{"title":"Renshaw","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 - Marchio di cake design\u003c\/div\u003e\n\u003ch3 class=\"p-h2\"\u003eRenshaw, pasta di zucchero e pasta di mandorle\u003c\/h3\u003e\n\u003cp class=\"p-chapo\"\u003ePasta di zucchero Renshaw Extra, pasta per fiori, pasta da modellaggio e pasta di mandorle, il marchio britannico di riferimento nel cake design.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p-faq\"\u003e\n\u003cdetails\u003e\u003csummary\u003ePasta di zucchero, modellaggio e fiori\u003c\/summary\u003e\u003cdiv\u003e\u003cp\u003eLa \u003cstrong\u003eRenshaw Extra\u003c\/strong\u003e è apprezzata per la sua elasticità: si stende sottile senza creparsi, ideale per ricoprire. La \u003cstrong\u003epasta da modellaggio\u003c\/strong\u003e mantiene le forme, la \u003cstrong\u003epasta per fiori\u003c\/strong\u003e si stende molto sottile e si asciuga diventando dura, la \u003cstrong\u003epasta di mandorle\u003c\/strong\u003e serve come base e come dolciume.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eRenshaw per ricoprire e decorare\u003c\/summary\u003e\u003cdiv\u003e\u003cp\u003eDalla copertura alle decorazioni più fini, Renshaw copre ogni fase del cake design, con una costanza che ne fa una scelta affidabile sia nella produzione sia per i privati più esigenti.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eDomande frequenti\u003c\/summary\u003e\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eChe cos'è la Renshaw Extra?\u003c\/strong\u003e\u003cbr\u003eLa pasta di zucchero per copertura extra elastica, che si stende sottile senza creparsi.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCome ricoprire in modo impeccabile?\u003c\/strong\u003e\u003cbr\u003eTorta livellata, pasta di 3-4 mm, stesa dal centro verso i bordi, eccesso tagliato.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePasta per fiori o da modellaggio?\u003c\/strong\u003e\u003cbr\u003eLa pasta per fiori per petali sottili, la pasta da modellaggio per i volumi.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCome conservarla?\u003c\/strong\u003e\u003cbr\u003eConfezionata ermeticamente, al riparo dall'aria e dall'umidità, mai in frigorifero.\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 saperne di più\u003c\/span\u003e \u003ca href=\"\/it\/collections\/pates-a-sucre\"\u003epasta di zucchero\u003c\/a\u003e · \u003ca href=\"\/it\/collections\/pate-a-sucre-de-couverture\"\u003epasta di zucchero per copertura\u003c\/a\u003e · \u003ca href=\"\/it\/collections\/modeling-paste\"\u003emodellazione e pasta per fiori\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":"pate-a-sucre-blanche-1kg-ready-to-roll","title":"Pasta di Zucchero Renshaw Extra - Bianco 1Kg","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{list-style:none;padding:0;margin:0}\n.vh-list li{margin-bottom:12px;padding-left:22px;position:relative}\n.vh-list li:last-child{margin-bottom:0}\n.vh-list li::before{content:'';position:absolute;left:0;top:9px;width:7px;height:7px;border-radius:50%;background:#d7b36a}\n.vh-list strong{color:#2a2419}\n.vh-steps{margin:0;padding-left:20px}\n.vh-steps li{margin-bottom:10px;padding-left:4px}\n.vh-steps li:last-child{margin-bottom:0}\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}\n.vh-tip p+p{margin-top:8px}\n.vh-tip strong{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:34%}\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\"\u003eRenshaw - Pasta di zucchero Extra\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePasta di zucchero Renshaw Extra - Bianca 1 kg\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eFondant bianco pronto da stendere, base neutra professionale Renshaw Extra da 1 kg.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa Pasta di zucchero Renshaw Extra Bianca da 1 kg è il fondant di riferimento per cake designer e pasticceri professionisti, indicato per ricoprire torte, modellare figurine e creare decorazioni in zucchero. La sua consistenza elastica e non appiccicosa si stende senza creparsi, per una finitura liscia e setosa su tutte le layer cake e le wedding cake.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eRenshaw è lo storico marchio britannico del cake design, fondato nel 1898. La sua gamma Extra è la più utilizzata nei concorsi di cake design per la sua stabilità nel tempo e la capacità di colorarsi uniformemente: è la base neutra di riferimento, il punto di partenza per l'intera palette Renshaw presentata in questa gamma.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormato\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eRicopre una torta da 25 a 28 cm\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eBianco\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eTonalità\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eBase neutra, senza coloranti aggiunti\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eVaniglia\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eGusto\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eDelicato, non copre il gusto della torta\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\u003e\n\u003cstrong\u003eWedding cake d'autore:\u003c\/strong\u003e rivestimento classico per matrimoni boho, romantici e minimalisti.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBase da colorare:\u003c\/strong\u003e punto di partenza neutro per ottenere tutte le tonalità della palette con coloranti in gel concentrati.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecorazioni floreali bianche:\u003c\/strong\u003e rose, peonie e calle in pasta di zucchero per wedding cake botaniche.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber cake essenziali:\u003c\/strong\u003e numeri e lettere ricoperti per compleanni dallo stile minimalista.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCake topper e figurine:\u003c\/strong\u003e modellazione di personaggi e decorazioni d'autore su base bianca.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eIstruzioni per l'uso\u003c\/h3\u003e\n\u003col class=\"vh-steps\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperatura:\u003c\/strong\u003e estrarre la pasta dalla confezione da 15 a 30 minuti prima dell'uso, affinché raggiunga una temperatura compresa tra 18 e 22 °C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImpastare:\u003c\/strong\u003e lavorare per 1-2 minuti per ammorbidirla. Se rimane dura, scaldarla nel microonde per 5-10 secondi.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStendere:\u003c\/strong\u003e cospargere il piano di lavoro con zucchero a velo o amido di mais, mai con farina. Stendere fino a uno spessore di 3-4 mm.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePosizionare:\u003c\/strong\u003e adagiare la pasta sulla torta già rivestita con ganache o crema al burro lisciata e fredda, quindi lisciare prima la parte superiore e poi i lati.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinitura:\u003c\/strong\u003e tagliare l'eccesso con un coltello o una rotella, poi lisciare un'ultima volta con l'apposito lisciatore per eliminare le bolle d'aria.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003eConservare a temperatura ambiente (15-22 °C), nella confezione ermetica originale, al riparo dalla luce e dal calore. Non refrigerare: l'umidità fa trasudare la pasta e la rende appiccicosa in superficie. Una volta aperta, avvolgere la pasta rimanente nella pellicola trasparente, riporla in un contenitore ermetico e utilizzarla entro 2-3 settimane.\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\u003eRenshaw (Regno Unito)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGamma\u003c\/td\u003e\n\u003ctd\u003eRenshaw Extra\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColore\u003c\/td\u003e\n\u003ctd\u003eBianco\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eBlocco da 1 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsistenza\u003c\/td\u003e\n\u003ctd\u003eElastica, non appiccicosa, pronta da stendere\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGusto\u003c\/td\u003e\n\u003ctd\u003eVaniglia delicata\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredienti\u003c\/td\u003e\n\u003ctd\u003eZucchero, sciroppo di glucosio, olio di palma, acqua, umettante (E422 glicerolo), emulsionante (E471), stabilizzanti (E413, E466), conservante (E202), acidificante (E330), aroma naturale di vaniglia.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003eNessun allergene principale dichiarato. Può contenere tracce di glutine, latte, uova e frutta a guscio a seconda del sito di produzione.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003e15-22 °C, confezione ermetica, 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\u003eQuanta pasta di zucchero bianca serve per ricoprire una torta?\u003c\/summary\u003e\u003cp\u003eCalcolate circa 250 g per un diametro di 12-15 cm, 500 g per 18-22 cm, 1 kg per 25-28 cm e 1,5 kg per 30-35 cm. Prevedete un margine aggiuntivo del 20% oltre i 10 cm di altezza.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCome ottenere un colore pastello partendo dal bianco Renshaw?\u003c\/summary\u003e\u003cp\u003eImpastate una piccola quantità di colorante in gel concentrato alla volta, invece di aggiungerne molta in una sola volta: il bianco Renshaw Extra si colora in modo uniforme e graduale. Lasciate riposare la pasta per 12 ore sotto la pellicola per stabilizzare la tonalità prima dell'uso.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIl bianco Renshaw Extra è adatto alle diete vegetariane e halal?\u003c\/summary\u003e\u003cp\u003eSì. Il fondant bianco Renshaw Extra è adatto alle diete vegetariane; se necessario, verificate direttamente sulla confezione ricevuta la certificazione halal, poiché la composizione può essere soggetta a controlli specifici a seconda del sito di 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\u003eScoprite \u003ca href=\"\/it\/collections\/renshaw\"\u003ela gamma Renshaw\u003c\/a\u003e, \u003ca href=\"\/it\/collections\/pates-a-sucre\"\u003etutte le paste di zucchero\u003c\/a\u003e, \u003ca href=\"\/it\/products\/pate-a-sucre-blanche-1kg-ready-to-roll-gout-guimauve\"\u003ela versione al gusto marshmallow\u003c\/a\u003e, \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-ivoire-1kg\"\u003ela pasta Renshaw color avorio\u003c\/a\u003e oppure \u003ca href=\"\/it\/products\/pate-a-sucre-noire-1kg-ready-to-roll\"\u003ela Renshaw nera\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":31205857951786,"sku":"R02834","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-renshaw-extra-blanc-1kg-renshaw-1.jpg?v=1772134296"},{"product_id":"pate-a-sucre-blanche-1kg-ready-to-roll-gout-guimauve","title":"Pasta di Zucchero Bianca Extra 1Kg - Gusto Marshmallow","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{list-style:none;padding:0;margin:0}\n.vh-list li{margin-bottom:12px;padding-left:22px;position:relative}\n.vh-list li:last-child{margin-bottom:0}\n.vh-list li::before{content:'';position:absolute;left:0;top:9px;width:7px;height:7px;border-radius:50%;background:#d7b36a}\n.vh-list strong{color:#2a2419}\n.vh-steps{margin:0;padding-left:20px}\n.vh-steps li{margin-bottom:10px;padding-left:4px}\n.vh-steps li:last-child{margin-bottom:0}\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}\n.vh-tip p+p{margin-top:8px}\n.vh-tip strong{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:34%}\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\"\u003eRenshaw - Pasta di zucchero Extra\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePasta di zucchero bianca Extra 1 kg - Gusto marshmallow\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eFondant bianco al gusto marshmallow, sapore goloso per cake design per bambini, Renshaw Extra 1 kg.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa pasta di zucchero Renshaw Extra Bianca al gusto marshmallow da 1 kg condivide la consistenza elastica e la stabilità della gamma Extra, con un delicato sapore di marshmallow che sostituisce la classica nota di vaniglia. L'aspetto visivo e la lavorazione con lo smoother restano identici a quelli del bianco tradizionale.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eQuesta variante è pensata soprattutto per le torte per bambini e i dessert in cui il gusto dolce del marshmallow completa il layer cake interno, senza mai coprirne il sapore.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormato\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eRicopre una torta da 25 a 28 cm\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eBianco\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eColore\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eBase neutra, senza coloranti aggiunti\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eMarshmallow\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eGusto\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eDelicato sapore di marshmallow\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\u003e\n\u003cstrong\u003eCompleanni per bambini:\u003c\/strong\u003e torte a tema unicorni, supereroi e animali: il gusto marshmallow piace particolarmente ai più piccoli.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaby shower:\u003c\/strong\u003e copertura delicata e golosa per le torte di nascita.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBase da colorare per bambini:\u003c\/strong\u003e si colora come il bianco classico mantenendo il gusto marshmallow, ideale per le palette pastello.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber cake golosi:\u003c\/strong\u003e numeri e lettere ricoperti per le merende di compleanno.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCake pop e piccole decorazioni:\u003c\/strong\u003e il gusto marshmallow si percepisce maggiormente su bocconcini che su un grande volume di torta.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eModalità d'uso\u003c\/h3\u003e\n\u003col class=\"vh-steps\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperatura:\u003c\/strong\u003e estrarre la pasta dalla confezione da 15 a 30 minuti prima dell'uso, affinché raggiunga i 18-22 °C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImpastatura:\u003c\/strong\u003e impastare per 1-2 minuti per ammorbidirla. Se rimane dura, scaldarla per 5-10 secondi nel microonde.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStesura:\u003c\/strong\u003e cospargere il piano di lavoro con zucchero a velo o amido di mais, mai con farina. Stendere a uno spessore di 3-4 mm.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eApplicazione:\u003c\/strong\u003e appoggiare la pasta sulla torta già ricoperta di ganache o crema al burro lisciata e fredda, quindi lisciare prima la parte superiore e poi i lati.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinitura:\u003c\/strong\u003e tagliare l'eccesso con un coltello o una rotella, quindi lisciare un'ultima volta con lo smoother per eliminare le bolle d'aria.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003eConservare a temperatura ambiente (15-22 °C), nella confezione ermetica originale, al riparo dalla luce e dal calore. Non refrigerare: l'umidità fa sudare la pasta e la rende appiccicosa in superficie. Una volta aperta, avvolgere il prodotto restante nella pellicola trasparente, riporlo in un contenitore ermetico e utilizzarlo entro 2-3 settimane.\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\u003eRenshaw (Regno Unito)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGamma\u003c\/td\u003e\n\u003ctd\u003eRenshaw Extra\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColore\u003c\/td\u003e\n\u003ctd\u003eBianco\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eBlocco da 1 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsistenza\u003c\/td\u003e\n\u003ctd\u003eElastica, non appiccicosa, pronta da stendere\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGusto\u003c\/td\u003e\n\u003ctd\u003eMarshmallow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredienti\u003c\/td\u003e\n\u003ctd\u003eZucchero, sciroppo di glucosio, olio di palma, acqua, umettante (E422 glicerolo), emulsionante (E471), stabilizzanti (E413, E466), conservante (E202), acidificante (E330), aroma naturale di marshmallow.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003eSenza allergeni principali dichiarati. Può contenere tracce di glutine, latte, uova e frutta a guscio a seconda del sito di produzione.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003e15-22 °C, confezione ermetica, 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\u003eQuanta pasta di zucchero al gusto marshmallow serve per una torta di compleanno?\u003c\/summary\u003e\u003cp\u003eCalcola 500 g per una torta del diametro di 18-20 cm da 10-12 porzioni e 1 kg per 25-28 cm. Il gusto marshmallow resta percepibile anche su uno strato sottile di 3-4 mm.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIl gusto marshmallow resiste alla colorazione?\u003c\/summary\u003e\u003cp\u003eSì, l'aroma di marshmallow non viene alterato dall'aggiunta di coloranti in gel: questa pasta si colora come quella bianca classica senza perdere il suo sapore di marshmallow.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQual è la differenza di consistenza rispetto alla classica pasta di zucchero bianca Renshaw?\u003c\/summary\u003e\u003cp\u003eNessuna: consistenza, elasticità e comportamento con lo smoother sono identici a quelli del bianco classico. Cambia solo l'aroma: la vaniglia viene sostituita dal marshmallow.\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\/renshaw\"\u003ela gamma Renshaw\u003c\/a\u003e, \u003ca href=\"\/it\/collections\/pates-a-sucre\"\u003etutte le paste di zucchero\u003c\/a\u003e, \u003ca href=\"\/it\/products\/pate-a-sucre-blanche-1kg-ready-to-roll\"\u003ela Pasta di zucchero Renshaw Extra Bianca da 1 kg\u003c\/a\u003e, \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-1kg-rose-extra\"\u003ela versione rosa Renshaw Extra\u003c\/a\u003e oppure \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-1kg-jaune-extra\"\u003ela versione gialla Renshaw Extra\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":31838028529706,"sku":"R02839","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-blanche-extra-1kg-gout-guimauve-renshaw-1.jpg?v=1772135038"},{"product_id":"pate-a-sucre-renshaw-pro-250g-blanc","title":"Pasta di Zucchero Renshaw Extra 250g Bianco","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: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-list{list-style:none;padding:0;margin:0}\n.vh-list li{position:relative;padding-left:20px;margin-bottom:10px;font-size:14.5px;line-height:1.6}\n.vh-list li::before{content:'';position:absolute;left:0;top:9px;width:7px;height:7px;border-radius:50%;background:#d7b36a}\n.vh-list li:last-child{margin-bottom:0}\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 0 8px;font-size:13.5px;color:#2a2419}\n.vh-tip p:last-child{margin-bottom:0}\n.vh-tip strong{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: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\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eRenshaw - Pasta di zucchero Extra\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePasta di zucchero Renshaw Extra Bianca 250 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePasta di zucchero Renshaw Extra, colore bianco, formato da 250 g per ricoprire e modellare\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePresentazione\u003c\/h3\u003e\n\u003cp class=\"vh-intro\"\u003eLa pasta di zucchero Renshaw Extra bianca da 250 g è una pasta di zucchero pronta all'uso del marchio britannico Renshaw, punto di riferimento nel cake design dal 1898. La sua consistenza compatta ed elastica consente di ricoprire le torte in modo uniforme, modellare con precisione le figurine e realizzare decorazioni dettagliate. Il delicato aroma di vaniglia non copre il gusto della torta sottostante.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eIl bianco è il colore neutro di base della gamma Renshaw Extra, senza coloranti aggiunti: può essere usato sia per ricoprire i classici wedding cake sia come base da colorare con un colorante liposolubile o idrosolubile, per ottenere una tonalità personalizzata.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e250 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormato\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCompatta ed elastica\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConsistenza\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDiversi mesi\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConservazione\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarchio britannico di riferimento:\u003c\/strong\u003e Renshaw, fondata nel 1898, è utilizzata da pasticceri professionisti e cake designer in tutto il mondo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePronta all'uso:\u003c\/strong\u003e consistenza omogenea già all'apertura, richiede un impasto minimo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompatta ed elastica:\u003c\/strong\u003e si lavora senza strappi né elasticità eccessiva, adatta sia alla copertura sia alla modellazione.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColore bianco:\u003c\/strong\u003e tonalità neutra di base, senza coloranti aggiunti, per applicazioni versatili.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompatibile con tutti i coloranti:\u003c\/strong\u003e è possibile modificare la tonalità con coloranti liposolubili o idrosolubili.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eConsigli d'uso e occasioni\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWedding cake classiche:\u003c\/strong\u003e copertura per matrimoni romantici, minimalisti o boho.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBase neutra da colorare:\u003c\/strong\u003e impastare con un colorante Colour Mill o in gel per ottenere la tonalità desiderata.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFiori in pasta di zucchero:\u003c\/strong\u003e rose, peonie e fiori di calla per wedding cake botaniche.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber cake essenziali:\u003c\/strong\u003e numeri e lettere ricoperti per compleanni minimalisti.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCake topper e figurine:\u003c\/strong\u003e modellazione di personaggi e decorazioni distintive.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eModalità d'uso\u003c\/h3\u003e\n\u003col style=\"padding-left:20px;margin:0;font-size:14.5px;line-height:1.7\"\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eEstrarre la pasta di zucchero 30 minuti prima dell'uso, per riportarla a temperatura ambiente.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eImpastare per alcuni minuti per ammorbidirla, fino a ottenere una consistenza liscia e omogenea.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eStendere su un piano di lavoro spolverato con zucchero a velo o amido di mais (mai farina), a uno spessore di 3-4 mm.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003ePosizionare sulla torta precedentemente ricoperta con ganache o crema al burro lisciata, quindi lisciare con uno smoother per pasta di zucchero.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eTagliare l'eccesso alla base con un coltello o un cutter. Conservare gli scarti in un sacchetto ermetico per riutilizzarli.\u003c\/li\u003e\n\u003cli\u003eConservare la pasta non utilizzata in un sacchetto ermetico a temperatura ambiente, al riparo dalla luce e dal calore.\u003c\/li\u003e\n\u003c\/ol\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\u003eMarchio\u003c\/td\u003e\n\u003ctd\u003eRenshaw (Regno Unito)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGamma\u003c\/td\u003e\n\u003ctd\u003eRenshaw Extra\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColore\u003c\/td\u003e\n\u003ctd\u003eBianco\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003e250 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsistenza\u003c\/td\u003e\n\u003ctd\u003eCompatta ed elastica, pronta all'uso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eDelicata vaniglia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredienti\u003c\/td\u003e\n\u003ctd\u003eZucchero, sciroppo di glucosio, olio di palma, umettante (glicerolo), emulsionante (mono- e digliceridi degli acidi grassi), stabilizzanti (gomma di cellulosa, gomma adragante), conservante (sorbato di potassio), aroma. Nessun colorante aggiunto. La composizione può variare leggermente a seconda dei lotti; verificare l'etichetta della confezione.\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 (mandorle), soia, uova e latte a seconda delle condizioni di produzione. Verificare l'etichetta della confezione per gli allergeni specifici del lotto.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eSacchetto ermetico, a temperatura ambiente (15-25 °C), al riparo dalla luce. Non refrigerare.\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\"\u003eDa tenere presente\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eQuantità indicativa:\u003c\/strong\u003e calcolare circa 500 g per una torta rotonda di 15 cm di diametro, 750 g per 20 cm e 1 kg per 25 cm (aggiungere il 20% per gli scarti). Stendere ad almeno 4 mm per evitare crepe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSe la pasta si secca\u003c\/strong\u003e durante la lavorazione, aggiungere 1-2 gocce di glicerina alimentare e impastare per 1 minuto per recuperare la morbidezza originale.\u003c\/p\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 Renshaw Extra e Renshaw Pro?\u003c\/summary\u003e\u003cp\u003eRenshaw Extra è la gamma storica del marchio, nel formato classico per ricoprire e modellare. Renshaw Pro propone una palette di tonalità designer più ricercata per i cake designer professionisti. Entrambe le gamme offrono la stessa qualità in termini di consistenza ed elasticità.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQuanta pasta di zucchero serve per ricoprire una torta?\u003c\/summary\u003e\u003cp\u003eCalcolare circa 500 g per una torta rotonda di 15 cm di diametro, 750 g per 20 cm e 1 kg per 25 cm. Per una torta a piani, sommare le quantità per ogni piano aggiungendo un margine del 20% per gli scarti.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIl bianco Renshaw Extra si può colorare facilmente?\u003c\/summary\u003e\u003cp\u003eSì: non contenendo coloranti aggiunti, è la tonalità più semplice da personalizzare. Un colorante liposolubile dà un risultato opaco, mentre un colorante idrosolubile produce una tonalità più intensa con una piccola quantità.\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\u003eTutta la gamma \u003ca href=\"\/it\/collections\/renshaw\"\u003eRenshaw\u003c\/a\u003e · Esplora le \u003ca href=\"\/it\/collections\/pates-a-sucre\"\u003epaste di zucchero\u003c\/a\u003e di tutti i marchi e colori · Scopri anche la \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-250g-noir-extra\"\u003enera\u003c\/a\u003e per un contrasto deciso e la \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-250g-rouge-extra\"\u003erossa\u003c\/a\u003e per le decorazioni festive.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":32228485726250,"sku":"R02872","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-renshaw-extra-250g-blanc-renshaw-1.jpg?v=1772135796"},{"product_id":"pate-a-sucre-renshaw-pro-250g-marron","title":"Pasta di Zucchero Renshaw 250g Marrone Orsetto Teddy","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;\"\u003eRenshaw\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003ePasta di Zucchero Renshaw Pro - Marrone Orsetto Teddy 250g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003ePasta di zucchero Renshaw gamma Pro, tinta marrone orsetto teddy, formato 250g per cake design professionale\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eLa Pasta di Zucchero Renshaw Marrone Orsetto Teddy 250g è una pasta di zucchero pronta all'uso, firma del marchio britannico Renshaw, riferimento mondiale del cake design dal 1898. Texture ferma ed elastica per una copertura liscia della torta, una modellazione precisa delle figurine e la creazione di decorazioni distintive. Gusto vaniglia sottile che non copre i sapori della torta interna.\u003c\/p\u003e\n\u003cp\u003eLa tinta marrone orsetto teddy fa parte della palette delicata Renshaw, ideale per baby shower, compleanni di bambini piccoli e torte nuziali romantiche. Il formato da 250g è adatto a un progetto di cake design individuale o a una prova creativa. Compatibile con tutti i coloranti alimentari liposolubili e idrosolubili per regolare la sfumatura.\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: #d7b2b2b;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarchio britannico di riferimento:\u003c\/strong\u003e Renshaw, fondata nel 1898, è utilizzata da pasticceri professionisti e cake designer in tutto il mondo.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePronta all'uso:\u003c\/strong\u003e consistenza omogenea fin dall'apertura, impasto minimo necessario.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFermità ed elasticità:\u003c\/strong\u003e si lavora facilmente senza strappi né elasticità eccessiva, ideale per coperture e modellaggio.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTinta marrone orsetto teddy :\u003c\/strong\u003e colore delicato per applicazioni raffinate.\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;\"\u003eCompatibile con tutti i coloranti:\u003c\/strong\u003e possibile regolazione della tonalità con coloranti liposolubili o idrosolubili.\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 Renshaw (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;\"\u003eLinea :\u003c\/strong\u003e Renshaw Pro\u003c\/li\u003e\n            \u003cli 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 Marrone Orsetto Teddy\u003c\/li\u003e\n            \u003cli 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 250g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTexture :\u003c\/strong\u003e soda ed elastica, pronta all'uso\u003c\/li\u003e\n            \u003cli 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 vaniglia sottile\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eUso :\u003c\/strong\u003e rivestimento di torte, modellatura, decorazione cake design\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;\"\u003eConservazione :\u003c\/strong\u003e sacchetto ermetico a temperatura ambiente, al riparo dalla luce\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;\"\u003eFigurine orsetto :\u003c\/strong\u003e modellazione di orsacchiotti per smash cake primo compleanno e baby shower.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCompleanni Winnie the Pooh:\u003c\/strong\u003e temi Disney con orsi, api, miele per feste di bambini.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDecorazioni pasquali rustiche:\u003c\/strong\u003e coniglietti in marrone chiaro, cestini intrecciati per cake design primaverile.\u003c\/li\u003e\n            \u003cli 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 woodland:\u003c\/strong\u003e tronco d'albero chiaro, mix con altre tonalità legno per wedding cake in stile foresta.\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;\"\u003eBaby shower neutri:\u003c\/strong\u003e torte gender-neutral con orsetto di peluche, palette di caramello dolce.\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;\"\u003ePreparazione :\u003c\/strong\u003e tirate fuori la pasta di zucchero 30 minuti prima dell'uso per portarla a temperatura ambiente.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eImpasto:\u003c\/strong\u003e impastate per qualche minuto per ammorbidire, fino a ottenere una consistenza liscia e omogenea.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eStesura:\u003c\/strong\u003e stendete su un piano di lavoro spolverato con zucchero a velo o amido di mais (mai farina), a uno spessore di 3-4 mm.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePosa sulla torta:\u003c\/strong\u003e adagiate delicatamente sulla torta precedentemente ricoperta di ganache o crema al burro lisciata. Lisciate con una spatola per pasta di zucchero.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eTaglio degli eccessi:\u003c\/strong\u003e tagliate l'eccesso alla base con un coltello o un cutter. Conservate gli scarti in un sacchetto di plastica ermetico per riutilizzarli.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eConservazione:\u003c\/strong\u003e conservate la pasta di zucchero non utilizzata in un sacchetto ermetico a temperatura ambiente, al riparo dalla luce e dal calore.\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 Zucchero, sciroppo di glucosio, grassi vegetali (palma, girasole), acqua, umettante (E422 glicerolo), addensante (E466), aroma, coloranti alimentari (a seconda del colore). La composizione può variare leggermente, verificare l'etichetta della confezione.\u003c\/p\u003e\n        \u003cp style=\"margin: 0;\"\u003e\u003cstrong\u003eAllergeni:\u003c\/strong\u003e Può contenere tracce di noci, arachidi, glutine, soia e uova a seconda delle condizioni di produzione. Controllate l'etichetta per gli allergeni specifici di ogni referenza.\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;\"\u003eConservate la pasta di zucchero non utilizzata in un sacchetto di plastica ermetico a temperatura ambiente (15-25 °C), al riparo dalla luce diretta e da fonti di calore. Non refrigerare (l'umidità rovina la consistenza). Durata di conservazione: diversi mesi in sacchetto ermetico. Se la pasta indurisce, aggiungete qualche goccia di glicerina e impastate per 1 minuto.\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 la gamma Renshaw Extra e Renshaw Pro?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003eRenshaw Extra è la gamma storica del marchio, formato classico per la copertura di torte e modellaggio. La gamma Renshaw Pro offre una palette di colori designer più raffinata (Latte, Blush Peach, Duck Egg Blue, Dusky Lavender, Atlantic Blue, ecc.) per i cake designer professionisti che desiderano tonalità esclusive. Entrambe le gamme hanno la stessa qualità di consistenza ed elasticità.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eQuanta pasta di zucchero serve per coprire una torta?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003ePer una torta rotonda di 15 cm di diametro e 10 cm di altezza, calcola 500 g di pasta di zucchero. Per 20 cm di diametro, calcola 750 g. Per 25 cm di diametro, calcola 1 kg. Per una torta nuziale a piani, somma le quantità per ogni piano aggiungendo il 20% di margine per gli avanzi.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eCome evitare le crepe nella pasta di zucchero?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003eLe crepe di solito derivano da 3 cause: 1) pasta stesa troppo sottile (puntare a minimo 4 mm), 2) pasta secca per mancanza di umidità (aggiungi qualche goccia di glicerina e impasta), 3) strato di copertura della torta troppo spesso che provoca tensione. Lavora su una torta ben fredda appena tolta dal frigo, con uno strato di ganache liscio e freddo.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eSi possono conservare gli avanzi di pasta di zucchero?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0;\"\u003eSì, conserva gli avanzi in un sacchetto di plastica ermetico a temperatura ambiente, al riparo dalla luce. La pasta di zucchero si conserva per mesi senza perdita di qualità. Se si indurisce leggermente col tempo, aggiungi 1-2 gocce di glicerina e impasta per 1 minuto per ritrovare la morbidezza originale.\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 pasta di zucchero marrone teddy bear\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003ePer una copertura perfetta: massaggiate la torta con ganache fredda o crema al burro stabilizzata (mai crema pasticcera che inumidisce), refrigerate per 30 minuti per solidificare lo strato. Stendete la pasta di zucchero a uno spessore minimo di 4 mm (mai meno, altrimenti si crepa). Per un pezzo di 20 cm di diametro, calcolate 750 g di pasta di zucchero. Se la pasta si asciuga durante il lavoro, aggiungete 1-2 gocce di glicerina alimentare e impastate per 1 minuto per ritrovare la morbidezza. Il marrone teddy bear è una tonalità delicata che non tollera dosi eccessive di coloranti aggiuntivi: se volete regolare la sfumatura, aggiungete il colorante in piccolissime quantità (1 goccia alla volta).\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: Renshaw (Regno Unito)\u003c\/li\u003e\n            \u003cli\u003eGamma : Renshaw Pro\u003c\/li\u003e\n            \u003cli\u003eColore: Marrone Teddy Bear\u003c\/li\u003e\n            \u003cli\u003eFormato : 250g\u003c\/li\u003e\n            \u003cli\u003eUso: copertura e modellaggio cake design\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;\"\u003eCompleta il tuo materiale per cake design:\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\/renshaw\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eRenshaw\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 Esplora la nostra \u003ca href=\"\/it\/collections\/pate-a-sucre\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003epasta di zucchero\u003c\/a\u003e di tutte le marche e colori.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Regola le tue sfumature con i nostri \u003ca href=\"\/it\/collections\/colorants\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003ecoloranti alimentari\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":32271972270122,"sku":"R02938","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-renshaw-250g-marron-teddy-bear-renshaw-1.jpg?v=1772136148"},{"product_id":"pate-a-sucre-noire-1kg-ready-to-roll","title":"Pasta di Zucchero Nera 1Kg Pronta da Stendere","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{list-style:none;padding:0;margin:0}\n.vh-list li{margin-bottom:12px;padding-left:22px;position:relative}\n.vh-list li:last-child{margin-bottom:0}\n.vh-list li::before{content:'';position:absolute;left:0;top:9px;width:7px;height:7px;border-radius:50%;background:#d7b36a}\n.vh-list strong{color:#2a2419}\n.vh-steps{margin:0;padding-left:20px}\n.vh-steps li{margin-bottom:10px;padding-left:4px}\n.vh-steps li:last-child{margin-bottom:0}\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}\n.vh-tip p+p{margin-top:8px}\n.vh-tip strong{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:34%}\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\"\u003eRenshaw - Pâte à Sucre Extra\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePâte à Sucre Renshaw Noire 1 kg\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eFondant noir intense Renshaw, pour cake design contemporain et décors graphiques, 1 kg.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa Pâte à Sucre Renshaw Noir 1 kg offre une teinte profonde et uniforme, obtenue par un colorant unique (E153), sans les surdosages de colorant gel souvent nécessaires pour noircir une pâte blanche à la main.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eTexture ferme et élastique de la gamme Extra : elle se travaille sans craquelure pour des recouvrements nets et des finitions graphiques, mettant en valeur les décors dorés ou argentés en contraste.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaractéristiques\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormat\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eRecouvre un gâteau de 25 à 28 cm\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eNoir\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eTeinte\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eColorant E153, carbone végétal\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eVanille\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eGoût\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eSubtil\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\"\u003eApplications recommandées\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eCake design Halloween :\u003c\/strong\u003e gâteaux araignées, chauves-souris et sorcières.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWedding cakes modernes :\u003c\/strong\u003e mariages élégants en palette noir et or.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAnniversaires thème rock ou gothique :\u003c\/strong\u003e décors sombres pour ados et adultes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFond pour décors contrastés :\u003c\/strong\u003e base sombre qui met en valeur les couleurs et motifs métalliques or ou argent.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDétails fins de modelage :\u003c\/strong\u003e yeux, contours et lignes précises sur les sculptures en cake design.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eMode d'emploi\u003c\/h3\u003e\n\u003col class=\"vh-steps\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eTempérage :\u003c\/strong\u003e sortir la pâte du conditionnement 15 à 30 minutes avant utilisation pour qu'elle atteigne 18 à 22 °C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePétrissage :\u003c\/strong\u003e pétrir 1 à 2 minutes pour l'assouplir. Si elle reste ferme, chauffer 5 à 10 secondes au micro-ondes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eÉtalage :\u003c\/strong\u003e saupoudrer le plan de travail de sucre glace ou de fécule de maïs, jamais de farine. Étaler sur 3 à 4 mm d'épaisseur.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePose :\u003c\/strong\u003e déposer la pâte sur le gâteau déjà masqué de ganache ou de crème au beurre lissée et froide, puis lisser le dessus avant les côtés.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinition :\u003c\/strong\u003e couper l'excédent au couteau ou à la roulette, puis lisser une dernière fois au lissoir pour chasser les bulles d'air.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003eConserver à température ambiante (15 à 22 °C), dans son emballage hermétique d'origine, à l'abri de la lumière et de la chaleur. Ne pas réfrigérer : l'humidité fait suer la pâte et colle en surface. Une fois ouvert, envelopper le reste de film alimentaire dans une boîte hermétique et l'utiliser sous 2 à 3 semaines.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFiche technique complète\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarque\u003c\/td\u003e\n\u003ctd\u003eRenshaw (Royaume-Uni)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGamme\u003c\/td\u003e\n\u003ctd\u003eRenshaw Extra\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCouleur\u003c\/td\u003e\n\u003ctd\u003eNoir\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003eBloc 1 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTexture\u003c\/td\u003e\n\u003ctd\u003eFerme et élastique, prête à l'emploi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGoût\u003c\/td\u003e\n\u003ctd\u003eVanille subtile\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngrédients\u003c\/td\u003e\n\u003ctd\u003eSucre, sirop de glucose, huile de palme, eau, humectant (E422 glycérol), émulsifiant (E471), stabilisants (E413, E466), conservateur (E202), acidifiant (E330), arôme, colorant (E153, carbone végétal).\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergènes\u003c\/td\u003e\n\u003ctd\u003eSans allergène majeur déclaré. Peut contenir des traces de gluten, lait, œuf et fruits à coque selon le site de production.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservation\u003c\/td\u003e\n\u003ctd\u003e15 à 22 °C, emballage hermétique, à l'abri de la lumière\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\"\u003eQuestions fréquentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eQuelle quantité de pâte à sucre noire pour un gâteau Halloween ?\u003c\/summary\u003e\u003cp\u003eComptez 500 g pour 18-20 cm de diamètre, 1 kg pour 25-28 cm. Prévoyez une marge de 20 % pour les découpes fines et détails de modelage.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eLe noir Renshaw tache-t-il les mains ou le plan de travail ?\u003c\/summary\u003e\u003cp\u003eUn léger transfert de couleur sur les mains est possible en manipulation prolongée, comme pour toute pâte fortement colorée : travaillez avec des gants fins si besoin et nettoyez le plan de travail rapidement après usage.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePeut-on éclaircir le noir Renshaw pour obtenir un gris ?\u003c\/summary\u003e\u003cp\u003eOui, en pétrissant progressivement du noir dans du blanc Renshaw plutôt que l'inverse : cela permet de mieux contrôler la nuance de gris obtenue.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePour aller plus loin\u003c\/h3\u003e\n\u003cp\u003eDécouvrez \u003ca href=\"\/it\/collections\/renshaw\"\u003ela gamme Renshaw\u003c\/a\u003e, \u003ca href=\"\/it\/collections\/pates-a-sucre\"\u003etoutes les pâtes à sucre\u003c\/a\u003e, \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-1kg-marron-choco-extra\"\u003ele marron choco Renshaw Extra\u003c\/a\u003e, \u003ca href=\"\/it\/products\/pate-a-sucre-rouge-1kg-ready-to-roll\"\u003ele rouge Renshaw\u003c\/a\u003e ou \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-ivoire-1kg\"\u003el'ivoire Renshaw\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":32271978922026,"sku":"R02832","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-noire-1kg-ready-to-roll-renshaw-1.jpg?v=1772136165"},{"product_id":"pate-a-sucre-rouge-1kg-ready-to-roll","title":"Pasta di Zucchero Rossa 1 kg Extra","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{list-style:none;padding:0;margin:0}\n.vh-list li{margin-bottom:12px;padding-left:22px;position:relative}\n.vh-list li:last-child{margin-bottom:0}\n.vh-list li::before{content:'';position:absolute;left:0;top:9px;width:7px;height:7px;border-radius:50%;background:#d7b36a}\n.vh-list strong{color:#2a2419}\n.vh-steps{margin:0;padding-left:20px}\n.vh-steps li{margin-bottom:10px;padding-left:4px}\n.vh-steps li:last-child{margin-bottom:0}\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}\n.vh-tip p+p{margin-top:8px}\n.vh-tip strong{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:34%}\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\"\u003eRenshaw - Pâte à Sucre Extra\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePâte à Sucre Renshaw Rouge 1 kg\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eFondant rouge intense Renshaw, pour cake design festif et gourmand, 1 kg.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa Pâte à Sucre Renshaw Rouge 1 kg offre une teinte rouge vif et uniforme, obtenue par un colorant de synthèse (E129), pour des recouvrements et décors qui demandent une couleur soutenue et stable dans le temps.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eTexture ferme et élastique de la gamme Extra : elle se travaille sans craquelure pour des gâteaux de Noël, de Saint-Valentin ou des layer cakes red velvet assortis à la couleur du biscuit intérieur.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaractéristiques\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormat\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eRecouvre un gâteau de 25 à 28 cm\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eRouge\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eTeinte\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eColorant E129\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eVanille\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eGoût\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eSubtil\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\"\u003eApplications recommandées\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eGâteaux de Saint-Valentin :\u003c\/strong\u003e cœurs, roses rouges et drapages romantiques.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDécors de Noël :\u003c\/strong\u003e bûches, biscuits décorés et motifs traditionnels rouge et blanc.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWedding cakes glamour :\u003c\/strong\u003e mariages au style Hollywood vintage, palette rouge et or.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAnniversaires à thème :\u003c\/strong\u003e super-héros, coccinelles et fraises pour fêtes d'enfants.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLayer cakes red velvet :\u003c\/strong\u003e recouvrement assorti à la coloration du gâteau intérieur.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eMode d'emploi\u003c\/h3\u003e\n\u003col class=\"vh-steps\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eTempérage :\u003c\/strong\u003e sortir la pâte du conditionnement 15 à 30 minutes avant utilisation pour qu'elle atteigne 18 à 22 °C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePétrissage :\u003c\/strong\u003e pétrir 1 à 2 minutes pour l'assouplir. Si elle reste ferme, chauffer 5 à 10 secondes au micro-ondes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eÉtalage :\u003c\/strong\u003e saupoudrer le plan de travail de sucre glace ou de fécule de maïs, jamais de farine. Étaler sur 3 à 4 mm d'épaisseur.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePose :\u003c\/strong\u003e déposer la pâte sur le gâteau déjà masqué de ganache ou de crème au beurre lissée et froide, puis lisser le dessus avant les côtés.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinition :\u003c\/strong\u003e couper l'excédent au couteau ou à la roulette, puis lisser une dernière fois au lissoir pour chasser les bulles d'air.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003eConserver à température ambiante (15 à 22 °C), dans son emballage hermétique d'origine, à l'abri de la lumière et de la chaleur. Ne pas réfrigérer : l'humidité fait suer la pâte et colle en surface. Une fois ouvert, envelopper le reste de film alimentaire dans une boîte hermétique et l'utiliser sous 2 à 3 semaines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eColorant E129 (rouge allura AC) : peut avoir des effets indésirables sur l'activité et l'attention chez les enfants.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFiche technique complète\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarque\u003c\/td\u003e\n\u003ctd\u003eRenshaw (Royaume-Uni)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGamme\u003c\/td\u003e\n\u003ctd\u003eRenshaw Extra\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCouleur\u003c\/td\u003e\n\u003ctd\u003eRouge\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003eBloc 1 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTexture\u003c\/td\u003e\n\u003ctd\u003eFerme et élastique, prête à l'emploi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGoût\u003c\/td\u003e\n\u003ctd\u003eVanille subtile\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngrédients\u003c\/td\u003e\n\u003ctd\u003eSucre, sirop de glucose, huile de palme, eau, humectant (E422 glycérol), émulsifiant (E471), stabilisants (E413, E466), conservateur (E202), acidifiant (E330), arôme, colorant (E129, rouge allura AC).\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergènes\u003c\/td\u003e\n\u003ctd\u003eSans allergène majeur déclaré. Peut contenir des traces de gluten, lait, œuf et fruits à coque selon le site de production.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAvertissement\u003c\/td\u003e\n\u003ctd\u003eColorant E129 (rouge allura AC) : peut avoir des effets indésirables sur l'activité et l'attention chez les enfants.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservation\u003c\/td\u003e\n\u003ctd\u003e15 à 22 °C, emballage hermétique, à l'abri de la lumière\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\"\u003eQuestions fréquentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eQuelle quantité de pâte à sucre rouge pour un gâteau de Noël ?\u003c\/summary\u003e\u003cp\u003eComptez 500 g pour 18-20 cm de diamètre, 1 kg pour 25-28 cm. Le rouge intense de cette référence permet une couche fine de 3 à 4 mm sans perte de saturation.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePourquoi le rouge Renshaw comporte-t-il un avertissement enfant ?\u003c\/summary\u003e\u003cp\u003eLe colorant E129 (rouge allura AC) figure sur la liste européenne, annexe III, des colorants azoïques devant porter la mention réglementaire sur l'activité et l'attention des enfants. Cette mention est reprise ici et sur l'emballage du produit.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eExiste-t-il une alternative sans E129 pour un rendu rouge ?\u003c\/summary\u003e\u003cp\u003ePour limiter l'usage de colorants de synthèse, une base blanche peut être teintée avec un colorant gel rouge naturel à base de betterave ou de carmin, au prix d'un rouge en général moins vif et plus sensible à la décoloration à la lumière que le E129.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePour aller plus loin\u003c\/h3\u003e\n\u003cp\u003eDécouvrez \u003ca href=\"\/it\/collections\/renshaw\"\u003ela gamme Renshaw\u003c\/a\u003e, \u003ca href=\"\/it\/collections\/pates-a-sucre\"\u003etoutes les pâtes à sucre\u003c\/a\u003e, \u003ca href=\"\/it\/products\/pate-a-sucre-noire-1kg-ready-to-roll\"\u003ele noir Renshaw\u003c\/a\u003e, \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-1kg-rose-extra\"\u003ele rose Renshaw Extra\u003c\/a\u003e ou \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-jaune-1kg\"\u003el'autre référence jaune Renshaw\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":32271980494890,"sku":"R02833","price":8.49,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-rouge-1-kg-extra-renshaw-1.jpg?v=1772136167"},{"product_id":"pate-a-sucre-blanche-extra-5kg","title":"Bianco Extra 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}\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-list{list-style:none;padding:0;margin:0}\n.vh-list li{margin-bottom:12px;padding-left:22px;position:relative}\n.vh-list li:last-child{margin-bottom:0}\n.vh-list li::before{content:'\\2022';color:#d7b36a;font-size:18px;position:absolute;left:0;top:-2px}\n.vh-steps{padding-left:22px;margin:0}\n.vh-steps li{margin-bottom:10px}\n.vh-steps li:last-child{margin-bottom:0}\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:32%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:16px 20px;border-radius:0 8px 8px 0;margin:18px 0}\n.vh-tip p{margin:0 0 8px;font-size:13.5px;color:#2a2419}\n.vh-tip p:last-child{margin-bottom:0}\n.vh-tip strong{color:#b98b35}\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 details:last-child{margin-bottom:0}\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\"\u003eRenshaw - Pasta di zucchero\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePasta di zucchero Renshaw Extra Bianca 5 kg\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eformato professionale per una produzione regolare in pasticceria\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa pasta di zucchero Renshaw Extra Bianca da 5 kg è una pasta pronta all'uso della storica gamma del marchio britannico Renshaw, punto di riferimento per il cake design dal 1898. Ha una consistenza soda ed elastica per una copertura liscia e una modellazione precisa, con un delicato gusto di vaniglia che non copre il sapore della torta.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eIl formato da 5 kg è pensato per un'attività di pasticceria o un laboratorio che ricopre diverse torte ogni giorno, riducendo il numero di confezioni aperte rispetto ai formati più piccoli.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e5 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eContenuto\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eSoda, elastica\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConsistenza\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDiversi mesi\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConservazione\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarchio britannico di riferimento:\u003c\/strong\u003e Renshaw, fondata nel 1898, utilizzata da pasticceri professionisti e cake designer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePronta all'uso:\u003c\/strong\u003e consistenza omogenea già all'apertura, richiede un impasto minimo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColore bianco neutro:\u003c\/strong\u003e base versatile, utilizzabile così com'è o da colorare in base al progetto.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormato professionale:\u003c\/strong\u003e 5 kg adatti a una produzione quotidiana in pasticceria o a più ordini simultanei.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eOccasioni e utilizzi consigliati\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduzione quotidiana in pasticceria:\u003c\/strong\u003e copertura di diverse torte al giorno senza esaurire le scorte durante il servizio.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWedding cake a più piani:\u003c\/strong\u003e quantità sufficiente per una torta nuziale completa senza dover mescolare più confezioni.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBase da colorare in grandi quantità:\u003c\/strong\u003e impasto a lotti per preparare in anticipo diverse tonalità.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorsi e laboratori di pasticceria:\u003c\/strong\u003e quantità adatta a una lezione o a una dimostrazione con più partecipanti.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eModalità d'uso\u003c\/h3\u003e\n\u003col class=\"vh-steps\"\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparazione:\u003c\/strong\u003e togliete la pasta di zucchero 30 minuti prima dell'uso per portarla a temperatura ambiente.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImpasto:\u003c\/strong\u003e lavoratela per alcuni minuti per ammorbidirla, fino a ottenere una consistenza liscia e omogenea.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStesura:\u003c\/strong\u003e stendetela su un piano di lavoro spolverato con zucchero a velo o amido di mais, mai con farina, fino a uno spessore di 3-4 mm.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eApplicazione sulla torta:\u003c\/strong\u003e adagiatela delicatamente sulla torta precedentemente ricoperta con ganache o crema al burro lisciata, quindi livellatela con un lisciatore per pasta di zucchero.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRimozione degli eccessi:\u003c\/strong\u003e tagliate l'eccedenza alla base con un coltello o un cutter. Conservate gli scarti in un sacchetto di plastica ermetico per riutilizzarli.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredienti\u003c\/td\u003e\n\u003ctd\u003eZucchero, sciroppo di glucosio, grassi vegetali (palma, girasole), acqua, umettante E422 (glicerolo), addensante E466, aroma. La composizione può variare in base al colore; verificare l'etichetta della confezione.\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, arachidi, glutine, soia e uova in base alle condizioni di produzione. Verificare l'etichetta per gli allergeni specifici di ogni lotto.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eConservare in un sacchetto di plastica ermetico, a temperatura ambiente (15-25 °C), al riparo dalla luce e dal calore. Non refrigerare: l'umidità altera la consistenza. Si conserva per diversi mesi se non aperta. Se la pasta si indurisce leggermente, aggiungere qualche goccia di glicerina alimentare e impastare per 1 minuto.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eDa notare:\u003c\/strong\u003e una volta aperta la confezione da 5 kg, prelevate la quantità necessaria e richiudete ermeticamente il resto per preservare a lungo la morbidezza della pasta.\u003c\/p\u003e\n\u003cp\u003ePer un utilizzo ancora più intenso, la gamma è disponibile nel formato da 10 kg (ritiro in negozio esclusivamente, senza spedizione). Per un fabbisogno occasionale più contenuto, è disponibile il formato da 2,5 kg.\u003c\/p\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\u003eIl formato da 5 kg è riservato ai professionisti?\u003c\/summary\u003e\u003cp\u003eÈ pensato per una produzione regolare e in grandi quantità, tipicamente per una pasticceria o un laboratorio che ricopre diverse torte al giorno, ma resta accessibile a qualsiasi laboratorio con un'attività sostenuta.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCome gestire una confezione da 5 kg tra un utilizzo e l'altro?\u003c\/summary\u003e\u003cp\u003ePrelevate la quantità necessaria, richiudete ermeticamente la confezione e conservatela a temperatura ambiente, al riparo dalla luce. La pasta si conserva per diversi mesi se resta ben protetta dall'aria.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eEsiste un formato ancora più grande di 5 kg?\u003c\/summary\u003e\u003cp\u003eSì, la stessa gamma è disponibile nel formato da 10 kg per una produzione intensiva, esclusivamente con ritiro in negozio e senza spedizione. Per un'esigenza più contenuta, il formato da 2,5 kg è adatto a una produzione più leggera.\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\u003ePer una produzione intensiva, scoprite il formato da \u003ca href=\"\/it\/products\/pate-a-sucre-blanche-extra-10kg\"\u003e10 kg\u003c\/a\u003e (ritiro in negozio esclusivamente). Per un'esigenza più occasionale, è disponibile il formato da \u003ca href=\"\/it\/products\/white-extra-2-5kg-renshaw\"\u003e2,5 kg\u003c\/a\u003e, così come la versione al \u003ca href=\"\/it\/products\/pate-a-sucre-blanche-5kg-ready-to-roll-gout-guimauve\"\u003egusto marshmallow\u003c\/a\u003e da 5 kg.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":32271988686890,"sku":"R02836","price":36.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/white-extra-5kg-renshaw-1.png?v=1772136170"},{"product_id":"pate-a-sucre-blanche-extra-10kg","title":"Pasta di zucchero bianca extra 10Kg - NESSUNA SPEDIZIONE: VENDUTA SOLO in Click and Collect","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: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-list{list-style:none;padding:0;margin:0}\n.vh-list li{margin-bottom:12px;padding-left:22px;position:relative}\n.vh-list li:last-child{margin-bottom:0}\n.vh-list li::before{content:'\\2022';color:#d7b36a;font-size:18px;position:absolute;left:0;top:-2px}\n.vh-steps{padding-left:22px;margin:0}\n.vh-steps li{margin-bottom:10px}\n.vh-steps li:last-child{margin-bottom:0}\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:32%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:16px 20px;border-radius:0 8px 8px 0;margin:18px 0}\n.vh-tip p{margin:0 0 8px;font-size:13.5px;color:#2a2419}\n.vh-tip p:last-child{margin-bottom:0}\n.vh-tip strong{color:#b98b35}\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 details:last-child{margin-bottom:0}\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\"\u003eRenshaw - Pasta di zucchero\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePasta di zucchero Renshaw Extra Bianca 10 kg\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eformato grande per una produzione intensiva, ritiro esclusivamente in negozio\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa pasta di zucchero Renshaw Extra Bianca da 10 kg è una pasta pronta all'uso della storica gamma del marchio britannico Renshaw, punto di riferimento per il cake design dal 1898. Ha una consistenza soda ed elastica per una copertura liscia e una modellazione precisa, con un delicato gusto di vaniglia che non copre il sapore della torta.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eQuesto formato grande è riservato alla produzione intensiva: laboratorio professionale, negozio ad alto volume o eventi che richiedono più torte ricoperte contemporaneamente. Il prodotto è venduto esclusivamente con ritiro in negozio, senza spedizione.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e10 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCapacità\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eClick and collect\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConsegna\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDiversi mesi\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConservazione\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarchio britannico di riferimento:\u003c\/strong\u003e Renshaw, fondata nel 1898, utilizzata da pasticceri professionisti e cake designer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePronta all'uso:\u003c\/strong\u003e consistenza uniforme già all'apertura, richiede una lavorazione minima.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColore bianco neutro:\u003c\/strong\u003e base versatile, utilizzabile così com'è o da colorare secondo il progetto.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSolo ritiro in negozio:\u003c\/strong\u003e questo formato non viene spedito, ma deve essere ritirato direttamente presso il punto vendita.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eOccasioni e utilizzi consigliati\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduzione intensiva in laboratorio:\u003c\/strong\u003e copertura di numerose torte senza interruzioni per rifornire le scorte.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEventi e ordini raggruppati:\u003c\/strong\u003e wedding cake multiple, fiere professionali, grandi ordini stagionali.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBase da colorare in grandi quantità:\u003c\/strong\u003e preparazione anticipata di diverse tonalità per un team di più pasticceri.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormazione professionale:\u003c\/strong\u003e quantità adatta a sessioni di formazione o dimostrazioni con più partecipanti.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eModalità d'uso\u003c\/h3\u003e\n\u003col class=\"vh-steps\"\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparazione:\u003c\/strong\u003e estrarre la pasta di zucchero 30 minuti prima dell'utilizzo per portarla a temperatura ambiente.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLavorazione:\u003c\/strong\u003e impastare per alcuni minuti per ammorbidirla, fino a ottenere una consistenza liscia e uniforme.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStesura:\u003c\/strong\u003e stendere su un piano di lavoro spolverato con zucchero a velo o amido di mais, mai con farina, fino a uno spessore di 3-4 mm.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eApplicazione sulla torta:\u003c\/strong\u003e adagiare delicatamente sulla torta precedentemente ricoperta con ganache o crema al burro lisciata, quindi lisciare con un lisciatore per pasta di zucchero.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRifilatura dell'eccesso:\u003c\/strong\u003e tagliare la pasta in eccesso alla base con un coltello o un cutter. Conservare gli avanzi in un sacchetto di plastica ermetico per riutilizzarli.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredienti\u003c\/td\u003e\n\u003ctd\u003eZucchero, sciroppo di glucosio, grassi vegetali (palma, girasole), acqua, umettante E422 (glicerolo), addensante E466, aroma. La composizione può variare in base alla tonalità: verificare l'etichetta della confezione.\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, arachidi, glutine, soia e uova, a seconda delle condizioni di produzione. Verificare sull'etichetta gli allergeni specifici di ogni lotto.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eSacchetto di plastica ermetico, a temperatura ambiente (15-25 °C), al riparo dalla luce e dal calore. Non refrigerare: l'umidità compromette la consistenza. Si conserva per diversi mesi se non aperta. Se la pasta si indurisce leggermente, aggiungere alcune gocce di glicerina alimentare e impastare per 1 minuto.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eQuesto prodotto non viene spedito: è venduto esclusivamente con ritiro in negozio (click and collect).\u003c\/strong\u003e Selezionare questa opzione al momento dell'ordine e ritirare la pasta di zucchero direttamente presso il punto vendita; per questo formato non è possibile la consegna a domicilio.\u003c\/p\u003e\n\u003cp\u003eUna volta aperto il sacchetto, prelevare la quantità necessaria e richiuderlo ermeticamente dopo ogni utilizzo per preservare la morbidezza della pasta per diversi mesi.\u003c\/p\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 prodotto può essere consegnato a domicilio?\u003c\/summary\u003e\u003cp\u003eNo, il formato da 10 kg è venduto esclusivamente con ritiro in negozio e non può essere spedito. Per la consegna a domicilio sono disponibili i formati da 2,5 kg e 5 kg della stessa gamma.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQuesto formato è adatto a un uso occasionale?\u003c\/summary\u003e\u003cp\u003eNo, è pensato per una produzione intensiva, un laboratorio professionale o un negozio ad alto volume. Per un utilizzo più saltuario o una produzione regolare moderata, sono più adatti i formati da 2,5 kg o 5 kg.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCome conservare un sacchetto da 10 kg già aperto?\u003c\/summary\u003e\u003cp\u003ePrelevare la quantità necessaria a ogni utilizzo e richiudere ermeticamente il resto, a temperatura ambiente e al riparo dalla luce. La pasta si conserva per diversi mesi finché resta protetta dall'aria.\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\u003eQuesto formato è disponibile esclusivamente con ritiro in negozio. Per la consegna a domicilio, scopri il formato \u003ca href=\"\/it\/products\/pate-a-sucre-blanche-extra-5kg\"\u003e5 kg\u003c\/a\u003e o \u003ca href=\"\/it\/products\/white-extra-2-5kg-renshaw\"\u003e2,5 kg\u003c\/a\u003e. È disponibile tutta la \u003ca href=\"\/it\/collections\/renshaw\"\u003egamma Renshaw\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":32271994748970,"sku":"R2835","price":68.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-blanche-extra-10kg-pas-d-expedition-vendu-uniquement-en-click-and-collect-renshaw-1.jpg?v=1772136172"},{"product_id":"modeling-paste-blanche-250g","title":"Pasta Modellante Bianca 250g","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: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:10px;padding-left:6px}\n.vh-list li::marker{color:#d7b36a}\n.vh-list strong{color:#2a2419}\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}\n.vh-tip strong{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:38%}\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\"\u003eRenshaw - Pasta modellabile\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePasta modellabile bianca Renshaw 250 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePasta modellabile bianca Renshaw, base neutra da colorare, per figurine e dettagli fini, formato da 250 g.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa Pasta modellabile bianca Renshaw da 250 g è una pasta specializzata per la modellazione fine: figurine, fiori, lettere e dettagli scolpiti. La sua tonalità bianca neutra funge da base da colorare secondo il progetto, con una consistenza più compatta rispetto alla classica pasta di zucchero e un'asciugatura più rapida.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eA differenza della pasta di copertura o della classica pasta di zucchero, destinate a ricoprire le torte, questa pasta modellabile è pensata per elementi lavorati a mano e si colora facilmente con coloranti in gel o in pasta.\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\"\u003e250 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormato\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eBianco (base neutra)\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eColore\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCompatta, asciugatura rapida\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConsistenza\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\u003e\n\u003cstrong\u003eFigurine bianche:\u003c\/strong\u003e sposi, animali e personaggi per cake topper.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFiori bianchi:\u003c\/strong\u003e rose, gigli e ortensie per wedding cake.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBase da colorare:\u003c\/strong\u003e punto di partenza neutro per qualsiasi tonalità personalizzata.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDettagli in rilievo:\u003c\/strong\u003e bottoni, perle e motivi sulla copertura.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCake topper per wedding cake:\u003c\/strong\u003e figurine personalizzate degli sposi.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eCome colorare questa pasta:\u003c\/strong\u003e Utilizza coloranti alimentari in gel o in pasta, mai liquidi, perché ammorbidiscono la pasta. Aggiungi una piccola quantità di colorante e impasta per 1-2 minuti per distribuirlo uniformemente. Per le tonalità molto scure, parti da una pasta già colorata anziché aggiungere troppo colorante.\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\u003eRenshaw (Regno Unito)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTipo\u003c\/td\u003e\n\u003ctd\u003ePasta modellabile (modeling paste)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColore\u003c\/td\u003e\n\u003ctd\u003eBianco, base neutra\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003e250 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredienti\u003c\/td\u003e\n\u003ctd\u003eZucchero, sciroppo di glucosio, grassi vegetali (palma, girasole), acqua, umettante (E422 glicerolo), addensante (E466), gomma adragante o CMC, aroma\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, arachidi, glutine, soia e uova a seconda delle condizioni di produzione\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eIn un sacchetto di plastica ermetico, a temperatura ambiente, al riparo dalla luce. Non refrigerare\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 pasta modellabile e pasta di copertura o classica pasta di zucchero?\u003c\/summary\u003e\u003cp\u003eLa pasta modellabile contiene un agente indurente (gomma adragante o CMC) che la rende più compatta e più rapida ad asciugarsi, ideale per figurine e fiori fini. La pasta di copertura o la classica pasta di zucchero, più morbide, sono riservate alla copertura di grandi superfici.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCome si colora la pasta modellabile bianca?\u003c\/summary\u003e\u003cp\u003eCon un colorante in gel o in pasta, mai liquido. Impasta per 1-2 minuti per ottenere una tonalità uniforme. Per le tonalità intense (nero, rosso), parti da una pasta già precolorata anziché aggiungere troppo colorante, poiché la consistenza ne risentirebbe.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQuanta pasta occorre prevedere per una figurina standard di 8-10 cm?\u003c\/summary\u003e\u003cp\u003eConsidera circa 40-60 g, a seconda della complessità dell'elemento. Conserva il resto in un sacchetto ermetico per evitare che si asciughi prematuramente.\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\/renshaw\"\u003eRenshaw\u003c\/a\u003e · \u003ca href=\"\/it\/collections\/modeling-paste\"\u003ePasta modellabile e per fiori\u003c\/a\u003e · \u003ca href=\"\/it\/collections\/pates-a-sucre\"\u003ePaste di zucchero\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":32423089012778,"sku":"R01952","price":2.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/modeling-paste-blanche-250g-renshaw-1.jpg?v=1772136451"},{"product_id":"white-extra-2-5kg-renshaw","title":"Bianco Extra 2,5Kg","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}\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-list{list-style:none;padding:0;margin:0}\n.vh-list li{margin-bottom:12px;padding-left:22px;position:relative}\n.vh-list li:last-child{margin-bottom:0}\n.vh-list li::before{content:'\\2022';color:#d7b36a;font-size:18px;position:absolute;left:0;top:-2px}\n.vh-steps{padding-left:22px;margin:0}\n.vh-steps li{margin-bottom:10px}\n.vh-steps li:last-child{margin-bottom:0}\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:32%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:16px 20px;border-radius:0 8px 8px 0;margin:18px 0}\n.vh-tip p{margin:0 0 8px;font-size:13.5px;color:#2a2419}\n.vh-tip p:last-child{margin-bottom:0}\n.vh-tip strong{color:#b98b35}\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 details:last-child{margin-bottom:0}\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\"\u003eRenshaw - Pasta di zucchero\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePasta di zucchero Renshaw Extra Bianca 2,5 kg\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ebase bianca neutra per una produzione regolare in laboratorio\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa pasta di zucchero Renshaw Extra Bianca da 2,5 kg è una pasta pronta all'uso della storica gamma del marchio britannico Renshaw, punto di riferimento per il cake design dal 1898. La consistenza soda ed elastica permette di ricoprire le torte in modo liscio e di realizzare modellini precisi, mentre il delicato gusto di vaniglia non copre il sapore della torta.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eIl bianco è il colore neutro di base del cake design, utilizzabile sia così com'è sia come punto di partenza per tutte le tonalità. Il formato da 2,5 kg è adatto a un laboratorio indipendente che ricopre diverse torte ogni settimana.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e2,5 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eContenuto\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eSoda, elastica\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConsistenza\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDiversi mesi\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConservazione\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarchio britannico di riferimento:\u003c\/strong\u003e Renshaw, fondata nel 1898, utilizzata da pasticceri professionisti e cake designer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePronta all'uso:\u003c\/strong\u003e consistenza omogenea già all'apertura, richiede un impastamento minimo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColore bianco neutro:\u003c\/strong\u003e base versatile, utilizzabile così com'è o da colorare in base al progetto.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormato da laboratorio:\u003c\/strong\u003e 2,5 kg, adatto a una produzione regolare di diverse torte alla settimana.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eOccasioni e utilizzi consigliati\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWedding cake d'autore:\u003c\/strong\u003e ricopertura classica per matrimoni boho, romantici o minimalisti.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBase da colorare:\u003c\/strong\u003e impastare con coloranti liposolubili o idrosolubili per ottenere tutte le tonalità.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecorazioni floreali bianche:\u003c\/strong\u003e rose, peonie e fiori in pasta di zucchero per wedding cake botaniche.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber cake e cake topper:\u003c\/strong\u003e numeri, lettere e figurine per decorazioni essenziali.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eModalità d'uso\u003c\/h3\u003e\n\u003col class=\"vh-steps\"\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparazione:\u003c\/strong\u003e estrarre la pasta di zucchero 30 minuti prima dell'uso per portarla a temperatura ambiente.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImpastamento:\u003c\/strong\u003e lavorare per alcuni minuti per ammorbidirla, fino a ottenere una consistenza liscia e omogenea.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStesura:\u003c\/strong\u003e stendere su un piano di lavoro spolverato con zucchero a velo o amido di mais, mai con farina, fino a uno spessore di 3-4 mm.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePosa sulla torta:\u003c\/strong\u003e adagiare delicatamente sulla torta precedentemente ricoperta con ganache o crema al burro lisciata, quindi livellare con un lisciatore per pasta di zucchero.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaglio degli eccessi:\u003c\/strong\u003e tagliare l'eccesso alla base con un coltello o un cutter. Conservare gli avanzi in un sacchetto di plastica ermetico per riutilizzarli.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredienti\u003c\/td\u003e\n\u003ctd\u003eZucchero, sciroppo di glucosio, grassi vegetali (palma, girasole), acqua, umettante E422 (glicerolo), addensante E466, aroma. La composizione può variare in base alla tonalità: verificare l'etichetta della confezione.\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, arachidi, glutine, soia e uova in base alle condizioni di produzione. Verificare l'etichetta per gli allergeni specifici di ogni lotto.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eSacchetto di plastica ermetico, a temperatura ambiente (15-25 °C), al riparo dalla luce e dal calore. Non refrigerare: l'umidità compromette la consistenza. Si conserva per diversi mesi se non aperta. Se la pasta si indurisce leggermente, aggiungere alcune gocce di glicerina alimentare e impastare per 1 minuto.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e il formato da 2,5 kg è pensato per una produzione regolare ma contenuta, di diverse torte alla settimana. Per un volume maggiore o un'attività con negozio, il formato da 5 kg riduce il numero di confezioni da aprire.\u003c\/p\u003e\n\u003cp\u003eConservare il sacchetto ben richiuso tra un utilizzo e l'altro per preservare la morbidezza della pasta rimanente.\u003c\/p\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 formato è adatto a un laboratorio che sta iniziando un'attività regolare?\u003c\/summary\u003e\u003cp\u003eSì, 2,5 kg rappresenta un buon equilibrio per un laboratorio che ricopre diverse torte alla settimana senza aver ancora raggiunto un volume di produzione da negozio. Oltre questo livello, il formato da 5 kg diventa più pratico.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÈ possibile colorare facilmente questa pasta di zucchero bianca?\u003c\/summary\u003e\u003cp\u003eSì, la consistenza Renshaw si presta bene a essere impastata con coloranti liposolubili o idrosolubili. Aggiungere il colorante gradualmente e impastare fino a ottenere una tonalità omogenea e priva di striature.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQuanta pasta di zucchero occorre per una wedding cake a piani?\u003c\/summary\u003e\u003cp\u003eCalcolare circa 750 g per un piano di 20 cm di diametro e 1 kg per uno da 25 cm. Per una torta a più piani, sommare le quantità per ciascun piano aggiungendo un margine del 15-20% per gli avanzi.\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\u003ePer una produzione più consistente, scopri il formato da \u003ca href=\"\/it\/products\/pate-a-sucre-blanche-extra-5kg\"\u003e5 kg\u003c\/a\u003e. Tutta la \u003ca href=\"\/it\/collections\/renshaw\"\u003egamma Renshaw\u003c\/a\u003e e le nostre \u003ca href=\"\/it\/collections\/pates-a-sucre\"\u003epaste di zucchero\u003c\/a\u003e sono disponibili.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":39502010056746,"sku":"92451","price":19.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/white-extra-25kg-renshaw-1.png?v=1772138838"},{"product_id":"pate-a-sucre-renshaw-pro-250g-rose-fuchsia","title":"Pasta di Zucchero Renshaw Pro 250g Rosa Fucsia","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;\"\u003eRenshaw\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003ePasta di Zucchero Renshaw Pro - Rosa Fucsia 250g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003ePasta di zucchero Renshaw gamma Pro, tinta rosa fucsia, formato 250g per cake design professionale\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eLa Pasta di Zucchero Renshaw Rosa Fucsia 250g è una pasta di zucchero pronta all'uso, firma del marchio britannico Renshaw, riferimento mondiale del cake design dal 1898. Texture ferma ed elastica per una copertura liscia della torta, modellaggio preciso di figurine e creazione di decorazioni distintive. Gusto vaniglia sottile che non copre i sapori della torta interna.\u003c\/p\u003e\n\u003cp\u003eLa tinta rosa fucsia è un colore vivace e d'impatto, perfetto per cake design moderni e vistosi: compleanni pop, torte tematiche colorate, creazioni Instagram. Il formato da 250g è adatto a un progetto di cake design o come tocco colorato in una grande decorazione.\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: #d7b2b2b;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarchio britannico di riferimento:\u003c\/strong\u003e Renshaw, fondata nel 1898, è utilizzata da pasticceri professionisti e cake designer in tutto il mondo.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePronta all'uso:\u003c\/strong\u003e consistenza omogenea fin dall'apertura, impasto minimo necessario.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFermità ed elasticità:\u003c\/strong\u003e si lavora facilmente senza strappi né elasticità eccessiva, ideale per coperture e modellaggio.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTinta rosa fucsia:\u003c\/strong\u003e colore vivace per applicazioni brillanti.\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;\"\u003eCompatibile con tutti i coloranti:\u003c\/strong\u003e possibile regolazione della tonalità con coloranti liposolubili o idrosolubili.\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 Renshaw (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;\"\u003eLinea :\u003c\/strong\u003e Renshaw Pro\u003c\/li\u003e\n            \u003cli 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 Rosa Fucsia\u003c\/li\u003e\n            \u003cli 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 250g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTexture :\u003c\/strong\u003e soda ed elastica, pronta all'uso\u003c\/li\u003e\n            \u003cli 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 vaniglia sottile\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eUso :\u003c\/strong\u003e rivestimento di torte, modellatura, decorazione cake design\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;\"\u003eConservazione :\u003c\/strong\u003e sacchetto ermetico a temperatura ambiente, al riparo dalla luce\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;\"\u003eCompleanni pop colorati:\u003c\/strong\u003e feste vistose, Barbie, anni '80, palette neon e vivace.\u003c\/li\u003e\n            \u003cli 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 Pride:\u003c\/strong\u003e torte a tema LGBT, arcobaleno, eventi di visibilità.\u003c\/li\u003e\n            \u003cli 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 nuziali contemporanee:\u003c\/strong\u003e matrimoni moderni audaci, palette contrastata.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCupcake di San Valentino pop:\u003c\/strong\u003e alternativa vivace al rosa pastello per cake design moderno.\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;\"\u003eTorte numero vistose:\u003c\/strong\u003e cifre d'impatto per compleanni di adolescenti.\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;\"\u003ePreparazione :\u003c\/strong\u003e tirate fuori la pasta di zucchero 30 minuti prima dell'uso per portarla a temperatura ambiente.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eImpasto:\u003c\/strong\u003e impastate per qualche minuto per ammorbidire, fino a ottenere una consistenza liscia e omogenea.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eStesura:\u003c\/strong\u003e stendete su un piano di lavoro spolverato con zucchero a velo o amido di mais (mai farina), a uno spessore di 3-4 mm.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePosa sulla torta:\u003c\/strong\u003e adagiate delicatamente sulla torta precedentemente ricoperta di ganache o crema al burro lisciata. Lisciate con una spatola per pasta di zucchero.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eTaglio degli eccessi:\u003c\/strong\u003e tagliate l'eccesso alla base con un coltello o un cutter. Conservate gli scarti in un sacchetto di plastica ermetico per riutilizzarli.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eConservazione:\u003c\/strong\u003e conservate la pasta di zucchero non utilizzata in un sacchetto ermetico a temperatura ambiente, al riparo dalla luce e dal calore.\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 Zucchero, sciroppo di glucosio, grassi vegetali (palma, girasole), acqua, umettante (E422 glicerolo), addensante (E466), aroma, coloranti alimentari (a seconda del colore). La composizione può variare leggermente, verificare l'etichetta della confezione.\u003c\/p\u003e\n        \u003cp style=\"margin: 0;\"\u003e\u003cstrong\u003eAllergeni:\u003c\/strong\u003e Può contenere tracce di noci, arachidi, glutine, soia e uova a seconda delle condizioni di produzione. Controllate l'etichetta per gli allergeni specifici di ogni referenza.\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;\"\u003eConservate la pasta di zucchero non utilizzata in un sacchetto di plastica ermetico a temperatura ambiente (15-25 °C), al riparo dalla luce diretta e da fonti di calore. Non refrigerare (l'umidità rovina la consistenza). Durata di conservazione: diversi mesi in sacchetto ermetico. Se la pasta indurisce, aggiungete qualche goccia di glicerina e impastate per 1 minuto.\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 la gamma Renshaw Extra e Renshaw Pro?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003eRenshaw Extra è la gamma storica del marchio, formato classico per la copertura di torte e modellaggio. La gamma Renshaw Pro offre una palette di colori designer più raffinata (Latte, Blush Peach, Duck Egg Blue, Dusky Lavender, Atlantic Blue, ecc.) per i cake designer professionisti che desiderano tonalità esclusive. Entrambe le gamme hanno la stessa qualità di consistenza ed elasticità.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eQuanta pasta di zucchero serve per coprire una torta?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003ePer una torta rotonda di 15 cm di diametro e 10 cm di altezza, calcola 500 g di pasta di zucchero. Per 20 cm di diametro, calcola 750 g. Per 25 cm di diametro, calcola 1 kg. Per una torta nuziale a piani, somma le quantità per ogni piano aggiungendo il 20% di margine per gli avanzi.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eCome evitare le crepe nella pasta di zucchero?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003eLe crepe di solito derivano da 3 cause: 1) pasta stesa troppo sottile (puntare a minimo 4 mm), 2) pasta secca per mancanza di umidità (aggiungi qualche goccia di glicerina e impasta), 3) strato di copertura della torta troppo spesso che provoca tensione. Lavora su una torta ben fredda appena tolta dal frigo, con uno strato di ganache liscio e freddo.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eSi possono conservare gli avanzi di pasta di zucchero?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0;\"\u003eSì, conserva gli avanzi in un sacchetto di plastica ermetico a temperatura ambiente, al riparo dalla luce. La pasta di zucchero si conserva per mesi senza perdita di qualità. Se si indurisce leggermente col tempo, aggiungi 1-2 gocce di glicerina e impasta per 1 minuto per ritrovare la morbidezza originale.\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 pasta di zucchero rosa fucsia\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003ePer una copertura perfetta: massaggia la torta con ganache fredda o crema al burro stabilizzata (mai crema pasticcera che inumidisce), metti in frigorifero per 30 minuti per solidificare lo strato. Stendi la pasta di zucchero su almeno 4 mm (mai meno, altrimenti si crepa). Per un dolce di 20 cm di diametro, calcola 750 g di pasta di zucchero. Se la pasta si secca durante il lavoro, aggiungi 1-2 gocce di glicerina alimentare e impasta per 1 minuto per ritrovare la morbidezza.\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: Renshaw (Regno Unito)\u003c\/li\u003e\n            \u003cli\u003eGamma : Renshaw Pro\u003c\/li\u003e\n            \u003cli\u003eColore: Rosa Fucsia\u003c\/li\u003e\n            \u003cli\u003eFormato : 250g\u003c\/li\u003e\n            \u003cli\u003eUso: copertura e modellaggio cake design\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;\"\u003eCompleta il tuo materiale per cake design:\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\/renshaw\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eRenshaw\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 Esplora la nostra \u003ca href=\"\/it\/collections\/pate-a-sucre\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003epasta di zucchero\u003c\/a\u003e di tutte le marche e colori.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Regola le tue sfumature con i nostri \u003ca href=\"\/it\/collections\/colorants\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003ecoloranti alimentari\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":39531515314218,"sku":"R02947","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-renshaw-pro-250g-rose-fuchsia-renshaw-1.jpg?v=1772139394"},{"product_id":"pate-a-sucre-renshaw-pro-250g-blush-pink","title":"Pasta di Zucchero Renshaw Pro 250g Pesca Rosata","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;\"\u003eRenshaw\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003ePasta di Zucchero Renshaw Pro - Blush Peach 250g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003ePasta di zucchero Renshaw gamma Pro, tonalità blush peach, formato 250g per cake design professionale\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eLa Pasta di Zucchero Renshaw Blush Peach 250g è una pasta di zucchero pronta all'uso, firma del marchio britannico Renshaw, riferimento mondiale del cake design dal 1898. Texture ferma ed elastica per una copertura liscia della torta, modellaggio preciso di figurine e creazione di decorazioni distintive. Gusto vaniglia sottile che non copre i sapori della torta interna.\u003c\/p\u003e\n\u003cp\u003eLa tonalità blush peach fa parte della palette delicata Renshaw, ideale per baby shower, compleanni di bambini piccoli e torte nuziali romantiche. Il formato da 250g è adatto a un progetto di cake design individuale o a una prova creativa. Compatibile con tutti i coloranti alimentari liposolubili e idrosolubili per regolare la sfumatura.\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: #d7b2b2b;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarchio britannico di riferimento:\u003c\/strong\u003e Renshaw, fondata nel 1898, è utilizzata da pasticceri professionisti e cake designer in tutto il mondo.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePronta all'uso:\u003c\/strong\u003e consistenza omogenea fin dall'apertura, impasto minimo necessario.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFermità ed elasticità:\u003c\/strong\u003e si lavora facilmente senza strappi né elasticità eccessiva, ideale per coperture e modellaggio.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTonalità blush peach:\u003c\/strong\u003e colore delicato per applicazioni raffinate.\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;\"\u003eCompatibile con tutti i coloranti:\u003c\/strong\u003e possibile regolazione della tonalità con coloranti liposolubili o idrosolubili.\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 Renshaw (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;\"\u003eLinea :\u003c\/strong\u003e Renshaw Pro\u003c\/li\u003e\n            \u003cli 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 Blush Peach\u003c\/li\u003e\n            \u003cli 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 250g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTexture :\u003c\/strong\u003e soda ed elastica, pronta all'uso\u003c\/li\u003e\n            \u003cli 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 vaniglia sottile\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eUso :\u003c\/strong\u003e rivestimento di torte, modellatura, decorazione cake design\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;\"\u003eConservazione :\u003c\/strong\u003e sacchetto ermetico a temperatura ambiente, al riparo dalla luce\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;\"\u003eTorte nuziali nude:\u003c\/strong\u003e matrimoni in stile naked cake, palette pesca e terracotta polveroso.\u003c\/li\u003e\n            \u003cli 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 boho:\u003c\/strong\u003e matrimoni bohémien con palette terracotta, sabbia e corallo chiaro.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBridal showers:\u003c\/strong\u003e torte per addii al nubilato con palette femminile delicata.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eComunione e battesimo:\u003c\/strong\u003e alternativa al rosa per cerimonie delicate.\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;\"\u003eFiori in pasta di zucchero:\u003c\/strong\u003e peonie pesca, rose Juliet, ortensie autunnali.\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;\"\u003ePreparazione :\u003c\/strong\u003e tirate fuori la pasta di zucchero 30 minuti prima dell'uso per portarla a temperatura ambiente.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eImpasto:\u003c\/strong\u003e impastate per qualche minuto per ammorbidire, fino a ottenere una consistenza liscia e omogenea.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eStesura:\u003c\/strong\u003e stendete su un piano di lavoro spolverato con zucchero a velo o amido di mais (mai farina), a uno spessore di 3-4 mm.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePosa sulla torta:\u003c\/strong\u003e adagiate delicatamente sulla torta precedentemente ricoperta di ganache o crema al burro lisciata. Lisciate con una spatola per pasta di zucchero.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eTaglio degli eccessi:\u003c\/strong\u003e tagliate l'eccesso alla base con un coltello o un cutter. Conservate gli scarti in un sacchetto di plastica ermetico per riutilizzarli.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eConservazione:\u003c\/strong\u003e conservate la pasta di zucchero non utilizzata in un sacchetto ermetico a temperatura ambiente, al riparo dalla luce e dal calore.\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 Zucchero, sciroppo di glucosio, grassi vegetali (palma, girasole), acqua, umettante (E422 glicerolo), addensante (E466), aroma, coloranti alimentari (a seconda del colore). La composizione può variare leggermente, verificare l'etichetta della confezione.\u003c\/p\u003e\n        \u003cp style=\"margin: 0;\"\u003e\u003cstrong\u003eAllergeni:\u003c\/strong\u003e Può contenere tracce di noci, arachidi, glutine, soia e uova a seconda delle condizioni di produzione. Controllate l'etichetta per gli allergeni specifici di ogni referenza.\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;\"\u003eConservate la pasta di zucchero non utilizzata in un sacchetto di plastica ermetico a temperatura ambiente (15-25 °C), al riparo dalla luce diretta e da fonti di calore. Non refrigerare (l'umidità rovina la consistenza). Durata di conservazione: diversi mesi in sacchetto ermetico. Se la pasta indurisce, aggiungete qualche goccia di glicerina e impastate per 1 minuto.\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 la gamma Renshaw Extra e Renshaw Pro?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003eRenshaw Extra è la gamma storica del marchio, formato classico per la copertura di torte e modellaggio. La gamma Renshaw Pro offre una palette di colori designer più raffinata (Latte, Blush Peach, Duck Egg Blue, Dusky Lavender, Atlantic Blue, ecc.) per i cake designer professionisti che desiderano tonalità esclusive. Entrambe le gamme hanno la stessa qualità di consistenza ed elasticità.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eQuanta pasta di zucchero serve per coprire una torta?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003ePer una torta rotonda di 15 cm di diametro e 10 cm di altezza, calcola 500 g di pasta di zucchero. Per 20 cm di diametro, calcola 750 g. Per 25 cm di diametro, calcola 1 kg. Per una torta nuziale a piani, somma le quantità per ogni piano aggiungendo il 20% di margine per gli avanzi.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eCome evitare le crepe nella pasta di zucchero?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003eLe crepe di solito derivano da 3 cause: 1) pasta stesa troppo sottile (puntare a minimo 4 mm), 2) pasta secca per mancanza di umidità (aggiungi qualche goccia di glicerina e impasta), 3) strato di copertura della torta troppo spesso che provoca tensione. Lavora su una torta ben fredda appena tolta dal frigo, con uno strato di ganache liscio e freddo.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eSi possono conservare gli avanzi di pasta di zucchero?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0;\"\u003eSì, conserva gli avanzi in un sacchetto di plastica ermetico a temperatura ambiente, al riparo dalla luce. La pasta di zucchero si conserva per mesi senza perdita di qualità. Se si indurisce leggermente col tempo, aggiungi 1-2 gocce di glicerina e impasta per 1 minuto per ritrovare la morbidezza originale.\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 pasta di zucchero blush peach\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003ePer una copertura perfetta: massaggiate la torta con ganache fredda o crema al burro stabilizzata (mai crema pasticcera che inumidisce), refrigerate per 30 minuti per solidificare lo strato. Stendete la pasta di zucchero a uno spessore minimo di 4 mm (mai meno, altrimenti si crepa). Per una torta di 20 cm di diametro, calcolate 750 g di pasta di zucchero. Se la pasta si secca durante il lavoro, aggiungete 1-2 gocce di glicerina alimentare e impastate per 1 minuto per ritrovare la morbidezza. Il blush peach è una tonalità delicata che non tollera dosi eccessive di coloranti aggiuntivi: se volete regolare la sfumatura, aggiungete il colorante in piccolissime quantità (1 goccia alla volta).\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: Renshaw (Regno Unito)\u003c\/li\u003e\n            \u003cli\u003eGamma : Renshaw Pro\u003c\/li\u003e\n            \u003cli\u003eColore: Blush Peach\u003c\/li\u003e\n            \u003cli\u003eFormato : 250g\u003c\/li\u003e\n            \u003cli\u003eUso: copertura e modellaggio cake design\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;\"\u003eCompleta il tuo materiale per cake design:\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\/renshaw\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eRenshaw\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 Esplora la nostra \u003ca href=\"\/it\/collections\/pate-a-sucre\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003epasta di zucchero\u003c\/a\u003e di tutte le marche e colori.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Regola le tue sfumature con i nostri \u003ca href=\"\/it\/collections\/colorants\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003ecoloranti alimentari\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":39531522752554,"sku":"R02942","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-renshaw-pro-250g-blush-peach-renshaw-1.jpg?v=1772139402"},{"product_id":"pate-a-sucre-renshaw-pro-250g-vert-emeraude","title":"Pasta di Zucchero Renshaw Pro 250g Verde Smeraldo","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;\"\u003eRenshaw\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003ePasta di Zucchero Renshaw Pro - Verde Smeraldo 250g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003ePasta di zucchero Renshaw gamma Pro, tinta verde smeraldo, formato 250g per cake design professionale\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eLa Pasta di Zucchero Renshaw Verde Smeraldo 250g è una pasta di zucchero pronta all'uso, firma del marchio britannico Renshaw, riferimento mondiale del cake design dal 1898. Texture ferma ed elastica per una copertura liscia della torta, modellaggio preciso di figurine e creazione di decorazioni esclusive. Gusto vaniglia sottile che non copre i sapori della torta interna.\u003c\/p\u003e\n\u003cp\u003eLa tinta verde smeraldo fa parte della palette fredda Renshaw, elegante per wedding cake contemporanei e decorazioni invernali o marine. Il formato da 250g è adatto a un progetto di cake design mirato.\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: #d7b2b2b;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarchio britannico di riferimento:\u003c\/strong\u003e Renshaw, fondata nel 1898, è utilizzata da pasticceri professionisti e cake designer in tutto il mondo.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePronta all'uso:\u003c\/strong\u003e consistenza omogenea fin dall'apertura, impasto minimo necessario.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFermità ed elasticità:\u003c\/strong\u003e si lavora facilmente senza strappi né elasticità eccessiva, ideale per coperture e modellaggio.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTinta verde smeraldo:\u003c\/strong\u003e colore freddo per applicazioni fresche.\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;\"\u003eCompatibile con tutti i coloranti:\u003c\/strong\u003e possibile regolazione della tonalità con coloranti liposolubili o idrosolubili.\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 Renshaw (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;\"\u003eLinea :\u003c\/strong\u003e Renshaw Pro\u003c\/li\u003e\n            \u003cli 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 Verde Smeraldo\u003c\/li\u003e\n            \u003cli 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 250g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTexture :\u003c\/strong\u003e soda ed elastica, pronta all'uso\u003c\/li\u003e\n            \u003cli 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 vaniglia sottile\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eUso :\u003c\/strong\u003e rivestimento di torte, modellatura, decorazione cake design\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;\"\u003eConservazione :\u003c\/strong\u003e sacchetto ermetico a temperatura ambiente, al riparo dalla luce\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;\"\u003eWedding cake botanici di lusso:\u003c\/strong\u003e matrimoni esclusivi con fogliame tropicale, palette foresta profonda.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDecorazioni natalizie esclusive:\u003c\/strong\u003e tronchetti di Natale di alta gamma, alberi maestosi, alternativa al verde classico.\u003c\/li\u003e\n            \u003cli 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 smeraldo:\u003c\/strong\u003e temi reali, palette gioielleria, per wedding cake di alta gamma.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCompleanni foresta incantata:\u003c\/strong\u003e temi Disney, fiabe, draghi per feste di bambini premium.\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;\"\u003eCake design tropicale:\u003c\/strong\u003e foglie di monstera, palme, compleanni a tema Brasile.\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;\"\u003ePreparazione :\u003c\/strong\u003e tirate fuori la pasta di zucchero 30 minuti prima dell'uso per portarla a temperatura ambiente.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eImpasto:\u003c\/strong\u003e impastate per qualche minuto per ammorbidire, fino a ottenere una consistenza liscia e omogenea.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eStesura:\u003c\/strong\u003e stendete su un piano di lavoro spolverato con zucchero a velo o amido di mais (mai farina), a uno spessore di 3-4 mm.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePosa sulla torta:\u003c\/strong\u003e adagiate delicatamente sulla torta precedentemente ricoperta di ganache o crema al burro lisciata. Lisciate con una spatola per pasta di zucchero.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eTaglio degli eccessi:\u003c\/strong\u003e tagliate l'eccesso alla base con un coltello o un cutter. Conservate gli scarti in un sacchetto di plastica ermetico per riutilizzarli.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eConservazione:\u003c\/strong\u003e conservate la pasta di zucchero non utilizzata in un sacchetto ermetico a temperatura ambiente, al riparo dalla luce e dal calore.\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 Zucchero, sciroppo di glucosio, grassi vegetali (palma, girasole), acqua, umettante (E422 glicerolo), addensante (E466), aroma, coloranti alimentari (a seconda del colore). La composizione può variare leggermente, verificare l'etichetta della confezione.\u003c\/p\u003e\n        \u003cp style=\"margin: 0;\"\u003e\u003cstrong\u003eAllergeni:\u003c\/strong\u003e Può contenere tracce di noci, arachidi, glutine, soia e uova a seconda delle condizioni di produzione. Controllate l'etichetta per gli allergeni specifici di ogni referenza.\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;\"\u003eConservate la pasta di zucchero non utilizzata in un sacchetto di plastica ermetico a temperatura ambiente (15-25 °C), al riparo dalla luce diretta e da fonti di calore. Non refrigerare (l'umidità rovina la consistenza). Durata di conservazione: diversi mesi in sacchetto ermetico. Se la pasta indurisce, aggiungete qualche goccia di glicerina e impastate per 1 minuto.\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 la gamma Renshaw Extra e Renshaw Pro?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003eRenshaw Extra è la gamma storica del marchio, formato classico per la copertura di torte e modellaggio. La gamma Renshaw Pro offre una palette di colori designer più raffinata (Latte, Blush Peach, Duck Egg Blue, Dusky Lavender, Atlantic Blue, ecc.) per i cake designer professionisti che desiderano tonalità esclusive. Entrambe le gamme hanno la stessa qualità di consistenza ed elasticità.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eQuanta pasta di zucchero serve per coprire una torta?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003ePer una torta rotonda di 15 cm di diametro e 10 cm di altezza, calcola 500 g di pasta di zucchero. Per 20 cm di diametro, calcola 750 g. Per 25 cm di diametro, calcola 1 kg. Per una torta nuziale a piani, somma le quantità per ogni piano aggiungendo il 20% di margine per gli avanzi.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eCome evitare le crepe nella pasta di zucchero?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003eLe crepe di solito derivano da 3 cause: 1) pasta stesa troppo sottile (puntare a minimo 4 mm), 2) pasta secca per mancanza di umidità (aggiungi qualche goccia di glicerina e impasta), 3) strato di copertura della torta troppo spesso che provoca tensione. Lavora su una torta ben fredda appena tolta dal frigo, con uno strato di ganache liscio e freddo.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eSi possono conservare gli avanzi di pasta di zucchero?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0;\"\u003eSì, conserva gli avanzi in un sacchetto di plastica ermetico a temperatura ambiente, al riparo dalla luce. La pasta di zucchero si conserva per mesi senza perdita di qualità. Se si indurisce leggermente col tempo, aggiungi 1-2 gocce di glicerina e impasta per 1 minuto per ritrovare la morbidezza originale.\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 pasta di zucchero verde smeraldo\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003ePer una copertura perfetta: massaggia la torta con ganache fredda o crema al burro stabilizzata (mai crema pasticcera che inumidisce), metti in frigorifero per 30 minuti per solidificare lo strato. Stendi la pasta di zucchero su almeno 4 mm (mai meno, altrimenti si crepa). Per un dolce di 20 cm di diametro, calcola 750 g di pasta di zucchero. Se la pasta si secca durante il lavoro, aggiungi 1-2 gocce di glicerina alimentare e impasta per 1 minuto per ritrovare la morbidezza.\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: Renshaw (Regno Unito)\u003c\/li\u003e\n            \u003cli\u003eGamma : Renshaw Pro\u003c\/li\u003e\n            \u003cli\u003eColore: Verde Smeraldo\u003c\/li\u003e\n            \u003cli\u003eFormato : 250g\u003c\/li\u003e\n            \u003cli\u003eUso: copertura e modellaggio cake design\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;\"\u003eCompleta il tuo materiale per cake design:\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\/renshaw\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eRenshaw\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 Esplora la nostra \u003ca href=\"\/it\/collections\/pate-a-sucre\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003epasta di zucchero\u003c\/a\u003e di tutte le marche e colori.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Regola le tue sfumature con i nostri \u003ca href=\"\/it\/collections\/colorants\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003ecoloranti alimentari\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":39624445722666,"sku":"R02948","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-renshaw-pro-250g-vert-emeraude-renshaw-1.jpg?v=1772140335"},{"product_id":"pate-a-sucre-renshaw-pro-250g-baby-pink","title":"Pasta di Zucchero Renshaw - Rosa Baby 250g","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;\"\u003eRenshaw\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003ePasta di Zucchero Renshaw Pro - Baby Pink 250g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003ePasta di zucchero Renshaw gamma Pro, tonalità baby pink, formato 250g per cake design professionale\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eLa Pasta di Zucchero Renshaw Baby Pink 250g è una pasta di zucchero pronta all'uso, firma del marchio britannico Renshaw, riferimento mondiale del cake design dal 1898. Texture ferma ed elastica per una copertura liscia della torta, una modellazione precisa di figurine e la creazione di decorazioni distintive. Gusto vaniglia sottile che non copre i sapori della torta interna.\u003c\/p\u003e\n\u003cp\u003eLa tonalità baby pink fa parte della palette dolce Renshaw, ideale per baby shower, compleanni di bambini piccoli e wedding cake romantici. Il formato da 250g è adatto a un progetto di cake design individuale o a una prova creativa. Compatibile con tutti i coloranti alimentari liposolubili e idrosolubili per regolare la sfumatura.\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: #d7b2b2b;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarchio britannico di riferimento:\u003c\/strong\u003e Renshaw, fondata nel 1898, è utilizzata da pasticceri professionisti e cake designer in tutto il mondo.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePronta all'uso:\u003c\/strong\u003e consistenza omogenea fin dall'apertura, impasto minimo necessario.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFermità ed elasticità:\u003c\/strong\u003e si lavora facilmente senza strappi né elasticità eccessiva, ideale per coperture e modellaggio.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTonalità baby pink:\u003c\/strong\u003e colore delicato per applicazioni raffinate.\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;\"\u003eCompatibile con tutti i coloranti:\u003c\/strong\u003e possibile regolazione della tonalità con coloranti liposolubili o idrosolubili.\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 Renshaw (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;\"\u003eLinea :\u003c\/strong\u003e Renshaw Pro\u003c\/li\u003e\n            \u003cli 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 Baby Pink\u003c\/li\u003e\n            \u003cli 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 250g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTexture :\u003c\/strong\u003e soda ed elastica, pronta all'uso\u003c\/li\u003e\n            \u003cli 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 vaniglia sottile\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eUso :\u003c\/strong\u003e rivestimento di torte, modellatura, decorazione cake design\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;\"\u003eConservazione :\u003c\/strong\u003e sacchetto ermetico a temperatura ambiente, al riparo dalla luce\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;\"\u003eBaby shower femminili premium:\u003c\/strong\u003e torte nascita ultra-morbide, pastello delicato.\u003c\/li\u003e\n            \u003cli 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 romantico:\u003c\/strong\u003e wedding cake shabby chic e romantico con polvere sottile.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCompleanni 1 anno:\u003c\/strong\u003e smash cake per primo compleanno, prime foto.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eComunione e battesimo:\u003c\/strong\u003e torte cerimoniali per bambine.\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;\"\u003eFiori pastello delicati:\u003c\/strong\u003e rose, peonie, ortensie pastello per wedding cake botaniche.\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;\"\u003ePreparazione :\u003c\/strong\u003e tirate fuori la pasta di zucchero 30 minuti prima dell'uso per portarla a temperatura ambiente.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eImpasto:\u003c\/strong\u003e impastate per qualche minuto per ammorbidire, fino a ottenere una consistenza liscia e omogenea.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eStesura:\u003c\/strong\u003e stendete su un piano di lavoro spolverato con zucchero a velo o amido di mais (mai farina), a uno spessore di 3-4 mm.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePosa sulla torta:\u003c\/strong\u003e adagiate delicatamente sulla torta precedentemente ricoperta di ganache o crema al burro lisciata. Lisciate con una spatola per pasta di zucchero.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eTaglio degli eccessi:\u003c\/strong\u003e tagliate l'eccesso alla base con un coltello o un cutter. Conservate gli scarti in un sacchetto di plastica ermetico per riutilizzarli.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eConservazione:\u003c\/strong\u003e conservate la pasta di zucchero non utilizzata in un sacchetto ermetico a temperatura ambiente, al riparo dalla luce e dal calore.\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 Zucchero, sciroppo di glucosio, grassi vegetali (palma, girasole), acqua, umettante (E422 glicerolo), addensante (E466), aroma, coloranti alimentari (a seconda del colore). La composizione può variare leggermente, verificare l'etichetta della confezione.\u003c\/p\u003e\n        \u003cp style=\"margin: 0;\"\u003e\u003cstrong\u003eAllergeni:\u003c\/strong\u003e Può contenere tracce di noci, arachidi, glutine, soia e uova a seconda delle condizioni di produzione. Controllate l'etichetta per gli allergeni specifici di ogni referenza.\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;\"\u003eConservate la pasta di zucchero non utilizzata in un sacchetto di plastica ermetico a temperatura ambiente (15-25 °C), al riparo dalla luce diretta e da fonti di calore. Non refrigerare (l'umidità rovina la consistenza). Durata di conservazione: diversi mesi in sacchetto ermetico. Se la pasta indurisce, aggiungete qualche goccia di glicerina e impastate per 1 minuto.\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 la gamma Renshaw Extra e Renshaw Pro?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003eRenshaw Extra è la gamma storica del marchio, formato classico per la copertura di torte e modellaggio. La gamma Renshaw Pro offre una palette di colori designer più raffinata (Latte, Blush Peach, Duck Egg Blue, Dusky Lavender, Atlantic Blue, ecc.) per i cake designer professionisti che desiderano tonalità esclusive. Entrambe le gamme hanno la stessa qualità di consistenza ed elasticità.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eQuanta pasta di zucchero serve per coprire una torta?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003ePer una torta rotonda di 15 cm di diametro e 10 cm di altezza, calcola 500 g di pasta di zucchero. Per 20 cm di diametro, calcola 750 g. Per 25 cm di diametro, calcola 1 kg. Per una torta nuziale a piani, somma le quantità per ogni piano aggiungendo il 20% di margine per gli avanzi.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eCome evitare le crepe nella pasta di zucchero?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003eLe crepe di solito derivano da 3 cause: 1) pasta stesa troppo sottile (puntare a minimo 4 mm), 2) pasta secca per mancanza di umidità (aggiungi qualche goccia di glicerina e impasta), 3) strato di copertura della torta troppo spesso che provoca tensione. Lavora su una torta ben fredda appena tolta dal frigo, con uno strato di ganache liscio e freddo.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eSi possono conservare gli avanzi di pasta di zucchero?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0;\"\u003eSì, conserva gli avanzi in un sacchetto di plastica ermetico a temperatura ambiente, al riparo dalla luce. La pasta di zucchero si conserva per mesi senza perdita di qualità. Se si indurisce leggermente col tempo, aggiungi 1-2 gocce di glicerina e impasta per 1 minuto per ritrovare la morbidezza originale.\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 pasta di zucchero baby pink\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003ePer una copertura perfetta: massaggiate la torta con ganache fredda o crema al burro stabilizzata (mai crema pasticcera che inumidisce), refrigerate per 30 minuti per solidificare lo strato. Stendete la pasta di zucchero a uno spessore minimo di 4 mm (mai meno, altrimenti si crepa). Per una torta di 20 cm di diametro, calcolate 750 g di pasta di zucchero. Se la pasta si secca durante il lavoro, aggiungete 1-2 gocce di glicerina alimentare e impastate per 1 minuto per ritrovare la morbidezza. Il baby pink è una tonalità delicata che non tollera dosi eccessive di coloranti aggiuntivi: se volete regolare la sfumatura, aggiungete il colorante in piccolissime quantità (1 goccia alla volta).\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: Renshaw (Regno Unito)\u003c\/li\u003e\n            \u003cli\u003eGamma : Renshaw Pro\u003c\/li\u003e\n            \u003cli\u003eColore: Baby Pink\u003c\/li\u003e\n            \u003cli\u003eFormato : 250g\u003c\/li\u003e\n            \u003cli\u003eUso: copertura e modellaggio cake design\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;\"\u003eCompleta il tuo materiale per cake design:\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\/renshaw\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eRenshaw\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 Esplora la nostra \u003ca href=\"\/it\/collections\/pate-a-sucre\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003epasta di zucchero\u003c\/a\u003e di tutte le marche e colori.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Regola le tue sfumature con i nostri \u003ca href=\"\/it\/collections\/colorants\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003ecoloranti alimentari\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":39628950470698,"sku":"R02952","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-renshaw-baby-pink-250g-renshaw-1.jpg?v=1772140415"},{"product_id":"pate-de-modelage-renshaw-blanc-1kg","title":"Pasta da Modellare - Bianco 1Kg","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: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:10px;padding-left:6px}\n.vh-list li::marker{color:#d7b36a}\n.vh-list strong{color:#2a2419}\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}\n.vh-tip strong{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:38%}\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\"\u003eRenshaw - Pasta modellabile\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePasta modellabile bianca Renshaw da 1 kg\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePasta modellabile bianca Renshaw, formato da 1 kg per laboratori e produzioni regolari.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa Pasta modellabile bianca Renshaw da 1 kg è la stessa pasta specializzata del formato da 250 g, in una confezione pensata per i laboratori e i cake designer che modellano regolarmente: figurine, fiori, lettere e dettagli scolpiti, con una consistenza compatta e un'asciugatura più rapida rispetto alla pasta di zucchero classica.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eIl formato da 1 kg evita di rimanere senza materiale durante il progetto e costa meno al chilo rispetto all'acquisto consecutivo di formati piccoli, per i laboratori che producono wedding cake o torte a piani in quantità.\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 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormato\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eBianco (base neutra)\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eColore\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCompatta, asciugatura rapida\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConsistenza\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\u003e\n\u003cstrong\u003eWedding cake con più figurine:\u003c\/strong\u003e materiale sufficiente per diversi elementi senza interruzioni.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLaboratori e scuole di cake design:\u003c\/strong\u003e scorta per più sessioni di modellazione.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFiori prodotti in serie:\u003c\/strong\u003e torte a piani che richiedono numerosi fiori identici.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eScorta permanente in laboratorio:\u003c\/strong\u003e dotazione di base da colorare in base alle ordinazioni.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eConservazione del formato grande:\u003c\/strong\u003e Dopo l'apertura, dividete il panetto da 1 kg in porzioni da 100-150 g all'interno di sacchetti ermetici separati: ciò limita l'essiccazione a ogni prelievo. Estraete solo la quantità necessaria per il progetto in corso.\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\u003eRenshaw (Regno Unito)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTipo\u003c\/td\u003e\n\u003ctd\u003ePasta modellabile (modeling paste)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColore\u003c\/td\u003e\n\u003ctd\u003eBianco, base neutra\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003e1 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredienti\u003c\/td\u003e\n\u003ctd\u003eZucchero, sciroppo di glucosio, grassi vegetali (palma, girasole), acqua, umettante (E422 glicerolo), addensante (E466), gomma adragante o CMC, aroma\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, arachidi, glutine, soia e uova a seconda delle condizioni di produzione\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eIn un sacchetto di plastica ermetico, a temperatura ambiente, al riparo dalla luce. Non refrigerare\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 il formato da 250 g e quello da 1 kg?\u003c\/summary\u003e\u003cp\u003eLa pasta e la consistenza sono identiche. Il formato da 1 kg è pensato per un uso regolare o per un progetto che richiede molto materiale, come una wedding cake con più figurine, con un prezzo al chilo più conveniente.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCome conservare un panetto da 1 kg senza farlo seccare tra un utilizzo e l'altro?\u003c\/summary\u003e\u003cp\u003eDividetelo in porzioni da 100-150 g all'interno di sacchetti ermetici separati dopo l'apertura ed estraete solo la quantità necessaria per ogni sessione di modellazione.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÈ possibile mescolare questa pasta modellabile con la pasta di zucchero classica?\u003c\/summary\u003e\u003cp\u003eSì, una miscela in parti uguali offre un compromesso morbido-compatto utile per alcune modellazioni, ad esempio per fiori più grandi che devono rimanere leggermente morbidi.\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\/renshaw\"\u003eRenshaw\u003c\/a\u003e · \u003ca href=\"\/it\/collections\/modeling-paste\"\u003ePasta modellabile e per fiori\u003c\/a\u003e · \u003ca href=\"\/it\/collections\/patisserie-professionnelle\"\u003ePasticceria professionale\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":39638494543914,"sku":"R02641","price":9.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-de-modelage-blanc-1kg-renshaw-1.jpg?v=1772140430"},{"product_id":"pate-a-sucre-renshaw-pro-250g-atlantic-blue","title":"Pasta di Zucchero Renshaw Pro 250g Blu Atlantico","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;\"\u003eRenshaw\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003ePasta di Zucchero Renshaw Pro - Atlantic Blue 250g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003ePasta di zucchero Renshaw gamma Pro, tinta atlantic blue, formato 250g per cake design professionale\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eLa Pasta di Zucchero Renshaw Atlantic Blue 250g è una pasta di zucchero pronta all'uso, firma del marchio britannico Renshaw, riferimento mondiale del cake design dal 1898. Texture ferma ed elastica per una copertura liscia della torta, una modellazione precisa di figurine e la creazione di decorazioni distintive. Gusto vaniglia sottile che non copre i sapori della torta interna.\u003c\/p\u003e\n\u003cp\u003eLa tinta atlantic blue fa parte della palette fredda Renshaw, elegante per torte nuziali contemporanee e decorazioni invernali o marine. Il formato da 250g è adatto a un progetto di cake design mirato.\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: #d7b2b2b;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarchio britannico di riferimento:\u003c\/strong\u003e Renshaw, fondata nel 1898, è utilizzata da pasticceri professionisti e cake designer in tutto il mondo.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePronta all'uso:\u003c\/strong\u003e consistenza omogenea fin dall'apertura, impasto minimo necessario.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFermità ed elasticità:\u003c\/strong\u003e si lavora facilmente senza strappi né elasticità eccessiva, ideale per coperture e modellaggio.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTinta atlantic blue:\u003c\/strong\u003e colore freddo per applicazioni fresche.\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;\"\u003eCompatibile con tutti i coloranti:\u003c\/strong\u003e possibile regolazione della tonalità con coloranti liposolubili o idrosolubili.\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 Renshaw (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;\"\u003eLinea :\u003c\/strong\u003e Renshaw Pro\u003c\/li\u003e\n            \u003cli 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 Atlantic Blue\u003c\/li\u003e\n            \u003cli 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 250g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTexture :\u003c\/strong\u003e soda ed elastica, pronta all'uso\u003c\/li\u003e\n            \u003cli 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 vaniglia sottile\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eUso :\u003c\/strong\u003e rivestimento di torte, modellatura, decorazione cake design\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;\"\u003eConservazione :\u003c\/strong\u003e sacchetto ermetico a temperatura ambiente, al riparo dalla luce\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;\"\u003eTorte nuziali navy:\u003c\/strong\u003e matrimoni eleganti palette blu navy e oro, classico senza tempo.\u003c\/li\u003e\n            \u003cli 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 oceano profondo:\u003c\/strong\u003e temi crociera, marina, militare, monocromo navy.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBar mitzvah:\u003c\/strong\u003e torte cerimoniali palette blu e argento.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCompleanni ragazzi preadolescenti:\u003c\/strong\u003e temi hockey, baseball, sport, esplorazione.\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;\"\u003eTorte nuziali invernali di lusso:\u003c\/strong\u003e matrimoni invernali, palette notte stellata con tocchi metallici.\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;\"\u003ePreparazione :\u003c\/strong\u003e tirate fuori la pasta di zucchero 30 minuti prima dell'uso per portarla a temperatura ambiente.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eImpasto:\u003c\/strong\u003e impastate per qualche minuto per ammorbidire, fino a ottenere una consistenza liscia e omogenea.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eStesura:\u003c\/strong\u003e stendete su un piano di lavoro spolverato con zucchero a velo o amido di mais (mai farina), a uno spessore di 3-4 mm.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePosa sulla torta:\u003c\/strong\u003e adagiate delicatamente sulla torta precedentemente ricoperta di ganache o crema al burro lisciata. Lisciate con una spatola per pasta di zucchero.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eTaglio degli eccessi:\u003c\/strong\u003e tagliate l'eccesso alla base con un coltello o un cutter. Conservate gli scarti in un sacchetto di plastica ermetico per riutilizzarli.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eConservazione:\u003c\/strong\u003e conservate la pasta di zucchero non utilizzata in un sacchetto ermetico a temperatura ambiente, al riparo dalla luce e dal calore.\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 Zucchero, sciroppo di glucosio, grassi vegetali (palma, girasole), acqua, umettante (E422 glicerolo), addensante (E466), aroma, coloranti alimentari (a seconda del colore). La composizione può variare leggermente, verificare l'etichetta della confezione.\u003c\/p\u003e\n        \u003cp style=\"margin: 0;\"\u003e\u003cstrong\u003eAllergeni:\u003c\/strong\u003e Può contenere tracce di noci, arachidi, glutine, soia e uova a seconda delle condizioni di produzione. Controllate l'etichetta per gli allergeni specifici di ogni referenza.\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;\"\u003eConservate la pasta di zucchero non utilizzata in un sacchetto di plastica ermetico a temperatura ambiente (15-25 °C), al riparo dalla luce diretta e da fonti di calore. Non refrigerare (l'umidità rovina la consistenza). Durata di conservazione: diversi mesi in sacchetto ermetico. Se la pasta indurisce, aggiungete qualche goccia di glicerina e impastate per 1 minuto.\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 la gamma Renshaw Extra e Renshaw Pro?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003eRenshaw Extra è la gamma storica del marchio, formato classico per la copertura di torte e modellaggio. La gamma Renshaw Pro offre una palette di colori designer più raffinata (Latte, Blush Peach, Duck Egg Blue, Dusky Lavender, Atlantic Blue, ecc.) per i cake designer professionisti che desiderano tonalità esclusive. Entrambe le gamme hanno la stessa qualità di consistenza ed elasticità.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eQuanta pasta di zucchero serve per coprire una torta?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003ePer una torta rotonda di 15 cm di diametro e 10 cm di altezza, calcola 500 g di pasta di zucchero. Per 20 cm di diametro, calcola 750 g. Per 25 cm di diametro, calcola 1 kg. Per una torta nuziale a piani, somma le quantità per ogni piano aggiungendo il 20% di margine per gli avanzi.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eCome evitare le crepe nella pasta di zucchero?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003eLe crepe di solito derivano da 3 cause: 1) pasta stesa troppo sottile (puntare a minimo 4 mm), 2) pasta secca per mancanza di umidità (aggiungi qualche goccia di glicerina e impasta), 3) strato di copertura della torta troppo spesso che provoca tensione. Lavora su una torta ben fredda appena tolta dal frigo, con uno strato di ganache liscio e freddo.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eSi possono conservare gli avanzi di pasta di zucchero?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0;\"\u003eSì, conserva gli avanzi in un sacchetto di plastica ermetico a temperatura ambiente, al riparo dalla luce. La pasta di zucchero si conserva per mesi senza perdita di qualità. Se si indurisce leggermente col tempo, aggiungi 1-2 gocce di glicerina e impasta per 1 minuto per ritrovare la morbidezza originale.\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 pasta di zucchero atlantic blue\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003ePer una copertura perfetta: massaggia la torta con ganache fredda o crema al burro stabilizzata (mai crema pasticcera che inumidisce), metti in frigorifero per 30 minuti per solidificare lo strato. Stendi la pasta di zucchero su almeno 4 mm (mai meno, altrimenti si crepa). Per un dolce di 20 cm di diametro, calcola 750 g di pasta di zucchero. Se la pasta si secca durante il lavoro, aggiungi 1-2 gocce di glicerina alimentare e impasta per 1 minuto per ritrovare la morbidezza.\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: Renshaw (Regno Unito)\u003c\/li\u003e\n            \u003cli\u003eGamma : Renshaw Pro\u003c\/li\u003e\n            \u003cli\u003eColore: Atlantic Blue\u003c\/li\u003e\n            \u003cli\u003eFormato : 250g\u003c\/li\u003e\n            \u003cli\u003eUso: copertura e modellaggio cake design\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;\"\u003eCompleta il tuo materiale per cake design:\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\/renshaw\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eRenshaw\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 Esplora la nostra \u003ca href=\"\/it\/collections\/pate-a-sucre\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003epasta di zucchero\u003c\/a\u003e di tutte le marche e colori.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Regola le tue sfumature con i nostri \u003ca href=\"\/it\/collections\/colorants\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003ecoloranti alimentari\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":39652158734378,"sku":"R02954","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-renshaw-pro-250g-atlantic-blue-renshaw-1.jpg?v=1772140467"},{"product_id":"pate-a-sucre-renshaw-pro-250g-dark-brown","title":"Pasta di Zucchero Renshaw Pro 250g Marrone Scuro","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;\"\u003eRenshaw\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003ePasta di Zucchero Renshaw Pro - Marrone Scuro 250g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003ePasta di zucchero Renshaw gamma Pro, tinta marrone scuro, formato 250g per cake design professionale\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eLa Pasta di Zucchero Renshaw Marrone Scuro 250g è una pasta di zucchero pronta all'uso, firma del marchio britannico Renshaw, riferimento mondiale del cake design dal 1898. Texture ferma ed elastica per una copertura liscia della torta, un modellaggio preciso delle figurine e la creazione di decorazioni distintive. Gusto vaniglia sottile che non copre i sapori della torta interna.\u003c\/p\u003e\n\u003cp\u003eLa tinta marrone scuro appartiene alla palette calda Renshaw, versatile per torte nuziali stagionali, compleanni a tema e decorazioni festive. Il formato da 250g è adatto a un progetto di cake design individuale.\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: #d7b2b2b;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarchio britannico di riferimento:\u003c\/strong\u003e Renshaw, fondata nel 1898, è utilizzata da pasticceri professionisti e cake designer in tutto il mondo.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePronta all'uso:\u003c\/strong\u003e consistenza omogenea fin dall'apertura, impasto minimo necessario.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFermità ed elasticità:\u003c\/strong\u003e si lavora facilmente senza strappi né elasticità eccessiva, ideale per coperture e modellaggio.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTinta marrone scuro:\u003c\/strong\u003e colore caldo per applicazioni accoglienti.\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;\"\u003eCompatibile con tutti i coloranti:\u003c\/strong\u003e possibile regolazione della tonalità con coloranti liposolubili o idrosolubili.\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 Renshaw (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;\"\u003eLinea :\u003c\/strong\u003e Renshaw Pro\u003c\/li\u003e\n            \u003cli 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 Marrone Scuro\u003c\/li\u003e\n            \u003cli 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 250g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTexture :\u003c\/strong\u003e soda ed elastica, pronta all'uso\u003c\/li\u003e\n            \u003cli 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 vaniglia sottile\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eUso :\u003c\/strong\u003e rivestimento di torte, modellatura, decorazione cake design\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;\"\u003eConservazione :\u003c\/strong\u003e sacchetto ermetico a temperatura ambiente, al riparo dalla luce\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;\"\u003eCake design rustico chic:\u003c\/strong\u003e torte nuziali a tema vigneti, palette terra profonda.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eModellaggio dettagli figurine:\u003c\/strong\u003e occhi di animali, contorni, ombre nelle sculture 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;\"\u003eDecorazioni a tema caffè:\u003c\/strong\u003e torte caffè-vaniglia, tiramisù, palette italiana.\u003c\/li\u003e\n            \u003cli 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 a strati al cioccolato fondente:\u003c\/strong\u003e copertura abbinata alla colorazione intensa della torta.\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;\"\u003eCake design steampunk:\u003c\/strong\u003e ingranaggi, cuoio, metallo invecchiato per torte a tema industriale.\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;\"\u003ePreparazione :\u003c\/strong\u003e tirate fuori la pasta di zucchero 30 minuti prima dell'uso per portarla a temperatura ambiente.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eImpasto:\u003c\/strong\u003e impastate per qualche minuto per ammorbidire, fino a ottenere una consistenza liscia e omogenea.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eStesura:\u003c\/strong\u003e stendete su un piano di lavoro spolverato con zucchero a velo o amido di mais (mai farina), a uno spessore di 3-4 mm.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePosa sulla torta:\u003c\/strong\u003e adagiate delicatamente sulla torta precedentemente ricoperta di ganache o crema al burro lisciata. Lisciate con una spatola per pasta di zucchero.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eTaglio degli eccessi:\u003c\/strong\u003e tagliate l'eccesso alla base con un coltello o un cutter. Conservate gli scarti in un sacchetto di plastica ermetico per riutilizzarli.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eConservazione:\u003c\/strong\u003e conservate la pasta di zucchero non utilizzata in un sacchetto ermetico a temperatura ambiente, al riparo dalla luce e dal calore.\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 Zucchero, sciroppo di glucosio, grassi vegetali (palma, girasole), acqua, umettante (E422 glicerolo), addensante (E466), aroma, coloranti alimentari (a seconda del colore). La composizione può variare leggermente, verificare l'etichetta della confezione.\u003c\/p\u003e\n        \u003cp style=\"margin: 0;\"\u003e\u003cstrong\u003eAllergeni:\u003c\/strong\u003e Può contenere tracce di noci, arachidi, glutine, soia e uova a seconda delle condizioni di produzione. Controllate l'etichetta per gli allergeni specifici di ogni referenza.\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;\"\u003eConservate la pasta di zucchero non utilizzata in un sacchetto di plastica ermetico a temperatura ambiente (15-25 °C), al riparo dalla luce diretta e da fonti di calore. Non refrigerare (l'umidità rovina la consistenza). Durata di conservazione: diversi mesi in sacchetto ermetico. Se la pasta indurisce, aggiungete qualche goccia di glicerina e impastate per 1 minuto.\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 la gamma Renshaw Extra e Renshaw Pro?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003eRenshaw Extra è la gamma storica del marchio, formato classico per la copertura di torte e modellaggio. La gamma Renshaw Pro offre una palette di colori designer più raffinata (Latte, Blush Peach, Duck Egg Blue, Dusky Lavender, Atlantic Blue, ecc.) per i cake designer professionisti che desiderano tonalità esclusive. Entrambe le gamme hanno la stessa qualità di consistenza ed elasticità.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eQuanta pasta di zucchero serve per coprire una torta?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003ePer una torta rotonda di 15 cm di diametro e 10 cm di altezza, calcola 500 g di pasta di zucchero. Per 20 cm di diametro, calcola 750 g. Per 25 cm di diametro, calcola 1 kg. Per una torta nuziale a piani, somma le quantità per ogni piano aggiungendo il 20% di margine per gli avanzi.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eCome evitare le crepe nella pasta di zucchero?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003eLe crepe di solito derivano da 3 cause: 1) pasta stesa troppo sottile (puntare a minimo 4 mm), 2) pasta secca per mancanza di umidità (aggiungi qualche goccia di glicerina e impasta), 3) strato di copertura della torta troppo spesso che provoca tensione. Lavora su una torta ben fredda appena tolta dal frigo, con uno strato di ganache liscio e freddo.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eSi possono conservare gli avanzi di pasta di zucchero?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0;\"\u003eSì, conserva gli avanzi in un sacchetto di plastica ermetico a temperatura ambiente, al riparo dalla luce. La pasta di zucchero si conserva per mesi senza perdita di qualità. Se si indurisce leggermente col tempo, aggiungi 1-2 gocce di glicerina e impasta per 1 minuto per ritrovare la morbidezza originale.\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 pasta di zucchero marrone scuro\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003ePer una copertura perfetta: massaggia la torta con ganache fredda o crema al burro stabilizzata (mai crema pasticcera che inumidisce), metti in frigorifero per 30 minuti per solidificare lo strato. Stendi la pasta di zucchero su almeno 4 mm (mai meno, altrimenti si crepa). Per un dolce di 20 cm di diametro, calcola 750 g di pasta di zucchero. Se la pasta si secca durante il lavoro, aggiungi 1-2 gocce di glicerina alimentare e impasta per 1 minuto per ritrovare la morbidezza.\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: Renshaw (Regno Unito)\u003c\/li\u003e\n            \u003cli\u003eGamma : Renshaw Pro\u003c\/li\u003e\n            \u003cli\u003eColore: Marrone Scuro\u003c\/li\u003e\n            \u003cli\u003eFormato : 250g\u003c\/li\u003e\n            \u003cli\u003eUso: copertura e modellaggio cake design\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;\"\u003eCompleta il tuo materiale per cake design:\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\/renshaw\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eRenshaw\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 Esplora la nostra \u003ca href=\"\/it\/collections\/pate-a-sucre\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003epasta di zucchero\u003c\/a\u003e di tutte le marche e colori.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Regola le tue sfumature con i nostri \u003ca href=\"\/it\/collections\/colorants\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003ecoloranti alimentari\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":39723689508906,"sku":"R02951","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-renshaw-pro-250g-dark-brown-renshaw-1.jpg?v=1772140963"},{"product_id":"pate-a-sucre-renshaw-250g-ruby-red","title":"Pasta di Zucchero Renshaw 250g Rosso Rubino","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;\"\u003eRenshaw\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003ePasta di Zucchero Renshaw - Ruby Red 250g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003ePasta di zucchero Renshaw formato 250g, tonalità ruby red, per copertura di torte e modellaggio\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eLa Pasta di Zucchero Renshaw Ruby Red 250g è una pasta di zucchero pronta all'uso, firma del marchio britannico Renshaw, riferimento mondiale del cake design dal 1898. Texture ferma ed elastica per una copertura liscia della torta, modellaggio preciso di figurine e creazione di decorazioni signature. Gusto vaniglia sottile che non copre i sapori della torta interna.\u003c\/p\u003e\n\u003cp\u003eLa tonalità ruby red appartiene alla palette calda Renshaw, versatile per wedding cake stagionali, compleanni a tema e decorazioni festive. Il formato da 250g è adatto a un progetto di cake design individuale.\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: #d7b2b2b;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarchio britannico di riferimento:\u003c\/strong\u003e Renshaw, fondata nel 1898, è utilizzata da pasticceri professionisti e cake designer in tutto il mondo.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePronta all'uso:\u003c\/strong\u003e consistenza omogenea fin dall'apertura, impasto minimo necessario.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFermità ed elasticità:\u003c\/strong\u003e si lavora facilmente senza strappi né elasticità eccessiva, ideale per coperture e modellaggio.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTonalità ruby red:\u003c\/strong\u003e colore caldo per applicazioni accoglienti.\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;\"\u003eCompatibile con tutti i coloranti:\u003c\/strong\u003e possibile regolazione della tonalità con coloranti liposolubili o idrosolubili.\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 Renshaw (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;\"\u003eGamma:\u003c\/strong\u003e Renshaw\u003c\/li\u003e\n            \u003cli 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 Ruby Red\u003c\/li\u003e\n            \u003cli 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 250g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTexture :\u003c\/strong\u003e soda ed elastica, pronta all'uso\u003c\/li\u003e\n            \u003cli 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 vaniglia sottile\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eUso :\u003c\/strong\u003e rivestimento di torte, modellatura, decorazione cake design\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;\"\u003eConservazione :\u003c\/strong\u003e sacchetto ermetico a temperatura ambiente, al riparo dalla luce\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;\"\u003eMatrimoni bordeaux di lusso:\u003c\/strong\u003e palette wine, bordeaux, marsala per matrimoni autunnali.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDecorazioni autunnali signature:\u003c\/strong\u003e foglie, bacche, viti per torte autunnali premium.\u003c\/li\u003e\n            \u003cli 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 natalizio premium:\u003c\/strong\u003e alternativa chic al rosso classico per tronchetti di alta gamma.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eLayer cake red velvet di lusso:\u003c\/strong\u003e copertura con tonalità profonda e sofisticata.\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;\"\u003eComposizioni per eventi:\u003c\/strong\u003e wedding cake signature per matrimoni a tema vino e vendemmia.\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;\"\u003ePreparazione :\u003c\/strong\u003e tirate fuori la pasta di zucchero 30 minuti prima dell'uso per portarla a temperatura ambiente.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eImpasto:\u003c\/strong\u003e impastate per qualche minuto per ammorbidire, fino a ottenere una consistenza liscia e omogenea.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eStesura:\u003c\/strong\u003e stendete su un piano di lavoro spolverato con zucchero a velo o amido di mais (mai farina), a uno spessore di 3-4 mm.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePosa sulla torta:\u003c\/strong\u003e adagiate delicatamente sulla torta precedentemente ricoperta di ganache o crema al burro lisciata. Lisciate con una spatola per pasta di zucchero.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eTaglio degli eccessi:\u003c\/strong\u003e tagliate l'eccesso alla base con un coltello o un cutter. Conservate gli scarti in un sacchetto di plastica ermetico per riutilizzarli.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eConservazione:\u003c\/strong\u003e conservate la pasta di zucchero non utilizzata in un sacchetto ermetico a temperatura ambiente, al riparo dalla luce e dal calore.\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 Zucchero, sciroppo di glucosio, grassi vegetali (palma, girasole), acqua, umettante (E422 glicerolo), addensante (E466), aroma, coloranti alimentari (a seconda del colore). La composizione può variare leggermente, verificare l'etichetta della confezione.\u003c\/p\u003e\n        \u003cp style=\"margin: 0;\"\u003e\u003cstrong\u003eAllergeni:\u003c\/strong\u003e Può contenere tracce di noci, arachidi, glutine, soia e uova a seconda delle condizioni di produzione. Controllate l'etichetta per gli allergeni specifici di ogni referenza.\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;\"\u003eConservate la pasta di zucchero non utilizzata in un sacchetto di plastica ermetico a temperatura ambiente (15-25 °C), al riparo dalla luce diretta e da fonti di calore. Non refrigerare (l'umidità rovina la consistenza). Durata di conservazione: diversi mesi in sacchetto ermetico. Se la pasta indurisce, aggiungete qualche goccia di glicerina e impastate per 1 minuto.\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 la gamma Renshaw Extra e Renshaw Pro?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003eRenshaw Extra è la gamma storica del marchio, formato classico per la copertura di torte e modellaggio. La gamma Renshaw Pro offre una palette di colori designer più raffinata (Latte, Blush Peach, Duck Egg Blue, Dusky Lavender, Atlantic Blue, ecc.) per i cake designer professionisti che desiderano tonalità esclusive. Entrambe le gamme hanno la stessa qualità di consistenza ed elasticità.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eQuanta pasta di zucchero serve per coprire una torta?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003ePer una torta rotonda di 15 cm di diametro e 10 cm di altezza, calcola 500 g di pasta di zucchero. Per 20 cm di diametro, calcola 750 g. Per 25 cm di diametro, calcola 1 kg. Per una torta nuziale a piani, somma le quantità per ogni piano aggiungendo il 20% di margine per gli avanzi.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eCome evitare le crepe nella pasta di zucchero?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003eLe crepe di solito derivano da 3 cause: 1) pasta stesa troppo sottile (puntare a minimo 4 mm), 2) pasta secca per mancanza di umidità (aggiungi qualche goccia di glicerina e impasta), 3) strato di copertura della torta troppo spesso che provoca tensione. Lavora su una torta ben fredda appena tolta dal frigo, con uno strato di ganache liscio e freddo.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eSi possono conservare gli avanzi di pasta di zucchero?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0;\"\u003eSì, conserva gli avanzi in un sacchetto di plastica ermetico a temperatura ambiente, al riparo dalla luce. La pasta di zucchero si conserva per mesi senza perdita di qualità. Se si indurisce leggermente col tempo, aggiungi 1-2 gocce di glicerina e impasta per 1 minuto per ritrovare la morbidezza originale.\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 pasta di zucchero ruby red\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003ePer una copertura perfetta: massaggia la torta con ganache fredda o crema al burro stabilizzata (mai crema pasticcera che inumidisce), metti in frigorifero per 30 minuti per far solidificare lo strato. Stendi la pasta di zucchero su uno spessore minimo di 4 mm (mai meno, altrimenti si crepa). Per una torta di 20 cm di diametro, calcola 750 g di pasta di zucchero. Se la pasta si secca durante il lavoro, aggiungi 1-2 gocce di glicerina alimentare e impasta per 1 minuto per ritrovare la morbidezza. La pasta di zucchero rossa tende a perdere colore leggermente dopo alcune ore su ganache chiara o crema al burro bianca. Per evitare la fuoriuscita del colore, inserisci uno strato di pasta di zucchero bianca tra la torta e la copertura rossa.\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: Renshaw (Regno Unito)\u003c\/li\u003e\n            \u003cli\u003eGamma : Renshaw\u003c\/li\u003e\n            \u003cli\u003eColore: Ruby Red\u003c\/li\u003e\n            \u003cli\u003eFormato : 250g\u003c\/li\u003e\n            \u003cli\u003eUso: copertura e modellaggio cake design\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;\"\u003eCompleta il tuo materiale per cake design:\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\/renshaw\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eRenshaw\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 Esplora la nostra \u003ca href=\"\/it\/collections\/pate-a-sucre\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003epasta di zucchero\u003c\/a\u003e di tutte le marche e colori.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Regola le tue sfumature con i nostri \u003ca href=\"\/it\/collections\/colorants\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003ecoloranti alimentari\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":46355737018707,"sku":"R02939","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-renshaw-250g-ruby-red-renshaw-1.jpg?v=1772145140"},{"product_id":"covering-paste-renshaw-5kg-blanc","title":"Pasta di copertura - Bianco","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: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:10px;padding-left:6px}\n.vh-list li::marker{color:#d7b36a}\n.vh-list strong{color:#2a2419}\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}\n.vh-tip strong{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:38%}\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\"\u003eRenshaw - Pasta di copertura\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePasta di copertura bianca Renshaw\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePasta di copertura Renshaw, consistenza morbida per una copertura professionale, nei formati da 1 kg e 2,5 kg.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa Pasta di copertura bianca Renshaw è una pasta di zucchero specializzata per la copertura professionale delle torte. La sua consistenza, più morbida rispetto alla pasta di zucchero classica, si stende facilmente su superfici ampie e si adatta ai contorni delle layer cake e delle wedding cake a più piani senza creparsi.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003ePensata per i laboratori che producono in serie, è disponibile in due formati professionali, da 1 kg e 2,5 kg, per adeguare la quantità al volume di produzione.\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 kg e 2,5 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormati\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eMorbida, per superfici ampie\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConsistenza\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCopertura professionale\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eUtilizzo\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\u003e\n\u003cstrong\u003eWedding cake a più piani:\u003c\/strong\u003e copertura uniforme dei piani sovrapposti senza crepe.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduzioni in serie:\u003c\/strong\u003e laboratori che realizzano diverse torte alla settimana.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLayer cake alte:\u003c\/strong\u003e copertura di torte alte da 15 a 30 cm senza tensioni.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber cake XL:\u003c\/strong\u003e copertura di grandi torte per eventi.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eModalità d'uso:\u003c\/strong\u003e Stendere su un piano di lavoro cosparso di zucchero a velo o amido di mais, mai di farina, fino a uno spessore di 3-4 mm. Posizionare sulla torta precedentemente ricoperta con ganache o crema al burro lisciata, quindi lisciare con un lisciatore per pasta di zucchero. Conservare gli avanzi in un sacchetto ermetico a temperatura ambiente.\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\u003eRenshaw (Regno Unito)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTipo\u003c\/td\u003e\n\u003ctd\u003ePasta di copertura (covering paste)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColore\u003c\/td\u003e\n\u003ctd\u003eBianco\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormati\u003c\/td\u003e\n\u003ctd\u003e1 kg e 2,5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredienti\u003c\/td\u003e\n\u003ctd\u003eZucchero, sciroppo di glucosio, grassi vegetali (palma, girasole), acqua, umettante (E422 glicerolo), addensante (E466), aroma di vaniglia\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, arachidi, glutine, soia e uova a seconda delle condizioni di produzione\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eIn un sacchetto di plastica ermetico, a temperatura ambiente e al riparo dalla luce. Non refrigerare\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 a una pasta di zucchero classica?\u003c\/summary\u003e\u003cp\u003eLa pasta di copertura è più morbida, appositamente ottimizzata per coprire superfici ampie e layer cake a più piani. La pasta di zucchero classica è più versatile, adatta sia alla copertura sia alla modellazione leggera.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQuante torte si possono coprire con ciascun formato?\u003c\/summary\u003e\u003cp\u003eCon 1 kg, calcolate una torta di 20 cm di diametro (circa 750 g per pezzo), con un margine per gli avanzi. Con 2,5 kg, calcolate 2 o 3 torte da 20 cm oppure una wedding cake a più piani.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eSi può usare questa pasta di copertura per modellare le figurine?\u003c\/summary\u003e\u003cp\u003eNon è consigliato: la sua consistenza morbida si deforma troppo facilmente per i dettagli fini. Per figurine e fiori scolpiti, utilizzate piuttosto la pasta da modellaggio Renshaw, più soda e ad asciugatura più rapida.\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\/renshaw\"\u003eRenshaw\u003c\/a\u003e · \u003ca href=\"\/it\/collections\/pates-a-sucre\"\u003ePaste di zucchero\u003c\/a\u003e · \u003ca href=\"\/it\/collections\/patisserie-professionnelle\"\u003ePasticceria professionale\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"2,5 kg","offer_id":46674431836499,"sku":"R02730","price":17.99,"currency_code":"EUR","in_stock":true},{"title":"1 kg","offer_id":46674431869267,"sku":"R02693","price":8.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-de-couverture-blanc-renshaw-1.png?v=1772145539"},{"product_id":"pate-a-sucre-renshaw-jaune-1kg","title":"Pasta di Zucchero Renshaw - Giallo 1Kg","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{list-style:none;padding:0;margin:0}\n.vh-list li{margin-bottom:12px;padding-left:22px;position:relative}\n.vh-list li:last-child{margin-bottom:0}\n.vh-list li::before{content:'';position:absolute;left:0;top:9px;width:7px;height:7px;border-radius:50%;background:#d7b36a}\n.vh-list strong{color:#2a2419}\n.vh-steps{margin:0;padding-left:20px}\n.vh-steps li{margin-bottom:10px;padding-left:4px}\n.vh-steps li:last-child{margin-bottom:0}\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}\n.vh-tip p+p{margin-top:8px}\n.vh-tip strong{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:34%}\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\"\u003eRenshaw - Pasta di zucchero Extra\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePasta di zucchero Renshaw - Gialla 1 kg\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eTonalità gialla della gamma Renshaw, per un cake design luminoso e goloso, 1 kg.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa pasta di zucchero Renshaw Gialla da 1 kg offre la stessa consistenza compatta ed elastica del resto della gamma, per una copertura liscia e una modellatura precisa, con un discreto gusto di vaniglia.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eLa sua tonalità gialla, ottenuta con un unico colorante (E161b), è una scelta sicura per decorazioni golose e luminose: miele, girasole, agrumi o decorazioni autunnali, a seconda della sfumatura desiderata.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormato\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eCopre una torta da 25 a 28 cm\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eGiallo\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eTonalità\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eColorante E161b\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eVaniglia\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eGusto\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eDelicato\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\u003e\n\u003cstrong\u003eCake design al miele e girasole:\u003c\/strong\u003e torte rustiche con motivi di girasoli o alveari.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecorazioni autunnali:\u003c\/strong\u003e foglie dorate, zucche stilizzate e decorazioni del raccolto.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWedding cake rustiche:\u003c\/strong\u003e matrimoni con palette senape e grano, in stile bohémien.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber cake luminose:\u003c\/strong\u003e numeri e lettere in una tonalità gialla intensa per compleanni estivi.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCerimonie familiari:\u003c\/strong\u003e tonalità delicata per torte da cerimonia estive.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eModalità d'uso\u003c\/h3\u003e\n\u003col class=\"vh-steps\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperatura:\u003c\/strong\u003e estrarre la pasta dalla confezione 15-30 minuti prima dell'uso, affinché raggiunga i 18-22 °C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLavorazione:\u003c\/strong\u003e lavorare per 1-2 minuti per ammorbidirla. Se rimane compatta, riscaldarla per 5-10 secondi nel microonde.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStesura:\u003c\/strong\u003e cospargere il piano di lavoro con zucchero a velo o amido di mais, mai con farina. Stendere a uno spessore di 3-4 mm.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eApplicazione:\u003c\/strong\u003e posare la pasta sulla torta già ricoperta di ganache o crema al burro lisciata e fredda, quindi lisciare prima la parte superiore e poi i lati.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinitura:\u003c\/strong\u003e tagliare l'eccesso con un coltello o una rotella, quindi lisciare un'ultima volta con un lisciatore per eliminare le bolle d'aria.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003eConservare a temperatura ambiente (15-22 °C), nella confezione ermetica originale, al riparo dalla luce e dal calore. Non refrigerare: l'umidità fa trasudare la pasta e la rende appiccicosa in superficie. Una volta aperta, avvolgere la pasta rimanente nella pellicola alimentare, riporla in un contenitore ermetico e utilizzarla entro 2-3 settimane.\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\u003eRenshaw (Regno Unito)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGamma\u003c\/td\u003e\n\u003ctd\u003eRenshaw\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColore\u003c\/td\u003e\n\u003ctd\u003eGiallo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eBlocco da 1 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsistenza\u003c\/td\u003e\n\u003ctd\u003eCompatta ed elastica, pronta all'uso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGusto\u003c\/td\u003e\n\u003ctd\u003eVaniglia delicata\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredienti\u003c\/td\u003e\n\u003ctd\u003eZucchero, sciroppo di glucosio, olio di palma, acqua, umidificante (E422 glicerolo), emulsionante (E471), stabilizzanti (E413, E466), conservante (E202), acidificante (E330), aroma, colorante (E161b, luteina).\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003eSenza allergeni principali dichiarati. Può contenere tracce di glutine, latte, uova e frutta a guscio a seconda del sito di produzione.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003e15-22 °C, confezione ermetica, 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\u003eQuanta pasta di zucchero gialla serve per una layer cake rustica?\u003c\/summary\u003e\u003cp\u003eCalcolate 500 g per un diametro di 18-20 cm, 1 kg per 25-28 cm. Prevedete un margine del 20% per i tagli delle decorazioni (fiori, foglie).\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIl giallo Renshaw si abbina alle decorazioni dorate?\u003c\/summary\u003e\u003cp\u003eSì, la tonalità gialla intensa si abbina bene a tocchi di pittura o spray dorato per alimenti, per un risultato luminoso senza dover ricolorare ulteriormente la pasta.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQuesta referenza gialla è identica all'altra pasta di zucchero gialla Renshaw del catalogo Patissland?\u003c\/summary\u003e\u003cp\u003eLe due schede gialle da 1 kg della gamma Renshaw corrispondono attualmente a codici fornitore distinti e sono catalogate separatamente. È in corso internamente un chiarimento del catalogo; in caso di dubbi sulla scelta tra le due, contattate il servizio clienti Patissland.\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\u003eScoprite \u003ca href=\"\/it\/collections\/renshaw\"\u003ela gamma Renshaw\u003c\/a\u003e, \u003ca href=\"\/it\/collections\/pates-a-sucre\"\u003etutte le paste di zucchero\u003c\/a\u003e, \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-1kg-vert-extra\"\u003ela verde Renshaw Extra\u003c\/a\u003e, \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-1kg-marron-choco-extra\"\u003ela marrone cioccolato Renshaw Extra\u003c\/a\u003e oppure \u003ca href=\"\/it\/products\/pate-a-sucre-rouge-1kg-ready-to-roll\"\u003ela rossa Renshaw\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":46552425890131,"sku":"R02962","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-renshaw-jaune-1kg-renshaw-1.jpg?v=1772145697"},{"product_id":"pate-a-sucre-renshaw-chocolat-2-5kg","title":"Pasta di Zucchero Renshaw - Cioccolato 2,5Kg","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}\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-list{list-style:none;padding:0;margin:0}\n.vh-list li{margin-bottom:12px;padding-left:22px;position:relative}\n.vh-list li:last-child{margin-bottom:0}\n.vh-list li::before{content:'\\2022';color:#d7b36a;font-size:18px;position:absolute;left:0;top:-2px}\n.vh-steps{padding-left:22px;margin:0}\n.vh-steps li{margin-bottom:10px}\n.vh-steps li:last-child{margin-bottom:0}\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:32%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:16px 20px;border-radius:0 8px 8px 0;margin:18px 0}\n.vh-tip p{margin:0 0 8px;font-size:13.5px;color:#2a2419}\n.vh-tip p:last-child{margin-bottom:0}\n.vh-tip strong{color:#b98b35}\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 details:last-child{margin-bottom:0}\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\"\u003eRenshaw - Pâte à sucre\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePâte à sucre Renshaw Chocolat 2,5 kg\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eteinte chocolat pour une production régulière en atelier\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa pâte à sucre Renshaw Chocolat 2,5 kg est une pâte prête à l'emploi de la marque britannique Renshaw, référence du cake design depuis 1898. Texture ferme et élastique pour un recouvrement lisse, un modelage précis et des décors nets, goût vanille subtil sous la teinte chocolat.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eLa teinte chocolat appartient à la palette chaude de la gamme, adaptée aux gâteaux d'automne, aux décors café ou cacao et aux wedding cakes aux tons terreux. Le format 2,5 kg couvre les besoins d'un atelier qui produit plusieurs gâteaux par semaine sans multiplier les sachets.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaractéristiques\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e2,5 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eContenance\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eFerme, élastique\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eTexture\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003ePlusieurs mois\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConservation\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarque britannique de référence :\u003c\/strong\u003e Renshaw, fondée en 1898, utilisée par les pâtissiers professionnels et cake designers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrête à l'emploi :\u003c\/strong\u003e texture homogène dès l'ouverture, malaxage minimal nécessaire.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTeinte chocolat :\u003c\/strong\u003e brun profond et uniforme, sans besoin de coloration supplémentaire pour l'usage courant.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat production régulière :\u003c\/strong\u003e 2,5 kg permet de recouvrir plusieurs pièces sans rouvrir un nouveau sachet à chaque commande.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eOccasions et usages recommandés\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eGâteaux d'automne et d'hiver :\u003c\/strong\u003e décors chocolat, écorce d'arbre, thème forêt ou chalet.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWedding cakes aux tons chauds :\u003c\/strong\u003e recouvrement pour des mariages champêtres ou des palettes terracotta et cacao.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDécors en relief :\u003c\/strong\u003e modelage de troncs, branches, figurines brunes sans coloration additionnelle.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBase à nuancer :\u003c\/strong\u003e éclaircir ou foncer la teinte avec des colorants liposolubles pour des dégradés.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eMode d'emploi\u003c\/h3\u003e\n\u003col class=\"vh-steps\"\u003e\n\u003cli\u003e\n\u003cstrong\u003ePréparation :\u003c\/strong\u003e sortez la pâte à sucre 30 minutes avant utilisation pour la ramener à température ambiante.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMalaxage :\u003c\/strong\u003e pétrissez quelques minutes pour assouplir, jusqu'à obtenir une texture lisse et homogène.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eÉtalage :\u003c\/strong\u003e étalez sur un plan de travail saupoudré de sucre glace ou de fécule de maïs, jamais de farine, sur 3 à 4 mm d'épaisseur.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePose sur le gâteau :\u003c\/strong\u003e déposez délicatement sur le gâteau préalablement masqué de ganache ou crème au beurre lissée, puis lissez avec un lisseur à pâte à sucre.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDécoupe des excès :\u003c\/strong\u003e découpez le surplus à la base avec un couteau ou un cutter. Conservez les chutes dans un sac plastique hermétique pour les réutiliser.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFiche technique\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngrédients\u003c\/td\u003e\n\u003ctd\u003eSucre, sirop de glucose, graisses végétales (palme, tournesol), eau, humectant E422 (glycérol), épaississant E466, arôme, colorants alimentaires pour la teinte chocolat. Composition pouvant varier selon la teinte, vérifier l'étiquette du paquet.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergènes\u003c\/td\u003e\n\u003ctd\u003ePeut contenir des traces de fruits à coque, arachides, gluten, soja et œuf selon les conditions de production. Vérifier l'étiquette pour les allergènes propres à chaque lot.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservation\u003c\/td\u003e\n\u003ctd\u003eSac plastique hermétique, à température ambiante (15 à 25 °C), à l'abri de la lumière et de la chaleur. Ne pas réfrigérer, l'humidité dégrade la texture. Se conserve plusieurs mois non ouvert. Si la pâte durcit légèrement, ajouter quelques gouttes de glycérine alimentaire et pétrir 1 minute.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eÀ noter :\u003c\/strong\u003e la teinte chocolat peut légèrement colorer les mains et les ustensiles pendant le travail. Utilisez un plan de travail dédié ou protégé, surtout si vous alternez avec des teintes claires dans la même séance.\u003c\/p\u003e\n\u003cp\u003ePour un format de production encore supérieur, la gamme Renshaw existe aussi en 5 kg et 10 kg en teinte blanche à colorer soi-même.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eQuestions fréquentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eLa teinte chocolat convient-elle pour un dégradé ?\u003c\/summary\u003e\u003cp\u003eOui, la pâte à sucre chocolat se travaille comme les autres teintes Renshaw : elle s'éclaircit en mélangeant progressivement de la pâte blanche, ou se fonce avec un colorant liposoluble brun ou noir pour un dégradé plus marqué.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCombien de pâte à sucre faut-il pour un wedding cake à étages ?\u003c\/summary\u003e\u003cp\u003eComptez environ 750 g pour un étage de 20 cm de diamètre et 1 kg pour 25 cm. Pour un gâteau à plusieurs étages, additionnez les quantités par étage en ajoutant 15 à 20 % de marge pour les chutes et les finitions.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCette teinte tache-t-elle les mains ou le plan de travail ?\u003c\/summary\u003e\u003cp\u003eComme toute pâte à sucre foncée, elle peut légèrement colorer la peau et les surfaces claires pendant le pétrissage. Travaillez sur un plan protégé et lavez les mains rapidement après manipulation pour limiter les traces.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePour aller plus loin\u003c\/h3\u003e\n\u003cp\u003eDécouvrez les teintes \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-ivoire-2-5kg\"\u003eIvoire\u003c\/a\u003e et \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-noir-2-5kg\"\u003eNoir\u003c\/a\u003e de la même gamme, ou toute la \u003ca href=\"\/it\/collections\/renshaw\"\u003egamme Renshaw\u003c\/a\u003e. Explorez nos \u003ca href=\"\/it\/collections\/pates-a-sucre\"\u003epâtes à sucre\u003c\/a\u003e toutes couleurs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":46552473370963,"sku":"R02738","price":19.89,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-renshaw-chocolat-25kg-renshaw-1.jpg?v=1772145705"},{"product_id":"pate-a-sucre-renshaw-ivoire-1kg","title":"Pasta di Zucchero Renshaw - Avorio 1Kg","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{list-style:none;padding:0;margin:0}\n.vh-list li{margin-bottom:12px;padding-left:22px;position:relative}\n.vh-list li:last-child{margin-bottom:0}\n.vh-list li::before{content:'';position:absolute;left:0;top:9px;width:7px;height:7px;border-radius:50%;background:#d7b36a}\n.vh-list strong{color:#2a2419}\n.vh-steps{margin:0;padding-left:20px}\n.vh-steps li{margin-bottom:10px;padding-left:4px}\n.vh-steps li:last-child{margin-bottom:0}\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}\n.vh-tip p+p{margin-top:8px}\n.vh-tip strong{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:34%}\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\"\u003eRenshaw - Pasta di zucchero Extra\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePasta di zucchero Renshaw color avorio 1 kg\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eTonalità avorio calda della gamma Renshaw, una delicata alternativa al bianco puro, 1 kg.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa pasta di zucchero Renshaw color avorio da 1 kg offre una tonalità crema leggermente più calda del bianco puro, senza tendere decisamente al giallo. La consistenza compatta ed elastica della gamma Extra consente di ricoprire le torte con una finitura liscia e di realizzare decorazioni precise.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eQuesta tonalità è particolarmente apprezzata per le torte nuziali classiche e le decorazioni vintage, dove un bianco puro può sembrare troppo freddo accanto a pizzi o dettagli dorati.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormato\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eRicopre una torta da 25 a 28 cm\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eAvorio\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eTonalità\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eTonalità crema, più calda del bianco\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eVaniglia\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eGusto\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eDelicato\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\u003e\n\u003cstrong\u003eTorte nuziali tradizionali:\u003c\/strong\u003e matrimoni classici, una calda alternativa al bianco puro.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecorazioni vintage:\u003c\/strong\u003e torte nelle tonalità dell'oro, con pizzi e perle.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTorte nuziali boho:\u003c\/strong\u003e matrimoni in stile country, con una palette nude e sabbia delicata.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecorazioni ispirate al giardino inglese:\u003c\/strong\u003e fiori inglesi, peonie e rose in una palette crema.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCerimonie familiari:\u003c\/strong\u003e tonalità più calda del bianco per torte classiche da cerimonia.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eModalità d'uso\u003c\/h3\u003e\n\u003col class=\"vh-steps\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperatura:\u003c\/strong\u003e estrarre la pasta dalla confezione da 15 a 30 minuti prima dell'uso, affinché raggiunga una temperatura compresa tra 18 e 22 °C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImpasto:\u003c\/strong\u003e lavorare per 1-2 minuti per ammorbidirla. Se rimane compatta, riscaldarla nel microonde per 5-10 secondi.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStesura:\u003c\/strong\u003e spolverare il piano di lavoro con zucchero a velo o amido di mais, mai con farina. Stendere fino a uno spessore di 3-4 mm.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePosa:\u003c\/strong\u003e appoggiare la pasta sulla torta già ricoperta con ganache o crema al burro lisciata e fredda, quindi lisciare prima la parte superiore e poi i lati.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinitura:\u003c\/strong\u003e tagliare la pasta in eccesso con un coltello o una rotella, quindi lisciare un'ultima volta con l'apposito lisciatore per eliminare le bolle d'aria.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003eConservare a temperatura ambiente (15-22 °C), nella confezione ermetica originale, al riparo dalla luce e dal calore. Non refrigerare: l'umidità fa trasudare la pasta e la rende appiccicosa in superficie. Una volta aperta, avvolgere la pasta rimanente nella pellicola trasparente, riporla in un contenitore ermetico e utilizzarla entro 2-3 settimane.\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\u003eRenshaw (Regno Unito)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGamma\u003c\/td\u003e\n\u003ctd\u003eRenshaw\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColore\u003c\/td\u003e\n\u003ctd\u003eAvorio\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eBlocco da 1 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsistenza\u003c\/td\u003e\n\u003ctd\u003eCompatta ed elastica, pronta all'uso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGusto\u003c\/td\u003e\n\u003ctd\u003eVaniglia delicata\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredienti\u003c\/td\u003e\n\u003ctd\u003eZucchero, sciroppo di glucosio, olio di palma, acqua, umettante (E422 glicerolo), emulsionante (E471), stabilizzanti (E413, E466), conservante (E202), acidificante (E330), aroma naturale di vaniglia. La tonalità avorio è ottenuta mediante un adeguamento della ricetta; la composizione può variare leggermente a seconda del lotto. Fare riferimento all'etichetta effettiva della confezione.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003eNessun allergene maggiore dichiarato. Può contenere tracce di glutine, latte, uova e frutta a guscio a seconda del sito di produzione.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003e15-22 °C, confezione ermetica, 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\u003eQuanta pasta di zucchero avorio serve per una torta nuziale?\u003c\/summary\u003e\u003cp\u003eConsiderare 750 g per un diametro di 20 cm e 1 kg per 25-28 cm. Per una torta a più piani, sommare le quantità necessarie per ogni piano, aggiungendo un margine del 20%.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQual è la differenza tra l'avorio e il bianco Renshaw?\u003c\/summary\u003e\u003cp\u003eL'avorio è una tonalità crema più calda del bianco puro, ottenuta mediante un leggero adeguamento della ricetta anziché tramite un colorante marcato. Il bianco rimane la tonalità più neutra e la più facile da ricolorare in seguito.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eLa pasta Renshaw color avorio contiene un colorante sintetico dichiarato?\u003c\/summary\u003e\u003cp\u003eIl fornitore non comunica alcun numero E specifico per questa tonalità crema: per prudenza, non lo indichiamo qui. Verificare l'etichetta della confezione ricevuta, che fa fede in caso di dubbi o allergie.\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\/renshaw\"\u003ela gamma Renshaw\u003c\/a\u003e, \u003ca href=\"\/it\/collections\/pates-a-sucre\"\u003etutte le paste di zucchero\u003c\/a\u003e, \u003ca href=\"\/it\/products\/pate-a-sucre-blanche-1kg-ready-to-roll\"\u003ela pasta di zucchero Renshaw Extra Bianco 1 kg\u003c\/a\u003e, \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-1kg-marron-choco-extra\"\u003ela Renshaw Extra color marrone cioccolato\u003c\/a\u003e o \u003ca href=\"\/it\/products\/pate-a-sucre-blanche-1kg-ready-to-roll-gout-guimauve\"\u003ela versione al gusto marshmallow\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":46552489263443,"sku":"R02960","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-renshaw-ivoire-1kg-renshaw-1.jpg?v=1772145711"},{"product_id":"pate-a-sucre-renshaw-noir-2-5kg","title":"Pasta di Zucchero Renshaw - Nero 2,5Kg","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}\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-list{list-style:none;padding:0;margin:0}\n.vh-list li{margin-bottom:12px;padding-left:22px;position:relative}\n.vh-list li:last-child{margin-bottom:0}\n.vh-list li::before{content:'\\2022';color:#d7b36a;font-size:18px;position:absolute;left:0;top:-2px}\n.vh-steps{padding-left:22px;margin:0}\n.vh-steps li{margin-bottom:10px}\n.vh-steps li:last-child{margin-bottom:0}\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:32%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:16px 20px;border-radius:0 8px 8px 0;margin:18px 0}\n.vh-tip p{margin:0 0 8px;font-size:13.5px;color:#2a2419}\n.vh-tip p:last-child{margin-bottom:0}\n.vh-tip strong{color:#b98b35}\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 details:last-child{margin-bottom:0}\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\"\u003eRenshaw - Pâte à sucre\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePâte à sucre Renshaw noire 2,5 kg\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eteinte noire intense pour des décors contemporains en production régulière\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa pâte à sucre Renshaw noire 2,5 kg est une pâte prête à l'emploi de la marque britannique Renshaw, référence du cake design depuis 1898. Texture ferme et élastique pour un recouvrement lisse et un modelage précis, goût vanille subtil qui ne masque pas le gâteau.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eLa teinte noire, intense et uniforme, est recherchée pour les décors contemporains, graphiques ou à fort contraste. Le format 2,5 kg couvre les besoins d'un atelier qui produit plusieurs gâteaux par semaine.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaractéristiques\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e2,5 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eContenance\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eFerme, élastique\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eTexture\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003ePlusieurs mois\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConservation\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarque britannique de référence :\u003c\/strong\u003e Renshaw, fondée en 1898, utilisée par les pâtissiers professionnels et cake designers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrête à l'emploi :\u003c\/strong\u003e texture homogène dès l'ouverture, malaxage minimal nécessaire.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTeinte noir profond :\u003c\/strong\u003e coloration intense et homogène, sans besoin d'ajout de colorant pour un noir franc.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat production régulière :\u003c\/strong\u003e 2,5 kg pour recouvrir plusieurs pièces sans rouvrir un nouveau sachet à chaque commande.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eOccasions et usages recommandés\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eHalloween et thèmes effrayants :\u003c\/strong\u003e recouvrement de gâteaux graphiques, chauves-souris, décors gothiques.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCake design contemporain :\u003c\/strong\u003e gâteaux à fort contraste noir et blanc, motifs géométriques, effets marbrés.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumber cakes et lettrage :\u003c\/strong\u003e chiffres et lettres en relief pour des anniversaires au style affirmé.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDécors en relief :\u003c\/strong\u003e modelage de figurines, silhouettes et accessoires noirs nets.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eMode d'emploi\u003c\/h3\u003e\n\u003col class=\"vh-steps\"\u003e\n\u003cli\u003e\n\u003cstrong\u003ePréparation :\u003c\/strong\u003e sortez la pâte à sucre 30 minutes avant utilisation pour la ramener à température ambiante.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMalaxage :\u003c\/strong\u003e pétrissez quelques minutes pour assouplir, jusqu'à obtenir une texture lisse et homogène.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eÉtalage :\u003c\/strong\u003e étalez sur un plan de travail saupoudré de sucre glace ou de fécule de maïs, jamais de farine, sur 3 à 4 mm d'épaisseur.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePose sur le gâteau :\u003c\/strong\u003e déposez délicatement sur le gâteau préalablement masqué de ganache ou crème au beurre lissée, puis lissez avec un lisseur à pâte à sucre.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDécoupe des excès :\u003c\/strong\u003e découpez le surplus à la base avec un couteau ou un cutter. Conservez les chutes dans un sac plastique hermétique pour les réutiliser.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFiche technique\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngrédients\u003c\/td\u003e\n\u003ctd\u003eSucre, sirop de glucose, graisses végétales (palme, tournesol), eau, humectant E422 (glycérol), épaississant E466, arôme, colorants alimentaires pour la teinte noire. Composition pouvant varier selon la teinte, vérifier l'étiquette du paquet.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergènes\u003c\/td\u003e\n\u003ctd\u003ePeut contenir des traces de fruits à coque, arachides, gluten, soja et œuf selon les conditions de production. Vérifier l'étiquette pour les allergènes propres à chaque lot.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservation\u003c\/td\u003e\n\u003ctd\u003eSac plastique hermétique, à température ambiante (15 à 25 °C), à l'abri de la lumière et de la chaleur. Ne pas réfrigérer, l'humidité dégrade la texture. Se conserve plusieurs mois non ouvert. Si la pâte durcit légèrement, ajouter quelques gouttes de glycérine alimentaire et pétrir 1 minute.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eÀ noter :\u003c\/strong\u003e la teinte noire colore plus facilement les mains, les ustensiles et les plans de travail clairs que les teintes pâles. Travaillez avec des gants si besoin et prévoyez un plan de travail dédié, surtout en cas d'alternance avec des teintes blanches dans la même séance.\u003c\/p\u003e\n\u003cp\u003ePour éviter les marques blanches à l'étalage, saupoudrez modérément de sucre glace ou de fécule de maïs et brossez l'excédent avant la pose sur le gâteau.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eQuestions fréquentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eLa pâte noire Renshaw tache-t-elle les mains ou les surfaces ?\u003c\/summary\u003e\u003cp\u003eOui, comme toute pâte à sucre foncée, elle peut colorer la peau et les surfaces claires pendant le pétrissage. Travailler avec des gants et un plan de travail dédié limite les traces, qui partent facilement au lavage.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePeut-on obtenir un gris ou un noir moins intense à partir de ce format ?\u003c\/summary\u003e\u003cp\u003eOui, mélangez progressivement de la pâte à sucre blanche à la pâte noire pour obtenir toute une gamme de gris, du gris clair à l'anthracite, selon la proportion utilisée.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCombien de pâte à sucre faut-il pour un gâteau à étages noir ?\u003c\/summary\u003e\u003cp\u003eComptez environ 750 g pour un étage de 20 cm de diamètre et 1 kg pour 25 cm. Pour un gâteau à plusieurs étages, additionnez les quantités par étage en ajoutant 15 à 20 % de marge pour les chutes et les finitions.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePour aller plus loin\u003c\/h3\u003e\n\u003cp\u003eDécouvrez les teintes \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-chocolat-2-5kg\"\u003echocolat\u003c\/a\u003e et \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-ivoire-2-5kg\"\u003eivoire\u003c\/a\u003e de la même gamme, ou toute la \u003ca href=\"\/it\/collections\/renshaw\"\u003egamme Renshaw\u003c\/a\u003e. Explorez nos \u003ca href=\"\/it\/collections\/pates-a-sucre\"\u003epâtes à sucre\u003c\/a\u003e de toutes les couleurs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":46552524161363,"sku":"R02734","price":19.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-renshaw-noir-25kg-renshaw-1.jpg?v=1772145715"},{"product_id":"pate-a-sucre-renshaw-250g-noir-extra","title":"Pasta di Zucchero Renshaw - 250g Nero Extra","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: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-list{list-style:none;padding:0;margin:0}\n.vh-list li{position:relative;padding-left:20px;margin-bottom:10px;font-size:14.5px;line-height:1.6}\n.vh-list li::before{content:'';position:absolute;left:0;top:9px;width:7px;height:7px;border-radius:50%;background:#d7b36a}\n.vh-list li:last-child{margin-bottom:0}\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 0 8px;font-size:13.5px;color:#2a2419}\n.vh-tip p:last-child{margin-bottom:0}\n.vh-tip strong{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: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\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eRenshaw - Pasta di zucchero Extra\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePasta di zucchero Renshaw Extra Nera 250 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePasta di zucchero Renshaw Extra, nera, formato da 250 g per rivestire e modellare\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePresentazione\u003c\/h3\u003e\n\u003cp class=\"vh-intro\"\u003eLa pasta di zucchero Renshaw Extra nera da 250 g è una pasta di zucchero pronta all'uso del marchio britannico Renshaw, un punto di riferimento per il cake design dal 1898. La sua consistenza soda ed elastica permette di rivestire le torte in modo liscio, modellare con precisione le figurine e realizzare decorazioni dettagliate. Il delicato aroma di vaniglia non copre il sapore della torta sottostante.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eLa versione nera Renshaw Extra è colorata con carbone vegetale (E153), una tonalità neutra e intensa che struttura le decorazioni a contrasto, dalla torta di Halloween alla wedding cake nera e oro.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e250 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormato\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eSoda ed elastica\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConsistenza\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDiversi mesi\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConservazione\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarchio britannico di riferimento:\u003c\/strong\u003e Renshaw, fondata nel 1898, è utilizzata da pasticceri professionisti e cake designer di tutto il mondo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePronta all'uso:\u003c\/strong\u003e consistenza omogenea già all'apertura, richiede una lavorazione minima.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoda ed elastica:\u003c\/strong\u003e si lavora senza strappi né elasticità eccessiva, adatta sia al rivestimento sia alla modellazione.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTonalità nera:\u003c\/strong\u003e colore neutro e intenso, ottenuto con carbone vegetale (E153).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompatibile con tutti i coloranti:\u003c\/strong\u003e è possibile regolare la tonalità con coloranti liposolubili o idrosolubili.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eConsigli d'uso e occasioni\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eCake design di Halloween:\u003c\/strong\u003e ragni, pipistrelli, gatti neri, streghe.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWedding cake moderne:\u003c\/strong\u003e matrimoni in palette nero e oro, total black contemporaneo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompleanni gotici:\u003c\/strong\u003e temi rock e dark academia per adolescenti e adulti.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBasi per decorazioni a contrasto:\u003c\/strong\u003e lo sfondo nero valorizza i motivi metallici dorati o argentati.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDettagli fini di modellazione:\u003c\/strong\u003e occhi, contorni e linee sulle sculture di cake design.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eModalità d'uso\u003c\/h3\u003e\n\u003col style=\"padding-left:20px;margin:0;font-size:14.5px;line-height:1.7\"\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eEstrarre la pasta di zucchero 30 minuti prima dell'uso per portarla a temperatura ambiente.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eImpastarla per alcuni minuti per ammorbidirla, fino a ottenere una consistenza liscia e omogenea.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eStenderla su un piano di lavoro spolverato con zucchero a velo o amido di mais (mai farina), fino a uno spessore di 3-4 mm.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eAdagiarla sulla torta precedentemente ricoperta con ganache o crema al burro lisciata, quindi lisciare con un lisciatore per pasta di zucchero.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eTagliare l'eccesso alla base con un coltello o un cutter. Conservare gli avanzi in un sacchetto ermetico per riutilizzarli.\u003c\/li\u003e\n\u003cli\u003eConservare la pasta non utilizzata in un sacchetto ermetico a temperatura ambiente, al riparo dalla luce e dal calore.\u003c\/li\u003e\n\u003c\/ol\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\u003eMarchio\u003c\/td\u003e\n\u003ctd\u003eRenshaw (Regno Unito)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLinea\u003c\/td\u003e\n\u003ctd\u003eRenshaw Extra\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColore\u003c\/td\u003e\n\u003ctd\u003eNero\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003e250 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsistenza\u003c\/td\u003e\n\u003ctd\u003eSoda ed elastica, pronta all'uso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eDelicata vaniglia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredienti\u003c\/td\u003e\n\u003ctd\u003eZucchero, sciroppo di glucosio, olio di palma, umettante (E422, glicerolo), emulsionante (E471), colorante (E153, carbone vegetale), stabilizzanti (E466, E413), conservante (E202), aroma. La composizione può variare leggermente a seconda dei lotti: verificare l'etichetta della confezione.\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 (mandorle), soia, uova e latte a seconda delle condizioni di produzione. Verificare l'etichetta della confezione per gli allergeni specifici del lotto.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eSacchetto ermetico, a temperatura ambiente (15-25 °C), al riparo dalla luce. Non refrigerare.\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\"\u003eDa notare\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDosaggio indicativo:\u003c\/strong\u003e calcolare circa 500 g per una torta rotonda di 15 cm di diametro, 750 g per 20 cm, 1 kg per 25 cm (aggiungere il 20% per gli avanzi). Stendere fino ad almeno 4 mm per evitare crepe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSe la pasta si secca\u003c\/strong\u003e durante la lavorazione, aggiungere 1-2 gocce di glicerina alimentare e impastare per 1 minuto per ripristinare la morbidezza originale.\u003c\/p\u003e\n\u003cp\u003eIl colorante di questa tonalità (E153, carbone vegetale) non rientra nell'elenco dei coloranti che richiedono un'avvertenza sull'attività dei bambini.\u003c\/p\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 Renshaw Extra e Renshaw Pro?\u003c\/summary\u003e\u003cp\u003eRenshaw Extra è la linea storica del marchio, nel formato classico per il rivestimento e la modellazione. Renshaw Pro propone una palette di tonalità designer più ricercata per i cake designer professionisti. Entrambe le linee offrono la stessa qualità di consistenza ed elasticità.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQuanta pasta di zucchero serve per ricoprire una torta?\u003c\/summary\u003e\u003cp\u003eCalcolare circa 500 g per una torta rotonda di 15 cm di diametro, 750 g per 20 cm, 1 kg per 25 cm. Per una torta a più piani, sommare le quantità per ogni piano aggiungendo un margine del 20% per gli avanzi.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eLa Renshaw Extra nera macchia le mani e il piano di lavoro?\u003c\/summary\u003e\u003cp\u003eIl carbone vegetale (E153) che colora questa tonalità può lasciare leggeri segni sulle mani durante l'impasto; se necessario, lavorare con guanti sottili e utilizzare un piano di lavoro facile da pulire.\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\u003eTutta la gamma \u003ca href=\"\/it\/collections\/renshaw\"\u003eRenshaw\u003c\/a\u003e · Esplora le \u003ca href=\"\/it\/collections\/pates-a-sucre\"\u003epaste di zucchero\u003c\/a\u003e di tutti i marchi e colori · La \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-pro-250g-blanc\"\u003ebianca\u003c\/a\u003e per un contrasto netto e la \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-250g-rose-extra\"\u003erosa\u003c\/a\u003e per tocchi vivaci.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":49448435712339,"sku":"R02851","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-renshaw-250g-noir-extra-renshaw-1.jpg?v=1772152317"},{"product_id":"pate-a-sucre-renshaw-250g-rose-extra","title":"Pasta di Zucchero Renshaw - 250g Rosa Extra","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: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-list{list-style:none;padding:0;margin:0}\n.vh-list li{position:relative;padding-left:20px;margin-bottom:10px;font-size:14.5px;line-height:1.6}\n.vh-list li::before{content:'';position:absolute;left:0;top:9px;width:7px;height:7px;border-radius:50%;background:#d7b36a}\n.vh-list li:last-child{margin-bottom:0}\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 0 8px;font-size:13.5px;color:#2a2419}\n.vh-tip p:last-child{margin-bottom:0}\n.vh-tip strong{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: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\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eRenshaw - Pasta di zucchero Extra\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePasta di zucchero Renshaw Extra Rosa 250 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePasta di zucchero Renshaw Extra, rosa, formato da 250 g per rivestire e modellare\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePresentazione\u003c\/h3\u003e\n\u003cp class=\"vh-intro\"\u003eLa pasta di zucchero Renshaw Extra rosa da 250 g è una pasta di zucchero pronta all'uso del marchio britannico Renshaw, punto di riferimento per il cake design dal 1898. La sua consistenza compatta ed elastica consente di rivestire le torte in modo uniforme, modellare con precisione le figurine e realizzare decorazioni dettagliate. Il delicato aroma di vaniglia non copre il sapore della torta sottostante.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eIl rosa Renshaw Extra fa parte della palette delicata della gamma, colorata con carmoisina (E122), molto richiesta per i baby shower e le torte per la nascita di una bambina.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e250 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormato\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCompatta ed elastica\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConsistenza\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDiversi mesi\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConservazione\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarchio britannico di riferimento:\u003c\/strong\u003e Renshaw, fondata nel 1898, è utilizzata da pasticceri professionisti e cake designer in tutto il mondo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePronta all'uso:\u003c\/strong\u003e consistenza omogenea già all'apertura, richiede un impasto minimo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompatta ed elastica:\u003c\/strong\u003e si lavora senza strappi né elasticità eccessiva, adatta sia al rivestimento sia alla modellazione.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColore rosa:\u003c\/strong\u003e tonalità delicata, colorata con carmoisina (E122).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompatibile con tutti i coloranti:\u003c\/strong\u003e è possibile modificare la tonalità con coloranti liposolubili o idrosolubili.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eConsigli d'uso e occasioni\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaby shower per bambine:\u003c\/strong\u003e torte per nascite e torte per il gender reveal.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompleanni a tema principesse:\u003c\/strong\u003e feste per bambini a tema ballerine e unicorni pastello.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWedding cake romantiche:\u003c\/strong\u003e matrimoni shabby chic, vintage e palette cipria.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFiori in pasta di zucchero:\u003c\/strong\u003e peonie, rose inglesi e ortensie per wedding cake botaniche.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCupcake per cerimonie familiari:\u003c\/strong\u003e decorazioni floreali rosa per brunch e merende celebrative.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eIstruzioni per l'uso\u003c\/h3\u003e\n\u003col style=\"padding-left:20px;margin:0;font-size:14.5px;line-height:1.7\"\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eEstrarre la pasta di zucchero 30 minuti prima dell'utilizzo per portarla a temperatura ambiente.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eImpastarla per alcuni minuti per ammorbidirla, fino a ottenere una consistenza liscia e omogenea.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eStenderla su un piano di lavoro cosparso di zucchero a velo o amido di mais (mai farina), fino a uno spessore di 3-4 mm.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003ePosarla sulla torta precedentemente ricoperta con ganache o crema al burro lisciata, quindi lisciare con un lisciapasta.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eTagliare l'eccesso alla base con un coltello o un cutter. Conservare gli avanzi in un sacchetto ermetico per riutilizzarli.\u003c\/li\u003e\n\u003cli\u003eConservare la pasta non utilizzata in un sacchetto ermetico a temperatura ambiente, al riparo dalla luce e dal calore.\u003c\/li\u003e\n\u003c\/ol\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\u003eMarchio\u003c\/td\u003e\n\u003ctd\u003eRenshaw (Regno Unito)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGamma\u003c\/td\u003e\n\u003ctd\u003eRenshaw Extra\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColore\u003c\/td\u003e\n\u003ctd\u003eRosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003e250 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsistenza\u003c\/td\u003e\n\u003ctd\u003eCompatta ed elastica, pronta all'uso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eDelicata vaniglia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredienti\u003c\/td\u003e\n\u003ctd\u003eZucchero, sciroppo di glucosio, olio di palma, umettante (glicerolo), emulsionante (mono- e digliceridi degli acidi grassi), stabilizzanti (gomma di cellulosa, gomma adragante), conservante (sorbato di potassio), colorante (carmoisina, E122), aroma. La composizione può variare leggermente a seconda dei lotti: verificare l'etichetta della confezione.\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 (mandorle), soia, uova e latte in base alle condizioni di produzione. Verificare l'etichetta della confezione per gli allergeni specifici del lotto.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eSacchetto ermetico, a temperatura ambiente (15-25 °C), al riparo dalla luce. Non refrigerare.\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\"\u003eDa sapere\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eQuantità indicative:\u003c\/strong\u003e calcolare circa 500 g per una torta rotonda di 15 cm di diametro, 750 g per 20 cm, 1 kg per 25 cm (aggiungere il 20% per gli avanzi). Stendere fino ad almeno 4 mm per evitare crepe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSe la pasta si secca\u003c\/strong\u003e durante la lavorazione, aggiungere 1-2 gocce di glicerina alimentare e impastare per 1 minuto per ritrovare la morbidezza originale.\u003c\/p\u003e\n\u003cp\u003eIl colorante utilizzato per questa tonalità (carmoisina, E122) può avere effetti indesiderati sull'attività e sull'attenzione dei bambini.\u003c\/p\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 Renshaw Extra e Renshaw Pro?\u003c\/summary\u003e\u003cp\u003eRenshaw Extra è la gamma storica del marchio, nel formato classico per rivestire e modellare. Renshaw Pro propone una palette di tonalità designer più ricercata, pensata per i cake designer professionisti. Entrambe le gamme offrono la stessa qualità in termini di consistenza ed elasticità.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQuanta pasta di zucchero serve per ricoprire una torta?\u003c\/summary\u003e\u003cp\u003eCalcolare circa 500 g per una torta rotonda di 15 cm di diametro, 750 g per 20 cm, 1 kg per 25 cm. Per una torta a più piani, sommare le quantità per ogni piano aggiungendo un margine del 20% per gli avanzi.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIl rosa Renshaw Extra è soggetto a un'avvertenza per i bambini?\u003c\/summary\u003e\u003cp\u003eSì: la tonalità è colorata con carmoisina (E122), che può avere effetti indesiderati sull'attività e sull'attenzione dei bambini. L'indicazione prevista dalla normativa è riportata sull'etichetta della confezione.\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\u003eTutta la gamma \u003ca href=\"\/it\/collections\/renshaw\"\u003eRenshaw\u003c\/a\u003e · Esplora le \u003ca href=\"\/it\/collections\/pates-a-sucre\"\u003epaste di zucchero\u003c\/a\u003e di tutti i marchi e colori · Il \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-250g-rouge-extra\"\u003erosso\u003c\/a\u003e per le tonalità vivaci e il \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-pro-250g-blanc\"\u003ebianco\u003c\/a\u003e per una base neutra.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":49448485814611,"sku":"R02855","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-renshaw-250g-rose-extra-renshaw-1.jpg?v=1772152322"},{"product_id":"pate-a-sucre-renshaw-250g-jaune-extra","title":"Pasta di Zucchero Renshaw - 250g Giallo Extra","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: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-list{list-style:none;padding:0;margin:0}\n.vh-list li{position:relative;padding-left:20px;margin-bottom:10px;font-size:14.5px;line-height:1.6}\n.vh-list li::before{content:'';position:absolute;left:0;top:9px;width:7px;height:7px;border-radius:50%;background:#d7b36a}\n.vh-list li:last-child{margin-bottom:0}\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 0 8px;font-size:13.5px;color:#2a2419}\n.vh-tip p:last-child{margin-bottom:0}\n.vh-tip strong{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: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\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eRenshaw - Pasta di zucchero Extra\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePasta di zucchero Renshaw Extra gialla 250 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePasta di zucchero Renshaw Extra, di colore giallo, formato da 250 g per copertura e modellaggio\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePresentazione\u003c\/h3\u003e\n\u003cp class=\"vh-intro\"\u003eLa pasta di zucchero Renshaw Extra gialla da 250 g è una pasta di zucchero pronta all'uso del marchio britannico Renshaw, punto di riferimento nel cake design dal 1898. La sua consistenza soda ed elastica consente di ottenere una copertura liscia per le torte, modellare con precisione le figurine e realizzare decorazioni dettagliate. Il delicato aroma di vaniglia non copre il gusto della torta sottostante.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eIl giallo Renshaw Extra è ottenuto con luteina, un colorante di origine naturale, ideale per torte solari primaverili ed estive e per le decorazioni pasquali.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e250 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormato\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eSoda ed elastica\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConsistenza\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDiversi mesi\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConservazione\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarchio britannico di riferimento:\u003c\/strong\u003e Renshaw, fondata nel 1898, è utilizzata da pasticceri professionisti e cake designer di tutto il mondo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePronta all'uso:\u003c\/strong\u003e consistenza omogenea fin dall'apertura, richiede un impasto minimo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoda ed elastica:\u003c\/strong\u003e si lavora senza strappi né elasticità eccessiva, adatta sia alla copertura sia al modellaggio.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColore giallo:\u003c\/strong\u003e tonalità calda, ottenuta con luteina, un colorante di origine naturale.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompatibile con tutti i coloranti:\u003c\/strong\u003e è possibile modificare la tonalità con coloranti liposolubili o idrosolubili.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eConsigli d'uso e occasioni\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecorazioni pasquali:\u003c\/strong\u003e pulcini, uova e cestini fioriti per il mese di aprile.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCake design al limone:\u003c\/strong\u003e drip cake e layer cake a tema agrumi.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompleanni per bambini:\u003c\/strong\u003e temi del sole, api e feste estive.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWedding cake solari:\u003c\/strong\u003e matrimoni estivi, palette ispirata ai girasoli.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCerimonie familiari:\u003c\/strong\u003e colore delicato per torte primaverili ed estive.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eIstruzioni per l'uso\u003c\/h3\u003e\n\u003col style=\"padding-left:20px;margin:0;font-size:14.5px;line-height:1.7\"\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eEstrarre la pasta di zucchero 30 minuti prima dell'uso per portarla a temperatura ambiente.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eImpastare per qualche minuto per ammorbidirla, fino a ottenere una consistenza liscia e omogenea.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eStendere su un piano di lavoro spolverizzato con zucchero a velo o amido di mais (mai farina), fino a uno spessore di 3-4 mm.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003ePosare sulla torta precedentemente ricoperta con ganache o crema al burro lisciata, quindi lisciare con un apposito lisciatore per pasta di zucchero.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eTagliare l'eccesso alla base con un coltello o un cutter. Conservare gli scarti in un sacchetto ermetico per riutilizzarli.\u003c\/li\u003e\n\u003cli\u003eConservare la pasta non utilizzata in un sacchetto ermetico a temperatura ambiente, al riparo dalla luce e dal calore.\u003c\/li\u003e\n\u003c\/ol\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\u003eRenshaw (Regno Unito)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGamma\u003c\/td\u003e\n\u003ctd\u003eRenshaw Extra\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColore\u003c\/td\u003e\n\u003ctd\u003eGiallo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003e250 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsistenza\u003c\/td\u003e\n\u003ctd\u003eSoda ed elastica, pronta all'uso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eDelicato aroma di vaniglia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredienti\u003c\/td\u003e\n\u003ctd\u003eZucchero, sciroppo di glucosio, olio di palma, umettante (glicerolo), emulsionante (mono- e digliceridi degli acidi grassi), stabilizzanti (gomma di cellulosa, gomma adragante), colorante (luteina), conservante (sorbato di potassio), aroma. La composizione può variare leggermente a seconda dei lotti; verificare l'etichetta della confezione.\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 (mandorle), soia, uova e latte a seconda delle condizioni di produzione. Verificare l'etichetta della confezione per gli allergeni specifici del lotto.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eSacchetto ermetico, a temperatura ambiente (15-25 °C), al riparo dalla luce. Non refrigerare.\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\"\u003eDa sapere\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eQuantità indicativa:\u003c\/strong\u003e calcolare circa 500 g per una torta rotonda di 15 cm di diametro, 750 g per 20 cm, 1 kg per 25 cm (aggiungere il 20% per gli scarti). Stendere fino ad almeno 4 mm per evitare crepe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSe la pasta si secca\u003c\/strong\u003e durante la lavorazione, aggiungere 1-2 gocce di glicerina alimentare e impastare per 1 minuto per ritrovare la morbidezza originale.\u003c\/p\u003e\n\u003cp\u003eIl colorante di questa tonalità (luteina) è di origine naturale e non rientra nell'elenco dei coloranti che richiedono un'avvertenza sull'attività dei bambini.\u003c\/p\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 Renshaw Extra e Renshaw Pro?\u003c\/summary\u003e\u003cp\u003eRenshaw Extra è la gamma storica del marchio, nel formato classico per copertura e modellaggio. Renshaw Pro propone una palette di tonalità designer più raffinata per i cake designer professionisti. Entrambe le gamme offrono la stessa qualità in termini di consistenza ed elasticità.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQuanta pasta di zucchero serve per ricoprire una torta?\u003c\/summary\u003e\u003cp\u003eCalcolare circa 500 g per una torta rotonda di 15 cm di diametro, 750 g per 20 cm, 1 kg per 25 cm. Per una torta a più piani, sommare le quantità per ogni piano aggiungendo un margine del 20% per gli scarti.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIl giallo Renshaw Extra è colorato con un colorante naturale?\u003c\/summary\u003e\u003cp\u003eSì, la tonalità è ottenuta con luteina, un colorante di origine naturale. Non richiede quindi l'avvertenza sull'attività dei bambini prevista per alcuni coloranti sintetici, come il rosso o il rosa della stessa gamma.\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\u003eTutta la gamma \u003ca href=\"\/it\/collections\/renshaw\"\u003eRenshaw\u003c\/a\u003e · Esplora le \u003ca href=\"\/it\/collections\/pates-a-sucre\"\u003epaste di zucchero\u003c\/a\u003e di tutti i marchi e colori · Il \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-250g-rouge-extra\"\u003erosso\u003c\/a\u003e per le decorazioni festive e il \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-250g-vert-extra\"\u003everde\u003c\/a\u003e per i temi ispirati alla natura.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":49448500068691,"sku":"R02856","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-renshaw-250g-jaune-extra-renshaw-1.jpg?v=1772152325"},{"product_id":"pate-a-sucre-renshaw-250g-vert-extra","title":"Pasta di Zucchero Renshaw - 250g Verde Extra","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: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-list{list-style:none;padding:0;margin:0}\n.vh-list li{position:relative;padding-left:20px;margin-bottom:10px;font-size:14.5px;line-height:1.6}\n.vh-list li::before{content:'';position:absolute;left:0;top:9px;width:7px;height:7px;border-radius:50%;background:#d7b36a}\n.vh-list li:last-child{margin-bottom:0}\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 0 8px;font-size:13.5px;color:#2a2419}\n.vh-tip p:last-child{margin-bottom:0}\n.vh-tip strong{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: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\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eRenshaw - Pasta di zucchero Extra\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePasta di zucchero Renshaw Extra verde 250 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePasta di zucchero Renshaw Extra, colorazione verde, formato da 250 g per copertura e modellaggio\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePresentazione\u003c\/h3\u003e\n\u003cp class=\"vh-intro\"\u003eLa pasta di zucchero Renshaw Extra verde da 250 g è una pasta di zucchero pronta all'uso del marchio britannico Renshaw, punto di riferimento per il cake design dal 1898. La sua consistenza compatta ed elastica permette di ricoprire le torte in modo uniforme, modellare con precisione le figurine e realizzare decorazioni dettagliate. Il delicato aroma di vaniglia non copre il sapore della torta sottostante.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eIl verde Renshaw Extra è ottenuto da una miscela di caroteni, carbone vegetale e blu brillante FCF (E133), una combinazione adatta alle decorazioni ispirate alla natura, alla giungla e alle festività di fine anno.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e250 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormato\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCompatta ed elastica\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConsistenza\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDiversi mesi\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConservazione\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarchio britannico di riferimento:\u003c\/strong\u003e Renshaw, fondata nel 1898, è utilizzata da pasticceri professionisti e cake designer in tutto il mondo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePronta all'uso:\u003c\/strong\u003e consistenza omogenea già all'apertura, richiede un impasto minimo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompatta ed elastica:\u003c\/strong\u003e si lavora senza strappi né elasticità eccessiva, adatta sia alla copertura sia al modellaggio.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColorazione verde:\u003c\/strong\u003e colore versatile, ottenuto dalla miscela di caroteni, carbone vegetale e blu brillante FCF (E133).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompatibile con tutti i coloranti:\u003c\/strong\u003e è possibile modificare la tonalità con coloranti liposolubili o idrosolubili.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eConsigli d'uso e occasioni\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWedding cake botaniche:\u003c\/strong\u003e matrimoni a tema foresta incantata, fogliame di eucalipto e felci.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecorazioni a tema giungla:\u003c\/strong\u003e compleanni safari e dinosauri per feste di bambini.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecorazioni natalizie:\u003c\/strong\u003e abeti, rami di agrifoglio e ghirlande tradizionali.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFeste di Pasqua:\u003c\/strong\u003e conigli nell'erba e cesti fioriti per le celebrazioni primaverili.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCake design per San Patrizio:\u003c\/strong\u003e torte con trifogli per il 17 marzo.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eModalità d'uso\u003c\/h3\u003e\n\u003col style=\"padding-left:20px;margin:0;font-size:14.5px;line-height:1.7\"\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eEstrarre la pasta di zucchero 30 minuti prima dell'uso per portarla a temperatura ambiente.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eLavorarla per alcuni minuti per ammorbidirla, fino a ottenere una consistenza liscia e omogenea.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eStenderla su un piano di lavoro spolverato con zucchero a velo o amido di mais (mai farina), fino a uno spessore di 3-4 mm.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003ePosarla sulla torta precedentemente ricoperta con ganache o crema al burro lisciata, quindi livellarla con un lisciapasta.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eTagliare l'eccesso alla base con un coltello o un cutter. Conservare gli avanzi in un sacchetto ermetico per riutilizzarli.\u003c\/li\u003e\n\u003cli\u003eConservare la pasta non utilizzata in un sacchetto ermetico a temperatura ambiente, al riparo dalla luce e dal calore.\u003c\/li\u003e\n\u003c\/ol\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\u003eMarchio\u003c\/td\u003e\n\u003ctd\u003eRenshaw (Regno Unito)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGamma\u003c\/td\u003e\n\u003ctd\u003eRenshaw Extra\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColore\u003c\/td\u003e\n\u003ctd\u003eVerde\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003e250 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsistenza\u003c\/td\u003e\n\u003ctd\u003eCompatta ed elastica, pronta all'uso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eDelicata vaniglia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredienti\u003c\/td\u003e\n\u003ctd\u003eZucchero, sciroppo di glucosio, olio di palma, umettante (glicerolo), emulsionante (mono- e digliceridi degli acidi grassi), coloranti (caroteni, carbone vegetale, blu brillante FCF E133), stabilizzanti (gomma di cellulosa, gomma adragante), conservante (sorbato di potassio), aroma. La composizione può variare leggermente a seconda dei lotti: verificare l'etichetta della confezione.\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 (mandorle), soia, uova e latte in base alle condizioni di produzione. Verificare l'etichetta della confezione per gli allergeni specifici del lotto.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eSacchetto ermetico, a temperatura ambiente (15-25 °C), al riparo dalla luce. Non refrigerare.\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\"\u003eDa notare\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDose indicativa:\u003c\/strong\u003e calcolare circa 500 g per una torta rotonda di 15 cm di diametro, 750 g per 20 cm e 1 kg per 25 cm (aggiungere il 20% per gli avanzi). Stendere fino ad almeno 4 mm per evitare crepe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSe la pasta si secca\u003c\/strong\u003e durante la lavorazione, aggiungere 1-2 gocce di glicerina alimentare e impastare per 1 minuto per ripristinare la morbidezza originale.\u003c\/p\u003e\n\u003cp\u003eNessuno dei coloranti di questa tonalità (caroteni, carbone vegetale, blu brillante FCF E133) figura nell'elenco dei coloranti che richiedono un'avvertenza sull'attività dei bambini.\u003c\/p\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 Renshaw Extra e Renshaw Pro?\u003c\/summary\u003e\u003cp\u003eRenshaw Extra è la gamma storica del marchio, nel formato classico per la copertura e il modellaggio. Renshaw Pro propone una palette di tonalità designer più ricercata per i cake designer professionisti. Entrambe le gamme offrono la stessa qualità in termini di consistenza ed elasticità.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQuanta pasta di zucchero serve per ricoprire una torta?\u003c\/summary\u003e\u003cp\u003eCalcolare circa 500 g per una torta rotonda di 15 cm di diametro, 750 g per 20 cm e 1 kg per 25 cm. Per una torta a più piani, sommare le quantità per ogni piano aggiungendo un margine del 20% per gli avanzi.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIl verde Renshaw Extra è ottenuto con un solo colorante?\u003c\/summary\u003e\u003cp\u003eNo: la tonalità deriva da una miscela di caroteni, carbone vegetale e blu brillante FCF (E133). Nessuno di questi coloranti richiede un'avvertenza sull'attività dei bambini, a differenza del rosso o del rosa della stessa gamma.\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\u003eTutta la gamma \u003ca href=\"\/it\/collections\/renshaw\"\u003eRenshaw\u003c\/a\u003e · Scopri le \u003ca href=\"\/it\/collections\/pates-a-sucre\"\u003epaste di zucchero\u003c\/a\u003e di tutti i marchi e colori · Il \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-250g-jaune-extra\"\u003egiallo\u003c\/a\u003e per le tonalità calde e il \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-250g-bleu-extra\"\u003eblu\u003c\/a\u003e per le decorazioni dai toni freddi.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":49448511373651,"sku":"R02853","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-renshaw-250g-vert-extra-renshaw-1.jpg?v=1772152329"},{"product_id":"pate-a-sucre-renshaw-250g-bleu-extra","title":"Pasta di Zucchero Renshaw - 250g Blu Extra","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: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-list{list-style:none;padding:0;margin:0}\n.vh-list li{position:relative;padding-left:20px;margin-bottom:10px;font-size:14.5px;line-height:1.6}\n.vh-list li::before{content:'';position:absolute;left:0;top:9px;width:7px;height:7px;border-radius:50%;background:#d7b36a}\n.vh-list li:last-child{margin-bottom:0}\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 0 8px;font-size:13.5px;color:#2a2419}\n.vh-tip p:last-child{margin-bottom:0}\n.vh-tip strong{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: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\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eRenshaw - Pasta di zucchero Extra\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePasta di zucchero Renshaw Extra Blu 250 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePasta di zucchero Renshaw Extra, colore blu, formato da 250 g per ricoprire e modellare\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePresentazione\u003c\/h3\u003e\n\u003cp class=\"vh-intro\"\u003eLa Pasta di zucchero Renshaw Extra blu da 250 g è una pasta di zucchero pronta all'uso del marchio britannico Renshaw, punto di riferimento nel cake design dal 1898. La sua consistenza compatta ed elastica permette di ricoprire le torte in modo uniforme, modellare con precisione le figurine e realizzare decorazioni dettagliate. Il delicato aroma di vaniglia non copre il gusto della torta sottostante.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eIl blu Renshaw Extra appartiene alla palette fredda della gamma ed è ottenuto con blu brillante FCF (E133), un colorante che non rientra nell'elenco dei coloranti per i quali è richiesta un'avvertenza relativa ai bambini. È adatto a decorazioni invernali, marine e a torte a tema maschile.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e250 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormato\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCompatta ed elastica\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConsistenza\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDiversi mesi\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConservazione\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarchio britannico di riferimento:\u003c\/strong\u003e Renshaw, fondata nel 1898, è utilizzata da pasticceri professionisti e cake designer in tutto il mondo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePronta all'uso:\u003c\/strong\u003e consistenza omogenea già all'apertura, richiede un impasto minimo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompatta ed elastica:\u003c\/strong\u003e si lavora senza strapparsi né risultare eccessivamente elastica, adatta sia a ricoprire sia a modellare.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColore blu:\u003c\/strong\u003e tonalità fredda ottenuta con blu brillante FCF (E133), per applicazioni invernali e marine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompatibile con tutti i coloranti:\u003c\/strong\u003e è possibile regolare la tonalità con coloranti liposolubili o idrosolubili.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eConsigli per l'uso e occasioni\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eCake design a tema oceano:\u003c\/strong\u003e temi sirene, onde e vela per i compleanni.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecorazioni invernali:\u003c\/strong\u003e paesaggi innevati e palette ghiaccio per torte stagionali.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWedding cake a tema marino:\u003c\/strong\u003e matrimoni in riva al mare, palette navy e bianco.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompleanni per bambini:\u003c\/strong\u003e temi veicoli, supereroi e pompieri.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaby shower per maschietto:\u003c\/strong\u003e torte per nascite e torte a più piani blu.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eIstruzioni per l'uso\u003c\/h3\u003e\n\u003col style=\"padding-left:20px;margin:0;font-size:14.5px;line-height:1.7\"\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eEstrarre la pasta di zucchero 30 minuti prima dell'uso per portarla a temperatura ambiente.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eImpastarla per alcuni minuti per ammorbidirla, fino a ottenere una consistenza liscia e omogenea.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eStenderla su un piano di lavoro spolverato con zucchero a velo o amido di mais (mai farina), a uno spessore di 3-4 mm.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eAdagiarla sulla torta precedentemente ricoperta con ganache o crema al burro lisciata, quindi lisciare con un lisciatore per pasta di zucchero.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eTagliare l'eccesso alla base con un coltello o un cutter. Conservare gli scarti in un sacchetto ermetico per riutilizzarli.\u003c\/li\u003e\n\u003cli\u003eConservare la pasta non utilizzata in un sacchetto ermetico a temperatura ambiente, al riparo dalla luce e dal calore.\u003c\/li\u003e\n\u003c\/ol\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\u003eMarchio\u003c\/td\u003e\n\u003ctd\u003eRenshaw (Regno Unito)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGamma\u003c\/td\u003e\n\u003ctd\u003eRenshaw Extra\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColore\u003c\/td\u003e\n\u003ctd\u003eBlu\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003e250 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsistenza\u003c\/td\u003e\n\u003ctd\u003eCompatta ed elastica, pronta all'uso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eDelicato aroma di vaniglia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredienti\u003c\/td\u003e\n\u003ctd\u003eZucchero, sciroppo di glucosio, olio di palma, umettante (glicerolo), emulsionante (mono- e digliceridi degli acidi grassi), stabilizzanti (gomma di cellulosa, gomma adragante), conservante (sorbato di potassio), colorante (blu brillante FCF, E133), aroma. La composizione può variare leggermente a seconda dei lotti; verificare l'etichetta della confezione.\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 (mandorle), soia, uova e latte a seconda delle condizioni di produzione. Verificare l'etichetta della confezione per gli allergeni specifici del lotto.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eSacchetto ermetico, a temperatura ambiente (15-25 °C), al riparo dalla luce. Non refrigerare.\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\"\u003eDa sapere\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDosaggio indicativo:\u003c\/strong\u003e calcolare circa 500 g per una torta rotonda di 15 cm di diametro, 750 g per 20 cm, 1 kg per 25 cm (aggiungere il 20% per gli scarti). Stendere a uno spessore minimo di 4 mm per evitare crepe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSe la pasta si secca\u003c\/strong\u003e durante la lavorazione, aggiungere 1-2 gocce di glicerina alimentare e impastare per 1 minuto per ripristinare la morbidezza originale.\u003c\/p\u003e\n\u003cp\u003eIl colorante di questa tonalità (blu brillante FCF, E133) non rientra nell'elenco dei coloranti per i quali è richiesta un'avvertenza sull'attività dei bambini (a differenza del rosso o del rosa della stessa gamma).\u003c\/p\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 Renshaw Extra e Renshaw Pro?\u003c\/summary\u003e\u003cp\u003eRenshaw Extra è la gamma storica del marchio, nel formato classico per ricoprire e modellare. Renshaw Pro propone una palette di tonalità designer più ricercata per i cake designer professionisti. Entrambe le gamme offrono la stessa qualità di consistenza ed elasticità.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQuanta pasta di zucchero occorre per ricoprire una torta?\u003c\/summary\u003e\u003cp\u003eCalcolare circa 500 g per una torta rotonda di 15 cm di diametro, 750 g per 20 cm, 1 kg per 25 cm. Per una torta a più piani, sommare le quantità per ogni piano aggiungendo un margine del 20% per gli scarti.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIl blu Renshaw Extra presenta rischi per i bambini?\u003c\/summary\u003e\u003cp\u003eNo: il colorante utilizzato, il blu brillante FCF (E133), non fa parte dei coloranti dell'Allegato III del regolamento UE per i quali è richiesta un'avvertenza, a differenza del rosso o del rosa della stessa gamma.\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\u003eTutta la gamma \u003ca href=\"\/it\/collections\/renshaw\"\u003eRenshaw\u003c\/a\u003e · Scopri le \u003ca href=\"\/it\/collections\/pates-a-sucre\"\u003epaste di zucchero\u003c\/a\u003e di tutti i marchi e colori · Il \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-pro-250g-blanc\"\u003ebianco\u003c\/a\u003e per una base neutra e il \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-250g-vert-extra\"\u003everde\u003c\/a\u003e per completare una palette naturale.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":49448522219859,"sku":"R02874","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-renshaw-250g-bleu-extra-renshaw-1.jpg?v=1772152333"},{"product_id":"pate-a-sucre-renshaw-250g-rouge-extra","title":"Pasta di Zucchero Renshaw - 250g Rosso Extra","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: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-list{list-style:none;padding:0;margin:0}\n.vh-list li{position:relative;padding-left:20px;margin-bottom:10px;font-size:14.5px;line-height:1.6}\n.vh-list li::before{content:'';position:absolute;left:0;top:9px;width:7px;height:7px;border-radius:50%;background:#d7b36a}\n.vh-list li:last-child{margin-bottom:0}\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 0 8px;font-size:13.5px;color:#2a2419}\n.vh-tip p:last-child{margin-bottom:0}\n.vh-tip strong{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: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\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eRenshaw - Pasta di zucchero Extra\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePasta di zucchero Renshaw Extra rossa 250 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePasta di zucchero Renshaw Extra, colore rosso, formato da 250 g per copertura e modellaggio\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePresentazione\u003c\/h3\u003e\n\u003cp class=\"vh-intro\"\u003eLa pasta di zucchero Renshaw Extra rossa da 250 g è una pasta di zucchero pronta all'uso del marchio britannico Renshaw, punto di riferimento nel cake design dal 1898. La sua consistenza soda ed elastica consente di ottenere una copertura liscia della torta, modellare con precisione le figurine e realizzare decorazioni dettagliate. Il delicato sapore di vaniglia non copre il gusto della torta sottostante.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eIl rosso Renshaw Extra è colorato con rosso allura AC (E129), una tonalità vivace ricercata per le torte natalizie, di San Valentino e le layer cake red velvet.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e250 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormato\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eSoda ed elastica\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConsistenza\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDiversi mesi\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConservazione\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarchio britannico di riferimento:\u003c\/strong\u003e Renshaw, fondata nel 1898, è utilizzata da pasticceri professionisti e cake designer in tutto il mondo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePronta all'uso:\u003c\/strong\u003e consistenza omogenea fin dall'apertura, richiede una lavorazione minima.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoda ed elastica:\u003c\/strong\u003e si lavora senza strappi né elasticità eccessiva, adatta sia alla copertura sia al modellaggio.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTonalità rossa:\u003c\/strong\u003e colore caldo e vivace, colorato con rosso allura AC (E129).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompatibile con tutti i coloranti:\u003c\/strong\u003e è possibile regolare la tonalità con coloranti liposolubili o idrosolubili.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eConsigli d'uso e occasioni\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eLayer cake red velvet:\u003c\/strong\u003e copertura abbinata al colore dell'impasto interno.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTorte di San Valentino:\u003c\/strong\u003e cuori e drappeggi romantici per il 14 febbraio.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecorazioni natalizie:\u003c\/strong\u003e tronchetti e biscotti decorati, con motivi tradizionali rossi e bianchi.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWedding cake glamour:\u003c\/strong\u003e matrimoni in stile vintage, con palette rossa e dorata.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompleanni a tema:\u003c\/strong\u003e supereroi, coccinelle e fragole per le feste dei bambini.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eIstruzioni per l'uso\u003c\/h3\u003e\n\u003col style=\"padding-left:20px;margin:0;font-size:14.5px;line-height:1.7\"\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eEstrarre la pasta di zucchero 30 minuti prima dell'uso per portarla a temperatura ambiente.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eImpastarla per alcuni minuti per ammorbidirla, fino a ottenere una consistenza liscia e omogenea.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eStenderla su un piano di lavoro spolverato con zucchero a velo o amido di mais (mai farina), fino a uno spessore di 3-4 mm.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003ePosarla sulla torta precedentemente ricoperta con ganache o crema al burro lisciata, quindi livellarla con un lisciatore per pasta di zucchero.\u003c\/li\u003e\n\u003cli style=\"margin-bottom:8px\"\u003eTagliare l'eccesso alla base con un coltello o un cutter. Conservare gli avanzi in un sacchetto ermetico per riutilizzarli.\u003c\/li\u003e\n\u003cli\u003eConservare la pasta non utilizzata in un sacchetto ermetico a temperatura ambiente, al riparo dalla luce e dal calore.\u003c\/li\u003e\n\u003c\/ol\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\u003eMarchio\u003c\/td\u003e\n\u003ctd\u003eRenshaw (Regno Unito)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGamma\u003c\/td\u003e\n\u003ctd\u003eRenshaw Extra\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColore\u003c\/td\u003e\n\u003ctd\u003eRosso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003e250 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsistenza\u003c\/td\u003e\n\u003ctd\u003eSoda ed elastica, pronta all'uso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSapore\u003c\/td\u003e\n\u003ctd\u003eDelicata vaniglia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredienti\u003c\/td\u003e\n\u003ctd\u003eZucchero, sciroppo di glucosio, olio di palma, umidificante (glicerolo vegetale), emulsionante (mono- e digliceridi degli acidi grassi), stabilizzanti (carbossimetilcellulosa, gomma adragante), conservante (sorbato di potassio), colorante (rosso allura AC, E129), aroma. La composizione può variare leggermente a seconda dei lotti: verificare l'etichetta della confezione.\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 (mandorle), soia, uova e latte in base alle condizioni di produzione. Verificare l'etichetta della confezione per gli allergeni specifici del lotto.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eSacchetto ermetico, a temperatura ambiente (15-25 °C), al riparo dalla luce. Non refrigerare.\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\"\u003eDa notare\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDosi indicative:\u003c\/strong\u003e calcolare circa 500 g per una torta rotonda di 15 cm di diametro, 750 g per 20 cm e 1 kg per 25 cm (aggiungere il 20% per gli avanzi). Stendere fino ad almeno 4 mm per evitare crepe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSe la pasta si secca\u003c\/strong\u003e durante la lavorazione, aggiungere 1-2 gocce di glicerina alimentare e impastare per 1 minuto per ritrovare la morbidezza originale.\u003c\/p\u003e\n\u003cp\u003eIl colorante utilizzato per questa tonalità (rosso allura AC, E129) può avere un effetto negativo sull'attività e sull'attenzione dei bambini.\u003c\/p\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 Renshaw Extra e Renshaw Pro?\u003c\/summary\u003e\u003cp\u003eRenshaw Extra è la linea storica del marchio, nel formato classico per la copertura e il modellaggio. Renshaw Pro propone una palette di tonalità da designer più ricercate per i cake designer professionisti. Entrambe le linee offrono la stessa qualità di consistenza ed elasticità.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQuanta pasta di zucchero serve per ricoprire una torta?\u003c\/summary\u003e\u003cp\u003eCalcolare circa 500 g per una torta rotonda di 15 cm di diametro, 750 g per 20 cm e 1 kg per 25 cm. Per una torta a piani, sommare le quantità per ogni piano aggiungendo un margine del 20% per gli avanzi.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIl rosso Renshaw Extra è soggetto a un'avvertenza per i bambini?\u003c\/summary\u003e\u003cp\u003eSì: la tonalità è colorata con rosso allura AC (E129), che può avere un effetto negativo sull'attività e sull'attenzione dei bambini. La dicitura prevista dalla normativa figura sull'etichetta della confezione.\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\u003eTutta la gamma \u003ca href=\"\/it\/collections\/renshaw\"\u003eRenshaw\u003c\/a\u003e · Scopri le \u003ca href=\"\/it\/collections\/pates-a-sucre\"\u003epaste di zucchero\u003c\/a\u003e di tutti i marchi e colori · Il \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-250g-rose-extra\"\u003erosa\u003c\/a\u003e per le tonalità delicate e il \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-250g-vert-extra\"\u003everde\u003c\/a\u003e per le decorazioni stagionali.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":49448540864851,"sku":"R02852","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-renshaw-250g-rouge-extra-renshaw-1.jpg?v=1772152337"},{"product_id":"pate-a-sucre-renshaw-1kg-jaune-extra","title":"Pasta di Zucchero Renshaw - 1kg Giallo Extra","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{list-style:none;padding:0;margin:0}\n.vh-list li{margin-bottom:12px;padding-left:22px;position:relative}\n.vh-list li:last-child{margin-bottom:0}\n.vh-list li::before{content:'';position:absolute;left:0;top:9px;width:7px;height:7px;border-radius:50%;background:#d7b36a}\n.vh-list strong{color:#2a2419}\n.vh-steps{margin:0;padding-left:20px}\n.vh-steps li{margin-bottom:10px;padding-left:4px}\n.vh-steps li:last-child{margin-bottom:0}\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}\n.vh-tip p+p{margin-top:8px}\n.vh-tip strong{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:34%}\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\"\u003eRenshaw - Pasta di zucchero Extra\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePasta di zucchero Renshaw Extra - Gialla 1 kg\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eTonalità giallo sole della gamma Renshaw Extra, per un cake design goloso e festoso, 1 kg.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa Pasta di zucchero Renshaw Extra Gialla 1 kg riprende la consistenza compatta ed elastica caratteristica della gamma Extra: una copertura liscia, una modellazione precisa e una buona tenuta nel tempo, con un gusto di vaniglia che rimane discreto rispetto a quello della torta.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eQuesta tonalità giallo sole, ottenuta con un unico colorante (E161b), fa parte della palette calda Renshaw. Il formato da 1 kg della gamma Extra è calibrato per una produzione professionale regolare: diverse coperture o una torta di grandi dimensioni senza dover riunire più blocchi.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormato\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eCopre una torta da 25 a 28 cm\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eGiallo\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eTonalità\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eColorante E161b\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eVaniglia\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eGusto\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eDelicato\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\u003e\n\u003cstrong\u003eCompleanni per bambini:\u003c\/strong\u003e decorazioni con soli, api e personaggi gialli per feste di bambini.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCake design al limone:\u003c\/strong\u003e drip cake al limone e meringa, layer cake a tema agrumi.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecorazioni pasquali:\u003c\/strong\u003e pulcini, uova e cesti decorati per le torte di aprile.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWedding cake solari:\u003c\/strong\u003e matrimoni estivi, palette girasole e mediterranea.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCerimonie familiari:\u003c\/strong\u003e tonalità delicata per torte da cerimonia estive e primaverili.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eModalità d'uso\u003c\/h3\u003e\n\u003col class=\"vh-steps\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperatura:\u003c\/strong\u003e estrarre la pasta dalla confezione da 15 a 30 minuti prima dell'utilizzo, affinché raggiunga una temperatura compresa tra 18 e 22 °C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLavorazione:\u003c\/strong\u003e impastare per 1-2 minuti per ammorbidirla. Se rimane compatta, scaldarla per 5-10 secondi nel microonde.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStesura:\u003c\/strong\u003e spolverare il piano di lavoro con zucchero a velo o amido di mais, mai con farina. Stendere fino a uno spessore di 3-4 mm.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eApplicazione:\u003c\/strong\u003e adagiare la pasta sulla torta già ricoperta di ganache o crema al burro lisciata e fredda, quindi lisciare la parte superiore prima dei lati.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinitura:\u003c\/strong\u003e tagliare l'eccesso con un coltello o una rotella, quindi lisciare un'ultima volta con lo smoother per eliminare le bolle d'aria.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003eConservare a temperatura ambiente (15-22 °C), nella confezione ermetica originale, al riparo dalla luce e dal calore. Non refrigerare: l'umidità fa trasudare la pasta e la rende appiccicosa in superficie. Una volta aperta, avvolgere la parte restante nella pellicola alimentare, riporla in un contenitore ermetico e utilizzarla entro 2-3 settimane.\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\u003eRenshaw (Regno Unito)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGamma\u003c\/td\u003e\n\u003ctd\u003eRenshaw Extra\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColore\u003c\/td\u003e\n\u003ctd\u003eGiallo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eBlocco da 1 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsistenza\u003c\/td\u003e\n\u003ctd\u003eCompatta ed elastica, pronta all'uso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGusto\u003c\/td\u003e\n\u003ctd\u003eVaniglia delicata\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredienti\u003c\/td\u003e\n\u003ctd\u003eZucchero, sciroppo di glucosio, olio di palma, acqua, umidificante (E422 glicerolo), emulsionante (E471), stabilizzanti (E413, E466), conservante (E202), acidificante (E330), aroma, colorante (E161b, luteina).\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003eSenza allergeni principali dichiarati. Può contenere tracce di glutine, latte, uova e frutta a guscio a seconda del sito di produzione.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003e15-22 °C, confezione ermetica, 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\u003eQuanta pasta di zucchero gialla Renshaw Extra serve per una torta a piani?\u003c\/summary\u003e\u003cp\u003eSomma il quantitativo necessario per ogni piano: 500 g per 15 cm, 750 g per 20 cm, 1 kg per 25 cm, aggiungendo il 20% di margine per gli scarti.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIl giallo Renshaw Extra richiede un'avvertenza per i bambini?\u003c\/summary\u003e\u003cp\u003eNo. Il colorante utilizzato, E161b (luteina), non rientra tra i coloranti sintetici dell'allegato III europeo che impongono una dicitura specifica, a differenza di alcuni coloranti sintetici rossi e arancioni.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQual è la differenza rispetto all'altra referenza gialla del catalogo Patissland?\u003c\/summary\u003e\u003cp\u003eAttualmente Patissland presenta due schede gialle da 1 kg della gamma Renshaw con codici fornitore distinti. Questa referenza Extra è destinata alla produzione professionale regolare; è in corso un chiarimento interno del catalogo. In caso di dubbi sulla scelta tra le due, contatta il servizio clienti.\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\/renshaw\"\u003ela gamma Renshaw\u003c\/a\u003e, \u003ca href=\"\/it\/collections\/pates-a-sucre\"\u003etutte le paste di zucchero\u003c\/a\u003e, \u003ca href=\"\/it\/products\/pate-a-sucre-rouge-1kg-ready-to-roll\"\u003ela pasta di zucchero rossa Renshaw\u003c\/a\u003e, \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-1kg-vert-extra\"\u003ela pasta di zucchero verde Renshaw Extra\u003c\/a\u003e o \u003ca href=\"\/it\/products\/pate-a-sucre-blanche-1kg-ready-to-roll\"\u003ePasta di zucchero Renshaw Extra Bianca 1 kg\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":49448554070355,"sku":"R02877","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-renshaw-1kg-jaune-extra-renshaw-1.jpg?v=1772152341"},{"product_id":"pate-a-sucre-renshaw-1kg-rose-extra","title":"Pasta di Zucchero Renshaw - 1kg Rosa Extra","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{list-style:none;padding:0;margin:0}\n.vh-list li{margin-bottom:12px;padding-left:22px;position:relative}\n.vh-list li:last-child{margin-bottom:0}\n.vh-list li::before{content:'';position:absolute;left:0;top:9px;width:7px;height:7px;border-radius:50%;background:#d7b36a}\n.vh-list strong{color:#2a2419}\n.vh-steps{margin:0;padding-left:20px}\n.vh-steps li{margin-bottom:10px;padding-left:4px}\n.vh-steps li:last-child{margin-bottom:0}\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}\n.vh-tip p+p{margin-top:8px}\n.vh-tip strong{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:34%}\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\"\u003eRenshaw - Pâte à Sucre Extra\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePâte à Sucre Renshaw Extra - Rose 1 kg\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eTeinte rose poudré de la gamme Renshaw Extra, pour cake design romantique, 1 kg.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa Pâte à Sucre Renshaw Extra Rose 1 kg conserve la texture ferme et élastique de la gamme Extra pour un recouvrement lisse et un modelage précis, avec un goût vanille discret qui laisse la part belle au gâteau intérieur.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eCette teinte rose, obtenue par un colorant naturel à base d'anthocyanes (E163), s'intègre dans la palette douce Renshaw : idéale pour les décors romantiques, les fêtes de naissance et les wedding cakes au style poudré.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaractéristiques\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormat\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eRecouvre un gâteau de 25 à 28 cm\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eRose\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eTeinte\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eColorant naturel E163\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eVanille\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eGoût\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eSubtil\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\"\u003eApplications recommandées\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eAnniversaires licorne ou princesse :\u003c\/strong\u003e fêtes d'enfants en palette rose et pastel.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaby showers :\u003c\/strong\u003e gâteaux de naissance en teinte rose poudré.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWedding cakes romantiques :\u003c\/strong\u003e mariages shabby chic ou vintage en palette poudrée.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCupcakes événementiels :\u003c\/strong\u003e décors floraux roses pour brunchs et goûters.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFleurs en pâte à sucre :\u003c\/strong\u003e pivoines, roses anglaises et hortensias pour wedding cakes botaniques.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eMode d'emploi\u003c\/h3\u003e\n\u003col class=\"vh-steps\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eTempérage :\u003c\/strong\u003e sortir la pâte du conditionnement 15 à 30 minutes avant utilisation pour qu'elle atteigne 18 à 22 °C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePétrissage :\u003c\/strong\u003e pétrir 1 à 2 minutes pour l'assouplir. Si elle reste ferme, chauffer 5 à 10 secondes au micro-ondes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eÉtalage :\u003c\/strong\u003e saupoudrer le plan de travail de sucre glace ou de fécule de maïs, jamais de farine. Étaler sur 3 à 4 mm d'épaisseur.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePose :\u003c\/strong\u003e déposer la pâte sur le gâteau déjà masqué de ganache ou de crème au beurre lissée et froide, puis lisser le dessus avant les côtés.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinition :\u003c\/strong\u003e couper l'excédent au couteau ou à la roulette, puis lisser une dernière fois au lissoir pour chasser les bulles d'air.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003eConserver à température ambiante (15 à 22 °C), dans son emballage hermétique d'origine, à l'abri de la lumière et de la chaleur. Ne pas réfrigérer : l'humidité fait suer la pâte et colle en surface. Une fois ouvert, envelopper le reste de film alimentaire dans une boîte hermétique et l'utiliser sous 2 à 3 semaines.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFiche technique complète\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarque\u003c\/td\u003e\n\u003ctd\u003eRenshaw (Royaume-Uni)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGamme\u003c\/td\u003e\n\u003ctd\u003eRenshaw Extra\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCouleur\u003c\/td\u003e\n\u003ctd\u003eRose\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003eBloc 1 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTexture\u003c\/td\u003e\n\u003ctd\u003eFerme et élastique, prête à l'emploi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGoût\u003c\/td\u003e\n\u003ctd\u003eVanille subtile\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngrédients\u003c\/td\u003e\n\u003ctd\u003eSucre, sirop de glucose, huile de palme, eau, humectant (E422 glycérol), émulsifiant (E471), stabilisants (E413, E466), conservateur (E202), acidifiant (E330), arôme, colorant (E163, anthocyanes).\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergènes\u003c\/td\u003e\n\u003ctd\u003eSans allergène majeur déclaré. Peut contenir des traces de gluten, lait, œuf et fruits à coque selon le site de production.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservation\u003c\/td\u003e\n\u003ctd\u003e15 à 22 °C, emballage hermétique, à l'abri de la lumière\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\"\u003eQuestions fréquentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eQuelle quantité de pâte à sucre rose pour un gâteau de naissance ?\u003c\/summary\u003e\u003cp\u003eComptez 500 g pour 18-20 cm de diamètre, 1 kg pour 25-28 cm. Prévoyez une marge de 20 % supplémentaire pour les hauteurs au-delà de 10 cm.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eLe rose Renshaw fonce-t-il avec le temps ?\u003c\/summary\u003e\u003cp\u003eLe colorant E163 (anthocyanes) est un colorant naturel légèrement sensible à la lumière directe : conservez la pâte à l'abri pour préserver une teinte stable dans la durée.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eComment obtenir un rose plus soutenu type fuchsia à partir de cette teinte ?\u003c\/summary\u003e\u003cp\u003ePétrissez un colorant gel rose fuchsia concentré par petites touches : la base rose poudré de cette référence sert de fondation, la teinte s'intensifie progressivement sans dénaturer la texture.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePour aller plus loin\u003c\/h3\u003e\n\u003cp\u003eDécouvrez \u003ca href=\"\/it\/collections\/renshaw\"\u003ela gamme Renshaw\u003c\/a\u003e, \u003ca href=\"\/it\/collections\/pates-a-sucre\"\u003etoutes les pâtes à sucre\u003c\/a\u003e, \u003ca href=\"\/it\/products\/pate-a-sucre-rouge-1kg-ready-to-roll\"\u003ele rouge Renshaw\u003c\/a\u003e, \u003ca href=\"\/it\/products\/pate-a-sucre-blanche-1kg-ready-to-roll\"\u003ePâte à Sucre Renshaw Extra Blanc 1 kg\u003c\/a\u003e ou \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-1kg-bleu-extra\"\u003ele bleu Renshaw Extra\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":49448567112019,"sku":"R02878","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-renshaw-1kg-rose-extra-renshaw-1.jpg?v=1772152345"},{"product_id":"pate-a-sucre-renshaw-1kg-vert-extra","title":"Pasta di Zucchero Renshaw - 1kg Verde Extra","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{list-style:none;padding:0;margin:0}\n.vh-list li{margin-bottom:12px;padding-left:22px;position:relative}\n.vh-list li:last-child{margin-bottom:0}\n.vh-list li::before{content:'';position:absolute;left:0;top:9px;width:7px;height:7px;border-radius:50%;background:#d7b36a}\n.vh-list strong{color:#2a2419}\n.vh-steps{margin:0;padding-left:20px}\n.vh-steps li{margin-bottom:10px;padding-left:4px}\n.vh-steps li:last-child{margin-bottom:0}\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}\n.vh-tip p+p{margin-top:8px}\n.vh-tip strong{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:34%}\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\"\u003eRenshaw - Pâte à Sucre Extra\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePâte à Sucre Renshaw Extra - Vert 1 kg\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eTeinte vert de la gamme Renshaw Extra, pour décors botaniques et festifs, 1 kg.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa Pâte à Sucre Renshaw Extra Vert 1 kg garde la texture ferme et élastique de la gamme Extra, pour un recouvrement lisse et un modelage précis de feuillages, personnages ou décors en sucre.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eCette teinte, obtenue par un mélange de colorants (E160a, E153, E133), couvre une large gamme d'usages allant des décors botaniques aux fêtes saisonnières comme Noël, Pâques ou la Saint-Patrick.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaractéristiques\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormat\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eRecouvre un gâteau de 25 à 28 cm\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eVert\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eTeinte\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eColorants E160a, E153, E133\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eVanille\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eGoût\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eSubtil\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\"\u003eApplications recommandées\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eCake design Saint-Patrick :\u003c\/strong\u003e gâteaux trèfles pour les célébrations du 17 mars.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDécors jungle :\u003c\/strong\u003e anniversaires safari et dinosaures pour fêtes d'enfants.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWedding cakes botaniques :\u003c\/strong\u003e mariages en feuillage eucalyptus et fougères.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDécors de Noël :\u003c\/strong\u003e sapins, branches de houx et couronnes traditionnelles.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFêtes de Pâques :\u003c\/strong\u003e lapins dans l'herbe et paniers fleuris pour les célébrations de printemps.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eMode d'emploi\u003c\/h3\u003e\n\u003col class=\"vh-steps\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eTempérage :\u003c\/strong\u003e sortir la pâte du conditionnement 15 à 30 minutes avant utilisation pour qu'elle atteigne 18 à 22 °C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePétrissage :\u003c\/strong\u003e pétrir 1 à 2 minutes pour l'assouplir. Si elle reste ferme, chauffer 5 à 10 secondes au micro-ondes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eÉtalage :\u003c\/strong\u003e saupoudrer le plan de travail de sucre glace ou de fécule de maïs, jamais de farine. Étaler sur 3 à 4 mm d'épaisseur.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePose :\u003c\/strong\u003e déposer la pâte sur le gâteau déjà masqué de ganache ou de crème au beurre lissée et froide, puis lisser le dessus avant les côtés.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinition :\u003c\/strong\u003e couper l'excédent au couteau ou à la roulette, puis lisser une dernière fois au lissoir pour chasser les bulles d'air.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003eConserver à température ambiante (15 à 22 °C), dans son emballage hermétique d'origine, à l'abri de la lumière et de la chaleur. Ne pas réfrigérer : l'humidité fait suer la pâte et colle en surface. Une fois ouvert, envelopper le reste de film alimentaire dans une boîte hermétique et l'utiliser sous 2 à 3 semaines.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFiche technique complète\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarque\u003c\/td\u003e\n\u003ctd\u003eRenshaw (Royaume-Uni)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGamme\u003c\/td\u003e\n\u003ctd\u003eRenshaw Extra\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCouleur\u003c\/td\u003e\n\u003ctd\u003eVert\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003eBloc 1 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTexture\u003c\/td\u003e\n\u003ctd\u003eFerme et élastique, prête à l'emploi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGoût\u003c\/td\u003e\n\u003ctd\u003eVanille subtile\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngrédients\u003c\/td\u003e\n\u003ctd\u003eSucre, sirop de glucose, huile de palme, eau, humectant (E422 glycérol), émulsifiant (E471), stabilisants (E413, E466), conservateur (E202), acidifiant (E330), arôme, colorants (E160a, E153, E133).\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergènes\u003c\/td\u003e\n\u003ctd\u003eSans allergène majeur déclaré. Peut contenir des traces de gluten, lait, œuf et fruits à coque selon le site de production.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservation\u003c\/td\u003e\n\u003ctd\u003e15 à 22 °C, emballage hermétique, à l'abri de la lumière\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\"\u003eQuestions fréquentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eQuelle quantité de pâte à sucre verte pour un gâteau thème jungle ?\u003c\/summary\u003e\u003cp\u003eComptez 500 g pour 18-20 cm de diamètre, 1 kg pour 25-28 cm. Ajoutez 20 % de marge pour les découpes de feuillages et décors en relief.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eLe vert Renshaw nécessite-t-il un avertissement pour les enfants ?\u003c\/summary\u003e\u003cp\u003eNon. Les colorants utilisés (E160a, E153, E133) ne figurent pas sur la liste des colorants de synthèse de l'annexe III européenne qui impose une mention spécifique, contrairement à certains rouges et jaunes.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eComment obtenir un vert sapin plus foncé à partir de cette teinte ?\u003c\/summary\u003e\u003cp\u003ePétrissez un colorant gel vert forêt ou une pointe de noir pour assombrir progressivement : partez d'une petite quantité, la teinte de base s'intensifie vite en pétrissage.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePour aller plus loin\u003c\/h3\u003e\n\u003cp\u003eDécouvrez \u003ca href=\"\/it\/collections\/renshaw\"\u003ela gamme Renshaw\u003c\/a\u003e, \u003ca href=\"\/it\/collections\/pates-a-sucre\"\u003etoutes les pâtes à sucre\u003c\/a\u003e, \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-1kg-bleu-extra\"\u003ele bleu Renshaw Extra\u003c\/a\u003e, \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-1kg-jaune-extra\"\u003ele jaune Renshaw Extra\u003c\/a\u003e ou \u003ca href=\"\/it\/products\/pate-a-sucre-blanche-1kg-ready-to-roll\"\u003ePâte à Sucre Renshaw Extra Blanc 1 kg\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":49448576254291,"sku":"R02876","price":9.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-renshaw-1kg-vert-extra-renshaw-1.jpg?v=1772152349"},{"product_id":"pate-a-sucre-renshaw-1kg-bleu-extra","title":"Pasta di Zucchero Renshaw - 1kg Blu Extra","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{list-style:none;padding:0;margin:0}\n.vh-list li{margin-bottom:12px;padding-left:22px;position:relative}\n.vh-list li:last-child{margin-bottom:0}\n.vh-list li::before{content:'';position:absolute;left:0;top:9px;width:7px;height:7px;border-radius:50%;background:#d7b36a}\n.vh-list strong{color:#2a2419}\n.vh-steps{margin:0;padding-left:20px}\n.vh-steps li{margin-bottom:10px;padding-left:4px}\n.vh-steps li:last-child{margin-bottom:0}\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}\n.vh-tip p+p{margin-top:8px}\n.vh-tip strong{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:34%}\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\"\u003eRenshaw - Pasta di zucchero Extra\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePasta di zucchero Renshaw Extra - Blu 1 kg\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eSfumatura blu della gamma Renshaw Extra, per cake design invernale e marittimo, 1 kg.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa Pasta di zucchero Renshaw Extra Blu 1 kg è una pasta di zucchero pronta all'uso, dalla consistenza soda ed elastica, per una copertura liscia, la modellazione precisa di figurine e la creazione di decorazioni distintive. Il suo delicato gusto di vaniglia non copre i sapori della torta sottostante.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eQuesta tonalità appartiene alla gamma fredda Renshaw, elegante sulle wedding cake contemporanee e sulle decorazioni invernali o marittime. Il formato da 1 kg è adatto alla decorazione di più torte o alla produzione in serie.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormato\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eCopre una torta di 25-28 cm\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eBlu\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eTonalità\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eColoranti E133 ed E163\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eVaniglia\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eGusto\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eDelicato\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\u003e\n\u003cstrong\u003eCake design oceanico:\u003c\/strong\u003e temi sirene, spiagge, onde e barche a vela per compleanni estivi.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompleanni per bambini:\u003c\/strong\u003e feste a tema veicoli, supereroi, pompieri e polizia.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWedding cake marittime:\u003c\/strong\u003e matrimoni sul mare, palette blu navy e bianca.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCerimonie familiari:\u003c\/strong\u003e torte per cerimonie in una palette blu e bianca, sobria ed elegante.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecorazioni invernali:\u003c\/strong\u003e torte ispirate a paesaggi innevati, palette ghiaccio e argento.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eModalità d'uso\u003c\/h3\u003e\n\u003col class=\"vh-steps\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperatura:\u003c\/strong\u003e estrarre la pasta dalla confezione 15-30 minuti prima dell'uso, affinché raggiunga i 18-22 °C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImpasto:\u003c\/strong\u003e lavorarla per 1-2 minuti per ammorbidirla. Se rimane soda, riscaldarla nel microonde per 5-10 secondi.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStesura:\u003c\/strong\u003e spolverare il piano di lavoro con zucchero a velo o amido di mais, mai con farina. Stendere fino a uno spessore di 3-4 mm.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCopertura:\u003c\/strong\u003e posare la pasta sulla torta già ricoperta di ganache o crema al burro lisciata e fredda, quindi lisciare prima la parte superiore e poi i lati.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinitura:\u003c\/strong\u003e tagliare l'eccesso con un coltello o una rotella, quindi lisciare un'ultima volta con un lisciatore per eliminare le bolle d'aria.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003eConservare a temperatura ambiente (15-22 °C), nella confezione ermetica originale, al riparo dalla luce e dal calore. Non refrigerare: l'umidità fa sudare la pasta e la rende appiccicosa in superficie. Una volta aperta, avvolgere la pasta rimanente nella pellicola trasparente, riporla in un contenitore ermetico e utilizzarla entro 2-3 settimane.\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\u003eRenshaw (Regno Unito)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGamma\u003c\/td\u003e\n\u003ctd\u003eRenshaw Extra\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColore\u003c\/td\u003e\n\u003ctd\u003eBlu\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eBlocco da 1 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsistenza\u003c\/td\u003e\n\u003ctd\u003eSoda ed elastica, pronta all'uso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGusto\u003c\/td\u003e\n\u003ctd\u003eVaniglia delicata\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredienti\u003c\/td\u003e\n\u003ctd\u003eZucchero, sciroppo di glucosio, olio di palma, acqua, umidificante (E422 glicerolo), emulsionante (E471), stabilizzanti (E413, E466), conservante (E202), acidificante (E330), aroma, coloranti (E133 blu brillante FCF, E163 antociani).\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003eSenza allergeni principali dichiarati. Può contenere tracce di glutine, latte, uova e frutta a guscio a seconda del sito di produzione.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003e15-22 °C, confezione ermetica, 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\u003eQuanta pasta di zucchero blu occorre prevedere per una wedding cake a piani?\u003c\/summary\u003e\u003cp\u003eSomma il fabbisogno di ogni piano: 500 g per 15 cm, 750 g per 20 cm, 1 kg per 25 cm. Aggiungi un margine del 20% per gli scarti e le eventuali correzioni durante la lisciatura.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCome rendere più scuro o più chiaro il blu Renshaw?\u003c\/summary\u003e\u003cp\u003eImpasta con colorante in gel blu navy per scurirlo, oppure aggiungi un po' di pasta bianca Renshaw per ottenere una tonalità pastello. Lascia riposare per 12 ore sotto pellicola per stabilizzare la tonalità prima dell'uso.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIl colorante blu Renshaw richiede un'avvertenza per i bambini?\u003c\/summary\u003e\u003cp\u003eNo. I coloranti E133 ed E163 non figurano nell'elenco dei coloranti sintetici dell'allegato III europeo che impone una dicitura specifica, a differenza di alcuni coloranti rossi e gialli.\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\/renshaw\"\u003ela gamma Renshaw\u003c\/a\u003e, \u003ca href=\"\/it\/collections\/pates-a-sucre\"\u003etutte le paste di zucchero\u003c\/a\u003e, \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-1kg-vert-extra\"\u003ela pasta verde Renshaw Extra\u003c\/a\u003e, \u003ca href=\"\/it\/products\/pate-a-sucre-blanche-1kg-ready-to-roll\"\u003ePasta di zucchero Renshaw Extra Bianca 1 kg\u003c\/a\u003e oppure \u003ca href=\"\/it\/products\/pate-a-sucre-noire-1kg-ready-to-roll\"\u003ela pasta nera Renshaw\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":49448591360339,"sku":"R02875","price":9.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-renshaw-1kg-bleu-extra-renshaw-1.jpg?v=1772152353"},{"product_id":"pate-a-sucre-renshaw-1kg-marron-choco-extra","title":"Pasta di Zucchero Renshaw - 1kg Marrone Cioccolato EXTRA","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{list-style:none;padding:0;margin:0}\n.vh-list li{margin-bottom:12px;padding-left:22px;position:relative}\n.vh-list li:last-child{margin-bottom:0}\n.vh-list li::before{content:'';position:absolute;left:0;top:9px;width:7px;height:7px;border-radius:50%;background:#d7b36a}\n.vh-list strong{color:#2a2419}\n.vh-steps{margin:0;padding-left:20px}\n.vh-steps li{margin-bottom:10px;padding-left:4px}\n.vh-steps li:last-child{margin-bottom:0}\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}\n.vh-tip p+p{margin-top:8px}\n.vh-tip strong{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:34%}\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\"\u003eRenshaw - Pâte à Sucre Extra\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePâte à Sucre Renshaw - Marron Choco Extra 1 kg\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eFondant chocolat Renshaw Extra, teinte et saveur cacao naturelles, 1 kg.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa Pâte à Sucre Renshaw Extra Marron Choco 1 kg se distingue du reste de la gamme : sa teinte brune provient de poudre de cacao alcalinisée et non d'un colorant de synthèse, pour un vrai goût chocolat en plus de la couleur.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eTexture ferme et élastique identique au reste de la gamme Extra, elle recouvre les gâteaux sans craquelure et se modèle pour des figurines ou décors aux tons chocolat, café ou terre brûlée.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaractéristiques\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormat\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eRecouvre un gâteau de 25 à 28 cm\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eMarron\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eTeinte\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eCacao alcalinisé, sans colorant ajouté\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eChocolat\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eGoût\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eCacao naturel\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\"\u003eApplications recommandées\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eCake design chocolat :\u003c\/strong\u003e drip cakes ganache, layer cakes chocolat noir, signatures pâtissières.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModelage d'animaux foncés :\u003c\/strong\u003e ours, chevaux bruns et sangliers pour des anniversaires sur le thème de la nature.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWedding cakes automnaux :\u003c\/strong\u003e mariages en palette chocolat, cuivre et bronze.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCake design vintage :\u003c\/strong\u003e gâteaux à thème café ou brasserie parisienne.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDécors d'Halloween chics :\u003c\/strong\u003e alternative au noir en palette terre brûlée, pour un rendu plus doux.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eMode d'emploi\u003c\/h3\u003e\n\u003col class=\"vh-steps\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eTempérage :\u003c\/strong\u003e sortir la pâte du conditionnement 15 à 30 minutes avant utilisation pour qu'elle atteigne 18 à 22 °C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePétrissage :\u003c\/strong\u003e pétrir 1 à 2 minutes pour l'assouplir. Si elle reste ferme, chauffer 5 à 10 secondes au micro-ondes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eÉtalage :\u003c\/strong\u003e saupoudrer le plan de travail de sucre glace ou de fécule de maïs, jamais de farine. Étaler sur 3 à 4 mm d'épaisseur.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePose :\u003c\/strong\u003e déposer la pâte sur le gâteau déjà masqué de ganache ou de crème au beurre lissée et froide, puis lisser le dessus avant les côtés.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinition :\u003c\/strong\u003e couper l'excédent au couteau ou à la roulette, puis lisser une dernière fois au lissoir pour chasser les bulles d'air.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003eConserver à température ambiante (15 à 22 °C), dans son emballage hermétique d'origine, à l'abri de la lumière et de la chaleur. Ne pas réfrigérer : l'humidité fait suer la pâte et colle en surface. Une fois ouvert, envelopper le reste de film alimentaire dans une boîte hermétique et l'utiliser sous 2 à 3 semaines.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFiche technique complète\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarque\u003c\/td\u003e\n\u003ctd\u003eRenshaw (Royaume-Uni)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGamme\u003c\/td\u003e\n\u003ctd\u003eRenshaw Extra\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCouleur\u003c\/td\u003e\n\u003ctd\u003eMarron Choco\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003eBloc 1 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTexture\u003c\/td\u003e\n\u003ctd\u003eFerme et élastique, prête à l'emploi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGoût\u003c\/td\u003e\n\u003ctd\u003eChocolat (cacao naturel)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngrédients\u003c\/td\u003e\n\u003ctd\u003eSucre, sirop de glucose, huile de palme, poudre de cacao alcalinisée (régulateurs d'acidité E501i, E524), humectant (E422), émulsifiant (E471), arôme, stabilisants (E413, E466), acidifiant (E330), conservateur (E202).\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergènes\u003c\/td\u003e\n\u003ctd\u003eSans allergène majeur déclaré. Peut contenir des traces de gluten, lait, œuf et fruits à coque selon le site de production.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservation\u003c\/td\u003e\n\u003ctd\u003e15 à 22 °C, emballage hermétique, à l'abri de la lumière\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\"\u003eQuestions fréquentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eLe marron Renshaw a-t-il vraiment un goût chocolat ?\u003c\/summary\u003e\u003cp\u003eOui, contrairement aux autres teintes de la gamme qui gardent un goût vanille neutre, cette référence contient de la poudre de cacao alcalinisée : elle apporte une vraie saveur chocolat en plus de la couleur brune.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePeut-on foncer ou éclaircir le marron chocolat Renshaw ?\u003c\/summary\u003e\u003cp\u003eOui, avec un colorant gel marron ou noir pour foncer, ou un peu de blanc Renshaw pour obtenir un beige chocolat plus clair. Le goût cacao reste identique quelle que soit la nuance obtenue.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCette pâte à sucre marron convient-elle en cas d'allergie aux fruits à coque ?\u003c\/summary\u003e\u003cp\u003eComme le reste de la gamme, elle peut contenir des traces de fruits à coque selon le site de production. Vérifiez systématiquement l'étiquette du lot reçu si un convive présente une allergie déclarée.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePour aller plus loin\u003c\/h3\u003e\n\u003cp\u003eDécouvrez \u003ca href=\"\/it\/collections\/renshaw\"\u003ela gamme Renshaw\u003c\/a\u003e, \u003ca href=\"\/it\/collections\/pates-a-sucre\"\u003etoutes les pâtes à sucre\u003c\/a\u003e, \u003ca href=\"\/it\/products\/pate-a-sucre-noire-1kg-ready-to-roll\"\u003ele noir Renshaw\u003c\/a\u003e, \u003ca href=\"\/it\/products\/pate-a-sucre-renshaw-ivoire-1kg\"\u003el'ivoire Renshaw\u003c\/a\u003e ou \u003ca href=\"\/it\/products\/pate-a-sucre-rouge-1kg-ready-to-roll\"\u003ele rouge Renshaw\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":49498586022227,"sku":"R02879","price":9.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-a-sucre-renshaw-1kg-marron-choco-extra-renshaw-1.jpg?v=1772152375"},{"product_id":"pate-de-fleurs-blanche-250g-azudant-azucren","title":"Pasta di Fiori Bianca – 250 g","description":"\u003cstyle\u003e.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}.vh-w *{box-sizing:border-box}.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;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:22px;font-weight:600;color:#2a2419;margin:0 0 10px}.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}.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}.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}.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}.vh-tech-value{font-size:20px;font-weight:600;color:#b98b35;margin:0 0 4px}.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}.vh-list{margin:10px 0;padding-left:20px}.vh-list li{margin:6px 0;font-size:14px;line-height:1.6}.vh-list li::marker{color:#d7b36a}.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-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}.vh-tip strong{font-style:normal;color:#b98b35}.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}.vh-table td:first-child{font-weight:600;color:#6b5d40;width:38%}.vh-table tr:last-child td{border-bottom:none}.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}.vh-pour h3{margin:0 0 12px;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:20px 16px}.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\"\u003eAzucren - Pasta di zucchero\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eFlower Paste Bianca Azudant 250 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePasta floreale pronta all'uso per petali e fiori di zucchero sottili.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\u003cp class=\"vh-intro\"\u003eLa flower paste bianca Azudant di Azucren è una pasta da modellaggio professionale, pronta all'uso, pensata per creare fiori di zucchero realistici: petali sottili, fogliame e ornamenti delicati. La sua consistenza morbida e altamente malleabile consente lavorazioni di precisione, con un'asciugatura ottimale e senza crepe.\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\u003cp class=\"vh-tech-value\"\u003e250 g\u003c\/p\u003e\n\u003cp class=\"vh-tech-label\"\u003ePeso netto\u003c\/p\u003e\n\u003cp class=\"vh-tech-desc\"\u003eformato da laboratorio\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cp class=\"vh-tech-value\"\u003eBianca\u003c\/p\u003e\n\u003cp class=\"vh-tech-label\"\u003eColore\u003c\/p\u003e\n\u003cp class=\"vh-tech-desc\"\u003ebase neutra per la colorazione\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cp class=\"vh-tech-value\"\u003eLiscia\u003c\/p\u003e\n\u003cp class=\"vh-tech-label\"\u003eConsistenza\u003c\/p\u003e\n\u003cp class=\"vh-tech-desc\"\u003emodellabile, pronta all'uso\u003c\/p\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\u003ePetali sottili e fiori di zucchero realistici: rose, peonie, fiori delicati\u003c\/li\u003e\n\u003cli\u003eFogliame e ornamenti in rilievo\u003c\/li\u003e\n\u003cli\u003eDecorazioni 3D e figure di precisione\u003c\/li\u003e\n\u003cli\u003eSupporto per pittura o colorazione alimentare, grazie alla sua base bianca neutra\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eConsiglio Patissland\u003c\/h3\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eConsiglio:\u003c\/strong\u003e lavora la pasta prima dell'uso per ammorbidirla, stendila sottilmente con il matterello o la sfogliatrice, poi lasciala asciugare all'aria. Conserva il resto nella pellicola trasparente o in un contenitore ermetico.\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\u003ePeso netto\u003c\/td\u003e\n\u003ctd\u003e250 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColore\u003c\/td\u003e\n\u003ctd\u003eBianca\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsistenza\u003c\/td\u003e\n\u003ctd\u003eLiscia e modellabile\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePronta all'uso\u003c\/td\u003e\n\u003ctd\u003eSì\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarchio\u003c\/td\u003e\n\u003ctd\u003eAzucren, linea Azudant\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredienti\u003c\/td\u003e\n\u003ctd\u003eZucchero, sciroppo di glucosio, grasso vegetale idrogenato (palma), acqua, amido, emulsionante E420, addensante E466 e gomma xantana, acidificante acido citrico, conservante E202, aroma, colorante E170\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 pasta di zucchero da copertura?\u003cbr\u003e\u003c\/summary\u003e\u003cp\u003eLa flower paste è più soda e asciuga più velocemente: è pensata per essere stesa molto sottile e mantenere la forma. La pasta di zucchero da copertura rimane più morbida e serve a ricoprire una torta.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCome ammorbidirla prima dell'uso?\u003cbr\u003e\u003c\/summary\u003e\u003cp\u003eLavorala per qualche istante tra le mani per riscaldarla e ammorbidirla, prima di stenderla con il matterello o la sfogliatrice fino a ottenere uno spessore sottile.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eSi può montare su filo floreale?\u003cbr\u003e\u003c\/summary\u003e\u003cp\u003eSì, è il suo utilizzo principale. Monta i petali su steli del calibro adatto alle dimensioni del fiore: calibri sottili per i petali piccoli, più spessi per gli steli portanti, poi lascia asciugare all'aria prima dell'assemblaggio.\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 la collezione \u003ca href=\"https:\/\/pitisslind.com\/collections\/pates-a-sucre\"\u003ePasta di zucchero\u003c\/a\u003e e il marchio \u003ca href=\"https:\/\/pitisslind.com\/collections\/azucren\"\u003eAzucren\u003c\/a\u003e, oppure abbinala al \u003ca href=\"https:\/\/pitisslind.com\/products\/fil-floral-blanc-calibre-24-40cm-50pcs-azucren\"\u003efilo floreale calibro 24\u003c\/a\u003e per montare i petali.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"AZUCREN","offers":[{"title":"Default Title","offer_id":50693791056211,"sku":"AZ00040","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/flower-paste-blanche-250-g-azucren-1.png?v=1772156152"},{"product_id":"renshaw-pate-d-amande-prete-a-derouler-400g","title":"Pasta di mandorle pronta da stendere – Ø36cm 400g","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: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:10px;padding-left:6px}\n.vh-list li::marker{color:#d7b36a}\n.vh-list strong{color:#2a2419}\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}\n.vh-tip strong{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:38%}\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\"\u003eRenshaw - Pâte d'amande\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePâte d'Amande Renshaw Prête à Dérouler Ø 36 cm 400 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eDisque de pâte d'amande Renshaw prêt à l'emploi, Ø 36 cm, pour recouvrir un gâteau de 20 cm sans étalage.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa Pâte d'Amande Renshaw Prête à Dérouler est un disque pré-étalé de 400 g et 36 cm de diamètre, qui évite l'étape d'étalage au rouleau. Il est dimensionné pour recouvrir en une seule pièce un gâteau rond d'environ 20 cm de diamètre.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eElle repose sur la même base pâte d'amande que la gamme Renshaw classique et s'utilise en couche de base sous la pâte à sucre, selon la méthode britannique du Christmas cake, ou en finition seule sur une bûche de Noël.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaractéristiques techniques\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e400 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormat\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eØ 36 cm\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDiamètre du disque\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eØ 20 cm\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eGâteau visé\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\"\u003eUtilisations recommandées\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecouvrement rapide sans étalage:\u003c\/strong\u003e gain de temps en production boutique.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSous pâte à sucre:\u003c\/strong\u003e méthode britannique du Christmas cake, pour lisser et isoler le gâteau.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinition seule:\u003c\/strong\u003e sur bûches et gâteaux de Noël.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eMode d'emploi :\u003c\/strong\u003e Si le disque a été conservé au frais, l'assouplir 10 à 15 minutes à température ambiante avant de le dérouler. Dérouler délicatement sur le gâteau pour éviter les fissures, puis lisser à la main ou au lisseur.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFiche technique complète\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarque\u003c\/td\u003e\n\u003ctd\u003eRenshaw (Royaume-Uni)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003e400 g, disque Ø 36 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposition\u003c\/td\u003e\n\u003ctd\u003eBase pâte d'amande identique à la gamme Renshaw (sucre, amandes, sirop de glucose, eau, sirop de sucre inverti, conservateur). La formulation précise de ce format prêt à dérouler n'a pas été revérifiée séparément : se référer à l'étiquette du paquet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergènes\u003c\/td\u003e\n\u003ctd\u003eContient des fruits à coque (amandes). Se référer à l'étiquette pour d'éventuelles traces d'autres allergènes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservation\u003c\/td\u003e\n\u003ctd\u003eLieu frais et sec, à l'abri de la lumière. Ne pas réfrigérer ni congéler\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\"\u003eQuestions fréquentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eQuelle taille de gâteau ce disque de 36 cm couvre-t-il ?\u003c\/summary\u003e\u003cp\u003eUn gâteau rond d'environ 20 cm de diamètre, jusqu'à 8 à 10 cm de hauteur, avec un peu de marge pour ajuster les chutes à la base.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eFaut-il étaler ce disque avant utilisation ?\u003c\/summary\u003e\u003cp\u003eNon, il est prêt à dérouler directement. S'il a été stocké au frais, laissez-le revenir à température ambiante 10 à 15 minutes pour l'assouplir avant de le dérouler.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePeut-on recouvrir ensuite de pâte à sucre par-dessus ce disque ?\u003c\/summary\u003e\u003cp\u003eOui, c'est la méthode classique : poser le disque de pâte d'amande, laisser sécher 24 heures, puis recouvrir de pâte à sucre pour la finition colorée et lisse.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePour aller plus loin\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/it\/collections\/renshaw\"\u003eRenshaw\u003c\/a\u003e · \u003ca href=\"\/it\/collections\/patisserie-professionnelle\"\u003ePatisserie professionnelle\u003c\/a\u003e · \u003ca href=\"\/it\/collections\/aide-a-la-preparation\"\u003eAide à la préparation\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":51000434164051,"sku":"R01295","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-d-amande-prete-a-derouler-o36cm-400g-renshaw-1.jpg?v=1772157309"},{"product_id":"pate-d-amande-blanche-500g","title":"Pasta di Mandorle Bianca 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: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:10px;padding-left:6px}\n.vh-list li::marker{color:#d7b36a}\n.vh-list strong{color:#2a2419}\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}\n.vh-tip strong{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:38%}\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\"\u003eRenshaw - Pâte d'amande\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePâte d'Amande Renshaw Blanche 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePâte d'amande Renshaw, 25 % d'amandes, pour recouvrement et modelage simple, format 500 g.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa Pâte d'Amande Renshaw Blanche 500 g est une pâte d'amande (marzipan) prête à l'emploi, à 25 % d'amandes, à la texture ferme et malléable. Elle sert traditionnellement de couche de base sous la pâte à sucre pour lisser et parfumer un gâteau, selon la méthode britannique du Christmas cake, ou en finition seule.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eElle convient aussi au modelage simple de fruits déguisés et de petites figurines, ainsi qu'en garniture de galettes et de viennoiseries.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaractéristiques techniques\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\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\"\u003eFormat\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e25 %\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eAmandes\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eFerme, malléable\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eTexture\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\"\u003eUtilisations recommandées\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecouvrement sous pâte à sucre:\u003c\/strong\u003e méthode britannique du Christmas cake, pour lisser et isoler le gâteau.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinition seule:\u003c\/strong\u003e sur bûches et gâteaux de Noël, sans recouvrement supplémentaire.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModelage simple:\u003c\/strong\u003e fruits déguisés et petites figurines.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarniture:\u003c\/strong\u003e galettes, viennoiseries et pâtisseries à base d'amande.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eMode d'emploi et conservation :\u003c\/strong\u003e Sortir la pâte 30 minutes avant utilisation, l'assouplir en la pétrissant légèrement. Étaler sur un plan saupoudré de sucre glace. Conserver dans un endroit frais et sec, ne pas réfrigérer ni congeler. Une fois ouvert, envelopper dans du film alimentaire dans une boîte hermétique pour éviter le dessèchement.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFiche technique complète\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarque\u003c\/td\u003e\n\u003ctd\u003eRenshaw (Royaume-Uni)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003e500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngrédients\u003c\/td\u003e\n\u003ctd\u003eSucre, amandes (fruits à coque) 25 %, sirop de glucose, eau, sirop de sucre inverti, conservateur : sorbate de potassium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergènes\u003c\/td\u003e\n\u003ctd\u003eContient des fruits à coque (amandes). Se référer à l'étiquette pour d'éventuelles traces d'autres allergènes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertifications\u003c\/td\u003e\n\u003ctd\u003eConvient aux végétariens et aux végans, certifié casher\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eValeurs nutritionnelles (pour 100 g)\u003c\/td\u003e\n\u003ctd\u003eÉnergie 1788 kJ \/ 425 kcal, matières grasses 13,8 g dont saturées 1,1 g, glucides 68,7 g dont sucres 68,7 g, protéines 6,3 g, sel 0,002 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservation\u003c\/td\u003e\n\u003ctd\u003eLieu frais et sec, à l'abri de la lumière. Ne pas réfrigérer ni congeler\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\"\u003eQuestions fréquentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eQuelle différence entre la pâte d'amande blanche et la pâte d'amande dorée ?\u003c\/summary\u003e\u003cp\u003eLes deux ont la même teneur en amandes (25 %) et la même texture. La version dorée doit sa teinte à un colorant naturel, la lutéine, pour un rendu chaleureux plutôt destiné aux décors de Noël ou d'automne.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePeut-on recouvrir un gâteau uniquement avec de la pâte d'amande, sans pâte à sucre ensuite ?\u003c\/summary\u003e\u003cp\u003eOui, c'est la méthode traditionnelle britannique du Christmas cake : masquer le gâteau de pâte d'amande, laisser sécher 24 à 48 heures, puis glacer ou recouvrir de pâte à sucre pour une finition lisse.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCette pâte d'amande est-elle la même chose que la pâte de modelage Renshaw ?\u003c\/summary\u003e\u003cp\u003eNon. La pâte d'amande est une préparation à base d'amandes destinée au goût, au recouvrement et à la garniture. La pâte de modelage est une pâte sucrée à agent durcissant, dédiée aux figurines et aux détails fins.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePour aller plus loin\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/it\/collections\/renshaw\"\u003eRenshaw\u003c\/a\u003e · \u003ca href=\"\/it\/collections\/patisserie-professionnelle\"\u003ePâtisserie professionnelle\u003c\/a\u003e · \u003ca href=\"\/it\/collections\/aide-a-la-preparation\"\u003eAide à la préparation\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":51742035902803,"sku":"R01288","price":9.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-d-amande-blanche-500g-renshaw-1.jpg?v=1772159389"},{"product_id":"pate-d-amande-doree-500g","title":"Pasta di Mandorle Dorata 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: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:10px;padding-left:6px}\n.vh-list li::marker{color:#d7b36a}\n.vh-list strong{color:#2a2419}\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}\n.vh-tip strong{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:38%}\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\"\u003eRenshaw - Pâte d'amande\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePâte d'Amande Renshaw Dorée 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePâte d'amande Renshaw, 25 % d'amandes, teinte dorée naturelle, pour recouvrement et décors festifs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eLa Pâte d'Amande Renshaw Dorée 500 g partage la même base que la version blanche, à 25 % d'amandes, teintée grâce à un colorant naturel, la lutéine. Elle sert de couche de base sous la pâte à sucre ou de finition seule pour des décors chaleureux de Noël, de bûches et de décors automnaux.\u003c\/p\u003e\n\u003cp class=\"vh-intro\"\u003eSa texture ferme et malléable convient aussi au modelage simple de fruits déguisés et de petites figurines dorées.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaractéristiques techniques\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\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\"\u003eFormat\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e25 %\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eAmandes\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eLutéine E161b\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eColorant\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\"\u003eUtilisations recommandées\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBûches et gâteaux de Noël:\u003c\/strong\u003e finition dorée traditionnelle.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecouvrement sous pâte à sucre:\u003c\/strong\u003e couche de base parfumée avant la finition colorée.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDécors automnaux:\u003c\/strong\u003e soleils, étoiles et feuilles dorées.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModelage simple:\u003c\/strong\u003e fruits déguisés et petites figurines dorées.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eMode d'emploi et conservation :\u003c\/strong\u003e Sortir la pâte 30 minutes avant utilisation, l'assouplir en la pétrissant légèrement. Étaler sur un plan saupoudré de sucre glace. Conserver dans un endroit frais et sec, ne pas réfrigérer ni congéler. Une fois ouvert, envelopper dans du film alimentaire dans une boîte hermétique.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFiche technique complète\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarque\u003c\/td\u003e\n\u003ctd\u003eRenshaw (Royaume-Uni)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003e500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngrédients\u003c\/td\u003e\n\u003ctd\u003eSucre, amandes (fruits à coque) 25 %, sirop de glucose, eau, sirop de sucre inverti, colorant : lutéine (E161b), conservateur : sorbate de potassium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergènes\u003c\/td\u003e\n\u003ctd\u003eContient des fruits à coque (amandes). Peut contenir des traces d'œuf, de soja, de lait et de sulfites\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertifications\u003c\/td\u003e\n\u003ctd\u003eConvient aux végétariens et aux végans, certifié halal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eValeurs nutritionnelles (pour 100 g)\u003c\/td\u003e\n\u003ctd\u003eÉnergie 1793 kJ \/ 426 kcal, matières grasses 13 g dont saturées 1,1 g, glucides 69 g dont sucres 65 g, protéines 6,4 g, sel 0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservation\u003c\/td\u003e\n\u003ctd\u003eLieu frais et sec, à l'abri de la lumière. Ne pas réfrigérer ni congéler\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\"\u003eQuestions fréquentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eLe colorant doré est-il naturel ?\u003c\/summary\u003e\u003cp\u003eOui, il s'agit de lutéine (E161b), un colorant d'origine végétale autorisé dans l'Union européenne. Il ne figure pas parmi les colorants nécessitant un avertissement enfant sur l'étiquetage.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQuelle différence avec la pâte d'amande blanche ?\u003c\/summary\u003e\u003cp\u003eLa teneur en amandes (25 %) et la texture sont identiques. Seule la teinte change, grâce à l'ajout de lutéine, pour un rendu doré plutôt destiné aux décors festifs et automnaux.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCette teinte dorée est-elle réservée à la période de Noël ?\u003c\/summary\u003e\u003cp\u003eNon, elle convient toute l'année : mariages champêtres, anniversaires automnaux, décors soleil ou gâteaux à thème miel.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePour aller plus loin\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/it\/collections\/renshaw\"\u003eRenshaw\u003c\/a\u003e · \u003ca href=\"\/it\/collections\/patisserie-professionnelle\"\u003ePatisserie professionnelle\u003c\/a\u003e · \u003ca href=\"\/it\/collections\/aide-a-la-preparation\"\u003eAide à la préparation\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RENSHAW","offers":[{"title":"Default Title","offer_id":51742883381587,"sku":"R01289","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pate-d-amande-doree-500g-renshaw-1.jpg?v=1772159418"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/collections\/renshaw-patissland.jpg?v=1772133407","url":"https:\/\/pitisslind.com\/it\/collections\/renshaw.oembed","provider":"Patissland","version":"1.0","type":"link"}