{"id":9668,"date":"2019-11-02T19:17:23","date_gmt":"2019-11-02T17:17:23","guid":{"rendered":"https:\/\/biancolievito.it\/?p=9668"},"modified":"2024-03-09T14:38:22","modified_gmt":"2024-03-09T12:38:22","slug":"gelatin-agar-agar","status":"publish","type":"post","link":"https:\/\/biancolievito.it\/en\/gelatina-e-agar-agar\/","title":{"rendered":"All About Gelatin and Agar Agar: The Final Guide"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"9668\" class=\"elementor elementor-9668\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-f8d1e85 e-flex e-con-boxed e-con e-parent\" data-id=\"f8d1e85\" data-element_type=\"container\" data-e-type=\"container\" id=\"gelatin\" data-no-translation=\"\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-bf2823c elementor-widget elementor-widget-text-editor\" data-id=\"bf2823c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-preserver-spaces=\"true\"><strong>GELATIN<\/strong> is consistently among the ingredients in <strong>Glazes<\/strong> or modern cakes. However, it&#8217;s often challenging to navigate through some terms, such as <a href=\"https:\/\/biancolievito.it\/en\/gelatin-mass\/\"><strong>Gelatin Mass<\/strong> <\/a>and Gelatin 200 Bloom, or even know what <strong>AGAR AGAR<\/strong> is.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Well, it&#8217;s time to clarify a bit!<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-toc--minimized-on-tablet elementor-element elementor-element-08c10d8 elementor-widget elementor-widget-pp-table-of-contents\" data-id=\"08c10d8\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;headings_by_tags&quot;:[&quot;h2&quot;],&quot;container&quot;:&quot;#gelatin&quot;,&quot;exclude_headings_by_selector&quot;:[],&quot;marker_view&quot;:&quot;numbers&quot;,&quot;minimize_box&quot;:&quot;yes&quot;,&quot;minimized_on&quot;:&quot;tablet&quot;,&quot;hierarchical_view&quot;:&quot;yes&quot;,&quot;scroll_offset&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;scroll_offset_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;scroll_offset_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"pp-table-of-contents.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div id=\"pp-toc-08c10d8\" class=\"pp-toc\">\n\t\t\t<div class=\"pp-toc__header\" aria-controls=\"pp-toc__body\">\n\t\t\t\t<div class=\"pp-toc__header-title-wrapper\">\n\t\t\t\t\t<h4 class=\"pp-toc__header-title\">\n\t\t\t\t\t\tTable of Contents\t\t\t\t\t<\/h4>\n\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t\t\t<div class=\"pp-toc__toggle-button pp-toc__toggle-button--expand\" role=\"button\" tabindex=\"0\" aria-label=\"Open table of contents\"><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-down\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M207.029 381.476L12.686 187.132c-9.373-9.373-9.373-24.569 0-33.941l22.667-22.667c9.357-9.357 24.522-9.375 33.901-.04L224 284.505l154.745-154.021c9.379-9.335 24.544-9.317 33.901.04l22.667 22.667c9.373 9.373 9.373 24.569 0 33.941L240.971 381.476c-9.373 9.372-24.569 9.372-33.942 0z\"><\/path><\/svg><\/div>\n\t\t\t\t\t<div class=\"pp-toc__toggle-button pp-toc__toggle-button--collapse\" role=\"button\" tabindex=\"0\" aria-label=\"Close table of contents\"><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-up\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M240.971 130.524l194.343 194.343c9.373 9.373 9.373 24.569 0 33.941l-22.667 22.667c-9.357 9.357-24.522 9.375-33.901.04L224 227.495 69.255 381.516c-9.379 9.335-24.544 9.317-33.901-.04l-22.667-22.667c-9.373-9.373-9.373-24.569 0-33.941L207.03 130.525c9.372-9.373 24.568-9.373 33.941-.001z\"><\/path><\/svg><\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"pp-toc__body\" aria-expanded=\"true\">\n\t\t\t\t<div class=\"pp-toc__spinner-container\">\n\t\t\t\t\t<i class=\"pp-toc__spinner eicon-loading eicon-animation-spin\" aria-hidden=\"true\"><\/i>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4f2675f elementor-widget elementor-widget-text-editor\" data-id=\"4f2675f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>WHAT IS GELATIN<\/h2>\n<p><span data-preserver-spaces=\"true\">Gelatin is a <strong>thickener<\/strong> of animal proteins derived from collagen and connective tissues. Its role is to thicken preparations like creams and glazes without altering their taste. On food labels, it&#8217;s listed as E441 (food gelatin).\u00a0<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Usually, gelatin is sold in 2 primary forms:<\/span><\/p>\n<p><strong><span data-preserver-spaces=\"true\">Sheet Gelatin<\/span><\/strong><span data-preserver-spaces=\"true\">, rigid sheets weighing about 2g, represents supermarkets&#8217; most common format for this ingredient. This gelatin must be hydrated before being melted and used in the recipe.<\/span><\/p>\n<p><strong><span data-preserver-spaces=\"true\">Powdered gelatin<\/span><\/strong><span data-preserver-spaces=\"true\">, on the other hand, is much more practical in dosage and easily dissolves in liquids.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Each gelatin is also characterized by an index called\u00a0<\/span><strong><span data-preserver-spaces=\"true\">BLOOM<\/span><\/strong><span data-preserver-spaces=\"true\">, which indicates its gelling power: the higher the Bloom degree, the stronger and more stable the gelatin will form.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Generally, the most used form in pastry is gelatin at\u00a0<\/span><strong><span data-preserver-spaces=\"true\">200 Bloom<\/span><\/strong><span data-preserver-spaces=\"true\">, which stands at about 3\/4 on a scale ranging from 50 Bloom to 300 Bloom. Still, you may also find commercial denominations that distinguish themselves solely by their Bloom grade.<\/span><\/p>\n<p><strong><span data-preserver-spaces=\"true\">Bronze Gelatin: 150 Bloom<\/span><\/strong><\/p>\n<p><strong><span data-preserver-spaces=\"true\">Silver Gelatin: 180 Bloom<\/span><\/strong><\/p>\n<p><strong><span data-preserver-spaces=\"true\">Gold Gelatin: 200 Bloom<\/span><\/strong><\/p>\n<h2><span data-preserver-spaces=\"true\">HOW TO EASILY USE GELATIN<\/span><\/h2>\n<p><span data-preserver-spaces=\"true\">It can often seem challenging to navigate through many denominations, especially when a recipe requires a specific quantity of gelatin at a precise Bloom degree, and at home, you have another with different characteristics. The good news is that we can easily substitute any gelatin by varying the quantity of another gelatin with a different Bloom degree. Here&#8217;s how:<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">If, in the recipe, you need to use 20g of Gold gelatin at 200 Bloom, but you have Silver gelatin at 180 Bloom at home, then here&#8217;s the calculation (very simple to do):<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Multiply the quantity of gelatin in the recipe by the Bloom degrees indicated in the recipe: 20g x 200 Bloom = 4000<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Divide the result by the Bloom degrees of the gelatin you have at home: 4000 \/ 180 Bloom = 22.22 or 22g<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">So you can replace the\u00a0<\/span><strong><span data-preserver-spaces=\"true\">20g of 200 Bloom<\/span><\/strong><span data-preserver-spaces=\"true\">\u00a0gelatin with\u00a0<\/span><strong><span data-preserver-spaces=\"true\">22 grams of 180 Bloom<\/span><\/strong><span data-preserver-spaces=\"true\">\u00a0gelatin.<\/span><\/p>\n<h2><span data-preserver-spaces=\"true\">HOW MUCH GELATIN TO USE?<\/span><\/h2>\n<p><span data-preserver-spaces=\"true\">Regarding the<\/span><strong><span data-preserver-spaces=\"true\">\u00a0classic 200 Bloom<\/span><\/strong><span data-preserver-spaces=\"true\">\u00a0gelatin, generally, you can safely use about\u00a0<\/span><strong><span data-preserver-spaces=\"true\">18g\u201440 g per liter<\/span><\/strong><span data-preserver-spaces=\"true\">\u00a0of preparation, depending on the desired gel structure.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">For example, for a soft and spoonable mousse, you can use 20g of 200 Bloom gelatin per liter of preparation, while to prepare a firm aspic, you will need 40g.<\/span><\/p>\n<h2><span data-preserver-spaces=\"true\">HOW TO USE GELATIN?<\/span><\/h2>\n<p><span data-preserver-spaces=\"true\">Pay attention to hydrating the gelatin to achieve the maximum gelling power. Although the sheet and powdered versions are similar, they require different preparation.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">The\u00a0<\/span><strong><span data-preserver-spaces=\"true\">gelatin sheets<\/span><\/strong><span data-preserver-spaces=\"true\">\u00a0must be hydrated in\u00a0<\/span><strong><span data-preserver-spaces=\"true\">cold water for at least 10 minutes<\/span><\/strong><span data-preserver-spaces=\"true\">\u00a0and then swell for 15 minutes before being squeezed and melted at a moderate temperature. It is essential, in fact, that the\u00a0<\/span><strong><span data-preserver-spaces=\"true\">gelatin does not exceed 55\u00b0C (131\u00b0F)<\/span><\/strong><span data-preserver-spaces=\"true\">\u00a0during melting.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">On the other hand, the\u00a0<\/span><strong><span data-preserver-spaces=\"true\">powdered gelatin<\/span><\/strong><span data-preserver-spaces=\"true\">\u00a0should be diluted in a\u00a0<\/span><strong><span data-preserver-spaces=\"true\">quantity of water of 6 times its weight<\/span><\/strong><span data-preserver-spaces=\"true\">\u00a0and let\u00a0<\/span><strong><span data-preserver-spaces=\"true\">rest for about 10 minutes<\/span><\/strong><span data-preserver-spaces=\"true\">\u00a0before being used in the recipe by adding it to a hot liquid (between 55\u00b0C and 100\u00b0C).<\/span><\/p>\n<h2><span data-preserver-spaces=\"true\">GELATIN MASS<\/span><\/h2>\n<p><span data-preserver-spaces=\"true\">In a professional setting, preparing a quantity of hydrated gelatin ready for use, called a Mass, is preferred so that it is always available.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">The recipe for Gelatin Mass is very simple:<\/span><\/p>\n<ul>\n<li><strong>Take 50g of gelatin sheets.<\/strong><\/li>\n<li><strong>Hydrate them with 350g of cold water for at least 10 minutes.<\/strong><\/li>\n<li><strong>Finally, melt them using the microwave for a few seconds.<\/strong><\/li>\n<\/ul>\n<p><span data-preserver-spaces=\"true\">Once ready, the mass should be placed in a sanitized container, sealed tightly, and stored in the\u00a0<\/span><strong><span data-preserver-spaces=\"true\">refrigerator at +4\u00b0C (39\u00b0F) for 3-4 days<\/span><\/strong><span data-preserver-spaces=\"true\">.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">If you use powdered gelatin, dilute it in 6 parts of water (50g of powdered gelatin in 300g of cold water) and let it hydrate for 10 minutes in the refrigerator at +4\u00b0C before using or storing it.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">At this point, the\u00a0<\/span><strong><span data-preserver-spaces=\"true\">quantity of gelatin required by the recipe must also take into account the added water<\/span><\/strong><span data-preserver-spaces=\"true\">, so if the recipe needs\u00a0<\/span><strong><span data-preserver-spaces=\"true\">10g of gelatin<\/span><\/strong><span data-preserver-spaces=\"true\">, you should add\u00a0<\/span><strong><span data-preserver-spaces=\"true\">80g of Gelatin Mass<\/span><\/strong><span data-preserver-spaces=\"true\">\u00a0(or 70g if you prepare the mass with powdered gelatin), or 10g + 70g of water with which it was hydrated.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Since this preparation has a high water content, the mass can quickly become a target for mold, so I recommend thoroughly sterilizing the container and sealing it tightly.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-13952c0 elementor-widget elementor-widget-wprm-recipe-roundup-item\" data-id=\"13952c0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"wprm-recipe-roundup-item.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wprm-recipe wprm-recipe-roundup-item wprm-recipe-roundup-item-24706 wprm-recipe-template-roundup-summary-perso\" data-servings=\"400\"><div class=\"wprm-recipe-roundup-summary-container\">\n    <span class=\"wprm-recipe-name wprm-block-text-bold\">Gelatin Mass<\/span>\n    <div class=\"wprm-spacer\"><\/div>\n\n    \n    <div class=\"wprm-spacer\"><\/div>\n    <a href=\"https:\/\/biancolievito.it\/en\/massa-di-gelatina\/\" style=\"color: #ffffff;background-color: #000000;border-color: #000000;border-radius: 5px;padding: 5px 5px;\" class=\"wprm-recipe-roundup-link wprm-recipe-link wprm-block-text-normal wprm-recipe-roundup-link-inline-button wprm-recipe-link-inline-button wprm-color-accent\" aria-label=\"Gelatin Mass\">Scopri la Ricetta<\/a>\n<\/div>\n<div class=\"wprm-recipe-image wprm-block-image-rounded\"><a href=\"https:\/\/biancolievito.it\/en\/massa-di-gelatina\/\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 5px;\" width=\"150\" height=\"150\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/09AC8F8D-5C0C-418D-86D1-20121A4B9D6C_1_201_a-150x150.webp\" class=\"attachment-150x150 size-150x150\" alt=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/09AC8F8D-5C0C-418D-86D1-20121A4B9D6C_1_201_a-150x150.webp 150w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/09AC8F8D-5C0C-418D-86D1-20121A4B9D6C_1_201_a-500x500.webp 500w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/09AC8F8D-5C0C-418D-86D1-20121A4B9D6C_1_201_a-400x400.webp 400w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/09AC8F8D-5C0C-418D-86D1-20121A4B9D6C_1_201_a-100x100.webp 100w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/09AC8F8D-5C0C-418D-86D1-20121A4B9D6C_1_201_a-96x96.webp 96w\" sizes=\"(max-width: 150px) 100vw, 150px\" title=\"\"><\/a><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-37203a8 elementor-widget elementor-widget-wprm-recipe-roundup-item\" data-id=\"37203a8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"wprm-recipe-roundup-item.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wprm-recipe wprm-recipe-roundup-item wprm-recipe-roundup-item-24610 wprm-recipe-template-roundup-summary-perso\" data-servings=\"1000\"><div class=\"wprm-recipe-roundup-summary-container\">\n    <span class=\"wprm-recipe-name wprm-block-text-bold\">Chocolate Glaze<\/span>\n    <div class=\"wprm-spacer\"><\/div>\n\n    \n    <div class=\"wprm-spacer\"><\/div>\n    <a href=\"https:\/\/biancolievito.it\/en\/glassa-al-cioccolato\/\" style=\"color: #ffffff;background-color: #000000;border-color: #000000;border-radius: 5px;padding: 5px 5px;\" class=\"wprm-recipe-roundup-link wprm-recipe-link wprm-block-text-normal wprm-recipe-roundup-link-inline-button wprm-recipe-link-inline-button wprm-color-accent\" aria-label=\"Chocolate Glaze\">Scopri la Ricetta<\/a>\n<\/div>\n<div class=\"wprm-recipe-image wprm-block-image-rounded\"><a href=\"https:\/\/biancolievito.it\/en\/glassa-al-cioccolato\/\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 5px;\" width=\"150\" height=\"150\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_640155664-1_cvsix9-e1589707532101-150x150.webp\" class=\"attachment-150x150 size-150x150\" alt=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_640155664-1_cvsix9-e1589707532101-150x150.webp 150w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_640155664-1_cvsix9-e1589707532101-500x500.webp 500w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_640155664-1_cvsix9-e1589707532101-400x400.webp 400w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_640155664-1_cvsix9-e1589707532101-100x100.webp 100w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_640155664-1_cvsix9-e1589707532101-96x96.webp 96w\" sizes=\"(max-width: 150px) 100vw, 150px\" title=\"\"><\/a><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9544252 elementor-widget elementor-widget-wprm-recipe-roundup-item\" data-id=\"9544252\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"wprm-recipe-roundup-item.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wprm-recipe wprm-recipe-roundup-item wprm-recipe-roundup-item-26009 wprm-recipe-template-roundup-summary-perso\" data-servings=\"1000\"><div class=\"wprm-recipe-roundup-summary-container\">\n    <span class=\"wprm-recipe-name wprm-block-text-bold\">Cocoa Mirror Glaze<\/span>\n    <div class=\"wprm-spacer\"><\/div>\n\n    \n    <div class=\"wprm-spacer\"><\/div>\n    <a href=\"https:\/\/biancolievito.it\/en\/glassa-al-cacao\/\" style=\"color: #ffffff;background-color: #000000;border-color: #000000;border-radius: 5px;padding: 5px 5px;\" class=\"wprm-recipe-roundup-link wprm-recipe-link wprm-block-text-normal wprm-recipe-roundup-link-inline-button wprm-recipe-link-inline-button wprm-color-accent\" aria-label=\"Cocoa Mirror Glaze\">Scopri la Ricetta<\/a>\n<\/div>\n<div class=\"wprm-recipe-image wprm-block-image-rounded\"><a href=\"https:\/\/biancolievito.it\/en\/glassa-al-cacao\/\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 5px;\" width=\"150\" height=\"150\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_694232776-1_fskd7c-150x150.jpg\" class=\"attachment-150x150 size-150x150\" alt=\"immagine social ricetta glassa al cacao su biancolievito\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_694232776-1_fskd7c-150x150.jpg 150w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_694232776-1_fskd7c-500x500.jpg 500w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_694232776-1_fskd7c-400x400.jpg 400w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_694232776-1_fskd7c-100x100.jpg 100w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_694232776-1_fskd7c-96x96.jpg 96w\" sizes=\"(max-width: 150px) 100vw, 150px\" title=\"\"><\/a><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-946b850 elementor-widget elementor-widget-text-editor\" data-id=\"946b850\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span data-preserver-spaces=\"true\">WHAT ARE THE DIFFERENCES BETWEEN AGAR AGAR AND GELATIN?<\/span><\/h2>\n<p><span data-preserver-spaces=\"true\">Agar Agar is vegetable gelatin extracted from Japanese algae. The powder form is undoubtedly the most readily usable (the one I purchased) among the various forms on the market.<\/span><\/p>\n<p><strong><span data-preserver-spaces=\"true\">Agar Agar<\/span><\/strong><span data-preserver-spaces=\"true\">\u00a0has a\u00a0<\/span><strong><span data-preserver-spaces=\"true\">higher gelling power<\/span><\/strong><span data-preserver-spaces=\"true\">: about 600 Bloom compared to the 200-300 of gelatin. For this reason, if you want to substitute one of the two ingredients, use the formula I mentioned above to make the conversion. Generally, when transitioning from gelatin with 200 Bloom to Agar Agar, you&#8217;ll need to\u00a0<\/span><strong><span data-preserver-spaces=\"true\">divide the quantity by 3: 10g of gelatin with 200<\/span><\/strong><span data-preserver-spaces=\"true\">\u00a0Bloom corresponds to\u00a0<\/span><strong><span data-preserver-spaces=\"true\">3g of Agar Agar.<\/span><\/strong><\/p>\n<p><span data-preserver-spaces=\"true\">Agar Agar is &#8220;<strong>Thermo-Reversible<\/strong>,&#8221; meaning once set, it can be returned to its liquid form (by heating) and set again.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Although these aspects may be particularly favorable for Agar Agar, there are two aspects to consider when using this vegetable gelatin:<\/span><\/p>\n<p>The <strong>&#8220;strength&#8221; of the Agar Agar gel is lower<\/strong> than that of the gelatin gel, and often, after 24 hours, the gel loses liquid.<\/p>\n<p><strong><span data-preserver-spaces=\"true\">Agar Agar does not tolerate freezing<\/span><\/strong><span data-preserver-spaces=\"true\">\u00a0well, so I do not recommend using it for mousses or creams that need to be frozen or chilled (modern cakes).<\/span><\/p>\n<h2><span data-preserver-spaces=\"true\">HOW TO USE AGAR AGAR<\/span><\/h2>\n<p><span data-preserver-spaces=\"true\">Unlike gelatin, Agar Agar does not require hydration. It is added to the cold mixture and must be dissolved by bringing the mixture to about 90\u00b0C \u201495\u00b0C for a few minutes (something that would destroy gelatin).<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Once the mixture is ready, it should be cooled for about 1 hour at room temperature and then in the refrigerator at +4\u00b0C until completely set.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Suppose you want to use Agar Agar to prepare mousses. In that case, I suggest dissolving the agar-agar needed for the recipe 3 times its weight and boiling it. Then, combine it with the mixture (pat\u00e9 \u00e0 bombe, mousse) using a spatula.<\/span><\/p>\n<h2><span data-preserver-spaces=\"true\">CAUTION WITH ACIDIC FRUITS<\/span><\/h2>\n<p><span data-preserver-spaces=\"true\">Whether you use gelatin or agar agar, a series of fruits contain a particular\u00a0<\/span><strong><span data-preserver-spaces=\"true\">proteolytic enzyme<\/span><\/strong><span data-preserver-spaces=\"true\">\u00a0(which eats the proteins that make up the gelatin) that\u00a0<\/span><strong><span data-preserver-spaces=\"true\">affects the ge<\/span><\/strong><span data-preserver-spaces=\"true\">l and compromises its gelling power. Among the most common fruits are\u00a0<\/span><strong><span data-preserver-spaces=\"true\">kiwi<\/span><\/strong><span data-preserver-spaces=\"true\">,\u00a0<\/span><strong><span data-preserver-spaces=\"true\">pineapple<\/span><\/strong><span data-preserver-spaces=\"true\">,\u00a0<\/span><strong><span data-preserver-spaces=\"true\">papaya<\/span><\/strong><span data-preserver-spaces=\"true\">,\u00a0<\/span><strong><span data-preserver-spaces=\"true\">mango<\/span><\/strong><span data-preserver-spaces=\"true\">, and\u00a0<\/span><strong><span data-preserver-spaces=\"true\">blackcurrant<\/span><\/strong><span data-preserver-spaces=\"true\">.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">To fix this problem, bring the juice or pulp of these fruits to\u00a0<\/span><strong><span data-preserver-spaces=\"true\">100\u00b0C for a few minutes<\/span><\/strong><span data-preserver-spaces=\"true\">\u00a0to destroy the enzyme, and then add the gelatin later.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">To preserve the color and flavor of these fruits, I recommend boiling about 1\/3 of the total juice and dissolving the agar-agar. Once this is dissolved, you can easily add the hot juice to the rest of the recipe without compromising the freshness of the fruit.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-e9fe720 e-flex e-con-boxed e-con e-parent\" data-id=\"e9fe720\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4c35140 elementor-widget elementor-widget-spacer\" data-id=\"4c35140\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ee220e9 elementor-widget elementor-widget-heading\" data-id=\"ee220e9\" data-element_type=\"widget\" data-e-type=\"widget\" data-no-translation=\"\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<style>.elementor-element-ee220e9{display:none !important}<\/style>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-93e4126 elementor-widget elementor-widget-heading\" data-id=\"93e4126\" data-element_type=\"widget\" data-e-type=\"widget\" data-no-translation=\"\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">TAKE A LOOK AT THIS<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ed350f2 elementor-grid-2 elementor-grid-tablet-2 elementor-grid-mobile-1 pp-equal-height-yes elementor-widget elementor-widget-pp-posts\" data-id=\"ed350f2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"pp-posts.portfolio\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"pp-posts-container swiper-container-wrap swiper-container-wrap-dots-outside\">\n\t\t\t\n\t\t\t\n\t\t\t<div class=\"pp-posts pp-posts-skin-portfolio pp-posts-carousel pp-swiper-slider swiper\" data-equal-height=\"yes\" data-query-type=\"custom\" data-layout=\"carousel\" data-page=\"9668\" data-skin=\"portfolio\" data-slider-settings=\"{&quot;direction&quot;:&quot;horizontal&quot;,&quot;effect&quot;:&quot;slide&quot;,&quot;speed&quot;:600,&quot;slides_per_view&quot;:2,&quot;slides_to_scroll&quot;:1,&quot;centered_slides&quot;:false,&quot;loop&quot;:true,&quot;autoplay&quot;:&quot;yes&quot;,&quot;autoplay_speed&quot;:3000,&quot;pause_on_hover&quot;:&quot;yes&quot;,&quot;show_arrows&quot;:true,&quot;slides_per_view_mobile&quot;:1,&quot;slides_to_scroll_mobile&quot;:1,&quot;slides_per_view_tablet&quot;:2,&quot;slides_to_scroll_tablet&quot;:1}\">\n\t\t\t\t<div class=\"swiper-wrapper\">\t\t\t\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-9780 post type-post status-publish format-standard has-post-thumbnail hentry category-paste-di-base tag-eng tag-gelatine tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/massa-di-gelatina\/\" title=\"Massa di Gelatina\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/11\/09AC8F8D-5C0C-418D-86D1-20121A4B9D6C_1_201_a-scaled.webp\" class=\"attachment-full size-full wp-image-9762\" alt=\"immagine della massa di gelatina e agar agar su biancolievito\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/11\/09AC8F8D-5C0C-418D-86D1-20121A4B9D6C_1_201_a-scaled.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/11\/09AC8F8D-5C0C-418D-86D1-20121A4B9D6C_1_201_a-1200x800.jpeg 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/11\/09AC8F8D-5C0C-418D-86D1-20121A4B9D6C_1_201_a-1300x866.jpeg 1300w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/11\/09AC8F8D-5C0C-418D-86D1-20121A4B9D6C_1_201_a-768x512.jpeg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/11\/09AC8F8D-5C0C-418D-86D1-20121A4B9D6C_1_201_a-1536x1024.jpeg 1536w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/11\/09AC8F8D-5C0C-418D-86D1-20121A4B9D6C_1_201_a-18x12.jpeg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/11\/09AC8F8D-5C0C-418D-86D1-20121A4B9D6C_1_201_a-150x100.jpeg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/massa-di-gelatina\/\">Massa di Gelatina<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-4375 post type-post status-publish format-standard has-post-thumbnail hentry category-paste-di-base tag-cioccolato tag-eng tag-glassa tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/glassa-al-cacao\/\" title=\"Glassa Lucida al Cacao\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_694232776-1_fskd7c-scaled.webp\" class=\"attachment-full size-full wp-image-7976\" alt=\"immagine social ricetta glassa al cacao su biancolievito\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_694232776-1_fskd7c-scaled.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_694232776-1_fskd7c-1200x800.jpg 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_694232776-1_fskd7c-768x512.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_694232776-1_fskd7c-18x12.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_694232776-1_fskd7c-150x100.jpg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/glassa-al-cacao\/\">Glassa Lucida al Cacao<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-4261 post type-post status-publish format-standard has-post-thumbnail hentry category-paste-di-base tag-cioccolato tag-eng tag-ricetta tag-torte\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/pan-spagna-al-cioccolato\/\" title=\"Pan di Spagna al Cioccolato\">\n\t\t\t\t<img decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_134112362_oslxmi.jpg\" class=\"attachment-full size-full wp-image-4262\" alt=\"Pan di Spagna al Cioccolato\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_134112362_oslxmi.jpg 1000w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_134112362_oslxmi-768x512.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_134112362_oslxmi-18x12.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_134112362_oslxmi-150x100.jpg 150w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/pan-spagna-al-cioccolato\/\">Pan di Spagna al Cioccolato<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-4252 post type-post status-publish format-standard has-post-thumbnail hentry category-paste-di-base tag-eng tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/pasta-sfoglia-alla-nocciola\/\" title=\"Pasta Sfoglia alla Nocciola\">\n\t\t\t\t<img decoding=\"async\" width=\"1920\" height=\"1080\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/08\/Copia-di-MASCHERA-WORDPRESS-1-1.webp\" class=\"attachment-full size-full wp-image-30009\" alt=\"pasta sfoglia alla nocciola. dolce e croccante\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/08\/Copia-di-MASCHERA-WORDPRESS-1-1.webp 1920w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/08\/Copia-di-MASCHERA-WORDPRESS-1-1-1200x675.webp 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/08\/Copia-di-MASCHERA-WORDPRESS-1-1-1300x731.webp 1300w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/08\/Copia-di-MASCHERA-WORDPRESS-1-1-768x432.webp 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/08\/Copia-di-MASCHERA-WORDPRESS-1-1-1536x864.webp 1536w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/08\/Copia-di-MASCHERA-WORDPRESS-1-1-18x10.webp 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/08\/Copia-di-MASCHERA-WORDPRESS-1-1-480x270.webp 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/08\/Copia-di-MASCHERA-WORDPRESS-1-1-150x84.webp 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/pasta-sfoglia-alla-nocciola\/\">Pasta Sfoglia alla Nocciola<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-4251 post type-post status-publish format-standard has-post-thumbnail hentry category-paste-di-base category-ricette tag-cioccolato tag-eng tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/pasta-sfoglia-al-cacao\/\" title=\"Pasta Sfoglia al Cacao\">\n\t\t\t\t<img decoding=\"async\" width=\"1920\" height=\"1080\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/05\/Copia-di-MASCHERA-WORDPRESS.webp\" class=\"attachment-full size-full wp-image-29997\" alt=\"pasta sfoglia al cacao croccante per millefoglie\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/05\/Copia-di-MASCHERA-WORDPRESS.webp 1920w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/05\/Copia-di-MASCHERA-WORDPRESS-1200x675.webp 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/05\/Copia-di-MASCHERA-WORDPRESS-1300x731.png 1300w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/05\/Copia-di-MASCHERA-WORDPRESS-768x432.png 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/05\/Copia-di-MASCHERA-WORDPRESS-1536x864.png 1536w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/05\/Copia-di-MASCHERA-WORDPRESS-18x10.png 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/05\/Copia-di-MASCHERA-WORDPRESS-480x270.png 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/05\/Copia-di-MASCHERA-WORDPRESS-150x84.png 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/pasta-sfoglia-al-cacao\/\">Pasta Sfoglia al Cacao<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-4243 post type-post status-publish format-standard has-post-thumbnail hentry category-paste-di-base tag-crostata tag-eng tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/pasta-brisee\/\" title=\"Pasta Bris\u00e9e\">\n\t\t\t\t<img decoding=\"async\" width=\"1000\" height=\"1000\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_72439132_gcccth.jpg\" class=\"attachment-full size-full wp-image-4244\" alt=\"immagine di una quiche preparata con pasta brisee su biancolievito\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_72439132_gcccth.jpg 1000w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_72439132_gcccth-900x900.jpg 900w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_72439132_gcccth-975x975.jpg 975w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_72439132_gcccth-150x150.jpg 150w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_72439132_gcccth-768x768.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_72439132_gcccth-12x12.jpg 12w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_72439132_gcccth-500x500.jpg 500w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_72439132_gcccth-400x400.jpg 400w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_72439132_gcccth-100x100.jpg 100w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_72439132_gcccth-96x96.jpg 96w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/pasta-brisee\/\">Pasta Bris\u00e9e<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-4155 post type-post status-publish format-standard has-post-thumbnail hentry category-paste-di-base tag-eng tag-meringhe tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/meringa-italiana\/\" title=\"Meringa Italiana\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/IMG_1298-scaled.webp\" class=\"attachment-full size-full wp-image-9704\" alt=\"\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/IMG_1298-scaled.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/IMG_1298-1200x800.jpeg 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/IMG_1298-768x512.jpeg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/IMG_1298-18x12.jpeg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/IMG_1298-150x100.jpeg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/meringa-italiana\/\">Meringa Italiana<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-4126 post type-post status-publish format-standard has-post-thumbnail hentry category-paste-di-base tag-cioccolato tag-eng tag-glassa tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/glassa-al-cioccolato\/\" title=\"Glassa al Cioccolato\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_640155664-1_cvsix9-e1589707532101-scaled.webp\" class=\"attachment-full size-full wp-image-7968\" alt=\"come preparare la Perfetta Glassa al Cioccolato\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_640155664-1_cvsix9-e1589707532101-scaled.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_640155664-1_cvsix9-e1589707532101-1200x675.jpg 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_640155664-1_cvsix9-e1589707532101-768x432.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_640155664-1_cvsix9-e1589707532101-18x10.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_640155664-1_cvsix9-e1589707532101-480x270.jpg 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_640155664-1_cvsix9-e1589707532101-150x84.jpg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/glassa-al-cioccolato\/\">Glassa al Cioccolato<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-4074 post type-post status-publish format-standard has-post-thumbnail hentry category-paste-di-base tag-crostata tag-eng tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/pasta-frolla-montata\/\" title=\"Pasta Frolla Montata\">\n\t\t\t\t<img decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_271094291_ckr2co.jpg\" class=\"attachment-full size-full wp-image-4082\" alt=\"biscotti di pasta frolla montata\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_271094291_ckr2co.jpg 1000w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_271094291_ckr2co-768x512.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_271094291_ckr2co-18x12.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_271094291_ckr2co-150x100.jpg 150w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/pasta-frolla-montata\/\">Pasta Frolla Montata<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-4072 post type-post status-publish format-standard has-post-thumbnail hentry category-paste-di-base tag-cioccolato tag-crostata tag-eng tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/pasta-frolla-al-cacao\/\" title=\"Pasta Frolla al Cacao\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"684\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_249098464-scaled.webp\" class=\"attachment-full size-full wp-image-9688\" alt=\"ricetta della pasta frolla al cacao di biancolievito\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_249098464-scaled.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_249098464-1200x801.jpg 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_249098464-768x513.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_249098464-18x12.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_249098464-150x100.jpg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/pasta-frolla-al-cacao\/\">Pasta Frolla al Cacao<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-4070 post type-post status-publish format-standard has-post-thumbnail hentry category-paste-di-base tag-eng tag-meringhe tag-ricetta tag-torte\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/dacquoise\/\" title=\"Dacquoise\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"681\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_722405992-scaled.webp\" class=\"attachment-full size-full wp-image-9684\" alt=\"ricetta della dacquoise di biancolievito\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_722405992-scaled.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_722405992-1200x798.jpg 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_722405992-768x511.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_722405992-18x12.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_722405992-150x100.jpg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/dacquoise\/\">Dacquoise<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-4033 post type-post status-publish format-standard has-post-thumbnail hentry category-paste-di-base tag-eng tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/biscuit-per-arrotolati\/\" title=\"Pan di Spagna per Rotolo\">\n\t\t\t\t<img decoding=\"async\" width=\"1000\" height=\"750\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_68055142-e1558269315844.jpg\" class=\"attachment-full size-full wp-image-8752\" alt=\"pan di spagna arrotolato\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_68055142-e1558269315844.jpg 1000w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_68055142-e1558269315844-768x576.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_68055142-e1558269315844-16x12.jpg 16w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_68055142-e1558269315844-500x375.jpg 500w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_68055142-e1558269315844-150x113.jpg 150w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/biscuit-per-arrotolati\/\">Pan di Spagna per Rotolo<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-4031 post type-post status-publish format-standard has-post-thumbnail hentry category-paste-di-base tag-eng tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/bigne-ricco\/\" title=\"Bign\u00e8 Ricco, la ricetta di Iginio Massari\">\n\t\t\t\t<img decoding=\"async\" width=\"1000\" height=\"562\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_9026080_lyfwzk-e1589717091265.jpg\" class=\"attachment-full size-full wp-image-75\" alt=\"pasta bing\u00e9 ripiena di crema secondo la ricetta di Igino massari\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_9026080_lyfwzk-e1589717091265.jpg 1000w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_9026080_lyfwzk-e1589717091265-768x432.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_9026080_lyfwzk-e1589717091265-18x10.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_9026080_lyfwzk-e1589717091265-480x270.jpg 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_9026080_lyfwzk-e1589717091265-150x84.jpg 150w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/bigne-ricco\/\">Bign\u00e8 Ricco, la ricetta di Iginio Massari<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-3946 post type-post status-publish format-standard has-post-thumbnail hentry category-paste-di-base tag-aroma tag-eng tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/aroma-croissants\/\" title=\"Aroma per Croissants\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"511\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_268785188-e1567445457798-scaled.webp\" class=\"attachment-full size-full wp-image-9218\" alt=\"Vaniglia, Aroma per Croissants\" title=\"\" 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class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-3949 post type-post status-publish format-standard has-post-thumbnail hentry category-paste-di-base tag-aroma tag-eng tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/aroma-lievitati\/\" title=\"Aroma per Lievitati\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"511\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_268785188-e1567445457798-scaled.webp\" class=\"attachment-full size-full wp-image-9218\" alt=\"Vaniglia, Aroma per Croissants\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_268785188-e1567445457798-scaled.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_268785188-e1567445457798-768x383.webp 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_268785188-e1567445457798-18x9.webp 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_268785188-e1567445457798-150x75.webp 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/aroma-lievitati\/\">Aroma per Lievitati<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-slider-arrow elementor-swiper-button-prev swiper-button-prev-ed350f2\">\n\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-left\" viewBox=\"0 0 256 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M31.7 239l136-136c9.4-9.4 24.6-9.4 33.9 0l22.6 22.6c9.4 9.4 9.4 24.6 0 33.9L127.9 256l96.4 96.4c9.4 9.4 9.4 24.6 0 33.9L201.7 409c-9.4 9.4-24.6 9.4-33.9 0l-136-136c-9.5-9.4-9.5-24.6-.1-34z\"><\/path><\/svg>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-slider-arrow elementor-swiper-button-next swiper-button-next-ed350f2\">\n\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-right\" viewBox=\"0 0 256 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M224.3 273l-136 136c-9.4 9.4-24.6 9.4-33.9 0l-22.6-22.6c-9.4-9.4-9.4-24.6 0-33.9l96.4-96.4-96.4-96.4c-9.4-9.4-9.4-24.6 0-33.9L54.3 103c9.4-9.4 24.6-9.4 33.9 0l136 136c9.5 9.4 9.5 24.6.1 34z\"><\/path><\/svg>\t\t\t\t<\/div>\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t<\/div>\n\n\t\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Gelatina e Agar Agar sono tra gli addensanti pi\u00f9 comuni in pasticceria. Simili ma comunque molto diversi: scopriamo le differenze e come poterli usare al meglio<\/p>","protected":false},"author":1,"featured_media":13058,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[4265],"tags":[5896,2191,5330],"class_list":["post-9668","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-materie-prime","tag-eng","tag-gelatine","tag-ingredienti"],"_links":{"self":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/posts\/9668","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/comments?post=9668"}],"version-history":[{"count":0,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/posts\/9668\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/media\/13058"}],"wp:attachment":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/media?parent=9668"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/categories?post=9668"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/tags?post=9668"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}