{"id":40354,"date":"2023-07-24T11:42:09","date_gmt":"2023-07-24T09:42:09","guid":{"rendered":"https:\/\/www.sosa.cat\/5-passos-per-treure-el-maxim-partit-a-les-fibres-en-pastisseria\/"},"modified":"2025-07-31T19:04:49","modified_gmt":"2025-07-31T17:04:49","slug":"5-passos-per-treure-el-maxim-partit-a-les-fibres-en-pastisseria","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/ca\/5-passos-per-treure-el-maxim-partit-a-les-fibres-en-pastisseria\/","title":{"rendered":"5 passos per treure el m\u00e0xim partit a les fibres en pastisseria"},"content":{"rendered":"\n

Les fibres en pastisseria<\/strong> s’han convertit en un ingredient indispensable. No nom\u00e9s ens permeten reduir considerablement les quantitats de sucre i greix en els pastissos, sin\u00f3 que aporten molts beneficis al nostre organisme. Podem millorar els nostres postres considerablement introduint la fibra com a base. <\/p>\n\n

L’\u00fas de les fibres en pastisseria<\/h2>\n\n

En explorar la t\u00e8cnica d’elaboraci\u00f3, podrem adquirir un major enteniment sobre \u00fas de les fibres en pastisseria<\/strong>. Aquestes exerceixen un paper crucial sobretot al moment d’emulsionar. Emulsionar \u00e9s una funci\u00f3 t\u00e8cnica on s’uneixen dos elements: greix i aigua; en el qual els ingredients es combinen minuciosament per aconseguir una textura \u00f2ptima que delecti per la seva frescor i excel\u00b7l\u00e8ncia, oferint en \u00faltima inst\u00e0ncia una estabilitat total. <\/p>\n\n

En incorporar la fibra<\/strong> entre els ingredients base<\/strong>, podem reduir significativament les quantitats excessives de sucres i greixos que tradicionalment s’utilitzaven en la preparaci\u00f3 de pastissos. D’aquesta manera, la fibra actua com una alternativa substitutiva, permetent-nos gaudir d’una textura sorprenent. Actualment, resulta dif\u00edcil prescindir-ne degut als seus m\u00faltiples beneficis. <\/p>\n\n

Entre els seus avantatges hi ha la tranquil\u00b7litat de saber que estem consumint un producte m\u00e9s saludable i, per tant, lleuger, a m\u00e9s d’ajudar-nos a ressaltar millor els ingredients<\/strong>, com els fruits secs i la fruita en general. <\/p>\n\n

La fibra compleix diverses funcions en els nostres pastissos. D’una banda, aporta m\u00e9s elasticitat<\/strong>, especialment quan estirem la massa, per manipular-la, evitant aix\u00ed que es trenqui f\u00e0cilment. Quan emprem la fibra en l’elaboraci\u00f3 de cremes, aconseguim que augmenti la seva densitat i espessor<\/strong>. <\/p>\n\n

Per descomptat que la fibra facilita l’emulsi\u00f3<\/strong> de la resta d’ingredients, permetent una millor uni\u00f3 entre ells, aconseguint que la massa es faci m\u00e9s compacta, sobretot si la fem servir per realitzar aquella base de galeta que presenten molts pastissos. <\/p>\n\n

En cas que busquem mantenir congelats els nostres postres, per despr\u00e9s descongelar-los per al seu consum, la fibra ens permet que mantinguin la seva textura fresca<\/strong>, com si estiguessin acabats de fer. <\/p>\n\n

Tot i que substitueixen els greixos<\/strong>, les fibres ens ofereixen aquella sensaci\u00f3 cremosa al nostre paladar, aix\u00ed com un gust dol\u00e7, sent una alternativa davant els sucres. Tenim moltes opcions que podem triar, en funci\u00f3 dels problemes que busquem solucionar a l’hora de crear un past\u00eds. Cada tipus de fibra ens permet treure el m\u00e0xim partit a les nostres produccions. <\/p>\n\n

\n
Descarregar Manual d’\u00das de Fibres<\/a><\/div>\n<\/div>\n\n

Els passos per millorar els nostres pastissos<\/h2>\n\n

Els problemes m\u00e9s comuns en la rebosteria troben la seva soluci\u00f3 si seguim 5 passos fonamentals<\/strong>. Aquests se centren en triar les fibres m\u00e9s adequades per a cada problema que pugui sorgir a la cuina. Per a aix\u00f2, comptem amb els productes que ens ofereix la marca Sosa Ingredients<\/strong>, que ofereix sempre la millor qualitat per a la rebosteria, gr\u00e0cies als estudis tecnol\u00f2gics que ha realitzat per satisfer pastisseries i cuiners. <\/p>\n\n

1. Reducci\u00f3 de greixos<\/h3>\n\n

Un dels problemes que m\u00e9s ens preocupa a tots, que t\u00e9 a veure amb la salut, \u00e9s la ingesta de greixos. Amb la fibra adequada podem aconseguir aquest objectiu. En aquest cas, utilitzarem Inulina en calent<\/strong>,<\/a> que ens ofereix Sosa Ingredients. Aquest producte \u00e9s perfecte per utilitzar en mousses, cremes i gelats. <\/p>\n\n

La Inulina en calent aconsegueix mantenir la m\u00e0xima cremositat<\/strong>, com faria el greix, per\u00f2 oferint-nos un aliment saludable, d’origen vegetal. <\/p>\n\n

2. Reducci\u00f3 de sucre<\/h3>\n\n

Podem rec\u00f3rrer a dos productes, segons les prefer\u00e8ncies que tinguem a l’hora de reduir el sucre o substituir-lo completament. D’una banda, la Inulina en fred<\/strong>,<\/a> a m\u00e9s d’aportar cremositat, ressalta la dol\u00e7or dels nostres postres, permetent-nos minimitzar la quantitat de sucre que se sol emprar. Per aquest motiu, \u00e9s tamb\u00e9 molt apte per als sabors \u00e0cids, sent un referent especial en l’elaboraci\u00f3 de sorbets. <\/p>\n\n

D’altra banda, Oligofruct<\/a><\/strong> facilita oblidar-nos del sucre, ja que aporta aquella part de dol\u00e7or que tant ens agrada en els postres. Tamb\u00e9 \u00e9s d’origen vegetal i, per tant, m\u00e9s saludable. <\/p>\n\n

3. Evitar la sin\u00e8resi<\/h3>\n\n

La sin\u00e8resi<\/strong> es refereix a la p\u00e8rdua d’humitat que, en aquest cas, pot patir un past\u00eds durant el proc\u00e9s de congelaci\u00f3 i descongelaci\u00f3. Per evitar aix\u00f2, podem rec\u00f3rrer a Flaxfiber<\/a><\/strong> que, a m\u00e9s, ens permet aconseguir una millor textura. Aquest producte ha estat elaborat a partir del lli daurat i marr\u00f3. <\/p>\n\n

Flaxfiber facilita la emulsi\u00f3 i estabilitzaci\u00f3<\/strong> de la massa que utilitzarem en el past\u00eds. Amb aquesta fibra tamb\u00e9 podem espessir les cremes i oferir una gran satisfacci\u00f3 als paladars. <\/p>\n\n

4. Millorar l’emulsi\u00f3<\/h3>\n\n

Si el que busquem \u00e9s una soluci\u00f3 per a l’emulsi\u00f3<\/strong>, ja coneixem una opci\u00f3, com \u00e9s Flaxfiber, de Sosa Ingredients. Una altra alternativa d’aquesta mateixa marca \u00e9s Natur Emul<\/strong>,<\/a> que \u00e9s perfecte per a glassejats, mousses, cremes i gelats. <\/p>\n\n

5. Crear pastissos lliures de gluten <\/h3>\n\n

Per aconseguir un past\u00eds lliure de gluten<\/strong> \u00e9s prec\u00eds substituir les farines de blat per una combinaci\u00f3 de fibres, com s\u00f3n Flaxfiber<\/a><\/strong><\/strong> i Psyllium<\/strong>.<\/a> Aquesta \u00faltima fibra procedeix del Plantago ovata, una planta que aporta a la brioixeria elasticitat, textura i una sensaci\u00f3 esponjosa<\/strong>. <\/p>\n\n

Si vols con\u00e8ixer m\u00e9s de les fibres en pastisseria<\/strong> i convertir-te en un expert en rebosteria, et convidem a descarregar el Manual d’\u00das de Fibres en col\u00b7laboraci\u00f3 entre Sosa Ingredients i el Campi\u00f3 del M\u00f3n en pastisseria Jordi Bordas.<\/p>\n\n

\n
Descarregar Manual d’\u00das de Fibres<\/a><\/div>\n<\/div>\n\n

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

Les fibres en pastisseria s’han convertit en un ingredient indispensable. No nom\u00e9s ens permeten reduir considerablement les quantitats de sucre i greix en els pastissos, sin\u00f3 que aporten molts beneficis al nostre organisme. Podem millorar els nostres postres considerablement introduint la fibra com a base. L’\u00fas de les fibres en pastisseria En explorar la t\u00e8cnica […]<\/p>\n","protected":false},"author":4,"featured_media":40356,"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-40354","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\n5 passos per treure el m\u00e0xim partit a les fibres en pastisseria - Sosa<\/title>\n<meta name=\"description\" content=\"En incorporar la fibra entre els ingredients base, podem reduir significativament les quantitats excessives de sucres i greixos que tradicionalment s'utilitzaven en la preparaci\u00f3 de pastissos\" \/>\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\/5-passos-per-treure-el-maxim-partit-a-les-fibres-en-pastisseria\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"5 passos per treure el m\u00e0xim partit a les fibres en pastisseria - 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