{"title":"Additivi alimentari","description":"\u003cstyle\u003e .p-w{width:100vw;position:relative;left:50%;right:50%;margin-left:-50vw;margin-right:-50vw;padding:40px max(4vw,20px);background:#faf7f0;color:#2a2419;font-family:Montserrat,-apple-system,BlinkMacSystemFont,Segoe UI,sans-serif;line-height:1.6;box-sizing:border-box} .p-in{max-width:1100px;margin:0 auto} .p-h{text-align:center;margin-bottom:22px} .p-cart{display:inline-block;font-size:12px;font-weight:500;letter-spacing:3px;text-transform:uppercase;color:#b98b35;margin-bottom:10px} .p-h2{font-size:26px;font-weight:600;color:#2a2419;margin:0 0 10px;letter-spacing:-0.4px} .p-chapo{font-size:14px;color:#5c5247;max-width:720px;margin:0 auto;line-height:1.6} .p-faq{margin-top:8px} .p-faq details{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:8px;margin-bottom:8px;overflow:hidden} .p-faq summary{padding:14px 20px;cursor:pointer;font-size:14px;font-weight:600;color:#2a2419;list-style:none;display:flex;justify-content:space-between;align-items:center} .p-faq summary::-webkit-details-marker{display:none} .p-faq summary::after{content:\"+\";font-size:20px;font-weight:300;color:#b98b35} .p-faq details[open] summary::after{content:\"−\"} .p-faq details\u003ediv{padding:0 20px 18px;font-size:13.5px;line-height:1.65;color:#3a3128} .p-faq details\u003ediv p{margin:0 0 10px} .p-faq details\u003ediv p:last-child{margin-bottom:0} .p-faq strong{color:#2a2419;font-weight:600} .p-pal{margin-top:16px;text-align:center;font-size:13px;color:#3a3128} .p-pal-h{font-weight:600;letter-spacing:2px;text-transform:uppercase;color:#b98b35;font-size:11px;margin-right:6px} .p-pal a{color:#9a7220;font-weight:500;text-decoration:underline} @media(max-width:768px){.p-w{padding:28px 16px}.p-h2{font-size:22px}} \u003c\/style\u003e\u003cdiv class=\"p-w\"\u003e\u003cdiv class=\"p-in\"\u003e\n\u003cdiv class=\"p-h\"\u003e\n\u003cdiv class=\"p-cart\"\u003ePatissland - Additivi\u003c\/div\u003e\n\u003ch2 class=\"p-h2\"\u003eAdditivi alimentari per pasticceria\u003c\/h2\u003e\n\u003cp class=\"p-chapo\"\u003eAgar-agar, pectina, acido citrico, CMC, bicarbonato e addensanti per gel, mousse, confetteria e paste.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p-faq\"\u003e\n\u003cdetails\u003e\u003csummary\u003eGelificanti, addensanti e acidificanti\u003c\/summary\u003e\u003cdiv\u003e\u003cp\u003eI \u003cstrong\u003egelificanti\u003c\/strong\u003e (agar-agar, pectine NH o gialla) strutturano gel, paste di frutta e coperture. Il \u003cstrong\u003eCMC \/ Tylose\u003c\/strong\u003e rassoda la pasta di zucchero e funge da colla. L'\u003cstrong\u003eacido citrico\u003c\/strong\u003e e il \u003cstrong\u003ebicarbonato\u003c\/strong\u003e regolano acidità e lievitazione. Ingredienti tecnici per controllare consistenze e tenuta.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eDosare con precisione\u003c\/summary\u003e\u003cdiv\u003e\u003cp\u003eQuesti additivi agiscono a \u003cstrong\u003edose molto bassa\u003c\/strong\u003e: pesate al grammo e seguite le vostre schede tecniche. Una pectina si disperde nello zucchero prima del riscaldamento, l'agar si porta a ebollizione, il CMC si lascia riposare per agire. Un leggero sovradosaggio cambia nettamente la consistenza.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eDomande frequenti\u003c\/summary\u003e\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eAgar-agar o gelatina?\u003c\/strong\u003e\u003cbr\u003eL'agar è vegetale, si solidifica più fermamente e si porta a ebollizione; la gelatina dà una consistenza più morbida.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCos'è il CMC?\u003c\/strong\u003e\u003cbr\u003eUn addensante che rassoda la pasta di zucchero e funge da colla alimentare.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePectina NH o gialla?\u003c\/strong\u003e\u003cbr\u003eLa NH è termoreversibile (coperture, glassature), la gialla serve per le paste di frutta.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQuale dosaggio?\u003c\/strong\u003e\u003cbr\u003eAl grammo preciso secondo la ricetta; iniziate con poco e regolate.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p-pal\"\u003e\n\u003cspan class=\"p-pal-h\"\u003ePer approfondire\u003c\/span\u003e \u003ca href=\"\/it\/collections\/gelatines\"\u003egelatine\u003c\/a\u003e · \u003ca href=\"\/it\/collections\/mix-aide-a-la-preparation\"\u003emiscela di preparazione\u003c\/a\u003e · \u003ca href=\"\/it\/collections\/fruits-secs-eclats-et-poudre\"\u003efrutta secca e drogheria\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cspan id=\"allproducts\" class=\"p-anchor\"\u003e\u003c\/span\u003e","products":[{"product_id":"agar-agar-50g","title":"Agar Agar - Gelificante Vegetale","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 vegetale naturale, alternativa alla 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\u003eL'Agar Agar FunCakes è un gelificante 100% vegetale estratto da alghe rosse, alternativa naturale alla gelatina animale. Polivalente e potente, si utilizza sia in pasticceria (mousse, panna cotta, confetture, glasse) che in cucina salata (terrine, aspic, salse addensate). La sua neutralità di gusto e colore lo rende l'alleato ideale delle cucine vegetariane, vegane 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;\"\u003eCaratteristiche principali\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 Bustina richiudibile da 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;\"\u003eOrigine:\u003c\/strong\u003e 100% vegetale, estratto da alghe rosse\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eGusto:\u003c\/strong\u003e neutro, senza sapore\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eColore:\u003c\/strong\u003e incolore, non altera la tonalità della preparazione\u003c\/li\u003e\n            \u003cli 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 vegetariano, vegano, 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;\"\u003eCodice additivo:\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;\"\u003eUtilizzi consigliati\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;\"\u003eDessert gelificati:\u003c\/strong\u003e panna cotta, budini, bavarese, mousse di frutta\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eConfetture e gelatine:\u003c\/strong\u003e texture lucida e tenuta perfetta\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eGlasse a specchio e coperture:\u003c\/strong\u003e finiture lisce e brillanti\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eInserti per dessert:\u003c\/strong\u003e centri gelificati di frutta o cremosi\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCucina salata:\u003c\/strong\u003e terrine, aspic, salse addensate\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCucina molecolare:\u003c\/strong\u003e perle di agar, spaghetti gelificati, sferificazioni\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 d'uso\u003c\/h3\u003e\n        \u003cp\u003eL'agar agar richiede una fase di cottura per attivare le sue proprietà gelificanti. Sciogliete la polvere nel liquido freddo (acqua, succo, latte, panna), quindi portate a ebollizione per 2 minuti mescolando continuamente. Versate poi negli stampi o contenitori e lasciate solidificare.\u003c\/p\u003e\n        \u003cp\u003eDosaggio indicativo: 2 g di agar agar per 500 ml di liquido per una tenuta morbida, fino a 4 g per una tenuta ferma. A differenza della gelatina, l'agar agar solidifica a temperatura ambiente in pochi minuti. Per uno sformo facile, conservate la preparazione in frigorifero fino al momento di servire.\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\u003eDa sapere:\u003c\/strong\u003e L'agar agar ha un potere gelificante 8 volte superiore alla gelatina animale. Se adattate una ricetta tradizionale, dividete la quantità per 6-8 e regolate in base alla consistenza desiderata. La bustina richiudibile preserva la qualità del prodotto tra un utilizzo e l'altro.\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;\"\u003ePer approfondire\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eCompleta la tua selezione di ingredienti tecnici per la pasticceria creativa:\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 Scopri tutti i \u003ca href=\"\/it\/collections\/funcakes\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eprodotti FunCakes\u003c\/a\u003e per la pasticceria casalinga.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Esplora la nostra sezione \u003ca href=\"\/it\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eadditivi alimentari\u003c\/a\u003e per gelificare, stabilizzare e strutturare le tue preparazioni.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Realizza finiture impeccabili con la nostra gamma di \u003ca href=\"\/it\/collections\/glacages-miroir\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eglasse a specchio\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 di sodio 100g","description":"\u003c!-- ========================================================================\n     PATISSLAND - Scheda prodotto v6 dorata\n     Prodotto : Bicarbonato di sodio 100g\n     Cluster target : ~3 000 vol\/mese target pasticceria\n       - bicarbonato di sodio alimentare 880\n       - bicarbonato di sodio utilizzo 1000\n       - usare il bicarbonato di sodio 880\n       - differenza bicarbonato sodio soda (cluster) ~2 800\n       - bicarbonato di soda pasticceria 110 + varianti 200\n     STRATEGIA : evitare cluster medico (collutorio, pericolo)\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 di sodio alimentare 100 g, qualità pasticceria professionale.\u003c\/strong\u003e Agente lievitante naturale e indispensabile per pane al soda, scones, pancake soffici, biscotti e crostate leggere. Reagisce con gli ingredienti acidi della tua ricetta per liberare CO₂ e aerare l'impasto. Confezione compatta da 100 g, ideale per i pasticceri che vogliono un prodotto affidabile senza sovraimballaggio.\u003c\/div\u003e\n\u003ch2\u003eCaratteristiche del prodotto\u003c\/h2\u003e\n\u003cdl class=\"pl-specs\"\u003e\n\u003cdt\u003eComposizione\u003c\/dt\u003e\n\u003cdd\u003e100% bicarbonato di sodio (E500)\u003c\/dd\u003e\n\u003cdt\u003eConfezionamento\u003c\/dt\u003e\n\u003cdd\u003eScatola da 100 g\u003c\/dd\u003e\n\u003cdt\u003eQualità\u003c\/dt\u003e\n\u003cdd\u003eAlimentare, qualità pasticceria\u003c\/dd\u003e\n\u003cdt\u003eOrigine\u003c\/dt\u003e\n\u003cdd\u003eSale naturale, tracciabilità controllata\u003c\/dd\u003e\n\u003cdt\u003eConservazione\u003c\/dt\u003e\n\u003cdd\u003eLuogo asciutto e fresco, al riparo dall'umidità\u003c\/dd\u003e\n\u003cdt\u003eAllergeni\u003c\/dt\u003e\n\u003cdd\u003eNessuno\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003ch2\u003ePerché usare il bicarbonato di sodio in pasticceria\u003c\/h2\u003e\n\u003cp\u003eIl bicarbonato di sodio è un \u003cstrong\u003eagente lievitante naturale e potente\u003c\/strong\u003e. Sotto l'effetto di un ingrediente acido presente nella ricetta (yogurt, latte fermentato, succo di limone, aceto, miele, cacao, frutti acidi), si decompone e libera anidride carbonica che forma bolle nell'impasto. Risultato: una mollica ariosa, leggera e una consistenza più soffice al palato.\u003c\/p\u003e\n\u003cp\u003eVantaggio chiave: agisce \u003cstrong\u003eappena miscelato\u003c\/strong\u003e con il liquido acido, a differenza del lievito chimico che combina bicarbonato e acido in polvere. È quindi necessario infornare rapidamente dopo la miscelazione per sfruttare appieno l'effetto lievitante.\u003c\/p\u003e\n\u003ch2\u003eUsi imprescindibili in pasticceria\u003c\/h2\u003e\n\u003ch3\u003ePani e viennoiserie veloci\u003c\/h3\u003e\n\u003cp\u003eIl \u003cstrong\u003epane al soda\u003c\/strong\u003e (soda bread irlandese) è l'uso emblematico del bicarbonato di sodio: senza lievito madre né lievito di birra, solo farina, latte fermentato (buttermilk) e bicarbonato. Cottura rapida, mollica densa e saporita. Adatto anche per scones, muffin, banana bread.\u003c\/p\u003e\n\u003ch3\u003ePancake e crêpe soffici\u003c\/h3\u003e\n\u003cp\u003eUn pizzico di bicarbonato di sodio in una pastella per pancake al latte fermentato o latticello garantisce \u003cstrong\u003epancake ultra soffici e gonfi\u003c\/strong\u003e. Il risultato è incomparabile rispetto a una pastella senza agente lievitante.\u003c\/p\u003e\n\u003ch3\u003eBiscotti e frollini morbidi\u003c\/h3\u003e\n\u003cp\u003ePer \u003cstrong\u003ecookie morbidi\u003c\/strong\u003e (stile americano), il bicarbonato di sodio è preferito al lievito chimico perché favorisce una diffusione controllata e una consistenza fondente. Spesso associato a zucchero di canna o zucchero grezzo che apporta l'acidità necessaria.\u003c\/p\u003e\n\u003ch3\u003eTorte al cacao e cioccolato\u003c\/h3\u003e\n\u003cp\u003eIl cacao in polvere essendo naturalmente acido, si abbina perfettamente al bicarbonato di sodio per \u003cstrong\u003etorte al cioccolato molto ariose e soffici\u003c\/strong\u003e. Ricetta tipo: devil's food cake, brownie soffice, torta marmorizzata.\u003c\/p\u003e\n\u003ch2\u003eDomande frequenti\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eQual è la differenza tra bicarbonato di sodio e bicarbonato di soda\u003c\/summary\u003e\n\u003cp\u003eNessuna. \u003cstrong\u003e\"Bicarbonato di sodio\" e \"bicarbonato di soda\" indicano esattamente lo stesso prodotto chimico\u003c\/strong\u003e (formula NaHCO₃). \"Soda\" è il nome tradizionale francese ereditato dal carbonato di soda storico, mentre \"sodio\" è il nome chimico esatto. Le due denominazioni sono perfettamente intercambiabili in pasticceria come in cucina.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eBicarbonato di sodio o lievito chimico: cosa scegliere in pasticceria\u003c\/summary\u003e\n\u003cp\u003eIl \u003cstrong\u003ebicarbonato di sodio\u003c\/strong\u003e necessita di un ingrediente acido nella ricetta (latte fermentato, limone, miele, cacao, aceto) per attivare il suo effetto lievitante. Il \u003cstrong\u003elievito chimico\u003c\/strong\u003e (baking powder) contiene già un acido integrato e funziona quindi con qualsiasi preparazione. In generale: bicarbonato da solo per ricette acide, lievito chimico per ricette neutre. Alcune ricette usano entrambi per un effetto lievitante massimo.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eQual è il dosaggio del bicarbonato di sodio in pasticceria\u003c\/summary\u003e\n\u003cp\u003eDosaggio standard: \u003cstrong\u003e1 cucchiaino (5 g) per 250 g di farina\u003c\/strong\u003e. Più precisamente:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePancake \/ crêpe: 2 a 3 g per 250 g di farina\u003c\/li\u003e\n\u003cli\u003eCookie morbidi: 5 g per 300 g di farina\u003c\/li\u003e\n\u003cli\u003eTorta al cacao: 5 a 7 g per 250 g di farina\u003c\/li\u003e\n\u003cli\u003ePane al soda: 8 a 10 g per 500 g di farina\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNon superare mai l'1% del peso della farina, per evitare un sapore saponoso sgradevole e retrogusto metallico.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eSi può sostituire il bicarbonato di sodio con qualcos'altro\u003c\/summary\u003e\n\u003cp\u003eIn pasticceria, il sostituto più vicino è il \u003cstrong\u003elievito chimico\u003c\/strong\u003e (baking powder), da usare in tripla dose (3 g di lievito per 1 g di bicarbonato previsto). Ma il risultato non sarà identico: meno soffice, mollica più compatta, soprattutto nelle ricette al cacao. Per ricette tipo pane al soda o cookie americani, il bicarbonato resta insostituibile.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eCome conservare il bicarbonato di sodio\u003c\/summary\u003e\n\u003cp\u003eConservare nella sua bustina ben chiusa ermeticamente o travasare in un \u003cstrong\u003econtenitore ermetico\u003c\/strong\u003e. Tenere in un luogo \u003cstrong\u003easciutto e fresco\u003c\/strong\u003e (15 a 25°C), al riparo dall'umidità che degrada rapidamente il potere lievitante. Ben conservato, il bicarbonato si mantiene per anni senza perdita significativa di efficacia.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIl bicarbonato di sodio alimentare è pericoloso\u003c\/summary\u003e\n\u003cp\u003eNo, alle dosi normali in pasticceria (pochi grammi per ricetta). È un additivo alimentare \u003cstrong\u003eautorizzato in Europa (E500)\u003c\/strong\u003e, presente naturalmente nel corpo umano e usato da generazioni in pasticceria. A dosi molto elevate ingerite pure, può alterare l'equilibrio acido-base: da evitare in consumo diretto senza parere medico. Per uso pasticciere classico, nessuna precauzione particolare.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eCompletare con altri ingredienti tecnici\u003c\/summary\u003e\n\u003cp\u003ePer esplorare altri agenti lievitanti, gelificanti e texturizzanti per pasticceria, scopri le nostre collezioni \u003ca href=\"https:\/\/pitisslind.com\/collections\/additifs-alimentaires\"\u003eAdditivi Alimentari\u003c\/a\u003e e \u003ca href=\"https:\/\/pitisslind.com\/collections\/sosa\"\u003eSosa Ingredients\u003c\/a\u003e (pectine NH, agar-agar, isomalto, gomma 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 fogli","description":"\u003cstyle\u003e\n  .plv6{max-width:100%;margin:32px 0;font-family:inherit;color:#2b2b2b}\n  .plv6-intro{background:#faf7f0;border-left:4px solid #d7b36a;border-radius:0 12px 12px 0;padding:22px 26px;margin-bottom:20px;font-size:15px;line-height:1.75}\n  .plv6-intro strong{color:#b98b35}\n  .plv6-acc{border:1px solid #eadfcb;border-radius:14px;margin-bottom:12px;background:#fff;overflow:hidden}\n  .plv6-acc summary{cursor:pointer;list-style:none;padding:18px 22px;font-weight:700;font-size:16px;color:#2b2b2b;display:flex;align-items:center;justify-content:space-between;gap:16px}\n  .plv6-acc summary::-webkit-details-marker{display:none}\n  .plv6-acc summary::after{content:\"+\";width:28px;height:28px;min-width:28px;border-radius:50%;background:#d7b36a;color:#fff;display:inline-flex;align-items:center;justify-content:center;font-size:20px;line-height:1;font-weight:500}\n  .plv6-acc[open] summary::after{content:\"−\"}\n  .plv6-body{padding:0 22px 22px;font-size:15px;line-height:1.75;color:#444}\n  .plv6-body p{margin:0 0 14px}\n  .plv6-body ul,.plv6-body ol{margin:8px 0 14px;padding-left:20px}\n  .plv6-body li{margin-bottom:8px}\n  .plv6-body a{color:#b98b35;text-decoration:underline;font-weight:600}\n  .plv6-hl{color:#b98b35;font-weight:700}\n  .plv6-tip{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:0 8px 8px 0;padding:14px 18px;margin:12px 0}\n  .plv6-tip strong{color:#8a6624}\n  .plv6-table{width:100%;border-collapse:collapse;margin:12px 0;font-size:14px}\n  .plv6-table th{background:#faf4e5;color:#2b2b2b;font-weight:700;padding:10px 14px;border:1px solid #eadfcb;text-align:left}\n  .plv6-table td{padding:9px 14px;border:1px solid #eadfcb;vertical-align:top}\n  @media(max-width:768px){.plv6-acc summary{padding:16px 18px;font-size:15px}.plv6-body{padding:0 18px 20px;font-size:14px}}\n\u003c\/style\u003e\n\u003cdiv class=\"plv6\"\u003e\n \u003cdiv class=\"plv6-intro\"\u003e\n La \u003cstrong\u003eGelatina bovina halal Gelita 200 Bloom\u003c\/strong\u003e è il riferimento professionale per mousse, glasse a specchio, panna cotta e entremets. \u003cstrong\u003e12 fogli (~1,66 g ciascuno)\u003c\/strong\u003e, certificazione halal, senza carne di maiale e senza alcol. Qualità Oro: gelificazione compatta, texture fondente, gusto perfettamente neutro. Prodotta in Germania da Gelita, leader mondiale del settore da 145 anni.\n \u003c\/div\u003e\n \u003cdetails class=\"plv6-acc\" open\u003e\n \u003csummary\u003ePrezzo decrescente — fino al -67%\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cp\u003ePiù ne ordini, meno costa ogni unità. La tariffa si applica \u003cspan class=\"plv6-hl\"\u003eautomaticamente nel carrello\u003c\/span\u003e al raggiungimento della quantità, senza codice promozionale.\u003c\/p\u003e\n \u003ctable class=\"plv6-table\"\u003e\n \u003ctr\u003e\n\u003cth\u003eQuantità\u003c\/th\u003e\n\u003cth\u003ePrezzo \/ unità\u003c\/th\u003e\n\u003cth\u003eRisparmio\u003c\/th\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e1 - 2 pezzi\u003c\/td\u003e\n\u003ctd\u003e2,99 €\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e3 - 9 pezzi\u003c\/td\u003e\n\u003ctd\u003e2,49 €\u003c\/td\u003e\n\u003ctd\u003e-17%\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e10 - 24 pezzi\u003c\/td\u003e\n\u003ctd\u003e1,99 €\u003c\/td\u003e\n\u003ctd\u003e-33%\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e25 - 49 pezzi\u003c\/td\u003e\n\u003ctd\u003e1,49 €\u003c\/td\u003e\n\u003ctd\u003e-50%\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cspan class=\"plv6-hl\"\u003e50 pezzi e oltre\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan class=\"plv6-hl\"\u003e0,99 €\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan class=\"plv6-hl\"\u003e-67%\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003c\/table\u003e\n \u003cdiv class=\"plv6-tip\"\u003e\n \u003cstrong\u003eIdeale per laboratori e professionisti:\u003c\/strong\u003e a partire da 50 fogli, il prezzo unitario scende a meno di 1 € — perfetto per le cucine professionali ad alto consumo di gelatina.\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eSpecifiche e certificazione\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cul\u003e\n \u003cli\u003e\n\u003cstrong\u003eMarca:\u003c\/strong\u003e Gelita (Germania)\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eFormato:\u003c\/strong\u003e 12 fogli, ~20 g in totale\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003ePeso per foglio:\u003c\/strong\u003e ~1,66 g (dosaggio preciso senza bilancia)\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eIndice di forza:\u003c\/strong\u003e 200 Bloom — qualità Oro, categoria professionale\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eComposizione:\u003c\/strong\u003e 100% gelatina bovina\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eCertificazione:\u003c\/strong\u003e halal, senza carne di maiale, senza alcol\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eOrigine:\u003c\/strong\u003e Germania\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eAspetto:\u003c\/strong\u003e fogli trasparenti, incolori una volta sciolti\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eGusto:\u003c\/strong\u003e neutro — non altera i sapori\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eConservazione:\u003c\/strong\u003e luogo asciutto, 15-25°C, diversi anni senza perdita del potere gelificante\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eCapire il 200 Bloom — perché cambia tutto\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003ctable class=\"plv6-table\"\u003e\n \u003ctr\u003e\n\u003cth\u003eQualità\u003c\/th\u003e\n\u003cth\u003eBloom\u003c\/th\u003e\n\u003cth\u003eUso\u003c\/th\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003eBronzo\u003c\/td\u003e\n\u003ctd\u003e125-155\u003c\/td\u003e\n\u003ctd\u003eGelatine leggere, aspic semplici\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003eArgento\u003c\/td\u003e\n\u003ctd\u003e160-180\u003c\/td\u003e\n\u003ctd\u003eGrande distribuzione, uso comune\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cspan class=\"plv6-hl\"\u003eOro (questo prodotto)\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan class=\"plv6-hl\"\u003e190-220\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003ePasticceria professionale — mousse, glasse, bavarese\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003ePlatino\u003c\/td\u003e\n\u003ctd\u003e235-265\u003c\/td\u003e\n\u003ctd\u003eCucina molecolare, uso specializzato\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003c\/table\u003e\n \u003cp\u003eCon 200 Bloom, usi \u003cstrong\u003emeno prodotto per ottenere la stessa consistenza\u003c\/strong\u003e rispetto a una gelatina da 150 Bloom. Texture più fine al palato, minore percezione gommosa e maggiore rispetto degli aromi delicati (vaniglia, frutti rossi, cioccolato bianco).\u003c\/p\u003e\n \u003cdiv class=\"plv6-tip\"\u003e\n \u003cstrong\u003eConversione Bloom:\u003c\/strong\u003e se una ricetta richiede 6 fogli da 150 Bloom, utilizzate 6 × (150÷200) = 4,5 fogli di questa gelatina da 200 Bloom per ottenere la stessa consistenza.\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eDosi per ricetta\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cul\u003e\n \u003cli\u003e\n\u003cstrong\u003eMousse ariosa:\u003c\/strong\u003e 3 fogli (5 g) per 500 ml — consistenza leggera e fondente\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eBavarese \/ dolce multistrato:\u003c\/strong\u003e 4 fogli (6,6 g) per 500 ml — consistenza compatta al taglio\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003ePanna cotta:\u003c\/strong\u003e 2-3 fogli (3,3-5 g) per 500 ml di panna\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eGlassa a specchio:\u003c\/strong\u003e 4-5 fogli (6,6-8,3 g) per 500 ml — tenuta brillante senza colare\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eCrema vellutata \/ inserto:\u003c\/strong\u003e 1,5-2 fogli (2,5-3,3 g) per 500 ml — consistenza tra crema e gel\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eGelatina di frutta:\u003c\/strong\u003e 2-3 fogli (3,3-5 g) per 500 ml — adattate in base all'acidità\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eMarshmallow fatto in casa:\u003c\/strong\u003e 8-10 fogli (13-16,6 g) per 500 g di zucchero\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eGelatine \/ terrine salate:\u003c\/strong\u003e 4-5 fogli (6,6-8,3 g) per 500 ml\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eModalità d'uso — 4 passaggi\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003col\u003e\n \u003cli\u003e\n\u003cstrong\u003eIdratazione:\u003c\/strong\u003e immergete i fogli in abbondante acqua molto fredda (5-10°C) per 5-10 minuti. L'acqua fredda impedisce lo scioglimento prematuro: regola assoluta.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eSgocciolatura:\u003c\/strong\u003e strizzate energicamente i fogli per estrarre l'acqua in eccesso. Un foglio ben idratato pesa 6-7 g (rispetto a 1,66 g da secco). Passaggio cruciale: un eccesso d'acqua diluisce la preparazione.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eScioglimento:\u003c\/strong\u003e incorporate in un liquido caldo a \u003cspan class=\"plv6-hl\"\u003e45-60°C minimo\u003c\/span\u003e. Mescolate fino a completa dissoluzione. Non superate gli 80°C dopo l'aggiunta: il potere gelificante si degrada.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eRassodamento a freddo:\u003c\/strong\u003e frigorifero a 4°C. Struttura stabile dopo 12-24 ore. Per preparazioni complesse, si consiglia una notte intera.\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eGelatina bovina vs suina vs agar agar\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003ctable class=\"plv6-table\"\u003e\n \u003ctr\u003e\n\u003cth\u003eGelificante\u003c\/th\u003e\n\u003cth\u003eOrigine\u003c\/th\u003e\n\u003cth\u003eConsistenza\u003c\/th\u003e\n\u003cth\u003eConvinzioni\u003c\/th\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBovina halal (questo prodotto)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCollagene bovino certificato halal\u003c\/td\u003e\n\u003ctd\u003eFondente, vellutata\u003c\/td\u003e\n\u003ctd\u003eHalal ✓ Kosher ✓ Laica ✓ Vegetariana ✗\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003eSuina standard\u003c\/td\u003e\n\u003ctd\u003eCollagene suino\u003c\/td\u003e\n\u003ctd\u003eIdentica a quella bovina\u003c\/td\u003e\n\u003ctd\u003eHalal ✗ Kosher ✗\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003eAgar agar\u003c\/td\u003e\n\u003ctd\u003eAlghe rosse\u003c\/td\u003e\n\u003ctd\u003eCompatta, friabile, non fondente\u003c\/td\u003e\n\u003ctd\u003eVegano ✓ — ma consistenza diversa\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003c\/table\u003e\n \u003cp\u003ePer un dessert servito a ospiti con convinzioni diverse (matrimoni, battesimi, ricevimenti), la gelatina bovina halal è \u003cspan class=\"plv6-hl\"\u003ela scelta universale più condivisa\u003c\/span\u003e — senza compromessi sulla consistenza professionale.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eProdotti complementari\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cul\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/gelatines\"\u003eGamma completa di gelatine\u003c\/a\u003e — in fogli e in polvere, bovina e vegetale\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/glacages-1\"\u003eGlasse a specchio pronte all'uso\u003c\/a\u003e — per rifinire entremet senza dover pesare la gelatina\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/pectine-fruit-nh-500-g\"\u003ePectina Fruit NH 500g\u003c\/a\u003e — gelificante vegetale alternativo per glasse e inserti\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/agar-agar-gelifiant-vegetal\"\u003eAgar agar gelificante vegetale\u003c\/a\u003e — per ricette vegane\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/ingredients\"\u003eTutti gli ingredienti tecnici\u003c\/a\u003e — zuccheri, emulsionanti, stabilizzanti, gelificanti\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eDomande frequenti\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cp\u003e\u003cstrong\u003eQuanti fogli per 500 ml?\u003c\/strong\u003e\u003cbr\u003eMousse classica: 3 fogli. Glassa a specchio: 4-5 fogli. Marshmallow: 8-10 fogli. Adattate la quantità in base alla consistenza desiderata e all'acidità del liquido (i liquidi acidi ne richiedono una quantità leggermente maggiore).\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003ePerché usare acqua molto fredda per l'idratazione?\u003c\/strong\u003e\u003cbr\u003eL'acqua fredda (5-10 °C) impedisce alla gelatina di sciogliersi nell'acqua di ammollo. Se l'acqua è tiepida, si perde potere gelificante. Regola: acqua fredda per idratare, liquido caldo per sciogliere.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eA quale temperatura scioglierla?\u003c\/strong\u003e\u003cbr\u003eIdealmente a 45-60 °C, minimo 35 °C. Non portare mai a ebollizione dopo l'aggiunta: oltre gli 80 °C il potere gelificante si degrada. Se la preparazione ha raggiunto l'ebollizione, lasciatela raffreddare prima di incorporare la gelatina.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eSi può sostituire con l'agar agar?\u003c\/strong\u003e\u003cbr\u003eNon per mousse, panna cotta e glasse a specchio: l'agar agar conferisce una consistenza molto diversa, soda e friabile. Utilizzate l'agar agar solo per gelatine semplici o ricette vegane specifiche.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eLa gelatina ha un sapore?\u003c\/strong\u003e\u003cbr\u003eNessuno. Gelita applica elevati standard di purificazione: è completamente neutra nel gusto e nell'odore e non altera la vaniglia, i frutti rossi o il cioccolato bianco.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n\u003c\/div\u003e","brand":"GÉLITA","offers":[{"title":"Default Title","offer_id":31103734579242,"sku":"34123","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelatinehalal.png?v=1785677909"},{"product_id":"acide-citrique","title":"Acido Citrico - 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;\"\u003eAcido Citrico 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\u003eScoprite l'Acido Citrico FunCakes, un ingrediente indispensabile per tutte le vostre esigenze culinarie. Estratto naturalmente da limoni e agrumi, questo acidificante in polvere si usa in pasticceria, panificazione, confetteria e cucina per apportare una nota di acidità controllata, conservare le vostre preparazioni ed equilibrare il sapore delle vostre glassature.\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;\"\u003ePrincipali utilizzi\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 naturale:\u003c\/strong\u003e prolunga la durata di molte preparazioni alimentari\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSapore acidulo:\u003c\/strong\u003e dona la nota fresca e acidula caratteristica di bevande e confetteria\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eGlassa reale equilibrata:\u003c\/strong\u003e una punta riduce l’eccessiva dolcezza e aggiunge vivacità\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAiuto alla cottura:\u003c\/strong\u003e facilita alcuni processi come la stabilizzazione degli albumi montati a neve, la prevenzione della cristallizzazione dello zucchero o l’acidificazione degli impasti lievitati\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;\"\u003eCaratteristiche principali\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 Bustina da 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 Polvere cristallina bianca\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOrigine:\u003c\/strong\u003e Estratto naturale da limoni e agrumi\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCodice additivo:\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;\"\u003eSolubilità:\u003c\/strong\u003e completamente solubile in acqua\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;\"\u003eConsigli d’uso\u003c\/h3\u003e\n        \u003cp\u003eL’acido citrico si dosa con precisione: una piccola quantità è sufficiente per ottenere l’effetto desiderato. Iniziate sempre con una punta di cucchiaino e assaggiate prima di aggiustare. Per la glassa reale, incorporate la polvere direttamente nella preparazione, quindi montate fino a completa dissoluzione. Per bevande e sciroppi, scioglietela in un po’ d’acqua tiepida prima di aggiungerla al composto finale.\u003c\/p\u003e\n        \u003cp\u003eL’acido citrico si conserva nella sua bustina originale, al riparo dall’umidità e dalla luce diretta. Richiudete bene dopo ogni utilizzo per preservarne tutte le proprietà.\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\u003eChe cos’è l’E330?\u003c\/strong\u003e Il codice E330 indica semplicemente l’acido citrico sulle etichette alimentari europee. È un acidificante e esaltatore di sapidità di origine naturale, totalmente sicuro e ampiamente utilizzato nell’industria alimentare come in pasticceria artigianale.\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;\"\u003ePer approfondire\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eCompleta la tua scatola degli ingredienti tecnici con la nostra selezione:\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 Scopri tutti i \u003ca href=\"\/it\/collections\/funcakes\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eprodotti FunCakes\u003c\/a\u003e per la pasticceria creativa.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Esplora la nostra sezione \u003ca href=\"\/it\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eadditivi alimentari\u003c\/a\u003e per stabilizzare e conservare le tue preparazioni.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Realizza finiture perfette con la nostra gamma di \u003ca href=\"\/it\/collections\/glacages\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eglasse\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":true}],"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 di ammonio","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 di Ammonio 80 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eAgente lievitante per pasticceria leggera e ariosa\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\u003eIl Carbonato di Ammonio è un agente lievitante tradizionale usato in pasticceria per ottenere biscotti, torte e pan di spezie straordinariamente leggeri e ariosi. Conosciuto anche come \"sale di corno di cervo\" in alcune vecchie ricette, offre una lievitazione vivace senza lasciare residui di sapore nel prodotto finito.\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;\"\u003eCaratteristiche principali\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 netto :\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 Polvere fine cristallina\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b2b2b;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eGusto finale :\u003c\/strong\u003e Neutro (l'odore di ammoniaca evapora durante la cottura)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eConservazione :\u003c\/strong\u003e Luogo fresco, asciutto, al riparo dalla luce\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCodice additivo :\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;\"\u003eUsi consigliati\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;\"\u003eBiscotti e sablé :\u003c\/strong\u003e consistenza croccante e lievitazione netta\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePan di spezie :\u003c\/strong\u003e mollica ariosa e morbida, ricetta tradizionale\u003c\/li\u003e\n            \u003cli 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 leggerezza caratteristica dei biscotti del Nord\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTorte e muffin :\u003c\/strong\u003e alternative ai lieviti chimici classici\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePasticcini fini:\u003c\/strong\u003e ideale per preparazioni secche e croccanti\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;\"\u003eModalità d'uso\u003c\/h3\u003e\n        \u003cp\u003eIncorporate il carbonato di ammonio direttamente agli ingredienti secchi (farina, zucchero, spezie), quindi mescolate prima di aggiungere gli ingredienti umidi. Il dosaggio abituale è tra 1 e 2 cucchiaini per 500 g di farina, ma rispettate sempre le proporzioni precise della vostra ricetta.\u003c\/p\u003e\n        \u003cp\u003ePer risultati migliori, setacciate il carbonato di ammonio con la farina per assicurare una distribuzione omogenea e una lievitazione regolare durante la cottura.\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\u003ePrecauzioni d'uso\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0; font-weight: 400;\"\u003eDurante la cottura, il carbonato di ammonio emette un odore caratteristico di ammoniaca: è normale e questo odore scompare completamente una volta che il prodotto si è raffreddato. Arieggiate la cucina se la cottura è lunga. Non ingerire puro, tenere fuori dalla portata dei bambini e evitare di inalare la polvere durante la manipolazione.\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;\"\u003ePer approfondire\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eCompletate la vostra selezione di agenti tecnici per la pasticceria:\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 Esplorate il nostro reparto \u003ca href=\"\/it\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eadditivi alimentari\u003c\/a\u003e per stabilizzare e migliorare le vostre preparazioni.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Trovate gli indispensabili con la nostra selezione \u003ca href=\"\/it\/collections\/aide-a-la-preparation\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eaiuti alla preparazione\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Scoprite i nostri prodotti dedicati alla \u003ca href=\"\/it\/collections\/boulangerie\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003epanetteria\u003c\/a\u003e e agli impasti lievitati.\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":3.39,"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":"Gomma arabica","description":"\u003ch1 data-start=\"620\" data-end=\"669\"\u003eGomma Arabica (Gomma Acacia) – FunCakes 50 g\u003c\/h1\u003e\n\u003cp data-start=\"670\" data-end=\"971\"\u003eUn \u003cstrong data-start=\"673\" data-end=\"696\"\u003estabilizzante naturale\u003c\/strong\u003e che agisce come un vero e proprio \u003cstrong data-start=\"725\" data-end=\"743\"\u003ecemento vegetale\u003c\/strong\u003e per le tue preparazioni! La \u003cstrong data-start=\"771\" data-end=\"798\"\u003egomma arabica FunCakes\u003c\/strong\u003e è utilizzata in pasticceria, confetteria e gelateria per migliorare la consistenza, la conservazione e la stabilità dei tuoi prodotti, il tutto \u003cstrong data-start=\"931\" data-end=\"970\"\u003esenza modificare né il colore né il sapore\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3 data-start=\"973\" data-end=\"1007\"\u003eCiò che la rende indispensabile:\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 naturale:\u003c\/strong\u003e impedisce la separazione dei grassi, riduce l’ossidazione e prolunga la stabilità del prodotto.\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\"\u003eStabilizzante e addensante:\u003c\/strong\u003e migliora la consistenza, la tenuta e la struttura (gelati, torroni, pasticceria, aromi).\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% vegetale \u0026amp; vegan:\u003c\/strong\u003e derivato dall’acacia, senza alcun ingrediente di origine animale.\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\"\u003eInodore e incolore:\u003c\/strong\u003e non modifica né il colore né il sapore.\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\"\u003eVersatile:\u003c\/strong\u003e ideale per torrone, gelati, chewing-gum, confetti, pasticceria, sciroppi, confetteria, aromatizzazione.\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\"\u003eConsiglio dell’esperto:\u003c\/strong\u003e aggiungila ai tuoi gelati fatti in casa per evitare la formazione di cristalli di ghiaccio e ottenere una consistenza più cremosa.\u003c\/p\u003e\n\u003ch3 data-start=\"1658\" data-end=\"1687\"\u003eApplicazioni consigliate\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\"\u003eSettore\u003c\/th\u003e\n\u003cth data-start=\"1698\" data-end=\"1706\" data-col-size=\"sm\"\u003eRuolo\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\"\u003eGelati \u0026amp; sorbetti\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1745\" data-end=\"1787\"\u003eimpedisce i cristalli, consistenza 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\"\u003eConfetteria (caramelle mou, torrone, confetti)\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1830\" data-end=\"1860\"\u003estruttura ferma, lucida\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\"\u003ePasticceria \u0026amp; salse dolci\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1891\" data-end=\"1917\"\u003eaddensante naturale\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\"\u003eProdotti aromatici \u0026amp; bevande\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1952\" data-end=\"1980\"\u003edisperdente \u0026amp; stabilizzante\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\"\u003eChewing-gum\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1995\" data-end=\"2017\"\u003eelasticità \u0026amp; tenuta\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\"\u003eComposizione \u003c\/h3\u003e\n\u003cp data-start=\"2040\" data-end=\"2109\"\u003eGomma arabica (acacia).\u003cbr data-start=\"2064\" data-end=\"2067\"\u003e Adatto a \u003cstrong data-start=\"2082\" data-end=\"2108\"\u003evegetariani e vegani\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3 data-start=\"2111\" data-end=\"2122\"\u003eContenuto\u003c\/h3\u003e\n\u003cp data-start=\"2123\" data-end=\"2135\"\u003eBarattolo da 50 g.\u003c\/p\u003e\n\u003ch3 data-start=\"2137\" data-end=\"2163\"\u003eConsigli per l’uso\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\"\u003eSi usa sciolta in un liquido caldo o tiepido.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2217\" data-end=\"2269\"\u003e\n\u003cp data-start=\"2219\" data-end=\"2269\"\u003eDosaggio medio: \u003cstrong data-start=\"2234\" data-end=\"2268\"\u003e1 a 5% a seconda delle applicazioni\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\"\u003eConservare in luogo asciutto, al riparo dal calore e dall’umidità.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"FUN CAKES","offers":[{"title":"Default Title","offer_id":31103764889642,"sku":"F54850","price":3.39,"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":"Gomme di xantano","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;\"\u003eGomma di Xantano 50 g\u003c\/p\u003e\n\u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eAddensante naturale per cucina, pasticceria e preparazioni senza glutine\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n\u003cp\u003eLa gomma di xantano è un addensante in polvere di origine naturale, ottenuto dalla fermentazione dello zucchero da parte del batterio Xanthomonas campestris. Conferisce consistenza e stabilità a emulsioni, glasse, salse e impasti senza alterare il sapore delle preparazioni. Molto apprezzata nella pasticceria tecnica e nella cucina senza glutine, migliora la morbidezza e la tenuta degli impasti a base di farine alternative.\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;\"\u003eProprietà\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;\"\u003eOrigine naturale:\u003c\/strong\u003e ottenuta dalla fermentazione batterica dello zucchero\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSapore neutro:\u003c\/strong\u003e non modifica né il gusto né l'odore delle preparazioni\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAttivabile a freddo o a caldo:\u003c\/strong\u003e doppia versatilità a seconda della ricetta\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStabile in ambiente acido:\u003c\/strong\u003e compatibile con succhi di frutta, vinaigrette, agrumi\u003c\/li\u003e\n\u003cli 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 al congelamento:\u003c\/strong\u003e consistenza stabile dopo scongelamento\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSenza glutine:\u003c\/strong\u003e indispensabile nelle farine alternative per ripristinare l'elasticità\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;\"\u003eApplicazioni consigliate\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;\"\u003ePasticceria senza glutine:\u003c\/strong\u003e pane, brioche, biscotti, basi per crostate con farine di riso, grano saraceno o mais\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStabilizzazione di emulsioni:\u003c\/strong\u003e vinaigrette, maionesi, salse fredde\u003c\/li\u003e\n\u003cli 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 salse:\u003c\/strong\u003e consistenza e brillantezza preservate, sia dolci che salate\u003c\/li\u003e\n\u003cli 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 colla alimentare per fissare decorazioni in pasta di zucchero\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCucina molecolare:\u003c\/strong\u003e mousse stabili, sferificazioni, schiume aromatiche\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eGelati e sorbetti:\u003c\/strong\u003e consistenza liscia, anti-cristallizzazione\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;\"\u003eRicette pratiche\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eColla alimentare per decorazioni commestibili:\u003c\/strong\u003e mescolate 1\/4 di cucchiaino di gomma di xantano con 4 cucchiai di acqua fino a ottenere una colla trasparente. Ideale per fissare fiori in pasta di zucchero, perle, glitter alimentari.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGranulazione di una glassa reale:\u003c\/strong\u003e mescolate 1 cucchiaino di gomma di xantano in 100 g di glassa reale e lasciate riposare circa 1 ora per ottenere una consistenza più granulosa, ideale per effetti neve e rilievi.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePasta di zucchero morbida:\u003c\/strong\u003e incorporate 5 g di gomma di xantano in 250 g di pasta di zucchero, impastate e lasciate riposare 20-30 minuti. La pasta diventa più elastica, più facile da lavorare in coperture ampie senza strappi.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePane senza glutine:\u003c\/strong\u003e aggiungete l'1-2% del peso della farina (cioè 5-10 g per 500 g) per ripristinare l'elasticità della mollica e migliorare la conservazione.\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;\"\u003eDosaggi indicativi\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;\"\u003eSalse e coulis:\u003c\/strong\u003e 1-5 g per kg di liquido\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePasticceria senza glutine:\u003c\/strong\u003e 1-2% del peso totale della farina\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eGelati e sorbetti:\u003c\/strong\u003e 1-3 g per kg di mix\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eEmulsioni stabili:\u003c\/strong\u003e 0,5-1 g per kg di preparazione\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;\"\u003eComposizione e caratteristiche\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 gomma di xantano 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 polvere fine\u003c\/li\u003e\n\u003cli 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 barattolo da 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;\"\u003eAllergeni:\u003c\/strong\u003e nessun allergene dichiarato\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSenza glutine:\u003c\/strong\u003e sì, compatibile con diete celiache\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\u003eConsiglio d'uso\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003ePer evitare grumi, disperdete sempre la gomma di xantano in un ingrediente secco (zucchero, farina) prima di incorporarla al liquido, oppure usate un frullatore a immersione per disperderla direttamente. La viscosità finale si sviluppa in 1-5 minuti a seconda della temperatura. Una volta addensata, la preparazione mantiene la consistenza anche in caso di riscaldamento.\u003c\/p\u003e\n\u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eConservazione:\u003c\/strong\u003e conservare in luogo asciutto, al riparo dall'umidità e dalla luce diretta. Richiudere bene il barattolo dopo ogni utilizzo per preservare le proprietà della polvere.\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;\"\u003ePer approfondire\u003c\/h3\u003e\n\u003cp style=\"margin-bottom: 10px;\"\u003eCompleta la tua selezione di ingredienti tecnici per la pasticceria creativa:\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 Esplora la nostra sezione \u003ca style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\" href=\"\/it\/collections\/additifs-alimentaires\"\u003eadditivi alimentari\u003c\/a\u003e per gelificare, stabilizzare e strutturare.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Scopri il nostro \u003ca style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\" href=\"\/it\/collections\/aide-a-la-preparation\"\u003eaiuto alla preparazione\u003c\/a\u003e per la pasticceria tecnica.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Lavora la pasta di zucchero con la nostra selezione di \u003ca style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\" href=\"\/it\/collections\/pates-a-sucre\"\u003epaste di zucchero\u003c\/a\u003e di alta qualità.\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":"Crema di tartaro","description":"\u003ch2 data-start=\"936\" data-end=\"987\"\u003eTartrato di Potassio (Crema di Tartaro) – 80 g\u003c\/h2\u003e\n\u003ch3 data-start=\"989\" data-end=\"1034\"\u003eL’ingrediente segreto per lievitazioni perfette\u003c\/h3\u003e\n\u003cp data-start=\"1035\" data-end=\"1313\"\u003eIl \u003cstrong data-start=\"1038\" data-end=\"1063\"\u003etartrato di potassio\u003c\/strong\u003e, più comunemente noto come \u003cstrong data-start=\"1091\" data-end=\"1110\"\u003ecrema di tartaro\u003c\/strong\u003e, è un ingrediente di origine naturale ampiamente utilizzato in pasticceria e cucina. Agisce come \u003cstrong data-start=\"1211\" data-end=\"1242\"\u003eagente lievitante e stabilizzante\u003c\/strong\u003e, garantendo leggerezza, volume e una tenuta perfetta alle vostre preparazioni.\u003c\/p\u003e\n\u003chr data-start=\"1315\" data-end=\"1318\"\u003e\n\u003ch3 data-start=\"1320\" data-end=\"1338\"\u003ePunti di forza\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\"\u003ePolvere lievitante naturale\u003c\/strong\u003e : perfetta in combinazione con il \u003cstrong data-start=\"1403\" data-end=\"1428\"\u003ebicarbonato di sodio\u003c\/strong\u003e, aiuta a dare volume e consistenza a torte, muffin e biscotti.\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\"\u003eStabilizzante efficace\u003c\/strong\u003e : utilizzato per \u003cstrong data-start=\"1552\" data-end=\"1595\"\u003efissare gli albumi montati a neve\u003c\/strong\u003e, impedisce che si smontino.\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\"\u003eVersatile\u003c\/strong\u003e : presente in molte preparazioni alimentari come succhi d’uva, frutta sciroppata o biscotti.\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\"\u003eSicuro e regolamentato\u003c\/strong\u003e : autorizzato nell’Unione Europea, incluso in alcuni \u003cstrong data-start=\"1844\" data-end=\"1867\"\u003ealimenti per bambini\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\"\u003eDettagli del prodotto\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 di potassio (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 netto\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\"\u003eAspetto\u003c\/strong\u003e : polvere bianca fine, inodore\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\"\u003eUtilizzo\u003c\/strong\u003e : da dosare secondo la ricetta (in genere 1\/4 di cucchiaino per albume o per 100 g di farina)\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\"\u003eConservazione\u003c\/strong\u003e : in luogo fresco e asciutto, al riparo dalla luce e dall’umidità\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\"\u003eOrigine\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\"\u003eConsiglio d’uso\u003c\/h3\u003e\n\u003cp data-start=\"2299\" data-end=\"2561\"\u003ePer montare degli \u003cstrong data-start=\"2315\" data-end=\"2344\"\u003ealbumi ben fermi\u003c\/strong\u003e, aggiungete \u003cstrong data-start=\"2354\" data-end=\"2409\"\u003e1\/4 di cucchiaino di crema di tartaro per albume\u003c\/strong\u003e prima di montarli.\u003cbr data-start=\"2426\" data-end=\"2429\"\u003eIn combinazione con il \u003cstrong data-start=\"2452\" data-end=\"2476\"\u003ebicarbonato di sodio\u003c\/strong\u003e, sostituisce perfettamente il lievito chimico per una pasticceria più naturale.\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":"Polvere di gelatina - 60g","description":"\u003cp\u003e La \u003cstrong\u003ePolvere di Gelatina Pura\u003c\/strong\u003e è un agente gelificante naturale di alta qualità che darà alle tue creazioni culinarie la consistenza perfetta che cerchi.\u003c\/p\u003e\n\u003cp\u003e Questa gelatina è interamente derivata dalla pelle di bovino, e ha un \u003cstrong\u003eindice di Bloom elevato di 150\u003c\/strong\u003e. L'indice di Bloom misura la capacità gelificante della gelatina, e più è alto, più ha un forte potere gelificante.\u003c\/p\u003e\n\u003cp\u003e Puoi usarla in molti modi diversi:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eÈ perfetta per legare e addensare le creme.\u003c\/li\u003e\n\u003cli\u003ePuoi usarla per preparare mousse, bavarese, creme inglesi e persino confetture di frutta.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e La dose consigliata è di \u003cstrong\u003eaggiungere 20 grammi di gelatina per litro di prodotto\u003c\/strong\u003e per ottenere l'addensamento ideale. Se vuoi un composto più fermo, aggiungi 40 grammi.\u003c\/p\u003e\n\u003cp\u003e La preparazione è semplice: sciogli la quantità necessaria di gelatina in polvere nel liquido, riscalda fino a 40 °C mescolando finché la gelatina non si scioglie. Assicurati di non cuocere la preparazione. Poi lascia raffreddare e metti il composto in frigorifero.\u003c\/p\u003e\n\u003cp\u003e Ingredienti: Gelatina bovina (E441) con indice di Bloom 150. Questo prodotto è certificato \u003cstrong\u003eHalal\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e Nota importante: la gelatina non può essere usata con alcuni frutti freschi come ananas, kiwi, papaya, mango e zenzero.\u003c\/p\u003e\n\u003cp\u003e Contenuto: 60 grammi. Un modo pratico per aggiungere una consistenza perfetta alle tue creazioni culinarie.\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 vegetale","description":"\u003cstyle\u003e\n#pl-gv{font-family:'Montserrat',Arial,sans-serif;color:#2a2419;line-height:1.7;background:#faf7f0;border:1px solid #e8dcc4;border-radius:12px;padding:22px;max-width:1100px;margin:0 auto;box-sizing:border-box}\n#pl-gv *{box-sizing:border-box}\n#pl-gv .b{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:18px 20px;margin:0 0 16px}\n#pl-gv h3{color:#b98b35;font-size:18px;font-weight:700;text-transform:uppercase;letter-spacing:.4px;margin:0 0 12px;padding-bottom:8px;border-bottom:2px solid #d7b36a}\n#pl-gv p{margin:0 0 12px;font-size:15px}\n#pl-gv p:last-child{margin-bottom:0}\n#pl-gv ul{margin:0;padding:0;list-style:none;font-size:15px}\n#pl-gv li{position:relative;padding-left:20px;margin:0 0 8px}\n#pl-gv li:before{content:\"\\2022\";color:#d7b36a;position:absolute;left:4px;font-weight:700}\n#pl-gv .note{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 18px;margin:0 0 16px}\n#pl-gv .note p{font-size:14px}\n#pl-gv a{color:#9a7220;text-decoration:underline}\n\u003c\/style\u003e\n\u003cdiv id=\"pl-gv\"\u003e\n\u003cdiv class=\"b\"\u003e\n\u003cp\u003eLa gelatina vegetale è un agente gelificante di origine 100% vegetale, pensato come alternativa alla gelatina animale. Senza carne di maiale né ingredienti di origine animale, è adatta a diete vegetariane e halal. Fa solidificare creme, mousse, glasse, dessert, budini e caramelle con una consistenza netta, rimanendo semplice da dosare.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"b\"\u003e\n\u003ch3\u003eCaratteristiche\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGelificante di origine vegetale, senza gelatina animale\u003c\/li\u003e\n\u003cli\u003eSenza carne di maiale: adatto a diete vegetariane e halal\u003c\/li\u003e\n\u003cli\u003eFormato in polvere, da sciogliere a caldo\u003c\/li\u003e\n\u003cli\u003ePotere gelificante adatto a pasticceria e confetteria\u003c\/li\u003e\n\u003cli\u003eMarca PME Cake (Regno Unito)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"b\"\u003e\n\u003ch3\u003eConsigli d'uso\u003c\/h3\u003e\n\u003cp\u003eSciogliete la polvere nel liquido freddo della ricetta, portate alla temperatura indicata sulla confezione per attivare la solidificazione, quindi incorporate nella preparazione. Versate negli stampi o nei bicchierini e lasciate solidificare in frigorifero. Rispettate il dosaggio indicato: a differenza della gelatina animale, la gelatina vegetale solidifica rapidamente e si lavora tiepida, senza attendere il completo raffreddamento.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"note\"\u003e\n\u003cp\u003eLa gelatina vegetale solidifica rapidamente: preparate gli stampi e i ripieni prima di riscaldare il composto. Conservate la polvere in un luogo asciutto, al riparo dall'umidità e dalla luce.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"b\"\u003e\n\u003ch3\u003eDomande frequenti\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eLa gelatina vegetale contiene carne di maiale?\u003cbr\u003e\u003c\/strong\u003eNo. È di origine 100% vegetale, senza alcun ingrediente animale, quindi adatta a diete vegetariane e halal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGelatina vegetale o agar-agar, qual è la differenza?\u003cbr\u003e\u003c\/strong\u003eEntrambi sono di origine vegetale. La gelatina vegetale conferisce una tenuta morbida simile alla gelatina classica, l'agar-agar solidifica più fermamente e in modo più friabile. Scegliete in base alla consistenza desiderata.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCome dosare correttamente la gelatina vegetale?\u003cbr\u003e\u003c\/strong\u003eSeguite le quantità indicate sulla confezione in base al volume di liquido. Un eccesso rende la consistenza gommosa, una carenza impedisce la solidificazione.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"b\"\u003e\n\u003ch3\u003ePer approfondire\u003c\/h3\u003e\n\u003cp\u003eScoprite le nostre altre \u003ca href=\"\/it\/collections\/gelatines\"\u003egelatine e gelificanti\u003c\/a\u003e per la pasticceria.\u003c\/p\u003e\n\u003c\/div\u003e\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":"Lievito chimico","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 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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\u003eLa \u003cstrong\u003ePolvere Lievitante FunCakes 80 g\u003c\/strong\u003e è un \u003cstrong\u003elievito chimico professionale\u003c\/strong\u003e formulato a base di acido tartarico puro e bicarbonato di sodio. Senza fosfati, senza alluminio, garantisce una \u003cstrong\u003elievitazione omogenea e costante\u003c\/strong\u003e in tutte le tue torte, muffin, cake, pancake e madeleine. Formato pratico in barattolo richiudibile da 80 g con dosatore integrato: pesatura precisa, conservazione ottimale, pronto all'uso per pasticceri amatoriali esigenti e professionisti.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eIn poche parole\u003c\/h2\u003e\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eMarca\u003c\/strong\u003e\u003cspan\u003eFunCakes (Paesi Bassi)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eTipo\u003c\/strong\u003e\u003cspan\u003eLievito chimico puro\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eComposizione\u003c\/strong\u003e\u003cspan\u003eAcido tartarico + bicarbonato\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eFormato\u003c\/strong\u003e\u003cspan\u003eBarattolo richiudibile da 80 g\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eDieta\u003c\/strong\u003e\u003cspan\u003eVegano, senza glutine, senza fosfati\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eDosaggio\u003c\/strong\u003e\u003cspan\u003e8 g per 250 g di farina\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003e Informazioni dettagliate\u003c\/h2\u003e\n\u003cdetails open=\"\" class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eCos'è il lievito chimico?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eIl \u003cstrong\u003elievito chimico\u003c\/strong\u003e (detto anche \u003cstrong\u003epolvere lievitante\u003c\/strong\u003e o \u003cstrong\u003ebaking powder\u003c\/strong\u003e) è un agente lievitante che fa gonfiare gli impasti da pasticceria grazie a una \u003cstrong\u003ereazione chimica\u003c\/strong\u003e e non per fermentazione come il lievito di birra. È composto da:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUn \u003cstrong\u003eagente acido\u003c\/strong\u003e (qui acido tartarico E336, naturalmente derivato dall'uva)\u003c\/li\u003e\n\u003cli\u003eUn \u003cstrong\u003eagente basico\u003c\/strong\u003e (bicarbonato di sodio E500)\u003c\/li\u003e\n\u003cli\u003eAl contatto con un liquido e il calore del forno, i due componenti \u003cstrong\u003ereagiscono e liberano anidride carbonica (CO₂)\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eQuesto gas forma \u003cstrong\u003ebolle d'aria\u003c\/strong\u003e che fanno lievitare l'impasto e donano una mollica soffice e ariosa\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eA differenza del lievito di birra, il lievito chimico \u003cstrong\u003enon necessita di tempi di lievitazione\u003c\/strong\u003e. Agisce subito in forno, rendendolo l'agente lievitante ideale per \u003ca href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-des-financiers\" class=\"pl-link\"\u003efinancier\u003c\/a\u003e, \u003ca href=\"\/it\/blogs\/blog-de-recettes-patissland\/muffins\" class=\"pl-link\"\u003emuffin\u003c\/a\u003e, torte e altri dolci a pasta densa.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePerché scegliere questa polvere lievitante FunCakes?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eFunCakes è uno dei \u003cstrong\u003emarchi di riferimento europei\u003c\/strong\u003e nella pasticceria casalinga dal 1985. La loro polvere lievitante da 80 g si distingue per 6 vantaggi principali:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormulazione pura\u003c\/strong\u003e a base di acido tartarico: senza fosfati, senza alluminio, senza additivi inutili\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReazione immediata\u003c\/strong\u003e al contatto con il liquido e il calore del forno\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLievitazione omogenea\u003c\/strong\u003e: nessuna bolla d'aria, mollica regolare, cupola perfetta sui muffin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSapore neutro\u003c\/strong\u003e: nessun retrogusto metallico tipico dei lieviti chimici di bassa qualità\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBarattolo richiudibile con dosatore\u003c\/strong\u003e: pratico, pulito, conservazione ottimale\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCompatibile vegan, senza glutine, senza allergeni principali\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRispetto alle \u003cstrong\u003ebustine monouso\u003c\/strong\u003e di lievito chimico in commercio, la versione FunCakes in barattolo da 80 g offre \u003cstrong\u003epiù prodotto\u003c\/strong\u003e (equivale a 7 bustine), \u003cstrong\u003emigliore conservazione\u003c\/strong\u003e (richiudibile) e \u003cstrong\u003ecosto inferiore al grammo\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eLievito chimico vs lievito di birra: differenze\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\u003eLievito chimico\u003c\/th\u003e\n\u003cth\u003eLievito di birra\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eModalità d'azione\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eReazione chimica CO₂\u003c\/td\u003e\n\u003ctd\u003eFermentazione biologica\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNatura\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSali minerali (acido + base)\u003c\/td\u003e\n\u003ctd\u003eLievito vivo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTempo di lievitazione\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNessuno (azione immediata)\u003c\/td\u003e\n\u003ctd\u003e1 a 3 ore\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eUso ideale\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTorte, muffin, cake\u003c\/td\u003e\n\u003ctd\u003ePane, brioches, viennoiserie\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eConservazione\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSecco, lunga durata (12-18 mesi)\u003c\/td\u003e\n\u003ctd\u003eFresco, breve durata\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGusto\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNeutro\u003c\/td\u003e\n\u003ctd\u003eLievemente lievitato\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003ePer \u003cstrong\u003ebrioches, pane, baguette o viennoiserie\u003c\/strong\u003e, usa un \u003ca href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-de-la-baguette-francaise\" class=\"pl-link\"\u003elievito di birra\u003c\/a\u003e. Per tutte le torte con impasto denso, serve il lievito chimico.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDosaggio: quanto metterne nelle mie ricette?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eLa \u003cstrong\u003eregola d'oro universale\u003c\/strong\u003e: \u003cstrong\u003e8 g di lievito chimico per 250 g di farina\u003c\/strong\u003e (circa 2 cucchiaini rasi).\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eQuantità di farina\u003c\/th\u003e\n\u003cth\u003eLievito chimico\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 cucchiaino\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 cucchiaini\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 cucchiaini\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 cucchiaini\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 cucchiaini\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eRegolazioni in base al tipo di impasto\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eImpasti liquidi\u003c\/strong\u003e (\u003ca href=\"\/it\/blogs\/blog-de-recettes-patissland\/fluffy-pancakes\" class=\"pl-link\"\u003epancake\u003c\/a\u003e, \u003ca href=\"\/it\/blogs\/blog-de-recettes-patissland\/gaufres-croustillantes-et-moelleuses\" class=\"pl-link\"\u003ewaffle\u003c\/a\u003e): 10 g per 250 g di farina (lievitazione più rapida)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImpasti senza glutine\u003c\/strong\u003e: 10-12 g per 250 g di farina (compensa l'assenza di struttura)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImpasti molto densi\u003c\/strong\u003e (torte compatte): 8 g standard sono sufficienti\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAttenzione al sovradosaggio\u003c\/strong\u003e: troppo lievito chimico = sapore metallico, consistenza secca, e il dolce finisce per \u003cstrong\u003eabbassarsi dopo la cottura\u003c\/strong\u003e. Meglio un po' meno che troppo.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eQuando incorporarlo nella ricetta?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eIl metodo professionale per non sbagliare mai una lievitazione:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 1 — Setacciare insieme\u003c\/strong\u003e la farina E il lievito chimico prima di qualsiasi altro ingrediente. Evita i grumi e distribuisce uniformemente la polvere\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 2 — Aggiungere per ultima\u003c\/strong\u003e la miscela di farina + lievito agli ingredienti liquidi. La reazione chimica inizia al contatto con l'umidità\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 3 — Mescolare rapidamente\u003c\/strong\u003e senza lavorare troppo l'impasto (altrimenti il CO₂ formato si disperde)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 4 — Infornare immediatamente\u003c\/strong\u003e in un forno \u003cstrong\u003egià preriscaldato\u003c\/strong\u003e. Il calore attiva la seconda fase della reazione (la lievitazione finale)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eErrore classico da evitare\u003c\/strong\u003e: preparare l’impasto in anticipo e lasciarlo riposare 30 minuti prima della cottura. Gran parte del CO₂ evapora e la lievitazione sarà scarsa. Per i \u003ca href=\"\/it\/blogs\/blog-de-recettes-patissland\/muffins\" class=\"pl-link\"\u003emuffin\u003c\/a\u003e e i \u003ca href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-des-donuts-au-four\" class=\"pl-link\"\u003edonuts al forno\u003c\/a\u003e è addirittura critico: \u003cstrong\u003eforno caldo, impasto fresco, lievitazione garantita\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eA cosa serve? (10 usi nella pasticceria casalinga)\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eLa \u003cstrong\u003epolvere lievitante FunCakes\u003c\/strong\u003e è l’agente lievitante più usato nella pasticceria casalinga:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/it\/blogs\/blog-de-recettes-patissland\/muffins\" class=\"pl-link\"\u003eMuffin\u003c\/a\u003e\u003c\/strong\u003e e \u003cstrong\u003ecupcake\u003c\/strong\u003e: lievitazione omogenea, cupola perfetta\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-des-financiers\" class=\"pl-link\"\u003eFinancier\u003c\/a\u003e\u003c\/strong\u003e e \u003cstrong\u003emadeleine\u003c\/strong\u003e: consistenza tipicamente fondente\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTorte salate e dolci\u003c\/strong\u003e: \u003ca href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-du-cake-moelleux-aux-myrtilles\" class=\"pl-link\"\u003etorta ai mirtilli\u003c\/a\u003e, \u003ca href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-du-cake-marbre\" class=\"pl-link\"\u003etorta marmorizzata\u003c\/a\u003e, quattro quarti\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-de-la-genoise-classique\" class=\"pl-link\"\u003eGénoise\u003c\/a\u003e\u003c\/strong\u003e e biscotti lievitati: sviluppo arioso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/it\/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: mollica densa ma leggera\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-du-brownie-fondant\" class=\"pl-link\"\u003eBrownie\u003c\/a\u003e\u003c\/strong\u003e leggeri e \u003cstrong\u003eblondie\u003c\/strong\u003e: consistenza morbida al cuore\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/it\/blogs\/blog-de-recettes-patissland\/fluffy-pancakes\" class=\"pl-link\"\u003ePancake\u003c\/a\u003e\u003c\/strong\u003e e \u003cstrong\u003e\u003ca href=\"\/it\/blogs\/blog-de-recettes-patissland\/gaufres-croustillantes-et-moelleuses\" class=\"pl-link\"\u003ewaffle\u003c\/a\u003e\u003c\/strong\u003e: consistenza soffice e ariosa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-des-donuts-au-four\" class=\"pl-link\"\u003eDonuts al forno\u003c\/a\u003e\u003c\/strong\u003e, scones, biscotti americani: pasta sfoglia leggera\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/it\/blogs\/blog-de-recettes-patissland\/la-meilleure-recette-de-crumble-aux-pommes\" class=\"pl-link\"\u003eCrumble di mele\u003c\/a\u003e\u003c\/strong\u003e e altre paste croccanti\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePastelle salate\u003c\/strong\u003e: tempura, frittelle, 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\u003eCome sapere se è ancora attivo?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eIl lievito chimico \u003cstrong\u003eperde progressivamente efficacia\u003c\/strong\u003e con il tempo e l’umidità. Ecco come testarlo in 30 secondi:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTest con acqua calda\u003c\/strong\u003e: versa 1 cucchiaino di lievito in un bicchierino di acqua calda\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReazione immediata attesa\u003c\/strong\u003e: deve schiumare istantaneamente e abbondantemente\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSe poca o nessuna schiuma\u003c\/strong\u003e: il lievito è troppo vecchio o ha assorbito umidità — da buttare\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSe schiuma vigorosamente\u003c\/strong\u003e: prodotto attivo, pronto all’uso\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eConsiglio professionale: segna la \u003cstrong\u003edata di apertura\u003c\/strong\u003e con un pennarello indelebile sul barattolo. Oltre i 6 mesi dall’apertura (in condizioni ottimali), rifai il test prima di ogni uso importante.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eCome creare la farina autolievitante fatta in casa?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eLa \u003cstrong\u003efarina autolievitante\u003c\/strong\u003e (o self-raising flour) è molto usata nelle ricette anglosassoni. Puoi prepararla tu stesso con questo lievito in polvere:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRicetta professionale per 250 g di farina autolievitante\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e250 g di farina T55 o T65\u003c\/li\u003e\n\u003cli\u003e8 g di lievito in polvere FunCakes (2 cucchiaini)\u003c\/li\u003e\n\u003cli\u003e2 g di sale fino (facoltativo, equilibra i sapori)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMetodo\u003c\/strong\u003e: setaccia tutti gli ingredienti insieme 2-3 volte per distribuirli bene, poi conserva in un contenitore ermetico. Usala come una farina normale nelle tue ricette inglesi (scones, soda bread, victoria sponge, pancake britannici).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConservazione\u003c\/strong\u003e: massimo 2-3 mesi (il lievito perde efficacia nella farina oltre questo periodo).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePerché le mie torte crollano dopo la cottura?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eLa sindrome della \u003cstrong\u003etorta che crolla\u003c\/strong\u003e dopo la cottura è uno dei problemi più frequenti nella pasticceria casalinga. 5 cause possibili:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEccesso di lievito chimico\u003c\/strong\u003e: troppo CO₂ formato all’inizio della cottura, la struttura non regge e crolla. Rispetta il rapporto 8 g \/ 250 g di farina\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForno non abbastanza caldo\u003c\/strong\u003e: la lievitazione inizia troppo lentamente, non c’è tempo per fissare la struttura prima che le bolle scoppino. Preriscalda sempre per 15 minuti\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eApertura del forno troppo presto\u003c\/strong\u003e: lo shock termico fa sgonfiare la torta. Aspetta i 3\/4 del tempo di cottura\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImpasto troppo liquido\u003c\/strong\u003e: farina insufficiente per sostenere la mollica. Controlla le proporzioni\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCottura troppo breve\u003c\/strong\u003e: centro della torta non abbastanza cotto, struttura ancora molle. Test del coltello al centro (deve uscire asciutto)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eConsiglio professionale: per le \u003ca href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-de-la-foret-noire\" class=\"pl-link\"\u003eforeste nere\u003c\/a\u003e e altri dessert, punta a \u003cstrong\u003eappena cotto, non troppo\u003c\/strong\u003e. Una mollica leggermente umida al centro resta soffice invece di afflosciarsi raffreddandosi.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComposizione, allergeni e valori nutrizionali\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eIngredienti\u003c\/strong\u003e : Acido tartarico (E336), bicarbonato di sodio (E500).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergeni\u003c\/strong\u003e : nessun allergene importante. \u003cstrong\u003eSenza glutine\u003c\/strong\u003e, \u003cstrong\u003esenza fosfati\u003c\/strong\u003e, \u003cstrong\u003esenza alluminio\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCompatibile con diete speciali\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegano\u003c\/strong\u003e (componenti 100% minerali)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegetariano\u003c\/strong\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSenza glutine\u003c\/strong\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSenza lattosio\u003c\/strong\u003e \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDifferenza con i lieviti chimici classici\u003c\/strong\u003e : molti lieviti chimici da supermercato contengono \u003cstrong\u003epirofosfato di sodio (E450)\u003c\/strong\u003e o \u003cstrong\u003efosfato di alluminio\u003c\/strong\u003e. FunCakes è \u003cstrong\u003ebasata esclusivamente su acido tartarico naturale\u003c\/strong\u003e (derivato dall'uva), una formulazione moderna senza additivi controversi.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eConservazione e durata\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eLa \u003cstrong\u003epolvere lievitante FunCakes\u003c\/strong\u003e ha una lunga durata se conservata correttamente:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrima dell'apertura\u003c\/strong\u003e : 12-18 mesi in un luogo asciutto, al riparo dall'umidità e dalla luce diretta\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDopo l'apertura\u003c\/strong\u003e : 6-8 mesi in condizioni ottimali\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperatura ideale\u003c\/strong\u003e : tra 15 e 25°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRichiudi ermeticamente\u003c\/strong\u003e dopo ogni utilizzo: l'umidità è il nemico numero 1 (scatena prematuramente la reazione e disattiva il lievito)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNon conservare mai vicino a\u003c\/strong\u003e : un lavandino, un piano cottura o un congelatore (variazioni di temperatura e umidità)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSe dubiti dell'efficacia, \u003cstrong\u003efai il test con acqua calda\u003c\/strong\u003e prima di ogni grande preparazione per evitare di sprecare gli ingredienti.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eConsigli professionali per risultati perfetti\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e5 segreti da pasticciere per sfruttare al massimo questa polvere lievitante:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSetaccia sempre\u003c\/strong\u003e con la farina per distribuire uniformemente (evita grumi e \"buchi\" nella mollica)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMescola il minimo\u003c\/strong\u003e una volta incorporato il lievito: l'impasto deve essere omogeneo ma non sovrattivato\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForno preriscaldato obbligatorio\u003c\/strong\u003e : almeno 15-20 minuti alla temperatura di cottura\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdatto all'altitudine\u003c\/strong\u003e : se cucini in montagna (sopra i 1500 m), riduci del 10-15% la quantità (pressione atmosferica più bassa = lievitazione più violenta)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSi combina con il bicarbonato\u003c\/strong\u003e in alcune ricette acide (yogurt, limone, aceto) per potenziare la lievitazione — ma massimo 1 cucchiaino di bicarbonato in più\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\u003eDomande frequenti\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eSi può sostituire il lievito chimico commerciale con questo?\u003c\/strong\u003e\u003cbr\u003eSì, perfettamente. Questo lievito in polvere è un \u003cstrong\u003elievito chimico puro\u003c\/strong\u003e. Usa la stessa dose delle tue ricette abituali (1 bustina standard commerciale = 11 g = circa 3 cucchiaini di FunCakes).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQual è la differenza con il solo bicarbonato?\u003c\/strong\u003e\u003cbr\u003eIl bicarbonato da solo necessita di un ingrediente acido nella ricetta (yogurt, limone, aceto) per reagire. Il lievito in polvere FunCakes \u003cstrong\u003econtiene già acido tartarico\u003c\/strong\u003e, quindi la lievitazione è garantita anche senza ingrediente acido.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSi può usare in ricette salate?\u003c\/strong\u003e\u003cbr\u003eAssolutamente. Ideale per frittelle salate, tempura, pastella leggera, scones al formaggio, soda bread. Stessa dose del dolce (8 g \/ 250 g di farina).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eÈ adatto a persone intolleranti al glutine?\u003c\/strong\u003e\u003cbr\u003eSì, la composizione è \u003cstrong\u003e100% senza glutine\u003c\/strong\u003e. È un vantaggio prezioso per adattare le ricette di pasticceria senza glutine dove la lievitazione è spesso una sfida.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQuante volte posso usarlo nel barattolo da 80 g?\u003c\/strong\u003e\u003cbr\u003e80 g equivalgono a circa 7 bustine di lievito chimico standard commerciale. Abbastanza per \u003cstrong\u003e10-15 preparazioni di pasticceria\u003c\/strong\u003e a seconda delle ricette.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eÈ intercambiabile con il lievito di birra secco?\u003c\/strong\u003e\u003cbr\u003eNo. Il lievito chimico e il lievito di birra hanno modalità d’azione completamente diverse. Per i \u003ca href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-des-cinnamon-rolls\" class=\"pl-link\"\u003ecinnamon rolls\u003c\/a\u003e, brioche, pane: lievito di birra obbligatorio.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSi può usare con una macchina per il pane?\u003c\/strong\u003e\u003cbr\u003eNon raccomandato. Le macchine per il pane sono progettate per la fermentazione biologica (lievito di birra). Per i cake in macchina per il pane, verifica la modalità \"cake\" che adatta il programma.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eConsiglio Patissland :\u003c\/strong\u003e Per dei \u003cstrong\u003emuffin ultra-soffici e una cupola perfetta\u003c\/strong\u003e, usa la tecnica da professionista: setaccia insieme farina + 10 g di lievito chimico FunCakes + sale in una ciotola. Mescola separatamente gli ingredienti liquidi. Versa i liquidi nei solidi mescolando \u003cstrong\u003eal massimo 15 secondi\u003c\/strong\u003e con una spatola (l’impasto deve rimanere leggermente grumoso — è normale!). Inforna subito a 200°C per i primi 5 minuti (shock termico per la lievitazione), poi abbassa a 180°C per completare la cottura. Risultato garantito: cupola gonfia, mollica soffice, fondo ben dorato.\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":"Sciroppo di glucosio 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\u003eIl \u003cstrong\u003eSciroppo di Glucosio FunCakes 375 g\u003c\/strong\u003e è un ingrediente indispensabile per la pasticceria casalinga e professionale. Polivalente, previene la \u003cstrong\u003ecristallizzazione dello zucchero\u003c\/strong\u003e, conferisce morbidezza alle preparazioni e garantisce una texture liscia e lucida. Indispensabile per confetteria, glassature, ganache, fondenti, pasta di zucchero, torroni, marshmallow e caramelle. Presentato in un pratico barattolo da 375 g, pronto da dosare con il cucchiaio o il pennello.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2 class=\"pl-h2\"\u003eIn poche parole\u003c\/h2\u003e\n\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eMarca\u003c\/strong\u003e\u003cspan\u003eFunCakes (Paesi Bassi)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eTipo\u003c\/strong\u003e\u003cspan\u003eSciroppo di glucosio per pasticceria\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e\u003cspan\u003eViscoso, trasparente\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eFormato\u003c\/strong\u003e\u003cspan\u003eBarattolo richiudibile da 375 g\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eUso\u003c\/strong\u003e\u003cspan\u003eAnti-cristallizzazione, lucentezza\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eConservazione\u003c\/strong\u003e\u003cspan\u003eDurata molto lunga\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch2 class=\"pl-h2\"\u003eInformazioni dettagliate\u003c\/h2\u003e\n\n\u003cdetails class=\"patissland-accordion\" open\u003e\n\u003csummary\u003e\u003cstrong\u003eCos'è lo sciroppo di glucosio?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eLo \u003cstrong\u003esciroppo di glucosio\u003c\/strong\u003e (detto anche \u003cstrong\u003eglucosio liquido\u003c\/strong\u003e) è uno sciroppo denso e trasparente ottenuto per idrolisi dell'amido (generalmente di mais o grano). Composto essenzialmente da glucosio puro, è uno \u003cstrong\u003ezucchero invertito\u003c\/strong\u003e che presenta diverse proprietà tecniche uniche in pasticceria:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAnti-cristallizzazione\u003c\/strong\u003e : impedisce la formazione di cristalli di zucchero in confetteria e caramelle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIgroscopico\u003c\/strong\u003e : trattiene l'umidità, prolunga la freschezza di biscotti e torte\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePotere dolcificante moderato\u003c\/strong\u003e : circa il 70% del potere dolcificante dello zucchero classico, ideale per non sovraccaricare\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLuce e levigatezza\u003c\/strong\u003e : dona una finitura lucida a glassature e ganache\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture morbida\u003c\/strong\u003e : ammorbidisce fondenti, pasta di zucchero e cioccolato da modellare\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eÈ un \u003cstrong\u003eingrediente professionale\u003c\/strong\u003e utilizzato in tutte le pasticcerie raffinate. Senza di esso, è impossibile realizzare veri torroni morbidi, \u003ca class=\"pl-link\" href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-de-la-guimauve-maison\"\u003emarshmallow fatti in casa\u003c\/a\u003e soffici o caramelle morbide che non si induriscono.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePerché scegliere lo sciroppo di glucosio FunCakes?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eFunCakes è un marchio di riferimento europeo nella pasticceria casalinga dal 1985. Il loro sciroppo di glucosio da 375 g si distingue per:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePurezza ottimale\u003c\/strong\u003e : composizione semplice, sciroppo di glucosio al 100%, senza additivi inutili\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTrasparenza perfetta\u003c\/strong\u003e : colore cristallino che non nasconde i colori delle preparazioni\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eViscosità controllata\u003c\/strong\u003e : né troppo liquido, né troppo denso, facile da dosare con il cucchiaio\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSapore neutro\u003c\/strong\u003e : non altera gli aromi delle preparazioni (vaniglia, cioccolato, frutta)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormato barattolo 375 g\u003c\/strong\u003e : pratico per uso regolare, richiudibile, pronto all'uso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConservazione molto lunga\u003c\/strong\u003e : non necessita di refrigerazione prima o dopo l’apertura\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRispetto alle versioni da supermercato in tubo, lo sciroppo FunCakes in barattolo offre \u003cstrong\u003eun miglior rapporto qualità-prezzo\u003c\/strong\u003e, una \u003cstrong\u003equantità più generosa\u003c\/strong\u003e e un \u003cstrong\u003eformato barattolo\u003c\/strong\u003e facilmente utilizzabile con spatola o cucchiaio, senza rischio di ostruzioni.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eA cosa serve lo sciroppo di glucosio in pasticceria?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eLo \u003cstrong\u003esciroppo di glucosio\u003c\/strong\u003e è uno degli ingredienti più versatili della pasticceria. 10 usi principali :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eConfetteria\u003c\/strong\u003e : \u003ca class=\"pl-link\" href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-du-nougat\"\u003etorrone\u003c\/a\u003e, \u003ca class=\"pl-link\" href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-de-la-guimauve-maison\"\u003emarshmallow\u003c\/a\u003e, zuccheri soffiati, caramelle morbide\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaramelle mou e toffee\u003c\/strong\u003e : impedisce la cristallizzazione, garantisce una texture morbida e fondente. Indispensabile per la \u003ca class=\"pl-link\" href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-de-la-sauce-caramel\"\u003esalsa al caramello\u003c\/a\u003e che non si solidifica\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlasse lucide\u003c\/strong\u003e : \u003ca class=\"pl-link\" href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-du-glacage-royal\"\u003eglassatura reale\u003c\/a\u003e, glassa a specchio, glassa roccia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFondenti e pasta di zucchero\u003c\/strong\u003e : ammorbidisce la texture, facilita la stesura, trattiene l’umidità\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCioccolato da modellare\u003c\/strong\u003e : da mescolare con cioccolato fuso per ottenere una pasta malleabile\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGanache\u003c\/strong\u003e : dona lucentezza e migliora la conservazione\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreme spalmabili fatte in casa\u003c\/strong\u003e : per la \u003ca class=\"pl-link\" href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-de-la-pate-a-tartiner-noisette-maison\"\u003ecrema spalmabile alle nocciole\u003c\/a\u003e o creme praliné, evita il ritorno granuloso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBiscotti e cookies\u003c\/strong\u003e : morbidezza prolungata per 3-5 giorni invece di indurirsi il giorno dopo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSorbetti e gelati fatti in casa\u003c\/strong\u003e : impedisce la formazione di grandi cristalli di ghiaccio, texture cremosa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSciroppi e confetture\u003c\/strong\u003e : ammorbidisce la presa, evita che lo zucchero cristallizzi a riposo\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\u003eCome usare lo sciroppo di glucosio?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eLo sciroppo di glucosio si usa \u003cstrong\u003emolto semplicemente\u003c\/strong\u003e, con alcune precauzioni :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDa dosare con cucchiaio o bilancia\u003c\/strong\u003e : la sua viscosità rende imprecise le misurazioni volumetriche, preferisci pesare in grammi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImmersione del barattolo in acqua calda\u003c\/strong\u003e : se lo sciroppo è troppo denso, immergi il barattolo chiuso in una ciotola di acqua tiepida per 5-10 minuti per renderlo più fluido\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMischiare con altri liquidi\u003c\/strong\u003e: aggiungere prima un po' di liquido caldo (acqua, latte, panna) allo sciroppo poi incorporare al composto finale per facilitare la dissoluzione\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCon pennello\u003c\/strong\u003e: per glassare un frutto candito, lucidare una brioche, spennellare una viennoiserie appena uscita dal forno\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCottura\u003c\/strong\u003e: sopporta temperature fino a 160-170°C senza annerire (ideale per caramelli e nougatine)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePesata pulita\u003c\/strong\u003e: oli leggermente il cucchiaio o la spatola prima di dosare, lo sciroppo si stacca più facilmente\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eConsiglio pratico: per recuperare tutta la materia nel barattolo, mettilo qualche minuto in un po' d'acqua calda per rendere lo sciroppo più fluido e facilitare la raschiatura con una spatola.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eQuanto metterne nelle mie ricette?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eIl dosaggio dello \u003cstrong\u003esciroppo di glucosio\u003c\/strong\u003e varia secondo la ricetta. Ecco i rapporti professionali:\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eRicetta\u003c\/th\u003e\n\u003cth\u003eDosaggio indicativo\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eNougat (rapporto zucchero\/sciroppo)\u003c\/td\u003e\n\u003ctd\u003e30-40 % del peso dello zucchero\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarshmallow fatto in casa\u003c\/td\u003e\n\u003ctd\u003e20-30 % del peso dello zucchero\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCaramello morbido (toffee)\u003c\/td\u003e\n\u003ctd\u003e50 g per 250 g di zucchero\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGlassa a specchio\u003c\/td\u003e\n\u003ctd\u003e150 g per 1 dolce al piatto\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGanache lucida\u003c\/td\u003e\n\u003ctd\u003e30 g per 200 g di cioccolato\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFondente da pasticceria\u003c\/td\u003e\n\u003ctd\u003e100 g per 1 kg di zucchero\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSorbetto fatto in casa\u003c\/td\u003e\n\u003ctd\u003e50-80 g per litro di sciroppo di frutta\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCrema spalmabile\u003c\/td\u003e\n\u003ctd\u003e1-2 cucchiai \/ barattolo da 250 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBiscotti morbidi\u003c\/td\u003e\n\u003ctd\u003e1-2 cucchiai \/ 500 g di impasto\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eIl barattolo da 375 g copre ampiamente diverse ricette: \u003cstrong\u003e5 a 10 preparazioni a seconda dei tipi\u003c\/strong\u003e (nougat, glassature, caramelli). Per un uso occasionale casalingo, è un formato ideale che si conserva molto a lungo.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eSciroppo di glucosio vs zucchero invertito vs miele: differenze\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e3 zuccheri \"tecnici\" che si assomigliano ma hanno ciascuno le loro specificità:\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003e\u003c\/th\u003e\n\u003cth\u003eSciroppo di glucosio\u003c\/th\u003e\n\u003cth\u003eZucchero invertito (trimolina)\u003c\/th\u003e\n\u003cth\u003eMiele\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eComposizione\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100 % glucosio\u003c\/td\u003e\n\u003ctd\u003e50 % glucosio + 50 % fruttosio\u003c\/td\u003e\n\u003ctd\u003eGlucosio + fruttosio + aromi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePotere dolcificante\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e~70 % dello zucchero\u003c\/td\u003e\n\u003ctd\u003e~125 % dello zucchero\u003c\/td\u003e\n\u003ctd\u003e~125 % dello zucchero\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAnti-cristallizzazione\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eForte\u003c\/td\u003e\n\u003ctd\u003eMolto forte\u003c\/td\u003e\n\u003ctd\u003eForte\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIgroscopicità\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBuono\u003c\/td\u003e\n\u003ctd\u003eEccellente\u003c\/td\u003e\n\u003ctd\u003eEccellente\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGusto\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNeutro\u003c\/td\u003e\n\u003ctd\u003eNeutro\u003c\/td\u003e\n\u003ctd\u003eAromatico miele\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrezzo\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEconomico\u003c\/td\u003e\n\u003ctd\u003ePiù costoso\u003c\/td\u003e\n\u003ctd\u003eVariabile\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eUso ideale\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eConfetteria versatile\u003c\/td\u003e\n\u003ctd\u003eGanache, gelati\u003c\/td\u003e\n\u003ctd\u003ePan di spezie, viennoiserie\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eLo \u003cstrong\u003esciroppo di glucosio\u003c\/strong\u003e è il più versatile e il più economico. Lo \u003cstrong\u003ezucchero invertito\u003c\/strong\u003e è più potente ma meno comune. Il \u003cstrong\u003emiele\u003c\/strong\u003e apporta un gusto marcato che non è sempre desiderato.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eCome riuscire un nougat con sciroppo di glucosio\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eIl \u003cstrong\u003enougat\u003c\/strong\u003e è una delle ricette emblematiche dove lo sciroppo di glucosio gioca un ruolo chiave. Ecco il metodo professionale:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 1\u003c\/strong\u003e : pesare 250 g di zucchero, 80 g di sciroppo di glucosio FunCakes, 60 g di miele, 80 g di acqua\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 2\u003c\/strong\u003e : portare a ebollizione fino a 145°C (termometro per zucchero obbligatorio)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 3\u003c\/strong\u003e : nel frattempo, montare 2 albumi a neve ferma con 30 g di zucchero\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 4\u003c\/strong\u003e : versare lo sciroppo caldo a 145°C a filo sugli albumi continuando a montare\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 5\u003c\/strong\u003e : continuare per 5-7 minuti fino al raffreddamento della massa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 6\u003c\/strong\u003e : incorporare 200 g di mandorle tostate + pistacchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFase 7\u003c\/strong\u003e : versare in uno stampo foderato con fogli di ostia, lasciare indurire 24h\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eLo sciroppo di glucosio svolge un ruolo \u003cstrong\u003eanti-cristallizzazione\u003c\/strong\u003e essenziale: senza di esso, il torrone diventerebbe granuloso dopo poche ore. Vedi la \u003ca class=\"pl-link\" href=\"\/it\/blogs\/blog-de-recettes-patissland\/recette-du-nougat\"\u003ericetta completa del torrone\u003c\/a\u003e sul blog Patissland.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eCome ottenere una glassa a specchio lucida\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eLa \u003cstrong\u003eglassa a specchio\u003c\/strong\u003e è un'altra applicazione principale dello sciroppo di glucosio. La ricetta base professionale:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e150 g di zucchero\u003c\/strong\u003e + \u003cstrong\u003e150 g di sciroppo di glucosio FunCakes\u003c\/strong\u003e + \u003cstrong\u003e75 g di acqua\u003c\/strong\u003e portati a 103°C\u003c\/li\u003e\n\u003cli\u003eVersare su \u003cstrong\u003e100 g di latte condensato zuccherato\u003c\/strong\u003e + \u003cstrong\u003e150 g di cioccolato bianco\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eFrullare con un frullatore a immersione evitando bolle d'aria\u003c\/li\u003e\n\u003cli\u003eAggiungere il colorante desiderato\u003c\/li\u003e\n\u003cli\u003ePellicolare a contatto, lasciare raffreddare a 30-32°C\u003c\/li\u003e\n\u003cli\u003eGlassare un dolce ben congelato: la sottile pellicola di brina fa aderire la glassa all'istante\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eLo sciroppo di glucosio conferisce \u003cstrong\u003elucentezza e fluidità\u003c\/strong\u003e indispensabili. Senza di esso, la glassa sarebbe opaca e difficile da stendere.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eLo sciroppo è troppo denso: come renderlo più fluido?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eLo sciroppo di glucosio è \u003cstrong\u003enaturalmente molto viscoso\u003c\/strong\u003e a temperatura ambiente. Per facilitarne l'uso, alcuni trucchi:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBagnomaria tiepido\u003c\/strong\u003e : mettere il barattolo chiuso in una ciotola d'acqua a 40-50°C per 5-10 minuti\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAl microonde\u003c\/strong\u003e : 15-20 secondi a potenza media in un contenitore di vetro, mai superare i 30 secondi per evitare di cuocere lo sciroppo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContenitore vicino a una fonte di calore\u003c\/strong\u003e : posizionare il barattolo vicino al forno acceso per qualche minuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCucchiaio oliato\u003c\/strong\u003e : oliare leggermente il cucchiaio con un olio neutro per facilitare il distacco\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpatole in silicone\u003c\/strong\u003e : più efficaci di un cucchiaio per raschiare i bordi del barattolo\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eImportante: non aggiungere mai acqua direttamente nel barattolo per fluidificare — comprometterebbe la conservazione e modificherebbe le proprietà tecniche dello sciroppo.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComposizione e nutrizione\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eIngredienti\u003c\/strong\u003e: Sciroppo di glucosio. (Composizione semplice e pura, senza additivi).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergeni\u003c\/strong\u003e: a seconda del processo di produzione, può derivare dal grano. Controllare l'etichetta di origine per chi è intollerante al glutine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDiete speciali\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegano\u003c\/strong\u003e compatibile (origine vegetale, derivato dall'amido)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegetariano\u003c\/strong\u003e compatibile\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSenza lattosio\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHalal\u003c\/strong\u003e compatibile (senza alcol né derivati animali)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eValori nutrizionali indicativi per 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\u003eQuantità\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\u003eGrassi\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarboidrati\u003c\/td\u003e\n\u003ctd\u003e~80 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003edi cui zuccheri\u003c\/td\u003e\n\u003ctd\u003e~30 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProteine\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSale\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eLo sciroppo di glucosio è un prodotto \u003cstrong\u003emolto energetico\u003c\/strong\u003e da usare con moderazione nell'ambito di un'alimentazione equilibrata.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eConservazione e durata\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eIl \u003cstrong\u003esciroppo di glucosio FunCakes\u003c\/strong\u003e ha una durata di conservazione eccezionalmente lunga grazie alla sua alta concentrazione di zucchero:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrima dell'apertura\u003c\/strong\u003e: minimo 24 mesi a temperatura ambiente\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDopo l'apertura\u003c\/strong\u003e: 12-18 mesi se ben richiuso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperatura\u003c\/strong\u003e: tra 15 e 25°C, al riparo dalla luce diretta\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRefrigerazione\u003c\/strong\u003e: non necessaria, può addirittura rendere lo sciroppo troppo denso da usare\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRichiudere ermeticamente\u003c\/strong\u003e dopo ogni utilizzo per evitare l'assorbimento di umidità\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConservazione\u003c\/strong\u003e: armadio asciutto lontano da odori forti\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eLo sciroppo praticamente non si deteriora mai grazie alla sua alta concentrazione che impedisce lo sviluppo di microrganismi. Se noti una \u003cstrong\u003ecristallizzazione parziale\u003c\/strong\u003e (formazione di scaglie bianche nel barattolo), riscalda a bagnomaria tiepido per sciogliere di nuovo i cristalli: il prodotto resta perfettamente utilizzabile.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eConsigli per dosare bene e conservare correttamente\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e5 segreti per sfruttare al massimo il tuo barattolo di sciroppo di glucosio:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePesa invece di misurare con i cucchiai\u003c\/strong\u003e: la viscosità falsifica le misurazioni volumetriche. La bilancia elettronica è la tua migliore amica\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOlia la spatola\u003c\/strong\u003e: con un olio neutro, lo sciroppo scivola meglio e non ne perdi nel cucchiaio\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTieni il barattolo vicino alla zona calda\u003c\/strong\u003e del piano di lavoro: temperato (20-22°C), è più fluido e più facile da maneggiare\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAnnota la data di apertura\u003c\/strong\u003e con un pennarello indelebile sul barattolo, soprattutto se lo usi raramente\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecupera i residui nel barattolo\u003c\/strong\u003e aggiungendo un po' di acqua calda e mescolando — usa questo sciroppo diluito in una ricetta liquida (sorbetto, sciroppo di frutta) per non sprecare nulla\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\u003eDomande frequenti\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eSi può sostituire lo sciroppo di glucosio in una ricetta?\u003c\/strong\u003e\u003cbr\u003ePer la maggior parte delle ricette, si può sostituire con \u003cstrong\u003emiele neutro\u003c\/strong\u003e (acacia) al 50% della quantità richiesta + 50% di zucchero invertito, ma il risultato non è identico. Lo sciroppo di glucosio resta insostituibile per caramelli morbidi, torroni e glassature a specchio.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLo sciroppo di glucosio contiene zucchero?\u003c\/strong\u003e\u003cbr\u003eSì, è tecnicamente uno zucchero semplice (glucosio puro), ma con un potere dolcificante \u003cstrong\u003e30% inferiore\u003c\/strong\u003e rispetto allo zucchero bianco classico. Ideale per non dolcificare troppo una ricetta beneficiando comunque delle proprietà tecniche.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSi può fare lo sciroppo di glucosio in casa?\u003c\/strong\u003e\u003cbr\u003eÈ molto difficile da riprodurre in cucina domestica perché richiede un'idrolisi enzimatica dell'amido in ambiente industriale. Esistono ricette \"alternative\" con limone + zucchero + acqua, ma il risultato non è equivalente.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eÈ adatto ai diabetici?\u003c\/strong\u003e\u003cbr\u003eNo, lo sciroppo di glucosio ha un \u003cstrong\u003eindice glicemico molto alto\u003c\/strong\u003e (vicino a 100). Le persone diabetiche devono evitarlo o sostituirlo con dolcificanti specifici (sciroppo di agave, eritritolo).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLo sciroppo è senza glutine?\u003c\/strong\u003e\u003cbr\u003eDipende dalla materia prima. Se derivato dall'amido di mais, sì. Se derivato dal grano, possono rimanere tracce. Controlla l'etichetta per diete rigorose senza glutine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSi può usare per i bambini?\u003c\/strong\u003e\u003cbr\u003eSì, a partire da 1 anno come tutti gli zuccheri, con moderazione come tutti gli zuccheri. Da evitare assolutamente nei neonati sotto i 12 mesi (raccomandazione OMS per tutti gli zuccheri aggiunti).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQual è la quantità nel barattolo da 375 g?\u003c\/strong\u003e\u003cbr\u003e375 g di sciroppo equivalgono a circa \u003cstrong\u003e250 ml\u003c\/strong\u003e, abbastanza per 5-10 ricette fatte in casa (torrone, glassature, caramelli). Un formato ideale per un uso regolare senza rischio di scadenza.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eConsiglio Patissland :\u003c\/strong\u003e Per ottenere un \u003cstrong\u003ecaramello fatto in casa che non indurisce mai\u003c\/strong\u003e, aggiungi sempre \u003cstrong\u003eil 20% di sciroppo di glucosio\u003c\/strong\u003e rispetto al peso dello zucchero nella tua ricetta (es: 50 g di sciroppo per 250 g di zucchero). Il glucosio impedisce la cristallizzazione e mantiene una consistenza morbida e fondente anche dopo 1 settimana. È il segreto dei caramelli artigianali di alta qualità e delle salse al caramello che restano liquide in frigorifero. Ideale per guarnire crepes, gelati, profiteroles o per farcire in cioccolateria.\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":"Sciroppo di Zucchero Invertito 375g","description":"\u003ch3 class=\"\" data-end=\"761\" data-start=\"719\"\u003eSciroppo di Zucchero Invertito Funcakes – 375g\u003c\/h3\u003e\n\u003cp class=\"\" data-end=\"962\" data-start=\"763\"\u003eOttimizzate le vostre ricette di pasticceria con lo \u003cstrong data-end=\"843\" data-start=\"808\"\u003esciroppo di zucchero invertito Funcakes\u003c\/strong\u003e, un ingrediente indispensabile per torte più morbide, ganache più delicate e una migliore conservazione.\u003c\/p\u003e\n\u003chr class=\"\" data-end=\"967\" data-start=\"964\"\u003e\n\u003ch4 class=\"\" data-end=\"1026\" data-start=\"969\"\u003ePerché usare lo zucchero invertito in pasticceria?\u003c\/h4\u003e\n\u003cp class=\"\" data-end=\"1179\" data-start=\"1028\"\u003eLo zucchero invertito è una miscela di glucosio e fruttosio, più dolce dello zucchero classico e molto \u003cstrong data-end=\"1165\" data-start=\"1129\"\u003emeno soggetto alla cristallizzazione\u003c\/strong\u003e. Offre:\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\"\u003eUna consistenza più morbida\u003c\/strong\u003e nelle preparazioni (ganache, pani speziati, brownies, ecc.)\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\"\u003eUn elevato potere idratante\u003c\/strong\u003e che prolunga la conservazione delle vostre pasticcerie\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\"\u003eUn colore brunito naturale\u003c\/strong\u003e per torte, brioche e altre dolcezze\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\"\u003eUn gusto sottilmente diverso\u003c\/strong\u003e, più ricco e aromatico\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\"\u003eIdeale per :\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\"\u003eGanache al cioccolato liscia e lucida\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\"\u003ePani speziati morbidi\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 fondenti\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\"\u003eMarmellate fatte in casa\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\"\u003eQualsiasi ricetta che richieda uno zucchero tecnico\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\"\u003eComposizione \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\"\u003eIngredienti:\u003c\/strong\u003e 100% sciroppo di zucchero invertito\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\"\u003eContenuto:\u003c\/strong\u003e 375 grammi\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\"\u003eConfezionamento:\u003c\/strong\u003e Barattolo richiudibile pratico\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"162\" data-start=\"120\"\u003eValori nutrizionali (per 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\"\u003eGrassi\u003c\/strong\u003e: 0,0 g\u003cbr data-end=\"234\" data-start=\"231\"\u003e  ↳ di cui acidi grassi saturi: 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\"\u003eCarboidrati\u003c\/strong\u003e: 70,0 g\u003cbr data-end=\"299\" data-start=\"296\"\u003e  ↳ di cui zuccheri: 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\"\u003eProteine\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\"\u003eSale\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\"\u003eConsiglio d’uso\u003c\/h3\u003e\n\u003cp class=\"\" data-end=\"2061\" data-start=\"1915\"\u003eAggiungi dal 5 al 10% di sciroppo di zucchero invertito rispetto al peso totale dello zucchero nella tua ricetta per migliorarne la consistenza e la conservazione.\u003c\/p\u003e\n\u003chr class=\"\" data-end=\"2066\" data-start=\"2063\"\u003e\n\u003cp class=\"\" data-end=\"2276\" data-start=\"2086\"\u003eQuesto prodotto è un \u003cstrong data-end=\"2175\" data-start=\"2104\"\u003ealleato tecnico per pasticceri professionisti e appassionati esigenti\u003c\/strong\u003e. Grazie alla sua formulazione pura ed efficace, eleva la qualità dei tuoi dessert a un livello superiore.\u003c\/p\u003e\n\u003chr class=\"\" data-end=\"2281\" data-start=\"2278\"\u003e\n\u003ch3 class=\"\" data-end=\"2312\" data-start=\"2283\"\u003eOrdina ora!\u003c\/h3\u003e\n\u003cp class=\"\" data-end=\"2510\" data-start=\"2314\"\u003eMigliora le tue creazioni con il \u003cstrong data-end=\"2386\" data-start=\"2346\"\u003esciroppo di zucchero invertito Funcakes 375g\u003c\/strong\u003e e goditi una consistenza, un gusto e una conservazione eccezionali.\u003cbr data-end=\"2463\" data-start=\"2460\"\u003e\u003cstrong data-end=\"2510\" data-start=\"2463\"\u003eAggiungilo al tuo carrello oggi stesso!\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":false}],"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":"Sciroppo di glucosio 325g","description":"\u003cstyle\u003e\n#pl-gl{font-family:'Montserrat',Arial,sans-serif;color:#2a2419;line-height:1.7;background:#faf7f0;border:1px solid #e8dcc4;border-radius:12px;padding:24px;max-width:1100px;margin:0 auto;box-sizing:border-box}\n#pl-gl *{box-sizing:border-box}\n#pl-gl .b{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:18px 22px;margin:0 0 16px}\n#pl-gl h3{color:#b98b35;font-size:19px;font-weight:700;text-transform:uppercase;letter-spacing:.4px;margin:0 0 12px;padding-bottom:8px;border-bottom:2px solid #d7b36a}\n#pl-gl p{margin:0 0 12px;font-size:15px}\n#pl-gl p:last-child{margin-bottom:0}\n#pl-gl ul{margin:0;padding:0;list-style:none;font-size:15px}\n#pl-gl li{position:relative;padding-left:20px;margin:0 0 8px}\n#pl-gl li:before{content:\"\\2022\";color:#d7b36a;position:absolute;left:4px;font-weight:700}\n#pl-gl .note{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 18px;margin:0 0 16px}\n#pl-gl .note p{font-size:14px}\n#pl-gl a{color:#9a7220;text-decoration:underline}\n\u003c\/style\u003e\n\u003cdiv id=\"pl-gl\"\u003e\n\u003cdiv class=\"b\"\u003e\n\u003cp\u003eLo sciroppo di glucosio è uno zucchero liquido denso e trasparente, indispensabile in pasticceria, confetteria e cioccolateria. La sua funzione principale: impedire la cristallizzazione dello zucchero e apportare morbidezza, elasticità e lucentezza alle preparazioni. Si usa in ganache, glasse, caramelle, confetteria e sorbetti. Formato 325 g.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"b\"\u003e\n\u003ch3\u003eCaratteristiche\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eZucchero liquido denso, chiaro e omogeneo\u003c\/li\u003e\n\u003cli\u003eAnticristallizzante: evita la granulosità dello zucchero\u003c\/li\u003e\n\u003cli\u003eDona morbidezza, elasticità e lucentezza\u003c\/li\u003e\n\u003cli\u003eSapore neutro, poco dolce\u003c\/li\u003e\n\u003cli\u003eFormato 325 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"b\"\u003e\n\u003ch3\u003eConsigli d’uso\u003c\/h3\u003e\n\u003cp\u003eIncorpora lo sciroppo di glucosio durante la cottura per caramelle e confetteria, o a caldo nelle ganache e glasse per una consistenza liscia e lucida. Per dosarlo più facilmente, riscalda leggermente il barattolo o il cucchiaio: lo sciroppo diventa più fluido. Entra anche nei sorbetti, dove limita la formazione di cristalli di ghiaccio.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"note\"\u003e\n\u003cp\u003eConserva lo sciroppo di glucosio a temperatura ambiente, barattolo ben chiuso, al riparo dall’umidità. Un cucchiaio leggermente oliato o caldo facilita il prelievo.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"b\"\u003e\n\u003ch3\u003eDomande frequenti\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eA cosa serve lo sciroppo di glucosio in pasticceria?\u003cbr\u003e\u003c\/strong\u003ePer impedire la cristallizzazione dello zucchero e per dare morbidezza e lucentezza: ganache, glasse, caramelle, confetteria e sorbetti.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSi può sostituire lo sciroppo di glucosio?\u003cbr\u003e\u003c\/strong\u003eSecondo la ricetta, con zucchero invertito o miele, ma il risultato varia (gusto, colore, consistenza). Il glucosio rimane il più neutro e il più sicuro contro la cristallizzazione.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCome dosare uno sciroppo così denso?\u003cbr\u003e\u003c\/strong\u003eRiscalda leggermente il barattolo o il cucchiaio per fluidificare lo sciroppo, poi pesa direttamente nella preparazione.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"b\"\u003e\n\u003ch3\u003ePer approfondire\u003c\/h3\u003e\n\u003cp\u003eCompleta con i nostri \u003ca href=\"\/it\/collections\/glacages-miroir\"\u003eglasse a specchio\u003c\/a\u003e e il nostro universo di \u003ca href=\"\/it\/collections\/sosa\"\u003eingredienti tecnici\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\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":"Gomma arabica 20g","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;\"\u003eGomma Arabica 20g - PME Cake\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003ePME Cake (Regno Unito): sciroppo di glucosio per pasticceria decorativa professionale\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eLa Gomma Arabica 20g - PME Cake è un accessorio per cake design prodotto da PME Cake, marchio britannico di riferimento per gli strumenti di pasticceria decorativa e gli stampini alimentari. Progettata per sciroppo di glucosio per pasticceria, è destinata a pasticceri professionisti, cake designer e appassionati esperti.\u003c\/p\u003e\n\u003cp\u003eMateriale: ingrediente alimentare. Compatibile con: pasta di zucchero, gum paste, pasta di mandorle. Strumento di riferimento per il cake design professionale, da integrare nella tua cassetta degli attrezzi da pasticcere decoratore.\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;\"\u003eCaratteristiche tecniche\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, Regno Unito)\u003c\/li\u003e\n            \u003cli 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 sciroppo di glucosio per pasticceria\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMateriale:\u003c\/strong\u003e ingrediente alimentare\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 professionale o appassionato avanzato di 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;\"\u003eApplicazioni consigliate\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;\"\u003ePreparazione di pasta di zucchero:\u003c\/strong\u003e ingrediente funzionale per la produzione casalinga di fondente.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFissaggio di decorazioni commestibili:\u003c\/strong\u003e colla alimentare per assemblaggio di pezzi nel 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;\"\u003eSciroppi e coperture:\u003c\/strong\u003e ingredienti funzionali per pasticceria e dessert.\u003c\/li\u003e\n            \u003cli 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 per biscotti:\u003c\/strong\u003e materia prima per preparazione di glassature decorative.\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;\"\u003ePasticceria da negozio:\u003c\/strong\u003e ingredienti di riferimento per laboratori e produzioni artigianali.\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\u003eConsiglio Patissland per gomma arabica 20g\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eConserva la tua materia prima in un luogo asciutto, al riparo dall'umidità e dalla luce diretta. PME Cake garantisce una qualità alimentare 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\u003eInformazioni sul prodotto\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\u003eOrigine: Regno Unito\u003c\/li\u003e\n            \u003cli\u003eCategoria: Sciroppo di glucosio per pasticceria\u003c\/li\u003e\n            \u003cli\u003eMateriale: ingrediente alimentare\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;\"\u003ePer approfondire\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 10px 0; font-size: 14px;\"\u003eCompleta il tuo materiale per 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;\"\u003eScopri \u003ca href=\"\/it\/products\/shortening-pme-petal-base\" style=\"color: #8a6624; text-decoration: underline;\"\u003ealtre materie prime PME\u003c\/a\u003e.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eE per l'applicazione, usa \u003ca href=\"\/it\/products\/outil-de-modelage-flower-and-leaf\" style=\"color: #8a6624; text-decoration: underline;\"\u003estrumenti di modellaggio PME\u003c\/a\u003e.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eE trova l'intera \u003ca href=\"\/it\/collections\/pme\" style=\"color: #8a6624; text-decoration: underline;\"\u003emarca PME Cake\u003c\/a\u003e su 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":"Glucosio in polvere 500g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:18px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}\n.vh-list{margin:0;padding-left:20px}\n.vh-list li{margin:7px 0;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:32%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSOSA - ZUCCHERO TECNICO\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGlucosio in polvere - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eGlucosio disidratato 33 DE, ottenuto dall'amido di mais.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eIl glucosio in polvere Sosa (33 DE) è uno sciroppo di glucosio disidratato, ottenuto mediante idrolisi enzimatica parziale dell'amido di mais. La sua forma secca consente un dosaggio preciso senza aggiunta di acqua, utile per le preparazioni in cui l'umidità deve rimanere sotto controllo.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e33 DE\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDextrose Equivalent\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e500 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormato\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003ebarattolo\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eMais\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eOrigine\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eamido alimentare\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eUtilizzi consigliati\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eCaramelli e caramelle cotte\u003c\/li\u003e\n\u003cli\u003eZucchero tirato e zucchero soffiato (dosaggio senza acqua aggiunta)\u003c\/li\u003e\n\u003cli\u003eGelati e sorbetti (consistenza, anti-cristallizzazione)\u003c\/li\u003e\n\u003cli\u003eFondant e glasse\u003c\/li\u003e\n\u003cli\u003ePaste di zucchero e decorazioni zuccherate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e sciogliere in un liquido caldo per un'incorporazione omogenea oppure cospargere direttamente durante la cottura dello zucchero. Conservare in un luogo asciutto, al riparo dall'umidità, con la confezione ben chiusa.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredienti\u003c\/td\u003e\n\u003ctd\u003eSciroppo di glucosio disidratato (origine: mais)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003eNessuno dei 14 principali allergeni elencati dalla normativa UE nella composizione\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsistenza\u003c\/td\u003e\n\u003ctd\u003ePolvere bianca, igroscopica\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eLuogo asciutto, al riparo dall'umidità e dalla luce\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConfezione\u003c\/td\u003e\n\u003ctd\u003eBarattolo da 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003ePerché scegliere la polvere invece del glucosio liquido?\u003c\/summary\u003e\u003cp\u003eLa polvere non apporta acqua aggiuntiva: è preferita per lo zucchero tirato, lo zucchero soffiato e le cotture in cui l'umidità deve rimanere sotto controllo.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCome incorporarlo nella cottura dello zucchero?\u003c\/summary\u003e\u003cp\u003ePuò essere aggiunto direttamente allo zucchero durante la cottura oppure predissolto in poca acqua calda per una distribuzione più omogenea.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQual è il suo ruolo nel gelato?\u003c\/summary\u003e\u003cp\u003eLimita la formazione di cristalli di ghiaccio e conferisce cremosità, con un potere dolcificante inferiore a quello del saccarosio.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer approfondire\u003c\/h3\u003e\n\u003cp\u003eScopri tutti gli \u003ca href=\"\/it\/collections\/patisserie-professionnelle\"\u003eingredienti per la pasticceria professionale\u003c\/a\u003e e la \u003ca href=\"\/it\/collections\/sosa\"\u003egamma Sosa Ingredients\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\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 in Polvere 50g - Azucren \u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch4 data-start=\"51\" data-end=\"127\"\u003e\u003cstrong data-start=\"56\" data-end=\"125\"\u003eL’alleata perfetta per marmellate e gelatine fatte in casa di successo!\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp data-start=\"129\" data-end=\"375\"\u003eTrasforma le tue preparazioni dolci con la \u003cstrong data-start=\"174\" data-end=\"203\"\u003epectina in polvere Azucren\u003c\/strong\u003e, un ingrediente naturale estratto dalla frutta. Garantisce una presa perfetta e una consistenza omogenea per marmellate, gelatine e altri dessert dalla consistenza ideale.\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\"\u003eCaratteristiche del prodotto:\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\"\u003eOrigine:\u003c\/strong\u003e Derivata dalla frutta\u003cbr data-start=\"475\" data-end=\"478\"\u003e \u003cstrong data-start=\"480\" data-end=\"497\"\u003eUtilizzo:\u003c\/strong\u003e Gelificante e addensante naturale\u003cbr data-start=\"537\" data-end=\"540\"\u003e \u003cstrong data-start=\"542\" data-end=\"560\"\u003eApplicazioni:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"566\" data-end=\"685\"\u003e\n\u003cli data-start=\"566\" data-end=\"587\"\u003eMarmellate fatte in casa\u003c\/li\u003e\n\u003cli data-start=\"591\" data-end=\"611\"\u003eGelatine di frutta\u003c\/li\u003e\n\u003cli data-start=\"615\" data-end=\"637\"\u003eCoulis e coperture\u003c\/li\u003e\n\u003cli data-start=\"641\" data-end=\"685\"\u003ePasticceria che richiede gelificazione\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 Consigli d’uso:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"730\" data-end=\"1041\"\u003e \u003cstrong data-start=\"732\" data-end=\"744\"\u003eDosaggio:\u003c\/strong\u003e Da regolare secondo la ricetta.\u003cbr data-start=\"772\" data-end=\"775\"\u003e \u003cstrong data-start=\"777\" data-end=\"796\"\u003eModalità d’uso:\u003c\/strong\u003e Incorpora la pectina nella preparazione prima della cottura per garantire una gelificazione omogenea.\u003cbr data-start=\"893\" data-end=\"896\"\u003e \u003cstrong data-start=\"898\" data-end=\"918\"\u003eConsiglio dello chef:\u003c\/strong\u003e Mescola la pectina con lo zucchero prima di aggiungerla alla frutta per una migliore distribuzione ed evitare grumi.\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 Conservazione:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1076\" data-end=\"1210\"\u003e Conservare in un luogo fresco e asciutto, al riparo dalla luce e dall’umidità per preservare tutte le sue proprietà gelificanti.\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\"\u003ePerché scegliere la Pectina Azucren?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1265\" data-end=\"1421\"\u003e 100% naturale \u003cbr data-start=\"1284\" data-end=\"1287\"\u003e Ideale per marmellate fatte in casa perfette \u003cbr data-start=\"1335\" data-end=\"1338\"\u003e Facile da usare e ultra efficace per tutte le tue preparazioni di pasticceria \u003c\/p\u003e","brand":"AZUCREN","offers":[{"title":"30g","offer_id":50451191529811,"sku":"DE79894","price":3.99,"currency_code":"EUR","in_stock":true},{"title":"90 g","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":"Sesamo Caramellato 600g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:18px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}\n.vh-list{margin:0;padding-left:20px}\n.vh-list li{margin:7px 0;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:32%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSOSA - FRUTTA SECCA CARAMELLATA\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eSesamo Caramellato - 600 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eSemi di sesamo ricoperti da un sottile strato di caramello dorato al miele.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eIl sesamo caramellato Sosa è composto da semi di sesamo rivestiti singolarmente da un sottile strato di caramello dorato a base di zucchero, miele e acido citrico. Il risultato offre una croccantezza netta e una nota dolce-tostata distintiva, pronto all'uso senza preparazione.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e600 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormato\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003ebustina\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003ePronto all'uso\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eUtilizzo\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003esenza preparazione\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDorato uniforme\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eColore\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003ecaramello sottile\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eUtilizzi consigliati\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eFinitura di crostate, entremets, financier e biscotti\u003c\/li\u003e\n\u003cli\u003eInclusione in tavolette, mendiant e ganache dalla consistenza croccante\u003c\/li\u003e\n\u003cli\u003eDecorazione croccante su creme, mousse e gelati\u003c\/li\u003e\n\u003cli\u003ePoke bowl, insalate e piatti della cucina asiatica\u003c\/li\u003e\n\u003cli\u003eYogurt, porridge e ricotta a colazione\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e incorporalo all'ultimo momento nelle preparazioni umide (mousse, creme, salse) per preservarne la croccantezza. Conservare in un luogo fresco e asciutto, al riparo dalla luce, con la bustina ben chiusa oppure travasato in un barattolo ermetico.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredienti\u003c\/td\u003e\n\u003ctd\u003eSesamo, zucchero, miele, acidificante: acido citrico (E330)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003eContiene semi di sesamo. Può contenere tracce di soia, uova, arachidi, latte, frutta a guscio, sedano, senape e solfiti\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsistenza\u003c\/td\u003e\n\u003ctd\u003eSemi croccanti, sottile strato di caramello\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eLuogo fresco e asciutto, al riparo dalla luce, confezione ben chiusa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConfezionamento\u003c\/td\u003e\n\u003ctd\u003eConfezione da 600 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eQual è la differenza rispetto al sesamo nero caramellato Sosa?\u003c\/summary\u003e\u003cp\u003eIl sesamo nero apporta un colore scuro e una nota più tostata; questo sesamo classico offre un profilo più dorato e dolce-tostato, con una punta di acidità data dal miele e dall'acido citrico.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eSi può utilizzare in una ricetta salata?\u003c\/summary\u003e\u003cp\u003eSì, è adatto a poke bowl, insalate e piatti saltati della cucina asiatica, per un contrasto dolce e croccante.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCome evitare che perda croccantezza?\u003c\/summary\u003e\u003cp\u003eAggiungilo all'ultimo momento alle preparazioni umide e conserva la bustina ben chiusa al riparo dall'umidità.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer saperne di più\u003c\/h3\u003e\n\u003cp\u003eScopri tutta la \u003ca href=\"\/it\/collections\/fruits-secs-eclats-et-poudre\"\u003efrutta secca, in granella e in polvere\u003c\/a\u003e, le \u003ca href=\"\/it\/collections\/decors-comestibles\"\u003edecorazioni commestibili\u003c\/a\u003e e la \u003ca href=\"\/it\/collections\/sosa\"\u003egamma Sosa Ingredients\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\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":"Arachidi Caramellate 600g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:18px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}\n.vh-list{margin:0;padding-left:20px}\n.vh-list li{margin:7px 0;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:32%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSOSA - FRUTTA SECCA CARAMELLATA\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eNoccioline Caramellate - 600 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eNoccioline del Nicaragua ricoperte di caramello, pronte all'uso.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLe noccioline caramellate Sosa provengono dal Nicaragua, selezionate per il loro calibro uniforme e il loro sapore. Una copertura a caldo conferisce loro un guscio di caramello sottile, lucido e croccante, senza coprire il gusto della nocciolina. Pronte all'uso, senza preparazione preliminare.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e600 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormato\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003esacchetto\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eNicaragua\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eOrigine delle noccioline\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003ePronto all'uso\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eUtilizzo\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003esenza preparazione\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eUtilizzi consigliati\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eDecorazione di entremets su glassa a specchio o effetto velluto\u003c\/li\u003e\n\u003cli\u003eInclusioni in mousse, ganache montate e cremosi al pralinato\u003c\/li\u003e\n\u003cli\u003eTopping per gelati e dessert al piatto\u003c\/li\u003e\n\u003cli\u003eCroccanti pralinati tritati in feuillantine\u003c\/li\u003e\n\u003cli\u003eCioccolatini ripieni e mendiant\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eDa notare:\u003c\/strong\u003e conservatele in un luogo fresco e asciutto, al riparo dalla luce e dall'umidità, con il sacchetto ben richiuso dopo ogni utilizzo. Evitate gli sbalzi termici (dal freddo a temperatura ambiente) che provocano condensa e ammorbidiscono il guscio.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredienti\u003c\/td\u003e\n\u003ctd\u003eNocciolina (Nicaragua), zucchero, olio d'oliva, glucosio\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003eContiene arachidi. Può contenere tracce di uova, soia, latte, frutta a guscio, sesamo, diossido di zolfo e solfiti\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsistenza\u003c\/td\u003e\n\u003ctd\u003eGuscio sottile e croccante, interno tenero\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eLuogo fresco e asciutto, al riparo dalla luce e dall'umidità\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConfezione\u003c\/td\u003e\n\u003ctd\u003eSacchetto da 600 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eQueste noccioline sono già salate?\u003c\/summary\u003e\u003cp\u003eNo, la composizione non contiene sale: solo il caramello di zucchero, olio d'oliva e glucosio ricopre la nocciolina.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eSi possono tritare per ottenere un croccante pralinato?\u003c\/summary\u003e\u003cp\u003eSì, tritate grossolanamente, aggiungono croccantezza a una feuillantine o a un croccante pralinato.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQual è la differenza rispetto alle noci pecan caramellate Sosa?\u003c\/summary\u003e\u003cp\u003eIl profilo aromatico cambia in base al frutto secco utilizzato; la ricetta della copertura (zucchero, olio d'oliva, glucosio) rimane simile per ottenere una croccantezza comparabile.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer saperne di più\u003c\/h3\u003e\n\u003cp\u003eScopri tutti i \u003ca href=\"\/it\/collections\/fruits-secs-eclats-et-poudre\"\u003efrutti secchi, pezzetti e polveri\u003c\/a\u003e, le \u003ca href=\"\/it\/collections\/decors-comestibles\"\u003edecorazioni commestibili\u003c\/a\u003e e la \u003ca href=\"\/it\/collections\/sosa\"\u003egamma Sosa Ingredients\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\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\/cacahuete.png?v=1787912348"},{"product_id":"glycerine-50ml","title":"Glicerina 50ml","description":"\u003ch3\u003eRD Essentials Glicerina - 50 ml\u003c\/h3\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eDescrizione del Prodotto\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLa \u003cstrong\u003eRD Essentials Glicerina\u003c\/strong\u003e è un ingrediente essenziale per tutti i tuoi progetti di pasticceria, sia per ammorbidire la pasta di zucchero sia per migliorare la consistenza delle tue glassature. Questo liquido inodore e sciropposo permette di aggiungere morbidezza alle tue preparazioni e di renderle più facili da lavorare. Utilizzata in molte ricette di pasticceria creativa, la glicerina è un must per ottenere risultati professionali.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCaratteristiche Principali :\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMigliora la Morbidezza della Pasta di Zucchero :\u003c\/strong\u003e\u003cbr\u003eAggiungi la glicerina per rendere la tua \u003cstrong\u003epasta di zucchero più morbida\u003c\/strong\u003e e facile da manipolare, permettendoti di creare decorazioni più precise e dettagliate.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAddolcisce la Glassa Reale :\u003c\/strong\u003e\u003cbr\u003eAggiungendola alla tua \u003cstrong\u003eglassa reale\u003c\/strong\u003e, la glicerina aiuta a ottenere una \u003cstrong\u003econsistenza più morbida\u003c\/strong\u003e, evitando che la glassa diventi troppo rigida o croccante.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eIndispensabile per Preparare la Pasta di Zucchero Fatta in Casa :\u003c\/strong\u003e\u003cbr\u003eLa glicerina è un ingrediente chiave nella preparazione della \u003cstrong\u003epasta di zucchero fatta in casa\u003c\/strong\u003e, permettendoti di ottenere la consistenza perfetta per tutte le tue creazioni decorative.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eInodore e Sciropposo :\u003c\/strong\u003e\u003cbr\u003eQuesto prodotto è \u003cstrong\u003einodore\u003c\/strong\u003e e possiede una consistenza sciropposa che si mescola facilmente alle tue preparazioni senza alterarne il sapore.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eVantaggi del Prodotto :\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eVersatile e Indispensabile :\u003c\/strong\u003e\u003cbr\u003eChe tu realizzi \u003cstrong\u003etorte decorate\u003c\/strong\u003e, \u003cstrong\u003ecupcake\u003c\/strong\u003e o \u003cstrong\u003ebiscotti\u003c\/strong\u003e, la glicerina è un ingrediente essenziale per ottenere una \u003cstrong\u003epasta morbida\u003c\/strong\u003e e \u003cstrong\u003eglasse setose\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFacile da Usare :\u003c\/strong\u003e\u003cbr\u003eQuesto prodotto si integra facilmente nelle tue ricette in piccole quantità, permettendoti di lavorare la pasta di zucchero o la glassa reale senza difficoltà.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFormati Pratici :\u003c\/strong\u003e\u003cbr\u003eDisponibile in flacone da \u003cstrong\u003e50 ml\u003c\/strong\u003e, la glicerina RD Essentials è facile da dosare e conservare, ideale per pasticceri amatoriali e professionisti.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredienti :\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\u003eCaratteristiche Aggiuntive :\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSenza OGM e Certificato Kasher :\u003c\/strong\u003e\u003cbr\u003eQuesto prodotto è \u003cstrong\u003esenza OGM\u003c\/strong\u003e e \u003cstrong\u003ecertificato Kasher\u003c\/strong\u003e, garantendo il suo utilizzo per un'ampia gamma di diete e pratiche culinarie.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eContenuto :\u003c\/strong\u003e 50 ml\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eConsigli per l'Uso :\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\u003eNella Glassa Reale :\u003c\/strong\u003e Aggiungi alcune gocce di glicerina per ottenere una glassa più morbida ed evitare che diventi troppo rigida.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePer la Pasta di Zucchero :\u003c\/strong\u003e Usa la glicerina per rendere la \u003cstrong\u003epasta di zucchero più malleabile\u003c\/strong\u003e e facile da lavorare, soprattutto nella creazione di decorazioni fini o complesse.\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":"Sciroppo di glucosio 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\u003eSciroppo di glucosio: l'anticristallizzante essenziale\u003c\/h3\u003e\n\u003cp\u003eLo sciroppo di glucosio Silikomart è una soluzione densa di mono e polisaccaridi che conferisce morbidezza e consistenza alle preparazioni: glasse a specchio, gelatine, pasta di zucchero, cioccolato plastico, gelati e mousse. A differenza dello zucchero classico, limita la cristallizzazione e mantiene la morbidezza dei dolci cotti.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6p-b\"\u003e\n\u003ch3\u003eCaratteristiche\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eContenuto: 230 g\u003c\/li\u003e\n\u003cli\u003eSoluzione acquosa purificata di mono e polisaccaridi\u003c\/li\u003e\n\u003cli\u003eUsi: glasse a specchio, gelatine, gelati, mousse, pasta di zucchero, cioccolato plastico\u003c\/li\u003e\n\u003cli\u003eAnticristallizzante e agente di consistenza\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6p-b\"\u003e\n\u003ch3\u003eConsigli d'uso\u003c\/h3\u003e\n\u003cp\u003eNelle glasse a specchio, il glucosio dona brillantezza e impedisce la granulosità; rispettate le proporzioni della vostra ricetta di riferimento. Nel gelato, abbassa il punto di congelamento e mantiene la consistenza morbida. Prelevatelo con la spatola umida o riscaldate leggermente il barattolo per renderlo più fluido.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl6p-noter\"\u003e\u003cp\u003e\u003cstrong\u003eDa notare:\u003c\/strong\u003e il glucosio attira l'umidità: richiudete bene il barattolo dopo l'uso e conservatelo al riparo dal calore per evitare che diventi appiccicoso.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"pl6p-b pl6p-faq\"\u003e\n\u003ch3\u003eDomande frequenti\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eA cosa serve il glucosio in pasticceria?\u003cbr\u003e\u003c\/strong\u003eLimita la cristallizzazione dello zucchero e rende più morbidi glassature, gelatine e gelati; base delle nostre \u003ca href=\"\/it\/collections\/glacages-miroir\"\u003eglasse a specchio\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSi può sostituire con il miele?\u003cbr\u003e\u003c\/strong\u003eIl miele dolcifica e profuma di più; il glucosio rimane neutro nel gusto, questa è la sua forza.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQuali altri zuccheri tecnici utilizzare?\u003cbr\u003e\u003c\/strong\u003eIsomalto e fruttosio a seconda dell'uso, vedi la nostra collezione \u003ca href=\"\/it\/collections\/isomalt\"\u003eisomalto, zucchero e fruttosio\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 Vegetale Alimentare 473 ml - LorAnn\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eGlicerina alimentare di qualità professionale per pasta di zucchero, fondente e confetteria\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eLa Glicerina Alimentare LorAnn 473 ml è una glicerina vegetale (E422) di qualità professionale, ingrediente indispensabile per il cake design e la pasticceria tecnica. Liquido sciropposo trasparente e inodore, leggermente dolce, che apporta umidità, flessibilità e conservazione alle preparazioni. Formato pasticceria 473 ml (16 oz) con beccuccio dosatore preciso.\u003c\/p\u003e\n\u003cp\u003eUtilizzata per ammorbidire una pasta di zucchero indurita, mantenere la morbidezza di una pasta di mandorle, conservare un glassa reale umidificante per decorazioni di biscotti, preservare l'elasticità dei fondenti. Usata anche in confetteria per paste di frutta, marshmallow e torrone. Compatibile con tutti i coloranti alimentari e aromi.\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;\"\u003ePunti di forza\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 vegetale alimentare E422 :\u003c\/strong\u003e qualità professionale per pasticceria e confetteria.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eUmidificante naturale :\u003c\/strong\u003e trattiene l'umidità nelle preparazioni, prolunga la freschezza.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAmmorbidisce paste di zucchero :\u003c\/strong\u003e rigenera una pasta di zucchero indurita con poche gocce.\u003c\/li\u003e\n            \u003cli 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 pasticceria 473 ml :\u003c\/strong\u003e economico per uso regolare in laboratorio.\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;\"\u003eSenza gusto, senza odore :\u003c\/strong\u003e non altera i sapori delle preparazioni.\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;\"\u003eCaratteristiche tecniche\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 (Stati Uniti)\u003c\/li\u003e\n            \u003cli 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 vegetale alimentare (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;\"\u003eAspetto :\u003c\/strong\u003e liquido sciropposo trasparente, inodore\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eGusto :\u003c\/strong\u003e leggermente dolce, 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 di zucchero, fondente, glassa reale, confetteria\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;\"\u003eApplicazioni consigliate\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;\"\u003eAmmorbidire pasta di zucchero indurita :\u003c\/strong\u003e alcune gocce in 250 g di pasta di zucchero, impastare 1-2 minuti per rigenerare la morbidezza.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eGlassa reale umettante :\u003c\/strong\u003e 1 cucchiaino per 500 g di glassa reale, previene screpolature su biscotti decorati.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePaste di frutta :\u003c\/strong\u003e umettante essenziale per paste di frutta morbide e torrone soffice.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarshmallow fatti in casa :\u003c\/strong\u003e conferisce la morbidezza caratteristica ai marshmallow tradizionali.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFondente morbido :\u003c\/strong\u003e mantiene l'elasticità del fondente per coperture di torte a strati.\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;\"\u003eCaramelle e confetteria :\u003c\/strong\u003e umettante per caramelle morbide, fudge, toffee.\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;\"\u003eModalità d'uso\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 di zucchero indurita :\u003c\/strong\u003e aggiungere 2-3 gocce ogni 100 g di pasta, impastare 1-2 minuti fino a ritrovare la morbidezza originale.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eGlassa reale :\u003c\/strong\u003e 1\/2 a 1 cucchiaino per 500 g di glassa reale per prevenire screpolature.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePasta di frutta :\u003c\/strong\u003e 1-2% del peso totale della preparazione per un'umidità ottimale.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eMarshmallow :\u003c\/strong\u003e integrare 30-50 g di glicerina per 500 g di zucchero per la tipica consistenza morbida.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eConservazione :\u003c\/strong\u003e richiudere bene il flacone dopo l'uso, conservare a 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;\"\u003eIngredienti e allergeni\u003c\/h3\u003e\n        \u003cp style=\"margin: 0 0 10px 0;\"\u003e\u003cstrong\u003eIngredienti :\u003c\/strong\u003e Glicerina vegetale 100% (E422).\u003c\/p\u003e\n        \u003cp style=\"margin: 0;\"\u003e\u003cstrong\u003eAllergeni :\u003c\/strong\u003e Nessun allergene maggiore dichiarato. Adatto a diete senza glutine, senza lattosio, vegetariane e vegane.\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;\"\u003eConservazione\u003c\/h3\u003e\n        \u003cp style=\"margin: 0;\"\u003eConservare a temperatura ambiente (15-25 °C), al riparo dalla luce solare diretta. Richiudere bene il flacone dopo ogni utilizzo. Lunga durata.\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: domande frequenti\u003c\/h3\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eQual è la differenza tra glicerina e glucosio?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003eLa glicerina (E422) è un umettante: trattiene l'umidità nelle preparazioni senza cristallizzare. Il glucosio (sciroppo) è un anti-cristallizzante che impedisce allo zucchero di formare cristalli. I due sono complementari in confetteria: la glicerina mantiene la morbidezza, il glucosio impedisce la granulosità. Per ammorbidire una pasta di zucchero, serve la glicerina, non il glucosio.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eQuanta glicerina serve per rigenerare una pasta di zucchero indurita?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003eCalcolate 2-3 gocce per 100 g di pasta di zucchero. Impastate energicamente per 1-2 minuti, la pasta ritrova la sua morbidezza originale. Se è molto secca, aggiungete 1-2 gocce in più. Non esagerate: una pasta troppo umida diventa appiccicosa e difficile da stendere.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eLa glicerina è vegetale o animale?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0;\"\u003eLa glicerina LorAnn è 100% vegetale (derivata da oli vegetali). È quindi adatta a diete vegetariane e vegane, a differenza di alcune glicerine industriali che possono essere di origine animale.\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\u003eConsiglio Patissland per la glicerina nel cake design\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eLa glicerina è l'ingrediente segreto dei cake designer professionisti per mantenere la morbidezza delle loro preparazioni nel tempo: pasta di zucchero che non si screpola dopo 24h, glassa reale che resta malleabile più a lungo, fondente che si stende finemente senza strapparsi. Dosaggio strategico: troppo poco = nessun effetto, troppo = preparazione appiccicosa e difficile da lavorare. La regola dei professionisti: iniziate con metà della quantità consigliata, testate, aggiustate. Per i biscotti decorati con glassa reale destinati all'esportazione (spedizioni, matrimoni), la glicerina è indispensabile per evitare crepe durante il trasporto.\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\u003eInformazioni sul prodotto\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 vegetale (E422)\u003c\/li\u003e\n            \u003cli\u003eFormato: 473 ml\u003c\/li\u003e\n            \u003cli\u003eOrigine: vegetale\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;\"\u003ePer approfondire\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComponete il vostro arsenale per cake design tecnico:\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 L'intera gamma \u003ca href=\"\/it\/collections\/lorann\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eLorAnn\u003c\/a\u003e su Patissland.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Esplorate i nostri \u003ca href=\"\/it\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eadditivi alimentari\u003c\/a\u003e per pasticceria tecnica.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Scoprite i nostri \u003ca href=\"\/it\/collections\/aide-a-la-preparation\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eaiuti alla preparazione\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 di sodio 200g","description":"\u003ch3\u003e\u003cstrong\u003eBicarbonato di Sodio Dr. Oetker - 200g\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAggiungi una lievitazione dolce e perfetta alle tue creazioni con il bicarbonato di sodio Dr. Oetker.\u003c\/strong\u003e Ideale per pane al bicarbonato, pancake, biscotti, pan di zenzero e altre delizie, questo prodotto versatile è indispensabile per tutti i pasticceri, professionisti o amatori.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCaratteristiche principali:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRisultato ottimale:\u003c\/strong\u003e Progettato per garantire una lievitazione dolce e omogenea, perfetto per le tue preparazioni culinarie come pan di zenzero, biscotti o pancake.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMultiuso:\u003c\/strong\u003e Oltre all'uso culinario, questo bicarbonato di sodio può essere utilizzato anche come detergente naturale per la casa.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdatto a tutti:\u003c\/strong\u003e Compatibile con diete vegetariane e vegane.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormato pratico:\u003c\/strong\u003e Contiene 200g, ideale per le esigenze quotidiane.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredienti:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAgente lievitante: E500 (carbonati di sodio).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eInformazioni nutrizionali (per 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\u003eGrassi:\u003c\/strong\u003e 0g\n\u003cul\u003e\n\u003cli\u003eDi cui saturi: 0g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarboidrati:\u003c\/strong\u003e 0g\n\u003cul\u003e\n\u003cli\u003eDi cui zuccheri: 0g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProteine:\u003c\/strong\u003e 0g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSale:\u003c\/strong\u003e 67,5g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eVantaggi:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eRisultati costanti:\u003c\/strong\u003e Offri una consistenza perfetta alle tue preparazioni grazie alla formula di qualità Dr. Oetker.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUso versatile:\u003c\/strong\u003e Non solo per la pasticceria, ma anche per una pulizia naturale ed ecologica della casa.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFacilità d’uso:\u003c\/strong\u003e Facile da dosare, basta seguire le quantità indicate nelle tue ricette.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eConsigli d’uso:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePer la pasticceria:\u003c\/strong\u003e Aggiungi la quantità raccomandata nella tua ricetta per un risultato impeccabile.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePer la pulizia:\u003c\/strong\u003e Mescola un cucchiaio di bicarbonato con acqua per creare una pasta detergente naturale.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConservazione:\u003c\/strong\u003e Conserva il prodotto in un luogo fresco e asciutto. Richiudi il coperchio dopo l’uso.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003ePerché scegliere il Bicarbonato di Sodio Dr. Oetker?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eUna qualità comprovata dal 1891 per risultati superiori.\u003c\/li\u003e\n\u003cli\u003ePerfetto per gli appassionati di pasticceria e i cuochi professionisti.\u003c\/li\u003e\n\u003cli\u003eCompatibile con diete alimentari specifiche.\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 bustine di lievito chimico","description":"\u003ch3\u003e\u003cstrong\u003eLievito Chimico Senza Glutine Dr. Oetker - 6 Bustine (5g)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIl lievito chimico senza glutine Dr. Oetker è un ingrediente indispensabile per le vostre pasticcerie, torte e scones.\u003c\/strong\u003e Pratico ed efficace, ogni bustina pre-dosata da 5g garantisce un utilizzo preciso e risultati perfetti per tutte le vostre creazioni culinarie.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCaratteristiche principali:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormato pratico:\u003c\/strong\u003e 6 bustine da 5g, ciascuna contenente l'equivalente di un cucchiaino di lievito chimico.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSenza glutine:\u003c\/strong\u003e Adatto a persone che seguono una dieta senza glutine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile:\u003c\/strong\u003e Trasforma la farina classica in un'alternativa alla farina autolievitante.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdatto a tutti:\u003c\/strong\u003e Compatibile con diete vegetariane e vegane.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFreschezza garantita:\u003c\/strong\u003e Ogni bustina è sigillata singolarmente per una conservazione ottimale.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredienti:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAgenti lievitanti: E450 (difosfati), E500 (carbonati di sodio)\u003c\/li\u003e\n\u003cli\u003eAmido\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eInformazioni nutrizionali (per 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\u003eGrassi:\u003c\/strong\u003e 0g\n\u003cul\u003e\n\u003cli\u003edi cui saturi: 0g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarboidrati:\u003c\/strong\u003e 19g\n\u003cul\u003e\n\u003cli\u003edi cui zuccheri: 0g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProteine:\u003c\/strong\u003e 0,1g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSale:\u003c\/strong\u003e 45,7g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eVantaggi:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eDose precisa:\u003c\/strong\u003e Una bustina da 5g corrisponde a un cucchiaino, eliminando le approssimazioni nelle vostre ricette.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatilità:\u003c\/strong\u003e Ideale per torte, scones, pasticceria e altre ricette che richiedono una lievitazione perfetta.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlternativa pratica:\u003c\/strong\u003e Mescolate 2 bustine con 225g di farina classica per sostituire la farina autolievitante.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eConsigli d'uso:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDose consigliata:\u003c\/strong\u003e Utilizzate la quantità indicata nella vostra ricetta.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlternativa alla farina autolievitante:\u003c\/strong\u003e Mescolate 2 bustine di lievito chimico a 225g (8oz) di farina classica per ottenere una farina autolievitante fatta in casa.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConservazione:\u003c\/strong\u003e Conservare in un luogo fresco e asciutto.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003ePerché scegliere il Lievito Chimico Dr. Oetker?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFormato pratico per utilizzi precisi ed efficaci.\u003c\/li\u003e\n\u003cli\u003eSenza glutine, adatto a esigenze alimentari specifiche.\u003c\/li\u003e\n\u003cli\u003eQualità riconosciuta per risultati costanti e affidabili.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"DR OETKER","offers":[{"title":"Default Title","offer_id":49980311273811,"sku":"213804","price":1.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/6-sachets-de-levure-chimique-dr-oetker-1.jpg?v=1772154870"},{"product_id":"pectine-325-nh-95-500-g","title":"Pectina 325 NH 95 - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid 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0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Pectina\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePectina 325 NH 95 - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePectina amidata LMA per marmellate e farciture alla frutta, termoreversibile.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa Pectina 325 NH 95 Sosa è una pectina amidata a basso contenuto di metossile (LMA), pensata per marmellate e farciture a base di frutta. Conferisce una consistenza ferma e stabile, con effetto finale raggiunto dopo 24 ore di riposo, e resta termoreversibile: la preparazione può essere riscaldata e lavorata nuovamente senza perdita di qualità.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDallo 0,5 all'1,5%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosaggio in base all'uso\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003epH da 3,2 a 3,5\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eAmbiente ottimale\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eTermoreversibile\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eApplicazioni consigliate\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eMarmellate e farciture alla frutta\u003c\/li\u003e\n\u003cli\u003eCreme e gelificanti per pasticceria\u003c\/li\u003e\n\u003cli\u003ePreparazioni che richiedono almeno il 20% di frutta e il 50% di zucchero\u003c\/li\u003e\n\u003cli\u003eConsistenze che possono essere riscaldate e lavorate nuovamente\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eDa notare:\u003c\/strong\u003e mescolare la pectina con lo zucchero prima di incorporarla alla polpa, mescolando energicamente, portare a ebollizione, quindi aggiungere un acido per attivare la gelificazione. La consistenza finale viene raggiunta solo dopo 24 ore di riposo.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eBarattolo da 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosaggio\u003c\/td\u003e\n\u003ctd\u003eMarmellate: dallo 0,5 all'1%. Gelificante o cremoso: dall'1 all'1,5%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposizione\u003c\/td\u003e\n\u003ctd\u003ePectina a basso grado di metossilazione (E440ii), zucchero\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003ePuò contenere tracce di frutta a guscio, latte, soia, solfiti, uova, senape, sedano, sesamo e arachidi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eTra 15 e 25 °C, in un luogo asciutto (umidità inferiore al 60%), al riparo dalla luce e dagli odori forti\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eCon cosa sostituire la pectina NH in una ricetta?\u003c\/summary\u003e\u003cp\u003eA seconda dell'uso, una pectina gialla o una gelatina possono sostituire la 325 NH 95, ma il risultato è diverso: la NH è termoreversibile e adatta ai preparati a base di frutta, mentre una pectina gialla produce un gel non reversibile e la gelatina si scioglie con il calore. La scelta dipende dalla consistenza e dalla resistenza termica desiderate.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePerché bisogna aspettare 24 ore prima di valutare la consistenza?\u003c\/summary\u003e\u003cp\u003eLa gelificazione di questa pectina si sviluppa progressivamente dopo la cottura: la consistenza definitiva compare solo dopo un riposo completo di 24 ore al fresco, da qui l'importanza di non modificare la ricetta prima di questo intervallo.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eSi può riscaldare una preparazione con Pectina 325 NH 95?\u003c\/summary\u003e\u003cp\u003eSì, è uno dei suoi vantaggi: la pectina è termoreversibile, quindi la preparazione può essere riscaldata e lavorata nuovamente senza perdere le sue proprietà gelificanti, a differenza di una classica pectina gialla.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer saperne di più\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/it\/collections\/patisserie-professionnelle\"\u003ecollezione Pâtisserie Pro\u003c\/a\u003e \u003ca href=\"\/it\/collections\/sosa\"\u003ecollezione SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105439519059,"sku":"41482","price":42.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine-325-nh-95-500-g-sosa-1.jpg?v=1772154915"},{"product_id":"pectine-acid-free-500-g","title":"Pectina senza acido - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Pectina\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePectina Acid Free - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePectina LMA arricchita con calcio, per creme, flan e prodotti lattiero-caseari senza acidità.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa Pectina Acid Free Sosa è una pectina amidata arricchita con calcio, progettata per gelificare senza acidità: creme, flan, prodotti lattiero-caseari o fermentati. È termoreversibile tra 40 e 60 °C e non provoca sineresi, per consistenze omogenee e lisce anche in ambienti ricchi di calcio.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e0,5-2%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosaggio in base alla preparazione\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDa 40 a 60 °C\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eIntervallo termoreversibile\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eSenza sineresi\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eApplicazioni consigliate\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eFlan e creme inglesi\u003c\/li\u003e\n\u003cli\u003eGelatine e prodotti lattiero-caseari alleggeriti\u003c\/li\u003e\n\u003cli\u003ePreparazioni ricche di calcio\u003c\/li\u003e\n\u003cli\u003eConsistenze omogenee senza rilascio d'acqua\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e mescolare la pectina con lo zucchero secondo un rapporto di 1:5, incorporare nel liquido mescolando energicamente, portare a 80-85 °C, quindi lasciare riposare per 24 ore per ottenere la consistenza finale.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eBarattolo da 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosaggio\u003c\/td\u003e\n\u003ctd\u003eFlan: 0,5-0,7%. Creme inglesi: 1-1,2%. Gelatine: 1,5-2%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposizione\u003c\/td\u003e\n\u003ctd\u003ePectina amidata (E440ii), destrosio, solfato di calcio (E516)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003ePuò contenere tracce di frutta a guscio, latte, soia, solfiti, uova, senape, sedano, sesamo e arachidi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eTra 15 e 25 °C, in un luogo asciutto (umidità inferiore al 60%), al riparo dalla luce e dagli odori intensi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003ePerché utilizzare una pectina senza acidità?\u003c\/summary\u003e\u003cp\u003eLe creme, i flan e i prodotti lattiero-caseari hanno un pH troppo elevato per le pectine classiche, che richiedono un ambiente acido. La Pectina Acid Free è arricchita con calcio per gelificare queste preparazioni neutre senza aggiunta di acido.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eChe cos'è la sineresi e perché questa pectina la evita?\u003c\/summary\u003e\u003cp\u003eLa sineresi è il rilascio di acqua che talvolta si osserva sulla superficie di un gel dopo alcune ore. La formulazione arricchita con calcio di questa pectina mantiene una rete stabile che trattiene l'acqua, per una consistenza liscia nel tempo.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eSi può utilizzare in un ambiente molto ricco di calcio?\u003c\/summary\u003e\u003cp\u003eSì, è proprio uno dei suoi punti di forza: è stata progettata per funzionare anche in preparazioni ad alto contenuto di calcio, a differenza di altre pectine che in queste condizioni perdono il loro potere gelificante.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer approfondire\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/it\/collections\/patisserie-professionnelle\"\u003ecollezione Pâtisserie Pro\u003c\/a\u003e \u003ca href=\"\/it\/collections\/sosa\"\u003ecollezione SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105485853011,"sku":"41543","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine-acid-free-500-g-sosa-1.jpg?v=1772154917"},{"product_id":"gomme-arabique-500-g","title":"Gomma arabica - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Testurizzante\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGomma arabica in polvere - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePolisaccaride naturale: addensante, emulsionante e stabilizzante versatile.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa gomma arabica in polvere Sosa è un polisaccaride di origine naturale utilizzato come addensante, emulsionante e stabilizzante. Si integra direttamente nelle preparazioni liquide, calde o fredde, senza necessità di preriscaldamento, ma rimane insolubile nell’alcol e nei grassi.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eAddensante\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFunzione principale\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eEmulsionante\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFunzione secondaria\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eE414\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCodice dell’additivo\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eApplicazioni consigliate\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eStabilizzazione di mousse ed emulsioni\u003c\/li\u003e\n\u003cli\u003eCaramelle morbide e agenti di carica\u003c\/li\u003e\n\u003cli\u003eSalse e creme emulsionate\u003c\/li\u003e\n\u003cli\u003eAggiunta diretta senza preriscaldamento\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e incorporare direttamente la gomma arabica nella preparazione liquida, calda o fredda, senza fase di preriscaldamento. Rimane insolubile nell’alcol e nei grassi.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eBarattolo da 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposizione\u003c\/td\u003e\n\u003ctd\u003eGomma arabica (E414)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003ePuò contenere tracce di frutta a guscio, latte, soia, uova, senape, sedano, sesamo e arachidi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eTra 15 e 25 °C, in un luogo asciutto e fresco, al riparo dall’umidità e dagli odori forti\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eÈ necessario riscaldare la gomma arabica per utilizzarla?\u003c\/summary\u003e\u003cp\u003eNo, si incorpora direttamente in una preparazione liquida, calda o fredda, senza particolari fasi di preriscaldamento.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eFunziona in una preparazione grassa o alcolica?\u003c\/summary\u003e\u003cp\u003eNo, è insolubile nei grassi e nell’alcol: è preferibile riservarla alle basi acquose, alle mousse o alle emulsioni classiche.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQual è la differenza rispetto alla farina di semi di carrube o alla gomma xantana?\u003c\/summary\u003e\u003cp\u003eLa gomma arabica è apprezzata soprattutto per le sue proprietà emulsionanti e stabilizzanti, mentre la farina di semi di carrube e la gomma xantana sono principalmente addensanti puri. La scelta dipende dalla consistenza e dalla stabilità desiderate.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer saperne di più\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/it\/collections\/additifs-alimentaires\"\u003ecollezione Additivi alimentari\u003c\/a\u003e \u003ca href=\"\/it\/collections\/sosa\"\u003ecollezione SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105531924819,"sku":"40414","price":18.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gomme-arabique-500-g-sosa-1.jpg?v=1772154919"},{"product_id":"pectine-medium-rapid-set-500-g","title":"Pectina a presa media rapida - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Pectina\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePectine Medium Rapid Set - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePectina di agrumi per confetture tradizionali e paste di frutta, congelabile.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa Pectine Medium Rapid Set Sosa è un gelificante naturale al 100%, ottenuto dalle scorze degli agrumi, adatto alle ricette ad alto contenuto di zucchero e a pH basso: confetture tradizionali, paste di frutta, creme spalmabili. A differenza di una pectina NH, è termoirreversibile e resiste al congelamento.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDallo 0,5 all'1,5%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosaggio in base all'uso\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003epH da 3,1 a 3,5\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eAmbiente ottimale\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCongelabile\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eApplicazioni consigliate\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eConfetture tradizionali e creme spalmabili\u003c\/li\u003e\n\u003cli\u003ePaste di frutta tagliabili\u003c\/li\u003e\n\u003cli\u003ePreparazioni a cottura prolungata\u003c\/li\u003e\n\u003cli\u003eConsistenze che resistono al congelamento\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e mescolare la pectina con lo zucchero, incorporarla alla polpa mescolando energicamente, portare a ebollizione, quindi aggiungere un acido per attivare la gelificazione. Prevedere almeno il 50% di zucchero aggiunto per una corretta presa.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eBarattolo da 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosaggio\u003c\/td\u003e\n\u003ctd\u003eConfetture: dallo 0,5 all'1%. Paste di frutta: dall'1 all'1,5%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposizione\u003c\/td\u003e\n\u003ctd\u003ePectina (E440i), destrosio\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003eNessuno segnalato\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eTra 15 e 25 °C, in un luogo asciutto, al riparo dalla luce e dagli odori forti\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eQual è la differenza rispetto alla Pectina 325 NH 95?\u003c\/summary\u003e\u003cp\u003eLa Medium Rapid Set è termoirreversibile: una volta gelificata, la consistenza non si scioglie più con il calore, a differenza della NH. È inoltre congelabile, il che la rende più adatta alle confetture tradizionali e alle paste di frutta che alle glasse da rielaborare.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eSi può congelare una preparazione con questa pectina?\u003c\/summary\u003e\u003cp\u003eSì, è uno dei suoi vantaggi: mantiene le sue proprietà gelificanti anche dopo il congelamento, a differenza di altre pectine destinate a un uso immediato.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQuale livello di zucchero bisogna raggiungere?\u003c\/summary\u003e\u003cp\u003eAlmeno il 50% di zucchero aggiunto nella preparazione, con un pH compreso tra 3,1 e 3,5, per ottenere una gelificazione corretta e stabile.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer approfondire\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/it\/collections\/patisserie-professionnelle\"\u003eCollezione Pâtisserie Pro\u003c\/a\u003e \u003ca href=\"\/it\/collections\/sosa\"\u003eCollezione SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105547227475,"sku":"40408","price":24.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine_medium_rapide.png?v=1787904334"},{"product_id":"pectine-jaune-500-g","title":"Pectina gialla - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Pectina\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePectina Gialla - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePectina agli agrumi per gel consistenti e rigidi, resistente alla cottura in forno.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa Pectina Gialla Sosa è una pectina ottenuta dalle scorze degli agrumi, destinata a marmellate, gelatine, paste di frutta e glasse che richiedono un gel consistente e rigido oppure consistente ed elastico. Non termoreversibile e non congelabile, è invece perfettamente adatta alla cottura in forno.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e8-25 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosaggio in base alla consistenza\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003epH da 3,2 a 3,5\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eAmbiente ottimale\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eNon termoreversibile\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eApplicazioni consigliate\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eMarmellate e glasse consistenti ed elastiche (8-15 g\/kg)\u003c\/li\u003e\n\u003cli\u003ePaste di frutta e gelatine rigide stampate (15-25 g\/kg)\u003c\/li\u003e\n\u003cli\u003ePreparazioni che richiedono la cottura in forno\u003c\/li\u003e\n\u003cli\u003eGel opachi e visivamente stabili\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e incorporare la pectina in un liquido a 40 °C mescolandola con lo zucchero per evitare la formazione di grumi, portare a ebollizione, aggiungere un acido (succo di limone o acido citrico) per attivare la gelificazione, quindi lasciare riposare per 24 ore.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eBarattolo da 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposizione\u003c\/td\u003e\n\u003ctd\u003ePectina (E440i), saccarosio, difosfato tetrasodico (E450iii), citrato tripotassico (E332ii), acido citrico (E330)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eTra 15 e 25 °C, in un luogo fresco e asciutto, al riparo dall'umidità e dagli odori forti\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eSi può riscaldare una preparazione con pectina gialla?\u003c\/summary\u003e\u003cp\u003eNo, a differenza della Pectina 325 NH 95, la pectina gialla non è termoreversibile: una volta formato il gel, non si scioglie nuovamente con il calore, il che la rende ideale per paste di frutta e gelatine destinate a essere tagliate.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eSi può congelare?\u003c\/summary\u003e\u003cp\u003eNo, questa pectina non è progettata per il congelamento: è piuttosto destinata a usi immediati o a temperatura ambiente.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQuale quantità di zucchero bisogna prevedere?\u003c\/summary\u003e\u003cp\u003eAlmeno il 60% di zucchero aggiunto nella ricetta, con un pH tra 3,2 e 3,5, per ottenere un gel opaco e consistente, conforme alle aspettative.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer saperne di più\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/it\/collections\/glacages-miroir\"\u003ecollezione Glasse a specchio\u003c\/a\u003e \u003ca href=\"\/it\/collections\/sosa\"\u003ecollezione SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\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.png?v=1787904333"},{"product_id":"pectine-fruit-nh-500-g","title":"Pectina frutta NH - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Pectine\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePectine Fruit NH - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePectina amidata termoreversibile per coperture, glasse e paste di frutta acidule.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa Pectine Fruit NH Sosa è una pectina amidata pensata per le preparazioni a base di frutta e gli ambienti acidi (pH tra 3,5 e 3,7). La sua termoreversibilità consente di riscaldare, far rapprendere e poi riscaldare nuovamente la preparazione senza alterarne la consistenza finale, un vantaggio per le glasse a specchio che talvolta devono essere rifuse.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e5-20 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosaggio in base all'uso\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003epH da 3,5 a 3,7\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eAmbiente ottimale\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCongelabile\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eApplicazioni consigliate\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eCoperture e glasse morbide (5-10 g\/kg)\u003c\/li\u003e\n\u003cli\u003eGlasse consistenti e creme (15-20 g\/kg)\u003c\/li\u003e\n\u003cli\u003eDessert ghiacciati e inserti di frutta\u003c\/li\u003e\n\u003cli\u003ePreparazioni che sopportano il congelamento senza rilascio di acqua\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eDa notare:\u003c\/strong\u003e mescolare la pectina con una parte dello zucchero della ricetta prima di incorporarla nel liquido mescolando energicamente, portare a ebollizione e aggiungere un acido (acido citrico) per avviare la gelificazione. La consistenza ottimale si ottiene dopo 24 ore di riposo al fresco.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eVaso da 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposizione\u003c\/td\u003e\n\u003ctd\u003ePectina amidata (E440ii), difosfato disodico (E450i), destrosio, fosfato tricalcico (E341iii)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003ePuò contenere tracce di latte e derivati\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eTra 15 e 25 °C, nella confezione originale, al riparo dalla luce e dall'umidità\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eQual è la differenza tra la Pectine NH e una pectina classica?\u003c\/summary\u003e\u003cp\u003eLa Pectine Fruit NH è appositamente progettata per essere termoreversibile: la gelatina o la glassa possono essere rifuse più volte mantenendo il loro potere gelificante, a differenza delle pectine standard, spesso irreversibili.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePerché è necessario aggiungere un acido con questa pectina?\u003c\/summary\u003e\u003cp\u003eL'acido citrico o il succo di limone abbassano il pH della preparazione, elemento indispensabile affinché la rete di pectina si formi e trattenga il liquido in modo stabile.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eSi può congelare una preparazione contenente Pectine Fruit NH?\u003c\/summary\u003e\u003cp\u003eSì, è uno dei suoi grandi vantaggi: sopporta il congelamento e lo scongelamento senza rilascio di acqua, il che la rende adatta ai dessert ghiacciati e agli inserti di frutta.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer saperne di più\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/it\/collections\/glacages-miroir\"\u003ecollezione Glaçages Miroir\u003c\/a\u003e \u003ca href=\"\/it\/collections\/sosa\"\u003ecollezione SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\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":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Pectina\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePectina X58 Nappage - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePectina LM amidata per glasse al cioccolato e preparazioni ricche di calcio.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa Pectina X58 Nappage Sosa è una pectina LM amidata progettata per glasse al cioccolato, prodotti ricchi di calcio e preparazioni a base di latte. Termoreversibile tra 40 e 60 °C e congelabile, trattiene l'umidità e prolunga la tenuta dei prodotti di pasticceria.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDa 8 a 15 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosaggio per gel al calcio\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003epH da 2,8 a 4,7\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eIntervallo di funzionamento\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCongelabile\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eApplicazioni consigliate\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eGlasse gelificate (1,3-1,5%)\u003c\/li\u003e\n\u003cli\u003eCreme e custard (1-1,3%)\u003c\/li\u003e\n\u003cli\u003eGel ricchi di calcio (8-15 g\/kg)\u003c\/li\u003e\n\u003cli\u003eGlasse al cioccolato o prodotti lattiero-caseari\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e mescolare la pectina con lo zucchero per una dispersione omogenea, incorporare gradualmente nel liquido mescolando energicamente, portare a 80-85 °C per attivare la gelificazione, quindi lasciare raffreddare.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eVasetto da 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposizione\u003c\/td\u003e\n\u003ctd\u003ePectina amidata (E440ii), saccarosio, difosfato disodico (E450i), fosfato tricalcico (E341iii)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003ePuò contenere tracce di latte e prodotti lattiero-caseari\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eTra 15 e 25 °C, in un luogo asciutto e fresco, nella confezione originale chiusa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003ePerché questa pectina è adatta alla glassa al cioccolato?\u003c\/summary\u003e\u003cp\u003eIl suo intervallo di pH di funzionamento (da 2,8 a 4,7) e la sua tolleranza al calcio ne fanno una delle poche pectine capaci di gelificare correttamente glasse ricche di cacao o di prodotti lattiero-caseari.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eSi può congelare come la Pectina Fruit NH?\u003c\/summary\u003e\u003cp\u003eSì, trattiene l'umidità anche dopo il congelamento, prolungando la tenuta dei prodotti di pasticceria glassati una volta scongelati.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÈ necessario lavorare a caldo con questa pectina?\u003c\/summary\u003e\u003cp\u003eSì, si attiva portando la temperatura intorno agli 80-85 °C; successivamente rimane termoreversibile tra 40 e 60 °C, per poter essere rilavorata se necessario.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer saperne di più\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/it\/collections\/glacages-miroir\"\u003ecollezione Glasse a specchio\u003c\/a\u003e \u003ca href=\"\/it\/collections\/sosa\"\u003ecollezione SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\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":"Glucosio Liquido DE40 - 1,5kg","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:18px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}\n.vh-list{margin:0;padding-left:20px}\n.vh-list li{margin:7px 0;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:32%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSOSA - ZUCCHERO TECNICO\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGlucosio liquido DE40 - 1,5 kg\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eSciroppo di glucosio DE40, basso potere dolcificante, forte effetto anticristallizzante.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eIl glucosio liquido DE40 Sosa è uno sciroppo tecnico ottenuto dall'amido di mais. Con un basso potere dolcificante e un elevato effetto anticristallizzante, stabilizza gelati, ganache e prodotti di confetteria, prolungandone al contempo la freschezza.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDE 35-40\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDextrose Equivalent\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003ePOD 45%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003ePotere dolcificante\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003ePAC 108%\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1,5 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormato\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003ebarattolo\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eUtilizzi consigliati\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eGelati e sorbetti (cremosità, effetto anticristallizzante)\u003c\/li\u003e\n\u003cli\u003eGanache montate e ripieni (morbidezza)\u003c\/li\u003e\n\u003cli\u003ePaste e prodotti di confetteria (elasticità)\u003c\/li\u003e\n\u003cli\u003eCaramelli (stabilità, evita la ricristallizzazione)\u003c\/li\u003e\n\u003cli\u003eCoperture e glasse brillanti\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e dosare in base alla ricetta, generalmente in aggiunta allo zucchero anziché in totale sostituzione. Conservare al riparo dalla luce, in un luogo fresco e asciutto, con la confezione ben chiusa.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredienti\u003c\/td\u003e\n\u003ctd\u003eSciroppo di glucosio (origine: mais)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003eNessuno dei 14 principali allergeni elencati dalla normativa UE nella composizione\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eParametri\u003c\/td\u003e\n\u003ctd\u003e77,4° Brix (sostanza secca), POD 45%, PAC 108%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eLuogo fresco e asciutto, al riparo dalla luce, confezione ben chiusa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConfezionamento\u003c\/td\u003e\n\u003ctd\u003eBarattolo da 1,5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eQual è la differenza rispetto al glucosio DE60 Sosa?\u003c\/summary\u003e\u003cp\u003eIl DE40 è meno dolce e ha un maggiore effetto anticristallizzante (PAC 108% contro 114%); il DE60 è più dolce, con un utilizzo privilegiato in confetteria.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eSi può utilizzare a freddo?\u003c\/summary\u003e\u003cp\u003eSì, si incorpora altrettanto bene a freddo quanto tiepido, mescolandolo bene per una dispersione omogenea.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eEsiste un formato più grande per la produzione su larga scala?\u003c\/summary\u003e\u003cp\u003eSì, questo glucosio DE40 è disponibile anche in un secchio da 7 kg per i laboratori ad alta produzione.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer saperne di più\u003c\/h3\u003e\n\u003cp\u003eScopri tutti gli \u003ca href=\"\/it\/collections\/patisserie-professionnelle\"\u003eingredienti per la pasticceria professionale\u003c\/a\u003e e la \u003ca href=\"\/it\/collections\/sosa\"\u003egamma Sosa Ingredients\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\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.png?v=1787904334"},{"product_id":"glucose-liquide-de60-1-5kg","title":"Glucosio Liquido DE60 - 1,5kg","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:18px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}\n.vh-list{margin:0;padding-left:20px}\n.vh-list li{margin:7px 0;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:32%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSOSA - ZUCCHERO TECNICO\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGlucosio Liquido DE60 - 1,5 kg\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eSciroppo di glucosio DE60, potere dolcificante moderato e forte potere anticristallizzante.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eIl glucosio liquido DE60 Sosa è uno sciroppo tecnico di origine naturale, estratto dall'amido mediante idrolisi enzimatica. Con un Dextrose Equivalent pari a 60, offre un potere dolcificante moderato e un elevato potere anticristallizzante, utile nella pasticceria, cioccolateria e gelateria professionali.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDE 60\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDextrose Equivalent\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003ePOD 67,5%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003ePotere dolcificante\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003ePAC 114%\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1,5 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormato\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003evaso\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eUtilizzi consigliati\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eGanache e ripieni di cioccolato (elasticità)\u003c\/li\u003e\n\u003cli\u003eGelati e sorbetti (consistenza, anticristallizzazione)\u003c\/li\u003e\n\u003cli\u003eConfetteria e caramelli (stabilità)\u003c\/li\u003e\n\u003cli\u003eCoperture e glasse\u003c\/li\u003e\n\u003cli\u003ePaste di frutta e caramelle\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e dosare in base alla ricetta, tenendo conto del suo potere dolcificante più marcato rispetto al DE40. Conservare al riparo dalla luce, in un luogo fresco e asciutto, con la confezione ben chiusa.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredienti\u003c\/td\u003e\n\u003ctd\u003eSciroppo di glucosio (origine: amido)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003eNon contiene nessuno dei 14 principali allergeni elencati dalla normativa UE\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eParametri\u003c\/td\u003e\n\u003ctd\u003ePOD 67,5%, PAC 114%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eLuogo fresco e asciutto, al riparo dalla luce, confezione ben chiusa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConfezionamento\u003c\/td\u003e\n\u003ctd\u003eVaso da 1,5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003ePerché scegliere il DE60 invece del DE40?\u003c\/summary\u003e\u003cp\u003eIl DE60 è più dolcificante (POD 67,5% contro 45%) e il suo potere anticristallizzante è anch'esso maggiore (PAC 114% contro 108%), rendendolo interessante in confetteria, dove il potere dolcificante è più importante.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÈ adatto alle ganache montate?\u003c\/summary\u003e\u003cp\u003eSì, conferisce elasticità e cremosità, con una nota dolce più marcata rispetto a un glucosio DE40.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCome dosarlo in una ricetta per il caramello?\u003c\/summary\u003e\u003cp\u003eIn aggiunta al saccarosio, generalmente per una parte dello zucchero totale, per controllare la cristallizzazione al termine della cottura.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer approfondire\u003c\/h3\u003e\n\u003cp\u003eScopri tutti gli \u003ca href=\"\/it\/collections\/patisserie-professionnelle\"\u003eingredienti per la pasticceria professionale\u003c\/a\u003e e la \u003ca href=\"\/it\/collections\/sosa\"\u003egamma Sosa Ingredients\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\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":"Destrosio - 650 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Zucchero tecnico\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eDestrosio in Polvere - 650 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eZucchero anticristallizzante derivato dal mais, per gelati, sorbetti e confetteria.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eIl Destrosio in Polvere Sosa è uno zucchero tecnico di origine vegetale (mais), con elevato potere anticristallizzante (PAC 172%) e potere dolcificante ridotto (POD 74%) rispetto al saccarosio. Stabilizza la consistenza di gelati e sorbetti contrastando la cristallizzazione e consente di regolare la dolcezza di una ricetta senza un eccesso di zucchero.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003ePAC 172%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003ePotere anticristallizzante\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003ePOD 74%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003ePotere dolcificante\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e6-15 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosaggio\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eApplicazioni consigliate\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eGelati e sorbetti: consistenza liscia, senza cristalli d'acqua\u003c\/li\u003e\n\u003cli\u003eConfetteria: caramelle dure, zucchero filato, zucchero cristallizzato\u003c\/li\u003e\n\u003cli\u003ePasticceria a dolcezza regolata\u003c\/li\u003e\n\u003cli\u003eGlasse e farciture: stabilità durante la conservazione\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e incorporare il destrosio nella miscela di zuccheri della ricetta prima della cottura o della mantecazione. Il suo elevato potere anticristallizzante limita la formazione di cristalli d'acqua nei sorbetti e nei gelati, anche dopo diverse settimane di congelamento. Conservare a temperatura ambiente (tra 15 e 25 °C), in un luogo asciutto e al riparo dalla luce, con il barattolo ben chiuso.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eBarattolo da 650 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigine\u003c\/td\u003e\n\u003ctd\u003eVegetale (amido di mais)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposizione\u003c\/td\u003e\n\u003ctd\u003eDestrosio puro\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertificazioni\u003c\/td\u003e\n\u003ctd\u003eClean label, senza OGM, kosher, halal, compatibile con diete vegetariane e vegane\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003eNessun allergene diretto. Possibili tracce di uova, latte, soia, frutta a guscio, sesamo, senape, sedano, solfiti, arachidi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eTra 15 e 25 °C, in un luogo asciutto e al riparo dalla luce\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003ePerché il destrosio è utile in gelateria?\u003c\/summary\u003e\u003cp\u003eIl suo potere anticristallizzante (PAC 172%) è nettamente superiore a quello del saccarosio: limita la formazione di cristalli d'acqua e garantisce una consistenza liscia e fondente, anche dopo diverse settimane nel congelatore.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIl destrosio dolcifica quanto lo zucchero classico?\u003c\/summary\u003e\u003cp\u003eNo, il suo potere dolcificante è più basso (POD 74% contro il 100% del saccarosio), consentendo di regolare la dolcezza di una ricetta senza modificarne la consistenza.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eSi può utilizzare il destrosio in una ricetta vegana?\u003c\/summary\u003e\u003cp\u003eSì, è certificato compatibile con le diete vegetariane e vegane, nonché con le certificazioni kosher e halal.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer saperne di più\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/it\/collections\/isomalt\"\u003ecollection Isomalto, zucchero e fruttosio\u003c\/a\u003e \u003ca href=\"\/it\/collections\/additifs-alimentaires\"\u003ecollection Additivi alimentari\u003c\/a\u003e \u003ca href=\"\/it\/collections\/sosa\"\u003ecollection SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\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.png?v=1787652767"},{"product_id":"levure-seche-active-molino-pasini-500-g","title":"Lievito Secco Attivo Molino Pasini – 500 g","description":"\u003ch3 data-start=\"598\" data-end=\"643\"\u003eLievito Secco Attivo Molino Pasini – 500 g\u003c\/h3\u003e\n\u003cp data-start=\"645\" data-end=\"904\"\u003eIl lievito secco attivo \u003cstrong data-start=\"668\" data-end=\"685\"\u003eMolino Pasini\u003c\/strong\u003e è l'alleato indispensabile per gli appassionati di panificazione. Il suo elevato potere fermentativo garantisce una lievitazione rapida e omogenea, ideale per realizzare \u003cstrong data-start=\"838\" data-end=\"888\"\u003epane, pizze, focacce, impasti dolci lievitati\u003c\/strong\u003e e molto altro.\u003c\/p\u003e\n\u003chr data-start=\"906\" data-end=\"909\"\u003e\n\u003ch4 data-start=\"911\" data-end=\"946\"\u003e I vantaggi di questo lievito:\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\"\u003ePotenza di fermentazione\u003c\/strong\u003e costante e affidabile\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\"\u003eAttivazione rapida\u003c\/strong\u003e a contatto con un liquido tiepido\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\"\u003eTexture soffice e ariosa\u003c\/strong\u003e garantita\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 economico\u003c\/strong\u003e da 500 g ideale per un 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\"\u003eConservazione a lungo termine\u003c\/strong\u003e grazie alla sua forma secca\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 Ideale per:\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\"\u003ePane fatto in casa o tradizionale\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1280\" data-end=\"1318\"\u003e\n\u003cp data-start=\"1282\" data-end=\"1318\"\u003ePizze croccanti e morbide\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1319\" data-end=\"1365\"\u003e\n\u003cp data-start=\"1321\" data-end=\"1365\"\u003eBrioche, panettoni, viennoiserie fatte in casa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1366\" data-end=\"1388\"\u003e\n\u003cp data-start=\"1368\" data-end=\"1388\"\u003eImpasti lievitati dolci\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\"\u003eIngredienti\u003c\/h4\u003e\n\u003cp data-start=\"1415\" data-end=\"1445\"\u003eLievito, emulsionante: \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\"\u003eInformazioni sul prodotto\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 netto\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\"\u003eOrigine\u003c\/strong\u003e : Italia\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 : Lievito secco attivo\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\"\u003eConservazione\u003c\/strong\u003e : Al riparo dall'umidità e dal calore, in un luogo fresco e asciutto\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\"\u003eConsiglio\u003c\/strong\u003e : Reidrata il lievito in un po' d'acqua tiepida prima di incorporarlo all'impasto per un risultato ottimale.\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=\"\"\u003eOrdina subito e dona volume alle tue creazioni da forno con un lievito di qualità 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":"Gomme Gellan - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Gelificante\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGomma Gellano - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eGelificante E418 ottenuto tramite fermentazione, per gel compatti e tagli netti.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa Gomma Gellano Sosa (E418) è un gelificante naturale ottenuto tramite fermentazione batterica, utilizzato per creare gel compatti, trasparenti e resistenti alla cottura in forno. Non termoreversibile ma congelabile, è adatta sia alle preparazioni dolci sia a quelle salate.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e10-20 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosaggio in base alla consistenza\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eResiste al forno\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento in cottura\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCongelabile\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento a freddo\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eApplicazioni consigliate\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eGelatine dolci o salate\u003c\/li\u003e\n\u003cli\u003ePaste di frutta e confetture compatte\u003c\/li\u003e\n\u003cli\u003eInserti per entremets\u003c\/li\u003e\n\u003cli\u003eFarciture destinate alla cottura in forno\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e mescolare la gomma gellano con il liquido scelto, riscaldare fino a completa dissoluzione, versare nello stampo desiderato e lasciare raffreddare. Una volta solidificato, il gel non torna liquido nemmeno se viene riscaldato.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eBarattolo richiudibile da 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigine\u003c\/td\u003e\n\u003ctd\u003eFermentazione batterica naturale\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposizione\u003c\/td\u003e\n\u003ctd\u003eGomma gellano (E418)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eAl riparo dall'umidità e dalla luce, tra 15 e 25 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eLa gomma gellano resiste alla cottura in forno?\u003c\/summary\u003e\u003cp\u003eSì, è uno dei suoi principali vantaggi: il gel formato rimane stabile anche dopo il passaggio in forno, distinguendosi dagli addensanti classici che fondono con il calore.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÈ possibile rifondere un gel alla gomma gellano?\u003c\/summary\u003e\u003cp\u003eNo, non è termoreversibile: una volta avvenuta la gelificazione, il gel mantiene la sua consistenza anche quando viene riscaldato, a differenza della pectina NH.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÈ adatta alle preparazioni salate?\u003c\/summary\u003e\u003cp\u003eSì, si utilizza sia nelle preparazioni dolci (paste di frutta, confetture compatte) sia in quelle salate (gelatine, inclusioni per piatti), a condizione di regolare il dosaggio tra 10 e 20 g\/kg in base alla consistenza desiderata.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer saperne di più\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/it\/collections\/additifs-alimentaires\"\u003ecollezione Additivi alimentari\u003c\/a\u003e \u003ca href=\"\/it\/collections\/sosa\"\u003ecollezione SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\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 Caldo - 500 g","description":"\u003cstyle\u003e.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:28px 24px;border-radius:14px;width:100%;box-sizing:border-box}.vh-w *{box-sizing:border-box}.vh-h{text-align:center;margin-bottom:24px;padding-bottom:20px;border-bottom:2px solid #d7b36a}.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}.vh-t{font-size:21px;font-weight:600;color:#2a2419;margin:0 0 8px}.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:20px 22px;margin:16px 0}.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 12px;padding-bottom:8px;border-bottom:1px solid #eadfcb}.vh-tech-zone{display:flex;gap:12px;justify-content:center;flex-wrap:wrap;padding:10px 0}.vh-tech-item{flex:1;min-width:120px;max-width:190px;text-align:center;padding:12px 10px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}.vh-tech-value{font-size:16px;font-weight:600;color:#b98b35;margin:0 0 4px}.vh-tech-label{font-size:10.5px;font-weight:600;color:#6b5d40;letter-spacing:1px;text-transform:uppercase}.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 16px;border-radius:0 8px 8px 0;margin:14px 0}.vh-tip p{margin:0;font-size:13.5px;color:#2a2419}.vh-tip strong{color:#b98b35}.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}.vh-faq summary::-webkit-details-marker{display:none}.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}.vh-faq details[open] summary::after{content:'-'}.vh-faq details{margin-bottom:6px}.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:18px 22px;margin:18px 0 0;text-align:center}.vh-pour h3{margin:0 0 10px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}.vh-pour p{margin:0;font-size:14px;line-height:1.8}.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}@media(max-width:680px){.vh-w{padding:18px 14px}.vh-tech-zone{flex-direction:column}}\u003c\/style\u003e\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSOSA - Addensante a caldo\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGelcrem Chaud Sosa 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eAddensante a base di amido di mais, stabile al congelamento.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\u003cp\u003eGelcrem Chaud Sosa è un addensante a base di amido di mais raffinato, progettato per creme pasticcere, salse e preparazioni cotte, dolci e salate. Mantiene la sua consistenza dopo la cottura e il congelamento, mentre l'amido di mais classico si restringe durante lo scongelamento.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eMais\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eOrigine\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e20-50 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosaggio\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eStabile\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCongelamento\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eUtilizzo\u003c\/h3\u003e\n\u003cp\u003eDisperdere a freddo nel liquido (acqua, latte, panna, succo) con una frusta o un frullatore a immersione per evitare grumi, quindi cuocere fino a ebollizione mescolando: l'addensamento inizia già durante il riscaldamento. Adatto per creme pasticcere (tenuta con la sac à poche, congelamento dei fondi di crostata farciti), besciamella, vellutate e preparazioni cotte.\u003c\/p\u003e\n\u003cp\u003ePer l'utilizzo senza cottura, \u003ca href=\"\/it\/products\/gelcrem-froid-500-g\" style=\"color:#b98b35;\"\u003eGelcrem Froid Sosa\u003c\/a\u003e si attiva semplicemente disperdendolo a freddo ed è più adatto per creme fredde e preparazioni sensibili al calore.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e composizione: amido di mais raffinato al 100%, nessun allergene diretto (possibili tracce di latte e derivati, laboratorio multiuso). Conservare in un luogo fresco e asciutto, al riparo dall'umidità; richiudere bene il barattolo dopo l'uso.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eQual è la differenza rispetto a Gelcrem Froid?\u003c\/summary\u003e\u003cp\u003eGelcrem Chaud si attiva durante la cottura ed è adatto per creme pasticcere, besciamella e preparazioni cotte. Gelcrem Froid si attiva senza cottura, per preparazioni a freddo come mousse e creme montate.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eSi può congelare una crema pasticcera preparata con Gelcrem Chaud?\u003c\/summary\u003e\u003cp\u003eSì, è la sua particolarità: la consistenza rimane stabile dopo lo scongelamento, a differenza dell'amido di mais classico, che si restringe.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQual è il dosaggio per una crema pasticcera?\u003c\/summary\u003e\u003cp\u003eTra 20 e 50 g per kg di liquido, a seconda dello spessore desiderato; disperdere a freddo, quindi portare a ebollizione.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer saperne di più\u003c\/h3\u003e\n\u003cp\u003eScopri \u003ca href=\"\/it\/collections\/aide-a-la-preparation\"\u003eAiuto alla preparazione\u003c\/a\u003e, \u003ca href=\"\/it\/collections\/sosa\"\u003egamma Sosa\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\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.png?v=1787914900"},{"product_id":"vegan-mousse-500-g","title":"Mousse Vegana - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Gelificante vegano\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eVegan Mousse - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eMiscela di agar-agar e amido di tapioca per mousse 100% vegetali.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eVegan Mousse Sosa è una miscela tecnica di agar-agar e amido di tapioca pensata per mousse 100% vegetali, leggere e ariose, senza sineresi anche dopo il congelamento. Permette di ottenere una stabilità paragonabile a quella delle preparazioni a base di gelatina animale.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1,5-2,5%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosaggio\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDa 32 a 40 °C\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eTemperatura di gelificazione\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCongelabile\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eApplicazioni consigliate\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eMousse e bavaresi vegetali\u003c\/li\u003e\n\u003cli\u003eEntremets vegani moderni\u003c\/li\u003e\n\u003cli\u003ePreparazioni senza sineresi dopo il congelamento\u003c\/li\u003e\n\u003cli\u003eAlternativa vegetale alla gelatina nelle mousse\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e riscaldare la miscela tra 90 e 100 °C per attivare il gelificante, lasciare intiepidire fino a 50-60 °C prima di incorporare delicatamente la massa aerata, quindi versare e lasciare rassodare al freddo.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eBarattolo richiudibile da 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposizione\u003c\/td\u003e\n\u003ctd\u003eAmido di tapioca, agar-agar (E406)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eAl riparo dall'umidità, tra 15 e 25 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eVegan Mousse sostituisce davvero la gelatina in una mousse?\u003c\/summary\u003e\u003cp\u003eSì, è proprio la sua funzione: la miscela di agar-agar e tapioca offre una stabilità paragonabile a quella della gelatina animale, con il vantaggio di resistere al congelamento senza rilascio d'acqua.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePerché rispettare gli intervalli di temperatura (90-100 °C e poi 50-60 °C)?\u003c\/summary\u003e\u003cp\u003eL'attivazione del gelificante richiede un riscaldamento a 90-100 °C. Scendere a 50-60 °C prima di incorporare la massa aerata evita di rompere le bolle e di perdere la leggerezza della mousse.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÈ possibile congelare un entremets preparato con Vegan Mousse?\u003c\/summary\u003e\u003cp\u003eSì, è progettato per rimanere stabile dopo un ciclo di congelamento e scongelamento, senza rilascio d'acqua, il che lo rende una buona scelta per gli entremets preparati in anticipo.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer approfondire\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/it\/collections\/additifs-alimentaires\"\u003ecollezione Additivi alimentari\u003c\/a\u003e \u003ca href=\"\/it\/collections\/sosa\"\u003ecollezione SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\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 - Addensante in Polvere - 500 g","description":"\u003cstyle\u003e.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:28px 24px;border-radius:14px;width:100%;box-sizing:border-box}.vh-w *{box-sizing:border-box}.vh-h{text-align:center;margin-bottom:24px;padding-bottom:20px;border-bottom:2px solid #d7b36a}.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}.vh-t{font-size:21px;font-weight:600;color:#2a2419;margin:0 0 8px}.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:20px 22px;margin:16px 0}.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 12px;padding-bottom:8px;border-bottom:1px solid #eadfcb}.vh-tech-zone{display:flex;gap:12px;justify-content:center;flex-wrap:wrap;padding:10px 0}.vh-tech-item{flex:1;min-width:120px;max-width:190px;text-align:center;padding:12px 10px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}.vh-tech-value{font-size:16px;font-weight:600;color:#b98b35;margin:0 0 4px}.vh-tech-label{font-size:10.5px;font-weight:600;color:#6b5d40;letter-spacing:1px;text-transform:uppercase}.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 16px;border-radius:0 8px 8px 0;margin:14px 0}.vh-tip p{margin:0;font-size:13.5px;color:#2a2419}.vh-tip strong{color:#b98b35}.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}.vh-faq summary::-webkit-details-marker{display:none}.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}.vh-faq details[open] summary::after{content:'-'}.vh-faq details{margin-bottom:6px}.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:18px 22px;margin:18px 0 0;text-align:center}.vh-pour h3{margin:0 0 10px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}.vh-pour p{margin:0;font-size:14px;line-height:1.8}.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}@media(max-width:680px){.vh-w{padding:18px 14px}.vh-tech-zone{flex-direction:column}}\u003c\/style\u003e\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSOSA - Addensante naturale\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGelespessa Sosa 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eAddensante a base di gomma xantana, a freddo come a caldo.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\u003cp\u003eIl Gelespessa Sosa è un addensante in polvere di origine naturale, ottenuto dalla fermentazione dell'amido di mais e composto da maltodestrina e gomma xantana (E415). Funziona indifferentemente a freddo o a caldo sui liquidi acquosi (succhi, brodi, purè), con un gusto neutro e una consistenza stabile al congelamento.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eE415\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eGomma xantana\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e6–15 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosaggio\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eFreddo o caldo\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eLavorazione\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eUtilizzo\u003c\/h3\u003e\n\u003cp\u003eIncorporare nella preparazione liquida con una frusta o un frullatore a immersione per evitare la formazione di grumi, a freddo o a caldo a seconda della ricetta, quindi lasciare addensare per alcuni minuti. Una volta ottenuta la consistenza desiderata, non torna allo stato liquido nemmeno se riscaldata. Adatto per coulis di frutta, salse, purè e guarnizioni da impiattamento che devono rimanere stabili nel piatto.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eDa notare:\u003c\/strong\u003e nessun allergene diretto (possibili tracce di latte e derivati, laboratorio multifunzionale). Conservare in un luogo asciutto, con il coperchio ben chiuso.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eIl Gelespessa funziona a freddo e a caldo?\u003c\/summary\u003e\u003cp\u003eSì, è la sua particolarità: addensa sia una preparazione fredda sia una preparazione calda, senza necessità di cottura.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQual è la differenza rispetto alla sola gomma xantana?\u003c\/summary\u003e\u003cp\u003eIl Gelespessa combina maltodestrina e gomma xantana (E415) in un dosaggio pronto all'uso, mentre la gomma xantana pura richiede un dosaggio più preciso.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eSi può utilizzare in un coulis destinato al congelamento?\u003c\/summary\u003e\u003cp\u003eSì, la consistenza rimane stabile dopo lo scongelamento, senza separazione.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer saperne di più\u003c\/h3\u003e\n\u003cp\u003eScopri \u003ca href=\"\/it\/collections\/aide-a-la-preparation\"\u003eAiuto alla preparazione\u003c\/a\u003e, \u003ca href=\"\/it\/collections\/sosa\"\u003egamma Sosa\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\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.png?v=1787904334"},{"product_id":"gelcrem-froid-500-g","title":"Gelcrem Froid - 500 g","description":"\u003cstyle\u003e.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:28px 24px;border-radius:14px;width:100%;box-sizing:border-box}.vh-w *{box-sizing:border-box}.vh-h{text-align:center;margin-bottom:24px;padding-bottom:20px;border-bottom:2px solid #d7b36a}.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}.vh-t{font-size:21px;font-weight:600;color:#2a2419;margin:0 0 8px}.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:20px 22px;margin:16px 0}.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 12px;padding-bottom:8px;border-bottom:1px solid #eadfcb}.vh-tech-zone{display:flex;gap:12px;justify-content:center;flex-wrap:wrap;padding:10px 0}.vh-tech-item{flex:1;min-width:120px;max-width:190px;text-align:center;padding:12px 10px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}.vh-tech-value{font-size:16px;font-weight:600;color:#b98b35;margin:0 0 4px}.vh-tech-label{font-size:10.5px;font-weight:600;color:#6b5d40;letter-spacing:1px;text-transform:uppercase}.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 16px;border-radius:0 8px 8px 0;margin:14px 0}.vh-tip p{margin:0;font-size:13.5px;color:#2a2419}.vh-tip strong{color:#b98b35}.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}.vh-faq summary::-webkit-details-marker{display:none}.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}.vh-faq details[open] summary::after{content:'-'}.vh-faq details{margin-bottom:6px}.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:18px 22px;margin:18px 0 0;text-align:center}.vh-pour h3{margin:0 0 10px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}.vh-pour p{margin:0;font-size:14px;line-height:1.8}.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}@media(max-width:680px){.vh-w{padding:18px 14px}.vh-tech-zone{flex-direction:column}}\u003c\/style\u003e\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSOSA - Addensante a freddo\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGelcrem Froid Sosa 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eAddensante senza cottura, preserva gli aromi delicati.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\u003cp\u003eIl Gelcrem Froid Sosa è un addensante in polvere che si attiva senza cottura, semplicemente disperdendosi nel liquido. Preserva l'integrità aromatica degli ingredienti sensibili al calore (succhi di frutta fresca, infusi, erbe) e rimane stabile in ambiente acido.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eE1414\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eOrigine: patata\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDa 40 a 80 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosaggio\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eElevata\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eResistenza agli acidi\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eUtilizzo\u003c\/h3\u003e\n\u003cp\u003eVersare nel liquido scelto (acqua, purea, succo, latte freddo, alcol) e mescolare energicamente con una frusta o un frullatore a immersione fino a completa dispersione, senza cottura. Lasciare riposare per alcuni minuti affinché la consistenza si sviluppi. Adatto a creme pasticcere crude, mousse di frutta, zuppe fredde addensate e glasse.\u003c\/p\u003e\n\u003cp\u003ePer le preparazioni che richiedono la cottura (besciamella, preparazioni cotte), il \u003ca href=\"\/it\/products\/gelcrem-chaud-500-g\" style=\"color:#b98b35;\"\u003eGelcrem Chaud Sosa\u003c\/a\u003e è più adatto.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e composto da fosfato di diamido acetilato (E1414), derivato dalla fecola di patate, nessun allergene dichiarato. Conservare in un luogo asciutto, al riparo dal calore.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eQual è la differenza rispetto al Gelcrem Chaud?\u003c\/summary\u003e\u003cp\u003eIl Gelcrem Froid si attiva senza cottura e preserva gli aromi delle preparazioni sensibili al calore. Il Gelcrem Chaud si attiva con la cottura, per le creme pasticcere classiche e le preparazioni cotte.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÈ necessario cuocere il Gelcrem Froid?\u003c\/summary\u003e\u003cp\u003eNo, si attiva disperdendosi semplicemente nel liquido freddo, senza bisogno di cottura.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÈ adatto a una preparazione acida come il succo di limone?\u003c\/summary\u003e\u003cp\u003eSì, la sua viscosità rimane stabile in ambiente acido (succo di limone, aceto, frutti acidi).\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer saperne di più\u003c\/h3\u003e\n\u003cp\u003eScopri \u003ca href=\"\/it\/collections\/aide-a-la-preparation\"\u003eAiuto alla preparazione\u003c\/a\u003e, \u003ca href=\"\/it\/collections\/sosa\"\u003egamma Sosa\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\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 vegetale in polvere - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Gelificante Vegano\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGelificante Vegetale in Polvere - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eCarragenina e gomma di carrube per glasse per immersione e gelatine compatte.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eIl Gelificante Vegetale in Polvere Sosa è formulato a base di carragenina e gomma di carrube. Offre una gelificazione rapida, compatta ed elastica, adatta alle glasse per immersione e alle gelatine brillanti, con una resistenza termica fino a 70 °C che lo rende un'alternativa efficace alla gelatina animale.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e50 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosaggio\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e70 °C\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eResistenza termica\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eNon congelabile\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento a freddo\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eApplicazioni raccomandate\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eGlasse per immersione e nappage brillanti\u003c\/li\u003e\n\u003cli\u003eGelatine compatte ed elastiche\u003c\/li\u003e\n\u003cli\u003eMignon e verrine gelificate\u003c\/li\u003e\n\u003cli\u003ePreparazioni vegetariane, vegane, halal e kosher\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e incorporare il gelificante in un liquido acquoso caldo mescolando energicamente per evitare la formazione di grumi, portare a ebollizione, quindi utilizzare immediatamente prima che inizi la presa.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eBarattolo richiudibile da 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposizione\u003c\/td\u003e\n\u003ctd\u003eMaltodestrina, carragenina (E407), destrosio, cloruro di potassio (E508), citrato trisodico (E331iii), gomma di carrube (E410), saccarosio\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003eNessun allergene diretto. Possibili tracce di frutta a guscio, soia, latte, uova, solfiti, sesamo, arachidi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertificazioni\u003c\/td\u003e\n\u003ctd\u003eAdatto ai regimi vegetariano, vegano, halal e kosher\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eLuogo asciutto, tra 15 e 25 °C, al riparo dalla luce e dagli odori\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eQuesto gelificante è adatto alle glasse per immersione?\u003c\/summary\u003e\u003cp\u003eSì, è una delle applicazioni raccomandate: la sua consistenza brillante e omogenea lo rende una buona scelta per le finiture a specchio su entremets o tronchetti, nella dose di 50 g per kg di liquido.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÈ possibile congelare una preparazione realizzata con questo gelificante?\u003c\/summary\u003e\u003cp\u003eNo, il congelamento non è raccomandato: il gel resiste a temperature fino a 70 °C e rimane termoreversibile, ma non è stato formulato per il congelamento.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÈ adatto ai regimi vegetariano e vegano?\u003c\/summary\u003e\u003cp\u003eSì, la sua formulazione a base di carragenina e gomma di carrube non contiene ingredienti di origine animale ed è adatta ai regimi vegetariano, vegano, halal e kosher.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer saperne di più\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/it\/collections\/glacages-miroir\"\u003ecollezione Glasse a specchio\u003c\/a\u003e \u003ca href=\"\/it\/collections\/additifs-alimentaires\"\u003ecollezione Additivi alimentari\u003c\/a\u003e \u003ca href=\"\/it\/collections\/sosa\"\u003ecollezione SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\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":"Pneumatici Kappa - 600 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Gelificante\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGomma kappa - 600 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eCarragenina E407 per gel compatti e rigidi, da lavorare esclusivamente a caldo.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa gomma kappa Sosa è un potente gelificante vegetale ottenuto da estratti di alghe (carragenina E407). Produce gel compatti e rigidi, adatti a pâte de fruits, glasse, mousse gelificate o inclusioni. La gelificazione è rapida e termoreversibile, ma la preparazione non deve essere congelata.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDa 2 a 15 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosaggio in base alla consistenza\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eLavorazione a caldo\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eModalità di attivazione\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eNon congelabile\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento al freddo\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eApplicazioni consigliate\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003ePâte de fruits fatte in casa\u003c\/li\u003e\n\u003cli\u003eGlasse lucide e mousse gelificate\u003c\/li\u003e\n\u003cli\u003eInclusioni per prodotti di confetteria\u003c\/li\u003e\n\u003cli\u003eGelatine, confetture e panna cotta\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e mescolare a caldo con il liquido scelto (acqua, purea di frutta, infuso). La gelificazione è rapida durante il raffreddamento e il gel può essere rifuso con il calore, ma non deve essere congelato.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eBarattolo richiudibile da 600 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposizione\u003c\/td\u003e\n\u003ctd\u003eCarragenina (E407)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003eNessun allergene diretto. Possibili tracce di frutta a guscio, latte, soia, uova, solfiti, sesamo, senape, sedano, arachidi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eLuogo asciutto, al riparo dalla luce e dall'umidità\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003ePerché questa gomma dà un gel più rigido della gomma gellana?\u003c\/summary\u003e\u003cp\u003eIl carragenina kappa forma una rete più fragile e rigida rispetto alla gomma gellana, creando consistenze nette al taglio, particolarmente ricercate nelle pâte de fruits o come inclusione per prodotti di confetteria.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCon la gomma kappa bisogna lavorare a freddo o a caldo?\u003c\/summary\u003e\u003cp\u003eEsclusivamente a caldo: il gelificante deve essere sciolto in un liquido riscaldato per attivarsi correttamente; la gelificazione avviene poi durante il raffreddamento.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIl gel resiste al congelamento?\u003c\/summary\u003e\u003cp\u003eNo, a differenza della gomma gellana, la gomma kappa non è consigliata per preparazioni destinate a essere congelate.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer saperne di più\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/it\/collections\/additifs-alimentaires\"\u003eAdditivi alimentari\u003c\/a\u003e \u003ca href=\"\/it\/collections\/sosa\"\u003eSOSA collection\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\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":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Gelificante\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePro-Pannacotta - 800 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eCarragenina per una consistenza morbida e fondente tipo panna cotta.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003ePro-Pannacotta Sosa è un gelificante a base di carragenina (E407) formulato per conferire una consistenza morbida e fondente, senza rigidità, a dessert come panna cotta, mousse gelificate, creme dessert e inserimenti di frutta. La presa avviene durante il raffreddamento dopo l'attivazione a caldo.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDa 2 a 15 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosaggio in base all'effetto\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eLavorazione a caldo\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eModalità di attivazione\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eNon congelabile\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento al freddo\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eApplicazioni consigliate\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003ePanna cotta e creme dessert\u003c\/li\u003e\n\u003cli\u003eMousse morbide gelificate\u003c\/li\u003e\n\u003cli\u003eMarmellate, glasse e coulis gelificati\u003c\/li\u003e\n\u003cli\u003eInserimenti di frutta nei dessert al cucchiaio\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e mescolare il prodotto a caldo nel liquido scelto (acqua, latte, panna, purea di frutta), poi lasciare che la gelificazione avvenga durante il raffreddamento. Il gel può essere rifuso con il calore, ma non sopporta il congelamento.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eBarattolo richiudibile da 800 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposizione\u003c\/td\u003e\n\u003ctd\u003eCarragenina (E407)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003eNessun allergene diretto. Possibili tracce di frutta a guscio, latte, soia, uova, solfiti, senape, sedano, sesamo, arachidi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eLuogo asciutto, tra 15 e 25 °C, al riparo dalla luce e dagli odori\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eIn cosa differisce Pro-Pannacotta dalla Gomma Kappa?\u003c\/summary\u003e\u003cp\u003eEntrambi sono a base di carragenina, ma Pro-Pannacotta è dosato e formulato per una consistenza morbida e fondente, mentre la Gomma Kappa dà un gel compatto e rigido: la scelta dipende dalla consistenza desiderata.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eSi può usare in una preparazione salata?\u003c\/summary\u003e\u003cp\u003eLa formulazione è pensata soprattutto per i dessert (panna cotta, creme, mousse), ma il principio di gelificazione funziona anche in coulis o glasse salate a base di carragenina.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIl gel ottenuto sopporta il congelamento?\u003c\/summary\u003e\u003cp\u003eNo, come per la Gomma Kappa, il congelamento non è consigliato con questo tipo di gelificante a base di carragenina.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer saperne di più\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/it\/collections\/additifs-alimentaires\"\u003eAdditivi alimentari\u003c\/a\u003e \u003ca href=\"\/it\/collections\/sosa\"\u003eSosa collection\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\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":"Acido Ascorbico - 1 kg","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Antiossidante\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eAcido ascorbico - 1 kg\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eVitamina C in polvere, antiossidante per preservare il colore della frutta tagliata.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eL'Acido Ascorbico Sosa, o vitamina C, è un antiossidante di origine naturale utilizzato per rallentare l'imbrunimento della frutta tagliata e stabilizzare le preparazioni sensibili all'ossidazione. Completamente solubile, può essere lavorato sia a caldo sia a freddo e resiste al congelamento.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDa 30 a 50 g\/L\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eBagno antiossidante per frutta\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e0,05 g\/L\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConservazione delle bevande\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCongelabile\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento a freddo\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eApplicazioni consigliate\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eBagni antiossidanti per frutta appena tagliata\u003c\/li\u003e\n\u003cli\u003eSciroppi, succhi e macedonie da conservare\u003c\/li\u003e\n\u003cli\u003eMarmellate e preparazioni a base di frutta\u003c\/li\u003e\n\u003cli\u003eMigliorante per impasti lievitati in panificazione\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e per un bagno antiossidante, diluire la dose consigliata in acqua fredda, quindi immergervi la frutta tagliata per alcuni minuti prima dell'uso. Un dosaggio eccessivo può alterare il gusto della preparazione: rispettare le quantità indicative. Conservare in un luogo asciutto e fresco, al riparo dalla luce, con il barattolo ben richiuso.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eBarattolo da 1 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposizione\u003c\/td\u003e\n\u003ctd\u003eAcido ascorbico (E300) 100%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003ePuò contenere tracce di latte e derivati\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eLuogo asciutto e fresco, al riparo dalla luce, contenitore richiuso ermeticamente\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eCome utilizzare l'acido ascorbico per evitare l'imbrunimento della frutta?\u003c\/summary\u003e\u003cp\u003eDiluire da 30 a 50 g per litro di acqua fredda e immergervi la frutta appena tagliata per alcuni minuti prima di servirla o conservarla.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQual è la differenza rispetto all'acido citrico?\u003c\/summary\u003e\u003cp\u003eL'acido ascorbico agisce innanzitutto come antiossidante (rallenta l'imbrunimento), mentre l'acido citrico è soprattutto un acidificante che regola il pH e sostituisce il succo di limone. I due possono completarsi a seconda dell'effetto desiderato.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eSi può utilizzare nell'impasto del pane?\u003c\/summary\u003e\u003cp\u003eSì, in panificazione funge da migliorante per pane, brioche e impasti lievitati; va incorporato direttamente durante l'impastamento.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer approfondire\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/it\/collections\/additifs-alimentaires\"\u003ecollezione Additivi alimentari\u003c\/a\u003e \u003ca href=\"\/it\/collections\/sosa\"\u003ecollezione SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\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.png?v=1787912349"},{"product_id":"acide-citrique-1-kg","title":"Acido Citrico - 1 kg","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Acidificante\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eAcido citrico - 1 kg\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eAcidificante naturale dagli agrumi, per sostituire il succo di limone senza aggiungere acqua.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eL'Acido Citrico Sosa è un acidificante di origine naturale estratto dagli agrumi. Regola l'acidità delle preparazioni, sostituisce il succo di limone senza aggiungere liquidi e stabilizza gli alimenti sensibili all'ossidazione, con un controllo preciso del pH.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1-10 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eRegolazione dell'acidità\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e30-50 g\/L\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eBagno antiossidante\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCongelabile\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento a freddo\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eApplicazioni consigliate\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eMarmellate fatte in casa o di produzione professionale\u003c\/li\u003e\n\u003cli\u003ePaste di frutta dall'acidità controllata\u003c\/li\u003e\n\u003cli\u003eSucchi di frutta fresca e sciroppi stabilizzati\u003c\/li\u003e\n\u003cli\u003eCaramelle gommose dal gusto acidulo\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e incorporare la polvere direttamente nella preparazione, senza previa diluizione. La polvere forma grumi a contatto con l'umidità: maneggiarla lontano da qualsiasi fonte d'acqua e richiudere ermeticamente il barattolo dopo l'uso.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eBarattolo da 1 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposizione\u003c\/td\u003e\n\u003ctd\u003eAcido citrico (E330) 100 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003ePuò contenere tracce di latte e derivati\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eLuogo asciutto e fresco, al riparo dalla luce e dall'umidità, barattolo ben chiuso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eCome sostituire il succo di limone con l'acido citrico?\u003c\/summary\u003e\u003cp\u003eÈ sufficiente una piccola quantità di polvere, tra 1 e 10 g per chilo a seconda dell'effetto desiderato, senza l'acqua che apporterebbe il succo di limone. Regolare poi secondo il gusto.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eA cosa serve l'acido citrico nella marmellata?\u003c\/summary\u003e\u003cp\u003eRegola il pH necessario alla presa della pectina e prolunga la conservazione, in aggiunta o in sostituzione del succo di limone.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePerché la polvere a volte forma grumi?\u003c\/summary\u003e\u003cp\u003eL'acido citrico è molto solubile e assorbe facilmente l'umidità ambientale: conservarlo in un luogo asciutto e lontano da qualsiasi fonte d'acqua evita questo fenomeno.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer saperne di più\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/it\/collections\/additifs-alimentaires\"\u003ecollezione Additivi alimentari\u003c\/a\u003e \u003ca href=\"\/it\/collections\/sosa\"\u003ecollezione SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\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.png?v=1787904334"},{"product_id":"gomme-xanthane-500-g","title":"Gomma xantana - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Addensante\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGomma Xantana - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eAddensante E415 ottenuto dalla fermentazione del mais, stabile a caldo, a freddo e in ambiente acido.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa Gomma Xantana Sosa (E415) è un addensante ottenuto dalla fermentazione naturale dell'amido di mais. Addensa e stabilizza le preparazioni senza modificarne il sapore né il colore, sia a caldo che a freddo, anche in ambiente acido (succhi di frutta, vinaigrette).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDa 2 a 5 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosaggio in base alla consistenza\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCaldo e freddo\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eModalità di lavorazione\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eNon termoreversibile\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eApplicazioni consigliate\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eCoulis e salse dalla consistenza omogenea e brillante\u003c\/li\u003e\n\u003cli\u003eZuppe e vellutate cremose senza panna né amido\u003c\/li\u003e\n\u003cli\u003eSciroppi e glasse dalla consistenza controllata\u003c\/li\u003e\n\u003cli\u003ePasticceria senza glutine: ripristina l'elasticità delle farine alternative\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e disperdere la gomma xantana nel liquido acquoso con una frusta o un frullatore a immersione, mescolando energicamente per evitare la formazione di grumi. Lasciare agire da 1 a 5 minuti affinché la viscosità si sviluppi pienamente: 2 g\/kg per una consistenza fluida e vellutata, 5 g\/kg per una consistenza densa e strutturata.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eBarattolo da 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposizione\u003c\/td\u003e\n\u003ctd\u003eGomma di xantano (E415) 100%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigine\u003c\/td\u003e\n\u003ctd\u003eVegetale (fermentazione dell'amido di mais)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertificazioni\u003c\/td\u003e\n\u003ctd\u003eKosher, senza glutine\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003eNessun allergene maggiore dichiarato\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eLuogo asciutto, al riparo dall'umidità e dalla luce, barattolo ben chiuso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eLa gomma xantana funziona in ambiente acido?\u003c\/summary\u003e\u003cp\u003eSì, è uno dei suoi vantaggi: rimane stabile nei succhi di frutta, nelle vinaigrette e nelle preparazioni acide, dove altri addensanti perdono efficacia.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eSi può usare in pasticceria senza glutine?\u003c\/summary\u003e\u003cp\u003eSì, aiuta a ripristinare l'elasticità e la tenuta degli impasti realizzati con farine alternative, in abbinamento alle miscele senza glutine.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCome evitare i grumi durante l'incorporazione?\u003c\/summary\u003e\u003cp\u003eDisperdere la polvere nel liquido con un frullatore a immersione invece di una semplice frusta e lasciare agire per alcuni minuti prima di valutare la consistenza finale.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer saperne di più\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/it\/collections\/additifs-alimentaires\"\u003ecollezione Additivi alimentari\u003c\/a\u003e \u003ca href=\"\/it\/collections\/aide-a-la-preparation\"\u003ecollezione Aiuto alla preparazione\u003c\/a\u003e \u003ca href=\"\/it\/collections\/sosa\"\u003ecollezione SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\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":"Gomma xantana trasparente - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Addensante\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGomma Xantana Clear - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eVersione trasparente della gomma xantana, per coulis e salse limpide.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa Gomma Xantana Clear Sosa offre le stesse proprietà addensanti della gomma xantana classica (E415), con una trasparenza ottimale. È destinata alle preparazioni in cui la chiarezza visiva è importante quanto la consistenza: coulis, salse e puree limpide.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDa 2 a 5 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosaggio in base alla consistenza\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eTrasparenza ottimale\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eParticolarità\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eNon termoreversibile\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eApplicazioni consigliate\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eCoulis trasparenti per presentazioni gastronomiche\u003c\/li\u003e\n\u003cli\u003eSalse chiare e limpide\u003c\/li\u003e\n\u003cli\u003ePuree e succhi destinati a un risultato visivo nitido\u003c\/li\u003e\n\u003cli\u003ePreparazioni che richiedono un aspetto brillante e limpido\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e pesare da 2 a 5 g per chilo di preparazione in base alla viscosità desiderata, disperdere nel liquido acquoso e mescolare energicamente per evitare grumi. Lasciare agire fino a ottenere la consistenza desiderata.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eBarattolo da 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposizione\u003c\/td\u003e\n\u003ctd\u003eGomma di xantano (E415), maltodestrina\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertificazioni\u003c\/td\u003e\n\u003ctd\u003eKosher\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003ePuò contenere tracce di latte e derivati\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eLuogo asciutto, al riparo dall'umidità e dalla luce, barattolo ben chiuso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eQual è la differenza rispetto alla gomma xantana classica?\u003c\/summary\u003e\u003cp\u003eEntrambe addensano allo stesso modo, ma la versione Clear è stata formulata per rimanere trasparente una volta disciolta, un criterio importante per coulis e salse destinati a una presentazione estetica.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQuesta versione è adatta anche alle preparazioni calde?\u003c\/summary\u003e\u003cp\u003eSì, come la gomma xantana classica, funziona sia a caldo sia a freddo senza perdere il suo potere addensante.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eSi può usare per un succo di frutta limpido?\u003c\/summary\u003e\u003cp\u003eSì, è una delle sue applicazioni consigliate: addensa leggermente il succo mantenendone la trasparenza, a differenza di un addensante classico che può rendere torbida la preparazione.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer saperne di più\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/it\/collections\/additifs-alimentaires\"\u003ecollezione Additivi alimentari\u003c\/a\u003e \u003ca href=\"\/it\/collections\/sosa\"\u003ecollezione SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\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 – Addensante a Freddo Pro – 400 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Addensante\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eUltratex 3 - Addensante a Freddo Professionale - 400 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eAddensante a freddo per salse, puree e creme senza cottura.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eUltratex 3 è un addensante in polvere di origine vegetale, progettato per essere lavorato esclusivamente a freddo. Consente di addensare salse, puree, creme o topping senza cottura, con una consistenza liscia e stabile, pur rimanendo congelabile.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e2 a 80 g\/L\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosaggio\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eFreddo\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eLavorazione\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e24 mesi\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConservazione\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eApplicazioni consigliate\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eSalse e puree addensate istantaneamente, senza cottura\u003c\/li\u003e\n\u003cli\u003eCreme e topping per applicazioni di panetteria\u003c\/li\u003e\n\u003cli\u003ePreparazioni congelabili che rimangono stabili dopo lo scongelamento\u003c\/li\u003e\n\u003cli\u003eConsistenze che possono essere essiccate per ottenere fette sottili e croccanti\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e aggiungere la polvere direttamente al liquido freddo e sbattere fino a ottenere una miscela omogenea, rispettando un dosaggio da 2 a 80 g\/L in base alla consistenza desiderata.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConfezione\u003c\/td\u003e\n\u003ctd\u003eBarattolo da 400 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngrediente\u003c\/td\u003e\n\u003ctd\u003eFosfato di diamido idrossipropilato (E1442), di origine vegetale\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTermoreversibilità\u003c\/td\u003e\n\u003ctd\u003eNo, stabile dopo lo scongelamento\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGusto\u003c\/td\u003e\n\u003ctd\u003eNeutro\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003ePossibili tracce di uova, arachidi, soia, latte, frutta a guscio, sedano, senape, sesamo, solfiti\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003e24 mesi, luogo asciutto (umidità inferiore al 60%), tra 15 e 25 °C, al riparo dalla luce\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eUltratex 3 funziona anche a caldo?\u003c\/summary\u003e\u003cp\u003eÈ progettato per la lavorazione a freddo: questo è il suo principale vantaggio, poiché consente di addensare una preparazione senza passare per una fase di cottura.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIl prodotto resiste al congelamento?\u003c\/summary\u003e\u003cp\u003eSì, è congelabile e rimane stabile dopo lo scongelamento, senza tornare allo stato liquido.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQuale dosaggio scegliere in base alla consistenza desiderata?\u003c\/summary\u003e\u003cp\u003eSi va da 2 g\/L per una consistenza leggermente addensata fino a 80 g\/L per una consistenza simile a quella di una purea compatta.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer saperne di più\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/it\/collections\/ingredients-techniques-pro\"\u003eingredienti tecnici professionali\u003c\/a\u003e \u003ca href=\"\/it\/collections\/sosa\"\u003egamma Sosa\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\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":"Gel Gracila - 600 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Gelificante Clean Label\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGracila Gel - 600 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eAlga gracilaria in polvere, alternativa clean label all'agar-agar e alle pectine.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eGracila Gel Sosa è un gelificante al 100% vegetale ottenuto dall'alga gracilaria (Gracilaria verrucosa), presentato come un'alternativa clean label all'agar-agar, alle pectine e ai carragenini. Gelifica altrettanto bene gli ambienti acidi (succo di limone, aceto) quanto quelli salati (salsa di soia), con una buona resistenza termica.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e0,1-2%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosaggio in base alla consistenza\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e85 °C min.\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eTemperatura di attivazione\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eResiste oltre i 70 °C\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento termico\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eApplicazioni consigliate\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eGelatine, composte, flan e cagliate dolci\u003c\/li\u003e\n\u003cli\u003eAspic, gelatine alle erbe e falso caviale salato\u003c\/li\u003e\n\u003cli\u003eMarmellate e glasse gelificate\u003c\/li\u003e\n\u003cli\u003eCreazioni originali: gelatine da tagliare, decorazioni modellate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e sciogliere la polvere in un liquido freddo fino a 45 °C, quindi riscaldare ad almeno 85 °C per una completa idratazione prima di versare o modellare la preparazione.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eBarattolo da 600 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposizione\u003c\/td\u003e\n\u003ctd\u003eAlga gracilaria (Gracilaria verrucosa) in polvere, eventualmente standardizzata con zucchero\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003ePuò contenere tracce di uova, arachidi, soia, latte, frutta a guscio, sedano, senape, sesamo, solfiti\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eValori nutrizionali (100 g)\u003c\/td\u003e\n\u003ctd\u003e989 kJ \/ 238 kcal, grassi 0,1 g, carboidrati 1,4 g, fibre 46 g, proteine 1,3 g, sale 1,7 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eLuogo asciutto (umidità inferiore al 60%), tra 15 e 25 °C, al riparo dalla luce e dagli odori\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eIn cosa differisce Gracila Gel dal classico agar-agar?\u003c\/summary\u003e\u003cp\u003eEntrambi sono di origine algale, ma Gracila Gel è presentato come un'alternativa clean label in grado di gelificare meglio gli ambienti acidi o salati, nei quali l'agar-agar a volte perde efficacia.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eSi può utilizzare in una preparazione salata acida, come una vinaigrette gelificata?\u003c\/summary\u003e\u003cp\u003eSì, la sua versatilità negli ambienti acidi (limone, aceto) e salati (salsa di soia) lo rende una buona scelta per aspic o gelatine salate originali.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePerché è necessario riscaldare ad almeno 85 °C?\u003c\/summary\u003e\u003cp\u003eÈ la temperatura necessaria per la completa idratazione della polvere di alghe: al di sotto, la gelificazione potrebbe essere incompleta o irregolare.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer saperne di più\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/it\/collections\/additifs-alimentaires\"\u003eCollezione Additivi alimentari\u003c\/a\u003e \u003ca href=\"\/it\/collections\/sosa\"\u003eCollezione SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\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 vegetale per congelare - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Gelificante vegano\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eFreeze Veggie Gel - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eTrio di gelificanti vegetali per veli, incapsulazioni e gelatine decorative.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eFreeze Veggie Gel Sosa combina carragenine, gomma di carruba e gomma tara per realizzare veli trasparenti, incapsulazioni e gelatine decorative dolci e salate. La gelificazione avviene durante il raffreddamento, tra 40 e 50 °C, e resta compatibile con i liquidi acidi.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e100 g\/L\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosaggio\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e40-50 °C\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eGelificazione durante il raffreddamento\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCompatibile con gli acidi\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eApplicazioni consigliate\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eVeli di zucchero trasparenti e gelatine alla frutta\u003c\/li\u003e\n\u003cli\u003eIncapsulazione di salse e decorazioni culinarie\u003c\/li\u003e\n\u003cli\u003eFarciture spumose dolci e salate\u003c\/li\u003e\n\u003cli\u003eMembrane gelificate per la cucina creativa\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e disperdere la polvere nel liquido freddo mescolando energicamente per evitare grumi, riscaldare a 100 °C, quindi colare immediatamente: la presa inizia durante il raffreddamento tra 40 e 50 °C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eBarattolo da 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposizione\u003c\/td\u003e\n\u003ctd\u003eTrealosio, carragenine (E407), destrosio, gomma tara (E417), citrato trisodico (E331iii), gomma di carruba (E410), cloruro di potassio (E508), saccarosio\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003eNessun allergene diretto. Possibili tracce di uovo, arachidi, soia, latte, frutta a guscio, sesamo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertificazioni\u003c\/td\u003e\n\u003ctd\u003eSenza OGM, compatibile con regimi vegetariani e vegani\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eLuogo asciutto (umidità inferiore al 60%), tra 15 e 25 °C, al riparo dalla luce e dagli odori\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003ePerché combinare tre gelificanti in un solo prodotto?\u003c\/summary\u003e\u003cp\u003eL'associazione di carragenine, gomma di carruba e gomma tara permette di ottenere consistenze che questi gelificanti non possono raggiungere da soli: veli ultrasottili, membrane stabili per l'incapsulazione, gelatine che tollerano i liquidi acidi.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eSi può usare per veli molto sottili?\u003c\/summary\u003e\u003cp\u003eSì, è una delle sue applicazioni principali: dopo la completa presa, sformare con cautela per ottenere veli trasparenti nella pasticceria creativa.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eFunziona altrettanto bene sia per il salato che per il dolce?\u003c\/summary\u003e\u003cp\u003eSì, la formulazione è pensata per un uso trasversale: gelatine aromatizzate ed encaspulazioni di salse per il salato, veli e farciture spumose per il dolce.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer approfondire\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/it\/collections\/additifs-alimentaires\"\u003ecollezione Additivi alimentari\u003c\/a\u003e \u003ca href=\"\/it\/collections\/aide-a-la-preparation\"\u003ecollezione Aiuto alla preparazione\u003c\/a\u003e \u003ca href=\"\/it\/collections\/sosa\"\u003ecollezione SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\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.png?v=1787914901"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/collections\/additifs-alimentaires-patissland.jpg?v=1742153806","url":"https:\/\/pitisslind.com\/it\/collections\/additivi-del-cibo.oembed","provider":"Patissland","version":"1.0","type":"link"}