbr data-start=\"2826\" data-end=\"2829\"\u003eProtein: 1.3 g\u003cbr data-start=\"2846\" data-end=\"2849\"\u003eSalt: 1.7 g\u003cbr data-start=\"2860\" data-end=\"2863\"\u003eCalcium: 1069 mg – Potassium: 5850 mg – Iron: 19.7 mg\u003c\/p\u003e\n\u003ch3 data-start=\"2922\" data-end=\"2940\"\u003eStorage\u003c\/h3\u003e\n\u003cp data-start=\"2941\" data-end=\"3082\"\u003eStore in a dry place (humidity \u0026lt; 60%), away from light and odors, between 15°C and 25°C. Reseal well after opening.\u003c\/p\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51591108133203,"sku":"43201","price":44.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gracila-gel-600-g-sosa-1.jpg?v=1772158937"},{"product_id":"freeze-veggie-gel-500-g","title":"Freeze Veggie Gel – 500 g","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER ABOUT --\u003e\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSosa Ingredients\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eFreeze Veggie Gel 500 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eVersatile plant-based gelling agent for films, encapsulations, and jellies\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- SHORT DESCRIPTION --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eFreeze Veggie Gel from Sosa Ingredients is a professional blend of plant-based gelling agents, thickeners, and sweeteners, formulated to meet the technical needs of creative pastry and savory cooking. It allows for the creation of encapsulations, transparent films, decorative jellies, and mousse fillings with stable hold, both sweet and savory. Its hot gelling behavior (between 40 and 50 °C during cooling) makes it a technical ally for chefs seeking precision and reproducibility.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- MAIN FEATURES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eMain Features\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePlant-based origin:\u003c\/strong\u003e formulation based on carrageenans, locust bean gum, and tara gum\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eVersatility:\u003c\/strong\u003e encapsulation of liquids or solids, films, decorative jellies\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eHot processing:\u003c\/strong\u003e gelling upon cooling between 40 and 50 °C\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStability:\u003c\/strong\u003e compatible with acidic liquids\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eClean label:\u003c\/strong\u003e non-GMO, suitable for vegetarian and vegan diets\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSweet and savory:\u003c\/strong\u003e cross-use in pastry and cooking\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- RECOMMENDED APPLICATIONS --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eRecommended Applications\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCreative pastry:\u003c\/strong\u003e transparent sugar films, fruity jellies, mousse fillings\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSavory cooking:\u003c\/strong\u003e flavored jellies, sauce encapsulation, culinary decorations\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCreative effects:\u003c\/strong\u003e liquid capsules, creamy textures, transparent or opaque jellies\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMolecular cuisine:\u003c\/strong\u003e signature recipes with gelled membranes\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- INSTRUCTIONS FOR USE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eInstructions for Use\u003c\/h3\u003e\n        \u003cp\u003eMix the powder with the cold liquid to be gelled (water, juice, infusion, broth, sauce), then stir vigorously with a whisk or immersion blender to ensure even dispersion and avoid lumps. Then heat to 100 °C while stirring constantly, and immediately pour into the desired molds or containers. Gelling begins upon cooling, between 40 and 50 °C depending on the liquid composition.\u003c\/p\u003e\n        \u003cp\u003eIndicative dosage: \u003cstrong\u003e100 g per liter of liquid\u003c\/strong\u003e. For very thin films, carefully unmold once fully set.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION AND ALLERGENS --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposition and Allergens\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIngredients:\u003c\/strong\u003e Trehalose, carrageenan gelling agent (E407), dextrose, tara gum thickener (E417), acidity regulator trisodium citrate (E331iii), locust bean gum gelling agent (E410), stabilizer potassium chloride (E508), sucrose\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDirect allergens:\u003c\/strong\u003e none\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePossible traces:\u003c\/strong\u003e egg, peanut, soy, milk, tree nuts, sesame (product made in a multipurpose facility)\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- NUTRITIONAL VALUES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eAverage Nutritional Values (per 100 g)\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eEnergy:\u003c\/strong\u003e 1394 kJ \/ 334 kcal\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFat:\u003c\/strong\u003e 0.05 g (of which saturated 0 g)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCarbohydrates:\u003c\/strong\u003e 74 g (of which sugars 8.3 g)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eProteins:\u003c\/strong\u003e 0.26 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSalt:\u003c\/strong\u003e 2.6 g\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- PRODUCT FEATURES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eProduct Features\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand:\u003c\/strong\u003e Sosa Ingredients\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormat:\u003c\/strong\u003e 500 g jar\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eForm:\u003c\/strong\u003e Powder\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDosage:\u003c\/strong\u003e 100 g\/L of liquid\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eShelf life:\u003c\/strong\u003e 24 months from production\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- NOTE BOX --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eWhat sets Freeze Veggie Gel apart\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eIts formulation combining three plant-based gelling agents (carrageenans, locust bean gum, tara gum) achieves textures that single gelling agents cannot reach: ultra-thin films, encapsulations with stable membranes, jellies that withstand acidic liquids. It is the choice of chefs working with contemporary presentations and signature molecular cuisine.\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e keep in a dry place (humidity below 60%), between 15 and 25 °C, away from light and odors. Close the jar tightly after each use.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- TO GO FURTHER --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003eTo go further\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete your selection of technical ingredients for creative pastry and signature cooking:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Discover the full \u003ca href=\"\/en\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e range designed for gastronomy professionals.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore our \u003ca href=\"\/en\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003efood additives\u003c\/a\u003e section to gel, stabilize, and texture your preparations.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Find essentials with our \u003ca href=\"\/en\/collections\/aide-a-la-preparation\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003epreparation aids\u003c\/a\u003e selection.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51591116095827,"sku":"40410","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/freeze-veggie-gel-500-g-sosa-1.jpg?v=1772158939"},{"product_id":"elastic-550-g","title":"Elastic – 550 g","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER ABOUT --\u003e\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSosa Ingredients\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eElastic 550 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003ePlant-based gelling agent for soft and elastic gels\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- SHORT DESCRIPTION --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eElastic Sosa Ingredients (reference 49570) is a professional texturizer formulated from seaweed and locust bean gum. Designed to create particularly soft, resistant, and elastic gels, this 100% plant-based gelling agent is intended for pastry chefs, chefs, and confectioners seeking innovative textures in both sweet and savory applications. Its thermo-reversibility and freeze-thaw resistance make it a versatile ingredient for contemporary creations.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- PROPERTIES AND BENEFITS --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eProperties and Benefits\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDistinctive texture:\u003c\/strong\u003e gels that are both soft and elastic, resistant to cutting\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eThermo-reversible:\u003c\/strong\u003e melts when heated and regains texture upon cooling\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFreeze-thaw resistant:\u003c\/strong\u003e maintains texture after thawing\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePlant-based origin:\u003c\/strong\u003e alternative to animal gelatin\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eNeutral taste:\u003c\/strong\u003e does not alter the flavor or color of preparations\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eClean label:\u003c\/strong\u003e free from artificial additives, non-GMO\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- APPLICATIONS --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eRecommended Applications\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSweet gels:\u003c\/strong\u003e dessert inserts, fruit jellies, pearls, ravioli\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSavory gels:\u003c\/strong\u003e aspics, terrines, flavorful pearls for appetizers\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eConfectionery and decorations:\u003c\/strong\u003e gummy candies, cut shapes, fillings\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eContemporary pastry:\u003c\/strong\u003e freezable inclusions in desserts and Yule logs\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePlant-based cooking:\u003c\/strong\u003e direct alternative to animal gelatin, compatible with halal and kosher diets\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- INSTRUCTIONS FOR USE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eInstructions for Use\u003c\/h3\u003e\n        \u003cp\u003eMix Elastic with the other dry ingredients of the preparation to facilitate dispersion. Then pour over the chosen liquid (water, juice, infusion, broth, plant-based milk) and heat while stirring until completely dissolved. Immediately pour into molds or desired containers, then let set at room temperature or in the refrigerator.\u003c\/p\u003e\n        \u003cp\u003eIndicative dosage: \u003cstrong\u003e25 to 50 g per kg of liquid\u003c\/strong\u003e depending on the desired texture (soft to firm). Compatible with all types of liquids, sweet or savory.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION AND ALLERGENS --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposition and Allergens\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIngredients:\u003c\/strong\u003e Maltodextrin, thickener locust bean gum (E410), gelling agent carrageenan (E407), acidity regulator tripotassium citrate (E332ii)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDirect allergens:\u003c\/strong\u003e none\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePossible traces:\u003c\/strong\u003e egg, peanuts, soy, milk, tree nuts, celery, mustard, sesame, sulfites (product made in a multipurpose facility)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCertifications:\u003c\/strong\u003e kosher, halal, vegetarian, vegan, non-GMO, clean label\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- NUTRITIONAL VALUES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eAverage Nutritional Values (per 100 g)\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eEnergy:\u003c\/strong\u003e 1332 kJ \/ 317 kcal\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFat:\u003c\/strong\u003e 0 g (of which saturated 0 g)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCarbohydrates:\u003c\/strong\u003e 70 g (of which sugars 0 g)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFiber:\u003c\/strong\u003e 18.6 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eProtein:\u003c\/strong\u003e 0 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSalt:\u003c\/strong\u003e 0.8 g\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- PRODUCT FEATURES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eProduct Features\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand:\u003c\/strong\u003e Sosa Ingredients\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eReference:\u003c\/strong\u003e 49570\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eContent:\u003c\/strong\u003e 550 g jar\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOrigin:\u003c\/strong\u003e plant-based (seaweed and locust bean)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDosage:\u003c\/strong\u003e 25 to 50 g\/kg of liquid\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- NOTE BOX --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eWhat sets Elastic apart\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eElastic stands out from other plant-based gelling agents by its dual ability to resist freezing while remaining thermo-reversible. This feature allows the gel to be used as a freezable inclusion in desserts without losing texture after thawing, unlike traditional agar agar which loses its structure.\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e store in a dry place (humidity below 60%), between 15 and 25 °C, away from light and odors. Reseal the jar tightly after each use.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- TO GO FURTHER --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003eTo go further\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete your selection of technical ingredients for creative pastry:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Discover the full \u003ca href=\"\/en\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e range designed for gastronomy professionals.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore our \u003ca href=\"\/en\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003efood additives\u003c\/a\u003e section to gel, stabilize, and texture your preparations.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Find essentials with our \u003ca href=\"\/en\/collections\/aide-a-la-preparation\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003epreparation aids\u003c\/a\u003e selection.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51591138181459,"sku":"49570","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/elastic-550-g-sosa-1.jpg?v=1772158941"},{"product_id":"alginate-750-g","title":"Alginate – 750 g","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER SOBRE --\u003e\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSosa Ingredients\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eSodium Alginate 750 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eNatural gelling agent for spherification in molecular cuisine\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- DESCRIPTION COURTE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eSosa Ingredients Sodium Alginate (reference 50054) is a natural plant-based gelling agent extracted from brown seaweed. Essential in molecular cuisine, it allows for direct and reverse spherifications: spheres, pearls, and liquid ravioli with a melting center. It is used cold with all aqueous liquids with a pH above 4 and can also serve as a thickener in certain technical preparations.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES PRINCIPALES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eMain Features\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand:\u003c\/strong\u003e Sosa Ingredients\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eReference:\u003c\/strong\u003e 50054\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormat:\u003c\/strong\u003e Resealable jar of 750 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOrigin:\u003c\/strong\u003e plant-based (extracted from brown seaweed)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAdditive code:\u003c\/strong\u003e E401\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eUse:\u003c\/strong\u003e cold\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eThermoreversibility:\u003c\/strong\u003e yes\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFreezing:\u003c\/strong\u003e not recommended\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eRecommended dosage:\u003c\/strong\u003e 5 g\/kg of liquid\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCertifications:\u003c\/strong\u003e kosher, halal, clean label, non-GMO, vegan\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- APPLICATIONS CULINAIRES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCulinary Applications\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDirect spherification:\u003c\/strong\u003e juices, coulis, fruit purees, cocktails\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eReverse spherification:\u003c\/strong\u003e dairy bases and preparations containing calcium\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMolecular caviar:\u003c\/strong\u003e liquid pearls and spheres for signature plating\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eLiquid ravioli:\u003c\/strong\u003e bites with a flowing center for appetizers and desserts\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eThickening liquids:\u003c\/strong\u003e sauces, coulis, technical preparations\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- MODE D'EMPLOI --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eInstructions for Use\u003c\/h3\u003e\n        \u003cp\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eDirect spherification:\u003c\/strong\u003e mix the alginate with the desired liquid (pH above 4 and containing at least 80% water). Drop the mixture into a calcium chloride bath. Let it set for a few seconds to form the gelled membrane, then rinse the spheres with clear water and serve immediately.\u003c\/p\u003e\n        \u003cp\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eReverse spherification:\u003c\/strong\u003e dissolve the alginate in a mineral water bath. Then dip preparations naturally containing calcium (yogurt, cream, fresh cheese). The membrane forms on the outside of the bite, with the center remaining completely liquid even after several hours.\u003c\/p\u003e\n        \u003cp\u003eIndicative dosage: \u003cstrong\u003e5 g of alginate per kg of liquid\u003c\/strong\u003e. The gel obtained is thermoreversible but does not tolerate freezing.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION ET ALLERGÈNES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposition and Allergens\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIngredients:\u003c\/strong\u003e Sodium alginate (E401) 100%\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDirect allergens:\u003c\/strong\u003e none\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePossible traces:\u003c\/strong\u003e milk, soy, egg, tree nuts, peanut, mustard, celery, sesame, sulfites (product made in a multipurpose facility)\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- VALEURS NUTRITIONNELLES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eAverage Nutritional Values (per 100 g)\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eEnergy:\u003c\/strong\u003e 130 kcal \/ 500 kJ\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFat:\u003c\/strong\u003e 0 g (of which saturated 0 g)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCarbohydrates:\u003c\/strong\u003e 23 g (of which sugars 0 g)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFiber:\u003c\/strong\u003e 9.3 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eProtein:\u003c\/strong\u003e 0 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSalt:\u003c\/strong\u003e 23.3 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePotassium:\u003c\/strong\u003e 800 mg\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCalcium:\u003c\/strong\u003e 10 mg\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIron:\u003c\/strong\u003e 2 mg\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- ENCADRÉ À NOTER --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eTechnical Advice\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0; font-weight: 400;\"\u003eAvoid fatty or highly alcoholic environments, which can impair gelling. For storage, keep the jar in a dry place (humidity below 60%) at a temperature between 15 and 25 °C, away from light and odors. Close tightly after each use. Shelf life: 24 months from the manufacturing date.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- POUR ALLER PLUS LOIN --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003eTo Go Further\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete your technical ingredient lab for molecular cuisine and creative pastry:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Discover the full \u003ca href=\"\/en\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e range designed for gastronomy professionals.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore our \u003ca href=\"\/en\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003efood additives\u003c\/a\u003e section to gel, stabilize, and texture your preparations.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Find essentials for your recipes with our \u003ca href=\"\/en\/collections\/aide-a-la-preparation\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003epreparation aids\u003c\/a\u003e selection.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51591161577811,"sku":"50054","price":73.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/alginate-750-g-sosa-1.jpg?v=1772158943"},{"product_id":"chlorure-de-calcium-750-g","title":"Calcium Chloride – 750 g","description":"\u003ch2 data-start=\"753\" data-end=\"802\"\u003eCalcium Chloride – 750 g\u003c\/h2\u003e\n\u003cp data-start=\"804\" data-end=\"1136\"\u003eThe \u003cstrong data-start=\"807\" data-end=\"830\"\u003ecalcium chloride\u003c\/strong\u003e Sosa is the essential ingredient to successfully perform the spherification technique, whether in direct or reverse version. Used alongside sodium alginate, it triggers the chemical reaction that forms perfect spheres with a liquid core, emblematic of molecular cuisine.\u003c\/p\u003e\n\u003ch3 data-start=\"1138\" data-end=\"1170\"\u003eMain characteristics\u003c\/h3\u003e\n\u003cul data-start=\"1171\" data-end=\"1529\"\u003e\n\u003cli data-start=\"1171\" data-end=\"1221\"\u003e\n\u003cp data-start=\"1173\" data-end=\"1221\"\u003e\u003cstrong data-start=\"1173\" data-end=\"1186\"\u003eOrigin:\u003c\/strong\u003e synthetic, food grade\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1222\" data-end=\"1275\"\u003e\n\u003cp data-start=\"1224\" data-end=\"1275\"\u003e\u003cstrong data-start=\"1224\" data-end=\"1235\"\u003eForm:\u003c\/strong\u003e white flakes, neutral taste and smell\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1276\" data-end=\"1336\"\u003e\n\u003cp data-start=\"1278\" data-end=\"1336\"\u003e\u003cstrong data-start=\"1278\" data-end=\"1301\"\u003eRecommended dosage:\u003c\/strong\u003e 5 to 10 g\/kg depending on the preparation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1337\" data-end=\"1362\"\u003e\n\u003cp data-start=\"1339\" data-end=\"1362\"\u003e\u003cstrong data-start=\"1339\" data-end=\"1352\"\u003eProcessing:\u003c\/strong\u003e cold\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1363\" data-end=\"1396\"\u003e\n\u003cp data-start=\"1365\" data-end=\"1396\"\u003e\u003cstrong data-start=\"1365\" data-end=\"1390\"\u003eThermoreversibility:\u003c\/strong\u003e yes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1397\" data-end=\"1422\"\u003e\n\u003cp data-start=\"1399\" data-end=\"1422\"\u003e\u003cstrong data-start=\"1399\" data-end=\"1416\"\u003eFreezing:\u003c\/strong\u003e no\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1423\" data-end=\"1490\"\u003e\n\u003cp data-start=\"1425\" data-end=\"1490\"\u003e\u003cstrong data-start=\"1425\" data-end=\"1444\"\u003eCertification:\u003c\/strong\u003e Kosher, Halal, Clean Label, non-GMO, vegan\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1491\" data-end=\"1529\"\u003e\n\u003cp data-start=\"1493\" data-end=\"1529\"\u003e\u003cstrong data-start=\"1493\" data-end=\"1514\"\u003ePackaging:\u003c\/strong\u003e 750 g jar\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1531\" data-end=\"1563\"\u003eUses and applications\u003c\/h3\u003e\n\u003cul data-start=\"1564\" data-end=\"1782\"\u003e\n\u003cli data-start=\"1564\" data-end=\"1623\"\u003e\n\u003cp data-start=\"1566\" data-end=\"1623\"\u003eDirect spherification (calcium bath for alginate)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1624\" data-end=\"1651\"\u003e\n\u003cp data-start=\"1626\" data-end=\"1651\"\u003eReverse spherification\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1652\" data-end=\"1733\"\u003e\n\u003cp data-start=\"1654\" data-end=\"1733\"\u003eCreation of liquid pearls for cocktails, desserts, and gourmet dishes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1734\" data-end=\"1782\"\u003e\n\u003cp data-start=\"1736\" data-end=\"1782\"\u003eCompatible with any aqueous liquid (pH \u0026gt; 4)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1784\" data-end=\"1805\"\u003e\u003cstrong data-start=\"1784\" data-end=\"1803\"\u003eInstructions for use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-start=\"1806\" data-end=\"2020\"\u003e\n\u003cli data-start=\"1806\" data-end=\"1866\"\u003e\n\u003cp data-start=\"1809\" data-end=\"1866\"\u003eMix calcium chloride with mineral water.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1867\" data-end=\"1949\"\u003e\n\u003cp data-start=\"1870\" data-end=\"1949\"\u003eUse this bath to trigger the gelling reaction with alginate.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1950\" data-end=\"2020\"\u003e\n\u003cp data-start=\"1953\" data-end=\"2020\"\u003eAvoid direct contact with skin, mucous membranes, and eyes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr data-start=\"2022\" data-end=\"2025\"\u003e\n\u003ch3 data-start=\"2027\" data-end=\"2069\"\u003eComposition and nutritional values\u003c\/h3\u003e\n\u003cp data-start=\"2070\" data-end=\"2238\"\u003e\u003cstrong data-start=\"2070\" data-end=\"2087\"\u003eIngredients:\u003c\/strong\u003e calcium chloride (E509) 100%.\u003cbr data-start=\"2121\" data-end=\"2124\"\u003e\u003cstrong data-start=\"2124\" data-end=\"2157\"\u003eMay contain traces of:\u003c\/strong\u003e egg, peanut, soy, milk, nuts, celery, mustard, sesame, sulfites.\u003c\/p\u003e\n\u003cp data-start=\"2240\" data-end=\"2291\"\u003e\u003cstrong data-start=\"2240\" data-end=\"2289\"\u003eAverage nutritional values per 100 g:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2292\" data-end=\"2478\"\u003e\n\u003cli data-start=\"2292\" data-end=\"2319\"\u003e\n\u003cp data-start=\"2294\" data-end=\"2319\"\u003eEnergy: 0 kJ \/ 0 kcal\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2320\" data-end=\"2368\"\u003e\n\u003cp data-start=\"2322\" data-end=\"2368\"\u003eFats: 0 g (of which saturated: 0 g)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2369\" data-end=\"2407\"\u003e\n\u003cp data-start=\"2371\" data-end=\"2407\"\u003eCarbohydrates: 0 g (of which sugars: 0 g)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2408\" data-end=\"2427\"\u003e\n\u003cp data-start=\"2410\" data-end=\"2427\"\u003eProteins: 0 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2428\" data-end=\"2441\"\u003e\n\u003cp data-start=\"2430\" data-end=\"2441\"\u003eSalt: 0 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2442\" data-end=\"2461\"\u003e\n\u003cp data-start=\"2444\" data-end=\"2461\"\u003eCalcium: 10 mg\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2462\" data-end=\"2478\"\u003e\n\u003cp data-start=\"2464\" data-end=\"2478\"\u003eIron: 0.5 mg\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2480\" data-end=\"2483\"\u003e\n\u003ch3 data-start=\"2485\" data-end=\"2501\"\u003eStorage\u003c\/h3\u003e\n\u003cul data-start=\"2502\" data-end=\"2747\"\u003e\n\u003cli data-start=\"2502\" data-end=\"2593\"\u003e\n\u003cp data-start=\"2504\" data-end=\"2593\"\u003eStore in a dry place (\u0026lt; 60% humidity), away from light and odors\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2594\" data-end=\"2629\"\u003e\n\u003cp data-start=\"2596\" data-end=\"2629\"\u003eIdeal temperature: 15 to 25 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2630\" data-end=\"2747\"\u003e\n\u003cp data-start=\"2632\" data-end=\"2747\"\u003eShelf life: 24 months from the manufacturing date, even after opening if conditions are met\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2749\" data-end=\"2752\"\u003e\n\u003ch3 data-start=\"2754\" data-end=\"2770\"\u003eKey points\u003c\/h3\u003e\n\u003cul data-start=\"2771\" data-end=\"2954\"\u003e\n\u003cli data-start=\"2771\" data-end=\"2817\"\u003e\n\u003cp data-start=\"2773\" data-end=\"2817\"\u003eEssential for molecular cuisine\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2818\" data-end=\"2867\"\u003e\n\u003cp data-start=\"2820\" data-end=\"2867\"\u003eReacts perfectly with sodium alginate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2868\" data-end=\"2905\"\u003e\n\u003cp data-start=\"2870\" data-end=\"2905\"\u003eProfessional use, Sosa quality\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2906\" data-end=\"2954\"\u003e\n\u003cp data-start=\"2908\" data-end=\"2954\"\u003eForms regular and translucent spheres\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51591185039699,"sku":"50065","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/chlorure-de-calcium-750-g-sosa-1.jpg?v=1772158945"},{"product_id":"gluconolactat-500-g","title":"Gluconolactate – 500 g","description":"\u003cp data-start=\"801\" data-end=\"1108\"\u003eThe \u003cstrong data-start=\"804\" data-end=\"821\"\u003eGluconolactate\u003c\/strong\u003e Sosa is a blend of \u003cstrong data-start=\"845\" data-end=\"880\"\u003ecalcium gluconate and lactate\u003c\/strong\u003e specially designed to trigger the reaction with alginate during \u003cstrong data-start=\"955\" data-end=\"982\"\u003ereverse spherification\u003c\/strong\u003e. It is ideal for enriching calcium in preparations low in this element, ensuring homogeneous and stable gelation.\u003c\/p\u003e\n\u003ch3 data-start=\"1110\" data-end=\"1142\"\u003eMain characteristics\u003c\/h3\u003e\n\u003cul data-start=\"1143\" data-end=\"1427\"\u003e\n\u003cli data-start=\"1143\" data-end=\"1180\"\u003e\n\u003cp data-start=\"1145\" data-end=\"1180\"\u003e\u003cstrong data-start=\"1145\" data-end=\"1158\"\u003eOrigin:\u003c\/strong\u003e food grade\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1181\" data-end=\"1224\"\u003e\n\u003cp data-start=\"1183\" data-end=\"1224\"\u003e\u003cstrong data-start=\"1183\" data-end=\"1194\"\u003eForm:\u003c\/strong\u003e white powder, neutral taste\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1225\" data-end=\"1260\"\u003e\n\u003cp data-start=\"1227\" data-end=\"1260\"\u003e\u003cstrong data-start=\"1227\" data-end=\"1250\"\u003eRecommended dosage:\u003c\/strong\u003e 20 g\/kg\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1261\" data-end=\"1297\"\u003e\n\u003cp data-start=\"1263\" data-end=\"1297\"\u003e\u003cstrong data-start=\"1263\" data-end=\"1276\"\u003eWork:\u003c\/strong\u003e hot or cold\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1298\" data-end=\"1331\"\u003e\n\u003cp data-start=\"1300\" data-end=\"1331\"\u003e\u003cstrong data-start=\"1300\" data-end=\"1325\"\u003eThermoreversibility:\u003c\/strong\u003e no\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1332\" data-end=\"1357\"\u003e\n\u003cp data-start=\"1334\" data-end=\"1357\"\u003e\u003cstrong data-start=\"1334\" data-end=\"1351\"\u003eFreezing:\u003c\/strong\u003e no\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1389\" data-end=\"1427\"\u003e\n\u003cp data-start=\"1391\" data-end=\"1427\"\u003e\u003cstrong data-start=\"1391\" data-end=\"1412\"\u003ePackaging:\u003c\/strong\u003e 500 g jar\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1429\" data-end=\"1461\"\u003eUses and applications\u003c\/h3\u003e\n\u003cul data-start=\"1462\" data-end=\"1706\"\u003e\n\u003cli data-start=\"1462\" data-end=\"1512\"\u003e\n\u003cp data-start=\"1464\" data-end=\"1512\"\u003eReverse spherification in molecular cuisine\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1513\" data-end=\"1586\"\u003e\n\u003cp data-start=\"1515\" data-end=\"1586\"\u003eLiquid preparations low in calcium requiring gelling\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1587\" data-end=\"1635\"\u003e\n\u003cp data-start=\"1589\" data-end=\"1635\"\u003eCompatible with any aqueous liquid (pH \u0026gt; 4)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1636\" data-end=\"1706\"\u003e\n\u003cp data-start=\"1638\" data-end=\"1706\"\u003eSuitable for drinks, fruit purées, sauces, or flavor bases\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1708\" data-end=\"1729\"\u003e\u003cstrong data-start=\"1708\" data-end=\"1727\"\u003eInstructions for use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-start=\"1730\" data-end=\"1876\"\u003e\n\u003cli data-start=\"1730\" data-end=\"1790\"\u003e\n\u003cp data-start=\"1733\" data-end=\"1790\"\u003eMix 20 g of Gluconolactate per kilo of preparation.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1791\" data-end=\"1814\"\u003e\n\u003cp data-start=\"1794\" data-end=\"1814\"\u003eMix well.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1815\" data-end=\"1876\"\u003e\n\u003cp data-start=\"1818\" data-end=\"1876\"\u003eDip into an alginate bath to form spheres.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr data-start=\"1878\" data-end=\"1881\"\u003e\n\u003ch3 data-start=\"1883\" data-end=\"1898\"\u003eIngredients\u003c\/h3\u003e\n\u003cp data-start=\"1899\" data-end=\"1918\"\u003e\u003cstrong data-start=\"1899\" data-end=\"1916\"\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1919\" data-end=\"2026\"\u003e\n\u003cli data-start=\"1919\" data-end=\"1971\"\u003e\n\u003cp data-start=\"1921\" data-end=\"1971\"\u003eCalcium lactate (E427) – acidity regulator\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1972\" data-end=\"2026\"\u003e\n\u003cp data-start=\"1974\" data-end=\"2026\"\u003eCalcium gluconate (E578) – acidity regulator\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2028\" data-end=\"2155\"\u003e\u003cstrong data-start=\"2028\" data-end=\"2044\"\u003eAllergens:\u003c\/strong\u003e may contain traces of: egg, peanut, soy, milk, tree nuts, celery, mustard, sesame, sulfites.\u003c\/p\u003e\n\u003chr data-start=\"2157\" data-end=\"2160\"\u003e\n\u003ch3 data-start=\"2162\" data-end=\"2178\"\u003eStorage\u003c\/h3\u003e\n\u003cul data-start=\"2179\" data-end=\"2309\"\u003e\n\u003cli data-start=\"2179\" data-end=\"2232\"\u003e\n\u003cp data-start=\"2181\" data-end=\"2232\"\u003eStore in a dry place (\u0026lt; 60% humidity)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2233\" data-end=\"2268\"\u003e\n\u003cp data-start=\"2235\" data-end=\"2268\"\u003eIdeal temperature: 15 to 25 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2269\" data-end=\"2309\"\u003e\n\u003cp data-start=\"2271\" data-end=\"2309\"\u003eProtected from light and odors\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2311\" data-end=\"2314\"\u003e\n\u003ch3 data-start=\"2316\" data-end=\"2332\"\u003eKey points\u003c\/h3\u003e\n\u003cul data-start=\"2333\" data-end=\"2522\"\u003e\n\u003cli data-start=\"2333\" data-end=\"2389\"\u003e\n\u003cp data-start=\"2335\" data-end=\"2389\"\u003eSpecially formulated for reverse spherification\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2390\" data-end=\"2455\"\u003e\n\u003cp data-start=\"2392\" data-end=\"2455\"\u003eAllows enriching liquids low in minerals with calcium\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2456\" data-end=\"2479\"\u003e\n\u003cp data-start=\"2458\" data-end=\"2479\"\u003eProfessional use\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2480\" data-end=\"2522\"\u003e\n\u003cp data-start=\"2482\" data-end=\"2522\"\u003eNeutral taste to preserve flavors\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51591207747923,"sku":"50060","price":23.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gluconolactat-500-g-sosa-1.jpg?v=1772158947"},{"product_id":"agar-agar-en-poudre-500-g","title":"Agar Agar powder – 500 g","description":"\u003ch2 data-start=\"771\" data-end=\"808\"\u003eAgar Agar powder – 500 g | Sosa\u003c\/h2\u003e\n\u003ch3 data-start=\"810\" data-end=\"827\"\u003eDescription\u003c\/h3\u003e\n\u003cp data-start=\"828\" data-end=\"1158\"\u003eThe \u003cstrong data-start=\"830\" data-end=\"858\"\u003eSosa Agar Agar powder\u003c\/strong\u003e is a 100% natural gelling agent, extracted from red algae (Rhodophyceae), designed to create firm and rigid gels in your culinary preparations. Neutral in taste and color, it preserves aromas and allows gelling of all types of aqueous liquids, whether sweet or savory.\u003c\/p\u003e\n\u003cp data-start=\"1160\" data-end=\"1429\"\u003eThanks to its \u003cstrong data-start=\"1172\" data-end=\"1238\"\u003egelling power 8 to 10 times stronger than gelatin\u003c\/strong\u003e, it is ideal for making jams, pastes, jellies, solid caviars, hot and cold mousses. Its texture remains stable when hot but it is not compatible with freezing.\u003c\/p\u003e\n\u003ch3 data-start=\"1431\" data-end=\"1464\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cul data-start=\"1465\" data-end=\"1892\"\u003e\n\u003cli data-start=\"1465\" data-end=\"1516\"\u003e\n\u003cp data-start=\"1467\" data-end=\"1516\"\u003e\u003cstrong data-start=\"1467\" data-end=\"1478\"\u003eOrigin\u003c\/strong\u003e: Plant-based, extracted from red algae\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1517\" data-end=\"1559\"\u003e\n\u003cp data-start=\"1519\" data-end=\"1559\"\u003e\u003cstrong data-start=\"1519\" data-end=\"1529\"\u003eAppearance\u003c\/strong\u003e: White to yellowish powder\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1560\" data-end=\"1581\"\u003e\n\u003cp data-start=\"1562\" data-end=\"1581\"\u003e\u003cstrong data-start=\"1562\" data-end=\"1570\"\u003eTaste\u003c\/strong\u003e: Neutral\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1582\" data-end=\"1645\"\u003e\n\u003cp data-start=\"1584\" data-end=\"1645\"\u003e\u003cstrong data-start=\"1584\" data-end=\"1605\"\u003eGelling power\u003c\/strong\u003e: 8 to 10 times stronger than gelatin\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1646\" data-end=\"1702\"\u003e\n\u003cp data-start=\"1648\" data-end=\"1702\"\u003e\u003cstrong data-start=\"1648\" data-end=\"1659\"\u003eProcessing\u003c\/strong\u003e: Hot, activation temperature 90°C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1703\" data-end=\"1732\"\u003e\n\u003cp data-start=\"1705\" data-end=\"1732\"\u003e\u003cstrong data-start=\"1705\" data-end=\"1721\"\u003eGelling\u003c\/strong\u003e: At 60°C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1733\" data-end=\"1763\"\u003e\n\u003cp data-start=\"1735\" data-end=\"1763\"\u003e\u003cstrong data-start=\"1735\" data-end=\"1755\"\u003eThermoreversible\u003c\/strong\u003e: Yes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1764\" data-end=\"1786\"\u003e\n\u003cp data-start=\"1766\" data-end=\"1786\"\u003e\u003cstrong data-start=\"1766\" data-end=\"1784\"\u003eDo not freeze\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1787\" data-end=\"1853\"\u003e\n\u003cp data-start=\"1789\" data-end=\"1853\"\u003e\u003cstrong data-start=\"1789\" data-end=\"1810\"\u003eRecommended dosage\u003c\/strong\u003e: 2 to 15 g\/kg depending on desired texture\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1854\" data-end=\"1892\"\u003e\n\u003cp data-start=\"1856\" data-end=\"1892\"\u003e\u003cstrong data-start=\"1856\" data-end=\"1875\"\u003ePackaging\u003c\/strong\u003e: 500 g jar\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1894\" data-end=\"1911\"\u003eIngredients\u003c\/h3\u003e\n\u003cp data-start=\"1912\" data-end=\"1951\"\u003eGelling agent: Agar-agar (E406), Dextrose.\u003c\/p\u003e\n\u003ch3 data-start=\"1953\" data-end=\"1969\"\u003eAllergens\u003c\/h3\u003e\n\u003cp data-start=\"1970\" data-end=\"2077\"\u003eMay contain traces of nuts, milk, soy, sulfites, egg, mustard, celery, sesame, peanut.\u003c\/p\u003e\n\u003ch3 data-start=\"2079\" data-end=\"2128\"\u003eAverage nutritional values per 100 g\u003c\/h3\u003e\n\u003cul data-start=\"2129\" data-end=\"2356\"\u003e\n\u003cli data-start=\"2129\" data-end=\"2160\"\u003e\n\u003cp data-start=\"2131\" data-end=\"2160\"\u003eEnergy: 720 kJ \/ 172 kcal\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2161\" data-end=\"2214\"\u003e\n\u003cp data-start=\"2163\" data-end=\"2214\"\u003eFat: 0.1 g (of which saturated: 0.01 g)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2215\" data-end=\"2256\"\u003e\n\u003cp data-start=\"2217\" data-end=\"2256\"\u003eCarbohydrates: 86 g (of which sugars: 0.4 g)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2257\" data-end=\"2275\"\u003e\n\u003cp data-start=\"2259\" data-end=\"2275\"\u003eFiber: 0.4 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2276\" data-end=\"2297\"\u003e\n\u003cp data-start=\"2278\" data-end=\"2297\"\u003eProteins: 0.1 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2298\" data-end=\"2313\"\u003e\n\u003cp data-start=\"2300\" data-end=\"2313\"\u003eSalt: 1.3 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2314\" data-end=\"2334\"\u003e\n\u003cp data-start=\"2316\" data-end=\"2334\"\u003eCalcium: 110 mg\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2335\" data-end=\"2356\"\u003e\n\u003cp data-start=\"2337\" data-end=\"2356\"\u003ePotassium: 35 mg\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2358\" data-end=\"2375\"\u003eUsage\u003c\/h3\u003e\n\u003col data-start=\"2376\" data-end=\"2638\"\u003e\n\u003cli data-start=\"2376\" data-end=\"2423\"\u003e\n\u003cp data-start=\"2379\" data-end=\"2423\"\u003eMix the powder with an aqueous liquid.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2424\" data-end=\"2483\"\u003e\n\u003cp data-start=\"2427\" data-end=\"2483\"\u003eHeat to 90°C while stirring until completely dissolved.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2484\" data-end=\"2544\"\u003e\n\u003cp data-start=\"2487\" data-end=\"2544\"\u003ePour immediately into the chosen mold or container.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2545\" data-end=\"2574\"\u003e\n\u003cp data-start=\"2548\" data-end=\"2574\"\u003eLet gel at 60°C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2575\" data-end=\"2638\"\u003e\n\u003cp data-start=\"2578\" data-end=\"2638\"\u003eCan be reheated several times without loss of properties.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-start=\"2640\" data-end=\"2658\"\u003eStorage\u003c\/h3\u003e\n\u003cp data-start=\"2659\" data-end=\"2807\"\u003eStore in a dry place (\u0026lt;60% humidity), away from light and odors, between 15°C and 25°C. Reseal the packaging well after use.\u003c\/p\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51595313611091,"sku":"41296","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/agar-agar-en-poudre-500-g-sosa-1.jpg?v=1772158963"},{"product_id":"glacage-miroir-saracino","title":"Saracino Transparent Mirror Glaze - 1 kg","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/fonts.googleapis.com\/css2?family=Montserrat:wght@400;500;600;700\u0026amp;display=swap\"\u003e\n\u003cdiv style=\"font-family: 'Montserrat', 'Helvetica Neue', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 28px 24px; border-radius: 10px; border: 1px solid #e8dcc4; line-height: 1.55;\"\u003e\n\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSaracino - Italy\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eSaracino Transparent Mirror Glaze - 1 kg\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eThe ready-to-use neutral that reveals your decorations\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.7;\"\u003e\n        \u003cp\u003eThe \u003cstrong\u003etransparent mirror glaze\u003c\/strong\u003e Saracino in 1kg size is an Italian ready-to-use formulation to finish your desserts, bavarians, and modern cakes. Without added taste or color, it reveals underlying decorations (fresh fruits, colorful inclusions, food paintings) with a professional mirror finish.\u003c\/p\u003e\n        \u003cp\u003eMade of glucose syrup, sucrose, and thickeners, this neutral mirror glaze is warmed to 40-45°C before use. The Saracino formulation, an Italian specialist manufacturer since 1962, guarantees consistent shine and lasting hold. Ideal for advanced amateur pastry chefs and professionals seeking a reliable neutral glaze without having to measure gelatin or manage homemade glucose syrup.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eFeatures\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand :\u003c\/strong\u003e Saracino (Italy, since 1962)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eType :\u003c\/strong\u003e Ready-to-use mirror glaze\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFlavor :\u003c\/strong\u003e Transparent\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSize :\u003c\/strong\u003e 1kg jar\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStorage :\u003c\/strong\u003e Cool, dry place, away from light\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eInstructions for use :\u003c\/strong\u003e Warm to 40-45°C, pour over frozen desserts\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposition and nutritional values\u003c\/h3\u003e\n        \u003cp style=\"margin: 0 0 14px 0; color: #444444; font-size: 14px; line-height: 1.6;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eIngredients :\u003c\/strong\u003e glucose syrup, sucrose, water, modified starch, thickeners (E406, E440), acidity regulators (E330, E331), preservative (E202).\u003c\/p\u003e\n        \u003cdiv style=\"background-color: #faf7f0; padding: 14px 18px; border-radius: 8px; margin-top: 14px;\"\u003e\n            \u003cp style=\"margin: 0 0 8px 0; font-size: 12px; color: #8a7a55; letter-spacing: 1px; text-transform: uppercase; font-weight: 600;\"\u003eTypical values per 100 g\u003c\/p\u003e\n            \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 6px 18px; font-size: 13px;\"\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eEnergy :\u003c\/strong\u003e 1105 kJ \/ 260 kcal\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eFats :\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eCarbohydrates:\u003c\/strong\u003e 65 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eof which sugars:\u003c\/strong\u003e 53 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eProteins:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eSalt:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; border-radius: 8px; padding: 26px 28px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 20px; margin: 0 0 8px 0; font-weight: 700;\"\u003e5 pro TIPS to succeed with your mirror glaze\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 20px 0; font-style: italic;\"\u003eThe best practices of professional pastry chefs.\u003c\/p\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\" open\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 1\u003c\/span\u003eFreeze the entremet at -18°C minimum\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eThe entremet must be frozen solid so the glaze sets instantly on contact. Allow at least 6 hours at -18°C before pouring, ideally a whole night. An entremet only refrigerated (4°C) would melt the glaze and create permanent drips.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 2\u003c\/span\u003eStrictly respect the 40-45°C temperature\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eUse a kitchen thermometer, never by eye. Too hot (\u0026gt;50°C), the glaze is too liquid and runs in a layer that’s too thin, letting the mousse show through. Too cold (\u0026lt;38°C), it’s too thick and clumps or doesn’t spread evenly. The sweet spot 40-45°C guarantees a perfectly smooth 1-2 mm layer.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 3\u003c\/span\u003ePour in a smooth motion, without going back\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003ePour the glaze in a spiral from the center outward, without stopping, in one continuous motion. NEVER go back with a spatula to \"fix\" an area: this creates permanent visible marks. If an area is not covered, it means there wasn’t enough glaze: you learn for next time.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 4\u003c\/span\u003eGently tap the base to even out\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eJust after pouring, gently tap the base (board or turntable) on the work surface to release trapped air bubbles and even out the surface. This 5-second step makes all the difference between a perfect mirror glaze and a grainy surface.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 0; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 5\u003c\/span\u003eCleanly cut drips with a heated spatula\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eBefore transferring to the serving plate, run a heated spatula (under hot water then dried) under the entremet to cleanly cut off any dripping glaze. This professional finish prevents the glaze from sticking to the serving plate and gives a clean, neat edge to the entremet.\u003c\/p\u003e\n        \u003c\/details\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eInstructions for use\u003c\/h3\u003e\n        \u003col style=\"padding-left: 22px; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eReheat the glaze:\u003c\/strong\u003e in a bain-marie or microwave in 30-second intervals, stirring gently until reaching 40-45°C. Do not exceed 50°C.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePrepare the entremet:\u003c\/strong\u003e remove the entremet from the freezer (core temperature at least -18°C) and place it on a rack above a catcher (tray, large dish).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePour:\u003c\/strong\u003e pour the glaze in a spiral from the center outward in a smooth, continuous motion. Do not go over the same area twice.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eSmooth:\u003c\/strong\u003e gently tap the base to release bubbles and smooth the surface.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDecorate:\u003c\/strong\u003e place in the freezer for one minute to set, then remove to add decorations (fruit, gold leaf, pearls, chocolate).\u003c\/li\u003e\n        \u003c\/ol\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eStorage\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Store in a cool, dry place, away from direct light.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Before opening: see the expiration date printed on the packaging.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e After opening: reseal tightly and keep refrigerated, use within one month.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Unused glaze can be reheated several times without loss of quality.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border-radius: 8px; padding: 20px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 12px;\"\u003eTo go further\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 12px 0; font-size: 14px;\"\u003eDiscover the full range of Saracino mirror glazes:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003ca href=\"\/en\/products\/glacage-miroir-saracino-transparent-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eSaracino Mirror Glaze Transparent - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(same flavor, 3kg size)\u003c\/span\u003e\n\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003ca href=\"\/en\/products\/glacage-miroir-saracino-fruit-de-la-passion-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eSaracino Mirror Glaze Passion Fruit - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(other flavor, 1kg size)\u003c\/span\u003e\n\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003ca href=\"\/en\/products\/glacage-miroir-saracino-fraise-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eSaracino Mirror Glaze Strawberry - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(other flavor, 1kg size)\u003c\/span\u003e\n\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\u003c\/div\u003e","brand":"SARACINO","offers":[{"title":"Default Title","offer_id":53760296059219,"sku":"PAS021K1","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/glacage-miroir-modele-au-choix-saracino-5_b9ab739b-4a5a-49ac-87bf-e08cac916c20.jpg?v=1778950460"},{"product_id":"glacage-miroir-saracino-transparent-3kg","title":"Saracino Transparent Mirror Glaze - 3 kg","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/fonts.googleapis.com\/css2?family=Montserrat:wght@400;500;600;700\u0026amp;display=swap\"\u003e\n\u003cdiv style=\"font-family: 'Montserrat', 'Helvetica Neue', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 28px 24px; border-radius: 10px; border: 1px solid #e8dcc4; line-height: 1.55;\"\u003e\n\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSaracino - Italy\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eSaracino Transparent Mirror Glaze - 3 kg\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eProfessional size for workshops and large-scale productions\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.7;\"\u003e\n        \u003cp\u003eThe \u003cstrong\u003etransparent mirror glaze\u003c\/strong\u003e Saracino in 3kg size is an Italian ready-to-use formulation to finish your desserts, bavarois, and modern cakes. Without added taste or color, it reveals underlying decorations (fresh fruits, colorful inclusions, food paintings) with a professional mirror finish.\u003c\/p\u003e\n        \u003cp\u003eMade of glucose syrup, sucrose, and thickeners, this neutral mirror glaze is warmed to 40-45°C before use. The Saracino formulation, an Italian specialist manufacturer since 1962, guarantees consistent shine and lasting hold. Ideal for advanced amateur pastry chefs and professionals seeking a reliable neutral glaze without having to measure gelatin or manage homemade glucose syrup.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eFeatures\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand:\u003c\/strong\u003e Saracino (Italy, since 1962)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eType:\u003c\/strong\u003e Ready-to-use mirror glaze\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFlavor:\u003c\/strong\u003e Transparent\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSize:\u003c\/strong\u003e 3kg jar\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStorage:\u003c\/strong\u003e Cool, dry place, away from light\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eInstructions for use:\u003c\/strong\u003e Warm to 40-45°C, pour over frozen desserts\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposition and nutritional values\u003c\/h3\u003e\n        \u003cp style=\"margin: 0 0 14px 0; color: #444444; font-size: 14px; line-height: 1.6;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eIngredients:\u003c\/strong\u003e glucose syrup, sucrose, water, modified starch, thickeners (E406, E440), acidity regulators (E330, E331), preservative (E202).\u003c\/p\u003e\n        \u003cdiv style=\"background-color: #faf7f0; padding: 14px 18px; border-radius: 8px; margin-top: 14px;\"\u003e\n            \u003cp style=\"margin: 0 0 8px 0; font-size: 12px; color: #8a7a55; letter-spacing: 1px; text-transform: uppercase; font-weight: 600;\"\u003eTypical values per 100 g\u003c\/p\u003e\n            \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 6px 18px; font-size: 13px;\"\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eEnergy:\u003c\/strong\u003e 1105 kJ \/ 260 kcal\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eFats:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eCarbohydrates:\u003c\/strong\u003e 65 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eof which sugars:\u003c\/strong\u003e 53 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eProteins:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eSalt:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; border-radius: 8px; padding: 26px 28px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 20px; margin: 0 0 8px 0; font-weight: 700;\"\u003e5 pro TIPS to succeed with your mirror glaze\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 20px 0; font-style: italic;\"\u003eThe best practices of professional pastry chefs.\u003c\/p\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\" open\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 1\u003c\/span\u003eFreeze the entremet at -18°C minimum\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eThe entremet must be frozen very hard so that the icing sets instantly on contact. Allow at least 6 hours at -18°C before pouring, ideally a whole night. An entremet only refrigerated (4°C) would melt the icing and create permanent drips.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 2\u003c\/span\u003eStrictly respect the temperature 40-45°C\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eUse a kitchen thermometer, never by eye. Too hot (\u0026gt;50°C), the icing is too liquid and flows in a layer too thin, letting the mousse show through. Too cold (\u0026lt;38°C), it is too thick and forms lumps or does not spread evenly. The sweet spot 40-45°C guarantees a perfectly smooth 1-2 mm layer.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 3\u003c\/span\u003ePour in a smooth motion, without going over again\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003ePour the icing in a spiral from the center outward, without stopping, in one continuous motion. NEVER go back with a spatula to \"fix\" an area: this creates permanent visible marks. If an area is not covered, it means there was not enough icing: you learn for next time.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 4\u003c\/span\u003eGently tap the base to level it\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eImmediately after pouring, gently tap the base (board or turntable) on the work surface to release trapped air bubbles and even out the surface. This 5-second step makes all the difference between a perfect mirror glaze and a grainy surface.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 0; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 5\u003c\/span\u003eCleanly cut drips with a heated spatula\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eBefore transferring to the serving plate, run a heated spatula (under hot water then dried) under the entremet to cleanly cut off any dripping glaze. This professional finish prevents the glaze from sticking to the serving plate and gives a clean, neat edge to the entremet.\u003c\/p\u003e\n        \u003c\/details\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eInstructions\u003c\/h3\u003e\n        \u003col style=\"padding-left: 22px; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eReheat the glaze:\u003c\/strong\u003e in a bain-marie or microwave in 30-second intervals, stirring gently until it reaches 40-45°C. Do not exceed 50°C.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePrepare the entremet:\u003c\/strong\u003e remove the entremet from the freezer (core temperature at least -18°C) and place it on a rack above a catcher (tray, large plate).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePour:\u003c\/strong\u003e pour the glaze in a spiral from the center outward in a smooth, continuous motion. Do not go over the same area twice.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eSmooth:\u003c\/strong\u003e gently tap the base to release bubbles and smooth the surface.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDecorate:\u003c\/strong\u003e place in the freezer for one minute to set, then remove to add decorations (fruit, gold leaf, pearls, chocolate).\u003c\/li\u003e\n        \u003c\/ol\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eStorage\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Store in a cool, dry place, away from direct light.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Before opening: see the expiration date printed on the packaging.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e After opening: close tightly and keep refrigerated, use within one month.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Unused glaze can be reheated several times without loss of quality.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border-radius: 8px; padding: 20px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 12px;\"\u003eTo go further\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 12px 0; font-size: 14px;\"\u003eDiscover the full range of Saracino mirror glazes:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003ca href=\"\/en\/products\/glacage-miroir-saracino-transparent-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eSaracino Mirror Glaze Transparent - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(same flavor, 1kg size)\u003c\/span\u003e\n\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003ca href=\"\/en\/products\/glacage-miroir-saracino-fruit-de-la-passion-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eSaracino Mirror Glaze Passion Fruit - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(other flavor, 3kg size)\u003c\/span\u003e\n\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003ca href=\"\/en\/products\/glacage-miroir-saracino-fraise-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eSaracino Mirror Glaze Strawberry - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(other flavor, 3kg size)\u003c\/span\u003e\n\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\u003c\/div\u003e","brand":"SARACINO","offers":[{"title":"Default Title","offer_id":53760296255827,"sku":"PAS021K3","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/saracino-ready-to-use-glaze-transparent-3kg-and-1kg_jpg.webp?v=1778950297"},{"product_id":"glacage-miroir-saracino-fruit-de-la-passion-1kg","title":"Saracino Passion Fruit Mirror Glaze - 1 kg","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/fonts.googleapis.com\/css2?family=Montserrat:wght@400;500;600;700\u0026amp;display=swap\"\u003e\n\u003cdiv style=\"font-family: 'Montserrat', 'Helvetica Neue', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 28px 24px; border-radius: 10px; border: 1px solid #e8dcc4; line-height: 1.55;\"\u003e\n\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSaracino - Italy\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eSaracino Passion Fruit Mirror Glaze - 1 kg\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eTropical exoticism in haute couture finishing\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.7;\"\u003e\n        \u003cp\u003eThe \u003cstrong\u003epassion fruit mirror glaze\u003c\/strong\u003e Saracino in 1kg format brings the exotic signature of high-end hotel pastries to your creations. Its golden yellow color and intense aroma enhance mango-passion, coconut-passion, lemon-passion desserts, and tropical bavarians.\u003c\/p\u003e\n        \u003cp\u003eThis ready-to-use formulation advantageously replaces homemade glaze preparation from passion fruit puree (which requires gelatin, gelling agents, and precise color calibration). Saracino, a leading Italian manufacturer in professional pastry, guarantees consistent mirror shine and an authentic passion fruit hue. Warm to 40-45°C, pour over well-chilled dessert (-18°C minimum), and it’s done.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eFeatures\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand:\u003c\/strong\u003e Saracino (Italy, since 1962)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eType:\u003c\/strong\u003e Ready-to-use mirror glaze\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFlavor:\u003c\/strong\u003e Passion Fruit\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSize:\u003c\/strong\u003e 1kg jar\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStorage:\u003c\/strong\u003e Cool, dry place, away from light\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eInstructions for use:\u003c\/strong\u003e Warm to 40-45°C, pour over frozen desserts\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposition and nutritional values\u003c\/h3\u003e\n        \u003cp style=\"margin: 0 0 14px 0; color: #444444; font-size: 14px; line-height: 1.6;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eIngredients:\u003c\/strong\u003e glucose syrup, sucrose, water, modified starch, thickeners (E406, E440), acidity regulators (E330, E331), flavor, preservative (E202), safflower plant extract, coloring (E120).\u003c\/p\u003e\n        \u003cdiv style=\"background-color: #faf7f0; padding: 14px 18px; border-radius: 8px; margin-top: 14px;\"\u003e\n            \u003cp style=\"margin: 0 0 8px 0; font-size: 12px; color: #8a7a55; letter-spacing: 1px; text-transform: uppercase; font-weight: 600;\"\u003eTypical values per 100 g\u003c\/p\u003e\n            \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 6px 18px; font-size: 13px;\"\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eEnergy:\u003c\/strong\u003e 1105 kJ \/ 260 kcal\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eFats:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eCarbohydrates:\u003c\/strong\u003e 65 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eof which sugars:\u003c\/strong\u003e 52 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eProteins:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eSalt:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; border-radius: 8px; padding: 26px 28px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 20px; margin: 0 0 8px 0; font-weight: 700;\"\u003e5 pro TIPS to succeed with your mirror glaze\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 20px 0; font-style: italic;\"\u003eThe best practices of professional pastry chefs.\u003c\/p\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\" open\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 1\u003c\/span\u003eFreeze the entremet at -18°C minimum\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eThe entremet must be frozen very hard so that the icing sets instantly on contact. Allow at least 6 hours at -18°C before pouring, ideally a whole night. An entremet only refrigerated (4°C) would melt the icing and create permanent drips.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 2\u003c\/span\u003eStrictly respect the temperature 40-45°C\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eUse a kitchen thermometer, never by eye. Too hot (\u0026gt;50°C), the icing is too liquid and runs in a layer too thin, letting the mousse show through. Too cold (\u0026lt;38°C), it is too thick and forms lumps or does not spread evenly. The sweet spot 40-45°C guarantees a perfectly smooth 1-2 mm layer.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 3\u003c\/span\u003ePour in a smooth motion, without going over again\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003ePour the icing in a spiral from the center outward, without stopping, in one continuous motion. NEVER go back with a spatula to \"fix\" an area: this creates permanent visible marks. If an area is not covered, it means there was not enough icing: you learn for next time.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 4\u003c\/span\u003eGently tap the base to level it\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eJust after pouring, gently tap the base (board or turntable) on the work surface to release trapped air bubbles and even out the surface. This 5-second step makes all the difference between a perfect mirror glaze and a grainy surface.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 0; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 5\u003c\/span\u003eCleanly cut drips with a heated spatula\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eBefore transferring to the serving plate, run a heated spatula (under hot water then dried) under the entremet to cleanly cut off any dripping glaze. This professional finish prevents the glaze from sticking to the serving plate and gives a clean, neat edge to the entremet.\u003c\/p\u003e\n        \u003c\/details\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eInstructions for use\u003c\/h3\u003e\n        \u003col style=\"padding-left: 22px; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eReheat the glaze:\u003c\/strong\u003e in a bain-marie or microwave in 30-second intervals, stirring gently until it reaches 40-45°C. Do not exceed 50°C.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePrepare the entremet:\u003c\/strong\u003e remove the entremet from the freezer (core temperature at least -18°C) and place it on a rack above a catcher (tray, large dish).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePour:\u003c\/strong\u003e pour the glaze in a spiral from the center outward in a smooth, continuous motion. Do not go over the same area twice.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eSmooth:\u003c\/strong\u003e gently tap the base to release bubbles and smooth the surface.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDecorate:\u003c\/strong\u003e place in the freezer for one minute to set, then remove to add decorations (fruit, gold leaf, pearls, chocolate).\u003c\/li\u003e\n        \u003c\/ol\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eStorage\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Store in a cool, dry place, away from direct light.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Before opening: see the expiration date printed on the packaging.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e After opening: reseal tightly and keep refrigerated, use within one month.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Unused glaze can be reheated several times without loss of quality.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border-radius: 8px; padding: 20px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 12px;\"\u003eTo go further\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 12px 0; font-size: 14px;\"\u003eDiscover the full range of Saracino mirror glazes:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003ca href=\"\/en\/products\/glacage-miroir-saracino-fruit-de-la-passion-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eSaracino Mirror Glaze Passion Fruit - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(same flavor, 3kg size)\u003c\/span\u003e\n\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003ca href=\"\/en\/products\/glacage-miroir-saracino-transparent-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eSaracino Mirror Glaze Transparent - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(other flavor, 1kg size)\u003c\/span\u003e\n\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003ca href=\"\/en\/products\/glacage-miroir-saracino-fraise-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eSaracino Mirror Glaze Strawberry - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(other flavor, 1kg size)\u003c\/span\u003e\n\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\u003c\/div\u003e","brand":"SARACINO","offers":[{"title":"Default Title","offer_id":53760296517971,"sku":"PAS010K1","price":11.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/glacage-miroir-modele-au-choix-saracino-2_780cded0-9b77-4be1-9a7d-d2ba71e3bbe9.jpg?v=1778950824"},{"product_id":"glacage-miroir-saracino-fruit-de-la-passion-3kg","title":"Saracino Passion Fruit Mirror Glaze - 3 kg","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/fonts.googleapis.com\/css2?family=Montserrat:wght@400;500;600;700\u0026amp;display=swap\"\u003e\n\u003cdiv style=\"font-family: 'Montserrat', 'Helvetica Neue', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 28px 24px; border-radius: 10px; border: 1px solid #e8dcc4; line-height: 1.55;\"\u003e\n\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSaracino - Italy\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eSaracino Passion Fruit Mirror Glaze - 3 kg\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eProfessional size for workshops and large-scale production\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.7;\"\u003e\n        \u003cp\u003eThe \u003cstrong\u003eSaracino passion fruit mirror glaze\u003c\/strong\u003e in 3kg format brings the exotic signature of high-end hotel pastries to your creations. Its golden yellow color and intense aroma enhance mango-passion, coconut-passion, lemon-passion desserts, and tropical bavarians.\u003c\/p\u003e\n        \u003cp\u003eThis ready-to-use formulation advantageously replaces homemade glaze preparation from passion fruit puree (which requires gelatin, gelling agents, and precise color calibration). Saracino, a leading Italian manufacturer in professional pastry, guarantees consistent mirror shine and an authentic passion fruit hue. Warm to 40-45°C, pour over well-chilled dessert (-18°C minimum), and it's done.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eFeatures\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand:\u003c\/strong\u003e Saracino (Italy, since 1962)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eType:\u003c\/strong\u003e Ready-to-use mirror glaze\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFlavor:\u003c\/strong\u003e Passion Fruit\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSize:\u003c\/strong\u003e 3kg jar\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStorage:\u003c\/strong\u003e Cool, dry place, away from light\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eInstructions for use:\u003c\/strong\u003e Warm to 40-45°C, pour over frozen desserts\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposition and nutritional values\u003c\/h3\u003e\n        \u003cp style=\"margin: 0 0 14px 0; color: #444444; font-size: 14px; line-height: 1.6;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eIngredients:\u003c\/strong\u003e glucose syrup, sucrose, water, modified starch, thickeners (E406, E440), acidity regulators (E330, E331), flavor, preservative (E202), safflower plant extract, coloring (E120).\u003c\/p\u003e\n        \u003cdiv style=\"background-color: #faf7f0; padding: 14px 18px; border-radius: 8px; margin-top: 14px;\"\u003e\n            \u003cp style=\"margin: 0 0 8px 0; font-size: 12px; color: #8a7a55; letter-spacing: 1px; text-transform: uppercase; font-weight: 600;\"\u003eTypical values per 100 g\u003c\/p\u003e\n            \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 6px 18px; font-size: 13px;\"\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eEnergy:\u003c\/strong\u003e 1105 kJ \/ 260 kcal\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eFats:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eCarbohydrates:\u003c\/strong\u003e 65 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eof which sugars:\u003c\/strong\u003e 52 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eProteins:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eSalt:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; border-radius: 8px; padding: 26px 28px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 20px; margin: 0 0 8px 0; font-weight: 700;\"\u003e5 pro TIPS to succeed with your mirror glaze\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 20px 0; font-style: italic;\"\u003eThe best practices of professional pastry chefs.\u003c\/p\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\" open\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 1\u003c\/span\u003eFreeze the entremet at a minimum of -18°C\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eThe entremet must be frozen solid so the icing sets instantly on contact. Allow at least 6 hours at -18°C before pouring, ideally overnight. An entremet only refrigerated (4°C) would melt the icing and cause permanent drips.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 2\u003c\/span\u003eStrictly respect the 40-45°C temperature\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eUse a kitchen thermometer, never by eye. Too hot (\u0026gt;50°C), the icing is too liquid and runs in a layer that’s too thin, letting the mousse show through. Too cold (\u0026lt;38°C), it’s too thick and clumps or doesn’t spread evenly. The sweet spot 40-45°C guarantees a perfectly smooth 1-2 mm layer.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 3\u003c\/span\u003ePour in a smooth motion, without going over again\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003ePour the icing in a spiral from the center outward, without stopping, in one continuous motion. NEVER go back with a spatula to \"fix\" an area: this creates permanent visible marks. If an area is not covered, it means there wasn’t enough icing: you learn for next time.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 4\u003c\/span\u003eGently tap the base to level it\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eRight after pouring, gently tap the base (board or turntable) on the work surface to release trapped air bubbles and even out the surface. This 5-second step makes all the difference between a perfect mirror glaze and a grainy surface.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 0; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 5\u003c\/span\u003eCleanly cut drips with a heated spatula\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eBefore transferring to the serving plate, run a heated spatula (under hot water then dried) under the entremet to cleanly cut off any dripping glaze. This professional finish prevents the glaze from sticking to the serving plate and gives a clean, sharp edge to the entremet.\u003c\/p\u003e\n        \u003c\/details\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eInstructions\u003c\/h3\u003e\n        \u003col style=\"padding-left: 22px; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eReheat the glaze:\u003c\/strong\u003e in a bain-marie or microwave in 30-second intervals, stirring gently until reaching 40-45°C. Do not exceed 50°C.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePrepare the entremet:\u003c\/strong\u003e remove the entremet from the freezer (core temperature at least -18°C) and place it on a rack above a catcher (tray, large dish).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePour:\u003c\/strong\u003e pour the glaze in a spiral from the center outward in a smooth, continuous motion. Do not go over the same area twice.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eSmooth:\u003c\/strong\u003e gently tap the base to release bubbles and smooth the surface.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDecorate:\u003c\/strong\u003e place in the freezer for one minute to set, then remove to add decorations (fruit, gold leaf, pearls, chocolate).\u003c\/li\u003e\n        \u003c\/ol\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eStorage\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Store in a cool, dry place, away from direct light.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Before opening: see the expiration date printed on the packaging.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e After opening: reseal tightly and keep refrigerated, use within one month.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Unused glaze can be reheated multiple times without loss of quality.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border-radius: 8px; padding: 20px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 12px;\"\u003eTo go further\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 12px 0; font-size: 14px;\"\u003eDiscover the full range of Saracino mirror glazes:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003ca href=\"\/en\/products\/glacage-miroir-saracino-fruit-de-la-passion-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eSaracino Mirror Glaze Passion Fruit - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(same flavor, 1kg size)\u003c\/span\u003e\n\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003ca href=\"\/en\/products\/glacage-miroir-saracino-transparent-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eSaracino Mirror Glaze Transparent - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(other flavor, 3kg size)\u003c\/span\u003e\n\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003ca href=\"\/en\/products\/glacage-miroir-saracino-fraise-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eSaracino Mirror Glaze Strawberry - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(other flavor, 3kg size)\u003c\/span\u003e\n\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\u003c\/div\u003e","brand":"SARACINO","offers":[{"title":"3kg","offer_id":53760296649043,"sku":"PAS010K3","price":31.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/saracino-ready-to-use-glaze-passion-fruits-3kg-and-1kg_jpg.webp?v=1778951632"},{"product_id":"glacage-miroir-saracino-fraise-1kg","title":"Saracino Strawberry Mirror Glaze - 1 kg","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/fonts.googleapis.com\/css2?family=Montserrat:wght@400;500;600;700\u0026amp;display=swap\"\u003e\n\u003cdiv style=\"font-family: 'Montserrat', 'Helvetica Neue', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 28px 24px; border-radius: 10px; border: 1px solid #e8dcc4; line-height: 1.55;\"\u003e\n\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSaracino - Italy\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eSaracino Strawberry Mirror Glaze - 1 kg\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eThe soft red of strawberry cakes and charlottes\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.7;\"\u003e\n        \u003cp\u003eThe \u003cstrong\u003estrawberry mirror glaze\u003c\/strong\u003e Saracino in 1kg format dresses your strawberry cakes, strawberry charlottes, and red bavarians with a professional mirror finish. Its soft red color evokes ripe fruit and its ready-to-use formulation guarantees consistent results every time.\u003c\/p\u003e\n        \u003cp\u003eSaracino, an Italian specialist manufacturer since 1962, offers this glaze formulated from glucose syrup and strawberry flavor. The mirror shine and color last over time, unlike homemade glazes made from strawberry puree which can dull. Warm to 40-45°C before use, pour over frozen dessert, the coating finishes in less than 30 seconds.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eFeatures\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand:\u003c\/strong\u003e Saracino (Italy, since 1962)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eType:\u003c\/strong\u003e Ready-to-use mirror glaze\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFlavor:\u003c\/strong\u003e Strawberry\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormat:\u003c\/strong\u003e 1kg jar\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStorage:\u003c\/strong\u003e Cool, dry place, away from light\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eInstructions for use:\u003c\/strong\u003e Warm to 40-45°C, pour over frozen dessert\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposition and nutritional values\u003c\/h3\u003e\n        \u003cp style=\"margin: 0 0 14px 0; color: #444444; font-size: 14px; line-height: 1.6;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eIngredients:\u003c\/strong\u003e glucose syrup, sucrose, water, modified starch, thickeners (E406, E440), acidity regulators (E330, E331), flavor, preservative (E202), safflower plant extract, coloring (E120).\u003c\/p\u003e\n        \u003cdiv style=\"background-color: #faf7f0; padding: 14px 18px; border-radius: 8px; margin-top: 14px;\"\u003e\n            \u003cp style=\"margin: 0 0 8px 0; font-size: 12px; color: #8a7a55; letter-spacing: 1px; text-transform: uppercase; font-weight: 600;\"\u003eTypical values per 100 g\u003c\/p\u003e\n            \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 6px 18px; font-size: 13px;\"\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eEnergy:\u003c\/strong\u003e 1105 kJ \/ 260 kcal\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eFats:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eCarbohydrates:\u003c\/strong\u003e 65 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eof which sugars:\u003c\/strong\u003e 52 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eProteins:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eSalt:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; border-radius: 8px; padding: 26px 28px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 20px; margin: 0 0 8px 0; font-weight: 700;\"\u003e5 pro TIPS to succeed with your mirror glaze\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 20px 0; font-style: italic;\"\u003eThe best practices of professional pastry chefs.\u003c\/p\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\" open\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 1\u003c\/span\u003eFreeze the entremet at a minimum of -18°C\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eThe entremet must be frozen solid so the glaze sets instantly on contact. Allow at least 6 hours at -18°C before pouring, ideally overnight. An entremet only refrigerated (4°C) would melt the glaze and cause permanent drips.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 2\u003c\/span\u003eStrictly respect the 40-45°C temperature\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eUse a kitchen thermometer, never by eye. Too hot (\u0026gt;50°C), the glaze is too liquid and runs in a layer that’s too thin, letting the mousse show through. Too cold (\u0026lt;38°C), it’s too thick and clumps or doesn’t spread evenly. The sweet spot 40-45°C guarantees a perfectly smooth 1-2 mm layer.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 3\u003c\/span\u003ePour in a smooth motion, without going back\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003ePour the glaze in a spiral from the center outward, without stopping, in one continuous motion. NEVER go back with a spatula to \"fix\" an area: this creates permanent visible marks. If an area is not covered, it means there wasn’t enough glaze: you learn for next time.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 4\u003c\/span\u003eGently tap the base to even out\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eJust after pouring, gently tap the base (board or turntable) on the work surface to release trapped air bubbles and even out the surface. This 5-second step makes all the difference between a perfect mirror glaze and a grainy surface.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 0; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 5\u003c\/span\u003eCleanly cut drips with a heated spatula\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eBefore transferring to the serving plate, run a heated spatula (under hot water then dried) under the entremet to cleanly cut off any dripping glaze. This professional finish prevents the glaze from sticking to the serving plate and gives a clean, neat edge to the entremet.\u003c\/p\u003e\n        \u003c\/details\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eInstructions\u003c\/h3\u003e\n        \u003col style=\"padding-left: 22px; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eReheat the glaze:\u003c\/strong\u003e in a bain-marie or microwave in 30-second intervals, stirring gently until it reaches 40-45°C. Do not exceed 50°C.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePrepare the entremet:\u003c\/strong\u003e remove the entremet from the freezer (core temperature at least -18°C) and place it on a rack above a catcher (tray, large dish).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePour:\u003c\/strong\u003e pour the glaze in a spiral from the center outward in a smooth, continuous motion. Do not go over the same area twice.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eSmooth:\u003c\/strong\u003e gently tap the base to release bubbles and smooth the surface.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDecorate:\u003c\/strong\u003e place in the freezer for one minute to set, then remove to add decorations (fruit, gold leaf, pearls, chocolate).\u003c\/li\u003e\n        \u003c\/ol\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eStorage\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Store in a cool, dry place, away from direct light.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Before opening: see the expiration date printed on the packaging.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e After opening: reseal tightly and keep refrigerated, use within one month.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Unused glaze can be reheated several times without loss of quality.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border-radius: 8px; padding: 20px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 12px;\"\u003eTo go further\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 12px 0; font-size: 14px;\"\u003eDiscover the full range of Saracino mirror glazes:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003ca href=\"\/en\/products\/glacage-miroir-saracino-fraise-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eSaracino Strawberry Mirror Glaze - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(same flavor, 3kg size)\u003c\/span\u003e\n\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003ca href=\"\/en\/products\/glacage-miroir-saracino-transparent-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eSaracino Transparent Mirror Glaze - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(other flavor, 1kg size)\u003c\/span\u003e\n\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003ca href=\"\/en\/products\/glacage-miroir-saracino-fruit-de-la-passion-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eSaracino Passion Fruit Mirror Glaze - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(other flavor, 1kg size)\u003c\/span\u003e\n\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\u003c\/div\u003e","brand":"SARACINO","offers":[{"title":"Default Title","offer_id":53760296845651,"sku":"PAS018K1","price":11.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/Saracino-Strawberry-Mirror-Glaze-1kg__78013.jpg?v=1778956870"},{"product_id":"glacage-miroir-saracino-fraise-3kg","title":"Saracino Strawberry Mirror Glaze - 3 kg","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/fonts.googleapis.com\/css2?family=Montserrat:wght@400;500;600;700\u0026amp;display=swap\"\u003e\n\u003cdiv style=\"font-family: 'Montserrat', 'Helvetica Neue', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 28px 24px; border-radius: 10px; border: 1px solid #e8dcc4; line-height: 1.55;\"\u003e\n\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSaracino - Italy\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eSaracino Strawberry Mirror Glaze - 3 kg\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eProfessional size for workshops and large-scale production\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.7;\"\u003e\n        \u003cp\u003eThe \u003cstrong\u003estrawberry mirror glaze\u003c\/strong\u003e Saracino in 3kg format dresses your strawberry cakes, strawberry charlottes, and red bavarois with a professional mirror finish. Its soft red color evokes ripe fruit, and its ready-to-use formulation guarantees consistent results every time.\u003c\/p\u003e\n        \u003cp\u003eSaracino, an Italian specialist manufacturer since 1962, offers this glaze formulated from glucose syrup and strawberry flavor. The mirror shine and color last over time, unlike homemade glazes made from strawberry puree that can dull. Warm to 40-45°C before use, pour over the frozen dessert, the coating is finished in less than 30 seconds.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eFeatures\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand :\u003c\/strong\u003e Saracino (Italy, since 1962)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eType :\u003c\/strong\u003e Ready-to-use mirror glaze\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFlavor :\u003c\/strong\u003e Strawberry\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSize :\u003c\/strong\u003e 3kg jar\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStorage :\u003c\/strong\u003e Cool, dry place, away from light\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eInstructions for use :\u003c\/strong\u003e Warm to 40-45°C, pour over frozen dessert\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposition and nutritional values\u003c\/h3\u003e\n        \u003cp style=\"margin: 0 0 14px 0; color: #444444; font-size: 14px; line-height: 1.6;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eIngredients :\u003c\/strong\u003e glucose syrup, sucrose, water, modified starch, thickeners (E406, E440), acidity regulators (E330, E331), flavor, preservative (E202), safflower plant extract, coloring (E120).\u003c\/p\u003e\n        \u003cdiv style=\"background-color: #faf7f0; padding: 14px 18px; border-radius: 8px; margin-top: 14px;\"\u003e\n            \u003cp style=\"margin: 0 0 8px 0; font-size: 12px; color: #8a7a55; letter-spacing: 1px; text-transform: uppercase; font-weight: 600;\"\u003eTypical values per 100 g\u003c\/p\u003e\n            \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 6px 18px; font-size: 13px;\"\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eEnergy :\u003c\/strong\u003e 1105 kJ \/ 260 kcal\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eFats :\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eCarbohydrates :\u003c\/strong\u003e 65 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eof which sugars:\u003c\/strong\u003e 52 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eProteins:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eSalt:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; border-radius: 8px; padding: 26px 28px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 20px; margin: 0 0 8px 0; font-weight: 700;\"\u003e5 pro TIPS to succeed with your mirror glaze\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 20px 0; font-style: italic;\"\u003eThe best practices of professional pastry chefs.\u003c\/p\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\" open\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 1\u003c\/span\u003eFreeze the entremet at -18°C minimum\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eThe entremet must be frozen solid so the glaze sets instantly on contact. Allow at least 6 hours at -18°C before pouring, ideally overnight. An entremet only refrigerated (4°C) would melt the glaze and create permanent drips.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 2\u003c\/span\u003eStrictly respect the 40-45°C temperature\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eUse a kitchen thermometer, never by eye. Too hot (\u0026gt;50°C), the glaze is too liquid and runs in a layer that’s too thin, letting the mousse show through. Too cold (\u0026lt;38°C), it’s too thick and clumps or doesn’t spread evenly. The sweet spot 40-45°C guarantees a perfectly smooth 1-2 mm layer.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 3\u003c\/span\u003ePour in a smooth motion, without going back\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003ePour the glaze in a spiral from the center outward, without stopping, in one continuous motion. NEVER go back with a spatula to \"fix\" an area: this creates permanent visible marks. If an area is not covered, it means there wasn’t enough glaze: you learn for next time.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 4\u003c\/span\u003eGently tap the base to even out\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eJust after pouring, gently tap the base (board or turntable) on the work surface to release trapped air bubbles and even out the surface. This 5-second step makes all the difference between a perfect mirror glaze and a grainy surface.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 0; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 5\u003c\/span\u003eCleanly cut drips with a heated spatula\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eBefore transferring to the serving plate, run a heated spatula (under hot water then dried) under the entremet to cleanly cut off any dripping glaze. This professional finish prevents the glaze from sticking to the serving plate and gives a clean, neat edge to the entremet.\u003c\/p\u003e\n        \u003c\/details\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eInstructions\u003c\/h3\u003e\n        \u003col style=\"padding-left: 22px; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eReheat the glaze:\u003c\/strong\u003e in a bain-marie or microwave in 30-second intervals, stirring gently until it reaches 40-45°C. Do not exceed 50°C.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePrepare the entremet:\u003c\/strong\u003e remove the entremet from the freezer (core temperature at least -18°C) and place it on a rack above a catcher (tray, large plate).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePour:\u003c\/strong\u003e pour the glaze in a spiral from the center outward in a smooth, continuous motion. Do not go over the same area twice.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eSmooth:\u003c\/strong\u003e gently tap the base to release bubbles and smooth the surface.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDecorate:\u003c\/strong\u003e place in the freezer for one minute to set, then remove to add decorations (fruit, gold leaf, pearls, chocolate).\u003c\/li\u003e\n        \u003c\/ol\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eStorage\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Store in a cool, dry place, away from direct light.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Before opening: see the expiration date printed on the packaging.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e After opening: reseal tightly and keep refrigerated, use within one month.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Unused glaze can be reheated several times without loss of quality.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border-radius: 8px; padding: 20px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 12px;\"\u003eTo go further\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 12px 0; font-size: 14px;\"\u003eDiscover the full range of Saracino mirror glazes:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003ca href=\"\/en\/products\/glacage-miroir-saracino-fraise-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eSaracino Strawberry Mirror Glaze - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(same flavor, 1kg size)\u003c\/span\u003e\n\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003ca href=\"\/en\/products\/glacage-miroir-saracino-transparent-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eSaracino Transparent Mirror Glaze - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(other flavor, 3kg size)\u003c\/span\u003e\n\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003ca href=\"\/en\/products\/glacage-miroir-saracino-fruit-de-la-passion-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eSaracino Passion Fruit Mirror Glaze - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(other flavor, 3kg size)\u003c\/span\u003e\n\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\u003c\/div\u003e","brand":"SARACINO","offers":[{"title":"Default Title","offer_id":53760296878419,"sku":"PAS018K3","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/saracino-ready-to-use-glaze-strawberry-3kg-and-1kg.jpg-2.webp?v=1778951257"},{"product_id":"glacage-miroir-saracino-framboise-1kg","title":"Saracino Raspberry Mirror Glaze - 1 kg","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/fonts.googleapis.com\/css2?family=Montserrat:wght@400;500;600;700\u0026amp;display=swap\"\u003e\n\u003cdiv style=\"font-family: 'Montserrat', 'Helvetica Neue', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 28px 24px; border-radius: 10px; border: 1px solid #e8dcc4; line-height: 1.55;\"\u003e\n\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSaracino - Italy\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eSaracino Raspberry Mirror Glaze - 1 kg\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eDeep red for raspberry and chocolate desserts\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.7;\"\u003e\n        \u003cp\u003eThe \u003cstrong\u003eSaracino raspberry mirror glaze\u003c\/strong\u003e in 1kg format adds the finishing touch to raspberry, raspberry-chocolate, raspberry-pistachio desserts, and red bavarians. Its intense raspberry red color and characteristic aroma evoke ripe raspberry pulp.\u003c\/p\u003e\n        \u003cp\u003eThis ready-to-use Saracino formulation replaces homemade glaze that requires managing pectin, glucose, and coloring. The mirror finish and color remain stable, even after several hours on display. Saracino, a leading Italian manufacturer in professional pastry, guarantees consistent results. Warm to 40-45°C, pour over well-chilled dessert (-18°C minimum), and it's done.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eFeatures\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand :\u003c\/strong\u003e Saracino (Italy, since 1962)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eType :\u003c\/strong\u003e Ready-to-use mirror glaze\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFlavor :\u003c\/strong\u003e Raspberry\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormat :\u003c\/strong\u003e 1kg jar\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStorage :\u003c\/strong\u003e Cool, dry place, away from light\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eInstructions for use :\u003c\/strong\u003e Warm to 40-45°C, pour over frozen dessert\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposition and nutritional values\u003c\/h3\u003e\n        \u003cp style=\"margin: 0 0 14px 0; color: #444444; font-size: 14px; line-height: 1.6;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eIngredients :\u003c\/strong\u003e glucose syrup, sucrose, water, modified starch, thickeners (E406, E440), acidity regulators (E330, E331), flavor, preservative (E202), safflower plant extract, coloring (E120).\u003c\/p\u003e\n        \u003cdiv style=\"background-color: #faf7f0; padding: 14px 18px; border-radius: 8px; margin-top: 14px;\"\u003e\n            \u003cp style=\"margin: 0 0 8px 0; font-size: 12px; color: #8a7a55; letter-spacing: 1px; text-transform: uppercase; font-weight: 600;\"\u003eTypical values per 100 g\u003c\/p\u003e\n            \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 6px 18px; font-size: 13px;\"\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eEnergy :\u003c\/strong\u003e 1105 kJ \/ 260 kcal\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eFats :\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eCarbohydrates:\u003c\/strong\u003e 65 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eof which sugars:\u003c\/strong\u003e 52 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eProteins:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eSalt:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; border-radius: 8px; padding: 26px 28px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 20px; margin: 0 0 8px 0; font-weight: 700;\"\u003e5 PRO tips to perfect your mirror glaze\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 20px 0; font-style: italic;\"\u003eThe best practices of professional pastry chefs.\u003c\/p\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\" open\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 1\u003c\/span\u003eFreeze the entremet at -18°C minimum\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eThe entremet must be frozen solid so the glaze sets instantly on contact. Allow at least 6 hours at -18°C before pouring, ideally overnight. An entremet only refrigerated (4°C) would melt the glaze and cause permanent drips.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 2\u003c\/span\u003eStrictly respect the 40-45°C temperature\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eUse a kitchen thermometer, never by eye. Too hot (\u0026gt;50°C), the glaze is too liquid and runs in a layer that’s too thin, letting the mousse show through. Too cold (\u0026lt;38°C), it’s too thick and clumps or doesn’t spread evenly. The sweet spot 40-45°C guarantees a perfectly smooth 1-2 mm layer.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 3\u003c\/span\u003ePour in a smooth motion, without going back\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003ePour the glaze in a spiral from the center outward, without stopping, in one continuous motion. NEVER go back with a spatula to \"fix\" an area: this creates permanent visible marks. If an area is not covered, it means there wasn’t enough glaze: you learn for next time.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 4\u003c\/span\u003eGently tap the base to even out\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eJust after pouring, gently tap the base (board or turntable) on the work surface to release trapped air bubbles and even out the surface. This 5-second step makes all the difference between a perfect mirror glaze and a grainy surface.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 0; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 5\u003c\/span\u003eCleanly cut drips with a heated spatula\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eBefore transferring to the serving plate, run a heated spatula (under hot water then dried) under the entremet to cleanly cut off any dripping glaze. This professional finish prevents the glaze from sticking to the serving plate and gives a clean, neat edge to the entremet.\u003c\/p\u003e\n        \u003c\/details\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eInstructions\u003c\/h3\u003e\n        \u003col style=\"padding-left: 22px; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eReheat the glaze:\u003c\/strong\u003e in a bain-marie or microwave in 30-second intervals, stirring gently until reaching 40-45°C. Do not exceed 50°C.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePrepare the entremet:\u003c\/strong\u003e remove the entremet from the freezer (core temperature at least -18°C) and place it on a rack above a catcher (tray, large dish).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePour:\u003c\/strong\u003e pour the glaze in a spiral from the center outward in a smooth, continuous motion. Do not go over the same area twice.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eSmooth:\u003c\/strong\u003e gently tap the base to release bubbles and smooth the surface.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDecorate:\u003c\/strong\u003e place in the freezer for one minute to set, then remove to add decorations (fruit, gold leaf, pearls, chocolate).\u003c\/li\u003e\n        \u003c\/ol\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eStorage\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Store in a cool, dry place, away from direct light.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Before opening: see the expiration date printed on the packaging.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e After opening: reseal tightly and keep refrigerated, use within one month.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Unused glaze can be reheated several times without loss of quality.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border-radius: 8px; padding: 20px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 12px;\"\u003eTo go further\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 12px 0; font-size: 14px;\"\u003eDiscover the full range of Saracino mirror glazes:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003ca href=\"\/en\/products\/glacage-miroir-saracino-framboise-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eSaracino Raspberry Mirror Glaze - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(same flavor, 3kg size)\u003c\/span\u003e\n\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003ca href=\"\/en\/products\/glacage-miroir-saracino-transparent-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eSaracino Transparent Mirror Glaze - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(other flavor, 1kg size)\u003c\/span\u003e\n\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003ca href=\"\/en\/products\/glacage-miroir-saracino-fruit-de-la-passion-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eSaracino Passion Fruit Mirror Glaze - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(other flavor, 1kg size)\u003c\/span\u003e\n\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\u003c\/div\u003e","brand":"SARACINO","offers":[{"title":"Default Title","offer_id":53760296911187,"sku":"PAS049K1","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/glacage-miroir-modele-au-choix-saracino-4_6e722bb1-1694-439b-93dd-f27e33843ded.jpg?v=1778951048"},{"product_id":"glacage-miroir-saracino-framboise-3kg","title":"Saracino Raspberry Mirror Glaze - 3 kg","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"font-family: 'Montserrat', 'Helvetica Neue', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 28px 24px; border-radius: 10px; border: 1px solid #e8dcc4; line-height: 1.55;\"\u003e\n\u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35;\"\u003e\n\u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSaracino - Italy\u003c\/p\u003e\n\u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eSaracino Raspberry Mirror Glaze - 3 kg\u003c\/p\u003e\n\u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eProfessional format for workshops and large-scale production\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin-bottom: 25px; line-height: 1.7;\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eSaracino raspberry mirror glaze\u003c\/strong\u003e in 3kg format adds the finishing touch to raspberry, raspberry-chocolate, raspberry-pistachio entremets, and red bavarians. Its intense raspberry red color and characteristic aroma evoke ripe raspberry pulp.\u003c\/p\u003e\n\u003cp\u003eThis ready-to-use Saracino formulation replaces homemade glaze that requires managing pectin, glucose, and coloring. The mirror finish and color remain stable, even after several hours on display. Saracino, a leading Italian manufacturer in professional pastry, guarantees consistent results. Warm to 40-45°C, pour over well-chilled entremets (minimum -18°C), and it's done.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n\u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eFeatures\u003c\/h3\u003e\n\u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand :\u003c\/strong\u003e Saracino (Italy, since 1962)\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eType :\u003c\/strong\u003e Ready-to-use mirror glaze\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFlavor :\u003c\/strong\u003e Raspberry\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormat :\u003c\/strong\u003e 3kg jar\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStorage :\u003c\/strong\u003e Cool, dry place, away from light\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eInstructions for use :\u003c\/strong\u003e Warm to 40-45°C, pour over frozen entremets\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n\u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposition and nutritional values\u003c\/h3\u003e\n\u003cp style=\"margin: 0 0 14px 0; color: #444444; font-size: 14px; line-height: 1.6;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eIngredients :\u003c\/strong\u003e glucose syrup, sucrose, water, modified starch, thickeners (E406, E440), acidity regulators (E330, E331), flavoring, preservative (E202), safflower plant extract, coloring (E120).\u003c\/p\u003e\n\u003cdiv style=\"background-color: #faf7f0; padding: 14px 18px; border-radius: 8px; margin-top: 14px;\"\u003e\n\u003cp style=\"margin: 0 0 8px 0; font-size: 12px; color: #8a7a55; letter-spacing: 1px; text-transform: uppercase; font-weight: 600;\"\u003eTypical values per 100 g\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 6px 18px; font-size: 13px;\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eEnergy :\u003c\/strong\u003e 1105 kJ \/ 260 kcal\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eFats :\u003c\/strong\u003e 0 g\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eCarbohydrates:\u003c\/strong\u003e 65 g\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eof which sugars:\u003c\/strong\u003e 52 g\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eProteins:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eSalt:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; border-radius: 8px; padding: 26px 28px; margin-bottom: 25px;\"\u003e\n\u003ch3 style=\"color: #8a6624; font-size: 20px; margin: 0 0 8px 0; font-weight: bold;\"\u003e5 PRO tips to perfect your mirror glaze\u003c\/h3\u003e\n\u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 20px 0; font-style: italic;\"\u003eThe best practices of professional pastry chefs.\u003c\/p\u003e\n\u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\" open=\"\"\u003e\n\u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 1\u003c\/span\u003eFreeze the entremet at -18°C minimum\u003c\/summary\u003e\n\u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eThe entremet must be frozen solid so the glaze sets instantly on contact. Allow at least 6 hours at -18°C before pouring, ideally a whole night. An entremet only refrigerated (4°C) would melt the glaze and cause permanent drips.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n\u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 2\u003c\/span\u003eStrictly respect the 40-45°C temperature\u003c\/summary\u003e\n\u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eUse a kitchen thermometer, never by eye. Too hot (\u0026gt;50°C), the glaze is too liquid and runs in a layer that’s too thin, letting the mousse show through. Too cold (\u0026lt;38°C), it’s too thick and clumps or doesn’t spread evenly. The sweet spot 40-45°C guarantees a perfectly smooth 1-2 mm layer.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n\u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 3\u003c\/span\u003ePour in a smooth motion, without going back\u003c\/summary\u003e\n\u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003ePour the glaze in a spiral from the center outward, without stopping, in one continuous motion. NEVER go back with a spatula to \"fix\" an area: this creates permanent visible marks. If an area is not covered, it means there wasn’t enough glaze: you learn for next time.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n\u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 4\u003c\/span\u003eGently tap the base to even out\u003c\/summary\u003e\n\u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eJust after pouring, gently tap the base (board or turntable) on the work surface to release trapped air bubbles and even out the surface. This 5-second step makes all the difference between a perfect mirror glaze and a grainy surface.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 0; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n\u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 5\u003c\/span\u003eCleanly cut drips with a heated spatula\u003c\/summary\u003e\n\u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eBefore transferring to the serving plate, run a heated spatula (heated under hot water then dried) under the entremet to cleanly cut off any dripping glaze. This professional finish prevents the glaze from sticking to the serving plate and gives a clean, neat edge to the entremet.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n\u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eInstructions\u003c\/h3\u003e\n\u003col style=\"padding-left: 22px; margin: 0; line-height: 1.7;\"\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eReheat the glaze:\u003c\/strong\u003e in a bain-marie or microwave in 30-second intervals, stirring gently until reaching 40-45°C. Do not exceed 50°C.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePrepare the entremet:\u003c\/strong\u003e remove the entremet from the freezer (core temperature at least -18°C) and place it on a rack over a catcher (tray, large dish).\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePour:\u003c\/strong\u003e pour the glaze in a spiral from the center outward in a smooth, continuous motion. Do not go over the same area twice.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eSmooth:\u003c\/strong\u003e gently tap the base to release bubbles and smooth the surface.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDecorate:\u003c\/strong\u003e place in the freezer for one minute to set, then remove to add decorations (fruit, gold leaf, pearls, chocolate).\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n\u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eStorage\u003c\/h3\u003e\n\u003cul style=\"list-style-type: none; padding-left: 0; margin: 0; line-height: 1.7;\"\u003e\n\u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Store in a cool, dry place, away from direct light.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Before opening: see the expiration date printed on the packaging.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e After opening: close tightly and keep refrigerated, use within one month.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Unused glaze can be reheated several times without loss of quality.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #faf4e5; border-radius: 8px; padding: 20px 22px; margin-bottom: 25px;\"\u003e\n\u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 12px;\"\u003eTo go further\u003c\/h3\u003e\n\u003cp style=\"color: #444444; margin: 0 0 12px 0; font-size: 14px;\"\u003eDiscover the full range of Saracino mirror glazes:\u003c\/p\u003e\n\u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003ca href=\"\/en\/products\/glacage-miroir-saracino-framboise-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eSaracino Raspberry Mirror Glaze - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(same flavor, 1kg size)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003ca href=\"\/en\/products\/glacage-miroir-saracino-transparent-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eSaracino Transparent Mirror Glaze - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(other flavor, 3kg size)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003ca href=\"\/en\/products\/glacage-miroir-saracino-fruit-de-la-passion-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eSaracino Passion Fruit Mirror Glaze - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(other flavor, 3kg size)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SARACINO","offers":[{"title":"Default Title","offer_id":53760296976723,"sku":"PAS049K3","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/glacageframboisesaracino-2.png?v=1778950002"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/collections\/gelatines-patissland.jpg?v=1772133354","url":"https:\/\/patistopsland.com\/en\/collections\/gelatines.oembed","provider":"Patissland","version":"1.0","type":"link"}