{"id":40284,"date":"2024-09-04T05:00:00","date_gmt":"2024-09-04T03:00:00","guid":{"rendered":"https:\/\/www.sosa.cat\/tpt-macaron\/"},"modified":"2025-12-05T12:34:05","modified_gmt":"2025-12-05T11:34:05","slug":"tpt-macaron","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/ca\/tpt-macaron\/","title":{"rendered":"TPT Macaron"},"content":{"rendered":"\n

Estem emocionats d’anunciar la darrera incorporaci\u00f3 al nostre cat\u00e0leg de productes de pastisseria, el TPT per a Macaron. <\/strong>Per\u00f2 abans de submergir-nos en els detalls d’aquesta nova refer\u00e8ncia, fem un breu rep\u00e0s sobre qu\u00e8 \u00e9s el TPT i per qu\u00e8 \u00e9s un element tan crucial en el m\u00f3n de la rebosteria.<\/a><\/p>\n\n

Qu\u00e8 \u00e9s el TPT?<\/h2>\n\n

El TPT, o \u201cTant pour Tant\u201d, \u00e9s una expressi\u00f3 francesa que es tradueix literalment com \u201ctant per tant\u201d i es refereix a una barreja en parts iguals d’ametlla m\u00f2lta i sucre gla\u00e7.<\/mark><\/strong> Aquesta barreja \u00e9s un ingredient fonamental en la rebosteria i pastisseria francesa, i el seu \u00fas \u00e9s especialment prominent en l’elaboraci\u00f3 de macarons,<\/strong> que s\u00f3n petits dol\u00e7os rodons i cruixents per fora, per\u00f2 suaus i mastegables per dins.<\/p>\n\n

La hist\u00f2ria del TPT s’entrella\u00e7a amb l’evoluci\u00f3 de la pastisseria europea, especialment des de l’Edat Mitjana, quan les ametlles van comen\u00e7ar a ser utilitzades en l’elaboraci\u00f3 de dol\u00e7os i pastissos. Les ametlles, que eren i continuen sent un ingredient de luxe, es molien i es barrejaven amb sucre per crear una pasta que servia com a base per a nombroses preparacions. Amb el temps, aquesta barreja es va estandarditzar en la proporci\u00f3 de 50% farina d’ametlla + 50% de sucre gla\u00e7 donant origen al TPT.<\/strong> <\/p>\n\n

Sosa TPT Macaron<\/h2>\n\n

Ara, parlem del nostre TPT per a macaron.<\/strong> Aquest producte no \u00e9s nom\u00e9s una barreja d’ingredients; \u00e9s el resultat d’un meticul\u00f3s proc\u00e9s de desenvolupament on hem aconseguit assolir els m\u00e9s alts est\u00e0ndards de qualitat.<\/em> Estem orgullosos d’oferir un producte que satisf\u00e0 les necessitats tant de produccions semi-industrials com artesanals.<\/p>\n\n

El nostre TPT MACARON destaca per ser una barreja que aporta una textura \u00f2ptima per al macaron<\/mark><\/strong> gr\u00e0cies al control exhaustiu de la granulometria, amb un 80%-100% de la farina refinada menor a 1mm. A m\u00e9s del control d’humitat tant de l’ametlla com de la farina, cosa que elimina la necessitat de tamisar o utilitzar un robot, estalviant temps valu\u00f3s a la cuina.<\/p>\n\n

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La recepta del nostre TPT per a macaron inclou farina d’ametlles d’origen espanyol,<\/strong> espec\u00edficament de la varietat Val\u00e8ncia, una de les m\u00e9s apreciades a nivell mundial pel seu sabor intens i contingut en greixos saludables.<\/mark><\/strong> Tamb\u00e9 cont\u00e9 un 48,5% de sucre gla\u00e7 i un 1,5% de f\u00e8cula de patata, el que contribueix a la textura \u00fanica dels macarons: amb una crosta s\u00faper uniforme, fina i sense grumolls, amb un color beige\/cru que \u00e9s molt apreciat pels experts.<\/p>\n\n\n\n

El nostre producte ve en un format de bosses de pl\u00e0stic de 10 kg dins d’una caixa de cartr\u00f3,<\/strong> el que facilita el seu emmagatzematge; a difer\u00e8ncia d’altres formats que poden ser envasats en bosses de pl\u00e0stic \u00fanicament i provocar p\u00e8rdua d’olis en la farina.<\/p>\n<\/div>\n\n\n\n

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\"\"<\/figure>\n<\/div>\n<\/div>\n\n

Usos del TPT<\/h3>\n\n

L’\u00fas del TPT en la pastisseria \u00e9s ampli, com per exemple en elaboracions com: el frangipane, el marzipan o massap\u00e0, el dacquoise, el financier, aix\u00ed com farciments de bombons o torrons.<\/em><\/p>\n\n

\n
\n
\"\"<\/figure>\n<\/div>\n\n\n\n
\n

Tanmateix, \u00e9s particularment crucial en la elaboraci\u00f3 dels macarons,<\/strong> la popularitat dels quals es va disparar a Fran\u00e7a gr\u00e0cies a la pastisseria de la cort reial i despr\u00e9s a les pastisseries de Par\u00eds, que s\u00f3n coneguts per la seva textura i sabor delicats. La barreja de TPT<\/strong> es combina amb merenga d’ous muntats i sovint, amb colorants i sabors addicionals, per crear la massa dels macarons. <\/p>\n\n\n\n

Aquesta massa es diposita en petites porcions sobre una safata per a forn, formant els caracter\u00edstics discos que, un cop fornejats, es farceixen amb ganache, melmelada o crema de mantega per formar el macaron complet.<\/p>\n<\/div>\n<\/div>\n\n

El TPT \u00e9s essencial per aconseguir la textura adequada dels macarons,<\/strong> ja que la finor del sucre gla\u00e7 i l’ametlla m\u00f2lta permet que la massa flueixi suaument i formi una superf\u00edcie llisa i brillant, mentre que la proporci\u00f3 equilibrada assegura que els macarons tinguin la consist\u00e8ncia adequada. A m\u00e9s, el TPT contribueix al sabor delicat i a la mastegabilitat que s’espera d’un macaron perfecte. <\/p>\n\n

A continuaci\u00f3, t’oferim dues receptes de Macaron: la primera utilitzant els ingredients hist\u00f2ricament emprats i segon una alternativa vegetal.<\/mark><\/strong><\/p>\n\n

\n
\n
\n
RECEPTA MACARON TRADICIONAL<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
\n
\n
RECEPTA MACARON VEGETAL<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Estem emocionats d’anunciar la darrera incorporaci\u00f3 al nostre cat\u00e0leg de productes de pastisseria, el TPT per a Macaron. Per\u00f2 abans de submergir-nos en els detalls d’aquesta nova refer\u00e8ncia, fem un breu rep\u00e0s sobre qu\u00e8 \u00e9s el TPT i per qu\u00e8 \u00e9s un element tan crucial en el m\u00f3n de la rebosteria. Qu\u00e8 \u00e9s el TPT? […]<\/p>\n","protected":false},"author":4,"featured_media":56021,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[963,1119],"tags":[],"class_list":["post-40284","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-receptes"],"acf":[],"yoast_head":"\nTPT Macaron - Sosa<\/title>\n<meta name=\"description\" content=\"TPT MACARON destaca per ser una barreja de farina d'ametlla i sucre gla\u00e7 que aporta una textura \u00f2ptima per al macaron.\" \/>\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\/tpt-macaron\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"TPT Macaron - Sosa\" \/>\n<meta property=\"og:description\" content=\"TPT MACARON destaca per ser una barreja de farina d'ametlla i sucre gla\u00e7 que aporta una textura \u00f2ptima per al macaron.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.sosa.cat\/ca\/tpt-macaron\/\" \/>\n<meta property=\"og:site_name\" content=\"Sosa\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/SosaIngredients\/\" \/>\n<meta property=\"article:published_time\" content=\"2024-09-04T03:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-12-05T11:34:05+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/02\/tpt-macaron-sosa.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Gabriela Bernal\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrit per\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gabriela Bernal\" \/>\n\t<meta name=\"twitter:label2\" content=\"Temps estimat de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minut\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.sosa.cat\\\/ca\\\/tpt-macaron\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.sosa.cat\\\/ca\\\/tpt-macaron\\\/\"},\"author\":{\"name\":\"Gabriela Bernal\",\"@id\":\"https:\\\/\\\/www.sosa.cat\\\/ca\\\/#\\\/schema\\\/person\\\/daa82f5ad69edbec801e1794148317f1\"},\"headline\":\"TPT Macaron\",\"datePublished\":\"2024-09-04T03:00:00+00:00\",\"dateModified\":\"2025-12-05T11:34:05+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.sosa.cat\\\/ca\\\/tpt-macaron\\\/\"},\"wordCount\":732,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.sosa.cat\\\/ca\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.sosa.cat\\\/ca\\\/tpt-macaron\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.sosa.cat\\\/wp-content\\\/uploads\\\/2025\\\/02\\\/tpt-macaron-sosa.png\",\"articleSection\":[\"blog\",\"Receptes\"],\"inLanguage\":\"ca\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.sosa.cat\\\/ca\\\/tpt-macaron\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.sosa.cat\\\/ca\\\/tpt-macaron\\\/\",\"url\":\"https:\\\/\\\/www.sosa.cat\\\/ca\\\/tpt-macaron\\\/\",\"name\":\"TPT Macaron - 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