{"title":"Chef Lab | Technical Ingredients for Professional Kitchens","description":"\u003cp\u003eA range of technical ingredients developed to deliver control, stability, and precision in professional cooking.\u003c\/p\u003e\n\u003cp\u003eDesigned for chefs who go beyond the product, optimizing texture, performance, and consistency in every preparation.\u003c\/p\u003e\n\u003cp\u003eFunctional solutions for real kitchens: emulsification, stabilization, texture development, and process control.\u003c\/p\u003e","products":[{"product_id":"agar-agar","title":"Agar-agar","description":"\u003cp\u003eChef Lab Agar Agar is a 100% natural vegetable gelling agent, obtained from red seaweed extracts.\u003c\/p\u003e\n\u003cp\u003eIt provides firm, shiny, and stable gels, ideal for professional preparations that require technical precision and natural purity.\u003c\/p\u003e\n\u003cp\u003eIt allows for the creation of textures from creamy to rigid, with excellent resistance to freezing and thawing, without adding flavor or color. It is a perfect alternative to animal gelatin, suitable for plant-based, vegan, and contemporary cooking.\u003c\/p\u003e\n\u003cp\u003eFORMAT: 250 gr.\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eINGREDIENTS:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003ePowdered Agar-agar (E-406). Obtained from natural red seaweed extracts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDOSAGE AND USE:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDissolve in hot liquid (85–95 °C) until completely dissolved. Gels upon cooling (35–45 °C).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eApproximate doses:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eSoft and creamy gel: 4–6 g\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eFirm and sliceable gel: 7–10 g\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eVery rigid gel: 11–15 g\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eStable when cold, resistant to freezing and thawing. Does not require animal proteins (suitable for vegans).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eAPPLICATIONS:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDesserts, jellies, and flans\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eCakes, mousses, and confectionery\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eSpherification and faux caviar\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eSauces, glazes\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eCreams, terrines, and vegan applications\u003c\/span\u003e\u003c\/p\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53313457357137,"sku":"11300004","price":14.31,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Agar-Agar-Chef-Lab.png?v=1773747997"},{"product_id":"goma-xantana","title":"Xanthan Gum","description":"\u003cp\u003eChef Lab Xanthan Gum is a 100% plant-based thickener and stabilizer, obtained by natural corn fermentation.\u003c\/p\u003e\n\u003cp\u003eIt provides smooth, creamy and homogeneous textures, guaranteeing perfect stability in emulsions, sauces, drinks or creams without altering flavor, color or aroma.\u003c\/p\u003e\n\u003cp\u003eIts versatility makes it one of the most used technical ingredients in modern cuisine and the food industry, in both cold and hot preparations.\u003c\/p\u003e\n\u003cp\u003eCompatible with all types of liquids and perfectly soluble, it offers consistent results even at low concentrations (0.2-1%).\u003c\/p\u003e\n\u003cp\u003eFORMAT: 350 gr.\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eINGREDIENTS:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eXanthan gum (E-415) 100%. Obtained by natural fermentation of corn starch.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDOSAGE AND USE:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eAdd directly to the liquid with a hand mixer or stick blender until completely dispersed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eApproximate dosages:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eSlightly thick fluid texture: 1–2 g\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eCreamy or sauce-like texture: 3–5 g\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDense emulsion or fluid gel: 6–10 g\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eStable in cold, heat, freezing and acidic environments. No cooking required.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eAPPLICATIONS:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eSauces, creams, purees\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eJuices, cocktails, technical beverages\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eEmulsions, suspensions, foams\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDesserts, ice creams and modern cooking techniques\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53313542652241,"sku":"11300001","price":7.47,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Goma-Xantana-Chef-Lab.png?v=1773748056"},{"product_id":"goma-guar","title":"Guar Gum","description":"\u003cp\u003eChef Lab Guar Gum is a 100% plant-based natural hydrocolloid extracted from the endosperm of guar plant seeds (Cyamopsis tetragonoloba). It stands out for its extraordinary ability to thicken liquids and provide very high viscosity with very low dosages, without the need for heat.\u003c\/p\u003e\n\u003cp\u003eIt allows texturizing sauces, creams, and juices while keeping the original flavor intact, as it is palate-neutral. Furthermore, it is an excellent stabilizer that prevents the formation of ice crystals in ice cream and provides the necessary elasticity and moisture retention in gluten-free doughs and baked goods.\u003c\/p\u003e\n\u003cp\u003eFORMAT: 300 gr.\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eINGREDIENTS:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eGuar gum (E-412). Natural polysaccharide obtained from Cyamopsis tetragonoloba seeds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDOSAGE AND USE:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eAdd preferably cold or during mixing to avoid lumps. Mix vigorously until completely dispersed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eApproximate dosages:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eLight thickening: 1–3 g\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eMedium thickening (sauces and creams): 3–6 g\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eHigh viscosity (ice creams, plant-based drinks, doughs): 6–10 g\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eTechnical properties:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eIncreases viscosity even when cold.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eStabilizes emulsions and prevents syneresis.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eCompatible with acidic media.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eTolerant to freezing\/thawing.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eAPPLICATIONS:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eIce creams, sorbets, and cold drinks\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eSauces, creams, and purees\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eGluten-free doughs\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eEmulsions and smoothies\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003ePastry and modern cuisine\u003c\/span\u003e\u003c\/p\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53315115876689,"sku":"11300002","price":5.78,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Goma-Guar-Chef-Lab.png?v=1773748514"},{"product_id":"gelatina-vegetal","title":"Vegetable Gelatine","description":"\u003cp\u003eChef Lab Vegetable Gelatin is a technical formula of 100% vegetable origin, developed as a direct substitute for animal gelatin, maintaining a soft, elastic, and stable texture.\u003c\/p\u003e\n\u003cp\u003eIt is made from natural polysaccharides extracted from algae and vegetable fibers, ensuring a clean, transparent, and highly precise gastronomic result.\u003c\/p\u003e\n\u003cp\u003eIts versatility makes it an essential tool for chefs, pastry chefs, and contemporary cuisine creators looking to innovate with sustainable ingredients, without compromising technical quality.\u003c\/p\u003e\n\u003cp\u003eFORMAT: 300 r.\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eINGREDIENTS:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003ePowdered vegetable gelatin (carrageenan E-407 and agar-agar E-406). From natural extracts of red algae.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDOSAGE AND USE:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDissolve in hot liquid (80–90 °C) until completely dispersed. Let cool to achieve gelation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eIndicative dosages:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eSoft and elastic gel: 5–8 g\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eFirm and cuttable gel: 9–12 g\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eVery rigid gel: 13–15 g\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eGels upon cooling, stable in acidic media, and does not lose texture after moderate reheating.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eAPPLICATIONS:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDesserts, jellies, and flans\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eCold cakes and mousses\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eSauces and shiny glazes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eVegetarian and vegan cuisine\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eModern pastry and cooking techniques\u003c\/span\u003e\u003c\/p\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53315233874257,"sku":"11300005","price":15.81,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Gelatina-vegetal-Chef-Lab.png?v=1773749282"},{"product_id":"lecitina-soja-food-service","title":"Soy Lecithin","description":"\u003cp\u003eChef Lab Soy Lecithin is a highly effective natural emulsifier, obtained from refined soybean oil. It is globally renowned in avant-garde cuisine for its extraordinary ability to transform liquids into very light, voluminous, and stable \"airs\" or foams.\u003c\/p\u003e\n\u003cp\u003eIt allows for the homogeneous integration of aqueous and fatty mediums that would normally separate, providing stability to mixtures without altering the original flavor or color of the ingredients. It is an indispensable tool for aeration techniques, the creation of ethereal textures, and the improvement of doughs in contemporary cuisine and pastry.\u003c\/p\u003e\n\u003cp\u003eFORMAT: 200 gr.\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eINGREDIENTS:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eSoy lecithin (E-322). Natural emulsifier obtained from soybean oil.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDOSAGE AND USE:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eUse as an emulsifier, dispersing agent, or stabilizer in food preparations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eIndicative dosages:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eEmulsions (sauces, creams, chocolates): 2–10 g\/kg\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eBakery and pastry: 3–8 g\/kg\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eFoams and airs: 3–5 g\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDissolve in the fat phase or disperse with a whisk in warm liquid. In modern cooking applications, it can be emulsified with a hand blender to generate stable foams.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eAPPLICATIONS:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eStable sauces and vinaigrettes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eChocolaterie and confectionery\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eBakery and pastry\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eIce creams, creams, and mousses\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eFoams, airs, and light emulsions\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eMolecular and modern cuisine\u003c\/span\u003e\u003c\/p\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53315527541073,"sku":"11310006","price":21.86,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Lecitina-de-Soja-ChefLab-FoodService_2fdbca6b-92b9-478d-b720-cf421cab76bf.png?v=1779182116"},{"product_id":"sorbitol-chef","title":"Sorbitol","description":"\u003cp\u003eChef Lab Sorbitol is a natural polyalcohol (E-240) of plant origin, usually obtained from glucose. It provides a soft and clean sweetness, making it an essential multifunctional technical ingredient in high-end pastry and professional ice cream making.\u003c\/p\u003e\n\u003cp\u003eIt acts as an excellent humectant, retaining moisture in doughs and ganaches to prevent them from drying out and extending their shelf life. In addition, thanks to its high antifreeze power, it allows for much creamier and more spreadable ice creams and sorbets at low temperatures without adding excessive sweetness, while preventing sugar crystallization.\u003c\/p\u003e\n\u003cp\u003eFORMAT: 350 gr\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eINGREDIENTS:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eSorbitol powder (E-420). Polyalcohol of natural origin found in fruits, obtained by hydrogenation of glucose.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDOSAGE AND USE:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eUse as a humectant, sweetener, and texturizing agent in food preparations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eApproximate doses:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003ePastry and confectionery: 30–150 g\/kg\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eIce creams and creams: 20–80 g\/kg\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eChocolates and marzipans: 10–50 g\/kg\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eCan be dissolved directly in water or incorporated into doughs and mixtures. Provides moderate sweetness (≈60% of sugar), improves preservation, and prevents drying.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eAPPLICATIONS:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003ePastry and bakery products\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eFillings and creams\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eIce creams and sorbets\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eSugar-free candies and confectionery\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eChocolates and marzipans\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDietary and functional preparations\u003c\/span\u003e\u003c\/p\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53317578555729,"sku":"11300007","price":7.42,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Sorbitol-Chef-Lab.png?v=1773751072"},{"product_id":"iota-chef-lab","title":"Iota","description":"\u003cp data-start=\"83\" data-end=\"253\"\u003eIota Chef Lab es un carragenato natural (E-407) extraído de algas rojas, especialmente diseñado como ingrediente técnico para cocina moderna y pastelería profesional.\u003c\/p\u003e\n\u003cp data-start=\"255\" data-end=\"561\"\u003eActúa como un gelificante de alto rendimiento, formando geles suaves, elásticos y cremosos, ideales para elaboraciones como panna cottas, natillas o cremas gelificadas. Destaca por su excelente estabilidad frente a la congelación y descongelación, manteniendo siempre una textura homogénea y sin sinéresis.\u003c\/p\u003e\n\u003cp data-start=\"563\" data-end=\"583\"\u003eFORMATO\u003cstrong data-start=\"563\" data-end=\"575\"\u003e:\u003c\/strong\u003e 300 g\u003c\/p\u003e\n\u003cp data-start=\"590\" data-end=\"607\"\u003eINGREDIENTES:\u003c\/p\u003e\n\u003cp data-start=\"590\" data-end=\"607\"\u003eCarragenato iota (E-407). Extracto natural obtenido de algas rojas.\u003c\/p\u003e\n\u003cp data-start=\"683\" data-end=\"706\"\u003eDOSIFICACIÓN Y USO: Utilizar como agente gelificante en preparaciones alimentarias.\u003c\/p\u003e\n\u003cp data-start=\"773\" data-end=\"917\"\u003eDosis orientativas:\u003cbr data-start=\"792\" data-end=\"795\"\u003ePostres lácteos y panna cotta: 2–6 g\/kg\u003cbr data-start=\"834\" data-end=\"837\"\u003eCremas y salsas gelificadas: 1–5 g\/kg\u003cbr data-start=\"874\" data-end=\"877\"\u003eAplicaciones con congelación: 3–7 g\/kg\u003c\/p\u003e\n\u003cp data-start=\"919\" data-end=\"1128\"\u003eDispersar en frío y llevar a ebullición para activar su poder gelificante. Gelifica al enfriar, formando texturas flexibles y cremosas. Puede combinarse con otros hidrocoloides para modificar la textura final.\u003c\/p\u003e\n\u003cp data-start=\"1135\" data-end=\"1152\"\u003eAPLICACIONES\u003cstrong data-start=\"1135\" data-end=\"1152\"\u003e:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1154\" data-end=\"1186\"\u003ePanna cottas y postres lácteos\u003c\/p\u003e\n\u003cp data-start=\"1188\" data-end=\"1219\"\u003eNatillas y cremas gelificadas\u003c\/p\u003e\n\u003cp data-start=\"1221\" data-end=\"1241\"\u003eSalsas con textura\u003c\/p\u003e\n\u003cp data-start=\"1243\" data-end=\"1285\"\u003eElaboraciones congeladas y descongeladas\u003c\/p\u003e\n\u003cp data-start=\"1287\" data-end=\"1339\"\u003eCocina moderna y técnicas de gelificación avanzada\u003c\/p\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53478710116689,"sku":"11300015","price":15.35,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Iota-chef-lab_1.png?v=1777279115"},{"product_id":"neutro-sorbete","title":"Neutro Sorbete","description":"\u003cdiv class=\"container\"\u003e\n\u003cdiv class=\"markdown markdown-main-panel enable-updated-hr-color\" id=\"model-response-message-contentr_474fcf192bb29a0f\" aria-live=\"polite\" aria-busy=\"false\" dir=\"ltr\"\u003e\n\u003cp data-path-to-node=\"0\"\u003eEl Neutro Sorbete Complemento Chef Lab es una mezcla técnica de estabilizantes y emulsionantes diseñada específicamente para la elaboración de sorbetes y helados de base agua. Su función principal es equilibrar la estructura del sorbete, garantizando una textura fina, un fundido lento y una aireación óptima.\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003eA diferencia de un espesante puro como la goma guar, este \"neutro\" es un agente complejo que actúa sobre la fase acuosa y el aire, permitiendo que los sorbetes de fruta mantengan una cremosidad similar a la de un helado lácteo sin necesidad de grasas animales.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003eFORMATO: 300 gr.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003eINGREDIENTES: Mezcla de estabilizantes (E-410 Goma de garrofín, E-412 Goma guar, E-466 Carboximetilcelulosa) y emulsionantes (E-471 Mono y diglicéridos de ácidos grasos). Puede contener azúcares técnicos (Dextrosa) como agente dispersante.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eDOSIFICACIÓN Y USO: Para una integración perfecta, se recomienda mezclar el neutro con una parte del azúcar de la receta antes de incorporarlo al líquido. Aunque algunos componentes actúan en frío, se recomienda calentar el mix hasta los 65-80 °C para activar totalmente los estabilizantes y asegurar la máxima higiene.\u003c\/p\u003e\n\u003cul data-path-to-node=\"5\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003eDosis orientativa: 5–10 g por cada litro\/kilo de mix (fruta + agua + azúcares).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"6\"\u003ePropiedades técnicas:\u003c\/p\u003e\n\u003cul data-path-to-node=\"7\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,0,0\"\u003eControl de la cristalización: Evita que el agua libre se convierta en cristales de hielo perceptibles al paladar.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,1,0\"\u003eMejora del \"Overrun\": Facilita la incorporación de aire durante el mantecado, logrando texturas más ligeras.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,2,0\"\u003eRetardo del fundido: Aumenta la resistencia del sorbete a la temperatura ambiente.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,3,0\"\u003eNeutralidad absoluta: No aporta sabor ni color, resaltando la pureza de la fruta fresca.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"8\"\u003eAPLICACIONES:\u003c\/p\u003e\n\u003cul data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003eSorbets de frutas ácidas y cítricos.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003eHelados de base agua (polos artesanales).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003eGranizados de alta gama.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,3,0\"\u003eSorbets salados para gastronomía (gazpachos, infusiones vegetales).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,4,0\"\u003eMousses heladas de fruta.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53478732857681,"sku":"11300018","price":9.34,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Neutro-Sorbete-Chef-Lab_1.png?v=1775737376"},{"product_id":"cloruro-calcico-chef-lab","title":"Cloruro Cálcico","description":"\u003cp data-start=\"58\" data-end=\"195\"\u003eCloruro Cálcico Chef Lab es una fuente de calcio altamente soluble (E-509), imprescindible en cocina técnica y gastronomía molecular.\u003c\/p\u003e\n\u003cp data-start=\"197\" data-end=\"509\"\u003eActúa como un potente activador de la gelificación del alginato, permitiendo realizar esferificaciones rápidas y precisas. Su alta solubilidad favorece una reacción inmediata, formando membranas estables y definidas. Debido a su ligero sabor amargo, requiere aclarado posterior tras el proceso de esferificación.\u003c\/p\u003e\n\u003cp data-start=\"511\" data-end=\"531\"\u003eFORMATO\u003cstrong data-start=\"511\" data-end=\"523\"\u003e:\u003c\/strong\u003e 350 g\u003c\/p\u003e\n\u003cp data-start=\"538\" data-end=\"555\"\u003eINGREDIENTES:\u003c\/p\u003e\n\u003cp data-start=\"557\" data-end=\"660\"\u003eCloruro cálcico (E-509). Sal cálcica altamente soluble utilizada como agente de firmeza y gelificación.\u003c\/p\u003e\n\u003cp data-start=\"667\" data-end=\"690\"\u003eDOSIFICACIÓN Y USO:\u003c\/p\u003e\n\u003cp data-start=\"692\" data-end=\"759\"\u003eUtilizar como agente de esferificación en combinación con alginato.\u003c\/p\u003e\n\u003cp data-start=\"761\" data-end=\"873\"\u003eDosis orientativas:\u003cbr data-start=\"780\" data-end=\"783\"\u003eBaño de esferificación: 5–10 g\/L de agua\u003cbr data-start=\"823\" data-end=\"826\"\u003eRefuerzo de calcio en elaboraciones: 1–3 g\/kg\u003c\/p\u003e\n\u003cp data-start=\"875\" data-end=\"1082\"\u003eDisolver en agua para preparar el baño de esferificación. Introducir la preparación con alginato y dejar actuar hasta formar la esfera. Aclarar posteriormente en agua limpia para eliminar el exceso de sabor.\u003c\/p\u003e\n\u003cp data-start=\"1089\" data-end=\"1106\"\u003eAPLICACIONES:\u003c\/p\u003e\n\u003cp data-start=\"1108\" data-end=\"1132\"\u003eEsferificación directa\u003c\/p\u003e\n\u003cp data-start=\"1134\" data-end=\"1163\"\u003eCocina molecular y creativa\u003c\/p\u003e\n\u003cp data-start=\"1165\" data-end=\"1193\"\u003eElaboraciones con alginato\u003c\/p\u003e\n\u003cp data-start=\"1195\" data-end=\"1219\"\u003eTexturización avanzada\u003c\/p\u003e\n\u003cp data-start=\"1221\" data-end=\"1258\"\u003eTécnicas de gelificación controlada\u003c\/p\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53478753304913,"sku":"11300013","price":5.26,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/claruro-calcico-chef-lab_1.png?v=1777282616"},{"product_id":"dextrosa","title":"Dextrosa","description":"\u003cp data-path-to-node=\"0\"\u003eLa Dextrosa Chef Lab es un azúcar sencillo (monosacárido) de absorción rápida, obtenido generalmente a partir de la hidrólisis del almidón de maíz. En la cocina profesional y la heladería, es un ingrediente técnico fundamental no solo por su capacidad edulcorante, sino por sus propiedades funcionales sobre la textura y la conservación.\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003eA diferencia del azúcar común (sacarosa), la dextrosa tiene un menor poder endulzante pero una mayor capacidad para reducir el punto de congelación, lo que la hace indispensable para conseguir helados más cremosos y fáciles de servir.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003eFORMATO: 300 gr.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003eINGREDIENTES:\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003eDextrosa monohidratada pura.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eDOSIFICACIÓN Y USO:\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eSe presenta en un polvo fino de fácil disolución tanto en frío como en caliente, aunque su solubilidad aumenta con la temperatura. Se utiliza sustituyendo una parte de la sacarosa de la receta original para ajustar el equilibrio de sólidos y azúcares.\u003c\/p\u003e\n\u003cul data-path-to-node=\"5\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003eDosis orientativa: Se suele utilizar entre un 5% y un 10% del peso total de la mezcla o mix, dependiendo del grado de dureza que se desee en el producto final.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"6\"\u003ePropiedades técnicas:\u003c\/p\u003e\n\u003cul data-path-to-node=\"7\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,0,0\"\u003ePoder Edulcorante (POD): Tiene aproximadamente un 70-75% del dulzor del azúcar común, lo que permite añadir sólidos sin saturar de dulce el paladar.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,1,0\"\u003ePoder Anticongelante (PAC): Es casi el doble de potente que la sacarosa (PAC 190), lo que evita que los helados se endurezcan demasiado en el congelador.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,2,0\"\u003eAgente de carga: Aporta sólidos que mejoran el cuerpo y la estructura de las preparaciones.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,3,0\"\u003eReacción de Maillard: Favorece un dorado más rápido y uniforme en productos de panadería y bollería.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,4,0\"\u003eAlta Higroscopicidad: Ayuda a retener la humedad, prolongando la frescura de los bizcochos y masas.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"8\"\u003eAPLICACIONES:\u003c\/p\u003e\n\u003cul data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003eHeladería: Control de la dureza y prevención de la cristalización.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003ePanadería y Bollería: Alimento para levaduras (fermentación más rápida) y mejor color de corteza.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003eConfitería: Elaboración de ganaches, trufas y rellenos para controlar la actividad de agua (\u003cspan class=\"math-inline\" data-math=\"a_w\" data-index-in-node=\"92\"\u003e$a_w$\u003c\/span\u003e).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,3,0\"\u003eBebidas Isotónicas: Aporte energético de rápida asimilación.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,4,0\"\u003eCocina Salada: Equilibrio de acidez en salsas y fermentaciones controladas.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53478767984977,"sku":"11300009","price":4.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Dextrosa-Chef-lab.png?v=1775737620"},{"product_id":"alginato-sodico","title":"Alginato Sódico","description":"\u003cp data-start=\"0\" data-end=\"150\"\u003eAlginato Sódico Chef Lab es un gelificante natural (E-401) extraído de algas pardas, ampliamente utilizado en cocina creativa y gastronomía molecular.\u003c\/p\u003e\n\u003cp data-start=\"152\" data-end=\"446\"\u003eActúa formando geles en presencia de calcio, permitiendo crear esferificaciones con texturas suaves y membranas definidas. Es ideal tanto para esferificación directa como inversa, facilitando la elaboración de caviar líquido, esferas y otras aplicaciones innovadoras con gran precisión técnica.\u003c\/p\u003e\n\u003cp data-start=\"448\" data-end=\"464\"\u003eFORMATO: 250 g\u003c\/p\u003e\n\u003cp data-start=\"466\" data-end=\"479\"\u003eINGREDIENTES:\u003c\/p\u003e\n\u003cp data-start=\"481\" data-end=\"577\"\u003eAlginato sódico (E-401). Extracto natural obtenido de algas pardas con propiedades gelificantes.\u003c\/p\u003e\n\u003cp data-start=\"579\" data-end=\"598\"\u003eDOSIFICACIÓN Y USO:\u003c\/p\u003e\n\u003cp data-start=\"600\" data-end=\"667\"\u003eUtilizar como agente gelificante en combinación con sales cálcicas.\u003c\/p\u003e\n\u003cp data-start=\"669\" data-end=\"786\"\u003eDosis orientativas:\u003cbr data-start=\"688\" data-end=\"691\"\u003eBase con alginato: 3–8 g\/kg\u003cbr data-start=\"718\" data-end=\"721\"\u003eBaño con calcio (para esferificación directa): según aplicación\u003c\/p\u003e\n\u003cp data-start=\"788\" data-end=\"1027\"\u003eTriturar o mezclar con líquido hasta completa disolución y dejar reposar para eliminar el aire. Para esferificación directa, introducir en baño de calcio. Para esferificación inversa, añadir calcio a la base y sumergir en baño de alginato.\u003c\/p\u003e\n\u003cp data-start=\"1029\" data-end=\"1042\"\u003eAPLICACIONES:\u003c\/p\u003e\n\u003cp data-start=\"1044\" data-end=\"1068\"\u003eEsferificación directa\u003c\/p\u003e\n\u003cp data-start=\"1070\" data-end=\"1094\"\u003eEsferificación inversa\u003c\/p\u003e\n\u003cp data-start=\"1096\" data-end=\"1112\"\u003eCaviar líquido\u003c\/p\u003e\n\u003cp data-start=\"1114\" data-end=\"1138\"\u003eEsferas y falsas yemas\u003c\/p\u003e\n\u003cp data-start=\"1140\" data-end=\"1192\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eCocina molecular y técnicas de gelificación avanzada\u003c\/p\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53478771917137,"sku":"11300012","price":25.07,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Alginato-solido-chef-lab_1.png?v=1775737654"},{"product_id":"trisol-chef-lab","title":"Trisol","description":"\u003cp data-start=\"0\" data-end=\"132\"\u003eTrisol Chef Lab es un jarabe de glucosa deshidratado, diseñado como ingrediente técnico para heladería, repostería y cocina moderna.\u003c\/p\u003e\n\u003cp data-start=\"134\" data-end=\"492\"\u003eDestaca por su alto poder anticristalizante, mejorando la textura y aportando mayor cremosidad en elaboraciones como helados y cremas. Además, actúa como humectante, reteniendo la humedad y alargando la vida útil de los productos. Reduce el punto de congelación y proporciona un dulzor superior al del azúcar tradicional, ayudando a equilibrar formulaciones.\u003c\/p\u003e\n\u003cp data-start=\"494\" data-end=\"510\"\u003eFORMATO: 200 g\u003c\/p\u003e\n\u003cp data-start=\"512\" data-end=\"525\"\u003eINGREDIENTES:\u003c\/p\u003e\n\u003cp data-start=\"527\" data-end=\"558\"\u003eJarabe de glucosa deshidratado.\u003c\/p\u003e\n\u003cp data-start=\"560\" data-end=\"579\"\u003eDOSIFICACIÓN Y USO:\u003c\/p\u003e\n\u003cp data-start=\"581\" data-end=\"686\"\u003eUtilizar como agente anticristalizante, edulcorante y mejorador de textura en preparaciones alimentarias.\u003c\/p\u003e\n\u003cp data-start=\"688\" data-end=\"812\"\u003eDosis orientativas:\u003cbr data-start=\"707\" data-end=\"710\"\u003eHelados y sorbetes: 50–150 g\/kg\u003cbr data-start=\"741\" data-end=\"744\"\u003ePastelería y bollería: 30–100 g\/kg\u003cbr data-start=\"778\" data-end=\"781\"\u003eCremas y rellenos: 20–80 g\/kg\u003c\/p\u003e\n\u003cp data-start=\"814\" data-end=\"1003\"\u003ePuede incorporarse directamente en mezclas secas o disolverse en líquidos. Mejora la textura final, evita la cristalización del azúcar y aporta mayor estabilidad en procesos de congelación.\u003c\/p\u003e\n\u003cp data-start=\"1005\" data-end=\"1018\"\u003eAPLICACIONES:\u003c\/p\u003e\n\u003cp data-start=\"1020\" data-end=\"1040\"\u003eHelados y sorbetes\u003c\/p\u003e\n\u003cp data-start=\"1042\" data-end=\"1061\"\u003eCremas y rellenos\u003c\/p\u003e\n\u003cp data-start=\"1063\" data-end=\"1086\"\u003ePastelería y bollería\u003c\/p\u003e\n\u003cp data-start=\"1088\" data-end=\"1121\"\u003eGanaches y preparaciones dulces\u003c\/p\u003e\n\u003cp data-start=\"1123\" data-end=\"1162\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eCocina moderna y formulaciones técnicas\u003c\/p\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53478775357777,"sku":"11300011","price":6.73,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Trisol-Chef-lab_2.png?v=1775737735"},{"product_id":"inulina","title":"Inulina","description":"\u003cdiv class=\"container\"\u003e\n\u003cdiv class=\"markdown markdown-main-panel enable-updated-hr-color\" id=\"model-response-message-contentr_1b9ad018b1baf3ee\" aria-live=\"polite\" aria-busy=\"false\" dir=\"ltr\"\u003e\n\u003cp data-path-to-node=\"0\"\u003eLa Inulina Chef Lab es una fibra dietética soluble (fructooligosacárido) extraída principalmente de las raíces de la achicoria. En la cocina técnica y la heladería, es valorada como un ingrediente \"funcional\" excepcional, ya que permite mejorar la textura y el cuerpo de las preparaciones sin necesidad de añadir grasas o azúcares adicionales.\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003eEs el ingrediente clave para la cocina saludable y de vanguardia, pues actúa como un agente de carga que mimetiza la sensación grasa en el paladar, aportando cremosidad y untuosidad con un aporte calórico muy reducido.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003eFORMATO: 250 gr.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003eINGREDIENTES: Inulina pura (extraída de la raíz de \u003ci data-path-to-node=\"3\" data-index-in-node=\"51\"\u003eCichorium intybus\u003c\/i\u003e).\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eDOSIFICACIÓN Y USO: Se presenta en un polvo fino de color blanco. Aunque es soluble en frío, su dispersión y funcionalidad mejoran significativamente cuando se aplica calor y agitación mecánica.\u003c\/p\u003e\n\u003cul data-path-to-node=\"5\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003eDosis orientativa: 20–50 g\/kg para mejorar la textura. Para sustitución total de grasas o efecto prebiótico, se puede llegar hasta los 100 g\/kg.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003ePreparación: Mezclar con los ingredientes secos y dispersar en el líquido. Para una hidratación total, calentar el mix por encima de los 60 °C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"6\"\u003ePropiedades técnicas:\u003c\/p\u003e\n\u003cul data-path-to-node=\"7\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,0,0\"\u003eSustituto de grasas: Crea una red de microcristales que imita la textura de la nata o la mantequilla en boca, sin aportar pesadez.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,1,0\"\u003eBajo Poder Edulcorante (POD): Tiene aproximadamente un 10% del dulzor del azúcar. Aporta sólidos sin apenas endulzar.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,2,0\"\u003ePoder Anticongelante (PAC): Su impacto en el punto de congelación es muy bajo, lo que ayuda a dar estabilidad y cuerpo al helado.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,3,0\"\u003eFibra Prebiótica: Mejora la salud intestinal y tiene un índice glucémico muy bajo.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,4,0\"\u003eRetención de humedad: Excelente para evitar que los bizcochos y masas se sequen con el paso de los días.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"8\"\u003eAPLICACIONES:\u003c\/p\u003e\n\u003cul data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003eHeladería: Helados de bajo contenido graso o veganos que buscan una textura cremosa.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003ePastelería: Sustitución parcial de grasas en masas, rellenos y ganaches.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003eMousses y Espumas: Estabilización de burbujas de aire y mejora de la sensación en boca.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,3,0\"\u003eSalsas y Cremas: Aporta cuerpo y brillo sin necesidad de lácteos o almidones pesados.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,4,0\"\u003eProductos para diabéticos: Ingrediente ideal para formulaciones de bajo impacto glucémico.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53478800458065,"sku":"11300010","price":8.54,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Inulina-Chef-lab_2.png?v=1775737868"},{"product_id":"maltodextrina","title":"Maltodextrina","description":"\u003cp data-start=\"0\" data-end=\"133\"\u003eMaltodextrina Chef Lab es un polisacárido vegetal de sabor neutro, utilizado como ingrediente técnico en cocina moderna y repostería.\u003c\/p\u003e\n\u003cp data-start=\"135\" data-end=\"451\"\u003eActúa como un potente texturizante que permite absorber y transformar grasas en formato polvo, facilitando su manipulación en preparaciones secas o semisecas. Aporta cuerpo y volumen a las elaboraciones sin añadir dulzor, lo que la convierte en un ingrediente ideal para técnicas de deconstrucción y cocina creativa.\u003c\/p\u003e\n\u003cp data-start=\"453\" data-end=\"469\"\u003eFORMATO: 100 g\u003c\/p\u003e\n\u003cp data-start=\"471\" data-end=\"484\"\u003eINGREDIENTES:\u003c\/p\u003e\n\u003cp data-start=\"486\" data-end=\"523\"\u003eMaltodextrina (polisacárido vegetal).\u003c\/p\u003e\n\u003cp data-start=\"525\" data-end=\"544\"\u003eDOSIFICACIÓN Y USO:\u003c\/p\u003e\n\u003cp data-start=\"546\" data-end=\"631\"\u003eUtilizar como agente texturizante y portador de grasas en preparaciones alimentarias.\u003c\/p\u003e\n\u003cp data-start=\"633\" data-end=\"825\"\u003eDosis orientativas:\u003cbr data-start=\"652\" data-end=\"655\"\u003eConversión de grasas en polvo: 30–100 g de maltodextrina por 100 g de grasa\u003cbr data-start=\"730\" data-end=\"733\"\u003eTexturización de mezclas secas: 10–50 g\/kg\u003cbr data-start=\"775\" data-end=\"778\"\u003eAporte de cuerpo en formulaciones: 20–80 g\/kg\u003c\/p\u003e\n\u003cp data-start=\"827\" data-end=\"972\"\u003eMezclar directamente con grasas hasta obtener una textura seca y suelta. Puede incorporarse en polvos aromáticos, toppings o bases deshidratadas.\u003c\/p\u003e\n\u003cp data-start=\"974\" data-end=\"987\"\u003eAPLICACIONES:\u003c\/p\u003e\n\u003cp data-start=\"989\" data-end=\"1022\"\u003eCocina moderna y deconstrucción\u003c\/p\u003e\n\u003cp data-start=\"1024\" data-end=\"1059\"\u003eTransformación de grasas en polvo\u003c\/p\u003e\n\u003cp data-start=\"1061\" data-end=\"1088\"\u003eToppings y acabados secos\u003c\/p\u003e\n\u003cp data-start=\"1090\" data-end=\"1110\"\u003eRepostería técnica\u003c\/p\u003e\n\u003cp data-start=\"1112\" data-end=\"1144\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eFormulaciones sin dulzor añadido\u003c\/p\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53478831882577,"sku":"11300017","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Maltodextrina-Chef-lab_1.png?v=1775737942"},{"product_id":"fixgel","title":"Fixgel","description":"\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-(--header-height)\" dir=\"auto\" data-turn-id=\"6ad7b1f3-88a3-4a41-bcce-d4522c192d77\" data-testid=\"conversation-turn-15\" data-scroll-anchor=\"false\" data-turn=\"user\"\u003e\u003c\/section\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:45dea3b9-7e75-4671-98f2-c5b86a92c456-7\" data-testid=\"conversation-turn-16\" data-scroll-anchor=\"true\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"4caf54f4-2171-47ad-9698-6ae0bf2d2e4e\" dir=\"auto\" data-message-model-slug=\"gpt-5-mini\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp data-start=\"0\" data-end=\"122\"\u003eFixgel Chef Lab es un espesante vegetal de sabor neutro, diseñado para su uso en cocina profesional y gastronomía moderna.\u003c\/p\u003e\n\u003cp data-start=\"124\" data-end=\"423\"\u003eAporta una textura ligada, estable y brillante en preparaciones en caliente, mejorando la consistencia de salsas, cremas y fondos. Actúa además como estabilizante, ayudando a evitar la sinéresis y la pérdida de agua, lo que garantiza elaboraciones más homogéneas y con mejor conservación de textura.\u003c\/p\u003e\n\u003cp data-start=\"425\" data-end=\"441\"\u003eFORMATO: 300 g\u003c\/p\u003e\n\u003cp data-start=\"443\" data-end=\"456\"\u003eINGREDIENTES:\u003c\/p\u003e\n\u003cp data-start=\"458\" data-end=\"514\"\u003eMezcla de espesantes y estabilizantes de origen vegetal.\u003c\/p\u003e\n\u003cp data-start=\"516\" data-end=\"535\"\u003eDOSIFICACIÓN Y USO:\u003c\/p\u003e\n\u003cp data-start=\"537\" data-end=\"614\"\u003eUtilizar como agente espesante y estabilizante en preparaciones alimentarias.\u003c\/p\u003e\n\u003cp data-start=\"616\" data-end=\"745\"\u003eDosis orientativas:\u003cbr data-start=\"635\" data-end=\"638\"\u003eSalsas y fondos: 3–10 g\/kg\u003cbr data-start=\"664\" data-end=\"667\"\u003eCremas calientes: 5–15 g\/kg\u003cbr data-start=\"694\" data-end=\"697\"\u003eElaboraciones gastronómicas técnicas: 2–8 g\/kg\u003c\/p\u003e\n\u003cp data-start=\"747\" data-end=\"908\"\u003eIncorporar en caliente mientras se agita para asegurar una correcta hidratación. Permite ajustar textura de forma progresiva hasta obtener la viscosidad deseada.\u003c\/p\u003e\n\u003cp data-start=\"910\" data-end=\"923\"\u003eAPLICACIONES:\u003c\/p\u003e\n\u003cp data-start=\"925\" data-end=\"943\"\u003eSalsas calientes\u003c\/p\u003e\n\u003cp data-start=\"945\" data-end=\"964\"\u003eCremas y veloutés\u003c\/p\u003e\n\u003cp data-start=\"966\" data-end=\"988\"\u003eFondos y reducciones\u003c\/p\u003e\n\u003cp data-start=\"990\" data-end=\"1025\"\u003eCocina profesional y gastronómica\u003c\/p\u003e\n\u003cp data-start=\"1027\" data-end=\"1067\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eEstabilización de elaboraciones líquidas\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53478836240721,"sku":"11300016","price":20.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Fixgel-Chef-Lab_1.png?v=1775738044"},{"product_id":"citrato-trisodico","title":"Citrato Trisódico","description":"\u003cdiv class=\"container\"\u003e\n\u003cdiv class=\"markdown markdown-main-panel enable-updated-hr-color\" id=\"model-response-message-contentr_2d8dd16795167f4f\" aria-live=\"polite\" aria-busy=\"false\" dir=\"ltr\"\u003e\n\u003cp data-path-to-node=\"1\"\u003eEl Citrato Trisódico Chef Lab es una sal sódica del ácido cítrico que actúa como un potente corrector de acidez y agente secuestrante (quelante). Es un ingrediente fundamental en la cocina moderna y la industria alimentaria para controlar el pH de las preparaciones y permitir que otros ingredientes, como los hidrocoloides, funcionen correctamente en medios ácidos o con exceso de calcio.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003eFORMATO: 300 gr.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003eINGREDIENTES: Citrato trisódico (E-331 iii).\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eDOSIFICACIÓN Y USO: Se presenta en forma de polvo granulado fino, muy soluble en agua. Se debe añadir directamente al líquido que se desea tratar y mezclar hasta su completa disolución.\u003c\/p\u003e\n\u003cul data-path-to-node=\"5\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003eDosis orientativa: 1–5 g\/kg según la aplicación y el nivel de acidez inicial.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003eEn esferificación: 0,5–2 g\/l para ajustar el pH de zumos o purés muy ácidos.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"6\"\u003ePropiedades técnicas:\u003c\/p\u003e\n\u003cul data-path-to-node=\"7\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,0,0\"\u003eRegulador de pH: Reduce la acidez de los líquidos, permitiendo que espesantes y gelificantes (como el alginato) actúen sin precipitar.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,1,0\"\u003eAgente secuestrante: Atrapa los iones de calcio presentes en el agua o en los alimentos, evitando reacciones no deseadas antes de tiempo.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,2,0\"\u003eSal fundente: Es el secreto para conseguir salsas de queso perfectamente emulsionadas, lisas y brillantes, evitando que la grasa se separe al calentar.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,3,0\"\u003ePotenciador de sabor: Aporta un ligero toque salino y cítrico muy sutil que ayuda a equilibrar sabores en bebidas y caramelos.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"8\"\u003eAPLICACIONES:\u003c\/p\u003e\n\u003cul data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003eEsferificación: Imprescindible para esferificar ingredientes ácidos (como zumos de cítricos o vino) que de otro modo no gelificarían con el alginato.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003eSalsas de queso: Permite fundir quesos curados con líquidos (agua, vino, cerveza) creando una crema homogénea tipo \"nacho dip\" sin que se corte.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003eGominolas y Jaleas: Regula la velocidad de gelificación de las pectinas, asegurando una textura uniforme.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,3,0\"\u003eBebidas carbonatadas: Ayuda a mantener el sabor y controla la efervescencia.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,4,0\"\u003eConservación: Ayuda a prevenir la oxidación de frutas cortadas cuando se usa en solución.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53478851608913,"sku":"11300014","price":5.86,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Citrato-trisodico-Chef-Lab.png?v=1775814556"},{"product_id":"agar-agar-food-service","title":"Agar-agar","description":"\u003cp\u003eChef Lab Agar Agar is a 100% natural vegetable gelling agent, obtained from red seaweed extracts.\u003c\/p\u003e\n\u003cp\u003eIt provides firm, shiny, and stable gels, ideal for professional preparations that require technical precision and natural purity.\u003c\/p\u003e\n\u003cp\u003eIt allows for the creation of textures from creamy to rigid, with excellent resistance to freezing and thawing, without adding flavor or color. It is a perfect alternative to animal gelatin, suitable for plant-based, vegan, and contemporary cooking.\u003c\/p\u003e\n\u003cp\u003eFORMAT: 250 gr.\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eINGREDIENTS:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003ePowdered Agar-agar (E-406). Obtained from natural red seaweed extracts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDOSAGE AND USE:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDissolve in hot liquid (85–95 °C) until completely dissolved. Gels upon cooling (35–45 °C).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eApproximate doses:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eSoft and creamy gel: 4–6 g\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eFirm and sliceable gel: 7–10 g\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eVery rigid gel: 11–15 g\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eStable when cold, resistant to freezing and thawing. Does not require animal proteins (suitable for vegans).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eAPPLICATIONS:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDesserts, jellies, and flans\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eCakes, mousses, and confectionery\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eSpherification and faux caviar\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eSauces, glazes\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eCreams, terrines, and vegan applications\u003c\/span\u003e\u003c\/p\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53637322965329,"sku":"11310004","price":45.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Agar-Agar-Chef-Lab-foodservice_1.png?v=1777282683"},{"product_id":"alginato-sodico-food-service","title":"Alginato Sódico Food Service","description":"\u003cp data-start=\"0\" data-end=\"150\"\u003eAlginato Sódico Chef Lab es un gelificante natural (E-401) extraído de algas pardas, ampliamente utilizado en cocina creativa y gastronomía molecular.\u003c\/p\u003e\n\u003cp data-start=\"152\" data-end=\"446\"\u003eActúa formando geles en presencia de calcio, permitiendo crear esferificaciones con texturas suaves y membranas definidas. Es ideal tanto para esferificación directa como inversa, facilitando la elaboración de caviar líquido, esferas y otras aplicaciones innovadoras con gran precisión técnica.\u003c\/p\u003e\n\u003cp data-start=\"448\" data-end=\"464\"\u003eFORMATO: 1000 g\u003c\/p\u003e\n\u003cp data-start=\"466\" data-end=\"479\"\u003eINGREDIENTES:\u003c\/p\u003e\n\u003cp data-start=\"481\" data-end=\"577\"\u003eAlginato sódico (E-401). Extracto natural obtenido de algas pardas con propiedades gelificantes.\u003c\/p\u003e\n\u003cp data-start=\"579\" data-end=\"598\"\u003eDOSIFICACIÓN Y USO:\u003c\/p\u003e\n\u003cp data-start=\"600\" data-end=\"667\"\u003eUtilizar como agente gelificante en combinación con sales cálcicas.\u003c\/p\u003e\n\u003cp data-start=\"669\" data-end=\"786\"\u003eDosis orientativas:\u003cbr data-start=\"688\" data-end=\"691\"\u003eBase con alginato: 3–8 g\/kg\u003cbr data-start=\"718\" data-end=\"721\"\u003eBaño con calcio (para esferificación directa): según aplicación\u003c\/p\u003e\n\u003cp data-start=\"788\" data-end=\"1027\"\u003eTriturar o mezclar con líquido hasta completa disolución y dejar reposar para eliminar el aire. Para esferificación directa, introducir en baño de calcio. Para esferificación inversa, añadir calcio a la base y sumergir en baño de alginato.\u003c\/p\u003e\n\u003cp data-start=\"1029\" data-end=\"1042\"\u003eAPLICACIONES:\u003c\/p\u003e\n\u003cp data-start=\"1044\" data-end=\"1068\"\u003eEsferificación directa\u003c\/p\u003e\n\u003cp data-start=\"1070\" data-end=\"1094\"\u003eEsferificación inversa\u003c\/p\u003e\n\u003cp data-start=\"1096\" data-end=\"1112\"\u003eCaviar líquido\u003c\/p\u003e\n\u003cp data-start=\"1114\" data-end=\"1138\"\u003eEsferas y falsas yemas\u003c\/p\u003e\n\u003cp data-start=\"1140\" data-end=\"1192\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eCocina molecular y técnicas de gelificación avanzada\u003c\/p\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53637332795729,"sku":"11310012","price":88.35,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Alginato-Sodico-ChefLab-FoodService.png?v=1777284556"},{"product_id":"citrato-trisodico-food-service","title":"Citrato Trisódico Food Service","description":"\u003cdiv class=\"container\"\u003e\n\u003cdiv class=\"markdown markdown-main-panel enable-updated-hr-color\" id=\"model-response-message-contentr_2d8dd16795167f4f\" aria-live=\"polite\" aria-busy=\"false\" dir=\"ltr\"\u003e\n\u003cp data-path-to-node=\"1\"\u003eEl Citrato Trisódico Chef Lab es una sal sódica del ácido cítrico que actúa como un potente corrector de acidez y agente secuestrante (quelante). Es un ingrediente fundamental en la cocina moderna y la industria alimentaria para controlar el pH de las preparaciones y permitir que otros ingredientes, como los hidrocoloides, funcionen correctamente en medios ácidos o con exceso de calcio.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003eFORMATO: 1000 gr.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003eINGREDIENTES: Citrato trisódico (E-331 iii).\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eDOSIFICACIÓN Y USO: Se presenta en forma de polvo granulado fino, muy soluble en agua. Se debe añadir directamente al líquido que se desea tratar y mezclar hasta su completa disolución.\u003c\/p\u003e\n\u003cul data-path-to-node=\"5\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003eDosis orientativa: 1–5 g\/kg según la aplicación y el nivel de acidez inicial.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003eEn esferificación: 0,5–2 g\/l para ajustar el pH de zumos o purés muy ácidos.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"6\"\u003ePropiedades técnicas:\u003c\/p\u003e\n\u003cul data-path-to-node=\"7\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,0,0\"\u003eRegulador de pH: Reduce la acidez de los líquidos, permitiendo que espesantes y gelificantes (como el alginato) actúen sin precipitar.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,1,0\"\u003eAgente secuestrante: Atrapa los iones de calcio presentes en el agua o en los alimentos, evitando reacciones no deseadas antes de tiempo.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,2,0\"\u003eSal fundente: Es el secreto para conseguir salsas de queso perfectamente emulsionadas, lisas y brillantes, evitando que la grasa se separe al calentar.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,3,0\"\u003ePotenciador de sabor: Aporta un ligero toque salino y cítrico muy sutil que ayuda a equilibrar sabores en bebidas y caramelos.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"8\"\u003eAPLICACIONES:\u003c\/p\u003e\n\u003cul data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003eEsferificación: Imprescindible para esferificar ingredientes ácidos (como zumos de cítricos o vino) que de otro modo no gelificarían con el alginato.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003eSalsas de queso: Permite fundir quesos curados con líquidos (agua, vino, cerveza) creando una crema homogénea tipo \"nacho dip\" sin que se corte.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003eGominolas y Jaleas: Regula la velocidad de gelificación de las pectinas, asegurando una textura uniforme.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,3,0\"\u003eBebidas carbonatadas: Ayuda a mantener el sabor y controla la efervescencia.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,4,0\"\u003eConservación: Ayuda a prevenir la oxidación de frutas cortadas cuando se usa en solución.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53637338693969,"sku":"11310014","price":6.51,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Citrato-trisodico-ChefLab-FoodService.png?v=1777285371"},{"product_id":"claruro-calcico-food-service","title":"Cloruro Cálcico Food Service","description":"\u003cp data-start=\"58\" data-end=\"195\"\u003eCloruro Cálcico Chef Lab es una fuente de calcio altamente soluble (E-509), imprescindible en cocina técnica y gastronomía molecular.\u003c\/p\u003e\n\u003cp data-start=\"197\" data-end=\"509\"\u003eActúa como un potente activador de la gelificación del alginato, permitiendo realizar esferificaciones rápidas y precisas. Su alta solubilidad favorece una reacción inmediata, formando membranas estables y definidas. Debido a su ligero sabor amargo, requiere aclarado posterior tras el proceso de esferificación.\u003c\/p\u003e\n\u003cp data-start=\"511\" data-end=\"531\"\u003eFORMATO\u003cstrong data-start=\"511\" data-end=\"523\"\u003e:\u003c\/strong\u003e 1000 g\u003c\/p\u003e\n\u003cp data-start=\"538\" data-end=\"555\"\u003eINGREDIENTES:\u003c\/p\u003e\n\u003cp data-start=\"557\" data-end=\"660\"\u003eCloruro cálcico (E-509). Sal cálcica altamente soluble utilizada como agente de firmeza y gelificación.\u003c\/p\u003e\n\u003cp data-start=\"667\" data-end=\"690\"\u003eDOSIFICACIÓN Y USO:\u003c\/p\u003e\n\u003cp data-start=\"692\" data-end=\"759\"\u003eUtilizar como agente de esferificación en combinación con alginato.\u003c\/p\u003e\n\u003cp data-start=\"761\" data-end=\"873\"\u003eDosis orientativas:\u003cbr data-start=\"780\" data-end=\"783\"\u003eBaño de esferificación: 5–10 g\/L de agua\u003cbr data-start=\"823\" data-end=\"826\"\u003eRefuerzo de calcio en elaboraciones: 1–3 g\/kg\u003c\/p\u003e\n\u003cp data-start=\"875\" data-end=\"1082\"\u003eDisolver en agua para preparar el baño de esferificación. Introducir la preparación con alginato y dejar actuar hasta formar la esfera. Aclarar posteriormente en agua limpia para eliminar el exceso de sabor.\u003c\/p\u003e\n\u003cp data-start=\"1089\" data-end=\"1106\"\u003eAPLICACIONES:\u003c\/p\u003e\n\u003cp data-start=\"1108\" data-end=\"1132\"\u003eEsferificación directa\u003c\/p\u003e\n\u003cp data-start=\"1134\" data-end=\"1163\"\u003eCocina molecular y creativa\u003c\/p\u003e\n\u003cp data-start=\"1165\" data-end=\"1193\"\u003eElaboraciones con alginato\u003c\/p\u003e\n\u003cp data-start=\"1195\" data-end=\"1219\"\u003eTexturización avanzada\u003c\/p\u003e\n\u003cp data-start=\"1221\" data-end=\"1258\"\u003eTécnicas de gelificación controlada\u003c\/p\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53637342134609,"sku":"11310013","price":6.94,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Cloruro-calcico-ChefLab-FoodService.png?v=1777285919"},{"product_id":"dextrosa-food-service","title":"Dextrosa Food Service","description":"\u003cp data-path-to-node=\"0\"\u003eLa Dextrosa Chef Lab es un azúcar sencillo (monosacárido) de absorción rápida, obtenido generalmente a partir de la hidrólisis del almidón de maíz. En la cocina profesional y la heladería, es un ingrediente técnico fundamental no solo por su capacidad edulcorante, sino por sus propiedades funcionales sobre la textura y la conservación.\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003eA diferencia del azúcar común (sacarosa), la dextrosa tiene un menor poder endulzante pero una mayor capacidad para reducir el punto de congelación, lo que la hace indispensable para conseguir helados más cremosos y fáciles de servir.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003eFORMATO: 1000 gr.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003eINGREDIENTES:\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003eDextrosa monohidratada pura.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eDOSIFICACIÓN Y USO:\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eSe presenta en un polvo fino de fácil disolución tanto en frío como en caliente, aunque su solubilidad aumenta con la temperatura. Se utiliza sustituyendo una parte de la sacarosa de la receta original para ajustar el equilibrio de sólidos y azúcares.\u003c\/p\u003e\n\u003cul data-path-to-node=\"5\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003eDosis orientativa: Se suele utilizar entre un 5% y un 10% del peso total de la mezcla o mix, dependiendo del grado de dureza que se desee en el producto final.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"6\"\u003ePropiedades técnicas:\u003c\/p\u003e\n\u003cul data-path-to-node=\"7\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,0,0\"\u003ePoder Edulcorante (POD): Tiene aproximadamente un 70-75% del dulzor del azúcar común, lo que permite añadir sólidos sin saturar de dulce el paladar.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,1,0\"\u003ePoder Anticongelante (PAC): Es casi el doble de potente que la sacarosa (PAC 190), lo que evita que los helados se endurezcan demasiado en el congelador.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,2,0\"\u003eAgente de carga: Aporta sólidos que mejoran el cuerpo y la estructura de las preparaciones.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,3,0\"\u003eReacción de Maillard: Favorece un dorado más rápido y uniforme en productos de panadería y bollería.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,4,0\"\u003eAlta Higroscopicidad: Ayuda a retener la humedad, prolongando la frescura de los bizcochos y masas.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"8\"\u003eAPLICACIONES:\u003c\/p\u003e\n\u003cul data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003eHeladería: Control de la dureza y prevención de la cristalización.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003ePanadería y Bollería: Alimento para levaduras (fermentación más rápida) y mejor color de corteza.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003eConfitería: Elaboración de ganaches, trufas y rellenos para controlar la actividad de agua (\u003cspan class=\"math-inline\" data-math=\"a_w\" data-index-in-node=\"92\"\u003e$a_w$\u003c\/span\u003e).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,3,0\"\u003eBebidas Isotónicas: Aporte energético de rápida asimilación.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,4,0\"\u003eCocina Salada: Equilibrio de acidez en salsas y fermentaciones controladas.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53637347967313,"sku":"11310009","price":6.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Dextrosa-ChefLab-FoodService.png?v=1777286841"},{"product_id":"fixgel-food-service","title":"Fixgel Food Service","description":"\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-(--header-height)\" dir=\"auto\" data-turn-id=\"6ad7b1f3-88a3-4a41-bcce-d4522c192d77\" data-testid=\"conversation-turn-15\" data-scroll-anchor=\"false\" data-turn=\"user\"\u003e\u003c\/section\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:45dea3b9-7e75-4671-98f2-c5b86a92c456-7\" data-testid=\"conversation-turn-16\" data-scroll-anchor=\"true\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"4caf54f4-2171-47ad-9698-6ae0bf2d2e4e\" dir=\"auto\" data-message-model-slug=\"gpt-5-mini\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp data-start=\"0\" data-end=\"122\"\u003eFixgel Chef Lab es un espesante vegetal de sabor neutro, diseñado para su uso en cocina profesional y gastronomía moderna.\u003c\/p\u003e\n\u003cp data-start=\"124\" data-end=\"423\"\u003eAporta una textura ligada, estable y brillante en preparaciones en caliente, mejorando la consistencia de salsas, cremas y fondos. Actúa además como estabilizante, ayudando a evitar la sinéresis y la pérdida de agua, lo que garantiza elaboraciones más homogéneas y con mejor conservación de textura.\u003c\/p\u003e\n\u003cp data-start=\"425\" data-end=\"441\"\u003eFORMATO: 1000 g\u003c\/p\u003e\n\u003cp data-start=\"443\" data-end=\"456\"\u003eINGREDIENTES:\u003c\/p\u003e\n\u003cp data-start=\"458\" data-end=\"514\"\u003eMezcla de espesantes y estabilizantes de origen vegetal.\u003c\/p\u003e\n\u003cp data-start=\"516\" data-end=\"535\"\u003eDOSIFICACIÓN Y USO:\u003c\/p\u003e\n\u003cp data-start=\"537\" data-end=\"614\"\u003eUtilizar como agente espesante y estabilizante en preparaciones alimentarias.\u003c\/p\u003e\n\u003cp data-start=\"616\" data-end=\"745\"\u003eDosis orientativas:\u003cbr data-start=\"635\" data-end=\"638\"\u003eSalsas y fondos: 3–10 g\/kg\u003cbr data-start=\"664\" data-end=\"667\"\u003eCremas calientes: 5–15 g\/kg\u003cbr data-start=\"694\" data-end=\"697\"\u003eElaboraciones gastronómicas técnicas: 2–8 g\/kg\u003c\/p\u003e\n\u003cp data-start=\"747\" data-end=\"908\"\u003eIncorporar en caliente mientras se agita para asegurar una correcta hidratación. Permite ajustar textura de forma progresiva hasta obtener la viscosidad deseada.\u003c\/p\u003e\n\u003cp data-start=\"910\" data-end=\"923\"\u003eAPLICACIONES:\u003c\/p\u003e\n\u003cp data-start=\"925\" data-end=\"943\"\u003eSalsas calientes\u003c\/p\u003e\n\u003cp data-start=\"945\" data-end=\"964\"\u003eCremas y veloutés\u003c\/p\u003e\n\u003cp data-start=\"966\" data-end=\"988\"\u003eFondos y reducciones\u003c\/p\u003e\n\u003cp data-start=\"990\" data-end=\"1025\"\u003eCocina profesional y gastronómica\u003c\/p\u003e\n\u003cp data-start=\"1027\" data-end=\"1067\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eEstabilización de elaboraciones líquidas\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53637349966161,"sku":"11310016","price":57.63,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Fixgel-ChefLab-FoodService.png?v=1777287800"},{"product_id":"gelatina-vegetal-food-service","title":"Vegetable Gelatine","description":"\u003cp\u003eChef Lab Vegetable Gelatin is a technical formula of 100% vegetable origin, developed as a direct substitute for animal gelatin, maintaining a soft, elastic, and stable texture.\u003c\/p\u003e\n\u003cp\u003eIt is made from natural polysaccharides extracted from algae and vegetable fibers, ensuring a clean, transparent, and highly precise gastronomic result.\u003c\/p\u003e\n\u003cp\u003eIts versatility makes it an essential tool for chefs, pastry chefs, and contemporary cuisine creators looking to innovate with sustainable ingredients, without compromising technical quality.\u003c\/p\u003e\n\u003cp\u003eFORMAT: 300 r.\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eINGREDIENTS:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003ePowdered vegetable gelatin (carrageenan E-407 and agar-agar E-406). From natural extracts of red algae.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDOSAGE AND USE:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDissolve in hot liquid (80–90 °C) until completely dispersed. Let cool to achieve gelation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eIndicative dosages:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eSoft and elastic gel: 5–8 g\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eFirm and cuttable gel: 9–12 g\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eVery rigid gel: 13–15 g\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eGels upon cooling, stable in acidic media, and does not lose texture after moderate reheating.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eAPPLICATIONS:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDesserts, jellies, and flans\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eCold cakes and mousses\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eSauces and shiny glazes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eVegetarian and vegan cuisine\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eModern pastry and cooking techniques\u003c\/span\u003e\u003c\/p\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53637353898321,"sku":"11310005","price":43.01,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Gelatina-vegetal-ChefLab-FoodService.png?v=1777288112"},{"product_id":"goma-guar-food-service","title":"Guar Gum","description":"\u003cp\u003eChef Lab Guar Gum is a 100% plant-based natural hydrocolloid extracted from the endosperm of guar plant seeds (Cyamopsis tetragonoloba). It stands out for its extraordinary ability to thicken liquids and provide very high viscosity with very low dosages, without the need for heat.\u003c\/p\u003e\n\u003cp\u003eIt allows texturizing sauces, creams, and juices while keeping the original flavor intact, as it is palate-neutral. Furthermore, it is an excellent stabilizer that prevents the formation of ice crystals in ice cream and provides the necessary elasticity and moisture retention in gluten-free doughs and baked goods.\u003c\/p\u003e\n\u003cp\u003eFORMAT: 300 gr.\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eINGREDIENTS:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eGuar gum (E-412). Natural polysaccharide obtained from Cyamopsis tetragonoloba seeds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDOSAGE AND USE:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eAdd preferably cold or during mixing to avoid lumps. Mix vigorously until completely dispersed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eApproximate dosages:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eLight thickening: 1–3 g\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eMedium thickening (sauces and creams): 3–6 g\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eHigh viscosity (ice creams, plant-based drinks, doughs): 6–10 g\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eTechnical properties:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eIncreases viscosity even when cold.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eStabilizes emulsions and prevents syneresis.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eCompatible with acidic media.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eTolerant to freezing\/thawing.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eAPPLICATIONS:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eIce creams, sorbets, and cold drinks\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eSauces, creams, and purees\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eGluten-free doughs\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eEmulsions and smoothies\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003ePastry and modern cuisine\u003c\/span\u003e\u003c\/p\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53637359731025,"sku":"11310002","price":9.59,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Goma-Guar-ChefLab-FoodService_1.png?v=1777289362"},{"product_id":"goma-xantana-food-service","title":"Xanthan Gum","description":"\u003cp\u003eChef Lab Xanthan Gum is a 100% plant-based thickener and stabilizer, obtained by natural corn fermentation.\u003c\/p\u003e\n\u003cp\u003eIt provides smooth, creamy and homogeneous textures, guaranteeing perfect stability in emulsions, sauces, drinks or creams without altering flavor, color or aroma.\u003c\/p\u003e\n\u003cp\u003eIts versatility makes it one of the most used technical ingredients in modern cuisine and the food industry, in both cold and hot preparations.\u003c\/p\u003e\n\u003cp\u003eCompatible with all types of liquids and perfectly soluble, it offers consistent results even at low concentrations (0.2-1%).\u003c\/p\u003e\n\u003cp\u003eFORMAT: 350 gr.\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eINGREDIENTS:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eXanthan gum (E-415) 100%. Obtained by natural fermentation of corn starch.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDOSAGE AND USE:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eAdd directly to the liquid with a hand mixer or stick blender until completely dispersed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eApproximate dosages:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eSlightly thick fluid texture: 1–2 g\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eCreamy or sauce-like texture: 3–5 g\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDense emulsion or fluid gel: 6–10 g\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eStable in cold, heat, freezing and acidic environments. No cooking required.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eAPPLICATIONS:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eSauces, creams, purees\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eJuices, cocktails, technical beverages\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eEmulsions, suspensions, foams\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDesserts, ice creams and modern cooking techniques\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53637362221393,"sku":"11310001","price":13.24,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Goma-Xantana-ChefLab-Foodservice.png?v=1777282920"},{"product_id":"lecitina-soja","title":"Soy Lecithin","description":"\u003cp\u003eChef Lab Soy Lecithin is a highly effective natural emulsifier, obtained from refined soybean oil. It is globally renowned in avant-garde cuisine for its extraordinary ability to transform liquids into very light, voluminous, and stable \"airs\" or foams.\u003c\/p\u003e\n\u003cp\u003eIt allows for the homogeneous integration of aqueous and fatty mediums that would normally separate, providing stability to mixtures without altering the original flavor or color of the ingredients. It is an indispensable tool for aeration techniques, the creation of ethereal textures, and the improvement of doughs in contemporary cuisine and pastry.\u003c\/p\u003e\n\u003cp\u003eFORMAT: 200 gr.\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eINGREDIENTS:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eSoy lecithin (E-322). Natural emulsifier obtained from soybean oil.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDOSAGE AND USE:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eUse as an emulsifier, dispersing agent, or stabilizer in food preparations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eIndicative dosages:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eEmulsions (sauces, creams, chocolates): 2–10 g\/kg\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eBakery and pastry: 3–8 g\/kg\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eFoams and airs: 3–5 g\/l\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDissolve in the fat phase or disperse with a whisk in warm liquid. In modern cooking applications, it can be emulsified with a hand blender to generate stable foams.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eAPPLICATIONS:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eStable sauces and vinaigrettes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eChocolaterie and confectionery\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eBakery and pastry\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eIce creams, creams, and mousses\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eFoams, airs, and light emulsions\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eMolecular and modern cuisine\u003c\/span\u003e\u003c\/p\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53637367693649,"sku":"11300006","price":7.43,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Lecitina-de-Soja-Chef-Lab_1.png?v=1779182048"},{"product_id":"inulina-food-service","title":"Inulina Food Service","description":"\u003cdiv class=\"container\"\u003e\n\u003cdiv class=\"markdown markdown-main-panel enable-updated-hr-color\" id=\"model-response-message-contentr_1b9ad018b1baf3ee\" aria-live=\"polite\" aria-busy=\"false\" dir=\"ltr\"\u003e\n\u003cp data-path-to-node=\"0\"\u003eLa Inulina Chef Lab es una fibra dietética soluble (fructooligosacárido) extraída principalmente de las raíces de la achicoria. En la cocina técnica y la heladería, es valorada como un ingrediente \"funcional\" excepcional, ya que permite mejorar la textura y el cuerpo de las preparaciones sin necesidad de añadir grasas o azúcares adicionales.\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003eEs el ingrediente clave para la cocina saludable y de vanguardia, pues actúa como un agente de carga que mimetiza la sensación grasa en el paladar, aportando cremosidad y untuosidad con un aporte calórico muy reducido.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003eFORMATO: 1000 gr.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003eINGREDIENTES: Inulina pura (extraída de la raíz de \u003ci data-path-to-node=\"3\" data-index-in-node=\"51\"\u003eCichorium intybus\u003c\/i\u003e).\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eDOSIFICACIÓN Y USO: Se presenta en un polvo fino de color blanco. Aunque es soluble en frío, su dispersión y funcionalidad mejoran significativamente cuando se aplica calor y agitación mecánica.\u003c\/p\u003e\n\u003cul data-path-to-node=\"5\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003eDosis orientativa: 20–50 g\/kg para mejorar la textura. Para sustitución total de grasas o efecto prebiótico, se puede llegar hasta los 100 g\/kg.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003ePreparación: Mezclar con los ingredientes secos y dispersar en el líquido. Para una hidratación total, calentar el mix por encima de los 60 °C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"6\"\u003ePropiedades técnicas:\u003c\/p\u003e\n\u003cul data-path-to-node=\"7\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,0,0\"\u003eSustituto de grasas: Crea una red de microcristales que imita la textura de la nata o la mantequilla en boca, sin aportar pesadez.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,1,0\"\u003eBajo Poder Edulcorante (POD): Tiene aproximadamente un 10% del dulzor del azúcar. Aporta sólidos sin apenas endulzar.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,2,0\"\u003ePoder Anticongelante (PAC): Su impacto en el punto de congelación es muy bajo, lo que ayuda a dar estabilidad y cuerpo al helado.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,3,0\"\u003eFibra Prebiótica: Mejora la salud intestinal y tiene un índice glucémico muy bajo.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,4,0\"\u003eRetención de humedad: Excelente para evitar que los bizcochos y masas se sequen con el paso de los días.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"8\"\u003eAPLICACIONES:\u003c\/p\u003e\n\u003cul data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003eHeladería: Helados de bajo contenido graso o veganos que buscan una textura cremosa.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003ePastelería: Sustitución parcial de grasas en masas, rellenos y ganaches.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003eMousses y Espumas: Estabilización de burbujas de aire y mejora de la sensación en boca.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,3,0\"\u003eSalsas y Cremas: Aporta cuerpo y brillo sin necesidad de lácteos o almidones pesados.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,4,0\"\u003eProductos para diabéticos: Ingrediente ideal para formulaciones de bajo impacto glucémico.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53637374148945,"sku":"11310010","price":22.24,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Inulina-ChefLab-Inulina.png?v=1777292929"},{"product_id":"iota-food-service","title":"Iota Food Service","description":"\u003cp data-start=\"83\" data-end=\"253\"\u003eIota Chef Lab es un carragenato natural (E-407) extraído de algas rojas, especialmente diseñado como ingrediente técnico para cocina moderna y pastelería profesional.\u003c\/p\u003e\n\u003cp data-start=\"255\" data-end=\"561\"\u003eActúa como un gelificante de alto rendimiento, formando geles suaves, elásticos y cremosos, ideales para elaboraciones como panna cottas, natillas o cremas gelificadas. Destaca por su excelente estabilidad frente a la congelación y descongelación, manteniendo siempre una textura homogénea y sin sinéresis.\u003c\/p\u003e\n\u003cp data-start=\"563\" data-end=\"583\"\u003eFORMATO\u003cstrong data-start=\"563\" data-end=\"575\"\u003e:\u003c\/strong\u003e 1000 g\u003c\/p\u003e\n\u003cp data-start=\"590\" data-end=\"607\"\u003eINGREDIENTES:\u003c\/p\u003e\n\u003cp data-start=\"590\" data-end=\"607\"\u003eCarragenato iota (E-407). Extracto natural obtenido de algas rojas.\u003c\/p\u003e\n\u003cp data-start=\"683\" data-end=\"706\"\u003eDOSIFICACIÓN Y USO: Utilizar como agente gelificante en preparaciones alimentarias.\u003c\/p\u003e\n\u003cp data-start=\"773\" data-end=\"917\"\u003eDosis orientativas:\u003cbr data-start=\"792\" data-end=\"795\"\u003ePostres lácteos y panna cotta: 2–6 g\/kg\u003cbr data-start=\"834\" data-end=\"837\"\u003eCremas y salsas gelificadas: 1–5 g\/kg\u003cbr data-start=\"874\" data-end=\"877\"\u003eAplicaciones con congelación: 3–7 g\/kg\u003c\/p\u003e\n\u003cp data-start=\"919\" data-end=\"1128\"\u003eDispersar en frío y llevar a ebullición para activar su poder gelificante. Gelifica al enfriar, formando texturas flexibles y cremosas. Puede combinarse con otros hidrocoloides para modificar la textura final.\u003c\/p\u003e\n\u003cp data-start=\"1135\" data-end=\"1152\"\u003eAPLICACIONES\u003cstrong data-start=\"1135\" data-end=\"1152\"\u003e:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1154\" data-end=\"1186\"\u003ePanna cottas y postres lácteos\u003c\/p\u003e\n\u003cp data-start=\"1188\" data-end=\"1219\"\u003eNatillas y cremas gelificadas\u003c\/p\u003e\n\u003cp data-start=\"1221\" data-end=\"1241\"\u003eSalsas con textura\u003c\/p\u003e\n\u003cp data-start=\"1243\" data-end=\"1285\"\u003eElaboraciones congeladas y descongeladas\u003c\/p\u003e\n\u003cp data-start=\"1287\" data-end=\"1339\"\u003eCocina moderna y técnicas de gelificación avanzada\u003c\/p\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53637383618897,"sku":"11310015","price":41.48,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Iota-ChefLab-FoodService.png?v=1777293432"},{"product_id":"maltodextrina-food-service","title":"Maltodextrina Food Service","description":"\u003cp data-start=\"0\" data-end=\"133\"\u003eMaltodextrina Chef Lab es un polisacárido vegetal de sabor neutro, utilizado como ingrediente técnico en cocina moderna y repostería.\u003c\/p\u003e\n\u003cp data-start=\"135\" data-end=\"451\"\u003eActúa como un potente texturizante que permite absorber y transformar grasas en formato polvo, facilitando su manipulación en preparaciones secas o semisecas. Aporta cuerpo y volumen a las elaboraciones sin añadir dulzor, lo que la convierte en un ingrediente ideal para técnicas de deconstrucción y cocina creativa.\u003c\/p\u003e\n\u003cp data-start=\"453\" data-end=\"469\"\u003eFORMATO: 500 g\u003c\/p\u003e\n\u003cp data-start=\"471\" data-end=\"484\"\u003eINGREDIENTES:\u003c\/p\u003e\n\u003cp data-start=\"486\" data-end=\"523\"\u003eMaltodextrina (polisacárido vegetal).\u003c\/p\u003e\n\u003cp data-start=\"525\" data-end=\"544\"\u003eDOSIFICACIÓN Y USO:\u003c\/p\u003e\n\u003cp data-start=\"546\" data-end=\"631\"\u003eUtilizar como agente texturizante y portador de grasas en preparaciones alimentarias.\u003c\/p\u003e\n\u003cp data-start=\"633\" data-end=\"825\"\u003eDosis orientativas:\u003cbr data-start=\"652\" data-end=\"655\"\u003eConversión de grasas en polvo: 30–100 g de maltodextrina por 100 g de grasa\u003cbr data-start=\"730\" data-end=\"733\"\u003eTexturización de mezclas secas: 10–50 g\/kg\u003cbr data-start=\"775\" data-end=\"778\"\u003eAporte de cuerpo en formulaciones: 20–80 g\/kg\u003c\/p\u003e\n\u003cp data-start=\"827\" data-end=\"972\"\u003eMezclar directamente con grasas hasta obtener una textura seca y suelta. Puede incorporarse en polvos aromáticos, toppings o bases deshidratadas.\u003c\/p\u003e\n\u003cp data-start=\"974\" data-end=\"987\"\u003eAPLICACIONES:\u003c\/p\u003e\n\u003cp data-start=\"989\" data-end=\"1022\"\u003eCocina moderna y deconstrucción\u003c\/p\u003e\n\u003cp data-start=\"1024\" data-end=\"1059\"\u003eTransformación de grasas en polvo\u003c\/p\u003e\n\u003cp data-start=\"1061\" data-end=\"1088\"\u003eToppings y acabados secos\u003c\/p\u003e\n\u003cp data-start=\"1090\" data-end=\"1110\"\u003eRepostería técnica\u003c\/p\u003e\n\u003cp data-start=\"1112\" data-end=\"1144\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eFormulaciones sin dulzor añadido\u003c\/p\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53637395513681,"sku":"11310017","price":19.67,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Maltodextrina-ChefLab-FoodService_1.png?v=1777295206"},{"product_id":"neutro-sorbete-food-service","title":"Neutro Sorbete Food Service","description":"\u003cdiv class=\"container\"\u003e\n\u003cdiv class=\"markdown markdown-main-panel enable-updated-hr-color\" id=\"model-response-message-contentr_474fcf192bb29a0f\" aria-live=\"polite\" aria-busy=\"false\" dir=\"ltr\"\u003e\n\u003cp data-path-to-node=\"0\"\u003eEl Neutro Sorbete Complemento Chef Lab es una mezcla técnica de estabilizantes y emulsionantes diseñada específicamente para la elaboración de sorbetes y helados de base agua. Su función principal es equilibrar la estructura del sorbete, garantizando una textura fina, un fundido lento y una aireación óptima.\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003eA diferencia de un espesante puro como la goma guar, este \"neutro\" es un agente complejo que actúa sobre la fase acuosa y el aire, permitiendo que los sorbetes de fruta mantengan una cremosidad similar a la de un helado lácteo sin necesidad de grasas animales.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003eFORMATO: 1000 gr.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003eINGREDIENTES: Mezcla de estabilizantes (E-410 Goma de garrofín, E-412 Goma guar, E-466 Carboximetilcelulosa) y emulsionantes (E-471 Mono y diglicéridos de ácidos grasos). Puede contener azúcares técnicos (Dextrosa) como agente dispersante.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eDOSIFICACIÓN Y USO: Para una integración perfecta, se recomienda mezclar el neutro con una parte del azúcar de la receta antes de incorporarlo al líquido. Aunque algunos componentes actúan en frío, se recomienda calentar el mix hasta los 65-80 °C para activar totalmente los estabilizantes y asegurar la máxima higiene.\u003c\/p\u003e\n\u003cul data-path-to-node=\"5\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003eDosis orientativa: 5–10 g por cada litro\/kilo de mix (fruta + agua + azúcares).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"6\"\u003ePropiedades técnicas:\u003c\/p\u003e\n\u003cul data-path-to-node=\"7\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,0,0\"\u003eControl de la cristalización: Evita que el agua libre se convierta en cristales de hielo perceptibles al paladar.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,1,0\"\u003eMejora del \"Overrun\": Facilita la incorporación de aire durante el mantecado, logrando texturas más ligeras.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,2,0\"\u003eRetardo del fundido: Aumenta la resistencia del sorbete a la temperatura ambiente.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,3,0\"\u003eNeutralidad absoluta: No aporta sabor ni color, resaltando la pureza de la fruta fresca.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"8\"\u003eAPLICACIONES:\u003c\/p\u003e\n\u003cul data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003eSorbets de frutas ácidas y cítricos.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003eHelados de base agua (polos artesanales).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003eGranizados de alta gama.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,3,0\"\u003eSorbets salados para gastronomía (gazpachos, infusiones vegetales).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,4,0\"\u003eMousses heladas de fruta.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53637410652497,"sku":"11310018","price":21.44,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Neutro-Sorbete-ChefLab-FoodService.png?v=1777293991"},{"product_id":"sorbitol-food-service","title":"Sorbitol Food Service","description":"\u003cp\u003eChef Lab Sorbitol is a natural polyalcohol (E-240) of plant origin, usually obtained from glucose. It provides a soft and clean sweetness, making it an essential multifunctional technical ingredient in high-end pastry and professional ice cream making.\u003c\/p\u003e\n\u003cp\u003eIt acts as an excellent humectant, retaining moisture in doughs and ganaches to prevent them from drying out and extending their shelf life. In addition, thanks to its high antifreeze power, it allows for much creamier and more spreadable ice creams and sorbets at low temperatures without adding excessive sweetness, while preventing sugar crystallization.\u003c\/p\u003e\n\u003cp\u003eFORMAT: 350 gr\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eINGREDIENTS:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eSorbitol powder (E-420). Polyalcohol of natural origin found in fruits, obtained by hydrogenation of glucose.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDOSAGE AND USE:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eUse as a humectant, sweetener, and texturizing agent in food preparations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eApproximate doses:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003ePastry and confectionery: 30–150 g\/kg\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eIce creams and creams: 20–80 g\/kg\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eChocolates and marzipans: 10–50 g\/kg\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eCan be dissolved directly in water or incorporated into doughs and mixtures. Provides moderate sweetness (≈60% of sugar), improves preservation, and prevents drying.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eAPPLICATIONS:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003ePastry and bakery products\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eFillings and creams\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eIce creams and sorbets\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eSugar-free candies and confectionery\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eChocolates and marzipans\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg white-space-prewrap font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-on font-feature-clig-on font-feature-calt-on text-decoration-none text-strikethrough-none\"\u003eDietary and functional preparations\u003c\/span\u003e\u003c\/p\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53637413044561,"sku":"11310007","price":13.12,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Sorbitol-ChefLab-FoodService.png?v=1777294373"},{"product_id":"trisol-food-service","title":"Trisol Food Service","description":"\u003cp\u003eTrisol Chef Lab es un jarabe de glucosa deshidratado, diseñado como ingrediente técnico para heladería, repostería y cocina moderna.\u003c\/p\u003e\n\n\u003ch2\u003eDescripción\u003c\/h2\u003e\n\u003cp\u003eDestaca por su alto poder anticristalizante, mejorando la textura y aportando mayor cremosidad en elaboraciones como helados y cremas. También actúa como humectante, ayudando a retener la humedad y mejorar la estabilidad de las preparaciones.\u003c\/p\u003e\n\n\u003ch2\u003eFormato\u003c\/h2\u003e\n\u003cp\u003e1000 g\u003c\/p\u003e\n\n\u003ch2\u003eIngredientes\u003c\/h2\u003e\n\u003cp\u003eJarabe de glucosa deshidratado.\u003c\/p\u003e\n\n\u003ch2\u003eDosificación y uso\u003c\/h2\u003e\n\u003cp\u003eUtilizar como agente anticristalizante, edulcorante y mejorador de textura en preparaciones alimentarias.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eHelados y sorbetes: 50–150 g\/kg\u003c\/li\u003e\n  \u003cli\u003ePastelería y bollería: 30–100 g\/kg\u003c\/li\u003e\n  \u003cli\u003eCremas y rellenos: 20–80 g\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eAplicaciones\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003eHelados y sorbetes\u003c\/li\u003e\n  \u003cli\u003eCremas y rellenos\u003c\/li\u003e\n  \u003cli\u003ePastelería y bollería\u003c\/li\u003e\n  \u003cli\u003eGanaches y preparaciones dulces\u003c\/li\u003e\n  \u003cli\u003eCocina moderna y formulaciones técnicas\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Aromata Condiments","offers":[{"title":"Default Title","offer_id":53637419073873,"sku":"11310011","price":18.34,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/files\/Trisol-ChefLab-FoodService.png?v=1777294771"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/6811\/0161\/collections\/Diseno_sin_titulo_10.png?v=1773837316","url":"https:\/\/aromatacondiments.com\/en\/collections\/chef-lab-technical-ingredients.oembed","provider":"Aromata Condiments","version":"1.0","type":"link"}