{"product_id":"profiber-stab-5-600-g","title":"Profiber Stab 5 – 600 g","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSosa Ingredients - Estabilizantes\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eProfiber Stab 5 Sosa - Pote 600g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eEstabilizante para gelados e sorvetes 100% fibras vegetais, sem emulsificante sintético\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eO \u003cstrong\u003eProfiber Stab 5 Sosa\u003c\/strong\u003e é um estabilizante para gelados e sorvetes formulado exclusivamente a partir de fibras vegetais: fibra de linhaça, tégumento de psyllium e fibra de citrinos. Substitui os emulsificantes e estabilizantes sintéticos (E471, E466, mono e diglicerídeos) mantendo o desempenho técnico de um estabilizante profissional: cremosidade, resistência à cristalização, estabilidade em vitrine e conservação prolongada.\u003c\/p\u003e\n        \u003cp\u003eEmbalado em pote de 600g formato laboratório, este estabilizante destina-se aos \u003cstrong\u003egelatarias artesanais\u003c\/strong\u003e, \u003cstrong\u003epastelarias\u003c\/strong\u003e e \u003cstrong\u003echefes de produção\u003c\/strong\u003e que desejam oferecer receitas \u003cstrong\u003eclean label\u003c\/strong\u003e com uma lista de ingredientes curta e legível pelo consumidor, sem comprometer a qualidade textural do gelado final.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 26px 28px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 20px; margin: 0 0 6px 0; font-weight: 700;\"\u003eCalculadora de dosagem interativa\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 22px 0; font-style: italic;\"\u003eQue quantidade de Profiber Stab 5 preparar segundo a sua receita e volume de mistura?\u003c\/p\u003e\n\n        \u003cdiv style=\"display: block; margin-bottom: 18px;\"\u003e\n            \u003clabel for=\"pl-calc-base\" style=\"display: block; color: #2b2b2b; font-size: 13px; font-weight: 600; margin-bottom: 8px; letter-spacing: 1px; text-transform: uppercase;\"\u003eTipo de base a estabilizar\u003c\/label\u003e\n            \u003cselect id=\"pl-calc-base\" style=\"width: 100%; padding: 12px 14px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #faf7f0; color: #2b2b2b; font-family: 'Montserrat', Arial, sans-serif; font-size: 14px; cursor: pointer;\"\u003e\n                \u003coption value=\"laitiere\"\u003eGelado lácteo clássico (baunilha, chocolate, café, caramelo)\u003c\/option\u003e\n                \u003coption value=\"grasse\"\u003eGelado gordo rico (chocolate negro 70%+, praliné puro, pistácio 100%)\u003c\/option\u003e\n                \u003coption value=\"sorbet-doux\"\u003eSorvete de frutas doces (morango, pêssego, alperce, frutos vermelhos)\u003c\/option\u003e\n                \u003coption value=\"sorbet-acide\"\u003eSorvete de frutas ácidas (limão, maracujá, citrinos, exóticas)\u003c\/option\u003e\n                \u003coption value=\"alcoolisee\"\u003eGelado alcoólico (compensação do efeito anti-congelante)\u003c\/option\u003e\n                \u003coption value=\"vegetale\"\u003eGelado vegetal (leite de amêndoa, soja, aveia, sem ovo)\u003c\/option\u003e\n            \u003c\/select\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"display: block; margin-bottom: 18px;\"\u003e\n            \u003clabel for=\"pl-calc-volume\" style=\"display: block; color: #2b2b2b; font-size: 13px; font-weight: 600; margin-bottom: 8px; letter-spacing: 1px; text-transform: uppercase;\"\u003eVolume de mistura a preparar\u003c\/label\u003e\n            \u003cselect id=\"pl-calc-volume\" style=\"width: 100%; padding: 12px 14px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #faf7f0; color: #2b2b2b; font-family: 'Montserrat', Arial, sans-serif; font-size: 14px; cursor: pointer;\"\u003e\n                \u003coption value=\"1\"\u003e1 kg de mistura (produção teste ou doméstica)\u003c\/option\u003e\n                \u003coption value=\"5\" selected\u003e5 kg de mistura (produção diária artesanal)\u003c\/option\u003e\n                \u003coption value=\"10\"\u003e10 kg de mistura (produção para loja)\u003c\/option\u003e\n                \u003coption value=\"25\"\u003e25 kg de mistura (produção semanal média)\u003c\/option\u003e\n                \u003coption value=\"50\"\u003e50 kg de mistura (produção em grande volume)\u003c\/option\u003e\n                \u003coption value=\"120\"\u003e120 kg de mistura (capacidade máxima de um pote 600g)\u003c\/option\u003e\n            \u003c\/select\u003e\n        \u003c\/div\u003e\n\n        \u003cbutton id=\"pl-calc-btn\" style=\"width: 100%; padding: 14px 18px; background-color: #b98b35; color: #ffffff; border: none; border-radius: 8px; font-family: 'Montserrat', Arial, sans-serif; font-size: 14px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; cursor: pointer; margin-bottom: 18px;\"\u003eCalcular a minha dosagem\u003c\/button\u003e\n\n        \u003cdiv id=\"pl-calc-result\" style=\"background-color: #faf4e5; border-left: 4px solid #b98b35; border-radius: 0 8px 8px 0; padding: 18px 22px; display: none;\"\u003e\n            \u003cp style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 3px; text-transform: uppercase; margin: 0 0 10px 0;\"\u003eA sua dosagem\u003c\/p\u003e\n            \u003cdiv id=\"pl-calc-output\" style=\"color: #444444; font-size: 14px; line-height: 1.7;\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003cscript\u003e\n        (function() {\n            var configs = {\n                \"laitiere\": {\n                    label: \"Glace laitière classique\",\n                    pourcentage: 0.5,\n                    tip: \"Le dosage 0,5% est calibré pour les bases équilibrées en matières grasses laitières (8-12%). Pour une vanille Bourbon ou un chocolat au lait, respectez la maturation 12 à 24h à 4°C pour permettre l'hydratation complète des fibres végétales et obtenir la texture optimale au turbinage.\"\n                },\n                \"grasse\": {\n                    label: \"Glace grasse riche\",\n                    pourcentage: 0.5,\n                    tip: \"Sur les bases grasses (chocolat noir 70%+, praliné, pistache), le pouvoir émulsifiant naturel de la fibre de lin compense l'excès de matière grasse et évite le sableux. Incorporez le Profiber dans le sucre AVANT contact avec le chocolat fondu pour une dispersion homogène.\"\n                },\n                \"sorbet-doux\": {\n                    label: \"Sorbet fruits doux\",\n                    pourcentage: 0.5,\n                    tip: \"Pour fraise, pêche, abricot et fruits rouges, la fibre d'agrume agit comme anti-cristallisant naturel. Maturation 24h obligatoire en chambre froide pour stabilité maximale. Le sorbet conserve sa texture pendant 7 à 10 jours en vitrine sans recristallisation.\"\n                },\n                \"sorbet-acide\": {\n                    label: \"Sorbet fruits acides\",\n                    pourcentage: 0.65,\n                    tip: \"L'acidité des agrumes et fruits passion fragilise la stabilisation. Le dosage majoré à 0,65% (entre 0,6 et 0,7%) compense cette agression acide. Pour un sorbet citron parfait, ajoutez le jus citron APRÈS la chute à 4°C, jamais à chaud, pour préserver les arômes volatils.\"\n                },\n                \"alcoolisee\": {\n                    label: \"Glace alcoolisée\",\n                    pourcentage: 0.6,\n                    tip: \"L'alcool agit comme anti-gel naturel et empêche la prise. Dosage Profiber majoré à 0,6% pour compenser. Limitez l'alcool à 8% maximum du mix total pour préserver le turbinage. Incorporation à froid de l'alcool après chute à 4°C.\"\n                },\n                \"vegetale\": {\n                    label: \"Glace végétale\",\n                    pourcentage: 0.55,\n                    tip: \"Sur lait d'amande, soja, avoine ou coco, l'absence de protéines laitières fragilise la structure. Dosage légèrement majoré à 0,55% pour compenser. Profiber étant 100% végétal, votre glace vegan reste authentiquement clean label de bout en bout.\"\n                }\n            };\n\n            function calcule() {\n                var baseType = document.getElementById(\"pl-calc-base\").value;\n                var volume = parseFloat(document.getElementById(\"pl-calc-volume\").value);\n                var c = configs[baseType];\n\n                var grammage = (volume * 1000 * c.pourcentage) \/ 100;\n                var grammageArrondi = Math.round(grammage * 10) \/ 10;\n                var productionsParPot = Math.floor(600 \/ grammage);\n                var pourcentageTotalPot = Math.round((grammage \/ 600) * 100);\n\n                var html = \"\";\n                html += \"\u003cp style=\\\"margin: 0 0 12px 0;\\\"\u003e\u003cstrong\u003e\" + c.label + \" - \" + volume + \" kg de mix\u003c\/strong\u003e\u003c\/p\u003e\";\n                html += \"\u003cul style=\\\"margin: 0 0 12px 0; padding-left: 18px;\\\"\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eDosage recommandé :\u003c\/strong\u003e \" + c.pourcentage + \"% du poids du mix\u003c\/li\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eQuantité Profiber Stab 5 :\u003c\/strong\u003e \" + grammageArrondi + \" g\u003c\/li\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eProductions possibles avec 1 pot 600g :\u003c\/strong\u003e \" + productionsParPot + \" batch(s) identiques\u003c\/li\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003ePart du pot consommée :\u003c\/strong\u003e \" + pourcentageTotalPot + \"%\u003c\/li\u003e\";\n                html += \"\u003c\/ul\u003e\";\n                html += \"\u003cp style=\\\"margin: 12px 0 0 0; padding-top: 12px; border-top: 1px solid #eadfcb; color: #8a6624; font-style: italic;\\\"\u003e\u003cstrong\u003eTip Patissland :\u003c\/strong\u003e \" + c.tip + \"\u003c\/p\u003e\";\n\n                document.getElementById(\"pl-calc-output\").innerHTML = html;\n                document.getElementById(\"pl-calc-result\").style.display = \"block\";\n            }\n\n            document.getElementById(\"pl-calc-btn\").addEventListener(\"click\", calcule);\n        })();\n        \u003c\/script\u003e\n    \u003c\/div\u003e\n\n    \u003cdetails open style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 0; margin-bottom: 15px;\"\u003e\n        \u003csummary style=\"padding: 18px 24px; cursor: pointer; list-style: none; position: relative; color: #2b2b2b; font-size: 17px; font-weight: 600;\"\u003e\n            Composição e características técnicas\n            \u003cspan style=\"position: absolute; right: 24px; top: 18px; color: #b98b35; font-size: 22px; font-weight: 700;\"\u003e−\u003c\/span\u003e\n        \u003c\/summary\u003e\n        \u003cdiv style=\"padding: 0 24px 22px 24px;\"\u003e\n            \u003ch3 style=\"color: #2b2b2b; font-size: 16px; margin: 0 0 12px 0; font-weight: 600;\"\u003eComposição 100% natural\u003c\/h3\u003e\n            \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0 0 18px 0;\"\u003e\n                \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFibra de linhaça :\u003c\/strong\u003e poder emulsificante natural, aporte de cremosidade duradoura e retenção de gordura\u003c\/li\u003e\n                \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTégumento de psyllium :\u003c\/strong\u003e elevada retenção de água, textura aveludada, viscosidade controlada\u003c\/li\u003e\n                \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFibra de citrinos :\u003c\/strong\u003e estabilização estrutural, efeito anti-cristalização e resistência em vitrine\u003c\/li\u003e\n            \u003c\/ul\u003e\n\n            \u003ch3 style=\"color: #2b2b2b; font-size: 16px; margin: 18px 0 12px 0; font-weight: 600;\"\u003eEspecificações técnicas\u003c\/h3\u003e\n            \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n                \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCapacidade :\u003c\/strong\u003e 600 g, formato laboratório otimizado\u003c\/li\u003e\n                \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAspeto:\u003c\/strong\u003e pó fino bege claro, sabor neutro\u003c\/li\u003e\n                \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDosagem:\u003c\/strong\u003e 0,5% em bases clássicas, até 0,7% em frutas ácidas\u003c\/li\u003e\n                \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTemperatura de ativação:\u003c\/strong\u003e 85°C para eficácia máxima\u003c\/li\u003e\n                \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eUtilização:\u003c\/strong\u003e a quente ou a frio conforme as restrições de produção\u003c\/li\u003e\n                \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTermorresistência:\u003c\/strong\u003e não, estabilização definitiva após ativação\u003c\/li\u003e\n                \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eResistência:\u003c\/strong\u003e congelação de longa duração sem degradação\u003c\/li\u003e\n                \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAlergénios (traços possíveis):\u003c\/strong\u003e frutos de casca rija, leite, ovo, soja, mostarda, aipo, sésamo, sulfitos, amendoim\u003c\/li\u003e\n            \u003c\/ul\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 0; margin-bottom: 15px;\"\u003e\n        \u003csummary style=\"padding: 18px 24px; cursor: pointer; list-style: none; position: relative; color: #2b2b2b; font-size: 17px; font-weight: 600;\"\u003e\n            Aplicações profissionais\n            \u003cspan style=\"position: absolute; right: 24px; top: 18px; color: #b98b35; font-size: 22px; font-weight: 700;\"\u003e+\u003c\/span\u003e\n        \u003c\/summary\u003e\n        \u003cdiv style=\"padding: 0 24px 22px 24px;\"\u003e\n            \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n                \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eGelados lácteos premium:\u003c\/strong\u003e baunilha Bourbon, chocolate grand cru, café, caramelo com manteiga salgada com textura constante e argumento clean label\u003c\/li\u003e\n                \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSorbets de frutas intensas:\u003c\/strong\u003e limão, maracujá, framboesa, manga, frutos vermelhos com estabilidade mantida apesar da acidez\u003c\/li\u003e\n                \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBases gordas artesanais:\u003c\/strong\u003e chocolate negro 70%+, praliné puro, pistácio 100%, frutos secos caramelizados com emulsificação 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;\"\u003eCriações vegetais:\u003c\/strong\u003e gelados de leite vegetal, bases sem ovo, criações vegan com textura idêntica às versões tradicionais\u003c\/li\u003e\n                \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eGamas clean label:\u003c\/strong\u003e diferenciação para lojas, restaurantes e pontos de venda focados na naturalidade\u003c\/li\u003e\n            \u003c\/ul\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 0; margin-bottom: 15px;\"\u003e\n        \u003csummary style=\"padding: 18px 24px; cursor: pointer; list-style: none; position: relative; color: #2b2b2b; font-size: 17px; font-weight: 600;\"\u003e\n            Método de incorporação e maturação\n            \u003cspan style=\"position: absolute; right: 24px; top: 18px; color: #b98b35; font-size: 22px; font-weight: 700;\"\u003e+\u003c\/span\u003e\n        \u003c\/summary\u003e\n        \u003cdiv style=\"padding: 0 24px 22px 24px;\"\u003e\n            \u003ch3 style=\"color: #2b2b2b; font-size: 16px; margin: 0 0 12px 0; font-weight: 600;\"\u003eTécnica a quente (resultado ótimo)\u003c\/h3\u003e\n            \u003col style=\"margin: 0 0 18px 0; padding-left: 22px; color: #444444;\"\u003e\n                \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cstrong\u003ePré-mistura:\u003c\/strong\u003e misture o Profiber Stab 5 com uma parte do açúcar seco para evitar grumos\u003c\/li\u003e\n                \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cstrong\u003eIncorporação :\u003c\/strong\u003e adicionar esta mistura ao leite ou base líquida fria, batendo\u003c\/li\u003e\n                \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cstrong\u003eAquecimento controlado :\u003c\/strong\u003e subir progressivamente até 85°C, batendo constantemente\u003c\/li\u003e\n                \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cstrong\u003eAtivação :\u003c\/strong\u003e manter 85°C durante 2 minutos para ativação completa das fibras\u003c\/li\u003e\n                \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cstrong\u003eArrefecimento :\u003c\/strong\u003e queda rápida em banho de gelo para textura ótima\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eMaturação crucial :\u003c\/strong\u003e 12 a 24h a 4°C para hidratação completa das fibras\u003c\/li\u003e\n            \u003c\/ol\u003e\n\n            \u003ch3 style=\"color: #2b2b2b; font-size: 16px; margin: 18px 0 12px 0; font-weight: 600;\"\u003eTécnica a frio (solução rápida)\u003c\/h3\u003e\n            \u003col style=\"margin: 0; padding-left: 22px; color: #444444;\"\u003e\n                \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cstrong\u003ePré-misture\u003c\/strong\u003e o Profiber com o açúcar seco\u003c\/li\u003e\n                \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cstrong\u003eIncorpore\u003c\/strong\u003e na base fria misturando em alta velocidade durante 2 a 3 minutos\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eMaturação prolongada :\u003c\/strong\u003e mínimo de 24h, mais longa do que a quente para compensar a ausência de aquecimento\u003c\/li\u003e\n            \u003c\/ol\u003e\n\n            \u003ch3 style=\"color: #2b2b2b; font-size: 16px; margin: 18px 0 12px 0; font-weight: 600;\"\u003eBatimento e conservação\u003c\/h3\u003e\n            \u003cp style=\"color: #444444; margin: 0 0 10px 0;\"\u003e\u003cstrong\u003eBatimento :\u003c\/strong\u003e base entre -5°C e 0°C. O Profiber permite um batimento natural sem incorporação excessiva de ar.\u003c\/p\u003e\n            \u003cp style=\"color: #444444; margin: 0;\"\u003e\u003cstrong\u003eConservação :\u003c\/strong\u003e textura estável de 7 a 10 dias em vitrine vs 2 a 3 dias sem estabilizante. Resistência a choques térmicos repetidos.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 0; margin-bottom: 15px;\"\u003e\n        \u003csummary style=\"padding: 18px 24px; cursor: pointer; list-style: none; position: relative; color: #2b2b2b; font-size: 17px; font-weight: 600;\"\u003e\n            Dicas Patissland para profissionais\n            \u003cspan style=\"position: absolute; right: 24px; top: 18px; color: #b98b35; font-size: 22px; font-weight: 700;\"\u003e+\u003c\/span\u003e\n        \u003c\/summary\u003e\n        \u003cdiv style=\"padding: 0 24px 22px 24px;\"\u003e\n            \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 15px; border-radius: 0 8px 8px 0;\"\u003e\n                \u003cp style=\"color: #8a6624; margin: 0 0 8px 0; font-weight: 500;\"\u003e\u003cstrong\u003eDica 1: nunca salte a maturação de 24h\u003c\/strong\u003e\u003c\/p\u003e\n                \u003cp style=\"color: #8a6624; margin: 0;\"\u003eAs fibras vegetais necessitam de hidratação completa para desenvolver o seu poder estabilizante. Sem maturação de 12 a 24h a 4°C, obterá uma textura granulada e uma eficácia reduzida em cerca de 60%. Esta é a principal causa de falha reportada pelos utilizadores que passam do estabilizante sintético para o clean label.\u003c\/p\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 15px; border-radius: 0 8px 8px 0;\"\u003e\n                \u003cp style=\"color: #8a6624; margin: 0 0 8px 0; font-weight: 500;\"\u003e\u003cstrong\u003eDica 2: aumente a dosagem em frutos ácidos\u003c\/strong\u003e\u003c\/p\u003e\n                \u003cp style=\"color: #8a6624; margin: 0;\"\u003eA acidez dos citrinos e frutos da paixão fragiliza a estabilização. No limão, maracujá, manga e frutos exóticos, aumente sistematicamente para 0,65-0,7% em vez de 0,5%. Compensará a degradação ácida e manterá uma textura profissional durante toda a conservação.\u003c\/p\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; border-radius: 0 8px 8px 0;\"\u003e\n                \u003cp style=\"color: #8a6624; margin: 0 0 8px 0; font-weight: 500;\"\u003e\u003cstrong\u003eDica 3: aproveite o argumento clean label na loja\u003c\/strong\u003e\u003c\/p\u003e\n                \u003cp style=\"color: #8a6624; margin: 0;\"\u003eO Profiber Stab 5 permite-lhe reescrever as suas etiquetas de ingredientes eliminando os códigos E (E471, E466, E410, E412). Destaque as menções \"estabilizado com fibras vegetais naturais\" ou \"sem emulsificante sintético\" nas suas etiquetas e menus da loja. Este argumento diferenciador face aos gelados industriais justifica um posicionamento de preço premium reconhecido pelos clientes informados.\u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 0; margin-bottom: 15px;\"\u003e\n        \u003csummary style=\"padding: 18px 24px; cursor: pointer; list-style: none; position: relative; color: #2b2b2b; font-size: 17px; font-weight: 600;\"\u003e\n            Conservação e armazenamento\n            \u003cspan style=\"position: absolute; right: 24px; top: 18px; color: #b98b35; font-size: 22px; font-weight: 700;\"\u003e+\u003c\/span\u003e\n        \u003c\/summary\u003e\n        \u003cdiv style=\"padding: 0 24px 22px 24px;\"\u003e\n            \u003cp style=\"color: #444444; margin: 0 0 12px 0;\"\u003e\u003cstrong\u003eAntes de abrir :\u003c\/strong\u003e conservar à temperatura ambiente num local seco, protegido da humidade e da luz direta.\u003c\/p\u003e\n            \u003cp style=\"color: #444444; margin: 0 0 12px 0;\"\u003e\u003cstrong\u003eApós abertura :\u003c\/strong\u003e feche hermeticamente imediatamente após cada utilização. As fibras vegetais são sensíveis à humidade, que altera o seu poder absorvente. Consuma no prazo de 12 meses após a abertura para manter a eficácia máxima.\u003c\/p\u003e\n            \u003cp style=\"color: #444444; margin: 0;\"\u003e\u003cstrong\u003eConselho de armazenamento:\u003c\/strong\u003e armazenar com os outros ingredientes secos (açúcares, pós) longe de fontes de humidade (frigorífico, máquina de lavar louça, zona de lava-loiças) para preservar o desempenho técnico.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 0; margin-bottom: 25px;\"\u003e\n        \u003csummary style=\"padding: 18px 24px; cursor: pointer; list-style: none; position: relative; color: #2b2b2b; font-size: 17px; font-weight: 600;\"\u003e\n            Perguntas frequentes\n            \u003cspan style=\"position: absolute; right: 24px; top: 18px; color: #b98b35; font-size: 22px; font-weight: 700;\"\u003e+\u003c\/span\u003e\n        \u003c\/summary\u003e\n        \u003cdiv style=\"padding: 0 24px 22px 24px;\"\u003e\n            \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eQual a diferença em relação aos estabilizantes clássicos tipo E471 ou E466?\u003c\/p\u003e\n            \u003cp style=\"color: #444444; margin: 0 0 16px 0;\"\u003eO Profiber oferece um desempenho técnico equivalente com uma composição 100% fibras vegetais. Vantagem de marketing para etiquetas curtas e para clientes atentos aos aditivos.\u003c\/p\u003e\n\n            \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003ePor que a maturação de 24h é indispensável?\u003c\/p\u003e\n            \u003cp style=\"color: #444444; margin: 0 0 16px 0;\"\u003eAs fibras vegetais necessitam de hidratação completa para desenvolver o seu poder estabilizante máximo. Sem maturação, textura granulada garantida e eficácia reduzida em cerca de 60%.\u003c\/p\u003e\n\n            \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eFunciona sem máquina de gelados profissional?\u003c\/p\u003e\n            \u003cp style=\"color: #444444; margin: 0 0 16px 0;\"\u003eSim, melhora significativamente a textura mesmo em congelação doméstica simples. Para um resultado ótimo, a incorporação de ar na turbinagem continua recomendada.\u003c\/p\u003e\n\n            \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eQuantas produções com um frasco de 600g?\u003c\/p\u003e\n            \u003cp style=\"color: #444444; margin: 0 0 16px 0;\"\u003eNa dosagem de 0,5%, um frasco estabiliza até 120 kg de mistura para gelado, ou cerca de 150 a 200 litros de gelado acabado, dependendo da incorporação de ar obtida na turbinagem.\u003c\/p\u003e\n\n            \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eCompatível com adoçantes e açúcares de substituição?\u003c\/p\u003e\n            \u003cp style=\"color: #444444; margin: 0 0 16px 0;\"\u003eSim, o Profiber funciona independentemente do tipo de adoçante. Adequado para criações light, receitas para diabéticos, fórmulas cetogénicas ou reduzidas em açúcar.\u003c\/p\u003e\n\n            \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eDiferença notável com o Super Neutrose ou o Stab 2000?\u003c\/p\u003e\n            \u003cp style=\"color: #444444; margin: 0;\"\u003eDesempenho técnico equivalente mas composição natural vs gomas e emulsificantes sintéticos. A escolha depende do seu posicionamento de marketing: desempenho puro (estabilizantes clássicos) ou imagem clean label (Profiber).\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdiv style=\"background-color: #faf4e5; border-left: 4px solid #b98b35; border-radius: 8px; padding: 18px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 16px; margin-top: 0; margin-bottom: 10px; font-weight: 600;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 10px 0; font-size: 14px;\"\u003eComplete a sua secção de gelados e sorvetes artesanais clean label:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eExplore a gama \u003ca href=\"\/pt\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline;\"\u003eSosa Ingredients\u003c\/a\u003e e os nossos \u003ca href=\"\/pt\/collections\/stabilisants\" style=\"color: #8a6624; text-decoration: underline;\"\u003eestabilizantes para gelados e sorvetes\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eAromatize os seus gelados com os nossos \u003ca href=\"\/pt\/collections\/aromes\" style=\"color: #8a6624; text-decoration: underline;\"\u003earomas naturais concentrados\u003c\/a\u003e e as nossas \u003ca href=\"\/pt\/collections\/pates-de-fruits-secs\" style=\"color: #8a6624; text-decoration: underline;\"\u003epastas de frutos secos 100% puras\u003c\/a\u003e (pistácio, avelã, amêndoa).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eColore naturalmente com os nossos \u003ca href=\"\/pt\/collections\/colorants\" style=\"color: #8a6624; text-decoration: underline;\"\u003ecorantes hidrossolúveis naturais\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eAjuste o poder anticongelante e a suavidade com o nosso \u003ca href=\"\/pt\/collections\/sucres-techniques\" style=\"color: #8a6624; text-decoration: underline;\"\u003edextrose e os nossos açúcares técnicos\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51569623236947,"sku":"45116","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/profiber-stab-5-600-g-sosa-1.jpg?v=1772158888","url":"https:\/\/patistopsland.com\/pt\/products\/profiber-stab-5-600-g","provider":"Patissland","version":"1.0","type":"link"}