{"title":"Gomas","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 - Ingredientes\u003c\/div\u003e\n\u003ch3 class=\"p-h2\"\u003eGelatinas e gelificantes para pastelaria\u003c\/h3\u003e\n\u003cp class=\"p-chapo\"\u003eGelatinas em folhas e em pó (ouro, prata, bronze) para mousses, entremets, coberturas espelhadas e bavaroises.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p-faq\"\u003e\n\u003cdetails\u003e\u003csummary\u003eFolhas, pó e graus\u003c\/summary\u003e\u003cdiv\u003e\u003cp\u003eA gelatina existe em \u003cstrong\u003efolhas\u003c\/strong\u003e (práticas, com dosagem por unidade) e em \u003cstrong\u003epó\u003c\/strong\u003e. A sua força gelificante mede-se em \u003cstrong\u003ebloom\u003c\/strong\u003e: ouro (200), prata (160), bronze (140). Quanto mais elevado for o bloom, maior é o poder gelificante, que deve ser ajustado à consistência pretendida (mousse leve ou entremet firme).\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eComo utilizar corretamente\u003c\/summary\u003e\u003cdiv\u003e\u003cp\u003e\u003cstrong\u003eFolhas\u003c\/strong\u003e: hidrate em água fria durante 5-10 min, esprema e depois dissolva numa preparação quente (nunca a ferver). \u003cstrong\u003ePó\u003c\/strong\u003e: hidrate num volume de água definido antes de incorporar. Não ferva a gelatina, pois isso destrói o seu poder gelificante. Para uma versão vegetal, o ágar-ágar é uma alternativa (utilização diferente).\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003ePerguntas frequentes\u003c\/summary\u003e\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eFolha ou pó?\u003c\/strong\u003e\u003cbr\u003eA folha para uma dosagem simples por unidade, o pó para grandes quantidades e maior precisão.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eO que é o bloom?\u003c\/strong\u003e\u003cbr\u003eA medida do poder gelificante: ouro 200, prata 160, bronze 140.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComo hidratar?\u003c\/strong\u003e\u003cbr\u003eFolhas em água fria e depois espremidas; pó num volume de água definido.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlternativa vegetal?\u003c\/strong\u003e\u003cbr\u003eO ágar-ágar, mas solidifica de forma mais firme e é utilizado de maneira diferente (dosagem e cozedura).\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 saber mais\u003c\/span\u003e \u003ca href=\"\/pt\/collections\/additifs-alimentaires\"\u003eaditivos alimentares\u003c\/a\u003e · \u003ca href=\"\/pt\/collections\/moules-entremets\"\u003emoldes para entremets\u003c\/a\u003e · \u003ca href=\"\/pt\/collections\/mix-aide-a-la-preparation\"\u003emistura de preparação\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":"FUN CAKES","offers":[{"title":"Default Title","offer_id":31103616057386,"sku":"F54860","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/agar-agar-gelifiant-vegetal-fun-cakes-1.jpg?v=1772134239"},{"product_id":"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":"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":"FUN CAKES","offers":[{"title":"Default Title","offer_id":31103782682666,"sku":"F54845","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/poudre-de-gelatine-60g-fun-cakes-1.jpg?v=1772134258"},{"product_id":"gelatine-vegetale-1","title":"Gelatina 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":"gelee-transparente-1kg","title":"Geléia Transparente - 1kg","description":"\u003ch2\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eSargel Gelée Neutro - Para um Acabamento Brilhante dos seus Bolos e Tartes!\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eUtilize a gelatina Sargel para dar um acabamento brilhante e radiante às suas pastelarias! Perfeito para cobrir bolos e tartes, bem como para fixar decorações. Esta gelatina mantém o seu brilho mesmo a temperaturas negativas, até -18°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eModo de utilização :\u003c\/strong\u003e Deite uma pequena quantidade do produto sobre a pastelaria e espalhe com um pincel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredientes :\u003c\/strong\u003e Xarope de glucose, sacarose, espessantes: agar-agar (E406), pectina (E440); amido modificado, correctores de acidez: ácido cítrico (E330), citrato de sódio (E331); conservante: sorbato de potássio (E202).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlergénios :\u003c\/strong\u003e Contém leite (lactose). Pode conter vestígios de amendoins, frutos secos (amêndoas, avelãs, pistáchios), ovos e soja.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCondições de conservação :\u003c\/strong\u003e Conservar em local fresco e seco, protegido da luz solar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigem :\u003c\/strong\u003e Fabricado em Itália.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCaracterísticas :\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSem gorduras hidrogenadas.\u003c\/li\u003e\n\u003cli\u003eSem glúten.\u003c\/li\u003e\n\u003cli\u003eConteúdo: 1kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eValores Nutricionais (por 100g) :\u003c\/strong\u003e Energia: 1088 kJ \/ 260 kcal Gorduras: 0g das quais saturadas: 0g Hidratos de carbono: 65g dos quais açúcares: 45g Proteínas: 0,1g Sal: 0g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIdeal para :\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePastelarias que procuram dar um acabamento brilhante às suas criações.\u003c\/li\u003e\n\u003cli\u003eCobertura de bolos e tartes para uma apresentação apelativa.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SARACINO","offers":[{"title":"Default Title","offer_id":46777609158995,"sku":"PAS022K1","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelee-transparente-1kg-saracino-1.png?v=1772146621"},{"product_id":"gelatine-en-spray-125ml","title":"Gelatina em Spray - 125ml","description":"\u003cp\u003e\u003cstrong\u003eSpray de Gelatina Pronto a Usar - Ideal para Sobremesas de Frutas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDê um brilho irresistível às suas frutas frescas com o nosso Spray de Gelatina! Especificamente concebido para proteger e dar um brilho excecional às frutas nos seus bolos, tartes, pastelaria e outras delícias doces. O seu sabor neutro garante que apenas o aroma natural das suas frutas sobressaia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCaracterísticas\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSpray prático para uma aplicação fácil e uniforme.\u003c\/li\u003e\n\u003cli\u003eGelatina pronta a usar: não necessita de aquecer.\u003c\/li\u003e\n\u003cli\u003eSem glúten e sem OGM.\u003c\/li\u003e\n\u003cli\u003eConteúdo: 125 ml.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eModo de utilização\u003c\/strong\u003e:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eAgite energicamente o spray durante cerca de 20 segundos antes de usar.\u003c\/li\u003e\n\u003cli\u003eVaporize a uma distância de 20 a 30 cm da superfície da sua sobremesa.\u003c\/li\u003e\n\u003cli\u003eApós a utilização, limpe o bocal do spray com água morna para evitar entupimentos.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"gt-block\"\u003e\u003cstrong\u003eIngredientes:\u003c\/strong\u003e Água, xarope de glucose, espessante: agar-agar, regulador de acidez: ácido cítrico, conservante: sorbato de potássio.\u003c\/p\u003e\n\u003cp class=\"gt-block\"\u003e\u003cstrong\u003eDeclaração nutricional média por 100 g de produto:\u003c\/strong\u003e Energia 743 kJ, 175 Kcal; Lípidos 0g, dos quais ácidos gordos saturados 0g; Hidratos de carbono 43,5 g, dos quais açúcares 19 g; Proteína 0g; Sal 0g, Fibras 0,4g.\u003c\/p\u003e\n\u003cp class=\"gt-block\"\u003e\u003cstrong\u003eConselhos de conservação:\u003c\/strong\u003e Conservar num local fresco. Após a primeira utilização, consumir no prazo de 6 meses.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDica\u003c\/strong\u003e: Para um resultado ainda mais espetacular, utilize o spray em várias camadas finas em vez de uma única camada espessa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRealce as suas sobremesas com um toque brilhante!\u003c\/strong\u003e Dê às suas criações o acabamento profissional que merecem com o nosso Spray de Gelatina. Adicione ao seu carrinho e impressione a cada dentada.\u003c\/p\u003e","brand":"DECORA","offers":[{"title":"Default Title","offer_id":47061943255379,"sku":"9600650","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelatine-en-spray-125ml-decora-1.jpg?v=1772147391"},{"product_id":"pectine-50g","title":"Pectina","description":"\u003ch3 data-start=\"0\" data-end=\"49\"\u003e\u003cstrong data-start=\"4\" data-end=\"47\"\u003ePectina em Pó 50g - Azucren \u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch4 data-start=\"51\" data-end=\"127\"\u003e\u003cstrong data-start=\"56\" data-end=\"125\"\u003eA aliada perfeita para compotas e geleias caseiras bem-sucedidas!\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp data-start=\"129\" data-end=\"375\"\u003eTransforme as suas preparações doces com a \u003cstrong data-start=\"174\" data-end=\"203\"\u003epectina em pó Azucren\u003c\/strong\u003e, um ingrediente natural extraído das frutas. Garante uma firmeza perfeita e uma textura homogénea para compotas, geleias e outras sobremesas com a consistência ideal.\u003c\/p\u003e\n\u003chr data-start=\"377\" data-end=\"380\"\u003e\n\u003ch3 data-start=\"382\" data-end=\"421\"\u003e\u003cstrong data-start=\"386\" data-end=\"419\"\u003eCaracterísticas do produto:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"422\" data-end=\"562\"\u003e \u003cstrong data-start=\"424\" data-end=\"435\"\u003ePeso:\u003c\/strong\u003e 50 g\u003cbr data-start=\"440\" data-end=\"443\"\u003e \u003cstrong data-start=\"445\" data-end=\"458\"\u003eOrigem:\u003c\/strong\u003e Proveniente das frutas\u003cbr data-start=\"475\" data-end=\"478\"\u003e \u003cstrong data-start=\"480\" data-end=\"497\"\u003eUtilização:\u003c\/strong\u003e Gelificante e agente espessante natural\u003cbr data-start=\"537\" data-end=\"540\"\u003e \u003cstrong data-start=\"542\" data-end=\"560\"\u003eAplicações:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"566\" data-end=\"685\"\u003e\n\u003cli data-start=\"566\" data-end=\"587\"\u003eCompotas caseiras\u003c\/li\u003e\n\u003cli data-start=\"591\" data-end=\"611\"\u003eGeleias de frutas\u003c\/li\u003e\n\u003cli data-start=\"615\" data-end=\"637\"\u003eCoulis e coberturas\u003c\/li\u003e\n\u003cli data-start=\"641\" data-end=\"685\"\u003ePastelaria que necessita de gelificação\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"687\" data-end=\"690\"\u003e\n\u003ch3 data-start=\"692\" data-end=\"729\"\u003e\u003cstrong data-start=\"696\" data-end=\"727\"\u003e Conselhos de utilização:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"730\" data-end=\"1041\"\u003e \u003cstrong data-start=\"732\" data-end=\"744\"\u003eDosagem:\u003c\/strong\u003e Ajustar conforme a receita.\u003cbr data-start=\"772\" data-end=\"775\"\u003e \u003cstrong data-start=\"777\" data-end=\"796\"\u003eModo de emprego:\u003c\/strong\u003e Incorpore a pectina na sua preparação antes da cozedura para garantir uma gelificação homogénea.\u003cbr data-start=\"893\" data-end=\"896\"\u003e \u003cstrong data-start=\"898\" data-end=\"918\"\u003eDica do chefe:\u003c\/strong\u003e Misture a pectina com açúcar antes de a adicionar às frutas para uma melhor distribuição e evitar grumos.\u003c\/p\u003e\n\u003chr data-start=\"1043\" data-end=\"1046\"\u003e\n\u003ch3 data-start=\"1048\" data-end=\"1075\"\u003e\u003cstrong data-start=\"1052\" data-end=\"1073\"\u003e Conservação:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1076\" data-end=\"1210\"\u003e Conservar num local fresco e seco, protegido da luz e da humidade para preservar todas as suas propriedades gelificantes.\u003c\/p\u003e\n\u003chr data-start=\"1212\" data-end=\"1215\"\u003e\n\u003ch3 data-start=\"1217\" data-end=\"1264\"\u003e\u003cstrong data-start=\"1221\" data-end=\"1262\"\u003ePor que escolher a Pectina Azucren?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1265\" data-end=\"1421\"\u003e 100% natural \u003cbr data-start=\"1284\" data-end=\"1287\"\u003e Ideal para compotas caseiras perfeitas \u003cbr data-start=\"1335\" data-end=\"1338\"\u003e Fácil de usar e ultra eficaz para todas as suas preparações de pastelaria \u003c\/p\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\/pectine-azucren-1.png?v=1772149925"},{"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":"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"},{"product_id":"gelifiant-vegetal-en-poudre-500-g","title":"Gelificante vegetal em pó - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Gelificante Vegano\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGelificante Vegetal em Pó - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eCarragenina e goma de alfarroba para coberturas por imersão e geleias firmes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eO Gelificante Vegetal em Pó Sosa é formulado à base de carragenina e goma de alfarroba. Proporciona uma gelificação rápida, firme e elástica, adequada para coberturas por imersão e geleias brilhantes, com uma resistência térmica até 70 °C que o torna uma alternativa eficaz à gelatina de origem 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\"\u003e50 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\"\u003e70 °C\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eResistência térmica\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eNão congelável\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\u003eCoberturas por imersão e coberturas brilhantes\u003c\/li\u003e\n\u003cli\u003eGeleias firmes e elásticas\u003c\/li\u003e\n\u003cli\u003eMignardises e verrines gelificadas\u003c\/li\u003e\n\u003cli\u003ePreparações vegetarianas, veganas, halal e kosher\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 incorporar o gelificante num líquido aquoso quente, mexendo energicamente para evitar grumos, levar à ebulição e utilizar imediatamente antes de iniciar a gelificação.\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\u003eMaltodextrina, carragenina (E407), dextrose, cloreto de potássio (E508), citrato trissódico (E331iii), goma de alfarroba (E410), sacarose\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 frutos de casca rija, soja, leite, ovos, sulfitos, sésamo e amendoins\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertificações\u003c\/td\u003e\n\u003ctd\u003eAdequado a dietas vegetarianas, veganas, halal e kosher\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003eLocal seco, entre 15 e 25 °C, ao abrigo 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\u003eEste gelificante é adequado para coberturas por imersão?\u003c\/summary\u003e\u003cp\u003eSim, é uma das suas aplicações recomendadas: a sua textura brilhante e homogénea torna-o uma boa escolha para acabamentos espelhados em entremets ou troncos de Natal, na proporção de 50 g por kg de líquido.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÉ possível congelar uma preparação feita com este gelificante?\u003c\/summary\u003e\u003cp\u003eNão, não é recomendada a congelação: o gel suporta uma resistência térmica até 70 °C e mantém-se termorreversível, mas não foi formulado para congelação.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÉ adequado a dietas vegetarianas e veganas?\u003c\/summary\u003e\u003cp\u003eSim, a sua formulação à base de carragenina e goma de alfarroba não contém quaisquer ingredientes de origem animal e é adequada a dietas vegetarianas, veganas, halal e kosher.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eSaiba mais\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/pt\/collections\/glacages-miroir\"\u003ecoleção Coberturas espelhadas\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":51488277102931,"sku":"48648","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelifiant-vegetal-en-poudre-500-g-sosa-1.jpg?v=1772158620"},{"product_id":"gomme-kappa-600-g","title":"Pneus Kappa - 600 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Gelificante\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGoma Kappa - 600 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eCarragenano E407 para géis firmes e rígidos, para trabalhar exclusivamente a quente.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eA goma Kappa Sosa é um gelificante vegetal potente obtido de extratos de algas (carragenano E407). Produz géis firmes e rígidos, adequados para pastas de fruta, coberturas, mousses gelificadas ou inclusões. A gelificação é rápida e termorreversível, mas a preparação não deve ser congelada.\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\"\u003e2 a 15 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\"\u003eTrabalho a quente\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eModo de ativação\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eNão congelável\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\u003ePastas de fruta caseiras\u003c\/li\u003e\n\u003cli\u003eCoberturas brilhantes e mousses gelificadas\u003c\/li\u003e\n\u003cli\u003eInclusões para confeitaria\u003c\/li\u003e\n\u003cli\u003eGeleias, compotas e panna cottas\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 quente com o líquido escolhido (água, puré de fruta, infusão). A gelificação é rápida durante o arrefecimento e o gel pode voltar a derreter com o calor, mas não deve ser congelado.\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 600 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposição\u003c\/td\u003e\n\u003ctd\u003eCarragenano (E407)\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 frutos de casca rija, leite, soja, ovos, sulfitos, sésamo, mostarda, aipo e amendoins\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003eLocal 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\u003ePor que razão esta goma produz um gel mais rígido do que a goma gellan?\u003c\/summary\u003e\u003cp\u003eO carragenano kappa forma uma rede mais quebradiça e rígida do que a goma gellan, proporcionando texturas bem definidas ao cortar, particularmente procuradas em pasta de fruta ou em inclusões para confeitaria.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÉ necessário trabalhar a frio ou a quente com a goma Kappa?\u003c\/summary\u003e\u003cp\u003eExclusivamente a quente: o gelificante deve ser dissolvido num líquido aquecido para ativar corretamente, ocorrendo a gelificação posteriormente durante o arrefecimento.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eO gel suporta a congelação?\u003c\/summary\u003e\u003cp\u003eNão, ao contrário da goma gellan, a goma Kappa não é recomendada para preparações destinadas a ser congeladas.\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":51488357613907,"sku":"40394","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gomme-kappa-600-g-sosa-1.jpg?v=1772158622"},{"product_id":"pro-pannacotta-800-g","title":"Pro-Pannacotta - 800 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Gelificante\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePro-Pannacotta - 800 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eCarragenina para uma textura flexível e fundente, tipo pannacotta.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eO Pro-Pannacotta Sosa é um gelificante à base de carragenina (E407), formulado para proporcionar uma textura flexível e fundente, sem rigidez, a sobremesas como pannacotta, mousses gelificadas, cremes de sobremesa e inclusões de fruta. A gelificação ocorre durante o arrefecimento, após a ativação a quente.\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\"\u003e2 a 15 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosagem consoante o efeito\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eTrabalhar a quente\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eModo de ativação\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eNão congelável\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\u003ePannacottas e cremes de sobremesa\u003c\/li\u003e\n\u003cli\u003eMousses flexíveis gelificadas\u003c\/li\u003e\n\u003cli\u003eCompotas, coberturas e coulis gelificados\u003c\/li\u003e\n\u003cli\u003eInclusões de fruta em sobremesas\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 o produto a quente no líquido escolhido (água, leite, natas, puré de fruta) e deixar a gelificação ocorrer durante o arrefecimento. O gel pode voltar a fundir-se com o calor, mas não suporta a congelação.\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 resselável de 800 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposição\u003c\/td\u003e\n\u003ctd\u003eCarragenina (E407)\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 frutos de casca rija, leite, soja, ovo, sulfitos, mostarda, aipo, sésamo e amendoim\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003eLocal seco, 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\u003eEm que difere o Pro-Pannacotta da Goma Kappa?\u003c\/summary\u003e\u003cp\u003eAmbos são à base de carragenina, mas o Pro-Pannacotta é doseado e formulado para uma textura flexível e fundente, enquanto a Goma Kappa proporciona um gel firme e rígido: a escolha depende da firmeza pretendida.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePode ser utilizado numa preparação salgada?\u003c\/summary\u003e\u003cp\u003eA formulação foi sobretudo concebida para sobremesas (pannacotta, cremes, mousses), mas o princípio de gelificação também funciona em coulis ou coberturas salgadas à base de carragenina.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eO gel obtido suporta a congelação?\u003c\/summary\u003e\u003cp\u003eNão, tal como acontece com a Goma Kappa, não se recomenda congelar com este tipo de gelificante à base de carragenina.\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":51488404144467,"sku":"48650","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pro-pannacotta-800-g-sosa-1.jpg?v=1772158624"},{"product_id":"ultratex-3-epaississant-a-froid-pro-400-g","title":"Ultratex 3 – Espessante a Frio Pro – 400 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Espessante\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eUltratex 3 - Espessante a Frio Profissional - 400 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eEspessante a frio para molhos, purés e cremes sem cozedura.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eUltratex 3 é um espessante em pó de origem vegetal, concebido para trabalhar exclusivamente a frio. Permite espessar molhos, purés, cremes ou coberturas sem cozedura, com uma textura lisa e estável, mantendo-se congelável.\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\"\u003e2 a 80 g\/L\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\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eTrabalho\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e24 meses\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eConservação\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\u003eMolhos e purés espessados instantaneamente, sem cozedura\u003c\/li\u003e\n\u003cli\u003eCremes e coberturas para aplicações de pastelaria\u003c\/li\u003e\n\u003cli\u003ePreparações congeláveis que permanecem estáveis após a descongelação\u003c\/li\u003e\n\u003cli\u003eTexturas que podem ser secas para obter fatias finas e estaladiças\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e adicionar o pó diretamente ao líquido frio e bater até obter uma mistura homogénea, respeitando uma dosagem de 2 a 80 g\/L consoante a textura pretendida.\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\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEmbalagem\u003c\/td\u003e\n\u003ctd\u003ePote de 400 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngrediente\u003c\/td\u003e\n\u003ctd\u003eFosfato de diamido hidroxipropilado (E1442), de origem vegetal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTermorreversibilidade\u003c\/td\u003e\n\u003ctd\u003eNão, mantém-se estável após a descongelação\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSabor\u003c\/td\u003e\n\u003ctd\u003eNeutro\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlergénios\u003c\/td\u003e\n\u003ctd\u003ePode conter vestígios de ovo, amendoins, soja, leite, frutos de casca rija, aipo, mostarda, sésamo e sulfitos\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003e24 meses, local seco (humidade inferior a 60 %), entre 15 e 25 °C, ao abrigo 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\u003eO Ultratex 3 também funciona a quente?\u003c\/summary\u003e\u003cp\u003eFoi concebido para trabalhar a frio: essa é a sua principal vantagem, permitindo espessar uma preparação sem passar por uma etapa de cozedura.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eO produto é resistente à congelação?\u003c\/summary\u003e\u003cp\u003eSim, pode ser congelado e mantém-se estável após a descongelação, sem voltar ao estado líquido.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQue dosagem escolher consoante a textura pretendida?\u003c\/summary\u003e\u003cp\u003eConsidere entre 2 g\/L para uma textura ligeiramente espessada e 80 g\/L para uma consistência semelhante à de um puré firme.\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\/ingredients-techniques-pro\"\u003eingredientes técnicos profissionais\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":51591087882579,"sku":"41220","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/ultratex-3-epaississant-a-froid-pro-400-g-sosa-1.jpg?v=1772158935"},{"product_id":"gracila-gel-600-g","title":"Gel Gracila - 600 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Gelificante Clean Label\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGracila Gel - 600 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eAlga gracilária em pó, alternativa clean label ao ágar-ágar e às pectinas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eO Gracila Gel Sosa é um gelificante 100% vegetal obtido a partir da alga gracilária (Gracilaria verrucosa), apresentado como uma alternativa clean label ao ágar-ágar, às pectinas e aos carragenanos. Gelifica tão bem meios ácidos (sumo de limão, vinagre) como salgados (molho de soja), com boa resistência térmica.\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\"\u003e0,1 a 2%\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\"\u003e85 °C mín.\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eTemperatura de ativação\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eResiste a mais de 70 °C\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eComportamento térmico\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, compotas, flans e coalhadas doces\u003c\/li\u003e\n\u003cli\u003eAspics, geleias de ervas e falso caviar salgado\u003c\/li\u003e\n\u003cli\u003eCompotas e coberturas gelificadas\u003c\/li\u003e\n\u003cli\u003eCriações originais: geleias para cortar, decorações moldadas\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 dissolver o pó num líquido frio até 45 °C e, em seguida, aquecer a, no mínimo, 85 °C para uma hidratação completa antes de verter ou moldar a preparação.\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 600 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposição\u003c\/td\u003e\n\u003ctd\u003eAlga gracilária (Gracilaria verrucosa) em pó, eventualmente normalizada com açúcar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlergénios\u003c\/td\u003e\n\u003ctd\u003ePode conter vestígios de ovo, amendoins, soja, leite, frutos de casca rija, aipo, mostarda, sésamo e sulfitos\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eValores nutricionais (100 g)\u003c\/td\u003e\n\u003ctd\u003e989 kJ \/ 238 kcal, matéria gorda 0,1 g, hidratos de carbono 1,4 g, fibras 46 g, proteínas 1,3 g, sal 1,7 g\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, ao abrigo 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\u003eEm que difere o Gracila Gel do ágar-ágar clássico?\u003c\/summary\u003e\u003cp\u003eAmbos são de origem algal, mas o Gracila Gel é apresentado como uma alternativa clean label capaz de gelificar melhor meios ácidos ou salgados, onde o ágar-ágar por vezes perde eficácia.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePode ser utilizado numa preparação salgada ácida, como um vinagrete gelificado?\u003c\/summary\u003e\u003cp\u003eSim, a sua versatilidade em meios ácidos (limão, vinagre) e salgados (molho de soja) torna-o uma boa escolha para aspics ou geleias salgadas originais.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePor que é necessário aquecer a, no mínimo, 85 °C?\u003c\/summary\u003e\u003cp\u003eÉ a temperatura necessária para a hidratação completa do pó de algas: abaixo desta temperatura, a gelificação pode ser incompleta ou irregular.\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":51591108133203,"sku":"43201","price":44.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gracila-gel-600-g-sosa-1.jpg?v=1772158937"},{"product_id":"freeze-veggie-gel-500-g","title":"Gelatina vegetal Freeze - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Gelificante Vegano\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eFreeze Veggie Gel - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eTrio de gelificantes vegetais para véus, encapsulamentos e geleias decorativas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eFreeze Veggie Gel Sosa combina carrageninas, goma de alfarroba e goma tara para criar véus transparentes, encapsulamentos e geleias decorativas em preparações doces e salgadas. A gelificação ocorre durante o arrefecimento, entre 40 e 50 °C, e mantém-se compatível com líquidos ácidos.\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\"\u003e100 g\/L\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\"\u003e40 a 50 °C\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eGelificação durante o arrefecimento\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCompatível com ácidos\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\u003eVéus de açúcar transparentes e geleias de fruta\u003c\/li\u003e\n\u003cli\u003eEncapsulamento de molhos e decorações culinárias\u003c\/li\u003e\n\u003cli\u003eGuarnições de espuma em preparações doces e salgadas\u003c\/li\u003e\n\u003cli\u003eMembranas gelificadas para cozinha criativa\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 frio, mexendo vigorosamente para evitar grumos, aquecer a 100 °C e verter imediatamente: a solidificação inicia-se durante o arrefecimento, entre 40 e 50 °C.\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\u003eComposição\u003c\/td\u003e\n\u003ctd\u003eTrealose, carrageninas (E407), dextrose, goma tara (E417), citrato trissódico (E331iii), goma de alfarroba (E410), cloreto de potássio (E508), sacarose\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 ovo, amendoim, soja, leite, frutos de casca rija e sésamo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertificações\u003c\/td\u003e\n\u003ctd\u003eSem OGM, compatível com dietas vegetarianas e veganas\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 combinar três gelificantes num só produto?\u003c\/summary\u003e\u003cp\u003eA combinação de carrageninas, goma de alfarroba e goma tara permite obter texturas que estes gelificantes não conseguem alcançar isoladamente: véus ultrafinos, membranas estáveis para encapsulamento e geleias que toleram líquidos ácidos.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePode ser utilizado para véus muito finos?\u003c\/summary\u003e\u003cp\u003eSim, é uma das suas principais aplicações: após a solidificação completa, desenformar cuidadosamente para obter véus transparentes em pastelaria criativa.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eTambém funciona bem em preparações salgadas e doces?\u003c\/summary\u003e\u003cp\u003eSim, a formulação foi pensada para uma utilização transversal: geleias aromatizadas e encapsulamentos de molhos na vertente salgada, véus e guarnições de espuma na vertente doce.\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":51591116095827,"sku":"40410","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/freeze.png?v=1787914901"},{"product_id":"elastic-550-g","title":"Elástico - 550 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\"\u003eElastic - 550 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eGelificante vegetal para geleias flexíveis e elásticas, resistente à congelação.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eO Elastic Sosa é um texturizante à base de algas e goma de alfarroba, concebido para preparar geleias particularmente flexíveis, resistentes e elásticas. A sua dupla capacidade de permanecer termorreversível e, simultaneamente, resistir à congelação permite utilizá-lo como inclusão congelável num entremets, ao contrário de um ágar-ágar clássico, que perderia a sua estrutura.\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\"\u003e25 a 50 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosagem de acordo com a textura\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 a quente\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eResiste à congelação\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\u003eInserts de entremets e pastas de fruta\u003c\/li\u003e\n\u003cli\u003ePérolas e raviolis doces ou salgados\u003c\/li\u003e\n\u003cli\u003eAspics, terrinas e aperitivos\u003c\/li\u003e\n\u003cli\u003eGomas gelificadas e formas recortadas\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 o Elastic com os ingredientes secos da receita para facilitar a sua dispersão, verter sobre o líquido escolhido e aquecer, mexendo até à dissolução completa; de seguida, verter e deixar solidificar no frio ou à temperatura ambiente.\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 550 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposição\u003c\/td\u003e\n\u003ctd\u003eMaltodextrina, goma de alfarroba (E410), carragenina (E407), citrato tripotássico (E332ii)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlergénios\u003c\/td\u003e\n\u003ctd\u003eNenhum alergénio direto. Podem existir vestígios de ovo, amendoins, soja, leite, frutos de casca rija, aipo, mostarda, sésamo e sulfitos\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertificações\u003c\/td\u003e\n\u003ctd\u003eKosher, halal, vegetariano, vegan, sem OGM, clean label\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\u003eO que distingue o Elastic dos outros gelificantes vegetais Sosa?\u003c\/summary\u003e\u003cp\u003eA sua dupla capacidade de resistir à congelação e, simultaneamente, permanecer termorreversível permite utilizar a geleia como inclusão congelável num entremets, sem perda de textura após a descongelação.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePode ser utilizado numa preparação salgada?\u003c\/summary\u003e\u003cp\u003eSim, as suas aplicações abrangem tanto preparações doces (inserts, pastas de fruta) como salgadas (aspics, terrinas, pérolas saborosas para aperitivos).\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÉ adequado como alternativa à gelatina de origem animal?\u003c\/summary\u003e\u003cp\u003eSim, a sua textura flexível e elástica torna-o uma alternativa vegetal direta à gelatina, compatível com regimes halal e kosher.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\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 na 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":51591138181459,"sku":"49570","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/elastic.png?v=1787914900"},{"product_id":"alginate-750-g","title":"Alginato - 750 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 - Esferificação\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eAlginato de Sódio - 750 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eGelificante E401 de algas castanhas para esferificação direta e inversa.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eO Alginato de Sódio Sosa é um gelificante de origem vegetal extraído de algas castanhas, indispensável para a esferificação direta e inversa: esferas, pérolas e ravioli líquidos com interior fundente. Utiliza-se a frio com líquidos aquosos de pH superior a 4.\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 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\"\u003epH superior a 4\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCondições de utilização\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eTrabalho a frio\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eModo de ativação\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\u003eEsferificação direta: sumos, coulis e purés de fruta\u003c\/li\u003e\n\u003cli\u003eEsferificação inversa: bases lácteas e preparações com cálcio\u003c\/li\u003e\n\u003cli\u003ePérolas e esferas líquidas para empratamentos\u003c\/li\u003e\n\u003cli\u003eRavioli líquidos com interior cremoso\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 para a esferificação direta, misturar o alginato com o líquido (pH superior a 4, com pelo menos 80% de água) e verter gota a gota num banho de cloreto de cálcio. Para a esferificação inversa, dissolver o alginato em água e mergulhar as preparações ricas em cálcio. Evitar meios gordos ou muito alcoólicos, que podem alterar a gelificação.\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 resselável de 750 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposição\u003c\/td\u003e\n\u003ctd\u003eAlginato de sódio (E401)\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 leite, soja, ovo, frutos de casca rija, amendoim, mostarda, aipo, sésamo e sulfitos\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertificações\u003c\/td\u003e\n\u003ctd\u003eCasher, halal, clean label, sem OGM, vegan\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, ao abrigo 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\u003eQual é a diferença entre a esferificação direta e a inversa?\u003c\/summary\u003e\u003cp\u003eNa esferificação direta, o alginato é misturado com o líquido a esferificar, que depois é mergulhado num banho de cálcio. Na inversa, acontece o contrário: o cálcio já está presente na preparação (num produto lácteo, por exemplo), que é mergulhada num banho de alginato. A esferificação inversa permite conservar as esferas durante mais tempo.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePor que razão o pH do líquido deve ser superior a 4?\u003c\/summary\u003e\u003cp\u003eAbaixo deste limiar, a acidez impede o alginato de formar uma membrana estável à volta do líquido: os sumos muito ácidos podem ter de ser ligeiramente desacidificados antes da esferificação.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eÉ possível congelar esferas feitas com alginato?\u003c\/summary\u003e\u003cp\u003eNão, a congelação não é recomendada: o gel continua termorreversível, mas torna-se frágil com frio intenso, o que pode romper a membrana.\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":51591161577811,"sku":"50054","price":73.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/alginat.png?v=1787912349"},{"product_id":"chlorure-de-calcium-750-g","title":"Cloreto de cálcio - 750 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 - Esferificação\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eCloreto de Cálcio - 750 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eO banho de cálcio indispensável para obter uma esferificação com alginato.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eO Cloreto de Cálcio Sosa (E509) é o ingrediente complementar do alginato de sódio para obter uma esferificação bem-sucedida, direta ou inversa. Dissolvido em água, desencadeia a reação que forma a membrana das esferas com núcleo líquido, características da cozinha molecular.\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 10 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosagem do banho\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eTrabalho a frio\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eModo de ativação\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003epH superior a 4\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCondições de utilização\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\u003eBanho de esferificação direta (com alginato)\u003c\/li\u003e\n\u003cli\u003eEsferificação inversa\u003c\/li\u003e\n\u003cli\u003ePérolas líquidas para sobremesas e pratos gastronómicos\u003c\/li\u003e\n\u003cli\u003eCompatível com qualquer líquido aquoso com pH superior a 4\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 o cloreto de cálcio com água mineral para formar o banho e, em seguida, utilizá-lo para desencadear a gelificação com o alginato. Evitar o contacto direto com a pele, as mucosas e os olhos.\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 750 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForma\u003c\/td\u003e\n\u003ctd\u003eFlocos brancos, sabor e odor neutros\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposição\u003c\/td\u003e\n\u003ctd\u003eCloreto de cálcio (E509)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlergénios\u003c\/td\u003e\n\u003ctd\u003ePode conter vestígios de ovo, amendoim, soja, leite, frutos de casca rija, aipo, mostarda, sésamo e sulfitos\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertificações\u003c\/td\u003e\n\u003ctd\u003eCasher, halal, clean label, sem OGM, vegan\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%), protegido da luz e dos 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\u003eO cloreto de cálcio substitui o alginato?\u003c\/summary\u003e\u003cp\u003eNão, os dois funcionam em conjunto: o alginato é o gelificante e o cloreto de cálcio é o agente que desencadeia a reação de esferificação. Um não funciona sem o outro.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eO cloreto de cálcio é perigoso de manusear?\u003c\/summary\u003e\u003cp\u003eDeve ser manuseado com precaução: evitar qualquer contacto direto com a pele, as mucosas e os olhos durante a preparação do banho.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePode ser utilizado para a esferificação inversa?\u003c\/summary\u003e\u003cp\u003eSim, é adequado tanto para a esferificação direta (banho de cálcio) como para preparar bases de cálcio utilizadas na esferificação inversa.\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":51591185039699,"sku":"50065","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/chlorure.png?v=1787912349"},{"product_id":"gluconolactat-500-g","title":"Gluconolactato - 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 - Esferificação\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGluconolactat - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eGluconato e lactato de cálcio para obter uma esferificação inversa perfeita.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eO Gluconolactat Sosa é uma mistura de gluconato e lactato de cálcio destinada a enriquecer com cálcio as preparações que dele necessitam, antes de as mergulhar num banho de alginato para uma esferificação inversa. Garante uma gelificação homogénea e estável em contacto com o banho.\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\"\u003e20 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\"\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 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\u003eEsferificação inversa em cozinha molecular\u003c\/li\u003e\n\u003cli\u003eEnriquecimento com cálcio de líquidos pobres em minerais\u003c\/li\u003e\n\u003cli\u003eBebidas, purés de fruta, molhos e bases aromáticas\u003c\/li\u003e\n\u003cli\u003eCompatível com qualquer líquido aquoso com pH superior a 4\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 20 g de Gluconolactat por quilo de preparação, homogeneizar bem e, em seguida, mergulhar num banho de alginato para formar as esferas. Ao contrário do alginato, não é termorreversível.\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\u003eForma\u003c\/td\u003e\n\u003ctd\u003ePó branco, sabor neutro\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposição\u003c\/td\u003e\n\u003ctd\u003eLactato de cálcio (E327), gluconato de cálcio (E578)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlergénios\u003c\/td\u003e\n\u003ctd\u003ePode conter vestígios de ovo, amendoim, soja, leite, frutos de casca rija, aipo, mostarda, sésamo e sulfitos\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, ao abrigo 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 Gluconolactat em vez de cloreto de cálcio?\u003c\/summary\u003e\u003cp\u003eO cloreto de cálcio pode deixar um ligeiro sabor amargo percetível no líquido esferificado. O Gluconolactat, de sabor neutro, é preferido para enriquecer o interior de uma preparação com cálcio antes de a mergulhar num banho de alginato, na esferificação inversa.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePode ser utilizado a quente e a frio?\u003c\/summary\u003e\u003cp\u003eSim, dispersa-se igualmente bem numa base quente ou fria, o que facilita a sua incorporação em sumos, purés ou molhos já preparados.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eO resultado é termorreversível?\u003c\/summary\u003e\u003cp\u003eNão, ao contrário do alginato, a estrutura obtida com o Gluconolactat não é termorreversível depois de realizada a esferificação.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eSaiba 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":51591207747923,"sku":"50060","price":23.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gluconolactat-500-g-sosa-1.jpg?v=1772158947"},{"product_id":"agar-agar-en-poudre-500-g","title":"Agar Agar em pó – 500 g","description":"\u003ch2 data-start=\"771\" data-end=\"808\"\u003eAgar Agar em pó – 500 g | Sosa\u003c\/h2\u003e\n\u003ch3 data-start=\"810\" data-end=\"827\"\u003eDescrição\u003c\/h3\u003e\n\u003cp data-start=\"828\" data-end=\"1158\"\u003eO \u003cstrong data-start=\"830\" data-end=\"858\"\u003eAgar Agar em pó Sosa\u003c\/strong\u003e é um gelificante 100% de origem natural, extraído de algas vermelhas (Rhodophyceae), concebido para criar géis firmes e rígidos nas suas preparações culinárias. Neutro em sabor e cor, preserva os aromas e permite gelificar todos os tipos de líquidos aquosos, sejam doces ou salgados.\u003c\/p\u003e\n\u003cp data-start=\"1160\" data-end=\"1429\"\u003eGraças ao seu \u003cstrong data-start=\"1172\" data-end=\"1238\"\u003epoder gelificante 8 a 10 vezes superior ao da gelatina\u003c\/strong\u003e, é ideal para a realização de compotas, pastas, gelatinas, caviares sólidos, mousses quentes e frias. A sua textura mantém-se estável a quente, mas não é compatível com congelação.\u003c\/p\u003e\n\u003ch3 data-start=\"1431\" data-end=\"1464\"\u003eCaracterísticas técnicas\u003c\/h3\u003e\n\u003cul data-start=\"1465\" data-end=\"1892\"\u003e\n\u003cli data-start=\"1465\" data-end=\"1516\"\u003e\n\u003cp data-start=\"1467\" data-end=\"1516\"\u003e\u003cstrong data-start=\"1467\" data-end=\"1478\"\u003eOrigem\u003c\/strong\u003e : Vegetal, extrato de algas vermelhas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1517\" data-end=\"1559\"\u003e\n\u003cp data-start=\"1519\" data-end=\"1559\"\u003e\u003cstrong data-start=\"1519\" data-end=\"1529\"\u003eAspeto\u003c\/strong\u003e : Pó branco a amarelado\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1560\" data-end=\"1581\"\u003e\n\u003cp data-start=\"1562\" data-end=\"1581\"\u003e\u003cstrong data-start=\"1562\" data-end=\"1570\"\u003eSabor\u003c\/strong\u003e : Neutro\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1582\" data-end=\"1645\"\u003e\n\u003cp data-start=\"1584\" data-end=\"1645\"\u003e\u003cstrong data-start=\"1584\" data-end=\"1605\"\u003ePoder gelificante\u003c\/strong\u003e : 8 a 10 vezes superior à gelatina\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1646\" data-end=\"1702\"\u003e\n\u003cp data-start=\"1648\" data-end=\"1702\"\u003e\u003cstrong data-start=\"1648\" data-end=\"1659\"\u003eTrabalho\u003c\/strong\u003e : A quente, temperatura de ativação 90°C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1703\" data-end=\"1732\"\u003e\n\u003cp data-start=\"1705\" data-end=\"1732\"\u003e\u003cstrong data-start=\"1705\" data-end=\"1721\"\u003eGelificação\u003c\/strong\u003e : A 60°C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1733\" data-end=\"1763\"\u003e\n\u003cp data-start=\"1735\" data-end=\"1763\"\u003e\u003cstrong data-start=\"1735\" data-end=\"1755\"\u003eTermorreversível\u003c\/strong\u003e : Sim\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1764\" data-end=\"1786\"\u003e\n\u003cp data-start=\"1766\" data-end=\"1786\"\u003e\u003cstrong data-start=\"1766\" data-end=\"1784\"\u003eNão congelável\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1787\" data-end=\"1853\"\u003e\n\u003cp data-start=\"1789\" data-end=\"1853\"\u003e\u003cstrong data-start=\"1789\" data-end=\"1810\"\u003eDosagem recomendada\u003c\/strong\u003e : 2 a 15 g\/kg conforme a textura desejada\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1854\" data-end=\"1892\"\u003e\n\u003cp data-start=\"1856\" data-end=\"1892\"\u003e\u003cstrong data-start=\"1856\" data-end=\"1875\"\u003eEmbalagem\u003c\/strong\u003e : Frasco de 500 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1894\" data-end=\"1911\"\u003eIngredientes\u003c\/h3\u003e\n\u003cp data-start=\"1912\" data-end=\"1951\"\u003eGelificante: Agar-agar (E406), Dextrose.\u003c\/p\u003e\n\u003ch3 data-start=\"1953\" data-end=\"1969\"\u003eAlergénios\u003c\/h3\u003e\n\u003cp data-start=\"1970\" data-end=\"2077\"\u003ePode conter vestígios de frutos de casca rija, leite, soja, sulfitos, ovo, mostarda, aipo, sésamo, amendoim.\u003c\/p\u003e\n\u003ch3 data-start=\"2079\" data-end=\"2128\"\u003eValores nutricionais médios por 100 g\u003c\/h3\u003e\n\u003cul data-start=\"2129\" data-end=\"2356\"\u003e\n\u003cli data-start=\"2129\" data-end=\"2160\"\u003e\n\u003cp data-start=\"2131\" data-end=\"2160\"\u003eEnergia: 720 kJ \/ 172 kcal\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2161\" data-end=\"2214\"\u003e\n\u003cp data-start=\"2163\" data-end=\"2214\"\u003eLípidos: 0,1 g (dos quais saturados: 0,01 g)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2215\" data-end=\"2256\"\u003e\n\u003cp data-start=\"2217\" data-end=\"2256\"\u003eHidratos de carbono: 86 g (dos quais açúcares: 0,4 g)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2257\" data-end=\"2275\"\u003e\n\u003cp data-start=\"2259\" data-end=\"2275\"\u003eFibras: 0,4 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2276\" data-end=\"2297\"\u003e\n\u003cp data-start=\"2278\" data-end=\"2297\"\u003eProteínas: 0,1 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2298\" data-end=\"2313\"\u003e\n\u003cp data-start=\"2300\" data-end=\"2313\"\u003eSal: 1,3 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2314\" data-end=\"2334\"\u003e\n\u003cp data-start=\"2316\" data-end=\"2334\"\u003eCálcio: 110 mg\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2335\" data-end=\"2356\"\u003e\n\u003cp data-start=\"2337\" data-end=\"2356\"\u003ePotássio: 35 mg\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2358\" data-end=\"2375\"\u003eUtilização\u003c\/h3\u003e\n\u003col data-start=\"2376\" data-end=\"2638\"\u003e\n\u003cli data-start=\"2376\" data-end=\"2423\"\u003e\n\u003cp data-start=\"2379\" data-end=\"2423\"\u003eMisturar o pó com um líquido aquoso.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2424\" data-end=\"2483\"\u003e\n\u003cp data-start=\"2427\" data-end=\"2483\"\u003eLevar a 90°C mexendo até dissolução completa.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2484\" data-end=\"2544\"\u003e\n\u003cp data-start=\"2487\" data-end=\"2544\"\u003eVerter imediatamente na forma ou recipiente escolhido.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2545\" data-end=\"2574\"\u003e\n\u003cp data-start=\"2548\" data-end=\"2574\"\u003eDeixar gelificar a 60°C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2575\" data-end=\"2638\"\u003e\n\u003cp data-start=\"2578\" data-end=\"2638\"\u003ePode ser aquecido várias vezes sem perda de propriedades.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-start=\"2640\" data-end=\"2658\"\u003eConservação\u003c\/h3\u003e\n\u003cp data-start=\"2659\" data-end=\"2807\"\u003eConservar num local seco (\u0026lt;60 % de humidade), protegido da luz e dos odores, entre 15°C e 25°C. Fechar bem a embalagem após o uso.\u003c\/p\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51595313611091,"sku":"41296","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/agar_agar.png?v=1787912348"},{"product_id":"glacage-miroir-saracino","title":"Cobertura Espelhada Saracino Transparente - 1 kg","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/fonts.googleapis.com\/css2?family=Montserrat:wght@400;500;600;700\u0026amp;display=swap\"\u003e\n\u003cdiv style=\"font-family: 'Montserrat', 'Helvetica Neue', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 28px 24px; border-radius: 10px; border: 1px solid #e8dcc4; line-height: 1.55;\"\u003e\n\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSaracino - Itália\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eCobertura Espelhada Saracino Transparente - 1 kg\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eO neutro pronto a usar que revela as suas decorações\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.7;\"\u003e\n        \u003cp\u003eA \u003cstrong\u003ecobertura espelhada transparente\u003c\/strong\u003e Saracino em formato de 1kg é uma formulação italiana pronta a usar para finalizar as suas sobremesas, bavarois e bolos modernos. Sem sabor nem cor adicionados, revela as decorações subjacentes (frutos frescos, inclusões coloridas, pinturas alimentares) com um acabamento espelhado profissional.\u003c\/p\u003e\n        \u003cp\u003eComposto por xarope de glucose, sacarose e espessantes, esta cobertura espelhada neutra aquece-se a 40-45°C antes da utilização. A formulação Saracino, fabricante italiano especialista desde 1962, garante um brilho constante e duradouro. Ideal para pasteleiros amadores avançados e profissionais que procuram uma cobertura neutra fiável sem ter de dosar gelatina nem gerir um xarope de glucose caseiro.\u003c\/p\u003e\n    \u003c\/div\u003e\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\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 Saracino (Itália, desde 1962)\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 Cobertura espelhada pronta a usar\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;\"\u003eAroma :\u003c\/strong\u003e Transparente\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 1kg\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 e seco, protegido da luz\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;\"\u003eModo de utilização :\u003c\/strong\u003e Aquecer a 40-45°C, verter sobre sobremesa congelada\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposição e valores nutricionais\u003c\/h3\u003e\n        \u003cp style=\"margin: 0 0 14px 0; color: #444444; font-size: 14px; line-height: 1.6;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eIngredientes :\u003c\/strong\u003e xarope de glucose, sacarose, água, amido modificado, espessantes (E406, E440), correctores de acidez (E330, E331), conservante (E202).\u003c\/p\u003e\n        \u003cdiv style=\"background-color: #faf7f0; padding: 14px 18px; border-radius: 8px; margin-top: 14px;\"\u003e\n            \u003cp style=\"margin: 0 0 8px 0; font-size: 12px; color: #8a7a55; letter-spacing: 1px; text-transform: uppercase; font-weight: 600;\"\u003eValores típicos para 100 g\u003c\/p\u003e\n            \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 6px 18px; font-size: 13px;\"\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eEnergia :\u003c\/strong\u003e 1105 kJ \/ 260 kcal\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eLípidos :\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eHidratos de carbono:\u003c\/strong\u003e 65 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003edos quais açúcares:\u003c\/strong\u003e 53 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eProteínas:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eSal:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; border-radius: 8px; padding: 26px 28px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 20px; margin: 0 0 8px 0; font-weight: 700;\"\u003e5 DICAS de profissional para conseguir o seu glacê espelhado\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 20px 0; font-style: italic;\"\u003eAs boas práticas dos pasteleiros profissionais.\u003c\/p\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\" open\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 1\u003c\/span\u003eCongele o entremet a -18°C no mínimo\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eO entremet deve estar bem congelado para que o glacê solidifique instantaneamente ao contacto. Conte pelo menos 6 horas a -18°C antes de verter, idealmente uma noite inteira. Um entremet apenas refrigerado (4°C) derreteria o glacê e criaria escorrimentos permanentes.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 2\u003c\/span\u003eRespeite rigorosamente a temperatura de 40-45°C\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eUse um termómetro de cozinha, nunca a olho. Muito quente (\u0026gt;50°C), o glacê fica demasiado líquido e escorre numa camada demasiado fina, deixando transparecer a mousse. Muito frio (\u0026lt;38°C), fica demasiado espesso e forma grumos ou não se espalha uniformemente. A temperatura ideal de 40-45°C garante uma camada de 1-2 mm perfeitamente lisa.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 3\u003c\/span\u003eVerta num movimento fluido, sem voltar atrás\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eVerta o glacê em espiral do centro para fora, sem parar, num único movimento contínuo. NUNCA volte com uma espátula para \"corrigir\" uma zona: isso cria marcas visíveis permanentes. Se uma zona não estiver coberta, é porque faltou glacê: aprende-se para a próxima vez.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 4\u003c\/span\u003eBata suavemente o suporte para nivelar\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eLogo após verter, bata delicadamente o suporte (tabuleiro ou prato giratório) sobre a superfície de trabalho para fazer descer as bolhas de ar presas e nivelar a superfície. Este passo de 5 segundos faz toda a diferença entre um glacê espelhado perfeito e uma superfície granulada.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 0; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 5\u003c\/span\u003eCortar limpo as gotas com a espátula aquecida\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eAntes de transferir para o prato de serviço, passar uma espátula aquecida (debaixo de água quente e depois seca) por baixo do entremet para cortar limpo as gotas de cobertura que pendem. Este acabamento profissional evita que a cobertura cole ao prato de serviço e dá um resultado limpo e nítido na borda do entremet.\u003c\/p\u003e\n        \u003c\/details\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eModo de emprego\u003c\/h3\u003e\n        \u003col style=\"padding-left: 22px; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eReaquecer a cobertura:\u003c\/strong\u003e em banho-maria ou micro-ondas em intervalos de 30 segundos, mexendo suavemente até atingir 40-45°C. Não ultrapassar 50°C.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePreparar o entremet:\u003c\/strong\u003e retirar o entremet do congelador (temperatura no centro -18°C mínimo) e colocá-lo numa grelha sobre um recipiente (tabuleiro, prato largo).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eVerter:\u003c\/strong\u003e deitar a cobertura em espiral do centro para fora num movimento fluido e contínuo. Sem voltar a passar.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eNivelar:\u003c\/strong\u003e bater delicadamente o suporte para fazer descer as bolhas e alisar a superfície.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDecorar:\u003c\/strong\u003e colocar um minuto no congelador para solidificar, depois retirar para adicionar as decorações (frutos, folhas de ouro, pérolas, chocolate).\u003c\/li\u003e\n        \u003c\/ol\u003e\n    \u003c\/div\u003e\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;\"\u003eConservação\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Guardar num local fresco e seco, protegido da luz direta.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Antes de abrir: ver a data limite impressa na embalagem.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Após abertura: fechar hermeticamente e conservar no frigorífico, usar dentro de um mês.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e A cobertura não utilizada pode ser reaquecida várias vezes sem perda de qualidade.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border-radius: 8px; padding: 20px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 12px;\"\u003ePara ir mais longe\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 12px 0; font-size: 14px;\"\u003eDescubra a gama completa das coberturas espelhadas Saracino:\u003c\/p\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 \u003ca href=\"\/pt\/products\/glacage-miroir-saracino-transparent-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eCobertura Espelhada Saracino Transparente - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(mesmo aroma, formato 3kg)\u003c\/span\u003e\n\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 \u003ca href=\"\/pt\/products\/glacage-miroir-saracino-fruit-de-la-passion-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eCobertura Espelhada Saracino Maracujá - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(outro aroma, formato 1kg)\u003c\/span\u003e\n\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 \u003ca href=\"\/pt\/products\/glacage-miroir-saracino-fraise-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eCobertura Espelhada Saracino Morango - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(outro aroma, formato 1kg)\u003c\/span\u003e\n\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\u003c\/div\u003e","brand":"SARACINO","offers":[{"title":"Default Title","offer_id":53760296059219,"sku":"PAS021K1","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/glacage-miroir-modele-au-choix-saracino-5_b9ab739b-4a5a-49ac-87bf-e08cac916c20.jpg?v=1778950460"},{"product_id":"glacage-miroir-saracino-transparent-3kg","title":"Cobertura Espelhada Saracino Transparente - 3 kg","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/fonts.googleapis.com\/css2?family=Montserrat:wght@400;500;600;700\u0026amp;display=swap\"\u003e\n\u003cdiv style=\"font-family: 'Montserrat', 'Helvetica Neue', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 28px 24px; border-radius: 10px; border: 1px solid #e8dcc4; line-height: 1.55;\"\u003e\n\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSaracino - Itália\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eCobertura Espelhada Saracino Transparente - 3 kg\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eFormato profissional para ateliers e produções em grande escala\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.7;\"\u003e\n        \u003cp\u003eA \u003cstrong\u003ecobertura espelhada transparente\u003c\/strong\u003e Saracino em formato de 3kg é uma formulação italiana pronta a usar para finalizar as suas sobremesas, bavarois e bolos modernos. Sem sabor nem cor adicionados, realça as decorações subjacentes (frutos frescos, inclusões coloridas, pinturas alimentares) com um acabamento espelhado profissional.\u003c\/p\u003e\n        \u003cp\u003eComposto por xarope de glucose, sacarose e espessantes, esta cobertura espelhada neutra aquece-se a 40-45°C antes da utilização. A formulação Saracino, fabricante italiano especialista desde 1962, garante um brilho constante e uma boa fixação ao longo do tempo. Ideal para pasteleiros amadores avançados e profissionais que procuram uma cobertura neutra fiável sem ter de dosar gelatina nem preparar xarope de glucose caseiro.\u003c\/p\u003e\n    \u003c\/div\u003e\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\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 Saracino (Itália, desde 1962)\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 Cobertura espelhada pronta a usar\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;\"\u003eAroma :\u003c\/strong\u003e Transparente\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 3kg\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 e seco, protegido da luz\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;\"\u003eModo de utilização :\u003c\/strong\u003e Aquecer a 40-45°C, verter sobre sobremesa congelada\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposição e valores nutricionais\u003c\/h3\u003e\n        \u003cp style=\"margin: 0 0 14px 0; color: #444444; font-size: 14px; line-height: 1.6;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eIngredientes :\u003c\/strong\u003e xarope de glucose, sacarose, água, amido modificado, espessantes (E406, E440), correctores de acidez (E330, E331), conservante (E202).\u003c\/p\u003e\n        \u003cdiv style=\"background-color: #faf7f0; padding: 14px 18px; border-radius: 8px; margin-top: 14px;\"\u003e\n            \u003cp style=\"margin: 0 0 8px 0; font-size: 12px; color: #8a7a55; letter-spacing: 1px; text-transform: uppercase; font-weight: 600;\"\u003eValores típicos por 100 g\u003c\/p\u003e\n            \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 6px 18px; font-size: 13px;\"\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eEnergia:\u003c\/strong\u003e 1105 kJ \/ 260 kcal\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eLípidos:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eHidratos de carbono:\u003c\/strong\u003e 65 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003edos quais açúcares:\u003c\/strong\u003e 53 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eProteínas:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eSal:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; border-radius: 8px; padding: 26px 28px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 20px; margin: 0 0 8px 0; font-weight: 700;\"\u003e5 DICAS de profissional para conseguir o seu glacê espelhado\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 20px 0; font-style: italic;\"\u003eAs boas práticas dos pasteleiros profissionais.\u003c\/p\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\" open\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 1\u003c\/span\u003eCongele o entremet a -18°C no mínimo\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eO entremet deve estar bem congelado para que o glacê solidifique instantaneamente ao contacto. Conte pelo menos 6 horas a -18°C antes de derramar, idealmente uma noite inteira. Um entremet apenas refrigerado (4°C) derreteria o glacê e criaria escorrimentos permanentes.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 2\u003c\/span\u003eRespeite rigorosamente a temperatura de 40-45°C\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eUse um termómetro de cozinha, nunca a olho. Muito quente (\u0026gt;50°C), o glacê fica demasiado líquido e escorre numa camada demasiado fina, deixando a mousse visível. Muito frio (\u0026lt;38°C), fica demasiado espesso e forma grumos ou não se espalha uniformemente. A temperatura ideal de 40-45°C garante uma camada de 1-2 mm perfeitamente lisa.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 3\u003c\/span\u003eDerrame num movimento fluido, sem voltar atrás\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eDerrame o glacê em espiral do centro para fora, sem parar, num único movimento contínuo. NUNCA volte atrás com uma espátula para \"corrigir\" uma área: isso cria marcas visíveis permanentes. Se uma área não estiver coberta, é porque faltou glacê: aprende-se para a próxima vez.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 4\u003c\/span\u003eToque suavemente no suporte para nivelar\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eJuste après le coulage, tapoter délicatement le support (planche ou tournette) sur le plan de travail pour faire descendre les bulles d'air emprisonnées et égaliser la surface. Cette étape de 5 secondes fait toute la différence entre un glaçage miroir parfait et une surface granuleuse.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 0; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 5\u003c\/span\u003eCouper proprement les coulures à la spatule chauffée\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eAvant transfert sur le plat de service, passer une spatule chauffée (sous l'eau chaude puis essuyée) sous l'entremets pour couper net les coulures de glaçage qui pendent. Cette finition pro évite que le glaçage colle au plat de service et donne un rendu propre et net en bord d'entremets.\u003c\/p\u003e\n        \u003c\/details\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eMode d'emploi\u003c\/h3\u003e\n        \u003col style=\"padding-left: 22px; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eRéchauffer le glaçage :\u003c\/strong\u003e au bain-marie ou au micro-ondes par tranches de 30 secondes, en remuant doucement jusqu'à atteindre 40-45°C. Ne pas dépasser 50°C.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePréparer l'entremets :\u003c\/strong\u003e sortir l'entremets du congélateur (température cœur -18°C minimum) et le placer sur une grille au-dessus d'un récupérateur (plaque, plat large).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eVerser :\u003c\/strong\u003e couler le glaçage en spirale du centre vers l'extérieur en un geste fluide et continu. Sans repasser.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eÉgaliser :\u003c\/strong\u003e tapoter délicatement le support pour faire descendre les bulles et lisser la surface.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDécorer :\u003c\/strong\u003e placer une minute au congélateur pour figer, puis sortir pour ajouter les décors (fruits, feuilles d'or, perles, chocolat).\u003c\/li\u003e\n        \u003c\/ol\u003e\n    \u003c\/div\u003e\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;\"\u003eConservation\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Stocker dans un endroit frais et sec, à l'abri de la lumière directe.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Avant ouverture : voir la date limite imprimée sur l'emballage.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Après ouverture : refermer hermétiquement et conserver au réfrigérateur, à utiliser dans le mois.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Le glaçage non utilisé peut être réchauffé plusieurs fois sans perte de qualité.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border-radius: 8px; padding: 20px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 12px;\"\u003ePour aller plus loin\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 12px 0; font-size: 14px;\"\u003eDécouvrez la gamme complète des glaçages miroirs Saracino :\u003c\/p\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 \u003ca href=\"\/pt\/products\/glacage-miroir-saracino-transparent-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlaçage Miroir Saracino Transparent - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(même parfum, format 1kg)\u003c\/span\u003e\n\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 \u003ca href=\"\/pt\/products\/glacage-miroir-saracino-fruit-de-la-passion-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlaçage Miroir Saracino Fruit de la Passion - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(outro aroma, formato 3kg)\u003c\/span\u003e\n\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 \u003ca href=\"\/pt\/products\/glacage-miroir-saracino-fraise-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlaçage Miroir Saracino Fraise - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(outro aroma, formato 3kg)\u003c\/span\u003e\n\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\u003c\/div\u003e","brand":"SARACINO","offers":[{"title":"Default Title","offer_id":53760296255827,"sku":"PAS021K3","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/saracino-ready-to-use-glaze-transparent-3kg-and-1kg_jpg.webp?v=1778950297"},{"product_id":"glacage-miroir-saracino-fruit-de-la-passion-1kg","title":"Cobertura Espelhada Saracino Maracujá - 1 kg","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/fonts.googleapis.com\/css2?family=Montserrat:wght@400;500;600;700\u0026amp;display=swap\"\u003e\n\u003cdiv style=\"font-family: 'Montserrat', 'Helvetica Neue', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 28px 24px; border-radius: 10px; border: 1px solid #e8dcc4; line-height: 1.55;\"\u003e\n\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSaracino - Itália\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eCobertura Espelhada Saracino Maracujá - 1 kg\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eO exotismo tropical em acabamento de alta costura\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.7;\"\u003e\n        \u003cp\u003eA \u003cstrong\u003ecobertura espelhada de maracujá\u003c\/strong\u003e Saracino em formato de 1kg traz a assinatura exótica das grandes pastelarias de hotel às suas criações. A sua cor amarelo dourado e aroma intenso realçam sobremesas de manga-maracujá, coco-maracujá, limão-maracujá e bavarois tropicais.\u003c\/p\u003e\n        \u003cp\u003eEsta formulação pronta a usar substitui vantajosamente a preparação de uma cobertura caseira a partir de puré de maracujá (que requer gelatina, gelificante e ajuste colorimétrico preciso). A Saracino, fabricante italiano de referência em pastelaria profissional, garante um brilho espelhado constante e um tom autêntico de maracujá. Aquecer a 40-45°C, verter sobre a sobremesa bem fria (-18°C no mínimo), está pronto.\u003c\/p\u003e\n    \u003c\/div\u003e\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\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 Saracino (Itália, desde 1962)\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 Cobertura espelhada pronta a usar\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 Maracujá\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 1kg\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 e seco, protegido da luz\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;\"\u003eModo de emprego :\u003c\/strong\u003e Aquecer a 40-45°C, verter sobre sobremesa congelada\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposição e valores nutricionais\u003c\/h3\u003e\n        \u003cp style=\"margin: 0 0 14px 0; color: #444444; font-size: 14px; line-height: 1.6;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eIngredientes :\u003c\/strong\u003e xarope de glucose, sacarose, água, amido modificado, espessantes (E406, E440), correctores de acidez (E330, E331), aroma, conservante (E202), extrato vegetal de cártamo, corante (E120).\u003c\/p\u003e\n        \u003cdiv style=\"background-color: #faf7f0; padding: 14px 18px; border-radius: 8px; margin-top: 14px;\"\u003e\n            \u003cp style=\"margin: 0 0 8px 0; font-size: 12px; color: #8a7a55; letter-spacing: 1px; text-transform: uppercase; font-weight: 600;\"\u003eValores típicos por 100 g\u003c\/p\u003e\n            \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 6px 18px; font-size: 13px;\"\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eEnergia:\u003c\/strong\u003e 1105 kJ \/ 260 kcal\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eLípidos:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eHidratos de carbono:\u003c\/strong\u003e 65 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003edos quais açúcares:\u003c\/strong\u003e 52 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eProteínas:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eSal:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; border-radius: 8px; padding: 26px 28px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 20px; margin: 0 0 8px 0; font-weight: 700;\"\u003e5 DICAS de profissional para conseguir o seu glacê espelhado\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 20px 0; font-style: italic;\"\u003eAs boas práticas dos pasteleiros profissionais.\u003c\/p\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\" open\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 1\u003c\/span\u003eCongele o entremet a -18°C no mínimo\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eO entremet deve estar bem congelado para que o glacê solidifique instantaneamente ao contacto. Conte pelo menos 6 horas a -18°C antes de derramar, idealmente uma noite inteira. Um entremet apenas refrigerado (4°C) derreteria o glacê e criaria escorrimentos permanentes.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 2\u003c\/span\u003eRespeite rigorosamente a temperatura de 40-45°C\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eUse um termómetro de cozinha, nunca a olho. Muito quente (\u0026gt;50°C), o glacê fica demasiado líquido e escorre numa camada demasiado fina, deixando a mousse transparecer. Muito frio (\u0026lt;38°C), fica demasiado espesso e forma grumos ou não se espalha uniformemente. A temperatura ideal de 40-45°C garante uma camada de 1-2 mm perfeitamente lisa.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 3\u003c\/span\u003eDerrame num movimento fluido, sem voltar atrás\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eDerrame o glacê em espiral do centro para fora, sem parar, num único movimento contínuo. NUNCA volte atrás com uma espátula para \"corrigir\" uma zona: isso cria marcas visíveis permanentes. Se uma zona não estiver coberta, é porque faltou glacê: aprende-se para a próxima vez.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 4\u003c\/span\u003eToque suavemente na base para nivelar\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eJuste après le coulage, tapoter délicatement le support (planche ou tournette) sur le plan de travail pour faire descendre les bulles d'air emprisonnées et égaliser la surface. Cette étape de 5 secondes fait toute la différence entre un glaçage miroir parfait et une surface granuleuse.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 0; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 5\u003c\/span\u003eCouper proprement les coulures à la spatule chauffée\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eAvant transfert sur le plat de service, passer une spatule chauffée (sous l'eau chaude puis essuyée) sous l'entremets pour couper net les coulures de glaçage qui pendent. Cette finition pro évite que le glaçage colle au plat de service et donne un rendu propre et net en bord d'entremets.\u003c\/p\u003e\n        \u003c\/details\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eMode d'emploi\u003c\/h3\u003e\n        \u003col style=\"padding-left: 22px; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eRéchauffer le glaçage :\u003c\/strong\u003e au bain-marie ou au micro-ondes par tranches de 30 secondes, en remuant doucement jusqu'à atteindre 40-45°C. Ne pas dépasser 50°C.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePréparer l'entremets :\u003c\/strong\u003e sortir l'entremets du congélateur (température cœur -18°C minimum) et le placer sur une grille au-dessus d'un récupérateur (plaque, plat large).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eVerser :\u003c\/strong\u003e couler le glaçage en spirale du centre vers l'extérieur en un geste fluide et continu. Sans repasser.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eÉgaliser :\u003c\/strong\u003e tapoter délicatement le support pour faire descendre les bulles et lisser la surface.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDécorer :\u003c\/strong\u003e placer une minute au congélateur pour figer, puis sortir pour ajouter les décors (fruits, feuilles d'or, perles, chocolat).\u003c\/li\u003e\n        \u003c\/ol\u003e\n    \u003c\/div\u003e\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;\"\u003eConservation\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Stocker dans un endroit frais et sec, à l'abri de la lumière directe.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Avant ouverture : voir la date limite imprimée sur l'emballage.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Après ouverture : refermer hermétiquement et conserver au réfrigérateur, à utiliser dans le mois.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Le glaçage non utilisé peut être réchauffé plusieurs fois sans perte de qualité.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border-radius: 8px; padding: 20px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 12px;\"\u003ePour aller plus loin\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 12px 0; font-size: 14px;\"\u003eDécouvrez la gamme complète des glaçages miroirs Saracino :\u003c\/p\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 \u003ca href=\"\/pt\/products\/glacage-miroir-saracino-fruit-de-la-passion-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlaçage Miroir Saracino Fruit de la Passion - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(même parfum, format 3kg)\u003c\/span\u003e\n\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 \u003ca href=\"\/pt\/products\/glacage-miroir-saracino-transparent-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlaçage Miroir Saracino Transparent - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(outro aroma, formato 1kg)\u003c\/span\u003e\n\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 \u003ca href=\"\/pt\/products\/glacage-miroir-saracino-fraise-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlaçage Miroir Saracino Fraise - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(outro aroma, formato 1kg)\u003c\/span\u003e\n\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\u003c\/div\u003e","brand":"SARACINO","offers":[{"title":"Default Title","offer_id":53760296517971,"sku":"PAS010K1","price":11.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/glacage-miroir-modele-au-choix-saracino-2_780cded0-9b77-4be1-9a7d-d2ba71e3bbe9.jpg?v=1778950824"},{"product_id":"glacage-miroir-saracino-fruit-de-la-passion-3kg","title":"Cobertura Espelhada Saracino Maracujá - 3 kg","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/fonts.googleapis.com\/css2?family=Montserrat:wght@400;500;600;700\u0026amp;display=swap\"\u003e\n\u003cdiv style=\"font-family: 'Montserrat', 'Helvetica Neue', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 28px 24px; border-radius: 10px; border: 1px solid #e8dcc4; line-height: 1.55;\"\u003e\n\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSaracino - Itália\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eCobertura Espelhada Saracino Maracujá - 3 kg\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eFormato profissional para ateliers e produções em grande escala\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.7;\"\u003e\n        \u003cp\u003eA \u003cstrong\u003ecobertura espelhada de maracujá\u003c\/strong\u003e Saracino em formato de 3kg traz a assinatura exótica das grandes pastelarias de hotel às suas criações. A sua cor amarelo dourado e aroma intenso realçam sobremesas de manga-maracujá, coco-maracujá, limão-maracujá e bavarois tropicais.\u003c\/p\u003e\n        \u003cp\u003eEsta formulação pronta a usar substitui vantajosamente a preparação de uma cobertura caseira a partir de puré de maracujá (que requer gelatina, gelificante e ajuste colorimétrico preciso). A Saracino, fabricante italiano de referência em pastelaria profissional, garante um brilho espelhado constante e um tom autêntico de maracujá. Aquecer a 40-45°C, verter sobre a sobremesa bem fria (-18°C no mínimo), está pronto.\u003c\/p\u003e\n    \u003c\/div\u003e\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\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 Saracino (Itália, desde 1962)\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 Cobertura espelhada pronta a usar\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 Maracujá\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 3kg\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 e seco, protegido da luz\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;\"\u003eModo de utilização :\u003c\/strong\u003e Aquecer a 40-45°C, verter sobre sobremesa congelada\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposição e valores nutricionais\u003c\/h3\u003e\n        \u003cp style=\"margin: 0 0 14px 0; color: #444444; font-size: 14px; line-height: 1.6;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eIngredientes :\u003c\/strong\u003e xarope de glucose, sacarose, água, amido modificado, espessantes (E406, E440), correctores de acidez (E330, E331), aroma, conservante (E202), extrato vegetal de cártamo, corante (E120).\u003c\/p\u003e\n        \u003cdiv style=\"background-color: #faf7f0; padding: 14px 18px; border-radius: 8px; margin-top: 14px;\"\u003e\n            \u003cp style=\"margin: 0 0 8px 0; font-size: 12px; color: #8a7a55; letter-spacing: 1px; text-transform: uppercase; font-weight: 600;\"\u003eValores típicos por 100 g\u003c\/p\u003e\n            \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 6px 18px; font-size: 13px;\"\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eEnergia:\u003c\/strong\u003e 1105 kJ \/ 260 kcal\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eLípidos:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eHidratos de carbono:\u003c\/strong\u003e 65 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003edos quais açúcares:\u003c\/strong\u003e 52 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eProteínas:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eSal:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; border-radius: 8px; padding: 26px 28px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 20px; margin: 0 0 8px 0; font-weight: 700;\"\u003e5 DICAS de profissional para conseguir o seu glacê espelhado\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 20px 0; font-style: italic;\"\u003eAs boas práticas dos pasteleiros profissionais.\u003c\/p\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\" open\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 1\u003c\/span\u003eCongele o entremet a -18°C no mínimo\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eO entremet deve estar bem congelado para que o glacê solidifique instantaneamente ao contacto. Conte pelo menos 6 horas a -18°C antes de derramar, idealmente uma noite inteira. Um entremet apenas refrigerado (4°C) faria o glacê derreter e criaria escorrimentos permanentes.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 2\u003c\/span\u003eRespeite rigorosamente a temperatura de 40-45°C\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eUse um termómetro de cozinha, nunca a olho. Muito quente (\u0026gt;50°C), o glacê fica demasiado líquido e escorre numa camada demasiado fina, deixando a mousse transparecer. Muito frio (\u0026lt;38°C), fica demasiado espesso e forma grumos ou não se espalha uniformemente. A temperatura ideal de 40-45°C garante uma camada de 1-2 mm perfeitamente lisa.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 3\u003c\/span\u003eDerrame num movimento fluido, sem voltar atrás\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eDerrame o glacê em espiral do centro para fora, sem parar, num único movimento contínuo. NUNCA volte atrás com uma espátula para \"corrigir\" uma área: isso cria marcas visíveis permanentes. Se uma área não estiver coberta, é porque faltou glacê: aprende-se para a próxima vez.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 4\u003c\/span\u003eToque suavemente na base para nivelar\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eLogo após verter, bater delicadamente o suporte (tabuleiro ou prato giratório) sobre a bancada para fazer descer as bolhas de ar presas e nivelar a superfície. Este passo de 5 segundos faz toda a diferença entre uma cobertura espelhada perfeita e uma superfície granulada.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 0; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 5\u003c\/span\u003eCortar limpo as gotas com a espátula aquecida\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eAntes de transferir para o prato de serviço, passar uma espátula aquecida (debaixo de água quente e depois seca) por baixo do entremet para cortar limpo as gotas de cobertura que pendem. Este acabamento profissional evita que a cobertura cole ao prato de serviço e dá um aspeto limpo e nítido na borda do entremet.\u003c\/p\u003e\n        \u003c\/details\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eModo de emprego\u003c\/h3\u003e\n        \u003col style=\"padding-left: 22px; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eReaquecer a cobertura:\u003c\/strong\u003e em banho-maria ou micro-ondas em intervalos de 30 segundos, mexendo suavemente até atingir 40-45°C. Não ultrapassar 50°C.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePreparar o entremet:\u003c\/strong\u003e retirar o entremet do congelador (temperatura no centro -18°C mínimo) e colocá-lo numa grelha sobre um recipiente (tabuleiro, prato largo).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eVerter:\u003c\/strong\u003e deitar a cobertura em espiral do centro para fora num gesto fluido e contínuo. Sem voltar a passar.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eNivelar:\u003c\/strong\u003e bater delicadamente o suporte para fazer descer as bolhas e alisar a superfície.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDecorar:\u003c\/strong\u003e colocar um minuto no congelador para solidificar, depois retirar para adicionar as decorações (frutos, folhas de ouro, pérolas, chocolate).\u003c\/li\u003e\n        \u003c\/ol\u003e\n    \u003c\/div\u003e\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;\"\u003eConservação\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Guardar num local fresco e seco, protegido da luz direta.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Antes de abrir: ver a data limite impressa na embalagem.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Após abertura: fechar hermeticamente e conservar no frigorífico, usar dentro de um mês.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e A cobertura não utilizada pode ser reaquecida várias vezes sem perda de qualidade.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border-radius: 8px; padding: 20px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 12px;\"\u003ePara ir mais além\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 12px 0; font-size: 14px;\"\u003eDescubra a gama completa das coberturas espelhadas Saracino:\u003c\/p\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 \u003ca href=\"\/pt\/products\/glacage-miroir-saracino-fruit-de-la-passion-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eCobertura Espelhada Saracino Fruto da Paixão - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(mesmo aroma, formato 1kg)\u003c\/span\u003e\n\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 \u003ca href=\"\/pt\/products\/glacage-miroir-saracino-transparent-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eCobertura Espelhada Saracino Transparente - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(outro aroma, formato 3kg)\u003c\/span\u003e\n\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 \u003ca href=\"\/pt\/products\/glacage-miroir-saracino-fraise-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eCobertura Espelhada Saracino Morango - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(outro aroma, formato 3kg)\u003c\/span\u003e\n\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\u003c\/div\u003e","brand":"SARACINO","offers":[{"title":"3kg","offer_id":53760296649043,"sku":"PAS010K3","price":31.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/saracino-ready-to-use-glaze-passion-fruits-3kg-and-1kg_jpg.webp?v=1778951632"},{"product_id":"glacage-miroir-saracino-fraise-1kg","title":"Cobertura Espelhada Saracino Morango - 1 kg","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/fonts.googleapis.com\/css2?family=Montserrat:wght@400;500;600;700\u0026amp;display=swap\"\u003e\n\u003cdiv style=\"font-family: 'Montserrat', 'Helvetica Neue', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 28px 24px; border-radius: 10px; border: 1px solid #e8dcc4; line-height: 1.55;\"\u003e\n\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSaracino - Itália\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eCobertura Espelhada Saracino Morango - 1 kg\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eO vermelho suave dos bolos de morango e charlottes\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.7;\"\u003e\n        \u003cp\u003eA \u003cstrong\u003ecobertura espelhada de morango\u003c\/strong\u003e Saracino em formato de 1kg veste os seus bolos de morango, charlottes de morango e bavarois vermelhos com um acabamento espelhado profissional. A sua cor vermelha suave evoca o fruto maduro e a sua formulação pronta a usar garante um resultado constante a cada utilização.\u003c\/p\u003e\n        \u003cp\u003eSaracino, fabricante italiano especialista desde 1962, propõe esta cobertura formulada a partir de xarope de glucose e aroma de morango. O brilho espelhado e a cor mantêm-se no tempo, ao contrário das coberturas caseiras à base de puré de morango que podem perder o brilho. Aquecer a 40-45°C antes de usar, verter sobre a sobremesa congelada, a cobertura está concluída em menos de 30 segundos.\u003c\/p\u003e\n    \u003c\/div\u003e\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\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 Saracino (Itália, desde 1962)\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 Cobertura espelhada pronta a usar\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 Morango\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 1kg\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 e seco, protegido da luz\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;\"\u003eModo de utilização :\u003c\/strong\u003e Aquecer a 40-45°C, verter sobre sobremesa congelada\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposição e valores nutricionais\u003c\/h3\u003e\n        \u003cp style=\"margin: 0 0 14px 0; color: #444444; font-size: 14px; line-height: 1.6;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eIngredientes :\u003c\/strong\u003e xarope de glucose, sacarose, água, amido modificado, espessantes (E406, E440), correctores de acidez (E330, E331), aroma, conservante (E202), extrato vegetal de cártamo, corante (E120).\u003c\/p\u003e\n        \u003cdiv style=\"background-color: #faf7f0; padding: 14px 18px; border-radius: 8px; margin-top: 14px;\"\u003e\n            \u003cp style=\"margin: 0 0 8px 0; font-size: 12px; color: #8a7a55; letter-spacing: 1px; text-transform: uppercase; font-weight: 600;\"\u003eValores típicos para 100 g\u003c\/p\u003e\n            \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 6px 18px; font-size: 13px;\"\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eEnergia :\u003c\/strong\u003e 1105 kJ \/ 260 kcal\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eLipídios :\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eHidratos de carbono :\u003c\/strong\u003e 65 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003edos quais açúcares:\u003c\/strong\u003e 52 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eProteínas:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eSal:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; border-radius: 8px; padding: 26px 28px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 20px; margin: 0 0 8px 0; font-weight: 700;\"\u003e5 DICAS de profissional para conseguir o seu glacê espelhado\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 20px 0; font-style: italic;\"\u003eAs boas práticas dos pasteleiros profissionais.\u003c\/p\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\" open\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 1\u003c\/span\u003eCongele o entremet a -18°C no mínimo\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eO entremet deve estar bem congelado para que o glacê solidifique instantaneamente ao contacto. Conte pelo menos 6 horas a -18°C antes de verter, idealmente uma noite inteira. Um entremet apenas refrigerado (4°C) derreteria o glacê e criaria escorrimentos permanentes.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 2\u003c\/span\u003eRespeite rigorosamente a temperatura de 40-45°C\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eUse um termómetro de cozinha, nunca a olho. Muito quente (\u0026gt;50°C), o glacê fica demasiado líquido e escorre numa camada demasiado fina, deixando transparecer a mousse. Muito frio (\u0026lt;38°C), fica demasiado espesso e forma grumos ou não se espalha uniformemente. A temperatura ideal de 40-45°C garante uma camada de 1-2 mm perfeitamente lisa.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 3\u003c\/span\u003eVerta num movimento fluido, sem voltar atrás\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eVerta o glacê em espiral do centro para fora, sem parar, num único movimento contínuo. NUNCA volte com uma espátula para \"corrigir\" uma zona: isso cria marcas visíveis permanentes. Se uma zona não estiver coberta, é porque faltou glacê: aprende-se para a próxima vez.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 4\u003c\/span\u003eBata suavemente o suporte para nivelar\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eLogo após verter, bata delicadamente o suporte (tabuleiro ou prato giratório) sobre a superfície de trabalho para fazer descer as bolhas de ar presas e nivelar a superfície. Este passo de 5 segundos faz toda a diferença entre um glacê espelhado perfeito e uma superfície granulada.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 0; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 5\u003c\/span\u003eCouper proprement les coulures à la spatule chauffée\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eAvant transfert sur le plat de service, passer une spatule chauffée (sous l'eau chaude puis essuyée) sous l'entremets pour couper net les coulures de glaçage qui pendent. Cette finition pro évite que le glaçage colle au plat de service et donne un rendu propre et net en bord d'entremets.\u003c\/p\u003e\n        \u003c\/details\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eMode d'emploi\u003c\/h3\u003e\n        \u003col style=\"padding-left: 22px; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eRéchauffer le glaçage :\u003c\/strong\u003e au bain-marie ou au micro-ondes par tranches de 30 secondes, en remuant doucement jusqu'à atteindre 40-45°C. Ne pas dépasser 50°C.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePréparer l'entremets :\u003c\/strong\u003e sortir l'entremets du congélateur (température cœur -18°C minimum) et le placer sur une grille au-dessus d'un récupérateur (plaque, plat large).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eVerser :\u003c\/strong\u003e couler le glaçage en spirale du centre vers l'extérieur en un geste fluide et continu. Sans repasser.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eÉgaliser :\u003c\/strong\u003e tapoter délicatement le support pour faire descendre les bulles et lisser la surface.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDécorer :\u003c\/strong\u003e placer une minute au congélateur pour figer, puis sortir pour ajouter les décors (fruits, feuilles d'or, perles, chocolat).\u003c\/li\u003e\n        \u003c\/ol\u003e\n    \u003c\/div\u003e\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;\"\u003eConservation\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Stocker dans un endroit frais et sec, à l'abri de la lumière directe.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Avant ouverture : voir la date limite imprimée sur l'emballage.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Après ouverture : refermer hermétiquement et conserver au réfrigérateur, à utiliser dans le mois.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Le glaçage non utilisé peut être réchauffé plusieurs fois sans perte de qualité.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border-radius: 8px; padding: 20px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 12px;\"\u003ePour aller plus loin\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 12px 0; font-size: 14px;\"\u003eDécouvrez la gamme complète des glaçages miroirs Saracino :\u003c\/p\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 \u003ca href=\"\/pt\/products\/glacage-miroir-saracino-fraise-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlaçage Miroir Saracino Fraise - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(même parfum, format 3kg)\u003c\/span\u003e\n\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 \u003ca href=\"\/pt\/products\/glacage-miroir-saracino-transparent-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlaçage Miroir Saracino Transparent - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(outro aroma, formato 1kg)\u003c\/span\u003e\n\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 \u003ca href=\"\/pt\/products\/glacage-miroir-saracino-fruit-de-la-passion-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlaçage Miroir Saracino Fruit de la Passion - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(outro aroma, formato 1kg)\u003c\/span\u003e\n\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\u003c\/div\u003e","brand":"SARACINO","offers":[{"title":"Default Title","offer_id":53760296845651,"sku":"PAS018K1","price":11.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/Saracino-Strawberry-Mirror-Glaze-1kg__78013.jpg?v=1778956870"},{"product_id":"glacage-miroir-saracino-fraise-3kg","title":"Cobertura Espelhada Saracino Morango - 3 kg","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/fonts.googleapis.com\/css2?family=Montserrat:wght@400;500;600;700\u0026amp;display=swap\"\u003e\n\u003cdiv style=\"font-family: 'Montserrat', 'Helvetica Neue', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 28px 24px; border-radius: 10px; border: 1px solid #e8dcc4; line-height: 1.55;\"\u003e\n\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSaracino - Itália\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eCobertura Espelhada Saracino Morango - 3 kg\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eFormato profissional para ateliers e produções em grande escala\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.7;\"\u003e\n        \u003cp\u003eA \u003cstrong\u003ecobertura espelhada de morango\u003c\/strong\u003e Saracino em formato de 3kg veste os seus bolos de morango, charlottes de morango e bavarois vermelhos com um acabamento espelhado profissional. A sua cor vermelha suave evoca o fruto maduro e a sua formulação pronta a usar garante um resultado constante a cada utilização.\u003c\/p\u003e\n        \u003cp\u003eSaracino, fabricante italiano especialista desde 1962, propõe esta cobertura formulada a partir de xarope de glucose e aroma de morango. O brilho espelhado e a cor mantêm-se no tempo, ao contrário das coberturas caseiras à base de puré de morango que podem perder o brilho. Aquecer a 40-45°C antes de usar, verter sobre a sobremesa congelada, a cobertura está concluída em menos de 30 segundos.\u003c\/p\u003e\n    \u003c\/div\u003e\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\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 Saracino (Itália, desde 1962)\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 Cobertura espelhada pronta a usar\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 Morango\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 3kg\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 e seco, protegido da luz\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;\"\u003eModo de utilização :\u003c\/strong\u003e Aquecer a 40-45°C, verter sobre sobremesa congelada\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposição e valores nutricionais\u003c\/h3\u003e\n        \u003cp style=\"margin: 0 0 14px 0; color: #444444; font-size: 14px; line-height: 1.6;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eIngredientes :\u003c\/strong\u003e xarope de glucose, sacarose, água, amido modificado, espessantes (E406, E440), correctores de acidez (E330, E331), aroma, conservante (E202), extracto vegetal de cártamo, corante (E120).\u003c\/p\u003e\n        \u003cdiv style=\"background-color: #faf7f0; padding: 14px 18px; border-radius: 8px; margin-top: 14px;\"\u003e\n            \u003cp style=\"margin: 0 0 8px 0; font-size: 12px; color: #8a7a55; letter-spacing: 1px; text-transform: uppercase; font-weight: 600;\"\u003eValores típicos para 100 g\u003c\/p\u003e\n            \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 6px 18px; font-size: 13px;\"\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eEnergia :\u003c\/strong\u003e 1105 kJ \/ 260 kcal\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eLipídios :\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eHidratos de carbono :\u003c\/strong\u003e 65 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003edos quais açúcares:\u003c\/strong\u003e 52 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eProteínas:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eSal:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; border-radius: 8px; padding: 26px 28px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 20px; margin: 0 0 8px 0; font-weight: 700;\"\u003e5 DICAS de profissional para conseguir o seu glacê espelhado\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 20px 0; font-style: italic;\"\u003eAs boas práticas dos pasteleiros profissionais.\u003c\/p\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\" open\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 1\u003c\/span\u003eCongele o entremet a -18°C no mínimo\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eO entremet deve estar bem congelado para que o glacê solidifique instantaneamente ao contacto. Conte pelo menos 6 horas a -18°C antes de verter, idealmente uma noite inteira. Um entremet apenas refrigerado (4°C) derreteria o glacê e criaria escorrimentos permanentes.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 2\u003c\/span\u003eRespeite rigorosamente a temperatura de 40-45°C\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eUse um termómetro de cozinha, nunca a olho. Muito quente (\u0026gt;50°C), o glacê fica demasiado líquido e escorre numa camada demasiado fina, deixando transparecer a mousse. Muito frio (\u0026lt;38°C), fica demasiado espesso e forma grumos ou não se espalha uniformemente. A temperatura ideal de 40-45°C garante uma camada de 1-2 mm perfeitamente lisa.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 3\u003c\/span\u003eVerta num movimento fluido, sem voltar atrás\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eVerta o glacê em espiral do centro para fora, sem parar, num único movimento contínuo. NUNCA volte com uma espátula para \"corrigir\" uma zona: isso cria marcas visíveis permanentes. Se uma zona não estiver coberta, é porque faltou glacê: aprende-se para a próxima vez.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 4\u003c\/span\u003eBata suavemente o suporte para nivelar\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eLogo após verter, bata delicadamente o suporte (tabuleiro ou prato giratório) sobre a superfície de trabalho para fazer descer as bolhas de ar presas e nivelar a superfície. Este passo de 5 segundos faz toda a diferença entre um glacê espelhado perfeito e uma superfície granulada.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 0; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 5\u003c\/span\u003eCortar limpo as gotas com a espátula aquecida\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eAntes de transferir para o prato de serviço, passar uma espátula aquecida (debaixo de água quente e depois seca) por baixo do entremet para cortar limpo as gotas de cobertura que pendem. Este acabamento profissional evita que a cobertura cole ao prato de serviço e proporciona um resultado limpo e nítido nas bordas do entremet.\u003c\/p\u003e\n        \u003c\/details\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eModo de emprego\u003c\/h3\u003e\n        \u003col style=\"padding-left: 22px; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eReaquecer a cobertura:\u003c\/strong\u003e em banho-maria ou micro-ondas em intervalos de 30 segundos, mexendo suavemente até atingir 40-45°C. Não ultrapassar 50°C.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePreparar o entremet:\u003c\/strong\u003e retirar o entremet do congelador (temperatura no centro -18°C mínimo) e colocá-lo numa grelha sobre um recipiente (tabuleiro, prato largo).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eVerter:\u003c\/strong\u003e deitar a cobertura em espiral do centro para fora num movimento fluido e contínuo. Sem voltar a passar.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eNivelar:\u003c\/strong\u003e bater delicadamente o suporte para fazer descer as bolhas e alisar a superfície.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDecorar:\u003c\/strong\u003e colocar um minuto no congelador para solidificar, depois retirar para adicionar as decorações (frutos, folhas de ouro, pérolas, chocolate).\u003c\/li\u003e\n        \u003c\/ol\u003e\n    \u003c\/div\u003e\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;\"\u003eConservação\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Guardar num local fresco e seco, protegido da luz direta.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Antes de abrir: ver a data limite impressa na embalagem.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Após abertura: fechar hermeticamente e conservar no frigorífico, usar dentro de um mês.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e A cobertura não utilizada pode ser reaquecida várias vezes sem perda de qualidade.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border-radius: 8px; padding: 20px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 12px;\"\u003ePara ir mais além\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 12px 0; font-size: 14px;\"\u003eDescubra a gama completa das coberturas espelhadas Saracino:\u003c\/p\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 \u003ca href=\"\/pt\/products\/glacage-miroir-saracino-fraise-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eCobertura Espelhada Saracino Morango - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(mesmo aroma, formato 1kg)\u003c\/span\u003e\n\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 \u003ca href=\"\/pt\/products\/glacage-miroir-saracino-transparent-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eCobertura Espelhada Saracino Transparente - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(outro aroma, formato 3kg)\u003c\/span\u003e\n\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 \u003ca href=\"\/pt\/products\/glacage-miroir-saracino-fruit-de-la-passion-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eCobertura Espelhada Saracino Fruto da Paixão - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(outro aroma, formato 3kg)\u003c\/span\u003e\n\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\u003c\/div\u003e","brand":"SARACINO","offers":[{"title":"Default Title","offer_id":53760296878419,"sku":"PAS018K3","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/saracino-ready-to-use-glaze-strawberry-3kg-and-1kg.jpg-2.webp?v=1778951257"},{"product_id":"glacage-miroir-saracino-framboise-1kg","title":"Cobertura Espelhada Saracino Framboesa - 1 kg","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/fonts.googleapis.com\/css2?family=Montserrat:wght@400;500;600;700\u0026amp;display=swap\"\u003e\n\u003cdiv style=\"font-family: 'Montserrat', 'Helvetica Neue', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 28px 24px; border-radius: 10px; border: 1px solid #e8dcc4; line-height: 1.55;\"\u003e\n\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSaracino - Itália\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eCobertura Espelhada Saracino Framboesa - 1 kg\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eO vermelho profundo para sobremesas de framboesa e chocolate\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.7;\"\u003e\n        \u003cp\u003eA \u003cstrong\u003ecobertura espelhada de framboesa\u003c\/strong\u003e Saracino em formato de 1kg dá o toque final às sobremesas de framboesa, framboesa-chocolate, framboesa-pistácio e aos bavarois vermelhos. A sua cor vermelho framboesa intensa e o aroma característico evocam a polpa da framboesa madura.\u003c\/p\u003e\n        \u003cp\u003eEsta formulação pronta a usar Saracino substitui a cobertura caseira que exige gerir a pectina, a glucose e a coloração. O efeito espelhado e a cor mantêm-se estáveis, mesmo após várias horas em montra. A Saracino, fabricante italiano de referência em pastelaria profissional, garante a regularidade do resultado. Aquecer a 40-45°C, verter sobre a sobremesa bem fria (-18°C mínimo), está pronto.\u003c\/p\u003e\n    \u003c\/div\u003e\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\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 Saracino (Itália, desde 1962)\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 Cobertura espelhada pronta a usar\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 Framboesa\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 1kg\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 e seco, protegido da luz\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;\"\u003eModo de emprego :\u003c\/strong\u003e Aquecer a 40-45°C, verter sobre sobremesa congelada\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposição e valores nutricionais\u003c\/h3\u003e\n        \u003cp style=\"margin: 0 0 14px 0; color: #444444; font-size: 14px; line-height: 1.6;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eIngredientes :\u003c\/strong\u003e xarope de glucose, sacarose, água, amido modificado, espessantes (E406, E440), correctores de acidez (E330, E331), aroma, conservante (E202), extracto vegetal de cártamo, corante (E120).\u003c\/p\u003e\n        \u003cdiv style=\"background-color: #faf7f0; padding: 14px 18px; border-radius: 8px; margin-top: 14px;\"\u003e\n            \u003cp style=\"margin: 0 0 8px 0; font-size: 12px; color: #8a7a55; letter-spacing: 1px; text-transform: uppercase; font-weight: 600;\"\u003eValores típicos para 100 g\u003c\/p\u003e\n            \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 6px 18px; font-size: 13px;\"\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eEnergia :\u003c\/strong\u003e 1105 kJ \/ 260 kcal\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eLípidos :\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eHidratos de carbono:\u003c\/strong\u003e 65 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003edos quais açúcares:\u003c\/strong\u003e 52 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eProteínas:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eSal:\u003c\/strong\u003e 0 g\u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; border-radius: 8px; padding: 26px 28px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 20px; margin: 0 0 8px 0; font-weight: 700;\"\u003e5 DICAS de profissional para conseguir o seu glacê espelhado\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 20px 0; font-style: italic;\"\u003eAs boas práticas dos pasteleiros profissionais.\u003c\/p\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\" open\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 1\u003c\/span\u003eCongele o entremet a -18°C no mínimo\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eO entremet deve estar bem congelado para que o glacê solidifique instantaneamente ao contacto. Conte pelo menos 6 horas a -18°C antes de verter, idealmente uma noite inteira. Um entremet apenas refrigerado (4°C) derreteria o glacê e criaria escorrimentos permanentes.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 2\u003c\/span\u003eRespeite rigorosamente a temperatura de 40-45°C\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eUse um termómetro de cozinha, nunca a olho. Muito quente (\u0026gt;50°C), o glacê fica demasiado líquido e escorre numa camada demasiado fina, deixando transparecer a mousse. Muito frio (\u0026lt;38°C), fica demasiado espesso e forma grumos ou não se espalha uniformemente. A temperatura ideal de 40-45°C garante uma camada de 1-2 mm perfeitamente lisa.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 3\u003c\/span\u003eVerta num gesto fluido, sem voltar atrás\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eVerta o glacê em espiral do centro para fora, sem parar, num único movimento contínuo. NUNCA volte com uma espátula para \"corrigir\" uma zona: isso cria marcas visíveis permanentes. Se uma zona não estiver coberta, é porque faltou glacê: aprende-se para a próxima vez.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 10px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eDica 4\u003c\/span\u003eBata suavemente o suporte para nivelar\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eLogo após verter, bata delicadamente o suporte (tabuleiro ou prato giratório) sobre a superfície de trabalho para fazer descer as bolhas de ar presas e nivelar a superfície. Este passo de 5 segundos faz toda a diferença entre um glacê espelhado perfeito e uma superfície granulada.\u003c\/p\u003e\n        \u003c\/details\u003e\n        \n        \u003cdetails style=\"margin-bottom: 0; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #fbf9f3;\"\u003e\n            \u003csummary style=\"padding: 14px 18px; cursor: pointer; font-weight: 600; color: #2b2b2b; font-size: 14px;\"\u003e\u003cspan style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; margin-right: 10px;\"\u003eTip 5\u003c\/span\u003eCouper proprement les coulures à la spatule chauffée\u003c\/summary\u003e\n            \u003cp style=\"padding: 0 18px 16px; margin: 0; color: #444444; line-height: 1.6; font-size: 13px;\"\u003eAvant transfert sur le plat de service, passer une spatule chauffée (sous l'eau chaude puis essuyée) sous l'entremets pour couper net les coulures de glaçage qui pendent. Cette finition pro évite que le glaçage colle au plat de service et donne un rendu propre et net en bord d'entremets.\u003c\/p\u003e\n        \u003c\/details\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 24px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eMode d'emploi\u003c\/h3\u003e\n        \u003col style=\"padding-left: 22px; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eRéchauffer le glaçage :\u003c\/strong\u003e au bain-marie ou au micro-ondes par tranches de 30 secondes, en remuant doucement jusqu'à atteindre 40-45°C. Ne pas dépasser 50°C.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003ePréparer l'entremets :\u003c\/strong\u003e sortir l'entremets du congélateur (température cœur -18°C minimum) et le placer sur une grille au-dessus d'un récupérateur (plaque, plat large).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eVerser :\u003c\/strong\u003e couler le glaçage en spirale du centre vers l'extérieur en un geste fluide et continu. Sans repasser.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eÉgaliser :\u003c\/strong\u003e tapoter délicatement le support pour faire descendre les bulles et lisser la surface.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDécorer :\u003c\/strong\u003e placer une minute au congélateur pour figer, puis sortir pour ajouter les décors (fruits, feuilles d'or, perles, chocolat).\u003c\/li\u003e\n        \u003c\/ol\u003e\n    \u003c\/div\u003e\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;\"\u003eConservation\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0; line-height: 1.7;\"\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Stocker dans un endroit frais et sec, à l'abri de la lumière directe.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Avant ouverture : voir la date limite imprimée sur l'emballage.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Après ouverture : refermer hermétiquement et conserver au réfrigérateur, à utiliser dans le mois.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e Le glaçage non utilisé peut être réchauffé plusieurs fois sans perte de qualité.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border-radius: 8px; padding: 20px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 12px;\"\u003ePour aller plus loin\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 12px 0; font-size: 14px;\"\u003eDécouvrez la gamme complète des glaçages miroirs Saracino :\u003c\/p\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 \u003ca href=\"\/pt\/products\/glacage-miroir-saracino-framboise-3kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlaçage Miroir Saracino Framboise - 3 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(même parfum, format 3kg)\u003c\/span\u003e\n\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 \u003ca href=\"\/pt\/products\/glacage-miroir-saracino-transparent-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlaçage Miroir Saracino Transparent - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(outro aroma, formato 1kg)\u003c\/span\u003e\n\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 \u003ca href=\"\/pt\/products\/glacage-miroir-saracino-fruit-de-la-passion-1kg\" style=\"color: #8a6624; text-decoration: underline; font-weight: 600;\"\u003eGlaçage Miroir Saracino Fruit de la Passion - 1 kg\u003c\/a\u003e \u003cspan style=\"color: #8a7a55; font-size: 13px;\"\u003e(outro aroma, formato 1kg)\u003c\/span\u003e\n\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\u003c\/div\u003e","brand":"SARACINO","offers":[{"title":"Default Title","offer_id":53760296911187,"sku":"PAS049K1","price":11.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/glacage-miroir-modele-au-choix-saracino-4_6e722bb1-1694-439b-93dd-f27e33843ded.jpg?v=1778951048"},{"product_id":"kuzu-en-poudre-400-g","title":"Kuzu em Pó - 400 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Espessante\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eKuzu em Pó - 400 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eAmido japonês tradicional para uma textura sedosa e brilhante.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eO Kuzu Sosa é um amido extraído da raiz de kudzu, tradicionalmente utilizado na cozinha japonesa para engrossar com grande requinte. Confere aos cremes, coulis, coberturas e molhos doces uma textura sedosa, translúcida e brilhante, sem sabor residual nem efeito pastoso.\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\/L\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosagem (engrossar\/gelificar)\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\"\u003eComposição\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e8 meses\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDVC\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 coulis brilhantes e translúcidos\u003c\/li\u003e\n\u003cli\u003eCremes e molhos doces com textura sedosa\u003c\/li\u003e\n\u003cli\u003eCozinha japonesa tradicional e pastelaria asiática\u003c\/li\u003e\n\u003cli\u003eAplicações sem glúten que procuram um acabamento liso\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eNota:\u003c\/strong\u003e dissolva sempre o kuzu a frio num pouco de líquido antes de o adicionar à preparação quente, como faria com um amido clássico, para evitar grumos. Dosagem confirmada na ficha técnica oficial da Sosa: 5 a 10 g\/L para engrossar um molho, 20 g\/L para um efeito gelificante.\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\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAcondicionamento\u003c\/td\u003e\n\u003ctd\u003eFrasco profissional de 400 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigem\u003c\/td\u003e\n\u003ctd\u003eAmido de raiz de kudzu (Pueraria lobata), 100%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSabor\u003c\/td\u003e\n\u003ctd\u003eNeutro, sem sabor residual\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposição\u003c\/td\u003e\n\u003ctd\u003eSem glúten\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, DVC 8 meses\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlergénios\u003c\/td\u003e\n\u003ctd\u003eNenhum alergénio principal declarado pelo fornecedor (amido de raiz a 100%); consultar o rótulo do lote para confirmação\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 evitar grumos com o kuzu?\u003c\/summary\u003e\u003cp\u003eDissolva sempre o pó a frio num pouco de líquido antes de o incorporar na preparação quente, exatamente como faria com um amido clássico.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eO kuzu é adequado para receitas sem glúten?\u003c\/summary\u003e\u003cp\u003eSim, é um amido naturalmente sem glúten, adequado para este tipo de preparações.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eQue textura se obtém com o kuzu?\u003c\/summary\u003e\u003cp\u003eUma textura sedosa, translúcida e brilhante, sem sabor residual nem efeito pastoso, particularmente procurada para coberturas.\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\/ingredients-techniques-pro\"\u003eingredientes técnicos profissionais\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":53974997467475,"sku":"41221","price":69.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/kuzu-par-sosa_1_v1.jpg?v=1781159157"},{"product_id":"gelatine-bovine-en-poudre-sosa-pot-de-750-g","title":"Gelatina bovina em pó - 750 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 - Gelatina\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGelatina Bovina em Pó - 750 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eGelificante de origem bovina, com 98% de proteínas, para géis macios do tipo pannacotta.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eA gelatina bovina em pó Sosa é um gelificante 100% de origem bovina, composto por 98% de proteínas (colagénio hidrolisado). Mais económica do que a gelatina em folhas, produz géis macios e flexíveis, do tipo pannacotta, e trabalha-se a quente, sem nunca deixar ferver.\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 16 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\"\u003e98 %\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eProteínas (colagénio)\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\u003ePannacottas e sobremesas de textura macia\u003c\/li\u003e\n\u003cli\u003eMousses e inserts em série\u003c\/li\u003e\n\u003cli\u003eBavaroises e cremes gelificados\u003c\/li\u003e\n\u003cli\u003ePreparações que exigem uma dosagem precisa e regular\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 dispersar o pó no líquido frio para o hidratar e, em seguida, aquecer progressivamente, mexendo até à dissolução completa, sem deixar ferver. Produto de origem bovina: indicar em caso de restrição alimentar.\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 750 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigem\u003c\/td\u003e\n\u003ctd\u003e100% bovina\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposição\u003c\/td\u003e\n\u003ctd\u003eGelatina bovina (colagénio hidrolisado, 98% de proteínas)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertificações\u003c\/td\u003e\n\u003ctd\u003eHalal e kosher, de acordo com a ficha técnica do fornecedor\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003eLocal seco e temperado, frasco bem fechado\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 origem desta gelatina?\u003c\/summary\u003e\u003cp\u003eÉ 100% de origem bovina, composta por 98% de proteínas (colagénio hidrolisado).\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eEsta gelatina bovina é compatível com halal ou kosher?\u003c\/summary\u003e\u003cp\u003eDe acordo com a ficha técnica do fornecedor, é adequada para dietas halal e kosher.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eComo dosear a gelatina bovina em pó?\u003c\/summary\u003e\u003cp\u003eConte com 8 a 16 g por quilo de preparação, hidratando-a a frio antes de a dissolver a quente, sem deixar ferver.\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\/gelatines\"\u003ecoleção Gélatines\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":54618309165395,"sku":"48655","price":25.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelatine_bovine_halal.png?v=1787576651"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/collections\/gelatine.png?v=1784705892","url":"https:\/\/pitisslind.com\/pt\/collections\/gelatines.oembed","provider":"Patissland","version":"1.0","type":"link"}