{"product_id":"agar-agar-en-poudre-500-g","title":"Agar-agar 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;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:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:20px;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:6px 0;font-size:14px;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;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}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:38%}\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\"\u003eSosa - Gelificante\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eAgar Agar em pó\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eGelificante vegetal extraído de algas vermelhas, para géis firmes e rígidos.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\u003cp class=\"vh-intro\"\u003eO Agar Agar em pó Sosa é um gelificante 100% de origem natural, extraído de algas vermelhas (Rhodophyceae). Neutro em sabor e cor, preserva os aromas e permite gelificar todos os tipos de líquidos aquosos, doces ou salgados. O seu poder gelificante, 8 a 10 vezes superior ao da gelatina, faz dele a referência para géis firmes na pastelaria e na cozinha profissional.\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\u003cp class=\"vh-tech-value\"\u003e2 a 15 g\u003c\/p\u003e\n\u003cp class=\"vh-tech-label\"\u003eDosagem \/ kg\u003c\/p\u003e\n\u003cp class=\"vh-tech-desc\"\u003econsoante a textura\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cp class=\"vh-tech-value\"\u003e90°C\u003c\/p\u003e\n\u003cp class=\"vh-tech-label\"\u003eAtivação\u003c\/p\u003e\n\u003cp class=\"vh-tech-desc\"\u003egelificação a partir dos 60°C\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cp class=\"vh-tech-value\"\u003e500 g\u003c\/p\u003e\n\u003cp class=\"vh-tech-label\"\u003eEmbalagem\u003c\/p\u003e\n\u003cp class=\"vh-tech-desc\"\u003epote reutilizável\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eEmbalagem\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eUtilizações recomendadas\u003c\/li\u003e\n\u003cli\u003eCaviares sólidos e esferas gelificadas\u003c\/li\u003e\n\u003cli\u003eMousses quentes e frias, termorreversíveis\u003c\/li\u003e\n\u003cli\u003eGelificação de preparações doces ou salgadas, aquosas\u003c\/li\u003e\n\u003cli\u003ePode ser reaquecido várias vezes sem perda de propriedades\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eConselho Patissland\u003c\/h3\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eMétodo:\u003c\/strong\u003e misturar o pó com o líquido aquoso, aquecer até 90°C mexendo até à dissolução completa e, em seguida, verter imediatamente no molde escolhido. Deixar gelificar a 60°C. Não compatível com congelação: para uma preparação destinada a ultracongelação, é preferível utilizar um gelificante compatível com congelação.\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\u003eComposição\u003c\/td\u003e\n\u003ctd\u003eÁgar-ágar (E406), dextrose\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, amendoim\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergia \/ 100 g\u003c\/td\u003e\n\u003ctd\u003e720 kJ \/ 172 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMatérias gordas\u003c\/td\u003e\n\u003ctd\u003e0,1 g (dos quais saturados 0,01 g)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHidratos de carbono\u003c\/td\u003e\n\u003ctd\u003e86 g (dos quais açúcares 0,4 g)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFibras \/ Proteínas\u003c\/td\u003e\n\u003ctd\u003e0,4 g \/ 0,1 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSal \/ Cálcio \/ Potássio\u003c\/td\u003e\n\u003ctd\u003e1,3 g \/ 110 mg \/ 35 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConservação\u003c\/td\u003e\n\u003ctd\u003eLocal seco (menos de 60% de humidade), protegido da luz e dos odores, entre 15°C 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\u003eQual é a diferença entre o ágar-ágar e a gelatina?\u003cbr\u003e\u003c\/summary\u003e\u003cp\u003eO poder gelificante do ágar-ágar é 8 a 10 vezes superior ao da gelatina, tendo origem vegetal e não animal. É termorreversível e produz uma textura firme e quebradiça, ao contrário da textura macia da gelatina.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eÉ possível congelar uma preparação com ágar-ágar?\u003cbr\u003e\u003c\/summary\u003e\u003cp\u003eNão, o gel torna-se granuloso e perde água ao descongelar. Para uma preparação destinada à congelação, é preferível utilizar um gelificante compatível com congelação.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eComo dosear o ágar-ágar de acordo com a textura pretendida?\u003cbr\u003e\u003c\/summary\u003e\u003cp\u003eDe 2 g\/kg para um gel macio até 15 g\/kg para um gel muito firme (caviares sólidos). Aquecer sempre até 90°C para ativar a gelificação, que ocorre a partir dos 60°C.\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\u003eDescubra a nossa seleção de \u003ca href=\"\/pt-pt\/collections\/additifs-alimentaires\"\u003eaditivos alimentares profissionais\u003c\/a\u003e ou o \u003ca href=\"\/pt-pt\/products\/proglacage-gelifiant-glacage-brillant-700-g\"\u003eProglaçage Sosa\u003c\/a\u003e, um gelificante complementar concebido para coberturas brilhantes compatíveis com congelação.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n","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","url":"https:\/\/patissland.be\/pt-pt\/products\/agar-agar-en-poudre-500-g","provider":"Patissland","version":"1.0","type":"link"}