{"id":40235,"date":"2023-04-25T07:19:08","date_gmt":"2023-04-25T05:19:08","guid":{"rendered":"https:\/\/www.sosa.cat\/com-crear-textures-diferents-en-pastisseria\/"},"modified":"2025-08-08T09:56:49","modified_gmt":"2025-08-08T07:56:49","slug":"com-crear-textures-diferents-en-pastisseria","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/ca\/com-crear-textures-diferents-en-pastisseria\/","title":{"rendered":"Com crear textures diferents en pastisseria?"},"content":{"rendered":"\n<p>Treballar les diferents <strong>textures en pastisseria<\/strong> ens d\u00f3na l&#8217;oportunitat de crear elaboracions que brinden sensacions \u00faniques als comensals. Per complir amb aquest objectiu, necessitarem con\u00e8ixer quines s\u00f3n les principals i com podem aconseguir-les. <\/p>\n\n<h2 class=\"wp-block-heading\">Per qu\u00e8 s\u00f3n importants les textures en pastisseria?<\/h2>\n\n<p>La <strong>textura en qualsevol elaboraci\u00f3 pastissera<\/strong> cobra una especial rellev\u00e0ncia a l&#8217;hora de tastar-los, ja que es converteix en un element b\u00e0sic per oferir una <strong>experi\u00e8ncia gastron\u00f2mica integral.<\/strong> Aix\u00ed, per exemple, obtenir contrastos, com la uni\u00f3 d&#8217;elements cruixents o l\u00edquids en una mateixa recepta, fa que el comensal ho gaudeixi molt m\u00e9s. Fins i tot, ajuda a que percebi els seus diferents sabors d&#8217;una manera molt menys tradicional. <\/p>\n\n<p>Per tant, val la pena tenir en compte t\u00e8cniques com la gelificaci\u00f3. En dur-la a terme en un producte concret, aconseguim que el seu sabor es mantingui durant m\u00e9s temps al paladar. <\/p>\n\n<h2 class=\"wp-block-heading\">Les 4 textures de les elaboracions pastisseres<\/h2>\n\n<p>Si apliquem els productes texturitzants adequats, aconseguirem:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Textures gelatinoses: <\/strong>s\u00f3n molt variades i s&#8217;adapten a tot tipus de preparacions. Entre elles, les toves, dures o m\u00e9s el\u00e0stiques. <br\/><\/li>\n\n\n\n<li><strong>Textures cremoses: <\/strong>d\u00f3nen espessor i cremositat a l\u00edquids de tot tipus. S&#8217;obtenen en incloure a la recepta fibres aliment\u00e0ries, estabilitzants i espessidors, en fred o en calent, depenent del producte escollit. <br\/><\/li>\n\n\n\n<li><strong><a href=\"https:\/\/www.sosa.cat\/ca\/que-es-laireig-descobreix-com-elaborar-textures-airejades\/\" target=\"_blank\" rel=\"noreferrer noopener\">A\u00e8ries i esponjoses: <\/a><\/strong>s\u00f3n textures que s&#8217;aconsegueixen en incloure aire a l&#8217;interior del dol\u00e7 o comestible en general. Un dels exemples m\u00e9s habituals \u00e9s el<em> mousse.<\/em> Descobreix m\u00e9s sobre aquestes textures <strong><a href=\"https:\/\/www.sosa.cat\/ca\/que-es-laireig-descobreix-com-elaborar-textures-airejades\/\" target=\"_blank\" rel=\"noreferrer noopener\">aqu\u00ed.<\/a><\/strong> <br\/><\/li>\n\n\n\n<li><strong>Cruixents:<\/strong> resulten seques al paladar, perqu\u00e8 no tenen gaireb\u00e9 aigua. Es poden aconseguir amb ingredients concrets o amb l&#8217;\u00fas de texturitzants. Els bombons s\u00f3n una de les receptes de pastisseria que poden tenir aquesta textura.  <\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">Com aconseguir les diferents textures?<\/h2>\n\n<p>Si volem aconseguir els diferents <strong>tipus de textures en pastisseria <\/strong>que existeixen, podem rec\u00f3rrer a diversos productes d&#8217;origen vegetal i animal. Tots ells estan dissenyats per complir amb una t\u00e8cnica concreta d&#8217;elaboraci\u00f3 i substitueixen els ingredients tradicionals, com l&#8217;ou o el sucre. D&#8217;aquesta manera, les receptes s\u00f3n m\u00e9s atractives a la boca, per\u00f2 tamb\u00e9 m\u00e9s saludables en molts casos.  <\/p>\n\n<h3 class=\"wp-block-heading\">Textures cruixents<\/h3>\n\n<p>A l&#8217;hora d&#8217;aportar aquesta sensaci\u00f3, podem decantar-nos per algun dels seg\u00fcents ingredients:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Crispy i Crispy wet proof: <\/strong>Estan elaborats amb sucs de fruites liofilitzats. D&#8217;aquesta manera, s&#8217;obtenen trossos cruixents i molt saborosos, que no perden la textura. <br\/><\/li>\n\n\n\n<li><strong>Peta crispy: <\/strong>S\u00f3n petits trossos de sucre farcits d&#8217;un gas bombollejant. A m\u00e9s, tenen una cobertura aromatitzada. Funcionen b\u00e9 com a farciment o <em>topping<\/em> de diverses elaboracions.  <br\/><\/li>\n\n\n\n<li><strong>Liofilitzats sencers de fruites i verdures: <\/strong>Aporten molt sabor.<br\/><\/li>\n\n\n\n<li><strong>Fruits secs i llavors caramel\u00b7litzades<\/strong>: S\u00f3n molt potents i tenen una dol\u00e7or que no resulta excessiu.<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\">Textures a\u00e8ries i esponjoses<\/h3>\n\n<p>La llista d&#8217;elements que ens ajuden a aconseguir textures a\u00e8ries i esponjoses inclou:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong><a href=\"https:\/\/www.sosa.cat\/es-es\/albuwhip-sosa\" target=\"_blank\" rel=\"noreferrer noopener\">Albuwhip: <\/a><\/strong>Alb\u00famina d&#8217;ou en pols. La seva principal funci\u00f3 \u00e9s muntar un l\u00edquid aqu\u00f3s sense la clara d&#8217;ou. Ofereix estabilitat en la textura, m\u00e9s capacitat de retenci\u00f3 d&#8217;aire i destaca perqu\u00e8<strong> permet introduir l\u00edquids amb sabor<\/strong> a qualsevol preparaci\u00f3.  <br\/><\/li>\n\n\n\n<li><strong><a href=\"https:\/\/www.sosa.cat\/es-es\/potatowhip-sosa\" target=\"_blank\" rel=\"noreferrer noopener\">Potatowhip:<\/a> <\/strong>Es tracta de prote\u00efna de patata presentada en format pols i sense cap olor. Per tant, s&#8217;aplica sense problemes en <strong>receptes vegetarianes i veganes <\/strong>en lloc de l&#8217;ou tradicional. Prepara l\u00edquids no grassos i \u00e9s airejant, emulsionant i coagulant.  <\/li>\n<\/ul>\n\n<p><em>Per saber m\u00e9s sobre textures airejades et pot interessar:<\/em> <strong><a href=\"https:\/\/www.sosa.cat\/ca\/que-es-laireig-descobreix-com-elaborar-textures-airejades\/\" target=\"_blank\" rel=\"noreferrer noopener\">Qu\u00e8 \u00e9s l&#8217;aireaci\u00f3? Descobreix com elaborar textures airejades<\/a><\/strong>.<\/p>\n\n<h2 class=\"wp-block-heading\">Textures cremoses<\/h2>\n\n<p>Per aconseguir aquest tipus de textures en pastisseria, podem optar per productes espessidors o fibra aliment\u00e0ria:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong><a href=\"https:\/\/www.sosa.cat\/es-es\/gelcrem-frio-sosa\" target=\"_blank\" rel=\"noreferrer noopener\">Gelcrem fred:<\/a> <\/strong>\u00c9s un espessidor que s&#8217;elabora amb <strong>f\u00e9cula de patata<\/strong> i t\u00e9 una aplicaci\u00f3 molt senzilla. Quan s&#8217;afegeix en un l\u00edquid, proporciona un resultat transparent, brillant i amb una textura llisa. D&#8217;altra banda, no presenta problemes si es barreja amb ingredients \u00e0cids.  <br\/><\/li>\n\n\n\n<li><strong><a href=\"https:\/\/www.sosa.cat\/es-es\/inulina-en-caliente-sosa-29849\" target=\"_blank\" rel=\"noreferrer noopener\">Inulina en calent:<\/a> <\/strong>Es tracta d&#8217;una fibra aliment\u00e0ria que prov\u00e9 de <strong>arrels i tubercles.<\/strong> Aporta una sensaci\u00f3 de cremositat, per la qual cosa permet substituir els elements grassos en qualsevol tipus de receptes de pastisseria. Per exemple, masses fornejades o gelats. <br\/><\/li>\n\n\n\n<li><strong><a href=\"https:\/\/www.sosa.cat\/es-es\/inulina-en-frio-sosa-29843\" target=\"_blank\" rel=\"noreferrer noopener\">Inulina en fred:<\/a> <\/strong>Igual que l&#8217;anterior, \u00e9s un ingredient que procedeix d&#8217;arrels i tubercles. Atorga una textura cremosa sense haver d&#8217;incorporar greixos o sucres a preparacions dolces de tot tipus, com cremes o merengues. Tamb\u00e9 val la pena destacar el seu <strong>lleuger dol\u00e7or.<\/strong> La seva principal aplicaci\u00f3 \u00e9s en l\u00edquids i en fred. Hem de barrejar-lo agitant amb for\u00e7a si volem obtenir els millors resultats.   <\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">Textures gelatinoses<\/h2>\n\n<p>Per aconseguir textures que resultin gelatines, podem optar pels seg\u00fcents components:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Gelificants d&#8217;origen animal: <\/strong>Aporten estabilitat. S\u00f3n prote\u00efnes que resisteixen b\u00e9 la congelaci\u00f3 i no necessiten l&#8217;aplicaci\u00f3 de calor per hidratar-se. <br\/><\/li>\n\n\n\n<li><strong>Gelificants d&#8217;origen vegetal: <\/strong>Estan elaborats a base de diferents hidrats de carboni. Ens permeten aconseguir diferents textures i resisteixen a les altes temperatures. <\/li>\n<\/ul>\n\n<p>A aquestes categories, pertanyen els seg\u00fcents productes:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.sosa.cat\/es-es\/instangel-sosa\" target=\"_blank\" rel=\"noreferrer noopener\">Instangel:<\/a> \u00c9s una gelatina instant\u00e0nia i suau d&#8217;origen animal. S&#8217;activa amb el fred. <br\/><\/li>\n\n\n\n<li><a href=\"https:\/\/www.sosa.cat\/es-es\/goma-gellan-sosa\" target=\"_blank\" rel=\"noreferrer noopener\">Goma gellan:<\/a> Un gelificant procedent de <strong>fermentaci\u00f3 bacteriana <\/strong>que no s&#8217;altera si se sotmet a temperatures elevades. Aix\u00f2 significa que \u00e9s molt \u00fatil per usar-se com a farciment de masses enfornables. \u00c9s transparent i t\u00e9 l&#8217;avantatge que gelifica l\u00edquids \u00e0cids.  <br\/><\/li>\n\n\n\n<li><a href=\"https:\/\/www.sosa.cat\/es-es\/agar-agar-500g-sosa\">Agar-agar:<\/a> S&#8217;extreu de les algues vermelles i t\u00e9 un gran poder gelificant. A m\u00e9s, \u00e9s de gelificaci\u00f3 lenta i resistent a les altes temperatures. Proporciona una textura especialment ferma.  <br\/><\/li>\n\n\n\n<li><a href=\"https:\/\/www.sosa.cat\/es-es\/gelificante-vegetal-sosa\" target=\"_blank\" rel=\"noreferrer noopener\">Gelificant vegetal:<\/a><strong> <\/strong>De r\u00e0pida gelificaci\u00f3 i apte per a productes l\u00edquids amb contingut en alcohol. Destaca per oferir una textura ferma i de gran elasticitat. <br\/><\/li>\n\n\n\n<li><a href=\"https:\/\/www.sosa.cat\/es-es\/vegan-mousse-gelatine-500g-sosa\" target=\"_blank\" rel=\"noreferrer noopener\">Gelatina <em>mousse<\/em> vegana:<\/a> \u00c9s un ingredient que sorgeix en <strong>barrejar l&#8217;agar-agar amb mid\u00f3<\/strong> procedent de la tapioca. Per tant, \u00e9s veg\u00e0, tot i que t\u00e9 les mateixes caracter\u00edstiques que la gelatina d&#8217;origen animal en la preparaci\u00f3 d&#8217;una <em>mousse.<\/em> El seu \u00fas dona com a resultat una gelatina resistent, neta i agradable al paladar. <br\/><\/li>\n<\/ul>\n\n<p>En definitiva, les<strong> textures en pastisseria<\/strong> s\u00f3n un repte que hem d&#8217;assumir si volem aconseguir l&#8217;excel\u00b7l\u00e8ncia en aquest tipus de preparacions. Con\u00e8ixer les seves caracter\u00edstiques b\u00e0siques \u00e9s essencial per a qualsevol persona que vulgui ser un professional d&#8217;aquest sector. Si vols saber m\u00e9s sobre aquest tema, no dubtis a contactar amb nosaltres per aconseguir la formaci\u00f3 que necessitis.  <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Treballar les diferents textures en pastisseria ens d\u00f3na l&#8217;oportunitat de crear elaboracions que brinden sensacions \u00faniques als comensals. Per complir amb aquest objectiu, necessitarem con\u00e8ixer quines s\u00f3n les principals i com podem aconseguir-les. Per qu\u00e8 s\u00f3n importants les textures en pastisseria? La textura en qualsevol elaboraci\u00f3 pastissera cobra una especial rellev\u00e0ncia a l&#8217;hora de tastar-los, [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":40236,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[963],"tags":[],"class_list":["post-40235","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Com crear textures diferents en pastisseria? - Sosa<\/title>\n<meta name=\"description\" content=\"Treballar les diferents textures en pastisseria ens dona l&#039;oportunitat de crear elaboracions que ofereixen sensacions \u00faniques als comensals.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/ca\/com-crear-textures-diferents-en-pastisseria\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Com crear textures diferents en pastisseria? 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