{"product_id":"moule-77-demi-spheres","title":"Molde 77 Meias Esferas - PX303","description":"\u003cstyle\u003e\n  .plv6{max-width:100%;margin:32px 0;font-family:inherit;color:#2b2b2b}\n  .plv6-intro{background:#faf7f0;border-left:4px solid #d7b36a;border-radius:0 12px 12px 0;padding:22px 26px;margin-bottom:20px;font-size:15px;line-height:1.75}\n  .plv6-intro strong{color:#b98b35}\n  .plv6-acc{border:1px solid #eadfcb;border-radius:14px;margin-bottom:12px;background:#fff;overflow:hidden}\n  .plv6-acc summary{cursor:pointer;list-style:none;padding:18px 22px;font-weight:700;font-size:16px;color:#2b2b2b;display:flex;align-items:center;justify-content:space-between;gap:16px}\n  .plv6-acc summary::-webkit-details-marker{display:none}\n  .plv6-acc summary::after{content:\"+\";width:28px;height:28px;min-width:28px;border-radius:50%;background:#d7b36a;color:#fff;display:inline-flex;align-items:center;justify-content:center;font-size:20px;line-height:1;font-weight:500}\n  .plv6-acc[open] summary::after{content:\"−\"}\n  .plv6-body{padding:0 22px 22px;font-size:15px;line-height:1.75;color:#444}\n  .plv6-body p{margin:0 0 14px}\n  .plv6-body ul,.plv6-body ol{margin:8px 0 14px;padding-left:20px}\n  .plv6-body li{margin-bottom:8px}\n  .plv6-body a{color:#b98b35;text-decoration:underline;font-weight:600}\n  .plv6-hl{color:#b98b35;font-weight:700}\n  .plv6-tip{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:0 8px 8px 0;padding:14px 18px;margin:12px 0}\n  .plv6-tip strong{color:#8a6624}\n  .plv6-table{width:100%;border-collapse:collapse;margin:12px 0;font-size:14px}\n  .plv6-table th{background:#faf4e5;color:#2b2b2b;font-weight:700;padding:10px 14px;border:1px solid #eadfcb;text-align:left}\n  .plv6-table td{padding:9px 14px;border:1px solid #eadfcb;vertical-align:top}\n  @media(max-width:768px){.plv6-acc summary{padding:16px 18px;font-size:15px}.plv6-body{padding:0 18px 20px;font-size:14px}}\n\u003c\/style\u003e\n\u003cdiv class=\"plv6\"\u003e\n \u003cdiv class=\"plv6-intro\"\u003e\n O \u003cstrong\u003eMolde de 77 Meias-Esferas PX303\u003c\/strong\u003e da \u003cstrong\u003ePavoni Italia (Pavoflex)\u003c\/strong\u003e produz 77 meias-esferas Ø42mm × 21mm (20 ml cada) numa placa de 600×400mm. O formato de produção profissional por excelência — um único tabuleiro, 77 inserts, decorações ou mignardises prontos. Silicone platina -40°C a +250°C.\n \u003c\/div\u003e\n \u003cdetails class=\"plv6-acc\" open\u003e\n \u003csummary\u003eEspecificações técnicas\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cul\u003e\n \u003cli\u003e\n\u003cstrong\u003eReferência:\u003c\/strong\u003e PX303 — coleção Pavoflex Pavoni Italia\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eImpressões:\u003c\/strong\u003e 77 meias-esferas\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eDimensões da cavidade:\u003c\/strong\u003e Ø 42 mm × altura 21 mm\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eVolume por cavidade:\u003c\/strong\u003e 20 ml\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eDimensões da placa:\u003c\/strong\u003e 600 × 400 mm (formato GN 1\/1)\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e silicone platina 100% próprio para uso alimentar\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eResistência térmica:\u003c\/strong\u003e -40°C a +250°C\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eCompatibilidade:\u003c\/strong\u003e forno, congelador, ultracongelador, máquina de lavar loiça\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eDesenformagem:\u003c\/strong\u003e não necessita de untar\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ctable class=\"plv6-table\"\u003e\n \u003ctr\u003e\n\u003cth\u003eFormato\u003c\/th\u003e\n\u003cth\u003ePX303 (77 cavidades)\u003c\/th\u003e\n\u003cth\u003eMolde de meia-esfera standard\u003c\/th\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003eCavidades \/ placa\u003c\/td\u003e\n\u003ctd\u003e77\u003c\/td\u003e\n\u003ctd\u003e6 a 24 consoante o formato\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003eVolume unitário\u003c\/td\u003e\n\u003ctd\u003e20 ml\u003c\/td\u003e\n\u003ctd\u003e30 a 125 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003eUtilização principal\u003c\/td\u003e\n\u003ctd\u003eInserts, decorações, mignardises\u003c\/td\u003e\n\u003ctd\u003eEntremets, bombas\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003c\/table\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eUtilizações — o que fazer com 77 meias-esferas\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cp\u003e\u003cstrong\u003eInserts congelados para entremets:\u003c\/strong\u003e\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eCremoso de maracujá, framboesa ou limão — congelados nas meias-esferas e incorporados numa mousse antes de esta solidificar\u003c\/li\u003e\n \u003cli\u003eCaramelo de manteiga salgada gelificado — insert cremoso colocado no centro de um entremets de chocolate\u003c\/li\u003e\n \u003cli\u003eCompota de fruta — insert de morango, alperce ou manga para entremets de fruta\u003c\/li\u003e\n \u003cli\u003eGanache de chocolate — insert temperado para petit four ou bombom moldado\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cp\u003e\u003cstrong\u003eDecorações e esferas completas:\u003c\/strong\u003e\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eUna duas meias-esferas com manteiga de cacau temperada → esfera completa Ø42mm para decoração de entremets, Charlotte e cake design\u003c\/li\u003e\n \u003cli\u003ePérolas de chocolate temperado — enchimento, cristalização, desenformagem → decorações brilhantes para montra\u003c\/li\u003e\n \u003cli\u003eDomos de panna cotta ou mousse individual — formato para cocktail volante\u003c\/li\u003e\n \u003cli\u003eBombas de banho comestíveis em isomalte — decorações para eventos\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cp\u003e\u003cstrong\u003eMignardises e petits fours:\u003c\/strong\u003e\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eMini domos de chocolate recheados — praliné, gianduja, ganache de café\u003c\/li\u003e\n \u003cli\u003eTartelettes de meia-esfera — base de massa sablée cozida + creme pasteleiro + fruta fresca → formato cocktail\u003c\/li\u003e\n \u003cli\u003eRochers de praliné cobertos — praliné congelado em meia-esfera, cobertura de chocolate de leite e pedaços de avelã\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cdiv class=\"plv6-tip\"\u003e\n \u003cstrong\u003eProdutividade:\u003c\/strong\u003e 77 cavidades × 20 ml = 1 540 ml de preparação por fornada. Numa produção de pastelaria, um tabuleiro completo pode representar um dia de mignardises ou uma semana de inserts para entremets.\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eMétodo — inserts congelados passo a passo\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003col\u003e\n \u003cli\u003e\n\u003cstrong\u003ePreparação:\u003c\/strong\u003e coloque o PX303 sobre uma placa rígida e plana, à temperatura ambiente. Não é necessário untar.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eEnchimento:\u003c\/strong\u003e coloque o creme, o coulis gelificado ou o ganache até ao nível de cada cavidade, utilizando um saco de pasteleiro. Bata ligeiramente para eliminar as bolhas.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eCongelação:\u003c\/strong\u003e \u003cspan class=\"plv6-hl\"\u003e4 h no mínimo a -18 °C\u003c\/span\u003e para inserts de 20 ml — congelação rápida graças ao pequeno volume.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eDesenformar:\u003c\/strong\u003e vire a forma sobre uma superfície fria e pressione suavemente — as 77 semiesferas soltam-se de uma só vez.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eArmazenamento:\u003c\/strong\u003e inserts congelados numa caixa hermética, utilizáveis até 3 meses a -18 °C.\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003cdiv class=\"plv6-tip\"\u003e\n \u003cstrong\u003eDica de produtividade:\u003c\/strong\u003e encha a forma no início da semana, desenforme e guarde os inserts numa caixa no congelador. Terá inserts prontos a qualquer momento para montar os seus entremets, sem esperar que solidifiquem.\n \u003c\/div\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\/products\/moule-demi-sphere\"\u003eForma de semiesfera Silikomart\u003c\/a\u003e — formato maior (Ø60 a 80 mm) para entremets e bombas\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/inspiration-framboise-feves-250g\"\u003eInspiration Framboise Valrhona\u003c\/a\u003e — base de creme de fruta para insert\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/praline-amande-noisette-valrhona\"\u003ePraliné de amêndoa e avelã Valrhona\u003c\/a\u003e — insert de praliné clássico\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/glacages-1\"\u003eCoberturas espelhadas\u003c\/a\u003e — para o acabamento de cúpulas de entremets\u003c\/li\u003e\n \u003cli\u003e\u003ca href=\"https:\/\/pitisslind.com\/collections\/moules-entremets\"\u003eColeção de formas para entremets Pavoni\u003c\/a\u003e\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003ePerguntas frequentes\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cp\u003e\u003cstrong\u003eÉ possível unir duas semiesferas para formar uma esfera?\u003c\/strong\u003e\u003cbr\u003eSim. Desenforme duas séries, una-as pela face plana, utilizando manteiga de cacau temperada (30-32 °C) ou chocolate branco. Volte a colocar no frio durante 5 minutos para as unir. Obtém-se uma esfera completa de Ø42 mm.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eQue quantidade preparar para encher as 77 cavidades?\u003c\/strong\u003e\u003cbr\u003e77 × 20 ml = 1 540 ml. Preveja 1 600 ml para compensar o enchimento com saco de pasteleiro e o alisamento.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eQuanto tempo demora a congelar os inserts?\u003c\/strong\u003e\u003cbr\u003e4 h a -18 °C para 20 ml. Numa célula de arrefecimento a -40 °C, 45 minutos são suficientes. Pequeno volume = congelação rápida.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eA forma é resistente ao forno?\u003c\/strong\u003e\u003cbr\u003eSim, até +250 °C. Para bolachas ou mini-financiers em forma de cúpula — verta a massa até meia altura (a massa cresce). No entanto, a principal utilização continua a ser a congelação.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n\u003c\/div\u003e","brand":"PAVONI","offers":[{"title":"Default Title","offer_id":49841122902355,"sku":"PX303","price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-77-demi-spheres-pavoni-1.webp?v=1772154341","url":"https:\/\/pitisslind.com\/pt\/products\/moule-77-demi-spheres","provider":"Patissland","version":"1.0","type":"link"}