{"id":38657,"date":"2023-03-15T14:13:19","date_gmt":"2023-03-15T13:13:19","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/fil-disomal\/"},"modified":"2026-04-17T15:16:50","modified_gmt":"2026-04-17T13:16:50","slug":"fil-disomalt","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/ca\/receptes\/fil-disomalt\/","title":{"rendered":"Fil d&#8217;Isomalt"},"content":{"rendered":"\n<p>En aquesta ocasi\u00f3 presentem una d&#8217;aquelles t\u00e8cniques que eleven qualsevol postres i permeten als xefs explorar noves possibilitats visuals: el <strong>Fil d&#8217;Isomalt,<\/strong> una decoraci\u00f3 de caramel creada pel mestre <em>Matthias Mittermeier,<\/em> reconegut pel seu domini en el treball art\u00edstic amb sucre.<\/p>\n\n<p>El protagonista d&#8217;aquesta elaboraci\u00f3 \u00e9s l&#8217;<a href=\"https:\/\/www.sosa.cat\/ca\/producte\/isomalt-refinat\/\" target=\"_blank\" rel=\"noreferrer noopener\">Isomalt<\/a> en pols 100% refinat, un ingredient que s&#8217;ha convertit en imprescindible dins la pastisseria professional gr\u00e0cies al seu comportament t\u00e8cnic excepcional. Derivat de la sacarosa, l&#8217;Isomalt mant\u00e9 una dol\u00e7or equilibrada, per\u00f2 ofereix un avantatge significatiu: aporta nom\u00e9s la meitat de calories que el sucre com\u00fa, cosa que el converteix en una opci\u00f3 ideal per a decoracions lleugeres sense comprometre el gust. <\/p>\n\n<p>Una de les seves virtuts m\u00e9s grans \u00e9s la seva estabilitat a altes temperatures sense enfosquiment, fins i tot quan arriba als 150 \u00b0C. Aquesta caracter\u00edstica permet treballar amb total control, obtenint un caramel net, cristal\u00b7l\u00ed i brillant, perfecte per a <strong><em>fils, figures, bufats, colats i tot tipus de creacions art\u00edstiques.<\/em><\/strong> <\/p>\n\n<p>En aquesta recepta, Mittermeier transforma l&#8217;Isomalt en <strong>fin\u00edssims fils de caramel<\/strong> que aporten al\u00e7ada, textura i un toc escult\u00f2ric a pastissos, petit g\u00e2teaux i postres emplatats. \u00c9s una t\u00e8cnica senzilla en execuci\u00f3, per\u00f2 impactant en resultat, demostrant com un ingredient ben escollit pot obrir un m\u00f3n creatiu sense l\u00edmits per a pastissers i xocolaters. <\/p>\n\n<p><\/p>\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Hilo de Isomalt \u00b7 Matthias Mittermeier \u00b7 Isomalt\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/3W4DQxGemT8?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n","protected":false},"featured_media":38660,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[],"receta-categorias":[983,988,1002,1114],"especialidad":[990],"tecnica-y-aplicacion":[999,1003],"class_list":["post-38657","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-texturitzants","receta-categorias-sucres-tecnics","receta-categorias-aromes-ca","receta-categorias-colorants-ca","especialidad-pastisseria","tecnica-y-aplicacion-cruixents","tecnica-y-aplicacion-caramels"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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