{"product_id":"pectine-jaune-500-g","title":"Pectina gialla - 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\"\u003ePectina Gialla - 500 g\u003c\/h3\u003e\n\u003cp class=\"pl8-lead\"\u003ePectina di agrumi per gel densi e rigidi, resistente alla cottura in forno.\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 Gialla Sosa è una pectina ricavata dalle scorze degli agrumi, destinata a confetture, gelatine, paste di frutta e coperture che richiedono un gel denso e rigido o denso ed elastico. Non termoreversibile e non congelabile, è invece perfettamente adatta alla cottura in forno.\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 alla consistenza\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value pl8-fact-value-text\"\u003e8-25 g\/kg\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\"\u003eNon termoreversibile\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 coperture dense ed elastiche (8-15 g\/kg)\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003ePaste di frutta e gelatine rigide modellate (15-25 g\/kg)\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003ePreparazioni che richiedono la cottura in forno\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eGel opachi e visivamente stabili\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 incorporare la pectina in un liquido a 40 °C mescolandola con dello zucchero per evitare la formazione di grumi, portare a ebollizione, aggiungere un acido (succo di limone o acido citrico) per attivare la gelificazione, quindi lasciare riposare per 24 ore.\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\"\u003eMarca\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\"\u003eComposizione\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003ePectina (E440i), saccarosio, difosfato tetrasodico (E450iii), citrato tripotassico (E332ii), acido citrico (E330)\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 fresco e asciutto, al riparo dall'umidità 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\"\u003eSi può riscaldare una preparazione con pectina gialla?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eNo, a differenza della Pectina 325 NH 95, la pectina gialla non è termoreversibile: una volta formato il gel, non si scioglie di nuovo con il calore, il che la rende ideale per le paste di frutta e le gelatine da tagliare.\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 congelare?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eNo, questa pectina non è pensata per il congelamento: è piuttosto indicata per usi immediati o a temperatura ambiente.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eQuanto zucchero bisogna prevedere?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eAlmeno il 60% di zucchero aggiunto nella ricetta, con un pH compreso tra 3,2 e 3,5, per ottenere un gel opaco e consistente, conforme alle aspettative.\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\/glacages-miroir\"\u003ecollezione Glasse a specchio\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\/glacages-miroir\" class=\"pl8-related\"\u003ecollezione Glasse a specchio\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\/patisserie-professionnelle\" class=\"pl8-related\"\u003eingredienti per pasticceria professionale\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":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","url":"https:\/\/patissland.fr\/it\/products\/pectina-gialla-500-g","provider":"Patissland","version":"1.0","type":"link"}