{"id":77642,"date":"2026-11-03T15:47:38","date_gmt":"2026-11-03T14:47:38","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/fikagrum\/"},"modified":"2026-11-04T10:28:44","modified_gmt":"2026-11-04T09:28:44","slug":"fikagrum","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/ca\/receptes\/fikagrum\/","title":{"rendered":"Fikagrum\u2019"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">La col\u00b7lecci\u00f3 Fika suma una nova recepta, i arriba just a temps per a les festes. <em><strong>Fikagrum&#8217;<\/strong><\/em> \u00e9s una versi\u00f3 moderna del pa d&#8217;esp\u00e8cies, aquest cl\u00e0ssic de les taules nadalenques europees l&#8217;aroma del qual a canella, gingebre, clau i an\u00eds associem immediatament amb l&#8217;hivern.<\/p>\n\n<p class=\"wp-block-paragraph\">En aquesta interpretaci\u00f3, les esp\u00e8cies no van soles. La <em>taronja sanguina<\/em> i la <em>mandarina<\/em> aporten una frescor c\u00edtrica que equilibra la seva calidesa, i el <em>pecan<\/em> suma un cruixent torrat que completa la mossegada. El resultat \u00e9s un briox fruitat, especiat i molt llaminer, pensat per a la vitrina nadalenca.<\/p>\n\n<p class=\"wp-block-paragraph\">La recepta est\u00e0 calculada per a <em>6 brioxos<\/em>.<\/p>\n\n<h2 class=\"wp-block-heading\">Cinc elaboracions, una pe\u00e7a<\/h2>\n\n<p class=\"wp-block-paragraph\">Fikagrum&#8217; es construeix a partir de cinc elaboracions:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><em>Massa de briox.<\/em> La base de tota la recepta i el punt en com\u00fa de la gamma FiKaTime.<\/li>\n\n\n\n<li><em>Briox al natural.<\/em> El format de la pe\u00e7a, que rep el farciment i l&#8217;acabat.<\/li>\n\n\n\n<li><em>Farciment termoestable GELANIKA de taronja sanguina i mandarina.<\/em> El cor c\u00edtric del briox i la principal novetat t\u00e8cnica de la recepta.<\/li>\n\n\n\n<li><em>Streusel de pecan.<\/em> Aporta cruixent i notes torrades a la superf\u00edcie.<\/li>\n\n\n\n<li><em>Glassat per a polvoritzar.<\/em> D\u00f3na brillantor a l&#8217;acabat i protegeix la pe\u00e7a.<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">GELANIKA: un farciment que resisteix al forn<\/h2>\n\n<p class=\"wp-block-paragraph\">Al centre del concepte Fika hi ha <strong>GELANIKA,<\/strong> un dels desenvolupaments m\u00e9s importants de la gamma. A Fikagrum&#8217; pren forma de farciment de taronja sanguina i mandarina, elaborat amb <a href=\"https:\/\/www.sosa.cat\/ca\/producte\/goma-gellan\/\" data-type=\"link\" data-id=\"https:\/\/www.sosa.cat\/producto\/goma-gellan\/\" target=\"_blank\" rel=\"noreferrer noopener\">Goma Gellan<\/a> i <em><a href=\"https:\/\/www.sosa.cat\/ca\/producte\/citrat\/\" data-type=\"link\" data-id=\"https:\/\/www.sosa.cat\/producto\/citrato\/\" target=\"_blank\" rel=\"noreferrer noopener\">citrat de sodi.<\/a><\/em><\/p>\n\n<p class=\"wp-block-paragraph\">Un farciment de fruita en brioixeria ha de superar una prova dif\u00edcil: el forn. Molts farciments es liquen amb la calor, es desborden o migren cap a la massa i la humitegen. Un <strong>farciment termoestable<\/strong> mant\u00e9 la seva forma, la seva textura i la seva posici\u00f3 durant la cocci\u00f3 i despr\u00e9s d&#8217;aquesta.<\/p>\n\n<h3 class=\"wp-block-heading\">Aix\u00ed funcionen els dos ingredients:<\/h3>\n\n<p class=\"wp-block-paragraph\"><em>Goma Gellan.<\/em> \u00c9s el gelificant que d\u00f3na estructura al farciment. Forma un gel ferm i resistent a la calor, que suporta la temperatura del forn sense fondre&#8217;s.<\/p>\n\n<p class=\"wp-block-paragraph\"><em>Citrat de sodi.<\/em> Ajuda a controlar el comportament de la gellan en pres\u00e8ncia dels minerals de la fruita. Permet una hidrataci\u00f3 correcta i una gelificaci\u00f3 precisa i reprodu\u00efble.<\/p>\n\n<p class=\"wp-block-paragraph\">Gr\u00e0cies a aquesta combinaci\u00f3, GELANIKA ofereix estabilitat, una gelificaci\u00f3 precisa i un bon resultat abans i despr\u00e9s de la cocci\u00f3. El c\u00edtric segueix al centre del briox, amb el seu color intens, la seva textura definida i tot el sabor de la taronja sanguina i la mandarina.<\/p>\n\n<h3 class=\"wp-block-heading\">Consells per a la massa de briox<\/h3>\n\n<p class=\"wp-block-paragraph\">En una massa de briox, l&#8217;ordre dels ingredients importa. Dos detalls marquen la difer\u00e8ncia:<\/p>\n\n<p class=\"wp-block-paragraph\"><em>La sal, al final del pastat.<\/em> Afegir-la en l&#8217;\u00faltima fase retarda la formaci\u00f3 de la xarxa de gluten i permet treballar millor la massa en les primeres etapes.<\/p>\n\n<p class=\"wp-block-paragraph\"><em>El llevat, m\u00e9s tard.<\/em> Si no s&#8217;afegeix al principi, la fermentaci\u00f3 comen\u00e7a un poc despr\u00e9s i es controla millor durant el pastat.<\/p>\n\n<h2 class=\"wp-block-heading\">FiKaTime: brioixeria moderna i f\u00e0cil de produir<\/h2>\n\n<p class=\"wp-block-paragraph\">Fikagrum&#8217; \u00e9s la incorporaci\u00f3 m\u00e9s recent al concepte <a href=\"https:\/\/www.sosa.cat\/ca\/brioixeria-forn-fikatime\/\" data-type=\"link\" data-id=\"https:\/\/www.sosa.cat\/bolleria-panaderia-fikatime\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>FiKaTime<\/em>,<\/a> i segueix la nostra idea d&#8217;una brioixeria moderna, llaminera i senzilla de produir.<\/p>\n\n<p class=\"wp-block-paragraph\">FiKaTime es basa en tres pilars: <strong>una massa base comuna<\/strong>, <em>farciments estables<\/em> i una <em>flexibilitat<\/em> que facilita la feina a l&#8217;obrador. Amb una sola base i farciments que resisteixen la cocci\u00f3, es poden crear peces molt diferents sense complicar la producci\u00f3 di\u00e0ria.<\/p>\n\n<p class=\"wp-block-paragraph\">Fikagrum&#8217; ho demostra en clau festiva: esp\u00e8cies, c\u00edtrics i pecan en un briox que es veu, es fa olor i t\u00e9 gust de Nadal.<\/p>\n","protected":false},"featured_media":77625,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[1258],"receta-categorias":[1001,988,983],"especialidad":[990],"tecnica-y-aplicacion":[991],"receta-dificultad":[1254],"receta-propiedades":[],"class_list":["post-77642","receta","type-receta","status-publish","has-post-thumbnail","hentry","autor-receta-savencia-food-service-premium","receta-categorias-fruits-secs-ca","receta-categorias-sucres-tecnics","receta-categorias-texturitzants","especialidad-pastisseria","tecnica-y-aplicacion-pa-de-pessic","receta-dificultad-avancat"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - 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