{"product_id":"moule-px3232-mini-noix","title":"Stampo PX3232 MINI Noce","description":"\u003cdiv style=\"max-width:760px;margin:0 auto;background:#faf7f0;padding:30px;font-family:Montserrat,Arial,sans-serif;color:#444444;line-height:1.6;\"\u003e\n\n  \u003cdiv style=\"margin-bottom:26px;\"\u003e\n    \u003cdiv style=\"color:#b98b35;font-size:13px;letter-spacing:4px;font-weight:600;text-transform:uppercase;\"\u003ePAVONI\u003c\/div\u003e\n    \u003cdiv style=\"font-size:22px;font-weight:600;color:#2b2b2b;margin:6px 0 4px;\"\u003eStampo in silicone Mini Noci Pavoflex PX3232\u003c\/div\u003e\n    \u003cdiv style=\"font-style:italic;font-size:13px;color:#8a7a55;\"\u003e20 impronte a forma di noce da 20 ml per piccoli dolci, praline e mignardises\u003c\/div\u003e\n    \u003cdiv style=\"border-bottom:2px solid #b98b35;margin-top:12px;\"\u003e\u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003cp style=\"margin:0 0 12px;font-size:15px;\"\u003eLo stampo in silicone Mini Noci Pavoflex PX3232 di Pavoni è uno stampo professionale con 20 impronte a forma di guscio di noce, ciascuna con capacità di 20 ml. Prodotto in Italia in silicone antiaderente, è destinato a pasticceri, cioccolatieri e cake designer per la realizzazione di piccoli dolci, praline, bonbon di cioccolato e decorazioni al piatto.\u003c\/p\u003e\n    \u003cp style=\"margin:0;font-size:15px;\"\u003eIl rilievo dettagliato del guscio di noce conferisce texture e una finitura moderna. In formato mini, 20 ml per impronta, è pensato per bocconcini e mignardises. La sua superficie superiore liscia e la flessibilità garantiscono uno sformaggio pulito, sia in produzione che singolarmente.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:18px;font-weight:600;color:#2b2b2b;margin:0 0 14px;\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n    \u003cul style=\"list-style:none;padding:0;margin:0;font-size:15px;\"\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003e20 impronte a forma di guscio di noce\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eDimensioni di un'impronta: 44 x 33 x 27 mm\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eDimensioni della piastra: 300 x 175 mm\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eCapacità per impronta: 20 ml, ovvero 400 ml per la piastra completa\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eSilicone antiaderente, superficie superiore liscia per uno sformaggio facile\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eCompatibile con cottura e congelamento\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eProdotto in Italia\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:18px;font-weight:600;color:#2b2b2b;margin:0 0 14px;\"\u003eApplicazioni\u003c\/h3\u003e\n    \u003cul style=\"list-style:none;padding:0;margin:0;font-size:15px;\"\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003ePiccoli dolci e mignardises\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003ePraline e bonbon di cioccolato\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eMousse e dessert monoporzione\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eSemifreddo e preparazioni gelate\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eAccenti e decorazioni al piatto\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:18px;font-weight:600;color:#2b2b2b;margin:0 0 14px;\"\u003eSuggerimenti d'uso: eventi e catering\u003c\/h3\u003e\n    \u003cul style=\"list-style:none;padding:0;margin:0;font-size:15px;\"\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eVassoi di mignardises per catering e banqueting\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eBuffet di ricevimento e cocktail dinner\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eMatrimoni, baby shower, San Valentino, Natale\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eSeminari ed eventi aziendali\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eCaffè gourmand e vetrina del negozio\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:26px 28px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"color:#2b2b2b;font-size:20px;margin:0 0 6px;font-weight:700;\"\u003eCalcolatore di volume della preparazione\u003c\/h3\u003e\n    \u003cp style=\"color:#8a7a55;font-size:13px;margin:0 0 22px;font-style:italic;\"\u003eStima la quantità da versare in base al numero di impronte utilizzate.\u003c\/p\u003e\n\n    \u003cdiv style=\"margin-bottom:18px;\"\u003e\n      \u003clabel for=\"pl-calc-empreintes\" style=\"display:block;color:#2b2b2b;font-size:13px;font-weight:600;margin-bottom:8px;letter-spacing:1px;text-transform:uppercase;\"\u003eNumero di impronte da riempire\u003c\/label\u003e\n      \u003cselect id=\"pl-calc-empreintes\" style=\"width:100%;padding:12px 14px;border:1px solid #e8dcc4;border-radius:8px;background:#faf7f0;color:#2b2b2b;font-family:Montserrat,Arial,sans-serif;font-size:15px;\"\u003e\n        \u003coption value=\"5\"\u003e5 impronte\u003c\/option\u003e\n        \u003coption value=\"10\"\u003e10 impronte\u003c\/option\u003e\n        \u003coption value=\"15\"\u003e15 impronte\u003c\/option\u003e\n        \u003coption value=\"20\" selected\u003e20 impronte (piastra completa)\u003c\/option\u003e\n      \u003c\/select\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom:18px;\"\u003e\n      \u003clabel for=\"pl-calc-type\" style=\"display:block;color:#2b2b2b;font-size:13px;font-weight:600;margin-bottom:8px;letter-spacing:1px;text-transform:uppercase;\"\u003eTipo di preparazione\u003c\/label\u003e\n      \u003cselect id=\"pl-calc-type\" style=\"width:100%;padding:12px 14px;border:1px solid #e8dcc4;border-radius:8px;background:#faf7f0;color:#2b2b2b;font-family:Montserrat,Arial,sans-serif;font-size:15px;\"\u003e\n        \u003coption value=\"chocolat\"\u003eBonbon o cioccolato\u003c\/option\u003e\n        \u003coption value=\"mousse\"\u003eMousse o dessert\u003c\/option\u003e\n        \u003coption value=\"glace\"\u003ePreparazione gelata (semifreddo)\u003c\/option\u003e\n      \u003c\/select\u003e\n    \u003c\/div\u003e\n\n    \u003cbutton id=\"pl-calc-btn\" style=\"width:100%;padding:13px 14px;border:none;border-radius:8px;background:#b98b35;color:#faf7f0;font-family:Montserrat,Arial,sans-serif;font-size:14px;font-weight:600;letter-spacing:1px;text-transform:uppercase;cursor:pointer;\"\u003eCalcola\u003c\/button\u003e\n\n    \u003cdiv id=\"pl-calc-result\" style=\"display:none;margin-top:20px;background:#faf4e5;border-left:4px solid #b98b35;border-radius:0 8px 8px 0;padding:16px 20px;font-size:14px;color:#8a6624;\"\u003e\u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:18px;font-weight:600;color:#2b2b2b;margin:0 0 6px;\"\u003eRicetta: bonbon mousse alle noci ricoperti Jivara\u003c\/h3\u003e\n    \u003cp style=\"color:#8a7a55;font-size:13px;margin:0 0 16px;font-style:italic;\"\u003ePer 20 impronte Mini Noci.\u003c\/p\u003e\n    \u003cp style=\"margin:0 0 10px;font-size:15px;font-weight:600;color:#2b2b2b;\"\u003eIngredienti\u003c\/p\u003e\n    \u003cul style=\"list-style:none;padding:0;margin:0 0 16px;font-size:15px;\"\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eGherigli di noce: 60 g (tostati e tritati)\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eLatte intero: 100 g\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eTuorli d'uovo: 30 g\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eMiele: 15 g\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eZucchero: 10 g\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eGelatina 200 bloom: 3 g\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003ePanna liquida intera 30%: 150 g\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eCopertura al latte Valrhona Jivara: 200 g (ricopertura)\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eGherigli di noce tritati: 30 g (decorazione)\u003c\/li\u003e\n    \u003c\/ul\u003e\n    \u003cp style=\"margin:0 0 10px;font-size:15px;font-weight:600;color:#2b2b2b;\"\u003eFasi\u003c\/p\u003e\n    \u003cul style=\"list-style:none;padding:0;margin:0;font-size:15px;\"\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e1.\u003c\/span\u003eTostare e frullare i gherigli di noce in pasta. Preparare una crema inglese: cuocere latte, tuorli, miele e zucchero a 83 gradi.\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e2.\u003c\/span\u003eFuori dal fuoco, aggiungere la gelatina idratata e strizzata, poi la pasta di noci. Lisciare con il mixer.\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e3.\u003c\/span\u003eLasciare raffreddare a 30 gradi, incorporare la panna montata.\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e4.\u003c\/span\u003eRiempire le 20 impronte, livellare a filo, congelare fino a completo indurimento.\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e5.\u003c\/span\u003eSformare a freddo per contorni netti.\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#b98b35;font-weight:700;margin-right:9px;\"\u003e6.\u003c\/span\u003eRicoprire con copertura Jivara temperata, cospargere di gherigli tritati prima della cristallizzazione.\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:18px;font-weight:600;color:#2b2b2b;margin:0 0 14px;\"\u003eManutenzione\u003c\/h3\u003e\n    \u003cul style=\"list-style:none;padding:0;margin:0;font-size:15px;\"\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003ePulizia con acqua calda e sapone liquido delicato\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:9px;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eSterilizzazione in forno possibile: 2 minuti a 150 gradi\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#d7b36a;font-weight:700;margin-right:9px;\"\u003e•\u003c\/span\u003eNessuna necessità di imburrare: il silicone antiaderente assicura lo sformaggio\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fdf5e0;border-left:4px solid #b98b35;border-radius:0 8px 8px 0;padding:16px 20px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:16px;font-weight:600;color:#8a6624;margin:0 0 8px;\"\u003eDa notare\u003c\/h3\u003e\n    \u003cp style=\"margin:0;font-size:14px;\"\u003eLa superficie superiore liscia facilita lo sformaggio di mousse e preparazioni ghiacciate. Per i cioccolatini, un cioccolato temperato e un passaggio al freddo garantiscono una finitura brillante e un rilievo netto.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:12px;padding:22px 26px;margin-bottom:20px;\"\u003e\n    \u003ch3 style=\"font-size:18px;font-weight:600;color:#2b2b2b;margin:0 0 14px;\"\u003eDomande frequenti\u003c\/h3\u003e\n    \u003cp style=\"margin:0 0 14px;font-size:14px;\"\u003e\u003cstrong\u003eBisogna imburrare o ungere questo stampo in silicone?\u003cbr\u003e\u003c\/strong\u003eNo. Il silicone antiaderente non richiede né burro né grassi. Uno sformaggio a freddo è sufficiente per contorni netti.\u003c\/p\u003e\n    \u003cp style=\"margin:0 0 14px;font-size:14px;\"\u003e\u003cstrong\u003eÈ adatto al cioccolato temperato?\u003cbr\u003e\u003c\/strong\u003eSì. La superficie liscia restituisce il rilievo del guscio di noce e permette uno sformaggio brillante una volta che il cioccolato è cristallizzato.\u003c\/p\u003e\n    \u003cp style=\"margin:0 0 14px;font-size:14px;\"\u003e\u003cstrong\u003eCome pulire lo stampo?\u003cbr\u003e\u003c\/strong\u003eCon acqua calda e un sapone liquido delicato. Può anche essere sterilizzato in forno per 2 minuti a 150 gradi.\u003c\/p\u003e\n    \u003cp style=\"margin:0 0 14px;font-size:14px;\"\u003e\u003cstrong\u003eLo stampo va in forno e in congelatore?\u003cbr\u003e\u003c\/strong\u003eSì. Supporta la cottura e la congelazione, coprendo pasticcini, mousse e semifreddo.\u003c\/p\u003e\n    \u003cp style=\"margin:0;font-size:14px;\"\u003e\u003cstrong\u003eQuanto preparare per le 20 impronte?\u003cbr\u003e\u003c\/strong\u003eOgni impronta contiene 20 ml, quindi 400 ml per la placca completa. Il calcolatore sopra regola in base al numero di impronte colate.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cscript\u003e\n  (function(){\n    var btn = document.getElementById('pl-calc-btn');\n    if(!btn){return;}\n    btn.addEventListener('click', function(){\n      var n = parseInt(document.getElementById('pl-calc-empreintes').value, 10);\n      var type = document.getElementById('pl-calc-type').value;\n      var total = n * 20;\n      var tip = '';\n      if(type === 'chocolat'){ tip = 'Travailler le chocolat tempere et passer au froid avant demoulage pour une finition brillante.'; }\n      else if(type === 'mousse'){ tip = 'Prevoir environ 10% de preparation supplementaire pour le pochage et le lissage.'; }\n      else { tip = 'Lisser a ras puis congeler completement avant de demouler.'; }\n      var res = document.getElementById('pl-calc-result');\n      res.innerHTML = '\u003cstrong\u003eVolume total a prevoir : ' + total + ' ml\u003c\/strong\u003e pour ' + n + ' empreinte' + (n \u003e 1 ? 's' : '') + ' de 20 ml.\u003cbr\u003e' + tip;\n      res.style.display = 'block';\n    });\n  })();\n  \u003c\/script\u003e\n\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":53904786162003,"sku":"PX3232S","price":27.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/Progetto_senza_titolo_16_jpg.webp?v=1780397465","url":"https:\/\/patistopsland.com\/it\/products\/moule-px3232-mini-noix","provider":"Patissland","version":"1.0","type":"link"}