{"product_id":"dolce-forno-classico-a-base-di-lievito-madre-per-lievitati-panettone-pandoro-e-colomba-irca","title":"Dolce Forno Classico. A base di lievito Madre per Lievitati Panettone Pandoro e Colomba. Irca","description":"\u003cp\u003e\u003cspan\u003eDolce Forno Classico. Irca. Miscela per Panettoni, Pandoro, Colomba, Veneziane e Croissants a lunga conservazione. Confezione da 3 - 6  e 25 Kg.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDOLCE FORNO, è una miscela tecnologicamente avanzata di eccezionale livello qualitativo per la realizzazione di panettoni, pandori, veneziane e colombe nel pieno rispetto dell'antica tradizione pasticcera italiana.\u003c\/span\u003e\u003cspan\u003e\u003cem\u003eLA DOLCEZZA DI UNA PERFETTA LIEVITAZIONE.\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003eIRCA attraverso l'attento lavoro dei tecnici del reparto ricerca e sviluppo ha realizzato con successo DOLCE FORNO, miscela a base di lievito madre che consente di rinnovare la tradizione artigianale dei dolci di pasta lievitata. Nella produzione di dolci a lunga lievitazione i fattori di maggiore importanza sono la preparazione del lievito madre e la qualità della farina. Variazioni di pH ed acidità, fermentazioni anomale, mancanza di stabilità della farina, creano numerose difficoltà per mantenere nel giusto equilibrio il lievito madre, soprattutto nel caso di produzioni saltuarie. \u003c\/span\u003e\u003cspan\u003eDOLCE FORNO, contenendo sia quanto necessario a riprodurre in modo corretto il lievito madre già nel primo impasto, sia farine particolarmente adatte e controllate, consente una produzione sicura e regolare ai massimi livelli qualitativi. \u003c\/span\u003e\u003cspan\u003eCon DOLCE FORNO, si elimina la necessità della preparazione del lievito madre e ciò comporta un notevole accorciamento nella durata del ciclo produttivo.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe width=\"560\" height=\"314\" src=\"https:\/\/www.youtube.com\/embed\/dAbWBkRbips\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe width=\"560\" height=\"314\" src=\"https:\/\/www.youtube.com\/embed\/TZnOaV1Rm5s\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTEMPI di COTTURA di VENEZIANE, COLOMBE, PANETTONI e PANDORI:\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd width=\"155\"\u003e \u003c\/td\u003e\n\u003ctd colspan=\"2\" width=\"180\"\u003e \u003cstrong\u003eTEMPERATURA  (°C)\u003c\/strong\u003e\n\u003c\/td\u003e\n\u003ctd colspan=\"2\" width=\"180\"\u003e \u003cstrong\u003eTEMPO (MINUTI)\u003c\/strong\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVENEZIANE e COLOMBE\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e \u003cstrong\u003ePIASTRA\u003c\/strong\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003cstrong\u003eVENTILATO\u003c\/strong\u003e \u003c\/td\u003e\n\u003ctd\u003e\n\u003cstrong\u003ePIASTRA\u003c\/strong\u003e \u003c\/td\u003e\n\u003ctd\u003e\n\u003cstrong\u003eVENTILATO\u003c\/strong\u003e \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eg 500 \u003c\/td\u003e\n\u003ctd\u003e 175°C \u003c\/td\u003e\n\u003ctd\u003e 170-175°C \u003c\/td\u003e\n\u003ctd\u003e 32-35\u003c\/td\u003e\n\u003ctd\u003e 30 circa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eg 750 \u003c\/td\u003e\n\u003ctd\u003e 175°C \u003c\/td\u003e\n\u003ctd\u003e 170°C \u003c\/td\u003e\n\u003ctd\u003e 40-45\u003c\/td\u003e\n\u003ctd\u003e 40 circa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003eg 1.000 \u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e 170°C \u003c\/td\u003e\n\u003ctd\u003e 170°C \u003c\/td\u003e\n\u003ctd\u003e 55 circa\u003c\/td\u003e\n\u003ctd\u003e 50 circa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eg 1.500 \u003c\/td\u003e\n\u003ctd\u003e 170°C \u003c\/td\u003e\n\u003ctd\u003e 165-170°C \u003c\/td\u003e\n\u003ctd\u003e 70 circa\u003c\/td\u003e\n\u003ctd\u003e 60-65\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eg 2.000 \u003c\/td\u003e\n\u003ctd\u003e - \u003c\/td\u003e\n\u003ctd\u003e 165-170°C  \u003c\/td\u003e\n\u003ctd\u003e -\u003c\/td\u003e\n\u003ctd\u003e 80-85\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eg 3.000 \u003c\/td\u003e\n\u003ctd\u003e - \u003c\/td\u003e\n\u003ctd\u003e 155-165°C  \u003c\/td\u003e\n\u003ctd\u003e -\u003c\/td\u003e\n\u003ctd\u003e 120 circa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eg 5.000 \u003c\/td\u003e\n\u003ctd\u003e - \u003c\/td\u003e\n\u003ctd\u003e 150-160°C \u003c\/td\u003e\n\u003ctd\u003e -\u003c\/td\u003e\n\u003ctd\u003e 180 circa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePANETTONI\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eg 100 \u003c\/td\u003e\n\u003ctd\u003e 180-190°C \u003c\/td\u003e\n\u003ctd\u003e 180°C\u003c\/td\u003e\n\u003ctd\u003e 18\u003c\/td\u003e\n\u003ctd\u003e 17-18\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eg 300 \u003c\/td\u003e\n\u003ctd\u003e 180°C \u003c\/td\u003e\n\u003ctd\u003e 170°C\u003c\/td\u003e\n\u003ctd\u003e 25-30\u003c\/td\u003e\n\u003ctd\u003e 25 circa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eg 500 \u003c\/td\u003e\n\u003ctd\u003e 180°C\u003c\/td\u003e\n\u003ctd\u003e 175°C\u003c\/td\u003e\n\u003ctd\u003e 30-35\u003c\/td\u003e\n\u003ctd\u003e 30 circa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eg 750 \u003c\/td\u003e\n\u003ctd\u003e 180°C \u003c\/td\u003e\n\u003ctd\u003e 170°C\u003c\/td\u003e\n\u003ctd\u003e 40-45\u003c\/td\u003e\n\u003ctd\u003e 40 circa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eg 1.000 \u003c\/td\u003e\n\u003ctd\u003e 175-180°C\u003c\/td\u003e\n\u003ctd\u003e 170°C\u003c\/td\u003e\n\u003ctd\u003e 55 circa\u003c\/td\u003e\n\u003ctd\u003e 50 circa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eg 1.500 \u003c\/td\u003e\n\u003ctd\u003e 175°C\u003c\/td\u003e\n\u003ctd\u003e 170°C\u003c\/td\u003e\n\u003ctd\u003e 70 circa\u003c\/td\u003e\n\u003ctd\u003e 60-65\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eg 2.000 \u003c\/td\u003e\n\u003ctd\u003e -\u003c\/td\u003e\n\u003ctd\u003e 165-170°C\u003c\/td\u003e\n\u003ctd\u003e -\u003c\/td\u003e\n\u003ctd\u003e 80-85\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eg 3.000 \u003c\/td\u003e\n\u003ctd\u003e -\u003c\/td\u003e\n\u003ctd\u003e 160-165°C\u003c\/td\u003e\n\u003ctd\u003e -\u003c\/td\u003e\n\u003ctd\u003e 110 circa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eg 5.000\u003c\/td\u003e\n\u003ctd\u003e -\u003c\/td\u003e\n\u003ctd\u003e 150-165°C\u003c\/td\u003e\n\u003ctd\u003e -\u003c\/td\u003e\n\u003ctd\u003e 160 circa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePANDORI\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eg 500 \u003c\/td\u003e\n\u003ctd\u003e 170-175°C\u003c\/td\u003e\n\u003ctd\u003e 165-170°C\u003c\/td\u003e\n\u003ctd\u003e 35 circa\u003c\/td\u003e\n\u003ctd\u003e 30-35 circa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eg 750 \u003c\/td\u003e\n\u003ctd\u003e -\u003c\/td\u003e\n\u003ctd\u003e 160-170°C\u003c\/td\u003e\n\u003ctd\u003e -\u003c\/td\u003e\n\u003ctd\u003e 40 circa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eg 1.000 \u003c\/td\u003e\n\u003ctd\u003e -\u003c\/td\u003e\n\u003ctd\u003e 160-170°C\u003c\/td\u003e\n\u003ctd\u003e -\u003c\/td\u003e\n\u003ctd\u003e 50 circa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan\u003eRICETTA: PICCOLI LIEVITATI\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePRIMO IMPASTO. \u003c\/span\u003e\u003cspan\u003eDOLCE FORNO g 6.800-\u003c\/span\u003e\u003cspan\u003eacqua g 3.315- \u003c\/span\u003e\u003cspan\u003elievito di birra g 95. \u003c\/span\u003e\u003cspan\u003ePreparazione primo impasto.\u003c\/span\u003e\u003cspan\u003eImpastare tutti gli ingredienti fino ad ottenere una pasta omogenea con una buona maglia glutinica.\u003c\/span\u003e\u003cspan\u003ePorre l'impasto coperto con un telo, in cella di lievitazione a 30°C per 3 ore e 30 minuti.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSECONDO IMPASTO\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDOLCE FORNO g 9.100 \u003c\/span\u003e\u003cspan\u003ezucchero g 660 \u003c\/span\u003e\u003cspan\u003euova - temperatura ambiente g 3.300 \u003c\/span\u003e\u003cspan\u003eBurro 82 m.g - morbido g 1.420. \u003c\/span\u003e\u003cspan\u003ePreparazione secondo impasto.\u003c\/span\u003e\u003cspan\u003eImpastare il primo impasto con il DOLCE FORNO, zucchero e le uova.\u003c\/span\u003e\u003cspan\u003eQunado l'impasto sarà ben amalgamato, inserire in 3 volte il burro morbido.\u003c\/span\u003e\u003cspan\u003ePorre l'impasto coperto con un telo, in cella di lievitazione a 30°C per 90-100 minuti.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTERZO IMPASTO\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDOLCE FORNO g 9.100 \u003c\/span\u003e\u003cspan\u003ezucchero g 660 \u003c\/span\u003e\u003cspan\u003eUova intere g 2.350-2.850 \u003c\/span\u003e\u003cspan\u003eBurro 82 m.g - morbido g 1.420 \u003c\/span\u003e\u003cspan\u003emiele g 760 \u003c\/span\u003e\u003cspan\u003esale g 225.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePreparazione terzo impasto.\u003c\/span\u003e\u003cspan\u003eImpastare il secondo impasto con il DOLCE FORNO,le uova e lo zucchero. \u003c\/span\u003e\u003cspan\u003eUna volta ssorbiti gli ingredienti, aggiungere il miele. \u003c\/span\u003e\u003cspan\u003eTerminare con il burro morbido, fino ad ottenere una pasta liscia ed omogenea.\u003c\/span\u003e\u003cspan\u003eFare riposare la pasta ben coperta per 60 minuti in frigorifero.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSFOGLIATURA \u003c\/span\u003e\u003cspan\u003eMARBUR PLATTE . \u003c\/span\u003e\u003cspan\u003eComposizione finale \u003c\/span\u003e\u003cspan\u003eSfogliare ogni chilogrammo di pasta con g 200 di MARBUR PLATTE. \u003c\/span\u003e\u003cspan\u003eFare 3 pieghe a 3 e formare i croissant.\u003c\/span\u003e\u003cspan\u003ePorre in cella di lievitazione a 24-26°C per 10-12 ore circa.\u003c\/span\u003e\u003cspan\u003eCuocere in forno statico a 190-200°C.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCOLOMBA RICETTA RAPIDA: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePRIMO IMPASTO \u003c\/span\u003e\u003cspan\u003eDOLCE FORNO g 6.500 \u003c\/span\u003e\u003cspan\u003eacqua g 3.300 \u003c\/span\u003e\u003cspan\u003eBurro 82 m.g g 1.000 \u003c\/span\u003e\u003cspan\u003elievito di birra g 200 . \u003c\/span\u003e\u003cspan\u003ePreparazione primo impasto. \u003c\/span\u003e\u003cspan\u003eIniziare l'impasto con DOLCE FORNO, il lievito e i 2\/3 dell'acqua prevista in ricetta (2300 gr circa).\u003c\/span\u003e\u003cspan\u003eQuando l'impasto comincia a formarsi aggiungere la rimanente acqua in più riprese e proseguire fino ad ottenere una struttura liscia.\u003c\/span\u003e\u003cspan\u003eTerminare con il burro morbido che verrà aggiunto in 2-3 volte.\u003c\/span\u003e\u003cspan\u003eControllare che la temperatura della pasta sia 26-28°C.\u003c\/span\u003e\u003cspan\u003eSi consiglia di creare una spia pesando 250 grammi di impasto in una brocca da 1 litro.\u003c\/span\u003e\u003cspan\u003ePorre a lievitare a 28-30°C per 2 ore o comunque fino a volume triplicato.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSECONDO IMPASTO\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDOLCE FORNO g 4500 \u003c\/span\u003e\u003cspan\u003etuorlo - temperatura ambiente g 2300 \u003c\/span\u003e\u003cspan\u003eBurro 82 m.g - morbido g 2000 \u003c\/span\u003e\u003cspan\u003ezucchero g 800 \u003c\/span\u003e\u003cspan\u003esale g 90\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCanditi d'arancia a cubetti g 3500. \u003c\/span\u003e\u003cspan\u003ePreparazione secondo impasto. \u003c\/span\u003e\u003cspan\u003eAggiungere al primo impasto le quantità previste di DOLCE FORNO ed impastare per 5-10 minuti.\u003c\/span\u003e\u003cspan\u003eUna volta assorbito il DOLCE FORNO aggiungere lo zucchero, il sale ed 1kg di tuorlo e impastare per circa 10 minuti.\u003c\/span\u003e\u003cspan\u003eAggiungere quindi il restante tuorlo in più riprese (circa mezzo chilo per volta).\u003c\/span\u003e\u003cspan\u003eAggiungere il burro morbido in più riprese (circa mezzo chilo per volta) fino ad ottenere una pasta liscia.\u003c\/span\u003e\u003cspan\u003eTerminare con i canditi d'arancio.\u003c\/span\u003e\u003cspan\u003ePorre l'impasto a puntare in cella di lievitazione a 28-30°C per 30 minuti.\u003c\/span\u003e\u003cspan\u003eSuddividere l'impasto nelle pezzature desiderate (per colombe da 1kg pesare 2 pezzi da 450 gr ognuna), poi arrotolare e depositare su teglie o assi e lasciare puntare per altri 5-10 minuti.\u003c\/span\u003e\u003cspan\u003eArrotolare formando dei filoncini e porre negli appositi stampi di carta. Mettere in cella di lievitazione a 28-30°C con umidità relativa del 70% circa, finchè il culmine della pasta sporga quasi dagli stampi; se la cella è sprovvista di umidificatore tenere le paste coperte con fogli di plastica.\u003c\/span\u003e\u003cspan\u003eLasciare per 10 minuti le colombe esposte all'aria ambiente affinchè si formi una pelle in superficie.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGLASSATURA: \u003c\/span\u003e\u003cspan\u003eBRIOBIG g 1000- \u003c\/span\u003e\u003cspan\u003ealbume g 600-650. \u003c\/span\u003e\u003cspan\u003ePreparazione glassatura. \u003c\/span\u003e\u003cspan\u003eMiscelare con frusta gli ingredienti.\u003c\/span\u003e\u003cspan\u003ePorre in frigorifero ben coperto fino ad utilizzo.\u003c\/span\u003e\u003cspan\u003eAVVERTENZE: per avere una glassa più soda preparare il composto alcune ore prima . \u003c\/span\u003e\u003cspan\u003eComposizione finale\u003c\/span\u003e\u003cspan\u003eGlassare con BRIOBIG e distribuire sulla superficie delle mandorle pelate, cospargere con zucchero in granella.\u003c\/span\u003e\u003cspan\u003eCuocere a 170-180°C per tempi variabili secondo il peso.\u003c\/span\u003e\u003cspan\u003eIl confezionamento deve essere effettuato almeno 10 ore dopo la cottura in sacchetti di moplefan .\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDescrizione: \u003c\/span\u003e\u003cspan\u003efarina preparata a base di lievito madre, per la produzione di \"PANETTONE, PANDORO,\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCOLOMBA, VENEZIANA\" con procedimento a fermentazione naturale.\u003c\/span\u003e\u003cspan\u003eDenominazione: \u003c\/span\u003e\u003cspan\u003esemilavorato per prodotti dolciari da forno.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eIngredienti \u003c\/span\u003e\u003cspan\u003efarina di grano tenero tipo 0, fruttosio, zucchero, lievito madre naturale in polvere\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e(frumento), emulsionante E 471, latte intero in polvere, aromi.\u003c\/span\u003e\u003cspan\u003eIl prodotto può contenere tracce di uova, soia e frutta a guscio.\u003c\/span\u003e\u003cspan\u003eCaratteristiche chimico-fisiche\u003c\/span\u003e\u003cspan\u003esaccarosio 7.5 %\u003c\/span\u003e\u003cspan\u003eproteine (N*6.25) 11.1 % ± 0.5. \u003c\/span\u003e\u003cspan\u003eModalità di conservazione: \u003c\/span\u003e\u003cspan\u003ein ambiente asciutto e fresco (20°C max.), nelle confezioni originali, il prodotto \u003c\/span\u003e\u003cspan\u003emantiene le sue caratteristiche organolettiche per almeno 12 mesi. \u003c\/span\u003e\u003cspan\u003eConfezione:\u003c\/span\u003e\u003cspan\u003esacchi di carta multistrato con interno in politene per alimenti da 25 kg netti.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0943\/3589\/3830\/files\/1_34943edf-afbc-48b3-9049-637ec31155d9.png?v=1773340201\" alt=\"\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0943\/3589\/3830\/files\/2_125d23ab-c727-4d89-99fa-798892558f19.png?v=1773340205\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"WORLD PRODUCTS SHOP","offers":[{"title":"3 KILI","offer_id":54935946690901,"sku":"BP-FIO-WORLD PRODUCTS SHOP-DEF-1","price":46.9,"currency_code":"EUR","in_stock":true},{"title":"6 KILI","offer_id":54935946723669,"sku":"BP-FIO-WORLD PRODUCTS SHOP-DEF-2","price":76.9,"currency_code":"EUR","in_stock":true},{"title":"25 KILI","offer_id":54935946756437,"sku":"BP-FIO-WORLD PRODUCTS SHOP-DEF-3","price":175.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1079\/8373\/3077\/files\/1_406403d0-ea8d-414d-b417-81fea210b286.jpg?v=1789183556","url":"https:\/\/www.creativeshops.it\/products\/dolce-forno-classico-a-base-di-lievito-madre-per-lievitati-panettone-pandoro-e-colomba-irca","provider":"CREATIVE SHOPS","version":"1.0","type":"link"}