{"product_id":"mix-pour-creme-au-beurre","title":"Miscela per crema al burro","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:18px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:9px;font-size:14.5px;line-height:1.6}\n.vh-list li::marker{color:#d7b36a}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419}\n.vh-tip strong{color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:32%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eFUNCAKES · Preparato per Crema\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eMix per Crema al Burro\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eCrema al burro leggera e stabile, reidratata e poi emulsionata con il burro.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eIl Mix per Crema al Burro FUNCAKES si prepara in due fasi: una reidratazione con acqua, seguita da un'emulsione con burro ammorbidito. Il risultato è una crema più leggera e fine rispetto a una crema al burro tradizionale, con una tenuta affidabile per la copertura e la decorazione con sac à poche.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eCaratteristiche tecniche\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e125 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDose base\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003e125 ml di acqua\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1 ora\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eRiposo\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eDopo la reidratazione\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eØ 20 cm\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eResa\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eOppure 12 cupcake\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\"\u003ePreparazione passo dopo passo\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eMescolate 125 g di preparato con 125 ml di acqua e lasciate riposare per circa 1 ora a temperatura ambiente.\u003c\/li\u003e\n\u003cli\u003eLavorate 150 g di burro morbido a temperatura ambiente per 5 minuti a velocità media, finché non diventa chiaro e cremoso.\u003c\/li\u003e\n\u003cli\u003eIncorporate il composto reidratato al burro in tre volte, lavorando bene dopo ogni aggiunta.\u003c\/li\u003e\n\u003cli\u003eMontate a velocità elevata per circa 10 minuti, fino a ottenere una crema liscia, ariosa e lucida.\u003c\/li\u003e\n\u003cli\u003eUna porzione farcisce e ricopre una torta di 20 cm oppure decora 12 cupcake.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eDa sapere:\u003c\/strong\u003e Il tempo di riposo di un'ora dopo la reidratazione non va abbreviato: permette al preparato di idratarsi completamente prima dell'emulsione con il burro, per ottenere una consistenza finale liscia e non granulosa.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eScheda tecnica completa\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarca\u003c\/td\u003e\n\u003ctd\u003eFUNCAKES\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredienti\u003c\/td\u003e\n\u003ctd\u003eZucchero, amido modificato, siero di latte in polvere (\u003cstrong\u003elatte\u003c\/strong\u003e), destrosio (\u003cstrong\u003efrumento\u003c\/strong\u003e), sciroppo di glucosio (disidratato), gelificante: E401, stabilizzante: E450, correttore di acidità: E339, aroma\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergeni\u003c\/td\u003e\n\u003ctd\u003eContiene \u003cstrong\u003elatte\u003c\/strong\u003e e \u003cstrong\u003efrumento\u003c\/strong\u003e. Può contenere tracce di uova, soia e lupino.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertificazione\u003c\/td\u003e\n\u003ctd\u003eProdotto certificato Halal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservazione\u003c\/td\u003e\n\u003ctd\u003eLuogo fresco e asciutto\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\"\u003eDomande frequenti\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eQual è la differenza rispetto alla Crema al Burro con Meringa Svizzera FUNCAKES?\u003c\/summary\u003e\u003cp\u003eQuesto mix viene reidratato con acqua prima di essere emulsionato con il burro, senza una base di meringa; la versione con Meringa Svizzera monta prima il mix fino a ottenere una meringa ariosa, quindi incorpora il burro, per un risultato ancora più leggero.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eSi può colorare o aromatizzare questa crema al burro?\u003c\/summary\u003e\u003cp\u003eSì, può essere arricchita con paste aromatizzanti, coloranti in gel o in polvere e cioccolato fuso, da incorporare una volta ottenuta l'emulsione finale.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003ePerché la crema sembra granulosa dopo l'aggiunta del burro?\u003c\/summary\u003e\u003cp\u003eUn burro troppo freddo o incorporato troppo rapidamente può causare questo effetto; continuate a montare a velocità elevata: la consistenza generalmente diventa liscia proseguendo la lavorazione.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003ePer saperne di più\u003c\/h3\u003e\n\u003cp\u003eScoprite anche il \u003ca href=\"\/it\/products\/mix-pour-creme-au-beurre-suisse-meringuee\"\u003eMix per Crema al Burro con Meringa Svizzera\u003c\/a\u003e e la \u003ca href=\"\/it\/collections\/moule-a-layer-cake\"\u003ecollezione di stampi per Layer Cake\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FUNCAKES","offers":[{"title":"500 g","offer_id":39638499000362,"sku":"F10125","price":4.99,"currency_code":"EUR","in_stock":true},{"title":"1 kg","offer_id":39638499033130,"sku":"F10560","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"4 kg","offer_id":39638499065898,"sku":"F10830","price":21.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/mix-pour-creme-au-beurre-fun-cakes-1.jpg?v=1772140436","url":"https:\/\/patissland.be\/it\/products\/mix-pour-creme-au-beurre","provider":"Patissland","version":"1.0","type":"link"}