{"product_id":"crisco-shortening","title":"Crisco Shortening 450g - Grasso Vegetale Cake Design","description":"\u003cstyle\u003e\n.patissland-fiche{font-family:'Helvetica Neue',Arial,sans-serif;color:#2c2c2a;line-height:1.7}\n.patissland-fiche h2{font-size:24px;color:#1a1a1a;margin:32px 0 16px;font-weight:600;border-bottom:2px solid #C9A961;padding-bottom:8px;display:inline-block}\n.patissland-fiche h3{font-size:18px;color:#1a1a1a;margin:20px 0 10px;font-weight:600}\n.patissland-fiche p{margin:0 0 14px}\n.patissland-fiche ul,.patissland-fiche ol{margin:0 0 16px;padding-left:24px}\n.patissland-fiche li{margin-bottom:6px}\n.patissland-fiche strong{color:#1a1a1a;font-weight:600}\n.patissland-accordeon{margin:16px 0;border:1px solid #C9A961;border-radius:10px;background:#FFFCF7;overflow:hidden}\n.patissland-accordeon summary{cursor:pointer;font-weight:600;font-size:17px;color:#8B6F2A;padding:16px 20px;list-style:none;display:flex;justify-content:space-between;align-items:center;transition:background 0.2s}\n.patissland-accordeon summary:hover{background:#FAF4E5}\n.patissland-accordeon summary::-webkit-details-marker{display:none}\n.patissland-accordeon summary::after{content:'+';font-size:24px;color:#C9A961;transition:transform 0.3s}\n.patissland-accordeon[open] summary::after{content:'−'}\n.patissland-accordeon[open] summary{background:#FAF4E5;border-bottom:1px solid #C9A961}\n.patissland-accordeon-content{padding:18px 20px}\n.patissland-badge-prix{background:linear-gradient(135deg,#C9A961 0%,#E5C77F 100%);color:white;padding:14px 20px;border-radius:10px;text-align:center;font-size:16px;margin:20px 0;font-weight:500}\n.patissland-tableau{width:100%;border-collapse:collapse;margin:14px 0;font-size:14px}\n.patissland-tableau th{background:#FAF4E5;color:#8B6F2A;padding:10px;text-align:left;font-weight:600;border-bottom:2px solid #C9A961}\n.patissland-tableau td{padding:10px;border-bottom:1px solid #EFE6D0}\n.patissland-tableau tr:last-child td{border-bottom:none}\n.patissland-pro-tip{background:#FAF4E5;border-left:4px solid #C9A961;padding:14px 18px;margin:16px 0;border-radius:0 8px 8px 0;font-size:14px}\n.patissland-rating{display:inline-flex;align-items:center;gap:8px;background:#FFF8E1;padding:6px 14px;border-radius:20px;font-size:13px;color:#8B6F2A;font-weight:500;margin-bottom:14px}\n\u003c\/style\u003e\n\u003cdiv class=\"patissland-fiche\"\u003e\n\u003cdiv class=\"patissland-rating\"\u003e 5\/5 — recensioni clienti verificate\u003c\/div\u003e\n\u003cp\u003eIl \u003cstrong\u003eCrisco Shortening 450g\u003c\/strong\u003e è IL grasso vegetale di riferimento per cake designer e pasticceri professionisti. Questo grasso 100% vegetale, a base di oli di soia e palma, è l’\u003cstrong\u003eingrediente imprescindibile\u003c\/strong\u003e per lavorare la pasta di zucchero, il pastigliaggio e tutte le vostre creazioni delicate di cake design. Texture cremosa, neutralità gustativa, eccezionale versatilità: \u003cstrong\u003eCrisco\u003c\/strong\u003e si impone come l’alleato indispensabile del vostro laboratorio creativo da oltre 100 anni.\u003c\/p\u003e\n\u003cdiv class=\"patissland-badge-prix\"\u003e Patissland offre il Crisco 450g al miglior prezzo sul mercato \u003cbr\u003e\u003cspan style=\"font-size: 13px; font-weight: 400; opacity: 0.95;\"\u003eStock disponibile — Spedizione in 24h — Consegna in Francia \u0026amp; Europa\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdetails class=\"patissland-accordeon\" open=\"\"\u003e\n\u003csummary\u003ePerché il Crisco è indispensabile nel cake design?\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordeon-content\"\u003e\n\u003cp\u003eIl \u003cstrong\u003eCrisco Shortening\u003c\/strong\u003e rivoluziona la lavorazione delle paste decorative grazie a 4 proprietà uniche che nessun altro grasso possiede:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRende subito morbida la pasta di zucchero indurita\u003c\/strong\u003e: basta una nocciolina per ridare vita a una pasta troppo dura\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAntiaderente neutro\u003c\/strong\u003e sul piano di lavoro: nessun residuo di amido che altera la finitura\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLubrifica gli stampini\u003c\/strong\u003e per tagli netti anche su forme complesse (pizzi, lettere, motivi sottili)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStabilizza le buttercream americane\u003c\/strong\u003e e i frosting in climi caldi — texture soffice preservata\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"patissland-pro-tip\"\u003e\n\u003cstrong\u003eConsiglio professionale:\u003c\/strong\u003e scaldate 5 g di Crisco tra le mani pulite prima di incorporarlo alla vostra pasta di zucchero. Impastate per 30 secondi, lasciate riposare 2 minuti — la vostra pasta ritroverà un’elasticità perfetta senza crepe durante la stesura.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordeon\"\u003e\n\u003csummary\u003eComposizione \u0026amp; valori nutrizionali\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordeon-content\"\u003e\n\u003ch3\u003eElenco ingredienti\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOlio di soia raffinato\u003c\/li\u003e\n\u003cli\u003eOlio di palma raffinato\u003c\/li\u003e\n\u003cli\u003eEmulsionante: E471 (mono- e digliceridi degli acidi grassi)\u003c\/li\u003e\n\u003cli\u003eAntiossidante: E319 (TBHQ)\u003c\/li\u003e\n\u003cli\u003eAcidificante: E330 (acido citrico)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eProfilo nutrizionale per 100g\u003c\/h3\u003e\n\u003ctable class=\"patissland-tableau\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eNutriente\u003c\/th\u003e\n\u003cth\u003eQuantità\u003c\/th\u003e\n\u003cth\u003e% ADR*\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eEnergia\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e917 kcal \/ 3837 kJ\u003c\/td\u003e\n\u003ctd\u003e46%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrassi\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100 g\u003c\/td\u003e\n\u003ctd\u003e143%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e— di cui saturi\u003c\/td\u003e\n\u003ctd\u003e29,17 g\u003c\/td\u003e\n\u003ctd\u003e146%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e— di cui monoinsaturi\u003c\/td\u003e\n\u003ctd\u003e~46 g\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e— di cui polinsaturi\u003c\/td\u003e\n\u003ctd\u003e~25 g\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCarboidrati\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003ctd\u003e0%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProteine\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003ctd\u003e0%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSale\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003ctd\u003e0%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp style=\"font-size: 12px; color: #666;\"\u003e*Apporti giornalieri di riferimento per un adulto (8400 kJ \/ 2000 kcal)\u003c\/p\u003e\n\u003ch3\u003eAllergeni \u0026amp; diete\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eContiene: SOIA\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eNaturalmente senza glutine\u003c\/li\u003e\n\u003cli\u003eSenza colesterolo — origine 100% vegetale\u003c\/li\u003e\n\u003cli\u003eAdatto a diete \u003cstrong\u003evegetariane e vegane\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eAdatto alle persone intolleranti al lattosio\u003c\/li\u003e\n\u003cli\u003eSenza alcool\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordeon\"\u003e\n\u003csummary\u003e4 usi professionali del Crisco in pasticceria\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordeon-content\"\u003e\n\u003ch3\u003e1. Ammorbidire la pasta di zucchero\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePrelevate una \u003cstrong\u003enocciolina\u003c\/strong\u003e (5g) di Crisco\u003c\/li\u003e\n\u003cli\u003eRiscaldate tra le mani pulite\u003c\/li\u003e\n\u003cli\u003eIncorporate gradualmente impastando\u003c\/li\u003e\n\u003cli\u003eLasciate riposare 2-3 minuti prima di stendere\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003e2. Ungere il piano di lavoro\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eDepositare una piccola quantità su carta assorbente\u003c\/li\u003e\n\u003cli\u003eStendete in uno strato \u003cstrong\u003eultra-sottile\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eNessun residuo di amido, finitura perfetta\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003e3. Lubrificare gli stampini\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eApplicate una \u003cstrong\u003esottile pellicola\u003c\/strong\u003e sui bordi taglienti con un pennello\u003c\/li\u003e\n\u003cli\u003eAsciugate l'eccesso\u003c\/li\u003e\n\u003cli\u003eTagliate immediatamente — risultato netto fin dalla prima volta\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003e4. Stabilizzare le buttercream\u003c\/h3\u003e\n\u003cp\u003eSostituite il 30-50% del burro con Crisco nella vostra buttercream americana per ottenere una consistenza ariosa, stabile in climi caldi, ideale per le \u003cstrong\u003erifiniture lisce su layer cake\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordeon\"\u003e\n\u003csummary\u003eCrisco vs altri grassi: il confronto\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordeon-content\"\u003e\n\u003ctable class=\"patissland-tableau\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCriterio\u003c\/th\u003e\n\u003cth\u003eCrisco\u003c\/th\u003e\n\u003cth\u003eBurro\u003c\/th\u003e\n\u003cth\u003eMargarina\u003c\/th\u003e\n\u003cth\u003eOlio\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigine\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% vegetale\u003c\/td\u003e\n\u003ctd\u003eAnimale\u003c\/td\u003e\n\u003ctd\u003eVegetale\u003c\/td\u003e\n\u003ctd\u003eVegetale\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eConsistenza a 20°C\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCremoso solido\u003c\/td\u003e\n\u003ctd\u003eSolido\u003c\/td\u003e\n\u003ctd\u003eSemisolido\u003c\/td\u003e\n\u003ctd\u003eLiquido\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCake design\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEccellente\u003c\/td\u003e\n\u003ctd\u003eNon adatto\u003c\/td\u003e\n\u003ctd\u003eMedio\u003c\/td\u003e\n\u003ctd\u003eNon adatto\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eConservazione\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1 anno\u003c\/td\u003e\n\u003ctd\u003e2-3 sem\u003c\/td\u003e\n\u003ctd\u003e2-3 mesi\u003c\/td\u003e\n\u003ctd\u003e6-12 mesi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAG saturi\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e29 g\u003c\/td\u003e\n\u003ctd\u003e51 g\u003c\/td\u003e\n\u003ctd\u003e20-40 g\u003c\/td\u003e\n\u003ctd\u003e10-15 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGusto\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNeutro\u003c\/td\u003e\n\u003ctd\u003ePronunciato\u003c\/td\u003e\n\u003ctd\u003eVariabile\u003c\/td\u003e\n\u003ctd\u003eNeutro\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordeon\"\u003e\n\u003csummary\u003eConservazione \u0026amp; stoccaggio\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordeon-content\"\u003e\n\u003ch3\u003ePrima dell'apertura\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eConservabile \u003cstrong\u003efino a 2 anni\u003c\/strong\u003e nella confezione originale\u003c\/li\u003e\n\u003cli\u003eConservazione a temperatura ambiente (15-25°C)\u003c\/li\u003e\n\u003cli\u003eAl riparo dalla luce diretta\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDopo l'apertura\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 anno minimo\u003c\/strong\u003e a temperatura ambiente\u003c\/li\u003e\n\u003cli\u003eScatola metallica \u003cstrong\u003erichiudibile e ermetica\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eNessuna refrigerazione necessaria (il freddo indurisce la consistenza)\u003c\/li\u003e\n\u003cli\u003eRichiudere bene dopo ogni utilizzo\u003c\/li\u003e\n\u003cli\u003eEvitare ogni contatto con l'acqua\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"patissland-pro-tip\"\u003e\n\u003cstrong\u003eDa ricordare:\u003c\/strong\u003e Crisco ha una durata eccezionale tra i grassi sul mercato — è un investimento duraturo per il vostro laboratorio di pasticceria.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordeon\"\u003e\n\u003csummary\u003eDomande frequenti sul Crisco\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordeon-content\"\u003e\n\u003ch3\u003eIl Crisco può sostituire il burro in tutte le ricette?\u003c\/h3\u003e\n\u003cp\u003eIn pasticceria tecnica sì, ma il sapore sarà diverso. Il Crisco offre una consistenza più leggera e ariosa, ideale per frosting e alcune torte americane. Per le ricette in cui il gusto del burro è essenziale (madeleine, financier), preferite il burro.\u003c\/p\u003e\n\u003ch3\u003eBisogna refrigerare il Crisco dopo l'apertura?\u003c\/h3\u003e\n\u003cp\u003eNo. La refrigerazione è inutile e addirittura sconsigliata — il Crisco si indurisce al freddo e perde la sua consistenza cremosa ideale. Conservatelo a temperatura ambiente nella sua confezione ermetica.\u003c\/p\u003e\n\u003ch3\u003eCrisco lascia un sapore sulla pasta di zucchero?\u003c\/h3\u003e\n\u003cp\u003eNo, Crisco è completamente neutro nel gusto. Non altera né il sapore né il colore delle tue paste di zucchero, anche se colorate in tonalità chiare.\u003c\/p\u003e\n\u003ch3\u003eQuanta quantità usare per ammorbidire 500g di pasta di zucchero?\u003c\/h3\u003e\n\u003cp\u003eInizia con un massimo di 5-10g (una nocciola). Aggiungi gradualmente se necessario. Un eccesso renderebbe la pasta grassa e appiccicosa.\u003c\/p\u003e\n\u003ch3\u003eCrisco è adatto per preparazioni cotte?\u003c\/h3\u003e\n\u003cp\u003eSì. Può sostituire il burro o l'olio nelle paste per torte, biscotti, crostate americane. Il suo punto di fusione elevato lo rende stabile in cottura.\u003c\/p\u003e\n\u003ch3\u003eÈ compatibile con una dieta vegana?\u003c\/h3\u003e\n\u003cp\u003eSì, Crisco è 100% vegetale. Adatto a vegetariani e vegani.\u003c\/p\u003e\n\u003ch3\u003eQual è la differenza tra Crisco 450g e Crisco 1,36 kg?\u003c\/h3\u003e\n\u003cp\u003eSolo formato — la composizione è identica. Il 450g è adatto a privati e piccoli laboratori; i formati più grandi sono destinati ai professionisti con grandi volumi.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordeon\"\u003e\n\u003csummary\u003ePerché acquistare Crisco da Patissland?\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordeon-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIl miglior rapporto qualità-prezzo del mercato francese\u003c\/strong\u003e per il Crisco da 450g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStock permanente\u003c\/strong\u003e — nessuna rottura, nessuna attesa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpedizione entro 24 ore lavorative\u003c\/strong\u003e con GLS\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eConsegna in Francia metropolitana, Belgio, Svizzera, Germania, Spagna, Italia, Regno Unito\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClick \u0026amp; Collect\u003c\/strong\u003e a Osny (95) per i professionisti parigini\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAssistenza clienti reattiva\u003c\/strong\u003e in francese — team di pasticceria esperto dei prodotti\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecensioni 5\/5\u003c\/strong\u003e da 9 clienti verificati su questo prodotto\u003c\/li\u003e\n\u003cli\u003eOrdini B2B con \u003cstrong\u003econdizioni professionali\u003c\/strong\u003e su richiesta\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePatissland è il negozio di riferimento francese per attrezzature e ingredienti per il cake design dal 2019.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003ch2\u003eLa storia di Crisco: oltre un secolo di eccellenza\u003c\/h2\u003e\n\u003cp\u003eCreato nel \u003cstrong\u003e1911\u003c\/strong\u003e negli Stati Uniti, Crisco è stato il primo grasso vegetale commercializzato al mondo, rivoluzionando la pasticceria americana. Il suo nome deriva dalla contrazione di \u003cstrong\u003e\"CRYStalized Cottonseed Oil\"\u003c\/strong\u003e (olio di semi di cotone cristallizzato). Rapidamente adottato dai professionisti per la sua stabilità e versatilità, Crisco è diventato un punto di riferimento mondiale, attraversando i decenni senza perdere rilevanza. Oggi, i \u003cstrong\u003ecake designer di tutto il mondo\u003c\/strong\u003e giurano solo su questo prodotto iconico per lavorare le loro creazioni in zucchero.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"CRISCO","offers":[{"title":"Default Title","offer_id":39674716291114,"sku":"23913","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/crisco-shortening-450g-graisse-vegetale-cake-design-crisco-1.jpg?v=1777667394","url":"https:\/\/patistopsland.com\/it\/products\/crisco-shortening","provider":"Patissland","version":"1.0","type":"link"}