{"product_id":"pectine-325-nh-95-500-g","title":"Pectina 325 NH 95 - 500 g","description":"\u003cdiv class=\"pl8\"\u003e\u003cdiv class=\"pl8-content\"\u003e\n\u003c!-- MODULE : en-tête --\u003e\u003cheader class=\"pl8-header\"\u003e\u003cdiv class=\"pl8-hero-layout pl8-hero-layout-solo\"\u003e\u003cdiv class=\"pl8-hero-copy\"\u003e\n\u003cspan class=\"pl8-brand\"\u003eSosa - Pectina\u003c\/span\u003e\u003ch3 class=\"pl8-title pl8-title-long\"\u003ePectina 325 NH 95 - 500 g\u003c\/h3\u003e\n\u003cp class=\"pl8-lead\"\u003ePectina amidata LMA per confetture e farciture alla frutta, termoreversibile.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/header\u003e\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003cp class=\"pl8-text\"\u003eLa Pectina 325 NH 95 Sosa è una pectina amidata a basso metossile (LMA), pensata per confetture e farciture a base di frutta. Conferisce una consistenza soda e stabile, con l'effetto finale che si ottiene dopo 24 ore di riposo, ed è termoreversibile: la preparazione può essere riscaldata e lavorata di nuovo senza perdere qualità.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdl class=\"pl8-facts pl8-facts-three\"\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eDosaggio in base all'uso\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value pl8-fact-value-text\"\u003e0,5-1,5 %\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eAmbiente ottimale\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value pl8-fact-value-text\"\u003epH da 3,2 a 3,5\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eComportamento\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value pl8-fact-value-text\"\u003eTermoreversibile\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eApplicazioni consigliate\u003c\/h3\u003e\n\u003cul class=\"pl8-list\"\u003e\n\u003cli class=\"pl8-list-item\"\u003eConfetture e farciture alla frutta\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eCreme e gelificanti per pasticceria\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003ePreparazioni che richiedono almeno il 20 % di frutta e il 50 % di zucchero\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eConsistenze che si possono riscaldare e lavorare di nuovo\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003caside class=\"pl8-note pl8-section\"\u003e\u003cspan aria-hidden=\"true\" class=\"pl8-note-icon\"\u003ei\u003c\/span\u003e\u003cdiv class=\"pl8-note-copy\"\u003e\n\u003ch3 class=\"pl8-subheading\"\u003eDa notare\u003c\/h3\u003e\n\u003cdiv class=\"pl8-block\"\u003e\n\u003cp class=\"pl8-text\"\u003e mescolare la pectina con lo zucchero prima di incorporarla nella polpa, mescolando energicamente; portare a ebollizione e poi aggiungere un acido per attivare la gelificazione. La consistenza finale si raggiunge solo dopo 24 ore di riposo.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/aside\u003e\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003cdiv tabindex=\"0\" role=\"region\" aria-label=\"Tabella del prodotto\" class=\"pl8-table-wrap\"\u003e\u003ctable class=\"pl8-table pl8-table-technical\"\u003e\u003ctbody class=\"pl8-tbody\"\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eMarchio\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eFormato\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eBarattolo da 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eDosaggio\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eConfetture: 0,5-1 %. Gelificante o cremoso: 1-1,5 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eComposizione\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003ePectina a basso metossile (E440ii), zucchero\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eAllergeni\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003ePuò contenere tracce di frutta a guscio, latte, soia, solfiti, uova, senape, sedano, sesamo e arachidi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eConservazione\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eTra 15 e 25 °C, in un luogo asciutto (umidità inferiore al 60 %), al riparo dalla luce e dagli odori forti\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003csection class=\"pl8-section pl8-rule\"\u003e\u003ch3 class=\"pl8-heading\"\u003eLe vostre domande, i nostri consigli\u003c\/h3\u003e\n\u003cdiv class=\"pl8-faq\"\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eCon cosa sostituire la pectina NH in una ricetta?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eA seconda dell'uso, la pectina gialla o la gelatina possono sostituire la 325 NH 95, ma il risultato è diverso: la NH è termoreversibile e adatta agli ambienti a base di frutta, mentre la pectina gialla dà un gel non reversibile e la gelatina si scioglie con il calore. La scelta dipende dalla consistenza e dalla resistenza al calore desiderate.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003ePerché bisogna attendere 24 ore prima di valutare la consistenza?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eLa gelificazione di questa pectina si sviluppa gradualmente dopo la cottura: la consistenza definitiva si ottiene solo dopo un riposo completo di 24 ore al fresco, perciò è meglio non modificare la ricetta prima di tale scadenza.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eSi può riscaldare una preparazione con Pectina 325 NH 95?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eSì, è uno dei suoi vantaggi: la pectina è termoreversibile, quindi la preparazione può essere riscaldata e lavorata di nuovo senza perdere le sue proprietà gelificanti, a differenza della classica pectina gialla.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-block\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eRisorse aggiuntive\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003e\u003ca class=\"pl8-link\" href=\"\/it\/collections\/patisserie-professionnelle\"\u003ecollezione Pasticceria Pro\u003c\/a\u003e \u003ca class=\"pl8-link\" href=\"\/it\/collections\/sosa\"\u003ecollezione SOSA\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : Pour aller plus loin --\u003e\u003csection class=\"pl8-section\"\u003e\u003ch3 class=\"pl8-heading\"\u003ePer saperne di più\u003c\/h3\u003e\n\u003cul class=\"pl8-links\"\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/it\/collections\/patisserie-professionnelle\" class=\"pl8-related\"\u003ecollezione Pasticceria Pro\u003c\/a\u003e\u003c\/li\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/it\/collections\/sosa\" class=\"pl8-related\"\u003ecollezione SOSA\u003c\/a\u003e\u003c\/li\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/it\/collections\/fruits-secs-eclats-et-poudre\" class=\"pl8-related\"\u003efrutta secca, granella e polveri\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/section\u003e\n\u003c\/div\u003e\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","url":"https:\/\/patissland.fr\/it\/products\/pectina-325-nh-95-500-g-1","provider":"Patissland","version":"1.0","type":"link"}