{"title":"Aditivos alimentares","description":"\u003cstyle\u003e\n.rte.collection-description{max-width:none}\n\n.patissland-collection{font-family:'Helvetica Neue',Arial,sans-serif;color:#2a2419;line-height:1.7;width:100%;max-width:none;margin:0 auto;box-sizing:border-box}\n.patissland-collection *{box-sizing:border-box}\n.patissland-collection .pl-intro{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 100%);padding:24px 28px;border-radius:14px;border-left:5px solid #b98b35;margin:0 0 28px;box-shadow:0 2px 12px rgba(185,139,53,.08)}\n.patissland-collection .pl-intro p{margin:0;font-size:16px;color:#2a2419}\n.patissland-collection .pl-intro strong{color:#b98b35}\n.patissland-collection .pl-grid{display:grid;grid-template-columns:repeat(3,1fr);gap:14px;margin:18px 0}\n.patissland-collection .pl-card{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;padding:16px;transition:.2s}\n.patissland-collection .pl-card:hover{border-color:#d7b36a;box-shadow:0 2px 10px 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.pl-grid{grid-template-columns:repeat(2,1fr)}}\n\u003c\/style\u003e\n\n\u003cdiv class=\"patissland-collection\"\u003e\n\n\u003cdiv class=\"pl-intro\"\u003e\n\u003cp\u003eDescobre a nossa ampla seleção de \u003cstrong\u003eaditivos alimentares\u003c\/strong\u003e para pastelaria profissional e amadora. Ácidos, gelificantes, gomas, fermentos químicos, pectinas, amidos, antioxidantes: todos os ingredientes técnicos para conseguires as tuas receitas como um chef. Estes aditivos garantem a \u003cstrong\u003etextura perfeita\u003c\/strong\u003e, a \u003cstrong\u003econservação ótima\u003c\/strong\u003e e a \u003cstrong\u003eregularidade\u003c\/strong\u003e das tuas preparações doces. Na Patissland, acede aos mesmos ingredientes usados nas maiores pastelarias europeias, a preços acessíveis para particulares e profissionais.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eAcidificantes\u003c\/strong\u003e\u003cspan\u003eÁcido cítrico, tartárico para rebuçados\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eGelificantes\u003c\/strong\u003e\u003cspan\u003eAgar-agar, pectinas, gelatinas\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eGomas naturais\u003c\/strong\u003e\u003cspan\u003eAdragante, arábica, xantana\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eFermentos químicos\u003c\/strong\u003e\u003cspan\u003eBicarbonatos, amónio, dupla ação\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eAmidos\u003c\/strong\u003e\u003cspan\u003eAmido de batata, amido de milho\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eConservação profissional\u003c\/strong\u003e\u003cspan\u003eAntioxidantes, xaropes técnicos\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdetails class=\"pl-section\" open\u003e\n\u003csummary\u003eA nossa gama de aditivos alimentares\u003c\/summary\u003e\n\u003cdiv class=\"pl-section-body\"\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eOs acidificantes: ácido cítrico e tartárico\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eOs \u003cstrong\u003eacidificantes alimentares\u003c\/strong\u003e são indispensáveis na pastelaria para ajustar o pH das preparações, equilibrar a doçura, conservar as frutas e ativar certas reações químicas:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eÁcido cítrico\u003c\/strong\u003e (E330): o mais versátil, veja o \u003ca class=\"pl-link\" href=\"\/pt\/products\/acide-citrique-1-kg\"\u003eácido cítrico 1 kg\u003c\/a\u003e. Uso: compotas (gelificação, conservação), rebuçados ácidos, sorvetes, coberturas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eÁcido tartárico\u003c\/strong\u003e (E334): naturalmente proveniente da uva, mais potente que o cítrico. Uso: fermentos químicos caseiros, merengues, estabilização de claras em castelo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTartrato de potássio\u003c\/strong\u003e (creme de tártaro, E336): agente levedante tradicional, estabiliza claras em castelo e merengues italianos\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDosagem típica: 2 a 5 g\/kg de preparação conforme o efeito desejado.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eOs gelificantes: agar-agar, pectinas, gelatinas\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eOs \u003cstrong\u003egelificantes alimentares\u003c\/strong\u003e estruturam mousses, bavarois, panna cottas, coberturas e recheios de sobremesas. Três grandes famílias disponíveis:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAgar-agar\u003c\/strong\u003e: gelificante 100% vegetal proveniente de algas vermelhas, ideal para vegan. Veja o \u003ca class=\"pl-link\" href=\"\/pt\/products\/agar-agar-en-poudre-500-g\"\u003eagar-agar em pó 500 g\u003c\/a\u003e. Ativação a 90°C no mínimo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePectina NH\u003c\/strong\u003e: gelificante natural para coberturas espelhadas reversíveis, veja a \u003ca class=\"pl-link\" href=\"\/pt\/products\/pectine-fruit-nh-500-g\"\u003epectina fruta NH 500 g\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePectina amarela\u003c\/strong\u003e: para pastas de fruta e compotas profissionais, veja a \u003ca class=\"pl-link\" href=\"\/pt\/products\/pectine-jaune-500-g\"\u003epectina amarela 500 g\u003c\/a\u003e ou a \u003ca class=\"pl-link\" href=\"\/pt\/products\/pectine-50g\"\u003epectina formato 50 g\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGelatina em folha e em pó\u003c\/strong\u003e : veja também a nossa \u003ca class=\"pl-link\" href=\"\/pt\/collections\/gelatines\"\u003ecoleção completa de gelatinas\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePara sobremesas profissionais, associar pectina NH (recheio) + gelatina folha (mousse) + glacê espelhado final.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eAs gomas naturais: adragante, arábica, xantana\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eAs \u003cstrong\u003egomas naturais\u003c\/strong\u003e são espessantes e estabilizantes versáteis:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGoma adragante\u003c\/strong\u003e (E413) : ver a \u003ca class=\"pl-link\" href=\"\/pt\/products\/gomme-adragante\"\u003egoma adragante Patissland\u003c\/a\u003e. Uso: reforçar a massa para flores e pasta de goma, fabricar flores de açúcar sólidas, estabilizar gelados\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGoma arábica\u003c\/strong\u003e (E414) : ver a \u003ca class=\"pl-link\" href=\"\/pt\/products\/gomme-arabique-20g\"\u003egoma arábica 20 g\u003c\/a\u003e. Uso: estabilizador de mousses, brilho dos glacês, lustra frutas cristalizadas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGoma xantana\u003c\/strong\u003e (E415) : ver a \u003ca class=\"pl-link\" href=\"\/pt\/products\/gomme-xanthane\"\u003egoma xantana\u003c\/a\u003e. Uso: espessante universal, molhos e coulis, indispensável na pastelaria sem glúten\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGoma gellan\u003c\/strong\u003e (E418) : ver a \u003ca class=\"pl-link\" href=\"\/pt\/products\/gomme-gellan-500-g\"\u003egoma gellan 500 g\u003c\/a\u003e. Uso: géis transparentes, técnica gastronómica avançada\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDosagens muito baixas: 1 a 3 g\/kg conforme as receitas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eFermentos químicos e bicarbonatos\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eOs \u003cstrong\u003eagentes levedantes químicos\u003c\/strong\u003e fazem as massas crescerem por reação de CO₂ (sem fermentação):\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFermento químico puro FunCakes\u003c\/strong\u003e : ver o \u003ca class=\"pl-link\" href=\"\/pt\/products\/levure-chimique\"\u003epó de fermento FunCakes 80 g\u003c\/a\u003e, formulação com ácido tartárico sem fosfato\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBicarbonato de amónio\u003c\/strong\u003e (E503) : ver o \u003ca class=\"pl-link\" href=\"\/pt\/products\/acide-dammonium\"\u003eácido de amónio\u003c\/a\u003e. Uso: bolachas secas, speculoos, biscoitos de Natal (textura quebradiça característica)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBicarbonato de sódio\u003c\/strong\u003e (E500) : agente levedante simples, ativar com ácido (iogurte, limão, vinagre)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFermento químico profissional Sosa\u003c\/strong\u003e : dupla ação para produções em série (em breve no catálogo)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDosagem padrão: 8 g de fermento químico para 250 g de farinha.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eAmidos e féculas técnicas\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eOs \u003cstrong\u003eamidos\u003c\/strong\u003e desempenham um papel de espessante e ligante na pastelaria:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmido de batata\u003c\/strong\u003e : alternativa ao glúten, alivia as massas, ideal para génoises ultra leves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmido de milho (Maizena)\u003c\/strong\u003e : espessa cremes de pastelaria, molhos, coulis. Indispensável na pastelaria caseira\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmido de tapioca\u003c\/strong\u003e : para texturas específicas, pérolas de tapioca, bubble tea\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmido modificado\u003c\/strong\u003e : uso profissional para massas industriais de conservação prolongada\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAplicação típica: 30 g de amido para 1 L de leite numa creme pasteleiro. Veja também a base do creme pasteleiro nas nossas receitas para dosagens precisas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eXaropes, açúcares técnicos e antioxidantes\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eOs \u003cstrong\u003eaditivos açucarados e conservantes\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eXarope de glucose\u003c\/strong\u003e : indispensável para confeitaria, glacês, ganaches, veja o nosso xarope de glucose FunCakes 375 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAçúcar invertido (trimolina)\u003c\/strong\u003e : melhora a conservação, impede a cristalização\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDextrose\u003c\/strong\u003e : reduz o ponto de congelação dos sorvetes, veja o \u003ca class=\"pl-link\" href=\"\/pt\/products\/dextrose-poudre-sosa-650g\"\u003edextrose Sosa 650 g\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSorbitol\u003c\/strong\u003e : conservante natural e humectante para bolos de longa duração\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAntioxidantes alimentares\u003c\/strong\u003e (ácido ascórbico, vitamina C) : previnem a oxidação das frutas e gorduras\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePara profissionais, veja também a gama completa \u003ca class=\"pl-link\" href=\"\/pt\/pages\/catalogue-sosa-ingredients-commande-sur-demande-3-4-jours\"\u003ecatálogo Sosa Ingredients\u003c\/a\u003e com mais de 800 referências técnicas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"pl-section\"\u003e\n\u003csummary\u003eComo usar aditivos alimentares na pastelaria\u003c\/summary\u003e\n\u003cdiv class=\"pl-section-body\"\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePara gelificar espumas e sobremesas\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eMétodo profissional para usar os \u003cstrong\u003egelificantes em espuma\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGelatina em folha\u003c\/strong\u003e : 6 g por litro de preparação. Reidratar 5 min em água fria, espremer, dissolver em líquido quente\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAgar-agar\u003c\/strong\u003e : 1 a 4 g por litro. Levar a ferver pelo menos 1 min para ativação\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePectina NH\u003c\/strong\u003e : 8 a 12 g por litro, misturar com açúcar antes de incorporar para evitar grumos\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMistura de pectina + agar\u003c\/strong\u003e : para texturas intermédias, ideal na restauração gastronómica\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePara sobremesas emblemáticas, veja a nossa \u003ca class=\"pl-link\" href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-de-la-foret-noire\"\u003efloresta negra\u003c\/a\u003e e o nosso \u003ca class=\"pl-link\" href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-du-gateau-aux-trois-chocolat\"\u003ebolo três chocolates\u003c\/a\u003e que utilizam estas técnicas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePara acidificar e conservar\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO \u003cstrong\u003eácido cítrico\u003c\/strong\u003e é o aditivo mais utilizado para conservação e equilíbrio dos sabores:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompotas e geleias\u003c\/strong\u003e : 1 a 2 g por kg de frutas para ativar a pectina natural e impedir a oxidação\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRebuçados ácidos\u003c\/strong\u003e : 5 a 10 g para 500 g de xarope cozido, em polvilhamento final ou integração\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSorvetes\u003c\/strong\u003e : 0,5 a 1 g por litro para realçar a frescura das frutas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlacês reais\u003c\/strong\u003e : 1 colher de chá para 250 g para melhor firmeza\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConservante natural\u003c\/strong\u003e : reduz o pH e limita o desenvolvimento bacteriano\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePara engrossar cremes e coulis\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eOs \u003cstrong\u003eespessantes\u003c\/strong\u003e permitem obter a textura perfeita sem cozer em demasia:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmido de milho\u003c\/strong\u003e: 30 g por litro para creme pasteleiro, 15 g por litro para coulis fluidos\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmido de batata\u003c\/strong\u003e: alternativa mais leve, 25 g por litro\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGoma xantana\u003c\/strong\u003e: 1 a 3 g por litro, a frio (ideal para pastelaria sem glúten)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGoma gellan\u003c\/strong\u003e: 2 a 5 g por litro para gelatinas transparentes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMistura de amido + xantana\u003c\/strong\u003e: para texturas estáveis no congelador\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eVeja também as nossas receitas usando a \u003ca class=\"pl-link\" href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-de-la-creme-patissiere\"\u003ecreme pasteleira\u003c\/a\u003e e a \u003ca class=\"pl-link\" href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-du-coulis-de-fraise\"\u003ereceita do coulis de morango\u003c\/a\u003e para as dosagens exatas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePara fazer crescer as massas sem fermento de padeiro\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eOs \u003cstrong\u003eagentes de fermentação químicos\u003c\/strong\u003e substituem o fermento de padeiro para pastelaria rápida:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFermento químico puro\u003c\/strong\u003e: 8 g por 250 g de farinha (receita padrão)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBicarbonato de amónio\u003c\/strong\u003e: 5 g por 250 g de farinha, ideal para bolachas secas (speculoos, bolachas de Natal)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBicarbonato + ácido\u003c\/strong\u003e: 5 g de bicarbonato + 100 g de iogurte natural para reação ácido-base\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eVeja a nossa ficha detalhada do \u003ca class=\"pl-link\" href=\"\/pt\/products\/levure-chimique\"\u003eFunCakes Pó de Fermento 80 g\u003c\/a\u003e com todos os conselhos técnicos.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePara reforçar pastas de açúcar e gum paste\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eNo cake design, alguns aditivos reforçam a solidez das decorações:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGoma adragante\u003c\/strong\u003e: 5 g por 500 g de pasta de açúcar para a transformar em pasta de flores sólida\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTylo (CMC)\u003c\/strong\u003e: 1 colher de chá por 250 g de massa de modelar para reforço estrutural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlicerina alimentar\u003c\/strong\u003e: para amolecer uma pasta de açúcar que ficou demasiado seca\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAssociar com a nossa \u003ca class=\"pl-link\" href=\"\/pt\/products\/pate-de-modelage-blanche\"\u003emassa de modelar branca\u003c\/a\u003e e a nossa \u003ca class=\"pl-link\" href=\"\/pt\/products\/gum-paste-blanche\"\u003egum paste branca\u003c\/a\u003e para resultados profissionais em cake design.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"pl-section\"\u003e\n\u003csummary\u003eA quem se destinam estes produtos técnicos\u003c\/summary\u003e\n\u003cdiv class=\"pl-section-body\"\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePastelaria profissional e lojas\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003ePara as \u003cstrong\u003elojas de pastelaria\u003c\/strong\u003e, os aditivos alimentares permitem uma produção regular, qualitativa e económica:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRegularidade da textura lote após lote para produções em série\u003c\/li\u003e\n\u003cli\u003eConservação prolongada de viennoiseries, sobremesas e confeitaria em vitrine\u003c\/li\u003e\n\u003cli\u003eEconomias nas perdas (texturas falhadas, conservação insuficiente)\u003c\/li\u003e\n\u003cli\u003eAcesso aos mesmos ingredientes que os chefs estrelados\u003c\/li\u003e\n\u003cli\u003ePossibilidade de oferecer gamas sem glúten, vegan, halal certificadas\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDesigners de bolos e criadores de eventos\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003ePara os \u003cstrong\u003ecake designers\u003c\/strong\u003e, alguns aditivos são indispensáveis:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGoma adragante e Tylo para flores de açúcar e figuras sólidas\u003c\/li\u003e\n\u003cli\u003ePectina NH para glacês espelhados coloridos em entremeses escondidos\u003c\/li\u003e\n\u003cli\u003eÁcido cítrico para conservar frutas frescas em peças montadas\u003c\/li\u003e\n\u003cli\u003eGoma xantana para ganaches de cobertura estáveis no transporte\u003c\/li\u003e\n\u003cli\u003eSorbitol para massas de açúcar caseiras que não secam\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eChefs estrelados e restauração gastronómica\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eNa \u003cstrong\u003erestauração estrelada\u003c\/strong\u003e, os aditivos abrem um universo de texturas inovadoras:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePectina NH e agar-agar para glacês reversíveis no prato\u003c\/li\u003e\n\u003cli\u003eGoma gellana para géis transparentes e inserções gastronómicas\u003c\/li\u003e\n\u003cli\u003eGoma xantana para emulsões instantâneas (espumas)\u003c\/li\u003e\n\u003cli\u003eIota-carragenina para texturas inovadoras (gel quente, gel quebradiço)\u003c\/li\u003e\n\u003cli\u003eLecitina de soja para ares e mousses leves\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eParticulares apaixonados por pastelaria\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003ePara os \u003cstrong\u003eamadores avançados\u003c\/strong\u003e, estes aditivos abrem o acesso à pastelaria de chef em casa:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eConseguir um verdadeiro glacê espelhado como na pastelaria\u003c\/li\u003e\n\u003cli\u003eFazer nougats e caramelos moles que não endurecem\u003c\/li\u003e\n\u003cli\u003eCriar entremeses com camadas múltiplas com gelificantes precisos\u003c\/li\u003e\n\u003cli\u003eFazer flores de açúcar sólidas e duradouras\u003c\/li\u003e\n\u003cli\u003eDescubra a pastelaria técnica sem equipamento profissional\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"pl-section\"\u003e\n\u003csummary\u003ePerguntas frequentes\u003c\/summary\u003e\n\u003cdiv class=\"pl-section-body\"\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eTodos os aditivos são saudáveis?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eTodos os nossos aditivos são \u003cstrong\u003econformes com as normas alimentares europeias\u003c\/strong\u003e (Regulamento CE nº 1333\/2008). Vários são de origem 100% natural (agar-agar proveniente de algas, gomas naturais de árvores, pectinas de frutas). Outros são minerais ou transformações alimentares de produtos naturais (ácido cítrico, bicarbonato). Os aditivos não são perigosos por natureza: é o contexto (dosagem, frequência) que determina o seu impacto.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComo saber que aditivo usar para cada receita?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eCada aditivo tem uma função técnica precisa. Consulte os nossos acordéons \"Como usar\" acima, ou consulte as fichas individuais de cada referência para as dosagens exatas. Em caso de dúvida, comece sempre por \u003cstrong\u003epequenos testes de dosagem\u003c\/strong\u003e antes da produção final.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePode-se substituir um aditivo por outro?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eNem sempre. Algumas regras comuns de equivalência:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 g de agar-agar = 4 g de gelatina em pó\u003c\/strong\u003e (mas texturas diferentes)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e1 saqueta de fermento químico comercial ≈ 11 g de pó de fermento puro\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGoma xantana e goma guar\u003c\/strong\u003e: intercambiáveis em dosagem igual\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eÁcido cítrico e tartárico\u003c\/strong\u003e: tartárico 25% mais potente\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePara receitas de precisão (entremeses, confeitaria), respeitar rigorosamente a referência indicada.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eQue conservação para estes aditivos?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eA maioria dos aditivos em pó conserva-se \u003cstrong\u003e12 a 24 meses\u003c\/strong\u003e em condições ótimas:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFrascos hermeticamente fechados após cada uso\u003c\/li\u003e\n\u003cli\u003eAo abrigo da luz e da humidade\u003c\/li\u003e\n\u003cli\u003eTemperatura 15-25°C\u003c\/li\u003e\n\u003cli\u003eLonge de odores fortes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDepois de abertos, fechar imediatamente após cada utilização com uma colher seca.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eÉ adequado para dietas especiais?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eVários aditivos são compatíveis com dietas específicas:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegan\u003c\/strong\u003e: agar-agar, pectinas, gomas naturais, ácidos cítricos e tartáricos\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSem glúten\u003c\/strong\u003e: a maioria dos aditivos em pó puros (verificar o rótulo para traços)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHalal\u003c\/strong\u003e: todos exceto gelatinas bovinas e suínas não certificadas (preferir agar-agar ou gelatina halal certificada)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSem lactose\u003c\/strong\u003e: quase todos os aditivos são sem lactose\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eQual a dosagem para iniciantes?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003ePara os \u003cstrong\u003einiciantes em pastelaria técnica\u003c\/strong\u003e, aqui estão as regras de ouro:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSempre \u003cstrong\u003epesa com balança eletrónica\u003c\/strong\u003e (precisão 0,1 g para pequenas quantidades)\u003c\/li\u003e\n\u003cli\u003eComeça com \u003cstrong\u003e50% da dosagem máxima\u003c\/strong\u003e indicada para a primeira receita teste\u003c\/li\u003e\n\u003cli\u003eAnota os resultados e ajusta progressivamente\u003c\/li\u003e\n\u003cli\u003eNunca dupliques \"por intuição\": demasiado aditivo torna as preparações desagradáveis (gomosas, metálicas)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eSão usados pelos grandes chefs?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eAbsolutamente. Os aditivos alimentares técnicos são a base da \u003cstrong\u003epastelaria moderna\u003c\/strong\u003e e usados diariamente por Pierre Hermé, Cédric Grolet, Yann Couvreur, Christophe Michalak. São eles que permitem as texturas inovadoras das sobremesas em prato nos restaurantes com estrelas Michelin. Vê também o \u003ca class=\"pl-link\" href=\"\/pt\/pages\/catalogue-sosa-ingredients-commande-sur-demande-3-4-jours\"\u003ecatálogo Sosa Ingredients\u003c\/a\u003e que equipa as escolas culinárias Bellouet, Lenôtre, Ferrandi e Le Cordon Bleu.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eConselho Patissland :\u003c\/strong\u003e Para \u003cstrong\u003ecomeçar na pastelaria técnica\u003c\/strong\u003e sem gastar muito, invista primeiro em 5 aditivos essenciais que cobrem 80% das receitas profissionais: \u003cstrong\u003eácido cítrico\u003c\/strong\u003e, \u003cstrong\u003eagar-agar\u003c\/strong\u003e, \u003cstrong\u003egoma adragante\u003c\/strong\u003e, \u003cstrong\u003efermento químico puro\u003c\/strong\u003e e \u003cstrong\u003eamido de milho\u003c\/strong\u003e. Com estes 5 ingredientes, podes fazer compotas, rebuçados, gelados, mousses, bolachas, flores de açúcar, coberturas, cremes de pastelaria e coulis. Quando estiveres confortável, enriquece progressivamente com pectinas específicas, gomas profissionais e açúcares técnicos conforme as tuas especialidades. Para descobrir toda a gama, vê também a nossa \u003ca class=\"pl-link\" href=\"\/pt\/collections\/aide-a-la-preparation\"\u003ecoleção Ajuda à Preparação completa\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c\/div\u003e","products":[{"product_id":"agar-agar-50g","title":"Agar Agar - Gelificante Vegetal","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER SOBRE (éditorial premium, sans aplat doré, sans balise H1\/H2) --\u003e\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eFunCakes\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eAgar Agar 50 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eGelificante vegetal natural, alternativa à gelatina\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- DESCRIPTION COURTE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eO Agar Agar FunCakes é um gelificante 100% vegetal extraído de algas vermelhas, alternativa natural à gelatina animal. Versátil e potente, é utilizado tanto na pastelaria (mousses, panna cotta, compotas, coberturas) como na cozinha salgada (terrinas, aspics, molhos espessados). A sua neutralidade de sabor e cor faz dele o aliado ideal das cozinhas vegetarianas, veganas e halal.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES PRINCIPALES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCaracterísticas principais\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarca :\u003c\/strong\u003e FunCakes\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormato :\u003c\/strong\u003e Saqueta resselável de 50 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOrigem :\u003c\/strong\u003e 100% vegetal, extraído de algas vermelhas\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;\"\u003eSabor :\u003c\/strong\u003e neutro, sem sabor\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;\"\u003eCor :\u003c\/strong\u003e incolor, não altera a tonalidade da preparação\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDieta :\u003c\/strong\u003e vegetariana, vegana, halal, kosher\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCódigo do aditivo :\u003c\/strong\u003e E406\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- UTILISATIONS RECOMMANDÉES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eUtilizações recomendadas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSobremesas gelificadas :\u003c\/strong\u003e panna cotta, flans, bavarois, mousses de fruta\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;\"\u003eCompotas e geleias :\u003c\/strong\u003e textura brilhante e firme perfeita\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;\"\u003eCoberturas espelhadas e glacês :\u003c\/strong\u003e acabamentos lisos e brilhantes\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;\"\u003eRecheios para sobremesas :\u003c\/strong\u003e centros gelificados frutados ou cremosos\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;\"\u003eCulinária salgada :\u003c\/strong\u003e terrinas, aspics, molhos espessados\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;\"\u003eCulinária molecular :\u003c\/strong\u003e pérolas de agar, esparguete gelificado, esferificações\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- MODE D'EMPLOI --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eModo de utilização\u003c\/h3\u003e\n        \u003cp\u003eO agar agar necessita de uma etapa de cozedura para ativar as suas propriedades gelificantes. Dilua o pó no líquido frio (água, sumo, leite, natas), depois leve a ferver durante 2 minutos mexendo constantemente. Deite depois nas formas ou recipientes e deixe solidificar.\u003c\/p\u003e\n        \u003cp\u003eDosagem indicativa: 2 g de agar agar para 500 ml de líquido para uma consistência suave, até 4 g para uma consistência firme. Ao contrário da gelatina, o agar agar solidifica à temperatura ambiente, em apenas alguns minutos. Para desenformar facilmente, conserve a preparação no frigorífico até ao serviço.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- ENCADRÉ À NOTER --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eBom saber :\u003c\/strong\u003e O agar agar tem um poder gelificante 8 vezes superior ao da gelatina animal. Se adaptar uma receita tradicional, divida a quantidade por 6 a 8 e ajuste conforme a textura desejada. A saqueta resselável preserva a qualidade do produto entre cada utilização.\n        \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- POUR ALLER PLUS LOIN --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete a sua seleção de ingredientes técnicos para pastelaria criativa :\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Descubra todos os \u003ca href=\"\/pt\/collections\/funcakes\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eprodutos FunCakes\u003c\/a\u003e para pastelaria caseira.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore a nossa secção de \u003ca href=\"\/pt\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eaditivos alimentares\u003c\/a\u003e para gelificar, estabilizar e texturizar as suas preparações.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Realize acabamentos impecáveis com a nossa gama de \u003ca href=\"\/pt\/collections\/glacages-miroir\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003ecoberturas espelhadas\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"FUN CAKES","offers":[{"title":"Default Title","offer_id":31103616057386,"sku":"F54860","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/agar-agar-gelifiant-vegetal-fun-cakes-1.jpg?v=1772134239"},{"product_id":"bicarbonate-de-soude","title":"Bicarbonato de Sódio 100g","description":"\u003c!-- ========================================================================\n     PATISSLAND - Fiche produit v6 doree\n     Produit : Bicarbonate de Sodium 100g\n     Cluster cible : ~3 000 vol\/mois ciblable patisserie\n       - bicarbonate de sodium alimentaire 880\n       - bicarbonate de sodium utilisation 1000\n       - utiliser le bicarbonate de sodium 880\n       - difference bicarbonate sodium soude (cluster) ~2 800\n       - bicarbonate de soude patisserie 110 + variantes 200\n     STRATEGIE : eviter cluster medical (bain de bouche, danger)\n     ======================================================================== --\u003e\n\u003cstyle\u003e\n  .pl-produit { font-family: 'Helvetica Neue', Arial, sans-serif; color: #2d2d2d; line-height: 1.65; max-width: 900px; margin: 0 auto; padding: 12px 16px; }\n  .pl-produit .pl-intro { font-size: 1.05rem; color: #2d2d2d; margin-bottom: 1.5em; padding: 1.2em 1.4em; background: linear-gradient(180deg, #faf6ed 0%, #fdfaf2 100%); border-left: 3px solid #b8973f; border-radius: 4px; }\n  .pl-produit h2 { font-family: 'Playfair Display', Georgia, serif; color: #b8973f; font-size: 1.35rem; font-weight: 600; margin-top: 1.6em; margin-bottom: 0.6em; padding-bottom: 0.3em; border-bottom: 1px solid #e8d9b0; }\n  .pl-produit h3 { font-family: 'Playfair Display', Georgia, serif; color: #2d2d2d; font-size: 1.1rem; font-weight: 600; margin-top: 1.2em; margin-bottom: 0.4em; }\n  .pl-produit p { margin-bottom: 0.9em; }\n  .pl-produit a { color: #b8973f; text-decoration: none; font-weight: 500; border-bottom: 1px dotted #b8973f; transition: all 0.2s; }\n  .pl-produit a:hover { color: #8d7430; border-bottom-style: solid; }\n  .pl-produit details { margin: 0.5em 0; padding: 0.8em 1em; background: #fcfaf4; border: 1px solid #e8d9b0; border-radius: 4px; }\n  .pl-produit details:hover { border-color: #b8973f; }\n  .pl-produit details[open] { background: #faf6ed; }\n  .pl-produit summary { cursor: pointer; font-weight: 600; color: #2d2d2d; padding: 0.2em 0; outline: none; list-style: none; position: relative; padding-left: 1.4em; }\n  .pl-produit summary::-webkit-details-marker { display: none; }\n  .pl-produit summary::before { content: '+'; position: absolute; left: 0; color: #b8973f; font-weight: 700; font-size: 1.15em; line-height: 1; }\n  .pl-produit details[open] summary::before { content: '−'; }\n  .pl-produit .pl-specs { display: grid; grid-template-columns: max-content 1fr; gap: 0.4em 1.2em; margin: 1em 0; padding: 1em 1.2em; background: #fcfaf4; border-left: 3px solid #b8973f; border-radius: 4px; font-size: 0.95rem; }\n  .pl-produit .pl-specs dt { font-weight: 600; color: #b8973f; }\n  .pl-produit .pl-specs dd { margin: 0; }\n  .pl-produit ul { padding-left: 1.4em; margin-bottom: 0.9em; }\n  .pl-produit ul li { margin-bottom: 0.3em; }\n  .pl-produit strong { color: #2d2d2d; font-weight: 600; }\n\u003c\/style\u003e\n\u003cdiv class=\"pl-produit\"\u003e\n\u003cdiv class=\"pl-intro\"\u003e\n\u003cstrong\u003eBicarbonato de sódio alimentar 100 g, qualidade pastelaria profissional.\u003c\/strong\u003e Agente de fermentação natural e indispensável para pães de soda, scones, panquecas macias, bolachas e tartes leves. Reage com os ingredientes ácidos da sua receita para libertar CO₂ e arejar a massa. Embalagem compacta de 100 g, ideal para pasteleiros que querem um produto fiável sem excesso de embalagem.\u003c\/div\u003e\n\u003ch2\u003eCaracterísticas do produto\u003c\/h2\u003e\n\u003cdl class=\"pl-specs\"\u003e\n\u003cdt\u003eComposição\u003c\/dt\u003e\n\u003cdd\u003e100% bicarbonato de sódio (E500)\u003c\/dd\u003e\n\u003cdt\u003eEmbalagem\u003c\/dt\u003e\n\u003cdd\u003eCaixa de 100 g\u003c\/dd\u003e\n\u003cdt\u003eQualidade\u003c\/dt\u003e\n\u003cdd\u003eAlimentar, qualidade pastelaria\u003c\/dd\u003e\n\u003cdt\u003eOrigem\u003c\/dt\u003e\n\u003cdd\u003eSal natural, rastreabilidade controlada\u003c\/dd\u003e\n\u003cdt\u003eConservação\u003c\/dt\u003e\n\u003cdd\u003eLocal seco e fresco, protegido da humidade\u003c\/dd\u003e\n\u003cdt\u003eAlergénios\u003c\/dt\u003e\n\u003cdd\u003eNenhum\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003ch2\u003ePorquê o bicarbonato de sódio na pastelaria\u003c\/h2\u003e\n\u003cp\u003eO bicarbonato de sódio é um \u003cstrong\u003eagente de fermentação natural e potente\u003c\/strong\u003e. Sob o efeito de um ingrediente ácido presente na receita (iogurte, leite fermentado, sumo de limão, vinagre, mel, cacau, frutos ácidos), decompõe-se e liberta dióxido de carbono que forma bolhas na massa. Resultado: uma miolo arejado, leve e uma textura mais macia na boca.\u003c\/p\u003e\n\u003cp\u003eVantagem principal: atua \u003cstrong\u003elogo na mistura\u003c\/strong\u003e com o líquido ácido, ao contrário do fermento químico que combina bicarbonato e ácido em pó. Deve-se levar ao forno rapidamente após a mistura para aproveitar plenamente o efeito fermentador.\u003c\/p\u003e\n\u003ch2\u003eUtilizações essenciais na pastelaria\u003c\/h2\u003e\n\u003ch3\u003ePães e viennoiseries express\u003c\/h3\u003e\n\u003cp\u003eO \u003cstrong\u003epão de soda\u003c\/strong\u003e (soda bread irlandês) é o uso emblemático do bicarbonato de sódio: sem fermento natural nem fermento de padeiro, apenas farinha, leite fermentado (buttermilk) e bicarbonato. Cozedura rápida, miolo denso e saboroso. Adequado também para scones, muffins, banana bread.\u003c\/p\u003e\n\u003ch3\u003ePanquecas e crepes macios\u003c\/h3\u003e\n\u003cp\u003eUma pitada de bicarbonato de sódio numa massa de panquecas com leite fermentado ou buttermilk garante \u003cstrong\u003epanquecas ultra macias e fofas\u003c\/strong\u003e. O resultado é incomparável comparado com uma massa sem agente de fermentação.\u003c\/p\u003e\n\u003ch3\u003eBiscoitos e bolachas macias\u003c\/h3\u003e\n\u003cp\u003ePara \u003cstrong\u003ecookies macios\u003c\/strong\u003e (estilo americano), o bicarbonato de sódio é preferido ao fermento químico porque favorece uma expansão controlada e uma textura derretida. Frequentemente associado ao açúcar mascavado ou açúcar amarelo que traz a acidez necessária.\u003c\/p\u003e\n\u003ch3\u003eBolos de cacau e chocolate\u003c\/h3\u003e\n\u003cp\u003eO cacau em pó sendo naturalmente ácido, associa-se perfeitamente ao bicarbonato de sódio para \u003cstrong\u003ebolos de chocolate muito arejados e macios\u003c\/strong\u003e. Receita típica: devil's food cake, brownie soufflé, bolo mármore.\u003c\/p\u003e\n\u003ch2\u003ePerguntas frequentes\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eQual a diferença entre bicarbonato de sódio e bicarbonato de soda\u003c\/summary\u003e\n\u003cp\u003eNenhuma. \u003cstrong\u003e\"Bicarbonato de sódio\" e \"bicarbonato de soda\" designam exatamente o mesmo produto químico\u003c\/strong\u003e (fórmula NaHCO₃). \"Soda\" é o nome tradicional francês herdado do carbonato de soda histórico, enquanto \"sódio\" é o nome químico exato. As duas designações são perfeitamente intercambiáveis na pastelaria como na cozinha.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eBicarbonato de sódio ou fermento químico: o que escolher na pastelaria\u003c\/summary\u003e\n\u003cp\u003eO \u003cstrong\u003ebicarbonato de sódio\u003c\/strong\u003e necessita de um ingrediente ácido na receita (leite fermentado, limão, mel, cacau, vinagre) para ativar o seu efeito fermentador. O \u003cstrong\u003efermento químico\u003c\/strong\u003e (baking powder) já contém um ácido integrado e funciona portanto com qualquer preparação. Em geral: bicarbonato sozinho para receitas ácidas, fermento químico para receitas neutras. Algumas receitas usam ambos para um efeito fermentador máximo.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eQual a dosagem de bicarbonato de sódio na pastelaria\u003c\/summary\u003e\n\u003cp\u003eDosagem padrão: \u003cstrong\u003e1 colher de chá (5 g) para 250 g de farinha\u003c\/strong\u003e. Mais precisamente:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePanquecas \/ crepes: 2 a 3 g para 250 g de farinha\u003c\/li\u003e\n\u003cli\u003eCookies macios: 5 g para 300 g de farinha\u003c\/li\u003e\n\u003cli\u003eBolo de cacau: 5 a 7 g para 250 g de farinha\u003c\/li\u003e\n\u003cli\u003ePão de soda: 8 a 10 g para 500 g de farinha\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNão ultrapasse nunca 1% do peso da farinha, sob pena de sabor a sabão desagradável e retrogosto metálico.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eÉ possível substituir o bicarbonato de sódio por outro ingrediente\u003c\/summary\u003e\n\u003cp\u003eNa pastelaria, o substituto mais próximo é o \u003cstrong\u003efermento químico\u003c\/strong\u003e (baking powder), a usar em dose tripla (3 g de fermento para 1 g de bicarbonato previsto). Mas o resultado não será idêntico: menos macio, miolo mais compacto, especialmente em receitas com cacau. Para receitas tipo pão de soda ou cookies americanos, o bicarbonato é insubstituível.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eComo conservar o bicarbonato de sódio\u003c\/summary\u003e\n\u003cp\u003eConserve no seu saco hermeticamente fechado ou transfira para um \u003cstrong\u003erecipiente hermético\u003c\/strong\u003e. Armazene num local \u003cstrong\u003eseco e fresco\u003c\/strong\u003e (15 a 25°C), protegido da humidade que degrada rapidamente o poder fermentador. Bem conservado, o bicarbonato mantém-se durante vários anos sem perda notável de eficácia.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eO bicarbonato de sódio alimentar é perigoso\u003c\/summary\u003e\n\u003cp\u003eNão, nas doses normais de pastelaria (alguns gramas por receita). É um aditivo alimentar \u003cstrong\u003eautorizado na Europa (E500)\u003c\/strong\u003e, presente naturalmente no corpo humano e usado há gerações na pastelaria. Em doses muito elevadas ingeridas puras, pode perturbar o equilíbrio ácido-base: evitar consumo direto sem aconselhamento médico. Para uso pastelaria clássico, nenhuma precaução especial.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eComplementar com outros ingredientes técnicos\u003c\/summary\u003e\n\u003cp\u003ePara explorar outros agentes de fermentação, gelificantes e texturizantes de pastelaria, descubra as nossas coleções \u003ca href=\"https:\/\/patistopsland.com\/collections\/additifs-alimentaires\"\u003eAdditifs Alimentaires\u003c\/a\u003e e \u003ca href=\"https:\/\/patistopsland.com\/collections\/sosa\"\u003eSosa Ingredients\u003c\/a\u003e (pectinas NH, agar-agar, isomalt, goma xantana).\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"FUN CAKES","offers":[{"title":"Default Title","offer_id":31103666552874,"sku":"F54815","price":2.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/bicarbonatedesoude-2.jpg?v=1777699345"},{"product_id":"gelatine-bovine-halal-bloom-200-gelita","title":"Gelatina Bovina Halal 200 Bloom - 12 Folhas","description":"\u003cstyle\u003e\n.psl-fiche { max-width: 100%; margin: 0 auto; font-family: 'Montserrat', Arial, sans-serif; color: #444; background-color: #faf7f0; padding: 20px; border-radius: 8px; }\n.psl-header { text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent; }\n.psl-marque { color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0; }\n.psl-titre { color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3; }\n.psl-tagline { color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px; }\n.psl-intro { margin-bottom: 25px; line-height: 1.6; }\n.psl-intro p { margin: 0; }\n.psl-acc { background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; margin-bottom: 10px; overflow: hidden; transition: box-shadow 0.2s; }\n.psl-acc[open] { box-shadow: 0 2px 8px rgba(185, 139, 53, 0.08); }\n.psl-acc summary { cursor: pointer; list-style: none; padding: 18px 22px; font-weight: 600; font-size: 15px; color: #2b2b2b; display: flex; align-items: center; justify-content: space-between; gap: 16px; user-select: none; }\n.psl-acc summary::-webkit-details-marker { display: none; }\n.psl-acc summary::after { content: \"+\"; width: 26px; height: 26px; min-width: 26px; border-radius: 50%; background: #b98b35; color: #fff; display: inline-flex; align-items: center; justify-content: center; font-size: 18px; line-height: 1; font-weight: 400; transition: transform 0.2s; }\n.psl-acc[open] summary::after { content: \"−\"; }\n.psl-acc summary:hover { background-color: #faf7f0; }\n.psl-content { padding: 0 22px 20px; font-size: 14px; line-height: 1.65; color: #444; }\n.psl-content p { margin: 0 0 12px; }\n.psl-content p:last-child { margin-bottom: 0; }\n.psl-content ul { list-style: none; padding-left: 0; margin: 10px 0 12px 0; }\n.psl-content ul li { margin-bottom: 10px; padding-left: 22px; position: relative; }\n.psl-content ul li::before { content: \"•\"; color: #d7b36a; font-size: 18px; position: absolute; left: 0; top: -2px; }\n.psl-content ol { padding-left: 22px; margin: 10px 0 12px 0; }\n.psl-content ol li { margin-bottom: 10px; }\n.psl-content strong { color: #2b2b2b; font-weight: 600; }\n.psl-cta { background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-top: 25px; }\n.psl-cta h3 { color: #b98b35; font-size: 16px; margin: 0 0 12px 0; text-transform: uppercase; letter-spacing: 1px; }\n.psl-cta p { margin-bottom: 10px; }\n.psl-cta ul { list-style: none; padding-left: 0; margin: 0; }\n.psl-cta ul li { margin-bottom: 8px; padding-left: 16px; position: relative; }\n.psl-cta ul li::before { content: \"•\"; color: #d7b36a; position: absolute; left: 0; }\n.psl-cta a { color: #8a6624; text-decoration: underline; font-weight: 500; }\n.psl-cta a:hover { color: #b98b35; }\n@media (max-width: 768px) {\n  .psl-titre { font-size: 19px; }\n  .psl-acc summary { padding: 16px 18px; font-size: 14px; }\n  .psl-content { padding: 0 18px 18px; font-size: 13px; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"psl-fiche\"\u003e\n\n    \u003cdiv class=\"psl-header\"\u003e\n        \u003cp class=\"psl-marque\"\u003eGelita\u003c\/p\u003e\n        \u003cp class=\"psl-titre\"\u003eGelatina Bovina Halal 200 Bloom - 12 folhas\u003c\/p\u003e\n        \u003cp class=\"psl-tagline\"\u003eGelatina qualidade Ouro para mousses, glacês espelho e sobremesas\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"psl-intro\"\u003e\n        \u003cp\u003eA gelatina bovina halal Gelita 200 Bloom em folhas é o ingrediente gelificante de referência para conseguir as suas mousses, glacês espelho, panna cotta e sobremesas respeitando uma alimentação sem porco. Fabricada na Alemanha pela Gelita, líder mundial em gelatina alimentar há mais de 145 anos, esta gelatina de qualidade Ouro 200 Bloom garante uma fixação firme ao corte e uma textura derretida na boca. Saco com 12 folhas pré-pesadas (cerca de 20 g no total).\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdetails class=\"psl-acc\" open\u003e\n        \u003csummary\u003ePor que escolher esta gelatina\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eCertificação halal :\u003c\/strong\u003e produzida a partir de colagénio bovino selecionado segundo critérios halal, alternativa à gelatina de porco sem comprometer a qualidade técnica.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eQualidade Ouro, 200 Bloom :\u003c\/strong\u003e gelificação firme e fixação perfeita ao corte, essencial para sobremesas multicamadas e bavarois complexos.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eSabor e aspeto neutros :\u003c\/strong\u003e incolor e inodoro, preserva os sabores das cremes de baunilha, o brilho das geleias de frutos vermelhos e a transparência dos glacês espelho.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eRegularidade industrial alemã :\u003c\/strong\u003e Gelita é a referência dos pasteleiros profissionais e da indústria agroalimentar mundial pela consistência dos produtos.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eFolhas pré-pesadas :\u003c\/strong\u003e cada folha pesa cerca de 1,66 g para uma dosagem precisa sem balança ultra precisa.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eFormato prático :\u003c\/strong\u003e 12 folhas por saco, embalagem adaptada a pastelarias do dia a dia e a peças de prestígio.\u003c\/li\u003e\n            \u003c\/ul\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eCompreender o índice Bloom: por que 200 Bloom muda tudo\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cp\u003eO índice Bloom é a unidade de medida da força gelificante de uma gelatina. Nomeado em homenagem a Oscar T. Bloom, engenheiro americano que inventou o teste em 1925, indica a pressão necessária para pressionar um pistão de 12,7 mm numa gelatina padronizada: quanto maior o índice, mais firmemente a gelatina gelifica.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eAs classificações usuais :\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eBronze (125 a 155 Bloom) :\u003c\/strong\u003e gelatina padrão, gelificação suave. Receitas simples (geleias leves, aspics).\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003ePrata (160 a 180 Bloom) :\u003c\/strong\u003e qualidade média, versátil. Frequentemente disponível em supermercados.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eOuro (190 a 220 Bloom) :\u003c\/strong\u003e qualidade profissional. Gelificação firme, fixação perfeita. É a categoria desta Gelita 200 Bloom.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003ePlatina (235 a 265 Bloom) :\u003c\/strong\u003e qualidade ultra premium, ateliers de cozinha molecular.\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003cp\u003e\u003cstrong\u003eConsequência prática :\u003c\/strong\u003e com 200 Bloom (qualidade Ouro), utiliza menos produto para uma fixação idêntica em comparação com uma gelatina padrão de 150 a 170 Bloom. Textura mais fina na boca, menos sensação de borracha, melhor respeito pelos sabores. É por isso que os chefs pasteleiros profissionais usam 200 Bloom e acima.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eModo de uso : as 4 etapas\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cp\u003ePara aproveitar plenamente os 200 Bloom, siga rigorosamente estas 4 etapas. O respeito por cada etapa condiciona a qualidade final do gel.\u003c\/p\u003e\n            \u003col\u003e\n                \u003cli\u003e\n\u003cstrong\u003eHidratação :\u003c\/strong\u003e deixe as folhas de molho num grande volume de água muito fria (idealmente 5 a 10 °C) durante 5 a 10 minutos. A água fria impede que a gelatina se dissolva prematuramente. Use uma taça larga e separe bem as folhas.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eEscorrimento :\u003c\/strong\u003e retire as folhas e esprema-as firmemente entre as mãos para extrair o excesso de água. Uma folha bem hidratada mas bem escorrida pesa cerca de 6 a 7 g (contra 1,66 g seca). Etapa crucial: excesso de água dilui a sua preparação final.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eDissolução :\u003c\/strong\u003e incorpore as folhas escorridas no seu líquido quente, a uma temperatura mínima de 35 °C, idealmente entre 45 e 60 °C. Misture suavemente até dissolução completa. Não ferva após adicionar: acima de 80 °C, o poder gelificante degrada-se.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eSolidificação a frio :\u003c\/strong\u003e coloque a sua preparação no frigorífico (4 °C). A estrutura final estabiliza após 12 a 24 horas de repouso. Para peças complexas, recomenda-se uma noite completa para uma firmeza ótima ao corte.\u003c\/li\u003e\n            \u003c\/ol\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eDosagens conforme as suas receitas\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cp\u003eReferências de dosagem padrão para gelatina Gelita 200 Bloom (qualidade Ouro) :\u003c\/p\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eMousse aérea :\u003c\/strong\u003e 3 folhas (5 g) para 500 ml. Textura leve e derretida.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eBavarois e sobremesas multicamadas :\u003c\/strong\u003e 4 folhas (6,6 g) para 500 ml. Firmeza ao corte.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003ePanna cotta clássica :\u003c\/strong\u003e 2 a 3 folhas (3,3 a 5 g) para 500 ml de natas. Textura italiana tradicional.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eCobertura espelhada :\u003c\/strong\u003e 4 a 5 folhas (6,6 a 8,3 g) para 500 ml. Firmeza brilhante e fluida antes de solidificar.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eCreme e recheio :\u003c\/strong\u003e 1,5 a 2 folhas (2,5 a 3,3 g) para 500 ml. Textura intermédia entre creme e gelatina.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eGeleia de frutas :\u003c\/strong\u003e 2 a 3 folhas (3,3 a 5 g) para 500 ml de sumo. Adapte conforme a acidez da fruta.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eMalvavisco caseiro :\u003c\/strong\u003e 8 a 10 folhas (13 a 16,6 g) para 500 g de açúcar. Textura aérea característica.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eAspics e terrinas salgadas :\u003c\/strong\u003e 4 a 5 folhas (6,6 a 8,3 g) para 500 ml. Firmeza à temperatura ambiente por algumas horas.\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003cp\u003e\u003cstrong\u003eDica de precisão :\u003c\/strong\u003e para adaptar uma receita de outra gelatina para 200 Bloom, use a proporção inversa de Bloom. Se uma receita pede 6 folhas de 150 Bloom, use cerca de 6 x (150\/200) = 4,5 folhas de 200 Bloom para a mesma firmeza.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eAplicações culinárias\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003ePastelaria fina :\u003c\/strong\u003e mousses de chocolate, mousses de frutas, bavarois multicamadas, cremes, coberturas espelhadas, marshmallows, malvaviscos, coberturas glacadas.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eEntremets gelados :\u003c\/strong\u003e estabilização de gelados caseiros, sorbets cremosos sem cristalização, parfaits gelados. Permite que as preparações mantenham a sua estrutura vários dias no congelador.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eVerrines e sobremesas no prato :\u003c\/strong\u003e panna cotta italiana clássica, gelatinas de fruta multicamadas, cremes firmes delicados, mousses leves de serviço.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eCozinha gastronómica salgada :\u003c\/strong\u003e terrinas de marisco, aspics para buffets, molhos reduzidos solidificados, gelificações criativas na cozinha molecular.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eConfeitaria :\u003c\/strong\u003e marshmallows clássicos, marshmallows coloridos, pastas de fruta, rebuçados gelificados artesanais.\u003c\/li\u003e\n            \u003c\/ul\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eGelatina halal, porcina ou agar agar: comparativo\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cp\u003eExistem três famílias de gelificantes na pastelaria. Cada uma tem as suas características técnicas próprias:\u003c\/p\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eGelatina bovina halal (este produto) :\u003c\/strong\u003e origem colagénio bovino certificado halal. Sem porco, sem álcool. Textura fundente e cremosa. Compatível com todas as convicções alimentares exceto vegetarianos estritos.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eGelatina porcina standard :\u003c\/strong\u003e proveniente do colagénio suíno (pele e ossos). A mais comum em supermercados. Desempenho técnico equivalente à bovina, mas incompatível com dietas halal e kosher.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eAgar agar :\u003c\/strong\u003e gelificante vegetal proveniente de algas vermelhas. Não confere a mesma textura que a gelatina animal: gel mais firme, mais quebradiço, sem cremosidade fundente. Adequado para gelatinas asiáticas mas inadequado para mousses, panna cotta e coberturas espelhadas tradicionais. Compatível com veganismo.\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003cp\u003ePara uma sobremesa servida a convidados com convicções alimentares variadas (casamentos, baptizados, comunhões, festas religiosas), a gelatina bovina halal é a escolha universal mais consensual: adequa-se às convicções halal, kosher, cristãs e laicas, sem comprometer a textura profissional esperada.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eCaracterísticas técnicas e composição\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eMarca :\u003c\/strong\u003e Gelita\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eFormato :\u003c\/strong\u003e saqueta de 12 folhas, cerca de 20 g no total\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003ePeso unitário de uma folha :\u003c\/strong\u003e cerca de 1,66 g (calibrado para uma dosagem precisa)\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eComposição :\u003c\/strong\u003e 100 % gelatina bovina\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eOrigem :\u003c\/strong\u003e Alemanha (produção Gelita)\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eÍndice de força :\u003c\/strong\u003e 200 Bloom (qualidade Ouro, categoria profissional)\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eCertificação :\u003c\/strong\u003e halal, sem porco, sem álcool\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eAparência :\u003c\/strong\u003e folhas transparentes, ligeiramente tingidas, incolores uma vez dissolvidas\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eSabor :\u003c\/strong\u003e neutro, sem odor particular\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eConservação :\u003c\/strong\u003e local seco, temperatura ambiente (15 a 25 °C), protegido de odores fortes e da luz. Conserva-se vários anos sem perda do poder gelificante. Verifique a DLUO na embalagem.\u003c\/li\u003e\n            \u003c\/ul\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003ePerguntas frequentes\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cp\u003e\u003cstrong\u003eQuantas folhas para 500 ml de preparação?\u003c\/strong\u003e\u003cbr\u003e\n            Para uma mousse ou panna cotta clássica: 3 folhas (5 g). Para um glacê espelho: 4 a 5 folhas. Para uma marshmallow: 8 a 10 folhas. Adapte conforme a firmeza desejada e a acidez do líquido (ácidos pedem ligeiramente mais).\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003ePor que usar água muito fria para hidratação?\u003c\/strong\u003e\u003cbr\u003e\n            A água muito fria (5 a 10 °C) impede que a gelatina se dissolva prematuramente na água de imersão. Se a água estiver morna, perde-se poder gelificante. Regra: água fria para hidratação, líquido quente para dissolução.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eA que temperatura dissolver a gelatina?\u003c\/strong\u003e\u003cbr\u003e\n            Idealmente entre 45 e 60 °C, mínimo 35 °C. Nunca ferver após adicionar: acima de 80 °C, o poder gelificante degrada-se. Se a sua preparação ferveu, deixe arrefecer até 60 °C antes de incorporar a gelatina.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eQuanto tempo demora a preparação a solidificar no frigorífico?\u003c\/strong\u003e\u003cbr\u003e\n            Estrutura estável após 12 a 24 h no frigorífico (4 °C). Para peças simples (panna cotta, gelatina), 4 a 6 h são suficientes. Para sobremesas multicamadas, recomenda-se uma noite completa.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eA gelatina 200 Bloom é adequada para glacês espelho?\u003c\/strong\u003e\u003cbr\u003e\n            Sim, é a qualidade de referência para glacês espelho profissionais. Firmeza indispensável para aderir à sobremesa congelada sem escorrer, mantendo a flexibilidade ao cortar. Conte com 4 a 5 folhas para 500 ml de glacê espelho padrão.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003ePode a gelatina ser substituída por agar agar?\u003c\/strong\u003e\u003cbr\u003e\n            O agar agar é vegetal mas não confere a mesma textura. A gelatina proporciona uma cremosidade e uma sensação derretida na boca insubstituível em mousses, panna cotta e glacês espelho. O agar agar funciona para gelatinas simples mas altera profundamente o resultado das receitas tradicionais.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eA gelatina tem algum odor ou sabor particular?\u003c\/strong\u003e\u003cbr\u003e\n            Não. A gelatina Gelita é tratada segundo padrões elevados de purificação industrial. Totalmente neutra em sabor e odor, não altera os sabores delicados da baunilha, frutos vermelhos ou chocolate branco.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eComo conservar as folhas não utilizadas?\u003c\/strong\u003e\u003cbr\u003e\n            No seu saco original fechado ou numa caixa hermética, à temperatura ambiente (15 a 25 °C), protegido de odores fortes e da luz direta. A gelatina seca conserva-se vários anos sem perda do poder gelificante.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdiv class=\"psl-cta\"\u003e\n        \u003ch3\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp\u003eComplete a sua seleção de ingredientes técnicos para pastelaria:\u003c\/p\u003e\n        \u003cul\u003e\n            \u003cli\u003eDescubra a nossa \u003ca href=\"\/pt\/collections\/gelatines\"\u003egama completa de gelatinas\u003c\/a\u003e em folhas e em pó.\u003c\/li\u003e\n            \u003cli\u003eConcretize os seus acabamentos com a nossa secção de \u003ca href=\"\/pt\/collections\/glacages-miroir\"\u003eglacês espelho\u003c\/a\u003e prontos a usar.\u003c\/li\u003e\n            \u003cli\u003eDê carácter às suas preparações com a nossa seleção de \u003ca href=\"\/pt\/collections\/colorants\"\u003ecorantes alimentares\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"GÉLITA","offers":[{"title":"Default Title","offer_id":31103734579242,"sku":"34123","price":0.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelatine-bovine-halal-200-bloom-gelita-12-feuilles-gelita-1.png?v=1777667478"},{"product_id":"acide-citrique","title":"Ácido Cítrico - 80g","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER DORÉ --\u003e\n    \u003cdiv style=\"background-color: #b98b35; padding: 20px; border-radius: 8px; text-align: center; margin-bottom: 25px; box-shadow: 0 4px 6px rgba(0,0,0,0.05);\"\u003e\n        \u003ch1 style=\"color: #ffffff; margin: 0; font-size: 24px; font-weight: 600; text-transform: uppercase;\"\u003eÁcido Cítrico 80 g\u003c\/h1\u003e\n        \u003ch2 style=\"color: #faf4e5; margin: 8px 0 0 0; font-size: 16px; font-weight: 500; letter-spacing: 2px;\"\u003eFUNCAKES\u003c\/h2\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- DESCRIPTION COURTE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eDescubra o Ácido Cítrico FunCakes, um ingrediente essencial para todas as suas necessidades culinárias. Extraído naturalmente de limões e citrinos, este acidificante em pó é utilizado em pastelaria, padaria, confeitaria e cozinha para proporcionar um toque de acidez controlada, conservar as suas preparações e equilibrar o sabor das suas coberturas.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- USAGES PRINCIPAUX --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003ePrincipais utilizações\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eConservante natural:\u003c\/strong\u003e prolonga a vida útil de muitas preparações alimentares\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;\"\u003eSabor ácido:\u003c\/strong\u003e confere a nota fresca e ácida característica das bebidas e confeitaria\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;\"\u003eCobertura real equilibrada:\u003c\/strong\u003e uma pitada reduz a doçura excessiva e dá um toque de vivacidade\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;\"\u003eAjuda na cozedura:\u003c\/strong\u003e facilita alguns processos como a estabilização de claras em castelo, a prevenção da cristalização do açúcar ou a acidificação de massas fermentadas\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES TECHNIQUES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCaracterísticas principais\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarca:\u003c\/strong\u003e FunCakes\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormato:\u003c\/strong\u003e Saqueta de 80 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eForma:\u003c\/strong\u003e Pó cristalino branco\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;\"\u003eOrigem:\u003c\/strong\u003e Extraído naturalmente de limões e citrinos\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;\"\u003eCódigo do aditivo:\u003c\/strong\u003e E330\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;\"\u003eSolubilidade:\u003c\/strong\u003e totalmente solúvel em água\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CONSEILS D'UTILISATION --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eConselhos de utilização\u003c\/h3\u003e\n        \u003cp\u003eO ácido cítrico deve ser dosado com precisão: uma pequena quantidade é suficiente para obter o efeito desejado. Comece sempre com uma pitada e prove antes de ajustar. Para a cobertura real, incorpore o pó diretamente na preparação e bata até dissolução completa. Para bebidas e xaropes, dissolva-o em um pouco de água morna antes de adicionar à mistura final.\u003c\/p\u003e\n        \u003cp\u003eO ácido cítrico deve ser conservado na sua embalagem original, protegido da humidade e da luz direta. Feche bem após cada utilização para preservar todas as suas propriedades.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- ENCADRÉ À NOTER --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eO que é o E330?\u003c\/strong\u003e O código E330 designa simplesmente o ácido cítrico nas etiquetas alimentares europeias. É um acidificante e realçador de sabor de origem natural, totalmente seguro e amplamente utilizado na indústria agroalimentar e na pastelaria artesanal.\n        \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- POUR ALLER PLUS LOIN --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete a sua caixa de ingredientes técnicos com a nossa seleção:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Descubra todos os \u003ca href=\"\/pt\/collections\/funcakes\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eprodutos FunCakes\u003c\/a\u003e para pastelaria criativa.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore a nossa secção de \u003ca href=\"\/pt\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eaditivos alimentares\u003c\/a\u003e para estabilizar e conservar as suas preparações.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Realize acabamentos perfeitos com a nossa gama de \u003ca href=\"\/pt\/collections\/glacages\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003ecoberturas\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"FUN CAKES","offers":[{"title":"Default Title","offer_id":31103748177962,"sku":"F54830","price":3.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/acide-citrique-80g-fun-cakes-1.jpg?v=1772134248"},{"product_id":"acide-dammonium","title":"Carbonato de Amónio","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER SOBRE (éditorial premium, sans aplat doré, sans balise H1\/H2) --\u003e\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003ePatissland\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eCarbonato de Amónio 80 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eAgente de fermentação para pastelaria leve e arejada\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- DESCRIPTION COURTE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eO Carbonato de Amónio é um agente de fermentação tradicional usado em pastelaria para obter biscoitos, bolos e pão de especiarias notavelmente leves e arejados. Também conhecido como \"sal de chifre de veado\" em algumas receitas antigas, oferece uma fermentação rápida sem deixar sabor residual no produto final.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES PRINCIPALES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003ePrincipais características\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePeso líquido :\u003c\/strong\u003e 80 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eForma :\u003c\/strong\u003e Pó fino cristalino\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;\"\u003eSabor final :\u003c\/strong\u003e Neutro (o cheiro a amoníaco evapora durante a cozedura)\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;\"\u003eConservação :\u003c\/strong\u003e Local fresco, seco, protegido da luz\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;\"\u003eCódigo do aditivo :\u003c\/strong\u003e E503\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- UTILISATIONS RECOMMANDÉES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eUsos recomendados\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBiscoitos e bolachas :\u003c\/strong\u003e textura crocante e fermentação nítida\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;\"\u003ePão de especiarias :\u003c\/strong\u003e miolo arejado e macio, receita tradicional\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;\"\u003eSpeculoos e bredeles :\u003c\/strong\u003e leveza característica dos biscoitos do Norte\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;\"\u003eBolos e muffins :\u003c\/strong\u003e alternativa aos fermentos químicos clássicos\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;\"\u003ePastelaria fina:\u003c\/strong\u003e ideal para preparações secas e crocantes\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- MODE D'EMPLOI --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eManual de instruções\u003c\/h3\u003e\n        \u003cp\u003eIncorpore o carbonato de amónio diretamente nos seus ingredientes secos (farinha, açúcar, especiarias), depois misture antes de adicionar os ingredientes húmidos. A dosagem habitual situa-se entre 1 e 2 colheres de chá para 500 g de farinha, mas respeite sempre as proporções exatas da sua receita.\u003c\/p\u003e\n        \u003cp\u003ePara melhores resultados, peneire o carbonato de amónio com a farinha para garantir uma distribuição homogénea e uma fermentação regular durante a cozedura.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- ENCADRÉ PRÉCAUTIONS --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003ePrecauções de utilização\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0; font-weight: 400;\"\u003eDurante a cozedura, o carbonato de amónio liberta um odor característico a amoníaco: é normal e este odor desaparece totalmente assim que o produto arrefece. Ventile a cozinha se a cozedura for longa. Não ingerir puro, manter fora do alcance das crianças e evitar inalar o pó durante a manipulação.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- POUR ALLER PLUS LOIN --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete a sua seleção de agentes técnicos para pastelaria:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore a nossa secção de \u003ca href=\"\/pt\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eaditivos alimentares\u003c\/a\u003e para estabilizar e melhorar as suas preparações.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Encontre os essenciais com a nossa seleção de \u003ca href=\"\/pt\/collections\/aide-a-la-preparation\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eajuda à preparação\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Descubra os nossos produtos dedicados à \u003ca href=\"\/pt\/collections\/boulangerie\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003epadaria\u003c\/a\u003e e às massas fermentadas.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"FUN CAKES","offers":[{"title":"Default Title","offer_id":31103755550762,"sku":"F54835","price":3.19,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/carbonate-d-ammonium-fun-cakes-1.jpg?v=1772134250"},{"product_id":"gomme-arabique","title":"Goma Arábica","description":"\u003ch1 data-start=\"620\" data-end=\"669\"\u003eGoma Arábica (Goma Acácia) – FunCakes 50 g\u003c\/h1\u003e\n\u003cp data-start=\"670\" data-end=\"971\"\u003eUm \u003cstrong data-start=\"673\" data-end=\"696\"\u003eestabilizante natural\u003c\/strong\u003e que atua como um verdadeiro \u003cstrong data-start=\"725\" data-end=\"743\"\u003ecimento vegetal\u003c\/strong\u003e para as suas preparações! A \u003cstrong data-start=\"771\" data-end=\"798\"\u003egoma arábica FunCakes\u003c\/strong\u003e é usada em pastelaria, confeitaria e gelados para melhorar a textura, a conservação e a estabilidade dos seus produtos, tudo \u003cstrong data-start=\"931\" data-end=\"970\"\u003esem alterar a cor nem o sabor\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3 data-start=\"973\" data-end=\"1007\"\u003eO que a torna indispensável:\u003c\/h3\u003e\n\u003cul data-start=\"1008\" data-end=\"1511\"\u003e\n\u003cli data-start=\"1008\" data-end=\"1127\"\u003e\n\u003cp data-start=\"1010\" data-end=\"1127\"\u003e\u003cstrong data-start=\"1010\" data-end=\"1035\"\u003eEmulsionante natural:\u003c\/strong\u003e evita a separação das gorduras, reduz a oxidação e prolonga a estabilidade do produto.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1128\" data-end=\"1249\"\u003e\n\u003cp data-start=\"1130\" data-end=\"1249\"\u003e\u003cstrong data-start=\"1130\" data-end=\"1163\"\u003eEstabilizante e espessante:\u003c\/strong\u003e melhora a textura, a firmeza e a estrutura (gelados, nougats, pastelaria, aromas).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1250\" data-end=\"1327\"\u003e\n\u003cp data-start=\"1252\" data-end=\"1327\"\u003e\u003cstrong data-start=\"1252\" data-end=\"1279\"\u003e100 % vegetal \u0026amp; vegan:\u003c\/strong\u003e proveniente da acácia, sem qualquer ingrediente animal.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1328\" data-end=\"1392\"\u003e\n\u003cp data-start=\"1330\" data-end=\"1392\"\u003e\u003cstrong data-start=\"1330\" data-end=\"1355\"\u003eInodoro e incolor:\u003c\/strong\u003e não altera nem a cor nem o sabor.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1393\" data-end=\"1511\"\u003e\n\u003cp data-start=\"1395\" data-end=\"1511\"\u003e\u003cstrong data-start=\"1395\" data-end=\"1412\"\u003eVersátil:\u003c\/strong\u003e ideal para nougat, gelados, chiclete, drageias, pastelaria, xaropes, doces, aromatização.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1513\" data-end=\"1656\"\u003e \u003cstrong data-start=\"1516\" data-end=\"1537\"\u003eDica de especialista:\u003c\/strong\u003e Adicione-a aos seus gelados caseiros para evitar a formação de cristais de gelo e obter uma textura mais cremosa.\u003c\/p\u003e\n\u003ch3 data-start=\"1658\" data-end=\"1687\"\u003eAplicações recomendadas\u003c\/h3\u003e\n\u003cdiv class=\"_tableContainer_1rjym_1\"\u003e\n\u003cdiv class=\"group _tableWrapper_1rjym_13 flex w-fit flex-col-reverse\" tabindex=\"-1\"\u003e\n\u003ctable data-start=\"1688\" data-end=\"2017\" class=\"w-fit min-w-(--thread-content-width)\"\u003e\n\u003cthead data-start=\"1688\" data-end=\"1706\"\u003e\n\u003ctr data-start=\"1688\" data-end=\"1706\"\u003e\n\u003cth data-start=\"1688\" data-end=\"1698\" data-col-size=\"sm\"\u003eÁrea\u003c\/th\u003e\n\u003cth data-start=\"1698\" data-end=\"1706\" data-col-size=\"sm\"\u003eFunção\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody data-start=\"1726\" data-end=\"2017\"\u003e\n\u003ctr data-start=\"1726\" data-end=\"1787\"\u003e\n\u003ctd data-start=\"1726\" data-end=\"1745\" data-col-size=\"sm\"\u003eGelados \u0026amp; sorvetes\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1745\" data-end=\"1787\"\u003eimpede cristais, textura cremosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-start=\"1788\" data-end=\"1860\"\u003e\n\u003ctd data-start=\"1788\" data-end=\"1830\" data-col-size=\"sm\"\u003eDoces (caramelos, nougat, drageias)\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1830\" data-end=\"1860\"\u003eestrutura firme, brilhante\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-start=\"1861\" data-end=\"1917\"\u003e\n\u003ctd data-start=\"1861\" data-end=\"1891\" data-col-size=\"sm\"\u003ePastelaria \u0026amp; molhos doces\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1891\" data-end=\"1917\"\u003eespessante natural\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-start=\"1918\" data-end=\"1980\"\u003e\n\u003ctd data-start=\"1918\" data-end=\"1952\" data-col-size=\"sm\"\u003eProdutos aromáticos \u0026amp; bebidas\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1952\" data-end=\"1980\"\u003edispersante \u0026amp; estabilizante\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-start=\"1981\" data-end=\"2017\"\u003e\n\u003ctd data-start=\"1981\" data-end=\"1995\" data-col-size=\"sm\"\u003eChiclete\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1995\" data-end=\"2017\"\u003eelasticidade \u0026amp; firmeza\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 data-start=\"2019\" data-end=\"2039\"\u003eComposição \u003c\/h3\u003e\n\u003cp data-start=\"2040\" data-end=\"2109\"\u003eGoma arábica (acácia).\u003cbr data-start=\"2064\" data-end=\"2067\"\u003e Adequado para \u003cstrong data-start=\"2082\" data-end=\"2108\"\u003evegetarianos e veganos\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3 data-start=\"2111\" data-end=\"2122\"\u003eConteúdo\u003c\/h3\u003e\n\u003cp data-start=\"2123\" data-end=\"2135\"\u003ePote de 50 g.\u003c\/p\u003e\n\u003ch3 data-start=\"2137\" data-end=\"2163\"\u003eConselhos de utilização\u003c\/h3\u003e\n\u003cul data-start=\"2164\" data-end=\"2330\"\u003e\n\u003cli data-start=\"2164\" data-end=\"2216\"\u003e\n\u003cp data-start=\"2166\" data-end=\"2216\"\u003eUsar dissolvido em líquido quente ou morno.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2217\" data-end=\"2269\"\u003e\n\u003cp data-start=\"2219\" data-end=\"2269\"\u003eDosagem média: \u003cstrong data-start=\"2234\" data-end=\"2268\"\u003e1 a 5 % conforme as aplicações\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2270\" data-end=\"2330\"\u003e\n\u003cp data-start=\"2272\" data-end=\"2330\"\u003eConservar em local seco, protegido do calor e da humidade.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"FUN CAKES","offers":[{"title":"Default Title","offer_id":31103764889642,"sku":"F54850","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gomme-arabique-fun-cakes-1.jpg?v=1772134252"},{"product_id":"gomme-xanthane","title":"Goma Xantana","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n\u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eFun cakes\u003c\/p\u003e\n\u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGoma Xantana 50 g\u003c\/p\u003e\n\u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eEspessante natural para cozinha, pastelaria e preparações sem glúten\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n\u003cp\u003eA goma xantana é um espessante em pó de origem natural, obtido por fermentação do açúcar pela bactéria Xanthomonas campestris. Confere textura e estabilidade a emulsões, glacês, molhos e massas sem alterar o sabor das preparações. Muito apreciada na pastelaria técnica e na cozinha sem glúten, melhora a maleabilidade e a consistência das massas feitas com farinhas alternativas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n\u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003ePropriedades\u003c\/h3\u003e\n\u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOrigem natural:\u003c\/strong\u003e obtida por fermentação bacteriana do açúcar\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;\"\u003eSabor neutro:\u003c\/strong\u003e não altera o sabor nem o aroma das preparações\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;\"\u003eAtivável a frio ou a quente:\u003c\/strong\u003e dupla versatilidade conforme a receita\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;\"\u003eEstável em meio ácido:\u003c\/strong\u003e compatível com sumos de fruta, vinagretes, citrinos\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;\"\u003eResiste à congelação:\u003c\/strong\u003e textura estável após descongelação\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;\"\u003eSem glúten:\u003c\/strong\u003e indispensável nas farinhas alternativas para restaurar a elasticidade\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n\u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eAplicações recomendadas\u003c\/h3\u003e\n\u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePastelaria sem glúten:\u003c\/strong\u003e pães, brioches, bolachas, massas para tarte com farinhas de arroz, trigo-sarraceno ou milho\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;\"\u003eEstabilização de emulsões:\u003c\/strong\u003e vinagretes, maioneses, molhos frios\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;\"\u003eCoulis e molhos:\u003c\/strong\u003e mantém a consistência e o brilho, tanto em doces como salgados\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;\"\u003eCake design:\u003c\/strong\u003e cola alimentar para fixar decorações em pasta de açúcar\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;\"\u003eCulinária molecular:\u003c\/strong\u003e mousses estáveis, esferificações, espumas aromáticas\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;\"\u003eGelados e sorvetes:\u003c\/strong\u003e textura lisa, anti-cristalização\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n\u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eReceitas práticas\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eCola alimentar para decorações comestíveis:\u003c\/strong\u003e misture 1\/4 de colher de chá de goma xantana com 4 colheres de sopa de água até obter uma cola transparente. Ideal para fixar flores em pasta de açúcar, pérolas, lantejoulas alimentares.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGranulação de um glacê real:\u003c\/strong\u003e misture 1 colher de chá de goma xantana em 100 g de glacê real e deixe repousar cerca de 1 hora para obter uma textura mais granulada, ideal para efeitos de neve e relevos.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePasta de açúcar maleável:\u003c\/strong\u003e incorpore 5 g de goma xantana em 250 g de pasta de açúcar, amasse e deixe repousar 20 a 30 minutos. A pasta torna-se mais elástica, mais fácil de trabalhar em coberturas largas sem rasgar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePão sem glúten:\u003c\/strong\u003e adicione 1 a 2 % do peso da farinha (ou seja, 5 a 10 g por 500 g) para restaurar a elasticidade da massa e melhorar a conservação.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n\u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eDosagens indicativas\u003c\/h3\u003e\n\u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMolhos e coulis:\u003c\/strong\u003e 1 a 5 g por kg de líquido\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;\"\u003ePastelaria sem glúten:\u003c\/strong\u003e 1 a 2 % do peso total da farinha\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;\"\u003eGelados e sorvetes:\u003c\/strong\u003e 1 a 3 g por kg de mistura\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;\"\u003eEmulsões estáveis:\u003c\/strong\u003e 0,5 a 1 g por kg de preparação\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n\u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposição e características\u003c\/h3\u003e\n\u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIngrediente:\u003c\/strong\u003e goma xantana 100 % (E415)\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eForma:\u003c\/strong\u003e pó fino\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormato:\u003c\/strong\u003e frasco de 50 g\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAlérgenos:\u003c\/strong\u003e nenhum alérgeno declarado\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;\"\u003eSem glúten:\u003c\/strong\u003e sim, compatível com dietas celíacas\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n\u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003eConselho de utilização\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003ePara evitar grumos, disperse sempre a goma xantana num ingrediente seco (açúcar, farinha) antes de a incorporar no líquido, ou utilize uma varinha mágica para dispersá-la diretamente. A viscosidade final desenvolve-se em 1 a 5 minutos conforme a temperatura. Uma vez texturizada, a preparação mantém a sua consistência mesmo após reaquecimento.\u003c\/p\u003e\n\u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eConservação:\u003c\/strong\u003e conservar num local seco, protegido da humidade e da luz direta. Feche bem o frasco após cada utilização para preservar as propriedades do pó.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n\u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003ePara ir mais longe\u003c\/h3\u003e\n\u003cp style=\"margin-bottom: 10px;\"\u003eComplete a sua seleção de ingredientes técnicos para pastelaria criativa:\u003c\/p\u003e\n\u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n\u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore a nossa secção de \u003ca style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\" href=\"\/pt\/collections\/additifs-alimentaires\"\u003eaditivos alimentares\u003c\/a\u003e para gelificar, estabilizar e texturizar.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Descubra a nossa \u003ca style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\" href=\"\/pt\/collections\/aide-a-la-preparation\"\u003eajuda à preparação\u003c\/a\u003e para pastelaria técnica.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Trabalhe a pasta de açúcar com a nossa secção de \u003ca style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\" href=\"\/pt\/collections\/pates-a-sucre\"\u003epastas de açúcar\u003c\/a\u003e de alta qualidade.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FUN CAKES","offers":[{"title":"Default Title","offer_id":31103768952874,"sku":"F54855","price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gomme-xanthane-fun-cakes-1.jpg?v=1772134254"},{"product_id":"tartrate-de-potassium","title":"Creme de tártaro","description":"\u003ch2 data-start=\"936\" data-end=\"987\"\u003eTartrato de Potássio (Creme de Tártaro) – 80 g\u003c\/h2\u003e\n\u003ch3 data-start=\"989\" data-end=\"1034\"\u003eO ingrediente secreto para fermentações bem-sucedidas\u003c\/h3\u003e\n\u003cp data-start=\"1035\" data-end=\"1313\"\u003eO \u003cstrong data-start=\"1038\" data-end=\"1063\"\u003etartrato de potássio\u003c\/strong\u003e, mais conhecido como \u003cstrong data-start=\"1091\" data-end=\"1110\"\u003ecreme de tártaro\u003c\/strong\u003e, é um ingrediente de origem natural amplamente utilizado na pastelaria e na cozinha. Atua como \u003cstrong data-start=\"1211\" data-end=\"1242\"\u003eagente de fermentação e estabilizador\u003c\/strong\u003e, garantindo leveza, volume e uma textura perfeita às suas preparações.\u003c\/p\u003e\n\u003chr data-start=\"1315\" data-end=\"1318\"\u003e\n\u003ch3 data-start=\"1320\" data-end=\"1338\"\u003ePrincipais vantagens\u003c\/h3\u003e\n\u003cul data-start=\"1339\" data-end=\"1870\"\u003e\n\u003cli data-start=\"1339\" data-end=\"1509\"\u003e\n\u003cp data-start=\"1341\" data-end=\"1509\"\u003e\u003cstrong data-start=\"1341\" data-end=\"1369\"\u003eFermento natural em pó\u003c\/strong\u003e : perfeito em combinação com o \u003cstrong data-start=\"1403\" data-end=\"1428\"\u003ebicarbonato de sódio\u003c\/strong\u003e, ajuda a dar volume e textura a bolos, muffins e bolachas.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1510\" data-end=\"1628\"\u003e\n\u003cp data-start=\"1512\" data-end=\"1628\"\u003e\u003cstrong data-start=\"1512\" data-end=\"1536\"\u003eEstabilizador eficaz\u003c\/strong\u003e : utilizado para \u003cstrong data-start=\"1552\" data-end=\"1595\"\u003efixar as claras em castelo\u003c\/strong\u003e, evitando que desçam.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1629\" data-end=\"1759\"\u003e\n\u003cp data-start=\"1631\" data-end=\"1759\"\u003e\u003cstrong data-start=\"1631\" data-end=\"1645\"\u003eVersátil\u003c\/strong\u003e : presente em muitas preparações alimentares como sumos de uva, frutas em conserva ou bolachas.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1760\" data-end=\"1870\"\u003e\n\u003cp data-start=\"1762\" data-end=\"1870\"\u003e\u003cstrong data-start=\"1762\" data-end=\"1783\"\u003eSeguro e regulamentado\u003c\/strong\u003e : autorizado na União Europeia, incluindo em alguns \u003cstrong data-start=\"1844\" data-end=\"1867\"\u003ealimentos para bebés\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1872\" data-end=\"1875\"\u003e\n\u003ch3 data-start=\"1877\" data-end=\"1901\"\u003eDetalhes do produto\u003c\/h3\u003e\n\u003cul data-start=\"1902\" data-end=\"2265\"\u003e\n\u003cli data-start=\"1902\" data-end=\"1957\"\u003e\n\u003cp data-start=\"1904\" data-end=\"1957\"\u003e\u003cstrong data-start=\"1904\" data-end=\"1918\"\u003eIngrediente\u003c\/strong\u003e : 100 % tartrato de potássio (E336)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1958\" data-end=\"1982\"\u003e\n\u003cp data-start=\"1960\" data-end=\"1982\"\u003e\u003cstrong data-start=\"1960\" data-end=\"1973\"\u003ePeso líquido\u003c\/strong\u003e : 80 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1983\" data-end=\"2028\"\u003e\n\u003cp data-start=\"1985\" data-end=\"2028\"\u003e\u003cstrong data-start=\"1985\" data-end=\"1995\"\u003eAspeto\u003c\/strong\u003e : pó branco fino, inodoro\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2029\" data-end=\"2151\"\u003e\n\u003cp data-start=\"2031\" data-end=\"2151\"\u003e\u003cstrong data-start=\"2031\" data-end=\"2046\"\u003eUtilização\u003c\/strong\u003e : dosear conforme a receita (geralmente 1\/4 de colher de chá por clara ou para 100 g de farinha)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2152\" data-end=\"2244\"\u003e\n\u003cp data-start=\"2154\" data-end=\"2244\"\u003e\u003cstrong data-start=\"2154\" data-end=\"2170\"\u003eConservação\u003c\/strong\u003e : num local fresco e seco, protegido da luz e da humidade\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2245\" data-end=\"2265\"\u003e\n\u003cp data-start=\"2247\" data-end=\"2265\"\u003e\u003cstrong data-start=\"2247\" data-end=\"2258\"\u003eOrigem\u003c\/strong\u003e : UE\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2267\" data-end=\"2270\"\u003e\n\u003ch3 data-start=\"2272\" data-end=\"2298\"\u003eDica de utilização\u003c\/h3\u003e\n\u003cp data-start=\"2299\" data-end=\"2561\"\u003ePara bater \u003cstrong data-start=\"2315\" data-end=\"2344\"\u003eclaras em castelo bem firmes\u003c\/strong\u003e, adicione \u003cstrong data-start=\"2354\" data-end=\"2409\"\u003e1\/4 de colher de chá de creme de tártaro por clara\u003c\/strong\u003e antes de bater.\u003cbr data-start=\"2426\" data-end=\"2429\"\u003eEm combinação com bicarbonato de sódio, substitui perfeitamente o fermento químico para uma pastelaria mais natural.\u003c\/p\u003e","brand":"FUN CAKES","offers":[{"title":"Default Title","offer_id":31103777013802,"sku":"F54840","price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/creme-de-tartre-fun-cakes-1.jpg?v=1772134256"},{"product_id":"poudre-de-gelatine","title":"Pó de Gelatina - 60g","description":"\u003cp\u003e A \u003cstrong\u003ePó de Gelatina Pura\u003c\/strong\u003e é um agente gelificante natural de qualidade superior que dará às suas criações culinárias a textura perfeita que procura.\u003c\/p\u003e\n\u003cp\u003e Esta gelatina é totalmente derivada da pele de bovino, e tem um \u003cstrong\u003eíndice de Bloom elevado de 150\u003c\/strong\u003e. O índice de Bloom mede a capacidade de gelificação da gelatina, e quanto mais alto for, maior é o seu poder gelificante.\u003c\/p\u003e\n\u003cp\u003e Pode usá-la de várias formas diferentes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eÉ perfeita para ligar e espessar cremes.\u003c\/li\u003e\n\u003cli\u003ePode usá-la para preparar mousses, bavarois, cremes ingleses e até compotas de fruta.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e A dosagem recomendada é de \u003cstrong\u003eadicionar 20 gramas de gelatina por litro de produto\u003c\/strong\u003e para obter o espessamento ideal. Se quiser uma mistura mais firme, adicione 40 gramas.\u003c\/p\u003e\n\u003cp\u003e A preparação é simples: dissolva a quantidade necessária de gelatina em pó no líquido, aqueça até 40 °C mexendo até a gelatina se dissolver. Certifique-se de não cozinhar a preparação. Depois, deixe arrefecer e coloque a mistura no frigorífico.\u003c\/p\u003e\n\u003cp\u003e Ingredientes: Gelatina bovina (E441) com um índice de Bloom de 150. Este produto é certificado \u003cstrong\u003eHalal\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e Nota importante: A gelatina não pode ser usada com algumas frutas frescas como ananás, kiwi, papaia, manga e gengibre.\u003c\/p\u003e\n\u003cp\u003e Conteúdo: 60 gramas. Uma forma prática de adicionar uma textura perfeita às suas criações culinárias.\u003c\/p\u003e","brand":"FUN CAKES","offers":[{"title":"Default Title","offer_id":31103782682666,"sku":"F54845","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/poudre-de-gelatine-60g-fun-cakes-1.jpg?v=1772134258"},{"product_id":"gelatine-vegetale-1","title":"Gelatina vegetal - PME Cake","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;\"\u003ePME Cake\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGelatina vegetal - PME Cake\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003ePME Cake (Reino Unido): xarope de glucose para pastelaria decorativa profissional\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eA Gelatina vegetal - PME Cake é um acessório de cake design fabricado pela PME Cake, marca britânica de referência para ferramentas de pastelaria decorativa e cortadores alimentares. Concebida para xarope de glucose para pastelaria, destina-se a pasteleiros profissionais, cake designers e amadores avançados.\u003c\/p\u003e\n\u003cp\u003eMaterial: ingrediente alimentar. Compatível com: pasta de açúcar, pasta de goma, pasta de amêndoa. Ferramenta de referência para cake design profissional, para integrar na sua caixa de ferramentas de pasteleiro decorador.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarca:\u003c\/strong\u003e PME Cake (Premier Manufacturing, Reino Unido)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTipo:\u003c\/strong\u003e xarope de glucose para pastelaria\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;\"\u003eMaterial:\u003c\/strong\u003e ingrediente alimentar\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eUso:\u003c\/strong\u003e profissional ou amador avançado em cake design\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: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eAplicações recomendadas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePreparação de pasta de açúcar:\u003c\/strong\u003e ingrediente funcional para fabrico caseiro de fondant.\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;\"\u003eFixação de decorações comestíveis:\u003c\/strong\u003e cola alimentar para montagem de peças em cake design.\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;\"\u003eXaropes e coberturas:\u003c\/strong\u003e ingredientes funcionais para pastelaria e sobremesas.\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;\"\u003eRoyal icing para bolachas:\u003c\/strong\u003e matéria-prima para preparação de glacês decorativos.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePastelarias boutique:\u003c\/strong\u003e ingredientes de referência para ateliers e produções artesanais.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003eDica Patissland para gelatina vegetal\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eConserve a sua matéria-prima num local seco, protegido da humidade e da luz direta. PME Cake garante uma qualidade alimentar premium.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003eInformações do produto\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cul style=\"color: #8a6624; margin: 0; padding-left: 18px; line-height: 1.7;\"\u003e\n            \u003cli\u003eMarca: PME Cake\u003c\/li\u003e\n            \u003cli\u003eOrigem: Reino Unido\u003c\/li\u003e\n            \u003cli\u003eCategoria: Xarope de glucose para pastelaria\u003c\/li\u003e\n            \u003cli\u003eMaterial: ingrediente alimentar\u003c\/li\u003e\n        \u003c\/ul\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;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 10px 0; font-size: 14px;\"\u003eComplete o seu material de cake design PME:\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;\"\u003eDescubra \u003ca href=\"\/pt\/products\/outil-de-modelage-flower-and-leaf\" style=\"color: #8a6624; text-decoration: underline;\"\u003eferramentas de modelagem PME\u003c\/a\u003e.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eE para acabamentos, utilize \u003ca href=\"\/pt\/products\/lisseur-pme-pate-a-sucre\" style=\"color: #8a6624; text-decoration: underline;\"\u003eum alisador PME\u003c\/a\u003e.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eE encontre a coleção completa da \u003ca href=\"\/pt\/collections\/pme\" style=\"color: #8a6624; text-decoration: underline;\"\u003emarca PME Cake\u003c\/a\u003e na Patissland.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"PME Cake","offers":[{"title":"Default Title","offer_id":31103875645482,"sku":"GUM408","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelatine-vegetale-pme-1.png?v=1772134270"},{"product_id":"levure-chimique","title":"Fermento químico","description":"\u003cstyle\u003e\n.patissland-product{font-family:'Helvetica Neue',Arial,sans-serif;color:#2a2419;line-height:1.7;width:100%;max-width:1200px;margin:0 auto;box-sizing:border-box}\n.patissland-product *{box-sizing:border-box}\n.patissland-product .pl-intro{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 100%);padding:24px 28px;border-radius:14px;border-left:5px solid #b98b35;margin:0 0 28px;box-shadow:0 2px 12px rgba(185,139,53,.08)}\n.patissland-product .pl-intro p{margin:0;font-size:16px;color:#2a2419}\n.patissland-product .pl-intro strong{color:#b98b35}\n.patissland-product h2.pl-h2{color:#b98b35;font-size:22px;font-weight:700;margin:32px 0 18px;padding-bottom:10px;border-bottom:2px solid #d7b36a;display:flex;align-items:center;gap:10px}\n.patissland-product .pl-grid{display:grid;grid-template-columns:repeat(3,1fr);gap:14px;margin:18px 0}\n.patissland-product .pl-card{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;padding:16px;transition:.2s}\n.patissland-product .pl-card:hover{border-color:#d7b36a;box-shadow:0 2px 10px rgba(185,139,53,.12)}\n.patissland-product .pl-card strong{color:#b98b35;display:block;font-size:14px;text-transform:uppercase;letter-spacing:.5px;margin-bottom:6px}\n.patissland-product .pl-card span{font-size:15px;color:#2a2419}\n.patissland-product .patissland-accordion{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;margin:10px 0;overflow:hidden;transition:.2s}\n.patissland-product .patissland-accordion[open]{border-color:#d7b36a;box-shadow:0 2px 12px rgba(185,139,53,.1)}\n.patissland-product .patissland-accordion summary{padding:16px 20px;cursor:pointer;font-weight:600;color:#2a2419;font-size:15px;list-style:none;display:flex;justify-content:space-between;align-items:center;transition:.2s}\n.patissland-product .patissland-accordion summary::-webkit-details-marker{display:none}\n.patissland-product .patissland-accordion summary:hover{background:#eadfcb}\n.patissland-product .patissland-accordion summary::after{content:\"+\";color:#b98b35;font-size:24px;font-weight:300;transition:.2s}\n.patissland-product .patissland-accordion[open] summary::after{content:\"−\"}\n.patissland-product .patissland-accordion summary strong{color:#2a2419}\n.patissland-product .patissland-accordion[open] summary{background:#eadfcb;color:#b98b35}\n.patissland-product .patissland-accordion .pl-acc-body{padding:18px 22px;background:#fff;border-top:1px solid #eadfcb}\n.patissland-product .patissland-accordion .pl-acc-body p{margin:0 0 12px}\n.patissland-product .patissland-accordion .pl-acc-body p:last-child{margin-bottom:0}\n.patissland-product .patissland-accordion .pl-acc-body ul{margin:8px 0;padding-left:22px}\n.patissland-product .patissland-accordion .pl-acc-body li{margin:6px 0}\n.patissland-product a.pl-link{color:#b98b35;text-decoration:none;font-weight:600;border-bottom:1px solid #d7b36a;transition:.2s}\n.patissland-product a.pl-link:hover{color:#9a7220;border-bottom-color:#9a7220}\n.patissland-product .pl-tip{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 50%);padding:18px 22px;border-radius:10px;margin:18px 0;border-left:4px solid #b98b35}\n.patissland-product .pl-tip strong{color:#b98b35}\n.patissland-product .pl-table{width:100%;border-collapse:collapse;margin:14px 0;background:#fff;border-radius:10px;overflow:hidden;box-shadow:0 1px 6px rgba(0,0,0,.04)}\n.patissland-product .pl-table th{background:#b98b35;color:#fff;padding:12px 14px;text-align:left;font-weight:600;font-size:14px}\n.patissland-product .pl-table td{padding:11px 14px;border-bottom:1px solid #eadfcb;font-size:14px}\n.patissland-product .pl-table tr:last-child td{border-bottom:none}\n.patissland-product .pl-table tr:nth-child(even) td{background:#fdfaf5}\n@media(max-width:768px){.patissland-product .pl-grid{grid-template-columns:1fr}.patissland-product h2.pl-h2{font-size:19px}}\n@media(min-width:769px) and (max-width:1024px){.patissland-product .pl-grid{grid-template-columns:repeat(2,1fr)}}\n\u003c\/style\u003e\n\u003cdiv class=\"patissland-product\"\u003e\n\u003cdiv class=\"pl-intro\"\u003e\n\u003cp\u003eO \u003cstrong\u003eFermento em Pó FunCakes 80 g\u003c\/strong\u003e é um \u003cstrong\u003efermento químico profissional\u003c\/strong\u003e formulado à base de ácido tartárico puro e bicarbonato de sódio. Sem fosfatos, sem alumínio, garante uma \u003cstrong\u003elevedura homogénea e constante\u003c\/strong\u003e em todos os teus bolos, muffins, cakes, panquecas e madeleines. Formato prático em frasco reutilizável de 80 g com doseador integrado: pesagem precisa, conservação ótima, pronto a usar para pasteleiros amadores exigentes e profissionais.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eEm poucas palavras\u003c\/h2\u003e\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eMarca\u003c\/strong\u003e\u003cspan\u003eFunCakes (Países Baixos)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eTipo\u003c\/strong\u003e\u003cspan\u003eFermento químico puro\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eComposição\u003c\/strong\u003e\u003cspan\u003eÁcido tartárico + bicarbonato\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eFormato\u003c\/strong\u003e\u003cspan\u003eFrasco de 80 g com tampa reutilizável\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eDieta\u003c\/strong\u003e\u003cspan\u003eVegan, sem glúten, sem fosfatos\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eDosagem\u003c\/strong\u003e\u003cspan\u003e8 g para 250 g de farinha\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003e Informações detalhadas\u003c\/h2\u003e\n\u003cdetails open=\"\" class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eO que é o fermento químico?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO \u003cstrong\u003efermento químico\u003c\/strong\u003e (também chamado \u003cstrong\u003efermento em pó\u003c\/strong\u003e ou \u003cstrong\u003ebaking powder\u003c\/strong\u003e) é um agente levedante que faz crescer as massas de pastelaria através de uma \u003cstrong\u003ereação química\u003c\/strong\u003e e não por fermentação como o fermento de padeiro. É composto por:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUm \u003cstrong\u003eagente ácido\u003c\/strong\u003e (aqui o ácido tartárico E336, naturalmente extraído da uva)\u003c\/li\u003e\n\u003cli\u003eUm \u003cstrong\u003eagente básico\u003c\/strong\u003e (bicarbonato de sódio E500)\u003c\/li\u003e\n\u003cli\u003eAo contacto com um líquido e o calor do forno, os dois componentes \u003cstrong\u003ereagem e libertam dióxido de carbono (CO₂)\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eEste gás forma \u003cstrong\u003ebolhas de ar\u003c\/strong\u003e que fazem a massa crescer e dão um miolo arejado e macio\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAo contrário do fermento de padeiro, o fermento químico \u003cstrong\u003enão precisa de tempo de levedação\u003c\/strong\u003e. Atua logo ao colocar no forno, tornando-se o agente levedante ideal para \u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-des-financiers\" class=\"pl-link\"\u003efinanciers\u003c\/a\u003e, \u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/muffins\" class=\"pl-link\"\u003emuffins\u003c\/a\u003e, bolos e outras massas espessas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePor que escolher este fermento em pó FunCakes?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eA FunCakes é uma das \u003cstrong\u003emarcas de referência europeias\u003c\/strong\u003e em pastelaria caseira desde 1985. O seu fermento em pó de 80 g destaca-se por 6 grandes vantagens:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFórmula pura\u003c\/strong\u003e com ácido tartárico: sem fosfatos, sem alumínio, sem aditivos desnecessários\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReação imediata\u003c\/strong\u003e ao contacto com o líquido e o calor do forno\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLevedura homogénea\u003c\/strong\u003e: sem bolsas de ar, miolo regular, cúpula perfeita nos muffins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSabor neutro\u003c\/strong\u003e: sem sabor metálico típico de fermentos químicos de baixa qualidade\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePote reutilizável com doseador\u003c\/strong\u003e: prático, limpo, conservação ótima\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCompatível com vegan, sem glúten, sem alergénios principais\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eComparado com os \u003cstrong\u003esacos descartáveis\u003c\/strong\u003e de fermento em pó do comércio, a versão FunCakes em pote de 80 g oferece \u003cstrong\u003emais produto\u003c\/strong\u003e (equivale a 7 sacos), \u003cstrong\u003emelhor conservado\u003c\/strong\u003e (reutilizável) e \u003cstrong\u003emais barato por grama\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eFermento em pó vs fermento de padeiro: diferenças\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003e\u003c\/th\u003e\n\u003cth\u003eFermento em pó\u003c\/th\u003e\n\u003cth\u003eFermento de padeiro\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eModo de ação\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eReação química CO₂\u003c\/td\u003e\n\u003ctd\u003eFermentação biológica\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNatural\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSais minerais (ácido + base)\u003c\/td\u003e\n\u003ctd\u003eFermento vivo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTempo de fermentação\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNenhum (ação imediata)\u003c\/td\u003e\n\u003ctd\u003e1 a 3 horas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eUso ideal\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBolos, muffins, cakes\u003c\/td\u003e\n\u003ctd\u003ePães, brioches, viennoiseries\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eConservação\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSeco, longa duração (12-18 meses)\u003c\/td\u003e\n\u003ctd\u003eFresco, curta duração\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSabor\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNeutro\u003c\/td\u003e\n\u003ctd\u003eLevemente fermentado\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003ePara \u003cstrong\u003ebrioches, pães, baguetes ou viennoiseries\u003c\/strong\u003e, usa um \u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-de-la-baguette-francaise\" class=\"pl-link\"\u003efermento de padeiro\u003c\/a\u003e. Para todos os bolos de massa espessa, é o fermento em pó que deves usar.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDosagem: quanto colocar nas minhas receitas?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eA \u003cstrong\u003eregra de ouro universal\u003c\/strong\u003e: \u003cstrong\u003e8 g de fermento em pó para 250 g de farinha\u003c\/strong\u003e (cerca de 2 colheres de chá rasas).\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eQuantidade de farinha\u003c\/th\u003e\n\u003cth\u003eFermento em pó\u003c\/th\u003e\n\u003cth\u003eEquivalente\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e125 g\u003c\/td\u003e\n\u003ctd\u003e4 g\u003c\/td\u003e\n\u003ctd\u003e1 colher de chá\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e250 g\u003c\/td\u003e\n\u003ctd\u003e8 g\u003c\/td\u003e\n\u003ctd\u003e2 colheres de chá\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e500 g\u003c\/td\u003e\n\u003ctd\u003e16 g\u003c\/td\u003e\n\u003ctd\u003e4 colheres de chá\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e750 g\u003c\/td\u003e\n\u003ctd\u003e24 g\u003c\/td\u003e\n\u003ctd\u003e6 colheres de chá\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e1 kg\u003c\/td\u003e\n\u003ctd\u003e32 g\u003c\/td\u003e\n\u003ctd\u003e8 colheres de chá\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eAjustes conforme o tipo de massa\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMassa líquida\u003c\/strong\u003e (\u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/fluffy-pancakes\" class=\"pl-link\"\u003epanquecas\u003c\/a\u003e, \u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/gaufres-croustillantes-et-moelleuses\" class=\"pl-link\"\u003egaufres\u003c\/a\u003e): 10 g para 250 g de farinha (fermentação mais rápida)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMassa sem glúten\u003c\/strong\u003e: 10-12 g para 250 g de farinha (compensa a falta de estrutura)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMassa muito espessa\u003c\/strong\u003e (bolos densos): 8 g padrão são suficientes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCuidado com o excesso\u003c\/strong\u003e: demasiado fermento em pó = sabor metálico, textura seca, e o bolo acaba por \u003cstrong\u003emurchar após a cozedura\u003c\/strong\u003e. É melhor um pouco menos do que demasiado.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eQuando incorporá-lo na receita?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO método profissional para nunca falhar uma fermentação:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasso 1 — Peneirar juntos\u003c\/strong\u003e a farinha E o fermento em pó antes de qualquer outro ingrediente. Isto evita grumos e distribui o pó uniformemente\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasso 2 — Adicionar por último\u003c\/strong\u003e a mistura de farinha + fermento aos ingredientes líquidos. A reação química começa assim que entra em contacto com a humidade\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasso 3 — Misturar rapidamente\u003c\/strong\u003e sem trabalhar demasiado a massa (caso contrário o CO₂ formado escapa)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasso 4 — Leve imediatamente ao forno\u003c\/strong\u003e num forno \u003cstrong\u003ejá pré-aquecido\u003c\/strong\u003e. O calor ativa a segunda fase da reação (o crescimento final)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eErro clássico a evitar\u003c\/strong\u003e: preparar a massa com antecedência e deixá-la repousar 30 min antes de cozer. Grande parte do CO₂ evapora e o crescimento será medíocre. Para os \u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/muffins\" class=\"pl-link\"\u003emuffins\u003c\/a\u003e e \u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-des-donuts-au-four\" class=\"pl-link\"\u003edonuts no forno\u003c\/a\u003e, é mesmo crítico: \u003cstrong\u003eforno quente, massa fresca, crescimento garantido\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePara que serve? (10 utilizações na pastelaria caseira)\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO \u003cstrong\u003efermento em pó FunCakes\u003c\/strong\u003e é o agente de fermentação mais usado na pastelaria caseira:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/muffins\" class=\"pl-link\"\u003eMuffins\u003c\/a\u003e\u003c\/strong\u003e e \u003cstrong\u003ecupcakes\u003c\/strong\u003e: crescimento homogéneo, cúpula perfeita\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-des-financiers\" class=\"pl-link\"\u003eFinanciers\u003c\/a\u003e\u003c\/strong\u003e e \u003cstrong\u003emadeleines\u003c\/strong\u003e: textura característica e derretida\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBolos salgados e doces\u003c\/strong\u003e: \u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-du-cake-moelleux-aux-myrtilles\" class=\"pl-link\"\u003ebolo de mirtilos\u003c\/a\u003e, \u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-du-cake-marbre\" class=\"pl-link\"\u003ebolo mármore\u003c\/a\u003e, quatro quartos\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-de-la-genoise-classique\" class=\"pl-link\"\u003eGénoises\u003c\/a\u003e\u003c\/strong\u003e e bolachas levedadas: desenvolvimento arejado\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-du-carrot-cake-2\" class=\"pl-link\"\u003eCarrot cake\u003c\/a\u003e\u003c\/strong\u003e, \u003cstrong\u003ebanana bread\u003c\/strong\u003e: miolo denso mas leve\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-du-brownie-fondant\" class=\"pl-link\"\u003eBrownies\u003c\/a\u003e\u003c\/strong\u003e leves e \u003cstrong\u003eblondies\u003c\/strong\u003e: textura macia no interior\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/fluffy-pancakes\" class=\"pl-link\"\u003ePanquecas\u003c\/a\u003e\u003c\/strong\u003e e \u003cstrong\u003e\u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/gaufres-croustillantes-et-moelleuses\" class=\"pl-link\"\u003egaufres\u003c\/a\u003e\u003c\/strong\u003e: textura fofa e arejada\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-des-donuts-au-four\" class=\"pl-link\"\u003eDonuts no forno\u003c\/a\u003e\u003c\/strong\u003e, scones, bolachas americanas: massa folhada leve\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/la-meilleure-recette-de-crumble-aux-pommes\" class=\"pl-link\"\u003eCrumble de maçã\u003c\/a\u003e\u003c\/strong\u003e e outras massas crocantes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMassa para fritar salgada\u003c\/strong\u003e : tempura, rissóis, churros\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComo saber se ainda está ativo?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO fermento químico \u003cstrong\u003eperde progressivamente a sua eficácia\u003c\/strong\u003e com o tempo e a humidade. Aqui está como testá-lo em 30 segundos:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTeste com água quente\u003c\/strong\u003e : deita 1 colher de chá de fermento num copo pequeno de água quente\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReação imediata esperada\u003c\/strong\u003e : deve espumar instantaneamente e abundantemente\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSe pouca ou nenhuma espuma\u003c\/strong\u003e : o fermento está velho ou absorveu humidade — deitar fora\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSe formar espuma vigorosa\u003c\/strong\u003e : produto ativo, pronto a usar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDica profissional: anota a \u003cstrong\u003edata de abertura\u003c\/strong\u003e com marcador permanente no frasco. Passados 6 meses após abertura (em condições ideais), faz o teste antes de cada uso importante.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComo criar a tua farinha fermentante caseira?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eA \u003cstrong\u003efarinha fermentante\u003c\/strong\u003e (ou self-raising flour) é muito usada nas receitas anglo-saxónicas. Podes fazê-la tu mesmo com este fermento em pó:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eReceita profissional para 250 g de farinha fermentante\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e250 g de farinha T55 ou T65\u003c\/li\u003e\n\u003cli\u003e8 g de fermento em pó FunCakes (2 colheres de chá)\u003c\/li\u003e\n\u003cli\u003e2 g de sal fino (opcional, equilibra os sabores)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMétodo\u003c\/strong\u003e : peneira todos os ingredientes juntos 2 a 3 vezes para os distribuir bem, depois guarda num recipiente hermético. Usa como uma farinha normal nas tuas receitas inglesas (scones, pão de soda, victoria sponge, panquecas britânicas).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConservação\u003c\/strong\u003e : 2 a 3 meses no máximo (o fermento em pó perde eficácia na farinha passado esse tempo).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePorque é que os meus bolos desabam após a cozedura?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eA síndrome do \u003cstrong\u003ebolo que desaba\u003c\/strong\u003e após a cozedura é um dos problemas mais frequentes na pastelaria caseira. 5 causas possíveis:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eExcesso de fermento químico\u003c\/strong\u003e : demasiado CO₂ formado no início da cozedura, a estrutura não aguenta e desaba. Respeita a proporção 8 g \/ 250 g de farinha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForno não quente o suficiente\u003c\/strong\u003e : a fermentação começa demasiado devagar, não há tempo para fixar a estrutura antes das bolhas rebentarem. Pré-aquece sempre 15 min\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAbertura do forno demasiado cedo\u003c\/strong\u003e : o choque térmico faz o bolo desabar. Espera 3\/4 do tempo de cozedura\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMassa demasiado líquida\u003c\/strong\u003e : farinha insuficiente para sustentar o miolo. Verifica as tuas proporções\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCozedura demasiado curta\u003c\/strong\u003e : centro do bolo não está suficientemente cozido, estrutura ainda mole. Teste da faca no centro (deve sair seca)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDica profissional: para as \u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-de-la-foret-noire\" class=\"pl-link\"\u003eflorestas negras\u003c\/a\u003e e outras sobremesas, visa \u003cstrong\u003ecozido no ponto, não demasiado\u003c\/strong\u003e. Um miolo ligeiramente húmido no centro mantém-se macio em vez de colapsar ao arrefecer.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComposição, alergénios e nutrição\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eIngredientes\u003c\/strong\u003e: Ácido tartárico (E336), bicarbonato de sódio (E500).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlergénios\u003c\/strong\u003e: nenhum alergénio maior. \u003cstrong\u003eSem glúten\u003c\/strong\u003e, \u003cstrong\u003esem fosfato\u003c\/strong\u003e, \u003cstrong\u003esem alumínio\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietas especiais compatíveis\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegan\u003c\/strong\u003e (componentes 100% minerais)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegetariano\u003c\/strong\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSem glúten\u003c\/strong\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSem lactose\u003c\/strong\u003e \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDiferença em relação aos fermentos químicos comuns\u003c\/strong\u003e: muitos fermentos químicos de supermercado contêm \u003cstrong\u003epirofosfato de sódio (E450)\u003c\/strong\u003e ou \u003cstrong\u003efosfato de alumínio\u003c\/strong\u003e. O FunCakes é \u003cstrong\u003eestritamente à base de ácido tartárico natural\u003c\/strong\u003e (proveniente da uva), formulação moderna sem aditivos controversos.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eConservação e validade\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO \u003cstrong\u003efermento em pó FunCakes\u003c\/strong\u003e tem longa duração se bem armazenado:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAntes de abrir\u003c\/strong\u003e: 12 a 18 meses num local seco, protegido da humidade e da luz direta\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eApós abertura\u003c\/strong\u003e: 6 a 8 meses em condições ótimas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperatura ideal\u003c\/strong\u003e: entre 15 e 25°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFecha hermeticamente\u003c\/strong\u003e após cada uso: a humidade é o inimigo nº 1 (ativa prematuramente a reação e desativa o fermento)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNunca guardar perto de\u003c\/strong\u003e: uma pia, um fogão ou um congelador (variações de temperatura e humidade)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSe tiveres dúvidas sobre a eficácia, \u003cstrong\u003efaz o teste com água quente\u003c\/strong\u003e antes de cada grande pastelaria para evitar desperdiçar os ingredientes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDicas profissionais para resultados perfeitos\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e5 segredos de pasteleiro para aproveitar ao máximo este fermento em pó:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePeneira sempre\u003c\/strong\u003e com a farinha para distribuir uniformemente (evita grumos e \"buracos\" no miolo)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMistura mínima\u003c\/strong\u003e após incorporar o fermento: a massa deve estar homogénea mas não excessivamente trabalhada\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForno pré-aquecido obrigatório\u003c\/strong\u003e: mínimo 15-20 minutos à temperatura de cozedura\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdapte à altitude\u003c\/strong\u003e: se cozinhas em montanha (acima de 1500 m), reduz 10-15% a quantidade (pressão atmosférica mais baixa = fermentação mais intensa)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCombina com bicarbonato\u003c\/strong\u003e em algumas receitas ácidas (iogurte, limão, vinagre) para potenciar a fermentação — mas no máximo 1 colher de chá extra de bicarbonato\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePerguntas frequentes\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003ePosso substituir o fermento químico do comércio por este?\u003c\/strong\u003e\u003cbr\u003eSim, perfeitamente. Este fermento em pó é um \u003cstrong\u003efermento químico puro\u003c\/strong\u003e. Usa a mesma dosagem das tuas receitas habituais (1 saqueta standard do comércio = 11 g = cerca de 3 colheres de chá de FunCakes).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQual a diferença em relação ao bicarbonato sozinho?\u003c\/strong\u003e\u003cbr\u003eO bicarbonato sozinho necessita de um ingrediente ácido na receita (iogurte, limão, vinagre) para reagir. O fermento em pó FunCakes \u003cstrong\u003ejá contém ácido tartárico\u003c\/strong\u003e, portanto a fermentação é garantida mesmo sem ingrediente ácido.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePode ser usado em receitas salgadas?\u003c\/strong\u003e\u003cbr\u003eAbsolutamente. Ideal para rissóis salgados, tempura, massa para fritar leve, scones de queijo, pão de soda. Mesma dosagem que para doces (8 g \/ 250 g de farinha).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServe para pessoas intolerantes ao glúten?\u003c\/strong\u003e\u003cbr\u003eSim, a composição é \u003cstrong\u003e100% sem glúten\u003c\/strong\u003e. É uma vantagem preciosa para adaptar receitas de pastelaria sem glúten onde a fermentação é muitas vezes um desafio.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQuantas vezes posso usar o frasco de 80 g?\u003c\/strong\u003e\u003cbr\u003e80 g equivale a cerca de 7 saquetas de fermento químico standard do comércio. Ou seja, suficiente para \u003cstrong\u003e10 a 15 preparações de pastelaria\u003c\/strong\u003e conforme as receitas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eÉ intercambiável com fermento de padeiro seco?\u003c\/strong\u003e\u003cbr\u003eNão. Fermento químico e fermento de padeiro têm modos de ação completamente diferentes. Para \u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-des-cinnamon-rolls\" class=\"pl-link\"\u003ecinnamon rolls\u003c\/a\u003e, brioches, pães: fermento de padeiro obrigatório.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePode ser usado numa máquina de pão?\u003c\/strong\u003e\u003cbr\u003eNão recomendado. As máquinas de pão são concebidas para fermentação biológica (fermento de padeiro). Para bolos na máquina de pão, verifica o modo \"bolo\" que adapta o programa.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eDica Patissland :\u003c\/strong\u003e Para \u003cstrong\u003emuffins ultra-arejados e um topo perfeito\u003c\/strong\u003e, usa a técnica profissional: peneira a farinha + 10 g de fermento químico FunCakes + sal juntos numa taça. Mistura os ingredientes líquidos à parte. Verte os líquidos nos sólidos mexendo \u003cstrong\u003eno máximo 15 segundos\u003c\/strong\u003e com uma espátula (a massa deve ficar ligeiramente granulada — é normal!). Leva imediatamente ao forno a 200°C nos primeiros 5 minutos (choque térmico para a fermentação), depois baixa para 180°C para terminar a cozedura. Resultado garantido: topo arredondado, miolo arejado, base bem dourada.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FUN CAKES","offers":[{"title":"Default Title","offer_id":31747301670954,"sku":"F54825","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/levure-chimique-fun-cakes-1.jpg?v=1772134736"},{"product_id":"sirop-de-glucose-375g","title":"Xarope de Glicose 375g","description":"\u003cstyle\u003e\n.patissland-product{font-family:'Helvetica Neue',Arial,sans-serif;color:#2a2419;line-height:1.7;width:100%;max-width:1200px;margin:0 auto;box-sizing:border-box}\n.patissland-product *{box-sizing:border-box}\n.patissland-product .pl-intro{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 100%);padding:24px 28px;border-radius:14px;border-left:5px solid #b98b35;margin:0 0 28px;box-shadow:0 2px 12px rgba(185,139,53,.08)}\n.patissland-product .pl-intro p{margin:0;font-size:16px;color:#2a2419}\n.patissland-product .pl-intro strong{color:#b98b35}\n.patissland-product h2.pl-h2{color:#b98b35;font-size:22px;font-weight:700;margin:32px 0 18px;padding-bottom:10px;border-bottom:2px solid #d7b36a;display:flex;align-items:center;gap:10px}\n.patissland-product .pl-grid{display:grid;grid-template-columns:repeat(3,1fr);gap:14px;margin:18px 0}\n.patissland-product .pl-card{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;padding:16px;transition:.2s}\n.patissland-product .pl-card:hover{border-color:#d7b36a;box-shadow:0 2px 10px rgba(185,139,53,.12)}\n.patissland-product .pl-card strong{color:#b98b35;display:block;font-size:14px;text-transform:uppercase;letter-spacing:.5px;margin-bottom:6px}\n.patissland-product .pl-card span{font-size:15px;color:#2a2419}\n.patissland-product .patissland-accordion{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;margin:10px 0;overflow:hidden;transition:.2s}\n.patissland-product .patissland-accordion[open]{border-color:#d7b36a;box-shadow:0 2px 12px rgba(185,139,53,.1)}\n.patissland-product .patissland-accordion summary{padding:16px 20px;cursor:pointer;font-weight:600;color:#2a2419;font-size:15px;list-style:none;display:flex;justify-content:space-between;align-items:center;transition:.2s}\n.patissland-product .patissland-accordion summary::-webkit-details-marker{display:none}\n.patissland-product .patissland-accordion summary:hover{background:#eadfcb}\n.patissland-product .patissland-accordion summary::after{content:\"+\";color:#b98b35;font-size:24px;font-weight:300;transition:.2s}\n.patissland-product .patissland-accordion[open] summary::after{content:\"−\"}\n.patissland-product .patissland-accordion summary strong{color:#2a2419}\n.patissland-product .patissland-accordion[open] summary{background:#eadfcb;color:#b98b35}\n.patissland-product .patissland-accordion .pl-acc-body{padding:18px 22px;background:#fff;border-top:1px solid #eadfcb}\n.patissland-product .patissland-accordion .pl-acc-body p{margin:0 0 12px}\n.patissland-product .patissland-accordion .pl-acc-body p:last-child{margin-bottom:0}\n.patissland-product .patissland-accordion .pl-acc-body ul{margin:8px 0;padding-left:22px}\n.patissland-product .patissland-accordion .pl-acc-body li{margin:6px 0}\n.patissland-product a.pl-link{color:#b98b35;text-decoration:none;font-weight:600;border-bottom:1px solid #d7b36a;transition:.2s}\n.patissland-product a.pl-link:hover{color:#9a7220;border-bottom-color:#9a7220}\n.patissland-product .pl-tip{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 50%);padding:18px 22px;border-radius:10px;margin:18px 0;border-left:4px solid #b98b35}\n.patissland-product .pl-tip strong{color:#b98b35}\n.patissland-product .pl-table{width:100%;border-collapse:collapse;margin:14px 0;background:#fff;border-radius:10px;overflow:hidden;box-shadow:0 1px 6px rgba(0,0,0,.04)}\n.patissland-product .pl-table th{background:#b98b35;color:#fff;padding:12px 14px;text-align:left;font-weight:600;font-size:14px}\n.patissland-product .pl-table td{padding:11px 14px;border-bottom:1px solid #eadfcb;font-size:14px}\n.patissland-product .pl-table tr:last-child td{border-bottom:none}\n.patissland-product .pl-table tr:nth-child(even) td{background:#fdfaf5}\n@media(max-width:768px){.patissland-product .pl-grid{grid-template-columns:1fr}.patissland-product h2.pl-h2{font-size:19px}}\n@media(min-width:769px) and (max-width:1024px){.patissland-product .pl-grid{grid-template-columns:repeat(2,1fr)}}\n\u003c\/style\u003e\n\n\u003cdiv class=\"patissland-product\"\u003e\n\n\u003cdiv class=\"pl-intro\"\u003e\n\u003cp\u003eO \u003cstrong\u003eXarope de Glucose FunCakes 375 g\u003c\/strong\u003e é um ingrediente essencial na pastelaria caseira e profissional. Versátil, previne a \u003cstrong\u003ecristalização do açúcar\u003c\/strong\u003e, confere maciez às preparações e garante uma textura lisa e brilhante. Indispensável para confeitaria, glacês, ganaches, fondants, massas de açúcar, nougats, marshmallows e caramelos. Apresentado em frasco prático de 375 g, pronto a dosear com colher ou pincel.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2 class=\"pl-h2\"\u003eEm poucas palavras\u003c\/h2\u003e\n\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eMarca\u003c\/strong\u003e\u003cspan\u003eFunCakes (Países Baixos)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eTipo\u003c\/strong\u003e\u003cspan\u003eXarope de glucose para pastelaria\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eTextura\u003c\/strong\u003e\u003cspan\u003eViscoso, transparente\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eFormato\u003c\/strong\u003e\u003cspan\u003eFrasco de 375 g re-fechável\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eUso\u003c\/strong\u003e\u003cspan\u003eAnti-cristalização, brilho\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eConservação\u003c\/strong\u003e\u003cspan\u003eDuração muito longa\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch2 class=\"pl-h2\"\u003eInformações detalhadas\u003c\/h2\u003e\n\n\u003cdetails class=\"patissland-accordion\" open\u003e\n\u003csummary\u003e\u003cstrong\u003eO que é o xarope de glucose?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO \u003cstrong\u003exarope de glucose\u003c\/strong\u003e (também chamado \u003cstrong\u003eglucose líquida\u003c\/strong\u003e) é um xarope espesso e transparente obtido por hidrólise do amido (geralmente de milho ou trigo). Composto essencialmente por glucose pura, é um \u003cstrong\u003eaçúcar invertido\u003c\/strong\u003e que apresenta várias propriedades técnicas únicas na pastelaria:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAnti-cristalização\u003c\/strong\u003e : impede a formação de cristais de açúcar em confeitaria e caramelos\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigroscópico\u003c\/strong\u003e : retém a humidade, prolonga a frescura dos biscoitos e bolos\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePoder adoçante moderado\u003c\/strong\u003e : cerca de 70 % do poder adoçante do açúcar comum, ideal para não sobrecarregar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrilho e suavidade\u003c\/strong\u003e : confere um acabamento brilhante a glacês e ganaches\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTextura flexível\u003c\/strong\u003e : amolece fondants, massas de açúcar e chocolate para modelar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eÉ um \u003cstrong\u003eingrediente profissional\u003c\/strong\u003e usado em todas as pastelarias finas. Sem ele, é impossível fazer verdadeiros nougats macios, \u003ca class=\"pl-link\" href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-de-la-guimauve-maison\"\u003emarshmallows caseiros\u003c\/a\u003e leves ou caramelos moles que não endurecem.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePorque escolher o xarope de glucose FunCakes?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eFunCakes é uma marca de referência europeia em pastelaria caseira desde 1985. O seu xarope de glucose 375 g destaca-se por:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePureza ótima\u003c\/strong\u003e : composição simples, xarope de glucose a 100 %, sem aditivos desnecessários\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTransparência perfeita\u003c\/strong\u003e : cor cristalina que não esconde as cores das preparações\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eViscosidade controlada\u003c\/strong\u003e : nem demasiado líquido, nem demasiado espesso, fácil de dosear com colher\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSabor neutro\u003c\/strong\u003e : não altera os aromas das preparações (baunilha, chocolate, frutos)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormato frasco 375 g\u003c\/strong\u003e : prático para uso regular, re-fechável, pronto a usar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConservação muito longa\u003c\/strong\u003e : não necessita de refrigeração antes ou depois de aberto\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eComparado com as versões de supermercado em tubo, o xarope FunCakes em frasco oferece \u003cstrong\u003euma melhor relação qualidade-preço\u003c\/strong\u003e, uma \u003cstrong\u003equantidade mais generosa\u003c\/strong\u003e e um \u003cstrong\u003eformato em frasco\u003c\/strong\u003e facilmente utilizável com espátula ou colher, sem risco de entupimento.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePara que serve o xarope de glucose na pastelaria?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO \u003cstrong\u003exarope de glucose\u003c\/strong\u003e é um dos ingredientes mais versáteis da pastelaria. 10 utilizações principais:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eConfeitaria\u003c\/strong\u003e : \u003ca class=\"pl-link\" href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-du-nougat\"\u003enougats\u003c\/a\u003e, \u003ca class=\"pl-link\" href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-de-la-guimauve-maison\"\u003emarshmallows\u003c\/a\u003e, açúcares soprado, caramelos moles\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaramelos e toffees\u003c\/strong\u003e : impede a cristalização, garante uma textura macia e fundente. Indispensável para o \u003ca class=\"pl-link\" href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-de-la-sauce-caramel\"\u003emolho de caramelo\u003c\/a\u003e que não solidifica\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlacês brilhantes\u003c\/strong\u003e : \u003ca class=\"pl-link\" href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-du-glacage-royal\"\u003eglacê real\u003c\/a\u003e, glacê espelhado, glacê rocher\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFondants e pastas de açúcar\u003c\/strong\u003e : amolece a textura, facilita a aplicação, retém a humidade\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate para modelar\u003c\/strong\u003e : para misturar com chocolate derretido e obter uma pasta maleável\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGanaches\u003c\/strong\u003e : confere brilho e melhora a conservação\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreme para barrar caseiro\u003c\/strong\u003e : para a \u003ca class=\"pl-link\" href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-de-la-pate-a-tartiner-noisette-maison\"\u003epasta de avelã\u003c\/a\u003e ou pastas praliné, evita a textura granulada\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBiscoitos e cookies\u003c\/strong\u003e : mantém a maciez por 3-5 dias em vez de endurecer no dia seguinte\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSorbets e gelados caseiros\u003c\/strong\u003e : impede a formação de grandes cristais de gelo, textura cremosa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eXaropes e compotas\u003c\/strong\u003e : amolece a textura, evita que o açúcar cristalize em repouso\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComo usar o xarope de glucose?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO xarope de glucose usa-se \u003cstrong\u003emuito facilmente\u003c\/strong\u003e, com algumas precauções:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDosar com colher ou balança\u003c\/strong\u003e : a sua viscosidade torna as medidas volumétricas imprecisas, prefira pesar em gramas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImersão do frasco em água quente\u003c\/strong\u003e : se o xarope estiver demasiado espesso, mergulhe o frasco fechado num recipiente com água morna durante 5-10 minutos para o fluidificar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMistura com outros líquidos\u003c\/strong\u003e: adicione primeiro um pouco de líquido quente (água, leite, natas) ao xarope e depois incorpore na mistura final para facilitar a dissolução\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCom pincel\u003c\/strong\u003e: para glacear uma fruta cristalizada, dar brilho a uma brioche, pincelar uma viennoiserie acabada de sair do forno\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCozedura\u003c\/strong\u003e: suporta temperaturas até 160-170°C sem escurecer (ideal para caramelos e nougatinas)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePesagem limpa\u003c\/strong\u003e: unte ligeiramente a colher ou espátula antes de dosar, o xarope solta-se mais facilmente\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDica prática: para recuperar todo o conteúdo do frasco, coloque-o alguns minutos em água quente para tornar o xarope mais fluido e facilitar a raspagem com uma espátula.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eQuanto colocar nas minhas receitas?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eA dosagem do \u003cstrong\u003exarope de glucose\u003c\/strong\u003e varia conforme a receita. Aqui estão as proporções profissionais:\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eReceita\u003c\/th\u003e\n\u003cth\u003eDosagem indicativa\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eNougat (relação açúcar\/xarope)\u003c\/td\u003e\n\u003ctd\u003e30-40 % do peso do açúcar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarshmallow caseiro\u003c\/td\u003e\n\u003ctd\u003e20-30 % do peso do açúcar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCaramelo mole (toffee)\u003c\/td\u003e\n\u003ctd\u003e50 g para 250 g de açúcar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGlacê espelhado\u003c\/td\u003e\n\u003ctd\u003e150 g para 1 sobremesa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGanache brilhante\u003c\/td\u003e\n\u003ctd\u003e30 g para 200 g de chocolate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFondant de pastelaria\u003c\/td\u003e\n\u003ctd\u003e100 g para 1 kg de açúcar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSorvete caseiro\u003c\/td\u003e\n\u003ctd\u003e50-80 g por litro de xarope de fruta\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCreme para barrar\u003c\/td\u003e\n\u003ctd\u003e1-2 colheres de sopa \/ frasco de 250 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBiscoitos macios\u003c\/td\u003e\n\u003ctd\u003e1-2 colheres de sopa \/ 500 g de massa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eO frasco de 375 g cobre amplamente várias receitas: \u003cstrong\u003e5 a 10 preparações dependendo dos tipos\u003c\/strong\u003e (nougats, glacês, caramelos). Para uso ocasional doméstico, é um formato ideal que se conserva por muito tempo.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eXarope de glucose vs açúcar invertido vs mel: diferenças\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e3 açúcares \"técnicos\" que se assemelham mas têm cada um as suas especificidades:\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003e\u003c\/th\u003e\n\u003cth\u003eXarope de glucose\u003c\/th\u003e\n\u003cth\u003eAçúcar invertido (trimolina)\u003c\/th\u003e\n\u003cth\u003eMel\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eComposição\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100 % glucose\u003c\/td\u003e\n\u003ctd\u003e50 % glucose + 50 % frutose\u003c\/td\u003e\n\u003ctd\u003eGlucose + frutose + aromas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePoder adoçante\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e~70 % do açúcar\u003c\/td\u003e\n\u003ctd\u003e~125 % do açúcar\u003c\/td\u003e\n\u003ctd\u003e~125 % do açúcar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAnti-cristalização\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eForte\u003c\/td\u003e\n\u003ctd\u003eMuito forte\u003c\/td\u003e\n\u003ctd\u003eForte\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHigroscopicidade\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBom\u003c\/td\u003e\n\u003ctd\u003eExcelente\u003c\/td\u003e\n\u003ctd\u003eExcelente\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSabor\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNeutro\u003c\/td\u003e\n\u003ctd\u003eNeutro\u003c\/td\u003e\n\u003ctd\u003eAromático a mel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEconómico\u003c\/td\u003e\n\u003ctd\u003eMais caro\u003c\/td\u003e\n\u003ctd\u003eVariável\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eUso ideal\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDoçaria versátil\u003c\/td\u003e\n\u003ctd\u003eGanaches, gelados\u003c\/td\u003e\n\u003ctd\u003ePão de especiarias, viennoiseries\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eO \u003cstrong\u003exarope de glucose\u003c\/strong\u003e é o mais versátil e económico. O \u003cstrong\u003eaçúcar invertido\u003c\/strong\u003e é mais potente mas menos comum. O \u003cstrong\u003emel\u003c\/strong\u003e confere um sabor marcado que nem sempre é desejado.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComo fazer um nougat com xarope de glucose\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO \u003cstrong\u003enougat\u003c\/strong\u003e é uma das receitas emblemáticas onde o xarope de glucose desempenha um papel fundamental. Aqui está o método profissional:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasso 1\u003c\/strong\u003e : pesar 250 g de açúcar, 80 g de xarope de glucose FunCakes, 60 g de mel, 80 g de água\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasso 2\u003c\/strong\u003e : levar a ferver até 145°C (termómetro para açúcar obrigatório)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasso 3\u003c\/strong\u003e : entretanto, bater 2 claras em castelo firme com 30 g de açúcar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasso 4\u003c\/strong\u003e : verter o xarope quente a 145°C em fio sobre as claras, continuando a bater\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasso 5\u003c\/strong\u003e : continuar 5-7 minutos até arrefecimento da massa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasso 6\u003c\/strong\u003e : incorporar 200 g de amêndoas torradas + pistácios\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasso 7\u003c\/strong\u003e : verter numa forma forrada com folhas de pão ázimo, deixar endurecer 24h\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eO xarope de glucose desempenha um papel \u003cstrong\u003eanti-cristalização\u003c\/strong\u003e essencial: sem ele, o nougat voltaria a ficar granulado após algumas horas. Veja a \u003ca class=\"pl-link\" href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-du-nougat\"\u003ereceita completa do nougat\u003c\/a\u003e no blog Patissland.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComo conseguir uma cobertura espelhada brilhante\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eA \u003cstrong\u003ecobertura espelhada\u003c\/strong\u003e é outra aplicação principal do xarope de glucose. A receita profissional base:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e150 g de açúcar\u003c\/strong\u003e + \u003cstrong\u003e150 g de xarope de glucose FunCakes\u003c\/strong\u003e + \u003cstrong\u003e75 g de água\u003c\/strong\u003e levados a 103°C\u003c\/li\u003e\n\u003cli\u003eVerter sobre \u003cstrong\u003e100 g de leite condensado açucarado\u003c\/strong\u003e + \u003cstrong\u003e150 g de chocolate branco\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eTriturar com a varinha mágica evitando bolhas de ar\u003c\/li\u003e\n\u003cli\u003eAdicionar o corante desejado\u003c\/li\u003e\n\u003cli\u003eFilmar em contacto, deixar arrefecer a 30-32°C\u003c\/li\u003e\n\u003cli\u003eCobrir um entremet bem congelado: a fina camada de geada faz a cobertura aderir instantaneamente\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eO xarope de glucose confere \u003cstrong\u003eo brilho e a fluidez\u003c\/strong\u003e indispensáveis. Sem ele, a cobertura ficaria opaca e difícil de espalhar.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eO xarope está demasiado espesso: como o fluidificar?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO xarope de glucose é \u003cstrong\u003enaturalmente muito viscoso\u003c\/strong\u003e à temperatura ambiente. Para facilitar a sua utilização, várias dicas:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBanho-maria morno\u003c\/strong\u003e : coloque o frasco fechado numa tigela com água a 40-50°C durante 5-10 minutos\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo micro-ondas\u003c\/strong\u003e : 15-20 segundos em potência média num recipiente de vidro, nunca ultrapassar 30 segundos para evitar cozinhar o xarope\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecipiente perto de uma fonte de calor\u003c\/strong\u003e : coloque o frasco perto do forno em funcionamento durante alguns minutos\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColher untada\u003c\/strong\u003e : unte ligeiramente a colher com um óleo neutro para facilitar a separação\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEspátula de silicone\u003c\/strong\u003e : mais eficaz do que uma colher para raspar as bordas do frasco\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eImportante: nunca adicionar água diretamente no frasco para fluidificar — isso alteraria a conservação e modificaria as propriedades técnicas do xarope.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComposição e nutrição\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eIngredientes\u003c\/strong\u003e: Xarope de glucose. (Composição simples e pura, sem aditivos).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlergénios\u003c\/strong\u003e: dependendo do modo de fabrico, pode conter trigo. Verificar o rótulo de origem para pessoas intolerantes ao glúten.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietas especiais\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegan\u003c\/strong\u003e compatível (origem vegetal, derivado do amido)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegetariano\u003c\/strong\u003e compatível\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSem lactose\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHalal\u003c\/strong\u003e compatível (sem álcool nem derivados animais)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eValores nutricionais indicativos por 100 g\u003c\/strong\u003e :\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eNutriente\u003c\/th\u003e\n\u003cth\u003eQuantidade\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergia\u003c\/td\u003e\n\u003ctd\u003e~1 360 kJ \/ 320 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLípidos\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHidratos de carbono\u003c\/td\u003e\n\u003ctd\u003e~80 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003edos quais açúcares\u003c\/td\u003e\n\u003ctd\u003e~30 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProteínas\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSal\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eO xarope de glucose é um produto \u003cstrong\u003emuito energético\u003c\/strong\u003e a usar com moderação no âmbito de uma alimentação equilibrada.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eConservação e duração de vida\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO \u003cstrong\u003exarope de glucose FunCakes\u003c\/strong\u003e tem uma duração de conservação excepcionalmente longa graças à sua alta concentração de açúcar:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAntes de abrir\u003c\/strong\u003e: mínimo 24 meses à temperatura ambiente\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eApós abertura\u003c\/strong\u003e: 12 a 18 meses se bem fechado\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperatura\u003c\/strong\u003e: entre 15 e 25°C, protegido da luz direta\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRefrigeração\u003c\/strong\u003e: não necessária, pode até tornar o xarope demasiado espesso para usar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFechar hermeticamente\u003c\/strong\u003e após cada uso para evitar a absorção de humidade\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArmazenamento\u003c\/strong\u003e: armário seco, longe de odores fortes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eO xarope praticamente não se estraga graças à sua alta concentração que impede o desenvolvimento de microrganismos. Se observares uma \u003cstrong\u003ecristalização parcial\u003c\/strong\u003e (formação de flocos brancos no frasco), aquece em banho-maria morno para redissolver os cristais: o produto permanece perfeitamente utilizável.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDicas para dosar bem e conservar corretamente\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e5 segredos para aproveitar ao máximo o teu frasco de xarope de glucose:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePese em vez de medir com colheres\u003c\/strong\u003e: a viscosidade altera as medidas volumétricas. A balança eletrónica é a tua melhor amiga\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnte a espátula\u003c\/strong\u003e: com um óleo neutro, o xarope desliza melhor e não perdes nada na colher\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMantenha o frasco perto da zona quente\u003c\/strong\u003e da bancada: temperado (20-22°C), fica mais fluido e mais fácil de manusear\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAnote a data de abertura\u003c\/strong\u003e com marcador permanente no frasco, especialmente se o usares raramente\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAproveita os restos do frasco\u003c\/strong\u003e adicionando um pouco de água quente e mexendo — usa este xarope diluído numa receita líquida (sorvete, xarope de fruta) para não desperdiçar nada\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePerguntas frequentes\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eÉ possível substituir o xarope de glucose numa receita?\u003c\/strong\u003e\u003cbr\u003ePara a maioria das receitas, pode ser substituído por \u003cstrong\u003emel neutro\u003c\/strong\u003e (acácia) a 50 % da quantidade pedida + 50 % de açúcar invertido, mas o resultado não é idêntico. O xarope de glucose continua insubstituível para caramelos moles, nougats e coberturas espelhadas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eO xarope de glucose contém açúcar?\u003c\/strong\u003e\u003cbr\u003eSim, é tecnicamente um açúcar simples (glucose pura), mas com um poder adoçante \u003cstrong\u003e30 % inferior\u003c\/strong\u003e ao açúcar branco comum. Ideal para não adoçar demasiado uma receita enquanto se beneficiam das propriedades técnicas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eÉ possível fazer xarope de glucose caseiro?\u003c\/strong\u003e\u003cbr\u003eÉ muito difícil de reproduzir em cozinha doméstica porque requer uma hidrólise enzimática do amido em ambiente industrial. Existem receitas \"alternativas\" com limão + açúcar + água, mas o resultado não é equivalente.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eÉ adequado para diabéticos?\u003c\/strong\u003e\u003cbr\u003eNão, o xarope de glucose tem um \u003cstrong\u003eíndice glicémico muito elevado\u003c\/strong\u003e (próximo de 100). Pessoas diabéticas devem evitá-lo ou substituí-lo por adoçantes específicos (xarope de agave, eritritol).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eO xarope é sem glúten?\u003c\/strong\u003e\u003cbr\u003eDepende da matéria-prima. Se for derivado do amido de milho, sim. Se for derivado do trigo, podem permanecer vestígios. Verifica o rótulo para dietas rigorosas sem glúten.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePode ser usado para crianças?\u003c\/strong\u003e\u003cbr\u003eSim, a partir de 1 ano como qualquer açúcar, com moderação como todos os açúcares. Deve ser evitado estritamente em bebés com menos de 12 meses (recomendação da OMS para todos os açúcares adicionados).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQual a quantidade no frasco de 375 g?\u003c\/strong\u003e\u003cbr\u003e375 g de xarope equivalem a cerca de \u003cstrong\u003e250 ml\u003c\/strong\u003e, suficiente para 5 a 10 receitas caseiras (nougats, coberturas, caramelos). Um formato ideal para uso regular sem risco de expiração.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eDica Patissland :\u003c\/strong\u003e Para obter um \u003cstrong\u003ecaramelo caseiro que nunca endurece\u003c\/strong\u003e, adiciona sempre \u003cstrong\u003e20 % de xarope de glucose\u003c\/strong\u003e em relação ao peso do açúcar na tua receita (ex: 50 g de xarope para 250 g de açúcar). A glucose impede a cristalização e mantém uma textura macia e fundente mesmo após 1 semana. É o segredo dos caramelos artesanais de alta qualidade e dos molhos de caramelo que permanecem líquidos no frigorífico. Ideal para cobrir crepes, gelados, profiteroles ou para rechear em chocolateria.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"FUN CAKES","offers":[{"title":"Default Title","offer_id":39443793379370,"sku":"F54430","price":5.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/sirop-de-glucose-375g-fun-cakes-1.jpg?v=1772138369"},{"product_id":"sirop-de-sucre-inverti-375g-pot-funcakes","title":"Xarope de Açúcar Invertido 375g","description":"\u003ch3 class=\"\" data-end=\"761\" data-start=\"719\"\u003eXarope de Açúcar Invertido Funcakes – 375g\u003c\/h3\u003e\n\u003cp class=\"\" data-end=\"962\" data-start=\"763\"\u003eOtimize as suas receitas de pastelaria com o \u003cstrong data-end=\"843\" data-start=\"808\"\u003exarope de açúcar invertido Funcakes\u003c\/strong\u003e, um ingrediente indispensável para bolos mais macios, ganaches mais suaves e melhor conservação.\u003c\/p\u003e\n\u003chr class=\"\" data-end=\"967\" data-start=\"964\"\u003e\n\u003ch4 class=\"\" data-end=\"1026\" data-start=\"969\"\u003ePor que usar açúcar invertido na pastelaria?\u003c\/h4\u003e\n\u003cp class=\"\" data-end=\"1179\" data-start=\"1028\"\u003eO açúcar invertido é uma mistura de glucose e frutose, mais doce que o açúcar clássico e bem \u003cstrong data-end=\"1165\" data-start=\"1129\"\u003emenos sujeito à cristalização\u003c\/strong\u003e. Ele proporciona:\u003c\/p\u003e\n\u003cul data-end=\"1492\" data-start=\"1181\"\u003e\n\u003cli class=\"\" data-end=\"1270\" data-start=\"1181\"\u003e\n\u003cp class=\"\" data-end=\"1270\" data-start=\"1183\"\u003e\u003cstrong data-end=\"1210\" data-start=\"1183\"\u003eUma textura mais macia\u003c\/strong\u003e nas preparações (ganaches, pães de especiarias, brownies, etc.)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1351\" data-start=\"1271\"\u003e\n\u003cp class=\"\" data-end=\"1351\" data-start=\"1273\"\u003e\u003cstrong data-end=\"1303\" data-start=\"1273\"\u003eUm elevado poder hidratante\u003c\/strong\u003e que prolonga a conservação das suas pastelarias\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1430\" data-start=\"1352\"\u003e\n\u003cp class=\"\" data-end=\"1430\" data-start=\"1354\"\u003e\u003cstrong data-end=\"1386\" data-start=\"1354\"\u003eUma cor castanha natural\u003c\/strong\u003e para bolos, brioches e outras doçuras\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1492\" data-start=\"1431\"\u003e\n\u003cp class=\"\" data-end=\"1492\" data-start=\"1433\"\u003e\u003cstrong data-end=\"1466\" data-start=\"1433\"\u003eUm sabor subtilmente diferente\u003c\/strong\u003e, mais rico e aromático\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"\" data-end=\"1497\" data-start=\"1494\"\u003e\n\u003ch4 class=\"\" data-end=\"1519\" data-start=\"1499\"\u003eIdeal para:\u003c\/h4\u003e\n\u003cul data-end=\"1683\" data-start=\"1521\"\u003e\n\u003cli class=\"\" data-end=\"1564\" data-start=\"1521\"\u003e\n\u003cp class=\"\" data-end=\"1564\" data-start=\"1523\"\u003eGanaches de chocolate lisas e brilhantes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1592\" data-start=\"1565\"\u003e\n\u003cp class=\"\" data-end=\"1592\" data-start=\"1567\"\u003ePães de especiarias macios\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1614\" data-start=\"1593\"\u003e\n\u003cp class=\"\" data-end=\"1614\" data-start=\"1595\"\u003eBrownies húmidos\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1636\" data-start=\"1615\"\u003e\n\u003cp class=\"\" data-end=\"1636\" data-start=\"1617\"\u003eCompotas caseiras\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1683\" data-start=\"1637\"\u003e\n\u003cp class=\"\" data-end=\"1683\" data-start=\"1639\"\u003eQualquer receita que necessite de um açúcar técnico\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"\" data-end=\"1688\" data-start=\"1685\"\u003e\n\u003ch4 class=\"\" data-end=\"1720\" data-start=\"1690\"\u003eComposição \u0026amp; formato:\u003c\/h4\u003e\n\u003cul data-end=\"1878\" data-start=\"1722\"\u003e\n\u003cli class=\"\" data-end=\"1771\" data-start=\"1722\"\u003e\n\u003cp class=\"\" data-end=\"1771\" data-start=\"1724\"\u003e\u003cstrong data-end=\"1741\" data-start=\"1724\"\u003eIngredientes:\u003c\/strong\u003e 100% xarope de açúcar invertido\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1804\" data-start=\"1772\"\u003e\n\u003cp class=\"\" data-end=\"1804\" data-start=\"1774\"\u003e\u003cstrong data-end=\"1790\" data-start=\"1774\"\u003eConteúdo:\u003c\/strong\u003e 375 gramas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1830\" data-start=\"1805\"\u003e\n\u003cp class=\"\" data-end=\"1830\" data-start=\"1807\"\u003e\u003cstrong data-end=\"1819\" data-start=\"1807\"\u003eMarca:\u003c\/strong\u003e Funcakes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1878\" data-start=\"1831\"\u003e\n\u003cp class=\"\" data-end=\"1878\" data-start=\"1833\"\u003e\u003cstrong data-end=\"1854\" data-start=\"1833\"\u003eEmbalagem:\u003c\/strong\u003e Frasco prático com tampa reutilizável\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"162\" data-start=\"120\"\u003eValores nutricionais (por 100 g)\u003c\/h3\u003e\n\u003cul data-end=\"369\" data-start=\"164\"\u003e\n\u003cli class=\"\" data-end=\"200\" data-start=\"164\"\u003e\n\u003cp class=\"\" data-end=\"200\" data-start=\"166\"\u003e\u003cstrong data-end=\"177\" data-start=\"166\"\u003eEnergia\u003c\/strong\u003e: 1199 kJ \/ 280 kcal\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"272\" data-start=\"201\"\u003e\n\u003cp class=\"\" data-end=\"272\" data-start=\"203\"\u003e\u003cstrong data-end=\"223\" data-start=\"203\"\u003eLípidos\u003c\/strong\u003e: 0,0 g\u003cbr data-end=\"234\" data-start=\"231\"\u003e  ↳ dos quais ácidos gordos saturados: 0,0 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"325\" data-start=\"273\"\u003e\n\u003cp class=\"\" data-end=\"325\" data-start=\"275\"\u003e\u003cstrong data-end=\"287\" data-start=\"275\"\u003eHidratos de carbono\u003c\/strong\u003e: 70,0 g\u003cbr data-end=\"299\" data-start=\"296\"\u003e  ↳ dos quais açúcares: 70,0 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"351\" data-start=\"326\"\u003e\n\u003cp class=\"\" data-end=\"351\" data-start=\"328\"\u003e\u003cstrong data-end=\"341\" data-start=\"328\"\u003eProteínas\u003c\/strong\u003e: 0,0 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"369\" data-start=\"352\"\u003e\n\u003cp class=\"\" data-end=\"369\" data-start=\"354\"\u003e\u003cstrong data-end=\"361\" data-start=\"354\"\u003eSal\u003c\/strong\u003e: 0,0 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"\" data-end=\"1883\" data-start=\"1880\"\u003e\n\u003ch3 class=\"\" data-end=\"1913\" data-start=\"1885\"\u003eConselho de utilização\u003c\/h3\u003e\n\u003cp class=\"\" data-end=\"2061\" data-start=\"1915\"\u003eAdicione 5 a 10% de xarope de açúcar invertido em relação ao peso total do açúcar na sua receita para melhorar a textura e a conservação.\u003c\/p\u003e\n\u003chr class=\"\" data-end=\"2066\" data-start=\"2063\"\u003e\n\u003cp class=\"\" data-end=\"2276\" data-start=\"2086\"\u003eEste produto é um \u003cstrong data-end=\"2175\" data-start=\"2104\"\u003ealiado técnico dos pasteleiros profissionais e amadores exigentes\u003c\/strong\u003e. Graças à sua formulação pura e eficaz, eleva a qualidade das suas sobremesas a um nível superior.\u003c\/p\u003e\n\u003chr class=\"\" data-end=\"2281\" data-start=\"2278\"\u003e\n\u003ch3 class=\"\" data-end=\"2312\" data-start=\"2283\"\u003eEncomende agora!\u003c\/h3\u003e\n\u003cp class=\"\" data-end=\"2510\" data-start=\"2314\"\u003eMelhore as suas criações com o \u003cstrong data-end=\"2386\" data-start=\"2346\"\u003exarope de açúcar invertido Funcakes 375g\u003c\/strong\u003e e desfrute de uma textura, sabor e conservação excecionais.\u003cbr data-end=\"2463\" data-start=\"2460\"\u003e\u003cstrong data-end=\"2510\" data-start=\"2463\"\u003eAdicione-o ao seu carrinho hoje mesmo!\u003c\/strong\u003e\u003c\/p\u003e","brand":"FUN CAKES","offers":[{"title":"Default Title","offer_id":40471103701034,"sku":"F54435","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/sirop-de-sucre-inverti-375g-fun-cakes-1.jpg?v=1772144216"},{"product_id":"sirop-de-glucose-325g","title":"Xarope de Glicose 325g - PME Cake","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;\"\u003ePME Cake\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eXarope de Glucose 325g - PME Cake\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003ePME Cake (Reino Unido): xarope de glucose para pastelaria decorativa profissional\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eO Xarope de Glucose 325g - PME Cake é um acessório de cake design fabricado pela PME Cake, marca britânica de referência para ferramentas de pastelaria decorativa e cortantes alimentares. Concebido para xarope de glucose para pastelaria, destina-se a pasteleiros profissionais, cake designers e amadores avançados.\u003c\/p\u003e\n\u003cp\u003eMaterial: ingrediente alimentar. Compatível com: pasta de açúcar, pasta de goma, pasta de amêndoa. Ferramenta de referência para cake design profissional, para integrar na sua caixa de ferramentas de pasteleiro decorador.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarca:\u003c\/strong\u003e PME Cake (Premier Manufacturing, Reino Unido)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTipo:\u003c\/strong\u003e xarope de glucose para pastelaria\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;\"\u003eMaterial:\u003c\/strong\u003e ingrediente alimentar\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eUso:\u003c\/strong\u003e profissional ou amador avançado em cake design\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: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eAplicações recomendadas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePreparação de pasta de açúcar:\u003c\/strong\u003e ingrediente funcional para fabrico caseiro de fondant.\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;\"\u003eFixação de decorações comestíveis:\u003c\/strong\u003e cola alimentar para montagem de peças em cake design.\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;\"\u003eXaropes e coberturas:\u003c\/strong\u003e ingredientes funcionais para pastelaria e sobremesas.\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;\"\u003eRoyal icing para bolachas:\u003c\/strong\u003e matéria-prima para preparação de glacês decorativos.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePastelarias boutique:\u003c\/strong\u003e ingredientes de referência para ateliers e produções artesanais.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003eDica Patissland para xarope de glucose 325g\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eConserve a sua matéria-prima num local seco, protegido da humidade e da luz direta. PME Cake garante uma qualidade alimentar premium.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003eInformações do produto\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cul style=\"color: #8a6624; margin: 0; padding-left: 18px; line-height: 1.7;\"\u003e\n            \u003cli\u003eMarca: PME Cake\u003c\/li\u003e\n            \u003cli\u003eOrigem: Reino Unido\u003c\/li\u003e\n            \u003cli\u003eCategoria: Xarope de glucose para pastelaria\u003c\/li\u003e\n            \u003cli\u003eMaterial: ingrediente alimentar\u003c\/li\u003e\n        \u003c\/ul\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;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 10px 0; font-size: 14px;\"\u003eComplete o seu material de cake design PME:\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;\"\u003eDescubra \u003ca href=\"\/pt\/products\/shortening-pme-petal-base\" style=\"color: #8a6624; text-decoration: underline;\"\u003eoutras matérias-primas PME\u003c\/a\u003e.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eE para aplicação, utilize \u003ca href=\"\/pt\/products\/outil-de-modelage-flower-and-leaf\" style=\"color: #8a6624; text-decoration: underline;\"\u003eferramentas de modelagem PME\u003c\/a\u003e.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eE encontre a coleção completa da \u003ca href=\"\/pt\/collections\/pme\" style=\"color: #8a6624; text-decoration: underline;\"\u003emarca PME Cake\u003c\/a\u003e na Patissland.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"PME Cake","offers":[{"title":"Default Title","offer_id":40505619218474,"sku":"GL201","price":5.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/sirop-de-glucose-325g-pme-1.jpg?v=1772144761"},{"product_id":"gomme-arabique-20g","title":"Goma Arábica 20g - PME Cake","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;\"\u003ePME Cake\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGoma Arábica 20g - PME Cake\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003ePME Cake (Reino Unido): xarope de glucose para pastelaria decorativa profissional\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eA Goma Arábica 20g - PME Cake é um acessório de cake design fabricado pela PME Cake, marca britânica de referência para ferramentas de pastelaria decorativa e cortantes alimentares. Concebida para xarope de glucose para pastelaria, destina-se a pasteleiros profissionais, cake designers e entusiastas avançados.\u003c\/p\u003e\n\u003cp\u003eMaterial: ingrediente alimentar. Compatível com: pasta de açúcar, pasta de goma, pasta de amêndoa. Ferramenta de referência para cake design profissional, para integrar na sua caixa de ferramentas de pasteleiro decorador.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarca:\u003c\/strong\u003e PME Cake (Premier Manufacturing, Reino Unido)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTipo:\u003c\/strong\u003e xarope de glucose para pastelaria\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;\"\u003eMaterial:\u003c\/strong\u003e ingrediente alimentar\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eUso:\u003c\/strong\u003e profissional ou amador avançado em cake design\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: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eAplicações recomendadas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePreparação de pasta de açúcar:\u003c\/strong\u003e ingrediente funcional para fabrico caseiro de fondant.\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;\"\u003eFixação de decorações comestíveis:\u003c\/strong\u003e cola alimentar para montagem de peças em cake design.\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;\"\u003eXaropes e coberturas:\u003c\/strong\u003e ingredientes funcionais para pastelaria e sobremesas.\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;\"\u003eRoyal icing para bolachas:\u003c\/strong\u003e matéria-prima para preparação de glacês decorativos.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePastelarias boutique:\u003c\/strong\u003e ingredientes de referência para ateliers e produções artesanais.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003eDica Patissland para goma arábica 20g\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eConserve a sua matéria-prima num local seco, protegido da humidade e da luz direta. PME Cake garante uma qualidade alimentar premium.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003eInformações do produto\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cul style=\"color: #8a6624; margin: 0; padding-left: 18px; line-height: 1.7;\"\u003e\n            \u003cli\u003eMarca: PME Cake\u003c\/li\u003e\n            \u003cli\u003eOrigem: Reino Unido\u003c\/li\u003e\n            \u003cli\u003eCategoria: Xarope de glucose para pastelaria\u003c\/li\u003e\n            \u003cli\u003eMaterial: ingrediente alimentar\u003c\/li\u003e\n        \u003c\/ul\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;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 10px 0; font-size: 14px;\"\u003eComplete o seu material de cake design PME:\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;\"\u003eDescubra \u003ca href=\"\/pt\/products\/shortening-pme-petal-base\" style=\"color: #8a6624; text-decoration: underline;\"\u003eoutras matérias-primas PME\u003c\/a\u003e.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eE para aplicação, utilize \u003ca href=\"\/pt\/products\/outil-de-modelage-flower-and-leaf\" style=\"color: #8a6624; text-decoration: underline;\"\u003eferramentas de modelagem PME\u003c\/a\u003e.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eE encontre a coleção completa da \u003ca href=\"\/pt\/collections\/pme\" style=\"color: #8a6624; text-decoration: underline;\"\u003emarca PME Cake\u003c\/a\u003e na Patissland.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"PME Cake","offers":[{"title":"Default Title","offer_id":40505621119018,"sku":"GUM405","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gomme-arabique-20g-pme-1.png?v=1772144765"},{"product_id":"glucose-en-poudre-500g","title":"Glicose em pó 500g","description":"\u003ch3\u003e\u003cstrong\u003eGlucose em pó 33DE - Sosa\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eO \u003cem\u003eGlucose em pó 33DE\u003c\/em\u003e da marca Sosa é um xarope de glucose desidratado, obtido a partir da hidrólise enzimática parcial do amido de milho. Este produto é essencial para a preparação de muitas receitas de pastelaria e confeitaria, como caramelos, rebuçados e gelados. Ajuda a controlar a textura das preparações e a prevenir a cristalização do açúcar.\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eCaracterísticas principais\u003c\/strong\u003e :\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTipo de glucose\u003c\/strong\u003e : 33DE, ideal para preparações doces\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigem\u003c\/strong\u003e : Amido de milho alimentar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormato\u003c\/strong\u003e : Frasco de 500 gramas\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\n\u003cstrong\u003eUtilizações\u003c\/strong\u003e :\u003c\/h4\u003e\n\u003cp\u003eEste glucose em pó é ideal para estabilizar as texturas dos gelados, pastelaria e confeitaria. Também ajuda a manter a humidade das preparações e permite evitar a recristalização do açúcar em produtos como fondants ou glacês.\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eVantagens\u003c\/strong\u003e :\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFacilita a dissolução do açúcar\u003c\/li\u003e\n\u003cli\u003eMelhora a textura dos produtos doces\u003c\/li\u003e\n\u003cli\u003eVersátil em muitas preparações culinárias\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTempo de preparação da encomenda\u003c\/strong\u003e : Pode necessitar até 2 dias para preparação.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":46519006036307,"sku":"50053","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/glucose-en-poudre-500g-sosa-1.jpg?v=1772145633"},{"product_id":"pectine-50g","title":"Pectina","description":"\u003ch3 data-start=\"0\" data-end=\"49\"\u003e\u003cstrong data-start=\"4\" data-end=\"47\"\u003ePectina em Pó 50g - Azucren \u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch4 data-start=\"51\" data-end=\"127\"\u003e\u003cstrong data-start=\"56\" data-end=\"125\"\u003eA aliada perfeita para compotas e geleias caseiras bem-sucedidas!\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp data-start=\"129\" data-end=\"375\"\u003eTransforme as suas preparações doces com a \u003cstrong data-start=\"174\" data-end=\"203\"\u003epectina em pó Azucren\u003c\/strong\u003e, um ingrediente natural extraído das frutas. Garante uma firmeza perfeita e uma textura homogénea para compotas, geleias e outras sobremesas com a consistência ideal.\u003c\/p\u003e\n\u003chr data-start=\"377\" data-end=\"380\"\u003e\n\u003ch3 data-start=\"382\" data-end=\"421\"\u003e\u003cstrong data-start=\"386\" data-end=\"419\"\u003eCaracterísticas do produto:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"422\" data-end=\"562\"\u003e \u003cstrong data-start=\"424\" data-end=\"435\"\u003ePeso:\u003c\/strong\u003e 50 g\u003cbr data-start=\"440\" data-end=\"443\"\u003e \u003cstrong data-start=\"445\" data-end=\"458\"\u003eOrigem:\u003c\/strong\u003e Proveniente das frutas\u003cbr data-start=\"475\" data-end=\"478\"\u003e \u003cstrong data-start=\"480\" data-end=\"497\"\u003eUtilização:\u003c\/strong\u003e Gelificante e agente espessante natural\u003cbr data-start=\"537\" data-end=\"540\"\u003e \u003cstrong data-start=\"542\" data-end=\"560\"\u003eAplicações:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"566\" data-end=\"685\"\u003e\n\u003cli data-start=\"566\" data-end=\"587\"\u003eCompotas caseiras\u003c\/li\u003e\n\u003cli data-start=\"591\" data-end=\"611\"\u003eGeleias de frutas\u003c\/li\u003e\n\u003cli data-start=\"615\" data-end=\"637\"\u003eCoulis e coberturas\u003c\/li\u003e\n\u003cli data-start=\"641\" data-end=\"685\"\u003ePastelaria que necessita de gelificação\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"687\" data-end=\"690\"\u003e\n\u003ch3 data-start=\"692\" data-end=\"729\"\u003e\u003cstrong data-start=\"696\" data-end=\"727\"\u003e Conselhos de utilização:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"730\" data-end=\"1041\"\u003e \u003cstrong data-start=\"732\" data-end=\"744\"\u003eDosagem:\u003c\/strong\u003e Ajustar conforme a receita.\u003cbr data-start=\"772\" data-end=\"775\"\u003e \u003cstrong data-start=\"777\" data-end=\"796\"\u003eModo de emprego:\u003c\/strong\u003e Incorpore a pectina na sua preparação antes da cozedura para garantir uma gelificação homogénea.\u003cbr data-start=\"893\" data-end=\"896\"\u003e \u003cstrong data-start=\"898\" data-end=\"918\"\u003eDica do chefe:\u003c\/strong\u003e Misture a pectina com açúcar antes de a adicionar às frutas para uma melhor distribuição e evitar grumos.\u003c\/p\u003e\n\u003chr data-start=\"1043\" data-end=\"1046\"\u003e\n\u003ch3 data-start=\"1048\" data-end=\"1075\"\u003e\u003cstrong data-start=\"1052\" data-end=\"1073\"\u003e Conservação:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1076\" data-end=\"1210\"\u003e Conservar num local fresco e seco, protegido da luz e da humidade para preservar todas as suas propriedades gelificantes.\u003c\/p\u003e\n\u003chr data-start=\"1212\" data-end=\"1215\"\u003e\n\u003ch3 data-start=\"1217\" data-end=\"1264\"\u003e\u003cstrong data-start=\"1221\" data-end=\"1262\"\u003ePor que escolher a Pectina Azucren?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1265\" data-end=\"1421\"\u003e 100% natural \u003cbr data-start=\"1284\" data-end=\"1287\"\u003e Ideal para compotas caseiras perfeitas \u003cbr data-start=\"1335\" data-end=\"1338\"\u003e Fácil de usar e ultra eficaz para todas as suas preparações de pastelaria \u003c\/p\u003e","brand":"AZUCREN","offers":[{"title":"30g","offer_id":50451191529811,"sku":"DE79894","price":3.99,"currency_code":"EUR","in_stock":true},{"title":"90g","offer_id":50451191562579,"sku":"DE79895","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine-azucren-1.png?v=1772149925"},{"product_id":"sesame-caramelise-600g","title":"Sésamo Caramelizado 600g","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\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eSésamo Caramelizado 600 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eSementes de sésamo cobertas com caramelo dourado de açúcar e mel\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eO sésamo caramelizado Sosa Ingredients é composto por sementes de sésamo individualmente cobertas com uma fina camada de caramelo dourado, obtida através de uma mistura de açúcar, mel e ácido cítrico. O resultado oferece uma crocância nítida e uma assinatura doce e tostada que se adapta à pastelaria, chocolateria, sobremesas no prato, bem como a preparações salgadas e doces da cozinha asiática e levantina.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003ePrincipais características\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarca:\u003c\/strong\u003e Sosa Ingredients\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePeso líquido:\u003c\/strong\u003e 600 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTextura:\u003c\/strong\u003e sementes crocantes cobertas com uma fina película de caramelo\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;\"\u003ePerfil aromático:\u003c\/strong\u003e doce, tostado, equilibrado por um toque ácido\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;\"\u003eCor:\u003c\/strong\u003e castanho dourado uniforme\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;\"\u003ePronto a usar:\u003c\/strong\u003e sim, para integrar ou polvilhar diretamente\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eAplicações recomendadas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePastelaria:\u003c\/strong\u003e acabamento de tartes, entremeses, financiers, cookies, granolas caseiros\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;\"\u003eChocolateria:\u003c\/strong\u003e incorporação em tabletes, mendiants, ganaches texturizadas\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;\"\u003eSobremesas no prato:\u003c\/strong\u003e acabamento crocante em cremes, mousses, gelados\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;\"\u003eCozinha asiática:\u003c\/strong\u003e poke bowls, saladas tailandesas, pratos wok, nems\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;\"\u003eCozinha levantina:\u003c\/strong\u003e halva reinventado, baklavas, cobertura de queijos frescos com mel\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;\"\u003ePequeno-almoço:\u003c\/strong\u003e iogurtes, papas, smoothie bowls, queijos frescos\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposição e alergénios\u003c\/h3\u003e\n        \u003cp style=\"margin: 0 0 10px 0;\"\u003e\u003cstrong\u003eIngredientes:\u003c\/strong\u003e sésamo, açúcar, mel, acidificante ácido cítrico (E330).\u003c\/p\u003e\n        \u003cp style=\"margin: 0;\"\u003e\u003cstrong\u003eAlergénios:\u003c\/strong\u003e contém sementes de sésamo. Pode conter vestígios de soja, ovos, amendoins, leite, frutos de casca rija (amêndoas, nozes), aipo, mostarda e sulfitos (produto fabricado numa unidade polivalente).\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003eConselho de utilização e conservação\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eO sésamo caramelizado mantém a sua crocância enquanto não estiver exposto à humidade. Incorpore-o no último momento em preparações que contenham água (mousses, cremes, molhos) para preservar a sua textura. Para decorações polvilhadas em entremeses, adicione-o pouco antes de servir. Compatível com uma imersão rápida em chocolate temperado para uma dragetagem caseira.\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eConservação:\u003c\/strong\u003e num local fresco e seco, protegido da luz direta. Feche bem o saco ou transfira para um frasco hermético para preservar a crocância.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete a sua seleção de coberturas crocantes e texturizadas:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Descubra toda a gama \u003ca href=\"\/pt\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e destinada aos profissionais da gastronomia.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore a nossa secção de \u003ca href=\"\/pt\/collections\/fruits-secs-eclats-et-poudre\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003efrutos secos, pedaços e pós\u003c\/a\u003e para as suas coberturas e inclusões.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Crie as suas decorações gourmet com a nossa seleção de \u003ca href=\"\/pt\/collections\/decors-comestibles\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003edecorações comestíveis\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":47786723344723,"sku":"39020","price":17.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/sesame-caramelise-600g-sosa-1.jpg?v=1772150493"},{"product_id":"cacahuetes-caramelisees-600g","title":"Amendoins Caramelizados 600g","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER SOBRE --\u003e\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSosa Ingredients\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eAmendoins Cantonenses Caramelizados 600 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eAmendoins da Nicarágua cobertos com caramelo, prontos a usar\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- DESCRIPTION COURTE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eOs Amendoins Cantonenses Caramelizados Sosa Ingredients são amendoins da Nicarágua selecionados pelo seu calibre regular e sabor, cobertos segundo o método de caramelização cantonesa. Este processo de cobertura a quente confere aos frutos secos uma casca fina, brilhante e crocante de caramelo, sem mascarar o sabor do amendoim. Prontos a usar, são ideais para decoração de sobremesas, inclusão em entremeses ou como topping para gelados e pastelaria.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES PRINCIPALES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCaracterísticas principais\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarca:\u003c\/strong\u003e Sosa Ingredients\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormato:\u003c\/strong\u003e Saco de 600 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOrigem dos amendoins:\u003c\/strong\u003e Nicarágua\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;\"\u003eTécnica:\u003c\/strong\u003e caramelização cantonesa (cobertura a quente)\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;\"\u003eTextura:\u003c\/strong\u003e casca fina e crocante, interior macio\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;\"\u003eUso:\u003c\/strong\u003e pronto a usar, sem preparação prévia\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- APPLICATIONS RECOMMANDÉES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eAplicações recomendadas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDecoração de entremeses:\u003c\/strong\u003e acabamento crocante em glacê espelhado ou veludo\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;\"\u003eInclusões:\u003c\/strong\u003e mousses, ganaches batidas, cremes praliné\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;\"\u003eTopping para gelados e sobremesas individuais:\u003c\/strong\u003e contraste de textura\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;\"\u003eCroquetes praliné:\u003c\/strong\u003e triturados numa preparação de feuillantine\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;\"\u003eBombons recheados:\u003c\/strong\u003e interior crocante para bombons e mendiants\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;\"\u003eMignardises e aperitivos:\u003c\/strong\u003e servido como acompanhamento de café\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION ET ALLERGÈNES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposição e alergénios\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIngredientes:\u003c\/strong\u003e Amendoim da Nicarágua, açúcar, azeite, glucose\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;\"\u003eAlergénios:\u003c\/strong\u003e contém amendoins\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;\"\u003ePossíveis vestígios:\u003c\/strong\u003e ovos, soja, leite, frutos de casca rija (amêndoas, avelãs, nozes, caju, noz-pecã, pistácios, noz-macadâmia), sésamo, dióxido de enxofre e sulfitos\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- ENCADRÉ À NOTER --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eConservação:\u003c\/strong\u003e conserve os amendoins num local fresco e seco, protegido da luz direta e da humidade. Feche bem o saco após cada utilização para preservar a crocância da cobertura de caramelo. Evite choques térmicos (frigorífico para ambiente) que podem provocar condensação e amolecer a casca.\n        \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- POUR ALLER PLUS LOIN --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete a sua seleção de ingredientes para pastelaria profissional:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Descubra toda a gama \u003ca href=\"\/pt\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e para gastronomia.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore a nossa secção de \u003ca href=\"\/pt\/collections\/fruits-secs-eclats-et-poudre\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003efrutos secos, pedaços e pós\u003c\/a\u003e para as suas inclusões e decorações.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Componha as suas decorações gourmet com a nossa seleção de \u003ca href=\"\/pt\/collections\/decors-comestibles\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003edecorações comestíveis\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":47786751787347,"sku":"50732","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/cacahuetes-caramelisees-600g-sosa-1.jpg?v=1772150497"},{"product_id":"glycerine-50ml","title":"Glicerina 50ml","description":"\u003ch3\u003eRD Essentials Glicerina - 50 ml\u003c\/h3\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eDescrição do Produto\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA \u003cstrong\u003eRD Essentials Glicerina\u003c\/strong\u003e é um ingrediente essencial para todos os seus projetos de pastelaria, seja para amaciar a pasta de açúcar ou para melhorar a textura das suas coberturas. Este líquido inodoro e viscoso permite adicionar flexibilidade às suas preparações, tornando-as mais fáceis de trabalhar. Utilizada em muitas receitas de pastelaria criativa, a glicerina é indispensável para obter resultados profissionais.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCaracterísticas Principais:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMelhora a Flexibilidade da Pasta de Açúcar:\u003c\/strong\u003e\u003cbr\u003eAdicione glicerina para tornar a sua \u003cstrong\u003epasta de açúcar mais flexível\u003c\/strong\u003e e fácil de manusear, permitindo criar decorações mais precisas e detalhadas.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAmacia a Cobertura Real:\u003c\/strong\u003e\u003cbr\u003eAo adicioná-la à sua \u003cstrong\u003ecobertura real\u003c\/strong\u003e, a glicerina ajuda a obter uma \u003cstrong\u003etextura mais suave\u003c\/strong\u003e, evitando que a cobertura fique demasiado rígida ou quebradiça.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eIndispensável para Fazer a Sua Própria Pasta de Açúcar:\u003c\/strong\u003e\u003cbr\u003eA glicerina é um ingrediente chave na fabricação de \u003cstrong\u003epasta de açúcar caseira\u003c\/strong\u003e, permitindo obter a textura perfeita para todas as suas criações decorativas.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eInodora e Viscosa:\u003c\/strong\u003e\u003cbr\u003eEste produto é \u003cstrong\u003einodoro\u003c\/strong\u003e e possui uma textura viscosa que se mistura facilmente às suas preparações sem alterar o sabor.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eVantagens do Produto:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eVersátil e Indispensável:\u003c\/strong\u003e\u003cbr\u003eQuer esteja a fazer \u003cstrong\u003ebolos decorados\u003c\/strong\u003e, \u003cstrong\u003ecupcakes\u003c\/strong\u003e ou \u003cstrong\u003ebiscoitos\u003c\/strong\u003e, a glicerina é um ingrediente essencial para obter uma \u003cstrong\u003epasta flexível\u003c\/strong\u003e e \u003cstrong\u003ecoberturas sedosas\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFácil de Usar:\u003c\/strong\u003e\u003cbr\u003eEste produto integra-se facilmente nas suas receitas em pequenas quantidades, permitindo trabalhar a pasta de açúcar ou a cobertura real sem dificuldade.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFormatos Práticos:\u003c\/strong\u003e\u003cbr\u003eDisponível em frasco de \u003cstrong\u003e50 ml\u003c\/strong\u003e, a glicerina RD Essentials é fácil de dosear e armazenar, ideal para pasteleiros amadores e profissionais.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredientes:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGlicerina (E422)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCaracterísticas Adicionais:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSem OGM e Certificado Kasher:\u003c\/strong\u003e\u003cbr\u003eEste produto é \u003cstrong\u003esem OGM\u003c\/strong\u003e e \u003cstrong\u003ecertificado Kasher\u003c\/strong\u003e, garantindo a sua utilização numa ampla variedade de dietas e práticas culinárias.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eConteúdo:\u003c\/strong\u003e 50 ml\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eConselhos de Utilização:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"list-style-type: none;\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eNa Cobertura Real:\u003c\/strong\u003e Adicione algumas gotas de glicerina para obter uma cobertura mais flexível e evitar que fique demasiado rígida.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePara a Pasta de Açúcar:\u003c\/strong\u003e Utilize glicerina para tornar a \u003cstrong\u003epasta de açúcar mais maleável\u003c\/strong\u003e e fácil de trabalhar, especialmente na criação de decorações finas ou complexas.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RAINBOW DUST","offers":[{"title":"Default Title","offer_id":49499200127315,"sku":"CE-GLY-50ML","price":2.49,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/glycerine-50ml-rainbow-dust-1.jpg?v=1772152432"},{"product_id":"sirop-de-glucose-230g","title":"Xarope de Glucose 230g","description":"\u003cstyle\u003e\n.pl6p{font-family:'Montserrat',Arial,sans-serif;background:#faf7f0;border:1px solid #e8dcc4;border-radius:12px;padding:18px;color:#2a2419;line-height:1.7;position:relative;overflow:hidden}\n.pl6p h3{font-family:'Montserrat',Arial,sans-serif;color:#b98b35;font-size:1.15em;margin:0 0 10px 0;font-weight:600}\n.pl6p-b{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:16px 18px;margin-bottom:14px}\n.pl6p ul{margin:0;padding-left:20px}\n.pl6p li{margin-bottom:6px}\n.pl6p li::marker{color:#d7b36a}\n.pl6p a{color:#b98b35;text-decoration:underline}\n.pl6p-noter{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:0 10px 10px 0;padding:14px 18px;margin-bottom:14px}\n.pl6p-faq p{margin:0 0 12px 0}\n.pl6p-cf{position:absolute;top:-12px;width:7px;height:11px;border-radius:2px;opacity:.9;animation:pl6pfall 3.2s ease-in forwards;pointer-events:none}\n@keyframes pl6pfall{0%{transform:translateY(0) rotate(0deg);opacity:.9}100%{transform:translateY(560px) rotate(340deg);opacity:0}}\n\u003c\/style\u003e\u003cdiv class=\"pl6p\"\u003e\n\u003cspan class=\"pl6p-cf\" style=\"left:4%;background:#e8d9b8;animation-delay:0.0s\"\u003e\u003c\/span\u003e\u003cspan class=\"pl6p-cf\" style=\"left:12%;background:#e8d9b8;animation-delay:0.15s\"\u003e\u003c\/span\u003e\u003cspan class=\"pl6p-cf\" style=\"left:21%;background:#e8d9b8;animation-delay:0.3s\"\u003e\u003c\/span\u003e\u003cspan class=\"pl6p-cf\" style=\"left:30%;background:#e8d9b8;animation-delay:0.45s\"\u003e\u003c\/span\u003e\u003cspan class=\"pl6p-cf\" style=\"left:38%;background:#e8d9b8;animation-delay:0.6s\"\u003e\u003c\/span\u003e\u003cspan class=\"pl6p-cf\" style=\"left:47%;background:#e8d9b8;animation-delay:0.75s\"\u003e\u003c\/span\u003e\u003cspan class=\"pl6p-cf\" style=\"left:55%;background:#e8d9b8;animation-delay:0.9s\"\u003e\u003c\/span\u003e\u003cspan class=\"pl6p-cf\" style=\"left:63%;background:#e8d9b8;animation-delay:1.05s\"\u003e\u003c\/span\u003e\u003cspan class=\"pl6p-cf\" style=\"left:72%;background:#e8d9b8;animation-delay:1.2s\"\u003e\u003c\/span\u003e\u003cspan class=\"pl6p-cf\" style=\"left:80%;background:#e8d9b8;animation-delay:1.35s\"\u003e\u003c\/span\u003e\u003cspan class=\"pl6p-cf\" style=\"left:88%;background:#e8d9b8;animation-delay:1.5s\"\u003e\u003c\/span\u003e\u003cspan class=\"pl6p-cf\" style=\"left:95%;background:#e8d9b8;animation-delay:1.65s\"\u003e\u003c\/span\u003e\u003cdiv class=\"pl6p-b\"\u003e\n\u003ch3\u003eXarope de glucose: o anti-cristalizante essencial\u003c\/h3\u003e\n\u003cp\u003eO xarope de glucose Silikomart é uma solução espessa de mono e polissacarídeos que confere flexibilidade e textura às preparações: coberturas espelhadas, gelatinas, pasta de açúcar, chocolate plástico, gelados e mousses. Ao contrário do açúcar comum, limita a cristalização e mantém a maciez das sobremesas cozidas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6p-b\"\u003e\n\u003ch3\u003eCaracterísticas\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eConteúdo: 230 g\u003c\/li\u003e\n\u003cli\u003eSolução aquosa purificada de mono e polissacarídeos\u003c\/li\u003e\n\u003cli\u003eUsos: coberturas espelhadas, gelatinas, gelados, mousses, pasta de açúcar, chocolate plástico\u003c\/li\u003e\n\u003cli\u003eAnti-cristalizante e agente de textura\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6p-b\"\u003e\n\u003ch3\u003eConselhos de utilização\u003c\/h3\u003e\n\u003cp\u003eNas coberturas espelhadas, a glucose confere brilho e impede a granulação; siga as proporções da sua receita de referência. No gelado, baixa o ponto de congelação e mantém a textura macia. Retire com uma espátula húmida ou aqueça ligeiramente o frasco para o tornar mais fluido.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6p-noter\"\u003e\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e a glucose atrai a humidade: feche cuidadosamente o frasco após o uso e guarde-o protegido do calor para evitar que fique pegajoso.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"pl6p-b pl6p-faq\"\u003e\n\u003ch3\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara que serve a glucose na pastelaria?\u003cbr\u003e\u003c\/strong\u003eLimita a cristalização do açúcar e amacia coberturas, gelatinas e gelados; base das nossas \u003ca href=\"\/pt\/collections\/glacages-miroir\"\u003ecoberturas espelhadas\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePode ser substituído por mel?\u003cbr\u003e\u003c\/strong\u003eO mel adoça e perfuma mais; a glucose mantém-se neutra no sabor, essa é a sua força.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQue outros açúcares técnicos usar?\u003cbr\u003e\u003c\/strong\u003eIsomaltose e frutose conforme o uso, veja a nossa coleção \u003ca href=\"\/pt\/collections\/isomalt\"\u003eisomaltose, açúcar e frutose\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":49638924222803,"sku":"99.531.02.0001","price":3.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/sirop-de-glucose-230g-silikomart-1.webp?v=1772153306"},{"product_id":"glycerine-xl-473ml","title":"Glicerina XL 473ml","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;\"\u003eLorAnn Oils\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGlicerina Vegetal Alimentar 473 ml - LorAnn\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eGlicerina alimentar de qualidade profissional para massa de açúcar, fondant e confeitaria\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eA Glicerina Alimentar LorAnn 473 ml é uma glicerina vegetal (E422) de qualidade profissional, ingrediente essencial do cake design e da pastelaria técnica. Líquido viscoso transparente e inodoro, ligeiramente doce, que proporciona humectação, flexibilidade e conservação às preparações. Formato pastelaria 473 ml (16 oz) com bico doseador preciso.\u003c\/p\u003e\n\u003cp\u003eUtilizada para amolecer uma massa de açúcar endurecida, manter a maciez de uma massa de amêndoa, conservar um glacê real humectante para decoração de bolachas, preservar a elasticidade dos fondants. Também usada em confeitaria para pastas de fruta, marshmallows e nougats. Compatível com todos os corantes alimentares e aromas.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eDestaques\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eGlicerina vegetal alimentar E422 :\u003c\/strong\u003e qualidade profissional para pastelaria e confeitaria.\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;\"\u003eHumectante natural :\u003c\/strong\u003e retém a humidade nas preparações, prolonga a frescura.\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;\"\u003eAmolece massas de açúcar :\u003c\/strong\u003e regenera uma massa de açúcar endurecida com algumas gotas.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormato pastelaria 473 ml :\u003c\/strong\u003e económico para uso regular em laboratório.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSem sabor, sem odor :\u003c\/strong\u003e não altera os sabores das preparações.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarca :\u003c\/strong\u003e LorAnn Oils (Estados Unidos)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTipo :\u003c\/strong\u003e glicerina vegetal alimentar (E422)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormato :\u003c\/strong\u003e 473 ml (16 oz)\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;\"\u003eAspeto :\u003c\/strong\u003e líquido viscoso transparente, inodoro\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;\"\u003eSabor :\u003c\/strong\u003e ligeiramente doce, neutro\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eUso :\u003c\/strong\u003e pasta de açúcar, fondant, glacê real, confeitaria\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eAplicações recomendadas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAmolecer pasta de açúcar endurecida :\u003c\/strong\u003e algumas gotas em 250 g de pasta de açúcar, amasse 1-2 minutos para regenerar a maleabilidade.\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;\"\u003eGlacê real humectante :\u003c\/strong\u003e 1 colher de chá por 500 g de glacê real, previne rachaduras em bolachas decoradas.\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;\"\u003eMassas de fruta :\u003c\/strong\u003e humectante essencial para massas de fruta macias e nougats tenros.\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;\"\u003eMarshmallows caseiros :\u003c\/strong\u003e confere a maleabilidade característica aos marshmallows tradicionais.\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;\"\u003eFondant macio :\u003c\/strong\u003e mantém a elasticidade do fondant para cobertura de bolos em camadas.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDoces e confeitaria :\u003c\/strong\u003e humectante para caramelos moles, fudge, toffees.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eManual de instruções\u003c\/h3\u003e\n        \u003col style=\"padding-left: 22px; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePasta de açúcar endurecida :\u003c\/strong\u003e adicione 2-3 gotas por 100 g de pasta, amasse 1-2 minutos até recuperar a maleabilidade original.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eGlacê real :\u003c\/strong\u003e 1\/2 a 1 colher de chá por 500 g de glacê real para evitar rachaduras.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eMassas de fruta :\u003c\/strong\u003e 1 a 2% do peso total da preparação para humidade ótima.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eMarshmallows :\u003c\/strong\u003e incorpore 30 a 50 g de glicerina por 500 g de açúcar para a textura macia característica.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eConservação :\u003c\/strong\u003e feche bem o frasco após o uso, conserve à temperatura ambiente.\u003c\/li\u003e\n        \u003c\/ol\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eIngredientes e alergénios\u003c\/h3\u003e\n        \u003cp style=\"margin: 0 0 10px 0;\"\u003e\u003cstrong\u003eIngredientes :\u003c\/strong\u003e Glicerina vegetal 100% (E422).\u003c\/p\u003e\n        \u003cp style=\"margin: 0;\"\u003e\u003cstrong\u003eAlergénios :\u003c\/strong\u003e Nenhum alergénio maior declarado. Adequado para dietas sem glúten, sem lactose, vegetarianas e vegan.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eConservação\u003c\/h3\u003e\n        \u003cp style=\"margin: 0;\"\u003eConservar à temperatura ambiente (15-25 °C), protegido da luz solar direta. Feche bem o frasco após cada utilização. Prazo de validade longo.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eFAQ: perguntas frequentes\u003c\/h3\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eQual a diferença entre glicerina e glucose?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003eA glicerina (E422) é um humectante: retém a humidade nas preparações sem cristalizar. A glucose (xarope) é um anti-cristalizante que impede o açúcar de formar cristais. Ambos são complementares na confeitaria: a glicerina mantém a maleabilidade, a glucose evita a granulação. Para amolecer uma pasta de açúcar, é a glicerina que se deve usar, não a glucose.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eQuanto de glicerina para regenerar uma pasta de açúcar endurecida?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003eConte 2 a 3 gotas para 100 g de pasta de açúcar. Amassar vigorosamente durante 1 a 2 minutos, a pasta recupera a sua maleabilidade original. Se estiver muito seca, adicione 1-2 gotas adicionais. Não coloque demasiado: uma pasta demasiado húmida torna-se pegajosa e difícil de estender.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eA glicerina é vegetal ou animal?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0;\"\u003eA glicerina LorAnn é 100% vegetal (proveniente de óleos vegetais). Por isso, é adequada para dietas vegetarianas e vegan, ao contrário de algumas glicerinas industriais que podem ser de origem animal.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003eDica Patissland para a glicerina no cake design\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eA glicerina é o ingrediente secreto dos cake designers profissionais para conservar a maleabilidade das suas preparações ao longo do tempo: pasta de açúcar que não racha após 24h, glacê real que permanece maleável por mais tempo, fondant que se estende finamente sem rasgar. Dosagem estratégica: muito pouca = sem efeito, demasiado = preparação pegajosa e difícil de trabalhar. A regra dos profissionais: comece com metade da quantidade recomendada, teste, ajuste. Para bolachas decoradas com glacê real para exportação (envios, casamentos), a glicerina é indispensável para evitar fissuras durante o transporte.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003eInformações do produto\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cul style=\"color: #8a6624; margin: 0; padding-left: 18px; line-height: 1.7;\"\u003e\n            \u003cli\u003eMarca: LorAnn Oils\u003c\/li\u003e\n            \u003cli\u003eTipo: glicerina vegetal (E422)\u003c\/li\u003e\n            \u003cli\u003eFormato: 473 ml\u003c\/li\u003e\n            \u003cli\u003eOrigem: vegetal\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComponha o seu arsenal de cake design técnico:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Toda a gama \u003ca href=\"\/pt\/collections\/lorann\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eLorAnn\u003c\/a\u003e na Patissland.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore os nossos \u003ca href=\"\/pt\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eaditivos alimentares\u003c\/a\u003e para pastelaria técnica.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Descubra as nossas \u003ca href=\"\/pt\/collections\/aide-a-la-preparation\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eajudas à preparação\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"LORANN","offers":[{"title":"Default Title","offer_id":49979193000275,"sku":"L7110","price":19.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/glycerine-xl-473ml-lorann-1.jpg?v=1772154854"},{"product_id":"bicarbonate-de-soude-200g","title":"Bicarbonato de Sódio 200g","description":"\u003ch3\u003e\u003cstrong\u003eBicarbonato de Sódio Dr. Oetker - 200g\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAdicione um crescimento suave e perfeito às suas criações com o bicarbonato de sódio Dr. Oetker.\u003c\/strong\u003e Ideal para pães de soda, panquecas, bolachas, pão de especiarias e outras delícias, este produto versátil é indispensável para todos os pasteleiros, profissionais ou amadores.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003ePrincipais características:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eResultado ótimo:\u003c\/strong\u003e Concebido para garantir um crescimento suave e homogéneo, perfeito para as suas preparações culinárias como pão de especiarias, cookies ou panquecas.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMultiusos:\u003c\/strong\u003e Para além da sua utilização culinária, este bicarbonato de sódio pode também ser usado como um limpador natural para a casa.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdequado para todos:\u003c\/strong\u003e Adaptado a dietas vegetarianas e veganas.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormato prático:\u003c\/strong\u003e Contém 200g, ideal para as necessidades diárias.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredientes:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAgente de fermentação: E500 (carbonatos de sódio).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eInformação nutricional (por 100g):\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnergia:\u003c\/strong\u003e 0kJ \/ 0kcal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLípidos:\u003c\/strong\u003e 0g\n\u003cul\u003e\n\u003cli\u003eDos quais saturados: 0g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHidratos de carbono:\u003c\/strong\u003e 0g\n\u003cul\u003e\n\u003cli\u003eDos quais açúcares: 0g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProteínas:\u003c\/strong\u003e 0g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSal:\u003c\/strong\u003e 67,5g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eVantagens:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eResultados consistentes:\u003c\/strong\u003e Proporcione uma textura perfeita às suas preparações graças à fórmula de qualidade Dr. Oetker.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUtilização versátil:\u003c\/strong\u003e Não só para pastelaria, mas também para uma limpeza natural e ecológica da casa.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFacilidade de uso:\u003c\/strong\u003e Fácil de dosear, basta seguir as quantidades indicadas nas suas receitas.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eConselhos de utilização:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePara pastelaria:\u003c\/strong\u003e Adicione a quantidade recomendada na sua receita para um resultado impecável.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePara limpeza:\u003c\/strong\u003e Misture uma colher de sopa de bicarbonato com água para criar uma pasta de limpeza natural.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConservação:\u003c\/strong\u003e Guarde o produto num local fresco e seco. Feche a tampa após a utilização.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003ePor que escolher o Bicarbonato de Sódio Dr. Oetker?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eUma qualidade comprovada desde 1891 para resultados superiores.\u003c\/li\u003e\n\u003cli\u003ePerfeito para amantes de pastelaria e chefs profissionais.\u003c\/li\u003e\n\u003cli\u003eCompatível com dietas alimentares específicas.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"DR OETKER","offers":[{"title":"Default Title","offer_id":49980270838099,"sku":"213642","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/bicarbonate-de-soude-200g-dr-oetker-1.jpg?v=1772154859"},{"product_id":"6-sachets-de-levure-chimique","title":"6 saquetas de fermento químico","description":"\u003ch3\u003e\u003cstrong\u003eFermento Químico Sem Glúten Dr. Oetker - 6 Saquetas (5g)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eO fermento químico sem glúten Dr. Oetker é um ingrediente indispensável para as suas pastelarias, bolos e scones.\u003c\/strong\u003e Prático e eficaz, cada saqueta pré-dosada de 5g garante uma utilização precisa e resultados perfeitos para todas as suas criações culinárias.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003ePrincipais características :\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormato prático :\u003c\/strong\u003e 6 saquetas de 5g, cada uma contendo o equivalente a uma colher de chá de fermento químico.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSem glúten :\u003c\/strong\u003e Adequado para pessoas que seguem uma dieta sem glúten.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersátil :\u003c\/strong\u003e Transforma a farinha comum numa alternativa à farinha com fermento.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdequado para todos :\u003c\/strong\u003e Compatível com dietas vegetarianas e veganas.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFrescura garantida :\u003c\/strong\u003e Cada saqueta é selada individualmente para uma conservação ótima.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredientes :\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAgentes de fermentação: E450 (difosfatos), E500 (carbonatos de sódio)\u003c\/li\u003e\n\u003cli\u003eAmido\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eInformação nutricional (por 100g) :\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnergia :\u003c\/strong\u003e 331kJ \/ 78kcal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLípidos :\u003c\/strong\u003e 0g\n\u003cul\u003e\n\u003cli\u003eDos quais saturados : 0g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHidratos de carbono :\u003c\/strong\u003e 19g\n\u003cul\u003e\n\u003cli\u003eDos quais açúcares : 0g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProteínas :\u003c\/strong\u003e 0,1g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSal :\u003c\/strong\u003e 45,7g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eVantagens :\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eDosagem precisa :\u003c\/strong\u003e Uma saqueta de 5g corresponde a uma colher de chá, eliminando as aproximações nas suas receitas.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatilidade :\u003c\/strong\u003e Ideal para bolos, scones, pastelarias e outras receitas que necessitam de uma fermentação perfeita.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlternativa prática :\u003c\/strong\u003e Misture 2 saquetas com 225g de farinha comum para substituir a farinha com fermento.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eConselhos de utilização :\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDosagem recomendada :\u003c\/strong\u003e Utilize a quantidade indicada na sua receita.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlternativa à farinha com fermento :\u003c\/strong\u003e Misture 2 saquetas de fermento químico com 225g (8oz) de farinha comum para obter uma farinha com fermento caseira.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConservação :\u003c\/strong\u003e Conserve num local fresco e seco.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003ePor que escolher o Fermento Químico Dr. Oetker?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFormato prático para utilizações precisas e eficazes.\u003c\/li\u003e\n\u003cli\u003eSem 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Adequada para receitas com níveis elevados de açúcar (Brix) e pH baixo, esta pectina é ideal para compotas tradicionais, pastas de fruta e cremes para barrar.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003ePrincipais características\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigem natural:\u003c\/strong\u003e Gelificante à base de pectinas de citrinos.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGelificação rápida:\u003c\/strong\u003e Efeito final após 24 horas, com uma textura forte e estável.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTermo-irrevogável:\u003c\/strong\u003e Adequada para preparações que requerem cozedura e que não derretem com o calor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCongelável:\u003c\/strong\u003e Mantém as suas propriedades mesmo após congelação.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUtilização versátil:\u003c\/strong\u003e Para compotas, pastas de fruta e cremes para barrar.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eDosagens recomendadas\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompotas:\u003c\/strong\u003e 0,5 a 1%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePastas de fruta:\u003c\/strong\u003e 1 a 1,5%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eModo de utilização\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMisture a pectina com o açúcar segundo as proporções recomendadas.\u003c\/li\u003e\n\u003cli\u003eAdicione esta mistura à polpa, mexendo vigorosamente.\u003c\/li\u003e\n\u003cli\u003eLeve a ferver, depois adicione um ácido para ativar a gelificação.\u003c\/li\u003e\n\u003cli\u003eDeixe repousar 24 horas para atingir a textura final ótima.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eAplicações e propriedades\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003epH adequado:\u003c\/strong\u003e Entre 3,1 e 3,5.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAçúcar mínimo:\u003c\/strong\u003e Pelo menos 50% de açúcar adicionado para garantir uma gelificação correta.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdeal para:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eCompotas tradicionais e cremes para barrar.\u003c\/li\u003e\n\u003cli\u003ePastas de fruta e preparações gelificadas que possam ser cortadas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredientes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003ePectina (E440i)\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eDextrose\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAlergénios:\u003c\/strong\u003e Nenhum declarado.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCondições de conservação\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eArmazene num local seco, a uma temperatura entre \u003cstrong\u003e15°C e 25°C\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eProteja da luz e de odores fortes para preservar as suas propriedades.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eVantagens da Pectina Medium Rapid Set\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePermite uma gelificação rápida e estável para preparações deliciosas.\u003c\/li\u003e\n\u003cli\u003eAdequada às necessidades dos profissionais de pastelaria e confeitaria.\u003c\/li\u003e\n\u003cli\u003eTextura irreversível, ideal para receitas que requerem cozedura ou congelação.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105547227475,"sku":"40408","price":24.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine-medium-rapid-set-500-g-sosa-1.jpg?v=1772154924"},{"product_id":"pectine-jaune-500-g","title":"Pectina amarela - 500 g","description":"\u003cp\u003e\u003cstrong\u003ePectina Amarela - 500 g - Sosa Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eUm gelificante profissional para texturas rígidas e elásticas\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA \u003cstrong\u003ePectina Amarela\u003c\/strong\u003e da \u003cstrong\u003eSosa Ingredients\u003c\/strong\u003e é uma pectina em pó proveniente de cascas de citrinos, especialmente concebida para compotas, geleias, pastilhas de fruta e coberturas. Permite obter géis firmes e rígidos ou firmes e elásticos consoante as preparações. Ideal para profissionais, garante uma textura estável e duradoura.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003ePrincipais características\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigem natural:\u003c\/strong\u003e Pectina derivada de cascas de citrinos.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGelificação lenta:\u003c\/strong\u003e Efeito final após 24 horas para texturas homogéneas.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNão termorreversível:\u003c\/strong\u003e Uma vez gelificada, a textura mantém-se estável mesmo após cozedura ou reaquecimento.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdequada para cozedura no forno:\u003c\/strong\u003e Perfeita para preparações que requerem cozedura prolongada.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNão congelável:\u003c\/strong\u003e Concebida para utilizações imediatas ou à temperatura ambiente.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eAplicações e dosagens recomendadas\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompotas e coberturas:\u003c\/strong\u003e 8-15 g\/kg para géis firmes e elásticos.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePastilhas de fruta e geleias:\u003c\/strong\u003e 15-25 g\/kg para géis rígidos e moldados.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eModo de utilização\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eIncorpore a pectina num líquido aquoso a \u003cstrong\u003e40°C\u003c\/strong\u003e, misturando com açúcar para evitar grumos.\u003c\/li\u003e\n\u003cli\u003eAqueça até ferver, mexendo vigorosamente.\u003c\/li\u003e\n\u003cli\u003eAdicione o ácido (ex. sumo de limão ou ácido cítrico) para ativar a gelificação.\u003c\/li\u003e\n\u003cli\u003eDeixe repousar durante 24 horas para atingir a textura final.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003ePropriedades e especificações\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003epH adequado:\u003c\/strong\u003e Entre 3,2 e 3,5.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAçúcar mínimo:\u003c\/strong\u003e 60% de açúcar adicionado para garantir uma gelificação ótima.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUtilizável com:\u003c\/strong\u003e Todos os tipos de líquidos aquosos.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGéis opacos e firmes:\u003c\/strong\u003e Ideal para preparações visual e texturalmente estáveis.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredientes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEspessante:\u003c\/strong\u003e Pectina (E440i)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSacarose\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegulador de pH:\u003c\/strong\u003e Difosfato tetrassódico (E450iii), citrato tripotássico (E332ii), ácido cítrico (E330)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCondições de conservação\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eConservar num local seco e fresco, a uma temperatura de \u003cstrong\u003e15°C a 25°C\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eEvitar a exposição à humidade ou a odores fortes para preservar a qualidade do produto.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eVantagens da Pectina Amarela Sosa\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePermite texturas profissionais, adequadas para pastelaria e confeitaria tradicional.\u003c\/li\u003e\n\u003cli\u003ePerfeita para preparações que requerem estabilidade térmica e estrutural.\u003c\/li\u003e\n\u003cli\u003eIdeal para chefs de pastelaria que procuram géis opacos e rígidos ou elásticos conforme as necessidades.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105588285779,"sku":"48654","price":24.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine-jaune-500-g-sosa-1.jpg?v=1772154928"},{"product_id":"pectine-fruit-nh-500-g","title":"Pectina de fruta NH - 500 g","description":"\u003ch1 data-path-to-node=\"3\"\u003ePectina Fruit NH Sosa – Gelificante Profissional Termorreversível (500 g)\u003c\/h1\u003e\n\u003cp data-path-to-node=\"4\"\u003eA \u003cb data-path-to-node=\"4\" data-index-in-node=\"3\"\u003ePectina Fruit NH da Sosa Ingredients\u003c\/b\u003e é o gelificante de referência para pasteleiros e confeiteiros exigentes. Especialmente formulada para preparações à base de frutas e ambientes ácidos, esta pectina amilácea de origem natural garante uma textura estável, brilhante e perfeitamente homogénea. A sua propriedade \u003cb data-path-to-node=\"4\" data-index-in-node=\"318\"\u003etermorreversível\u003c\/b\u003e torna-a a aliada indispensável para coberturas e glacês que podem ser fundidos novamente sem perder as suas qualidades gelificantes.\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"5\"\u003ePor que escolher a Pectina Fruit NH para as suas criações?\u003c\/h2\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eTermorreversibilidade Total:\u003c\/b\u003e Permite aquecer, solidificar e depois reaquecer a sua preparação sem alterar a textura final, ideal para coberturas espelhadas.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eEstabilidade em Meio Ácido:\u003c\/b\u003e Otimizada para um pH entre 3,5 e 3,7, reage perfeitamente com a acidez natural das frutas.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eVersatilidade Técnica:\u003c\/b\u003e Seja para pastas de frutas firmes, compotas cremosas ou gelatinas suaves, assegura uma consistência irrepreensível.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eOrigem Natural:\u003c\/b\u003e Proveniente de cascas de citrinos (pectato de sódio), respeita a autenticidade dos seus ingredientes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-path-to-node=\"7\"\u003eConselhos de utilização e dosagens\u003c\/h2\u003e\n\u003cp data-path-to-node=\"8\"\u003ePara uma ativação ótima e um resultado sem grumos, siga as recomendações técnicas da Sosa:\u003c\/p\u003e\n\u003cul data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003eMétodo de mistura:\u003c\/b\u003e Misture sempre a pectina com uma parte do açúcar da sua receita antes de a incorporar no líquido, mexendo vigorosamente.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eAtivação:\u003c\/b\u003e Leve a preparação a ferver. A adição de um ácido (como o ácido cítrico) é necessária para desencadear a gelificação.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-path-to-node=\"9,2,0\" data-index-in-node=\"0\"\u003eRepouso:\u003c\/b\u003e A textura ótima é alcançada após um tempo de repouso de 24 horas no frio.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"10\"\u003e\u003cb data-path-to-node=\"10\" data-index-in-node=\"0\"\u003eDosagens recomendadas:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"11\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,0,0\"\u003e\u003cb data-path-to-node=\"11,0,0\" data-index-in-node=\"0\"\u003eCoberturas e glacês:\u003c\/b\u003e 8 a 20 g por kg de massa total.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,1,0\"\u003e\u003cb data-path-to-node=\"11,1,0\" data-index-in-node=\"0\"\u003ePastas de frutas e gelatinas:\u003c\/b\u003e 30 a 40 g por kg de massa total.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-path-to-node=\"12\"\u003eCaracterísticas Técnicas e Composição\u003c\/h2\u003e\n\u003cul data-path-to-node=\"13\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,0,0\"\u003e\u003cb data-path-to-node=\"13,0,0\" data-index-in-node=\"0\"\u003eIngredientes:\u003c\/b\u003e Espessante: Pectina amilácea (E440ii), Estabilizante: Difosfato dissódico (E450i), Dextrose, Antioxidante: Fosfato tricálcico (E431iii).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,1,0\"\u003e\u003cb data-path-to-node=\"13,1,0\" data-index-in-node=\"0\"\u003eAlérgenos:\u003c\/b\u003e Pode conter vestígios de leite e derivados.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,2,0\"\u003e\u003cb data-path-to-node=\"13,2,0\" data-index-in-node=\"0\"\u003eValores nutricionais (por 100 g):\u003c\/b\u003e Energia 160 kcal \/ 640 kJ; Hidratos de carbono 14 g (dos quais açúcares 14 g); Proteínas 47 g; Sal 14,3 g.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,3,0\"\u003e\u003cb data-path-to-node=\"13,3,0\" data-index-in-node=\"0\"\u003eConservação:\u003c\/b\u003e Armazenar na embalagem original entre 15°C e 25°C, protegido da luz e da humidade.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"19\"\u003e\u003cb data-path-to-node=\"19\" data-index-in-node=\"0\"\u003eQual é a diferença entre a Pectina NH e uma pectina clássica?\u003c\/b\u003e A Pectina Fruit NH é especificamente concebida para ser termorreversível. Isso significa que pode fundir a sua gelatina ou cobertura várias vezes mantendo o seu poder gelificante, ao contrário das pectinas padrão que são frequentemente irreversíveis.\u003c\/p\u003e\n\u003cp data-path-to-node=\"20\"\u003e\u003cb data-path-to-node=\"20\" data-index-in-node=\"0\"\u003ePor que é necessário adicionar ácido com a Pectina NH?\u003c\/b\u003e O ácido (frequentemente sob a forma de ácido cítrico ou sumo de limão) atua como um catalisador. Permite baixar o pH da preparação, o que é indispensável para que a rede de pectina se forme e aprisione o líquido de forma estável.\u003c\/p\u003e\n\u003cp data-path-to-node=\"21\"\u003e\u003cb data-path-to-node=\"21\" data-index-in-node=\"0\"\u003eÉ possível congelar uma preparação que contenha Pectina NH?\u003c\/b\u003e Sim, é uma das suas grandes vantagens. Suporta perfeitamente a congelação e descongelação sem libertar água (sinérese), tornando-a ideal para sobremesas geladas e inserts de frutas.\u003c\/p\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105620365651,"sku":"48667","price":32.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine-fruit-nh-500-g-sosa-1.jpg?v=1772154930"},{"product_id":"pectine-x58-nappage-500-g","title":"Pectina X58 nappage - 500 g","description":"\u003cp\u003e\u003cstrong\u003ePectina X58 Nappage - 500 g - Sosa Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eUm gelificante profissional para coberturas de chocolate e produtos lácteos\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA \u003cstrong\u003ePectina X58 Nappage\u003c\/strong\u003e da \u003cstrong\u003eSosa Ingredients\u003c\/strong\u003e é uma pectina LM amilácea especialmente concebida para coberturas de chocolate, produtos ricos em cálcio e preparações lácteas. Termorreversível e congelável, esta pectina garante texturas suaves e estáveis, adequadas às exigências dos profissionais.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003ePrincipais características\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigem natural:\u003c\/strong\u003e Pectina proveniente de cascas de citrinos.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTermorreversível:\u003c\/strong\u003e Mantém as suas propriedades entre \u003cstrong\u003e40°C e 60°C\u003c\/strong\u003e, ideal para utilizações repetidas.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCongelável:\u003c\/strong\u003e Retém a humidade mesmo após congelação, prolongando assim a vida útil das pastelarias.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAplicações variadas:\u003c\/strong\u003e Adequada para coberturas de chocolate, cremes, produtos lácteos e ricos em cálcio.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGelificação lenta:\u003c\/strong\u003e Efeito final obtido após 24 horas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eAplicações e dosagens recomendadas\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoberturas gelificadas:\u003c\/strong\u003e 1,3-1,5%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCremes e pudins:\u003c\/strong\u003e 1-1,3%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGéis ricos em cálcio:\u003c\/strong\u003e 8-15 g\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eModo de utilização\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMisture a pectina com o açúcar para uma dispersão homogénea.\u003c\/li\u003e\n\u003cli\u003eIncorpore progressivamente num líquido enquanto mexe vigorosamente.\u003c\/li\u003e\n\u003cli\u003eLeve a ferver para ativar a gelificação (temperatura ótima: \u003cstrong\u003e80\/85°C\u003c\/strong\u003e).\u003c\/li\u003e\n\u003cli\u003eDeixe arrefecer para permitir que a gelificação ocorra.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003ePropriedades e especificações\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003epH ótimo:\u003c\/strong\u003e Entre 2,8 e 4,7 para melhores desempenhos.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTrabalho a quente:\u003c\/strong\u003e Ativada por aumento de temperatura.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdeal para:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eCoberturas de chocolate ou calcárias.\u003c\/li\u003e\n\u003cli\u003eCremes e preparações lácteas.\u003c\/li\u003e\n\u003cli\u003eProdutos que necessitam de uma textura firme mas flexível.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredientes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEspessante:\u003c\/strong\u003e Pectina amilácea (E440ii)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSacarose\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstabilizante:\u003c\/strong\u003e Difosfato dissódico (E450i)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegulador de acidez:\u003c\/strong\u003e Fosfato tricálcico (E341iii)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAlergénios:\u003c\/strong\u003e Pode conter vestígios de leite e produtos lácteos.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eValores nutricionais (por 100 g)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnergia:\u003c\/strong\u003e 640 kJ \/ 160 kcal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLípidos:\u003c\/strong\u003e 0 g (dos quais saturados: 0 g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHidratos de carbono:\u003c\/strong\u003e 14 g (dos quais açúcares: 14 g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProteínas:\u003c\/strong\u003e 0 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSal:\u003c\/strong\u003e 14,3 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCondições de conservação\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eArmazenar num local seco e fresco, entre \u003cstrong\u003e15°C e 25°C\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eConservar na embalagem original fechada, protegido da humidade e odores fortes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eVantagens da Pectina X58 Nappage Sosa\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAdequada para coberturas gelificadas ricas em chocolate ou cálcio.\u003c\/li\u003e\n\u003cli\u003eMantém a humidade e prolonga a conservação das pastelarias.\u003c\/li\u003e\n\u003cli\u003eIdeal para aplicações profissionais graças à sua termorreversibilidade e estabilidade.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105680494931,"sku":"48675","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine-x58-nappage-500-g-sosa-1.jpg?v=1772154936"},{"product_id":"glucose-liquide-de40-1-5kg","title":"Glucose Líquida DE40 - 1,5kg","description":"\u003ch2 data-start=\"374\" data-end=\"422\"\u003e\u003cstrong data-start=\"377\" data-end=\"420\"\u003eGlucose Líquido DE40 - 1,5 kg (Sosa)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"424\" data-end=\"778\"\u003eO \u003cstrong data-start=\"427\" data-end=\"451\"\u003eglucose líquido DE40\u003c\/strong\u003e da \u003cstrong data-start=\"455\" data-end=\"475\"\u003eSosa Ingredients\u003c\/strong\u003e é um ingrediente essencial para profissionais de pastelaria e chocolateria. 100% de origem natural, é extraído do amido de milho e possui um \u003cstrong data-start=\"643\" data-end=\"669\"\u003ebaixo poder adoçante\u003c\/strong\u003e, oferecendo ao mesmo tempo propriedades técnicas valiosas para a textura e conservação das preparações.\u003c\/p\u003e\n\u003chr data-start=\"780\" data-end=\"783\"\u003e\n\u003ch3 data-start=\"785\" data-end=\"847\"\u003e\u003cstrong data-start=\"789\" data-end=\"847\"\u003e Por que usar glucose líquida na pastelaria?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"848\" data-end=\"1139\"\u003e \u003cstrong data-start=\"850\" data-end=\"881\"\u003ePrevine a cristalização\u003c\/strong\u003e do açúcar em gelados, sorvetes e confeitaria\u003cbr data-start=\"930\" data-end=\"933\"\u003e \u003cstrong data-start=\"935\" data-end=\"958\"\u003eMelhora a textura\u003c\/strong\u003e de cremes, ganaches e pastelaria\u003cbr data-start=\"994\" data-end=\"997\"\u003e \u003cstrong data-start=\"999\" data-end=\"1027\"\u003eAumenta a conservação\u003c\/strong\u003e limitando o ressecamento das preparações\u003cbr data-start=\"1072\" data-end=\"1075\"\u003e \u003cstrong data-start=\"1077\" data-end=\"1109\"\u003eFácil de dosar e usar\u003c\/strong\u003e em muitas receitas\u003c\/p\u003e\n\u003ch3 data-start=\"1141\" data-end=\"1174\"\u003e\u003cstrong data-start=\"1145\" data-end=\"1174\"\u003e Aplicações ideais:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1175\" data-end=\"1495\"\u003e\n\u003cli data-start=\"1175\" data-end=\"1254\"\u003e\n\u003cstrong data-start=\"1177\" data-end=\"1197\"\u003eGelados \u0026amp; sorvetes\u003c\/strong\u003e : proporciona cremosidade e evita a formação de cristais\u003c\/li\u003e\n\u003cli data-start=\"1255\" data-end=\"1330\"\u003e\n\u003cstrong data-start=\"1257\" data-end=\"1271\"\u003ePastelaria\u003c\/strong\u003e : melhora a textura de mousses, cremes e confeitaria\u003c\/li\u003e\n\u003cli data-start=\"1331\" data-end=\"1401\"\u003e\n\u003cstrong data-start=\"1333\" data-end=\"1349\"\u003eChocolateria\u003c\/strong\u003e : otimiza a maleabilidade das ganaches e recheios\u003c\/li\u003e\n\u003cli data-start=\"1402\" data-end=\"1495\"\u003e\n\u003cstrong data-start=\"1404\" data-end=\"1430\"\u003eCaramelos \u0026amp; confeitaria\u003c\/strong\u003e : assegura melhor estabilidade e evita a recristalização\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1497\" data-end=\"1500\"\u003e\n\u003ch2 data-start=\"1502\" data-end=\"1541\"\u003e\u003cstrong data-start=\"1505\" data-end=\"1541\"\u003e Características técnicas:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1542\" data-end=\"1705\"\u003e\n\u003cli data-start=\"1542\" data-end=\"1580\"\u003e\n\u003cstrong data-start=\"1544\" data-end=\"1556\"\u003eDE 35-40\u003c\/strong\u003e (Equivalente de Dextrose)\u003c\/li\u003e\n\u003cli data-start=\"1581\" data-end=\"1625\"\u003e\n\u003cstrong data-start=\"1583\" data-end=\"1597\"\u003e77,4° Brix\u003c\/strong\u003e (teor de matéria seca)\u003c\/li\u003e\n\u003cli data-start=\"1626\" data-end=\"1659\"\u003e\n\u003cstrong data-start=\"1628\" data-end=\"1639\"\u003ePOD 45%\u003c\/strong\u003e (Poder Osmótico)\u003c\/li\u003e\n\u003cli data-start=\"1660\" data-end=\"1705\"\u003e\n\u003cstrong data-start=\"1662\" data-end=\"1674\"\u003ePAC 108%\u003c\/strong\u003e (Poder Anti-Cristalizante)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1707\" data-end=\"1710\"\u003e\n\u003ch2 data-start=\"1712\" data-end=\"1750\"\u003e\u003cstrong data-start=\"1715\" data-end=\"1750\"\u003e Composição \u0026amp; Conservação:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1751\" data-end=\"1912\"\u003e\n\u003cli data-start=\"1751\" data-end=\"1806\"\u003e\n\u003cstrong data-start=\"1753\" data-end=\"1768\"\u003eIngredientes\u003c\/strong\u003e : Xarope de glucose (origem: milho)\u003c\/li\u003e\n\u003cli data-start=\"1807\" data-end=\"1912\"\u003e\n\u003cstrong data-start=\"1809\" data-end=\"1825\"\u003eConservação\u003c\/strong\u003e : Guardar protegido da luz, em local fresco e seco, em embalagem bem fechada\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1914\" data-end=\"1945\"\u003e \u003cstrong data-start=\"1917\" data-end=\"1927\"\u003eFormato\u003c\/strong\u003e : Frasco de 1,5 kg\u003c\/p\u003e\n\u003chr data-start=\"1947\" data-end=\"1950\"\u003e\n\u003ch3 data-start=\"1952\" data-end=\"2010\"\u003e\u003cstrong data-start=\"1956\" data-end=\"2010\"\u003e Por que escolher o Glucose Líquido DE40 Sosa?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2011\" data-end=\"2271\"\u003e \u003cstrong data-start=\"2013\" data-end=\"2040\"\u003eQualidade profissional\u003c\/strong\u003e : seleção rigorosa para resultados ótimos\u003cbr data-start=\"2091\" data-end=\"2094\"\u003e \u003cstrong data-start=\"2096\" data-end=\"2122\"\u003eVersatilidade na cozinha\u003c\/strong\u003e : compatível com uma ampla gama de preparações\u003cbr data-start=\"2172\" data-end=\"2175\"\u003e \u003cstrong data-start=\"2177\" data-end=\"2204\"\u003eTextura e conservação\u003c\/strong\u003e : melhora a estrutura e prolonga a vida útil dos produtos\u003c\/p\u003e\n\u003cp data-start=\"2273\" data-end=\"2336\"\u003e \u003cstrong data-start=\"2276\" data-end=\"2305\"\u003eDisponível na Patissland\u003c\/strong\u003e | Entrega rápida\u003c\/p\u003e\n\u003chr data-start=\"2338\" data-end=\"2343\"\u003e\n\u003ch3 data-start=\"2344\" data-end=\"2420\"\u003e\u003cstrong data-start=\"2348\" data-end=\"2418\"\u003e Dica de pastelaria: Faça um gelado caseiro ultra cremoso\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2422\" data-end=\"2441\"\u003e\u003cstrong data-start=\"2422\" data-end=\"2439\"\u003eIngredientes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2442\" data-end=\"2597\"\u003e\n\u003cli data-start=\"2442\" data-end=\"2467\"\u003e500 ml de leite inteiro\u003c\/li\u003e\n\u003cli data-start=\"2468\" data-end=\"2495\"\u003e250 ml de natas líquidas\u003c\/li\u003e\n\u003cli data-start=\"2496\" data-end=\"2534\"\u003e100 g de glucose líquida DE40 Sosa\u003c\/li\u003e\n\u003cli data-start=\"2535\" data-end=\"2553\"\u003e150 g de açúcar\u003c\/li\u003e\n\u003cli data-start=\"2554\" data-end=\"2573\"\u003e4 gemas de ovo\u003c\/li\u003e\n\u003cli data-start=\"2574\" data-end=\"2597\"\u003e1 vagem de baunilha\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2599\" data-end=\"2618\"\u003e\u003cstrong data-start=\"2599\" data-end=\"2616\"\u003ePreparação:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-start=\"2619\" data-end=\"2964\"\u003e\n\u003cli data-start=\"2619\" data-end=\"2690\"\u003e\n\u003cstrong data-start=\"2622\" data-end=\"2654\"\u003eAqueça o leite e as natas\u003c\/strong\u003e com a vagem de baunilha aberta.\u003c\/li\u003e\n\u003cli data-start=\"2691\" data-end=\"2758\"\u003e\n\u003cstrong data-start=\"2694\" data-end=\"2727\"\u003eBata as gemas de ovo\u003c\/strong\u003e com o açúcar e a glucose.\u003c\/li\u003e\n\u003cli data-start=\"2759\" data-end=\"2828\"\u003e\n\u003cstrong data-start=\"2762\" data-end=\"2786\"\u003eVerta o leite quente\u003c\/strong\u003e sobre a mistura de ovos e açúcar, mexendo.\u003c\/li\u003e\n\u003cli data-start=\"2829\" data-end=\"2901\"\u003e\n\u003cstrong data-start=\"2832\" data-end=\"2855\"\u003eVolte ao lume\u003c\/strong\u003e e cozinhe a 83°C sem ferver.\u003c\/li\u003e\n\u003cli data-start=\"2902\" data-end=\"2964\"\u003e\n\u003cstrong data-start=\"2905\" data-end=\"2932\"\u003eArrefeça rapidamente\u003c\/strong\u003e, depois processe na sorveteira.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr data-start=\"2966\" data-end=\"2969\"\u003e\n\u003cp data-start=\"2971\" data-end=\"3096\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2974\" data-end=\"3093\"\u003eEncomende já o seu frasco de glucose líquida Sosa e melhore as suas preparações de pastelaria como um profissional!\u003c\/strong\u003e\u003c\/p\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50458214400339,"sku":"48647","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/glucose-liquide-de40-15kg-sosa-1.jpg?v=1772155555"},{"product_id":"glucose-liquide-de60-1-5kg","title":"Glucose Líquida DE60 - 1,5kg","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER SOBRE --\u003e\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSosa Ingredients\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGlucose Líquida 60 DE 1,5 kg\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eXarope técnico para ganaches, gelados e confeitaria profissional\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- DESCRIPTION COURTE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eA Glucose Líquida 60 DE Sosa Ingredients é um xarope técnico de origem natural, extraído do amido por hidrólise enzimática. Com um Equivalente de Dextrose de 60, oferece um poder adoçante moderado (POD 67,5 %) e um forte poder anticristalizante (PAC 114 %), tornando-se um ingrediente essencial na pastelaria, chocolateria e gelataria profissionais. Melhora a conservação, previne a cristalização e confere flexibilidade às confeções.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- POURQUOI L'UTILISER --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003ePor que usar glucose líquida 60 DE\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eConservação prolongada :\u003c\/strong\u003e melhora a estabilidade ao longo do tempo das ganaches e cremes de pastelaria limitando a atividade da água\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;\"\u003eAnticristalização :\u003c\/strong\u003e impede a formação de cristais em gelados, sorbets, caramelos e nougats\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;\"\u003eFlexibilidade e cremosidade :\u003c\/strong\u003e confere maciez a confeitaria e pastelaria\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;\"\u003ePoder adoçante moderado :\u003c\/strong\u003e permite equilibrar as texturas sem sobrecarregar com açúcar (POD 67,5 % vs sacarose 100 %)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFluidez no trabalho :\u003c\/strong\u003e consistência xaroposa que se incorpora facilmente a quente\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- APPLICATIONS --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eAplicações recomendadas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eGanaches e chocolateria :\u003c\/strong\u003e estabiliza a textura, prolonga a conservação, brilho preservado\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;\"\u003eGelados e sorbets :\u003c\/strong\u003e limita a cristalização, conserva uma textura suave na boca\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;\"\u003eConfeitaria :\u003c\/strong\u003e marshmallows, pastilhas de fruta, rebuçados, caramelos com textura estável\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;\"\u003eCaramelo e nougat :\u003c\/strong\u003e garante boa fluidez na cozedura e evita a recristalização ao arrefecer\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;\"\u003ePastelaria macia :\u003c\/strong\u003e financiers, madeleines, bolachas com firmeza prolongada\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;\"\u003eCoberturas espelho :\u003c\/strong\u003e proporciona brilho e firmeza ao corte\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTERISTIQUES TECHNIQUES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDE (Equivalente de Dextrose) :\u003c\/strong\u003e 60\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;\"\u003eBrix :\u003c\/strong\u003e 83° (teor em matéria seca)\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;\"\u003ePOD (Poder Edulcorante) :\u003c\/strong\u003e 67,5 %\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;\"\u003ePAC (Poder AntiCristalizante) :\u003c\/strong\u003e 114 %\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;\"\u003eAspeto :\u003c\/strong\u003e xarope viscoso transparente a ligeiramente âmbar\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;\"\u003eOrigem :\u003c\/strong\u003e hidrólise enzimática do amido de milho\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposição\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIngrediente :\u003c\/strong\u003e xarope de glucose (100 %)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAlérgenos :\u003c\/strong\u003e nenhum alérgeno declarado\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTERISTIQUES PRODUIT --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCaracterísticas do produto\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarca :\u003c\/strong\u003e Sosa Ingredients\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormato :\u003c\/strong\u003e Pote de 1,5 kg\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eForma :\u003c\/strong\u003e Xarope líquido viscoso\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- ENCADRE A NOTER --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eCompreender o DE (Equivalente de Dextrose)\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eO DE mede o grau de hidrólise do amido: quanto mais alto, mais o xarope contém açúcares simples, mais é doce e fluido. Um DE 60 (como este produto) é considerado um glucose \u003cstrong\u003emédio\u003c\/strong\u003e, perfeitamente equilibrado entre poder adoçante e poder anticristalizante. Para referência: DE 30 a 40 (glucose espesso, pouco doce, forte anticristalizante para gelados); DE 60 (versátil, ganaches\/chocolateria\/confeitaria); DE 80 e mais (muito doce e fluido, próximo do açúcar invertido).\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eConservação:\u003c\/strong\u003e entre 15 e 25 °C, protegido da luz, no seu embalagem original fechado. O glucose líquido pode engrossar no frio: um banho-maria morno torna-o novamente fluido.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- RECETTE BONUS --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eReceita: ganache cremosa de chocolate negro\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eUma ganache estável e brilhante, perfeita para bombons de chocolate, recheios de macarons ou interiores de sobremesas.\u003c\/p\u003e\n        \u003cp style=\"margin-bottom: 5px;\"\u003e\u003cstrong\u003eIngredientes:\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 5px 0 15px 0;\"\u003e\n            \u003cli style=\"margin-bottom: 6px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e 300 g de chocolate negro 70 %\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 6px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e 150 ml de natas inteiras líquidas\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 6px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e 50 g de glucose líquido 60 DE Sosa\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 6px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e 30 g de manteiga\u003c\/li\u003e\n        \u003c\/ul\u003e\n        \u003cp style=\"margin-bottom: 5px;\"\u003e\u003cstrong\u003ePreparação:\u003c\/strong\u003e\u003c\/p\u003e\n        \u003col style=\"padding-left: 22px; margin: 5px 0 0 0;\"\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003eAqueça o creme com o glucose líquido sem deixar ferver.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003eDeite sobre o chocolate picado e deixe derreter durante alguns minutos.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003eMisture delicadamente com uma espátula para obter uma textura lisa e brilhante.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003eAdicione a manteiga cortada em pedaços e misture até incorporar completamente.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003eDeixe arrefecer antes de usar nas suas sobremesas, bombons de chocolate ou macarons.\u003c\/li\u003e\n        \u003c\/ol\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- POUR ALLER PLUS LOIN --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete a sua seleção de ingredientes técnicos para pastelaria e chocolateria:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Descubra toda a gama \u003ca href=\"\/pt\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e destinada aos profissionais da gastronomia.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Trabalhe o açúcar e as suas alternativas com a nossa secção de \u003ca href=\"\/pt\/collections\/isomalt\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eisomalt, açúcar e frutose\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Encontre os essenciais com a nossa seleção de \u003ca href=\"\/pt\/collections\/aide-a-la-preparation\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eajuda à preparação\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":50458232553811,"sku":"48649","price":14.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/glucose-liquide-de60-15kg-sosa-1.jpg?v=1772155557"},{"product_id":"dextrose-poudre-sosa-650g","title":"Dextrose - 650g","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER SOBRE --\u003e\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSosa Ingredients\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eDextrose em Pó 650 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eAçúcar técnico anticristalizante para gelados, sorvetes e confeitaria\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- DESCRIPTION COURTE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eA Dextrose em Pó Sosa Ingredients é um açúcar técnico de origem 100 % natural, derivado do amido de milho. Particularmente utilizada em gelataria profissional e confeitaria, destaca-se pelo seu elevado poder anticristalizante (PAC 172 %) e pelo seu poder adoçante reduzido (POD 74 %) em comparação com a sacarose. Permite otimizar a textura dos sorvetes e gelados, estabilizar preparações sensíveis à cristalização e ajustar a doçura sem excesso de açúcar.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- UTILISATIONS RECOMMANDÉES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eUtilizações recomendadas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eGelados e sorvetes:\u003c\/strong\u003e impede a cristalização da água, melhora a textura na boca\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;\"\u003eConfeitaria:\u003c\/strong\u003e rebuçados duros, açúcar puxado, açúcar cristalizado\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;\"\u003ePastelaria equilibrada:\u003c\/strong\u003e alternativa para ajustar a doçura em sobremesas pouco doces\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;\"\u003eSobremesas vegetais:\u003c\/strong\u003e compatível com preparações veganas\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;\"\u003eCoberturas e recheios:\u003c\/strong\u003e estabilização e conservação\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- PROPRIÉTÉS TECHNIQUES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003ePropriedades técnicas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePoder adoçante (POD):\u003c\/strong\u003e 74 %\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;\"\u003ePoder anticristalizante (PAC):\u003c\/strong\u003e 172 %\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;\"\u003eAspeto:\u003c\/strong\u003e pó cristalino branco\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;\"\u003eSabor:\u003c\/strong\u003e doce, sem odor\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;\"\u003eDosagem recomendada:\u003c\/strong\u003e 6 a 15 g por quilo de preparação conforme a receita\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES PRODUIT --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCaracterísticas do produto\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarca:\u003c\/strong\u003e Sosa Ingredients\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePeso líquido:\u003c\/strong\u003e 650 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eEmbalagem:\u003c\/strong\u003e frasco plástico com tampa reclusa\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;\"\u003eOrigem:\u003c\/strong\u003e vegetal (milho)\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;\"\u003eProveniência:\u003c\/strong\u003e Espanha, França, Brasil, Ucrânia\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;\"\u003eCertificações:\u003c\/strong\u003e clean label, sem OGM, kosher, halal\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;\"\u003eDietas:\u003c\/strong\u003e vegetariano, vegano\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION ET ALLERGÈNES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposição e alergénios\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIngrediente:\u003c\/strong\u003e Dextrose pura\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;\"\u003eAlergénios diretos:\u003c\/strong\u003e nenhum\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;\"\u003ePossíveis vestígios:\u003c\/strong\u003e ovos, leite, soja, frutos de casca rija, sésamo, mostarda, aipo, sulfitos, amendoins (produto fabricado numa oficina polivalente)\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- ENCADRÉ À NOTER --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eO truque dos gelatarias\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eA dextrose é a aliada dos gelatarias artesanais: o seu elevado poder anticristalizante (PAC 172 %) impede a formação de cristais de água nos sorvetes e gelados, garantindo uma textura suave e cremosa na boca, mesmo após várias semanas de conservação no congelador. O seu poder adoçante mais baixo que a sacarose faz dela também um açúcar de eleição para receitas equilibradas.\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eConservação:\u003c\/strong\u003e à temperatura ambiente (15 a 25 °C), num local seco e protegido da luz. Feche bem o frasco após cada utilização.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- POUR ALLER PLUS LOIN --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete a sua seleção de ingredientes técnicos para gelataria e pastelaria profissional:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Descubra toda a gama \u003ca href=\"\/pt\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e para a gastronomia profissional.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Trabalhe o açúcar e as suas alternativas com a nossa secção \u003ca href=\"\/pt\/collections\/isomalt\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eisomaltose, açúcar e frutose\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore a nossa seleção de \u003ca href=\"\/pt\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eaditivos alimentares\u003c\/a\u003e para estabilizar e texturizar as suas preparações.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50946175533395,"sku":"48684","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/dextrose-650g-sosa-1.jpg?v=1772157263"},{"product_id":"levure-seche-active-molino-pasini-500-g","title":"Fermento Seco Ativo Molino Pasini – 500 g","description":"\u003ch3 data-start=\"598\" data-end=\"643\"\u003eLevedura Seca Ativa Molino Pasini – 500 g\u003c\/h3\u003e\n\u003cp data-start=\"645\" data-end=\"904\"\u003eA levedura seca ativa \u003cstrong data-start=\"668\" data-end=\"685\"\u003eMolino Pasini\u003c\/strong\u003e é a aliada indispensável dos apaixonados por panificação. O seu elevado poder de fermentação garante uma fermentação rápida e homogénea, ideal para conseguir \u003cstrong data-start=\"838\" data-end=\"888\"\u003epães, pizzas, focaccias, massas doces fermentadas\u003c\/strong\u003e e muito mais.\u003c\/p\u003e\n\u003chr data-start=\"906\" data-end=\"909\"\u003e\n\u003ch4 data-start=\"911\" data-end=\"946\"\u003e As vantagens desta levedura:\u003c\/h4\u003e\n\u003cul data-start=\"947\" data-end=\"1219\"\u003e\n\u003cli data-start=\"947\" data-end=\"1000\"\u003e\n\u003cp data-start=\"949\" data-end=\"1000\"\u003e\u003cstrong data-start=\"949\" data-end=\"978\"\u003ePotência de fermentação\u003c\/strong\u003e constante e fiável\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1001\" data-end=\"1056\"\u003e\n\u003cp data-start=\"1003\" data-end=\"1056\"\u003e\u003cstrong data-start=\"1003\" data-end=\"1024\"\u003eAtivação rápida\u003c\/strong\u003e ao contacto com um líquido morno\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1057\" data-end=\"1100\"\u003e\n\u003cp data-start=\"1059\" data-end=\"1100\"\u003e\u003cstrong data-start=\"1059\" data-end=\"1089\"\u003eTextura arejada e macia\u003c\/strong\u003e garantida\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1101\" data-end=\"1164\"\u003e\n\u003cp data-start=\"1103\" data-end=\"1164\"\u003e\u003cstrong data-start=\"1103\" data-end=\"1124\"\u003eFormato económico\u003c\/strong\u003e de 500 g ideal para uso intensivo\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1165\" data-end=\"1219\"\u003e\n\u003cp data-start=\"1167\" data-end=\"1219\"\u003e\u003cstrong data-start=\"1167\" data-end=\"1196\"\u003eConservação de longa duração\u003c\/strong\u003e graças à sua forma seca\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1221\" data-end=\"1224\"\u003e\n\u003ch4 data-start=\"1226\" data-end=\"1247\"\u003e Ideal para:\u003c\/h4\u003e\n\u003cul data-start=\"1248\" data-end=\"1388\"\u003e\n\u003cli data-start=\"1248\" data-end=\"1279\"\u003e\n\u003cp data-start=\"1250\" data-end=\"1279\"\u003ePão caseiro ou tradicional\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1280\" data-end=\"1318\"\u003e\n\u003cp data-start=\"1282\" data-end=\"1318\"\u003ePizzas crocantes e macias\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1319\" data-end=\"1365\"\u003e\n\u003cp data-start=\"1321\" data-end=\"1365\"\u003eBrioches, panettones, viennoiseries caseiras\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1366\" data-end=\"1388\"\u003e\n\u003cp data-start=\"1368\" data-end=\"1388\"\u003eMassas doces fermentadas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1390\" data-end=\"1393\"\u003e\n\u003ch4 data-start=\"1395\" data-end=\"1414\"\u003eIngredientes\u003c\/h4\u003e\n\u003cp data-start=\"1415\" data-end=\"1445\"\u003eLevedura, emulsificante: \u003cstrong data-start=\"1437\" data-end=\"1445\"\u003eE491\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"1447\" data-end=\"1450\"\u003e\n\u003ch4 data-start=\"1452\" data-end=\"1480\"\u003eInformações do produto\u003c\/h4\u003e\n\u003cul data-start=\"1481\" data-end=\"1657\"\u003e\n\u003cli data-start=\"1481\" data-end=\"1506\"\u003e\n\u003cp data-start=\"1483\" data-end=\"1506\"\u003e\u003cstrong data-start=\"1483\" data-end=\"1496\"\u003ePeso líquido\u003c\/strong\u003e : 500 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1507\" data-end=\"1531\"\u003e\n\u003cp data-start=\"1509\" data-end=\"1531\"\u003e\u003cstrong data-start=\"1509\" data-end=\"1520\"\u003eOrigem\u003c\/strong\u003e : Itália\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1532\" data-end=\"1566\"\u003e\n\u003cp data-start=\"1534\" data-end=\"1566\"\u003e\u003cstrong data-start=\"1534\" data-end=\"1542\"\u003eTipo\u003c\/strong\u003e : Levedura seca ativa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1567\" data-end=\"1657\"\u003e\n\u003cp data-start=\"1569\" data-end=\"1657\"\u003e\u003cstrong data-start=\"1569\" data-end=\"1585\"\u003eConservação\u003c\/strong\u003e : Protegida da humidade e do calor, num local fresco e seco\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1659\" data-end=\"1662\"\u003e\n\u003cp data-start=\"1664\" data-end=\"1785\"\u003e \u003cstrong data-start=\"1667\" data-end=\"1677\"\u003eDica\u003c\/strong\u003e : Rehydrate a levedura em um pouco de água morna antes de a incorporar na sua massa para um resultado ótimo.\u003c\/p\u003e\n\u003chr data-start=\"1787\" data-end=\"1790\"\u003e\n\u003cp data-start=\"1792\" data-end=\"1909\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1795\" data-end=\"1909\" data-is-last-node=\"\"\u003eEncomende já e dê volume às suas criações de padaria com uma levedura de qualidade italiana.\u003c\/strong\u003e\u003c\/p\u003e","brand":"MOLINO PASINI","offers":[{"title":"Default Title","offer_id":51055996731731,"sku":"MP5780","price":9.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/levure-seche-active-molino-pasini-500-g-molino-pasini-1.jpg?v=1772157375"},{"product_id":"gomme-gellan-500-g","title":"Goma Gellan - 500 g","description":"\u003ch2 data-start=\"611\" data-end=\"660\"\u003eGoma Gellan – Sosa Ingredients – Frasco de 500 g\u003c\/h2\u003e\n\u003cp data-start=\"662\" data-end=\"728\"\u003e\u003cstrong data-start=\"662\" data-end=\"728\"\u003eO gelificante profissional para géis firmes e cozedura no forno\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"730\" data-end=\"987\"\u003eA \u003cstrong data-start=\"733\" data-end=\"749\"\u003eGoma Gellan\u003c\/strong\u003e (E418) da Sosa Ingredients é um gelificante de origem natural, ideal para criar géis firmes, transparentes e resistentes à cozedura. Perfeita para pastas de fruta, gelatinas, compotas, inserts e preparações salgadas ou doces.\u003c\/p\u003e\n\u003chr data-start=\"989\" data-end=\"992\"\u003e\n\u003ch3 data-start=\"994\" data-end=\"1025\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cul data-start=\"1027\" data-end=\"1356\"\u003e\n\u003cli data-start=\"1027\" data-end=\"1089\"\u003e\n\u003cp data-start=\"1029\" data-end=\"1089\"\u003e\u003cstrong data-start=\"1029\" data-end=\"1050\"\u003eOrigem natural\u003c\/strong\u003e : obtida por fermentação bacteriana\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1090\" data-end=\"1153\"\u003e\n\u003cp data-start=\"1092\" data-end=\"1153\"\u003e\u003cstrong data-start=\"1092\" data-end=\"1124\"\u003eGelatina rígida e transparente\u003c\/strong\u003e, ideal para cortes precisos\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1154\" data-end=\"1191\"\u003e\n\u003cp data-start=\"1156\" data-end=\"1191\"\u003e\u003cstrong data-start=\"1156\" data-end=\"1191\"\u003eResistente à cozedura no forno\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1192\" data-end=\"1219\"\u003e\n\u003cp data-start=\"1194\" data-end=\"1219\"\u003e\u003cstrong data-start=\"1194\" data-end=\"1217\"\u003eUso a quente\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1220\" data-end=\"1264\"\u003e\n\u003cp data-start=\"1222\" data-end=\"1264\"\u003e\u003cstrong data-start=\"1222\" data-end=\"1264\"\u003eCompatível com todos os tipos de líquidos\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1265\" data-end=\"1283\"\u003e\n\u003cp data-start=\"1267\" data-end=\"1283\"\u003e\u003cstrong data-start=\"1267\" data-end=\"1281\"\u003eCongelável\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1284\" data-end=\"1356\"\u003e\n\u003cp data-start=\"1286\" data-end=\"1356\"\u003e\u003cstrong data-start=\"1286\" data-end=\"1310\"\u003eNão termorreversível\u003c\/strong\u003e: não volta a líquido após gelificação\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1358\" data-end=\"1361\"\u003e\n\u003ch3 data-start=\"1363\" data-end=\"1384\"\u003eDosagem recomendada\u003c\/h3\u003e\n\u003cul data-start=\"1386\" data-end=\"1446\"\u003e\n\u003cli data-start=\"1386\" data-end=\"1446\"\u003e\n\u003cp data-start=\"1388\" data-end=\"1446\"\u003e\u003cstrong data-start=\"1388\" data-end=\"1406\"\u003e10 a 20 g \/ kg\u003c\/strong\u003e de preparação conforme a textura desejada\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1448\" data-end=\"1451\"\u003e\n\u003ch3 data-start=\"1453\" data-end=\"1470\"\u003eModo de emprego\u003c\/h3\u003e\n\u003col data-start=\"1472\" data-end=\"1708\"\u003e\n\u003cli data-start=\"1472\" data-end=\"1531\"\u003e\n\u003cp data-start=\"1475\" data-end=\"1531\"\u003eMisture a goma gellan com o líquido da sua escolha.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1532\" data-end=\"1581\"\u003e\n\u003cp data-start=\"1535\" data-end=\"1581\"\u003eAqueça tudo até dissolução completa.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1582\" data-end=\"1653\"\u003e\n\u003cp data-start=\"1585\" data-end=\"1653\"\u003eDerrame a preparação quente na forma ou recipiente desejado.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1654\" data-end=\"1708\"\u003e\n\u003cp data-start=\"1657\" data-end=\"1708\"\u003eDeixe arrefecer para que a gelificação ocorra.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr data-start=\"1710\" data-end=\"1713\"\u003e\n\u003ch3 data-start=\"1715\" data-end=\"1744\"\u003eAplicações recomendadas\u003c\/h3\u003e\n\u003cul data-start=\"1746\" data-end=\"1869\"\u003e\n\u003cli data-start=\"1746\" data-end=\"1772\"\u003e\n\u003cp data-start=\"1748\" data-end=\"1772\"\u003eGeleias doces ou salgadas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1773\" data-end=\"1790\"\u003e\n\u003cp data-start=\"1775\" data-end=\"1790\"\u003eDoces de fruta\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1791\" data-end=\"1810\"\u003e\n\u003cp data-start=\"1793\" data-end=\"1810\"\u003eCompotas firmes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1811\" data-end=\"1835\"\u003e\n\u003cp data-start=\"1813\" data-end=\"1835\"\u003eInserções para sobremesas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1836\" data-end=\"1869\"\u003e\n\u003cp data-start=\"1838\" data-end=\"1869\"\u003eRecheios para cozedura no forno\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1871\" data-end=\"1874\"\u003e\n\u003ch3 data-start=\"1876\" data-end=\"1891\"\u003eIngredientes\u003c\/h3\u003e\n\u003cp data-start=\"1893\" data-end=\"1962\"\u003eModificador de textura: agente gelificante.\u003cbr data-start=\"1935\" data-end=\"1938\"\u003e\u003cstrong data-start=\"1938\" data-end=\"1962\"\u003eGoma gellan (E418)\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"1964\" data-end=\"1967\"\u003e\n\u003ch3 data-start=\"1969\" data-end=\"2001\"\u003eInformações complementares\u003c\/h3\u003e\n\u003cul data-start=\"2003\" data-end=\"2137\"\u003e\n\u003cli data-start=\"2003\" data-end=\"2041\"\u003e\n\u003cp data-start=\"2005\" data-end=\"2041\"\u003eFormato: \u003cstrong data-start=\"2014\" data-end=\"2041\"\u003efrasco de 500 g com tampa recondicionável\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2042\" data-end=\"2080\"\u003e\n\u003cp data-start=\"2044\" data-end=\"2080\"\u003eOrigem: \u003cstrong data-start=\"2054\" data-end=\"2080\"\u003efermentação natural\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2081\" data-end=\"2137\"\u003e\n\u003cp data-start=\"2083\" data-end=\"2137\"\u003eConservação: protegido da humidade e da luz\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2139\" data-end=\"2142\"\u003e\n\u003cp data-start=\"2144\" data-end=\"2258\"\u003e\u003cstrong data-start=\"2144\" data-end=\"2258\"\u003eDomine as suas texturas com precisão graças à goma Gellan Sosa – a solução para profissionais exigentes.\u003c\/strong\u003e\u003c\/p\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51483751579987,"sku":"48690","price":128.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gomme-gellan-500-g-sosa-1.jpg?v=1772158569"},{"product_id":"gelcrem-chaud-500-g","title":"Gelcrem Quente - 500 g","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER SOBRE --\u003e\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSosa Ingredients\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGelcrem Chaud 500 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eEspessante a quente resistente à congelação\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- DESCRIPTION COURTE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eO Gelcrem Chaud Sosa Ingredients é um espessante à base de amido de milho refinado concebido para pasteleiros e chefs profissionais. Permite obter texturas lisas e estáveis em cremes pasteleiros, molhos e preparações cozidas, tanto doces como salgadas. A sua particularidade técnica: mantém a sua estrutura após a cozedura E após congelação, onde o amido de milho clássico retrai ou perde a sua textura na descongelação.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES TECHNIQUES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTipo :\u003c\/strong\u003e espessante a quente à base de amido de milho refinado\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;\"\u003eEstabilidade térmica :\u003c\/strong\u003e resiste a altas temperaturas (cozedura, forno)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eResistência à congelação :\u003c\/strong\u003e textura estável após descongelação\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;\"\u003eTermorresistência :\u003c\/strong\u003e não (gelificação definitiva após cozedura)\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;\"\u003eCompatibilidade :\u003c\/strong\u003e todos os tipos de líquidos (água, leite, natas, sumo, caldo)\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;\"\u003eDosagem :\u003c\/strong\u003e 20 a 50 g por kg de líquido conforme a espessura desejada\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- APPLICATIONS --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eAplicações recomendadas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCremes pasteleiros :\u003c\/strong\u003e textura lisa, firmeza na manga, congelação possível de bases de tartes recheadas\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;\"\u003eCremes quentes salgados :\u003c\/strong\u003e bechamel, molhos brancos, veloutés estáveis no serviço\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;\"\u003ePreparações cozidas :\u003c\/strong\u003e bases de tartes, quiches, cremosos à base de ovos\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;\"\u003eMolhos espessos :\u003c\/strong\u003e coulis cozidos, fundos reduzidos, molhos doces ou salgados\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;\"\u003ePreparações para congelar :\u003c\/strong\u003e substitui o amido clássico para evitar retração na descongelação\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- MODE D'EMPLOI --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eModo de utilização\u003c\/h3\u003e\n        \u003col style=\"padding-left: 22px; margin: 15px 0 0 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDispersão a frio :\u003c\/strong\u003e misture o Gelcrem Chaud diretamente no líquido frio (água, leite, natas, sumo) com a ajuda de um batedor ou de uma varinha mágica para evitar grumos.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eCozedura :\u003c\/strong\u003e leve a ferver mexendo regularmente. O espessamento começa logo com o aumento da temperatura.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eServiço :\u003c\/strong\u003e utilize a preparação imediatamente, ou deixe arrefecer no frigorífico se tiver de ser trabalhada a frio (manga de pasteleiro, etc.).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eCongelação (opcional) :\u003c\/strong\u003e as preparações Gelcrem Chaud podem ser congeladas e descongeladas sem perda de textura, ao contrário dos amidos clássicos.\u003c\/li\u003e\n        \u003c\/ol\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION ET ALLERGENES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposição e alergénios\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIngrediente :\u003c\/strong\u003e amido de milho refinado 100 %\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAlergénios diretos :\u003c\/strong\u003e nenhum\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;\"\u003eTraços possíveis :\u003c\/strong\u003e leite e derivados (produzido numa oficina polivalente)\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES PRODUIT --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCaracterísticas do produto\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarca :\u003c\/strong\u003e Sosa Ingredients\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormato :\u003c\/strong\u003e Frasco recondicionável de 500 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eForma :\u003c\/strong\u003e Pó fino\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;\"\u003eOrigem :\u003c\/strong\u003e vegetal (milho)\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- ENCADRÉ À NOTER --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eGelcrem Chaud ou Gelcrem Froid: qual a diferença\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eA gama Gelcrem da Sosa existe em duas versões complementares. O Gelcrem Chaud (este produto) ativa-se na cozedura e é adequado para cremes pasteleiros, bechamels, preparações cozidas. O Gelcrem Froid ativa-se sem cozedura, ideal para preparações a frio como mousses, cremes batidos e recheios sem cozedura. Ambos resistem à congelação.\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eConservação :\u003c\/strong\u003e conservar num local seco e fresco, protegido da humidade. Feche bem o frasco após cada utilização para preservar as propriedades do pó.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- POUR ALLER PLUS LOIN --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete a sua seleção de ingredientes técnicos para pastelaria profissional:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Descubra toda a gama \u003ca href=\"\/pt\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e destinada aos profissionais da gastronomia.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore a nossa secção de \u003ca href=\"\/pt\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eaditivos alimentares\u003c\/a\u003e para espessar, gelificar e texturizar.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Encontre os essenciais com a nossa seleção de \u003ca href=\"\/pt\/collections\/aide-a-la-preparation\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eajuda à preparação\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51483764490579,"sku":"48640","price":22.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelcrem-chaud-500-g-sosa-1.jpg?v=1772158571"},{"product_id":"vegan-mousse-500-g","title":"Mousse Vegan - 500 g","description":"\u003ch1 data-path-to-node=\"3\"\u003eIngredientes Vegan Mousse Sosa – Gelificante Profissional (500 g)\u003c\/h1\u003e\n\u003cp data-path-to-node=\"4\"\u003eSublime as suas criações vegetais com \u003cb data-path-to-node=\"4\" data-index-in-node=\"38\"\u003eVegan Mousse da Sosa Ingredients\u003c\/b\u003e, a solução de gelificação de alta qualidade para mousses 100% vegan, leves e arejadas. Esta mistura técnica de \u003cb data-path-to-node=\"4\" data-index-in-node=\"189\"\u003eagar-agar e amido de tapioca\u003c\/b\u003e permite obter uma estabilidade irrepreensível e uma textura perfeita, rivalizando com preparações à base de gelatina animal tradicional. Concebido para os especialistas do sabor, garante sobremesas sem sinérese, mesmo após um ciclo de congelação.\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"5\"\u003ePor que escolher Vegan Mousse para as suas pastelarias?\u003c\/h2\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003ePerformance Vegetal:\u003c\/b\u003e Uma alternativa 100% natural elaborada a partir de agar-agar e tapioca.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eEstabilidade Excecional:\u003c\/b\u003e Oferece uma textura estável e leve, ideal para mousses, bavaroises e sobremesas modernas.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eResistência ao Frio:\u003c\/b\u003e Produto congelável e descongelável sem perda de textura nem libertação de água (anti-sinérese).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eTecnologia Avançada:\u003c\/b\u003e Termorreversível, permite grande flexibilidade de trabalho em líquidos aquosos.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-path-to-node=\"7\"\u003eModo de Emprego \u0026amp; Dosagem\u003c\/h2\u003e\n\u003cp data-path-to-node=\"8\"\u003ePara um resultado profissional, siga estes passos de preparação:\u003c\/p\u003e\n\u003col start=\"1\" data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003eDosagem:\u003c\/b\u003e Incorpore entre 1,5% e 2,5% de Vegan Mousse na sua base líquida (sumo, puré, infusão).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eAtivação:\u003c\/b\u003e Aqueça a mistura entre 90 °C e 100 °C mexendo para ativar o gelificante.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-path-to-node=\"9,2,0\" data-index-in-node=\"0\"\u003eIncorporação:\u003c\/b\u003e Deixe arrefecer até 50-60 °C antes de incorporar delicadamente a sua massa arejada.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,3,0\"\u003e\u003cb data-path-to-node=\"9,3,0\" data-index-in-node=\"0\"\u003eSolidificação a frio:\u003c\/b\u003e Verta nas suas formas e deixe solidificar no frigorífico ou congelador.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2 data-path-to-node=\"10\"\u003eCaracterísticas Técnicas\u003c\/h2\u003e\n\u003cul data-path-to-node=\"11\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,0,0\"\u003e\u003cb data-path-to-node=\"11,0,0\" data-index-in-node=\"0\"\u003eComposição:\u003c\/b\u003e Amido de tapioca, agar-agar (E406).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,1,0\"\u003e\u003cb data-path-to-node=\"11,1,0\" data-index-in-node=\"0\"\u003eTemperatura de gelificação:\u003c\/b\u003e Entre 32 °C e 40 °C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,2,0\"\u003e\u003cb data-path-to-node=\"11,2,0\" data-index-in-node=\"0\"\u003eFormato:\u003c\/b\u003e Frasco reutilizável de 500 g para uma conservação ótima, protegido da humidade.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51483781464403,"sku":"48656","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/vegan-mousse-500-g-sosa-1.jpg?v=1772158573"},{"product_id":"gelespessa-epaississant-en-poudre-500-g","title":"Gelespessa - Espessante em Pó - 500 g","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER SOBRE --\u003e\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSosa Ingredients\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGelespessa 500 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eEspessante natural à base de goma xantana, a frio e a quente\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- DESCRIPTION COURTE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eO Gelespessa Sosa Ingredients é um espessante em pó 100% de origem natural, obtido por fermentação de amido de milho. A sua formulação combina maltodextrina e goma xantana (E415), um duo técnico que permite trabalhar indiferentemente a frio ou a quente, em líquidos aquosos (sumos, caldos, purés). Textura precisa, estável após congelação, sabor neutro: é o espessante versátil por excelência para coulis, molhos, purés e preparações para decoração.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES TECHNIQUES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOrigem:\u003c\/strong\u003e natural, obtida por fermentação de amido de milho\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;\"\u003eComposição ativa:\u003c\/strong\u003e maltodextrina e goma xantana (E415)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTrabalho a frio ou a quente:\u003c\/strong\u003e dupla versatilidade conforme a receita\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;\"\u003eCongelação:\u003c\/strong\u003e textura estável após descongelação\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;\"\u003eTermorreversibilidade:\u003c\/strong\u003e não (gelificação definitiva)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCompatibilidade:\u003c\/strong\u003e apenas líquidos aquosos (sumos, caldos, purés, água aromatizada)\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;\"\u003eDosagem:\u003c\/strong\u003e 6 a 15 g por kg de preparação conforme a viscosidade desejada\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- APPLICATIONS --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eAplicações recomendadas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCoulis de frutos:\u003c\/strong\u003e firmeza perfeita, brilho preservado, conservação prolongada\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;\"\u003eMolhos quentes ou frios:\u003c\/strong\u003e doces (caramelo, frutos) ou salgados (sumo de carne, molhos gastronómicos)\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;\"\u003ePurés doces ou salgados:\u003c\/strong\u003e estruturados e homogéneos, sem retração\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;\"\u003eDecorações para prato:\u003c\/strong\u003e pontos e riscas de molho que se mantêm no prato\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;\"\u003ePreparações congeladas:\u003c\/strong\u003e firmeza após descongelação, ideal para serviços em restauração\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;\"\u003eCulinária técnica moderna:\u003c\/strong\u003e emulsões estabilizadas, mousses, espumas\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- MODE D'EMPLOI --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eModo de utilização\u003c\/h3\u003e\n        \u003col style=\"padding-left: 22px; margin: 15px 0 0 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDispersão:\u003c\/strong\u003e incorpore o Gelespessa na sua preparação líquida (sumo, puré, caldo) com a ajuda de um batedor ou de uma varinha mágica para evitar grumos.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eTrabalho:\u003c\/strong\u003e a frio ou a quente conforme a receita. O produto funciona em ambas as situações sem preparação prévia.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eRepouso:\u003c\/strong\u003e deixe engrossar progressivamente durante alguns minutos até obter a textura desejada. A viscosidade final estabiliza rapidamente.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eArmazenamento:\u003c\/strong\u003e produto não termorreversível. Uma vez obtida a textura, esta não volta ao estado líquido mesmo com aquecimento.\u003c\/li\u003e\n        \u003c\/ol\u003e\n        \u003cp style=\"margin-top: 10px;\"\u003eDosagem indicativa: \u003cstrong\u003e6 g\/kg\u003c\/strong\u003e para uma consistência fluida e envolvente, \u003cstrong\u003e15 g\/kg\u003c\/strong\u003e para uma textura espessa e firme.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION ET ALLERGENES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposição e alergénios\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIngredientes:\u003c\/strong\u003e maltodextrina, espessante goma xantana (E415)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAlergénios diretos:\u003c\/strong\u003e nenhum\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;\"\u003eTraços possíveis:\u003c\/strong\u003e leite e derivados (produto fabricado numa oficina polivalente)\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES PRODUIT --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCaracterísticas do produto\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarca:\u003c\/strong\u003e Sosa Ingredients\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormato:\u003c\/strong\u003e Frasco de 500 g, tampa reembalável\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eForma:\u003c\/strong\u003e Pó\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;\"\u003eOrigem:\u003c\/strong\u003e vegetal (milho)\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;\"\u003eCódigo do aditivo:\u003c\/strong\u003e E415 (goma xantana)\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- ENCADRÉ À NOTER --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eVantagens técnicas para profissionais\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eA goma xantana é valorizada por três propriedades chave: \u003cstrong\u003eneutralidade de sabor\u003c\/strong\u003e (não mascara os aromas naturais do sumo de fruta, do caldo ou do puré), \u003cstrong\u003eestabilidade à congelação\u003c\/strong\u003e (sem separação após descongelação), \u003cstrong\u003eresistência em meio ácido\u003c\/strong\u003e (compatível com coulis de frutos vermelhos, citrinos, vinagretes). É a escolha dos chefs na cozinha técnica moderna para decorações de prato que permanecem estáveis no serviço.\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eConservação:\u003c\/strong\u003e conservar num local seco, fresco e protegido da humidade. Feche bem o frasco após cada utilização para preservar as propriedades do pó.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- POUR ALLER PLUS LOIN --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete a sua seleção de ingredientes técnicos para pastelaria e cozinha profissional:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Descubra toda a gama \u003ca href=\"\/pt\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e destinada aos profissionais da gastronomia.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore a nossa secção de \u003ca href=\"\/pt\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eaditivos alimentares\u003c\/a\u003e para espessar, gelificar e texturizar.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Encontre os essenciais com a nossa seleção de \u003ca href=\"\/pt\/collections\/aide-a-la-preparation\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eajuda à preparação\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51483798569299,"sku":"41375","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelespessa-epaississant-en-poudre-500-g-sosa-1.jpg?v=1772158575"},{"product_id":"gelcrem-froid-500-g","title":"Gelcrem Froid - 500 g","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER SOBRE --\u003e\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSosa Ingredients\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGelcrem Froid 500 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eEspessante a frio sem cozedura, resistente à congelação\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- DESCRIPTION COURTE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eO Gelcrem Froid Sosa Ingredients é um espessante em pó concebido para pasteleiros, restauradores e chefs de cozinha criativa. A sua particularidade técnica: ativa-se \u003cstrong\u003esem cozedura\u003c\/strong\u003e, simplesmente por dispersão no líquido, o que preserva a integridade aromática dos ingredientes sensíveis ao calor (sumos de fruta frescos, infusões, ervas aromáticas). Ideal para cremes frios, mousses de fruta, sopas espessas e coberturas estáveis, tanto doces como salgadas.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES TECHNIQUES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTipo :\u003c\/strong\u003e espessante em pó, ativável a frio\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;\"\u003eSolubilidade :\u003c\/strong\u003e a frio (dispersão simples suficiente)\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;\"\u003eEstabilidade :\u003c\/strong\u003e não derrete na cozedura (não termorreversível)\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;\"\u003eCongelação :\u003c\/strong\u003e textura estável após descongelação\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;\"\u003eResistência ao ácido :\u003c\/strong\u003e viscosidade mantida em meio ácido (sumo de limão, vinagre, frutos ácidos)\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;\"\u003eCompatibilidade :\u003c\/strong\u003e todos os tipos de líquidos (água, purés, sumos, alcoóis, infusões)\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;\"\u003eDosagem :\u003c\/strong\u003e 40 a 80 g por kg de líquido conforme a espessura desejada\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- APPLICATIONS --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eAplicações recomendadas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCremes pasteleiros crus :\u003c\/strong\u003e alternativa sem cozedura, preserva os aromas delicados (baunilha bourbon, flor de laranjeira)\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;\"\u003eCremes frios aromatizados :\u003c\/strong\u003e recheios frescos para éclairs, carolinas, tarteletes\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;\"\u003eMousses de fruta :\u003c\/strong\u003e textura aérea estável, preservação do sabor fresco da fruta\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;\"\u003eSopas e cremes espessados :\u003c\/strong\u003e espessamento a frio, conservação dos nutrientes termossensíveis\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;\"\u003eMolhos e coberturas estáveis :\u003c\/strong\u003e vinagretes, coulis de fruta crua, molhos frios gastronómicos\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;\"\u003ePreparações gastronómicas modernas :\u003c\/strong\u003e texturas técnicas em cozinha criativa\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- MODE D'EMPLOI --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eModo de utilização\u003c\/h3\u003e\n        \u003cp\u003eDeite o Gelcrem Froid no líquido escolhido (água, puré, sumo, leite frio, álcool) e misture vigorosamente com um batedor ou varinha mágica até à perfeita dispersão. Não é necessária cozedura. Deixe repousar alguns minutos para que a textura final se desenvolva completamente.\u003c\/p\u003e\n        \u003cp\u003eDosagem indicativa: \u003cstrong\u003e40 g\/kg\u003c\/strong\u003e para uma textura ligeiramente coberta, \u003cstrong\u003e80 g\/kg\u003c\/strong\u003e para uma textura cremosa firme. Compatível com água, leite, natas, sumos de fruta, purés e alcoóis.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION ET ALLERGENES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposição e alergénios\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIngrediente :\u003c\/strong\u003e fosfato de diamido acetilado (E1414), derivado do amido de batata\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;\"\u003eAlergénios :\u003c\/strong\u003e nenhum alergénio declarado\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;\"\u003eOrigem :\u003c\/strong\u003e vegetal (batata)\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES PRODUIT --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCaracterísticas do produto\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarca :\u003c\/strong\u003e Sosa Ingredients\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormato :\u003c\/strong\u003e Frasco de 500 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAspeto :\u003c\/strong\u003e Pó fino branco\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;\"\u003eCódigo do aditivo :\u003c\/strong\u003e E1414\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- ENCADRÉ À NOTER --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eGelcrem Froid ou Gelcrem Chaud: qual a diferença\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eA gama Gelcrem da Sosa existe em duas versões complementares. O Gelcrem Froid (este produto) ativa-se sem cozedura, ideal para preservar os aromas das frutas frescas, das ervas e das preparações sensíveis ao calor. O Gelcrem Chaud ativa-se na cozedura, mais adequado para cremes pasteleiros clássicos, béchamels e preparações cozidas. Ambos resistem à congelação e mantêm a sua textura após descongelação.\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eConservação :\u003c\/strong\u003e conservar num local seco, protegido do calor e da humidade. Feche bem o frasco após cada utilização para preservar as propriedades do pó.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- POUR ALLER PLUS LOIN --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete a sua seleção de ingredientes técnicos para pastelaria profissional:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Descubra toda a gama \u003ca href=\"\/pt\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e destinada aos profissionais da gastronomia.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore a nossa secção de \u003ca href=\"\/pt\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eaditivos alimentares\u003c\/a\u003e para espessar, gelificar e texturizar.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Encontre os essenciais com a nossa seleção de \u003ca href=\"\/pt\/collections\/aide-a-la-preparation\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eajuda à preparação\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51487105122643,"sku":"48652","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelcrem-froid-500-g-sosa-1.jpg?v=1772158603"},{"product_id":"gelifiant-vegetal-en-poudre-500-g","title":"Gelificante Vegetal em Pó – 500 g","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER SOBRE (éditorial premium, sans aplat doré, sans balise H1\/H2) --\u003e\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSosa Ingredients\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGelificante Vegetal em Pó 500 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eGelificação profissional natural, sem origem animal\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- DESCRIPTION COURTE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eO Gelificante Vegetal em Pó Sosa (referência 48648) é um ingrediente técnico pensado para pasteleiros e chefs exigentes. Formulado à base de carragenina e goma de alfarroba, oferece uma gelificação rápida, firme e elástica, perfeitamente adaptada a coberturas por imersão, gelatinas brilhantes e preparações vegetarianas ou veganas. A sua resistência térmica até 70 °C faz dele uma alternativa eficaz à gelatina animal na cozinha profissional.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- AVANTAGES DU PRODUIT --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eVantagens do produto\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003e100 % de origem natural:\u003c\/strong\u003e formulação à base de algas e alfarroba\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;\"\u003eGelificação rápida:\u003c\/strong\u003e firmeza imediata sem etapa de congelação\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;\"\u003eResistência térmica:\u003c\/strong\u003e mantém até 70 °C, termorreversível\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;\"\u003eCompatível com álcool:\u003c\/strong\u003e funciona com líquidos alcoólicos\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;\"\u003eIdeal para coberturas por imersão:\u003c\/strong\u003e textura brilhante e homogénea\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;\"\u003eDietas:\u003c\/strong\u003e vegetariano, vegano, halal, kosher\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- APPLICATIONS RECOMMANDÉES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eAplicações recomendadas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCoberturas e glacês brilhantes:\u003c\/strong\u003e acabamentos espelho, revestimentos por imersão\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;\"\u003eGelatinas firmes:\u003c\/strong\u003e textura elástica que mantém o corte\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;\"\u003eGéis aromatizados alcoólicos:\u003c\/strong\u003e doces finos, verrines, cocktails sólidos\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;\"\u003ePreparações veganas:\u003c\/strong\u003e alternativa direta à gelatina animal\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- MODE D'EMPLOI ET DOSAGE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eModo de utilização e dosagem\u003c\/h3\u003e\n        \u003cp\u003eIncorpore o gelificante diretamente num líquido aquoso quente (água, sumo, infusão, xarope ou líquido alcoólico), mexendo energicamente para evitar a formação de grumos. Leve a ferver e utilize imediatamente antes de iniciar a gelificação.\u003c\/p\u003e\n        \u003cp\u003eDosagem indicativa: \u003cstrong\u003e50 g de gelificante por kg de líquido\u003c\/strong\u003e para obter géis firmes e bem estruturados. Compatível com uma grande variedade de líquidos aquosos. O gel obtido é termorreversível até 70 °C, mas não suporta congelação.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- INGRÉDIENTS ET ALLERGÈNES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposição e alergénios\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIngredientes:\u003c\/strong\u003e Maltodextrina, carragenina (E407), dextrose, cloreto de potássio (E508), citrato trisódico (E331iii), goma de alfarroba (E410), sacarose.\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;\"\u003eAlergénios diretos:\u003c\/strong\u003e nenhum\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;\"\u003ePossíveis vestígios:\u003c\/strong\u003e frutos de casca rija, soja, leite, ovos, sulfitos, sementes de sésamo, amendoins (produto fabricado numa unidade polivalente)\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES TECHNIQUES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarca:\u003c\/strong\u003e Sosa Ingredients\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eReferência:\u003c\/strong\u003e 48648\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormato:\u003c\/strong\u003e Frasco reutilizável de 500 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eForma:\u003c\/strong\u003e Pó\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;\"\u003eResistência térmica:\u003c\/strong\u003e até 70 °C\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTermorreversibilidade:\u003c\/strong\u003e sim\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;\"\u003eCongelação:\u003c\/strong\u003e não recomendada\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- ENCADRÉ À NOTER --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eBom saber:\u003c\/strong\u003e O Gelificante Vegetal Sosa é concebido para profissionais que procuram desempenho técnico, naturalidade e precisão. A sua formulação termorreversível permite fundir e retrabalhar o gel até 70 °C, ideal para coberturas por imersão em entremets ou troncos. Embalado pela Sosa Ingredients, referência em ingredientes técnicos para a gastronomia profissional.\n        \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- POUR ALLER PLUS LOIN --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete o seu laboratório de ingredientes técnicos para pastelaria profissional:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Descubra toda a gama \u003ca href=\"\/pt\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e destinada aos profissionais da pastelaria.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Realize acabamentos impecáveis com a nossa gama de \u003ca href=\"\/pt\/collections\/glacages-miroir\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eglacês espelho\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore a nossa secção de \u003ca href=\"\/pt\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eaditivos alimentares\u003c\/a\u003e para gelificar, estabilizar e texturizar as suas preparações.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51488277102931,"sku":"48648","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelifiant-vegetal-en-poudre-500-g-sosa-1.jpg?v=1772158620"},{"product_id":"gomme-kappa-600-g","title":"Pneus Kappa - 600 g","description":"\u003ch3 data-start=\"622\" data-end=\"647\"\u003eGoma Kappa – 600 g\u003c\/h3\u003e\n\u003cp data-start=\"648\" data-end=\"681\"\u003e\u003cstrong data-start=\"648\" data-end=\"681\"\u003eSosa Ingredients – Ref. 40394\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"683\" data-end=\"945\"\u003eA Goma Kappa da Sosa Ingredients é um gelificante vegetal potente, proveniente de extratos de algas (carragenano E407). Permite criar géis firmes e rígidos, perfeitamente adaptados a preparações como doces de fruta, coberturas, espumas ou inclusões.\u003c\/p\u003e\n\u003cp data-start=\"947\" data-end=\"1106\"\u003eUtilizada por profissionais da pastelaria e confeitaria, assegura uma gelificação rápida, termorreversível, mas não adequada para congelação.\u003c\/p\u003e\n\u003ch4 data-start=\"1108\" data-end=\"1139\"\u003eVantagens da Goma Kappa:\u003c\/h4\u003e\n\u003cul data-start=\"1140\" data-end=\"1288\"\u003e\n\u003cli data-start=\"1140\" data-end=\"1176\"\u003e\n\u003cp data-start=\"1142\" data-end=\"1176\"\u003e100 % de origem natural (algas)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1177\" data-end=\"1207\"\u003e\n\u003cp data-start=\"1179\" data-end=\"1207\"\u003eGelificação firme e rápida\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1208\" data-end=\"1237\"\u003e\n\u003cp data-start=\"1210\" data-end=\"1237\"\u003eTextura rígida e brilhante\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1238\" data-end=\"1256\"\u003e\n\u003cp data-start=\"1240\" data-end=\"1256\"\u003eTermorreversível\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1257\" data-end=\"1288\"\u003e\n\u003cp data-start=\"1259\" data-end=\"1288\"\u003eTrabalho exclusivamente a quente\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1290\" data-end=\"1293\"\u003e\n\u003ch3 data-start=\"1295\" data-end=\"1326\"\u003eAplicações recomendadas:\u003c\/h3\u003e\n\u003cul data-start=\"1327\" data-end=\"1457\"\u003e\n\u003cli data-start=\"1327\" data-end=\"1351\"\u003e\n\u003cp data-start=\"1329\" data-end=\"1351\"\u003eDoces de fruta caseiros\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1352\" data-end=\"1372\"\u003e\n\u003cp data-start=\"1354\" data-end=\"1372\"\u003eCoberturas brilhantes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1373\" data-end=\"1392\"\u003e\n\u003cp data-start=\"1375\" data-end=\"1392\"\u003eEspumas gelificadas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1393\" data-end=\"1422\"\u003e\n\u003cp data-start=\"1395\" data-end=\"1422\"\u003eInclusões para confeitaria\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1423\" data-end=\"1457\"\u003e\n\u003cp data-start=\"1425\" data-end=\"1457\"\u003eGeleias, compotas, panna cottas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1459\" data-end=\"1462\"\u003e\n\u003ch3 data-start=\"1464\" data-end=\"1488\"\u003eModo de utilização:\u003c\/h3\u003e\n\u003cp data-start=\"1489\" data-end=\"1724\"\u003eMisturar a quente com todos os tipos de líquidos (água, purés de fruta, infusões…). Uma vez ativada, a gelificação é rápida. Não congelar as preparações. O gel pode ser fundido novamente ao aquecê-lo (termorreversibilidade).\u003c\/p\u003e\n\u003cp data-start=\"1726\" data-end=\"1788\"\u003e\u003cstrong data-start=\"1726\" data-end=\"1748\"\u003eDosagem recomendada:\u003c\/strong\u003e 2 a 15 g\/kg conforme a textura desejada.\u003c\/p\u003e\n\u003chr data-start=\"1790\" data-end=\"1793\"\u003e\n\u003ch3 data-start=\"1795\" data-end=\"1812\"\u003eIngredientes :\u003c\/h3\u003e\n\u003cp data-start=\"1813\" data-end=\"1840\"\u003eCarragenano (E407) – 100 %\u003c\/p\u003e\n\u003chr data-start=\"1842\" data-end=\"1845\"\u003e\n\u003ch3 data-start=\"1847\" data-end=\"1863\"\u003eAlérgenos:\u003c\/h3\u003e\n\u003cp data-start=\"1864\" data-end=\"2011\"\u003eNenhum alergénio presente diretamente. Pode conter vestígios de: frutos de casca rija, leite, soja, ovos, sulfitos, sésamo, mostarda, aipo, amendoins.\u003c\/p\u003e\n\u003chr data-start=\"2013\" data-end=\"2016\"\u003e\n\u003ch3 data-start=\"2018\" data-end=\"2039\"\u003eEmbalagem :\u003c\/h3\u003e\n\u003cp data-start=\"2040\" data-end=\"2063\"\u003eFrasco recondicionável de 600 g\u003c\/p\u003e\n\u003chr data-start=\"2065\" data-end=\"2068\"\u003e\n\u003ch3 data-start=\"2070\" data-end=\"2112\"\u003ePor que escolher a Goma Kappa Sosa?\u003c\/h3\u003e\n\u003cp data-start=\"2113\" data-end=\"2364\"\u003eEste pó gelificante de origem vegetal é um aliado precioso para estruturar as suas criações doces, garantindo uma boa firmeza à temperatura ambiente. O seu poder de gelificação permite uma dosagem precisa, sem perda de aroma ou cor.\u003c\/p\u003e\n\u003chr data-start=\"2366\" data-end=\"2369\"\u003e\n\u003ch3 data-start=\"2371\" data-end=\"2442\"\u003eEncomende já para sublimar as suas preparações gelificadas!\u003c\/h3\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51488357613907,"sku":"40394","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gomme-kappa-600-g-sosa-1.jpg?v=1772158622"},{"product_id":"pro-pannacotta-800-g","title":"Pro-Pannacotta – 800 g","description":"\u003ch3 data-start=\"662\" data-end=\"690\"\u003ePro-Pannacotta – 800 g\u003c\/h3\u003e\n\u003cp data-start=\"691\" data-end=\"724\"\u003e\u003cstrong data-start=\"691\" data-end=\"724\"\u003eSosa Ingredients – Ref. 48650\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"726\" data-end=\"1101\"\u003eO gelificante \u003cstrong data-start=\"739\" data-end=\"765\"\u003ePro-Pannacotta da Sosa\u003c\/strong\u003e é um pó profissional 100% de origem natural, concebido para conferir às preparações uma textura suave, cremosa e ligeiramente gelatinosa. É especialmente formulado para sobremesas como a \u003cstrong data-start=\"971\" data-end=\"985\"\u003epannacotta\u003c\/strong\u003e, as \u003cstrong data-start=\"991\" data-end=\"1012\"\u003emousses gelatinadas\u003c\/strong\u003e, as \u003cstrong data-start=\"1018\" data-end=\"1030\"\u003ecoberturas\u003c\/strong\u003e e outras criações que requerem uma \u003cstrong data-start=\"1068\" data-end=\"1100\"\u003econsistência perfeita sem rigidez\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1103\" data-end=\"1266\"\u003eDerivado de algas vermelhas (carragenina E407), este gelificante vegetal é \u003cstrong data-start=\"1170\" data-end=\"1190\"\u003etermorreversível\u003c\/strong\u003e, o que permite uma flexibilidade de uso num ambiente profissional.\u003c\/p\u003e\n\u003chr data-start=\"1268\" data-end=\"1271\"\u003e\n\u003ch3 data-start=\"1273\" data-end=\"1307\"\u003ePrincipais características:\u003c\/h3\u003e\n\u003cul data-start=\"1308\" data-end=\"1512\"\u003e\n\u003cli data-start=\"1308\" data-end=\"1360\"\u003e\n\u003cp data-start=\"1310\" data-end=\"1360\"\u003e\u003cstrong data-start=\"1310\" data-end=\"1327\"\u003e100% vegetal\u003c\/strong\u003e: à base de algas (carragenina)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1361\" data-end=\"1393\"\u003e\n\u003cp data-start=\"1363\" data-end=\"1393\"\u003e\u003cstrong data-start=\"1363\" data-end=\"1393\"\u003eTextura suave e cremosa\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1394\" data-end=\"1458\"\u003e\n\u003cp data-start=\"1396\" data-end=\"1458\"\u003e\u003cstrong data-start=\"1396\" data-end=\"1416\"\u003eTermorreversível\u003c\/strong\u003e (possibilidade de aquecimento sem destruição da estrutura)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1459\" data-end=\"1491\"\u003e\n\u003cp data-start=\"1461\" data-end=\"1491\"\u003e\u003cstrong data-start=\"1461\" data-end=\"1491\"\u003eTrabalho apenas a quente\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1492\" data-end=\"1512\"\u003e\n\u003cp data-start=\"1494\" data-end=\"1512\"\u003e\u003cstrong data-start=\"1494\" data-end=\"1512\"\u003eNão congelável\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1514\" data-end=\"1517\"\u003e\n\u003ch3 data-start=\"1519\" data-end=\"1543\"\u003eUsos recomendados:\u003c\/h3\u003e\n\u003cul data-start=\"1544\" data-end=\"1695\"\u003e\n\u003cli data-start=\"1544\" data-end=\"1557\"\u003e\n\u003cp data-start=\"1546\" data-end=\"1557\"\u003ePannacottas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1558\" data-end=\"1585\"\u003e\n\u003cp data-start=\"1560\" data-end=\"1585\"\u003eMousses suaves gelatinadas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1586\" data-end=\"1603\"\u003e\n\u003cp data-start=\"1588\" data-end=\"1603\"\u003eCreme de sobremesa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1604\" data-end=\"1643\"\u003e\n\u003cp data-start=\"1606\" data-end=\"1643\"\u003eCompotas, coberturas, coulis gelatinados\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1644\" data-end=\"1695\"\u003e\n\u003cp data-start=\"1646\" data-end=\"1695\"\u003eInclusões frutadas em pastelaria ou entremeses\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1697\" data-end=\"1700\"\u003e\n\u003ch3 data-start=\"1702\" data-end=\"1721\"\u003eModo de utilização:\u003c\/h3\u003e\n\u003cp data-start=\"1722\" data-end=\"1986\"\u003eMisturar o produto a quente em qualquer tipo de líquido (água, leite, natas, puré de frutas, sumo). Uma vez ativada pelo calor, a gelificação ocorre rapidamente ao arrefecer. A textura pode ser fundida novamente por aquecimento (termorreversibilidade).\u003c\/p\u003e\n\u003cp data-start=\"1988\" data-end=\"2050\"\u003e\u003cstrong data-start=\"1988\" data-end=\"2010\"\u003eDosagem recomendada:\u003c\/strong\u003e de 2 a 15 g\/kg conforme o efeito desejado.\u003c\/p\u003e\n\u003chr data-start=\"2052\" data-end=\"2055\"\u003e\n\u003ch3 data-start=\"2057\" data-end=\"2074\"\u003eIngredientes:\u003c\/h3\u003e\n\u003cul data-start=\"2075\" data-end=\"2115\"\u003e\n\u003cli data-start=\"2075\" data-end=\"2115\"\u003e\n\u003cp data-start=\"2077\" data-end=\"2115\u003eEspessante: \u003cstrong data-start=\"2092\" data-end=\"2115\"\u003eCarragenina (E407)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2117\" data-end=\"2120\"\u003e\n\u003ch3 data-start=\"2122\" data-end=\"2138\"\u003eAlergénios:\u003c\/h3\u003e\n\u003cp data-start=\"2139\" data-end=\"2271\"\u003eNenhum alergénio direto. Pode conter vestígios de: frutos de casca rija, leite, soja, ovo, sulfitos, mostarda, aipo, sésamo, amendoim.\u003c\/p\u003e\n\u003chr data-start=\"2273\" data-end=\"2276\"\u003e\n\u003ch3 data-start=\"2278\" data-end=\"2299\"\u003eEmbalagem:\u003c\/h3\u003e\n\u003cp data-start=\"2300\" data-end=\"2323\"\u003eFrasco reutilizável de 800 g\u003c\/p\u003e\n\u003chr data-start=\"2325\" data-end=\"2328\"\u003e\n\u003ch3 data-start=\"2330\" data-end=\"2367\"\u003ePor que escolher Pro-Pannacotta?\u003c\/h3\u003e\n\u003cp data-start=\"2368\" data-end=\"2643\"\u003eA sua formulação garante uma gelificação \u003cstrong data-start=\"2409\" data-end=\"2439\"\u003esuave, limpa e uniforme\u003c\/strong\u003e, perfeitamente adaptada às exigências de chefs e artesãos. Este gelificante é uma \u003cstrong data-start=\"2520\" data-end=\"2544\"\u003ealternativa vegetal\u003c\/strong\u003e à gelatina animal, com uma \u003cstrong data-start=\"2577\" data-end=\"2595\"\u003econsistência perfeita\u003c\/strong\u003e mesmo para preparações de desmoldagem delicada.\u003c\/p\u003e\n\u003chr data-start=\"2645\" data-end=\"2648\"\u003e\n\u003ch3 data-start=\"2650\" data-end=\"2715\"\u003eAdicione uma textura perfeita às suas sobremesas hoje mesmo!\u003c\/h3\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51488404144467,"sku":"48650","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pro-pannacotta-800-g-sosa-1.jpg?v=1772158624"},{"product_id":"acide-ascorbique-1-kg","title":"Ácido Ascórbico - 1 kg","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER DORÉ --\u003e\n    \u003cdiv style=\"background-color: #b98b35; padding: 20px; border-radius: 8px; text-align: center; margin-bottom: 25px; box-shadow: 0 4px 6px rgba(0,0,0,0.05);\"\u003e\n        \u003ch1 style=\"color: #ffffff; margin: 0; font-size: 24px; font-weight: 600; text-transform: uppercase;\"\u003eÁcido Ascórbico 1 kg\u003c\/h1\u003e\n        \u003ch2 style=\"color: #faf4e5; margin: 8px 0 0 0; font-size: 16px; font-weight: 500; letter-spacing: 2px;\"\u003eSOSA INGREDIENTS\u003c\/h2\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- DESCRIPTION COURTE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eDescubra o Ácido Ascórbico Sosa, um antioxidante natural de qualidade profissional, também conhecido como vitamina C. Este ingrediente versátil 100 % de origem natural é utilizado em pastelaria e cozinha pelas suas propriedades antioxidantes e acidificantes. Impede a oxidação das frutas, estabiliza preparações sensíveis e melhora a qualidade das massas na padaria.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES PRINCIPALES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormato :\u003c\/strong\u003e Frasco de 1 kg\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;\"\u003eOrigem :\u003c\/strong\u003e 100 % natural\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;\"\u003eSolubilidade :\u003c\/strong\u003e totalmente solúvel em líquidos\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;\"\u003eCongelável :\u003c\/strong\u003e sim\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;\"\u003eTermorreversível :\u003c\/strong\u003e não\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;\"\u003eUtilização :\u003c\/strong\u003e a quente ou a frio\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- DOSAGE CONSEILLÉ --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eDosagem recomendada\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBebidas e sumos :\u003c\/strong\u003e 0,05 g\/L para conservação\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;\"\u003eBanhos antioxidantes :\u003c\/strong\u003e 30 a 50 g\/L para frutas e legumes\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- USAGES RECOMMANDÉS --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eUsos recomendados\u003c\/h3\u003e\n        \u003cp\u003eO Ácido Ascórbico Sosa destina-se a pasteleiros, chefs, padeiros, catering e entusiastas exigentes que procuram um ingrediente técnico versátil para estabilizar, conservar e acidificar as suas preparações.\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFrutas cortadas :\u003c\/strong\u003e prevenção do escurecimento\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;\"\u003ePreparações líquidas :\u003c\/strong\u003e xaropes, sumos, macedónias, compotas\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;\"\u003ePadaria :\u003c\/strong\u003e agente de melhoria para pães, brioches e massas fermentadas\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;\"\u003ePastelaria técnica :\u003c\/strong\u003e acidificação suave de receitas doces ou salgadas\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CONSEILS D'UTILISATION --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eConselhos de utilização\u003c\/h3\u003e\n        \u003cp\u003eIncorpore diretamente o pó na sua preparação líquida com a ajuda de um batedor ou de uma varinha mágica para garantir uma dissolução perfeita. Para um banho antioxidante, dilua a dose recomendada em água fria e mergulhe as suas frutas recém-cortadas durante alguns minutos antes de usar. Manuseie com precisão conforme o efeito desejado: uma sobredosagem pode alterar o sabor e o equilíbrio da receita.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION \u0026 ALLERGÈNES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposição e alergénios\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIngredientes :\u003c\/strong\u003e Ácido ascórbico (E300) 100 %\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAlergénios :\u003c\/strong\u003e pode conter vestígios de leite e derivados\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- ENCADRÉ À NOTER --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eA notar :\u003c\/strong\u003e Conserve o frasco de Ácido Ascórbico Sosa num local seco, fresco e protegido da luz, fechado hermeticamente após cada utilização. Este produto é embalado pela Sosa Ingredients, marca reconhecida pelos seus ingredientes técnicos de alta qualidade destinados a artesãos, chefs e profissionais da gastronomia.\n        \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- POUR ALLER PLUS LOIN --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete o seu equipamento e assegure o sucesso das suas preparações técnicas:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Faça coberturas perfeitas com a nossa seleção de \u003ca href=\"\/pt\/collections\/pates-a-sucre\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003emassas de açúcar\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Descubra os nossos últimos \u003ca href=\"\/pt\/collections\/nouveautes\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eingredientes e equipamentos de pastelaria\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore todos os nossos essenciais para o \u003ca href=\"\/pt\/collections\/cake-design\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003ecake design\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":51498021683539,"sku":"48643","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/acide-ascorbique-1-kg-sosa-1.jpg?v=1772158632"},{"product_id":"acide-citrique-1-kg","title":"Ácido Cítrico - 1 kg","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER DORÉ --\u003e\n    \u003cdiv style=\"background-color: #b98b35; padding: 20px; border-radius: 8px; text-align: center; margin-bottom: 25px; box-shadow: 0 4px 6px rgba(0,0,0,0.05);\"\u003e\n        \u003ch1 style=\"color: #ffffff; margin: 0; font-size: 24px; font-weight: 600; text-transform: uppercase;\"\u003eÁcido Cítrico 1 kg\u003c\/h1\u003e\n        \u003ch2 style=\"color: #faf4e5; margin: 8px 0 0 0; font-size: 16px; font-weight: 500; letter-spacing: 2px;\"\u003eSOSA INGREDIENTS\u003c\/h2\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- DESCRIPTION COURTE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eO Ácido Cítrico em pó Sosa (referência 41333) é um acidificante natural utilizado por pasteleiros, chefs e profissionais da gastronomia para regular a acidez das preparações, substituir o sumo de limão nas receitas e estabilizar alimentos sensíveis à oxidação. Indispensável para a realização de compotas, pastilhas de fruta, sumos, gomas e xaropes, oferece um controlo preciso do pH e uma excelente conservação.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- POINTS FORTS --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003ePontos fortes\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOrigem 100 % natural :\u003c\/strong\u003e extrato de limões e citrinos\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;\"\u003eSubstitui o sumo de limão :\u003c\/strong\u003e dosagem precisa, sem adição de líquido\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;\"\u003eUso versátil :\u003c\/strong\u003e solúvel a quente e a frio\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;\"\u003eCompatível com congelação :\u003c\/strong\u003e estável em preparações congeladas\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;\"\u003eUsos múltiplos :\u003c\/strong\u003e compotas, xaropes, pastilhas de fruta, sumos, banhos antioxidantes\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;\"\u003eNão termorreversível :\u003c\/strong\u003e efeito estável após cozedura\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- MODE D'EMPLOI ET DOSAGE --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eDosagem recomendada\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 15px;\"\u003eIncorpore diretamente o pó nas suas preparações conforme o efeito desejado. Não é necessária preparação prévia.\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eRegulação da acidez :\u003c\/strong\u003e 1 a 10 g\/kg de preparação\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;\"\u003eBanhos antioxidantes para frutas :\u003c\/strong\u003e 30 a 50 g\/L\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;\"\u003eConservação de bebidas e sumos :\u003c\/strong\u003e 0,05 g\/L\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES TECHNIQUES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarca :\u003c\/strong\u003e Sosa Ingredients\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eReferência :\u003c\/strong\u003e 41333\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormato :\u003c\/strong\u003e Pote de 1 kg\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;\"\u003eIngrediente único :\u003c\/strong\u003e Ácido cítrico (E330) 100 %\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOrigem :\u003c\/strong\u003e natural\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;\"\u003eSolubilidade :\u003c\/strong\u003e total em líquidos\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;\"\u003eUtilização :\u003c\/strong\u003e a quente ou a frio\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;\"\u003eCongelação :\u003c\/strong\u003e sim\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;\"\u003eTermorreversibilidade :\u003c\/strong\u003e não\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- APPLICATIONS RECOMMANDÉES --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eAplicações recomendadas\u003c\/h3\u003e\n        \u003cp\u003eO Ácido Cítrico Sosa é particularmente adequado para :\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCompotas :\u003c\/strong\u003e caseiras ou produção profissional\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;\"\u003ePastilhas de fruta :\u003c\/strong\u003e textura controlada e acidez equilibrada\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;\"\u003eSumos de fruta frescos :\u003c\/strong\u003e estabilização e conservação\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;\"\u003eGomas :\u003c\/strong\u003e nota ácida característica\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;\"\u003eFrutas em calda, macedónias :\u003c\/strong\u003e conservação e brilho\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;\"\u003eXaropes estabilizados :\u003c\/strong\u003e controlo preciso do pH\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- POURQUOI CHOISIR --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003ePor que escolher o Ácido Cítrico Sosa?\u003c\/h3\u003e\n        \u003cp\u003eEste ingrediente técnico constitui uma alternativa estável, concentrada e controlada ao sumo de limão tradicional. Permite um controlo preciso do pH nas preparações e melhora significativamente a sua conservação e textura final. A sua apresentação em pó facilita uma dosagem à medida, sem alterar a textura das preparações por adição de água indesejada.\u003c\/p\u003e\n        \u003cp\u003eEnvasado pela Sosa Ingredients, marca reconhecida pelos seus ingredientes técnicos de alta qualidade destinados a artesãos, chefs e profissionais da gastronomia.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION \u0026 ALLERGÈNES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposição e alergénios\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIngredientes :\u003c\/strong\u003e Ácido cítrico (E330) 100 %\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAlergénios :\u003c\/strong\u003e pode conter vestígios de leite e derivados\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- ENCADRÉ À NOTER --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eA notar :\u003c\/strong\u003e Conserve o pote de Ácido Cítrico Sosa num local seco, fresco e protegido da luz, fechado hermeticamente após cada utilização. Como o pó é muito solúvel, manuseie-o afastado de qualquer fonte de humidade para evitar que aglomere.\n        \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- POUR ALLER PLUS LOIN --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete o seu laboratório de ingredientes técnicos com a nossa seleção :\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Descubra toda a gama \u003ca href=\"\/pt\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e destinada aos profissionais da pastelaria.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore a nossa secção de \u003ca href=\"\/pt\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eaditivos alimentares\u003c\/a\u003e para estabilizar e conservar as suas preparações.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Encontre os ingredientes base com a nossa seleção de \u003ca href=\"\/pt\/collections\/aide-a-la-preparation\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eajuda à preparação\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":51498049831251,"sku":"41333","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/acide-citrique-1-kg-sosa-1.jpg?v=1772158634"},{"product_id":"gomme-xanthane-500-g","title":"Goma Xantana – 500 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\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGoma Xantana 500 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eEspessante natural profissional para pastelaria e cozinha técnica\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eA Goma Xantana Sosa Ingredients é um agente espessante e texturizante em pó, obtido por fermentação natural do amido de milho. Formato profissional 500 g destinado a pasteleiros, chefs e padeiros que trabalham com volumes regulares. Espessa e estabiliza as preparações sem alterar o sabor nem a cor, tanto a quente como a frio.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003ePrincipais características\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOrigem natural:\u003c\/strong\u003e proveniente da fermentação do amido de milho\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;\"\u003eVersatilidade:\u003c\/strong\u003e ativável a quente e a frio\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;\"\u003eSabor neutro:\u003c\/strong\u003e preserva os aromas e cores das preparações\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;\"\u003eCongelável:\u003c\/strong\u003e textura estável após descongelação\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;\"\u003eNão termorreversível:\u003c\/strong\u003e mantém o efeito espessante mesmo após reaquecimento\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;\"\u003eEstabilidade ácida:\u003c\/strong\u003e compatível com sumos de fruta, vinagretes, citrinos\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;\"\u003eCertificação:\u003c\/strong\u003e kosher\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eAplicações recomendadas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCoulis e molhos:\u003c\/strong\u003e textura homogénea, brilho preservado, estabilidade no prato\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;\"\u003eSopas e cremes:\u003c\/strong\u003e textura aveludada sem natas nem amidos\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;\"\u003eXaropes e coberturas:\u003c\/strong\u003e consistência controlada para glacês e acabamentos\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;\"\u003eBebidas espessadas:\u003c\/strong\u003e preparações gastronómicas, cocktails técnicos\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;\"\u003ePastelaria sem glúten:\u003c\/strong\u003e restaura a elasticidade em farinhas alternativas\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;\"\u003eCulinária molecular:\u003c\/strong\u003e emulsões estáveis, mousses, espumas aromáticas\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eModo de utilização\u003c\/h3\u003e\n        \u003col style=\"padding-left: 22px; margin: 15px 0 0 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePesar:\u003c\/strong\u003e 2 a 5 g por kg de preparação conforme a viscosidade desejada.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDispersar:\u003c\/strong\u003e incorporar a goma xantana num líquido aquoso (água, caldo, sumo, puré) com batedor ou varinha mágica.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eMisturar vigorosamente:\u003c\/strong\u003e até dispersão completa para evitar grumos. Recomenda-se o uso de varinha mágica para dispersão ótima.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDeixar atuar:\u003c\/strong\u003e 1 a 5 minutos para que a viscosidade se desenvolva completamente.\u003c\/li\u003e\n        \u003c\/ol\u003e\n        \u003cp style=\"margin-top: 10px;\"\u003eDosagem indicativa: \u003cstrong\u003e2 g\/kg\u003c\/strong\u003e para consistência fluida e cobertora, \u003cstrong\u003e5 g\/kg\u003c\/strong\u003e para textura espessa e firme.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposição e características\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarca:\u003c\/strong\u003e Sosa Ingredients\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormato:\u003c\/strong\u003e frasco de 500 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eForma:\u003c\/strong\u003e pó fino\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;\"\u003eIngrediente:\u003c\/strong\u003e goma xantana (E415) 100 %\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOrigem:\u003c\/strong\u003e vegetal (milho)\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;\"\u003eAlérgenos:\u003c\/strong\u003e nenhum alérgeno maior declarado\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;\"\u003eSem glúten:\u003c\/strong\u003e sim\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;\"\u003eCertificação:\u003c\/strong\u003e kosher\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003eFormato pro 500 g\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eO formato 500 g Sosa destina-se a usos regulares e profissionais: restauração gastronómica, ateliers de pastelaria, padarias sem glúten, catering para eventos. Para uso ocasional ou amador, o formato 50 g Patissland é mais adequado.\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eConservação:\u003c\/strong\u003e conservar num local seco, protegido da humidade e da luz direta. Feche bem o frasco após cada utilização.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete a sua seleção de ingredientes técnicos para pastelaria e cozinha profissional:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Descubra toda a gama \u003ca href=\"\/pt\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e destinada aos profissionais da gastronomia.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore a nossa secção de \u003ca href=\"\/pt\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eaditivos alimentares\u003c\/a\u003e para gelificar, estabilizar e texturizar.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Encontre os essenciais com a nossa \u003ca href=\"\/pt\/collections\/aide-a-la-preparation\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eajuda à preparação\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":51591029064019,"sku":"48642","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gomme-xanthane-500-g-sosa-1.jpg?v=1772158930"},{"product_id":"gomme-xanthane-clear-500-g","title":"Goma Xantana Transparente – 500 g","description":"\u003ch2 data-start=\"744\" data-end=\"810\"\u003eGoma Xantana Clara – Espessante transparente – 500 g – Sosa\u003c\/h2\u003e\n\u003cp data-start=\"812\" data-end=\"1076\"\u003eA \u003cstrong data-start=\"815\" data-end=\"840\"\u003eGoma Xantana Clara\u003c\/strong\u003e da Sosa é um espessante natural em pó que oferece as mesmas propriedades da goma xantana clássica, mas com um \u003cstrong data-start=\"962\" data-end=\"989\"\u003emáximo de transparência\u003c\/strong\u003e. Perfeita para espessar as suas preparações preservando a sua claridade e brilho.\u003c\/p\u003e\n\u003ch3 data-start=\"1078\" data-end=\"1110\"\u003ePrincipais características\u003c\/h3\u003e\n\u003cul data-start=\"1111\" data-end=\"1499\"\u003e\n\u003cli data-start=\"1111\" data-end=\"1182\"\u003e\n\u003cp data-start=\"1113\" data-end=\"1182\"\u003e\u003cstrong data-start=\"1113\" data-end=\"1132\"\u003e100 % natural\u003c\/strong\u003e : proveniente da fermentação do amido de milho.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1183\" data-end=\"1264\"\u003e\n\u003cp data-start=\"1185\" data-end=\"1264\"\u003e\u003cstrong data-start=\"1185\" data-end=\"1210\"\u003eTransparência ótima\u003c\/strong\u003e : ideal para preparações claras e límpidas.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1265\" data-end=\"1320\"\u003e\n\u003cp data-start=\"1267\" data-end=\"1320\"\u003e\u003cstrong data-start=\"1267\" data-end=\"1282\"\u003ePolivalente\u003c\/strong\u003e : utilizável quente ou frio.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1321\" data-end=\"1384\"\u003e\n\u003cp data-start=\"1323\" data-end=\"1384\"\u003e\u003cstrong data-start=\"1323\" data-end=\"1337\"\u003eCongelável\u003c\/strong\u003e : mantém as suas propriedades após congelação.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1385\" data-end=\"1471\"\u003e\n\u003cp data-start=\"1387\" data-end=\"1471\"\u003e\u003cstrong data-start=\"1387\" data-end=\"1415\"\u003eSem termorreversibilidade\u003c\/strong\u003e : o espessamento é estável mesmo após reaquecimento.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1472\" data-end=\"1499\"\u003e\n\u003cp data-start=\"1474\" data-end=\"1499\"\u003e\u003cstrong data-start=\"1474\" data-end=\"1498\"\u003eCertificação Kasher\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1501\" data-end=\"1518\"\u003eModo de emprego\u003c\/h3\u003e\n\u003col data-start=\"1519\" data-end=\"1764\"\u003e\n\u003cli data-start=\"1519\" data-end=\"1586\"\u003e\n\u003cp data-start=\"1522\" data-end=\"1586\"\u003ePesar a quantidade recomendada (2 a 5 g por kg de preparação).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1587\" data-end=\"1656\"\u003e\n\u003cp data-start=\"1590\" data-end=\"1656\"\u003eDispersar num líquido aquoso (coulis, sumo, puré, caldo).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1657\" data-end=\"1710\"\u003e\n\u003cp data-start=\"1660\" data-end=\"1710\"\u003eMisturar energicamente para evitar grumos.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1711\" data-end=\"1764\"\u003e\n\u003cp data-start=\"1714\" data-end=\"1764\"\u003eDeixar atuar até obter a textura desejada.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-start=\"1766\" data-end=\"1787\"\u003eDosagem recomendada\u003c\/h3\u003e\n\u003cul data-start=\"1788\" data-end=\"1832\"\u003e\n\u003cli data-start=\"1788\" data-end=\"1832\"\u003e\n\u003cp data-start=\"1790\" data-end=\"1832\"\u003e\u003cstrong data-start=\"1790\" data-end=\"1804\"\u003e2 a 5 g\/kg\u003c\/strong\u003e conforme a viscosidade desejada.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1834\" data-end=\"1850\"\u003eAplicações\u003c\/h3\u003e\n\u003cul data-start=\"1851\" data-end=\"1978\"\u003e\n\u003cli data-start=\"1851\" data-end=\"1874\"\u003e\n\u003cp data-start=\"1853\" data-end=\"1874\"\u003eCoulis transparentes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1875\" data-end=\"1893\"\u003e\n\u003cp data-start=\"1877\" data-end=\"1893\"\u003eMolhos claros\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1894\" data-end=\"1926\"\u003e\n\u003cp data-start=\"1896\" data-end=\"1926\"\u003ePurés e sumos gastronómicos\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1927\" data-end=\"1978\"\u003e\n\u003cp data-start=\"1929\" data-end=\"1978\"\u003ePreparações que requerem um aspeto visual límpido\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1980\" data-end=\"2009\"\u003eComposição e alergénios\u003c\/h3\u003e\n\u003cul data-start=\"2010\" data-end=\"2136\"\u003e\n\u003cli data-start=\"2010\" data-end=\"2072\"\u003e\n\u003cp data-start=\"2012\" data-end=\"2072\"\u003e\u003cstrong data-start=\"2012\" data-end=\"2027\"\u003eIngredientes\u003c\/strong\u003e : Goma xantana (E415), maltodextrina.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2073\" data-end=\"2136\"\u003e\n\u003cp data-start=\"2075\" data-end=\"2136\"\u003e\u003cstrong data-start=\"2075\" data-end=\"2089\"\u003eAlérgenos\u003c\/strong\u003e : pode conter vestígios de leite e derivados.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51591059931475,"sku":"41385","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gomme-xanthane-clear-500-g-sosa-1.jpg?v=1772158933"},{"product_id":"ultratex-3-epaississant-a-froid-pro-400-g","title":"Ultratex 3 – Espessante a Frio Pro – 400 g","description":"\u003ch2 data-start=\"737\" data-end=\"797\"\u003eUltratex 3 – Espessante a Frio Profissional – 400 g\u003c\/h2\u003e\n\u003cp data-start=\"798\" data-end=\"834\"\u003e\u003cstrong data-start=\"798\" data-end=\"832\"\u003eSosa Ingredients – Ref: 41220\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"836\" data-end=\"1142\"\u003eO \u003cstrong data-start=\"838\" data-end=\"852\"\u003eUltratex 3\u003c\/strong\u003e da Sosa é um agente espessante em pó especialmente concebido para profissionais da gastronomia e pastelaria. Ideal para molhos, purés, cremes ou toppings, utiliza-se \u003cstrong data-start=\"1043\" data-end=\"1068\"\u003eexclusivamente a frio\u003c\/strong\u003e, oferecendo uma textura perfeita sem cozedura e uma excelente estabilidade.\u003c\/p\u003e\n\u003ch3 data-start=\"1144\" data-end=\"1177\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cul data-start=\"1178\" data-end=\"1661\"\u003e\n\u003cli data-start=\"1178\" data-end=\"1253\"\u003e\n\u003cp data-start=\"1180\" data-end=\"1253\"\u003e\u003cstrong data-start=\"1180\" data-end=\"1199\"\u003eTrabalho a frio\u003c\/strong\u003e: ideal para preparações líquidas sem cozedura\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1254\" data-end=\"1285\"\u003e\n\u003cp data-start=\"1256\" data-end=\"1285\"\u003e\u003cstrong data-start=\"1256\" data-end=\"1283\"\u003eTextura lisa e estável\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1286\" data-end=\"1357\"\u003e\n\u003cp data-start=\"1288\" data-end=\"1357\"\u003e\u003cstrong data-start=\"1288\" data-end=\"1308\"\u003eOrigem vegetal\u003c\/strong\u003e: fosfato de amido dihidroxipropilado (E1442)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1358\" data-end=\"1429\"\u003e\n\u003cp data-start=\"1360\" data-end=\"1429\"\u003e\u003cstrong data-start=\"1360\" data-end=\"1374\"\u003eCongelável\u003c\/strong\u003e e estável após descongelamento (não termorreversível)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1430\" data-end=\"1491\"\u003e\n\u003cp data-start=\"1432\" data-end=\"1491\"\u003e\u003cstrong data-start=\"1432\" data-end=\"1447\"\u003eSabor neutro\u003c\/strong\u003e: não altera o sabor das preparações\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1492\" data-end=\"1587\"\u003e\n\u003cp data-start=\"1494\" data-end=\"1587\"\u003e\u003cstrong data-start=\"1494\" data-end=\"1521\"\u003eUtilização versátil\u003c\/strong\u003e: molhos, purés, cremes, toppings, aplicações de pastelaria\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1588\" data-end=\"1661\"\u003e\n\u003cp data-start=\"1590\" data-end=\"1661\"\u003e\u003cstrong data-start=\"1590\" data-end=\"1609\"\u003ePode ser seco\u003c\/strong\u003e para obter fatias finas e crocantes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1663\" data-end=\"1687\"\u003eModo de utilização\u003c\/h3\u003e\n\u003col data-start=\"1688\" data-end=\"1872\"\u003e\n\u003cli data-start=\"1688\" data-end=\"1753\"\u003e\n\u003cp data-start=\"1691\" data-end=\"1753\"\u003eAdicionar o pó diretamente no líquido frio ou quente\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1754\" data-end=\"1805\"\u003e\n\u003cp data-start=\"1757\" data-end=\"1805\"\u003eBater até obter uma mistura homogénea\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1806\" data-end=\"1872\"\u003e\n\u003cp data-start=\"1809\" data-end=\"1872\"\u003eDosagem recomendada: \u003cstrong data-start=\"1829\" data-end=\"1843\"\u003e2 a 80 g\/L\u003c\/strong\u003e conforme a textura desejada\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-start=\"1874\" data-end=\"1922\"\u003eComposição e informações regulamentares\u003c\/h3\u003e\n\u003cul data-start=\"1923\" data-end=\"2352\"\u003e\n\u003cli data-start=\"1923\" data-end=\"1988\"\u003e\n\u003cp data-start=\"1925\" data-end=\"1988\"\u003e\u003cstrong data-start=\"1925\" data-end=\"1939\"\u003eIngrediente\u003c\/strong\u003e: fosfato de amido dihidroxipropilado (E1442)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1989\" data-end=\"2115\"\u003e\n\u003cp data-start=\"1991\" data-end=\"2115\"\u003e\u003cstrong data-start=\"1991\" data-end=\"2005\"\u003eAlérgenos\u003c\/strong\u003e: pode conter vestígios de ovo, amendoins, soja, leite, frutos de casca rija, aipo, mostarda, sésamo, sulfitos\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2116\" data-end=\"2352\"\u003e\n\u003cp data-start=\"2118\" data-end=\"2160\"\u003e\u003cstrong data-start=\"2118\" data-end=\"2156\"\u003eValores nutricionais por 100 g\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul data-start=\"2163\" data-end=\"2352\"\u003e\n\u003cli data-start=\"2163\" data-end=\"2195\"\u003e\n\u003cp data-start=\"2165\" data-end=\"2195\"\u003eEnergia: 1518 kJ \/ 363 kcal\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2198\" data-end=\"2246\"\u003e\n\u003cp data-start=\"2200\" data-end=\"2246\"\u003eLípidos: 0 g (dos quais saturados: 0 g)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2249\" data-end=\"2290\"\u003e\n\u003cp data-start=\"2251\" data-end=\"2290\"\u003eHidratos de carbono: 90,7 g (dos quais açúcares: 0 g)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2293\" data-end=\"2309\"\u003e\n\u003cp data-start=\"2295\" data-end=\"2309\"\u003eFibras: 0 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2312\" data-end=\"2333\"\u003e\n\u003cp data-start=\"2314\" data-end=\"2333\"\u003eProteínas: 0,1 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2336\" data-end=\"2352\"\u003e\n\u003cp data-start=\"2338\" data-end=\"2352\"\u003eSal: 0,14 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2354\" data-end=\"2372\"\u003eConservação\u003c\/h3\u003e\n\u003cul data-start=\"2373\" data-end=\"2565\"\u003e\n\u003cli data-start=\"2373\" data-end=\"2419\"\u003e\n\u003cp data-start=\"2375\" data-end=\"2419\"\u003eArmazenar num local seco (humidade \u0026lt; 60 %)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2420\" data-end=\"2449\"\u003e\n\u003cp data-start=\"2422\" data-end=\"2449\"\u003eTemperatura: 15°C a 25°C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2450\" data-end=\"2490\"\u003e\n\u003cp data-start=\"2452\" data-end=\"2490\"\u003eProteger da luz e dos odores\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2491\" data-end=\"2565\"\u003e\n\u003cp data-start=\"2493\" data-end=\"2565\"\u003e\u003cstrong data-start=\"2493\" data-end=\"2518\"\u003ePrazo de validade\u003c\/strong\u003e: 24 meses a partir da data de fabrico\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2567\" data-end=\"2570\"\u003e\n\u003ch2 data-start=\"2572\" data-end=\"2610\"\u003ePrincipais características do Ultratex 3 Sosa\u003c\/h2\u003e\n\u003cul data-start=\"2611\" data-end=\"2825\"\u003e\n\u003cli data-start=\"2611\" data-end=\"2649\"\u003e\n\u003cp data-start=\"2613\" data-end=\"2649\"\u003e Engrossa rapidamente sem cozedura\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2650\" data-end=\"2701\"\u003e\n\u003cp data-start=\"2652\" data-end=\"2701\"\u003e Ideal para preparações líquidas aquosas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2702\" data-end=\"2743\"\u003e\n\u003cp data-start=\"2704\" data-end=\"2743\"\u003e Estabilidade perfeita no congelamento\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2744\" data-end=\"2787\"\u003e\n\u003cp data-start=\"2746\" data-end=\"2787\"\u003e Utilização simples e dosagem flexível\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2788\" data-end=\"2825\"\u003e\n\u003cp data-start=\"2790\" data-end=\"2825\"\u003e Origem vegetal e sabor neutro\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2827\" data-end=\"2830\"\u003e\n\u003cp data-start=\"2832\" data-end=\"2996\"\u003e Encomende já o \u003cstrong data-start=\"2874\" data-end=\"2896\"\u003eUltratex 3 – 400 g\u003c\/strong\u003e e dê às suas molhos, cremes e purés uma textura profissional digna dos maiores chefs.\u003c\/p\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51591087882579,"sku":"41220","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/ultratex-3-epaississant-a-froid-pro-400-g-sosa-1.jpg?v=1772158935"},{"product_id":"gracila-gel-600-g","title":"Gracila Gel – 600 g","description":"\u003ch2 data-start=\"752\" data-end=\"822\"\u003eGracila Gel – Gelificante Natural à base de Alga Gracilaria – 600 g\u003c\/h2\u003e\n\u003cp data-start=\"823\" data-end=\"874\"\u003e\u003cstrong data-start=\"823\" data-end=\"872\"\u003eSosa Ingredients – Ref: 43201 – Frasco de 600 g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"876\" data-end=\"1272\"\u003eO \u003cstrong data-start=\"879\" data-end=\"894\"\u003eGracila Gel\u003c\/strong\u003e da Sosa Ingredients é um gelificante 100% de origem vegetal, proveniente da alga gracilaria (\u003cem data-start=\"986\" data-end=\"1008\"\u003eGracilaria verrucosa\u003c\/em\u003e). Concebido para profissionais, oferece uma \u003cstrong data-start=\"1055\" data-end=\"1082\"\u003ealternativa clean label\u003c\/strong\u003e ao agar-agar, às pectinas e aos carragenanos. Permite criar uma grande variedade de texturas, mantendo a estabilidade das suas preparações, mesmo em condições extremas.\u003c\/p\u003e\n\u003ch3 data-start=\"1274\" data-end=\"1292\"\u003ePontos fortes\u003c\/h3\u003e\n\u003cul data-start=\"1293\" data-end=\"1787\"\u003e\n\u003cli data-start=\"1293\" data-end=\"1358\"\u003e\n\u003cp data-start=\"1295\" data-end=\"1358\"\u003e\u003cstrong data-start=\"1295\" data-end=\"1316\"\u003eOrigem natural\u003c\/strong\u003e: alga vermelha em pó, sem aditivos.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1359\" data-end=\"1502\"\u003e\n\u003cp data-start=\"1361\" data-end=\"1502\"\u003e\u003cstrong data-start=\"1361\" data-end=\"1376\"\u003eVersatilidade\u003c\/strong\u003e: gelifica em meios ácidos (sumo de limão, vinagre), salgados (molho de soja).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1503\" data-end=\"1576\"\u003e\n\u003cp data-start=\"1505\" data-end=\"1576\"\u003e\u003cstrong data-start=\"1505\" data-end=\"1529\"\u003eResistência térmica\u003c\/strong\u003e: suporta \u0026gt;70°C, termorreversível a partir de 85°C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1577\" data-end=\"1676\"\u003e\n\u003cp data-start=\"1579\" data-end=\"1676\"\u003e\u003cstrong data-start=\"1579\" data-end=\"1593\"\u003eNeutralidade\u003c\/strong\u003e: sabor neutro, ligeira tonalidade apenas em doses elevadas em preparações claras.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1677\" data-end=\"1787\"\u003e\n\u003cp data-start=\"1679\" data-end=\"1787\"\u003e\u003cstrong data-start=\"1679\" data-end=\"1703\"\u003eAplicações variadas\u003c\/strong\u003e: gelatinas, compotas, flans, coalhadas, aspics, glacês, falso caviar, gelatinas raladas…\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1789\" data-end=\"1813\"\u003eModo de utilização\u003c\/h3\u003e\n\u003col data-start=\"1814\" data-end=\"2096\"\u003e\n\u003cli data-start=\"1814\" data-end=\"1882\"\u003e\n\u003cp data-start=\"1817\" data-end=\"1882\"\u003e\u003cstrong data-start=\"1817\" data-end=\"1838\"\u003eDosagem recomendada\u003c\/strong\u003e: 0,1% a 2% conforme a textura desejada.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1883\" data-end=\"1952\"\u003e\n\u003cp data-start=\"1886\" data-end=\"1952\"\u003e\u003cstrong data-start=\"1886\" data-end=\"1901\"\u003eDissolução\u003c\/strong\u003e: solúvel em líquidos frios até 45°C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1953\" data-end=\"2025\"\u003e\n\u003cp data-start=\"1956\" data-end=\"2025\"\u003e\u003cstrong data-start=\"1956\" data-end=\"1970\"\u003eAtivação\u003c\/strong\u003e: aquecer a pelo menos 85°C para hidratação completa.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2026\" data-end=\"2096\"\u003e\n\u003cp data-start=\"2029\" data-end=\"2096\"\u003e\u003cstrong data-start=\"2029\" data-end=\"2046\"\u003eModelagem\u003c\/strong\u003e: verter, moldar ou texturizar conforme as suas necessidades.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-start=\"2098\" data-end=\"2127\"\u003eAplicações culinárias\u003c\/h3\u003e\n\u003cul data-start=\"2128\" data-end=\"2373\"\u003e\n\u003cli data-start=\"2128\" data-end=\"2209\"\u003e\n\u003cp data-start=\"2130\" data-end=\"2209\"\u003e\u003cstrong data-start=\"2130\" data-end=\"2154\"\u003ePreparações doces\u003c\/strong\u003e: compotas, gelatinas, glacês gelificados, pannacotta.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2210\" data-end=\"2284\"\u003e\n\u003cp data-start=\"2212\" data-end=\"2284\"\u003e\u003cstrong data-start=\"2212\" data-end=\"2235\"\u003ePreparações salgadas\u003c\/strong\u003e: aspics, gelatinas de ervas, falso caviar salgado.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2285\" data-end=\"2373\"\u003e\n\u003cp data-start=\"2287\" data-end=\"2373\"\u003e\u003cstrong data-start=\"2287\" data-end=\"2311\"\u003eCriações originais\u003c\/strong\u003e: gelatinas para cortar, macarrão de gel, decorações moldadas.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2375\" data-end=\"2392\"\u003eIngredientes\u003c\/h3\u003e\n\u003cp data-start=\"2393\" data-end=\"2523\"\u003eAlga gracilaria (\u003cem data-start=\"2411\" data-end=\"2433\"\u003eGracilaria verrucosa\u003c\/em\u003e) em pó. Pode ser padronizada com açúcares (dextrose ou maltodextrina) – máx. 100%.\u003c\/p\u003e\n\u003ch3 data-start=\"2525\" data-end=\"2541\"\u003eAlérgenos\u003c\/h3\u003e\n\u003cp data-start=\"2542\" data-end=\"2653\"\u003ePode conter vestígios de: ovo, amendoins, soja, leite, frutos de casca rija, aipo, mostarda, sésamo, sulfitos.\u003c\/p\u003e\n\u003ch3 data-start=\"2655\" data-end=\"2695\"\u003eValores nutricionais por 100 g\u003c\/h3\u003e\n\u003cp data-start=\"2696\" data-end=\"2920\"\u003eEnergia: 989 kJ \/ 238 kcal\u003cbr data-start=\"2723\" data-end=\"2726\"\u003eLípidos: 0,1 g (dos quais saturados 0 g)\u003cbr data-start=\"2770\" data-end=\"2773\"\u003eHidratos de carbono: 1,4 g (dos quais açúcares 0,03 g)\u003cbr data-start=\"2810\" data-end=\"2813\"\u003eFibras: 46 g\u003cbr data-start=\"2826\" data-end=\"2829\"\u003eProteínas: 1,3 g\u003cbr data-start=\"2846\" data-end=\"2849\"\u003eSal: 1,7 g\u003cbr data-start=\"2860\" data-end=\"2863\"\u003eCálcio: 1069 mg – Potássio: 5850 mg – Ferro: 19,7 mg\u003c\/p\u003e\n\u003ch3 data-start=\"2922\" data-end=\"2940\"\u003eConservação\u003c\/h3\u003e\n\u003cp data-start=\"2941\" data-end=\"3082\"\u003eConservar num local seco (humidade \u0026lt; 60%), protegido da luz e dos odores, entre 15°C e 25°C. Fechar bem após a abertura.\u003c\/p\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51591108133203,"sku":"43201","price":44.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gracila-gel-600-g-sosa-1.jpg?v=1772158937"},{"product_id":"freeze-veggie-gel-500-g","title":"Gel Congelante para Legumes – 500 g","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER SOBRE --\u003e\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSosa Ingredients\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eFreeze Veggie Gel 500 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eGelificante vegetal versátil para véus, encapsulações e gelatinas\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- DESCRIPTION COURTE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eO Freeze Veggie Gel Sosa Ingredients é uma mistura profissional de gelificantes, espessantes e adoçantes de origem vegetal, formulada para responder às necessidades técnicas da pastelaria criativa e da cozinha salgada. Permite realizar encapsulações, véus transparentes, gelatinas decorativas e recheios em mousse com uma consistência estável, tanto em doce como em salgado. O seu comportamento de gelificação a quente (entre 40 e 50 °C durante o arrefecimento) faz dele um aliado técnico para chefs que procuram precisão e reprodutibilidade.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES PRINCIPALES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCaracterísticas principais\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOrigem vegetal:\u003c\/strong\u003e formulação à base de carragenanas, goma de alfarroba e goma tara\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eVersatilidade:\u003c\/strong\u003e encapsulação de líquidos ou sólidos, véus, gelatinas decorativas\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;\"\u003eTrabalho a quente:\u003c\/strong\u003e gelificação durante o arrefecimento entre 40 e 50 °C\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eEstabilidade:\u003c\/strong\u003e compatível com líquidos ácidos\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eClean label:\u003c\/strong\u003e sem OGM, compatível com dietas vegetarianas e veganas\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;\"\u003eDoce e salgado:\u003c\/strong\u003e uso transversal em pastelaria e cozinha\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- APPLICATIONS RECOMMANDÉES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eAplicações recomendadas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePastelaria criativa:\u003c\/strong\u003e véus de açúcar transparentes, gelatinas frutadas, recheios em mousse\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCozinha salgada:\u003c\/strong\u003e gelatinas aromatizadas, encapsulação de molhos, decorações culinárias\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;\"\u003eEfeitos criativos:\u003c\/strong\u003e cápsulas líquidas, texturas cremosas, gelatinas transparentes ou opacas\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;\"\u003eCozinha molecular:\u003c\/strong\u003e receitas exclusivas com membranas gelificadas\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- MODE D'EMPLOI --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eModo de utilização\u003c\/h3\u003e\n        \u003cp\u003eMisture o pó com o líquido frio a gelificar (água, sumo, infusão, caldo, molho), depois mexa vigorosamente com um batedor ou varinha mágica para garantir uma dispersão homogénea e evitar a formação de grumos. Aqueça depois a 100 °C mexendo constantemente, e deite imediatamente nas formas ou recipientes desejados. A gelificação começa durante o arrefecimento, entre 40 e 50 °C dependendo da composição do líquido.\u003c\/p\u003e\n        \u003cp\u003eDosagem indicativa: \u003cstrong\u003e100 g por litro de líquido\u003c\/strong\u003e. Para véus muito finos, desenforme com cuidado após a completa solidificação.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION ET ALLERGÈNES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposição e alergénios\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIngredientes:\u003c\/strong\u003e Trehalose, gelificante carragenanas (E407), dextrose, espessante goma tara (E417), corretor de acidez citrato trisódico (E331iii), gelificante goma de alfarroba (E410), estabilizante cloreto de potássio (E508), sacarose\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;\"\u003eAlergénios diretos:\u003c\/strong\u003e nenhum\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;\"\u003ePossíveis vestígios:\u003c\/strong\u003e ovo, amendoim, soja, leite, frutos de casca rija, sésamo (produto fabricado numa unidade polivalente)\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- VALEURS NUTRITIONNELLES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eValores nutricionais médios (por 100 g)\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eEnergia:\u003c\/strong\u003e 1394 kJ \/ 334 kcal\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eLípidos:\u003c\/strong\u003e 0,05 g (dos quais saturados 0 g)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eHidratos de carbono:\u003c\/strong\u003e 74 g (dos quais açúcares 8,3 g)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eProteínas:\u003c\/strong\u003e 0,26 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSal:\u003c\/strong\u003e 2,6 g\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES PRODUIT --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCaracterísticas do produto\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarca:\u003c\/strong\u003e Sosa Ingredients\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormato:\u003c\/strong\u003e Frasco de 500 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eForma:\u003c\/strong\u003e Pó\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;\"\u003eDosagem:\u003c\/strong\u003e 100 g\/L de líquido\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;\"\u003eConservação:\u003c\/strong\u003e 24 meses a contar da fabricação\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- ENCADRÉ À NOTER --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eO que distingue o Freeze Veggie Gel\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eA sua formulação combinando três gelificantes vegetais (carragenanas, goma de alfarroba, goma tara) permite obter texturas que os gelificantes simples não conseguem alcançar: véus ultra-finos, encapsulações com membrana estável, gelatinas que suportam líquidos ácidos. É a escolha dos chefs que trabalham apresentações contemporâneas e cozinha molecular exclusiva.\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eConservação:\u003c\/strong\u003e conservar num local seco (humidade inferior a 60 %), entre 15 e 25 °C, protegido da luz e dos odores. Feche bem o frasco após cada utilização.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- POUR ALLER PLUS LOIN --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete a sua seleção de ingredientes técnicos para pastelaria criativa e cozinha exclusiva:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Descubra toda a gama \u003ca href=\"\/pt\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e destinada aos profissionais da gastronomia.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore a nossa secção de \u003ca href=\"\/pt\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eaditivos alimentares\u003c\/a\u003e para gelificar, estabilizar e texturizar as suas preparações.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Encontre os essenciais com a nossa seleção de \u003ca href=\"\/pt\/collections\/aide-a-la-preparation\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eajuda à preparação\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51591116095827,"sku":"40410","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/freeze-veggie-gel-500-g-sosa-1.jpg?v=1772158939"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/collections\/additifs-alimentaires-patissland.jpg?v=1742153806","url":"https:\/\/patistopsland.com\/pt\/collections\/additifs-alimentaires.oembed","provider":"Patissland","version":"1.0","type":"link"}