{"id":70322,"date":"2026-07-06T14:28:17","date_gmt":"2026-07-06T12:28:17","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/gelat-kefir-2-0\/"},"modified":"2026-07-06T14:40:11","modified_gmt":"2026-07-06T12:40:11","slug":"gelat-kefir-2-0","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/ca\/receptes\/gelat-kefir-2-0\/","title":{"rendered":"Gelat K\u00e8fir 2.0"},"content":{"rendered":"\n

El K\u00e8fir<\/strong> s’ha instal\u00b7lat a les cartes de gelateria i pastisseria d’autor com un sabor de refer\u00e8ncia dins de la tend\u00e8ncia \u00abfermentat-\u00e0cid\u00bb<\/em>. El seu perfil lleugerament \u00e0cid, crem\u00f3s i amb un punt l\u00e0ctic distintiu el converteix en una base id\u00f2nia per a gelats que busquen diferenciar-se de la dol\u00e7or plana i oferir una experi\u00e8ncia sensorial m\u00e9s complexa. <\/p>\n\n

Per\u00f2 treballar amb quefir (k\u00e8fir) en gelateria no \u00e9s trivial: la seva acidesa, el seu contingut en s\u00f2lids lactis fermentats i la seva tend\u00e8ncia a generar cristalls de major mida exigeixen una estabilitzaci\u00f3 precisa. Aqu\u00ed \u00e9s on entra en joc Profiber Stab 5,<\/a> l’estabilitzant que fa possible una formulaci\u00f3 fiable tant en proc\u00e9s fred com en calent. <\/p>\n\n

El repte t\u00e8cnic del gelat de K\u00e8fir<\/h2>\n\n

Tot gelat se sost\u00e9 sobre un equilibri entre tres pilars: el punt de congelaci\u00f3, l’estructura de la fase aquosa i la incorporaci\u00f3 d’aire (overrun). Quan s’introdueix un ingredient fermentat com el quefir, aquest equilibri es complica: <\/p>\n\n

    \n
  • L’acidesa l\u00e0ctica pot desestabilitzar les prote\u00efnes i afavorir la sin\u00e8resi (separaci\u00f3 de s\u00e8rum).<\/li>\n\n\n\n
  • El contingut variable de s\u00f2lids no grassos altera el punt criosc\u00f2pic i, per tant, la textura en boca.<\/li>\n\n\n\n
  • L’abs\u00e8ncia d’una correcta gesti\u00f3 de l’aigua lliure es tradueix en cristalls grans i una sensaci\u00f3 sorrenca despr\u00e9s de l’abatiment.<\/li>\n<\/ul>\n\n

    La soluci\u00f3 passa per combinar un sistema estabilitzant robust amb sucres funcionals<\/strong> que treballin la corba de congelaci\u00f3. Per aix\u00f2, juntament amb Profiber Stab 5, es recorre habitualment a la Dextrosa, la Inulina i la Maltodextrina: la Dextrosa<\/strong> aporta poder anticongelant i ajusta el punt criosc\u00f2pic; la inulina<\/strong> aporta cos, cremositat i actua com a fibra funcional sense afegir dol\u00e7or excessiva; la maltodextrina<\/strong> equilibra s\u00f2lids totals i millora la textura sense despla\u00e7ar el perfil de sabor. <\/p>\n\n

    Aquest trio, ben dosificat juntament amb l’estabilitzant, \u00e9s el que permet que un gelat amb una base tan particular com el quefir mantingui estructura, cremositat i vida \u00fatil en vitrina.<\/p>\n\n

    K\u00e8fir 2.0 per Iv\u00e1n V\u00e1zquez<\/h2>\n\n

    Aquesta formulaci\u00f3 de gelat de quefir<\/strong> ha estat desenvolupada per Iv\u00e1n V\u00e1zquez<\/em>, qui enguany continua la seva col\u00b7laboraci\u00f3 amb nosaltres dins de la categoria de gelats i sorbets. La seva proposta parteix d’un principi clar: el quefir ha de llegir-se amb nitidesa al paladar, sense que la t\u00e8cnica d’estabilitzaci\u00f3 interfereixi en el seu car\u00e0cter \u00e0cid-l\u00e0ctic. El resultat \u00e9s un gelat de textura sedosa, cremositat prolongada en boca i una acidesa controlada que refresca sense desequilibrar el conjunt. <\/p>\n\n

    \u00abEn aquesta recepta de K\u00e8fir 2.0 faig una cosa completament diferent, fermento directament tota la llet i la nata de la recepta utilitzant n\u00f2duls de K\u00e8fir, tot el sistema lacti del gelat \u00e9s quefir. Aix\u00f2 fa que la intensitat arom\u00e0tica i la complexitat sigui molt m\u00e9s gran i, a m\u00e9s, es pot controlar el punt d’acidesa i fermentaci\u00f3 que es desitja en el gelat\u00bb Iv\u00e1n V\u00e1zquez.<\/em><\/strong><\/p>\n\n

    Per qu\u00e8 el K\u00e8fir \u00e9s una tend\u00e8ncia amb recorregut?<\/h3>\n\n

    L’inter\u00e8s pel K\u00e8fir (quefir) en gelateria i pastisseria<\/strong> no \u00e9s una moda passatgera, sin\u00f3 part d’un corrent m\u00e9s ampli cap a sabors \u00abvius\u00bb: fermentats, \u00e0cids, amb matisos lactis i una narrativa de benestar i digestibilitat. Aquesta tend\u00e8ncia connecta amb perfils com el iogurt, el s\u00e8rum de mantega o la kombutxa, i respon a un consumidor que busca postres menys empalagoses i amb major complexitat arom\u00e0tica.Per al professional, el repte no est\u00e0 en el concepte \u2014el quefir ja compta amb reconeixement i demanda<\/em>\u2014 sin\u00f3 en l’execuci\u00f3 t\u00e8cnica. <\/p>\n\n

    Disposar d’un estabilitzant com Profiber Stab 5, capa\u00e7 de sostenir aquestes bases m\u00e9s delicades sense comprometre el flux de producci\u00f3, \u00e9s el que permet traslladar aquesta tend\u00e8ncia de forma consistent a la carta.<\/p>\n\n

    <\/p>\n","protected":false},"featured_media":70172,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[1145],"receta-categorias":[988,983],"especialidad":[981],"tecnica-y-aplicacion":[984],"receta-dificultad":[1155],"receta-propiedades":[],"class_list":["post-70322","receta","type-receta","status-publish","has-post-thumbnail","hentry","autor-receta-ivan-vazquez","receta-categorias-sucres-tecnics","receta-categorias-texturitzants","especialidad-gelateria","tecnica-y-aplicacion-gelats","receta-dificultad-media"],"acf":[],"yoast_head":"\nGelat K\u00e8fir 2.0 - Sosa<\/title>\n<meta name=\"description\" content=\"Gelat de quefir elaborat per Iv\u00e1n V\u00e1zquez, on una vegada m\u00e9s demostra la seva professionalitat amb l'equilibri d'ingredients kefirats.\" \/>\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\/gelat-kefir-2-0\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gelat K\u00e8fir 2.0 - 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