{"title":"Aditivos alimentares","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 - Aditivos\u003c\/div\u003e\n\u003ch3 class=\"p-h2\"\u003eAditivos alimentares para pastelaria\u003c\/h3\u003e\n\u003cp class=\"p-chapo\"\u003eÁgar-ágar, pectina, ácido cítrico, CMC, bicarbonato e texturizantes para géis, mousses, confeitaria e pastas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p-faq\"\u003e\n\u003cdetails\u003e\u003csummary\u003eGelificantes, texturizantes e acidificantes\u003c\/summary\u003e\u003cdiv\u003e\u003cp\u003eOs \u003cstrong\u003egelificantes\u003c\/strong\u003e (ágar-ágar, pectinas NH ou amarela) estruturam géis, geleias de fruta e coberturas. O \u003cstrong\u003eCMC \/ Tylose\u003c\/strong\u003e endurece a pasta de açúcar e serve como cola. O \u003cstrong\u003eácido cítrico\u003c\/strong\u003e e o \u003cstrong\u003ebicarbonato\u003c\/strong\u003e ajustam a acidez e a levedação. Ingredientes técnicos para controlar as texturas e a consistência.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eDosear com precisão\u003c\/summary\u003e\u003cdiv\u003e\u003cp\u003eEstes aditivos atuam em \u003cstrong\u003edoses muito reduzidas\u003c\/strong\u003e: pese ao grama e siga as suas fichas técnicas. A pectina dispersa-se no açúcar antes de aquecer, o ágar deve ser levado à ebulição e o CMC deve repousar para atuar. Um ligeiro excesso altera significativamente a textura.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003ePerguntas frequentes\u003c\/summary\u003e\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eÁgar-ágar ou gelatina?\u003c\/strong\u003e\u003cbr\u003eO ágar é de origem vegetal, solidifica mais firmemente e deve ser levado à ebulição; a gelatina proporciona uma textura mais maleável.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eO que é o CMC?\u003c\/strong\u003e\u003cbr\u003eUm espessante que endurece a pasta de açúcar e serve como cola alimentar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePectina NH ou amarela?\u003c\/strong\u003e\u003cbr\u003eA NH é termorreversível (coberturas, glacés), enquanto a amarela serve para geleias de fruta.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQual a dosagem?\u003c\/strong\u003e\u003cbr\u003eAo grama, conforme a receita; comece com pouco e ajuste.\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\"\u003ePara ir mais longe\u003c\/span\u003e \u003ca href=\"\/pt\/collections\/gelatines\"\u003egelatinas\u003c\/a\u003e · \u003ca href=\"\/pt\/collections\/mix-aide-a-la-preparation\"\u003emistura para preparação\u003c\/a\u003e · \u003ca href=\"\/pt\/collections\/fruits-secs-eclats-et-poudre\"\u003efrutos secos e mercearia\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cspan id=\"allproducts\" class=\"p-anchor\"\u003e\u003c\/span\u003e","products":[{"product_id":"agar-agar-50g","title":"Agar Agar - Gelificante Vegetal","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER SOBRE (éditorial premium, sans aplat doré, sans balise H1\/H2) --\u003e\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eFunCakes\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eAgar Agar 50 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eGelificante vegetal natural, alternativa à gelatina\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- DESCRIPTION COURTE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eO Agar Agar FunCakes é um gelificante 100% vegetal extraído de algas vermelhas, alternativa natural à gelatina animal. Versátil e potente, é utilizado tanto na pastelaria (mousses, panna cotta, compotas, coberturas) como na cozinha salgada (terrinas, aspics, molhos espessados). A sua neutralidade de sabor e cor faz dele o aliado ideal das cozinhas vegetarianas, veganas e halal.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES PRINCIPALES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCaracterísticas principais\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarca :\u003c\/strong\u003e FunCakes\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormato :\u003c\/strong\u003e Saqueta resselável de 50 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOrigem :\u003c\/strong\u003e 100% vegetal, extraído de algas vermelhas\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSabor :\u003c\/strong\u003e neutro, sem sabor\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCor :\u003c\/strong\u003e incolor, não altera a tonalidade da preparação\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDieta :\u003c\/strong\u003e vegetariana, vegana, halal, kosher\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCódigo do aditivo :\u003c\/strong\u003e E406\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- UTILISATIONS RECOMMANDÉES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eUtilizações recomendadas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSobremesas gelificadas :\u003c\/strong\u003e panna cotta, flans, bavarois, mousses de fruta\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCompotas e geleias :\u003c\/strong\u003e textura brilhante e firme perfeita\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCoberturas espelhadas e glacês :\u003c\/strong\u003e acabamentos lisos e brilhantes\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eRecheios para sobremesas :\u003c\/strong\u003e centros gelificados frutados ou cremosos\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCulinária salgada :\u003c\/strong\u003e terrinas, aspics, molhos espessados\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCulinária molecular :\u003c\/strong\u003e pérolas de agar, esparguete gelificado, esferificações\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- MODE D'EMPLOI --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eModo de utilização\u003c\/h3\u003e\n        \u003cp\u003eO agar agar necessita de uma etapa de cozedura para ativar as suas propriedades gelificantes. Dilua o pó no líquido frio (água, sumo, leite, natas), depois leve a ferver durante 2 minutos mexendo constantemente. Deite depois nas formas ou recipientes e deixe solidificar.\u003c\/p\u003e\n        \u003cp\u003eDosagem indicativa: 2 g de agar agar para 500 ml de líquido para uma consistência suave, até 4 g para uma consistência firme. Ao contrário da gelatina, o agar agar solidifica à temperatura ambiente, em apenas alguns minutos. Para desenformar facilmente, conserve a preparação no frigorífico até ao serviço.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- ENCADRÉ À NOTER --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eBom saber :\u003c\/strong\u003e O agar agar tem um poder gelificante 8 vezes superior ao da gelatina animal. Se adaptar uma receita tradicional, divida a quantidade por 6 a 8 e ajuste conforme a textura desejada. A saqueta resselável preserva a qualidade do produto entre cada utilização.\n        \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- POUR ALLER PLUS LOIN --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete a sua seleção de ingredientes técnicos para pastelaria criativa :\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Descubra todos os \u003ca href=\"\/pt\/collections\/funcakes\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eprodutos FunCakes\u003c\/a\u003e para pastelaria caseira.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore a nossa secção de \u003ca href=\"\/pt\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eaditivos alimentares\u003c\/a\u003e para gelificar, estabilizar e texturizar as suas preparações.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Realize acabamentos impecáveis com a nossa gama de \u003ca href=\"\/pt\/collections\/glacages-miroir\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003ecoberturas espelhadas\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":31103616057386,"sku":"F54860","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/agar-agar-gelifiant-vegetal-fun-cakes-1.jpg?v=1772134239"},{"product_id":"bicarbonate-de-soude","title":"Bicarbonato de Sódio 100g","description":"\u003c!-- ========================================================================\n     PATISSLAND - Fiche produit v6 doree\n     Produit : Bicarbonate de Sodium 100g\n     Cluster cible : ~3 000 vol\/mois ciblable patisserie\n       - bicarbonate de sodium alimentaire 880\n       - bicarbonate de sodium utilisation 1000\n       - utiliser le bicarbonate de sodium 880\n       - difference bicarbonate sodium soude (cluster) ~2 800\n       - bicarbonate de soude patisserie 110 + variantes 200\n     STRATEGIE : eviter cluster medical (bain de bouche, danger)\n     ======================================================================== --\u003e\n\u003cstyle\u003e\n  .pl-produit { font-family: 'Helvetica Neue', Arial, sans-serif; color: #2d2d2d; line-height: 1.65; max-width: 900px; margin: 0 auto; padding: 12px 16px; }\n  .pl-produit .pl-intro { font-size: 1.05rem; color: #2d2d2d; margin-bottom: 1.5em; padding: 1.2em 1.4em; background: linear-gradient(180deg, #faf6ed 0%, #fdfaf2 100%); border-left: 3px solid #b8973f; border-radius: 4px; }\n  .pl-produit h2 { font-family: 'Playfair Display', Georgia, serif; color: #b8973f; font-size: 1.35rem; font-weight: 600; margin-top: 1.6em; margin-bottom: 0.6em; padding-bottom: 0.3em; border-bottom: 1px solid #e8d9b0; }\n  .pl-produit h3 { font-family: 'Playfair Display', Georgia, serif; color: #2d2d2d; font-size: 1.1rem; font-weight: 600; margin-top: 1.2em; margin-bottom: 0.4em; }\n  .pl-produit p { margin-bottom: 0.9em; }\n  .pl-produit a { color: #b8973f; text-decoration: none; font-weight: 500; border-bottom: 1px dotted #b8973f; transition: all 0.2s; }\n  .pl-produit a:hover { color: #8d7430; border-bottom-style: solid; }\n  .pl-produit details { margin: 0.5em 0; padding: 0.8em 1em; background: #fcfaf4; border: 1px solid #e8d9b0; border-radius: 4px; }\n  .pl-produit details:hover { border-color: #b8973f; }\n  .pl-produit details[open] { background: #faf6ed; }\n  .pl-produit summary { cursor: pointer; font-weight: 600; color: #2d2d2d; padding: 0.2em 0; outline: none; list-style: none; position: relative; padding-left: 1.4em; }\n  .pl-produit summary::-webkit-details-marker { display: none; }\n  .pl-produit summary::before { content: '+'; position: absolute; left: 0; color: #b8973f; font-weight: 700; font-size: 1.15em; line-height: 1; }\n  .pl-produit details[open] summary::before { content: '−'; }\n  .pl-produit .pl-specs { display: grid; grid-template-columns: max-content 1fr; gap: 0.4em 1.2em; margin: 1em 0; padding: 1em 1.2em; background: #fcfaf4; border-left: 3px solid #b8973f; border-radius: 4px; font-size: 0.95rem; }\n  .pl-produit .pl-specs dt { font-weight: 600; color: #b8973f; }\n  .pl-produit .pl-specs dd { margin: 0; }\n  .pl-produit ul { padding-left: 1.4em; margin-bottom: 0.9em; }\n  .pl-produit ul li { margin-bottom: 0.3em; }\n  .pl-produit strong { color: #2d2d2d; font-weight: 600; }\n\u003c\/style\u003e\n\u003cdiv class=\"pl-produit\"\u003e\n\u003cdiv class=\"pl-intro\"\u003e\n\u003cstrong\u003eBicarbonato de sódio alimentar 100 g, qualidade pastelaria profissional.\u003c\/strong\u003e Agente de fermentação natural e indispensável para pães de soda, scones, panquecas macias, bolachas e tartes leves. Reage com os ingredientes ácidos da sua receita para libertar CO₂ e arejar a massa. Embalagem compacta de 100 g, ideal para pasteleiros que querem um produto fiável sem excesso de embalagem.\u003c\/div\u003e\n\u003ch2\u003eCaracterísticas do produto\u003c\/h2\u003e\n\u003cdl class=\"pl-specs\"\u003e\n\u003cdt\u003eComposição\u003c\/dt\u003e\n\u003cdd\u003e100% bicarbonato de sódio (E500)\u003c\/dd\u003e\n\u003cdt\u003eEmbalagem\u003c\/dt\u003e\n\u003cdd\u003eCaixa de 100 g\u003c\/dd\u003e\n\u003cdt\u003eQualidade\u003c\/dt\u003e\n\u003cdd\u003eAlimentar, qualidade pastelaria\u003c\/dd\u003e\n\u003cdt\u003eOrigem\u003c\/dt\u003e\n\u003cdd\u003eSal natural, rastreabilidade controlada\u003c\/dd\u003e\n\u003cdt\u003eConservação\u003c\/dt\u003e\n\u003cdd\u003eLocal seco e fresco, protegido da humidade\u003c\/dd\u003e\n\u003cdt\u003eAlergénios\u003c\/dt\u003e\n\u003cdd\u003eNenhum\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003ch2\u003ePorquê o bicarbonato de sódio na pastelaria\u003c\/h2\u003e\n\u003cp\u003eO bicarbonato de sódio é um \u003cstrong\u003eagente de fermentação natural e potente\u003c\/strong\u003e. Sob o efeito de um ingrediente ácido presente na receita (iogurte, leite fermentado, sumo de limão, vinagre, mel, cacau, frutos ácidos), decompõe-se e liberta dióxido de carbono que forma bolhas na massa. Resultado: uma miolo arejado, leve e uma textura mais macia na boca.\u003c\/p\u003e\n\u003cp\u003eVantagem principal: atua \u003cstrong\u003elogo na mistura\u003c\/strong\u003e com o líquido ácido, ao contrário do fermento químico que combina bicarbonato e ácido em pó. Deve-se levar ao forno rapidamente após a mistura para aproveitar plenamente o efeito fermentador.\u003c\/p\u003e\n\u003ch2\u003eUtilizações essenciais na pastelaria\u003c\/h2\u003e\n\u003ch3\u003ePães e viennoiseries express\u003c\/h3\u003e\n\u003cp\u003eO \u003cstrong\u003epão de soda\u003c\/strong\u003e (soda bread irlandês) é o uso emblemático do bicarbonato de sódio: sem fermento natural nem fermento de padeiro, apenas farinha, leite fermentado (buttermilk) e bicarbonato. Cozedura rápida, miolo denso e saboroso. Adequado também para scones, muffins, banana bread.\u003c\/p\u003e\n\u003ch3\u003ePanquecas e crepes macios\u003c\/h3\u003e\n\u003cp\u003eUma pitada de bicarbonato de sódio numa massa de panquecas com leite fermentado ou buttermilk garante \u003cstrong\u003epanquecas ultra macias e fofas\u003c\/strong\u003e. O resultado é incomparável comparado com uma massa sem agente de fermentação.\u003c\/p\u003e\n\u003ch3\u003eBiscoitos e bolachas macias\u003c\/h3\u003e\n\u003cp\u003ePara \u003cstrong\u003ecookies macios\u003c\/strong\u003e (estilo americano), o bicarbonato de sódio é preferido ao fermento químico porque favorece uma expansão controlada e uma textura derretida. Frequentemente associado ao açúcar mascavado ou açúcar amarelo que traz a acidez necessária.\u003c\/p\u003e\n\u003ch3\u003eBolos de cacau e chocolate\u003c\/h3\u003e\n\u003cp\u003eO cacau em pó sendo naturalmente ácido, associa-se perfeitamente ao bicarbonato de sódio para \u003cstrong\u003ebolos de chocolate muito arejados e macios\u003c\/strong\u003e. Receita típica: devil's food cake, brownie soufflé, bolo mármore.\u003c\/p\u003e\n\u003ch2\u003ePerguntas frequentes\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eQual a diferença entre bicarbonato de sódio e bicarbonato de soda\u003c\/summary\u003e\n\u003cp\u003eNenhuma. \u003cstrong\u003e\"Bicarbonato de sódio\" e \"bicarbonato de soda\" designam exatamente o mesmo produto químico\u003c\/strong\u003e (fórmula NaHCO₃). \"Soda\" é o nome tradicional francês herdado do carbonato de soda histórico, enquanto \"sódio\" é o nome químico exato. As duas designações são perfeitamente intercambiáveis na pastelaria como na cozinha.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eBicarbonato de sódio ou fermento químico: o que escolher na pastelaria\u003c\/summary\u003e\n\u003cp\u003eO \u003cstrong\u003ebicarbonato de sódio\u003c\/strong\u003e necessita de um ingrediente ácido na receita (leite fermentado, limão, mel, cacau, vinagre) para ativar o seu efeito fermentador. O \u003cstrong\u003efermento químico\u003c\/strong\u003e (baking powder) já contém um ácido integrado e funciona portanto com qualquer preparação. Em geral: bicarbonato sozinho para receitas ácidas, fermento químico para receitas neutras. Algumas receitas usam ambos para um efeito fermentador máximo.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eQual a dosagem de bicarbonato de sódio na pastelaria\u003c\/summary\u003e\n\u003cp\u003eDosagem padrão: \u003cstrong\u003e1 colher de chá (5 g) para 250 g de farinha\u003c\/strong\u003e. Mais precisamente:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePanquecas \/ crepes: 2 a 3 g para 250 g de farinha\u003c\/li\u003e\n\u003cli\u003eCookies macios: 5 g para 300 g de farinha\u003c\/li\u003e\n\u003cli\u003eBolo de cacau: 5 a 7 g para 250 g de farinha\u003c\/li\u003e\n\u003cli\u003ePão de soda: 8 a 10 g para 500 g de farinha\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNão ultrapasse nunca 1% do peso da farinha, sob pena de sabor a sabão desagradável e retrogosto metálico.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eÉ possível substituir o bicarbonato de sódio por outro ingrediente\u003c\/summary\u003e\n\u003cp\u003eNa pastelaria, o substituto mais próximo é o \u003cstrong\u003efermento químico\u003c\/strong\u003e (baking powder), a usar em dose tripla (3 g de fermento para 1 g de bicarbonato previsto). Mas o resultado não será idêntico: menos macio, miolo mais compacto, especialmente em receitas com cacau. Para receitas tipo pão de soda ou cookies americanos, o bicarbonato é insubstituível.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eComo conservar o bicarbonato de sódio\u003c\/summary\u003e\n\u003cp\u003eConserve no seu saco hermeticamente fechado ou transfira para um \u003cstrong\u003erecipiente hermético\u003c\/strong\u003e. Armazene num local \u003cstrong\u003eseco e fresco\u003c\/strong\u003e (15 a 25°C), protegido da humidade que degrada rapidamente o poder fermentador. Bem conservado, o bicarbonato mantém-se durante vários anos sem perda notável de eficácia.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eO bicarbonato de sódio alimentar é perigoso\u003c\/summary\u003e\n\u003cp\u003eNão, nas doses normais de pastelaria (alguns gramas por receita). É um aditivo alimentar \u003cstrong\u003eautorizado na Europa (E500)\u003c\/strong\u003e, presente naturalmente no corpo humano e usado há gerações na pastelaria. Em doses muito elevadas ingeridas puras, pode perturbar o equilíbrio ácido-base: evitar consumo direto sem aconselhamento médico. Para uso pastelaria clássico, nenhuma precaução especial.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eComplementar com outros ingredientes técnicos\u003c\/summary\u003e\n\u003cp\u003ePara explorar outros agentes de fermentação, gelificantes e texturizantes de pastelaria, descubra as nossas coleções \u003ca href=\"https:\/\/pitisslind.com\/collections\/additifs-alimentaires\"\u003eAdditifs Alimentaires\u003c\/a\u003e e \u003ca href=\"https:\/\/pitisslind.com\/collections\/sosa\"\u003eSosa Ingredients\u003c\/a\u003e (pectinas NH, agar-agar, isomalt, goma xantana).\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":31103666552874,"sku":"F54815","price":2.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/bicarbonatedesoude-2.jpg?v=1777699345"},{"product_id":"shortening-pme-petal-base","title":"Encurtamento - Base de Pétala","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003ePME Cake\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eShortening PME Cake - Base de Pétala\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003ePME Cake (Reino Unido): xarope de glucose para pastelaria decorativa profissional\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eO Shortening PME Cake - Base de Pétala é um acessório de cake design fabricado pela PME Cake, marca britânica de referência para ferramentas de pastelaria decorativa e cortadores alimentares. Concebido para xarope de glucose para pastelaria, destina-se a pasteleiros profissionais, cake designers e entusiastas avançados.\u003c\/p\u003e\n\u003cp\u003eMaterial: ingrediente alimentar. Compatível com: pasta de açúcar, pasta de goma, pasta de amêndoa. Ferramenta de referência para cake design profissional, para integrar na sua caixa de ferramentas de pasteleiro decorador.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarca:\u003c\/strong\u003e PME Cake (Premier Manufacturing, Reino Unido)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTipo:\u003c\/strong\u003e xarope de glucose para pastelaria\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMaterial:\u003c\/strong\u003e ingrediente alimentar\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eUso:\u003c\/strong\u003e profissional ou amador avançado em cake design\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eAplicações recomendadas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePreparação de pasta de açúcar:\u003c\/strong\u003e ingrediente funcional para fabrico caseiro de fondant.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFixação de decorações comestíveis:\u003c\/strong\u003e cola alimentar para montagem de peças em cake design.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eXaropes e coberturas:\u003c\/strong\u003e ingredientes funcionais para pastelaria e sobremesas.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eRoyal icing para bolachas:\u003c\/strong\u003e matéria-prima para preparação de glacês decorativos.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePastelarias boutique:\u003c\/strong\u003e ingredientes de referência para ateliers e produções artesanais.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003eDica Patissland para shortening base de pétala\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eConserve a sua matéria-prima num local seco, protegido da humidade e da luz direta. PME Cake garante uma qualidade alimentar premium.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003eInformações do produto\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cul style=\"color: #8a6624; margin: 0; padding-left: 18px; line-height: 1.7;\"\u003e\n            \u003cli\u003eMarca: PME Cake\u003c\/li\u003e\n            \u003cli\u003eOrigem: Reino Unido\u003c\/li\u003e\n            \u003cli\u003eCategoria: Xarope de glucose para pastelaria\u003c\/li\u003e\n            \u003cli\u003eMaterial: ingrediente alimentar\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #faf4e5; border-left: 4px solid #b98b35; border-radius: 8px; padding: 18px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 16px; margin-top: 0; margin-bottom: 10px; font-weight: 600;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 10px 0; font-size: 14px;\"\u003eComplete o seu material de cake design PME:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n        \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eDescubra \u003ca href=\"\/pt\/products\/poudre-tylo\" style=\"color: #8a6624; text-decoration: underline;\"\u003eoutras matérias-primas PME\u003c\/a\u003e.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eE para aplicação, utilize \u003ca href=\"\/pt\/products\/outil-de-modelage-flower-and-leaf\" style=\"color: #8a6624; text-decoration: underline;\"\u003eferramentas de modelagem PME\u003c\/a\u003e.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eE encontre a coleção completa da \u003ca href=\"\/pt\/collections\/pme\" style=\"color: #8a6624; text-decoration: underline;\"\u003emarca PME Cake\u003c\/a\u003e na Patissland.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"PME Cake","offers":[{"title":"Default Title","offer_id":31103680348202,"sku":"104FP001","price":1.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/shortening-pme-petal-base-pme-1.png?v=1772134243"},{"product_id":"gelatine-bovine-halal-bloom-200-gelita","title":"Gelatina Bovina Halal 200 Bloom - 12 Folhas","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 A \u003cstrong\u003eGelatina Bovina Halal Gelita 200 Bloom\u003c\/strong\u003e é a referência profissional para mousses, coberturas espelhadas, panna cotta e entremets. \u003cstrong\u003e12 folhas (~1,66 g cada)\u003c\/strong\u003e, certificação halal, sem carne de porco, sem álcool. Qualidade Ouro: gelificação firme, textura que se derrete na boca e sabor perfeitamente neutro. Fabricada na Alemanha pela Gelita, líder mundial do setor há 145 anos.\n \u003c\/div\u003e\n \u003cdetails class=\"plv6-acc\" open\u003e\n \u003csummary\u003ePreço decrescente — até -67%\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cp\u003eQuanto mais encomendar, menos paga por unidade. O preço é aplicado \u003cspan class=\"plv6-hl\"\u003eautomaticamente no carrinho\u003c\/span\u003e assim que a quantidade é atingida, sem código promocional.\u003c\/p\u003e\n \u003ctable class=\"plv6-table\"\u003e\n \u003ctr\u003e\n\u003cth\u003eQuantidade\u003c\/th\u003e\n\u003cth\u003ePreço \/ unidade\u003c\/th\u003e\n\u003cth\u003ePoupança\u003c\/th\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e1 - 2 unidades\u003c\/td\u003e\n\u003ctd\u003e2,99 €\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e3 - 9 unidades\u003c\/td\u003e\n\u003ctd\u003e2,49 €\u003c\/td\u003e\n\u003ctd\u003e-17%\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e10 - 24 unidades\u003c\/td\u003e\n\u003ctd\u003e1,99 €\u003c\/td\u003e\n\u003ctd\u003e-33%\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e25 - 49 unidades\u003c\/td\u003e\n\u003ctd\u003e1,49 €\u003c\/td\u003e\n\u003ctd\u003e-50%\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cspan class=\"plv6-hl\"\u003e50 unidades e mais\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan class=\"plv6-hl\"\u003e0,99 €\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan class=\"plv6-hl\"\u003e-67%\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003c\/table\u003e\n \u003cdiv class=\"plv6-tip\"\u003e\n \u003cstrong\u003eIdeal para ateliers e profissionais:\u003c\/strong\u003e a partir de 50 folhas, o preço unitário desce para menos de 1 € — perfeito para cozinhas profissionais com elevado consumo de gelatina.\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eEspecificações e certificação\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cul\u003e\n \u003cli\u003e\n\u003cstrong\u003eMarca:\u003c\/strong\u003e Gelita (Alemanha)\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eFormato:\u003c\/strong\u003e 12 folhas, ~20 g no total\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003ePeso por folha:\u003c\/strong\u003e ~1,66 g (dosagem precisa sem balança)\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eÍndice de força:\u003c\/strong\u003e 200 Bloom — qualidade Ouro, categoria profissional\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eComposição:\u003c\/strong\u003e 100% gelatina bovina\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eCertificação:\u003c\/strong\u003e halal, sem carne de porco, sem álcool\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eOrigem:\u003c\/strong\u003e Alemanha\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eAspeto:\u003c\/strong\u003e folhas transparentes, incolores depois de dissolvidas\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eSabor:\u003c\/strong\u003e neutro — não altera os sabores\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eConservação:\u003c\/strong\u003e local seco, 15-25°C, vários anos sem perda do poder gelificante\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eCompreender os 200 Bloom — porque faz toda a diferença\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003ctable class=\"plv6-table\"\u003e\n \u003ctr\u003e\n\u003cth\u003eQualidade\u003c\/th\u003e\n\u003cth\u003eBloom\u003c\/th\u003e\n\u003cth\u003eUtilização\u003c\/th\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003eBronze\u003c\/td\u003e\n\u003ctd\u003e125-155\u003c\/td\u003e\n\u003ctd\u003eGeleias leves, aspics simples\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003ePrata\u003c\/td\u003e\n\u003ctd\u003e160-180\u003c\/td\u003e\n\u003ctd\u003eGrande distribuição, utilização corrente\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cspan class=\"plv6-hl\"\u003eOuro (este produto)\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan class=\"plv6-hl\"\u003e190-220\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003ePastelaria profissional — mousses, coberturas, bavarois\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003ePlatina\u003c\/td\u003e\n\u003ctd\u003e235-265\u003c\/td\u003e\n\u003ctd\u003eCozinha molecular, utilização especializada\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003c\/table\u003e\n \u003cp\u003eCom 200 Bloom, utiliza \u003cstrong\u003emenos produto para obter a mesma firmeza\u003c\/strong\u003e do que com uma gelatina de 150 Bloom. Textura mais fina na boca, menor sensação de borracha e melhor preservação dos aromas delicados (baunilha, frutos vermelhos, chocolate branco).\u003c\/p\u003e\n \u003cdiv class=\"plv6-tip\"\u003e\n \u003cstrong\u003eConversão Bloom:\u003c\/strong\u003e se uma receita pedir 6 folhas de 150 Bloom, utilize 6 × (150÷200) = 4,5 folhas deste 200 Bloom para obter a mesma consistência.\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eDosagens por receita\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cul\u003e\n \u003cli\u003e\n\u003cstrong\u003eMousse leve:\u003c\/strong\u003e 3 folhas (5 g) para 500 ml — textura leve e que derrete na boca\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eBavarois \/ sobremesa de várias camadas:\u003c\/strong\u003e 4 folhas (6,6 g) para 500 ml — consistência firme ao cortar\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003ePanna cotta:\u003c\/strong\u003e 2-3 folhas (3,3-5 g) para 500 ml de natas\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eGlacé espelhado:\u003c\/strong\u003e 4-5 folhas (6,6-8,3 g) para 500 ml — consistência brilhante sem escorrer\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eCremoso \/ inserto:\u003c\/strong\u003e 1,5-2 folhas (2,5-3,3 g) para 500 ml — entre creme e gel\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eGeleia de fruta:\u003c\/strong\u003e 2-3 folhas (3,3-5 g) para 500 ml — adapte consoante a acidez\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eMarshmallows caseiros:\u003c\/strong\u003e 8-10 folhas (13-16,6 g) para 500 g de açúcar\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eAspics \/ terrinas salgadas:\u003c\/strong\u003e 4-5 folhas (6,6-8,3 g) para 500 ml\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eModo de utilização — 4 etapas\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003col\u003e\n \u003cli\u003e\n\u003cstrong\u003eHidratação:\u003c\/strong\u003e mergulhe as folhas num grande volume de água muito fria (5-10°C), durante 5 a 10 minutos. A água fria impede a dissolução prematura — regra absoluta.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eEscorrimento:\u003c\/strong\u003e esprema firmemente as folhas para extrair o excesso de água. Uma folha bem hidratada pesa 6-7 g (vs. 1,66 g seca). Etapa crucial: o excesso de água dilui a sua preparação.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eDissolução:\u003c\/strong\u003e incorpore num líquido quente a \u003cspan class=\"plv6-hl\"\u003e45-60°C no mínimo\u003c\/span\u003e. Misture até à dissolução completa. Não ultrapasse os 80°C após a adição — o poder gelificante degrada-se.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eSolidificação a frio:\u003c\/strong\u003e frigorífico a 4°C. Estrutura estável após 12-24h. Para peças complexas, recomenda-se uma noite completa.\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eGelatina bovina vs. porcina vs. ágar-ágar\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003ctable class=\"plv6-table\"\u003e\n \u003ctr\u003e\n\u003cth\u003eGelificante\u003c\/th\u003e\n\u003cth\u003eOrigem\u003c\/th\u003e\n\u003cth\u003eTextura\u003c\/th\u003e\n\u003cth\u003eConvicções\u003c\/th\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBovina halal (este produto)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eColagénio bovino com certificação halal\u003c\/td\u003e\n\u003ctd\u003eDerrete na boca, cremosa\u003c\/td\u003e\n\u003ctd\u003eHalal ✓ Kosher ✓ Laica ✓ Vegetariano ✗\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003ePorcina standard\u003c\/td\u003e\n\u003ctd\u003eColagénio porcino\u003c\/td\u003e\n\u003ctd\u003eIdêntica à bovina\u003c\/td\u003e\n\u003ctd\u003eHalal ✗ Kosher ✗\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003eÁgar-ágar\u003c\/td\u003e\n\u003ctd\u003eAlgas vermelhas\u003c\/td\u003e\n\u003ctd\u003eFirme, quebradiça, não derrete\u003c\/td\u003e\n\u003ctd\u003eVegan ✓ — textura diferente\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003c\/table\u003e\n \u003cp\u003ePara uma sobremesa servida a convidados com convicções variadas (casamentos, batizados, receções), a gelatina bovina halal é \u003cspan class=\"plv6-hl\"\u003ea escolha universal mais consensual\u003c\/span\u003e — sem compromissos na textura profissional.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eProdutos complementares\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cul\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/gelatines\"\u003eGama completa de gelatinas\u003c\/a\u003e — em folhas e em pó, bovina e vegetal\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/glacages-1\"\u003eCoberturas espelhadas prontas a utilizar\u003c\/a\u003e — para finalizar entremets sem ter de pesar gelatina\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/pectine-fruit-nh-500-g\"\u003ePectina Fruit NH 500g\u003c\/a\u003e — gelificante vegetal alternativo para coberturas e inserts\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/agar-agar-gelifiant-vegetal\"\u003eÁgar-ágar gelificante vegetal\u003c\/a\u003e — para receitas veganas\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/ingredients\"\u003eTodos os ingredientes técnicos\u003c\/a\u003e — açúcares, emulsionantes, estabilizantes, gelificantes\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003ePerguntas frequentes\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cp\u003e\u003cstrong\u003eQuantas folhas para 500 ml?\u003c\/strong\u003e\u003cbr\u003eMousse clássica: 3 folhas. Cobertura espelhada: 4–5 folhas. Marshmallow: 8–10 folhas. Ajuste conforme a firmeza desejada e a acidez do líquido (os ácidos requerem um pouco mais).\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003ePorquê utilizar água muito fria para a hidratação?\u003c\/strong\u003e\u003cbr\u003eA água fria (5–10 °C) impede que a gelatina se dissolva na água de demolha. Se a água estiver morna, perderá poder gelificante. Regra: água fria para hidratar, líquido quente para dissolver.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eA que temperatura dissolver?\u003c\/strong\u003e\u003cbr\u003eIdealmente, a 45–60 °C, no mínimo a 35 °C. Nunca deixe ferver depois de adicionar — acima dos 80 °C, o poder gelificante degrada-se. Se a preparação ferveu, deixe-a arrefecer antes de incorporar a gelatina.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003ePode ser substituída por ágar-ágar?\u003c\/strong\u003e\u003cbr\u003eNão para mousses, panna cotta e coberturas espelhadas — o ágar-ágar proporciona uma textura firme e quebradiça muito diferente. Utilize ágar-ágar apenas para geleias simples ou receitas veganas específicas.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eA gelatina tem sabor?\u003c\/strong\u003e\u003cbr\u003eNenhum. A Gelita aplica elevados padrões de purificação — totalmente neutra em sabor e odor, não altera a baunilha, os frutos vermelhos ou o chocolate branco.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n\u003c\/div\u003e","brand":"GÉLITA","offers":[{"title":"Default Title","offer_id":31103734579242,"sku":"34123","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelatinehalal.png?v=1785677909"},{"product_id":"acide-citrique","title":"Ácido Cítrico - 80g","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER DORÉ --\u003e\n    \u003cdiv style=\"background-color: #b98b35; padding: 20px; border-radius: 8px; text-align: center; margin-bottom: 25px; box-shadow: 0 4px 6px rgba(0,0,0,0.05);\"\u003e\n        \u003ch1 style=\"color: #ffffff; margin: 0; font-size: 24px; font-weight: 600; text-transform: uppercase;\"\u003eÁcido Cítrico 80 g\u003c\/h1\u003e\n        \u003ch2 style=\"color: #faf4e5; margin: 8px 0 0 0; font-size: 16px; font-weight: 500; letter-spacing: 2px;\"\u003eFUNCAKES\u003c\/h2\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- DESCRIPTION COURTE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eDescubra o Ácido Cítrico FunCakes, um ingrediente essencial para todas as suas necessidades culinárias. Extraído naturalmente de limões e citrinos, este acidificante em pó é utilizado em pastelaria, padaria, confeitaria e cozinha para proporcionar um toque de acidez controlada, conservar as suas preparações e equilibrar o sabor das suas coberturas.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- USAGES PRINCIPAUX --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003ePrincipais utilizações\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eConservante natural:\u003c\/strong\u003e prolonga a vida útil de muitas preparações alimentares\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSabor ácido:\u003c\/strong\u003e confere a nota fresca e ácida característica das bebidas e confeitaria\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCobertura real equilibrada:\u003c\/strong\u003e uma pitada reduz a doçura excessiva e dá um toque de vivacidade\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAjuda na cozedura:\u003c\/strong\u003e facilita alguns processos como a estabilização de claras em castelo, a prevenção da cristalização do açúcar ou a acidificação de massas fermentadas\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES TECHNIQUES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCaracterísticas principais\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarca:\u003c\/strong\u003e FunCakes\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormato:\u003c\/strong\u003e Saqueta de 80 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eForma:\u003c\/strong\u003e Pó cristalino branco\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOrigem:\u003c\/strong\u003e Extraído naturalmente de limões e citrinos\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCódigo do aditivo:\u003c\/strong\u003e E330\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSolubilidade:\u003c\/strong\u003e totalmente solúvel em água\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CONSEILS D'UTILISATION --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eConselhos de utilização\u003c\/h3\u003e\n        \u003cp\u003eO ácido cítrico deve ser dosado com precisão: uma pequena quantidade é suficiente para obter o efeito desejado. Comece sempre com uma pitada e prove antes de ajustar. Para a cobertura real, incorpore o pó diretamente na preparação e bata até dissolução completa. Para bebidas e xaropes, dissolva-o em um pouco de água morna antes de adicionar à mistura final.\u003c\/p\u003e\n        \u003cp\u003eO ácido cítrico deve ser conservado na sua embalagem original, protegido da humidade e da luz direta. Feche bem após cada utilização para preservar todas as suas propriedades.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- ENCADRÉ À NOTER --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eO que é o E330?\u003c\/strong\u003e O código E330 designa simplesmente o ácido cítrico nas etiquetas alimentares europeias. É um acidificante e realçador de sabor de origem natural, totalmente seguro e amplamente utilizado na indústria agroalimentar e na pastelaria artesanal.\n        \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- POUR ALLER PLUS LOIN --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete a sua caixa de ingredientes técnicos com a nossa seleção:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Descubra todos os \u003ca href=\"\/pt\/collections\/funcakes\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eprodutos FunCakes\u003c\/a\u003e para pastelaria criativa.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore a nossa secção de \u003ca href=\"\/pt\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eaditivos alimentares\u003c\/a\u003e para estabilizar e conservar as suas preparações.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Realize acabamentos perfeitos com a nossa gama de \u003ca href=\"\/pt\/collections\/glacages\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003ecoberturas\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":31103748177962,"sku":"F54830","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/acide-citrique-80g-fun-cakes-1.jpg?v=1772134248"},{"product_id":"acide-dammonium","title":"Carbonato de Amónio","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER SOBRE (éditorial premium, sans aplat doré, sans balise H1\/H2) --\u003e\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003ePatissland\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eCarbonato de Amónio 80 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eAgente de fermentação para pastelaria leve e arejada\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- DESCRIPTION COURTE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eO Carbonato de Amónio é um agente de fermentação tradicional usado em pastelaria para obter biscoitos, bolos e pão de especiarias notavelmente leves e arejados. Também conhecido como \"sal de chifre de veado\" em algumas receitas antigas, oferece uma fermentação rápida sem deixar sabor residual no produto final.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES PRINCIPALES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003ePrincipais características\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePeso líquido :\u003c\/strong\u003e 80 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eForma :\u003c\/strong\u003e Pó fino cristalino\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSabor final :\u003c\/strong\u003e Neutro (o cheiro a amoníaco evapora durante a cozedura)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eConservação :\u003c\/strong\u003e Local fresco, seco, protegido da luz\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCódigo do aditivo :\u003c\/strong\u003e E503\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- UTILISATIONS RECOMMANDÉES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eUsos recomendados\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBiscoitos e bolachas :\u003c\/strong\u003e textura crocante e fermentação nítida\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePão de especiarias :\u003c\/strong\u003e miolo arejado e macio, receita tradicional\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSpeculoos e bredeles :\u003c\/strong\u003e leveza característica dos biscoitos do Norte\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBolos e muffins :\u003c\/strong\u003e alternativa aos fermentos químicos clássicos\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePastelaria fina:\u003c\/strong\u003e ideal para preparações secas e crocantes\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- MODE D'EMPLOI --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eManual de instruções\u003c\/h3\u003e\n        \u003cp\u003eIncorpore o carbonato de amónio diretamente nos seus ingredientes secos (farinha, açúcar, especiarias), depois misture antes de adicionar os ingredientes húmidos. A dosagem habitual situa-se entre 1 e 2 colheres de chá para 500 g de farinha, mas respeite sempre as proporções exatas da sua receita.\u003c\/p\u003e\n        \u003cp\u003ePara melhores resultados, peneire o carbonato de amónio com a farinha para garantir uma distribuição homogénea e uma fermentação regular durante a cozedura.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- ENCADRÉ PRÉCAUTIONS --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003ePrecauções de utilização\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0; font-weight: 400;\"\u003eDurante a cozedura, o carbonato de amónio liberta um odor característico a amoníaco: é normal e este odor desaparece totalmente assim que o produto arrefece. Ventile a cozinha se a cozedura for longa. Não ingerir puro, manter fora do alcance das crianças e evitar inalar o pó durante a manipulação.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- POUR ALLER PLUS LOIN --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete a sua seleção de agentes técnicos para pastelaria:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore a nossa secção de \u003ca href=\"\/pt\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eaditivos alimentares\u003c\/a\u003e para estabilizar e melhorar as suas preparações.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Encontre os essenciais com a nossa seleção de \u003ca href=\"\/pt\/collections\/aide-a-la-preparation\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eajuda à preparação\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Descubra os nossos produtos dedicados à \u003ca href=\"\/pt\/collections\/boulangerie\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003epadaria\u003c\/a\u003e e às massas fermentadas.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":31103755550762,"sku":"F54835","price":3.39,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/carbonate-d-ammonium-fun-cakes-1.jpg?v=1772134250"},{"product_id":"gomme-arabique","title":"Goma Arábica","description":"\u003ch1 data-start=\"620\" data-end=\"669\"\u003eGoma Arábica (Goma Acácia) – FunCakes 50 g\u003c\/h1\u003e\n\u003cp data-start=\"670\" data-end=\"971\"\u003eUm \u003cstrong data-start=\"673\" data-end=\"696\"\u003eestabilizante natural\u003c\/strong\u003e que atua como um verdadeiro \u003cstrong data-start=\"725\" data-end=\"743\"\u003ecimento vegetal\u003c\/strong\u003e para as suas preparações! A \u003cstrong data-start=\"771\" data-end=\"798\"\u003egoma arábica FunCakes\u003c\/strong\u003e é usada em pastelaria, confeitaria e gelados para melhorar a textura, a conservação e a estabilidade dos seus produtos, tudo \u003cstrong data-start=\"931\" data-end=\"970\"\u003esem alterar a cor nem o sabor\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3 data-start=\"973\" data-end=\"1007\"\u003eO que a torna indispensável:\u003c\/h3\u003e\n\u003cul data-start=\"1008\" data-end=\"1511\"\u003e\n\u003cli data-start=\"1008\" data-end=\"1127\"\u003e\n\u003cp data-start=\"1010\" data-end=\"1127\"\u003e\u003cstrong data-start=\"1010\" data-end=\"1035\"\u003eEmulsionante natural:\u003c\/strong\u003e evita a separação das gorduras, reduz a oxidação e prolonga a estabilidade do produto.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1128\" data-end=\"1249\"\u003e\n\u003cp data-start=\"1130\" data-end=\"1249\"\u003e\u003cstrong data-start=\"1130\" data-end=\"1163\"\u003eEstabilizante e espessante:\u003c\/strong\u003e melhora a textura, a firmeza e a estrutura (gelados, nougats, pastelaria, aromas).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1250\" data-end=\"1327\"\u003e\n\u003cp data-start=\"1252\" data-end=\"1327\"\u003e\u003cstrong data-start=\"1252\" data-end=\"1279\"\u003e100 % vegetal \u0026amp; vegan:\u003c\/strong\u003e proveniente da acácia, sem qualquer ingrediente animal.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1328\" data-end=\"1392\"\u003e\n\u003cp data-start=\"1330\" data-end=\"1392\"\u003e\u003cstrong data-start=\"1330\" data-end=\"1355\"\u003eInodoro e incolor:\u003c\/strong\u003e não altera nem a cor nem o sabor.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1393\" data-end=\"1511\"\u003e\n\u003cp data-start=\"1395\" data-end=\"1511\"\u003e\u003cstrong data-start=\"1395\" data-end=\"1412\"\u003eVersátil:\u003c\/strong\u003e ideal para nougat, gelados, chiclete, drageias, pastelaria, xaropes, doces, aromatização.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1513\" data-end=\"1656\"\u003e \u003cstrong data-start=\"1516\" data-end=\"1537\"\u003eDica de especialista:\u003c\/strong\u003e Adicione-a aos seus gelados caseiros para evitar a formação de cristais de gelo e obter uma textura mais cremosa.\u003c\/p\u003e\n\u003ch3 data-start=\"1658\" data-end=\"1687\"\u003eAplicações recomendadas\u003c\/h3\u003e\n\u003cdiv class=\"_tableContainer_1rjym_1\"\u003e\n\u003cdiv class=\"group _tableWrapper_1rjym_13 flex w-fit flex-col-reverse\" tabindex=\"-1\"\u003e\n\u003ctable data-start=\"1688\" data-end=\"2017\" class=\"w-fit min-w-(--thread-content-width)\"\u003e\n\u003cthead data-start=\"1688\" data-end=\"1706\"\u003e\n\u003ctr data-start=\"1688\" data-end=\"1706\"\u003e\n\u003cth data-start=\"1688\" data-end=\"1698\" data-col-size=\"sm\"\u003eÁrea\u003c\/th\u003e\n\u003cth data-start=\"1698\" data-end=\"1706\" data-col-size=\"sm\"\u003eFunção\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody data-start=\"1726\" data-end=\"2017\"\u003e\n\u003ctr data-start=\"1726\" data-end=\"1787\"\u003e\n\u003ctd data-start=\"1726\" data-end=\"1745\" data-col-size=\"sm\"\u003eGelados \u0026amp; sorvetes\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1745\" data-end=\"1787\"\u003eimpede cristais, textura cremosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-start=\"1788\" data-end=\"1860\"\u003e\n\u003ctd data-start=\"1788\" data-end=\"1830\" data-col-size=\"sm\"\u003eDoces (caramelos, nougat, drageias)\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1830\" data-end=\"1860\"\u003eestrutura firme, brilhante\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-start=\"1861\" data-end=\"1917\"\u003e\n\u003ctd data-start=\"1861\" data-end=\"1891\" data-col-size=\"sm\"\u003ePastelaria \u0026amp; molhos doces\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1891\" data-end=\"1917\"\u003eespessante natural\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-start=\"1918\" data-end=\"1980\"\u003e\n\u003ctd data-start=\"1918\" data-end=\"1952\" data-col-size=\"sm\"\u003eProdutos aromáticos \u0026amp; bebidas\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1952\" data-end=\"1980\"\u003edispersante \u0026amp; estabilizante\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-start=\"1981\" data-end=\"2017\"\u003e\n\u003ctd data-start=\"1981\" data-end=\"1995\" data-col-size=\"sm\"\u003eChiclete\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1995\" data-end=\"2017\"\u003eelasticidade \u0026amp; firmeza\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 data-start=\"2019\" data-end=\"2039\"\u003eComposição \u003c\/h3\u003e\n\u003cp data-start=\"2040\" data-end=\"2109\"\u003eGoma arábica (acácia).\u003cbr data-start=\"2064\" data-end=\"2067\"\u003e Adequado para \u003cstrong data-start=\"2082\" data-end=\"2108\"\u003evegetarianos e veganos\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3 data-start=\"2111\" data-end=\"2122\"\u003eConteúdo\u003c\/h3\u003e\n\u003cp data-start=\"2123\" data-end=\"2135\"\u003ePote de 50 g.\u003c\/p\u003e\n\u003ch3 data-start=\"2137\" data-end=\"2163\"\u003eConselhos de utilização\u003c\/h3\u003e\n\u003cul data-start=\"2164\" data-end=\"2330\"\u003e\n\u003cli data-start=\"2164\" data-end=\"2216\"\u003e\n\u003cp data-start=\"2166\" data-end=\"2216\"\u003eUsar dissolvido em líquido quente ou morno.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2217\" data-end=\"2269\"\u003e\n\u003cp data-start=\"2219\" data-end=\"2269\"\u003eDosagem média: \u003cstrong data-start=\"2234\" data-end=\"2268\"\u003e1 a 5 % conforme as aplicações\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2270\" data-end=\"2330\"\u003e\n\u003cp data-start=\"2272\" data-end=\"2330\"\u003eConservar em local seco, protegido do calor e da humidade.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":31103764889642,"sku":"F54850","price":3.39,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gomme-arabique-fun-cakes-1.jpg?v=1772134252"},{"product_id":"gomme-xanthane","title":"Goma Xantana","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n\u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eFun cakes\u003c\/p\u003e\n\u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGoma Xantana 50 g\u003c\/p\u003e\n\u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eEspessante natural para cozinha, pastelaria e preparações sem glúten\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n\u003cp\u003eA goma xantana é um espessante em pó de origem natural, obtido por fermentação do açúcar pela bactéria Xanthomonas campestris. Confere textura e estabilidade a emulsões, glacês, molhos e massas sem alterar o sabor das preparações. Muito apreciada na pastelaria técnica e na cozinha sem glúten, melhora a maleabilidade e a consistência das massas feitas com farinhas alternativas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n\u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003ePropriedades\u003c\/h3\u003e\n\u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOrigem natural:\u003c\/strong\u003e obtida por fermentação bacteriana do açúcar\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSabor neutro:\u003c\/strong\u003e não altera o sabor nem o aroma das preparações\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAtivável a frio ou a quente:\u003c\/strong\u003e dupla versatilidade conforme a receita\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eEstável em meio ácido:\u003c\/strong\u003e compatível com sumos de fruta, vinagretes, citrinos\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eResiste à congelação:\u003c\/strong\u003e textura estável após descongelação\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSem glúten:\u003c\/strong\u003e indispensável nas farinhas alternativas para restaurar a elasticidade\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n\u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eAplicações recomendadas\u003c\/h3\u003e\n\u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePastelaria sem glúten:\u003c\/strong\u003e pães, brioches, bolachas, massas para tarte com farinhas de arroz, trigo-sarraceno ou milho\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eEstabilização de emulsões:\u003c\/strong\u003e vinagretes, maioneses, molhos frios\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCoulis e molhos:\u003c\/strong\u003e mantém a consistência e o brilho, tanto em doces como salgados\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCake design:\u003c\/strong\u003e cola alimentar para fixar decorações em pasta de açúcar\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCulinária molecular:\u003c\/strong\u003e mousses estáveis, esferificações, espumas aromáticas\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eGelados e sorvetes:\u003c\/strong\u003e textura lisa, anti-cristalização\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n\u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eReceitas práticas\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eCola alimentar para decorações comestíveis:\u003c\/strong\u003e misture 1\/4 de colher de chá de goma xantana com 4 colheres de sopa de água até obter uma cola transparente. Ideal para fixar flores em pasta de açúcar, pérolas, lantejoulas alimentares.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGranulação de um glacê real:\u003c\/strong\u003e misture 1 colher de chá de goma xantana em 100 g de glacê real e deixe repousar cerca de 1 hora para obter uma textura mais granulada, ideal para efeitos de neve e relevos.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePasta de açúcar maleável:\u003c\/strong\u003e incorpore 5 g de goma xantana em 250 g de pasta de açúcar, amasse e deixe repousar 20 a 30 minutos. A pasta torna-se mais elástica, mais fácil de trabalhar em coberturas largas sem rasgar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePão sem glúten:\u003c\/strong\u003e adicione 1 a 2 % do peso da farinha (ou seja, 5 a 10 g por 500 g) para restaurar a elasticidade da massa e melhorar a conservação.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n\u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eDosagens indicativas\u003c\/h3\u003e\n\u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMolhos e coulis:\u003c\/strong\u003e 1 a 5 g por kg de líquido\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePastelaria sem glúten:\u003c\/strong\u003e 1 a 2 % do peso total da farinha\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eGelados e sorvetes:\u003c\/strong\u003e 1 a 3 g por kg de mistura\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eEmulsões estáveis:\u003c\/strong\u003e 0,5 a 1 g por kg de preparação\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n\u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposição e características\u003c\/h3\u003e\n\u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIngrediente:\u003c\/strong\u003e goma xantana 100 % (E415)\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eForma:\u003c\/strong\u003e pó fino\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormato:\u003c\/strong\u003e frasco de 50 g\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAlérgenos:\u003c\/strong\u003e nenhum alérgeno declarado\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSem glúten:\u003c\/strong\u003e sim, compatível com dietas celíacas\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n\u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003eConselho de utilização\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003ePara evitar grumos, disperse sempre a goma xantana num ingrediente seco (açúcar, farinha) antes de a incorporar no líquido, ou utilize uma varinha mágica para dispersá-la diretamente. A viscosidade final desenvolve-se em 1 a 5 minutos conforme a temperatura. Uma vez texturizada, a preparação mantém a sua consistência mesmo após reaquecimento.\u003c\/p\u003e\n\u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eConservação:\u003c\/strong\u003e conservar num local seco, protegido da humidade e da luz direta. Feche bem o frasco após cada utilização para preservar as propriedades do pó.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n\u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003ePara ir mais longe\u003c\/h3\u003e\n\u003cp style=\"margin-bottom: 10px;\"\u003eComplete a sua seleção de ingredientes técnicos para pastelaria criativa:\u003c\/p\u003e\n\u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n\u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore a nossa secção de \u003ca style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\" href=\"\/pt\/collections\/additifs-alimentaires\"\u003eaditivos alimentares\u003c\/a\u003e para gelificar, estabilizar e texturizar.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Descubra a nossa \u003ca style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\" href=\"\/pt\/collections\/aide-a-la-preparation\"\u003eajuda à preparação\u003c\/a\u003e para pastelaria técnica.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Trabalhe a pasta de açúcar com a nossa secção de \u003ca style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\" href=\"\/pt\/collections\/pates-a-sucre\"\u003epastas de açúcar\u003c\/a\u003e de alta qualidade.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":31103768952874,"sku":"F54855","price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gomme-xanthane-fun-cakes-1.jpg?v=1772134254"},{"product_id":"tartrate-de-potassium","title":"Creme de tártaro","description":"\u003ch2 data-start=\"936\" data-end=\"987\"\u003eTartrato de Potássio (Creme de Tártaro) – 80 g\u003c\/h2\u003e\n\u003ch3 data-start=\"989\" data-end=\"1034\"\u003eO ingrediente secreto para fermentações bem-sucedidas\u003c\/h3\u003e\n\u003cp data-start=\"1035\" data-end=\"1313\"\u003eO \u003cstrong data-start=\"1038\" data-end=\"1063\"\u003etartrato de potássio\u003c\/strong\u003e, mais conhecido como \u003cstrong data-start=\"1091\" data-end=\"1110\"\u003ecreme de tártaro\u003c\/strong\u003e, é um ingrediente de origem natural amplamente utilizado na pastelaria e na cozinha. Atua como \u003cstrong data-start=\"1211\" data-end=\"1242\"\u003eagente de fermentação e estabilizador\u003c\/strong\u003e, garantindo leveza, volume e uma textura perfeita às suas preparações.\u003c\/p\u003e\n\u003chr data-start=\"1315\" data-end=\"1318\"\u003e\n\u003ch3 data-start=\"1320\" data-end=\"1338\"\u003ePrincipais vantagens\u003c\/h3\u003e\n\u003cul data-start=\"1339\" data-end=\"1870\"\u003e\n\u003cli data-start=\"1339\" data-end=\"1509\"\u003e\n\u003cp data-start=\"1341\" data-end=\"1509\"\u003e\u003cstrong data-start=\"1341\" data-end=\"1369\"\u003eFermento natural em pó\u003c\/strong\u003e : perfeito em combinação com o \u003cstrong data-start=\"1403\" data-end=\"1428\"\u003ebicarbonato de sódio\u003c\/strong\u003e, ajuda a dar volume e textura a bolos, muffins e bolachas.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1510\" data-end=\"1628\"\u003e\n\u003cp data-start=\"1512\" data-end=\"1628\"\u003e\u003cstrong data-start=\"1512\" data-end=\"1536\"\u003eEstabilizador eficaz\u003c\/strong\u003e : utilizado para \u003cstrong data-start=\"1552\" data-end=\"1595\"\u003efixar as claras em castelo\u003c\/strong\u003e, evitando que desçam.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1629\" data-end=\"1759\"\u003e\n\u003cp data-start=\"1631\" data-end=\"1759\"\u003e\u003cstrong data-start=\"1631\" data-end=\"1645\"\u003eVersátil\u003c\/strong\u003e : presente em muitas preparações alimentares como sumos de uva, frutas em conserva ou bolachas.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1760\" data-end=\"1870\"\u003e\n\u003cp data-start=\"1762\" data-end=\"1870\"\u003e\u003cstrong data-start=\"1762\" data-end=\"1783\"\u003eSeguro e regulamentado\u003c\/strong\u003e : autorizado na União Europeia, incluindo em alguns \u003cstrong data-start=\"1844\" data-end=\"1867\"\u003ealimentos para bebés\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1872\" data-end=\"1875\"\u003e\n\u003ch3 data-start=\"1877\" data-end=\"1901\"\u003eDetalhes do produto\u003c\/h3\u003e\n\u003cul data-start=\"1902\" data-end=\"2265\"\u003e\n\u003cli data-start=\"1902\" data-end=\"1957\"\u003e\n\u003cp data-start=\"1904\" data-end=\"1957\"\u003e\u003cstrong data-start=\"1904\" data-end=\"1918\"\u003eIngrediente\u003c\/strong\u003e : 100 % tartrato de potássio (E336)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1958\" data-end=\"1982\"\u003e\n\u003cp data-start=\"1960\" data-end=\"1982\"\u003e\u003cstrong data-start=\"1960\" data-end=\"1973\"\u003ePeso líquido\u003c\/strong\u003e : 80 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1983\" data-end=\"2028\"\u003e\n\u003cp data-start=\"1985\" data-end=\"2028\"\u003e\u003cstrong data-start=\"1985\" data-end=\"1995\"\u003eAspeto\u003c\/strong\u003e : pó branco fino, inodoro\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2029\" data-end=\"2151\"\u003e\n\u003cp data-start=\"2031\" data-end=\"2151\"\u003e\u003cstrong data-start=\"2031\" data-end=\"2046\"\u003eUtilização\u003c\/strong\u003e : dosear conforme a receita (geralmente 1\/4 de colher de chá por clara ou para 100 g de farinha)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2152\" data-end=\"2244\"\u003e\n\u003cp data-start=\"2154\" data-end=\"2244\"\u003e\u003cstrong data-start=\"2154\" data-end=\"2170\"\u003eConservação\u003c\/strong\u003e : num local fresco e seco, protegido da luz e da humidade\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2245\" data-end=\"2265\"\u003e\n\u003cp data-start=\"2247\" data-end=\"2265\"\u003e\u003cstrong data-start=\"2247\" data-end=\"2258\"\u003eOrigem\u003c\/strong\u003e : UE\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2267\" data-end=\"2270\"\u003e\n\u003ch3 data-start=\"2272\" data-end=\"2298\"\u003eDica de utilização\u003c\/h3\u003e\n\u003cp data-start=\"2299\" data-end=\"2561\"\u003ePara bater \u003cstrong data-start=\"2315\" data-end=\"2344\"\u003eclaras em castelo bem firmes\u003c\/strong\u003e, adicione \u003cstrong data-start=\"2354\" data-end=\"2409\"\u003e1\/4 de colher de chá de creme de tártaro por clara\u003c\/strong\u003e antes de bater.\u003cbr data-start=\"2426\" data-end=\"2429\"\u003eEm combinação com bicarbonato de sódio, substitui perfeitamente o fermento químico para uma pastelaria mais natural.\u003c\/p\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":31103777013802,"sku":"F54840","price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/creme-de-tartre-fun-cakes-1.jpg?v=1772134256"},{"product_id":"poudre-de-gelatine","title":"Pó de Gelatina - 60g","description":"\u003cp\u003e A \u003cstrong\u003ePó de Gelatina Pura\u003c\/strong\u003e é um agente gelificante natural de qualidade superior que dará às suas criações culinárias a textura perfeita que procura.\u003c\/p\u003e\n\u003cp\u003e Esta gelatina é totalmente derivada da pele de bovino, e tem um \u003cstrong\u003eíndice de Bloom elevado de 150\u003c\/strong\u003e. O índice de Bloom mede a capacidade de gelificação da gelatina, e quanto mais alto for, maior é o seu poder gelificante.\u003c\/p\u003e\n\u003cp\u003e Pode usá-la de várias formas diferentes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eÉ perfeita para ligar e espessar cremes.\u003c\/li\u003e\n\u003cli\u003ePode usá-la para preparar mousses, bavarois, cremes ingleses e até compotas de fruta.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e A dosagem recomendada é de \u003cstrong\u003eadicionar 20 gramas de gelatina por litro de produto\u003c\/strong\u003e para obter o espessamento ideal. Se quiser uma mistura mais firme, adicione 40 gramas.\u003c\/p\u003e\n\u003cp\u003e A preparação é simples: dissolva a quantidade necessária de gelatina em pó no líquido, aqueça até 40 °C mexendo até a gelatina se dissolver. Certifique-se de não cozinhar a preparação. Depois, deixe arrefecer e coloque a mistura no frigorífico.\u003c\/p\u003e\n\u003cp\u003e Ingredientes: Gelatina bovina (E441) com um índice de Bloom de 150. Este produto é certificado \u003cstrong\u003eHalal\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e Nota importante: A gelatina não pode ser usada com algumas frutas frescas como ananás, kiwi, papaia, manga e gengibre.\u003c\/p\u003e\n\u003cp\u003e Conteúdo: 60 gramas. Uma forma prática de adicionar uma textura perfeita às suas criações culinárias.\u003c\/p\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":31103782682666,"sku":"F54845","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/poudre-de-gelatine-60g-fun-cakes-1.jpg?v=1772134258"},{"product_id":"gelatine-vegetale-1","title":"Gelatina vegetal","description":"\u003cstyle\u003e\n#pl-gv{font-family:'Montserrat',Arial,sans-serif;color:#2a2419;line-height:1.7;background:#faf7f0;border:1px solid #e8dcc4;border-radius:12px;padding:22px;max-width:1100px;margin:0 auto;box-sizing:border-box}\n#pl-gv *{box-sizing:border-box}\n#pl-gv .b{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:18px 20px;margin:0 0 16px}\n#pl-gv h3{color:#b98b35;font-size:18px;font-weight:700;text-transform:uppercase;letter-spacing:.4px;margin:0 0 12px;padding-bottom:8px;border-bottom:2px solid #d7b36a}\n#pl-gv p{margin:0 0 12px;font-size:15px}\n#pl-gv p:last-child{margin-bottom:0}\n#pl-gv ul{margin:0;padding:0;list-style:none;font-size:15px}\n#pl-gv li{position:relative;padding-left:20px;margin:0 0 8px}\n#pl-gv li:before{content:\"\\2022\";color:#d7b36a;position:absolute;left:4px;font-weight:700}\n#pl-gv .note{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 18px;margin:0 0 16px}\n#pl-gv .note p{font-size:14px}\n#pl-gv a{color:#9a7220;text-decoration:underline}\n\u003c\/style\u003e\n\u003cdiv id=\"pl-gv\"\u003e\n\u003cdiv class=\"b\"\u003e\n\u003cp\u003eA gelatina vegetal é um agente gelificante 100% de origem vegetal, concebido como alternativa à gelatina animal. Sem porco nem ingredientes de origem animal, é adequada para dietas vegetarianas e halal. Faz solidificar cremes, mousses, coberturas, sobremesas, flãs e rebuçados com uma textura definida, mantendo-se fácil de dosar.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"b\"\u003e\n\u003ch3\u003eCaracterísticas\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAgente gelificante de origem vegetal, sem gelatina animal\u003c\/li\u003e\n\u003cli\u003eSem porco: adequado para dietas vegetarianas e halal\u003c\/li\u003e\n\u003cli\u003eFormato em pó, para dissolver em quente\u003c\/li\u003e\n\u003cli\u003ePoder gelificante adequado para pastelaria e confeitaria\u003c\/li\u003e\n\u003cli\u003eMarca PME Cake (Reino Unido)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"b\"\u003e\n\u003ch3\u003eConselhos de utilização\u003c\/h3\u003e\n\u003cp\u003eDissolva o pó no líquido frio da receita, aqueça até à temperatura indicada na embalagem para ativar a solidificação, depois incorpore na sua preparação. Deite em formas ou copos e deixe solidificar no frigorífico. Respeite a dosagem da embalagem: ao contrário da gelatina animal, a gelatina vegetal solidifica rapidamente e trabalha-se morna, sem esperar o arrefecimento completo.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"note\"\u003e\n\u003cp\u003eA gelatina vegetal solidifica rapidamente: prepare as formas e recheios antes de aquecer a mistura. Conserve o pó em local seco, protegido da humidade e da luz.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"b\"\u003e\n\u003ch3\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eA gelatina vegetal contém porco? \u003cbr\u003e\u003c\/strong\u003eNão. É 100% de origem vegetal, sem qualquer ingrediente animal, sendo compatível com dietas vegetarianas e halal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGelatina vegetal ou agar-agar, qual a diferença? \u003cbr\u003e\u003c\/strong\u003eAmbos são de origem vegetal. A gelatina vegetal confere uma firmeza flexível semelhante à gelatina clássica, o agar-agar solidifica mais firme e quebradiço. Escolha conforme a textura desejada.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComo dosar bem a gelatina vegetal? \u003cbr\u003e\u003c\/strong\u003eSiga as quantidades indicadas na embalagem conforme o volume de líquido. Um excesso torna a textura borrachenta, a falta impede a solidificação.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"b\"\u003e\n\u003ch3\u003ePara ir mais longe\u003c\/h3\u003e\n\u003cp\u003eDescubra as nossas outras \u003ca href=\"\/pt\/collections\/gelatines\"\u003egelatinas e agentes gelificantes\u003c\/a\u003e para pastelaria.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PME Cake","offers":[{"title":"Default Title","offer_id":31103875645482,"sku":"GUM408","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelatine-vegetale-pme-1.png?v=1772134270"},{"product_id":"blanc-doeuf-en-poudre-special-patisserie-125g","title":"Clara de Ovo em Pó - Especial Pastelaria 125g","description":"\u003cp\u003e \u003cstrong\u003eClara de Ovo em Pó FunCakes - 125 g\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eA solução prática e profissional para uma pastelaria sem complicações!\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVantagens do Produto:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e \u003cstrong\u003eConcebido para Pasteleiros\u003c\/strong\u003e: Uma alternativa ideal às claras de ovo frescas para as suas receitas.\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eAcabamento Perfeito\u003c\/strong\u003e: Ideal para glacé real com uma textura lisa e homogénea.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFacilidade de Utilização:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e \u003cstrong\u003eSem Separação de Ovos\u003c\/strong\u003e: Esqueça a separação das claras com este produto pronto a usar.\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eFácil de Preparar\u003c\/strong\u003e: 10 g de pó com 60 ml de água equivalem a 2 claras de ovo frescas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eVersatilidade Culinária:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e \u003cstrong\u003eUsos Múltiplos\u003c\/strong\u003e: Perfeito para suspiros, glacés, mousses e mais.\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eExcelente Estabilidade\u003c\/strong\u003e: Mantém-se estável durante a preparação e cozedura.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eQualidade Garantida:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e \u003cstrong\u003eAlbumina de Galinha Desidratada\u003c\/strong\u003e: Pasteurizada para uma utilização segura.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredientes\u003c\/strong\u003e : \u003cmeta charset=\"UTF-8\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eclara de ovo\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e (100%) (desidratada, \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eovo de galinha\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e).\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eCertificado Halal\u003c\/strong\u003e: Adequado para uma ampla variedade de dietas.\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eAlergénios\u003c\/strong\u003e: Pode conter vestígios de frutos secos, consulte os ingredientes em negrito.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eEmbalagem Prática:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e \u003cstrong\u003eFrasco Hermético\u003c\/strong\u003e: 125 g de pó para frescura e conservação ótimas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eConselhos Práticos:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e⏲ \u003cstrong\u003eUtilização Após Preparação\u003c\/strong\u003e: Usar dentro de 4 horas para garantir a qualidade.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInclua a Clara de Ovo em Pó FunCakes no seu arsenal de pastelaria para resultados sempre consistentes e deliciosos.\u003c\/strong\u003e\u003c\/p\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":31597986906154,"sku":"F54800","price":7.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/blanc-d-oeuf-en-poudre-special-patisserie-125g-fun-cakes-1.jpg?v=1772134406"},{"product_id":"levure-chimique","title":"Fermento químico","description":"\u003cstyle\u003e\n.patissland-product{font-family:'Helvetica Neue',Arial,sans-serif;color:#2a2419;line-height:1.7;width:100%;max-width:1200px;margin:0 auto;box-sizing:border-box}\n.patissland-product *{box-sizing:border-box}\n.patissland-product .pl-intro{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 100%);padding:24px 28px;border-radius:14px;border-left:5px solid #b98b35;margin:0 0 28px;box-shadow:0 2px 12px rgba(185,139,53,.08)}\n.patissland-product .pl-intro p{margin:0;font-size:16px;color:#2a2419}\n.patissland-product .pl-intro strong{color:#b98b35}\n.patissland-product h2.pl-h2{color:#b98b35;font-size:22px;font-weight:700;margin:32px 0 18px;padding-bottom:10px;border-bottom:2px solid #d7b36a;display:flex;align-items:center;gap:10px}\n.patissland-product .pl-grid{display:grid;grid-template-columns:repeat(3,1fr);gap:14px;margin:18px 0}\n.patissland-product .pl-card{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;padding:16px;transition:.2s}\n.patissland-product .pl-card:hover{border-color:#d7b36a;box-shadow:0 2px 10px rgba(185,139,53,.12)}\n.patissland-product .pl-card strong{color:#b98b35;display:block;font-size:14px;text-transform:uppercase;letter-spacing:.5px;margin-bottom:6px}\n.patissland-product .pl-card span{font-size:15px;color:#2a2419}\n.patissland-product .patissland-accordion{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;margin:10px 0;overflow:hidden;transition:.2s}\n.patissland-product .patissland-accordion[open]{border-color:#d7b36a;box-shadow:0 2px 12px rgba(185,139,53,.1)}\n.patissland-product .patissland-accordion summary{padding:16px 20px;cursor:pointer;font-weight:600;color:#2a2419;font-size:15px;list-style:none;display:flex;justify-content:space-between;align-items:center;transition:.2s}\n.patissland-product .patissland-accordion summary::-webkit-details-marker{display:none}\n.patissland-product .patissland-accordion summary:hover{background:#eadfcb}\n.patissland-product .patissland-accordion summary::after{content:\"+\";color:#b98b35;font-size:24px;font-weight:300;transition:.2s}\n.patissland-product .patissland-accordion[open] summary::after{content:\"−\"}\n.patissland-product .patissland-accordion summary strong{color:#2a2419}\n.patissland-product .patissland-accordion[open] summary{background:#eadfcb;color:#b98b35}\n.patissland-product .patissland-accordion .pl-acc-body{padding:18px 22px;background:#fff;border-top:1px solid #eadfcb}\n.patissland-product .patissland-accordion .pl-acc-body p{margin:0 0 12px}\n.patissland-product .patissland-accordion .pl-acc-body p:last-child{margin-bottom:0}\n.patissland-product .patissland-accordion .pl-acc-body ul{margin:8px 0;padding-left:22px}\n.patissland-product .patissland-accordion .pl-acc-body li{margin:6px 0}\n.patissland-product a.pl-link{color:#b98b35;text-decoration:none;font-weight:600;border-bottom:1px solid #d7b36a;transition:.2s}\n.patissland-product a.pl-link:hover{color:#9a7220;border-bottom-color:#9a7220}\n.patissland-product .pl-tip{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 50%);padding:18px 22px;border-radius:10px;margin:18px 0;border-left:4px solid #b98b35}\n.patissland-product .pl-tip strong{color:#b98b35}\n.patissland-product .pl-table{width:100%;border-collapse:collapse;margin:14px 0;background:#fff;border-radius:10px;overflow:hidden;box-shadow:0 1px 6px rgba(0,0,0,.04)}\n.patissland-product .pl-table th{background:#b98b35;color:#fff;padding:12px 14px;text-align:left;font-weight:600;font-size:14px}\n.patissland-product .pl-table td{padding:11px 14px;border-bottom:1px solid #eadfcb;font-size:14px}\n.patissland-product .pl-table tr:last-child td{border-bottom:none}\n.patissland-product .pl-table tr:nth-child(even) td{background:#fdfaf5}\n@media(max-width:768px){.patissland-product .pl-grid{grid-template-columns:1fr}.patissland-product h2.pl-h2{font-size:19px}}\n@media(min-width:769px) and (max-width:1024px){.patissland-product .pl-grid{grid-template-columns:repeat(2,1fr)}}\n\u003c\/style\u003e\n\u003cdiv class=\"patissland-product\"\u003e\n\u003cdiv class=\"pl-intro\"\u003e\n\u003cp\u003eO \u003cstrong\u003eFermento em Pó FunCakes 80 g\u003c\/strong\u003e é um \u003cstrong\u003efermento químico profissional\u003c\/strong\u003e formulado à base de ácido tartárico puro e bicarbonato de sódio. Sem fosfatos, sem alumínio, garante uma \u003cstrong\u003elevedura homogénea e constante\u003c\/strong\u003e em todos os teus bolos, muffins, cakes, panquecas e madeleines. Formato prático em frasco reutilizável de 80 g com doseador integrado: pesagem precisa, conservação ótima, pronto a usar para pasteleiros amadores exigentes e profissionais.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eEm poucas palavras\u003c\/h2\u003e\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eMarca\u003c\/strong\u003e\u003cspan\u003eFunCakes (Países Baixos)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eTipo\u003c\/strong\u003e\u003cspan\u003eFermento químico puro\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eComposição\u003c\/strong\u003e\u003cspan\u003eÁcido tartárico + bicarbonato\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eFormato\u003c\/strong\u003e\u003cspan\u003eFrasco de 80 g com tampa reutilizável\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eDieta\u003c\/strong\u003e\u003cspan\u003eVegan, sem glúten, sem fosfatos\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eDosagem\u003c\/strong\u003e\u003cspan\u003e8 g para 250 g de farinha\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003e Informações detalhadas\u003c\/h2\u003e\n\u003cdetails open=\"\" class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eO que é o fermento químico?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO \u003cstrong\u003efermento químico\u003c\/strong\u003e (também chamado \u003cstrong\u003efermento em pó\u003c\/strong\u003e ou \u003cstrong\u003ebaking powder\u003c\/strong\u003e) é um agente levedante que faz crescer as massas de pastelaria através de uma \u003cstrong\u003ereação química\u003c\/strong\u003e e não por fermentação como o fermento de padeiro. É composto por:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUm \u003cstrong\u003eagente ácido\u003c\/strong\u003e (aqui o ácido tartárico E336, naturalmente extraído da uva)\u003c\/li\u003e\n\u003cli\u003eUm \u003cstrong\u003eagente básico\u003c\/strong\u003e (bicarbonato de sódio E500)\u003c\/li\u003e\n\u003cli\u003eAo contacto com um líquido e o calor do forno, os dois componentes \u003cstrong\u003ereagem e libertam dióxido de carbono (CO₂)\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eEste gás forma \u003cstrong\u003ebolhas de ar\u003c\/strong\u003e que fazem a massa crescer e dão um miolo arejado e macio\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAo contrário do fermento de padeiro, o fermento químico \u003cstrong\u003enão precisa de tempo de levedação\u003c\/strong\u003e. Atua logo ao colocar no forno, tornando-se o agente levedante ideal para \u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-des-financiers\" class=\"pl-link\"\u003efinanciers\u003c\/a\u003e, \u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/muffins\" class=\"pl-link\"\u003emuffins\u003c\/a\u003e, bolos e outras massas espessas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePor que escolher este fermento em pó FunCakes?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eA FunCakes é uma das \u003cstrong\u003emarcas de referência europeias\u003c\/strong\u003e em pastelaria caseira desde 1985. O seu fermento em pó de 80 g destaca-se por 6 grandes vantagens:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFórmula pura\u003c\/strong\u003e com ácido tartárico: sem fosfatos, sem alumínio, sem aditivos desnecessários\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReação imediata\u003c\/strong\u003e ao contacto com o líquido e o calor do forno\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLevedura homogénea\u003c\/strong\u003e: sem bolsas de ar, miolo regular, cúpula perfeita nos muffins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSabor neutro\u003c\/strong\u003e: sem sabor metálico típico de fermentos químicos de baixa qualidade\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePote reutilizável com doseador\u003c\/strong\u003e: prático, limpo, conservação ótima\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCompatível com vegan, sem glúten, sem alergénios principais\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eComparado com os \u003cstrong\u003esacos descartáveis\u003c\/strong\u003e de fermento em pó do comércio, a versão FunCakes em pote de 80 g oferece \u003cstrong\u003emais produto\u003c\/strong\u003e (equivale a 7 sacos), \u003cstrong\u003emelhor conservado\u003c\/strong\u003e (reutilizável) e \u003cstrong\u003emais barato por grama\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eFermento em pó vs fermento de padeiro: diferenças\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003e\u003c\/th\u003e\n\u003cth\u003eFermento em pó\u003c\/th\u003e\n\u003cth\u003eFermento de padeiro\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eModo de ação\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eReação química CO₂\u003c\/td\u003e\n\u003ctd\u003eFermentação biológica\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNatural\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSais minerais (ácido + base)\u003c\/td\u003e\n\u003ctd\u003eFermento vivo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTempo de fermentação\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNenhum (ação imediata)\u003c\/td\u003e\n\u003ctd\u003e1 a 3 horas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eUso ideal\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBolos, muffins, cakes\u003c\/td\u003e\n\u003ctd\u003ePães, brioches, viennoiseries\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eConservação\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSeco, longa duração (12-18 meses)\u003c\/td\u003e\n\u003ctd\u003eFresco, curta duração\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSabor\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNeutro\u003c\/td\u003e\n\u003ctd\u003eLevemente fermentado\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003ePara \u003cstrong\u003ebrioches, pães, baguetes ou viennoiseries\u003c\/strong\u003e, usa um \u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-de-la-baguette-francaise\" class=\"pl-link\"\u003efermento de padeiro\u003c\/a\u003e. Para todos os bolos de massa espessa, é o fermento em pó que deves usar.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDosagem: quanto colocar nas minhas receitas?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eA \u003cstrong\u003eregra de ouro universal\u003c\/strong\u003e: \u003cstrong\u003e8 g de fermento em pó para 250 g de farinha\u003c\/strong\u003e (cerca de 2 colheres de chá rasas).\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eQuantidade de farinha\u003c\/th\u003e\n\u003cth\u003eFermento em pó\u003c\/th\u003e\n\u003cth\u003eEquivalente\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e125 g\u003c\/td\u003e\n\u003ctd\u003e4 g\u003c\/td\u003e\n\u003ctd\u003e1 colher de chá\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e250 g\u003c\/td\u003e\n\u003ctd\u003e8 g\u003c\/td\u003e\n\u003ctd\u003e2 colheres de chá\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e500 g\u003c\/td\u003e\n\u003ctd\u003e16 g\u003c\/td\u003e\n\u003ctd\u003e4 colheres de chá\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e750 g\u003c\/td\u003e\n\u003ctd\u003e24 g\u003c\/td\u003e\n\u003ctd\u003e6 colheres de chá\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e1 kg\u003c\/td\u003e\n\u003ctd\u003e32 g\u003c\/td\u003e\n\u003ctd\u003e8 colheres de chá\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eAjustes conforme o tipo de massa\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMassa líquida\u003c\/strong\u003e (\u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/fluffy-pancakes\" class=\"pl-link\"\u003epanquecas\u003c\/a\u003e, \u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/gaufres-croustillantes-et-moelleuses\" class=\"pl-link\"\u003egaufres\u003c\/a\u003e): 10 g para 250 g de farinha (fermentação mais rápida)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMassa sem glúten\u003c\/strong\u003e: 10-12 g para 250 g de farinha (compensa a falta de estrutura)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMassa muito espessa\u003c\/strong\u003e (bolos densos): 8 g padrão são suficientes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCuidado com o excesso\u003c\/strong\u003e: demasiado fermento em pó = sabor metálico, textura seca, e o bolo acaba por \u003cstrong\u003emurchar após a cozedura\u003c\/strong\u003e. É melhor um pouco menos do que demasiado.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eQuando incorporá-lo na receita?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO método profissional para nunca falhar uma fermentação:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasso 1 — Peneirar juntos\u003c\/strong\u003e a farinha E o fermento em pó antes de qualquer outro ingrediente. Isto evita grumos e distribui o pó uniformemente\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasso 2 — Adicionar por último\u003c\/strong\u003e a mistura de farinha + fermento aos ingredientes líquidos. A reação química começa assim que entra em contacto com a humidade\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasso 3 — Misturar rapidamente\u003c\/strong\u003e sem trabalhar demasiado a massa (caso contrário o CO₂ formado escapa)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasso 4 — Leve imediatamente ao forno\u003c\/strong\u003e num forno \u003cstrong\u003ejá pré-aquecido\u003c\/strong\u003e. O calor ativa a segunda fase da reação (o crescimento final)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eErro clássico a evitar\u003c\/strong\u003e: preparar a massa com antecedência e deixá-la repousar 30 min antes de cozer. Grande parte do CO₂ evapora e o crescimento será medíocre. Para os \u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/muffins\" class=\"pl-link\"\u003emuffins\u003c\/a\u003e e \u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-des-donuts-au-four\" class=\"pl-link\"\u003edonuts no forno\u003c\/a\u003e, é mesmo crítico: \u003cstrong\u003eforno quente, massa fresca, crescimento garantido\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePara que serve? (10 utilizações na pastelaria caseira)\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO \u003cstrong\u003efermento em pó FunCakes\u003c\/strong\u003e é o agente de fermentação mais usado na pastelaria caseira:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/muffins\" class=\"pl-link\"\u003eMuffins\u003c\/a\u003e\u003c\/strong\u003e e \u003cstrong\u003ecupcakes\u003c\/strong\u003e: crescimento homogéneo, cúpula perfeita\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-des-financiers\" class=\"pl-link\"\u003eFinanciers\u003c\/a\u003e\u003c\/strong\u003e e \u003cstrong\u003emadeleines\u003c\/strong\u003e: textura característica e derretida\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBolos salgados e doces\u003c\/strong\u003e: \u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-du-cake-moelleux-aux-myrtilles\" class=\"pl-link\"\u003ebolo de mirtilos\u003c\/a\u003e, \u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-du-cake-marbre\" class=\"pl-link\"\u003ebolo mármore\u003c\/a\u003e, quatro quartos\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-de-la-genoise-classique\" class=\"pl-link\"\u003eGénoises\u003c\/a\u003e\u003c\/strong\u003e e bolachas levedadas: desenvolvimento arejado\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-du-carrot-cake-2\" class=\"pl-link\"\u003eCarrot cake\u003c\/a\u003e\u003c\/strong\u003e, \u003cstrong\u003ebanana bread\u003c\/strong\u003e: miolo denso mas leve\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-du-brownie-fondant\" class=\"pl-link\"\u003eBrownies\u003c\/a\u003e\u003c\/strong\u003e leves e \u003cstrong\u003eblondies\u003c\/strong\u003e: textura macia no interior\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/fluffy-pancakes\" class=\"pl-link\"\u003ePanquecas\u003c\/a\u003e\u003c\/strong\u003e e \u003cstrong\u003e\u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/gaufres-croustillantes-et-moelleuses\" class=\"pl-link\"\u003egaufres\u003c\/a\u003e\u003c\/strong\u003e: textura fofa e arejada\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-des-donuts-au-four\" class=\"pl-link\"\u003eDonuts no forno\u003c\/a\u003e\u003c\/strong\u003e, scones, bolachas americanas: massa folhada leve\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/la-meilleure-recette-de-crumble-aux-pommes\" class=\"pl-link\"\u003eCrumble de maçã\u003c\/a\u003e\u003c\/strong\u003e e outras massas crocantes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMassa para fritar salgada\u003c\/strong\u003e : tempura, rissóis, churros\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComo saber se ainda está ativo?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO fermento químico \u003cstrong\u003eperde progressivamente a sua eficácia\u003c\/strong\u003e com o tempo e a humidade. Aqui está como testá-lo em 30 segundos:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTeste com água quente\u003c\/strong\u003e : deita 1 colher de chá de fermento num copo pequeno de água quente\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReação imediata esperada\u003c\/strong\u003e : deve espumar instantaneamente e abundantemente\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSe pouca ou nenhuma espuma\u003c\/strong\u003e : o fermento está velho ou absorveu humidade — deitar fora\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSe formar espuma vigorosa\u003c\/strong\u003e : produto ativo, pronto a usar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDica profissional: anota a \u003cstrong\u003edata de abertura\u003c\/strong\u003e com marcador permanente no frasco. Passados 6 meses após abertura (em condições ideais), faz o teste antes de cada uso importante.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComo criar a tua farinha fermentante caseira?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eA \u003cstrong\u003efarinha fermentante\u003c\/strong\u003e (ou self-raising flour) é muito usada nas receitas anglo-saxónicas. Podes fazê-la tu mesmo com este fermento em pó:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eReceita profissional para 250 g de farinha fermentante\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e250 g de farinha T55 ou T65\u003c\/li\u003e\n\u003cli\u003e8 g de fermento em pó FunCakes (2 colheres de chá)\u003c\/li\u003e\n\u003cli\u003e2 g de sal fino (opcional, equilibra os sabores)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMétodo\u003c\/strong\u003e : peneira todos os ingredientes juntos 2 a 3 vezes para os distribuir bem, depois guarda num recipiente hermético. Usa como uma farinha normal nas tuas receitas inglesas (scones, pão de soda, victoria sponge, panquecas britânicas).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConservação\u003c\/strong\u003e : 2 a 3 meses no máximo (o fermento em pó perde eficácia na farinha passado esse tempo).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePorque é que os meus bolos desabam após a cozedura?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eA síndrome do \u003cstrong\u003ebolo que desaba\u003c\/strong\u003e após a cozedura é um dos problemas mais frequentes na pastelaria caseira. 5 causas possíveis:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eExcesso de fermento químico\u003c\/strong\u003e : demasiado CO₂ formado no início da cozedura, a estrutura não aguenta e desaba. Respeita a proporção 8 g \/ 250 g de farinha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForno não quente o suficiente\u003c\/strong\u003e : a fermentação começa demasiado devagar, não há tempo para fixar a estrutura antes das bolhas rebentarem. Pré-aquece sempre 15 min\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAbertura do forno demasiado cedo\u003c\/strong\u003e : o choque térmico faz o bolo desabar. Espera 3\/4 do tempo de cozedura\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMassa demasiado líquida\u003c\/strong\u003e : farinha insuficiente para sustentar o miolo. Verifica as tuas proporções\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCozedura demasiado curta\u003c\/strong\u003e : centro do bolo não está suficientemente cozido, estrutura ainda mole. Teste da faca no centro (deve sair seca)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDica profissional: para as \u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-de-la-foret-noire\" class=\"pl-link\"\u003eflorestas negras\u003c\/a\u003e e outras sobremesas, visa \u003cstrong\u003ecozido no ponto, não demasiado\u003c\/strong\u003e. Um miolo ligeiramente húmido no centro mantém-se macio em vez de colapsar ao arrefecer.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComposição, alergénios e nutrição\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eIngredientes\u003c\/strong\u003e: Ácido tartárico (E336), bicarbonato de sódio (E500).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlergénios\u003c\/strong\u003e: nenhum alergénio maior. \u003cstrong\u003eSem glúten\u003c\/strong\u003e, \u003cstrong\u003esem fosfato\u003c\/strong\u003e, \u003cstrong\u003esem alumínio\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietas especiais compatíveis\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegan\u003c\/strong\u003e (componentes 100% minerais)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegetariano\u003c\/strong\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSem glúten\u003c\/strong\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSem lactose\u003c\/strong\u003e \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDiferença em relação aos fermentos químicos comuns\u003c\/strong\u003e: muitos fermentos químicos de supermercado contêm \u003cstrong\u003epirofosfato de sódio (E450)\u003c\/strong\u003e ou \u003cstrong\u003efosfato de alumínio\u003c\/strong\u003e. O FunCakes é \u003cstrong\u003eestritamente à base de ácido tartárico natural\u003c\/strong\u003e (proveniente da uva), formulação moderna sem aditivos controversos.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eConservação e validade\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO \u003cstrong\u003efermento em pó FunCakes\u003c\/strong\u003e tem longa duração se bem armazenado:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAntes de abrir\u003c\/strong\u003e: 12 a 18 meses num local seco, protegido da humidade e da luz direta\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eApós abertura\u003c\/strong\u003e: 6 a 8 meses em condições ótimas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperatura ideal\u003c\/strong\u003e: entre 15 e 25°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFecha hermeticamente\u003c\/strong\u003e após cada uso: a humidade é o inimigo nº 1 (ativa prematuramente a reação e desativa o fermento)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNunca guardar perto de\u003c\/strong\u003e: uma pia, um fogão ou um congelador (variações de temperatura e humidade)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSe tiveres dúvidas sobre a eficácia, \u003cstrong\u003efaz o teste com água quente\u003c\/strong\u003e antes de cada grande pastelaria para evitar desperdiçar os ingredientes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDicas profissionais para resultados perfeitos\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e5 segredos de pasteleiro para aproveitar ao máximo este fermento em pó:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePeneira sempre\u003c\/strong\u003e com a farinha para distribuir uniformemente (evita grumos e \"buracos\" no miolo)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMistura mínima\u003c\/strong\u003e após incorporar o fermento: a massa deve estar homogénea mas não excessivamente trabalhada\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForno pré-aquecido obrigatório\u003c\/strong\u003e: mínimo 15-20 minutos à temperatura de cozedura\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdapte à altitude\u003c\/strong\u003e: se cozinhas em montanha (acima de 1500 m), reduz 10-15% a quantidade (pressão atmosférica mais baixa = fermentação mais intensa)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCombina com bicarbonato\u003c\/strong\u003e em algumas receitas ácidas (iogurte, limão, vinagre) para potenciar a fermentação — mas no máximo 1 colher de chá extra de bicarbonato\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePerguntas frequentes\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003ePosso substituir o fermento químico do comércio por este?\u003c\/strong\u003e\u003cbr\u003eSim, perfeitamente. Este fermento em pó é um \u003cstrong\u003efermento químico puro\u003c\/strong\u003e. Usa a mesma dosagem das tuas receitas habituais (1 saqueta standard do comércio = 11 g = cerca de 3 colheres de chá de FunCakes).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQual a diferença em relação ao bicarbonato sozinho?\u003c\/strong\u003e\u003cbr\u003eO bicarbonato sozinho necessita de um ingrediente ácido na receita (iogurte, limão, vinagre) para reagir. O fermento em pó FunCakes \u003cstrong\u003ejá contém ácido tartárico\u003c\/strong\u003e, portanto a fermentação é garantida mesmo sem ingrediente ácido.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePode ser usado em receitas salgadas?\u003c\/strong\u003e\u003cbr\u003eAbsolutamente. Ideal para rissóis salgados, tempura, massa para fritar leve, scones de queijo, pão de soda. Mesma dosagem que para doces (8 g \/ 250 g de farinha).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServe para pessoas intolerantes ao glúten?\u003c\/strong\u003e\u003cbr\u003eSim, a composição é \u003cstrong\u003e100% sem glúten\u003c\/strong\u003e. É uma vantagem preciosa para adaptar receitas de pastelaria sem glúten onde a fermentação é muitas vezes um desafio.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQuantas vezes posso usar o frasco de 80 g?\u003c\/strong\u003e\u003cbr\u003e80 g equivale a cerca de 7 saquetas de fermento químico standard do comércio. Ou seja, suficiente para \u003cstrong\u003e10 a 15 preparações de pastelaria\u003c\/strong\u003e conforme as receitas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eÉ intercambiável com fermento de padeiro seco?\u003c\/strong\u003e\u003cbr\u003eNão. Fermento químico e fermento de padeiro têm modos de ação completamente diferentes. Para \u003ca href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-des-cinnamon-rolls\" class=\"pl-link\"\u003ecinnamon rolls\u003c\/a\u003e, brioches, pães: fermento de padeiro obrigatório.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePode ser usado numa máquina de pão?\u003c\/strong\u003e\u003cbr\u003eNão recomendado. As máquinas de pão são concebidas para fermentação biológica (fermento de padeiro). Para bolos na máquina de pão, verifica o modo \"bolo\" que adapta o programa.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eDica Patissland :\u003c\/strong\u003e Para \u003cstrong\u003emuffins ultra-arejados e um topo perfeito\u003c\/strong\u003e, usa a técnica profissional: peneira a farinha + 10 g de fermento químico FunCakes + sal juntos numa taça. Mistura os ingredientes líquidos à parte. Verte os líquidos nos sólidos mexendo \u003cstrong\u003eno máximo 15 segundos\u003c\/strong\u003e com uma espátula (a massa deve ficar ligeiramente granulada — é normal!). Leva imediatamente ao forno a 200°C nos primeiros 5 minutos (choque térmico para a fermentação), depois baixa para 180°C para terminar a cozedura. Resultado garantido: topo arredondado, miolo arejado, base bem dourada.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":31747301670954,"sku":"F54825","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/levure-chimique-fun-cakes-1.jpg?v=1772134736"},{"product_id":"poudre-de-meringue-113g","title":"Pó de Merengue 150G","description":"\u003cp\u003e\u003cstrong\u003ePó de Suspiro 150g\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eDescrição :\u003c\/strong\u003e O pó de suspiro é o ingrediente ideal para criar deliciosos suspiros, pavlovas sumptuosas e cremes de manteiga cremosos. Pronto a usar, este pó mágico só precisa de um pouco de água e, para os mais gulosos, um toque de açúcar.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003ePreparação do Suspiro :\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePré-aqueça o forno a 120°C (100°C com ventilação).\u003c\/li\u003e\n\u003cli\u003eMisture 14g de pó de suspiro com 125ml de água e 125g de açúcar fino.\u003c\/li\u003e\n\u003cli\u003eBata até obter uma espuma branca.\u003c\/li\u003e\n\u003cli\u003eIncorpore progressivamente 250g de açúcar em pó.\u003c\/li\u003e\n\u003cli\u003eBata até formar picos firmes.\u003c\/li\u003e\n\u003cli\u003eColoque numa forma com papel vegetal e seque no forno durante 1h30.\u003c\/li\u003e\n\u003cli\u003eDeixe arrefecer dentro do forno.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003cstrong\u003ePreparação do Creme de Manteiga Americano :\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eMisture 190g de crisco (disponível na Patissland), 35g de água, 450g de açúcar em pó e 1 colher de sopa de pó de suspiro.\u003c\/li\u003e\n\u003cli\u003eAdicione 40g de água e misture até obter um creme liso.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003cstrong\u003eNota :\u003c\/strong\u003e A consistência deste produto não é adequada para glacê real.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eIngredientes :\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClara de ovo desidratada (ovos de criação ao ar livre)\u003c\/li\u003e\n\u003cli\u003eAçúcar\u003c\/li\u003e\n\u003cli\u003eEspessante: E466\u003c\/li\u003e\n\u003cli\u003eÁcido: E330\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlergénios em negrito\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003ePode conter vestígios de: glúten, leite, soja, tremoço\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003cstrong\u003ePeso :\u003c\/strong\u003e 150 gramas\u003c\/p\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":32267989123114,"sku":"F54790","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/poudre-de-meringue-150g-fun-cakes-1.jpg?v=1772135978"},{"product_id":"sirop-de-glucose-375g","title":"Xarope de Glicose 375g","description":"\u003cstyle\u003e\n.patissland-product{font-family:'Helvetica Neue',Arial,sans-serif;color:#2a2419;line-height:1.7;width:100%;max-width:1200px;margin:0 auto;box-sizing:border-box}\n.patissland-product *{box-sizing:border-box}\n.patissland-product .pl-intro{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 100%);padding:24px 28px;border-radius:14px;border-left:5px solid #b98b35;margin:0 0 28px;box-shadow:0 2px 12px rgba(185,139,53,.08)}\n.patissland-product .pl-intro p{margin:0;font-size:16px;color:#2a2419}\n.patissland-product .pl-intro strong{color:#b98b35}\n.patissland-product h2.pl-h2{color:#b98b35;font-size:22px;font-weight:700;margin:32px 0 18px;padding-bottom:10px;border-bottom:2px solid #d7b36a;display:flex;align-items:center;gap:10px}\n.patissland-product .pl-grid{display:grid;grid-template-columns:repeat(3,1fr);gap:14px;margin:18px 0}\n.patissland-product .pl-card{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;padding:16px;transition:.2s}\n.patissland-product .pl-card:hover{border-color:#d7b36a;box-shadow:0 2px 10px rgba(185,139,53,.12)}\n.patissland-product .pl-card strong{color:#b98b35;display:block;font-size:14px;text-transform:uppercase;letter-spacing:.5px;margin-bottom:6px}\n.patissland-product .pl-card span{font-size:15px;color:#2a2419}\n.patissland-product .patissland-accordion{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;margin:10px 0;overflow:hidden;transition:.2s}\n.patissland-product .patissland-accordion[open]{border-color:#d7b36a;box-shadow:0 2px 12px rgba(185,139,53,.1)}\n.patissland-product .patissland-accordion summary{padding:16px 20px;cursor:pointer;font-weight:600;color:#2a2419;font-size:15px;list-style:none;display:flex;justify-content:space-between;align-items:center;transition:.2s}\n.patissland-product .patissland-accordion summary::-webkit-details-marker{display:none}\n.patissland-product .patissland-accordion summary:hover{background:#eadfcb}\n.patissland-product .patissland-accordion summary::after{content:\"+\";color:#b98b35;font-size:24px;font-weight:300;transition:.2s}\n.patissland-product .patissland-accordion[open] summary::after{content:\"−\"}\n.patissland-product .patissland-accordion summary strong{color:#2a2419}\n.patissland-product .patissland-accordion[open] summary{background:#eadfcb;color:#b98b35}\n.patissland-product .patissland-accordion .pl-acc-body{padding:18px 22px;background:#fff;border-top:1px solid #eadfcb}\n.patissland-product .patissland-accordion .pl-acc-body p{margin:0 0 12px}\n.patissland-product .patissland-accordion .pl-acc-body p:last-child{margin-bottom:0}\n.patissland-product .patissland-accordion .pl-acc-body ul{margin:8px 0;padding-left:22px}\n.patissland-product .patissland-accordion .pl-acc-body li{margin:6px 0}\n.patissland-product a.pl-link{color:#b98b35;text-decoration:none;font-weight:600;border-bottom:1px solid #d7b36a;transition:.2s}\n.patissland-product a.pl-link:hover{color:#9a7220;border-bottom-color:#9a7220}\n.patissland-product .pl-tip{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 50%);padding:18px 22px;border-radius:10px;margin:18px 0;border-left:4px solid #b98b35}\n.patissland-product .pl-tip strong{color:#b98b35}\n.patissland-product .pl-table{width:100%;border-collapse:collapse;margin:14px 0;background:#fff;border-radius:10px;overflow:hidden;box-shadow:0 1px 6px rgba(0,0,0,.04)}\n.patissland-product .pl-table th{background:#b98b35;color:#fff;padding:12px 14px;text-align:left;font-weight:600;font-size:14px}\n.patissland-product .pl-table td{padding:11px 14px;border-bottom:1px solid #eadfcb;font-size:14px}\n.patissland-product .pl-table tr:last-child td{border-bottom:none}\n.patissland-product .pl-table tr:nth-child(even) td{background:#fdfaf5}\n@media(max-width:768px){.patissland-product .pl-grid{grid-template-columns:1fr}.patissland-product h2.pl-h2{font-size:19px}}\n@media(min-width:769px) and (max-width:1024px){.patissland-product .pl-grid{grid-template-columns:repeat(2,1fr)}}\n\u003c\/style\u003e\n\n\u003cdiv class=\"patissland-product\"\u003e\n\n\u003cdiv class=\"pl-intro\"\u003e\n\u003cp\u003eO \u003cstrong\u003eXarope de Glucose FunCakes 375 g\u003c\/strong\u003e é um ingrediente essencial na pastelaria caseira e profissional. Versátil, previne a \u003cstrong\u003ecristalização do açúcar\u003c\/strong\u003e, confere maciez às preparações e garante uma textura lisa e brilhante. Indispensável para confeitaria, glacês, ganaches, fondants, massas de açúcar, nougats, marshmallows e caramelos. Apresentado em frasco prático de 375 g, pronto a dosear com colher ou pincel.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2 class=\"pl-h2\"\u003eEm poucas palavras\u003c\/h2\u003e\n\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eMarca\u003c\/strong\u003e\u003cspan\u003eFunCakes (Países Baixos)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eTipo\u003c\/strong\u003e\u003cspan\u003eXarope de glucose para pastelaria\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eTextura\u003c\/strong\u003e\u003cspan\u003eViscoso, transparente\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eFormato\u003c\/strong\u003e\u003cspan\u003eFrasco de 375 g re-fechável\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eUso\u003c\/strong\u003e\u003cspan\u003eAnti-cristalização, brilho\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eConservação\u003c\/strong\u003e\u003cspan\u003eDuração muito longa\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch2 class=\"pl-h2\"\u003eInformações detalhadas\u003c\/h2\u003e\n\n\u003cdetails class=\"patissland-accordion\" open\u003e\n\u003csummary\u003e\u003cstrong\u003eO que é o xarope de glucose?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO \u003cstrong\u003exarope de glucose\u003c\/strong\u003e (também chamado \u003cstrong\u003eglucose líquida\u003c\/strong\u003e) é um xarope espesso e transparente obtido por hidrólise do amido (geralmente de milho ou trigo). Composto essencialmente por glucose pura, é um \u003cstrong\u003eaçúcar invertido\u003c\/strong\u003e que apresenta várias propriedades técnicas únicas na pastelaria:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAnti-cristalização\u003c\/strong\u003e : impede a formação de cristais de açúcar em confeitaria e caramelos\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigroscópico\u003c\/strong\u003e : retém a humidade, prolonga a frescura dos biscoitos e bolos\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePoder adoçante moderado\u003c\/strong\u003e : cerca de 70 % do poder adoçante do açúcar comum, ideal para não sobrecarregar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrilho e suavidade\u003c\/strong\u003e : confere um acabamento brilhante a glacês e ganaches\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTextura flexível\u003c\/strong\u003e : amolece fondants, massas de açúcar e chocolate para modelar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eÉ um \u003cstrong\u003eingrediente profissional\u003c\/strong\u003e usado em todas as pastelarias finas. Sem ele, é impossível fazer verdadeiros nougats macios, \u003ca class=\"pl-link\" href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-de-la-guimauve-maison\"\u003emarshmallows caseiros\u003c\/a\u003e leves ou caramelos moles que não endurecem.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePorque escolher o xarope de glucose FunCakes?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eFunCakes é uma marca de referência europeia em pastelaria caseira desde 1985. O seu xarope de glucose 375 g destaca-se por:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePureza ótima\u003c\/strong\u003e : composição simples, xarope de glucose a 100 %, sem aditivos desnecessários\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTransparência perfeita\u003c\/strong\u003e : cor cristalina que não esconde as cores das preparações\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eViscosidade controlada\u003c\/strong\u003e : nem demasiado líquido, nem demasiado espesso, fácil de dosear com colher\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSabor neutro\u003c\/strong\u003e : não altera os aromas das preparações (baunilha, chocolate, frutos)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormato frasco 375 g\u003c\/strong\u003e : prático para uso regular, re-fechável, pronto a usar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConservação muito longa\u003c\/strong\u003e : não necessita de refrigeração antes ou depois de aberto\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eComparado com as versões de supermercado em tubo, o xarope FunCakes em frasco oferece \u003cstrong\u003euma melhor relação qualidade-preço\u003c\/strong\u003e, uma \u003cstrong\u003equantidade mais generosa\u003c\/strong\u003e e um \u003cstrong\u003eformato em frasco\u003c\/strong\u003e facilmente utilizável com espátula ou colher, sem risco de entupimento.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePara que serve o xarope de glucose na pastelaria?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO \u003cstrong\u003exarope de glucose\u003c\/strong\u003e é um dos ingredientes mais versáteis da pastelaria. 10 utilizações principais:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eConfeitaria\u003c\/strong\u003e : \u003ca class=\"pl-link\" href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-du-nougat\"\u003enougats\u003c\/a\u003e, \u003ca class=\"pl-link\" href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-de-la-guimauve-maison\"\u003emarshmallows\u003c\/a\u003e, açúcares soprado, caramelos moles\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaramelos e toffees\u003c\/strong\u003e : impede a cristalização, garante uma textura macia e fundente. Indispensável para o \u003ca class=\"pl-link\" href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-de-la-sauce-caramel\"\u003emolho de caramelo\u003c\/a\u003e que não solidifica\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlacês brilhantes\u003c\/strong\u003e : \u003ca class=\"pl-link\" href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-du-glacage-royal\"\u003eglacê real\u003c\/a\u003e, glacê espelhado, glacê rocher\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFondants e pastas de açúcar\u003c\/strong\u003e : amolece a textura, facilita a aplicação, retém a humidade\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate para modelar\u003c\/strong\u003e : para misturar com chocolate derretido e obter uma pasta maleável\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGanaches\u003c\/strong\u003e : confere brilho e melhora a conservação\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreme para barrar caseiro\u003c\/strong\u003e : para a \u003ca class=\"pl-link\" href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-de-la-pate-a-tartiner-noisette-maison\"\u003epasta de avelã\u003c\/a\u003e ou pastas praliné, evita a textura granulada\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBiscoitos e cookies\u003c\/strong\u003e : mantém a maciez por 3-5 dias em vez de endurecer no dia seguinte\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSorbets e gelados caseiros\u003c\/strong\u003e : impede a formação de grandes cristais de gelo, textura cremosa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eXaropes e compotas\u003c\/strong\u003e : amolece a textura, evita que o açúcar cristalize em repouso\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComo usar o xarope de glucose?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO xarope de glucose usa-se \u003cstrong\u003emuito facilmente\u003c\/strong\u003e, com algumas precauções:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDosar com colher ou balança\u003c\/strong\u003e : a sua viscosidade torna as medidas volumétricas imprecisas, prefira pesar em gramas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImersão do frasco em água quente\u003c\/strong\u003e : se o xarope estiver demasiado espesso, mergulhe o frasco fechado num recipiente com água morna durante 5-10 minutos para o fluidificar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMistura com outros líquidos\u003c\/strong\u003e: adicione primeiro um pouco de líquido quente (água, leite, natas) ao xarope e depois incorpore na mistura final para facilitar a dissolução\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCom pincel\u003c\/strong\u003e: para glacear uma fruta cristalizada, dar brilho a uma brioche, pincelar uma viennoiserie acabada de sair do forno\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCozedura\u003c\/strong\u003e: suporta temperaturas até 160-170°C sem escurecer (ideal para caramelos e nougatinas)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePesagem limpa\u003c\/strong\u003e: unte ligeiramente a colher ou espátula antes de dosar, o xarope solta-se mais facilmente\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDica prática: para recuperar todo o conteúdo do frasco, coloque-o alguns minutos em água quente para tornar o xarope mais fluido e facilitar a raspagem com uma espátula.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eQuanto colocar nas minhas receitas?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eA dosagem do \u003cstrong\u003exarope de glucose\u003c\/strong\u003e varia conforme a receita. Aqui estão as proporções profissionais:\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eReceita\u003c\/th\u003e\n\u003cth\u003eDosagem indicativa\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eNougat (relação açúcar\/xarope)\u003c\/td\u003e\n\u003ctd\u003e30-40 % do peso do açúcar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarshmallow caseiro\u003c\/td\u003e\n\u003ctd\u003e20-30 % do peso do açúcar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCaramelo mole (toffee)\u003c\/td\u003e\n\u003ctd\u003e50 g para 250 g de açúcar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGlacê espelhado\u003c\/td\u003e\n\u003ctd\u003e150 g para 1 sobremesa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGanache brilhante\u003c\/td\u003e\n\u003ctd\u003e30 g para 200 g de chocolate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFondant de pastelaria\u003c\/td\u003e\n\u003ctd\u003e100 g para 1 kg de açúcar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSorvete caseiro\u003c\/td\u003e\n\u003ctd\u003e50-80 g por litro de xarope de fruta\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCreme para barrar\u003c\/td\u003e\n\u003ctd\u003e1-2 colheres de sopa \/ frasco de 250 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBiscoitos macios\u003c\/td\u003e\n\u003ctd\u003e1-2 colheres de sopa \/ 500 g de massa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eO frasco de 375 g cobre amplamente várias receitas: \u003cstrong\u003e5 a 10 preparações dependendo dos tipos\u003c\/strong\u003e (nougats, glacês, caramelos). Para uso ocasional doméstico, é um formato ideal que se conserva por muito tempo.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eXarope de glucose vs açúcar invertido vs mel: diferenças\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e3 açúcares \"técnicos\" que se assemelham mas têm cada um as suas especificidades:\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003e\u003c\/th\u003e\n\u003cth\u003eXarope de glucose\u003c\/th\u003e\n\u003cth\u003eAçúcar invertido (trimolina)\u003c\/th\u003e\n\u003cth\u003eMel\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eComposição\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100 % glucose\u003c\/td\u003e\n\u003ctd\u003e50 % glucose + 50 % frutose\u003c\/td\u003e\n\u003ctd\u003eGlucose + frutose + aromas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePoder adoçante\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e~70 % do açúcar\u003c\/td\u003e\n\u003ctd\u003e~125 % do açúcar\u003c\/td\u003e\n\u003ctd\u003e~125 % do açúcar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAnti-cristalização\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eForte\u003c\/td\u003e\n\u003ctd\u003eMuito forte\u003c\/td\u003e\n\u003ctd\u003eForte\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHigroscopicidade\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBom\u003c\/td\u003e\n\u003ctd\u003eExcelente\u003c\/td\u003e\n\u003ctd\u003eExcelente\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSabor\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNeutro\u003c\/td\u003e\n\u003ctd\u003eNeutro\u003c\/td\u003e\n\u003ctd\u003eAromático a mel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePreço\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEconómico\u003c\/td\u003e\n\u003ctd\u003eMais caro\u003c\/td\u003e\n\u003ctd\u003eVariável\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eUso ideal\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDoçaria versátil\u003c\/td\u003e\n\u003ctd\u003eGanaches, gelados\u003c\/td\u003e\n\u003ctd\u003ePão de especiarias, viennoiseries\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eO \u003cstrong\u003exarope de glucose\u003c\/strong\u003e é o mais versátil e económico. O \u003cstrong\u003eaçúcar invertido\u003c\/strong\u003e é mais potente mas menos comum. O \u003cstrong\u003emel\u003c\/strong\u003e confere um sabor marcado que nem sempre é desejado.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComo fazer um nougat com xarope de glucose\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO \u003cstrong\u003enougat\u003c\/strong\u003e é uma das receitas emblemáticas onde o xarope de glucose desempenha um papel fundamental. Aqui está o método profissional:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasso 1\u003c\/strong\u003e : pesar 250 g de açúcar, 80 g de xarope de glucose FunCakes, 60 g de mel, 80 g de água\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasso 2\u003c\/strong\u003e : levar a ferver até 145°C (termómetro para açúcar obrigatório)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasso 3\u003c\/strong\u003e : entretanto, bater 2 claras em castelo firme com 30 g de açúcar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasso 4\u003c\/strong\u003e : verter o xarope quente a 145°C em fio sobre as claras, continuando a bater\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasso 5\u003c\/strong\u003e : continuar 5-7 minutos até arrefecimento da massa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasso 6\u003c\/strong\u003e : incorporar 200 g de amêndoas torradas + pistácios\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasso 7\u003c\/strong\u003e : verter numa forma forrada com folhas de pão ázimo, deixar endurecer 24h\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eO xarope de glucose desempenha um papel \u003cstrong\u003eanti-cristalização\u003c\/strong\u003e essencial: sem ele, o nougat voltaria a ficar granulado após algumas horas. Veja a \u003ca class=\"pl-link\" href=\"\/pt\/blogs\/blog-de-recettes-patissland\/recette-du-nougat\"\u003ereceita completa do nougat\u003c\/a\u003e no blog Patissland.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComo conseguir uma cobertura espelhada brilhante\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eA \u003cstrong\u003ecobertura espelhada\u003c\/strong\u003e é outra aplicação principal do xarope de glucose. A receita profissional base:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e150 g de açúcar\u003c\/strong\u003e + \u003cstrong\u003e150 g de xarope de glucose FunCakes\u003c\/strong\u003e + \u003cstrong\u003e75 g de água\u003c\/strong\u003e levados a 103°C\u003c\/li\u003e\n\u003cli\u003eVerter sobre \u003cstrong\u003e100 g de leite condensado açucarado\u003c\/strong\u003e + \u003cstrong\u003e150 g de chocolate branco\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eTriturar com a varinha mágica evitando bolhas de ar\u003c\/li\u003e\n\u003cli\u003eAdicionar o corante desejado\u003c\/li\u003e\n\u003cli\u003eFilmar em contacto, deixar arrefecer a 30-32°C\u003c\/li\u003e\n\u003cli\u003eCobrir um entremet bem congelado: a fina camada de geada faz a cobertura aderir instantaneamente\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eO xarope de glucose confere \u003cstrong\u003eo brilho e a fluidez\u003c\/strong\u003e indispensáveis. Sem ele, a cobertura ficaria opaca e difícil de espalhar.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eO xarope está demasiado espesso: como o fluidificar?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO xarope de glucose é \u003cstrong\u003enaturalmente muito viscoso\u003c\/strong\u003e à temperatura ambiente. Para facilitar a sua utilização, várias dicas:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBanho-maria morno\u003c\/strong\u003e : coloque o frasco fechado numa tigela com água a 40-50°C durante 5-10 minutos\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo micro-ondas\u003c\/strong\u003e : 15-20 segundos em potência média num recipiente de vidro, nunca ultrapassar 30 segundos para evitar cozinhar o xarope\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecipiente perto de uma fonte de calor\u003c\/strong\u003e : coloque o frasco perto do forno em funcionamento durante alguns minutos\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColher untada\u003c\/strong\u003e : unte ligeiramente a colher com um óleo neutro para facilitar a separação\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEspátula de silicone\u003c\/strong\u003e : mais eficaz do que uma colher para raspar as bordas do frasco\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eImportante: nunca adicionar água diretamente no frasco para fluidificar — isso alteraria a conservação e modificaria as propriedades técnicas do xarope.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComposição e nutrição\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eIngredientes\u003c\/strong\u003e: Xarope de glucose. (Composição simples e pura, sem aditivos).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlergénios\u003c\/strong\u003e: dependendo do modo de fabrico, pode conter trigo. Verificar o rótulo de origem para pessoas intolerantes ao glúten.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietas especiais\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegan\u003c\/strong\u003e compatível (origem vegetal, derivado do amido)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegetariano\u003c\/strong\u003e compatível\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSem lactose\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHalal\u003c\/strong\u003e compatível (sem álcool nem derivados animais)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eValores nutricionais indicativos por 100 g\u003c\/strong\u003e :\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eNutriente\u003c\/th\u003e\n\u003cth\u003eQuantidade\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergia\u003c\/td\u003e\n\u003ctd\u003e~1 360 kJ \/ 320 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLípidos\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHidratos de carbono\u003c\/td\u003e\n\u003ctd\u003e~80 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003edos quais açúcares\u003c\/td\u003e\n\u003ctd\u003e~30 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProteínas\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSal\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eO xarope de glucose é um produto \u003cstrong\u003emuito energético\u003c\/strong\u003e a usar com moderação no âmbito de uma alimentação equilibrada.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eConservação e duração de vida\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eO \u003cstrong\u003exarope de glucose FunCakes\u003c\/strong\u003e tem uma duração de conservação excepcionalmente longa graças à sua alta concentração de açúcar:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAntes de abrir\u003c\/strong\u003e: mínimo 24 meses à temperatura ambiente\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eApós abertura\u003c\/strong\u003e: 12 a 18 meses se bem fechado\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperatura\u003c\/strong\u003e: entre 15 e 25°C, protegido da luz direta\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRefrigeração\u003c\/strong\u003e: não necessária, pode até tornar o xarope demasiado espesso para usar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFechar hermeticamente\u003c\/strong\u003e após cada uso para evitar a absorção de humidade\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArmazenamento\u003c\/strong\u003e: armário seco, longe de odores fortes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eO xarope praticamente não se estraga graças à sua alta concentração que impede o desenvolvimento de microrganismos. Se observares uma \u003cstrong\u003ecristalização parcial\u003c\/strong\u003e (formação de flocos brancos no frasco), aquece em banho-maria morno para redissolver os cristais: o produto permanece perfeitamente utilizável.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDicas para dosar bem e conservar corretamente\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e5 segredos para aproveitar ao máximo o teu frasco de xarope de glucose:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePese em vez de medir com colheres\u003c\/strong\u003e: a viscosidade altera as medidas volumétricas. A balança eletrónica é a tua melhor amiga\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnte a espátula\u003c\/strong\u003e: com um óleo neutro, o xarope desliza melhor e não perdes nada na colher\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMantenha o frasco perto da zona quente\u003c\/strong\u003e da bancada: temperado (20-22°C), fica mais fluido e mais fácil de manusear\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAnote a data de abertura\u003c\/strong\u003e com marcador permanente no frasco, especialmente se o usares raramente\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAproveita os restos do frasco\u003c\/strong\u003e adicionando um pouco de água quente e mexendo — usa este xarope diluído numa receita líquida (sorvete, xarope de fruta) para não desperdiçar nada\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePerguntas frequentes\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eÉ possível substituir o xarope de glucose numa receita?\u003c\/strong\u003e\u003cbr\u003ePara a maioria das receitas, pode ser substituído por \u003cstrong\u003emel neutro\u003c\/strong\u003e (acácia) a 50 % da quantidade pedida + 50 % de açúcar invertido, mas o resultado não é idêntico. O xarope de glucose continua insubstituível para caramelos moles, nougats e coberturas espelhadas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eO xarope de glucose contém açúcar?\u003c\/strong\u003e\u003cbr\u003eSim, é tecnicamente um açúcar simples (glucose pura), mas com um poder adoçante \u003cstrong\u003e30 % inferior\u003c\/strong\u003e ao açúcar branco comum. Ideal para não adoçar demasiado uma receita enquanto se beneficiam das propriedades técnicas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eÉ possível fazer xarope de glucose caseiro?\u003c\/strong\u003e\u003cbr\u003eÉ muito difícil de reproduzir em cozinha doméstica porque requer uma hidrólise enzimática do amido em ambiente industrial. Existem receitas \"alternativas\" com limão + açúcar + água, mas o resultado não é equivalente.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eÉ adequado para diabéticos?\u003c\/strong\u003e\u003cbr\u003eNão, o xarope de glucose tem um \u003cstrong\u003eíndice glicémico muito elevado\u003c\/strong\u003e (próximo de 100). Pessoas diabéticas devem evitá-lo ou substituí-lo por adoçantes específicos (xarope de agave, eritritol).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eO xarope é sem glúten?\u003c\/strong\u003e\u003cbr\u003eDepende da matéria-prima. Se for derivado do amido de milho, sim. Se for derivado do trigo, podem permanecer vestígios. Verifica o rótulo para dietas rigorosas sem glúten.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePode ser usado para crianças?\u003c\/strong\u003e\u003cbr\u003eSim, a partir de 1 ano como qualquer açúcar, com moderação como todos os açúcares. Deve ser evitado estritamente em bebés com menos de 12 meses (recomendação da OMS para todos os açúcares adicionados).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQual a quantidade no frasco de 375 g?\u003c\/strong\u003e\u003cbr\u003e375 g de xarope equivalem a cerca de \u003cstrong\u003e250 ml\u003c\/strong\u003e, suficiente para 5 a 10 receitas caseiras (nougats, coberturas, caramelos). Um formato ideal para uso regular sem risco de expiração.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eDica Patissland :\u003c\/strong\u003e Para obter um \u003cstrong\u003ecaramelo caseiro que nunca endurece\u003c\/strong\u003e, adiciona sempre \u003cstrong\u003e20 % de xarope de glucose\u003c\/strong\u003e em relação ao peso do açúcar na tua receita (ex: 50 g de xarope para 250 g de açúcar). A glucose impede a cristalização e mantém uma textura macia e fundente mesmo após 1 semana. É o segredo dos caramelos artesanais de alta qualidade e dos molhos de caramelo que permanecem líquidos no frigorífico. Ideal para cobrir crepes, gelados, profiteroles ou para rechear em chocolateria.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":39443793379370,"sku":"F54430","price":5.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/sirop-de-glucose-375g-fun-cakes-1.jpg?v=1772138369"},{"product_id":"poudre-de-lait-entier-150g","title":"Pó de Leite Integral 150G","description":"\u003cp\u003e \u003cstrong\u003ePó de Leite Integral FunCakes - 150g\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eTransforme as tuas delícias de pastelaria com o rico pó de leite integral da FunCakes! Um toque de doçura para sublimar as tuas criações e dar-lhes uma cremosidade inigualável.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003ePrincipais Vantagens\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e \u003cstrong\u003eSabor Único\u003c\/strong\u003e : Enriquece as tuas pastelarias com uma doçura cremosa.\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eCaramelização\u003c\/strong\u003e : Ideal para obter um aspeto dourado durante a cozedura graças à caramelização dos açúcares do leite.\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eMaciez Garantida\u003c\/strong\u003e : Bolos, brownies e bolachas mais tenros do que nunca!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDetalhes do Produto\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e \u003cstrong\u003eTeor de Gordura\u003c\/strong\u003e : 26% de gordura do leite.\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eConteúdo\u003c\/strong\u003e : 150 gramas.\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eIngredientes\u003c\/strong\u003e : 100% pó de \u003cstrong\u003eleite\u003c\/strong\u003e integral. Os alergénios estão em negrito. Atenção: pode conter vestígios de \u003cstrong\u003eovo\u003c\/strong\u003e e de \u003cstrong\u003enozes\u003c\/strong\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003ePorquê Escolher o Pó de Leite Integral FunCakes?\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cp\u003eAdiciona uma dimensão extra às tuas criações de pastelaria com este pó. Seja para um bolo de aniversário, muffins de domingo ou bolachas para o chá, dá-lhes um toque profissional com a FunCakes!\u003c\/p\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":39496876064810,"sku":"F54690","price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/poudre-de-lait-entier-150g-fun-cakes-1.jpg?v=1772138829"},{"product_id":"stabilisateur-de-creme-fouettee-150g","title":"Estabilizador de Natas Batidas 150G","description":"\u003ch3\u003eEstabilizador de Natas Batidas 150G - FunCakes \u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescrição\u003c\/strong\u003e: O estabilizador de natas batidas da FunCakes é o seu aliado perfeito para criar natas firmes e deliciosamente doces. Este pó estabilizante elimina a necessidade de adicionar açúcar extra, tornando as suas natas ideais para todas as suas decorações de pastelaria.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVantagens\u003c\/strong\u003e:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstabiliza as natas batidas\u003c\/strong\u003e para uma consistência perfeita.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAçúcar incorporado\u003c\/strong\u003e para uma doçura ótima sem necessidade de adicionar mais açúcar.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFácil de usar\u003c\/strong\u003e com uma dose recomendada de 75g para 500 ml de natas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredientes\u003c\/strong\u003e: Açúcar, xarope de glucose (seco), amido modificado, gelificantes (E339, E450, E516, E401), espessante (E466).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlergénios\u003c\/strong\u003e: Pode conter vestígios de ovo, leite e frutos de casca rija.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConteúdo\u003c\/strong\u003e: 150 gr\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIdeal para pasteleiros que procuram estabilidade nas suas criações, o estabilizador de natas batidas FunCakes garante resultados profissionais em casa.\u003c\/p\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":39563390386218,"sku":"F54685","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/stabilisateur-de-creme-fouettee-150g-fun-cakes-1.jpg?v=1772139912"},{"product_id":"poudre-magic-roll-out","title":"Pó Magic Roll Out","description":"\u003cp\u003e \u003cstrong\u003ePó para Estender - Magic Roll Out\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eTransforme a sua experiência de pastelaria com o pó Magic Roll Out! Uma solução mágica para um estender suave, evitando que massas delicadas colem.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eVantagens\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e \u003cstrong\u003eVersatilidade\u003c\/strong\u003e : Perfeito para pasta de açúcar, pasta de amêndoa e muito mais.\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eAntiaderente\u003c\/strong\u003e : Chega de preparações que colam! Ideal para polvilhar as suas formas.\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eNatural\u003c\/strong\u003e : À base de amido de batata ultra-fino.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDetalhes\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e \u003cstrong\u003eConselho\u003c\/strong\u003e : Para uma aplicação ótima, use um filtro ou um saco de polvilhar. Recomendação : \u003ca href=\"https:\/\/chat.openai.com\/c\/37dbc832-e295-4254-911c-5f210d9de301#\" target=\"_new\"\u003eSaco para açúcar em pó na Patissland\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eIngredientes\u003c\/strong\u003e : Amido de batata, antiaglomerante: E551.\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eQuantidade\u003c\/strong\u003e : 225 gramas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003eColoque magia na sua pastelaria com o pó Magic Roll Out e descubra uma facilidade sem igual na preparação dos seus bolos e sobremesas!\u003c\/p\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":40066380988458,"sku":"F54425","price":3.49,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/poudre-magic-roll-out-fun-cakes-1.jpg?v=1772142271"},{"product_id":"sirop-de-sucre-inverti-375g-pot-funcakes","title":"Xarope de Açúcar Invertido 375g","description":"\u003ch3 class=\"\" data-end=\"761\" data-start=\"719\"\u003eXarope de Açúcar Invertido Funcakes – 375g\u003c\/h3\u003e\n\u003cp class=\"\" data-end=\"962\" data-start=\"763\"\u003eOtimize as suas receitas de pastelaria com o \u003cstrong data-end=\"843\" data-start=\"808\"\u003exarope de açúcar invertido Funcakes\u003c\/strong\u003e, um ingrediente indispensável para bolos mais macios, ganaches mais suaves e melhor conservação.\u003c\/p\u003e\n\u003chr class=\"\" data-end=\"967\" data-start=\"964\"\u003e\n\u003ch4 class=\"\" data-end=\"1026\" data-start=\"969\"\u003ePor que usar açúcar invertido na pastelaria?\u003c\/h4\u003e\n\u003cp class=\"\" data-end=\"1179\" data-start=\"1028\"\u003eO açúcar invertido é uma mistura de glucose e frutose, mais doce que o açúcar clássico e bem \u003cstrong data-end=\"1165\" data-start=\"1129\"\u003emenos sujeito à cristalização\u003c\/strong\u003e. Ele proporciona:\u003c\/p\u003e\n\u003cul data-end=\"1492\" data-start=\"1181\"\u003e\n\u003cli class=\"\" data-end=\"1270\" data-start=\"1181\"\u003e\n\u003cp class=\"\" data-end=\"1270\" data-start=\"1183\"\u003e\u003cstrong data-end=\"1210\" data-start=\"1183\"\u003eUma textura mais macia\u003c\/strong\u003e nas preparações (ganaches, pães de especiarias, brownies, etc.)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1351\" data-start=\"1271\"\u003e\n\u003cp class=\"\" data-end=\"1351\" data-start=\"1273\"\u003e\u003cstrong data-end=\"1303\" data-start=\"1273\"\u003eUm elevado poder hidratante\u003c\/strong\u003e que prolonga a conservação das suas pastelarias\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1430\" data-start=\"1352\"\u003e\n\u003cp class=\"\" data-end=\"1430\" data-start=\"1354\"\u003e\u003cstrong data-end=\"1386\" data-start=\"1354\"\u003eUma cor castanha natural\u003c\/strong\u003e para bolos, brioches e outras doçuras\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1492\" data-start=\"1431\"\u003e\n\u003cp class=\"\" data-end=\"1492\" data-start=\"1433\"\u003e\u003cstrong data-end=\"1466\" data-start=\"1433\"\u003eUm sabor subtilmente diferente\u003c\/strong\u003e, mais rico e aromático\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"\" data-end=\"1497\" data-start=\"1494\"\u003e\n\u003ch4 class=\"\" data-end=\"1519\" data-start=\"1499\"\u003eIdeal para:\u003c\/h4\u003e\n\u003cul data-end=\"1683\" data-start=\"1521\"\u003e\n\u003cli class=\"\" data-end=\"1564\" data-start=\"1521\"\u003e\n\u003cp class=\"\" data-end=\"1564\" data-start=\"1523\"\u003eGanaches de chocolate lisas e brilhantes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1592\" data-start=\"1565\"\u003e\n\u003cp class=\"\" data-end=\"1592\" data-start=\"1567\"\u003ePães de especiarias macios\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1614\" data-start=\"1593\"\u003e\n\u003cp class=\"\" data-end=\"1614\" data-start=\"1595\"\u003eBrownies húmidos\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1636\" data-start=\"1615\"\u003e\n\u003cp class=\"\" data-end=\"1636\" data-start=\"1617\"\u003eCompotas caseiras\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1683\" data-start=\"1637\"\u003e\n\u003cp class=\"\" data-end=\"1683\" data-start=\"1639\"\u003eQualquer receita que necessite de um açúcar técnico\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"\" data-end=\"1688\" data-start=\"1685\"\u003e\n\u003ch4 class=\"\" data-end=\"1720\" data-start=\"1690\"\u003eComposição \u0026amp; formato:\u003c\/h4\u003e\n\u003cul data-end=\"1878\" data-start=\"1722\"\u003e\n\u003cli class=\"\" data-end=\"1771\" data-start=\"1722\"\u003e\n\u003cp class=\"\" data-end=\"1771\" data-start=\"1724\"\u003e\u003cstrong data-end=\"1741\" data-start=\"1724\"\u003eIngredientes:\u003c\/strong\u003e 100% xarope de açúcar invertido\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1804\" data-start=\"1772\"\u003e\n\u003cp class=\"\" data-end=\"1804\" data-start=\"1774\"\u003e\u003cstrong data-end=\"1790\" data-start=\"1774\"\u003eConteúdo:\u003c\/strong\u003e 375 gramas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1830\" data-start=\"1805\"\u003e\n\u003cp class=\"\" data-end=\"1830\" data-start=\"1807\"\u003e\u003cstrong data-end=\"1819\" data-start=\"1807\"\u003eMarca:\u003c\/strong\u003e Funcakes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1878\" data-start=\"1831\"\u003e\n\u003cp class=\"\" data-end=\"1878\" data-start=\"1833\"\u003e\u003cstrong data-end=\"1854\" data-start=\"1833\"\u003eEmbalagem:\u003c\/strong\u003e Frasco prático com tampa reutilizável\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"162\" data-start=\"120\"\u003eValores nutricionais (por 100 g)\u003c\/h3\u003e\n\u003cul data-end=\"369\" data-start=\"164\"\u003e\n\u003cli class=\"\" data-end=\"200\" data-start=\"164\"\u003e\n\u003cp class=\"\" data-end=\"200\" data-start=\"166\"\u003e\u003cstrong data-end=\"177\" data-start=\"166\"\u003eEnergia\u003c\/strong\u003e: 1199 kJ \/ 280 kcal\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"272\" data-start=\"201\"\u003e\n\u003cp class=\"\" data-end=\"272\" data-start=\"203\"\u003e\u003cstrong data-end=\"223\" data-start=\"203\"\u003eLípidos\u003c\/strong\u003e: 0,0 g\u003cbr data-end=\"234\" data-start=\"231\"\u003e  ↳ dos quais ácidos gordos saturados: 0,0 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"325\" data-start=\"273\"\u003e\n\u003cp class=\"\" data-end=\"325\" data-start=\"275\"\u003e\u003cstrong data-end=\"287\" data-start=\"275\"\u003eHidratos de carbono\u003c\/strong\u003e: 70,0 g\u003cbr data-end=\"299\" data-start=\"296\"\u003e  ↳ dos quais açúcares: 70,0 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"351\" data-start=\"326\"\u003e\n\u003cp class=\"\" data-end=\"351\" data-start=\"328\"\u003e\u003cstrong data-end=\"341\" data-start=\"328\"\u003eProteínas\u003c\/strong\u003e: 0,0 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"369\" data-start=\"352\"\u003e\n\u003cp class=\"\" data-end=\"369\" data-start=\"354\"\u003e\u003cstrong data-end=\"361\" data-start=\"354\"\u003eSal\u003c\/strong\u003e: 0,0 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"\" data-end=\"1883\" data-start=\"1880\"\u003e\n\u003ch3 class=\"\" data-end=\"1913\" data-start=\"1885\"\u003eConselho de utilização\u003c\/h3\u003e\n\u003cp class=\"\" data-end=\"2061\" data-start=\"1915\"\u003eAdicione 5 a 10% de xarope de açúcar invertido em relação ao peso total do açúcar na sua receita para melhorar a textura e a conservação.\u003c\/p\u003e\n\u003chr class=\"\" data-end=\"2066\" data-start=\"2063\"\u003e\n\u003cp class=\"\" data-end=\"2276\" data-start=\"2086\"\u003eEste produto é um \u003cstrong data-end=\"2175\" data-start=\"2104\"\u003ealiado técnico dos pasteleiros profissionais e amadores exigentes\u003c\/strong\u003e. Graças à sua formulação pura e eficaz, eleva a qualidade das suas sobremesas a um nível superior.\u003c\/p\u003e\n\u003chr class=\"\" data-end=\"2281\" data-start=\"2278\"\u003e\n\u003ch3 class=\"\" data-end=\"2312\" data-start=\"2283\"\u003eEncomende agora!\u003c\/h3\u003e\n\u003cp class=\"\" data-end=\"2510\" data-start=\"2314\"\u003eMelhore as suas criações com o \u003cstrong data-end=\"2386\" data-start=\"2346\"\u003exarope de açúcar invertido Funcakes 375g\u003c\/strong\u003e e desfrute de uma textura, sabor e conservação excecionais.\u003cbr data-end=\"2463\" data-start=\"2460\"\u003e\u003cstrong data-end=\"2510\" data-start=\"2463\"\u003eAdicione-o ao seu carrinho hoje mesmo!\u003c\/strong\u003e\u003c\/p\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":40471103701034,"sku":"F54435","price":3.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/sirop-de-sucre-inverti-375g-fun-cakes-1.jpg?v=1772144216"},{"product_id":"sirop-de-glucose-325g","title":"Xarope de Glucose 325g","description":"\u003cstyle\u003e\n#pl-gl{font-family:'Montserrat',Arial,sans-serif;color:#2a2419;line-height:1.7;background:#faf7f0;border:1px solid #e8dcc4;border-radius:12px;padding:24px;max-width:1100px;margin:0 auto;box-sizing:border-box}\n#pl-gl *{box-sizing:border-box}\n#pl-gl .b{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:18px 22px;margin:0 0 16px}\n#pl-gl h3{color:#b98b35;font-size:19px;font-weight:700;text-transform:uppercase;letter-spacing:.4px;margin:0 0 12px;padding-bottom:8px;border-bottom:2px solid #d7b36a}\n#pl-gl p{margin:0 0 12px;font-size:15px}\n#pl-gl p:last-child{margin-bottom:0}\n#pl-gl ul{margin:0;padding:0;list-style:none;font-size:15px}\n#pl-gl li{position:relative;padding-left:20px;margin:0 0 8px}\n#pl-gl li:before{content:\"\\2022\";color:#d7b36a;position:absolute;left:4px;font-weight:700}\n#pl-gl .note{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 18px;margin:0 0 16px}\n#pl-gl .note p{font-size:14px}\n#pl-gl a{color:#9a7220;text-decoration:underline}\n\u003c\/style\u003e\n\u003cdiv id=\"pl-gl\"\u003e\n\u003cdiv class=\"b\"\u003e\n\u003cp\u003eO xarope de glucose é um açúcar líquido espesso e transparente, indispensável na pastelaria, confeitaria e chocolateria. A sua função principal: impedir a cristalização do açúcar e conferir maciez, flexibilidade e brilho às preparações. Utiliza-se em ganaches, glaçages, caramelos, confeitaria e gelados. Formato 325 g.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"b\"\u003e\n\u003ch3\u003eCaracterísticas\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAçúcar líquido espesso, claro e homogéneo\u003c\/li\u003e\n\u003cli\u003eAnticristalizante: evita a granulação do açúcar\u003c\/li\u003e\n\u003cli\u003eConfere maciez, flexibilidade e brilho\u003c\/li\u003e\n\u003cli\u003eSabor neutro, pouco doce\u003c\/li\u003e\n\u003cli\u003eFormato 325 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"b\"\u003e\n\u003ch3\u003eConselhos de utilização\u003c\/h3\u003e\n\u003cp\u003eIncorpore o xarope de glucose durante a cozedura para caramelos e confeitaria, ou quente nas ganaches e glaçages para uma textura lisa e brilhante. Para dosar mais facilmente, aqueça ligeiramente o frasco ou a colher: o xarope torna-se mais fluido. Também é usado em gelados, onde limita a formação de cristais de gelo.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"note\"\u003e\n\u003cp\u003eConserve o xarope de glucose à temperatura ambiente, frasco bem fechado, protegido da humidade. Uma colher ligeiramente oleada ou quente facilita a recolha.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"b\"\u003e\n\u003ch3\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePara que serve o xarope de glucose na pastelaria?\u003cbr\u003e\u003c\/strong\u003ePara impedir a cristalização do açúcar e para dar maciez e brilho: ganaches, glaçages, caramelos, confeitaria e gelados.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eÉ possível substituir o xarope de glucose?\u003cbr\u003e\u003c\/strong\u003eDependendo da receita, por açúcar invertido ou mel, mas o resultado varia (sabor, cor, consistência). A glucose continua a ser a mais neutra e a mais segura contra a cristalização.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComo dosar um xarope tão espesso?\u003cbr\u003e\u003c\/strong\u003eAqueça ligeiramente o frasco ou a colher para fluidificar o xarope, depois pese diretamente na preparação.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"b\"\u003e\n\u003ch3\u003ePara ir mais longe\u003c\/h3\u003e\n\u003cp\u003eComplete com os nossos \u003ca href=\"\/pt\/collections\/glacages-miroir\"\u003eglaçages miroir\u003c\/a\u003e e o nosso universo de \u003ca href=\"\/pt\/collections\/sosa\"\u003eingredientes técnicos\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PME Cake","offers":[{"title":"Default Title","offer_id":40505619218474,"sku":"GL201","price":5.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/sirop-de-glucose-325g-pme-1.jpg?v=1772144761"},{"product_id":"gomme-arabique-20g","title":"Goma Arábica 20g","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003ePME Cake\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGoma Arábica 20g - PME Cake\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003ePME Cake (Reino Unido): xarope de glucose para pastelaria decorativa profissional\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eA Goma Arábica 20g - PME Cake é um acessório de cake design fabricado pela PME Cake, marca britânica de referência para ferramentas de pastelaria decorativa e cortantes alimentares. Concebida para xarope de glucose para pastelaria, destina-se a pasteleiros profissionais, cake designers e entusiastas avançados.\u003c\/p\u003e\n\u003cp\u003eMaterial: ingrediente alimentar. Compatível com: pasta de açúcar, pasta de goma, pasta de amêndoa. Ferramenta de referência para cake design profissional, para integrar na sua caixa de ferramentas de pasteleiro decorador.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMarca:\u003c\/strong\u003e PME Cake (Premier Manufacturing, Reino Unido)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTipo:\u003c\/strong\u003e xarope de glucose para pastelaria\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMaterial:\u003c\/strong\u003e ingrediente alimentar\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eUso:\u003c\/strong\u003e profissional ou amador avançado em cake design\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eAplicações recomendadas\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePreparação de pasta de açúcar:\u003c\/strong\u003e ingrediente funcional para fabrico caseiro de fondant.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFixação de decorações comestíveis:\u003c\/strong\u003e cola alimentar para montagem de peças em cake design.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eXaropes e coberturas:\u003c\/strong\u003e ingredientes funcionais para pastelaria e sobremesas.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eRoyal icing para bolachas:\u003c\/strong\u003e matéria-prima para preparação de glacês decorativos.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePastelarias boutique:\u003c\/strong\u003e ingredientes de referência para ateliers e produções artesanais.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003eDica Patissland para goma arábica 20g\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eConserve a sua matéria-prima num local seco, protegido da humidade e da luz direta. PME Cake garante uma qualidade alimentar premium.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003eInformações do produto\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cul style=\"color: #8a6624; margin: 0; padding-left: 18px; line-height: 1.7;\"\u003e\n            \u003cli\u003eMarca: PME Cake\u003c\/li\u003e\n            \u003cli\u003eOrigem: Reino Unido\u003c\/li\u003e\n            \u003cli\u003eCategoria: Xarope de glucose para pastelaria\u003c\/li\u003e\n            \u003cli\u003eMaterial: ingrediente alimentar\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #faf4e5; border-left: 4px solid #b98b35; border-radius: 8px; padding: 18px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 16px; margin-top: 0; margin-bottom: 10px; font-weight: 600;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 10px 0; font-size: 14px;\"\u003eComplete o seu material de cake design PME:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n        \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eDescubra \u003ca href=\"\/pt\/products\/shortening-pme-petal-base\" style=\"color: #8a6624; text-decoration: underline;\"\u003eoutras matérias-primas PME\u003c\/a\u003e.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eE para aplicação, utilize \u003ca href=\"\/pt\/products\/outil-de-modelage-flower-and-leaf\" style=\"color: #8a6624; text-decoration: underline;\"\u003eferramentas de modelagem PME\u003c\/a\u003e.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eE encontre a coleção completa da \u003ca href=\"\/pt\/collections\/pme\" style=\"color: #8a6624; text-decoration: underline;\"\u003emarca PME Cake\u003c\/a\u003e na Patissland.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"PME Cake","offers":[{"title":"Default Title","offer_id":40505621119018,"sku":"GUM405","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gomme-arabique-20g-pme-1.png?v=1772144765"},{"product_id":"glucose-en-poudre-500g","title":"Glicose em pó 500g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:18px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}\n.vh-list{margin:0;padding-left:20px}\n.vh-list li{margin:7px 0;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:32%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSOSA - AÇÚCAR TÉCNICO\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGlucose em Pó - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eGlucose desidratada 33 DE, proveniente do amido de milho.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eA glucose em pó Sosa (33 DE) é um xarope de glucose desidratado, obtido por hidrólise enzimática parcial do amido de milho. A sua forma seca permite uma dosagem precisa sem adição de água, útil para preparações em que a humidade deve permanecer controlada.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e33 DE\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDextrose Equivalent\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e500 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormato\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eembalagem\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eMilho\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eOrigem\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eamido alimentar\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\"\u003eUtilizações recomendadas\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eCaramelos e rebuçados cozidos\u003c\/li\u003e\n\u003cli\u003eAçúcar puxado e açúcar soprado (dosagem sem adição de água)\u003c\/li\u003e\n\u003cli\u003eGelados e sorvetes (textura, prevenção da cristalização)\u003c\/li\u003e\n\u003cli\u003eFondants e coberturas\u003c\/li\u003e\n\u003cli\u003ePastas de açúcar e decorações de açúcar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eA ter em conta:\u003c\/strong\u003e dissolver num líquido quente para uma incorporação homogénea ou polvilhar diretamente numa cozedura de açúcar. Conservar num local seco, ao abrigo da humidade, com a embalagem bem fechada.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFicha técnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredientes\u003c\/td\u003e\n\u003ctd\u003eXarope de glucose desidratado (origem: milho)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlergénios\u003c\/td\u003e\n\u003ctd\u003eNão contém nenhum dos 14 principais alergénios listados na regulamentação da UE\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTextura\u003c\/td\u003e\n\u003ctd\u003ePó branco, higroscópico\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003eLocal seco, ao abrigo da humidade e da luz\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEmbalagem\u003c\/td\u003e\n\u003ctd\u003eEmbalagem de 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003ePorquê escolher o pó em vez do glucose líquido?\u003c\/summary\u003e\u003cp\u003eO pó não adiciona água: é preferido para açúcar puxado, açúcar soprado e cozeduras em que a humidade deve permanecer controlada.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eComo incorporá-lo numa cozedura de açúcar?\u003c\/summary\u003e\u003cp\u003ePode ser adicionado diretamente ao açúcar durante a cozedura ou previamente dissolvido num pouco de água quente, para uma distribuição mais homogénea.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQual é a sua função num gelado?\u003c\/summary\u003e\u003cp\u003eLimita a formação de cristais de gelo e confere cremosidade, com um poder adoçante inferior ao da sacarose.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara saber mais\u003c\/h3\u003e\n\u003cp\u003eDescubra todos os \u003ca href=\"\/pt\/collections\/patisserie-professionnelle\"\u003eingredientes de pastelaria profissional\u003c\/a\u003e e a \u003ca href=\"\/pt\/collections\/sosa\"\u003egama Sosa Ingredients\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":46519006036307,"sku":"50053","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/glucose-en-poudre-500g-sosa-1.jpg?v=1772145633"},{"product_id":"poudre-de-meringue-400g","title":"Mistura para Merengue 400G","description":"\u003ch2\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eFacilidade e Qualidade Superior\u003c\/span\u003e :\u003c\/h2\u003e\n\u003cp\u003eO Mix para Suspiro é a escolha perfeita para os amantes da pastelaria que procuram fazer suspiros perfeitos sem esforço. Com a simples adição de água e açúcar em pó, obterá uma preparação pronta a ser moldada e cozida.\u003c\/p\u003e\n\u003cp\u003eEste produto é composto por açúcar, pó de CLARA DE OVO, amido de milho e aroma. A dosagem recomendada é de 100g de Mix para Suspiro, 60g de água e 90g de açúcar em pó. Esta mistura garantirá um suspiro firme e crocante, mantendo um interior macio.\u003c\/p\u003e\n\u003cp\u003eEste produto contém OVOS, por favor tenha isso em conta se for alérgico. Deve ser conservado num local fresco e seco, protegido da luz direta para uma duração de conservação ótima de 24 meses.\u003c\/p\u003e\n\u003cp\u003eValores nutricionais por 100g: Energia: 1673 kJ \/ 394 kcal, Lípidos: 0g dos quais ácidos gordos saturados: 0g, Hidratos de carbono: 88g dos quais açúcares: 85g, Proteínas: 10g, Sal: 0,25g.\u003c\/p\u003e\n\u003cp\u003eCom o Mix para Suspiro, desfrute da simplicidade de utilização e da qualidade profissional para criar suspiros dignos de uma pastelaria, diretamente em sua casa.\u003c\/p\u003e","brand":"SARACINO","offers":[{"title":"Default Title","offer_id":46686170546515,"sku":"PAS008K04","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/mix-pour-meringue-400g-saracino-1.jpg?v=1772146250"},{"product_id":"pectine-50g","title":"Pectina","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}\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:20px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin:6px 0;font-size:14px;line-height:1.6}\n.vh-list li::marker{color:#d7b36a}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width: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}}\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eAzucren - Agente gelificante\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePectina Azucren\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eAgente gelificante natural de origem frutícola, para compotas, geleias e coberturas caseiras.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\u003cp class=\"vh-intro\"\u003eA pectina Azucren é um agente gelificante natural extraído da fruta. Incorporada antes da cozedura, assegura uma gelificação homogénea e uma textura uniforme para compotas, geleias de fruta, coulis e coberturas, bem como para qualquer pastelaria que necessite de gelificação.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e30 g ou 90 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003ePeso\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eà escolha consoante a embalagem\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eFruta\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eOrigem\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003epectina natural\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eAntes da cozedura\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eModo de utilização\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eincorporação na preparação\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\"\u003eUtilizações recomendadas\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eCompotas e geleias de fruta caseiras\u003c\/li\u003e\n\u003cli\u003eCoulis e coberturas\u003c\/li\u003e\n\u003cli\u003ePastelaria que necessite de gelificação\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eConselho Patissland\u003c\/h3\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eDica:\u003c\/strong\u003e Misture a pectina com açúcar antes de a adicionar à fruta, para uma melhor distribuição e sem grumos. A dosagem exata deve ser ajustada de acordo com a receita utilizada.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFicha técnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eAzucren\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePeso\u003c\/td\u003e\n\u003ctd\u003e30 g ou 90 g, consoante a embalagem\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigem\u003c\/td\u003e\n\u003ctd\u003epectina de origem frutícola\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUtilização\u003c\/td\u003e\n\u003ctd\u003eagente gelificante e espessante natural\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003elocal fresco e seco, ao abrigo da luz e da humidade\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\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eComo utilizar a pectina Azucren numa compota caseira?\u003cbr\u003e\u003c\/summary\u003e\u003cp\u003eIncorpore-a na preparação antes da cozedura para garantir uma gelificação homogénea, ajustando a dosagem de acordo com a receita.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eComo evitar grumos ao adicioná-la à fruta?\u003cbr\u003e\u003c\/summary\u003e\u003cp\u003eMisture primeiro a pectina com açúcar e, em seguida, incorpore esta mistura na fruta: a distribuição será mais uniforme.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eA pectina é adequada para coberturas e coulis?\u003cbr\u003e\u003c\/summary\u003e\u003cp\u003eSim, pode ser utilizada tanto em compotas e geleias como em coulis e coberturas que necessitem de uma textura gelatinosa.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara saber mais\u003c\/h3\u003e\n\u003cp\u003eDescubra os nossos \u003ca href=\"\/pt\/collections\/additifs-alimentaires\"\u003eaditivos alimentares\u003c\/a\u003e e \u003ca href=\"\/pt\/collections\/ingredients-techniques-pro\"\u003eingredientes técnicos profissionais\u003c\/a\u003e, para combinar com a \u003ca href=\"\/pt\/products\/dextrose-600g\"\u003edextrose Azucren\u003c\/a\u003e ou a \u003ca href=\"\/pt\/products\/albumine-d-oeuf-en-poudre-125g\"\u003ealbumina de ovo em pó\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"AZUCREN","offers":[{"title":"30g","offer_id":50451191529811,"sku":"DE79894","price":3.99,"currency_code":"EUR","in_stock":true},{"title":"90g","offer_id":50451191562579,"sku":"DE79895","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine90.png?v=1788174818"},{"product_id":"sesame-caramelise-600g","title":"Sésamo Caramelizado 600g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:18px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}\n.vh-list{margin:0;padding-left:20px}\n.vh-list li{margin:7px 0;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:32%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSOSA - FRUTO SECO CARAMELIZADO\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eSésamo Caramelizado - 600 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eSementes de sésamo envolvidas por uma fina camada de caramelo dourado com mel.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eO sésamo caramelizado Sosa é composto por sementes de sésamo envolvidas individualmente por uma fina camada de caramelo dourado à base de açúcar, mel e ácido cítrico. O resultado oferece uma crocância nítida e uma assinatura doce-torrada, pronto a utilizar sem preparação.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e600 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormato\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003esaqueta\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003ePronto a utilizar\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eUtilização\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003esem preparação\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDourado uniforme\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCor\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003ecaramelo fino\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\"\u003eUtilizações recomendadas\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eFinalização de tartes, entremets, financiers e cookies\u003c\/li\u003e\n\u003cli\u003eIncorporação em tabletes, mendiants e ganaches com textura\u003c\/li\u003e\n\u003cli\u003eDecoração crocante para cremes, mousses e gelados\u003c\/li\u003e\n\u003cli\u003ePoke bowls, saladas e pratos de cozinha asiática\u003c\/li\u003e\n\u003cli\u003eIogurtes, papas de aveia e queijo fresco ao pequeno-almoço\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eA ter em conta:\u003c\/strong\u003e incorpore-o no último momento nas preparações húmidas (mousses, cremes, molhos) para preservar a crocância. Conservar num local fresco e seco, ao abrigo da luz, com a saqueta bem fechada ou transferido para um frasco hermético.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFicha técnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredientes\u003c\/td\u003e\n\u003ctd\u003eSésamo, açúcar, mel, acidificante: ácido cítrico (E330)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlergénios\u003c\/td\u003e\n\u003ctd\u003eContém sementes de sésamo. Pode conter vestígios de soja, ovos, amendoins, leite, frutos de casca rija, aipo, mostarda e sulfitos\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTextura\u003c\/td\u003e\n\u003ctd\u003eSementes crocantes, fina película de caramelo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003eLocal fresco e seco, ao abrigo da luz, embalagem bem fechada\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEmbalagem\u003c\/td\u003e\n\u003ctd\u003eSaqueta de 600 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eQual é a diferença em relação ao sésamo preto caramelizado Sosa?\u003c\/summary\u003e\u003cp\u003eO sésamo preto confere uma cor escura e uma nota mais torrada; este sésamo clássico oferece um perfil mais dourado e doce-torrado, com um toque de acidez do mel e do ácido cítrico.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePode ser utilizado numa receita salgada?\u003c\/summary\u003e\u003cp\u003eSim, é adequado para poke bowls, saladas e pratos salteados de cozinha asiática, para um contraste doce e crocante.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eComo evitar que amoleça?\u003c\/summary\u003e\u003cp\u003eAdicione-o no último momento às preparações húmidas e conserve a saqueta bem fechada, ao abrigo da humidade.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara ir mais longe\u003c\/h3\u003e\n\u003cp\u003eDescubra todos os \u003ca href=\"\/pt\/collections\/fruits-secs-eclats-et-poudre\"\u003efrutos secos, pedaços e pós\u003c\/a\u003e, as \u003ca href=\"\/pt\/collections\/decors-comestibles\"\u003edecorações comestíveis\u003c\/a\u003e e a \u003ca href=\"\/pt\/collections\/sosa\"\u003egama Sosa Ingredients\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":47786723344723,"sku":"39020","price":17.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/sesame-caramelise-600g-sosa-1.jpg?v=1772150493"},{"product_id":"cacahuetes-caramelisees-600g","title":"Amendoins Caramelizados 600g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:18px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}\n.vh-list{margin:0;padding-left:20px}\n.vh-list li{margin:7px 0;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:32%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSOSA - FRUTO SECO CARAMELIZADO\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eAmendoins Caramelizados - 600 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eAmendoins da Nicarágua cobertos de caramelo, prontos a utilizar.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eOs amendoins caramelizados Sosa são provenientes da Nicarágua, selecionados pelo seu calibre uniforme e sabor. Uma cobertura a quente confere-lhes uma fina camada de caramelo, brilhante e crocante, sem mascarar o sabor do amendoim. Prontos a utilizar, sem preparação prévia.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e600 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormato\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003esaco\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eNicarágua\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eOrigem dos amendoins\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003ePronto a utilizar\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eUtilização\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003esem preparação\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\"\u003eUtilizações recomendadas\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eDecoração de entremets sobre cobertura espelhada ou aveludada\u003c\/li\u003e\n\u003cli\u003eInclusões em mousses, ganaches montadas e cremes de praliné\u003c\/li\u003e\n\u003cli\u003eTopping de gelados e sobremesas empratadas\u003c\/li\u003e\n\u003cli\u003eCrocantes de praliné triturados em feuillantine\u003c\/li\u003e\n\u003cli\u003eChocolates recheados e mendiants\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eA ter em conta:\u003c\/strong\u003e conserve-os num local fresco e seco, ao abrigo da luz e da humidade, com o saco bem fechado após cada utilização. Evite choques térmicos (frio e depois temperatura ambiente), que provocam condensação e amolecem a casca.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFicha técnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredientes\u003c\/td\u003e\n\u003ctd\u003eAmendoim (Nicarágua), açúcar, azeite, glucose\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlergénios\u003c\/td\u003e\n\u003ctd\u003eContém amendoins. Pode conter vestígios de ovos, soja, leite, frutos de casca rija, sésamo, dióxido de enxofre e sulfitos\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTextura\u003c\/td\u003e\n\u003ctd\u003eCasca fina e crocante, interior tenro\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003eLocal fresco e seco, ao abrigo da luz e da humidade\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAcondicionamento\u003c\/td\u003e\n\u003ctd\u003eSaco de 600 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eEstes amendoins já são salgados?\u003c\/summary\u003e\u003cp\u003eNão, a composição não contém sal: apenas o caramelo de açúcar, azeite e glucose envolve o amendoim.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePodem ser trituradas para um crocante de praliné?\u003c\/summary\u003e\u003cp\u003eSim, grosseiramente trituradas, conferem crocância a uma feuillantine ou a um crocante de praliné.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQual é a diferença em relação às nozes-pecãs caramelizadas Sosa?\u003c\/summary\u003e\u003cp\u003eO perfil de sabor varia consoante o fruto seco utilizado; a receita de cobertura (açúcar, azeite, glucose) mantém-se semelhante para obter uma crocância comparável.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara ir mais longe\u003c\/h3\u003e\n\u003cp\u003eDescubra todos os \u003ca href=\"\/pt\/collections\/fruits-secs-eclats-et-poudre\"\u003efrutos secos, pedaços e pós\u003c\/a\u003e, as \u003ca href=\"\/pt\/collections\/decors-comestibles\"\u003edecorações comestíveis\u003c\/a\u003e e a \u003ca href=\"\/pt\/collections\/sosa\"\u003egama Sosa Ingredients\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":47786751787347,"sku":"50732","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/cacahuete.png?v=1787912348"},{"product_id":"glycerine-50ml","title":"Glicerina 50ml","description":"\u003ch3\u003eRD Essentials Glicerina - 50 ml\u003c\/h3\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eDescrição do Produto\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA \u003cstrong\u003eRD Essentials Glicerina\u003c\/strong\u003e é um ingrediente essencial para todos os seus projetos de pastelaria, seja para amaciar a pasta de açúcar ou para melhorar a textura das suas coberturas. Este líquido inodoro e viscoso permite adicionar flexibilidade às suas preparações, tornando-as mais fáceis de trabalhar. Utilizada em muitas receitas de pastelaria criativa, a glicerina é indispensável para obter resultados profissionais.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCaracterísticas Principais:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMelhora a Flexibilidade da Pasta de Açúcar:\u003c\/strong\u003e\u003cbr\u003eAdicione glicerina para tornar a sua \u003cstrong\u003epasta de açúcar mais flexível\u003c\/strong\u003e e fácil de manusear, permitindo criar decorações mais precisas e detalhadas.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAmacia a Cobertura Real:\u003c\/strong\u003e\u003cbr\u003eAo adicioná-la à sua \u003cstrong\u003ecobertura real\u003c\/strong\u003e, a glicerina ajuda a obter uma \u003cstrong\u003etextura mais suave\u003c\/strong\u003e, evitando que a cobertura fique demasiado rígida ou quebradiça.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eIndispensável para Fazer a Sua Própria Pasta de Açúcar:\u003c\/strong\u003e\u003cbr\u003eA glicerina é um ingrediente chave na fabricação de \u003cstrong\u003epasta de açúcar caseira\u003c\/strong\u003e, permitindo obter a textura perfeita para todas as suas criações decorativas.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eInodora e Viscosa:\u003c\/strong\u003e\u003cbr\u003eEste produto é \u003cstrong\u003einodoro\u003c\/strong\u003e e possui uma textura viscosa que se mistura facilmente às suas preparações sem alterar o sabor.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eVantagens do Produto:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eVersátil e Indispensável:\u003c\/strong\u003e\u003cbr\u003eQuer esteja a fazer \u003cstrong\u003ebolos decorados\u003c\/strong\u003e, \u003cstrong\u003ecupcakes\u003c\/strong\u003e ou \u003cstrong\u003ebiscoitos\u003c\/strong\u003e, a glicerina é um ingrediente essencial para obter uma \u003cstrong\u003epasta flexível\u003c\/strong\u003e e \u003cstrong\u003ecoberturas sedosas\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFácil de Usar:\u003c\/strong\u003e\u003cbr\u003eEste produto integra-se facilmente nas suas receitas em pequenas quantidades, permitindo trabalhar a pasta de açúcar ou a cobertura real sem dificuldade.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFormatos Práticos:\u003c\/strong\u003e\u003cbr\u003eDisponível em frasco de \u003cstrong\u003e50 ml\u003c\/strong\u003e, a glicerina RD Essentials é fácil de dosear e armazenar, ideal para pasteleiros amadores e profissionais.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredientes:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGlicerina (E422)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCaracterísticas Adicionais:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSem OGM e Certificado Kasher:\u003c\/strong\u003e\u003cbr\u003eEste produto é \u003cstrong\u003esem OGM\u003c\/strong\u003e e \u003cstrong\u003ecertificado Kasher\u003c\/strong\u003e, garantindo a sua utilização numa ampla variedade de dietas e práticas culinárias.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eConteúdo:\u003c\/strong\u003e 50 ml\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eConselhos de Utilização:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"list-style-type: none;\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eNa Cobertura Real:\u003c\/strong\u003e Adicione algumas gotas de glicerina para obter uma cobertura mais flexível e evitar que fique demasiado rígida.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePara a Pasta de Açúcar:\u003c\/strong\u003e Utilize glicerina para tornar a \u003cstrong\u003epasta de açúcar mais maleável\u003c\/strong\u003e e fácil de trabalhar, especialmente na criação de decorações finas ou complexas.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RAINBOW DUST","offers":[{"title":"Default Title","offer_id":49499200127315,"sku":"CE-GLY-50ML","price":2.49,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/glycerine-50ml-rainbow-dust-1.jpg?v=1772152432"},{"product_id":"poudre-meringue-wilton-120g-substitut-blanc-oeuf","title":"Pó de Merengue 120 g","description":"\u003cp\u003e\u003cstrong\u003ePó de Merengue Wilton - 120 g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eO pó de merengue Wilton é o aliado ideal para os seus projetos de pastelaria. Concebido como uma alternativa prática à clara de ovo, permite fazer merengues leves, glacês reais brilhantes e bolachas macias com um acabamento perfeito. Diga adeus aos riscos associados aos ovos crus e desfrute de uma experiência culinária simplificada e fiável.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003ePrincipais características:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSubstituto da clara de ovo\u003c\/strong\u003e :\u003cbr\u003ePrepare facilmente merengues, glacês reais e decorações sem usar ovos crus.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResultados consistentes\u003c\/strong\u003e :\u003cbr\u003eObtenha glacês que endurecem com um acabamento brilhante e merengues estáveis e arejados.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormato prático\u003c\/strong\u003e :\u003cbr\u003ePote de 120 g, ideal para preparações variadas, pequenas ou grandes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFácil de usar\u003c\/strong\u003e :\u003cbr\u003eAdequado para pasteleiros iniciantes e experientes para resultados impecáveis em cada vez.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003eConselhos de utilização:\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMisture o pó de merengue com água conforme as instruções para obter claras de ovo reconstituídas.\u003c\/li\u003e\n\u003cli\u003eAdicione açúcar ou aromas para preparações adaptadas às suas necessidades.\u003c\/li\u003e\n\u003cli\u003eUse para os seus merengues, glacês reais ou outras criações de pastelaria.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003eInformações adicionais:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredientes\u003c\/strong\u003e : Veja os alergénios indicados a negrito.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArmazenamento\u003c\/strong\u003e : Conserve num local seco e protegido da luz.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConteúdo líquido\u003c\/strong\u003e : 120 g.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003eTraga estabilidade e simplicidade às suas pastelarias com o pó de merengue Wilton, um produto indispensável para os amantes de doces perfeitos!\u003c\/p\u003e","brand":"WILTON","offers":[{"title":"Default Title","offer_id":49924781769043,"sku":"04-0-0511","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/poudre-de-meringue-120-g-wilton-1.jpg?v=1772154663"},{"product_id":"bicarbonate-de-soude-200g","title":"Bicarbonato de Sódio 200g","description":"\u003cdiv class=\"vh-w\"\u003e\n\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 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class=\"vh-c\"\u003eAditivos alimentares\u003c\/span\u003e\u003ch3 class=\"vh-t\"\u003eBicarbonato de sódio Dr. Oetker\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003e200 g, agente levedante E500 para massas pouco ácidas e limpeza natural\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eApresentação\u003c\/h3\u003e\n\u003cp class=\"vh-intro\"\u003eO bicarbonato de sódio Dr. Oetker (E500) proporciona uma levedura suave e homogénea a massas pouco ácidas: pão de especiarias, cookies, bolachas e panquecas. Precisa de um ingrediente ácido (limão, leitelho, iogurte ou cremor de tártaro) ou do calor do forno para se ativar plenamente. A embalagem de 200 g é adequada tanto para uso regular em pastelaria como para uso doméstico como produto de limpeza natural.\u003c\/p\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e200 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003ePeso líquido\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eE500\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eAgente levedante\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eCarbonatos de sódio\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eVegan\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eRegime alimentar\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\"\u003eUtilizações\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003ePão de especiarias, cookies e bolachas: levedura suave sem excesso de volume\u003c\/li\u003e\n\u003cli\u003ePanquecas e massas para fritar: textura leve e uniforme\u003c\/li\u003e\n\u003cli\u003eCombinação com um ingrediente ácido (limão, leitelho, iogurte, cremor de tártaro) para desencadear a reação\u003c\/li\u003e\n\u003cli\u003eProduto de limpeza natural: pasta de bicarbonato e água para superfícies de cozinha\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eConselho de dosagem:\u003c\/strong\u003e respeite a quantidade indicada na receita; um excesso de bicarbonato deixa um sabor metálico e torna o miolo amarelado. Feche a embalagem após cada utilização e conserve-a num local seco, ao abrigo do calor.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFicha técnica\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngrediente\u003c\/td\u003e\n\u003ctd\u003eAgente levedante E500 (carbonatos de sódio)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePeso líquido\u003c\/td\u003e\n\u003ctd\u003e200 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergia\u003c\/td\u003e\n\u003ctd\u003e0 kJ \/ 0 kcal por 100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMatérias gordas\u003c\/td\u003e\n\u003ctd\u003e0 g, das quais saturadas 0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHidratos de carbono\u003c\/td\u003e\n\u003ctd\u003e0 g, dos quais açúcares 0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProteínas\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSal\u003c\/td\u003e\n\u003ctd\u003e67,5 g por 100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRegime alimentar\u003c\/td\u003e\n\u003ctd\u003eAdequado a vegetarianos e veganos\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003eLocal fresco e seco; embalagem fechada após a utilização\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eQual é a diferença entre bicarbonato de sódio e fermento em pó?\u003c\/summary\u003e\u003cp\u003eO bicarbonato de sódio é um agente levedante puro (E500) que precisa de um ingrediente ácido para se ativar, enquanto o fermento em pó já contém esse ácido associado ao agente levedante. O bicarbonato é, por isso, especialmente adequado para receitas que contenham limão, leitelho, iogurte ou cremor de tártaro.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÉ possível utilizar este bicarbonato para outra finalidade além da pastelaria?\u003c\/summary\u003e\u003cp\u003eSim, misturado com um pouco de água forma uma pasta de limpeza natural útil para desengordurar bancadas e utensílios. No entanto, reserve uma embalagem para esta utilização, para evitar a transferência de odores para as suas preparações.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eComo conservar o bicarbonato de sódio depois de aberto?\u003c\/summary\u003e\u003cp\u003eFeche bem a embalagem após cada utilização e conserve-a num local fresco e seco, ao abrigo da humidade, que provoca a sua aglomeração.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara saber mais\u003c\/h3\u003e\n\u003cp\u003eCombine com o \u003ca href=\"\/pt\/products\/6-sachets-de-creme-de-tartre\"\u003eCremor de Tártaro Dr. Oetker\u003c\/a\u003e para preparar fermento caseiro, na proporção de 2 partes de cremor de tártaro para 1 parte de bicarbonato. Descubra outros agentes levedantes em \u003ca href=\"\/pt\/collections\/additifs-alimentaires\"\u003eAditivos alimentares\u003c\/a\u003e e todos os ingredientes técnicos em \u003ca href=\"\/pt\/collections\/aide-a-la-preparation\"\u003eAjuda à preparação\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"DR OETKER","offers":[{"title":"Default Title","offer_id":49980270838099,"sku":"213642","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/bicarbonate-de-soude-200g-dr-oetker-1.jpg?v=1772154859"},{"product_id":"6-sachets-de-levure-chimique","title":"6 saquetas de fermento químico","description":"\u003cdiv class=\"vh-w\"\u003e\n\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{padding-left:0;list-style:none;margin:10px 0}.vh-list li{padding-left:22px;position:relative;margin-bottom:8px;font-size:14px}.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\n\u003cdiv class=\"vh-h\"\u003e\n\u003cspan class=\"vh-c\"\u003eAditivos alimentares, sem glúten\u003c\/span\u003e\u003ch3 class=\"vh-t\"\u003eFermento em Pó Sem Glúten Dr. Oetker\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003e6 saquetas pré-doseadas de 5 g, formato prático para pequenos doces\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eApresentação\u003c\/h3\u003e\n\u003cp class=\"vh-intro\"\u003eO fermento em pó sem glúten Dr. Oetker combina agentes levedantes (E450, E500) e amido em saquetas individuais de 5 g, o equivalente a uma colher de chá. Este formato prático é adequado para pastelaria ocasional, bolos, scones e biscoitos, com uma dosagem exata sem balança nem saqueta aberta que perca frescura.\u003c\/p\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e6 x 5 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eSaquetas pré-doseadas\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eSem glúten\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eRegime alimentar\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1 saqueta\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003e= 1 c. de chá\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\"\u003eUtilizações\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eBolos, scones, cakes e biscoitos amanteigados: levedação regular e miolo fino\u003c\/li\u003e\n\u003cli\u003eSaquetas seladas individualmente: frescura garantida até à abertura, sem restos de produto expostos ao ar\u003c\/li\u003e\n\u003cli\u003eAlternativa à farinha com fermento: 2 saquetas, ou seja, 10 g, para 225 g de farinha normal\u003c\/li\u003e\n\u003cli\u003eFormato adequado para testes, pequenas fornadas e receitas ocasionais\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eConselho de utilização:\u003c\/strong\u003e misture o fermento em pó a seco com a farinha antes de incorporar os líquidos e, em seguida, leve rapidamente ao forno assim que a massa estiver pronta. Conserve as saquetas não abertas num local fresco e seco.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFicha técnica\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredientes\u003c\/td\u003e\n\u003ctd\u003eAgentes levedantes E450 (difosfatos), E500 (carbonatos de sódio), amido\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003e6 saquetas pré-doseadas de 5 g, num total de 30 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergia\u003c\/td\u003e\n\u003ctd\u003e331 kJ \/ 78 kcal por 100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMatérias gordas\u003c\/td\u003e\n\u003ctd\u003e0 g, das quais saturadas 0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHidratos de carbono\u003c\/td\u003e\n\u003ctd\u003e19 g, dos quais açúcares 0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProteínas\u003c\/td\u003e\n\u003ctd\u003e0,1 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSal\u003c\/td\u003e\n\u003ctd\u003e45,7 g por 100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRegime alimentar\u003c\/td\u003e\n\u003ctd\u003eSem glúten, adequado a vegetarianos e veganos\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003eLocal fresco e seco\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003ePorquê escolher o formato em saquetas em vez de uma saqueta grande a granel?\u003c\/summary\u003e\u003cp\u003eAs 6 saquetas pré-doseadas de 5 g são adequadas para pastelaria ocasional e pequenas quantidades, sem balança e sem deixar uma saqueta aberta perder frescura. Para uma utilização regular ou volumes maiores, o \u003ca href=\"\/pt\/products\/levure-chimique-sans-gluten-500-g\"\u003eFermento em Pó Sem Glúten 500 g\u003c\/a\u003e é mais adequado.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eEste fermento em pó é realmente sem glúten?\u003c\/summary\u003e\u003cp\u003eSim, a sua composição à base dos agentes levedantes E450 e E500 e de amido não contém glúten, sendo adequada para pessoas que seguem uma dieta sem glúten.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eComo substituir farinha com fermento por estas saquetas?\u003c\/summary\u003e\u003cp\u003eMisture 2 saquetas, ou seja, 10 g, com 225 g de farinha normal, a seco e de forma homogénea, antes de incorporar os líquidos da receita.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara saber mais\u003c\/h3\u003e\n\u003cp\u003ePrecisa de um formato maior para uma produção regular? Descubra o \u003ca href=\"\/pt\/products\/levure-chimique-sans-gluten-500-g\"\u003eFermento em Pó Sem Glúten 500 g\u003c\/a\u003e. Encontre outras referências em \u003ca href=\"\/pt\/collections\/sans-gluten\"\u003eSem glúten\u003c\/a\u003e e \u003ca href=\"\/pt\/collections\/additifs-alimentaires\"\u003eAditivos alimentares\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"DR OETKER","offers":[{"title":"Default Title","offer_id":49980311273811,"sku":"213804","price":1.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/6-sachets-de-levure-chimique-dr-oetker-1.jpg?v=1772154870"},{"product_id":"pectine-325-nh-95-500-g","title":"Pectina 325 NH 95 - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Pectina\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePectina 325 NH 95 - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePectina amidada LMA para compotas e recheios de fruta, termorreversível.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eA Pectina 325 NH 95 Sosa é uma pectina amidada de baixo teor de metoxilo (LMA), concebida para compotas e recheios à base de fruta. Proporciona uma textura firme e estável, com o efeito final atingido após 24 horas de repouso, e mantém-se termorreversível: a preparação pode ser reaquecida e trabalhada novamente sem perda de qualidade.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e0,5 a 1,5%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosagem consoante a utilização\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003epH 3,2 a 3,5\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eMeio ideal\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eTermorreversível\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eAplicações recomendadas\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eCompotas e recheios de fruta\u003c\/li\u003e\n\u003cli\u003eCremes e gelificantes de pastelaria\u003c\/li\u003e\n\u003cli\u003ePreparações que requerem pelo menos 20% de fruta e 50% de açúcar\u003c\/li\u003e\n\u003cli\u003eTexturas que podem ser reaquecidas e trabalhadas novamente\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eAtenção:\u003c\/strong\u003e misturar a pectina com o açúcar antes de a incorporar na polpa, sob forte agitação, levar à ebulição e depois adicionar um ácido para ativar a gelificação. A textura final só é atingida após 24 horas de repouso.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFicha técnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eFrasco de 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosagem\u003c\/td\u003e\n\u003ctd\u003eCompotas: 0,5 a 1%. Gelificante ou cremoso: 1 a 1,5%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposição\u003c\/td\u003e\n\u003ctd\u003ePectina pouco metoxilada (E440ii), açúcar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlergénios\u003c\/td\u003e\n\u003ctd\u003ePode conter vestígios de frutos de casca rija, leite, soja, sulfitos, ovo, mostarda, aipo, sésamo e amendoim\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003eEntre 15 e 25 °C, num local seco (humidade inferior a 60%), ao abrigo da luz e de odores fortes\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\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003ePor que substituir a pectina NH numa receita?\u003c\/summary\u003e\u003cp\u003eDependendo da utilização, uma pectina amarela ou uma gelatina podem substituir a 325 NH 95, mas o resultado é diferente: a NH é termorreversível e adequada a meios frutados, enquanto uma pectina amarela produz um gel não reversível e a gelatina derrete com o calor. A escolha depende da textura e da resistência térmica pretendidas.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePor que razão é necessário esperar 24 horas antes de avaliar a textura?\u003c\/summary\u003e\u003cp\u003eA gelificação desta pectina desenvolve-se progressivamente após a cozedura: a textura definitiva só aparece após um repouso completo de 24 horas no frio, daí a importância de não ajustar a receita antes desse prazo.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÉ possível reaquecer uma preparação com Pectina 325 NH 95?\u003c\/summary\u003e\u003cp\u003eSim, é uma das suas vantagens: a pectina é termorreversível, pelo que a preparação pode ser reaquecida e trabalhada novamente sem perder as suas propriedades gelificantes, ao contrário de uma pectina amarela clássica.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara saber mais\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/pt\/collections\/patisserie-professionnelle\"\u003ecoleção Pâtisserie Pro\u003c\/a\u003e \u003ca href=\"\/pt\/collections\/sosa\"\u003ecoleção SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105439519059,"sku":"41482","price":42.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine-325-nh-95-500-g-sosa-1.jpg?v=1772154915"},{"product_id":"pectine-acid-free-500-g","title":"Pectina Ácido Livre - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Pectina\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePectina Acid Free - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePectina LMA enriquecida com cálcio, para cremes, flans e produtos lácteos sem acidez.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eA Pectina Acid Free Sosa é uma pectina amidada enriquecida com cálcio, concebida para gelificar sem acidez: cremes, flans, produtos lácteos ou fermentados. É termorreversível entre 40 e 60 °C e não provoca sinérese, garantindo texturas homogéneas e lisas mesmo num meio rico em cálcio.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e0,5 a 2%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosagem conforme a preparação\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e40 a 60 °C\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eIntervalo termorreversível\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eSem sinérese\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eAplicações recomendadas\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eFlans e cremes ingleses\u003c\/li\u003e\n\u003cli\u003eGeleias e produtos lácteos magros\u003c\/li\u003e\n\u003cli\u003ePreparações ricas em cálcio\u003c\/li\u003e\n\u003cli\u003eTexturas homogéneas sem libertação de água\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eA ter em conta:\u003c\/strong\u003e misturar a pectina com o açúcar numa proporção de 1:5, incorporar no líquido mexendo vigorosamente, levar a 80-85 °C e deixar repousar durante 24 horas para obter a textura final.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFicha técnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eFrasco de 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosagem\u003c\/td\u003e\n\u003ctd\u003eFlans: 0,5 a 0,7%. Cremes ingleses: 1 a 1,2%. Geleias: 1,5 a 2%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposição\u003c\/td\u003e\n\u003ctd\u003ePectina amidada (E440ii), dextrose, sulfato de cálcio (E516)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlergénios\u003c\/td\u003e\n\u003ctd\u003ePode conter vestígios de frutos de casca rija, leite, soja, sulfitos, ovo, mostarda, aipo, sésamo e amendoim\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003eEntre 15 e 25 °C, em local seco (humidade inferior a 60%), ao abrigo da luz e de odores fortes\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\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003ePorquê utilizar uma pectina sem acidez?\u003c\/summary\u003e\u003cp\u003eOs cremes, flans e produtos lácteos têm um pH demasiado elevado para as pectinas clássicas, que necessitam de um meio ácido. A Pectina Acid Free é enriquecida com cálcio para gelificar estas preparações neutras sem adição de ácido.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eO que é a sinérese e porque é que esta pectina a evita?\u003c\/summary\u003e\u003cp\u003eA sinérese é a libertação de água que por vezes se observa à superfície de um gel após algumas horas. A formulação enriquecida com cálcio desta pectina mantém uma rede estável que retém a água, garantindo uma textura lisa ao longo do tempo.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePode ser utilizada num meio muito rico em cálcio?\u003c\/summary\u003e\u003cp\u003eSim, é precisamente um dos seus pontos fortes: foi concebida para funcionar mesmo em preparações com elevado teor de cálcio, ao contrário de outras pectinas que perdem aí o seu poder gelificante.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara ir mais longe\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/pt\/collections\/patisserie-professionnelle\"\u003ecoleção Pâtisserie Pro\u003c\/a\u003e \u003ca href=\"\/pt\/collections\/sosa\"\u003ecoleção SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105485853011,"sku":"41543","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine-acid-free-500-g-sosa-1.jpg?v=1772154917"},{"product_id":"gomme-arabique-500-g","title":"Goma arábica - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Texturizante\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGoma-arábica em Pó - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePolissacárido natural: espessante, emulsionante e estabilizante versátil.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eA goma-arábica em pó Sosa é um polissacárido de origem natural utilizado como espessante, emulsionante e estabilizante. Integra-se diretamente em preparações líquidas, quentes ou frias, sem necessidade de pré-aquecimento, mas permanece insolúvel no álcool e nas gorduras.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eEspessante\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFunção principal\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eEmulsionante\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFunção secundária\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eE414\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCódigo do aditivo\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\"\u003eAplicações recomendadas\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eEstabilização de espumas e emulsões\u003c\/li\u003e\n\u003cli\u003eGomas e agentes de volume\u003c\/li\u003e\n\u003cli\u003eMolhos e cremes emulsionados\u003c\/li\u003e\n\u003cli\u003eAdição direta sem pré-aquecimento\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eA ter em conta:\u003c\/strong\u003e incorporar diretamente a goma-arábica na preparação líquida, quente ou fria, sem etapa de pré-aquecimento. Permanece insolúvel no álcool e nas matérias gordas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFicha técnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eFrasco de 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposição\u003c\/td\u003e\n\u003ctd\u003eGoma-arábica (E414)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlergénios\u003c\/td\u003e\n\u003ctd\u003ePode conter vestígios de frutos de casca rija, leite, soja, ovo, mostarda, aipo, sésamo e amendoim\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003eEntre 15 e 25 °C, num local seco e fresco, ao abrigo da humidade e de odores fortes\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\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eÉ necessário aquecer a goma-arábica para a utilizar?\u003c\/summary\u003e\u003cp\u003eNão, incorpora-se diretamente numa preparação líquida, quente ou fria, sem necessidade de pré-aquecimento específico.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eFunciona numa preparação com gordura ou álcool?\u003c\/summary\u003e\u003cp\u003eNão, é insolúvel em matérias gordas e álcool: é preferível reservá-la para bases aquosas, espumas ou emulsões clássicas.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQual é a diferença em relação à goma de alfarroba ou à goma xantana?\u003c\/summary\u003e\u003cp\u003eA goma-arábica é sobretudo apreciada pelas suas propriedades emulsionantes e estabilizantes, enquanto a alfarroba e a xantana são principalmente espessantes puros. A escolha depende da textura e da estabilidade pretendidas.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara saber mais\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/pt\/collections\/additifs-alimentaires\"\u003ecoleção Aditivos alimentares\u003c\/a\u003e \u003ca href=\"\/pt\/collections\/sosa\"\u003ecoleção SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105531924819,"sku":"40414","price":18.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gomme-arabique-500-g-sosa-1.jpg?v=1772154919"},{"product_id":"pectine-medium-rapid-set-500-g","title":"Pectina média de presa rápida - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Pectina\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePectina Medium Rapid Set - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePectina de citrinos para compotas tradicionais e geleias de fruta, congelável.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eA Pectina Medium Rapid Set Sosa é um gelificante 100% natural, obtido a partir de cascas de citrinos, adequado para receitas com elevado teor de açúcar e pH baixo: compotas tradicionais, geleias de fruta e cremes para barrar. Ao contrário de uma pectina NH, é termo-irreversível e suporta a congelação.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e0,5 a 1,5%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosagem consoante a utilização\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003epH 3,1 a 3,5\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eMeio ideal\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCongelável\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eAplicações recomendadas\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eCompotas tradicionais e cremes para barrar\u003c\/li\u003e\n\u003cli\u003eGeleias de fruta cortáveis\u003c\/li\u003e\n\u003cli\u003ePreparações de cozedura prolongada\u003c\/li\u003e\n\u003cli\u003eTexturas que suportam a congelação\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eA ter em conta:\u003c\/strong\u003e misturar a pectina com o açúcar, incorporar na polpa mexendo vigorosamente, levar a ferver e depois adicionar um ácido para ativar a gelificação. Prever pelo menos 50% de açúcar adicionado para uma gelificação correta.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFicha técnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eFrasco de 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosagem\u003c\/td\u003e\n\u003ctd\u003eCompotas: 0,5 a 1%. Geleias de fruta: 1 a 1,5%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposição\u003c\/td\u003e\n\u003ctd\u003ePectina (E440i), dextrose\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlergénios\u003c\/td\u003e\n\u003ctd\u003eNenhum assinalado\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003eEntre 15 e 25 °C, em local seco, ao abrigo da luz e de odores fortes\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\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eQual é a diferença em relação à Pectina 325 NH 95?\u003c\/summary\u003e\u003cp\u003eA Medium Rapid Set é termo-irreversível: uma vez gelificada, a textura não derrete com o calor, ao contrário da NH. Também pode ser congelada, o que a torna mais adequada para compotas tradicionais e geleias de fruta do que para coberturas a trabalhar novamente.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÉ possível congelar uma preparação com esta pectina?\u003c\/summary\u003e\u003cp\u003eSim, essa é uma das suas vantagens: mantém as suas propriedades gelificantes mesmo depois de congelada, ao contrário de outras pectinas destinadas a utilização imediata.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQue nível de açúcar devo atingir?\u003c\/summary\u003e\u003cp\u003ePelo menos 50% de açúcar adicionado à preparação, com um pH entre 3,1 e 3,5, para obter uma gelificação correta e estável.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara saber mais\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/pt\/collections\/patisserie-professionnelle\"\u003ecoleção Pâtisserie Pro\u003c\/a\u003e \u003ca href=\"\/pt\/collections\/sosa\"\u003ecoleção SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105547227475,"sku":"40408","price":24.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine_medium_rapide.png?v=1787904334"},{"product_id":"pectine-jaune-500-g","title":"Pectina amarela - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Pectina\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePectina Amarela - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePectina de citrinos para géis firmes e rígidos, resistente à cozedura no forno.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eA Pectina Amarela Sosa é uma pectina de cascas de citrinos destinada a compotas, geleias, pastas de fruta e coberturas que necessitem de um gel firme e rígido ou firme e elástico. Não termorreversível e não congelável, é, contudo, perfeitamente adequada à cozedura no forno.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e8 a 25 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosagem consoante a textura\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003epH 3,2 a 3,5\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eMeio ideal\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eNão termorreversível\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eAplicações recomendadas\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eCompotas e coberturas firmes e elásticas (8-15 g\/kg)\u003c\/li\u003e\n\u003cli\u003ePastas de fruta e geleias rígidas moldadas (15-25 g\/kg)\u003c\/li\u003e\n\u003cli\u003ePreparações que necessitam de cozedura no forno\u003c\/li\u003e\n\u003cli\u003eGéis opacos e visualmente estáveis\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eA ter em conta:\u003c\/strong\u003e incorporar a pectina num líquido a 40 °C, misturando-a com açúcar para evitar grumos, levar a ebulição, adicionar um ácido (sumo de limão ou ácido cítrico) para ativar a gelificação e, em seguida, deixar repousar durante 24 horas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFicha técnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eFrasco de 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposição\u003c\/td\u003e\n\u003ctd\u003ePectina (E440i), sacarose, difosfato tetrassódico (E450iii), citrato tripotássico (E332ii), ácido cítrico (E330)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003eEntre 15 e 25 °C, num local seco e fresco, ao abrigo da humidade e de odores fortes\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\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eÉ possível reaquecer uma preparação com pectina amarela?\u003c\/summary\u003e\u003cp\u003eNão, ao contrário da Pectina 325 NH 95, a pectina amarela não é termorreversível: uma vez formado o gel, não volta a fundir com o calor, o que a torna ideal para pastas de fruta e geleias destinadas a ser cortadas.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePode ser congelada?\u003c\/summary\u003e\u003cp\u003eNão, esta pectina não foi concebida para congelação: destina-se antes a utilizações imediatas ou à temperatura ambiente.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQue quantidade de açúcar é necessário prever?\u003c\/summary\u003e\u003cp\u003ePelo menos 60% de açúcar adicionado na receita, com um pH entre 3,2 e 3,5, para obter um gel opaco e firme, de acordo com o esperado.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara saber mais\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/pt\/collections\/glacages-miroir\"\u003ecoleção Glaçages Miroir\u003c\/a\u003e \u003ca href=\"\/pt\/collections\/sosa\"\u003ecoleção SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105588285779,"sku":"48654","price":24.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine_jaune.png?v=1787904333"},{"product_id":"pectine-fruit-nh-500-g","title":"Pectina de fruta NH - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Pectina\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePectina Fruit NH - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePectina amidada termorreversível para coberturas, glacés e pastas de fruta aciduladas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eA Pectina Fruit NH Sosa é uma pectina amidada concebida para preparações à base de fruta e meios ácidos (pH entre 3,5 e 3,7). A sua termorreversibilidade permite aquecer, solidificar e depois voltar a aquecer a preparação sem alterar a textura final, uma vantagem para as coberturas espelhadas que, por vezes, têm de ser refundidas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e5 a 20 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosagem consoante a utilização\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003epH 3,5 a 3,7\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eMeio ideal\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCongelável\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eAplicações recomendadas\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eCoberturas e glacés macios (5-10 g\/kg)\u003c\/li\u003e\n\u003cli\u003eCoberturas firmes e cremes (15-20 g\/kg)\u003c\/li\u003e\n\u003cli\u003eSobremesas geladas e inserções de fruta\u003c\/li\u003e\n\u003cli\u003ePreparações que suportam a congelação sem libertar água\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e misturar a pectina com uma parte do açúcar da receita antes de a incorporar no líquido, mexendo vigorosamente; levar à ebulição e adicionar um ácido (ácido cítrico) para desencadear a gelificação. A textura ideal obtém-se após 24 horas de repouso no frigorífico.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFicha técnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eFrasco de 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposição\u003c\/td\u003e\n\u003ctd\u003ePectina amidada (E440ii), difosfato dissódico (E450i), dextrose, fosfato tricálcico (E341iii)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlergénios\u003c\/td\u003e\n\u003ctd\u003ePode conter vestígios de leite e derivados\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003eEntre 15 e 25 °C, na embalagem original, ao abrigo da luz e da humidade\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\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eQual é a diferença entre a Pectina NH e uma pectina comum?\u003c\/summary\u003e\u003cp\u003eA Pectina Fruit NH foi especificamente concebida para ser termorreversível: a geleia ou a cobertura podem ser refundidas várias vezes, mantendo o seu poder gelificante, ao contrário das pectinas comuns, que são frequentemente irreversíveis.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePorque é necessário adicionar ácido com esta pectina?\u003c\/summary\u003e\u003cp\u003eO ácido, cítrico ou sumo de limão, baixa o pH da preparação, o que é indispensável para que a rede de pectina se forme e retenha o líquido de forma estável.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÉ possível congelar uma preparação que contenha Pectina Fruit NH?\u003c\/summary\u003e\u003cp\u003eSim, é uma das suas grandes vantagens: suporta a congelação e a descongelação sem libertar água, o que a torna adequada para sobremesas geladas e inserções de fruta.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara saber mais\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/pt\/collections\/glacages-miroir\"\u003eColeção Glaçages Miroir\u003c\/a\u003e \u003ca href=\"\/pt\/collections\/sosa\"\u003eColeção SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105620365651,"sku":"48667","price":32.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine-fruit-nh-500-g-sosa-1.jpg?v=1772154930"},{"product_id":"pectine-x58-nappage-500-g","title":"Pectina X58 nappage - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Pectina\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePectina X58 Nappage - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePectina LM amidada para coberturas de chocolate e preparações ricas em cálcio.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eA Pectina X58 Nappage Sosa é uma pectina LM amidada concebida para coberturas de chocolate, produtos ricos em cálcio e preparações lácteas. Termorreversível entre 40 e 60 °C e congelável, retém a humidade e prolonga a estabilidade dos produtos de pastelaria.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e8 a 15 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosagem para géis de cálcio\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003epH 2,8 a 4,7\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFaixa de funcionamento\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCongelável\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eAplicações recomendadas\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eCoberturas gelificadas (1,3-1,5 %)\u003c\/li\u003e\n\u003cli\u003eCremes e custards (1-1,3 %)\u003c\/li\u003e\n\u003cli\u003eGéis ricos em cálcio (8-15 g\/kg)\u003c\/li\u003e\n\u003cli\u003eCoberturas de chocolate ou produtos lácteos\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e misturar a pectina com o açúcar para uma dispersão homogénea, incorporar progressivamente no líquido, mexendo vigorosamente, aquecer até 80-85 °C para ativar a gelificação e deixar arrefecer.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFicha técnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eFrasco de 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposição\u003c\/td\u003e\n\u003ctd\u003ePectina amidada (E440ii), sacarose, difosfato dissódico (E450i), fosfato tricálcico (E341iii)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlergénios\u003c\/td\u003e\n\u003ctd\u003ePode conter vestígios de leite e produtos lácteos\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003eEntre 15 e 25 °C, em local seco e fresco, na embalagem original fechada\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\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003ePor que razão esta pectina é adequada para coberturas de chocolate?\u003c\/summary\u003e\u003cp\u003eA sua faixa de pH de funcionamento (2,8 a 4,7) e a tolerância ao cálcio fazem dela uma das poucas pectinas capazes de gelificar corretamente coberturas ricas em cacau ou em produtos lácteos.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePode ser congelada como a Pectina Fruit NH?\u003c\/summary\u003e\u003cp\u003eSim, retém a humidade mesmo após a congelação, prolongando a estabilidade dos produtos de pastelaria cobertos depois de descongelados.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÉ necessário trabalhar a quente com esta pectina?\u003c\/summary\u003e\u003cp\u003eSim, é ativada através de um aumento da temperatura até cerca de 80-85 °C; depois permanece termorreversível entre 40 e 60 °C, podendo ser retrabalhada, se necessário.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara saber mais\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/pt\/collections\/glacages-miroir\"\u003ecoleção Glaçages Miroir\u003c\/a\u003e \u003ca href=\"\/pt\/collections\/sosa\"\u003ecoleção SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105680494931,"sku":"48675","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine-x58-nappage-500-g-sosa-1.jpg?v=1772154936"},{"product_id":"poudre-de-lait-1-500g","title":"Leite em pó 1% - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Ingrediente técnico\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eLeite em Pó 1% - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eLeite magro em pó para geleias lácteas, revestimentos e açúcar de leite.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eO Leite em Pó 1% Sosa é leite magro desidratado, com baixo teor de matéria gorda (1,5 g\/100 g). Permite proporcionar uma base láctea concentrada aos preparados sem os diluir, sendo útil para geleias de queijo ou iogurte, revestimentos de frutos secos e decorações de pastelaria.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1,5 g\/100 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eMatéria gorda\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e34 g\/100 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eProteínas\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1250 mg\/100 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCálcio\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\"\u003eAplicações recomendadas\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eGeleias de queijo ou iogurte\u003c\/li\u003e\n\u003cli\u003eRevestimento de nozes e trufas\u003c\/li\u003e\n\u003cli\u003eDecorações e acabamentos de pastelaria\u003c\/li\u003e\n\u003cli\u003eBase láctea concentrada para cremes técnicos\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e incorporar o pó gradualmente no líquido escolhido, mexendo com um batedor para evitar grumos. Conservar num local seco (humidade inferior a 60%), entre 15 e 25 °C, protegido da luz e de odores.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFicha técnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003ePote de 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDenominação legal\u003c\/td\u003e\n\u003ctd\u003eLeite magro em pó\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eValores nutricionais (100 g)\u003c\/td\u003e\n\u003ctd\u003e365 kcal, proteínas 34 g, hidratos de carbono 58 g, matéria gorda 1,5 g, cálcio 1250 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlergénios\u003c\/td\u003e\n\u003ctd\u003ePode conter vestígios de frutos de casca rija, soja, sulfitos, ovo, mostarda, aipo, sésamo e amendoins\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003eLocal seco (humidade inferior a 60%), entre 15 e 25 °C, protegido da luz e de odores\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\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003ePorquê utilizar leite em pó em vez de leite líquido?\u003c\/summary\u003e\u003cp\u003eProporciona uma base láctea concentrada sem adicionar água ao preparado, o que é útil para geleias, revestimentos ou decorações em que o equilíbrio de líquidos deve ser rigoroso.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eEste pó é adequado para revestir frutos secos?\u003c\/summary\u003e\u003cp\u003eSim, é uma das suas aplicações recomendadas: proporciona um acabamento mate e um sabor lácteo suave às nozes e trufas revestidas.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eComo evitar grumos ao incorporar?\u003c\/summary\u003e\u003cp\u003eDeite o pó gradualmente no líquido, mexendo continuamente com um batedor, ou disperse-o primeiro numa pequena quantidade de líquido frio antes de o adicionar ao restante preparado.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara saber mais\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/pt\/collections\/additifs-alimentaires\"\u003ecoleção Aditivos alimentares\u003c\/a\u003e \u003ca href=\"\/pt\/collections\/sosa\"\u003ecoleção SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50217841099091,"sku":"44213","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/poudre-de-lait-1percent-500g-sosa-1.jpg?v=1772154998"},{"product_id":"glucose-liquide-de40-1-5kg","title":"Glucose Líquida DE40 - 1,5kg","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:18px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}\n.vh-list{margin:0;padding-left:20px}\n.vh-list li{margin:7px 0;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:32%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSOSA - AÇÚCAR TÉCNICO\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGlucose Líquida DE40 - 1,5 kg\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eXarope de glucose DE40, baixo poder adoçante, elevado poder anticristalizante.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eA glucose líquida DE40 Sosa é um xarope técnico obtido a partir do amido de milho. Com baixo poder adoçante e elevado poder anticristalizante, estabiliza gelados, ganaches e confeitos, prolongando simultaneamente a sua frescura.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDE 35-40\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eEquivalente de dextrose\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003ePOD 45%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003ePoder adoçante\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003ePAC 108%\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1,5 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormato\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003efrasco\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\"\u003eUtilizações recomendadas\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eGelados e sorvetes (cremosidade, efeito anticristalizante)\u003c\/li\u003e\n\u003cli\u003eGanaches montadas e recheios (flexibilidade)\u003c\/li\u003e\n\u003cli\u003eMassas e confeitos (elasticidade)\u003c\/li\u003e\n\u003cli\u003eCaramelos (estabilidade, evita a recristalização)\u003c\/li\u003e\n\u003cli\u003eCoberturas e glazes brilhantes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eAtenção:\u003c\/strong\u003e doseie de acordo com a receita, geralmente como complemento do açúcar e não como substituição total. Conservar ao abrigo da luz, num local fresco e seco, com a embalagem bem fechada.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFicha técnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredientes\u003c\/td\u003e\n\u003ctd\u003eXarope de glucose (origem: milho)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlergénios\u003c\/td\u003e\n\u003ctd\u003eNão contém nenhum dos 14 principais alergénios listados na regulamentação da UE\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eParâmetros\u003c\/td\u003e\n\u003ctd\u003e77,4° Brix (matéria seca), POD 45%, PAC 108%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003eLocal fresco e seco, ao abrigo da luz, embalagem bem fechada\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAcondicionamento\u003c\/td\u003e\n\u003ctd\u003eFrasco de 1,5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eQual é a diferença em relação à glucose DE60 Sosa?\u003c\/summary\u003e\u003cp\u003eA DE40 é menos doce e tem maior efeito anticristalizante (PAC 108% contra 114%); a DE60 é mais doce, sendo preferencialmente utilizada em confeitaria.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePode ser utilizada a frio?\u003c\/summary\u003e\u003cp\u003eSim, pode ser incorporada tanto fria como morna, misturando bem para uma dispersão homogénea.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eExiste um formato maior para produção em volume?\u003c\/summary\u003e\u003cp\u003eSim, esta glucose DE40 também existe num balde de 7 kg para laboratórios com uma produção elevada.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara saber mais\u003c\/h3\u003e\n\u003cp\u003eDescubra todos os \u003ca href=\"\/pt\/collections\/patisserie-professionnelle\"\u003eingredientes de pastelaria profissional\u003c\/a\u003e e a \u003ca href=\"\/pt\/collections\/sosa\"\u003egama Sosa Ingredients\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50458214400339,"sku":"48647","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/glucose_liquide_DE40.png?v=1787904334"},{"product_id":"glucose-liquide-de60-1-5kg","title":"Glucose Líquida DE60 - 1,5kg","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:18px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}\n.vh-list{margin:0;padding-left:20px}\n.vh-list li{margin:7px 0;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:32%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSOSA - AÇÚCAR TÉCNICO\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGlucose Líquida DE60 - 1,5 kg\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eXarope de glucose DE60, poder adoçante moderado e elevado poder anticristalizante.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eA glucose líquida DE60 Sosa é um xarope técnico de origem natural, extraído do amido por hidrólise enzimática. Com um Dextrose Equivalent de 60, oferece um poder adoçante moderado e um elevado poder anticristalizante, útil na pastelaria, chocolateria e geladaria profissionais.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDE 60\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDextrose Equivalent\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003ePOD 67,5%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003ePoder adoçante\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003ePAC 114%\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1,5 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormato\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003efrasco\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\"\u003eUtilizações recomendadas\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eGanaches e recheios de chocolates (flexibilidade)\u003c\/li\u003e\n\u003cli\u003eGelados e sorvetes (textura, anticristalização)\u003c\/li\u003e\n\u003cli\u003eConfeitaria e caramelos (estabilidade)\u003c\/li\u003e\n\u003cli\u003eCoberturas e glacés\u003c\/li\u003e\n\u003cli\u003ePastas de fruta e gomas\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eAtenção:\u003c\/strong\u003e doseie de acordo com a receita, tendo em conta o seu poder adoçante mais marcado do que o DE40. Conservar ao abrigo da luz, num local fresco e seco, com a embalagem bem fechada.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFicha técnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredientes\u003c\/td\u003e\n\u003ctd\u003eXarope de glucose (origem: amido)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlergénios\u003c\/td\u003e\n\u003ctd\u003eNão contém nenhum dos 14 principais alergénios identificados pela regulamentação da UE na sua composição\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eParâmetros\u003c\/td\u003e\n\u003ctd\u003ePOD 67,5%, PAC 114%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003eLocal fresco e seco, ao abrigo da luz, embalagem bem fechada\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAcondicionamento\u003c\/td\u003e\n\u003ctd\u003eFrasco de 1,5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003ePorquê escolher o DE60 em vez do DE40?\u003c\/summary\u003e\u003cp\u003eO DE60 é mais doce (POD de 67,5% contra 45%) e o seu poder anticristalizante também é mais elevado (PAC de 114% contra 108%), o que o torna interessante na confeitaria, onde o poder adoçante é mais importante.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÉ adequado para ganaches montadas?\u003c\/summary\u003e\u003cp\u003eSim, confere flexibilidade e cremosidade, com uma nota doce mais marcada do que um glucose DE40.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eComo doseá-lo numa receita de caramelo?\u003c\/summary\u003e\u003cp\u003eAlém da sacarose, geralmente para uma parte do açúcar total, para controlar a cristalização no final da cozedura.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara ir mais longe\u003c\/h3\u003e\n\u003cp\u003eDescubra todos os \u003ca href=\"\/pt\/collections\/patisserie-professionnelle\"\u003eingredientes de pastelaria profissional\u003c\/a\u003e e a \u003ca href=\"\/pt\/collections\/sosa\"\u003egama Sosa Ingredients\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50458232553811,"sku":"48649","price":14.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/glucose-liquide-de60-15kg-sosa-1.jpg?v=1772155557"},{"product_id":"sojawhip-300g","title":"Sojawhip - 300 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Proteína Vegan\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eSojawhip - 300 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eProteína de soja em pó, alternativa vegetal à albumina para mousses e merengues.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eSojawhip Sosa é uma proteína de soja em pó, concebida como alternativa vegetal à albumina de ovo (Albuwhip). Permite montar mousses leves, merengues vegan e coberturas estáveis, tanto a quente como a frio, em todo o tipo de líquidos.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e10 a 40 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosagem consoante a utilização\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eQuente ou frio\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eModo de utilização\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eNão congelar\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento a frio\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\"\u003eAplicações recomendadas\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eMousses vegetais leves e arejadas\u003c\/li\u003e\n\u003cli\u003eMerengues vegan\u003c\/li\u003e\n\u003cli\u003eCoberturas brilhantes e estáveis\u003c\/li\u003e\n\u003cli\u003eSubstituto vegetal da albumina em receitas montadas\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e dispersar o pó no líquido escolhido e bater até obter a textura montada pretendida. O Sojawhip não é termorreversível e não suporta congelação: preparar a quantidade necessária para utilização imediata.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFicha técnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eFrasco de 300 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosagem\u003c\/td\u003e\n\u003ctd\u003e10 a 40 g\/kg, consoante a receita\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposição\u003c\/td\u003e\n\u003ctd\u003eProteína de soja, maltodextrina, goma xantana (E415), cloreto de sódio\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlergénios\u003c\/td\u003e\n\u003ctd\u003eContém soja e sulfitos (dióxido de enxofre, concentração superior a 10 mg\/kg expressa em SO2)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003eEntre 15 e 25 °C, em local seco, ao abrigo da luz, na embalagem de origem devidamente fechada\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\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eO Sojawhip substitui realmente a albumina de ovo?\u003c\/summary\u003e\u003cp\u003eSim, essa é a sua finalidade: permite montar mousses e merengues com um resultado comparável ao da albumina, 100% vegetal.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÉ possível congelar uma preparação feita com Sojawhip?\u003c\/summary\u003e\u003cp\u003eNão, não foi concebido para ser congelado nem para ser reaquecido depois de montado: é preferível preparar a quantidade necessária para utilização no próprio dia.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eO Sojawhip funciona a frio?\u003c\/summary\u003e\u003cp\u003eSim, é eficaz tanto a quente como a frio e integra-se em todos os tipos de líquidos, o que facilita a sua utilização em pastelaria e em cozinha vegetal.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara saber mais\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/pt\/collections\/additifs-alimentaires\"\u003ecoleção Aditivos alimentares\u003c\/a\u003e \u003ca href=\"\/pt\/collections\/aide-a-la-preparation\"\u003ecoleção Ajuda à preparação\u003c\/a\u003e \u003ca href=\"\/pt\/collections\/sosa\"\u003ecoleção SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50584104141139,"sku":"40375","price":47.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/sojawhip-300g-sosa-1.jpg?v=1772155936"},{"product_id":"emulsifiant-gel-cake-perfector-funcakes-500g","title":"Emulsionante - Gel Cake Perfector 500 g","description":"\u003ch2 data-start=\"86\" data-end=\"152\" class=\"\"\u003e\u003cstrong data-start=\"89\" data-end=\"152\"\u003eEmulsificante para bolo FunCakes - Cake Perfector Gel 500 g\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"154\" data-end=\"403\" class=\"\"\u003eSonha em obter bolos dignos dos profissionais com uma textura perfeita e uma maciez incomparável? Descubra o \u003cstrong data-start=\"282\" data-end=\"316\"\u003eCake Perfector Gel da FunCakes\u003c\/strong\u003e, o ingrediente secreto para conseguir todas as suas pastelarias com uma facilidade surpreendente!\u003c\/p\u003e\n\u003ch3 data-start=\"405\" data-end=\"453\" class=\"\"\u003e\u003cstrong data-start=\"409\" data-end=\"453\"\u003ePor que escolher o Cake Perfector Gel?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"455\" data-end=\"803\" class=\"\"\u003eO \u003cstrong data-start=\"458\" data-end=\"480\"\u003eCake Perfector Gel\u003c\/strong\u003e é um emulsificante inovador especialmente concebido para melhorar instantaneamente a qualidade das suas pastelarias caseiras ou profissionais. Este emulsificante em forma de gel transparente permite-lhe fazer num instante bolos com volumes generosos, textura deliciosamente derretida e consistência homogénea.\u003c\/p\u003e\n\u003cp data-start=\"805\" data-end=\"954\" class=\"\"\u003eBasta adicionar entre 5 e 15 g deste gel por quilo de preparação, e as suas sobremesas alcançarão níveis máximos de qualidade e regularidade.\u003c\/p\u003e\n\u003ch3 data-start=\"956\" data-end=\"1001\" class=\"\"\u003e\u003cstrong data-start=\"960\" data-end=\"1001\"\u003eAs vantagens do Cake Perfector Gel:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1003\" data-end=\"1662\"\u003e\n\u003cli data-start=\"1003\" data-end=\"1095\" class=\"\"\u003e\n\u003cp data-start=\"1005\" data-end=\"1095\" class=\"\"\u003e\u003cstrong data-start=\"1005\" data-end=\"1030\"\u003eVolume impressionante\u003c\/strong\u003e : Os seus bolos crescem mais para um resultado espetacular.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1096\" data-end=\"1210\" class=\"\"\u003e\n\u003cp data-start=\"1098\" data-end=\"1210\" class=\"\"\u003e\u003cstrong data-start=\"1098\" data-end=\"1131\"\u003eTextura macia e arejada\u003c\/strong\u003e : Os bolos, cupcakes, muffins e brownies tornam-se irresistivelmente suaves.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1211\" data-end=\"1314\" class=\"\"\u003e\n\u003cp data-start=\"1213\" data-end=\"1314\" class=\"\"\u003e\u003cstrong data-start=\"1213\" data-end=\"1237\"\u003eConsistência perfeita\u003c\/strong\u003e : Garante uma cozedura uniforme e uma estrutura regular em cada fornada.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1315\" data-end=\"1424\" class=\"\"\u003e\n\u003cp data-start=\"1317\" data-end=\"1424\" class=\"\"\u003e\u003cstrong data-start=\"1317\" data-end=\"1340\"\u003eEstabilidade reforçada\u003c\/strong\u003e : A massa mantém-se melhor durante a cozedura, facilitando a desenformagem e a decoração.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1425\" data-end=\"1503\" class=\"\"\u003e\n\u003cp data-start=\"1427\" data-end=\"1503\" class=\"\"\u003e\u003cstrong data-start=\"1427\" data-end=\"1457\"\u003eGanho de tempo considerável\u003c\/strong\u003e : Reduz até 50 % o seu tempo de mistura.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1504\" data-end=\"1581\" class=\"\"\u003e\n\u003cp data-start=\"1506\" data-end=\"1581\" class=\"\"\u003e\u003cstrong data-start=\"1506\" data-end=\"1522\"\u003eSabor sublimado\u003c\/strong\u003e : Revela ainda mais os aromas naturais das suas pastelarias.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1582\" data-end=\"1662\" class=\"\"\u003e\n\u003cp data-start=\"1584\" data-end=\"1662\" class=\"\"\u003e\u003cstrong data-start=\"1584\" data-end=\"1607\"\u003eFrescura prolongada\u003c\/strong\u003e : Os seus bolos mantêm-se frescos e macios por mais tempo.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1664\" data-end=\"1727\" class=\"\"\u003e\u003cstrong data-start=\"1668\" data-end=\"1727\"\u003eUm produto pronto a usar para resultados consistentes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1729\" data-end=\"1981\" class=\"\"\u003eO Cake Perfector Gel FunCakes já está ativado e pronto a ser misturado nas suas receitas habituais. Não necessita de preparação adicional: basta adicionar diretamente o gel à sua massa, misturar e cozer como de costume.\u003c\/p\u003e\n\u003cp data-start=\"1983\" data-end=\"2039\" class=\"\"\u003eCompatível com muitas preparações de pastelaria:\u003c\/p\u003e\n\u003cul data-start=\"2041\" data-end=\"2159\"\u003e\n\u003cli data-start=\"2041\" data-end=\"2082\" class=\"\"\u003e\n\u003cp data-start=\"2043\" data-end=\"2082\" class=\"\"\u003eBolos esponja (génoise, chiffon cake…)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2083\" data-end=\"2104\" class=\"\"\u003e\n\u003cp data-start=\"2085\" data-end=\"2104\" class=\"\"\u003eCupcakes e muffins\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2105\" data-end=\"2135\" class=\"\"\u003e\n\u003cp data-start=\"2107\" data-end=\"2135\" class=\"\"\u003eScones, brownies, financiers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2136\" data-end=\"2159\" class=\"\"\u003e\n\u003cp data-start=\"2138\" data-end=\"2159\" class=\"\"\u003eBolos doces ou salgados\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2161\" data-end=\"2280\" class=\"\"\u003eCombine-o com o FunCakes Baking Elixir para ainda mais desempenho e pastelaria digna dos grandes chefs!\u003c\/p\u003e\n\u003ch3 data-start=\"2282\" data-end=\"2339\" class=\"\"\u003e\u003cstrong data-start=\"2286\" data-end=\"2339\"\u003eCaracterísticas do Cake Perfector Gel FunCakes:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2341\" data-end=\"2610\"\u003e\n\u003cli data-start=\"2341\" data-end=\"2364\" class=\"\"\u003e\n\u003cp data-start=\"2343\" data-end=\"2364\" class=\"\"\u003e\u003cstrong data-start=\"2343\" data-end=\"2353\"\u003eMarca\u003c\/strong\u003e : FunCakes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2365\" data-end=\"2418\" class=\"\"\u003e\n\u003cp data-start=\"2367\" data-end=\"2418\" class=\"\"\u003e\u003cstrong data-start=\"2367\" data-end=\"2375\"\u003eTipo\u003c\/strong\u003e : Emulsionante \/ melhorador de pastelaria\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2419\" data-end=\"2461\" class=\"\"\u003e\n\u003cp data-start=\"2421\" data-end=\"2461\" class=\"\"\u003e\u003cstrong data-start=\"2421\" data-end=\"2430\"\u003eForma\u003c\/strong\u003e : Gel incolor pronto a usar\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2462\" data-end=\"2489\" class=\"\"\u003e\n\u003cp data-start=\"2464\" data-end=\"2489\" class=\"\"\u003e\u003cstrong data-start=\"2464\" data-end=\"2481\"\u003eCertificação\u003c\/strong\u003e : Halal\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2490\" data-end=\"2526\" class=\"\"\u003e\n\u003cp data-start=\"2492\" data-end=\"2526\" class=\"\"\u003e\u003cstrong data-start=\"2492\" data-end=\"2511\"\u003eEmbalagem\u003c\/strong\u003e : frasco de 500 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2527\" data-end=\"2610\" class=\"\"\u003e\n\u003cp data-start=\"2529\" data-end=\"2610\" class=\"\"\u003e\u003cstrong data-start=\"2529\" data-end=\"2545\"\u003eConservação\u003c\/strong\u003e : Armazene num local seco a uma temperatura entre 12 e 22°C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2612\" data-end=\"2652\" class=\"\"\u003e\u003cstrong data-start=\"2616\" data-end=\"2652\"\u003eComposição simples e eficaz:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2654\" data-end=\"2716\"\u003e\n\u003cli data-start=\"2654\" data-end=\"2659\" class=\"\"\u003e\n\u003cp data-start=\"2656\" data-end=\"2659\" class=\"\"\u003eÁgua\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2660\" data-end=\"2694\" class=\"\"\u003e\n\u003cp data-start=\"2662\" data-end=\"2694\" class=\"\"\u003eEmulsionantes: E471, E470a, E475\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2695\" data-end=\"2716\" class=\"\"\u003e\n\u003cp data-start=\"2697\" data-end=\"2716\" class=\"\"\u003eEspessante: E466\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2718\" data-end=\"2764\" class=\"\"\u003e\u003cstrong data-start=\"2722\" data-end=\"2764\"\u003eValores nutricionais (por 100 g) :\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2765\" data-end=\"2904\"\u003e\n\u003cli data-start=\"2765\" data-end=\"2790\" class=\"\"\u003e\n\u003cp data-start=\"2767\" data-end=\"2790\" class=\"\"\u003eEnergia: 0 kcal (0 kJ)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2791\" data-end=\"2831\" class=\"\"\u003e\n\u003cp data-start=\"2793\" data-end=\"2831\" class=\"\"\u003eGorduras: 0,0 g (das quais saturadas 0,0 g)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2832\" data-end=\"2870\" class=\"\"\u003e\n\u003cp data-start=\"2834\" data-end=\"2870\" class=\"\"\u003eHidratos de carbono: 0,0 g (dos quais açúcares 0,0 g)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2871\" data-end=\"2890\" class=\"\"\u003e\n\u003cp data-start=\"2873\" data-end=\"2890\" class=\"\"\u003eProteínas : 0,0 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2891\" data-end=\"2904\" class=\"\"\u003e\n\u003cp data-start=\"2893\" data-end=\"2904\" class=\"\"\u003eSal : 0,0 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":50631938605395,"sku":"F54885","price":16.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/emulsifiant-cake-perfector-gel-500-g-fun-cakes-1.jpg?v=1772156031"},{"product_id":"funcakes-cake-perfector-powder-emulsifiant-patisserie-sans-gluten-250g","title":"Emulsionante - Cake Perfector Pó 250 g","description":"\u003ch2 data-start=\"0\" data-end=\"92\" class=\"\"\u003eEmulsionante em pó para pastelarias sem glúten\u003c\/h2\u003e\n\u003cp data-start=\"94\" data-end=\"399\" class=\"\"\u003ePrepare pastelarias sem glúten perfeitamente macias e deliciosas graças ao Emulsionante em pó FunCakes Cake Perfector Powder. Especificamente concebido para as suas receitas sem glúten, este emulsionante em pó elimina definitivamente os inconvenientes relacionados com texturas esfareladas, secas ou instáveis.\u003c\/p\u003e\n\u003ch3 data-start=\"401\" data-end=\"449\" class=\"\"\u003ePor que usar o Cake Perfector Powder?\u003c\/h3\u003e\n\u003cp data-start=\"450\" data-end=\"904\" class=\"\"\u003eEste estabilizante e emulsionante alimentar é o seu melhor aliado para fazer facilmente pastelarias sem glúten bem-sucedidas. Incorporado nas suas preparações habituais, permite-lhe obter bolos, brownies, bolachas ou scones sem glúten com uma textura ótima, macia e uniforme. Muito fácil de usar, basta adicionar diretamente este emulsionante às suas misturas antes de cozer, sem passos adicionais.\u003c\/p\u003e\n\u003ch3 data-start=\"906\" data-end=\"946\" class=\"\"\u003eVantagens do Cake Perfector Powder:\u003c\/h3\u003e\n\u003cul data-start=\"947\" data-end=\"1250\"\u003e\n\u003cli data-start=\"947\" data-end=\"1011\" class=\"\"\u003e\n\u003cp data-start=\"949\" data-end=\"1011\" class=\"\"\u003e\u003cstrong data-start=\"949\" data-end=\"970\"\u003eTextura melhorada\u003c\/strong\u003e: adeus aos bolos esfarelados ou demasiado secos\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1012\" data-end=\"1090\" class=\"\"\u003e\n\u003cp data-start=\"1014\" data-end=\"1090\" class=\"\"\u003e\u003cstrong data-start=\"1014\" data-end=\"1040\"\u003eFacilidade de utilização\u003c\/strong\u003e: integra-se facilmente na sua receita habitual\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1091\" data-end=\"1174\" class=\"\"\u003e\n\u003cp data-start=\"1093\" data-end=\"1174\" class=\"\"\u003e\u003cstrong data-start=\"1093\" data-end=\"1116\"\u003eFrescura prolongada\u003c\/strong\u003e: estabiliza e conserva melhor as suas pastelarias sem glúten\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1175\" data-end=\"1250\" class=\"\"\u003e\n\u003cp data-start=\"1177\" data-end=\"1250\" class=\"\"\u003e\u003cstrong data-start=\"1177\" data-end=\"1195\"\u003eCertificado Halal\u003c\/strong\u003e: adequado para uma grande variedade de regimes alimentares\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1252\" data-end=\"1275\" class=\"\"\u003eDosagem recomendada:\u003c\/h3\u003e\n\u003cul data-start=\"1276\" data-end=\"1318\"\u003e\n\u003cli data-start=\"1276\" data-end=\"1318\" class=\"\"\u003e\n\u003cp data-start=\"1278\" data-end=\"1318\" class=\"\"\u003e10 a 20 g por quilo de preparação final\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1320\" data-end=\"1323\" class=\"\"\u003e\n\u003ch3 data-start=\"1325\" data-end=\"1342\" class=\"\"\u003eIngredientes:\u003c\/h3\u003e\n\u003cp data-start=\"1343\" data-end=\"1389\" class=\"\"\u003eEmulsionante: E481, estabilizantes: E466, E471.\u003c\/p\u003e\n\u003chr data-start=\"1391\" data-end=\"1394\" class=\"\"\u003e\n\u003ch3 data-start=\"1396\" data-end=\"1445\" class=\"\"\u003eValores nutricionais médios por 100 g:\u003c\/h3\u003e\n\u003cul data-start=\"1446\" data-end=\"1624\"\u003e\n\u003cli data-start=\"1446\" data-end=\"1471\" class=\"\"\u003e\n\u003cp data-start=\"1448\" data-end=\"1471\" class=\"\"\u003eEnergia: 0 kJ \/ 0 kcal\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1472\" data-end=\"1539\" class=\"\"\u003e\n\u003cp data-start=\"1474\" data-end=\"1500\" class=\"\"\u003eLípidos: 0,0 g\u003c\/p\u003e\n\u003cul data-start=\"1503\" data-end=\"1539\"\u003e\n\u003cli data-start=\"1503\" data-end=\"1539\" class=\"\"\u003e\n\u003cp data-start=\"1505\" data-end=\"1539\" class=\"\"\u003edos quais ácidos gordos saturados: 0,0 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1540\" data-end=\"1586\" class=\"\"\u003e\n\u003cp data-start=\"1542\" data-end=\"1560\" class=\"\"\u003eHidratos de carbono: 0,0 g\u003c\/p\u003e\n\u003cul data-start=\"1563\" data-end=\"1586\"\u003e\n\u003cli data-start=\"1563\" data-end=\"1586\" class=\"\"\u003e\n\u003cp data-start=\"1565\" data-end=\"1586\" class=\"\"\u003edos quais açúcares: 0,0 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1587\" data-end=\"1608\" class=\"\"\u003e\n\u003cp data-start=\"1589\" data-end=\"1608\" class=\"\"\u003eProteínas: 0,0 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1609\" data-end=\"1624\" class=\"\"\u003e\n\u003cp data-start=\"1611\" data-end=\"1624\" class=\"\"\u003eSal: 0,0 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1626\" data-end=\"1629\" class=\"\"\u003e\n\u003cp data-start=\"1631\" data-end=\"1664\" class=\"\"\u003e\u003cstrong data-start=\"1631\" data-end=\"1650\"\u003eCertificação:\u003c\/strong\u003e Produto Halal\u003c\/p\u003e\n\u003cp data-start=\"1666\" data-end=\"1762\" class=\"\"\u003e\u003cstrong data-start=\"1666\" data-end=\"1684\"\u003eConservação:\u003c\/strong\u003e Conservar num local seco, a uma temperatura entre 12 e 22°C.\u003c\/p\u003e\n\u003cp data-start=\"1764\" data-end=\"1835\" class=\"\"\u003e\u003cstrong data-start=\"1764\" data-end=\"1780\"\u003eConteúdo:\u003c\/strong\u003e 250 g\u003cbr data-start=\"1786\" data-end=\"1789\"\u003e\u003cstrong data-start=\"1789\" data-end=\"1801\"\u003eMarca:\u003c\/strong\u003e FunCakes\u003cbr data-start=\"1810\" data-end=\"1813\"\u003e\u003cstrong data-start=\"1813\" data-end=\"1826\"\u003eOrigem:\u003c\/strong\u003e Países Baixos\u003c\/p\u003e\n\u003chr data-start=\"1837\" data-end=\"1840\" class=\"\"\u003e\n\u003cp data-start=\"1842\" data-end=\"1985\" class=\"\"\u003e \u003cstrong data-start=\"1845\" data-end=\"1872\"\u003eConselho de utilização:\u003c\/strong\u003e\u003cbr data-start=\"1872\" data-end=\"1875\"\u003eBasta adicionar a quantidade recomendada à sua massa antes de cozer. Não é necessário nenhum ajuste específico.\u003c\/p\u003e\n\u003chr data-start=\"1987\" data-end=\"1990\" class=\"\"\u003e\n\u003cp data-start=\"1992\" data-end=\"2130\" class=\"\"\u003e\u003cstrong data-start=\"1995\" data-end=\"2130\"\u003eEncomende já o FunCakes Cake Perfector Powder e finalmente consiga fazer as suas pastelarias sem glúten como um profissional!\u003c\/strong\u003e\u003c\/p\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":50631961805139,"sku":"F11235","price":11.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/emulsifiant-cake-perfector-poudre-250-g-fun-cakes-1.jpg?v=1772156035"},{"product_id":"dextrose-poudre-sosa-650g","title":"Dextrose - 650 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Açúcar técnico\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eDextrose em Pó - 650 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eAçúcar anticristalizante de milho, para gelados, sorvetes e confeitaria.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eA Dextrose em Pó Sosa é um açúcar técnico de origem vegetal (milho), com elevado poder anticristalizante (PAC 172%) e poder adoçante reduzido (POD 74%) em comparação com a sacarose. Estabiliza a textura de gelados e sorvetes face à cristalização e permite ajustar a doçura de uma receita sem excesso de açúcar.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003ePAC 172%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003ePoder anticristalizante\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003ePOD 74%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003ePoder adoçante\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e6 a 15 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosagem\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\"\u003eAplicações recomendadas\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eGelados e sorvetes: textura lisa, sem cristais de água\u003c\/li\u003e\n\u003cli\u003eConfeitaria: rebuçados duros, açúcar fiado, açúcar cristalizado\u003c\/li\u003e\n\u003cli\u003ePastelaria com doçura ajustada\u003c\/li\u003e\n\u003cli\u003eCoberturas e recheios: estabilidade durante a conservação\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e incorporar a dextrose na mistura de açúcares da receita antes da cozedura ou da congelação. O seu elevado poder anticristalizante limita a formação de cristais de água nos sorvetes e gelados, mesmo após várias semanas de congelação. Conservar à temperatura ambiente (15 a 25 °C), em local seco e protegido da luz, com a embalagem bem fechada.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFicha técnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eEmbalagem de 650 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigem\u003c\/td\u003e\n\u003ctd\u003eVegetal (amido de milho)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposição\u003c\/td\u003e\n\u003ctd\u003eDextrose pura\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertificações\u003c\/td\u003e\n\u003ctd\u003eClean label, sem OGM, kosher, halal, compatível com regimes vegetarianos e veganos\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlergénios\u003c\/td\u003e\n\u003ctd\u003eSem alergénios diretos. Pode conter vestígios de ovos, leite, soja, frutos de casca rija, sésamo, mostarda, aipo, sulfitos e amendoins\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003eEntre 15 e 25 °C, em local seco e protegido da luz\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\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003ePorque é que a dextrose é útil na produção de gelados?\u003c\/summary\u003e\u003cp\u003eO seu poder anticristalizante (PAC 172%) é claramente superior ao da sacarose: limita a formação de cristais de água e garante uma textura lisa e cremosa, mesmo após várias semanas no congelador.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eA dextrose adoça tanto como o açúcar clássico?\u003c\/summary\u003e\u003cp\u003eNão, o seu poder adoçante é inferior (POD 74% contra 100% da sacarose), o que permite ajustar a doçura de uma receita sem alterar a sua textura.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePode utilizar-se dextrose numa receita vegana?\u003c\/summary\u003e\u003cp\u003eSim, está certificado como compatível com regimes vegetarianos e veganos, bem como kosher e halal.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara saber mais\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/pt\/collections\/isomalt\"\u003ecoleção Isomalte, Açúcar e Frutose\u003c\/a\u003e \u003ca href=\"\/pt\/collections\/additifs-alimentaires\"\u003ecoleção Aditivos alimentares\u003c\/a\u003e \u003ca href=\"\/pt\/collections\/sosa\"\u003ecoleção SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50946175533395,"sku":"48684","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/dextrose.png?v=1787652767"},{"product_id":"levure-seche-active-molino-pasini-500-g","title":"Fermento Seco Ativo Molino Pasini – 500 g","description":"\u003ch3 data-start=\"598\" data-end=\"643\"\u003eLevedura Seca Ativa Molino Pasini – 500 g\u003c\/h3\u003e\n\u003cp data-start=\"645\" data-end=\"904\"\u003eA levedura seca ativa \u003cstrong data-start=\"668\" data-end=\"685\"\u003eMolino Pasini\u003c\/strong\u003e é a aliada indispensável dos apaixonados por panificação. O seu elevado poder de fermentação garante uma fermentação rápida e homogénea, ideal para conseguir \u003cstrong data-start=\"838\" data-end=\"888\"\u003epães, pizzas, focaccias, massas doces fermentadas\u003c\/strong\u003e e muito mais.\u003c\/p\u003e\n\u003chr data-start=\"906\" data-end=\"909\"\u003e\n\u003ch4 data-start=\"911\" data-end=\"946\"\u003e As vantagens desta levedura:\u003c\/h4\u003e\n\u003cul data-start=\"947\" data-end=\"1219\"\u003e\n\u003cli data-start=\"947\" data-end=\"1000\"\u003e\n\u003cp data-start=\"949\" data-end=\"1000\"\u003e\u003cstrong data-start=\"949\" data-end=\"978\"\u003ePotência de fermentação\u003c\/strong\u003e constante e fiável\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1001\" data-end=\"1056\"\u003e\n\u003cp data-start=\"1003\" data-end=\"1056\"\u003e\u003cstrong data-start=\"1003\" data-end=\"1024\"\u003eAtivação rápida\u003c\/strong\u003e ao contacto com um líquido morno\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1057\" data-end=\"1100\"\u003e\n\u003cp data-start=\"1059\" data-end=\"1100\"\u003e\u003cstrong data-start=\"1059\" data-end=\"1089\"\u003eTextura arejada e macia\u003c\/strong\u003e garantida\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1101\" data-end=\"1164\"\u003e\n\u003cp data-start=\"1103\" data-end=\"1164\"\u003e\u003cstrong data-start=\"1103\" data-end=\"1124\"\u003eFormato económico\u003c\/strong\u003e de 500 g ideal para uso intensivo\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1165\" data-end=\"1219\"\u003e\n\u003cp data-start=\"1167\" data-end=\"1219\"\u003e\u003cstrong data-start=\"1167\" data-end=\"1196\"\u003eConservação de longa duração\u003c\/strong\u003e graças à sua forma seca\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1221\" data-end=\"1224\"\u003e\n\u003ch4 data-start=\"1226\" data-end=\"1247\"\u003e Ideal para:\u003c\/h4\u003e\n\u003cul data-start=\"1248\" data-end=\"1388\"\u003e\n\u003cli data-start=\"1248\" data-end=\"1279\"\u003e\n\u003cp data-start=\"1250\" data-end=\"1279\"\u003ePão caseiro ou tradicional\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1280\" data-end=\"1318\"\u003e\n\u003cp data-start=\"1282\" data-end=\"1318\"\u003ePizzas crocantes e macias\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1319\" data-end=\"1365\"\u003e\n\u003cp data-start=\"1321\" data-end=\"1365\"\u003eBrioches, panettones, viennoiseries caseiras\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1366\" data-end=\"1388\"\u003e\n\u003cp data-start=\"1368\" data-end=\"1388\"\u003eMassas doces fermentadas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1390\" data-end=\"1393\"\u003e\n\u003ch4 data-start=\"1395\" data-end=\"1414\"\u003eIngredientes\u003c\/h4\u003e\n\u003cp data-start=\"1415\" data-end=\"1445\"\u003eLevedura, emulsificante: \u003cstrong data-start=\"1437\" data-end=\"1445\"\u003eE491\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"1447\" data-end=\"1450\"\u003e\n\u003ch4 data-start=\"1452\" data-end=\"1480\"\u003eInformações do produto\u003c\/h4\u003e\n\u003cul data-start=\"1481\" data-end=\"1657\"\u003e\n\u003cli data-start=\"1481\" data-end=\"1506\"\u003e\n\u003cp data-start=\"1483\" data-end=\"1506\"\u003e\u003cstrong data-start=\"1483\" data-end=\"1496\"\u003ePeso líquido\u003c\/strong\u003e : 500 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1507\" data-end=\"1531\"\u003e\n\u003cp data-start=\"1509\" data-end=\"1531\"\u003e\u003cstrong data-start=\"1509\" data-end=\"1520\"\u003eOrigem\u003c\/strong\u003e : Itália\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1532\" data-end=\"1566\"\u003e\n\u003cp data-start=\"1534\" data-end=\"1566\"\u003e\u003cstrong data-start=\"1534\" data-end=\"1542\"\u003eTipo\u003c\/strong\u003e : Levedura seca ativa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1567\" data-end=\"1657\"\u003e\n\u003cp data-start=\"1569\" data-end=\"1657\"\u003e\u003cstrong data-start=\"1569\" data-end=\"1585\"\u003eConservação\u003c\/strong\u003e : Protegida da humidade e do calor, num local fresco e seco\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1659\" data-end=\"1662\"\u003e\n\u003cp data-start=\"1664\" data-end=\"1785\"\u003e \u003cstrong data-start=\"1667\" data-end=\"1677\"\u003eDica\u003c\/strong\u003e : Rehydrate a levedura em um pouco de água morna antes de a incorporar na sua massa para um resultado ótimo.\u003c\/p\u003e\n\u003chr data-start=\"1787\" data-end=\"1790\"\u003e\n\u003cp data-start=\"1792\" data-end=\"1909\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1795\" data-end=\"1909\" data-is-last-node=\"\"\u003eEncomende já e dê volume às suas criações de padaria com uma levedura de qualidade italiana.\u003c\/strong\u003e\u003c\/p\u003e","brand":"MOLINO PASINI","offers":[{"title":"Default Title","offer_id":51055996731731,"sku":"MP5780","price":9.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/levure-seche-active-molino-pasini-500-g-molino-pasini-1.jpg?v=1772157375"},{"product_id":"gomme-gellan-500-g","title":"Goma Gellan - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Gelificante\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGoma Gelana - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eGelificante E418 obtido por fermentação, para géis firmes e cortes precisos.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eA Goma Gelana Sosa (E418) é um gelificante natural obtido por fermentação bacteriana, utilizado para criar géis firmes, transparentes e resistentes à cozedura no forno. Não termorreversível, mas congelável, é adequada tanto para preparações doces como salgadas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e10 a 20 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosagem consoante a textura\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eResiste ao forno\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento durante a cozedura\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCongelável\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento a frio\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\"\u003eAplicações recomendadas\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eGeleias doces ou salgadas\u003c\/li\u003e\n\u003cli\u003ePastas de fruta e compotas firmes\u003c\/li\u003e\n\u003cli\u003eInserções para entremets\u003c\/li\u003e\n\u003cli\u003eRecheios destinados à cozedura no forno\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eAtenção:\u003c\/strong\u003e misturar a goma gelana com o líquido escolhido, aquecer até à dissolução completa, verter na forma pretendida e deixar arrefecer. Depois de solidificado, o gel não volta a ficar líquido mesmo quando reaquecido.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFicha técnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003eFrasco reutilizável de 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigem\u003c\/td\u003e\n\u003ctd\u003eFermentação bacteriana natural\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposição\u003c\/td\u003e\n\u003ctd\u003eGoma gelana (E418)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003eAo abrigo da humidade e da luz, entre 15 e 25 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eA goma gelana resiste à cozedura no forno?\u003c\/summary\u003e\u003cp\u003eSim, essa é uma das suas principais vantagens: o gel formado mantém-se estável mesmo depois de ir ao forno, o que a distingue dos gelificantes clássicos que derretem com o calor.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÉ possível fundir novamente um gel de goma gelana?\u003c\/summary\u003e\u003cp\u003eNão, não é termorreversível: depois de ocorrer a gelificação, o gel mantém a sua textura mesmo quando reaquecido, ao contrário de uma pectina NH.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÉ adequada para preparações salgadas?\u003c\/summary\u003e\u003cp\u003eSim, também pode ser utilizada tanto em preparações doces (pastas de fruta, compotas firmes) como salgadas (geleias, inclusões para pratos), desde que se ajuste a dosagem entre 10 e 20 g\/kg, consoante a textura pretendida.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara saber mais\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/pt\/collections\/additifs-alimentaires\"\u003ecoleção Aditivos alimentares\u003c\/a\u003e \u003ca href=\"\/pt\/collections\/sosa\"\u003ecoleção SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51483751579987,"sku":"48690","price":128.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gomme-gellan-500-g-sosa-1.jpg?v=1772158569"},{"product_id":"gelcrem-chaud-500-g","title":"Gelcrem Quente - 500 g","description":"\u003cstyle\u003e.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:28px 24px;border-radius:14px;width:100%;box-sizing:border-box}.vh-w *{box-sizing:border-box}.vh-h{text-align:center;margin-bottom:24px;padding-bottom:20px;border-bottom:2px solid #d7b36a}.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}.vh-t{font-size:21px;font-weight:600;color:#2a2419;margin:0 0 8px}.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:20px 22px;margin:16px 0}.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 12px;padding-bottom:8px;border-bottom:1px solid #eadfcb}.vh-tech-zone{display:flex;gap:12px;justify-content:center;flex-wrap:wrap;padding:10px 0}.vh-tech-item{flex:1;min-width:120px;max-width:190px;text-align:center;padding:12px 10px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}.vh-tech-value{font-size:16px;font-weight:600;color:#b98b35;margin:0 0 4px}.vh-tech-label{font-size:10.5px;font-weight:600;color:#6b5d40;letter-spacing:1px;text-transform:uppercase}.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 16px;border-radius:0 8px 8px 0;margin:14px 0}.vh-tip p{margin:0;font-size:13.5px;color:#2a2419}.vh-tip strong{color:#b98b35}.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}.vh-faq summary::-webkit-details-marker{display:none}.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}.vh-faq details[open] summary::after{content:'-'}.vh-faq details{margin-bottom:6px}.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:18px 22px;margin:18px 0 0;text-align:center}.vh-pour h3{margin:0 0 10px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}.vh-pour p{margin:0;font-size:14px;line-height:1.8}.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}@media(max-width:680px){.vh-w{padding:18px 14px}.vh-tech-zone{flex-direction:column}}\u003c\/style\u003e\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSOSA - Espessante a quente\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGelcrem Chaud Sosa 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eEspessante à base de amido de milho, estável à congelação.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\u003cp\u003eO Gelcrem Chaud Sosa é um espessante à base de amido de milho refinado, concebido para cremes pasteleiros, molhos e preparações cozinhadas, doces ou salgadas. Mantém a textura após a cozedura e a congelação, ao contrário do amido de milho clássico, que retrai durante a descongelação.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eMilho\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eOrigem\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e20 a 50 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosagem\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eEstável\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCongelação\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\"\u003eUtilização\u003c\/h3\u003e\n\u003cp\u003eDispersar a frio no líquido (água, leite, natas, sumo) com uma vara de arames ou uma varinha mágica para evitar grumos; depois, cozinhar até à ebulição, mexendo: o espessamento começa assim que a temperatura sobe. Adequado para cremes pasteleiros (consistência suficiente para usar com saco de pasteleiro, congelação de bases de tarte recheadas), béchamels, veloutés e preparações cozinhadas.\u003c\/p\u003e\n\u003cp\u003ePara uma utilização sem cozedura, o \u003ca href=\"\/pt\/products\/gelcrem-froid-500-g\" style=\"color:#b98b35;\"\u003eGelcrem Froid Sosa\u003c\/a\u003e é ativado por simples dispersão a frio, sendo mais adequado para cremes frios e preparações sensíveis ao calor.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eA ter em conta:\u003c\/strong\u003e composição: 100% amido de milho refinado; sem alergénios diretos (podem existir vestígios de leite e derivados, devido à produção numa unidade com vários produtos). Conservar num local fresco e seco, ao abrigo da humidade, com o frasco bem fechado após a utilização.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eQual é a diferença em relação ao Gelcrem Froid?\u003c\/summary\u003e\u003cp\u003eO Gelcrem Chaud é ativado durante a cozedura e é adequado para cremes pasteleiros, béchamels e preparações cozinhadas. O Gelcrem Froid é ativado sem cozedura, para preparações a frio, como mousses e cremes batidos.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÉ possível congelar um creme pasteleiro preparado com Gelcrem Chaud?\u003c\/summary\u003e\u003cp\u003eSim, essa é a sua particularidade: a textura mantém-se estável após a descongelação, ao contrário do amido de milho clássico, que retrai.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQual é a dosagem para um creme pasteleiro?\u003c\/summary\u003e\u003cp\u003eEntre 20 e 50 g por kg de líquido, consoante a espessura pretendida; dispersar a frio e depois levar à ebulição.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara saber mais\u003c\/h3\u003e\n\u003cp\u003eExplore \u003ca href=\"\/pt\/collections\/aide-a-la-preparation\"\u003eAjuda à preparação\u003c\/a\u003e, \u003ca href=\"\/pt\/collections\/sosa\"\u003egama Sosa\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51483764490579,"sku":"48640","price":22.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelcrem.png?v=1787914900"},{"product_id":"vegan-mousse-500-g","title":"Mousse Vegan - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Gelificante Vegan\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eVegan Mousse - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eMistura de ágar-ágar e amido de tapioca para mousses 100 % vegetais.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eVegan Mousse Sosa é uma mistura técnica de ágar-ágar e amido de tapioca concebida para mousses 100 % vegetais, leves e arejadas, sem sinérese mesmo após a congelação. Permite obter uma estabilidade comparável à das preparações à base de gelatina animal.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1,5 a 2,5 %\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosagem\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e32 a 40 °C\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eTemperatura de gelificação\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCongelável\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eAplicações recomendadas\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eMousses e bavaroises vegetais\u003c\/li\u003e\n\u003cli\u003eEntremets vegan modernos\u003c\/li\u003e\n\u003cli\u003ePreparações sem sinérese após a congelação\u003c\/li\u003e\n\u003cli\u003eAlternativa vegetal à gelatina em mousses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eAtenção:\u003c\/strong\u003e aquecer a mistura entre 90 e 100 °C para ativar o gelificante, deixar arrefecer até aos 50-60 °C antes de incorporar delicadamente a massa arejada, depois verter e deixar solidificar no frio.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFicha técnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormato\u003c\/td\u003e\n\u003ctd\u003ePote reutilizável de 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposição\u003c\/td\u003e\n\u003ctd\u003eAmido de tapioca, ágar-ágar (E406)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003eAo abrigo da humidade, entre 15 e 25 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eVegan Mousse substitui realmente a gelatina numa mousse?\u003c\/summary\u003e\u003cp\u003eSim, essa é a sua finalidade: a mistura de ágar-ágar e tapioca proporciona uma estabilidade comparável à da gelatina animal, com a vantagem de suportar a congelação sem libertação de água.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePor que motivo é necessário respeitar os patamares de temperatura (90-100 °C e depois 50-60 °C)?\u003c\/summary\u003e\u003cp\u003eA ativação do gelificante requer um aquecimento a 90-100 °C. Deixar arrefecer até aos 50-60 °C antes de incorporar a massa arejada evita rebentar as bolhas e perder a leveza da mousse.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÉ possível congelar um entremets feito com Vegan Mousse?\u003c\/summary\u003e\u003cp\u003eSim, foi concebido para permanecer estável após um ciclo de congelação e descongelação, sem libertação de água, o que o torna uma boa escolha para entremets preparados antecipadamente.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara saber mais\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/pt\/collections\/additifs-alimentaires\"\u003ecoleção Aditivos alimentares\u003c\/a\u003e \u003ca href=\"\/pt\/collections\/sosa\"\u003ecoleção SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51483781464403,"sku":"48656","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/vegan-mousse-500-g-sosa-1.jpg?v=1772158573"},{"product_id":"gelespessa-epaississant-en-poudre-500-g","title":"Gelespessa - Espessante em Pó - 500 g","description":"\u003cstyle\u003e.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:28px 24px;border-radius:14px;width:100%;box-sizing:border-box}.vh-w *{box-sizing:border-box}.vh-h{text-align:center;margin-bottom:24px;padding-bottom:20px;border-bottom:2px solid #d7b36a}.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}.vh-t{font-size:21px;font-weight:600;color:#2a2419;margin:0 0 8px}.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:20px 22px;margin:16px 0}.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 12px;padding-bottom:8px;border-bottom:1px solid #eadfcb}.vh-tech-zone{display:flex;gap:12px;justify-content:center;flex-wrap:wrap;padding:10px 0}.vh-tech-item{flex:1;min-width:120px;max-width:190px;text-align:center;padding:12px 10px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}.vh-tech-value{font-size:16px;font-weight:600;color:#b98b35;margin:0 0 4px}.vh-tech-label{font-size:10.5px;font-weight:600;color:#6b5d40;letter-spacing:1px;text-transform:uppercase}.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 16px;border-radius:0 8px 8px 0;margin:14px 0}.vh-tip p{margin:0;font-size:13.5px;color:#2a2419}.vh-tip strong{color:#b98b35}.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}.vh-faq summary::-webkit-details-marker{display:none}.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}.vh-faq details[open] summary::after{content:'-'}.vh-faq details{margin-bottom:6px}.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:18px 22px;margin:18px 0 0;text-align:center}.vh-pour h3{margin:0 0 10px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}.vh-pour p{margin:0;font-size:14px;line-height:1.8}.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}@media(max-width:680px){.vh-w{padding:18px 14px}.vh-tech-zone{flex-direction:column}}\u003c\/style\u003e\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSOSA - Espessante Natural\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGelespessa Sosa 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eEspessante à base de goma xantana, tanto a frio como a quente.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\u003cp\u003eO Gelespessa Sosa é um espessante em pó de origem natural, obtido através da fermentação do amido de milho e que combina maltodextrina e goma xantana (E415). Funciona tanto a frio como a quente em líquidos aquosos (sumos, caldos, purés), com um sabor neutro e uma textura estável após a congelação.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eE415\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eGoma xantana\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e6 a 15 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosagem\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eFrio ou quente\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eTrabalho\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\"\u003eUtilização\u003c\/h3\u003e\n\u003cp\u003eIncorporar na preparação líquida com um batedor de varas ou uma varinha mágica para evitar grumos, a frio ou a quente, conforme a receita, e deixar engrossar durante alguns minutos. Depois de obter a textura desejada, esta não volta ao estado líquido mesmo quando aquecida. Adequado para coulis de fruta, molhos, purés e guarnições de empratamento que devem manter-se no prato.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eA ter em conta:\u003c\/strong\u003e não contém alergénios diretos (podem existir vestígios de leite e derivados, devido à utilização de instalações polivalentes). Conservar num local seco, com a tampa bem fechada.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eO Gelespessa funciona a frio e a quente?\u003c\/summary\u003e\u003cp\u003eSim, essa é a sua particularidade: engrossa tanto uma preparação fria como uma preparação quente, sem necessidade de cozedura.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQual é a diferença em relação à goma xantana isolada?\u003c\/summary\u003e\u003cp\u003eO Gelespessa combina maltodextrina e goma xantana (E415) numa dosagem pronta a utilizar, enquanto a goma xantana pura requer uma dosagem mais precisa.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePode ser utilizado num coulis destinado à congelação?\u003c\/summary\u003e\u003cp\u003eSim, a textura mantém-se estável após a descongelação, sem separação.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara saber mais\u003c\/h3\u003e\n\u003cp\u003eExplore \u003ca href=\"\/pt\/collections\/aide-a-la-preparation\"\u003eAjuda à preparação\u003c\/a\u003e, \u003ca href=\"\/pt\/collections\/sosa\"\u003egama Sosa\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51483798569299,"sku":"41375","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelespessa.png?v=1787904334"},{"product_id":"gelcrem-froid-500-g","title":"Gelcrem Froid - 500 g","description":"\u003cstyle\u003e.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:28px 24px;border-radius:14px;width:100%;box-sizing:border-box}.vh-w *{box-sizing:border-box}.vh-h{text-align:center;margin-bottom:24px;padding-bottom:20px;border-bottom:2px solid #d7b36a}.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}.vh-t{font-size:21px;font-weight:600;color:#2a2419;margin:0 0 8px}.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:20px 22px;margin:16px 0}.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 12px;padding-bottom:8px;border-bottom:1px solid #eadfcb}.vh-tech-zone{display:flex;gap:12px;justify-content:center;flex-wrap:wrap;padding:10px 0}.vh-tech-item{flex:1;min-width:120px;max-width:190px;text-align:center;padding:12px 10px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}.vh-tech-value{font-size:16px;font-weight:600;color:#b98b35;margin:0 0 4px}.vh-tech-label{font-size:10.5px;font-weight:600;color:#6b5d40;letter-spacing:1px;text-transform:uppercase}.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 16px;border-radius:0 8px 8px 0;margin:14px 0}.vh-tip p{margin:0;font-size:13.5px;color:#2a2419}.vh-tip strong{color:#b98b35}.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}.vh-faq summary::-webkit-details-marker{display:none}.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}.vh-faq details[open] summary::after{content:'-'}.vh-faq details{margin-bottom:6px}.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:18px 22px;margin:18px 0 0;text-align:center}.vh-pour h3{margin:0 0 10px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}.vh-pour p{margin:0;font-size:14px;line-height:1.8}.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}@media(max-width:680px){.vh-w{padding:18px 14px}.vh-tech-zone{flex-direction:column}}\u003c\/style\u003e\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSOSA - Espessante a frio\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGelcrem Froid Sosa 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eEspessante sem cozedura, preserva os aromas delicados.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\u003cp\u003eO Gelcrem Froid Sosa é um espessante em pó que se ativa sem cozedura, através da simples dispersão no líquido. Preserva a integridade aromática dos ingredientes sensíveis ao calor (sumos de fruta fresca, infusões, ervas) e mantém-se estável em meio ácido.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eE1414\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eOrigem: batata\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e40 a 80 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosagem\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eElevada\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eResistência a ácidos\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\"\u003eUtilização\u003c\/h3\u003e\n\u003cp\u003eDeitar no líquido escolhido (água, puré, sumo, leite frio, álcool) e misturar vigorosamente com uma vara de arames ou uma varinha mágica até à dispersão completa, sem cozedura. Deixar repousar durante alguns minutos para que a textura se desenvolva. Adequado para cremes de pasteleiro crus, mousses de fruta, sopas frias espessadas e coberturas.\u003c\/p\u003e\n\u003cp\u003ePara preparações que necessitam de cozedura (béchamel, preparados cozinhados), o \u003ca href=\"\/pt\/products\/gelcrem-chaud-500-g\" style=\"color:#b98b35;\"\u003eGelcrem Chaud Sosa\u003c\/a\u003e é mais adequado.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e composição: fosfato de diamido acetilado (E1414), derivado de fécula de batata, sem alergénios declarados. Conservar num local seco, ao abrigo do calor.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePerguntas frequentes\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eQual é a diferença em relação ao Gelcrem Chaud?\u003c\/summary\u003e\u003cp\u003eO Gelcrem Froid ativa-se sem cozedura e preserva os aromas das preparações sensíveis ao calor. O Gelcrem Chaud ativa-se durante a cozedura, para cremes de pasteleiro clássicos e preparados cozinhados.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÉ necessário cozer o Gelcrem Froid?\u003c\/summary\u003e\u003cp\u003eNão, ativa-se através da simples dispersão no líquido frio, sem necessidade de cozedura.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÉ adequado para uma preparação ácida, como sumo de limão?\u003c\/summary\u003e\u003cp\u003eSim, a viscosidade mantém-se estável em meio ácido (sumo de limão, vinagre, frutos ácidos).\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePara saber mais\u003c\/h3\u003e\n\u003cp\u003eExplore \u003ca href=\"\/pt\/collections\/aide-a-la-preparation\"\u003eAjuda à preparação\u003c\/a\u003e, \u003ca href=\"\/pt\/collections\/sosa\"\u003egama Sosa\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51487105122643,"sku":"48652","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelcrem-froid-500-g-sosa-1.jpg?v=1772158603"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/collections\/additifs-alimentaires-patissland.jpg?v=1742153806","url":"https:\/\/pitisslind.com\/pt\/collections\/additifs-alimentaires.oembed","provider":"Patissland","version":"1.0","type":"link"}