{"product_id":"profiber-stab-5-600-g","title":"Profiber Stab 5 – 600 g","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;\"\u003eSosa Ingredients - Stabilizzanti\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eProfiber Stab 5 Sosa - Barattolo 600g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eStabilizzante per gelati e sorbetti 100% fibre vegetali, senza emulsionanti sintetici\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eIl \u003cstrong\u003eProfiber Stab 5 Sosa\u003c\/strong\u003e è uno stabilizzante per gelati e sorbetti formulato esclusivamente con fibre vegetali: fibra di lino, tegumento di psillio e fibra di agrumi. Sostituisce gli emulsionanti e stabilizzanti sintetici (E471, E466, mono e digliceridi) mantenendo le prestazioni tecniche di uno stabilizzante professionale: cremosità, resistenza alla cristallizzazione, tenuta in vetrina e conservazione prolungata.\u003c\/p\u003e\n        \u003cp\u003eConfezionato in barattolo da 600g formato laboratorio, questo stabilizzante è destinato ai \u003cstrong\u003egelatieri artigianali\u003c\/strong\u003e, \u003cstrong\u003epasticceri\u003c\/strong\u003e e \u003cstrong\u003eresponsabili di produzione\u003c\/strong\u003e che desiderano proporre ricette \u003cstrong\u003eclean label\u003c\/strong\u003e con una lista di ingredienti breve e leggibile dal consumatore, senza compromessi sulla qualità della texture del gelato finito.\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 dosaggio interattivo\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 22px 0; font-style: italic;\"\u003eQuale quantità di Profiber Stab 5 preparare secondo la tua ricetta e il tuo volume di mix?\u003c\/p\u003e\n\n        \u003cdiv style=\"display: block; margin-bottom: 18px;\"\u003e\n            \u003clabel for=\"pl-calc-base\" style=\"display: block; color: #2b2b2b; font-size: 13px; font-weight: 600; margin-bottom: 8px; letter-spacing: 1px; text-transform: uppercase;\"\u003eTipo di base da stabilizzare\u003c\/label\u003e\n            \u003cselect id=\"pl-calc-base\" 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=\"laitiere\"\u003eGelato lattiero classico (vaniglia, cioccolato, caffè, caramello)\u003c\/option\u003e\n                \u003coption value=\"grasse\"\u003eGelato grasso ricco (cioccolato fondente 70%+, pralinato puro, pistacchio 100%)\u003c\/option\u003e\n                \u003coption value=\"sorbet-doux\"\u003eSorbetto frutti dolci (fragola, pesca, albicocca, frutti di bosco)\u003c\/option\u003e\n                \u003coption value=\"sorbet-acide\"\u003eSorbetto frutti acidi (limone, passion fruit, agrumi, esotici)\u003c\/option\u003e\n                \u003coption value=\"alcoolisee\"\u003eGelato alcolico (compensazione effetto antigelo)\u003c\/option\u003e\n                \u003coption value=\"vegetale\"\u003eGelato vegetale (latte di mandorla, soia, avena, senza uova)\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-volume\" style=\"display: block; color: #2b2b2b; font-size: 13px; font-weight: 600; margin-bottom: 8px; letter-spacing: 1px; text-transform: uppercase;\"\u003eVolume di mix da preparare\u003c\/label\u003e\n            \u003cselect id=\"pl-calc-volume\" 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=\"1\"\u003e1 kg di mix (produzione test o domestica)\u003c\/option\u003e\n                \u003coption value=\"5\" selected\u003e5 kg di mix (produzione artigianale giornaliera)\u003c\/option\u003e\n                \u003coption value=\"10\"\u003e10 kg di mix (produzione negozio)\u003c\/option\u003e\n                \u003coption value=\"25\"\u003e25 kg di mix (produzione settimanale media)\u003c\/option\u003e\n                \u003coption value=\"50\"\u003e50 kg di mix (produzione grandi volumi)\u003c\/option\u003e\n                \u003coption value=\"120\"\u003e120 kg di mix (capacità massima di un barattolo da 600g)\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 il mio dosaggio\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 dosaggio\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 configs = {\n                \"laitiere\": {\n                    label: \"Glace laitière classique\",\n                    pourcentage: 0.5,\n                    tip: \"Le dosage 0,5% est calibré pour les bases équilibrées en matières grasses laitières (8-12%). Pour une vanille Bourbon ou un chocolat au lait, respectez la maturation 12 à 24h à 4°C pour permettre l'hydratation complète des fibres végétales et obtenir la texture optimale au turbinage.\"\n                },\n                \"grasse\": {\n                    label: \"Glace grasse riche\",\n                    pourcentage: 0.5,\n                    tip: \"Sur les bases grasses (chocolat noir 70%+, praliné, pistache), le pouvoir émulsifiant naturel de la fibre de lin compense l'excès de matière grasse et évite le sableux. Incorporez le Profiber dans le sucre AVANT contact avec le chocolat fondu pour une dispersion homogène.\"\n                },\n                \"sorbet-doux\": {\n                    label: \"Sorbet fruits doux\",\n                    pourcentage: 0.5,\n                    tip: \"Pour fraise, pêche, abricot et fruits rouges, la fibre d'agrume agit comme anti-cristallisant naturel. Maturation 24h obligatoire en chambre froide pour stabilité maximale. Le sorbet conserve sa texture pendant 7 à 10 jours en vitrine sans recristallisation.\"\n                },\n                \"sorbet-acide\": {\n                    label: \"Sorbet fruits acides\",\n                    pourcentage: 0.65,\n                    tip: \"L'acidité des agrumes et fruits passion fragilise la stabilisation. Le dosage majoré à 0,65% (entre 0,6 et 0,7%) compense cette agression acide. Pour un sorbet citron parfait, ajoutez le jus citron APRÈS la chute à 4°C, jamais à chaud, pour préserver les arômes volatils.\"\n                },\n                \"alcoolisee\": {\n                    label: \"Glace alcoolisée\",\n                    pourcentage: 0.6,\n                    tip: \"L'alcool agit comme anti-gel naturel et empêche la prise. Dosage Profiber majoré à 0,6% pour compenser. Limitez l'alcool à 8% maximum du mix total pour préserver le turbinage. Incorporation à froid de l'alcool après chute à 4°C.\"\n                },\n                \"vegetale\": {\n                    label: \"Glace végétale\",\n                    pourcentage: 0.55,\n                    tip: \"Sur lait d'amande, soja, avoine ou coco, l'absence de protéines laitières fragilise la structure. Dosage légèrement majoré à 0,55% pour compenser. Profiber étant 100% végétal, votre glace vegan reste authentiquement clean label de bout en bout.\"\n                }\n            };\n\n            function calcule() {\n                var baseType = document.getElementById(\"pl-calc-base\").value;\n                var volume = parseFloat(document.getElementById(\"pl-calc-volume\").value);\n                var c = configs[baseType];\n\n                var grammage = (volume * 1000 * c.pourcentage) \/ 100;\n                var grammageArrondi = Math.round(grammage * 10) \/ 10;\n                var productionsParPot = Math.floor(600 \/ grammage);\n                var pourcentageTotalPot = Math.round((grammage \/ 600) * 100);\n\n                var html = \"\";\n                html += \"\u003cp style=\\\"margin: 0 0 12px 0;\\\"\u003e\u003cstrong\u003e\" + c.label + \" - \" + volume + \" kg de mix\u003c\/strong\u003e\u003c\/p\u003e\";\n                html += \"\u003cul style=\\\"margin: 0 0 12px 0; padding-left: 18px;\\\"\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eDosage recommandé :\u003c\/strong\u003e \" + c.pourcentage + \"% du poids du mix\u003c\/li\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eQuantité Profiber Stab 5 :\u003c\/strong\u003e \" + grammageArrondi + \" g\u003c\/li\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eProductions possibles avec 1 pot 600g :\u003c\/strong\u003e \" + productionsParPot + \" batch(s) identiques\u003c\/li\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003ePart du pot consommée :\u003c\/strong\u003e \" + pourcentageTotalPot + \"%\u003c\/li\u003e\";\n                html += \"\u003c\/ul\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 \" + c.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    \u003cdetails open style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 0; margin-bottom: 15px;\"\u003e\n        \u003csummary style=\"padding: 18px 24px; cursor: pointer; list-style: none; position: relative; color: #2b2b2b; font-size: 17px; font-weight: 600;\"\u003e\n            Composizione e caratteristiche tecniche\n            \u003cspan style=\"position: absolute; right: 24px; top: 18px; color: #b98b35; font-size: 22px; font-weight: 700;\"\u003e−\u003c\/span\u003e\n        \u003c\/summary\u003e\n        \u003cdiv style=\"padding: 0 24px 22px 24px;\"\u003e\n            \u003ch3 style=\"color: #2b2b2b; font-size: 16px; margin: 0 0 12px 0; font-weight: 600;\"\u003eComposizione 100% naturale\u003c\/h3\u003e\n            \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0 0 18px 0;\"\u003e\n                \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFibra di lino :\u003c\/strong\u003e potere emulsionante naturale, apporto di cremosità duratura e ritenzione di materia grassa\u003c\/li\u003e\n                \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTegumento di psillio :\u003c\/strong\u003e elevata ritenzione d'acqua, texture vellutata, viscosità controllata\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;\"\u003eFibra di agrumi :\u003c\/strong\u003e stabilizzazione strutturale, effetto anti-cristallizzazione e tenuta in vetrina\u003c\/li\u003e\n            \u003c\/ul\u003e\n\n            \u003ch3 style=\"color: #2b2b2b; font-size: 16px; margin: 18px 0 12px 0; font-weight: 600;\"\u003eSpecifiche tecniche\u003c\/h3\u003e\n            \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n                \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eContenuto :\u003c\/strong\u003e 600 g, formato laboratorio ottimizzato\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 \u003cstrong style=\"color: #2b2b2b;\"\u003eAspetto:\u003c\/strong\u003e polvere fine beige chiaro, sapore neutro\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 \u003cstrong style=\"color: #2b2b2b;\"\u003eDosaggio:\u003c\/strong\u003e 0,5% nelle basi classiche, fino a 0,7% su frutti acidi\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 \u003cstrong style=\"color: #2b2b2b;\"\u003eTemperatura di attivazione:\u003c\/strong\u003e 85°C per efficacia massima\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 \u003cstrong style=\"color: #2b2b2b;\"\u003eUtilizzo:\u003c\/strong\u003e a caldo o a freddo secondo le esigenze di produzione\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 \u003cstrong style=\"color: #2b2b2b;\"\u003eTermoriversibilità:\u003c\/strong\u003e no, stabilizzazione definitiva dopo attivazione\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 \u003cstrong style=\"color: #2b2b2b;\"\u003eResistenza:\u003c\/strong\u003e congelamento a lungo termine senza degradazione\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;\"\u003eAllergeni (tracce possibili):\u003c\/strong\u003e frutta a guscio, latte, uova, soia, senape, sedano, sesamo, solfiti, arachidi\u003c\/li\u003e\n            \u003c\/ul\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 0; margin-bottom: 15px;\"\u003e\n        \u003csummary style=\"padding: 18px 24px; cursor: pointer; list-style: none; position: relative; color: #2b2b2b; font-size: 17px; font-weight: 600;\"\u003e\n            Applicazioni professionali\n            \u003cspan style=\"position: absolute; right: 24px; top: 18px; color: #b98b35; font-size: 22px; font-weight: 700;\"\u003e+\u003c\/span\u003e\n        \u003c\/summary\u003e\n        \u003cdiv style=\"padding: 0 24px 22px 24px;\"\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;\"\u003eGelati lattiero-caseari premium:\u003c\/strong\u003e vaniglia Bourbon, cioccolato grand cru, caffè, caramello al burro salato con texture costante e argomento clean label\u003c\/li\u003e\n                \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSorbetti frutta intensa:\u003c\/strong\u003e limone, passion fruit, lampone, mango, frutti rossi con stabilità mantenuta nonostante l'acidità\u003c\/li\u003e\n                \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBasi grasse artigianali:\u003c\/strong\u003e cioccolato fondente 70%+, pralinato puro, pistacchio 100%, frutta secca caramellata con emulsificazione naturale\u003c\/li\u003e\n                \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCreazioni vegetali:\u003c\/strong\u003e gelati a base di latte vegetale, basi senza uova, creazioni vegane con texture identica alle versioni tradizionali\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;\"\u003eLinee clean label:\u003c\/strong\u003e differenziazione per negozi, ristoranti e punti vendita orientati alla naturalità\u003c\/li\u003e\n            \u003c\/ul\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 0; margin-bottom: 15px;\"\u003e\n        \u003csummary style=\"padding: 18px 24px; cursor: pointer; list-style: none; position: relative; color: #2b2b2b; font-size: 17px; font-weight: 600;\"\u003e\n            Metodo di incorporazione e maturazione\n            \u003cspan style=\"position: absolute; right: 24px; top: 18px; color: #b98b35; font-size: 22px; font-weight: 700;\"\u003e+\u003c\/span\u003e\n        \u003c\/summary\u003e\n        \u003cdiv style=\"padding: 0 24px 22px 24px;\"\u003e\n            \u003ch3 style=\"color: #2b2b2b; font-size: 16px; margin: 0 0 12px 0; font-weight: 600;\"\u003eTecnica a caldo (risultato ottimale)\u003c\/h3\u003e\n            \u003col style=\"margin: 0 0 18px 0; padding-left: 22px; color: #444444;\"\u003e\n                \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cstrong\u003ePre-miscela:\u003c\/strong\u003e mescolare il Profiber Stab 5 con una parte dello zucchero a secco per evitare grumi\u003c\/li\u003e\n                \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cstrong\u003eIncorporazione:\u003c\/strong\u003e aggiungere questa miscela al latte o base liquida fredda mescolando\u003c\/li\u003e\n                \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cstrong\u003eRiscaldamento controllato:\u003c\/strong\u003e salire progressivamente fino a 85°C mescolando costantemente\u003c\/li\u003e\n                \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cstrong\u003eAttivazione:\u003c\/strong\u003e mantenere 85°C per 2 minuti per attivazione completa delle fibre\u003c\/li\u003e\n                \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cstrong\u003eRaffreddamento:\u003c\/strong\u003e raffreddamento rapido in bagno ghiacciato per consistenza ottimale\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eMaturazione cruciale:\u003c\/strong\u003e 12-24h a 4°C per completa idratazione delle fibre\u003c\/li\u003e\n            \u003c\/ol\u003e\n\n            \u003ch3 style=\"color: #2b2b2b; font-size: 16px; margin: 18px 0 12px 0; font-weight: 600;\"\u003eTecnica a freddo (soluzione rapida)\u003c\/h3\u003e\n            \u003col style=\"margin: 0; padding-left: 22px; color: #444444;\"\u003e\n                \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cstrong\u003ePre-mescolare\u003c\/strong\u003e il Profiber con lo zucchero a secco\u003c\/li\u003e\n                \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cstrong\u003eIncorporare\u003c\/strong\u003e nella base fredda mescolando ad alta velocità per 2-3 minuti\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eMaturazione prolungata:\u003c\/strong\u003e minimo 24h, più lunga che a caldo per compensare l'assenza di riscaldamento\u003c\/li\u003e\n            \u003c\/ol\u003e\n\n            \u003ch3 style=\"color: #2b2b2b; font-size: 16px; margin: 18px 0 12px 0; font-weight: 600;\"\u003eMantecatura e conservazione\u003c\/h3\u003e\n            \u003cp style=\"color: #444444; margin: 0 0 10px 0;\"\u003e\u003cstrong\u003eMantecatura:\u003c\/strong\u003e base tra -5°C e 0°C. Il Profiber permette una montatura naturale senza sovra-incorporazione d'aria.\u003c\/p\u003e\n            \u003cp style=\"color: #444444; margin: 0;\"\u003e\u003cstrong\u003eConservazione:\u003c\/strong\u003e consistenza stabile da 7 a 10 giorni in vetrina contro 2-3 giorni senza stabilizzante. Resistenza agli shock termici ripetuti.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 0; margin-bottom: 15px;\"\u003e\n        \u003csummary style=\"padding: 18px 24px; cursor: pointer; list-style: none; position: relative; color: #2b2b2b; font-size: 17px; font-weight: 600;\"\u003e\n            Consigli Patissland per i professionisti\n            \u003cspan style=\"position: absolute; right: 24px; top: 18px; color: #b98b35; font-size: 22px; font-weight: 700;\"\u003e+\u003c\/span\u003e\n        \u003c\/summary\u003e\n        \u003cdiv style=\"padding: 0 24px 22px 24px;\"\u003e\n            \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 15px; border-radius: 0 8px 8px 0;\"\u003e\n                \u003cp style=\"color: #8a6624; margin: 0 0 8px 0; font-weight: 500;\"\u003e\u003cstrong\u003eConsiglio 1: non saltare mai la maturazione di 24h\u003c\/strong\u003e\u003c\/p\u003e\n                \u003cp style=\"color: #8a6624; margin: 0;\"\u003eLe fibre vegetali necessitano di un'idratazione completa per sviluppare il loro potere stabilizzante. Senza maturazione di 12-24h a 4°C, otterrai una consistenza granulosa e un'efficacia ridotta di circa il 60%. Questa è la principale causa di insuccesso segnalata dagli utenti che passano dallo stabilizzante sintetico al clean label.\u003c\/p\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 15px; border-radius: 0 8px 8px 0;\"\u003e\n                \u003cp style=\"color: #8a6624; margin: 0 0 8px 0; font-weight: 500;\"\u003e\u003cstrong\u003eConsiglio 2: aumenta la dose su frutti acidi\u003c\/strong\u003e\u003c\/p\u003e\n                \u003cp style=\"color: #8a6624; margin: 0;\"\u003eL'acidità degli agrumi e dei frutti della passione indebolisce la stabilizzazione. Su limone, frutto della passione, mango ed esotici, aumenta sistematicamente a 0,65-0,7% invece di 0,5%. Compensarai il degrado acido e manterrai una consistenza professionale per tutta la conservazione.\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 8px 0; font-weight: 500;\"\u003e\u003cstrong\u003eConsiglio 3: sfrutta l'argomento clean label in negozio\u003c\/strong\u003e\u003c\/p\u003e\n                \u003cp style=\"color: #8a6624; margin: 0;\"\u003eIl Profiber Stab 5 ti permette di riscrivere le tue etichette ingredienti eliminando i codici E (E471, E466, E410, E412). Metti in evidenza le diciture \"stabilizzato con fibre vegetali naturali\" o \"senza emulsionanti sintetici\" sulle tue etichette e menù del negozio. Questo argomento distintivo rispetto ai gelati industriali giustifica un posizionamento di prezzo premium riconosciuto dalla clientela informata.\u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 0; margin-bottom: 15px;\"\u003e\n        \u003csummary style=\"padding: 18px 24px; cursor: pointer; list-style: none; position: relative; color: #2b2b2b; font-size: 17px; font-weight: 600;\"\u003e\n            Conservazione e stoccaggio\n            \u003cspan style=\"position: absolute; right: 24px; top: 18px; color: #b98b35; font-size: 22px; font-weight: 700;\"\u003e+\u003c\/span\u003e\n        \u003c\/summary\u003e\n        \u003cdiv style=\"padding: 0 24px 22px 24px;\"\u003e\n            \u003cp style=\"color: #444444; margin: 0 0 12px 0;\"\u003e\u003cstrong\u003ePrima dell'apertura:\u003c\/strong\u003e conservare a temperatura ambiente in un luogo asciutto, al riparo dall'umidità e dalla luce diretta.\u003c\/p\u003e\n            \u003cp style=\"color: #444444; margin: 0 0 12px 0;\"\u003e\u003cstrong\u003eDopo l'apertura:\u003c\/strong\u003e richiudere ermeticamente immediatamente dopo ogni utilizzo. Le fibre vegetali sono sensibili all'umidità che ne altera il potere assorbente. Consumare entro 12 mesi dall'apertura per mantenere l'efficacia massima.\u003c\/p\u003e\n            \u003cp style=\"color: #444444; margin: 0;\"\u003e\u003cstrong\u003eConsiglio di conservazione:\u003c\/strong\u003e conservare insieme agli altri ingredienti secchi (zuccheri, polveri) lontano da fonti di umidità (frigorifero, lavastoviglie, zona lavaggio) per preservare le prestazioni tecniche.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 0; margin-bottom: 25px;\"\u003e\n        \u003csummary style=\"padding: 18px 24px; cursor: pointer; list-style: none; position: relative; color: #2b2b2b; font-size: 17px; font-weight: 600;\"\u003e\n            Domande frequenti\n            \u003cspan style=\"position: absolute; right: 24px; top: 18px; color: #b98b35; font-size: 22px; font-weight: 700;\"\u003e+\u003c\/span\u003e\n        \u003c\/summary\u003e\n        \u003cdiv style=\"padding: 0 24px 22px 24px;\"\u003e\n            \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eQual è la differenza con gli stabilizzanti classici tipo E471 o E466?\u003c\/p\u003e\n            \u003cp style=\"color: #444444; margin: 0 0 16px 0;\"\u003eIl Profiber offre prestazioni tecniche equivalenti con una composizione 100% fibre vegetali. Vantaggio di marketing per etichette corte e per clienti attenti agli additivi.\u003c\/p\u003e\n\n            \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003ePerché la maturazione di 24 ore è indispensabile?\u003c\/p\u003e\n            \u003cp style=\"color: #444444; margin: 0 0 16px 0;\"\u003eLe fibre vegetali necessitano di un’idratazione completa per sviluppare il loro potere stabilizzante massimo. Senza maturazione, consistenza granulosa garantita ed efficacia ridotta di circa il 60%.\u003c\/p\u003e\n\n            \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eFunziona senza mantecatore professionale?\u003c\/p\u003e\n            \u003cp style=\"color: #444444; margin: 0 0 16px 0;\"\u003eSì, migliora significativamente la consistenza anche nel congelamento domestico semplice. Per un risultato ottimale, si raccomanda comunque l’incorporazione d’aria durante la mantecazione.\u003c\/p\u003e\n\n            \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eQuante produzioni con un barattolo da 600g?\u003c\/p\u003e\n            \u003cp style=\"color: #444444; margin: 0 0 16px 0;\"\u003eAlla dose dello 0,5%, un barattolo stabilizza fino a 120 kg di miscela per gelato, ovvero circa 150-200 litri di gelato finito a seconda dell’aria incorporata durante la mantecazione.\u003c\/p\u003e\n\n            \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eCompatibile con edulcoranti e zuccheri sostitutivi?\u003c\/p\u003e\n            \u003cp style=\"color: #444444; margin: 0 0 16px 0;\"\u003eSì, il Profiber funziona indipendentemente dal tipo di dolcificante. Adatto a creazioni light, ricette per diabetici, formule chetogeniche o a ridotto contenuto di zucchero.\u003c\/p\u003e\n\n            \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eDifferenza notevole con il Super Neutrose o lo Stab 2000?\u003c\/p\u003e\n            \u003cp style=\"color: #444444; margin: 0;\"\u003ePrestazioni tecniche equivalenti ma composizione naturale rispetto a gomme ed emulsionanti sintetici. La scelta dipende dal tuo posizionamento di marketing: prestazioni pure (stabilizzanti classici) o immagine clean label (Profiber).\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/details\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 andare oltre\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 10px 0; font-size: 14px;\"\u003eCompleta il tuo reparto gelati e sorbetti artigianali clean label:\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;\"\u003eEsplora la gamma \u003ca href=\"\/it\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline;\"\u003eSosa Ingredients\u003c\/a\u003e e i nostri \u003ca href=\"\/it\/collections\/stabilisants\" style=\"color: #8a6624; text-decoration: underline;\"\u003estabilizzanti per gelati e sorbetti\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eProfuma i tuoi gelati con i nostri \u003ca href=\"\/it\/collections\/aromes\" style=\"color: #8a6624; text-decoration: underline;\"\u003earomi naturali concentrati\u003c\/a\u003e e le nostre \u003ca href=\"\/it\/collections\/pates-de-fruits-secs\" style=\"color: #8a6624; text-decoration: underline;\"\u003epaste di frutta secca 100% pure\u003c\/a\u003e (pistacchio, nocciola, mandorla).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eColore naturalmente con i nostri \u003ca href=\"\/it\/collections\/colorants\" style=\"color: #8a6624; text-decoration: underline;\"\u003ecoloranti idrosolubili naturali\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eRegola il potere antigelo e la dolcezza con il nostro \u003ca href=\"\/it\/collections\/sucres-techniques\" style=\"color: #8a6624; text-decoration: underline;\"\u003edestrosio e i nostri zuccheri tecnici\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":51569623236947,"sku":"45116","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/profiber-stab-5-600-g-sosa-1.jpg?v=1772158888","url":"https:\/\/patistopsland.com\/it\/products\/profiber-stab-5-600-g","provider":"Patissland","version":"1.0","type":"link"}