{"title":"Gelatine","description":"\u003cstyle\u003e\n.rte.collection-description{max-width:none}\n\n.patissland-collection{font-family:'Helvetica Neue',Arial,sans-serif;color:#2a2419;line-height:1.7;width:100%;max-width:none;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 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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\u003eScopri la nostra \u003cstrong\u003eampia gamma di gelatine\u003c\/strong\u003e e alternative gelificanti per riuscire in tutti i tuoi dessert, mousse, bavarese, panna cotta, glasse a specchio e confetteria. Da Patissland, accedi a \u003cstrong\u003ediversi formati\u003c\/strong\u003e (polvere, foglio) e diverse origini: gelatina classica, gelatina halal certificata, agar-agar 100% vegetale, pectina gialla per paste di frutta. Che tu sia pasticcere amatoriale, professionista, cake designer o privato con dieta speciale, trova il riferimento adatto alla tua ricetta a prezzi accessibili.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eGelatina in polvere\u003c\/strong\u003e\u003cspan\u003ePratica, lunga conservazione\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eGelatina halal\u003c\/strong\u003e\u003cspan\u003eCertificata bovina Bloom 200\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eAgar-agar\u003c\/strong\u003e\u003cspan\u003eGelificante 100% vegetale\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003ePectina gialla\u003c\/strong\u003e\u003cspan\u003ePer paste di frutta e confetture\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eFormato professionale e amatoriale\u003c\/strong\u003e\u003cspan\u003eAdatto a tutte le scale\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eSicurezza alimentare\u003c\/strong\u003e\u003cspan\u003eConforme alle norme UE\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdetails class=\"pl-section\" open\u003e\n\u003csummary\u003eLa nostra gamma completa di gelatine\u003c\/summary\u003e\n\u003cdiv class=\"pl-section-body\"\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eGelatina in polvere: il riferimento pratico\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eLa \u003cstrong\u003egelatina in polvere\u003c\/strong\u003e è la forma più pratica per la pasticceria comune. Vedi la nostra \u003ca class=\"pl-link\" href=\"\/it\/products\/poudre-de-gelatine\"\u003epolvere di gelatina Patissland\u003c\/a\u003e. Vantaggi:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDosaggio preciso con bilancia\u003c\/strong\u003e: niente sprechi, nessun foglio in eccesso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLunga conservazione\u003c\/strong\u003e: 12 mesi in barattolo ermetico al secco\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReidratazione rapida\u003c\/strong\u003e: ammollo in 5 volte il suo peso di acqua fredda per 5 minuti\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePotere gelificante calibrato\u003c\/strong\u003e: perfetta regolarità lotto dopo lotto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdeale per la ristorazione\u003c\/strong\u003e: nessuna manipolazione di fogli fragili\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDosaggio standard: \u003cstrong\u003e15 g di gelatina in polvere per litro\u003c\/strong\u003e di preparazione per mousse e bavarese. Per glasse a specchio, varia secondo la ricetta.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eGelatina halal certificata Bloom 200\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003ePer le pasticcerie che devono rispettare le \u003cstrong\u003eregole alimentari halal\u003c\/strong\u003e, vedi la nostra \u003ca class=\"pl-link\" href=\"\/it\/products\/gelatine-bovine-halal-bloom-200-gelita\"\u003egelatina bovina halal Bloom 200 Gelita\u003c\/a\u003e. Caratteristiche:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigine bovina certificata halal\u003c\/strong\u003e: conforme ai requisiti alimentari islamici\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBloom 200\u003c\/strong\u003e: potere gelificante standard professionale (misura della fermezza del gel)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarca Gelita\u003c\/strong\u003e: leader mondiale delle gelatine tecniche per pasticceria professionale\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConservazione 24 mesi\u003c\/strong\u003e in barattolo chiuso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSenza sapore né odore\u003c\/strong\u003e: compatibile con tutte le preparazioni dolci\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eQuesta gelatina permette ai \u003cstrong\u003epasticceri di negozio\u003c\/strong\u003e e ai privati di proporre o realizzare dessert, bavarese e glasse a specchio conformi alla halal senza compromessi sulla qualità tecnica. Ricercata dalle pasticcerie comunitarie e per ordini per eventi.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eAgar-agar: l'alternativa 100% vegetale\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eL'\u003cstrong\u003eagar-agar\u003c\/strong\u003e è un gelificante naturale derivato da alghe rosse (genere Gelidium e Gracilaria). Vedi il nostro \u003ca class=\"pl-link\" href=\"\/it\/products\/agar-agar-en-poudre-500-g\"\u003eagar-agar in polvere 500 g\u003c\/a\u003e. È l'alternativa ideale alla gelatina animale per:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasticceria vegan\u003c\/strong\u003e: 100% vegetale, conforme alle diete plant-based\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasticceria kosher e halal\u003c\/strong\u003e: nessun componente animale\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGele ferme e stabili\u003c\/strong\u003e: resistono a temperatura ambiente (la gelatina si scioglie a 30°C)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePotere gelificante superiore\u003c\/strong\u003e: 1 g di agar-agar = 4 g di gelatina in polvere\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAttivazione a caldo\u003c\/strong\u003e: deve essere portato a ebollizione per 1 minuto per attivarsi\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eApplicazione tipica: 2 g di agar-agar per litro per gel morbido, 4 g per litro per gel fermo. Vedi anche la versione \u003ca class=\"pl-link\" href=\"\/it\/products\/gelatine-vegetale-1\"\u003egelatina vegetale Patissland\u003c\/a\u003e per un'alternativa pratica.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePectina gialla: per paste di frutta e confetture\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eLa \u003cstrong\u003epectina gialla\u003c\/strong\u003e è un gelificante specifico per preparazioni fruttate ad alto contenuto zuccherino. Vedi la nostra \u003ca class=\"pl-link\" href=\"\/it\/products\/pectine-jaune-500-g\"\u003epectina gialla 500 g\u003c\/a\u003e. Indispensabile per:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePaste di frutta\u003c\/strong\u003e: il riferimento assoluto, conferisce la tipica consistenza elastica e lucida\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConfetture professionali\u003c\/strong\u003e: presa rapida a minimo 65% di materia secca\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarmellate agli agrumi\u003c\/strong\u003e: struttura perfetta\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGelatine di frutta\u003c\/strong\u003e: trasparenza e fermezza\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaramelle gelatinose\u003c\/strong\u003e: alternativa alla gelatina per texture ferme\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDosaggio tipo: 15-25 g per kg di frutta a seconda del contenuto di pectina naturale della frutta utilizzata. Vedi anche la \u003ca class=\"pl-link\" href=\"\/it\/products\/pectine-fruit-nh-500-g\"\u003epectina NH 500 g\u003c\/a\u003e per glasse a specchio e la \u003ca class=\"pl-link\" href=\"\/it\/products\/pectine-50g\"\u003epectina formato 50 g\u003c\/a\u003e per uso occasionale.\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\u003eCome usare le gelatine in pasticceria\u003c\/summary\u003e\n\u003cdiv class=\"pl-section-body\"\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eCome usare la gelatina in polvere\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eMetodo passo passo per \u003cstrong\u003eriuscire nell'uso della gelatina in polvere\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 1 - Reidratazione\u003c\/strong\u003e: pesare la gelatina, versarla in una ciotola, aggiungere 5 volte il suo peso in acqua fredda (es: 10 g di gelatina + 50 g di acqua). Lasciare fiorire 5-10 minuti\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 2 - Verifica\u003c\/strong\u003e: la gelatina deve aver assorbito tutta l'acqua e formato una massa gelatinosa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 3 - Fusione\u003c\/strong\u003e: far sciogliere al microonde per 10-15 secondi o a bagnomaria fino a ottenere un liquido limpido\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 4 - Incorporazione\u003c\/strong\u003e: aggiungere alla preparazione calda (60-70°C) a filo, sbattendo energicamente per omogeneizzare\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 5 - Raffreddamento\u003c\/strong\u003e: lasciare raffreddare, poi refrigerare per almeno 4 ore per una presa completa\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eImportante: \u003cstrong\u003emai bollire\u003c\/strong\u003e la gelatina, perde il suo potere gelificante sopra i 90°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eCome usare l'agar-agar\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eL'\u003cstrong\u003eagar-agar\u003c\/strong\u003e ha un utilizzo diverso dalla gelatina animale, più semplice ma con alcune precauzioni:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 1 - Miscelazione a freddo\u003c\/strong\u003e: versare l'agar-agar in polvere direttamente nel liquido freddo (latte, succo, acqua)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 2 - Riscaldamento\u003c\/strong\u003e : portare a ebollizione mescolando costantemente\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 3 - Attivazione\u003c\/strong\u003e : mantenere l'ebollizione per almeno 1 minuto (altrimenti non gelifica)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 4 - Colatura\u003c\/strong\u003e : versare immediatamente negli stampi, l'agar-agar si solidifica a 40°C (molto rapido)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 5 - Presa\u003c\/strong\u003e : 30 minuti a temperatura ambiente sono sufficienti (contro 4h per la gelatina in frigorifero)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eVantaggio: mantiene a temperatura ambiente, ideale per \u003cstrong\u003ebuffet estivi\u003c\/strong\u003e e creazioni da trasportare.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eTabella di dosaggio per preparazione\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\u003ePreparazione\u003c\/th\u003e\n\u003cth\u003eGelatina in polvere\u003c\/th\u003e\n\u003cth\u003eAgar-agar\u003c\/th\u003e\n\u003cth\u003eConsistenza\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMousse leggera (1 L)\u003c\/td\u003e\n\u003ctd\u003e10-12 g\u003c\/td\u003e\n\u003ctd\u003e2 g\u003c\/td\u003e\n\u003ctd\u003eAerea, fondente\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBavarese (1 L)\u003c\/td\u003e\n\u003ctd\u003e15 g\u003c\/td\u003e\n\u003ctd\u003e3 g\u003c\/td\u003e\n\u003ctd\u003eFermo ma fondente\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\u003eTremolante\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGlassatura a specchio (1 L)\u003c\/td\u003e\n\u003ctd\u003e20 g\u003c\/td\u003e\n\u003ctd\u003e(non raccomandato)\u003c\/td\u003e\n\u003ctd\u003eFluido lucido\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGelatina di frutta (1 L)\u003c\/td\u003e\n\u003ctd\u003e15 g\u003c\/td\u003e\n\u003ctd\u003e4 g\u003c\/td\u003e\n\u003ctd\u003eMorbida, trasparente\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eInserti fermi (1 L)\u003c\/td\u003e\n\u003ctd\u003e20 g\u003c\/td\u003e\n\u003ctd\u003e5 g\u003c\/td\u003e\n\u003ctd\u003eTagliabile con coltello\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConfettura (1 kg di frutta)\u003c\/td\u003e\n\u003ctd\u003e(non raccomandato)\u003c\/td\u003e\n\u003ctd\u003e(pectina gialla)\u003c\/td\u003e\n\u003ctd\u003eConfettura standard\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePasta di frutta (1 kg)\u003c\/td\u003e\n\u003ctd\u003e(non raccomandato)\u003c\/td\u003e\n\u003ctd\u003e(pectina gialla)\u003c\/td\u003e\n\u003ctd\u003eElastica, ferma\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003ePer ricette che utilizzano questi gelificanti, vedere la nostra \u003ca class=\"pl-link\" href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-de-la-foret-noire\"\u003eforesta nera\u003c\/a\u003e, la nostra \u003ca class=\"pl-link\" href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-du-gateau-aux-trois-chocolat\"\u003etorta ai tre cioccolati\u003c\/a\u003e e la nostra \u003ca class=\"pl-link\" href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-du-glacage-royal\"\u003eglassatura reale\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\u003eErrori comuni da evitare\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eI 7 errori più frequenti con le gelatine:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBollire la gelatina animale\u003c\/strong\u003e : perdita del potere gelificante sopra i 90°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNon far bollire l'agar-agar\u003c\/strong\u003e : non gelifica sotto i 90°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMischiare con frutti acidi crudi\u003c\/strong\u003e : ananas, kiwi, papaya contengono enzimi che distruggono la gelatina animale (bollire la frutta prima)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReidratazione insufficiente\u003c\/strong\u003e : grumi nella preparazione finale\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTroppa gelatina\u003c\/strong\u003e : consistenza gommoso sgradevole\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGelatina insufficiente\u003c\/strong\u003e : dessert che si affloscia al momento di sformare\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMiscele di gelatina fredda + preparazione molto calda\u003c\/strong\u003e : shock termico può causare grumi\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\u003eRicette esclusive con le nostre gelatine\u003c\/summary\u003e\n\u003cdiv class=\"pl-section-body\"\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eBavaresi e dessert a più strati\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eLa \u003cstrong\u003ebavarese\u003c\/strong\u003e è la base di ogni pasticceria moderna di dessert. Ricette imprescindibili con le nostre gelatine:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca class=\"pl-link\" href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-de-la-foret-noire\"\u003eForesta nera\u003c\/a\u003e\u003c\/strong\u003e : mousse al cioccolato (gelatina), inserti di ciliegia (pectina NH), pan di spagna al cacao\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca class=\"pl-link\" href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-du-gateau-aux-trois-chocolat\"\u003eTorta ai tre cioccolati\u003c\/a\u003e\u003c\/strong\u003e : 3 mousse sovrapposte (cioccolato fondente, al latte, bianco)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBavarese alla frutta\u003c\/strong\u003e : crema inglese + gelatina + panna montata + purea di frutta\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInsert gelificato\u003c\/strong\u003e : pectina NH o agar-agar, più fermo, non si scioglie\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePer eseguire bene queste ricette, vedere anche la nostra \u003ca class=\"pl-link\" href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-de-la-creme-patissiere\"\u003ecrema pasticcera\u003c\/a\u003e che spesso serve come base.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eGlassa a specchio: la finitura professionale\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eLa \u003cstrong\u003eglassa a specchio\u003c\/strong\u003e è la finitura iconica degli entremets da palazzo. Composizione tipo:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e20 g di gelatina in polvere\u003c\/strong\u003e per litro di glassa\u003c\/li\u003e\n\u003cli\u003eSciroppo di glucosio + zucchero + latte condensato\u003c\/li\u003e\n\u003cli\u003eCioccolato di copertura o colorante alimentare\u003c\/li\u003e\n\u003cli\u003eApplicazione a 30-32°C su entremets appena tolto dal congelatore\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePer scoprire le nostre coperture compatibili, vedere il nostro \u003ca class=\"pl-link\" href=\"\/it\/products\/feves-callebaut-chocolat-blanc-28-1kg\"\u003ecioccolato bianco Callebaut\u003c\/a\u003e. Per lo sciroppo, vedere la nostra \u003ca class=\"pl-link\" href=\"\/it\/collections\/aide-a-la-preparation\"\u003ecollezione Aiuto alla Preparazione\u003c\/a\u003e che raccoglie tutti gli ingredienti tecnici.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePaste di frutta con pectina gialla\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eLe \u003cstrong\u003epaste di frutta artigianali\u003c\/strong\u003e sono una delle confetterie più redditizie (margine 70-80%) e la pectina gialla è indispensabile:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 1\u003c\/strong\u003e: mescolare pectina gialla + zucchero (15% del peso della frutta) a secco\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 2\u003c\/strong\u003e: riscaldare la purea di frutta con questo mix fino a 105°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 3\u003c\/strong\u003e: aggiungere il resto dello zucchero (50% del peso della frutta)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 4\u003c\/strong\u003e: cuocere fino al 75% di materia secca (usare un rifrattometro)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 5\u003c\/strong\u003e: aggiungere una soluzione acida tartarica per la presa finale\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 6\u003c\/strong\u003e: versare in stampo, lasciare cristallizzare 24h, tagliare e rotolare nello zucchero cristallo\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eConservazione: 4-6 mesi in scatola ermetica, ideale per vendita in boutique.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eRicette vegane con agar-agar\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eL’\u003cstrong\u003eagar-agar\u003c\/strong\u003e apre l’accesso a tutta la pasticceria di entremets in versione vegana:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePanna cotta vegana\u003c\/strong\u003e: latte vegetale + crema vegetale + 2 g di agar-agar per litro\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMousse di frutta vegana\u003c\/strong\u003e: purea di frutta + crema di cocco + 3 g di agar-agar per litro\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGelatine e terrine\u003c\/strong\u003e: 4 g di agar-agar per litro per fermezza\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarmellate artigianali\u003c\/strong\u003e: 5 g di agar-agar per kg di frutta, presa rapida\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYogurt vegetali\u003c\/strong\u003e: 1 g di agar-agar per litro per addensare\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePer i buffet vegani nella ristorazione, è l’alleato indispensabile per offrire una vera scelta di dessert entremets senza compromessi.\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\u003eA chi sono destinati questi prodotti\u003c\/summary\u003e\n\u003cdiv class=\"pl-section-body\"\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePasticceri professionisti e boutique\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003ePer i \u003cstrong\u003epasticceri di boutique\u003c\/strong\u003e, le gelatine tecniche permettono una produzione di qualità:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRegolarità della consistenza lotto dopo lotto per entremets da vetrina\u003c\/li\u003e\n\u003cli\u003eConservazione prolungata di bavarese e glasse a specchio\u003c\/li\u003e\n\u003cli\u003eDiversificazione della gamma: entremets vegani, halal, paste di frutta artigianali\u003c\/li\u003e\n\u003cli\u003eMargini elevati su paste di frutta e confetteria (70-80%)\u003c\/li\u003e\n\u003cli\u003eDifferenziazione rispetto alle pasticcerie di quartiere senza entremets professionali\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 designer ed eventi\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003ePer i \u003cstrong\u003ecake designer\u003c\/strong\u003e, le gelatine servono a creare entremets nascosti sotto la pasta di zucchero:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBavarese con frutta nascosta sotto la copertura delle wedding cake\u003c\/li\u003e\n\u003cli\u003eInserti gelificati per effetti sorpresa al taglio\u003c\/li\u003e\n\u003cli\u003eGlasse a specchio colorate sugli strati decorati\u003c\/li\u003e\n\u003cli\u003eEntremets vegani o halal per matrimoni comunitari\u003c\/li\u003e\n\u003cli\u003ePaste di frutta fatte in casa per decorazioni di wedding cake\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\u003eRistorazione gastronomica\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eNella \u003cstrong\u003eristorazione stellata\u003c\/strong\u003e, i gelificanti aprono un universo di consistenze:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGele calde con agar-agar (resistenti al calore)\u003c\/li\u003e\n\u003cli\u003eInserti gelificati colorati nel piatto\u003c\/li\u003e\n\u003cli\u003ePanna cotta signature, glasse a specchio per dessert gastronomici\u003c\/li\u003e\n\u003cli\u003eGelatine di agrumi e frutti esotici per antipasti\u003c\/li\u003e\n\u003cli\u003eVersioni vegane dei classici per menu degustazione moderni\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\u003ePrivati e appassionati avanzati\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003ePer gli \u003cstrong\u003eappassionati di pasticceria casalinga\u003c\/strong\u003e, le gelatine aprono l'accesso alla pasticceria da chef:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRiuscire un vero bavarese o tre cioccolati a casa\u003c\/li\u003e\n\u003cli\u003eFare le proprie paste di frutta artigianali da regalare\u003c\/li\u003e\n\u003cli\u003eRealizzare una glassa a specchio come in pasticceria\u003c\/li\u003e\n\u003cli\u003eAdattare le ricette a diete speciali (vegane, halal)\u003c\/li\u003e\n\u003cli\u003eScoprire la pasticceria tecnica con un investimento minimo\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\u003eDomande frequenti\u003c\/summary\u003e\n\u003cdiv class=\"pl-section-body\"\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eQual è la differenza tra gelatina in fogli e in polvere?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eEntrambi hanno lo stesso potere gelificante e danno gli stessi risultati. La \u003cstrong\u003egelatina in fogli\u003c\/strong\u003e è tradizionalmente usata dai pasticceri professionisti (1 foglio = 2 g, dosaggio in numero di fogli). La \u003cstrong\u003egelatina in polvere\u003c\/strong\u003e è più pratica per gli amatori (dosaggio con bilancia, più facile da conservare). Rapporto di equivalenza: 1 foglio da 2 g = 2 g di polvere.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eSi può sostituire la gelatina con l'agar-agar?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eSì, ma con dosaggi diversi e una consistenza leggermente diversa. \u003cstrong\u003e1 g di agar-agar = circa 4 g di gelatina in polvere\u003c\/strong\u003e. La consistenza finale sarà più soda e meno fondente con l'agar-agar (che non si scioglie in bocca come la gelatina). Ideale per vegani, halal rigoroso e creazioni che devono mantenersi a temperatura ambiente (buffet estivi).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eLa gelatina animale è halal?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eLa gelatina standard è generalmente \u003cstrong\u003esuina\u003c\/strong\u003e o \u003cstrong\u003ebovina non certificata\u003c\/strong\u003e, quindi non halal. Per le pasticcerie halal certificate, utilizzare esclusivamente la nostra \u003ca class=\"pl-link\" href=\"\/it\/products\/gelatine-bovine-halal-bloom-200-gelita\"\u003egelatina bovina halal Bloom 200 Gelita\u003c\/a\u003e o l'\u003ca class=\"pl-link\" href=\"\/it\/products\/agar-agar-en-poudre-500-g\"\u003eagar-agar 100% vegetale\u003c\/a\u003e. Verificare sempre la certificazione halal sull'etichetta per diete rigorose.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eCome sapere se la gelatina è ben presa?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eDiversi indicatori:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTest del dito\u003c\/strong\u003e: premere leggermente la superficie, deve tornare al suo posto senza lasciare un'impronta permanente\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTest del coltello\u003c\/strong\u003e: la lama torna pulita quando si taglia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAspetto visivo\u003c\/strong\u003e: superficie liscia, lucida, senza liquido che cola.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTempo minimo\u003c\/strong\u003e: 4h in frigorifero per bavarese standard, 8h per pezzi voluminosi.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSe la gelatina non ha preso dopo 8h: dosaggio insufficiente, gelatina bollita (perdita di potere gelificante) o frutti acidi crudi nella ricetta.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eQuali frutti impediscono la presa della gelatina?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eDiversi frutti contengono \u003cstrong\u003eenzimi proteolitici\u003c\/strong\u003e che distruggono la gelatina animale:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAnanas fresco\u003c\/strong\u003e (bromelina)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKiwi fresco\u003c\/strong\u003e (actinidina)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePapaya fresca\u003c\/strong\u003e (papaína)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMango molto maturo\u003c\/strong\u003e (leggermente)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFico fresco\u003c\/strong\u003e (ficina)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSoluzione: \u003cstrong\u003efar bollire la frutta 1-2 minuti\u003c\/strong\u003e prima dell’uso per disattivare gli enzimi. Oppure usare \u003cstrong\u003eagar-agar\u003c\/strong\u003e (insensibile a questi enzimi).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eQuanto tempo si conservano le gelatine?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eConservazione asciutta, al riparo dalla luce e dall’umidità:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGelatina in polvere\u003c\/strong\u003e: 12-24 mesi in barattolo ermetico.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGelatina in fogli\u003c\/strong\u003e: 24-36 mesi in sacchetto asciutto.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAgar-agar in polvere\u003c\/strong\u003e: 24-36 mesi in barattolo chiuso.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePectina gialla\u003c\/strong\u003e: 12-24 mesi in barattolo ermetico.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eUna volta aperti, richiudere sempre immediatamente con un cucchiaio asciutto per evitare l’umidità.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eCosa fare se la mia preparazione è troppo ferma o troppo molle?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eSoluzioni a seconda dei casi:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTroppo molle (non ha preso)\u003c\/strong\u003e: rifondere la preparazione, aggiungere il 50% in più di gelatina, rifare prendere.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTroppo ferma (gommosa)\u003c\/strong\u003e: impossibile da correggere dopo la presa, rifare la ricetta con meno gelificante.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparazione grumosa\u003c\/strong\u003e: passare al setaccio fine per eliminare i grumi prima dello stampaggio.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparazione che cola\u003c\/strong\u003e: gelatina insufficiente o conservazione troppo lunga, usare più rapidamente.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eConsiglio professionale: fare un \u003cstrong\u003epiccolo test su un cucchiaio\u003c\/strong\u003e prima di versare tutto l'entremet, per verificare la consistenza prima della presa completa.\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\u003eConsiglio Patissland :\u003c\/strong\u003e Per \u003cstrong\u003einiziare con la pasticceria degli entremets\u003c\/strong\u003e, investi in 3 gelificanti essenziali che coprono il 90% delle ricette: \u003cstrong\u003e1 barattolo di gelatina in polvere\u003c\/strong\u003e (la base di tutti i bavarese e mousse classiche), \u003cstrong\u003e1 barattolo di agar-agar\u003c\/strong\u003e (per le versioni vegane e creazioni che devono mantenersi a temperatura ambiente), e \u003cstrong\u003e1 barattolo di pectina gialla\u003c\/strong\u003e (per le paste di frutta e confetture professionali). Con questi 3 prodotti puoi realizzare bavarese, mousse, panna cotta, gelatine, glasse a specchio, paste di frutta, confetture e marmellate. Per approfondire, vedi anche la nostra \u003ca class=\"pl-link\" href=\"\/it\/collections\/aide-a-la-preparation\"\u003ecollezione Aiuto alla Preparazione completa\u003c\/a\u003e e la nostra \u003ca class=\"pl-link\" href=\"\/it\/collections\/additifs-alimentaires\"\u003ecollezione additivi alimentari\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c\/div\u003e","products":[{"product_id":"agar-agar-50g","title":"Agar Agar - Gelificante Vegetale","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 (éditorial premium, sans aplat doré, sans balise H1\/H2) --\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;\"\u003eGelificante vegetale naturale, alternativa alla gelatina\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\u003eL'Agar Agar FunCakes è un gelificante 100% vegetale estratto da alghe rosse, alternativa naturale alla gelatina animale. Polivalente e potente, si utilizza sia in pasticceria (mousse, panna cotta, confetture, glasse) che in cucina salata (terrine, aspic, salse addensate). La sua neutralità di gusto e colore lo rende l'alleato ideale delle cucine vegetariane, vegane e halal.\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;\"\u003eCaratteristiche principali\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;\"\u003eMarca:\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;\"\u003eFormato:\u003c\/strong\u003e Bustina richiudibile da 50 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;\"\u003eOrigine:\u003c\/strong\u003e 100% vegetale, estratto da alghe rosse\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;\"\u003eGusto:\u003c\/strong\u003e neutro, senza sapore\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;\"\u003eColore:\u003c\/strong\u003e incolore, non altera la tonalità della preparazione\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;\"\u003eDieta:\u003c\/strong\u003e vegetariano, vegano, 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;\"\u003eCodice additivo:\u003c\/strong\u003e E406\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- UTILISATIONS RECOMMANDÉES --\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;\"\u003eUtilizzi consigliati\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;\"\u003eDessert gelificati:\u003c\/strong\u003e panna cotta, budini, bavarese, mousse di frutta\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;\"\u003eConfetture e gelatine:\u003c\/strong\u003e texture lucida e tenuta perfetta\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;\"\u003eGlasse a specchio e coperture:\u003c\/strong\u003e finiture lisce e brillanti\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;\"\u003eInserti per dessert:\u003c\/strong\u003e centri gelificati di frutta o cremosi\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;\"\u003eCucina salata:\u003c\/strong\u003e terrine, aspic, salse addensate\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;\"\u003eCucina molecolare:\u003c\/strong\u003e perle di agar, spaghetti gelificati, sferificazioni\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;\"\u003eModo d'uso\u003c\/h3\u003e\n        \u003cp\u003eL'agar agar richiede una fase di cottura per attivare le sue proprietà gelificanti. Sciogliete la polvere nel liquido freddo (acqua, succo, latte, panna), quindi portate a ebollizione per 2 minuti mescolando continuamente. Versate poi negli stampi o contenitori e lasciate solidificare.\u003c\/p\u003e\n        \u003cp\u003eDosaggio indicativo: 2 g di agar agar per 500 ml di liquido per una tenuta morbida, fino a 4 g per una tenuta ferma. A differenza della gelatina, l'agar agar solidifica a temperatura ambiente in pochi minuti. Per uno sformo facile, conservate la preparazione in frigorifero fino al momento di servire.\u003c\/p\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; font-weight: 500;\"\u003e\n            \u003cstrong\u003eDa sapere:\u003c\/strong\u003e L'agar agar ha un potere gelificante 8 volte superiore alla gelatina animale. Se adattate una ricetta tradizionale, dividete la quantità per 6-8 e regolate in base alla consistenza desiderata. La bustina richiudibile preserva la qualità del prodotto tra un utilizzo e l'altro.\n        \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;\"\u003ePer approfondire\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eCompleta la tua selezione di ingredienti tecnici per la pasticceria creativa:\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 Scopri tutti i \u003ca href=\"\/it\/collections\/funcakes\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eprodotti FunCakes\u003c\/a\u003e per la pasticceria casalinga.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Esplora la nostra sezione \u003ca href=\"\/it\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eadditivi alimentari\u003c\/a\u003e per gelificare, stabilizzare e strutturare le tue preparazioni.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Realizza finiture impeccabili con la nostra gamma di \u003ca href=\"\/it\/collections\/glacages-miroir\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eglasse a specchio\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":"Gelatina bovina halal 200 Bloom - 12 fogli","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\"\u003eGelatina Bovina Halal 200 Bloom - 12 fogli\u003c\/p\u003e\n        \u003cp class=\"psl-tagline\"\u003eGelatina qualità Oro per mousse, glassature a specchio e dessert\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"psl-intro\"\u003e\n        \u003cp\u003eLa gelatina bovina halal Gelita 200 Bloom in fogli è l'ingrediente gelificante di riferimento per riuscire con mousse, glassature a specchio, panna cotta e dessert nel rispetto di un'alimentazione senza maiale. Prodotta in Germania da Gelita, leader mondiale della gelatina alimentare da oltre 145 anni, questa gelatina di qualità Oro 200 Bloom garantisce una tenuta ferma al taglio e una texture fondente in bocca. Confezione da 12 fogli pre-pesati (circa 20 g in totale).\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdetails class=\"psl-acc\" open\u003e\n        \u003csummary\u003ePerché scegliere questa gelatina\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eCertificazione halal :\u003c\/strong\u003e prodotta a partire da collagene bovino selezionato secondo i criteri halal, alternativa alla gelatina suina senza compromessi sulla qualità tecnica.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eQualità Oro, 200 Bloom :\u003c\/strong\u003e gelificazione ferma e tenuta perfetta al taglio, essenziale per dessert a più strati e bavarese complessi.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eSapore e aspetto neutri :\u003c\/strong\u003e incolore e inodore, preserva i sapori delle creme alla vaniglia, la brillantezza delle gelatine di frutti rossi e la trasparenza delle glassature a specchio.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eRegolarità industriale tedesca :\u003c\/strong\u003e Gelita è il riferimento per i pasticceri professionisti e l'industria alimentare mondiale per la costanza dei prodotti.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eFogli pre-pesati :\u003c\/strong\u003e ogni foglio pesa circa 1,66 g per un dosaggio preciso senza bilancia ultra-precisa.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eFormato pratico :\u003c\/strong\u003e 12 fogli per confezione, imballaggio adatto alle pasticcerie quotidiane come ai pezzi di prestigio.\u003c\/li\u003e\n            \u003c\/ul\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eCapire l'indice Bloom: perché 200 Bloom cambia tutto\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cp\u003eL'indice Bloom è l'unità di misura della forza gelificante di una gelatina. Intitolato a Oscar T. Bloom, ingegnere americano che ha inventato il test nel 1925, indica la pressione necessaria per spingere un pistone di 12,7 mm in un gel standardizzato: più l'indice è alto, più la gelatina gelifica saldamente.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eLe classificazioni usuali :\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eBronzo (125 a 155 Bloom) :\u003c\/strong\u003e gelatina standard, gelificazione morbida. Ricette semplici (gelatine leggere, aspic).\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eArgento (160 a 180 Bloom) :\u003c\/strong\u003e qualità media, versatile. Spesso disponibile nei supermercati.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eOro (190 a 220 Bloom) :\u003c\/strong\u003e qualità professionale. Gelificazione ferma, tenuta perfetta. Questa è la categoria di questa Gelita 200 Bloom.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003ePlatino (235 a 265 Bloom) :\u003c\/strong\u003e qualità ultra premium, laboratori di cucina molecolare.\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003cp\u003e\u003cstrong\u003eConseguenza pratica :\u003c\/strong\u003e con 200 Bloom (qualità Oro), si utilizza meno prodotto per una tenuta identica rispetto a una gelatina standard da 150 a 170 Bloom. Texture più fine in bocca, meno percezione gommoso, migliore rispetto dei sapori. È per questo che i pasticceri professionisti usano 200 Bloom e oltre.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eModalità d'uso : i 4 passaggi\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cp\u003ePer sfruttare appieno i 200 Bloom, seguite rigorosamente questi 4 passaggi. Il rispetto di ogni fase determina la qualità finale del gel.\u003c\/p\u003e\n            \u003col\u003e\n                \u003cli\u003e\n\u003cstrong\u003eIdratazione :\u003c\/strong\u003e immergete i fogli in un grande volume di acqua molto fredda (idealmente 5 a 10 °C) per 5 a 10 minuti. L'acqua fredda impedisce alla gelatina di sciogliersi prematuramente. Usate una ciotola larga e separate bene i fogli.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eStrizzatura :\u003c\/strong\u003e togliete i fogli e premeteli con forza tra le mani per estrarre l'acqua in eccesso. Un foglio ben idratato ma ben strizzato pesa circa 6 a 7 g (contro 1,66 g a secco). Passaggio cruciale: un eccesso d'acqua diluisce la preparazione finale.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eSolubilizzazione :\u003c\/strong\u003e incorporate i fogli strizzati nel liquido caldo, a una temperatura minima di 35 °C, idealmente tra 45 e 60 °C. Mescolate delicatamente fino a completa dissoluzione. Non far bollire dopo l'aggiunta: oltre 80 °C il potere gelificante si degrada.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eRaffreddamento :\u003c\/strong\u003e mettete la preparazione in frigorifero (4 °C). La struttura finale si stabilizza dopo 12 a 24 ore di riposo. Per preparazioni complesse, è consigliata una notte intera per una tenuta ottimale al taglio.\u003c\/li\u003e\n            \u003c\/ol\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eDosaggi secondo le vostre ricette\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cp\u003eRiferimenti di dosaggio standard per la gelatina Gelita 200 Bloom (qualità Oro) :\u003c\/p\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eMousse ariosa :\u003c\/strong\u003e 3 fogli (5 g) per 500 ml. Consistenza leggera e fondente.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eBavarese e dessert multistrato :\u003c\/strong\u003e 4 fogli (6,6 g) per 500 ml. Tenuta ferma al taglio.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003ePanna cotta classica :\u003c\/strong\u003e 2 a 3 fogli (3,3 a 5 g) per 500 ml di panna. Consistenza tradizionale italiana.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eGlassa a specchio :\u003c\/strong\u003e 4 a 5 fogli (6,6 a 8,3 g) per 500 ml. Tenuta lucida e fluida prima della presa.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eCremoso e inserto :\u003c\/strong\u003e 1,5 a 2 fogli (2,5 a 3,3 g) per 500 ml. Consistenza intermedia tra crema e gel.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eGelatina di frutta :\u003c\/strong\u003e 2 a 3 fogli (3,3 a 5 g) per 500 ml di succo. Adattate in base all'acidità del frutto.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eMarshmallow fatto in casa :\u003c\/strong\u003e 8 a 10 fogli (13 a 16,6 g) per 500 g di zucchero. Tipica consistenza ariosa.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eAspic e terrine salate :\u003c\/strong\u003e 4 a 5 fogli (6,6 a 8,3 g) per 500 ml. Tenuta a temperatura ambiente per alcune ore.\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003cp\u003e\u003cstrong\u003eConsiglio di precisione :\u003c\/strong\u003e per adattare una ricetta da un'altra gelatina a 200 Bloom, usate il rapporto inverso di Bloom. Se una ricetta richiede 6 fogli da 150 Bloom, usate circa 6 x (150\/200) = 4,5 fogli da 200 Bloom per la stessa consistenza.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eApplicazioni culinarie\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003ePasticceria fine :\u003c\/strong\u003e mousse al cioccolato, mousse alla frutta, bavarese multistrato, cremosi, glasse a specchio, marshmallow, marshmallow, coperture ghiacciate.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eDolci gelati :\u003c\/strong\u003e stabilizzazione delle creme gelato fatte in casa, sorbetti cremosi senza cristallizzazione, parfait gelati. Permette alle preparazioni di mantenere la loro struttura per diversi giorni nel congelatore.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eVerrine e dessert al piatto :\u003c\/strong\u003e panna cotta italiana classica, gelatine di frutta multistrato, creme delicate rassodate, mousse leggere da servizio.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eCucina gastronomica salata :\u003c\/strong\u003e terrine di mare, aspic per buffet, salse ridotte solidificate, gelificazioni creative in cucina molecolare.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eConfetteria :\u003c\/strong\u003e marshmallow classici, marshmallow colorati, pasta di frutta, caramelle gelatinose artigianali.\u003c\/li\u003e\n            \u003c\/ul\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eGelatina halal, suina o agar agar: confronto\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cp\u003eEsistono tre famiglie di gelificanti in pasticceria. Ognuna ha le proprie caratteristiche tecniche:\u003c\/p\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eGelatina bovina halal (questo prodotto) :\u003c\/strong\u003e origine collagene bovino certificato halal. Senza maiale, senza alcol. Texture fondente e cremosa. Compatibile con tutte le convinzioni alimentari tranne i vegetariani stretti.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eGelatina suina standard :\u003c\/strong\u003e derivata dal collagene suino (pelle e ossa). La più diffusa nella grande distribuzione. Prestazioni tecniche equivalenti a quella bovina, ma incompatibile con diete halal e kosher.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eAgar agar :\u003c\/strong\u003e gelificante vegetale derivato da alghe rosse. Non conferisce la stessa consistenza della gelatina animale: gel più fermo, più friabile, senza cremosità fondente. Adatto alle gelatine asiatiche ma non alle mousse, panna cotta e glasse a specchio tradizionali. Compatibile con la dieta vegana.\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003cp\u003ePer un dessert servito a ospiti con convinzioni alimentari diverse (matrimoni, battesimi, comunioni, feste religiose), la gelatina bovina halal è la scelta universale più condivisa: è adatta alle convinzioni halal, kosher, cristiane e laiche, senza compromessi sulla texture professionale attesa.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eCaratteristiche tecniche e composizione\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eMarca :\u003c\/strong\u003e Gelita\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eFormato :\u003c\/strong\u003e bustina da 12 fogli, circa 20 g in totale\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003ePeso unitario di un foglio :\u003c\/strong\u003e circa 1,66 g (calibrato per un dosaggio preciso)\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eComposizione :\u003c\/strong\u003e 100 % gelatina bovina\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eOrigine :\u003c\/strong\u003e Germania (produzione Gelita)\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eIndice di forza :\u003c\/strong\u003e 200 Bloom (qualità Oro, categoria professionale)\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eCertificazione :\u003c\/strong\u003e halal, senza maiale, senza alcol\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eAspetto :\u003c\/strong\u003e fogli trasparenti, leggermente colorati, incolori una volta sciolti\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eSapore :\u003c\/strong\u003e neutro, senza odore particolare\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eConservazione :\u003c\/strong\u003e luogo asciutto, temperatura ambiente (15 a 25 °C), al riparo da odori forti e dalla luce. Si conserva per diversi anni senza perdita del potere gelificante. Verificare la DLUO sulla confezione.\u003c\/li\u003e\n            \u003c\/ul\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eDomande frequenti\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cp\u003e\u003cstrong\u003eQuanti fogli per 500 ml di preparazione?\u003c\/strong\u003e\u003cbr\u003e\n            Per una mousse o panna cotta classica: 3 fogli (5 g). Per una glassa a specchio: 4-5 fogli. Per una marshmallow: 8-10 fogli. Adatta in base alla consistenza desiderata e all'acidità del liquido (gli acidi richiedono leggermente di più).\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003ePerché usare acqua molto fredda per l'idratazione?\u003c\/strong\u003e\u003cbr\u003e\n            L'acqua molto fredda (5-10 °C) impedisce alla gelatina di sciogliersi prematuramente nell'acqua di ammollo. Se l'acqua è tiepida, si perde potere gelificante. Regola: acqua fredda per l'idratazione, liquido caldo per la dissoluzione.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eA quale temperatura sciogliere la gelatina?\u003c\/strong\u003e\u003cbr\u003e\n            Idealmente tra 45 e 60 °C, minimo 35 °C. Non far mai bollire dopo l'aggiunta: oltre 80 °C il potere gelificante si degrada. Se la preparazione ha bollito, lasciala raffreddare a 60 °C prima di incorporare la gelatina.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eQuanto tempo serve perché la preparazione si rassodi in frigo?\u003c\/strong\u003e\u003cbr\u003e\n            Struttura stabile dopo 12-24 ore in frigorifero (4 °C). Per preparazioni semplici (panna cotta, gelatina), 4-6 ore sono sufficienti. Per entremet a più strati, si consiglia una notte intera.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eLa gelatina 200 Bloom è adatta alle glasse a specchio?\u003c\/strong\u003e\u003cbr\u003e\n            Sì, è la qualità di riferimento per le glasse a specchio professionali. Tenuta ferma indispensabile per aderire all'entremet congelato senza colare, mantenendo la morbidezza al taglio. Calcola 4-5 fogli per 500 ml di glassa a specchio standard.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eSi può sostituire la gelatina con l'agar agar?\u003c\/strong\u003e\u003cbr\u003e\n            L'agar agar è vegetale ma non conferisce la stessa consistenza. La gelatina dona una cremosità e una sensazione fondente in bocca insostituibile nelle mousse, panna cotta e glasse a specchio. L'agar agar funziona per gelatine semplici ma modifica profondamente il risultato delle ricette tradizionali.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eLa gelatina ha un odore o un sapore particolare?\u003c\/strong\u003e\u003cbr\u003e\n            No. La gelatina Gelita è trattata secondo standard elevati di purificazione industriale. Totalmente neutra nel gusto e nell'odore, non altera i sapori delicati della vaniglia, dei frutti di bosco o del cioccolato bianco.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eCome conservare i fogli non utilizzati?\u003c\/strong\u003e\u003cbr\u003e\n            Nella loro confezione originale richiudibile o in un contenitore ermetico, a temperatura ambiente (15-25 °C), al riparo da odori forti e dalla luce diretta. La gelatina secca si conserva per diversi anni senza perdere il potere gelificante.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdiv class=\"psl-cta\"\u003e\n        \u003ch3\u003ePer approfondire\u003c\/h3\u003e\n        \u003cp\u003eCompleta la tua selezione di ingredienti tecnici per la pasticceria:\u003c\/p\u003e\n        \u003cul\u003e\n            \u003cli\u003eScopri la nostra \u003ca href=\"\/it\/collections\/gelatines\"\u003egamma completa di gelatine\u003c\/a\u003e in fogli e in polvere.\u003c\/li\u003e\n            \u003cli\u003eRiuscire le tue finiture con il nostro reparto di \u003ca href=\"\/it\/collections\/glacages-miroir\"\u003eglasse a specchio\u003c\/a\u003e pronte all'uso.\u003c\/li\u003e\n            \u003cli\u003eDai carattere alle tue preparazioni con la nostra selezione di \u003ca href=\"\/it\/collections\/colorants\"\u003ecoloranti alimentari\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":"Polvere di gelatina - 60g","description":"\u003cp\u003e La \u003cstrong\u003ePolvere di Gelatina Pura\u003c\/strong\u003e è un agente gelificante naturale di alta qualità che darà alle tue creazioni culinarie la consistenza perfetta che cerchi.\u003c\/p\u003e\n\u003cp\u003e Questa gelatina è interamente derivata dalla pelle di bovino, e ha un \u003cstrong\u003eindice di Bloom elevato di 150\u003c\/strong\u003e. L'indice di Bloom misura la capacità gelificante della gelatina, e più è alto, più ha un forte potere gelificante.\u003c\/p\u003e\n\u003cp\u003e Puoi usarla in molti modi diversi:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eÈ perfetta per legare e addensare le creme.\u003c\/li\u003e\n\u003cli\u003ePuoi usarla per preparare mousse, bavarese, creme inglesi e persino confetture di frutta.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e La dose consigliata è di \u003cstrong\u003eaggiungere 20 grammi di gelatina per litro di prodotto\u003c\/strong\u003e per ottenere l'addensamento ideale. Se vuoi un composto più fermo, aggiungi 40 grammi.\u003c\/p\u003e\n\u003cp\u003e La preparazione è semplice: sciogli la quantità necessaria di gelatina in polvere nel liquido, riscalda fino a 40 °C mescolando finché la gelatina non si scioglie. Assicurati di non cuocere la preparazione. Poi lascia raffreddare e metti il composto in frigorifero.\u003c\/p\u003e\n\u003cp\u003e Ingredienti: Gelatina bovina (E441) con indice di Bloom 150. Questo prodotto è certificato \u003cstrong\u003eHalal\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e Nota importante: la gelatina non può essere usata con alcuni frutti freschi come ananas, kiwi, papaya, mango e zenzero.\u003c\/p\u003e\n\u003cp\u003e Contenuto: 60 grammi. Un modo pratico per aggiungere una consistenza perfetta alle tue creazioni culinarie.\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":"Gelatina vegetale","description":"\u003cstyle\u003e\n#pl-gv{font-family:'Montserrat',Arial,sans-serif;color:#2a2419;line-height:1.7;background:#faf7f0;border:1px solid #e8dcc4;border-radius:12px;padding:22px;max-width:1100px;margin:0 auto;box-sizing:border-box}\n#pl-gv *{box-sizing:border-box}\n#pl-gv .b{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:18px 20px;margin:0 0 16px}\n#pl-gv h3{color:#b98b35;font-size:18px;font-weight:700;text-transform:uppercase;letter-spacing:.4px;margin:0 0 12px;padding-bottom:8px;border-bottom:2px solid #d7b36a}\n#pl-gv p{margin:0 0 12px;font-size:15px}\n#pl-gv p:last-child{margin-bottom:0}\n#pl-gv ul{margin:0;padding:0;list-style:none;font-size:15px}\n#pl-gv li{position:relative;padding-left:20px;margin:0 0 8px}\n#pl-gv li:before{content:\"\\2022\";color:#d7b36a;position:absolute;left:4px;font-weight:700}\n#pl-gv .note{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 18px;margin:0 0 16px}\n#pl-gv .note p{font-size:14px}\n#pl-gv a{color:#9a7220;text-decoration:underline}\n\u003c\/style\u003e\n\u003cdiv id=\"pl-gv\"\u003e\n\u003cdiv class=\"b\"\u003e\n\u003cp\u003eLa gelatina vegetale è un agente gelificante di origine 100% vegetale, pensato come alternativa alla gelatina animale. Senza carne di maiale né ingredienti di origine animale, è adatta a diete vegetariane e halal. Fa solidificare creme, mousse, glasse, dessert, budini e caramelle con una consistenza netta, rimanendo semplice da dosare.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"b\"\u003e\n\u003ch3\u003eCaratteristiche\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGelificante di origine vegetale, senza gelatina animale\u003c\/li\u003e\n\u003cli\u003eSenza carne di maiale: adatto a diete vegetariane e halal\u003c\/li\u003e\n\u003cli\u003eFormato in polvere, da sciogliere a caldo\u003c\/li\u003e\n\u003cli\u003ePotere gelificante adatto a pasticceria e confetteria\u003c\/li\u003e\n\u003cli\u003eMarca PME Cake (Regno Unito)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"b\"\u003e\n\u003ch3\u003eConsigli d'uso\u003c\/h3\u003e\n\u003cp\u003eSciogliete la polvere nel liquido freddo della ricetta, portate alla temperatura indicata sulla confezione per attivare la solidificazione, quindi incorporate nella preparazione. Versate negli stampi o nei bicchierini e lasciate solidificare in frigorifero. Rispettate il dosaggio indicato: a differenza della gelatina animale, la gelatina vegetale solidifica rapidamente e si lavora tiepida, senza attendere il completo raffreddamento.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"note\"\u003e\n\u003cp\u003eLa gelatina vegetale solidifica rapidamente: preparate gli stampi e i ripieni prima di riscaldare il composto. Conservate la polvere in un luogo asciutto, al riparo dall'umidità e dalla luce.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"b\"\u003e\n\u003ch3\u003eDomande frequenti\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eLa gelatina vegetale contiene carne di maiale?\u003cbr\u003e\u003c\/strong\u003eNo. È di origine 100% vegetale, senza alcun ingrediente animale, quindi adatta a diete vegetariane e halal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGelatina vegetale o agar-agar, qual è la differenza?\u003cbr\u003e\u003c\/strong\u003eEntrambi sono di origine vegetale. La gelatina vegetale conferisce una tenuta morbida simile alla gelatina classica, l'agar-agar solidifica più fermamente e in modo più friabile. Scegliete in base alla consistenza desiderata.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCome dosare correttamente la gelatina vegetale?\u003cbr\u003e\u003c\/strong\u003eSeguite le quantità indicate sulla confezione in base al volume di liquido. Un eccesso rende la consistenza gommosa, una carenza impedisce la solidificazione.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"b\"\u003e\n\u003ch3\u003ePer approfondire\u003c\/h3\u003e\n\u003cp\u003eScoprite le nostre altre \u003ca href=\"\/it\/collections\/gelatines\"\u003egelatine e gelificanti\u003c\/a\u003e per la pasticceria.\u003c\/p\u003e\n\u003c\/div\u003e\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":"Gelée Trasparente - 1kg","description":"\u003ch2\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eSargel Gelée Neutre - Per una Finitura Brillante delle vostre Torte e Crostatine!\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eUtilizzate la gelatina Sargel per dare una finitura brillante e luminosa alle vostre pasticcerie! Perfetta per la copertura di torte e crostatine, così come per fissare le decorazioni. Questa gelatina mantiene la sua brillantezza anche a temperature negative, fino a -18°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eModo d'uso :\u003c\/strong\u003e Versate una piccola quantità di prodotto sulla pasticceria e stendetela con un pennello.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredienti :\u003c\/strong\u003e Sciroppo di glucosio, saccarosio, addensanti: agar-agar (E406), pectina (E440); amido modificato, correttori di acidità: acido citrico (E330), citrato di sodio (E331); conservante: sorbato di potassio (E202).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergeni :\u003c\/strong\u003e Contiene latte (lattosio). Può contenere tracce di arachidi, noci (mandorle, nocciole, pistacchi), uova e soia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCondizioni di conservazione :\u003c\/strong\u003e Conservare in luogo fresco e asciutto, al riparo dalla luce solare.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigine :\u003c\/strong\u003e Prodotto in Italia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCaratteristiche :\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSenza grassi idrogenati.\u003c\/li\u003e\n\u003cli\u003eSenza glutine.\u003c\/li\u003e\n\u003cli\u003eContenuto: 1kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eValori Nutrizionali (per 100g) :\u003c\/strong\u003e Energia: 1088 kJ \/ 260 kcal Grassi: 0g di cui acidi grassi saturi: 0g Carboidrati: 65g di cui zuccheri: 45g Proteine: 0,1g Sale: 0g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIdeale per :\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eI pasticceri che desiderano dare una finitura brillante alle loro creazioni.\u003c\/li\u003e\n\u003cli\u003eLa copertura di torte e crostatine per una presentazione attraente.\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":"Gelatina spray - 125ml","description":"\u003cp\u003e\u003cstrong\u003eSpray di Gelatina Pronto all'Uso - Ideale per i Dolci alla Frutta\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDona una brillantezza irresistibile alla tua frutta fresca con il nostro Spray di Gelatina! Specificamente progettato per proteggere e conferire una lucentezza eccezionale alla frutta sulle tue torte, crostate, pasticcini e altre delizie dolci. Il suo sapore neutro garantisce che emerga solo il profumo naturale della frutta.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCaratteristiche\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSpray pratico per un'applicazione facile e uniforme.\u003c\/li\u003e\n\u003cli\u003eGelatina pronta all'uso: non necessita di riscaldamento.\u003c\/li\u003e\n\u003cli\u003eSenza glutine e senza OGM.\u003c\/li\u003e\n\u003cli\u003eContenuto: 125 ml.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eModalità d'uso\u003c\/strong\u003e:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eAgitare energicamente lo spray per circa 20 secondi prima dell'uso.\u003c\/li\u003e\n\u003cli\u003eSpruzzare a una distanza di 20-30 cm dalla superficie del dolce.\u003c\/li\u003e\n\u003cli\u003eDopo l'uso, pulire l'erogatore con acqua tiepida per evitare intasamenti.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"gt-block\"\u003e\u003cstrong\u003eIngredienti:\u003c\/strong\u003e Acqua, sciroppo di glucosio, addensante: agar-agar, regolatore di acidità: acido citrico, conservante: sorbato di potassio.\u003c\/p\u003e\n\u003cp class=\"gt-block\"\u003e\u003cstrong\u003eDichiarazione nutrizionale media per 100 g di prodotto:\u003c\/strong\u003e Energia 743 kJ, 175 Kcal; Grassi 0g, di cui acidi grassi saturi 0g; Carboidrati 43,5 g, di cui zuccheri 19 g; Proteine 0g; Sale 0g, Fibre 0,4g.\u003c\/p\u003e\n\u003cp class=\"gt-block\"\u003e\u003cstrong\u003eConsigli per la conservazione:\u003c\/strong\u003e Conservare in luogo fresco. Dopo la prima apertura, consumare entro 6 mesi.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConsiglio\u003c\/strong\u003e: Per un risultato ancora più spettacolare, applica lo spray in più strati sottili anziché uno spesso.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEsalta i tuoi dolci con un tocco brillante!\u003c\/strong\u003e Dona alle tue creazioni la finitura professionale che meritano con il nostro Spray di Gelatina. Aggiungilo al carrello e stupisci a ogni morso.\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":"Pectina","description":"\u003ch3 data-start=\"0\" data-end=\"49\"\u003e\u003cstrong data-start=\"4\" data-end=\"47\"\u003ePectina in Polvere 50g - Azucren \u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch4 data-start=\"51\" data-end=\"127\"\u003e\u003cstrong data-start=\"56\" data-end=\"125\"\u003eL’alleata perfetta per marmellate e gelatine fatte in casa di successo!\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp data-start=\"129\" data-end=\"375\"\u003eTrasforma le tue preparazioni dolci con la \u003cstrong data-start=\"174\" data-end=\"203\"\u003epectina in polvere Azucren\u003c\/strong\u003e, un ingrediente naturale estratto dalla frutta. Garantisce una presa perfetta e una consistenza omogenea per marmellate, gelatine e altri dessert dalla consistenza ideale.\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\"\u003eCaratteristiche del prodotto:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"422\" data-end=\"562\"\u003e \u003cstrong data-start=\"424\" data-end=\"435\"\u003ePeso:\u003c\/strong\u003e 50 g\u003cbr data-start=\"440\" data-end=\"443\"\u003e \u003cstrong data-start=\"445\" data-end=\"458\"\u003eOrigine:\u003c\/strong\u003e Derivata dalla frutta\u003cbr data-start=\"475\" data-end=\"478\"\u003e \u003cstrong data-start=\"480\" data-end=\"497\"\u003eUtilizzo:\u003c\/strong\u003e Gelificante e addensante naturale\u003cbr data-start=\"537\" data-end=\"540\"\u003e \u003cstrong data-start=\"542\" data-end=\"560\"\u003eApplicazioni:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"566\" data-end=\"685\"\u003e\n\u003cli data-start=\"566\" data-end=\"587\"\u003eMarmellate fatte in casa\u003c\/li\u003e\n\u003cli data-start=\"591\" data-end=\"611\"\u003eGelatine di frutta\u003c\/li\u003e\n\u003cli data-start=\"615\" data-end=\"637\"\u003eCoulis e coperture\u003c\/li\u003e\n\u003cli data-start=\"641\" data-end=\"685\"\u003ePasticceria che richiede gelificazione\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 Consigli d’uso:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"730\" data-end=\"1041\"\u003e \u003cstrong data-start=\"732\" data-end=\"744\"\u003eDosaggio:\u003c\/strong\u003e Da regolare secondo la ricetta.\u003cbr data-start=\"772\" data-end=\"775\"\u003e \u003cstrong data-start=\"777\" data-end=\"796\"\u003eModalità d’uso:\u003c\/strong\u003e Incorpora la pectina nella preparazione prima della cottura per garantire una gelificazione omogenea.\u003cbr data-start=\"893\" data-end=\"896\"\u003e \u003cstrong data-start=\"898\" data-end=\"918\"\u003eConsiglio dello chef:\u003c\/strong\u003e Mescola la pectina con lo zucchero prima di aggiungerla alla frutta per una migliore distribuzione ed evitare grumi.\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 Conservazione:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1076\" data-end=\"1210\"\u003e Conservare in un luogo fresco e asciutto, al riparo dalla luce e dall’umidità per preservare tutte le sue proprietà gelificanti.\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\"\u003ePerché scegliere la Pectina Azucren?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1265\" data-end=\"1421\"\u003e 100% naturale \u003cbr data-start=\"1284\" data-end=\"1287\"\u003e Ideale per marmellate fatte in casa perfette \u003cbr data-start=\"1335\" data-end=\"1338\"\u003e Facile da usare e ultra efficace per tutte le tue preparazioni di pasticceria \u003c\/p\u003e","brand":"AZUCREN","offers":[{"title":"30g","offer_id":50451191529811,"sku":"DE79894","price":3.99,"currency_code":"EUR","in_stock":true},{"title":"90 g","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":"Pectina 325 NH 95 - 500 g","description":"\u003cp\u003e\u003cstrong\u003ePectina 325 NH 95 - 500 g - Sosa Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003ePectina professionale per creazioni fruttate\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLa \u003cstrong\u003ePectina 325 NH 95\u003c\/strong\u003e di \u003cstrong\u003eSosa Ingredients\u003c\/strong\u003e è una pectina amidacea a basso contenuto di metossile (LMA), ideale per i professionisti. Appositamente progettata per marmellate e farciture a base di frutta, questa pectina garantisce una gelificazione rapida, texture solide e un effetto finale ottimale in 24 ore.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCaratteristiche principali\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGelificazione rapida:\u003c\/strong\u003e Effetto finale in 24 ore per preparazioni perfettamente controllate.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTermoreversibile:\u003c\/strong\u003e Permette di riscaldare e rielaborare le preparazioni senza perdita di qualità.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eApplicazioni varie:\u003c\/strong\u003e Adatta per marmellate, farciture, creme e gelificanti.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUtilizzo ottimale:\u003c\/strong\u003e Richiede un pH di 3,2-3,5, almeno il 50% di zucchero e almeno il 20% di frutta.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eModalità d’uso\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMescolare la pectina con lo zucchero.\u003c\/li\u003e\n\u003cli\u003eIncorporare il composto alla polpa di frutta mescolando energicamente.\u003c\/li\u003e\n\u003cli\u003ePortare a ebollizione, quindi aggiungere un acido per attivare la gelificazione.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eDosi consigliate\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarmellate:\u003c\/strong\u003e 0,5 a 1%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGelificante o cremoso:\u003c\/strong\u003e 1 a 1,5%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredienti\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAddensante:\u003c\/strong\u003e Pectina a basso contenuto di metossile (E440ii)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eZucchero\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAllergeni:\u003c\/strong\u003e Può contenere tracce di frutta a guscio, latte, soia, solfiti, uova, senape, sedano, sesamo e arachidi.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCondizioni di conservazione\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eConservare in luogo asciutto (umidità \u0026lt;60%).\u003c\/li\u003e\n\u003cli\u003eTemperatura di conservazione: tra \u003cstrong\u003e15°C e 25°C\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eProteggere dalla luce e da odori forti.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eVantaggi della Pectina 325 NH 95\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTexture solida e stabile per preparazioni professionali.\u003c\/li\u003e\n\u003cli\u003eAdatta a marmellate ricche di frutta e zucchero.\u003c\/li\u003e\n\u003cli\u003eTermoreversibilità che consente facili aggiustamenti.\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":"Pectina senza acido - 500 g","description":"\u003cp\u003e\u003cstrong\u003ePectina Acid Free - 500 g - Sosa Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003ePectina professionale senza acidità per texture perfette\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLa \u003cstrong\u003ePectina Acid Free\u003c\/strong\u003e di \u003cstrong\u003eSosa Ingredients\u003c\/strong\u003e è una pectina LMA (a basso metossile amidata) arricchita con calcio, ideale per preparazioni senza acidità, in particolare prodotti lattiero-caseari e fermentati. Permette di creare texture omogenee, stabili e termoreversibili, garantendo l'assenza di sineresi.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCaratteristiche principali\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGelificante versatile:\u003c\/strong\u003e Adatta a creme, budini, gelatine e altre preparazioni ricche di calcio.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTermoreversibile:\u003c\/strong\u003e Può essere riscaldata e rielaborata tra \u003cstrong\u003e40°C e 60°C\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSenza sineresi:\u003c\/strong\u003e Previene il rilascio di acqua per texture uniformi e lisce.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDosi ottimizzate:\u003c\/strong\u003e Regolabili in base alla preparazione:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBudini:\u003c\/strong\u003e 0,5-0,7%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreme inglesi:\u003c\/strong\u003e 1-1,2%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGelatine:\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\u003eApplicazioni e proprietà\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProdotti lattiero-caseari e fermentati:\u003c\/strong\u003e Ideale per stabilizzare creme, gelificare prodotti lattiero-caseari a basso contenuto di grassi e ottenere texture cremose.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmbienti ricchi di calcio:\u003c\/strong\u003e Funziona perfettamente anche in preparazioni ad alto contenuto di calcio.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGelificazione lenta e omogenea:\u003c\/strong\u003e Si sviluppa completamente dopo 24 ore di riposo per una texture ottimale.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eModalità d’uso\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMescolare la pectina con lo zucchero in un rapporto di 1:5.\u003c\/li\u003e\n\u003cli\u003eIncorporare progressivamente nella preparazione liquida mescolando energicamente.\u003c\/li\u003e\n\u003cli\u003ePortare a ebollizione per attivare la gelificazione (temperatura ottimale: 80\/85°C).\u003c\/li\u003e\n\u003cli\u003eLasciare riposare 24 ore per una texture finale perfetta.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredienti\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAddensante:\u003c\/strong\u003e Pectina amidata (E440ii)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eDestroso\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStabilizzante:\u003c\/strong\u003e Solfato di calcio (E516)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAllergeni:\u003c\/strong\u003e Può contenere tracce di frutta a guscio, latte, soia, solfiti, uova, senape, sedano, sesamo e arachidi.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eConsigli per la conservazione\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eConservare in luogo asciutto, con umidità inferiore al 60%.\u003c\/li\u003e\n\u003cli\u003eTemperatura di conservazione: tra \u003cstrong\u003e15°C e 25°C\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eProteggere dalla luce e da odori forti per preservarne le proprietà.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003ePerché scegliere la Pectina Acid Free?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture professionale:\u003c\/strong\u003e Permette di creare preparazioni stabili e omogenee senza acidità.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdatta alle esigenze moderne:\u003c\/strong\u003e Ideale per dessert leggeri e senza sineresi.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eQualità garantita:\u003c\/strong\u003e Sviluppata da Sosa Ingredients, leader nei texturizzanti per professionisti.\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":"Gomma arabica - 500 g","description":"\u003cp\u003e\u003cstrong\u003eGomma Arabica in Polvere - 500 g - Sosa Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eUn texturizzante versatile di origine naturale\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLa \u003cstrong\u003egomma arabica in polvere\u003c\/strong\u003e di \u003cstrong\u003eSosa Ingredients\u003c\/strong\u003e è un polisaccaride di origine naturale, utilizzato come addensante, emulsionante e stabilizzante. Perfetta per i professionisti, si integra facilmente in diverse preparazioni liquide, sia calde che fredde, offrendo stabilità e consistenza alle creazioni più esigenti.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCaratteristiche principali\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigine naturale:\u003c\/strong\u003e Polisaccaride derivato da fonti vegetali.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eApplicazioni varie:\u003c\/strong\u003e Adatta per stabilizzare mousse, emulsioni, caramelle morbide e come agente di carica.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatilità:\u003c\/strong\u003e Utilizzabile in preparazioni liquide, calde o fredde.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInsolubile in alcol e grassi:\u003c\/strong\u003e Limita l’applicazione in ambienti non acquosi.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eProprietà e utilizzi\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAddensante:\u003c\/strong\u003e Conferisce consistenza alle preparazioni liquide.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEmulsionante:\u003c\/strong\u003e Favorisce la miscelazione omogenea degli ingredienti.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStabilizzante:\u003c\/strong\u003e Mantiene la struttura di mousse ed emulsioni nel tempo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUtilizzo:\u003c\/strong\u003e Aggiungere direttamente nelle preparazioni liquide, senza necessità di preriscaldamento.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredienti\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAddensante ed emulsionante:\u003c\/strong\u003e Gomma arabica (E414).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAllergeni:\u003c\/strong\u003e Può contenere tracce di frutta a guscio, latte, soia, uovo, senape, sedano, sesamo e arachidi.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eApplicazioni culinarie\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMousse:\u003c\/strong\u003e Stabilizzazione di texture leggere e ariose.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEmulsioni:\u003c\/strong\u003e Miscele omogenee per salse e creme.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaramelle morbide:\u003c\/strong\u003e Conferisce la consistenza desiderata e prolunga la conservazione.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAgente di carica:\u003c\/strong\u003e Ideale per addensare liquidi e rinforzare le strutture.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCondizioni di conservazione\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eConservare in luogo fresco e asciutto.\u003c\/li\u003e\n\u003cli\u003eTemperatura ottimale: tra \u003cstrong\u003e15°C e 25°C\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eEvitate l’esposizione a umidità e odori forti.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003ePerché scegliere la gomma arabica Sosa?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLa gomma arabica in polvere di Sosa è un alleato indispensabile per chef e pasticceri professionisti. Garantisce texture omogenee, preparazioni stabili e un’integrazione facile in molte ricette, rispettando un’origine naturale e standard di qualità elevati.\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":"Pectina a presa media rapida - 500 g","description":"\u003cp\u003e\u003cstrong\u003ePectina Medium Rapid Set - 500 g - Sosa Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eUn gelificante professionale per preparazioni perfette\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLa \u003cstrong\u003ePectina Medium Rapid Set\u003c\/strong\u003e di \u003cstrong\u003eSosa Ingredients\u003c\/strong\u003e è un gelificante in polvere 100% naturale, derivato dalle bucce di agrumi. Adatta a ricette con alti livelli di zucchero (Brix) e pH basso, questa pectina è ideale per marmellate tradizionali, gelatine di frutta e spalmabili.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCaratteristiche principali\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigine naturale:\u003c\/strong\u003e Gelificante a base di pectine di agrumi.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGelificazione rapida:\u003c\/strong\u003e Effetto finale dopo 24 ore, con una consistenza forte e stabile.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTermo-irrevocabile:\u003c\/strong\u003e Adatto a preparazioni che richiedono cottura e che non si sciolgono al calore.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCongelabile:\u003c\/strong\u003e Mantiene le sue proprietà anche dopo il congelamento.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUso versatile:\u003c\/strong\u003e Per marmellate, gelatine di frutta e spalmabili.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eDosi consigliate\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarmellate:\u003c\/strong\u003e 0,5 a 1%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGelatine di frutta:\u003c\/strong\u003e 1 a 1,5%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eModalità d’uso\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMescolare la pectina con lo zucchero secondo le proporzioni consigliate.\u003c\/li\u003e\n\u003cli\u003eAggiungere questo composto alla polpa mescolando energicamente.\u003c\/li\u003e\n\u003cli\u003ePortare a ebollizione, quindi aggiungere un acido per attivare la gelificazione.\u003c\/li\u003e\n\u003cli\u003eLasciare riposare 24 ore per raggiungere la consistenza finale ottimale.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eApplicazioni e proprietà\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003epH adeguato:\u003c\/strong\u003e Tra 3,1 e 3,5.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eZucchero minimo:\u003c\/strong\u003e Almeno il 50% di zucchero aggiunto per garantire una corretta gelificazione.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdeale per:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eMarmellate tradizionali e spalmabili.\u003c\/li\u003e\n\u003cli\u003eGelatine di frutta e preparazioni gelificate tagliabili.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredienti\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003ePectina (E440i)\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eDestrosio\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAllergeni:\u003c\/strong\u003e Nessuno segnalato.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCondizioni di conservazione\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eConservare in luogo asciutto, a temperatura compresa tra \u003cstrong\u003e15°C e 25°C\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eProteggere dalla luce e da odori forti per preservarne le proprietà.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eVantaggi della Pectina Medium Rapid Set\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePermette una gelificazione rapida e stabile per preparazioni golose.\u003c\/li\u003e\n\u003cli\u003eAdatta alle esigenze dei professionisti della pasticceria e confetteria.\u003c\/li\u003e\n\u003cli\u003eConsistenza irreversibile, ideale per ricette che richiedono cottura o congelamento.\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":"Pectina gialla - 500 g","description":"\u003cp\u003e\u003cstrong\u003ePectina Gialla - 500 g - Sosa Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eUn gelificante professionale per texture rigide ed elastica\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLa \u003cstrong\u003ePectina Gialla\u003c\/strong\u003e di \u003cstrong\u003eSosa Ingredients\u003c\/strong\u003e è una pectina in polvere derivata da bucce di agrumi, appositamente progettata per confetture, gelatine, paste di frutta e coperture. Permette di ottenere gel fermi e rigidi o fermi ed elastici a seconda delle preparazioni. Ideale per i professionisti, garantisce una texture stabile e duratura.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCaratteristiche principali\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigine naturale:\u003c\/strong\u003e Pectina derivata da bucce di agrumi.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGelificazione lenta:\u003c\/strong\u003e Effetto finale dopo 24 ore per texture omogenee.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNon termoreversibile:\u003c\/strong\u003e Una volta gelificata, la texture rimane stabile anche dopo cottura o riscaldamento.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdatta alla cottura in forno:\u003c\/strong\u003e Perfetta per preparazioni che richiedono una cottura prolungata.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNon congelabile:\u003c\/strong\u003e Progettata per utilizzi immediati o a temperatura ambiente.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eApplicazioni e dosaggi consigliati\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eConfetture e coperture:\u003c\/strong\u003e 8-15 g\/kg per gel fermi ed elastici.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasta di frutta e gelatine:\u003c\/strong\u003e 15-25 g\/kg per gel rigidi e modellati.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eModalità d’uso\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eIncorporare la pectina in un liquido acquoso a \u003cstrong\u003e40°C\u003c\/strong\u003e, mescolando con lo zucchero per evitare grumi.\u003c\/li\u003e\n\u003cli\u003eScaldare fino a ebollizione mescolando energicamente.\u003c\/li\u003e\n\u003cli\u003eAggiungere l’acido (es. succo di limone o acido citrico) per attivare la gelificazione.\u003c\/li\u003e\n\u003cli\u003eLasciare riposare per 24 ore per raggiungere la texture finale.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eProprietà e specifiche\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003epH adatto:\u003c\/strong\u003e Tra 3,2 e 3,5.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eZucchero minimo:\u003c\/strong\u003e 60% di zucchero aggiunto per garantire una gelificazione ottimale.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUtilizzabile con:\u003c\/strong\u003e Tutti i tipi di liquidi acquosi.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGel opachi e fermi:\u003c\/strong\u003e Ideale per preparazioni visivamente e testuralmente stabili.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredienti\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAddensante:\u003c\/strong\u003e Pectina (E440i)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSaccarosio\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegolatore di pH:\u003c\/strong\u003e Tetrasodio difosfato (E450iii), citrato tripotassico (E332ii), acido citrico (E330)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCondizioni di conservazione\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eConservare in luogo fresco e asciutto, a una temperatura tra \u003cstrong\u003e15°C e 25°C\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eEvitare l’esposizione a umidità o odori forti per preservare la qualità del prodotto.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eVantaggi della Pectina Gialla Sosa\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePermette texture professionali, adatte a pasticceria e confetteria tradizionale.\u003c\/li\u003e\n\u003cli\u003ePerfetta per preparazioni che richiedono stabilità termica e strutturale.\u003c\/li\u003e\n\u003cli\u003eIdeale per pasticceri che cercano gel opachi e rigidi o elastici a seconda delle necessità.\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":"Pectina frutta NH - 500 g","description":"\u003ch1 data-path-to-node=\"3\"\u003ePectina Fruit NH Sosa – Gelificante Professionale Termoreversibile (500 g)\u003c\/h1\u003e\n\u003cp data-path-to-node=\"4\"\u003eLa \u003cb data-path-to-node=\"4\" data-index-in-node=\"3\"\u003ePectina Fruit NH di Sosa Ingredients\u003c\/b\u003e è il gelificante di riferimento per pasticceri e confettieri esigenti. Specialmente formulata per preparazioni a base di frutta e ambienti acidi, questa pectina amidacea di origine naturale garantisce una consistenza stabile, lucida e perfettamente omogenea. La sua proprietà \u003cb data-path-to-node=\"4\" data-index-in-node=\"318\"\u003etermoreversibile\u003c\/b\u003e la rende l'alleata indispensabile per coperture e glasse che possono essere rifuse senza perdere le loro qualità gelificanti.\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"5\"\u003ePerché scegliere la Pectina Fruit NH per le tue creazioni?\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\"\u003eTermoreversibilità Totale:\u003c\/b\u003e Permette di riscaldare, solidificare e poi riscaldare nuovamente la preparazione senza alterare la consistenza finale, ideale per glasse a specchio.\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\"\u003eStabilità in Ambiente Acido:\u003c\/b\u003e Ottimizzata per un pH compreso tra 3,5 e 3,7, reagisce perfettamente con l'acidità naturale della frutta.\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\"\u003eVersatilità Tecnica:\u003c\/b\u003e Che si tratti di paste di frutta compatte, confetture cremose o gelatine morbide, assicura una tenuta impeccabile.\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\"\u003eOrigine Naturale:\u003c\/b\u003e Derivata da bucce di agrumi (pectato di sodio), rispetta l'autenticità dei tuoi ingredienti.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-path-to-node=\"7\"\u003eConsigli d'uso e dosaggi\u003c\/h2\u003e\n\u003cp data-path-to-node=\"8\"\u003ePer un'attivazione ottimale e un risultato senza grumi, segui le raccomandazioni tecniche di Sosa:\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\"\u003eMetodo di miscelazione:\u003c\/b\u003e Mescola sempre la pectina con una parte dello zucchero della tua ricetta prima di incorporarla al liquido, mescolando energicamente.\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\"\u003eAttivazione:\u003c\/b\u003e Porta la preparazione a ebollizione. L'aggiunta di un acido (come l'acido citrico) è necessaria per innescare la gelificazione.\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\"\u003eRiposo:\u003c\/b\u003e La consistenza ottimale si raggiunge dopo un tempo di riposo di 24 ore in frigorifero.\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\"\u003eDosaggi consigliati:\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\"\u003eCoperture e glasse:\u003c\/b\u003e 8 a 20 g per kg di massa totale.\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\"\u003ePaste di frutta e gelatine:\u003c\/b\u003e 30 a 40 g per kg di massa totale.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-path-to-node=\"12\"\u003eCaratteristiche tecniche e composizione\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\"\u003eIngredienti:\u003c\/b\u003e Addensante: Pectina amidacea (E440ii), Stabilizzante: Difosfato disodico (E450i), Destrosio, Antiossidante: Fosfato tricalcico (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\"\u003eAllergeni:\u003c\/b\u003e Può contenere tracce di latte e derivati.\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\"\u003eValori nutrizionali (per 100 g):\u003c\/b\u003e Energia 160 kcal \/ 640 kJ; Carboidrati 14 g (di cui zuccheri 14 g); Proteine 47 g; Sale 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\"\u003eConservazione:\u003c\/b\u003e Conservare nel suo imballaggio originale tra 15°C e 25°C, al riparo dalla luce e dall'umidità.\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\"\u003eQual è la differenza tra la Pectina NH e una pectina classica?\u003c\/b\u003e La Pectina Fruit NH è specificamente progettata per essere termoreversibile. Ciò significa che puoi sciogliere la tua gelatina o copertura più volte mantenendo il suo potere gelificante, a differenza delle pectine standard che sono spesso irreversibili.\u003c\/p\u003e\n\u003cp data-path-to-node=\"20\"\u003e\u003cb data-path-to-node=\"20\" data-index-in-node=\"0\"\u003ePerché è necessario aggiungere acido con la Pectina NH?\u003c\/b\u003e L'acido (spesso sotto forma di acido citrico o succo di limone) agisce come catalizzatore. Permette di abbassare il pH della preparazione, indispensabile affinché la rete di pectina si formi e intrappoli il liquido in modo stabile.\u003c\/p\u003e\n\u003cp data-path-to-node=\"21\"\u003e\u003cb data-path-to-node=\"21\" data-index-in-node=\"0\"\u003eSi può congelare una preparazione contenente Pectina NH?\u003c\/b\u003e Sì, è uno dei suoi grandi vantaggi. Supporta perfettamente il congelamento e lo scongelamento senza rilascio d'acqua (sinèresi), rendendola ideale per dessert gelati e inserti di frutta.\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":"Pectina X58 nappage - 500 g","description":"\u003cp\u003e\u003cstrong\u003ePectina X58 Nappage - 500 g - Sosa Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eUn gelificante professionale per coperture al cioccolato e prodotti lattiero-caseari\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLa \u003cstrong\u003ePectina X58 Nappage\u003c\/strong\u003e di \u003cstrong\u003eSosa Ingredients\u003c\/strong\u003e è una pectina LM amidata appositamente progettata per coperture al cioccolato, prodotti ricchi di calcio e preparazioni lattiero-casearie. Termoreversibile e congelabile, questa pectina garantisce texture lisce e stabili, adatte alle esigenze dei professionisti.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCaratteristiche principali\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigine naturale:\u003c\/strong\u003e Pectina derivata da bucce di agrumi.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTermoreversibile:\u003c\/strong\u003e Mantiene le sue proprietà tra \u003cstrong\u003e40°C e 60°C\u003c\/strong\u003e, ideale per utilizzi ripetuti.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCongelabile:\u003c\/strong\u003e Trattiene l'umidità anche dopo il congelamento, prolungando così la durata dei prodotti da forno.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eApplicazioni varie:\u003c\/strong\u003e Adatta per coperture al cioccolato, creme, prodotti lattiero-caseari e ricchi di calcio.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGelificazione lenta:\u003c\/strong\u003e Effetto finale ottenuto dopo 24 ore.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eApplicazioni e dosaggi consigliati\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoperture gelificate:\u003c\/strong\u003e 1,3-1,5%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreme e budini:\u003c\/strong\u003e 1-1,3%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGel ricchi di calcio:\u003c\/strong\u003e 8-15 g\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eModalità d’uso\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMescolare la pectina con lo zucchero per una dispersione omogenea.\u003c\/li\u003e\n\u003cli\u003eIncorporare progressivamente in un liquido mescolando energicamente.\u003c\/li\u003e\n\u003cli\u003ePortare a ebollizione per attivare la gelificazione (temperatura ottimale: \u003cstrong\u003e80\/85°C\u003c\/strong\u003e).\u003c\/li\u003e\n\u003cli\u003eLasciare raffreddare per permettere la gelificazione.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eProprietà e specifiche\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003epH ottimale:\u003c\/strong\u003e Tra 2,8 e 4,7 per migliori prestazioni.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLavorazione a caldo:\u003c\/strong\u003e Attivata dall’aumento della temperatura.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdeale per:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eCoperture al cioccolato o calcaree.\u003c\/li\u003e\n\u003cli\u003eCreme e preparazioni lattiero-casearie.\u003c\/li\u003e\n\u003cli\u003eProdotti che richiedono una texture ferma ma flessibile.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredienti\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAddensante:\u003c\/strong\u003e Pectina amidata (E440ii)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSaccarosio\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStabilizzante:\u003c\/strong\u003e Difosfato disodico (E450i)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegolatore di acidità:\u003c\/strong\u003e Fosfato tricalcico (E341iii)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAllergeni:\u003c\/strong\u003e Può contenere tracce di latte e derivati del latte.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eValori nutrizionali (per 100 g)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnergia:\u003c\/strong\u003e 640 kJ \/ 160 kcal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrassi:\u003c\/strong\u003e 0 g (di cui saturi: 0 g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarboidrati:\u003c\/strong\u003e 14 g (di cui zuccheri: 14 g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProteine:\u003c\/strong\u003e 0 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSale:\u003c\/strong\u003e 14,3 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCondizioni di conservazione\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eConservare in luogo fresco e asciutto, tra \u003cstrong\u003e15°C e 25°C\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eConservare nel suo imballaggio originale chiuso, al riparo dall’umidità e da odori forti.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eVantaggi della Pectina X58 Nappage Sosa\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAdatta per coperture gelificate ricche di cioccolato o calcio.\u003c\/li\u003e\n\u003cli\u003eMantiene l’umidità e prolunga la conservazione dei prodotti da forno.\u003c\/li\u003e\n\u003cli\u003eIdeale per applicazioni professionali grazie alla sua termoreversibilità e stabilità.\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":"Gomme Gellan - 500 g","description":"\u003ch2 data-start=\"611\" data-end=\"660\"\u003eGomma Gellan – Sosa Ingredients – Barattolo da 500 g\u003c\/h2\u003e\n\u003cp data-start=\"662\" data-end=\"728\"\u003e\u003cstrong data-start=\"662\" data-end=\"728\"\u003eIl gelificante professionale per gel fermi e cottura in forno\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"730\" data-end=\"987\"\u003eLa \u003cstrong data-start=\"733\" data-end=\"749\"\u003eGomma Gellan\u003c\/strong\u003e (E418) di Sosa Ingredients è un gelificante di origine naturale, ideale per creare gel fermi, trasparenti e resistenti alla cottura. Perfetta per paste di frutta, gelatine, confetture, inserti e preparazioni salate o dolci.\u003c\/p\u003e\n\u003chr data-start=\"989\" data-end=\"992\"\u003e\n\u003ch3 data-start=\"994\" data-end=\"1025\"\u003eCaratteristiche tecniche\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\"\u003eOrigine naturale\u003c\/strong\u003e : ottenuta tramite fermentazione batterica\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\"\u003eGelatina rigida e trasparente\u003c\/strong\u003e, ideale per tagli netti\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\"\u003eResistente alla cottura in forno\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\"\u003eUso a caldo\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\"\u003eCompatibile con tutti i tipi di liquidi\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\"\u003eCongelabile\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 termoreversibile\u003c\/strong\u003e: non torna liquido dopo la gelificazione\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\"\u003eDosaggio consigliato\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 a 20 g \/ kg\u003c\/strong\u003e di preparazione a seconda della texture desiderata\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\"\u003eIstruzioni per l'uso\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\"\u003eMescolare la gomma gellan con il liquido di tua scelta.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1532\" data-end=\"1581\"\u003e\n\u003cp data-start=\"1535\" data-end=\"1581\"\u003eScaldare il tutto fino a completa dissoluzione.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1582\" data-end=\"1653\"\u003e\n\u003cp data-start=\"1585\" data-end=\"1653\"\u003eVersare la preparazione calda nello stampo o nel contenitore desiderato.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1654\" data-end=\"1708\"\u003e\n\u003cp data-start=\"1657\" data-end=\"1708\"\u003eLasciare raffreddare affinché avvenga la gelificazione.\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\"\u003eApplicazioni consigliate\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\"\u003eGelatine dolci o salate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1773\" data-end=\"1790\"\u003e\n\u003cp data-start=\"1775\" data-end=\"1790\"\u003ePaste di frutta\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1791\" data-end=\"1810\"\u003e\n\u003cp data-start=\"1793\" data-end=\"1810\"\u003eConfetture dense\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1811\" data-end=\"1835\"\u003e\n\u003cp data-start=\"1813\" data-end=\"1835\"\u003eInserti per dessert\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1836\" data-end=\"1869\"\u003e\n\u003cp data-start=\"1838\" data-end=\"1869\"\u003eGuarnizioni per cottura al forno\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\"\u003eIngredienti\u003c\/h3\u003e\n\u003cp data-start=\"1893\" data-end=\"1962\"\u003eModificatore di texture: agente gelificante.\u003cbr data-start=\"1935\" data-end=\"1938\"\u003e\u003cstrong data-start=\"1938\" data-end=\"1962\"\u003eGomma gellana (E418)\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"1964\" data-end=\"1967\"\u003e\n\u003ch3 data-start=\"1969\" data-end=\"2001\"\u003eInformazioni complementari\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\"\u003eFormato: \u003cstrong data-start=\"2014\" data-end=\"2041\"\u003evasetto richiudibile da 500 g\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\"\u003eOrigine: \u003cstrong data-start=\"2054\" data-end=\"2080\"\u003efermentazione naturale\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\"\u003eConservazione: al riparo dall’umidità e dalla luce\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\"\u003eControlla le tue texture con precisione grazie alla gomma Gellan Sosa – la soluzione per i professionisti esigenti.\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":"Gelcrem Caldo - 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 --\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;\"\u003eAddensante a caldo resistente al congelamento\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\u003eIl Gelcrem Chaud Sosa Ingredients è un addensante a base di amido di mais raffinato progettato per pasticceri e chef professionisti. Permette di ottenere texture lisce e stabili in creme pasticcere, salse e preparazioni cotte, sia dolci che salate. La sua particolarità tecnica: mantiene la sua struttura dopo la cottura E dopo il congelamento, dove l'amido di mais classico si ritrae o perde la sua consistenza durante lo scongelamento.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES TECHNIQUES --\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;\"\u003eCaratteristiche tecniche\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;\"\u003eTipo:\u003c\/strong\u003e addensante a caldo a base di amido di mais raffinato\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;\"\u003eStabilità termica:\u003c\/strong\u003e resiste ad alte temperature (cottura, forno)\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;\"\u003eResistenza al congelamento:\u003c\/strong\u003e texture stabile dopo lo scongelamento\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;\"\u003eTermoriversibilità:\u003c\/strong\u003e no (gelificazione definitiva dopo la cottura)\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;\"\u003eCompatibilità:\u003c\/strong\u003e tutti i tipi di liquidi (acqua, latte, panna, succhi, brodo)\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;\"\u003eDosaggio:\u003c\/strong\u003e 20 a 50 g per kg di liquido a seconda della consistenza desiderata\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;\"\u003eApplicazioni consigliate\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;\"\u003eCreme pasticcere:\u003c\/strong\u003e texture liscia, tenuta nella sac à poche, possibile congelamento di basi di torte farcite\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;\"\u003eCreme calde salate:\u003c\/strong\u003e besciamella, salse bianche, vellutate stabili al servizio\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;\"\u003ePreparazioni cotte:\u003c\/strong\u003e basi di torte, quiche, cremosi a base di uova\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;\"\u003eSalse dense:\u003c\/strong\u003e coulis cotti, fondi ridotti, salse dolci o salate\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;\"\u003ePreparazioni da congelare:\u003c\/strong\u003e sostituisce l'amido classico per evitare il ritiro allo scongelamento\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;\"\u003eModalità d'uso\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;\"\u003eDispersione a freddo:\u003c\/strong\u003e mescolate il Gelcrem Chaud direttamente nel liquido freddo (acqua, latte, panna, succo) con una frusta o un frullatore a immersione per evitare grumi.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eCottura:\u003c\/strong\u003e portate a ebollizione mescolando regolarmente. L'addensamento inizia già durante il riscaldamento.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eServizio:\u003c\/strong\u003e utilizzate la preparazione immediatamente, o lasciate raffreddare in frigorifero se deve essere lavorata a freddo (sac à poche, ecc.).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eCongelamento (opzionale):\u003c\/strong\u003e le preparazioni con Gelcrem Chaud possono essere congelate e scongelate senza perdita di texture, a differenza degli amidi classici.\u003c\/li\u003e\n        \u003c\/ol\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION ET ALLERGENES --\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;\"\u003eComposizione e allergeni\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;\"\u003eIngrediente:\u003c\/strong\u003e amido di mais raffinato 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;\"\u003eAllergeni diretti:\u003c\/strong\u003e nessuno\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;\"\u003eTracce possibili:\u003c\/strong\u003e latte e derivati (prodotto in un laboratorio polivalente)\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES PRODUIT --\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;\"\u003eCaratteristiche del prodotto\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;\"\u003eMarca:\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;\"\u003eFormato:\u003c\/strong\u003e Barattolo richiudibile da 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;\"\u003eForma:\u003c\/strong\u003e Polvere fine\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;\"\u003eOrigine:\u003c\/strong\u003e vegetale (mais)\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\u003eGelcrem Chaud o Gelcrem Froid: qual è la differenza\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eLa gamma Gelcrem di Sosa esiste in due versioni complementari. Il Gelcrem Chaud (questo prodotto) si attiva con la cottura ed è adatto a creme pasticcere, besciamelle, preparazioni cotte. Il Gelcrem Froid si attiva senza cottura, ideale per preparazioni a freddo come mousse, creme montate e farciture senza cottura. Entrambi resistono al congelamento.\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eConservazione:\u003c\/strong\u003e conservare in luogo fresco e asciutto, al riparo dall'umidità. Richiudere bene il barattolo dopo ogni utilizzo per preservare le proprietà della polvere.\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;\"\u003ePer approfondire\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eCompleta la tua selezione di ingredienti tecnici per la pasticceria professionale:\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 Scopri tutta la gamma \u003ca href=\"\/it\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e dedicata ai professionisti della gastronomia.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Esplora la nostra sezione \u003ca href=\"\/it\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eadditivi alimentari\u003c\/a\u003e per addensare, gelificare e strutturare.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Trova gli indispensabili con la nostra selezione \u003ca href=\"\/it\/collections\/aide-a-la-preparation\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eaiuto alla preparazione\u003c\/a\u003e.\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":"Mousse Vegana - 500 g","description":"\u003ch1 data-path-to-node=\"3\"\u003eIngredienti Vegan Mousse Sosa – Gelificante Professionale (500 g)\u003c\/h1\u003e\n\u003cp data-path-to-node=\"4\"\u003eEsalta le tue creazioni vegetali con \u003cb data-path-to-node=\"4\" data-index-in-node=\"38\"\u003eVegan Mousse di Sosa Ingredients\u003c\/b\u003e, la soluzione di gelificazione di alta gamma per mousse 100% vegane, leggere e ariose. Questa miscela tecnica di \u003cb data-path-to-node=\"4\" data-index-in-node=\"189\"\u003eagar-agar e amido di tapioca\u003c\/b\u003e consente di ottenere una stabilità impeccabile e una texture perfetta, pari alle preparazioni a base di gelatina animale tradizionale. Progettato per gli esperti del gusto, garantisce dessert senza sineresi, anche dopo un ciclo di congelamento.\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"5\"\u003ePerché scegliere Vegan Mousse per le tue pasticcerie?\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\"\u003ePerformance Vegetale:\u003c\/b\u003e Un'alternativa 100% naturale realizzata con agar-agar e 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\"\u003eStabilità Eccezionale:\u003c\/b\u003e Offre una texture stabile e leggera, ideale per mousse, bavarese e dessert moderni.\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\"\u003eResistenza al Freddo:\u003c\/b\u003e Prodotto congelabile e scongelabile senza perdita di texture né rilascio d'acqua (anti-sineresi).\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\"\u003eTecnica Avanzata:\u003c\/b\u003e Termoreversibile, permette grande flessibilità di lavoro su liquidi acquosi.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-path-to-node=\"7\"\u003eModo d'Uso \u0026amp; Dosaggio\u003c\/h2\u003e\n\u003cp data-path-to-node=\"8\"\u003ePer un risultato professionale, segui questi passaggi di preparazione:\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\"\u003eDosaggio:\u003c\/b\u003e Incorpora tra l'1,5% e il 2,5% di Vegan Mousse alla tua base liquida (succo, purea, infuso).\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\"\u003eAttivazione:\u003c\/b\u003e Riscalda la miscela tra 90 °C e 100 °C mescolando per attivare il gelificante.\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\"\u003eIncorporazione:\u003c\/b\u003e Lascia intiepidire fino a 50-60 °C prima di incorporare delicatamente la tua massa aerata.\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\"\u003eSolidificazione a freddo:\u003c\/b\u003e Versa negli stampi e lascia solidificare in frigorifero o congelatore.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2 data-path-to-node=\"10\"\u003eCaratteristiche Tecniche\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\"\u003eComposizione:\u003c\/b\u003e Amido di tapioca, 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\"\u003eTemperatura di gelificazione:\u003c\/b\u003e Tra 32 °C e 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\"\u003eFormato:\u003c\/b\u003e Barattolo richiudibile da 500 g per una conservazione ottimale al riparo dall'umidità.\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 - Addensante in Polvere - 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 --\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;\"\u003eAddensante naturale a base di gomma di xantano, a freddo e a caldo\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\u003eIl Gelespessa Sosa Ingredients è un addensante in polvere 100% di origine naturale, ottenuto dalla fermentazione dell'amido di mais. La sua formulazione combina maltodestrina e gomma di xantano (E415), un duo tecnico che permette di lavorare indifferentemente a freddo o a caldo, su liquidi acquosi (succhi, brodi, puree). Texture precisa, stabile al congelamento, gusto neutro: è l'addensante versatile per eccellenza per coulis, salse, puree e preparazioni di decorazione.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES TECHNIQUES --\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;\"\u003eCaratteristiche tecniche\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;\"\u003eOrigine:\u003c\/strong\u003e naturale, ottenuta dalla fermentazione dell'amido di mais\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;\"\u003eComposizione attiva:\u003c\/strong\u003e maltodestrina e gomma di xantano (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;\"\u003eLavorazione a freddo o a caldo:\u003c\/strong\u003e doppia versatilità a seconda della ricetta\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;\"\u003eCongelamento:\u003c\/strong\u003e texture stabile dopo scongelamento\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;\"\u003eTermoriversibilità:\u003c\/strong\u003e no (gelificazione definitiva)\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;\"\u003eCompatibilità:\u003c\/strong\u003e solo liquidi acquosi (succhi, brodi, puree, acqua aromatizzata)\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;\"\u003eDosaggio:\u003c\/strong\u003e 6 a 15 g per kg di preparazione a seconda della viscosità desiderata\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;\"\u003eApplicazioni consigliate\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;\"\u003eCoulis di frutta:\u003c\/strong\u003e tenuta perfetta, brillantezza preservata, conservazione prolungata\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;\"\u003eSalse calde o fredde:\u003c\/strong\u003e dolci (caramello, frutta) o salate (succhi di carne, salse gastronomiche)\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;\"\u003ePurea dolce o salata:\u003c\/strong\u003e strutturata e omogenea, senza ritrazione\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;\"\u003eGuarnizioni per decorazione:\u003c\/strong\u003e punti e strisce di salsa che restano sul piatto\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;\"\u003ePreparazioni congelate:\u003c\/strong\u003e tenuta dopo scongelamento, ideale per il servizio in ristorazione\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;\"\u003eCucina tecnica moderna:\u003c\/strong\u003e emulsioni stabilizzate, mousse, schiume\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;\"\u003eModalità d'uso\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;\"\u003eDispersione:\u003c\/strong\u003e incorporate il Gelespessa nella preparazione liquida (succo, purea, brodo) usando una frusta o un frullatore a immersione per evitare grumi.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eLavorazione:\u003c\/strong\u003e a freddo o a caldo a seconda della ricetta. Il prodotto funziona in entrambe le modalità senza preparazione preliminare.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eRiposo:\u003c\/strong\u003e lasciate addensare progressivamente per alcuni minuti fino a ottenere la consistenza desiderata. La viscosità finale si stabilizza rapidamente.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eConservazione:\u003c\/strong\u003e prodotto non termoriversibile. Una volta ottenuta la consistenza, non ritorna allo stato liquido nemmeno con il calore.\u003c\/li\u003e\n        \u003c\/ol\u003e\n        \u003cp style=\"margin-top: 10px;\"\u003eDosaggio indicativo: \u003cstrong\u003e6 g\/kg\u003c\/strong\u003e per una consistenza fluida e nappante, \u003cstrong\u003e15 g\/kg\u003c\/strong\u003e per una texture densa e stabile.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION ET ALLERGENES --\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;\"\u003eComposizione e allergeni\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;\"\u003eIngredienti:\u003c\/strong\u003e maltodestrina, addensante gomma di xantano (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;\"\u003eAllergeni diretti:\u003c\/strong\u003e nessuno\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;\"\u003eTracce possibili:\u003c\/strong\u003e latte e derivati (prodotto in uno stabilimento polivalente)\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES PRODUIT --\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;\"\u003eCaratteristiche del prodotto\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;\"\u003eMarca:\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;\"\u003eFormato:\u003c\/strong\u003e Barattolo da 500 g, tappo richiudibile\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;\"\u003eForma:\u003c\/strong\u003e Polvere\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;\"\u003eOrigine:\u003c\/strong\u003e vegetale (mais)\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;\"\u003eCodice additivo:\u003c\/strong\u003e E415 (gomma di xantano)\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\u003eVantaggi tecnici per i professionisti\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eLa gomma di xantano è apprezzata per tre proprietà chiave: \u003cstrong\u003eneutralità del gusto\u003c\/strong\u003e (non maschera gli aromi naturali del succo di frutta, del brodo o della purea), \u003cstrong\u003estabilità al congelamento\u003c\/strong\u003e (nessuna separazione dopo scongelamento), \u003cstrong\u003etenuta in ambiente acido\u003c\/strong\u003e (compatibile con coulis di frutti rossi, agrumi, vinaigrette). È la scelta degli chef nella cucina tecnica moderna per decorazioni di piatti che restano stabili al servizio.\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eConservazione:\u003c\/strong\u003e conservare in luogo asciutto, fresco e al riparo dall'umidità. Richiudere bene il barattolo dopo ogni utilizzo per preservare le proprietà della polvere.\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;\"\u003ePer approfondire\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eCompleta la tua selezione di ingredienti tecnici per pasticceria e cucina professionale:\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 Scopri tutta la gamma \u003ca href=\"\/it\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e dedicata ai professionisti della gastronomia.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Esplora la nostra sezione \u003ca href=\"\/it\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eadditivi alimentari\u003c\/a\u003e per addensare, gelificare e strutturare.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Trova gli indispensabili con la nostra selezione \u003ca href=\"\/it\/collections\/aide-a-la-preparation\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eaiuti alla preparazione\u003c\/a\u003e.\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 Froid - 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 --\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;\"\u003eAddensante a freddo senza cottura, resistente al congelamento\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\u003eIl Gelcrem Froid di Sosa Ingredients è un addensante in polvere pensato per pasticceri, ristoratori e chef di cucina creativa. La sua particolarità tecnica: si attiva \u003cstrong\u003esenza cottura\u003c\/strong\u003e, semplicemente disperdendolo nel liquido, preservando così l'integrità aromatica degli ingredienti sensibili al calore (succhi di frutta freschi, infusi, erbe aromatiche). Ideale per creme fredde, mousse di frutta, zuppe addensate e coperture stabili, sia dolci che salate.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES TECHNIQUES --\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;\"\u003eCaratteristiche tecniche\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;\"\u003eTipo:\u003c\/strong\u003e addensante in polvere, attivabile a freddo\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;\"\u003eSolubilità:\u003c\/strong\u003e a freddo (basta semplice dispersione)\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;\"\u003eStabilità:\u003c\/strong\u003e non si scioglie in cottura (non termoreversibile)\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;\"\u003eCongelamento:\u003c\/strong\u003e consistenza stabile dopo scongelamento\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;\"\u003eResistenza agli acidi:\u003c\/strong\u003e viscosità mantenuta in ambiente acido (succo di limone, aceto, frutti acidi)\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;\"\u003eCompatibilità:\u003c\/strong\u003e tutti i tipi di liquidi (acqua, puree, succhi, alcolici, infusi)\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;\"\u003eDosaggio:\u003c\/strong\u003e 40 a 80 g per kg di liquido a seconda della consistenza desiderata\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;\"\u003eApplicazioni consigliate\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;\"\u003eCreme pasticcere crude:\u003c\/strong\u003e alternativa senza cottura, preserva gli aromi delicati (vaniglia bourbon, fiori d'arancio)\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;\"\u003eCreme fredde aromatizzate:\u003c\/strong\u003e farciture fresche per éclair, bignè, tartellette\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;\"\u003eMousse di frutta:\u003c\/strong\u003e consistenza aerea stabile, preservazione del gusto fresco del frutto\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;\"\u003eZuppe e minestre addensate:\u003c\/strong\u003e addensamento a freddo, conservazione dei nutrienti termolabili\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;\"\u003eSalse e coperture stabili:\u003c\/strong\u003e vinaigrette, coulis di frutta cruda, salse fredde gastronomiche\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;\"\u003ePreparazioni gastronomiche moderne:\u003c\/strong\u003e texture tecniche in cucina creativa\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;\"\u003eModalità d'uso\u003c\/h3\u003e\n        \u003cp\u003eVersate il Gelcrem Froid nel liquido scelto (acqua, purea, succo, latte freddo, alcol) e mescolate energicamente con una frusta o un frullatore a immersione fino a completa dispersione. Non è necessaria alcuna cottura. Lasciate riposare qualche minuto affinché la consistenza finale si sviluppi completamente.\u003c\/p\u003e\n        \u003cp\u003eDosaggio indicativo: \u003cstrong\u003e40 g\/kg\u003c\/strong\u003e per una consistenza leggermente coprente, \u003cstrong\u003e80 g\/kg\u003c\/strong\u003e per una consistenza cremosa e ferma. Compatibile con acqua, latte, panna, succhi di frutta, puree e alcolici.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION ET ALLERGENES --\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;\"\u003eComposizione e allergeni\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;\"\u003eIngrediente:\u003c\/strong\u003e fosfato di diamido acetilato (E1414), derivato dall'amido di patate\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;\"\u003eAllergeni:\u003c\/strong\u003e nessun allergene dichiarato\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;\"\u003eOrigine:\u003c\/strong\u003e vegetale (patata)\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES PRODUIT --\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;\"\u003eCaratteristiche del prodotto\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;\"\u003eMarca:\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;\"\u003eFormato:\u003c\/strong\u003e Barattolo da 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;\"\u003eAspetto:\u003c\/strong\u003e Polvere fine bianca\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;\"\u003eCodice additivo:\u003c\/strong\u003e E1414\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\u003eGelcrem Froid o Gelcrem Chaud: qual è la differenza\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eLa gamma Gelcrem di Sosa esiste in due versioni complementari. Il Gelcrem Froid (questo prodotto) si attiva senza cottura, ideale per preservare gli aromi di frutta fresca, erbe e preparazioni sensibili al calore. Il Gelcrem Chaud si attiva con la cottura, più adatto a creme pasticcere classiche, besciamelle e preparazioni cotte. Entrambi resistono al congelamento e mantengono la loro consistenza dopo lo scongelamento.\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eConservazione:\u003c\/strong\u003e conservare in luogo asciutto, al riparo da calore e umidità. Richiudere bene il barattolo dopo ogni utilizzo per preservare le proprietà della polvere.\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;\"\u003ePer approfondire\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eCompleta la tua selezione di ingredienti tecnici per la pasticceria professionale:\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 Scopri tutta la gamma \u003ca href=\"\/it\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e dedicata ai professionisti della gastronomia.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Esplora la nostra sezione \u003ca href=\"\/it\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eadditivi alimentari\u003c\/a\u003e per addensare, gelificare e strutturare.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Trova gli indispensabili con la nostra selezione \u003ca href=\"\/it\/collections\/aide-a-la-preparation\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eaiuti alla preparazione\u003c\/a\u003e.\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":"Gelificante Vegetale in Polvere – 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 (éditorial premium, sans aplat doré, sans balise H1\/H2) --\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;\"\u003eGelificante Vegetale in Polvere 500 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eGelificazione professionale naturale, senza origine animale\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\u003eIl Gelificante Vegetale in Polvere Sosa (riferimento 48648) è un ingrediente tecnico pensato per pasticceri e chef esigenti. Formulato a base di carragenina e gomma di carruba, offre una gelificazione rapida, ferma ed elastica, perfettamente adatta a glassature per immersione, gelatine lucide e preparazioni vegetariane o vegane. La sua resistenza termica fino a 70 °C lo rende un'alternativa efficace alla gelatina animale nella cucina professionale.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- AVANTAGES DU PRODUIT --\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;\"\u003eVantaggi del prodotto\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% di origine naturale:\u003c\/strong\u003e formulazione a base di alghe e carruba\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;\"\u003eGelificazione rapida:\u003c\/strong\u003e presa netta senza fase di congelamento\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;\"\u003eResistenza termica:\u003c\/strong\u003e mantiene fino a 70 °C, termoreversibile\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;\"\u003eCompatibile con alcol:\u003c\/strong\u003e funziona con liquidi alcolici\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;\"\u003eIdeale per glassature per immersione:\u003c\/strong\u003e texture lucida e omogenea\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;\"\u003eDiete:\u003c\/strong\u003e vegetariano, vegano, halal, kosher\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- APPLICATIONS RECOMMANDÉES --\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;\"\u003eApplicazioni consigliate\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;\"\u003eGlassature e coperture lucide:\u003c\/strong\u003e finiture a specchio, rivestimenti per immersione\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;\"\u003eGelatine ferme:\u003c\/strong\u003e texture elastica che mantiene la forma al taglio\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;\"\u003eGele aromatizzate alcoliche:\u003c\/strong\u003e mignon, verrine, cocktail solidi\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;\"\u003ePreparazioni vegane:\u003c\/strong\u003e alternativa diretta alla gelatina animale\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- MODE D'EMPLOI ET DOSAGE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eModo d'uso e dosaggio\u003c\/h3\u003e\n        \u003cp\u003eIncorporate il gelificante direttamente in un liquido acquoso caldo (acqua, succo, infuso, sciroppo o liquido alcolico), mescolando energicamente per evitare la formazione di grumi. Portate a ebollizione, quindi utilizzate immediatamente prima che inizi la presa.\u003c\/p\u003e\n        \u003cp\u003eDosaggio indicativo: \u003cstrong\u003e50 g di gelificante per kg di liquido\u003c\/strong\u003e per ottenere gel fermi e ben strutturati. Compatibile con una vasta gamma di liquidi acquosi. Il gel ottenuto è termoreversibile fino a 70 °C, ma non sopporta il congelamento.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- INGRÉDIENTS 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;\"\u003eComposizione e allergeni\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;\"\u003eIngredienti:\u003c\/strong\u003e Maltodestrina, carragenina (E407), destrosio, cloruro di potassio (E508), citrato trisodico (E331iii), gomma di carruba (E410), saccarosio.\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;\"\u003eAllergeni diretti:\u003c\/strong\u003e nessuno\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;\"\u003eTracce possibili:\u003c\/strong\u003e frutta a guscio, soia, latte, uova, solfiti, semi di sesamo, arachidi (prodotto in uno stabilimento polivalente)\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES TECHNIQUES --\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;\"\u003eCaratteristiche tecniche\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;\"\u003eMarca:\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;\"\u003eRiferimento:\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;\"\u003eFormato:\u003c\/strong\u003e Barattolo richiudibile da 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;\"\u003eForma:\u003c\/strong\u003e Polvere\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;\"\u003eResistenza termica:\u003c\/strong\u003e fino a 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;\"\u003eTermoreversibilità:\u003c\/strong\u003e sì\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;\"\u003eCongelamento:\u003c\/strong\u003e non raccomandato\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; font-weight: 500;\"\u003e\n            \u003cstrong\u003eDa sapere:\u003c\/strong\u003e Il Gelificante Vegetale Sosa è progettato per i professionisti che cercano prestazioni tecniche, naturalità e precisione. La sua formulazione termoreversibile permette di rifondere e rielaborare il gel fino a 70 °C, ideale per glassature per immersione su entremets o tronchetti. Confezionato da Sosa Ingredients, riferimento negli ingredienti tecnici per la gastronomia professionale.\n        \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;\"\u003ePer approfondire\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eCompleta il tuo laboratorio di ingredienti tecnici per la pasticceria professionale:\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 Scopri tutta la gamma \u003ca href=\"\/it\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e dedicata ai professionisti della pasticceria.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Realizza finiture impeccabili con la nostra gamma di \u003ca href=\"\/it\/collections\/glacages-miroir\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eglassature a specchio\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Esplora il nostro reparto \u003ca href=\"\/it\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eadditivi alimentari\u003c\/a\u003e per gelificare, stabilizzare e strutturare le tue preparazioni.\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":"Pneumatici Kappa - 600 g","description":"\u003ch3 data-start=\"622\" data-end=\"647\"\u003eGomme Kappa – 600 g\u003c\/h3\u003e\n\u003cp data-start=\"648\" data-end=\"681\"\u003e\u003cstrong data-start=\"648\" data-end=\"681\"\u003eIngredienti Sosa – Rif. 40394\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"683\" data-end=\"945\"\u003eLa Gomma Kappa di Sosa Ingredients è un gelificante vegetale potente derivato da estratti di alghe (carragenina E407). Permette di creare gel fermi e rigidi, perfettamente adatti a preparazioni come paste di frutta, coperture, mousse o inclusioni.\u003c\/p\u003e\n\u003cp data-start=\"947\" data-end=\"1106\"\u003eUtilizzata dai professionisti della pasticceria e della confetteria, assicura una gelificazione rapida, termoreversibile, ma non adatta al congelamento.\u003c\/p\u003e\n\u003ch4 data-start=\"1108\" data-end=\"1139\"\u003eVantaggi della Gomma Kappa:\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% di origine naturale (alghe)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1177\" data-end=\"1207\"\u003e\n\u003cp data-start=\"1179\" data-end=\"1207\"\u003eGelificazione ferma e rapida\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1208\" data-end=\"1237\"\u003e\n\u003cp data-start=\"1210\" data-end=\"1237\"\u003eConsistenza rigida e lucida\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1238\" data-end=\"1256\"\u003e\n\u003cp data-start=\"1240\" data-end=\"1256\"\u003eTermoreversibile\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1257\" data-end=\"1288\"\u003e\n\u003cp data-start=\"1259\" data-end=\"1288\"\u003eLavorazione esclusivamente a caldo\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\"\u003eApplicazioni consigliate :\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\"\u003ePaste di frutta fatte in casa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1352\" data-end=\"1372\"\u003e\n\u003cp data-start=\"1354\" data-end=\"1372\"\u003eCoperture lucide\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1373\" data-end=\"1392\"\u003e\n\u003cp data-start=\"1375\" data-end=\"1392\"\u003eMousse gelificate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1393\" data-end=\"1422\"\u003e\n\u003cp data-start=\"1395\" data-end=\"1422\"\u003eInclusioni per confetteria\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1423\" data-end=\"1457\"\u003e\n\u003cp data-start=\"1425\" data-end=\"1457\"\u003eGelatine, confetture, panna cotta\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\"\u003eModalità d’uso:\u003c\/h3\u003e\n\u003cp data-start=\"1489\" data-end=\"1724\"\u003eMescolare a caldo con tutti i tipi di liquidi (acqua, puree di frutta, infusi…). Una volta attivata, la gelificazione è rapida. Non congelare le preparazioni. Il gel può essere nuovamente fuso riscaldandolo (termoreversibilità).\u003c\/p\u003e\n\u003cp data-start=\"1726\" data-end=\"1788\"\u003e\u003cstrong data-start=\"1726\" data-end=\"1748\"\u003eDosaggio consigliato:\u003c\/strong\u003e da 2 a 15 g\/kg a seconda della consistenza desiderata.\u003c\/p\u003e\n\u003chr data-start=\"1790\" data-end=\"1793\"\u003e\n\u003ch3 data-start=\"1795\" data-end=\"1812\"\u003eIngredienti:\u003c\/h3\u003e\n\u003cp data-start=\"1813\" data-end=\"1840\"\u003eCarragenina (E407) – 100%\u003c\/p\u003e\n\u003chr data-start=\"1842\" data-end=\"1845\"\u003e\n\u003ch3 data-start=\"1847\" data-end=\"1863\"\u003eAllergeni:\u003c\/h3\u003e\n\u003cp data-start=\"1864\" data-end=\"2011\"\u003eNessun allergene direttamente presente. Può contenere tracce di: frutta a guscio, latte, soia, uova, solfiti, sesamo, senape, sedano, arachidi.\u003c\/p\u003e\n\u003chr data-start=\"2013\" data-end=\"2016\"\u003e\n\u003ch3 data-start=\"2018\" data-end=\"2039\"\u003eConfezione :\u003c\/h3\u003e\n\u003cp data-start=\"2040\" data-end=\"2063\"\u003eBarattolo richiudibile da 600 g\u003c\/p\u003e\n\u003chr data-start=\"2065\" data-end=\"2068\"\u003e\n\u003ch3 data-start=\"2070\" data-end=\"2112\"\u003ePerché scegliere la Gomma Kappa Sosa?\u003c\/h3\u003e\n\u003cp data-start=\"2113\" data-end=\"2364\"\u003eQuesta polvere gelificante di origine vegetale è un prezioso alleato per strutturare le tue creazioni dolci garantendo al contempo una buona tenuta a temperatura ambiente. La sua potenza gelificante permette un dosaggio preciso, senza perdita di aroma o colore.\u003c\/p\u003e\n\u003chr data-start=\"2366\" data-end=\"2369\"\u003e\n\u003ch3 data-start=\"2371\" data-end=\"2442\"\u003eOrdina subito per esaltare le tue preparazioni gelificate!\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 – Rif. 48650\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"726\" data-end=\"1101\"\u003eIl gelificante \u003cstrong data-start=\"739\" data-end=\"765\"\u003ePro-Pannacotta di Sosa\u003c\/strong\u003e è una polvere professionale 100% di origine naturale, progettata per conferire alle preparazioni una consistenza morbida, fondente e leggermente gelatinosa. È formulato appositamente per dessert come la \u003cstrong data-start=\"971\" data-end=\"985\"\u003epannacotta\u003c\/strong\u003e, le \u003cstrong data-start=\"991\" data-end=\"1012\"\u003emousse gelatinose\u003c\/strong\u003e, le \u003cstrong data-start=\"1018\" data-end=\"1030\"\u003ecoperture\u003c\/strong\u003e e altre creazioni che richiedono una \u003cstrong data-start=\"1068\" data-end=\"1100\"\u003etenuta perfetta senza rigidità\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1103\" data-end=\"1266\"\u003eDerivato da alghe rosse (carragenina E407), questo gelificante vegetale è \u003cstrong data-start=\"1170\" data-end=\"1190\"\u003etermoreversibile\u003c\/strong\u003e, il che consente una flessibilità d’uso in un ambiente professionale.\u003c\/p\u003e\n\u003chr data-start=\"1268\" data-end=\"1271\"\u003e\n\u003ch3 data-start=\"1273\" data-end=\"1307\"\u003eCaratteristiche principali:\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% vegetale\u003c\/strong\u003e: a base di alghe (carragenina)\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\"\u003eConsistenza morbida e fondente\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\"\u003eTermoreversibile\u003c\/strong\u003e (possibile riscaldamento senza alterazione)\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\"\u003eLavorazione solo a caldo\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\"\u003eNon congelabile\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\"\u003eUsi consigliati:\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\"\u003ePannacotta\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1558\" data-end=\"1585\"\u003e\n\u003cp data-start=\"1560\" data-end=\"1585\"\u003eMousse morbide gelatinose\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1586\" data-end=\"1603\"\u003e\n\u003cp data-start=\"1588\" data-end=\"1603\"\u003eCreme dessert\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1604\" data-end=\"1643\"\u003e\n\u003cp data-start=\"1606\" data-end=\"1643\"\u003eConfetture, coperture, coulis gelatinati\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1644\" data-end=\"1695\"\u003e\n\u003cp data-start=\"1646\" data-end=\"1695\"\u003eInclusioni fruttate in pasticceria o negli 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\"\u003eModalità d’uso:\u003c\/h3\u003e\n\u003cp data-start=\"1722\" data-end=\"1986\"\u003eMescolare il prodotto a caldo in qualsiasi tipo di liquido (acqua, latte, panna, purea di frutta, succo). Una volta attivata dal calore, la gelificazione si instaura rapidamente al raffreddamento. La consistenza può essere nuovamente fusa con il riscaldamento (termoreversibilità).\u003c\/p\u003e\n\u003cp data-start=\"1988\" data-end=\"2050\"\u003e\u003cstrong data-start=\"1988\" data-end=\"2010\"\u003eDosaggio consigliato:\u003c\/strong\u003e da 2 a 15 g\/kg a seconda dell’effetto desiderato.\u003c\/p\u003e\n\u003chr data-start=\"2052\" data-end=\"2055\"\u003e\n\u003ch3 data-start=\"2057\" data-end=\"2074\"\u003eIngredienti:\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\u003eAddensante: \u003cstrong data-start=\"2092\" data-end=\"2115\"\u003eCarragenina (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\"\u003eAllergeni:\u003c\/h3\u003e\n\u003cp data-start=\"2139\" data-end=\"2271\"\u003eNessun allergene diretto. Può contenere tracce di: frutta a guscio, latte, soia, uova, solfiti, senape, sedano, sesamo, arachidi.\u003c\/p\u003e\n\u003chr data-start=\"2273\" data-end=\"2276\"\u003e\n\u003ch3 data-start=\"2278\" data-end=\"2299\"\u003eConfezionamento:\u003c\/h3\u003e\n\u003cp data-start=\"2300\" data-end=\"2323\"\u003eBarattolo richiudibile da 800 g\u003c\/p\u003e\n\u003chr data-start=\"2325\" data-end=\"2328\"\u003e\n\u003ch3 data-start=\"2330\" data-end=\"2367\"\u003ePerché scegliere Pro-Pannacotta?\u003c\/h3\u003e\n\u003cp data-start=\"2368\" data-end=\"2643\"\u003eLa sua formulazione garantisce una gelificazione \u003cstrong data-start=\"2409\" data-end=\"2439\"\u003emorbida, pulita e uniforme\u003c\/strong\u003e, perfettamente adatta alle esigenze di chef e artigiani. Questo gelificante è un’\u003cstrong data-start=\"2520\" data-end=\"2544\"\u003ealternativa vegetale\u003c\/strong\u003e alla gelatina animale, con una \u003cstrong data-start=\"2577\" data-end=\"2595\"\u003etenuta perfetta\u003c\/strong\u003e anche per preparazioni con sformatura delicata.\u003c\/p\u003e\n\u003chr data-start=\"2645\" data-end=\"2648\"\u003e\n\u003ch3 data-start=\"2650\" data-end=\"2715\"\u003eAggiungete oggi stesso una consistenza perfetta ai vostri dessert!\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 – Addensante a Freddo Pro – 400 g","description":"\u003ch2 data-start=\"737\" data-end=\"797\"\u003eUltratex 3 – Addensante a Freddo Professionale – 400 g\u003c\/h2\u003e\n\u003cp data-start=\"798\" data-end=\"834\"\u003e\u003cstrong data-start=\"798\" data-end=\"832\"\u003eSosa Ingredients – Rif: 41220\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"836\" data-end=\"1142\"\u003eL’\u003cstrong data-start=\"838\" data-end=\"852\"\u003eUltratex 3\u003c\/strong\u003e di Sosa è un agente addensante in polvere appositamente studiato per i professionisti della gastronomia e pasticceria. Ideale per salse, purè, creme o topping, si utilizza \u003cstrong data-start=\"1043\" data-end=\"1068\"\u003eesclusivamente a freddo\u003c\/strong\u003e, offrendo una consistenza perfetta senza cottura e un’eccellente stabilità.\u003c\/p\u003e\n\u003ch3 data-start=\"1144\" data-end=\"1177\"\u003eCaratteristiche tecniche\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\"\u003eLavorazione a freddo\u003c\/strong\u003e: ideale per preparazioni liquide senza cottura\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\"\u003eConsistenza liscia e stabile\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\"\u003eOrigine vegetale\u003c\/strong\u003e: fosfato di amido di mais idrossipropilato (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\"\u003eCongelabile\u003c\/strong\u003e e stabile dopo scongelamento (non termoreversibile)\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\"\u003eSapore neutro\u003c\/strong\u003e: non altera il gusto delle preparazioni\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\"\u003eUso versatile\u003c\/strong\u003e: salse, purè, creme, topping, applicazioni di panificazione\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\"\u003ePuò essere essiccato\u003c\/strong\u003e per ottenere fette sottili e croccanti\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1663\" data-end=\"1687\"\u003eModalità d’uso\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\"\u003eAggiungere la polvere direttamente nel liquido freddo o caldo\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1754\" data-end=\"1805\"\u003e\n\u003cp data-start=\"1757\" data-end=\"1805\"\u003eSbattere fino a ottenere un composto omogeneo\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1806\" data-end=\"1872\"\u003e\n\u003cp data-start=\"1809\" data-end=\"1872\"\u003eDosaggio consigliato: \u003cstrong data-start=\"1829\" data-end=\"1843\"\u003e2 a 80 g\/L\u003c\/strong\u003e a seconda della consistenza desiderata\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-start=\"1874\" data-end=\"1922\"\u003eComposizione e informazioni regolamentari\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\"\u003eIngrediente\u003c\/strong\u003e: fosfato di amido di mais idrossipropilato (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\"\u003eAllergeni\u003c\/strong\u003e: può contenere tracce di uovo, arachidi, soia, latte, frutta a guscio, sedano, senape, sesamo, solfiti\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\"\u003eValori nutrizionali 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\"\u003eEnergia: 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\"\u003eGrassi: 0 g (di cui saturi: 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\"\u003eCarboidrati: 90,7 g (di cui zuccheri: 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\"\u003eFibre: 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\"\u003eProteine: 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\"\u003eSale: 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\"\u003eConservazione\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\"\u003eConservare in luogo asciutto (umidità \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\"\u003eTemperatura: 15°C a 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\"\u003eProteggere dalla luce e dagli odori\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\"\u003eDurata di conservazione\u003c\/strong\u003e: 24 mesi dalla data di produzione\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\"\u003ePunti di forza dell’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 Addensa rapidamente senza cottura\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 Ideale per preparazioni liquide acquose\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 Perfetta stabilità al congelamento\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 Uso semplice e dosaggio flessibile\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 Origine vegetale e sapore neutro\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 Ordina subito l’\u003cstrong data-start=\"2874\" data-end=\"2896\"\u003eUltratex 3 – 400 g\u003c\/strong\u003e e dona alle tue salse, creme e purè una consistenza professionale degna dei più grandi chef.\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 – Gelificante Naturale a base di Alga Gracilaria – 600 g\u003c\/h2\u003e\n\u003cp data-start=\"823\" data-end=\"874\"\u003e\u003cstrong data-start=\"823\" data-end=\"872\"\u003eSosa Ingredients – Rif: 43201 – Barattolo da 600 g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"876\" data-end=\"1272\"\u003eIl \u003cstrong data-start=\"879\" data-end=\"894\"\u003eGracila Gel\u003c\/strong\u003e di Sosa Ingredients è un gelificante 100% di origine vegetale, derivato dall’alga gracilaria (\u003cem data-start=\"986\" data-end=\"1008\"\u003eGracilaria verrucosa\u003c\/em\u003e). Progettato per i professionisti, offre un’\u003cstrong data-start=\"1055\" data-end=\"1082\"\u003ealternativa clean label\u003c\/strong\u003e all’agar-agar, alle pectine e ai carragenani. Permette di creare una vasta gamma di texture, mantenendo la stabilità delle vostre preparazioni anche in condizioni estreme.\u003c\/p\u003e\n\u003ch3 data-start=\"1274\" data-end=\"1292\"\u003ePunti di forza\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\"\u003eOrigine naturale\u003c\/strong\u003e: alga rossa in polvere, senza additivi.\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\"\u003eVersatilità\u003c\/strong\u003e: gelifica in ambienti acidi (succo di limone, aceto), salati (salsa di soia).\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\"\u003eResistenza termica\u003c\/strong\u003e: sopporta temperature \u003e70°C, termoreversibile da 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\"\u003eNeutralità\u003c\/strong\u003e: sapore neutro, leggera colorazione solo a dosi elevate in preparazioni chiare.\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\"\u003eApplicazioni varie\u003c\/strong\u003e: gelatine, composte, budini, cagliate, aspic, glassature, falso caviale, gelatine grattugiate…\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1789\" data-end=\"1813\"\u003eModalità d’uso\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\"\u003eDosaggio consigliato\u003c\/strong\u003e: 0,1% a 2% a seconda della texture desiderata.\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\"\u003eDissoluzione\u003c\/strong\u003e: solubile in liquidi freddi fino a 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\"\u003eAttivazione\u003c\/strong\u003e: riscaldare a minimo 85°C per completa idratazione.\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\"\u003eFormatura\u003c\/strong\u003e: versare, modellare o texturizzare secondo le vostre esigenze.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-start=\"2098\" data-end=\"2127\"\u003eApplicazioni culinarie\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\"\u003ePreparazioni dolci\u003c\/strong\u003e: confetture, gelatine, glassature gelificate, pannacotta.\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\"\u003ePreparazioni salate\u003c\/strong\u003e: aspic, gelatine alle erbe, falso caviale salato.\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\"\u003eCreazioni originali\u003c\/strong\u003e: gelatine da tagliare, maccheroni di gel, decorazioni modellate.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2375\" data-end=\"2392\"\u003eIngredienti\u003c\/h3\u003e\n\u003cp data-start=\"2393\" data-end=\"2523\"\u003eAlga gracilaria (\u003cem data-start=\"2411\" data-end=\"2433\"\u003eGracilaria verrucosa\u003c\/em\u003e) in polvere. Può essere standardizzata con zuccheri (destrosio o maltodestrina) – max. 100%.\u003c\/p\u003e\n\u003ch3 data-start=\"2525\" data-end=\"2541\"\u003eAllergeni\u003c\/h3\u003e\n\u003cp data-start=\"2542\" data-end=\"2653\"\u003ePuò contenere tracce di: uovo, arachidi, soia, latte, frutta a guscio, sedano, senape, sesamo, solfiti.\u003c\/p\u003e\n\u003ch3 data-start=\"2655\" data-end=\"2695\"\u003eValori nutrizionali per 100 g\u003c\/h3\u003e\n\u003cp data-start=\"2696\" data-end=\"2920\"\u003eEnergia: 989 kJ \/ 238 kcal\u003cbr data-start=\"2723\" data-end=\"2726\"\u003eGrassi: 0,1 g (di cui saturi 0 g)\u003cbr data-start=\"2770\" data-end=\"2773\"\u003eCarboidrati: 1,4 g (di cui zuccheri 0,03 g)\u003cbr data-start=\"2810\" data-end=\"2813\"\u003eFibre: 46 g\u003cbr data-start=\"2826\" data-end=\"2829\"\u003eProteine: 1,3 g\u003cbr data-start=\"2846\" data-end=\"2849\"\u003eSale: 1,7 g\u003cbr data-start=\"2860\" data-end=\"2863\"\u003eCalcio: 1069 mg – Potassio: 5850 mg – Ferro: 19,7 mg\u003c\/p\u003e\n\u003ch3 data-start=\"2922\" data-end=\"2940\"\u003eConservazione\u003c\/h3\u003e\n\u003cp data-start=\"2941\" data-end=\"3082\"\u003eConservare in luogo asciutto (umidità \u0026lt; 60%), al riparo dalla luce e dagli odori, tra 15°C e 25°C. Richiudere bene dopo l’apertura.\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":"Gel Congelante per Verdure – 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 --\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;\"\u003eGelificante vegetale versatile per veli, incapsulazioni e gelatine\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\u003eIl Freeze Veggie Gel Sosa Ingredients è una miscela professionale di gelificanti, addensanti ed edulcoranti di origine vegetale, formulata per rispondere alle esigenze tecniche della pasticceria creativa e della cucina salata. Permette di realizzare incapsulazioni, veli trasparenti, gelatine decorative e farciture mousse con una tenuta stabile, sia in dolce che in salato. Il suo comportamento di gelificazione a caldo (tra 40 e 50 °C durante il raffreddamento) lo rende un alleato tecnico per gli chef che cercano precisione e riproducibilità.\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;\"\u003eCaratteristiche principali\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;\"\u003eOrigine vegetale:\u003c\/strong\u003e formulazione a base di carragenine, gomma di carruba e gomma tara\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;\"\u003eVersatilità:\u003c\/strong\u003e incapsulazione di liquidi o solidi, veli, gelatine decorative\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;\"\u003eLavoro a caldo:\u003c\/strong\u003e gelificazione al raffreddamento tra 40 e 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;\"\u003eStabilità:\u003c\/strong\u003e compatibile con liquidi acidi\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 senza OGM, compatibile con diete vegetariane e vegane\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;\"\u003eDolce e salato:\u003c\/strong\u003e uso trasversale in pasticceria e cucina\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- APPLICATIONS RECOMMANDÉES --\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;\"\u003eApplicazioni consigliate\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;\"\u003ePasticceria creativa:\u003c\/strong\u003e veli di zucchero trasparenti, gelatine fruttate, farciture mousse\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;\"\u003eCucina salata:\u003c\/strong\u003e gelatine aromatizzate, incapsulazione di salse, decorazioni culinarie\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;\"\u003eEffetti creativi:\u003c\/strong\u003e capsule liquide, texture cremose, gelatine trasparenti o opache\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;\"\u003eCucina molecolare:\u003c\/strong\u003e ricette signature con membrane gelificate\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;\"\u003eModalità d'uso\u003c\/h3\u003e\n        \u003cp\u003eMescolare la polvere con il liquido freddo da gelificare (acqua, succo, infuso, brodo, salsa), quindi mescolare energicamente con una frusta o un frullatore a immersione per assicurare una dispersione omogenea ed evitare la formazione di grumi. Riscaldare poi a 100 °C mescolando costantemente, quindi versare immediatamente negli stampi o contenitori desiderati. La gelificazione inizia durante il raffreddamento, tra 40 e 50 °C a seconda della composizione del liquido.\u003c\/p\u003e\n        \u003cp\u003eDose indicativa: \u003cstrong\u003e100 g per litro di liquido\u003c\/strong\u003e. Per veli molto sottili, sformare con cura una volta completata la presa.\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;\"\u003eComposizione e allergeni\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;\"\u003eIngredienti:\u003c\/strong\u003e Trealosio, gelificante carragenine (E407), destrosio, addensante gomma tara (E417), correttore di acidità citrato trisodico (E331iii), gelificante gomma di carruba (E410), stabilizzante cloruro di potassio (E508), saccarosio\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;\"\u003eAllergeni diretti:\u003c\/strong\u003e nessuno\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;\"\u003eTracce possibili:\u003c\/strong\u003e uovo, arachide, soia, latte, frutta a guscio, sesamo (prodotto in uno stabilimento polivalente)\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;\"\u003eValori nutrizionali medi (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;\"\u003eEnergia:\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;\"\u003eGrassi:\u003c\/strong\u003e 0,05 g (di cui saturi 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;\"\u003eCarboidrati:\u003c\/strong\u003e 74 g (di cui zuccheri 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;\"\u003eProteine:\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;\"\u003eSale:\u003c\/strong\u003e 2,6 g\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES PRODUIT --\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;\"\u003eCaratteristiche del prodotto\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;\"\u003eMarca:\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;\"\u003eFormato:\u003c\/strong\u003e Barattolo da 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;\"\u003eForma:\u003c\/strong\u003e Polvere\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;\"\u003eDosaggio:\u003c\/strong\u003e 100 g\/L di liquido\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;\"\u003eConservazione:\u003c\/strong\u003e 24 mesi dalla produzione\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\u003eCiò che distingue Freeze Veggie Gel\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eLa sua formulazione che combina tre gelificanti vegetali (carragenine, gomma di carruba, gomma tara) permette di ottenere texture che i gelificanti semplici non possono raggiungere: veli ultra sottili, incapsulazioni con membrana stabile, gelatine che resistono ai liquidi acidi. È la scelta degli chef che lavorano presentazioni contemporanee e cucina molecolare signature.\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eConservazione:\u003c\/strong\u003e conservare in luogo asciutto (umidità inferiore al 60%), tra 15 e 25 °C, al riparo dalla luce e dagli odori. Richiudere bene il barattolo dopo ogni utilizzo.\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;\"\u003ePer approfondire\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eCompleta la tua selezione di ingredienti tecnici per la pasticceria creativa e la cucina signature:\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 Scopri tutta la gamma \u003ca href=\"\/it\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e dedicata ai professionisti della gastronomia.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Esplora la nostra sezione \u003ca href=\"\/it\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eadditivi alimentari\u003c\/a\u003e per gelificare, stabilizzare e strutturare le tue preparazioni.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Trova gli indispensabili con la nostra selezione \u003ca href=\"\/it\/collections\/aide-a-la-preparation\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eaiuto alla preparazione\u003c\/a\u003e.\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":"Elastico – 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 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;\"\u003eElastic 550 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eGelificante vegetale per gelatine morbide ed elastiche\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\u003eElastic Sosa Ingredients (riferimento 49570) è un texturizzante professionale formulato a base di alghe e gomma di carruba. Progettato per realizzare gelatine particolarmente morbide, resistenti ed elastiche, questo gelificante di origine 100% vegetale è rivolto a pasticceri, chef e confettieri che cercano texture innovative sia in dolce che in salato. La sua termoreversibilità e la resistenza al congelamento lo rendono un ingrediente versatile per la creazione contemporanea.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- PROPRIÉTÉS ET AVANTAGES --\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;\"\u003eProprietà e vantaggi\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;\"\u003eTexture distintiva:\u003c\/strong\u003e gelatine morbide ed elastiche allo stesso tempo, resistenti al taglio\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;\"\u003eTermoreversibile:\u003c\/strong\u003e si scioglie a caldo e riprende la sua texture al raffreddamento\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;\"\u003eResistenza al congelamento:\u003c\/strong\u003e mantiene la sua texture dopo lo scongelamento\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;\"\u003eOrigine vegetale:\u003c\/strong\u003e alternativa alla gelatina animale\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;\"\u003eGusto neutro:\u003c\/strong\u003e non modifica né il sapore né il colore delle preparazioni\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 senza additivi artificiali, senza OGM\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;\"\u003eApplicazioni consigliate\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;\"\u003eGelatine dolci:\u003c\/strong\u003e inserti per dessert, paste di frutta, perle, 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;\"\u003eGelatine salate:\u003c\/strong\u003e aspic, terrine, perle saporite per antipasti\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;\"\u003eConfetteria e decorazioni:\u003c\/strong\u003e caramelle gelatinose, forme ritagliate, guarnizioni\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;\"\u003ePasticceria contemporanea:\u003c\/strong\u003e inclusioni congelabili in dessert e tronchetti\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;\"\u003eCucina vegetale:\u003c\/strong\u003e alternativa diretta alla gelatina animale, compatibile halal e kosher\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;\"\u003eModalità d'uso\u003c\/h3\u003e\n        \u003cp\u003eMescolate Elastic con gli altri ingredienti secchi della preparazione per facilitarne la dispersione. Versate quindi sul liquido scelto (acqua, succo, infuso, brodo, latte vegetale) e scaldate mescolando fino a completa dissoluzione. Versate immediatamente negli stampi o contenitori desiderati, quindi lasciate solidificare a temperatura ambiente o in frigorifero.\u003c\/p\u003e\n        \u003cp\u003eDosaggio indicativo: \u003cstrong\u003e25 a 50 g per kg di liquido\u003c\/strong\u003e a seconda della texture desiderata (morbida a soda). Compatibile con tutti i tipi di liquidi, dolci o salati.\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;\"\u003eComposizione e allergeni\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;\"\u003eIngredienti:\u003c\/strong\u003e Maltodestrina, addensante gomma di carruba (E410), gelificante carragenina (E407), correttore di acidità citrato tripotassico (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;\"\u003eAllergeni diretti:\u003c\/strong\u003e nessuno\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;\"\u003eTracce possibili:\u003c\/strong\u003e uova, arachidi, soia, latte, frutta a guscio, sedano, senape, sesamo, solfiti (prodotto in uno stabilimento polivalente)\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;\"\u003eCertificazioni:\u003c\/strong\u003e kosher, halal, vegetariano, vegano, senza OGM, clean label\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;\"\u003eValori nutrizionali medi (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;\"\u003eEnergia:\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;\"\u003eGrassi:\u003c\/strong\u003e 0 g (di cui saturi 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;\"\u003eCarboidrati:\u003c\/strong\u003e 70 g (di cui zuccheri 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;\"\u003eFibre:\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;\"\u003eProteine:\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;\"\u003eSale:\u003c\/strong\u003e 0,8 g\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES PRODUIT --\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;\"\u003eCaratteristiche del prodotto\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;\"\u003eMarca:\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;\"\u003eRiferimento:\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;\"\u003eContenuto:\u003c\/strong\u003e Barattolo da 550 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;\"\u003eOrigine:\u003c\/strong\u003e vegetale (alghe e carruba)\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;\"\u003eDosaggio:\u003c\/strong\u003e 25 a 50 g\/kg di liquido\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\u003eCiò che distingue Elastic\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eElastic si differenzia dagli altri gelificanti vegetali per la sua doppia capacità di resistere al congelamento pur rimanendo termoreversibile. Questa specificità permette di integrare la gelatina come inclusione congelabile in un dessert senza perdita di texture dopo lo scongelamento, dove l'agar agar classico perde la sua struttura.\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eConservazione:\u003c\/strong\u003e conservare in luogo asciutto (umidità inferiore al 60%), tra 15 e 25 °C, al riparo dalla luce e dagli odori. Richiudere bene il barattolo dopo ogni utilizzo.\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;\"\u003ePer approfondire\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eCompleta la tua selezione di ingredienti tecnici per la pasticceria creativa:\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 Scopri tutta la gamma \u003ca href=\"\/it\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e dedicata ai professionisti della gastronomia.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Esplora la nostra sezione \u003ca href=\"\/it\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eadditivi alimentari\u003c\/a\u003e per gelificare, stabilizzare e texturizzare le tue preparazioni.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Trova gli indispensabili con la nostra selezione \u003ca href=\"\/it\/collections\/aide-a-la-preparation\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eaiuti alla preparazione\u003c\/a\u003e.\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":"Alginato – 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;\"\u003eAlginato di Sodio 750 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eGelificante naturale per sferificazione in cucina molecolare\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\u003eL'Alginato di Sodio Sosa Ingredients (riferimento 50054) è un gelificante naturale di origine vegetale, estratto da alghe brune. Indispensabile in cucina molecolare, permette di realizzare sferificazioni dirette e inverse: sfere, perle e ravioli liquidi con cuore fondente. Si utilizza a freddo con tutti i liquidi acquosi con pH superiore a 4 e può anche essere usato come addensante in alcune preparazioni tecniche.\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;\"\u003eCaratteristiche principali\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;\"\u003eMarca :\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;\"\u003eRiferimento :\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;\"\u003eFormato :\u003c\/strong\u003e Barattolo richiudibile da 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;\"\u003eOrigine :\u003c\/strong\u003e vegetale (estratto da alghe brune)\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;\"\u003eCodice additivo :\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;\"\u003eUtilizzo :\u003c\/strong\u003e a freddo\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;\"\u003eTermoriversibilità :\u003c\/strong\u003e sì\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;\"\u003eCongelamento :\u003c\/strong\u003e non raccomandato\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;\"\u003eDosaggio consigliato :\u003c\/strong\u003e 5 g\/kg di liquido\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;\"\u003eCertificazioni :\u003c\/strong\u003e kosher, halal, clean label, senza OGM, vegano\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;\"\u003eApplicazioni culinarie\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;\"\u003eSferificazione diretta :\u003c\/strong\u003e succhi, coulis, puree di frutta, cocktail\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;\"\u003eSferificazione inversa :\u003c\/strong\u003e basi lattiero-casearie e preparazioni contenenti calcio\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;\"\u003eCaviale molecolare :\u003c\/strong\u003e perle e sfere liquide per presentazioni distintive\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;\"\u003eRavioli liquidi :\u003c\/strong\u003e bocconi con cuore fluido per antipasti e dessert\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;\"\u003eAddensamento di liquidi :\u003c\/strong\u003e salse, coulis, preparazioni tecniche\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;\"\u003eModalità d'uso\u003c\/h3\u003e\n        \u003cp\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eSferificazione diretta :\u003c\/strong\u003e mescolate l'alginato al liquido desiderato (pH superiore a 4 e contenente almeno l'80% di acqua). Versate il composto a gocce in un bagno di cloruro di calcio. Lasciate formare la membrana gelificata per qualche secondo, quindi sciacquate le sfere con acqua pulita e servite immediatamente.\u003c\/p\u003e\n        \u003cp\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eSferificazione inversa :\u003c\/strong\u003e sciogliete l'alginato in un bagno di acqua minerale. Immergete poi le preparazioni che contengono naturalmente calcio (yogurt, panna, formaggio fresco). La membrana si forma all'esterno del boccone, mentre il cuore rimane completamente liquido anche dopo diverse ore.\u003c\/p\u003e\n        \u003cp\u003eDosaggio indicativo: \u003cstrong\u003e5 g di alginato per kg di liquido\u003c\/strong\u003e. Il gel ottenuto è termoriversibile ma non sopporta il congelamento.\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;\"\u003eComposizione e allergeni\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;\"\u003eIngredienti :\u003c\/strong\u003e Alginato di sodio (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;\"\u003eAllergeni diretti :\u003c\/strong\u003e nessuno\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;\"\u003eTracce possibili :\u003c\/strong\u003e latte, soia, uova, frutta a guscio, arachidi, senape, sedano, sesamo, solfiti (prodotto in uno stabilimento polivalente)\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;\"\u003eValori nutrizionali medi (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;\"\u003eEnergia :\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;\"\u003eGrassi :\u003c\/strong\u003e 0 g (di cui saturi 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;\"\u003eCarboidrati :\u003c\/strong\u003e 23 g (di cui zuccheri 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;\"\u003eFibre :\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;\"\u003eProteine :\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;\"\u003eSale :\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;\"\u003ePotassio :\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;\"\u003eCalcio :\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;\"\u003eFerro :\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\u003eConsigli tecnici\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0; font-weight: 400;\"\u003eEvitate ambienti grassi o molto alcolici, che possono alterare la gelificazione. Per la conservazione, tenete il barattolo in un luogo asciutto (umidità inferiore al 60%) a una temperatura tra 15 e 25 °C, al riparo dalla luce e dagli odori. Richiudete bene dopo ogni utilizzo. Durata di conservazione: 24 mesi dalla data di produzione.\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;\"\u003ePer approfondire\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eCompleta il tuo laboratorio di ingredienti tecnici per cucina molecolare e pasticceria creativa:\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 Scopri tutta la gamma \u003ca href=\"\/it\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e dedicata ai professionisti della gastronomia.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Esplora la nostra sezione \u003ca href=\"\/it\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eadditivi alimentari\u003c\/a\u003e per gelificare, stabilizzare e strutturare le tue preparazioni.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Trova gli indispensabili per le tue ricette con la nostra selezione \u003ca href=\"\/it\/collections\/aide-a-la-preparation\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eaiuto alla preparazione\u003c\/a\u003e.\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":"Cloruro di Calcio – 750 g","description":"\u003ch2 data-start=\"753\" data-end=\"802\"\u003eCloruro di Calcio – 750 g\u003c\/h2\u003e\n\u003cp data-start=\"804\" data-end=\"1136\"\u003eIl \u003cstrong data-start=\"807\" data-end=\"830\"\u003ecloruro di calcio\u003c\/strong\u003e Sosa è l’ingrediente indispensabile per riuscire nella tecnica della sferificazione, sia nella versione diretta che inversa. Utilizzato in combinazione con l’alginate di sodio, provoca la reazione chimica che permette di formare sfere perfette con cuore liquido, emblematiche della cucina molecolare.\u003c\/p\u003e\n\u003ch3 data-start=\"1138\" data-end=\"1170\"\u003eCaratteristiche principali\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\"\u003eOrigine :\u003c\/strong\u003e sintetica, qualità alimentare\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\"\u003eForma :\u003c\/strong\u003e fiocchi bianchi, gusto e odore neutri\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\"\u003eDosaggio consigliato :\u003c\/strong\u003e 5 a 10 g\/kg a seconda della preparazione\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\"\u003eLavorazione :\u003c\/strong\u003e a freddo\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\"\u003eTermoriversibilità :\u003c\/strong\u003e sì\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\"\u003eCongelamento :\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\"\u003eCertificazione :\u003c\/strong\u003e Kasher, Halal, Clean Label, senza OGM, vegano\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\"\u003eConfezionamento :\u003c\/strong\u003e barattolo da 750 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1531\" data-end=\"1563\"\u003eUsi e applicazioni\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\"\u003eSfereficazione diretta (bagno di cloruro per alginato)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1624\" data-end=\"1651\"\u003e\n\u003cp data-start=\"1626\" data-end=\"1651\"\u003eSfereficazione inversa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1652\" data-end=\"1733\"\u003e\n\u003cp data-start=\"1654\" data-end=\"1733\"\u003eCreazioni di perle liquide per cocktail, dessert e piatti gastronomici\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1734\" data-end=\"1782\"\u003e\n\u003cp data-start=\"1736\" data-end=\"1782\"\u003eCompatibile con qualsiasi liquido acquoso (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\"\u003eModalità d’uso:\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\"\u003eMescolare il cloruro di calcio con acqua minerale.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1867\" data-end=\"1949\"\u003e\n\u003cp data-start=\"1870\" data-end=\"1949\"\u003eUsare questo bagno per innescare la reazione di gelificazione con l’alginato.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1950\" data-end=\"2020\"\u003e\n\u003cp data-start=\"1953\" data-end=\"2020\"\u003eEvitare il contatto diretto con la pelle, le mucose e gli occhi.\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\"\u003eComposizione e valori nutrizionali\u003c\/h3\u003e\n\u003cp data-start=\"2070\" data-end=\"2238\"\u003e\u003cstrong data-start=\"2070\" data-end=\"2087\"\u003eIngredienti:\u003c\/strong\u003e cloruro di calcio (E509) 100%.\u003cbr data-start=\"2121\" data-end=\"2124\"\u003e\u003cstrong data-start=\"2124\" data-end=\"2157\"\u003ePuò contenere tracce di:\u003c\/strong\u003e uovo, arachide, soia, latte, frutta a guscio, sedano, senape, sesamo, solfiti.\u003c\/p\u003e\n\u003cp data-start=\"2240\" data-end=\"2291\"\u003e\u003cstrong data-start=\"2240\" data-end=\"2289\"\u003eValori nutrizionali medi 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\"\u003eEnergia: 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\"\u003eGrassi : 0 g (di cui saturi : 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\"\u003eCarboidrati: 0 g (di cui zuccheri: 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\"\u003eProteine : 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\"\u003eSale : 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\"\u003eCalcio: 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\"\u003eFerro: 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\"\u003eConservazione\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\"\u003eConservare in luogo asciutto (\u0026lt; 60% di umidità), al riparo dalla luce e dagli odori\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2594\" data-end=\"2629\"\u003e\n\u003cp data-start=\"2596\" data-end=\"2629\"\u003eTemperatura ideale: 15 a 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\"\u003eDurata: 24 mesi dalla data di produzione, anche dopo l’apertura se le condizioni sono rispettate\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\"\u003ePunti di forza\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\"\u003eIndispensabile per la cucina molecolare\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2818\" data-end=\"2867\"\u003e\n\u003cp data-start=\"2820\" data-end=\"2867\"\u003eReagisce perfettamente con l’alginato di sodio\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2868\" data-end=\"2905\"\u003e\n\u003cp data-start=\"2870\" data-end=\"2905\"\u003eUso professionale, qualità Sosa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2906\" data-end=\"2954\"\u003e\n\u003cp data-start=\"2908\" data-end=\"2954\"\u003eForme di sfere regolari e traslucide\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":"Gluconolattato – 500 g","description":"\u003cp data-start=\"801\" data-end=\"1108\"\u003eIl \u003cstrong data-start=\"804\" data-end=\"821\"\u003eGluconolattato\u003c\/strong\u003e Sosa è una miscela di \u003cstrong data-start=\"845\" data-end=\"880\"\u003egluconato e lattato di calcio\u003c\/strong\u003e appositamente studiata per innescare la reazione con l’alginato durante la \u003cstrong data-start=\"955\" data-end=\"982\"\u003esferificazione inversa\u003c\/strong\u003e. È ideale per arricchire di calcio preparazioni povere di questo elemento, garantendo una gelificazione omogenea e stabile.\u003c\/p\u003e\n\u003ch3 data-start=\"1110\" data-end=\"1142\"\u003eCaratteristiche principali\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\"\u003eOrigine :\u003c\/strong\u003e qualità alimentare\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\"\u003eForma :\u003c\/strong\u003e polvere bianca, gusto neutro\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\"\u003eDosaggio consigliato :\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\"\u003eLavoro :\u003c\/strong\u003e a caldo o a freddo\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\"\u003eTermoriversibilità :\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\"\u003eCongelamento:\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\"\u003eConfezionamento:\u003c\/strong\u003e barattolo da 500 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1429\" data-end=\"1461\"\u003eUsi e applicazioni\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\"\u003eSferificazione inversa in cucina molecolare\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1513\" data-end=\"1586\"\u003e\n\u003cp data-start=\"1515\" data-end=\"1586\"\u003ePreparazioni liquide povere di calcio che necessitano di gelificazione\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1587\" data-end=\"1635\"\u003e\n\u003cp data-start=\"1589\" data-end=\"1635\"\u003eCompatibile con qualsiasi liquido acquoso (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\"\u003eAdatto a bevande, puree di frutta, salse o basi aromatiche\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\"\u003eModalità d’uso:\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\"\u003eMescolare 20 g di Gluconolattato per chilo di preparazione.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1791\" data-end=\"1814\"\u003e\n\u003cp data-start=\"1794\" data-end=\"1814\"\u003eMescolare bene.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1815\" data-end=\"1876\"\u003e\n\u003cp data-start=\"1818\" data-end=\"1876\"\u003eImmergere in un bagno di alginato per formare le sfere.\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\"\u003eComposizione\u003c\/h3\u003e\n\u003cp data-start=\"1899\" data-end=\"1918\"\u003e\u003cstrong data-start=\"1899\" data-end=\"1916\"\u003eIngredienti:\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\"\u003eLattato di calcio (E427) – regolatore di acidità\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1972\" data-end=\"2026\"\u003e\n\u003cp data-start=\"1974\" data-end=\"2026\"\u003eGluconato di calcio (E578) – correttore di acidità\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\"\u003eAllergeni:\u003c\/strong\u003e può contenere tracce di: uovo, arachide, soia, latte, frutta a guscio, sedano, senape, sesamo, solfiti.\u003c\/p\u003e\n\u003chr data-start=\"2157\" data-end=\"2160\"\u003e\n\u003ch3 data-start=\"2162\" data-end=\"2178\"\u003eConservazione\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\"\u003eConservare in un luogo asciutto (\u0026lt; 60 % di umidità)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2233\" data-end=\"2268\"\u003e\n\u003cp data-start=\"2235\" data-end=\"2268\"\u003eTemperatura ideale: 15 a 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\"\u003eAl riparo dalla luce e dagli odori\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\"\u003ePunti di forza\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\"\u003eSpecialmente formulato per la sferificazione inversa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2390\" data-end=\"2455\"\u003e\n\u003cp data-start=\"2392\" data-end=\"2455\"\u003ePermette di arricchire di calcio i liquidi poveri di minerali\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2456\" data-end=\"2479\"\u003e\n\u003cp data-start=\"2458\" data-end=\"2479\"\u003eUso professionale\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2480\" data-end=\"2522\"\u003e\n\u003cp data-start=\"2482\" data-end=\"2522\"\u003eGusto neutro per preservare i sapori\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 in polvere – 500 g","description":"\u003ch2 data-start=\"771\" data-end=\"808\"\u003eAgar Agar in polvere – 500 g | Sosa\u003c\/h2\u003e\n\u003ch3 data-start=\"810\" data-end=\"827\"\u003eDescrizione\u003c\/h3\u003e\n\u003cp data-start=\"828\" data-end=\"1158\"\u003eL’\u003cstrong data-start=\"830\" data-end=\"858\"\u003eAgar Agar in polvere Sosa\u003c\/strong\u003e è un gelificante 100% di origine naturale, estratto da alghe rosse (Rhodophyceae), progettato per creare gel fermi e rigidi nelle vostre preparazioni culinarie. Neutro nel gusto e nel colore, preserva gli aromi e permette di gelificare tutti i tipi di liquidi acquosi, dolci o salati.\u003c\/p\u003e\n\u003cp data-start=\"1160\" data-end=\"1429\"\u003eGrazie al suo \u003cstrong data-start=\"1172\" data-end=\"1238\"\u003epotere gelificante 8-10 volte superiore a quello della gelatina\u003c\/strong\u003e, è ideale per la preparazione di confetture, paste, gelatine, caviale solido, mousse calde e fredde. La sua consistenza rimane stabile a caldo ma non è compatibile con la congelazione.\u003c\/p\u003e\n\u003ch3 data-start=\"1431\" data-end=\"1464\"\u003eCaratteristiche tecniche\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\"\u003eOrigine\u003c\/strong\u003e : Vegetale, estratto da alghe rosse\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\"\u003eAspetto\u003c\/strong\u003e : Polvere bianca tendente al giallo\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\"\u003eGusto\u003c\/strong\u003e : Neutro\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\"\u003ePotere gelificante\u003c\/strong\u003e : 8-10 volte superiore alla gelatina\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\"\u003eLavorazione\u003c\/strong\u003e : A caldo, temperatura di attivazione 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\"\u003eGelificazione\u003c\/strong\u003e : A 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\"\u003eTermoreversibile\u003c\/strong\u003e : Sì\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\"\u003eNon congelabile\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\"\u003eDosaggio consigliato\u003c\/strong\u003e : 2 a 15 g\/kg a seconda della consistenza desiderata\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\"\u003eConfezionamento\u003c\/strong\u003e : Barattolo da 500 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1894\" data-end=\"1911\"\u003eIngredienti\u003c\/h3\u003e\n\u003cp data-start=\"1912\" data-end=\"1951\"\u003eGelificante: Agar-agar (E406), Destrosio.\u003c\/p\u003e\n\u003ch3 data-start=\"1953\" data-end=\"1969\"\u003eAllergeni\u003c\/h3\u003e\n\u003cp data-start=\"1970\" data-end=\"2077\"\u003ePuò contenere tracce di frutta a guscio, latte, soia, solfiti, uova, senape, sedano, sesamo, arachidi.\u003c\/p\u003e\n\u003ch3 data-start=\"2079\" data-end=\"2128\"\u003eValori nutrizionali medi 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\"\u003eEnergia: 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\"\u003eGrassi: 0,1 g (di cui saturi: 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\"\u003eCarboidrati: 86 g (di cui zuccheri: 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\"\u003eFibre: 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\"\u003eProteine: 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\"\u003eSale: 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\"\u003eCalcio: 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\"\u003ePotassio: 35 mg\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2358\" data-end=\"2375\"\u003eUtilizzo\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\"\u003eMescolare la polvere con un liquido acquoso.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2424\" data-end=\"2483\"\u003e\n\u003cp data-start=\"2427\" data-end=\"2483\"\u003ePortare a 90°C mescolando fino a completa dissoluzione.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2484\" data-end=\"2544\"\u003e\n\u003cp data-start=\"2487\" data-end=\"2544\"\u003eVersare immediatamente nello stampo o contenitore scelto.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2545\" data-end=\"2574\"\u003e\n\u003cp data-start=\"2548\" data-end=\"2574\"\u003eLasciare gelificare a 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\"\u003ePuò essere riscaldato più volte senza perdita di proprietà.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-start=\"2640\" data-end=\"2658\"\u003eConservazione\u003c\/h3\u003e\n\u003cp data-start=\"2659\" data-end=\"2807\"\u003eConservare in un luogo asciutto (\u0026lt;60 % di umidità), al riparo dalla luce e dagli odori, tra 15°C e 25°C. Richiudere bene la confezione dopo l’uso.\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":"Glassa a Specchio Saracino Trasparente - 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 - Italia\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGlassa a Specchio Saracino Trasparente - 1 kg\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eIl neutro pronto all'uso che valorizza le tue decorazioni\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.7;\"\u003e\n        \u003cp\u003eLa \u003cstrong\u003eglassa a specchio trasparente\u003c\/strong\u003e Saracino in formato da 1kg è una formulazione italiana pronta all'uso per rifinire i tuoi dessert, bavarese e torte moderne. Senza sapore né colore aggiunti, mette in risalto le decorazioni sottostanti (frutta fresca, inclusioni colorate, pitture alimentari) con una finitura a specchio professionale.\u003c\/p\u003e\n        \u003cp\u003eComposto da sciroppo di glucosio, saccarosio e addensanti, questa glassa a specchio neutra si riscalda a 40-45°C prima dell'uso. La formulazione Saracino, produttore italiano specialista dal 1962, garantisce una brillantezza costante e una tenuta nel tempo. Ideale per pasticceri amatoriali avanzati e professionisti che cercano una glassa neutra affidabile senza dover dosare la gelatina né gestire uno sciroppo di glucosio fatto in casa.\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;\"\u003eCaratteristiche\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;\"\u003eMarca :\u003c\/strong\u003e Saracino (Italia, dal 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;\"\u003eTipo :\u003c\/strong\u003e Glassatura a specchio pronta all'uso\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;\"\u003eProfumo :\u003c\/strong\u003e Trasparente\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;\"\u003eFormato :\u003c\/strong\u003e Barattolo da 1kg\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;\"\u003eConservazione :\u003c\/strong\u003e Luogo fresco e asciutto, al riparo dalla luce\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;\"\u003eModalità d'uso :\u003c\/strong\u003e Riscaldare a 40-45°C, versare sul dessert congelato\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;\"\u003eComposizione e valori nutrizionali\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;\"\u003eIngredienti :\u003c\/strong\u003e sciroppo di glucosio, saccarosio, acqua, amido modificato, addensanti (E406, E440), correttori di acidità (E330, E331), conservante (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;\"\u003eValori tipici 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\u003eEnergia :\u003c\/strong\u003e 1105 kJ \/ 260 kcal\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eL :\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eCarboidrati:\u003c\/strong\u003e 65 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003edi cui zuccheri:\u003c\/strong\u003e 53 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eProteine:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eSale:\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 CONSIGLI da professionisti per riuscire con la tua glassa a specchio\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 20px 0; font-style: italic;\"\u003eLe buone pratiche dei pasticceri professionisti.\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;\"\u003eConsiglio 1\u003c\/span\u003eCongelare l'entremets a -18°C minimo\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eL'entremets deve essere congelato ben duro affinché la glassa si solidifichi istantaneamente al contatto. Contare almeno 6 ore a -18°C prima della colata, idealmente una notte intera. Un entremets solo refrigerato (4°C) farebbe sciogliere la glassa e creerebbe colature permanenti.\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;\"\u003eConsiglio 2\u003c\/span\u003eRispettare scrupolosamente la temperatura 40-45°C\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eUsare un termometro da cucina, mai a occhio. Troppo caldo (\u0026gt;50°C), la glassa è troppo liquida e scivola in uno strato troppo sottile, lasciando trasparire la mousse. Troppo freddo (\u0026lt;38°C), è troppo densa e fa grumi o non si stende uniformemente. La temperatura ideale 40-45°C garantisce uno strato di 1-2 mm perfettamente liscio.\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;\"\u003eConsiglio 3\u003c\/span\u003eVersare con un gesto fluido, senza ripassare\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eVersare la glassa a spirale dal centro verso l'esterno, senza fermarsi, in un unico gesto continuo. NON tornare MAI con una spatola per \"recuperare\" una zona: questo crea segni permanenti visibili. Se una zona non è coperta, significa che mancava glassa: si impara per la prossima volta.\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;\"\u003eConsiglio 4\u003c\/span\u003eBattere delicatamente il supporto per livellare\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eSubito dopo la colata, battere delicatamente il supporto (tavola o giradischi) sul piano di lavoro per far scendere le bolle d'aria intrappolate e livellare la superficie. Questo passaggio di 5 secondi fa tutta la differenza tra una glassa a specchio perfetta e una superficie granulosa.\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;\"\u003eConsiglio 5\u003c\/span\u003eTagliare pulitamente le colature con la spatola riscaldata\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003ePrima di trasferire sul piatto da portata, passare una spatola riscaldata (sotto acqua calda poi asciugata) sotto l'entremets per tagliare nettamente le colature di glassa pendenti. Questa finitura professionale evita che la glassa si attacchi al piatto da portata e garantisce un risultato pulito e preciso ai bordi dell'entremets.\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;\"\u003eModalità d'uso\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;\"\u003eRiscaldare la glassa:\u003c\/strong\u003e a bagnomaria o al microonde a intervalli di 30 secondi, mescolando delicatamente fino a raggiungere 40-45°C. Non superare i 50°C.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePreparare l'entremets:\u003c\/strong\u003e togliere l'entremets dal congelatore (temperatura interna almeno -18°C) e posizionarlo su una griglia sopra un raccoglitore (teglia, piatto largo).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eVersare:\u003c\/strong\u003e versare la glassa a spirale dal centro verso l'esterno con un gesto fluido e continuo. Senza ripassare.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eUniformare:\u003c\/strong\u003e battere delicatamente il supporto per far scendere le bolle e lisciare la superficie.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDecorare:\u003c\/strong\u003e mettere un minuto nel congelatore per solidificare, poi togliere per aggiungere le decorazioni (frutta, foglie d'oro, perle, cioccolato).\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;\"\u003eConservazione\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 Conservare in un luogo fresco e asciutto, al riparo dalla luce diretta.\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 Prima dell'apertura: vedere la data di scadenza stampata sulla confezione.\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 Dopo l'apertura: richiudere ermeticamente e conservare in frigorifero, da utilizzare entro un mese.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e La glassa non utilizzata può essere riscaldata più volte senza perdita di qualità.\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;\"\u003ePer approfondire\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 12px 0; font-size: 14px;\"\u003eScopri la gamma completa delle glasse a specchio Saracino:\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=\"\/it\/products\/glacage-miroir-saracino-transparent-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlassa a Specchio Saracino Trasparente - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(stesso profumo, formato 3kg)\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=\"\/it\/products\/glacage-miroir-saracino-fruit-de-la-passion-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlassa a Specchio Saracino Frutto della Passione - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(altro profumo, formato 1kg)\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=\"\/it\/products\/glacage-miroir-saracino-fraise-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlassa a Specchio Saracino Fragola - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(altro profumo, formato 1kg)\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":"Glassa a Specchio Saracino Trasparente - 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 - Italia\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGlassatura a Specchio Saracino Trasparente - 3 kg\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eFormato professionale per laboratori e produzioni in volume\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.7;\"\u003e\n        \u003cp\u003eLa \u003cstrong\u003eglassatura a specchio trasparente\u003c\/strong\u003e Saracino in formato da 3kg è una formulazione italiana pronta all'uso per rifinire i tuoi dessert, bavarese e torte moderne. Senza sapore né colore aggiunti, mette in risalto le decorazioni sottostanti (frutta fresca, inclusioni colorate, pitture alimentari) con una finitura a specchio professionale.\u003c\/p\u003e\n        \u003cp\u003eComposto da sciroppo di glucosio, saccarosio e addensanti, questa glassatura a specchio neutra si riscalda a 40-45°C prima dell'uso. La formulazione Saracino, produttore italiano specialista dal 1962, garantisce una brillantezza costante e una tenuta nel tempo. Ideale per pasticceri amatoriali avanzati e professionisti che cercano una glassatura neutra affidabile senza dover dosare la gelatina né gestire uno sciroppo di glucosio fatto in casa.\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;\"\u003eCaratteristiche\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;\"\u003eMarca :\u003c\/strong\u003e Saracino (Italia, dal 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;\"\u003eTipo :\u003c\/strong\u003e Glassatura a specchio pronta all'uso\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;\"\u003eProfumo :\u003c\/strong\u003e Trasparente\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;\"\u003eFormato :\u003c\/strong\u003e Barattolo da 3kg\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;\"\u003eConservazione :\u003c\/strong\u003e Luogo fresco e asciutto, al riparo dalla luce\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;\"\u003eModo d'uso :\u003c\/strong\u003e Riscaldare a 40-45°C, versare sul dessert congelato\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;\"\u003eComposizione e valori nutrizionali\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;\"\u003eIngredienti :\u003c\/strong\u003e sciroppo di glucosio, saccarosio, acqua, amido modificato, addensanti (E406, E440), correttori di acidità (E330, E331), conservante (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;\"\u003eValori tipici 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\u003eEnergia:\u003c\/strong\u003e 1105 kJ \/ 260 kcal\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eGrassi:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eCarboidrati:\u003c\/strong\u003e 65 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003edi cui zuccheri:\u003c\/strong\u003e 53 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eProteine:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eSale:\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 CONSIGLI da professionisti per riuscire con la tua glassa a specchio\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 20px 0; font-style: italic;\"\u003eLe buone pratiche dei pasticceri professionisti.\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;\"\u003eConsiglio 1\u003c\/span\u003eCongelare l'entremets a -18°C minimo\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eL'entremets deve essere congelato ben duro affinché la glassa si solidifichi istantaneamente al contatto. Contare almeno 6 ore a -18°C prima di versare, idealmente una notte intera. Un entremets solo refrigerato (4°C) farebbe sciogliere la glassa e creerebbe colature permanenti.\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;\"\u003eConsiglio 2\u003c\/span\u003eRispettare scrupolosamente la temperatura 40-45°C\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eUsare un termometro da cucina, mai a occhio. Troppo caldo (\u0026gt;50°C), la glassa è troppo liquida e scivola in uno strato troppo sottile, lasciando trasparire la mousse. Troppo freddo (\u0026lt;38°C), è troppo densa e fa grumi o non si stende uniformemente. La temperatura ideale 40-45°C garantisce uno strato liscio di 1-2 mm.\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;\"\u003eConsiglio 3\u003c\/span\u003eVersare con un gesto fluido, senza ripassare\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eVersare la glassa a spirale dal centro verso l'esterno, senza fermarsi, in un unico gesto continuo. NON tornare MAI con una spatola per \"recuperare\" una zona: questo crea segni permanenti visibili. Se una zona non è coperta, significa che mancava glassa: si impara per la prossima volta.\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;\"\u003eConsiglio 4\u003c\/span\u003eToccare delicatamente il supporto per livellare\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eSubito dopo il versamento, battere delicatamente il supporto (tavola o giradischi) sul piano di lavoro per far scendere le bolle d'aria intrappolate e uniformare la superficie. Questo passaggio di 5 secondi fa tutta la differenza tra un glaçage miroir perfetto e una superficie granulosa.\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;\"\u003eConsiglio 5\u003c\/span\u003eTagliare pulitamente i colamenti con la spatola riscaldata\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003ePrima di trasferire sul piatto di servizio, passare una spatola riscaldata (sotto acqua calda poi asciugata) sotto l'entremets per tagliare netti i colamenti di glaçage pendenti. Questa finitura professionale evita che il glaçage si attacchi al piatto di servizio e garantisce un risultato pulito e preciso ai bordi dell'entremets.\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;\"\u003eModalità d'uso\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;\"\u003eRiscaldare il glaçage:\u003c\/strong\u003e a bagnomaria o al microonde a intervalli di 30 secondi, mescolando delicatamente fino a raggiungere 40-45°C. Non superare i 50°C.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePreparare l'entremets:\u003c\/strong\u003e togliere l'entremets dal congelatore (temperatura interna almeno -18°C) e posizionarlo su una griglia sopra un raccoglitore (teglia, piatto largo).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eVersare:\u003c\/strong\u003e colare il glaçage a spirale dal centro verso l'esterno con un gesto fluido e continuo. Senza ripassare.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eUniformare:\u003c\/strong\u003e battere delicatamente il supporto per far scendere le bolle e lisciare la superficie.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDecorare:\u003c\/strong\u003e mettere un minuto nel congelatore per solidificare, poi togliere per aggiungere le decorazioni (frutta, foglie d'oro, perle, cioccolato).\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;\"\u003eConservazione\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 Conservare in un luogo fresco e asciutto, al riparo dalla luce diretta.\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 Prima dell'apertura: vedere la data di scadenza stampata sulla confezione.\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 Dopo l'apertura: richiudere ermeticamente e conservare in frigorifero, da utilizzare entro un mese.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Il glaçage non utilizzato può essere riscaldato più volte senza perdita di qualità.\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;\"\u003ePer approfondire\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 12px 0; font-size: 14px;\"\u003eScoprite la gamma completa dei glaçage miroir Saracino:\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=\"\/it\/products\/glacage-miroir-saracino-transparent-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlaçage Miroir Saracino Trasparente - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(stesso profumo, formato 1kg)\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=\"\/it\/products\/glacage-miroir-saracino-fruit-de-la-passion-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlaçage Miroir Saracino Frutto della Passione - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(altro profumo, formato 3kg)\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=\"\/it\/products\/glacage-miroir-saracino-fraise-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlaçage Miroir Saracino Fragola - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(altro profumo, formato 3kg)\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":"Glassa a Specchio Saracino Frutto della Passione - 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 - Italia\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGlassatura a Specchio Saracino Frutto della Passione - 1 kg\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eL'esotismo tropicale in una finitura di alta sartoria\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.7;\"\u003e\n        \u003cp\u003eLa \u003cstrong\u003eglassatura a specchio al frutto della passione\u003c\/strong\u003e Saracino in formato da 1kg porta la firma esotica delle grandi pasticcerie d'hotel alle tue creazioni. Il suo colore giallo dorato e il suo aroma intenso esaltano dolci mango-passion, cocco-passion, limone-passion e bavarese tropicali.\u003c\/p\u003e\n        \u003cp\u003eQuesta formulazione pronta all'uso sostituisce efficacemente la preparazione di una glassa fatta in casa a base di purea di frutto della passione (che richiede gelatina, gelificante e una precisa calibrazione del colore). Saracino, produttore italiano di riferimento nella pasticceria professionale, garantisce una brillantezza a specchio costante e una sfumatura autentica di frutto della passione. Riscaldare a 40-45°C, versare sul dolce ben freddo (minimo -18°C), e il gioco è fatto.\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;\"\u003eCaratteristiche\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;\"\u003eMarca :\u003c\/strong\u003e Saracino (Italia, dal 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;\"\u003eTipo :\u003c\/strong\u003e Glassatura a specchio pronta all'uso\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;\"\u003eProfumo :\u003c\/strong\u003e Frutto della Passione\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;\"\u003eFormato :\u003c\/strong\u003e Barattolo da 1kg\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;\"\u003eConservazione :\u003c\/strong\u003e Luogo fresco e asciutto, al riparo dalla luce\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;\"\u003eModalità d'uso :\u003c\/strong\u003e Riscaldare a 40-45°C, versare sul dolce congelato\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;\"\u003eComposizione e valori nutrizionali\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;\"\u003eIngredienti :\u003c\/strong\u003e sciroppo di glucosio, saccarosio, acqua, amido modificato, addensanti (E406, E440), correttori di acidità (E330, E331), aroma, conservante (E202), estratto vegetale di cartamo, colorante (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;\"\u003eValori tipici 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\u003eEnergia:\u003c\/strong\u003e 1105 kJ \/ 260 kcal\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eGrassi:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eCarboidrati:\u003c\/strong\u003e 65 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003edi cui zuccheri:\u003c\/strong\u003e 52 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eProteine:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eSale:\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 CONSIGLI da professionisti per riuscire con la tua glassa a specchio\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 20px 0; font-style: italic;\"\u003eLe buone pratiche dei pasticceri professionisti.\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;\"\u003eConsiglio 1\u003c\/span\u003eCongelare l'entremets a -18°C minimo\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eL'entremets deve essere congelato ben duro affinché la glassa si solidifichi istantaneamente al contatto. Contare almeno 6 ore a -18°C prima di versare, idealmente una notte intera. Un entremets solo refrigerato (4°C) farebbe sciogliere la glassa e creerebbe colature permanenti.\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;\"\u003eConsiglio 2\u003c\/span\u003eRispettare scrupolosamente la temperatura 40-45°C\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eUsare un termometro da cucina, mai a occhio. Troppo caldo (\u0026gt;50°C), la glassa è troppo liquida e scivola in uno strato troppo sottile, lasciando trasparire la mousse. Troppo freddo (\u0026lt;38°C), è troppo densa e fa grumi o non si stende uniformemente. La temperatura ideale 40-45°C garantisce uno strato liscio di 1-2 mm.\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;\"\u003eConsiglio 3\u003c\/span\u003eVersare con un gesto fluido, senza ripassare\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eVersare la glassa a spirale dal centro verso l'esterno, senza fermarsi, in un unico gesto continuo. NON tornare MAI con una spatola per \"recuperare\" una zona: questo crea segni permanenti visibili. Se una zona non è coperta, significa che mancava glassa: si impara per la prossima volta.\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;\"\u003eConsiglio 4\u003c\/span\u003ePicchiettare delicatamente il supporto per livellare\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eSubito dopo la colata, battere delicatamente il supporto (tavola o giradischi) sul piano di lavoro per far scendere le bolle d'aria intrappolate e uniformare la superficie. Questo passaggio di 5 secondi fa tutta la differenza tra un glaçage miroir perfetto e una superficie granulosa.\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;\"\u003eConsiglio 5\u003c\/span\u003eTagliare pulitamente i colamenti con la spatola riscaldata\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003ePrima di trasferire sul piatto di servizio, passare una spatola riscaldata (sotto acqua calda poi asciugata) sotto l'entremets per tagliare netti i colamenti di glaçage pendenti. Questa finitura professionale evita che il glaçage si attacchi al piatto di servizio e garantisce un risultato pulito e preciso ai bordi dell'entremets.\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;\"\u003eIstruzioni per l'uso\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;\"\u003eRiscaldare il glaçage:\u003c\/strong\u003e a bagnomaria o al microonde a intervalli di 30 secondi, mescolando delicatamente fino a raggiungere 40-45°C. Non superare i 50°C.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePreparare l'entremets:\u003c\/strong\u003e togliere l'entremets dal congelatore (temperatura interna almeno -18°C) e posizionarlo su una griglia sopra un raccoglitore (teglia, piatto largo).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eVersare:\u003c\/strong\u003e versare il glaçage a spirale dal centro verso l'esterno con un gesto fluido e continuo. Senza ripassare.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eUniformare:\u003c\/strong\u003e battere delicatamente il supporto per far scendere le bolle e lisciare la superficie.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDecorare:\u003c\/strong\u003e mettere un minuto nel congelatore per solidificare, poi togliere per aggiungere le decorazioni (frutta, foglie d'oro, perle, cioccolato).\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;\"\u003eConservazione\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 Conservare in un luogo fresco e asciutto, al riparo dalla luce diretta.\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 Prima dell'apertura: vedere la data di scadenza stampata sulla confezione.\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 Dopo l'apertura: richiudere ermeticamente e conservare in frigorifero, da utilizzare entro un mese.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Il glaçage non utilizzato può essere riscaldato più volte senza perdita di qualità.\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;\"\u003ePer approfondire\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 12px 0; font-size: 14px;\"\u003eScopri la gamma completa dei glaçage miroir Saracino:\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=\"\/it\/products\/glacage-miroir-saracino-fruit-de-la-passion-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlaçage Miroir Saracino Frutto della Passione - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(stesso profumo, formato 3kg)\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=\"\/it\/products\/glacage-miroir-saracino-transparent-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlaçage Miroir Saracino Trasparente - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(altro profumo, formato 1kg)\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=\"\/it\/products\/glacage-miroir-saracino-fraise-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlaçage Miroir Saracino Fragola - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(altro profumo, formato 1kg)\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":"Glassa a Specchio Saracino Frutto della Passione - 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 - Italia\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGlassatura a Specchio Saracino Frutto della Passione - 3 kg\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eFormato professionale per laboratori e produzioni in grandi quantità\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.7;\"\u003e\n        \u003cp\u003eLa \u003cstrong\u003eglassatura a specchio frutto della passione\u003c\/strong\u003e Saracino in formato da 3kg porta la firma esotica delle grandi pasticcerie d'hotel alle tue creazioni. Il suo colore giallo dorato e il suo aroma intenso esaltano dolci mango-passion, cocco-passion, limone-passion e bavarese tropicali.\u003c\/p\u003e\n        \u003cp\u003eQuesta formulazione pronta all'uso sostituisce efficacemente la preparazione di una glassa fatta in casa a base di purea di frutto della passione (che richiede gelatina, gelificante e una precisa calibrazione del colore). Saracino, produttore italiano di riferimento nella pasticceria professionale, garantisce una brillantezza a specchio costante e una sfumatura autentica di frutto della passione. Riscaldare a 40-45°C, versare sul dolce ben freddo (minimo -18°C), e il gioco è fatto.\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;\"\u003eCaratteristiche\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;\"\u003eMarca :\u003c\/strong\u003e Saracino (Italia, dal 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;\"\u003eTipo :\u003c\/strong\u003e Glassatura a specchio pronta all'uso\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;\"\u003eProfumo :\u003c\/strong\u003e Frutto della Passione\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;\"\u003eFormato :\u003c\/strong\u003e Barattolo da 3kg\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;\"\u003eConservazione :\u003c\/strong\u003e Luogo fresco e asciutto, al riparo dalla luce\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;\"\u003eModalità d'uso :\u003c\/strong\u003e Riscaldare a 40-45°C, versare sul dolce congelato\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;\"\u003eComposizione e valori nutrizionali\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;\"\u003eIngredienti :\u003c\/strong\u003e sciroppo di glucosio, saccarosio, acqua, amido modificato, addensanti (E406, E440), correttori di acidità (E330, E331), aroma, conservante (E202), estratto vegetale di cartamo, colorante (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;\"\u003eValori tipici 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\u003eEnergia:\u003c\/strong\u003e 1105 kJ \/ 260 kcal\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eGrassi:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eCarboidrati:\u003c\/strong\u003e 65 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003edi cui zuccheri:\u003c\/strong\u003e 52 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eProteine:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eSale:\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 CONSIGLI da professionisti per riuscire con la tua glassa a specchio\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 20px 0; font-style: italic;\"\u003eLe buone pratiche dei pasticceri professionisti.\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;\"\u003eConsiglio 1\u003c\/span\u003eCongelare l'entremets a -18°C minimo\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eL'entremets deve essere congelato ben duro affinché la glassa si solidifichi istantaneamente al contatto. Contare almeno 6 ore a -18°C prima di versare, idealmente una notte intera. Un entremets solo refrigerato (4°C) farebbe sciogliere la glassa e creerebbe colature permanenti.\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;\"\u003eConsiglio 2\u003c\/span\u003eRispettare scrupolosamente la temperatura 40-45°C\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eUsare un termometro da cucina, mai a occhio. Troppo caldo (\u0026gt;50°C), la glassa è troppo liquida e scivola in uno strato troppo sottile, lasciando trasparire la mousse. Troppo freddo (\u0026lt;38°C), è troppo densa e fa grumi o non si stende uniformemente. La temperatura ideale 40-45°C garantisce uno strato di 1-2 mm perfettamente liscio.\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;\"\u003eConsiglio 3\u003c\/span\u003eVersare con un gesto fluido, senza ripassare\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eVersare la glassa a spirale dal centro verso l'esterno, senza fermarsi, in un unico gesto continuo. Non tornare MAI indietro con una spatola per \"recuperare\" una zona: questo crea segni permanenti visibili. Se una zona non è coperta, significa che mancava glassa: si impara per la prossima volta.\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;\"\u003eConsiglio 4\u003c\/span\u003ePicchiettare delicatamente il supporto per livellare\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eSubito dopo il versamento, battere delicatamente il supporto (tavola o giradischi) sul piano di lavoro per far scendere le bolle d'aria intrappolate e uniformare la superficie. Questo passaggio di 5 secondi fa tutta la differenza tra una glassa specchio perfetta e una superficie granulosa.\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;\"\u003eConsiglio 5\u003c\/span\u003eTagliare pulitamente i colamenti con la spatola riscaldata\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003ePrima di trasferire sul piatto di servizio, passare una spatola riscaldata (sotto acqua calda poi asciugata) sotto l'entremets per tagliare netti i colamenti di glassa pendenti. Questa finitura professionale evita che la glassa si attacchi al piatto di servizio e garantisce un risultato pulito e preciso ai bordi dell'entremets.\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;\"\u003eModalità d'uso\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;\"\u003eRiscaldare la glassa:\u003c\/strong\u003e a bagnomaria o al microonde a intervalli di 30 secondi, mescolando delicatamente fino a raggiungere 40-45°C. Non superare i 50°C.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePreparare l'entremets:\u003c\/strong\u003e togliere l'entremets dal congelatore (temperatura interna almeno -18°C) e posizionarlo su una griglia sopra un raccoglitore (teglia, piatto largo).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eVersare:\u003c\/strong\u003e versare la glassa a spirale dal centro verso l'esterno con un gesto fluido e continuo. Senza ripassare.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eUniformare:\u003c\/strong\u003e battere delicatamente il supporto per far scendere le bolle e lisciare la superficie.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDecorare:\u003c\/strong\u003e mettere un minuto nel congelatore per solidificare, poi togliere per aggiungere le decorazioni (frutta, foglie d'oro, perle, cioccolato).\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;\"\u003eConservazione\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 Conservare in un luogo fresco e asciutto, al riparo dalla luce diretta.\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 Prima dell'apertura: vedere la data di scadenza stampata sulla confezione.\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 Dopo l'apertura: richiudere ermeticamente e conservare in frigorifero, da utilizzare entro un mese.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e La glassa non utilizzata può essere riscaldata più volte senza perdita di qualità.\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;\"\u003ePer approfondire\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 12px 0; font-size: 14px;\"\u003eScopri la gamma completa delle glasse specchio Saracino:\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=\"\/it\/products\/glacage-miroir-saracino-fruit-de-la-passion-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlassa Specchio Saracino Frutto della Passione - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(stesso aroma, formato 1kg)\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=\"\/it\/products\/glacage-miroir-saracino-transparent-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlassa Specchio Saracino Trasparente - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(altro aroma, formato 3kg)\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=\"\/it\/products\/glacage-miroir-saracino-fraise-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlassa Specchio Saracino Fragola - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(altro aroma, formato 3kg)\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":"Glassa a Specchio Saracino Fragola - 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 - Italia\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGlaçage Miroir Saracino Fragola - 1 kg\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eIl rosso tenue delle torte di fragole e charlotte\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.7;\"\u003e\n        \u003cp\u003eIl \u003cstrong\u003eglaçage miroir fragola\u003c\/strong\u003e Saracino in formato da 1kg veste le vostre torte di fragole, charlotte alle fragole e bavarese rosse con una finitura a specchio professionale. Il suo colore rosso tenue evoca il frutto maturo e la sua formulazione pronta all'uso garantisce un risultato costante ad ogni utilizzo.\u003c\/p\u003e\n        \u003cp\u003eSaracino, produttore italiano specialista dal 1962, propone questo glaçage formulato a partire da sciroppo di glucosio e aroma di fragola. La brillantezza a specchio e il colore resistono nel tempo, a differenza dei glaçage fatti in casa a base di purea di fragola che possono opacizzarsi. Riscaldare a 40-45°C prima dell'uso, versare sul dolce congelato, la copertura è completata in meno di 30 secondi.\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;\"\u003eCaratteristiche\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;\"\u003eMarca :\u003c\/strong\u003e Saracino (Italia, dal 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;\"\u003eTipo :\u003c\/strong\u003e Glaçage miroir pronto all'uso\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;\"\u003eProfumo :\u003c\/strong\u003e Fragola\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;\"\u003eFormato :\u003c\/strong\u003e Barattolo da 1kg\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;\"\u003eConservazione :\u003c\/strong\u003e Luogo fresco e asciutto, al riparo dalla luce\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;\"\u003eModalità d'uso :\u003c\/strong\u003e Riscaldare a 40-45°C, versare sul dolce congelato\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;\"\u003eComposizione e valori nutrizionali\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;\"\u003eIngredienti :\u003c\/strong\u003e sciroppo di glucosio, saccarosio, acqua, amido modificato, addensanti (E406, E440), correttori di acidità (E330, E331), aroma, conservante (E202), estratto vegetale di cartamo, colorante (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;\"\u003eValori tipici 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\u003eEnergia:\u003c\/strong\u003e 1105 kJ \/ 260 kcal\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eGrassi:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eCarboidrati:\u003c\/strong\u003e 65 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003edi cui zuccheri:\u003c\/strong\u003e 52 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eProteine:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eSale:\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 CONSIGLI da professionisti per riuscire con la tua glassa a specchio\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 20px 0; font-style: italic;\"\u003eLe buone pratiche dei pasticceri professionisti.\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;\"\u003eConsiglio 1\u003c\/span\u003eCongelare l'entremets a -18°C minimo\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eL'entremets deve essere congelato ben duro affinché la glassa si solidifichi istantaneamente al contatto. Contare almeno 6 ore a -18°C prima di versare, idealmente una notte intera. Un entremets solo refrigerato (4°C) farebbe sciogliere la glassa e creerebbe colature permanenti.\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;\"\u003eConsiglio 2\u003c\/span\u003eRispettare scrupolosamente la temperatura 40-45°C\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eUsare un termometro da cucina, mai a occhio. Troppo caldo (\u0026gt;50°C), la glassa è troppo liquida e scivola in uno strato troppo sottile, lasciando trasparire la mousse. Troppo freddo (\u0026lt;38°C), è troppo densa e fa grumi o non si stende uniformemente. La temperatura ideale 40-45°C garantisce uno strato di 1-2 mm perfettamente liscio.\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;\"\u003eConsiglio 3\u003c\/span\u003eVersare con un gesto fluido, senza ripassare\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eVersare la glassa a spirale dal centro verso l'esterno, senza fermarsi, in un unico gesto continuo. NON tornare MAI con una spatola per \"recuperare\" una zona: questo crea segni permanenti visibili. Se una zona non è coperta, significa che mancava glassa: si impara per la prossima volta.\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;\"\u003eConsiglio 4\u003c\/span\u003eBattere delicatamente il supporto per livellare\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eSubito dopo la colata, battere delicatamente il supporto (tavola o giradischi) sul piano di lavoro per far scendere le bolle d'aria intrappolate e livellare la superficie. Questo passaggio di 5 secondi fa tutta la differenza tra una glassa a specchio perfetta e una superficie granulosa.\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;\"\u003eConsiglio 5\u003c\/span\u003eTagliare pulitamente le colature con la spatola riscaldata\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003ePrima di trasferire sul piatto di servizio, passare una spatola riscaldata (sotto acqua calda poi asciugata) sotto l'entremets per tagliare nettamente le colature di glassa pendenti. Questa finitura professionale evita che la glassa si attacchi al piatto di servizio e garantisce un risultato pulito e preciso ai bordi dell'entremets.\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;\"\u003eModalità d'uso\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;\"\u003eRiscaldare la glassa:\u003c\/strong\u003e a bagnomaria o al microonde a intervalli di 30 secondi, mescolando delicatamente fino a raggiungere 40-45°C. Non superare i 50°C.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePreparare l'entremets:\u003c\/strong\u003e togliere l'entremets dal congelatore (temperatura interna -18°C minimo) e posizionarlo su una griglia sopra un raccoglitore (teglia, piatto largo).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eVersare:\u003c\/strong\u003e versare la glassa a spirale dal centro verso l'esterno con un gesto fluido e continuo. Senza ripassare.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eUniformare:\u003c\/strong\u003e battere delicatamente il supporto per far scendere le bolle e lisciare la superficie.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDecorare:\u003c\/strong\u003e mettere un minuto nel congelatore per solidificare, poi togliere per aggiungere le decorazioni (frutta, foglie d'oro, perle, cioccolato).\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;\"\u003eConservazione\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 Conservare in un luogo fresco e asciutto, al riparo dalla luce diretta.\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 Prima dell'apertura: vedere la data di scadenza stampata sulla confezione.\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 Dopo l'apertura: richiudere ermeticamente e conservare in frigorifero, da utilizzare entro un mese.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e La glassa non utilizzata può essere riscaldata più volte senza perdita di qualità.\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;\"\u003ePer approfondire\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 12px 0; font-size: 14px;\"\u003eScopri la gamma completa delle glasse a specchio Saracino:\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=\"\/it\/products\/glacage-miroir-saracino-fraise-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlassa a Specchio Saracino Fragola - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(stesso profumo, formato 3kg)\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=\"\/it\/products\/glacage-miroir-saracino-transparent-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlassa a Specchio Saracino Trasparente - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(altro profumo, formato 1kg)\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=\"\/it\/products\/glacage-miroir-saracino-fruit-de-la-passion-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlassa a Specchio Saracino Frutto della Passione - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(altro profumo, formato 1kg)\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":"Glassa a Specchio Saracino Fragola - 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 - Italia\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGlassa a Specchio Saracino Fragola - 3 kg\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eFormato professionale per laboratori e produzioni in volume\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.7;\"\u003e\n        \u003cp\u003eLa \u003cstrong\u003eglassa a specchio alla fragola\u003c\/strong\u003e Saracino in formato da 3kg veste le vostre torte di fragole, charlotte alle fragole e bavarese rosse con una finitura a specchio professionale. Il suo colore rosso tenue evoca il frutto maturo e la sua formulazione pronta all'uso garantisce un risultato costante ad ogni utilizzo.\u003c\/p\u003e\n        \u003cp\u003eSaracino, produttore italiano specialista dal 1962, propone questa glassa formulata a partire da sciroppo di glucosio e aroma di fragola. La brillantezza a specchio e il colore resistono nel tempo, a differenza delle glasse fatte in casa a base di purea di fragola che possono opacizzarsi. Riscaldare a 40-45°C prima dell'uso, versare sul dolce congelato, la copertura è completata in meno di 30 secondi.\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;\"\u003eCaratteristiche\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;\"\u003eMarca :\u003c\/strong\u003e Saracino (Italia, dal 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;\"\u003eTipo :\u003c\/strong\u003e Glassa a specchio pronta all'uso\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;\"\u003eProfumo :\u003c\/strong\u003e Fragola\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;\"\u003eFormato :\u003c\/strong\u003e Barattolo da 3kg\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;\"\u003eConservazione :\u003c\/strong\u003e Luogo fresco e asciutto, al riparo dalla luce\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;\"\u003eModalità d'uso :\u003c\/strong\u003e Riscaldare a 40-45°C, versare sul dolce congelato\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;\"\u003eComposizione e valori nutrizionali\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;\"\u003eIngredienti :\u003c\/strong\u003e sciroppo di glucosio, saccarosio, acqua, amido modificato, addensanti (E406, E440), correttori di acidità (E330, E331), aroma, conservante (E202), estratto vegetale di cartamo, colorante (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;\"\u003eValori tipici 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\u003eEnergia:\u003c\/strong\u003e 1105 kJ \/ 260 kcal\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eL :\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eCarboidrati:\u003c\/strong\u003e 65 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003edi cui zuccheri:\u003c\/strong\u003e 52 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eProteine:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eSale:\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 CONSIGLI da professionisti per riuscire con la tua glassa a specchio\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 20px 0; font-style: italic;\"\u003eLe buone pratiche dei pasticceri professionisti.\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;\"\u003eConsiglio 1\u003c\/span\u003eCongelare l'entremets a -18°C minimo\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eL'entremets deve essere congelato ben duro affinché la glassa si solidifichi istantaneamente al contatto. Contare almeno 6 ore a -18°C prima di versare, idealmente una notte intera. Un entremets solo refrigerato (4°C) farebbe sciogliere la glassa e creerebbe colature permanenti.\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;\"\u003eConsiglio 2\u003c\/span\u003eRispettare scrupolosamente la temperatura 40-45°C\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eUsare un termometro da cucina, mai a occhio. Troppo caldo (\u0026gt;50°C), la glassa è troppo liquida e scivola in uno strato troppo sottile, lasciando trasparire la mousse. Troppo freddo (\u0026lt;38°C), è troppo densa e fa grumi o non si stende uniformemente. La temperatura ideale 40-45°C garantisce uno strato di 1-2 mm perfettamente liscio.\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;\"\u003eConsiglio 3\u003c\/span\u003eVersare con un gesto fluido, senza ripassare\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eVersare la glassa a spirale dal centro verso l'esterno, senza fermarsi, in un unico gesto continuo. NON tornare MAI con una spatola per \"recuperare\" una zona: ciò crea segni permanenti visibili. Se una zona non è coperta, significa che mancava glassa: si impara per la prossima volta.\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;\"\u003eConsiglio 4\u003c\/span\u003eBattere delicatamente il supporto per livellare\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eSubito dopo la colata, battere delicatamente il supporto (tavola o giradischi) sul piano di lavoro per far scendere le bolle d'aria intrappolate e livellare la superficie. Questo passaggio di 5 secondi fa tutta la differenza tra una glassa a specchio perfetta e una superficie granulosa.\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;\"\u003eConsiglio 5\u003c\/span\u003eTagliare pulitamente le colature con la spatola riscaldata\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003ePrima di trasferire sul piatto di servizio, passare una spatola riscaldata (sotto acqua calda poi asciugata) sotto l'entremets per tagliare nettamente le colature di glassa pendenti. Questa finitura professionale evita che la glassa si attacchi al piatto di servizio e garantisce un risultato pulito e preciso ai bordi dell'entremets.\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;\"\u003eModalità d'uso\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;\"\u003eRiscaldare la glassa:\u003c\/strong\u003e a bagnomaria o al microonde a intervalli di 30 secondi, mescolando delicatamente fino a raggiungere 40-45°C. Non superare i 50°C.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePreparare l'entremets:\u003c\/strong\u003e togliere l'entremets dal congelatore (temperatura interna almeno -18°C) e posizionarlo su una griglia sopra un raccoglitore (teglia, piatto largo).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eVersare:\u003c\/strong\u003e versare la glassa a spirale dal centro verso l'esterno con un gesto fluido e continuo. Senza ripassare.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eUniformare:\u003c\/strong\u003e picchiettare delicatamente il supporto per far scendere le bolle e lisciare la superficie.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDecorare:\u003c\/strong\u003e mettere un minuto nel congelatore per solidificare, poi togliere per aggiungere le decorazioni (frutta, foglie d'oro, perle, cioccolato).\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;\"\u003eConservazione\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 Conservare in un luogo fresco e asciutto, al riparo dalla luce diretta.\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 Prima dell'apertura: vedere la data di scadenza stampata sulla confezione.\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 Dopo l'apertura: richiudere ermeticamente e conservare in frigorifero, da utilizzare entro un mese.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e La glassa non utilizzata può essere riscaldata più volte senza perdita di qualità.\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;\"\u003ePer approfondire\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 12px 0; font-size: 14px;\"\u003eScopri la gamma completa delle glasse a specchio Saracino:\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=\"\/it\/products\/glacage-miroir-saracino-fraise-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlassa a Specchio Saracino Fragola - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(stesso profumo, formato 1kg)\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=\"\/it\/products\/glacage-miroir-saracino-transparent-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlassa a Specchio Saracino Trasparente - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(altro profumo, formato 3kg)\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=\"\/it\/products\/glacage-miroir-saracino-fruit-de-la-passion-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlassa a Specchio Saracino Frutto della Passione - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(altro profumo, formato 3kg)\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":"Glassa a Specchio Saracino Lampone - 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 - Italia\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGlassa a Specchio Saracino Lampone - 1 kg\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eIl rosso profondo per dolci al lampone e cioccolato\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.7;\"\u003e\n        \u003cp\u003eLa \u003cstrong\u003eglassa a specchio al lampone\u003c\/strong\u003e Saracino in formato da 1kg dona il tocco finale ai dolci al lampone, lampone-cioccolato, lampone-pistacchio e ai bavarese rossi. Il suo colore rosso lampone intenso e il suo aroma caratteristico richiamano la polpa di lampone maturo.\u003c\/p\u003e\n        \u003cp\u003eQuesta formulazione pronta all'uso Saracino sostituisce la glassa fatta in casa che richiede la gestione della pectina, del glucosio e della colorazione. L'effetto specchio e il colore rimangono stabili, anche dopo diverse ore in vetrina. Saracino, produttore italiano di riferimento nella pasticceria professionale, garantisce la regolarità del risultato. Riscaldare a 40-45°C, versare sul dolce ben freddo (minimo -18°C), e il gioco è fatto.\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;\"\u003eCaratteristiche\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;\"\u003eMarca :\u003c\/strong\u003e Saracino (Italia, dal 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;\"\u003eTipo :\u003c\/strong\u003e Glassa a specchio pronta all'uso\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;\"\u003eProfumo :\u003c\/strong\u003e Lampone\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;\"\u003eFormato :\u003c\/strong\u003e Barattolo da 1kg\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;\"\u003eConservazione :\u003c\/strong\u003e Luogo fresco e asciutto, al riparo dalla luce\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;\"\u003eModalità d'uso :\u003c\/strong\u003e Riscaldare a 40-45°C, versare sul dolce congelato\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;\"\u003eComposizione e valori nutrizionali\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;\"\u003eIngredienti :\u003c\/strong\u003e sciroppo di glucosio, saccarosio, acqua, amido modificato, addensanti (E406, E440), correttori di acidità (E330, E331), aroma, conservante (E202), estratto vegetale di cartamo, colorante (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;\"\u003eValori tipici 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\u003eEnergia:\u003c\/strong\u003e 1105 kJ \/ 260 kcal\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eL :\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eCarboidrati:\u003c\/strong\u003e 65 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003edi cui zuccheri:\u003c\/strong\u003e 52 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eProteine:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eSale:\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 CONSIGLI da professionisti per riuscire con la tua glassa a specchio\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 20px 0; font-style: italic;\"\u003eLe buone pratiche dei pasticceri professionisti.\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;\"\u003eConsiglio 1\u003c\/span\u003eCongelare l'entremets a -18°C minimo\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eL'entremets deve essere congelato ben duro affinché la glassa si solidifichi istantaneamente al contatto. Contare almeno 6 ore a -18°C prima di versare, idealmente una notte intera. Un entremets solo refrigerato (4°C) farebbe sciogliere la glassa e creerebbe colature permanenti.\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;\"\u003eConsiglio 2\u003c\/span\u003eRispettare scrupolosamente la temperatura 40-45°C\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eUsare un termometro da cucina, mai a occhio. Troppo caldo (\u0026gt;50°C), la glassa è troppo liquida e scivola in uno strato troppo sottile, lasciando trasparire la mousse. Troppo freddo (\u0026lt;38°C), è troppo densa e fa grumi o non si stende uniformemente. La temperatura ideale 40-45°C garantisce uno strato di 1-2 mm perfettamente liscio.\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;\"\u003eConsiglio 3\u003c\/span\u003eVersare con un gesto fluido, senza ripassare\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eVersare la glassa a spirale dal centro verso l'esterno, senza fermarsi, in un unico gesto continuo. NON tornare MAI con una spatola per \"recuperare\" una zona: questo crea segni permanenti visibili. Se una zona non è coperta, significa che mancava glassa: si impara per la prossima volta.\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;\"\u003eConsiglio 4\u003c\/span\u003eBattere delicatamente il supporto per livellare\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eSubito dopo la colata, battere delicatamente il supporto (tavola o giradischi) sul piano di lavoro per far scendere le bolle d'aria intrappolate e livellare la superficie. Questo passaggio di 5 secondi fa tutta la differenza tra una glassa a specchio perfetta e una superficie granulosa.\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;\"\u003eConsiglio 5\u003c\/span\u003eTagliare pulitamente i colamenti con la spatola riscaldata\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003ePrima di trasferire sul piatto di servizio, passare una spatola riscaldata (sotto acqua calda poi asciugata) sotto l'entremets per tagliare netti i colamenti di glassa pendenti. Questa finitura professionale evita che la glassa si attacchi al piatto di servizio e garantisce un risultato pulito e preciso ai bordi dell'entremets.\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;\"\u003eModalità d'uso\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;\"\u003eRiscaldare la glassa:\u003c\/strong\u003e a bagnomaria o al microonde a intervalli di 30 secondi, mescolando delicatamente fino a raggiungere 40-45°C. Non superare i 50°C.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePreparare l'entremets:\u003c\/strong\u003e togliere l'entremets dal congelatore (temperatura interna -18°C minimo) e posizionarlo su una griglia sopra un raccoglitore (teglia, piatto largo).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eVersare:\u003c\/strong\u003e colare la glassa a spirale dal centro verso l'esterno con un gesto fluido e continuo. Senza ripassare.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eUniformare:\u003c\/strong\u003e battere delicatamente il supporto per far scendere le bolle e lisciare la superficie.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDecorare:\u003c\/strong\u003e mettere un minuto nel congelatore per solidificare, poi togliere per aggiungere le decorazioni (frutta, foglie d'oro, perle, cioccolato).\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;\"\u003eConservazione\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 Conservare in un luogo fresco e asciutto, al riparo dalla luce diretta.\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 Prima dell'apertura: vedere la data di scadenza stampata sulla confezione.\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 Dopo l'apertura: richiudere ermeticamente e conservare in frigorifero, da utilizzare entro un mese.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e La glassa non utilizzata può essere riscaldata più volte senza perdita di qualità.\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;\"\u003ePer approfondire\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 12px 0; font-size: 14px;\"\u003eScopri la gamma completa delle glasse specchio Saracino:\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=\"\/it\/products\/glacage-miroir-saracino-framboise-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlassa Specchio Saracino Lampone - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(stesso aroma, formato 3kg)\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=\"\/it\/products\/glacage-miroir-saracino-transparent-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlassa Specchio Saracino Trasparente - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(altro aroma, formato 1kg)\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=\"\/it\/products\/glacage-miroir-saracino-fruit-de-la-passion-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlassa Specchio Saracino Frutto della Passione - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(altro aroma, formato 1kg)\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":"Glassa a Specchio Saracino Lampone - 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 - Italia\u003c\/p\u003e\n\u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGlassatura a Specchio Saracino Lampone - 3 kg\u003c\/p\u003e\n\u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eFormato professionale per laboratori e produzioni di grandi volumi\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin-bottom: 25px; line-height: 1.7;\"\u003e\n\u003cp\u003eLa \u003cstrong\u003eglassatura a specchio al lampone\u003c\/strong\u003e Saracino in formato da 3kg dona il tocco finale ai dolci al lampone, lampone-cioccolato, lampone-pistacchio e ai bavarese rossi. Il suo colore rosso lampone intenso e il suo aroma caratteristico richiamano la polpa di lampone maturo.\u003c\/p\u003e\n\u003cp\u003eQuesta formulazione pronta all'uso Saracino sostituisce la glassa fatta in casa che richiede la gestione della pectina, del glucosio e della colorazione. L'effetto specchio e il colore rimangono stabili, anche dopo diverse ore in vetrina. Saracino, produttore italiano di riferimento nella pasticceria professionale, garantisce la regolarità del risultato. Riscaldare a 40-45°C, versare sul dolce ben freddo (minimo -18°C), e il gioco è fatto.\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;\"\u003eCaratteristiche\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;\"\u003eMarca :\u003c\/strong\u003e Saracino (Italia, dal 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;\"\u003eTipo :\u003c\/strong\u003e Glassatura a specchio pronta all'uso\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;\"\u003eProfumo :\u003c\/strong\u003e Lampone\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;\"\u003eFormato :\u003c\/strong\u003e Barattolo da 3kg\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;\"\u003eConservazione :\u003c\/strong\u003e Luogo fresco e asciutto, al riparo dalla luce\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;\"\u003eModalità d'uso :\u003c\/strong\u003e Riscaldare a 40-45°C, versare sul dolce congelato\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;\"\u003eComposizione e valori nutrizionali\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;\"\u003eIngredienti :\u003c\/strong\u003e sciroppo di glucosio, saccarosio, acqua, amido modificato, addensanti (E406, E440), correttori di acidità (E330, E331), aroma, conservante (E202), estratto vegetale di cartamo, colorante (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;\"\u003eValori tipici 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\u003eEnergia:\u003c\/strong\u003e 1105 kJ \/ 260 kcal\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eL :\u003c\/strong\u003e 0 g\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eCarboidrati:\u003c\/strong\u003e 65 g\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003edi cui zuccheri:\u003c\/strong\u003e 52 g\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eProteine:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eSale:\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 CONSIGLI da professionisti per riuscire con la tua glassa a specchio\u003c\/h3\u003e\n\u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 20px 0; font-style: italic;\"\u003eLe buone pratiche dei pasticceri professionisti.\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;\"\u003eConsiglio 1\u003c\/span\u003eCongelare l'entremets a -18°C minimo\u003c\/summary\u003e\n\u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eL'entremets deve essere congelato ben duro affinché la glassa si solidifichi istantaneamente al contatto. Contare almeno 6 ore a -18°C prima di versare, idealmente una notte intera. Un entremets solo refrigerato (4°C) farebbe sciogliere la glassa e creerebbe colature permanenti.\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;\"\u003eConsiglio 2\u003c\/span\u003eRispettare scrupolosamente la temperatura 40-45°C\u003c\/summary\u003e\n\u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eUsare un termometro da cucina, mai a occhio. Troppo caldo (\u0026gt;50°C), la glassa è troppo liquida e scivola in uno strato troppo sottile, lasciando trasparire la mousse. Troppo freddo (\u0026lt;38°C), è troppo densa e fa grumi o non si stende uniformemente. La temperatura ideale 40-45°C garantisce uno strato di 1-2 mm perfettamente liscio.\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;\"\u003eConsiglio 3\u003c\/span\u003eVersare con un gesto fluido, senza ripassare\u003c\/summary\u003e\n\u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eVersare la glassa a spirale dal centro verso l'esterno, senza fermarsi, in un unico gesto continuo. NON tornare MAI con una spatola per \"recuperare\" una zona: questo crea segni permanenti visibili. Se una zona non è coperta, significa che mancava glassa: si impara per la prossima volta.\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;\"\u003eConsiglio 4\u003c\/span\u003eBattere delicatamente il supporto per livellare\u003c\/summary\u003e\n\u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eSubito dopo la colata, battere delicatamente il supporto (tavola o giradischi) sul piano di lavoro per far scendere le bolle d'aria intrappolate e livellare la superficie. Questo passaggio di 5 secondi fa tutta la differenza tra una glassa a specchio perfetta e una superficie granulosa.\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;\"\u003eConsiglio 5\u003c\/span\u003eTagliare pulitamente i colamenti con la spatola riscaldata\u003c\/summary\u003e\n\u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003ePrima di trasferire sul piatto da portata, passare una spatola riscaldata (sotto acqua calda poi asciugata) sotto l'entremets per tagliare netti i colamenti di glassa pendenti. Questa finitura professionale evita che la glassa si attacchi al piatto da portata e garantisce un risultato pulito e preciso ai bordi dell'entremets.\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;\"\u003eModalità d'uso\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;\"\u003eRiscaldare la glassa:\u003c\/strong\u003e a bagnomaria o al microonde a intervalli di 30 secondi, mescolando delicatamente fino a raggiungere 40-45°C. Non superare i 50°C.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePreparare l'entremets:\u003c\/strong\u003e togliere l'entremets dal congelatore (temperatura interna -18°C minimo) e posizionarlo su una griglia sopra un raccoglitore (teglia, piatto largo).\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eVersare:\u003c\/strong\u003e versare la glassa a spirale dal centro verso l'esterno con un gesto fluido e continuo. Senza ripassare.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eUniformare:\u003c\/strong\u003e battere delicatamente il supporto per far scendere le bolle e lisciare la superficie.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDecorare:\u003c\/strong\u003e mettere un minuto nel congelatore per solidificare, poi togliere per aggiungere le decorazioni (frutta, foglie d'oro, perle, cioccolato).\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;\"\u003eConservazione\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 Conservare in un luogo fresco e asciutto, al riparo dalla luce diretta.\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 Prima dell'apertura: vedere la data di scadenza stampata sulla confezione.\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 Dopo l'apertura: richiudere ermeticamente e conservare in frigorifero, da utilizzare entro un mese.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e La glassa non utilizzata può essere riscaldata più volte senza perdita di qualità.\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;\"\u003ePer approfondire\u003c\/h3\u003e\n\u003cp style=\"color: #444444; margin: 0 0 12px 0; font-size: 14px;\"\u003eScopri la gamma completa delle glasse a specchio Saracino:\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=\"\/it\/products\/glacage-miroir-saracino-framboise-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlassa a Specchio Saracino Lampone - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(stesso profumo, formato 1kg)\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=\"\/it\/products\/glacage-miroir-saracino-transparent-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlassa a Specchio Saracino Trasparente - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(altro profumo, formato 3kg)\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=\"\/it\/products\/glacage-miroir-saracino-fruit-de-la-passion-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlassa a Specchio Saracino Frutto della Passione - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(altro profumo, formato 3kg)\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"},{"product_id":"kuzu-en-poudre-400-g","title":"Polvere di Kuzu - 400 g","description":"\u003cstyle\u003e\n#pl6-kuzu{font-family:'Montserrat',Arial,sans-serif;color:#2a2419;line-height:1.7;background:#faf7f0;border:1px solid #e8dcc4;border-radius:12px;padding:22px;max-width:1100px;margin:0 auto;box-sizing:border-box}\n#pl6-kuzu .pl6b{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:18px 20px;margin:0 0 16px;position:relative;overflow:hidden}\n#pl6-kuzu h3{color:#b98b35;font-size:18px;font-weight:700;margin:0 0 12px}\n#pl6-kuzu p{margin:0 0 12px;font-size:15px}\n#pl6-kuzu ul{margin:0;padding:0;list-style:none;font-size:15px}\n#pl6-kuzu a{color:#b98b35;font-weight:600;text-decoration:none;border-bottom:1px solid #d7b36a}\n#pl6-kuzu .pl6n{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:0 10px 10px 0;padding:14px 18px;margin:0 0 16px;font-size:15px}\n#pl6-kuzu .pl6c{position:absolute;inset:0;overflow:hidden;pointer-events:none}\n#pl6-kuzu .pl6c span{position:absolute;top:-16px;width:7px;height:11px;border-radius:2px;opacity:0}\n#pl6-kuzu.pl6-on .pl6c span{animation:pl6-kuzuf ease-in forwards}\n@keyframes pl6-kuzuf{0%{transform:translateY(-18px) rotate(0deg);opacity:0}12%{opacity:.95}100%{transform:translateY(230px) rotate(520deg);opacity:0}}\n@media (prefers-reduced-motion: reduce){#pl6-kuzu.pl6-on .pl6c span{animation:none}}\n\u003c\/style\u003e\n\u003cdiv id=\"pl6-kuzu\"\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003cdiv class=\"pl6c\" aria-hidden=\"true\"\u003e\n\u003cspan style=\"left:6%;background:#ece4d4;animation-delay:0.00s;animation-duration:2.20s\"\u003e\u003c\/span\u003e\u003cspan style=\"left:12%;background:#ece4d4;animation-delay:0.17s;animation-duration:2.55s\"\u003e\u003c\/span\u003e\u003cspan style=\"left:19%;background:#ece4d4;animation-delay:0.34s;animation-duration:2.90s\"\u003e\u003c\/span\u003e\u003cspan style=\"left:26%;background:#ece4d4;animation-delay:0.51s;animation-duration:3.25s\"\u003e\u003c\/span\u003e\u003cspan style=\"left:32%;background:#ece4d4;animation-delay:0.68s;animation-duration:2.20s\"\u003e\u003c\/span\u003e\u003cspan style=\"left:38%;background:#ece4d4;animation-delay:0.85s;animation-duration:2.55s\"\u003e\u003c\/span\u003e\u003cspan style=\"left:45%;background:#ece4d4;animation-delay:1.02s;animation-duration:2.90s\"\u003e\u003c\/span\u003e\u003cspan style=\"left:52%;background:#ece4d4;animation-delay:1.19s;animation-duration:3.25s\"\u003e\u003c\/span\u003e\u003cspan style=\"left:58%;background:#ece4d4;animation-delay:1.36s;animation-duration:2.20s\"\u003e\u003c\/span\u003e\u003cspan style=\"left:64%;background:#ece4d4;animation-delay:0.13s;animation-duration:2.55s\"\u003e\u003c\/span\u003e\u003cspan style=\"left:71%;background:#ece4d4;animation-delay:0.30s;animation-duration:2.90s\"\u003e\u003c\/span\u003e\u003cspan style=\"left:78%;background:#ece4d4;animation-delay:0.47s;animation-duration:3.25s\"\u003e\u003c\/span\u003e\u003cspan style=\"left:84%;background:#ece4d4;animation-delay:0.64s;animation-duration:2.20s\"\u003e\u003c\/span\u003e\u003cspan style=\"left:90%;background:#ece4d4;animation-delay:0.81s;animation-duration:2.55s\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp\u003eIl \u003cstrong\u003eKuzu Sosa\u003c\/strong\u003e è un amido estratto dalla radice di kudzu, usato nella cucina giapponese per addensare con una finezza incomparabile. Dona a creme, coulis, glasse e salse dolci una consistenza setosa, traslucida e lucida, senza sapore residuo né effetto pastoso.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eCaratteristiche\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"margin:7px 0;padding-left:18px;position:relative\"\u003e\n\u003cspan style=\"position:absolute;left:0;top:0;color:#d7b36a\"\u003e▸\u003c\/span\u003eComposizione: polvere di kuzu (arrow-root), 100% vegetale\u003c\/li\u003e\n\u003cli style=\"margin:7px 0;padding-left:18px;position:relative\"\u003e\n\u003cspan style=\"position:absolute;left:0;top:0;color:#d7b36a\"\u003e▸\u003c\/span\u003eConsistenza setosa e lucida, gusto neutro, senza glutine\u003c\/li\u003e\n\u003cli style=\"margin:7px 0;padding-left:18px;position:relative\"\u003e\n\u003cspan style=\"position:absolute;left:0;top:0;color:#d7b36a\"\u003e▸\u003c\/span\u003eDosaggio indicativo: 20-40 g per litro a seconda della consistenza desiderata\u003c\/li\u003e\n\u003cli style=\"margin:7px 0;padding-left:18px;position:relative\"\u003e\n\u003cspan style=\"position:absolute;left:0;top:0;color:#d7b36a\"\u003e▸\u003c\/span\u003eBarattolo professionale da 400 g, DVC 8 mesi\u003c\/li\u003e\n\u003cli style=\"margin:7px 0;padding-left:18px;position:relative\"\u003e\n\u003cspan style=\"position:absolute;left:0;top:0;color:#d7b36a\"\u003e▸\u003c\/span\u003eConservazione: tra 15 e 25 °C, in luogo asciutto; origine Spagna, Sosa Ingredients\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eSuggerimento d’uso\u003c\/h3\u003e\n\u003cp\u003eSciogliere il kuzu a freddo in un po’ di liquido, incorporare al coulis di frutta e portare a sobbollire per 1-2 minuti mescolando: la glassa diventa lucida e ricopre il cucchiaio senza opacizzarsi. Ideale per glassare crostate di frutta o legare un coulis di inserto senza gelatina.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eIngredienti e allergeni\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredienti:\u003c\/strong\u003e 100% polvere di kuzu (arrow-root).\u003c\/p\u003e\n\u003cp style=\"margin-bottom:0\"\u003e\u003cstrong\u003eAllergeni:\u003c\/strong\u003e Fare riferimento all’etichetta del lotto per le indicazioni allergeniche aggiornate.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6n\"\u003e\n\u003cstrong\u003eDa notare:\u003c\/strong\u003e sempre sciogliere a freddo prima di riscaldare, come una fecola. La consistenza si affina raffreddandosi: dosare leggermente meno al primo utilizzo.\u003c\/div\u003e\n\u003cdiv class=\"pl6b\"\u003e\n\u003ch3\u003eDomande frequenti\u003c\/h3\u003e\n\u003cp style=\"margin:0 0 14px\"\u003e\u003cstrong\u003eQual è la differenza con la fecola di mais?\u003cbr\u003e\u003c\/strong\u003eIl kuzu addensa a dosi più basse, dà un risultato più traslucido e una consistenza più setosa, senza sapore di amido.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px\"\u003e\u003cstrong\u003ePuò sostituire la gelatina?\u003cbr\u003e\u003c\/strong\u003ePer glasse e creme legate, sì. Per gel fermi e sformabili, orientati verso i gelificanti della \u003ca href=\"\/it\/collections\/gelatines\"\u003ecollezione gelatine\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 14px\"\u003e\u003cstrong\u003eÈ adatto per preparazioni vegane?\u003cbr\u003e\u003c\/strong\u003eSì, è 100% vegetale e senza glutine. Gli altri addensanti si trovano nella \u003ca href=\"\/it\/collections\/additifs-alimentaires\"\u003ecollezione additivi alimentari\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cscript\u003e(function(){var w=document.getElementById(\"pl6-kuzu\");if(!w)return;if(!(\"IntersectionObserver\" in window)){w.classList.add(\"pl6-on\");return}var o=new IntersectionObserver(function(e){e.forEach(function(x){if(x.isIntersecting){w.classList.add(\"pl6-on\");o.disconnect()}})},{threshold:.25});o.observe(w)})();\u003c\/script\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":53974997467475,"sku":"41221","price":69.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/kuzu-par-sosa_1_v1.jpg?v=1781159157"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/collections\/gelatines-patissland.jpg?v=1772133354","url":"https:\/\/patistopsland.com\/it\/collections\/gelatines.oembed","provider":"Patissland","version":"1.0","type":"link"}