{"product_id":"moule-77-demi-spheres","title":"Stampo 77 Demi Sfere - PX303","description":"\u003cstyle\u003e\n  .plv6{max-width:100%;margin:32px 0;font-family:inherit;color:#2b2b2b}\n  .plv6-intro{background:#faf7f0;border-left:4px solid #d7b36a;border-radius:0 12px 12px 0;padding:22px 26px;margin-bottom:20px;font-size:15px;line-height:1.75}\n  .plv6-intro strong{color:#b98b35}\n  .plv6-acc{border:1px solid #eadfcb;border-radius:14px;margin-bottom:12px;background:#fff;overflow:hidden}\n  .plv6-acc summary{cursor:pointer;list-style:none;padding:18px 22px;font-weight:700;font-size:16px;color:#2b2b2b;display:flex;align-items:center;justify-content:space-between;gap:16px}\n  .plv6-acc summary::-webkit-details-marker{display:none}\n  .plv6-acc summary::after{content:\"+\";width:28px;height:28px;min-width:28px;border-radius:50%;background:#d7b36a;color:#fff;display:inline-flex;align-items:center;justify-content:center;font-size:20px;line-height:1;font-weight:500}\n  .plv6-acc[open] summary::after{content:\"−\"}\n  .plv6-body{padding:0 22px 22px;font-size:15px;line-height:1.75;color:#444}\n  .plv6-body p{margin:0 0 14px}\n  .plv6-body ul,.plv6-body ol{margin:8px 0 14px;padding-left:20px}\n  .plv6-body li{margin-bottom:8px}\n  .plv6-body a{color:#b98b35;text-decoration:underline;font-weight:600}\n  .plv6-hl{color:#b98b35;font-weight:700}\n  .plv6-tip{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:0 8px 8px 0;padding:14px 18px;margin:12px 0}\n  .plv6-tip strong{color:#8a6624}\n  .plv6-table{width:100%;border-collapse:collapse;margin:12px 0;font-size:14px}\n  .plv6-table th{background:#faf4e5;color:#2b2b2b;font-weight:700;padding:10px 14px;border:1px solid #eadfcb;text-align:left}\n  .plv6-table td{padding:9px 14px;border:1px solid #eadfcb;vertical-align:top}\n  @media(max-width:768px){.plv6-acc summary{padding:16px 18px;font-size:15px}.plv6-body{padding:0 18px 20px;font-size:14px}}\n\u003c\/style\u003e\n\u003cdiv class=\"plv6\"\u003e\n \u003cdiv class=\"plv6-intro\"\u003e\n Lo \u003cstrong\u003eStampo 77 Semisfere PX303\u003c\/strong\u003e di \u003cstrong\u003ePavoni Italia (Pavoflex)\u003c\/strong\u003e produce 77 semisfere Ø42mm × 21mm (20 ml ciascuna) su una placca da 600×400mm. Il formato di produzione professionale per eccellenza: un solo vassoio, 77 inserti, decorazioni o mignon pronti. Silicone platinum da -40°C a +250°C.\n \u003c\/div\u003e\n \u003cdetails class=\"plv6-acc\" open\u003e\n \u003csummary\u003eSpecifiche tecniche\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cul\u003e\n \u003cli\u003e\n\u003cstrong\u003eCodice:\u003c\/strong\u003e PX303 — collezione Pavoflex Pavoni Italia\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eImpronte:\u003c\/strong\u003e 77 semisfere\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eDimensioni cavità:\u003c\/strong\u003e Ø 42 mm × altezza 21 mm\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eVolume per cavità:\u003c\/strong\u003e 20 ml\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eDimensioni placca:\u003c\/strong\u003e 600 × 400 mm (formato GN 1\/1)\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eMateriale:\u003c\/strong\u003e silicone platinum 100% per uso alimentare\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eResistenza termica:\u003c\/strong\u003e da -40°C a +250°C\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eCompatibilità:\u003c\/strong\u003e forno, congelatore, abbattitore, lavastoviglie\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eSformatura:\u003c\/strong\u003e non necessita di ingrassaggio\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ctable class=\"plv6-table\"\u003e\n \u003ctr\u003e\n\u003cth\u003eFormato\u003c\/th\u003e\n\u003cth\u003ePX303 (77 cavità)\u003c\/th\u003e\n\u003cth\u003eStampo standard a semisfera\u003c\/th\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003eCavità \/ placca\u003c\/td\u003e\n\u003ctd\u003e77\u003c\/td\u003e\n\u003ctd\u003eDa 6 a 24 a seconda del formato\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003eVolume unitario\u003c\/td\u003e\n\u003ctd\u003e20 ml\u003c\/td\u003e\n\u003ctd\u003eDa 30 a 125 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003eUtilizzo principale\u003c\/td\u003e\n\u003ctd\u003eInserti, decorazioni, mignon\u003c\/td\u003e\n\u003ctd\u003eEntremets, bombe\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003c\/table\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eUtilizzi — cosa si può fare con 77 semisfere\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cp\u003e\u003cstrong\u003eInserti congelati per entremets:\u003c\/strong\u003e\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eCremoso al frutto della passione, lampone o limone — congelati nelle semisfere, inseriti in una mousse prima che si rassodi\u003c\/li\u003e\n \u003cli\u003eCaramello al burro salato gelificato — inserto colante da collocare al cuore di un entremets al cioccolato\u003c\/li\u003e\n \u003cli\u003eComposta di frutta — inserto alla fragola, all'albicocca o al mango per entremets alla frutta\u003c\/li\u003e\n \u003cli\u003eGanache al cioccolato — inserto temperato per bocconcino o cioccolatino modellato\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cp\u003e\u003cstrong\u003eDecorazioni e sfere complete:\u003c\/strong\u003e\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eAssemblate due semisfere con burro di cacao temperato → sfera completa Ø42mm per decorare entremets, Charlotte e torte di cake design\u003c\/li\u003e\n \u003cli\u003ePerle di cioccolato temperato — colatura, cristallizzazione, sformatura → decorazioni lucide per vetrina\u003c\/li\u003e\n \u003cli\u003eCupole di panna cotta o mousse monoporzione — formato per aperitivo\u003c\/li\u003e\n \u003cli\u003eBombe da bagno commestibili in isomalto — decorazioni per eventi\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cp\u003e\u003cstrong\u003eMignon e bocconcini:\u003c\/strong\u003e\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eMini cupole al cioccolato farcite — pralinato, gianduia, ganache al caffè\u003c\/li\u003e\n \u003cli\u003eTartellette a semisfera — base sablé cotta + crema pasticcera + frutta fresca → formato cocktail\u003c\/li\u003e\n \u003cli\u003eRochers al pralinato ricoperti — pralinato congelato a semisfera, copertura al cioccolato al latte e granella di nocciole\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cdiv class=\"plv6-tip\"\u003e\n \u003cstrong\u003eProduttività:\u003c\/strong\u003e 77 cavità × 20 ml = 1.540 ml di preparato per infornata. Nella produzione in pasticceria, un vassoio completo può rappresentare una giornata di mignon o una settimana di inserti per entremets.\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eMetodo — inserti congelati passo dopo passo\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003col\u003e\n \u003cli\u003e\n\u003cstrong\u003ePreparazione:\u003c\/strong\u003e posizionate il PX303 su una teglia rigida e piana a temperatura ambiente. Non è necessario ungere.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eColaggio:\u003c\/strong\u003e versate la crema, il coulis gelatinizzato o la ganache fino al bordo di ogni cavità con una sac à poche. Picchiettate per eliminare le bolle.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eCongelamento:\u003c\/strong\u003e \u003cspan class=\"plv6-hl\"\u003ealmeno 4 ore a -18°C\u003c\/span\u003e per inserti da 20 ml — congelamento rapido grazie al piccolo volume.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eSformatura:\u003c\/strong\u003e capovolgete lo stampo su una superficie fredda, premete delicatamente: le 77 semisfere si libereranno in un solo passaggio.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eConservazione:\u003c\/strong\u003e inserti congelati in una scatola ermetica, utilizzabili fino a 3 mesi a -18°C.\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003cdiv class=\"plv6-tip\"\u003e\n \u003cstrong\u003eConsiglio per una maggiore produttività:\u003c\/strong\u003e riempite lo stampo all'inizio della settimana, sformate e conservate gli inserti in una scatola nel congelatore. Avrete inserti pronti in qualsiasi momento per assemblare gli entremets, senza dover attendere il congelamento.\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eProdotti complementari\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cul\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/moule-demi-sphere\"\u003eStampo semisfera Silikomart\u003c\/a\u003e — formato più grande (Ø60–80mm) per entremets e bombe\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/inspiration-framboise-feves-250g\"\u003eInspiration Framboise Valrhona\u003c\/a\u003e — base cremosa alla frutta per inserto\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/praline-amande-noisette-valrhona\"\u003ePralinato mandorla-nocciola Valrhona\u003c\/a\u003e — inserto classico al pralinato\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/glacages-1\"\u003eGlasse a specchio\u003c\/a\u003e — per la finitura di entremets a cupola\u003c\/li\u003e\n \u003cli\u003e\u003ca href=\"https:\/\/pitisslind.com\/collections\/moules-entremets\"\u003eCollezione di stampi per entremets Pavoni\u003c\/a\u003e\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eDomande frequenti\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cp\u003e\u003cstrong\u003eÈ possibile assemblare due semisfere per ottenere una sfera?\u003c\/strong\u003e\u003cbr\u003eSì. Sformate due serie, assemblatele con le facce piatte una contro l'altra usando burro di cacao temperato (30-32°C) o cioccolato bianco. Rimettete in frigorifero per 5 minuti per farle aderire. Otterrete una sfera completa di Ø42mm.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eQuanto volume preparare per riempire le 77 cavità?\u003c\/strong\u003e\u003cbr\u003e77 × 20 ml = 1.540 ml. Prevedete 1.600 ml per compensare la farcitura e la livellatura.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eQuanto tempo occorre per congelare gli inserti?\u003c\/strong\u003e\u003cbr\u003e4 ore a -18°C per 20 ml. In un abbattitore a -40°C: bastano 45 minuti. Piccolo volume = congelamento rapido.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eLo stampo resiste al forno?\u003c\/strong\u003e\u003cbr\u003eSì, fino a +250°C. Per biscotti o mini finanzieri a cupola, versate l'impasto fino a metà altezza (l'impasto lievita). Tuttavia, l'uso principale resta il congelamento.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49841122902355,"sku":"PX303","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-77-demi-spheres-pavoni-1.webp?v=1772154341","url":"https:\/\/pitisslind.com\/it\/products\/moule-77-demi-spheres","provider":"Patissland","version":"1.0","type":"link"}