{"id":60727,"date":"2021-10-24T15:28:00","date_gmt":"2021-10-24T13:28:00","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/glaseado-de-frambuesa\/"},"modified":"2026-04-22T14:50:49","modified_gmt":"2026-04-22T12:50:49","slug":"glaseado-de-frambuesa","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/ca\/receptes\/glaseado-de-frambuesa\/","title":{"rendered":"Glacejat de Gerds"},"content":{"rendered":"\n<p>El <strong>glacejat de gerds<\/strong> \u00e9s una d&#8217;aquelles preparacions que, a m\u00e9s d&#8217;aportar un color vibrant i un sabor fresc, eleva qualsevol postres gr\u00e0cies a la seva textura llisa i brillant. La seva funci\u00f3 va m\u00e9s enll\u00e0 de l&#8217;est\u00e8tica: protegeix la superf\u00edcie del producte, mant\u00e9 la humitat i proporciona una experi\u00e8ncia visual irresistible. <\/p>\n\n<p>En aquesta recepta, el protagonista t\u00e8cnic \u00e9s la <a href=\"https:\/\/www.sosa.cat\/ca\/producte\/pectina-fruit-nh\/\" target=\"_blank\" rel=\"noreferrer noopener\">Pectina Fruit NH,<\/a> un agent gelificant d&#8217;origen natural obtingut de fruites. A difer\u00e8ncia d&#8217;altres pectines, la <strong>Pectina Fruit NH<\/strong> \u00e9s reversible a la calor, cosa que significa que pot tornar a fondre&#8217;s i aplicar-se de nou sense perdre les seves propietats. Aquesta caracter\u00edstica la converteix en l&#8217;elecci\u00f3 ideal per a glacejats abocats, que han de mantenir un equilibri entre flu\u00efdesa i fermesa.  <\/p>\n\n<p>El funcionament de la pectina dep\u00e8n de diversos factors clau, entre ells <em>la pres\u00e8ncia de sucre, el contingut de s\u00f2lids i el pH.<\/em> En elaboracions com aquesta, <strong>controlar el pH \u00e9s essencial:<\/strong> un nivell lleugerament \u00e0cid (entre 3.1 i 3.5) permet que la pectina formi una xarxa estable, aconseguint aquesta brillantor sedosa i una textura suau per\u00f2 consistent. Si el pH no s&#8217;ajusta correctament, el glacejat pot quedar massa l\u00edquid o, al contrari, massa gelificat. <\/p>\n\n<p>El resultat final \u00e9s un glacejat de <strong>gerds intens de sabor,<\/strong> amb una textura vellutada que embolcalla postres, pastissos o semifreds amb un acabat professional.<\/p>\n","protected":false},"featured_media":55546,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[],"receta-categorias":[983,1114],"especialidad":[990],"tecnica-y-aplicacion":[1112],"class_list":["post-60727","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-texturitzants","receta-categorias-colorants-ca","especialidad-pastisseria","tecnica-y-aplicacion-glassejats"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Glacejat de Gerds - Sosa<\/title>\n<meta name=\"description\" content=\"En aquesta recepta de glacejat, el protagonista t\u00e8cnic \u00e9s la Pectina Fruit NH, un agent gelificant d&#039;origen natural obtingut de fruites.\" \/>\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\/receptes\/glaseado-de-frambuesa\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Glacejat de Gerds - 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