{"id":65958,"date":"2026-03-18T10:09:12","date_gmt":"2026-03-18T09:09:12","guid":{"rendered":"https:\/\/www.sosa.cat\/?post_type=receta&p=65958"},"modified":"2026-03-18T10:09:19","modified_gmt":"2026-03-18T09:09:19","slug":"petit-gateau-asia-per-jordi-bordas","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/ca\/receptes\/petit-gateau-asia-per-jordi-bordas\/","title":{"rendered":"Petit G\u00e2teau: \u00c0sia per Jordi Bordas"},"content":{"rendered":"\n

Jordi Bordas<\/strong> no necessita presentaci\u00f3 en el m\u00f3n de la pastisseria contempor\u00e0nia. Ambaixador de Sosa Ingredients<\/strong> des de fa m\u00e9s de cinc anys, la seva traject\u00f2ria ha estat marcada per una recerca constant: crear pastisseria d’alt nivell t\u00e8cnic sense renunciar a la inclusivitat. Ara, en el seu nou rol com a ambaixador d’Adamance,<\/strong> Bordas consolida una col\u00b7laboraci\u00f3 que transcendeix les marques per construir un llenguatge com\u00fa basat en la qualitat de la mat\u00e8ria primera i la innovaci\u00f3 conscient. <\/p>\n\n

El Petit G\u00e2teau \u00c0sia<\/strong> neix precisament d’aquesta filosofia compartida. Desenvolupat per al mercat de Singapur, aquestes postres individuals representen una s\u00edntesi perfecta entre t\u00e8cnica europea i sabors asi\u00e0tics, formulat sota els pilars que defineixen l’estil de Bordas: gluten free, lactose free i amb contingut en fibres. No es tracta de pastisseria \u201csense\u201d: es tracta de pastisseria pensada, on cada ingredient compleix una funci\u00f3 t\u00e8cnica i sensorial sense compromisos. <\/p>\n\n

Una col\u00b7laboraci\u00f3 entre Sosa Ingredients i Adamance<\/h2>\n\n

Aquesta recepta \u00e9s el resultat d’una col\u00b7laboraci\u00f3 estrat\u00e8gica entre dues marques que comparteixen visi\u00f3: Sosa Ingredients, amb el seu expertise en texturitzants i ingredients t\u00e8cnics, i Adamance, especialista en pur\u00e9s de fruita d’origen controlat. Juntes, permeten construir elaboracions on la funcionalitat i el sabor conviuen sense jerarquies. <\/p>\n\n

Per al mercat asi\u00e0tic, on la demanda de pastisseria sense gluten i sense lactosa creix de manera exponencial, aquest tipus de propostes t\u00e8cniques marca la difer\u00e8ncia entre adaptar receptes existents i dissenyar des de zero experi\u00e8ncies sensorials coherents.<\/p>\n\n

Inulina en fred: l’equilibri invisible<\/h2>\n\n
\n
\n

Entre tots els ingredients Sosa presents en aquesta recepta, la Inulina en Fred<\/a> mereix una menci\u00f3 destacada. Aquesta fibra soluble, extreta de l’arrel de xicoira, actua com a estabilitzant i agent de c\u00e0rrega sense aportar dol\u00e7or ni modificar el perfil arom\u00e0tic de les elaboracions. <\/p>\n\n\n\n

La seva funci\u00f3 t\u00e8cnica en el Petit G\u00e2teau \u00c0sia<\/strong> \u00e9s fonamental: permet l’equilibri h\u00eddric de tot el conjunt perqu\u00e8 no perdi aigua durant la conservaci\u00f3. En unes postres on conviuen capes amb diferent contingut en humitat \u2014des del sabl\u00e9 sec fins al crem\u00f3s i la mousse\u2014, la migraci\u00f3 d’aigua \u00e9s un dels riscos t\u00e8cnics m\u00e9s grans. La Inulina en Fred<\/a> actua com a regulador, mantenint cada textura en el seu estat \u00f2ptim sense generar sin\u00e8resi ni estovament de les capes cruixents. <\/p>\n\n\n\n

A m\u00e9s, en ser una fibra, aporta valor nutricional a les postres sense comprometre el seu car\u00e0cter indulgent. En un mercat com Singapur, on la consci\u00e8ncia sobre salut i benestar conviu amb la recerca d’experi\u00e8ncies gastron\u00f2miques d’alt nivell, aquest tipus de decisions t\u00e8cniques marquen la difer\u00e8ncia. <\/p>\n<\/div>\n\n\n\n

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

Groc potent: quan el color tamb\u00e9 comunica<\/h3>\n\n

El resultat visual del Petit G\u00e2teau \u00c0sia<\/strong> \u00e9s un groc vibrant, intens, que comunica frescor i tropicalitat abans i tot de tastar-lo. Aquest color no \u00e9s accidental: prov\u00e9 del mango Alphonso d’Adamance,<\/a> la pigmentaci\u00f3 natural del qual \u00e9s especialment intensa. <\/p>\n\n

L’acabat amb daus de mango fresc i ratlladura de llima aporta un contrast crom\u00e0tic subtil \u2014el verd sobre el groc\u2014 i refor\u00e7a el perfil c\u00edtric i fruiter de les postres. No \u00e9s decoraci\u00f3: \u00e9s coher\u00e8ncia sensorial. Cada element visual anticipa el que succeir\u00e0 a la boca. <\/p>\n","protected":false},"featured_media":65930,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[],"receta-categorias":[983],"especialidad":[990],"tecnica-y-aplicacion":[1112,989,1110],"class_list":["post-65958","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-texturitzants","especialidad-pastisseria","tecnica-y-aplicacion-glassejats","tecnica-y-aplicacion-cremes","tecnica-y-aplicacion-mousse-ca"],"acf":[],"yoast_head":"\nPetit G\u00e2teau: \u00c0sia per Jordi Bordas - Sosa<\/title>\n<meta name=\"description\" content=\"Aquest petit g\u00e2teau \u00e9s perfecte entre t\u00e8cnica europea i sabors asi\u00e0tics, formulat sota els pilars que defineixen l'estil de Bordas: gluten free, lactose free i amb contingut en fibres.\" \/>\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\/petit-gateau-asia-per-jordi-bordas\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Petit G\u00e2teau: \u00c0sia per Jordi Bordas - 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