{"product_id":"moule-6-cacahuetes-100ml","title":"Stampo per arachidi 100ml","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSilikomart - Stampi trompe-l'oeil\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eStampo Arachide Silikomart 100 ml - 6 cavità\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eStampo in silicone professionale 6 cavità per dessert trompe-l'oeil arachide\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eLo \u003cstrong\u003estampo Arachide Silikomart 100 ml\u003c\/strong\u003e riproduce fedelmente il guscio scanalato di un'arachide per dessert \u003cstrong\u003etrompe-l'oeil arachide\u003c\/strong\u003e con un effetto visivo molto realistico. Con 6 cavità da 100 ml ciascuna, è rivolto a \u003cstrong\u003epasticceri professionisti\u003c\/strong\u003e, \u003cstrong\u003ecioccolatieri\u003c\/strong\u003e, \u003cstrong\u003ecaterer\u003c\/strong\u003e e \u003cstrong\u003ecake designer\u003c\/strong\u003e che desiderano rinnovare la loro vetrina con un pezzo iconico dal forte valore percepito.\u003c\/p\u003e\n        \u003cp\u003eRealizzato in \u003cstrong\u003esilicone platino 100% alimentare\u003c\/strong\u003e, garantisce una resa ultra precisa delle striature del guscio, uno sformaggio netto anche su dessert congelati, una flessibilità duratura lavaggio dopo lavaggio e una resistenza termica da -60°C a +230°C compatibile con tutte le fasi di produzione: abbattitore, cella di raffreddamento e forno.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 26px 28px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 20px; margin: 0 0 6px 0; font-weight: 700;\"\u003eCalcolatore di ricette interattivo\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 22px 0; font-style: italic;\"\u003eQuanta produzione preparare in base al tuo obiettivo e quale ricetta Patissland applicare?\u003c\/p\u003e\n\n        \u003cdiv style=\"display: block; margin-bottom: 18px;\"\u003e\n            \u003clabel for=\"pl-calc-recette\" style=\"display: block; color: #2b2b2b; font-size: 13px; font-weight: 600; margin-bottom: 8px; letter-spacing: 1px; text-transform: uppercase;\"\u003eRicetta dessert trompe-l'oeil\u003c\/label\u003e\n            \u003cselect id=\"pl-calc-recette\" style=\"width: 100%; padding: 12px 14px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #faf7f0; color: #2b2b2b; font-family: 'Montserrat', Arial, sans-serif; font-size: 14px; cursor: pointer;\"\u003e\n                \u003coption value=\"snickers\"\u003eSnickers fatto in casa (mousse al cioccolato al latte, inserto caramello, cremoso alle arachidi, biscotto morbido)\u003c\/option\u003e\n                \u003coption value=\"100cacahuete\"\u003e100% Arachidi signature (mousse al burro di arachidi, pralinato fatto in casa, caramello salato, croccante)\u003c\/option\u003e\n                \u003coption value=\"glacee\"\u003eVersione gelata (parfait gelato alle arachidi, cuore di cioccolato fondente, copertura rocher)\u003c\/option\u003e\n                \u003coption value=\"gastro\"\u003eGastronomico (mousse di cioccolato fondente 70%, cremoso alle arachidi salate, inserto gianduia)\u003c\/option\u003e\n                \u003coption value=\"bonbon\"\u003eCioccolatini trompe-l'oeil (guscio di cioccolato temperato, pralinato croccante alle arachidi)\u003c\/option\u003e\n            \u003c\/select\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"display: block; margin-bottom: 18px;\"\u003e\n            \u003clabel for=\"pl-calc-quantite\" style=\"display: block; color: #2b2b2b; font-size: 13px; font-weight: 600; margin-bottom: 8px; letter-spacing: 1px; text-transform: uppercase;\"\u003eQuanti dessert desideri produrre?\u003c\/label\u003e\n            \u003cselect id=\"pl-calc-quantite\" style=\"width: 100%; padding: 12px 14px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #faf7f0; color: #2b2b2b; font-family: 'Montserrat', Arial, sans-serif; font-size: 14px; cursor: pointer;\"\u003e\n                \u003coption value=\"6\"\u003e6 pezzi (1 stampo, test o ordine individuale)\u003c\/option\u003e\n                \u003coption value=\"12\" selected\u003e12 pezzi (2 stampi, produzione giornaliera vetrina)\u003c\/option\u003e\n                \u003coption value=\"24\"\u003e24 pezzi (4 stampi, weekend o evento)\u003c\/option\u003e\n                \u003coption value=\"48\"\u003e48 pezzi (8 stampi, grande volume catering)\u003c\/option\u003e\n                \u003coption value=\"120\"\u003e120 pezzi (20 stampi, produzione in serie)\u003c\/option\u003e\n            \u003c\/select\u003e\n        \u003c\/div\u003e\n\n        \u003cbutton id=\"pl-calc-btn\" style=\"width: 100%; padding: 14px 18px; background-color: #b98b35; color: #ffffff; border: none; border-radius: 8px; font-family: 'Montserrat', Arial, sans-serif; font-size: 14px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; cursor: pointer; margin-bottom: 18px;\"\u003eCalcola la mia produzione\u003c\/button\u003e\n\n        \u003cdiv id=\"pl-calc-result\" style=\"background-color: #faf4e5; border-left: 4px solid #b98b35; border-radius: 0 8px 8px 0; padding: 18px 22px; display: none;\"\u003e\n            \u003cp style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 3px; text-transform: uppercase; margin: 0 0 10px 0;\"\u003eIl tuo piano di produzione\u003c\/p\u003e\n            \u003cdiv id=\"pl-calc-output\" style=\"color: #444444; font-size: 14px; line-height: 1.7;\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003cscript\u003e\n        (function() {\n            var recettes = {\n                \"snickers\": {\n                    label: \"Snickers maison\",\n                    volume_mousse: 60,\n                    volume_insert: 25,\n                    volume_cremeux: 15,\n                    ingredients: \"mousse chocolat au lait, insert caramel coulant, crémeux beurre de cacahuète, biscuit moelleux à la cacahuète, glaçage miroir chocolat ou spray velours\",\n                    finition: \"Spray velours chocolat ou glaçage miroir cacao pour effet brillant gourmand.\",\n                    tip: \"Le classique imbattable. Pour amplifier l'effet trompe-l'oeil, terminez avec une pulvérisation velours brun chaud plutôt qu'un miroir brillant : la coque cacahuète ne brille pas dans la réalité, le velours respecte ce code visuel.\"\n                },\n                \"100cacahuete\": {\n                    label: \"100% Cacahuète signature\",\n                    volume_mousse: 55,\n                    volume_insert: 25,\n                    volume_cremeux: 20,\n                    ingredients: \"mousse légère au beurre de cacahuète, praliné cacahuète maison, insert caramel salé, base croustillante feuillantine et praliné\",\n                    finition: \"Spray velours caramel et brun naturel pour rendu mat ultra-réaliste.\",\n                    tip: \"La version signature pour une collection automne-hiver. Le praliné cacahuète maison fait toute la différence : torréfier les cacahuètes 12 minutes à 160°C avant broyage pour développer les arômes.\"\n                },\n                \"glacee\": {\n                    label: \"Version glacée\",\n                    volume_mousse: 70,\n                    volume_insert: 20,\n                    volume_cremeux: 10,\n                    ingredients: \"parfait glacé cacahuète, coeur chocolat noir, enrobage rocher éclats de cacahuète caramélisée\",\n                    finition: \"Enrobage rocher brun + éclats de cacahuète torréfiée pour effet coque accentué.\",\n                    tip: \"Carte estivale ou vitrine glacée premium. Démoulage congelé indispensable, puis enrobage rocher à 30°C maximum pour éviter de faire fondre le coeur. Conservation -18°C jusqu'à dégustation.\"\n                },\n                \"gastro\": {\n                    label: \"Version gastronomique\",\n                    volume_mousse: 50,\n                    volume_insert: 30,\n                    volume_cremeux: 20,\n                    ingredients: \"mousse chocolat noir 70%, crémeux cacahuète légèrement salé, insert gianduja, fine couche praliné\",\n                    finition: \"Spray velours brun naturel uni pour rendu sobre et raffiné.\",\n                    tip: \"Dessert à l'assiette pour restaurants gastronomiques. La fleur de sel sur le crémeux cacahuète crée le contraste salé-sucré qui justifie le ticket premium. Servir sur ardoise noire avec un trait de caramel.\"\n                },\n                \"bonbon\": {\n                    label: \"Bonbons chocolat trompe-l'oeil\",\n                    volume_mousse: 0,\n                    volume_insert: 60,\n                    volume_cremeux: 0,\n                    ingredients: \"coque chocolat tempéré (lait ou noir), garniture praliné cacahuète crunchy, fond chablon chocolat\",\n                    finition: \"Pas de finition extérieure : c'est la coque chocolat qui crée le trompe-l'oeil directement.\",\n                    tip: \"Pour un usage chocolatier, tempérer le chocolat à la lettre (45-27-31°C pour le lait, 50-29-32°C pour le noir). Coquer la cavité, garnir au praliné, refermer au chablon. Conservation 3 semaines à 16°C.\"\n                }\n            };\n\n            function calcule() {\n                var recetteKey = document.getElementById(\"pl-calc-recette\").value;\n                var quantite = parseInt(document.getElementById(\"pl-calc-quantite\").value);\n                var r = recettes[recetteKey];\n\n                var moules = Math.ceil(quantite \/ 6);\n                var volume_total = quantite * 100;\n                var volume_mousse_total = quantite * r.volume_mousse;\n                var volume_insert_total = quantite * r.volume_insert;\n                var volume_cremeux_total = quantite * r.volume_cremeux;\n\n                var html = \"\";\n                html += \"\u003cp style=\\\"margin: 0 0 14px 0;\\\"\u003e\u003cstrong\u003e\" + r.label + \" - \" + quantite + \" pièces\u003c\/strong\u003e\u003c\/p\u003e\";\n                html += \"\u003cul style=\\\"margin: 0 0 14px 0; padding-left: 18px;\\\"\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eMoules nécessaires :\u003c\/strong\u003e \" + moules + \" moule(s) Arachide Silikomart 6 cavités\u003c\/li\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eVolume total à préparer :\u003c\/strong\u003e \" + volume_total + \" ml (\" + (volume_total\/1000).toFixed(2) + \" L)\u003c\/li\u003e\";\n\n                if (r.volume_mousse \u003e 0) {\n                    html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eMousse principale :\u003c\/strong\u003e \" + volume_mousse_total + \" ml (\" + r.volume_mousse + \" ml par pièce)\u003c\/li\u003e\";\n                }\n                if (r.volume_insert \u003e 0) {\n                    html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eInsert\/garniture :\u003c\/strong\u003e \" + volume_insert_total + \" ml (\" + r.volume_insert + \" ml par pièce)\u003c\/li\u003e\";\n                }\n                if (r.volume_cremeux \u003e 0) {\n                    html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eCrémeux\/base :\u003c\/strong\u003e \" + volume_cremeux_total + \" ml (\" + r.volume_cremeux + \" ml par pièce)\u003c\/li\u003e\";\n                }\n\n                html += \"\u003c\/ul\u003e\";\n                html += \"\u003cp style=\\\"margin: 0 0 10px 0;\\\"\u003e\u003cstrong\u003eComposition :\u003c\/strong\u003e \" + r.ingredients + \".\u003c\/p\u003e\";\n                html += \"\u003cp style=\\\"margin: 0 0 14px 0;\\\"\u003e\u003cstrong\u003eFinition :\u003c\/strong\u003e \" + r.finition + \"\u003c\/p\u003e\";\n                html += \"\u003cp style=\\\"margin: 12px 0 0 0; padding-top: 12px; border-top: 1px solid #eadfcb; color: #8a6624; font-style: italic;\\\"\u003e\u003cstrong\u003eTip Patissland :\u003c\/strong\u003e \" + r.tip + \"\u003c\/p\u003e\";\n\n                document.getElementById(\"pl-calc-output\").innerHTML = html;\n                document.getElementById(\"pl-calc-result\").style.display = \"block\";\n            }\n\n            document.getElementById(\"pl-calc-btn\").addEventListener(\"click\", calcule);\n        })();\n        \u003c\/script\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 18px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarca:\u003c\/strong\u003e Silikomart, riferimento mondiale per gli stampi in silicone professionali\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eVolume per cavità:\u003c\/strong\u003e 100 ml\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eNumero di cavità:\u003c\/strong\u003e 6\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDimensioni di una cavità:\u003c\/strong\u003e 107 x 43 x h 40 mm\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMateriale:\u003c\/strong\u003e silicone platino 100% alimentare\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIntervallo di temperatura:\u003c\/strong\u003e -60°C a +230°C\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;\"\u003eCompatibilità:\u003c\/strong\u003e forno, congelatore, abbattitore, cella di raffreddamento\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 18px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003eA chi è destinato questo stampo\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePasticceri professionisti\u003c\/strong\u003e che cercano di rinnovare la loro vetrina con un pezzo signature\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCioccolatieri\u003c\/strong\u003e per realizzare praline trompe-l’oeil ricoperte o spruzzate\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCatering e ristoranti\u003c\/strong\u003e per dessert signature al piatto\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;\"\u003eCake designer e pasticceri appassionati\u003c\/strong\u003e che vogliono padroneggiare la tecnica trompe-l’oeil\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 18px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003eConsigli Patissland per riuscire nell’effetto trompe-l’oeil\u003c\/h3\u003e\n\n        \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 14px; border-radius: 0 8px 8px 0;\"\u003e\n            \u003cp style=\"color: #8a6624; margin: 0 0 6px 0; font-weight: 500;\"\u003e\u003cstrong\u003eConsiglio 1: finitura velluto opaco invece che specchio\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cp style=\"color: #8a6624; margin: 0;\"\u003ePer un effetto trompe-l'oeil ultra realistico, la spruzzatura con spray velluto in una tonalità caramello o marrone naturale rimane la finitura migliore. Su questa forma striata, una glassa a specchio tradisce troppo l’aspetto pasticciero. Il velluto rispetta il lato opaco della copertura reale.\u003c\/p\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 14px; border-radius: 0 8px 8px 0;\"\u003e\n            \u003cp style=\"color: #8a6624; margin: 0 0 6px 0; font-weight: 500;\"\u003e\u003cstrong\u003eConsiglio 2: sforma a -18°C per preservare i dettagli\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cp style=\"color: #8a6624; margin: 0;\"\u003eLe striature della copertura sono sottili: un dolce sformato tiepido perde metà del rilievo per deformazione. Congelamento minimo 6 ore a -18°C prima dello sformo, poi spruzzatura immediata sul dolce congelato. Scongelamento lento in frigorifero per almeno 4 ore prima del servizio.\u003c\/p\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; border-radius: 0 8px 8px 0;\"\u003e\n            \u003cp style=\"color: #8a6624; margin: 0 0 6px 0; font-weight: 500;\"\u003e\u003cstrong\u003eConsiglio 3: sfrutta il formato individuale per lo scontrino medio\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cp style=\"color: #8a6624; margin: 0;\"\u003eIl formato individuale da 100 ml posiziona il dolce tra 4,50 e 7 euro IVA inclusa a seconda del target. Molto più redditizio al metro lineare di vetrina rispetto al dolce familiare da 8 porzioni, e permette di testare ricette signature senza impegnare grandi volumi.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 18px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003eManutenzione dello stampo\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0 0 12px 0;\"\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eLavaggio a mano\u003c\/strong\u003e consigliato con acqua tiepida e sapone\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCompatibile con lavastoviglie\u003c\/strong\u003e per uso professionale intensivo\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAsciugatura all'aria,\u003c\/strong\u003e stampo capovolto\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;\"\u003eConservazione piatta o appesa,\u003c\/strong\u003e al riparo da fonti di calore dirette\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003eDomande frequenti\u003c\/h3\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eQuesto stampo è adatto a un uso professionale intensivo?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eSì, il silicone platino Silikomart è progettato per resistere a diverse centinaia di cicli di produzione nella pasticceria professionale, a condizione di rispettare le condizioni di manutenzione e l'intervallo termico indicato.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eQuale volume scegliere per un dolce individuale?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eOgni cavità contiene 100 ml, che corrisponde allo standard del dessert individuale in pasticceria. È il volume ideale per una degustazione completa senza eccessi.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eSi può usare in forno per cuocere un biscotto di base?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eSì, l'intervallo termico arriva fino a +230°C. Puoi cuocere un biscotto dacquoise o sablé direttamente nella cavità come base per dessert, poi riempire con mousse e inserti.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eCome garantire uno sformaggio netto su dessert congelato?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eCongelamento minimo 6 ore a -18°C, poi sformare esercitando una pressione delicata sulla base dello stampo per staccare progressivamente. Niente torsioni del silicone, niente strappi bruschi. Lo sformaggio deve essere netto al primo tentativo.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eQuale finitura dà il miglior effetto trompe-l'oeil?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eLa spruzzatura con spray vellutato nelle tonalità caramello o marrone naturale offre l'effetto più realistico. La glassa a specchio è tecnicamente possibile ma tradisce l'aspetto pasticciero su questa forma scanalata. Il velluto rispetta l'aspetto opaco del guscio naturale.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eQual è la differenza tra silicone platino e silicone classico?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eIl silicone platino si ottiene tramite catalisi al platino, offrendo una purezza superiore (nessun residuo di perossido), una migliore resistenza termica e una durata di vita da 3 a 5 volte superiore rispetto al silicone perossidato classico. È lo standard professionale.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eSi possono realizzare cioccolatini con questo stampo?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eSì, la flessibilità del silicone permette di colare cioccolato temperato per realizzare gusci trompe-l'oeil al burro di arachidi ripieni di pralinato. Rispetta le curve di temperaggio in base al cioccolato utilizzato.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003ePer quanto tempo si può conservare un dessert sformato?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0;\"\u003eUn dessert sformato e spruzzato con velluto si conserva da 24 a 48 ore in frigorifero sotto campana, o per diverse settimane nel congelatore. Scongelare in frigorifero almeno 4 ore prima del servizio per preservare la consistenza delle mousse.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #faf4e5; border-left: 4px solid #b98b35; border-radius: 8px; padding: 18px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 16px; margin-top: 0; margin-bottom: 10px; font-weight: 600;\"\u003ePer approfondire\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 10px 0; font-size: 14px;\"\u003eCompleta la tua gamma di dessert trompe-l'oeil e finiture Silikomart:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eScopri l'intero catalogo \u003ca href=\"\/it\/collections\/silikomart\" style=\"color: #8a6624; text-decoration: underline;\"\u003eSilikomart\u003c\/a\u003e e la nostra selezione di \u003ca href=\"\/it\/collections\/moules-silicone\" style=\"color: #8a6624; text-decoration: underline;\"\u003estampi in silicone\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eRealizza la finitura vellutata opaca con i nostri \u003ca href=\"\/it\/collections\/spray-velours\" style=\"color: #8a6624; text-decoration: underline;\"\u003espray vellutati alimentari\u003c\/a\u003e nelle tonalità caramello e marrone naturale.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003ePrepara le tue mousse al burro di arachidi e gli inserti al caramello con le nostre \u003ca href=\"\/it\/collections\/pates-de-fruits-secs\" style=\"color: #8a6624; text-decoration: underline;\"\u003epaste di frutta secca\u003c\/a\u003e e i nostri \u003ca href=\"\/it\/collections\/aromes\" style=\"color: #8a6624; text-decoration: underline;\"\u003earomi naturali\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eStabilizza i tuoi dessert per una conservazione a lungo termine con i nostri \u003ca href=\"\/it\/collections\/stabilisants\" style=\"color: #8a6624; text-decoration: underline;\"\u003estabilizzanti professionali\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":53099061543251,"sku":"51227","price":29.74,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-cacahuete-100ml-silikomart-1.jpg?v=1777686837","url":"https:\/\/patistopsland.com\/it\/products\/moule-6-cacahuetes-100ml","provider":"Patissland","version":"1.0","type":"link"}