{"id":40482,"date":"2023-09-25T08:00:00","date_gmt":"2023-09-25T06:00:00","guid":{"rendered":"https:\/\/www.sosa.cat\/indispensables-de-la-pastisseria-vegetal\/"},"modified":"2025-07-31T19:05:38","modified_gmt":"2025-07-31T17:05:38","slug":"indispensables-de-la-pastisseria-vegetal","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/ca\/indispensables-de-la-pastisseria-vegetal\/","title":{"rendered":"Indispensables de la Pastisseria Vegetal"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">La <strong>pastisseria vegetal<\/strong> no \u00e9s una fantasia si comptem amb els ingredients adequats. <strong>Substituir els productes d&#8217;origen animal<\/strong> requereix con\u00e8ixer les alternatives que m\u00e9s s&#8217;aproximen a la seva composici\u00f3 per aconseguir els diversos resultats que es persegueixen. Per a aix\u00f2 \u00e9s imprescindible disposar d&#8217;ingredients de la m\u00e9s alta qualitat i que comptin amb les especificacions t\u00e8cniques per tal que aconseguim l&#8217;objectiu. <\/p>\n\n<h2 class=\"wp-block-heading\">Els Ingredients base de la Pastisseria Vegetal<\/h2>\n\n<p class=\"wp-block-paragraph\">Preparar un dol\u00e7 amb ingredients 100% <strong>vegetals<\/strong> \u00e9s complex. Existeixen <strong>5 elements base en la pastisseria que s\u00f3n d&#8217;origen animal<\/strong> i que realitzen funcions molt importants. L&#8217;<strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">ou, mantega, llet, nata i la gelatina animal<\/mark><\/strong> no nom\u00e9s aporten sabor; en la major part dels casos compleixen una funci\u00f3 t\u00e8cnica imprescindible per aconseguir un gran resultat.  <\/p>\n\n<p class=\"wp-block-paragraph\">Substituir-los en l&#8217;equaci\u00f3 suposa un gran repte t\u00e8cnic; per\u00f2 ens permetr\u00e0 poder elevar sabors i textures en les nostres elaboracions.<\/p>\n\n<p class=\"wp-block-paragraph\">Con\u00e8ixer la composici\u00f3 de cadascun d&#8217;aquests ingredients ens permet oferir alternatives que puguin aportar el mateix rendiment t\u00e8cnic sense renunciar a l&#8217;ess\u00e8ncia d&#8217;un postre ni alterar el seu equilibri. Per aconseguir-ho, no nom\u00e9s hem d&#8217;entendre el producte sin\u00f3 tamb\u00e9 l&#8217;objectiu que amaga la seva incorporaci\u00f3 en la recepta.  <\/p>\n\n<p class=\"wp-block-paragraph\">Aquestes s\u00f3n les <strong>principals caracter\u00edstiques t\u00e8cniques<\/strong> que ofereixen aquests productes:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Emulsi\u00f3:<\/strong> Consisteix a unir greixos i aigua d&#8217;una manera homog\u00e8nia. L&#8217;ou i els l\u00e0ctics compleixen aquesta funci\u00f3 gr\u00e0cies a la seva composici\u00f3 de prote\u00efnes i lecitina. <\/li>\n\n\n\n<li><strong>Aireaci\u00f3:<\/strong> S&#8217;introdueix l&#8217;aire en l&#8217;elaboraci\u00f3 (agitaci\u00f3, fermentaci\u00f3 o qu\u00edmicament) tenint-lo en el seu interior. Per a aix\u00f2 sol resultar b\u00e0sica una prote\u00efna procedent dels ous o els l\u00e0ctics. <\/li>\n\n\n\n<li><strong>Coagulaci\u00f3:<\/strong> En escalfar l&#8217;ou aconseguim transformar l&#8217;estat de l\u00edquid a s\u00f2lid, gr\u00e0cies al seu contingut en prote\u00efnes.<\/li>\n\n\n\n<li><strong>Estabilitzaci\u00f3:<\/strong> Ajuda a aconseguir que la textura i l&#8217;aspecte de l&#8217;elaboraci\u00f3 es prolonguin en el temps. En aquest cas, sol optar-se per la gelatina d&#8217;origen animal. <\/li>\n\n\n\n<li><strong>Gelificaci\u00f3:<\/strong> Gr\u00e0cies al col\u00b7lagen de la gelatina d&#8217;origen animal, aconseguim convertir el l\u00edquid en s\u00f2lids amb diferents dureses.<\/li>\n\n\n\n<li><strong>Aportaci\u00f3 de greix:<\/strong> El greix \u00e9s un gran transmissor de sabor, al mateix temps que d\u00f3na una textura i una cremositat \u00fanica. Els l\u00e0ctics, especialment la mantega, juntament amb el rovell d&#8217;ou, s\u00f3n els productes m\u00e9s cl\u00e0ssics que s&#8217;empren per a aix\u00f2. <\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">Aconseguir totes aquestes t\u00e8cniques sense emprar elements d&#8217;origen animal \u00e9s possible. Aprenent a usar-los de manera adequada podem aconseguir uns <strong>resultats molt millors i assolir un postre de major qualitat<\/strong> amb textures o sabors totalment nous i sorprenents per al paladar dels nostres clients. <\/p>\n\n<h3 class=\"wp-block-heading\">Substitut de l&#8217;Ou<\/h3>\n\n<p class=\"wp-block-paragraph\">L&#8217;ou \u00e9s <strong>un dels elements m\u00e9s complexos<\/strong>. Compta amb dos elements: la <strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">clara i el rovell<\/mark><\/strong> que tenen diferents composicions i aporten t\u00e8cniques diferents a cada elaboraci\u00f3. <\/p>\n\n<p class=\"wp-block-paragraph\"><strong>L&#8217;ou<\/strong> est\u00e0 format principalment per aigua (75%), repartint-se la resta, gaireb\u00e9 a parts iguals, entre prote\u00efna i greix. El seu \u00fas permet aconseguir <em>coagulaci\u00f3, aireaci\u00f3, emulsi\u00f3 i aportaci\u00f3 de greix.<\/em> <\/p>\n\n<p class=\"wp-block-paragraph\"><strong>El rovell<\/strong> \u00e9s on es concentra la major part del greix (32%) i compta amb menys aigua (nom\u00e9s el 50%). Per substituir-lo emprar\u00e0 una elaboraci\u00f3 amb la mateixa proporci\u00f3 d&#8217;aigua (es pot substituir per infusions per millorar el sabor), oli vegetal (per substituir la proporci\u00f3 de greix) i dos productes espec\u00edfics. <\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Potatowhip<\/strong> al 10%: Prote\u00efna de patata que permet dotar la barreja de la capacitat coagulant.<\/li>\n\n\n\n<li><strong>Natur Emul<\/strong> al 8%: Permet aplicar la t\u00e8cnica d&#8217;emulsi\u00f3.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">En el cas de <strong>la clara<\/strong>, s&#8217;empra de manera diferent en funci\u00f3 de l&#8217;elaboraci\u00f3 que es persegueixi. Per a aquelles en qu\u00e8 es necessita aireaci\u00f3, com per exemple un merengue, recomanem una barreja d&#8217;aigua (95%) i <a href=\"http:\/\/www.sosa.cat\/es-es\/sojawhip-300g-sosa\"><strong>Sojawhip<\/strong><\/a> (5%) o <a href=\"https:\/\/www.sosa.cat\/es-es\/potatowhip-cold-450-g-sosa\"><strong>Potatowhip Cold<\/strong><\/a> (5%). L&#8217;\u00fas d&#8217;aquests substituts no aporten sabor, ni color; aconseguint una elaboraci\u00f3 neutra.   <\/p>\n\n<p class=\"wp-block-paragraph\">Hem de tenir en compte que utilitzant aquestes prote\u00efnes vegetals no obtindrem efecte coagulant. <\/p>\n\n<p class=\"wp-block-paragraph\">Si volem emprar-la per a una recepta de pa de pessic en qu\u00e8 necessitem la coagulaci\u00f3, recorrerem a <strong><a href=\"https:\/\/www.sosa.cat\/es-es\/potatowhip-sosa\">Potatowhip<\/a><\/strong> (8%) i la resta, aigua.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong><span class=\"loftocean-highlight highlight\">CONSELL:<\/span><\/strong> Prova substituir l&#8217;aigua de les elaboracions per infusions, sucs o pur\u00e9s de fruites per potenciar el sabor.<\/p>\n\n<h3 class=\"wp-block-heading\">Substitut de la Mantega<\/h3>\n\n<p class=\"wp-block-paragraph\">Dins dels l\u00e0ctics, la mantega \u00e9s un dels elements essencials per <strong>aportar greix, textura i emulsi\u00f3<\/strong>. <\/p>\n\n<p class=\"wp-block-paragraph\">Existeix una gran varietat de productes preparats que poden substituir la mantega, per\u00f2 tamb\u00e9 podem preparar la nostra pr\u00f2pia f\u00f3rmula substitutiva, cosa que ens brinda un ventall d&#8217;oportunitats. Permetent-nos aportar diferents sabors i textures. <\/p>\n\n<p class=\"wp-block-paragraph\">Si volem substituir la mantega en <strong>elaboracions<\/strong> com masses de pa de pessic, proposem una combinaci\u00f3 que inclogui: oli de coco (58%), de gira-sol refinat (25%), aigua (15%) i un 1% respectivament dels seg\u00fcents productes: <strong><a href=\"https:\/\/www.sosa.cat\/ca\/descargable\/natur-emul-com-substituir-el-rovell-dou-en-les-teves-emulsions\/natur-emul-2\/\">Natur Emul<\/a> i <a href=\"https:\/\/www.sosa.cat\/es-es\/sojawhip-300g-sosa\">Sojawhip<\/a><\/strong>. <\/p>\n\n<p class=\"wp-block-paragraph\">Amb aquests ingredients aconseguim una emulsi\u00f3 de textura molt semblant a la mantega, per\u00f2 neutra en sabor en relaci\u00f3 al l\u00e0ctic de la mantega. Aix\u00f2 ens permet potenciar la resta de sabors de la recepta; com per exemple en un pa de pessic de xocolata o fruits secs. <\/p>\n\n<p class=\"wp-block-paragraph\"><strong><span class=\"loftocean-highlight highlight\">CONSELL:<\/span><\/strong> \u00c9s possible substituir l&#8217;oli de gira-sol refinat per altres olis vegetals amb m\u00e9s sabor; com per exemple: s\u00e8sam, ametlla, alvocat. Aconseguint mantegues saboritzades. <\/p>\n\n<h3 class=\"wp-block-heading\">Substitut de la Llet<\/h3>\n\n<p class=\"wp-block-paragraph\">\u00c9s un dels <strong>components m\u00e9s senzills de substituir<\/strong>. Nom\u00e9s haurem d&#8217;emprar alguna de les <strong>begudes vegetals<\/strong> que podem trobar al mercat. Hem d&#8217;analitzar el seu sabor per con\u00e8ixer quina \u00e9s l&#8217;opci\u00f3 que millor s&#8217;adapta a la nostra recepta. Soja, arr\u00f2s o coco s\u00f3n les predilectes dels professionals que treballen aquest tipus de rebosteria.   <\/p>\n\n<h3 class=\"wp-block-heading\">Substitut de la Nata<\/h3>\n\n<p class=\"wp-block-paragraph\">Aquest derivat l\u00e0ctic compleix la funci\u00f3 de <strong>aportar greix i aireaci\u00f3<\/strong>. Les receptes que compten amb aquest poden buscar una sola d&#8217;aquestes opcions o ambdues. \u00c9s important que entenguem les instruccions per decidir quina alternativa vegetal triar.  <\/p>\n\n<p class=\"wp-block-paragraph\">Si volem <strong>substituir la capacitat airejant<\/strong> de la nata -com en una mousse-, recomanem substituir-la per un merengue vegetal, fet a partir d&#8217;un l\u00edquid i <strong><a href=\"https:\/\/www.sosa.cat\/es-es\/potatowhip-cold-450-g-sosa\" target=\"_blank\" rel=\"noreferrer noopener\">Potatowhip Cold<\/a><\/strong><\/p>\n\n<p class=\"wp-block-paragraph\"> Pel que fa al l\u00edquid, triarem entre aigua o l\u00edquids amb sabor com pur\u00e9s de fruites, sucs o infusions.<\/p>\n\n<p class=\"wp-block-paragraph\">Per substituir l&#8217;aportaci\u00f3 de <strong>greix<\/strong>, com en crema i cremosos, podem triar entre afegir greixos vegetals com la <strong><a href=\"https:\/\/www.sosa.cat\/es-es\/aceite-de-coco-desodorizado-bio-1kg-sosa\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Greix de coco desodorizada Bio<\/strong><\/a>, o b\u00e9 amb ingredients t\u00e8cnics com la <strong><a href=\"https:\/\/www.sosa.cat\/es-es\/inulina-en-caliente-sosa-29848\" target=\"_blank\" rel=\"noreferrer noopener\">Inulina calenta.<\/a><\/strong><\/strong><\/p>\n\n<h3 class=\"wp-block-heading\">Substitut de la Gelatina Animal<\/h3>\n\n<p class=\"wp-block-paragraph\">Aquest producte aporta estabilitat i gelificaci\u00f3 en una gran varietat de processos diferents. Per a la seva substituci\u00f3 comptem amb un gran nombre d&#8217;alternatives, per\u00f2 \u00e9s imprescindible con\u00e8ixer <strong>la funci\u00f3 que portarem a terme per triar la correcta<\/strong>. <\/p>\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.sosa.cat\/es-es\/gelificante-vegetal-sosa\" target=\"_blank\" rel=\"noreferrer noopener\">Gelificant vegetal<\/a> per a vels o altres opcions en qu\u00e8 es busca l&#8217;elasticitat.<\/li>\n\n\n\n<li><a href=\"https:\/\/www.sosa.cat\/es-es\/goma-gellan-sosa\">Goma Gellan<\/a> per a farcits que seran sotmesos a la calor.<\/li>\n\n\n\n<li><a href=\"https:\/\/www.sosa.cat\/es-es\/vegan-mousse-gelatine-500g-sosa\">Vegan Mousse<\/a> per substituir la gelatina en mousses vegetals.<\/li>\n\n\n\n<li><a href=\"https:\/\/www.sosa.cat\/es-es\/pro-pannacotta-iota\">Pro-pannacotta<\/a> per obtenir una textura tipus flam.<\/li>\n\n\n\n<li><a href=\"https:\/\/www.sosa.cat\/es-es\/fruit-pectin-nh-sosa\">Pectina Fruit NH<\/a> per realitzar glacejats de tipus \u00e0cid com fruites.<\/li>\n\n\n\n<li><a href=\"https:\/\/www.sosa.cat\/es-es\/pectina-nappage-x58\">Pectina Nappage X58<\/a> per als glacejats de xocolata o fruits secs.<\/li>\n\n\n\n<li><a href=\"https:\/\/www.sosa.cat\/es-es\/agar-agar-500g-sosa\">Agar-agar<\/a> per a processos de gelificaci\u00f3 lenta.<\/li>\n<\/ul>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2023\/08\/Pasteleria-Vegetal-Dossier-CTA-IG-13-1024x1024.jpg\" alt=\"\" class=\"wp-image-3897\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"wp-block-paragraph\">La <strong>pastisseria vegetal \u00e9s una realitat<\/strong>. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si vols saber m\u00e9s sobre la pastisseria vegetal, et convidem a que et descarreguis el Dossier: <strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">Indispensables de la Pastisseria Vegetal.<\/mark><\/strong><\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/s3i2g.mjlp.lu\/lp\/s3i2g\/Pasteleria-vegetal\" target=\"_blank\" rel=\"noreferrer noopener\">Descarregar Indispensables de la Pastisseria Vegetal<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La pastisseria vegetal no \u00e9s una fantasia si comptem amb els ingredients adequats. Substituir els productes d&#8217;origen animal requereix con\u00e8ixer les alternatives que m\u00e9s s&#8217;aproximen a la seva composici\u00f3 per aconseguir els diversos resultats que es persegueixen. Per a aix\u00f2 \u00e9s imprescindible disposar d&#8217;ingredients de la m\u00e9s alta qualitat i que comptin amb les especificacions [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":40483,"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-40482","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 v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Indispensables de la Pastisseria Vegetal - Sosa<\/title>\n<meta name=\"description\" content=\"Els Ingredients base de la Pastisseria Vegetal. 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