fabric\u0103 artizanal\u0103 de paste<\/a>, unde constan\u021ba rezultatului determin\u0103 valoarea produsului oferit.<\/p>\nCum se usuc\u0103 corect pastele proaspete<\/h2>\n
Prima distinc\u021bie pe care trebuie s\u0103 o facem se refer\u0103 la tipul de paste. O tagliatella cu ou\u0103, o past\u0103 din f\u0103in\u0103 de gr\u00e2u dur \u0219i ap\u0103, un tip de paste umplute sau o foaie pentru lasagna nu reac\u021bioneaz\u0103 \u00een acela\u0219i mod \u00een timpul procesului. Se schimb\u0103 grosimea, con\u021binutul ini\u021bial de ap\u0103, cantitatea de gr\u0103simi \u0219i delicate\u021bea structurii interne. Din acest motiv, nu exist\u0103 un timp universal valabil pentru fiecare re\u021bet\u0103 sau tip de paste.<\/p>\n
\u00cen general, pastele proaspete se usuc\u0103 cel mai bine atunci c\u00e2nd aerul circul\u0103 constant, controlat \u0219i uniform pe \u00eentreaga suprafa\u021b\u0103 a produsului. Un flux de aer stabil \u0219i distribuit uniform este de departe mai important dec\u00e2t o temperatur\u0103 ridicat\u0103. Dac\u0103 c\u0103ldura este excesiv\u0103 sau distribuit\u0103 inegal, partea exterioar\u0103 a pastelor se usuc\u0103 prea repede, cre\u00e2nd o barier\u0103 izolant\u0103 la suprafa\u021b\u0103, \u00een timp ce interiorul r\u0103m\u00e2ne umed. Rezultatul este o past\u0103 aparent uscat\u0103, dar instabil\u0103 din punct de vedere structural \u0219i susceptibil\u0103 la deteriorare \u00een timpul depozit\u0103rii ulterioare \u00een c\u0103mar\u0103.<\/p>\n
O uscare bine realizat\u0103 conform metodei Tauro, bazat\u0103 pe tehnologia cu flux de aer orizontal, asigur\u0103 produsului o deshidratare progresiv\u0103. Acest sistem elimin\u0103 necesitatea de a \u00eentoarce co\u0219urile sau de a inversa t\u0103vile \u00een timpul ciclului, deoarece fiecare nivel beneficiaz\u0103 de acela\u0219i tratament aerodinamic. \u00cen acest fel se men\u021bine forma ini\u021bial\u0103, se limiteaz\u0103 deform\u0103rile structurale \u0219i se \u00eembun\u0103t\u0103\u021be\u0219te semnificativ fiabilitatea etapei urm\u0103toare de depozitare pe termen lung, combat\u00e2nd activ risipa alimentar\u0103 printr-o planificare con\u0219tient\u0103 a stocurilor.<\/p>\n
De ce aerul conteaz\u0103 mai mult dec\u00e2t graba<\/h3>\n
Mul\u021bi oameni cred, \u00een mod eronat, c\u0103 pentru a gr\u0103bi uscarea este suficient s\u0103 creasc\u0103 temperatura aparatului. De fapt, \u00een cazul aluatului proasp\u0103t, riscul este adesea exact opusul. Dac\u0103 se accelereaz\u0103 prea mult procesul, mai ales \u00een cazul formatelor sub\u021biri sau al foilor delicate, se risc\u0103 apari\u021bia unor cr\u0103p\u0103turi vizibile, margini fragile \u0219i deform\u0103ri neobi\u0219nuite ale pastelor. \u00cen cazul formatelor mai groase, pericolul grabei este \u0219i mai concret: o coaj\u0103 exterioar\u0103 perfect uscat\u0103 care ascunde un miez \u00eenc\u0103 moale \u0219i bogat \u00een ap\u0103 liber\u0103.<\/p>\n
De aceea, uscarea cu aer controlat reprezint\u0103 o solu\u021bie eficient\u0103 \u0219i care respect\u0103 materia prim\u0103. Logica sistemului BIOSEC PRO de la Tauro prevede programe specifice, precum programul Thin Pasta, program adecvat pentru paste cu grosime redus\u0103, cu o temperatur\u0103 maxim\u0103 de 42 \u00b0C, cu o durat\u0103 de aproximativ 20 de ore, \u0219i programul Thick Pasta, program potrivit pentru paste cu grosime mai mare, cu o temperatur\u0103 maxim\u0103 de 42 \u00b0C, cu o durat\u0103 de aproximativ 26 de ore, special studiate pentru tratarea pastelor proaspete, totul combinat cu o ventila\u021bie extrem de delicat\u0103. Aceast\u0103 combina\u021bie evit\u0103 stresul termic \u0219i structural al aluatului. Fluxul ac\u021bioneaz\u0103 uniform pe toate rafturile \u0219i ajut\u0103 la evitarea diferen\u021belor marcante \u00eentre t\u0103vi, reduc\u00e2nd dezechilibrele higrometrice \u0219i f\u0103c\u00e2nd rezultatul final repetabil \u00een mediul profesional.<\/p>\n
Preg\u0103tirea aluatului \u00eenainte de uscare<\/h2>\n
\u00cenainte de a afla cum se usuc\u0103 pastele proaspete, este bine s\u0103 ne oprim asupra unui aspect adesea subestimat, dar decisiv: prepararea aluatului \u0219i t\u0103ierea acestuia. O past\u0103 \u00eentins\u0103 prost sau t\u0103iat\u0103 aproximativ nu se va \u00eembun\u0103t\u0103\u021bi cu siguran\u021b\u0103 \u00een timpul fazei de uscare. Dimpotriv\u0103, defectele structurale \u0219i neuniformit\u0103\u021bile se vor accentua vizibil la sf\u00e2r\u0219itul procesului.<\/p>\n
Foaia trebuie s\u0103 aib\u0103 o grosime uniform\u0103 pe toat\u0103 suprafa\u021ba sa. Dac\u0103 unele p\u0103r\u021bi sunt mai sub\u021biri \u0219i altele mai groase, uscarea se va desf\u0103\u0219ura inevitabil \u00een mod neuniform, ceea ce va face ca unele zone s\u0103 devin\u0103 fragile, iar altele s\u0103 r\u0103m\u00e2n\u0103 cu o umiditate rezidual\u0103 periculoas\u0103. \u0218i gestionarea t\u0103ierii necesit\u0103 aten\u021bie. Tagliatelle, fettuccine \u0219i maltagliati trebuie separate bine \u00eenc\u0103 de la \u00eenceput pe rafturi, evit\u00e2nd aglomer\u0103rile compacte \u0219i limit\u00e2nd utilizarea excesiv\u0103 de f\u0103in\u0103 la suprafa\u021b\u0103. Prea mult\u0103 f\u0103in\u0103 de pres\u0103rat se usuc\u0103 inegal \u0219i poate l\u0103sa pe produsul finit un aspect mat, albicios sau pr\u0103fuit, care afecteaz\u0103 calitatea organoleptic\u0103.<\/p>\n
Dac\u0103 se lucreaz\u0103 cu produse de dimensiuni mici, extrudate sau modelate manual, este util s\u0103 le a\u0219eza\u021bi \u00eentr-un singur strat uniform pe co\u0219uri, l\u0103s\u00e2nd spa\u021biu suficient \u00eentre fiecare bucat\u0103 pentru a permite circula\u021bia liber\u0103 a aerului. \u00cen cazul produselor umplute este nevoie de \u0219i mai mult\u0103 aten\u021bie \u0219i pruden\u021b\u0103, deoarece umiditatea intern\u0103 a umpluturii este net mai mare dec\u00e2t cea a aluatului exterior, iar masa nu este uniform\u0103. \u00cen aceste cazuri, uscarea necesit\u0103 cicluri lente \u0219i o monitorizare constant\u0103 \u0219i nu reprezint\u0103 \u00eentotdeauna cea mai bun\u0103 solu\u021bie pentru fiecare tip de umplutur\u0103.<\/p>\n
Paste cu ou\u0103 \u0219i paste din f\u0103in\u0103 de gr\u00e2u dur<\/h3>\n
Fidea cu ou se dovede\u0219te a fi deosebit de delicat\u0103 \u00een manipulare. Prezen\u021ba oului introduce o component\u0103 semnificativ\u0103 de gr\u0103simi \u0219i proteine care influen\u021beaz\u0103 \u00een mod direct timpul de uscare, modalit\u0103\u021bile de conservare \u0219i stabilitatea general\u0103 a produsului. Acest tip de paste necesit\u0103 o uscare foarte atent\u0103, progresiv\u0103 \u0219i niciodat\u0103 brusc\u0103, pentru a p\u0103stra aromele originale \u0219i a evita alterarea componentelor lipidice. Chiar \u0219i dup\u0103 uscare, depozitarea trebuie s\u0103 se fac\u0103 \u00een condi\u021bii climatice riguroase \u0219i protejate.<\/p>\n
Aluatul preparat exclusiv din f\u0103in\u0103 de gr\u00e2u dur \u0219i ap\u0103 ofer\u0103, \u00een general, o manevrabilitate mai uniform\u0103 \u0219i mai tolerant\u0103. Rezist\u0103 mai bine la dinamica procesului de deshidratare \u0219i tinde s\u0103 ofere rezultate mai previzibile \u0219i constante. Acest lucru nu \u00eenseamn\u0103 c\u0103 se poate improviza prelucrarea, ci c\u0103 marja de control \u0219i toleran\u021b\u0103 este mai mare, mai ales atunci c\u00e2nd se lucreaz\u0103 cu formate simple, scurte sau foi lineare f\u0103r\u0103 umpluturi.<\/p>\n
Temperatura \u0219i durata: la ce s\u0103 te a\u0219tep\u021bi cu adev\u0103rat<\/h2>\n
Nu exist\u0103 o valoare universal\u0103 sau un timp fix care s\u0103 se potriveasc\u0103 pentru orice situa\u021bie sau buc\u0103t\u0103rie. Cei care caut\u0103 tabele rigide cu timpi imuabili risc\u0103 adesea s\u0103 comit\u0103 erori de evaluare, deoarece procesul este influen\u021bat constant de numeroase variabile: umiditatea ini\u021bial\u0103 a aluatului, grosimea exact\u0103 a foii, geometria formatului ales, temperatura \u0219i umiditatea mediului exterior \u0219i cantitatea total\u0103 de produs introdus\u0103 \u00een tunel.<\/p>\n
Acestea fiind spuse, principiul de baz\u0103 corect este simplu \u0219i clar: este \u00eentotdeauna preferabil s\u0103 se opteze pentru temperaturi moderate \u0219i timpi de uscare adecva\u021bi tipului de past\u0103, dec\u00e2t s\u0103 se utilizeze o c\u0103ldur\u0103 intens\u0103 \u00een \u00eencercarea de a gr\u0103bi for\u021bat procesul. Pastele trebuie s\u0103-\u0219i piard\u0103 apa din interior \u00een mod natural, f\u0103r\u0103 a suferi \u0219ocuri termice. Atunci c\u00e2nd se utilizeaz\u0103 un usc\u0103tor Tauro dotat cu un sistem bine studiat de gestionare a elimin\u0103rii umidit\u0103\u021bii, controlul parametrilor este cu siguran\u021b\u0103 mai precis, iar rezultatul final se dovede\u0219te uniform de la primul p\u00e2n\u0103 la ultimul co\u0219.<\/p>\n
\u00cen cazul formatelor sub\u021biri, precum tagliolini, timpii de uscare vor fi, \u00een mod firesc, mai scur\u021bi \u0219i mai redusi. Pentru formatele mai groase, precum rigatoni artizanali, sau pentru cuiburile de tagliatelle foarte compacte, va fi nevoie de un timp mai \u00eendelungat, fiind recomandat s\u0103 se verifice vizual \u0219i manual starea produsului \u00een diferite etape ale ciclului. Verificarea practic\u0103 r\u0103m\u00e2ne instrumentul fundamental. O past\u0103 uscat\u0103 corect trebuie s\u0103 fie uscat\u0103 \u00een mod omogen p\u00e2n\u0103 \u00een miezul formatului, prezent\u00e2ndu-se rigid\u0103, dar lipsit\u0103 de acea fragilitate sticloas\u0103 cauzat\u0103 de o uscare superficial\u0103 prea agresiv\u0103.<\/p>\n
Gre\u0219eli de evitat la uscarea pastelor proaspete<\/h2>\n
Cea mai frecvent\u0103 \u0219i r\u0103sp\u00e2ndit\u0103 gre\u0219eal\u0103 este aceea de a considera uscarea ca pe o simpl\u0103 etap\u0103 pasiv\u0103 de a\u0219teptare final\u0103. \u00cen realitate, este vorba de un proces tehnic \u00een toat\u0103 regula care, dac\u0103 este neglijat sau gestionat necorespunz\u0103tor, risc\u0103 s\u0103 compromit\u0103 \u00eentreaga munc\u0103 de fr\u0103m\u00e2ntare \u0219i extrudare efectuat\u0103 anterior.<\/p>\n
O prim\u0103 eroare metodologic\u0103 const\u0103 \u00een supra\u00eenc\u0103rcarea rafturilor co\u0219urilor. Atunci c\u00e2nd aluatul este prea apropiat, \u00eengr\u0103m\u0103dit sau, mai r\u0103u, suprapus \u00een mai multe straturi, aerul nu poate circula corespunz\u0103tor \u00eentre fibre. A doua gre\u0219eal\u0103 este introducerea \u00een tunel a unui produs excesiv de proasp\u0103t \u0219i moale, proasp\u0103t t\u0103iat, dar care nu are \u00eenc\u0103 niciun fel de structur\u0103 la suprafa\u021b\u0103. \u00cen multe cazuri, este util s\u0103 se procedeze cu tehnica \u00eenvelirii scurte la temperatura camerei, l\u0103s\u00e2nd produsul s\u0103 se a\u0219eze c\u00e2teva minute \u00eenainte de a porni ciclul ghidat \u00een usc\u0103tor.<\/p>\n
Mai exist\u0103 \u0219i problema temperaturii prea ridicate, care duce la o uscare prea rapid\u0103 a suprafe\u021bei, cu consecin\u021ba re\u021binerii umidit\u0103\u021bii \u00een interior. Nu mai pu\u021bin important\u0103 este gestionarea fazei finale: depozitarea pastelor \u00een recipiente atunci c\u00e2nd acestea nu sunt perfect uscate \u00een interior \u00eenseamn\u0103 generarea de condens rezidual \u00een interiorul vasului, favoriz\u00e2nd instabilitatea conserv\u0103rii. Chiar \u0219i utilizarea unor recipiente care nu sunt perfect igienizate \u0219i uscate sau depozitarea \u00een medii umede pot anula o munc\u0103 preventiv\u0103 excelent\u0103.<\/p>\n
Cum s\u0103-\u021bi dai seama dac\u0103 pastele sunt cu adev\u0103rat gata<\/h3>\n
Aspectul vizual al suprafe\u021bei ajut\u0103 la evaluare, dar nu este suficient pentru a stabili succesul procesului de prelucrare. Aluatul poate p\u0103rea perfect uscat la exterior, dar poate con\u021bine \u00eenc\u0103 un procent critic de ap\u0103 \u00een interior. Este necesar s\u0103 se evalueze cu aten\u021bie consisten\u021ba tactil\u0103 \u0219i uniformitatea structurii prin testul de rupere net\u0103. Un format uscat corect nu trebuie s\u0103 prezinte puncte moi, zone opace de umiditate latent\u0103 \u0219i nici flexibilitate anormal\u0103 \u00een zonele de \u00eembinare sau \u00een p\u0103r\u021bile mai groase ale formatului.<\/p>\n
\u00cen caz de \u00eendoial\u0103, metoda Tauro recomand\u0103 prelungirea ciclului cu modera\u021bie, mai degrab\u0103 dec\u00e2t \u00eentreruperea aerisirii prea devreme. Aceast\u0103 abordare este esen\u021bial\u0103 pentru cei care produc mici stocuri alimentare de sezon \u0219i doresc s\u0103 evite risipa inutil\u0103 din c\u0103mar\u0103. A conserva \u00een mod con\u0219tient \u00eenseamn\u0103 a respecta timpul necesar produsului, favoriz\u00e2nd evaporarea natural\u0103 f\u0103r\u0103 interven\u021bii tehnologice contraproductive.<\/p>\n
Depozitarea dup\u0103 uscare<\/h2>\n
Odat\u0103 ce procesul de deshidratare s-a \u00eencheiat, pastele trebuie l\u0103sate s\u0103 se r\u0103ceasc\u0103 complet \u00eentr-un mediu uscat \u0219i aerisit \u00eenainte de a le ambala sau depozita \u00een borcane. Introducerea produsului \u00eenc\u0103 cald \u00eentr-un recipient ermetic ar genera inevitabil o micro-condensare rezidual\u0103 pe pere\u021bi. Este vorba de un pas simplu, dar decisiv pentru stabilitatea produsului \u00een c\u0103mar\u0103.<\/p>\n
Recipientele alese pentru depozitare trebuie s\u0103 fie curate, perfect uscate \u0219i adecvate pentru a proteja alimentele de p\u0103trunderea umidit\u0103\u021bii din mediul \u00eenconjur\u0103tor \u0219i de mirosurile din exterior. Pentru o produc\u021bie casnic\u0103 \u0219i con\u0219tient\u0103, utilizarea unor loturi mici, bine etichetate \u0219i conservate \u00een borcane de sticl\u0103 cu capac cu filet sau cu \u00eenchidere rapid\u0103 reprezint\u0103 adesea cea mai bun\u0103 solu\u021bie, evit\u00e2nd vidul care ar sf\u00e2r\u0219i prin a distruge structura fragil\u0103 a pastelor uscate. Pentru o utilizare profesional\u0103 \u00een agroturism sau \u00een laborator, \u00een schimb, este necesar\u0103 definirea unor standarde interne clare, controale constante \u0219i o gestionare coerent\u0103 a loturilor de produc\u021bie, u\u0219or de urm\u0103rit prin intermediul sistemelor de gestionare avansate prezente pe ma\u0219inile profesionale.<\/p>\n
\u0218i \u00een acest domeniu, principiul fundamental r\u0103m\u00e2ne neschimbat: calitatea produsului final nu depinde doar de calitatea re\u021betei ini\u021biale, ci \u0219i de continuitatea \u0219i rigurozitatea metodei aplicate. O past\u0103 bine uscat\u0103 p\u0103streaz\u0103 intact\u0103 valoarea muncii depuse \u00een amonte \u0219i contribuie la valorificarea materiilor prime locale, sprijinind autoproduc\u021bia sezonier\u0103 \u0219i organizarea logistic\u0103 a buc\u0103t\u0103riei sau a atelierului artizanal.<\/p>\n
C\u00e2nd este indicat s\u0103 folosi\u021bi un usc\u0103tor<\/h2>\n
Uscarea pastelor folosind doar aerul din \u00eenc\u0103pere este o metod\u0103 posibil\u0103 doar \u00een condi\u021bii climatice excep\u021bional de favorabile, dar ofer\u0103 un control limitat \u0219i nesigur. Umiditatea relativ\u0103, schimbarea anotimpurilor \u0219i ventila\u021bia natural\u0103 a \u00eenc\u0103perii influen\u021beaz\u0103 rezultatul \u00eentr-un mod prea pronun\u021bat \u0219i imprevizibil. Din acest motiv, atunci c\u00e2nd se urm\u0103re\u0219te o calitate constant\u0103 \u0219i siguran\u021ba alimentar\u0103, usc\u0103torul<\/a> se transform\u0103 \u00eentr-un instrument de precizie de ne\u00eenlocuit, fiind departe de a fi un simplu accesoriu op\u021bional.<\/p>\nUn sistem nativ, precum cel dezvoltat de Tauro Essiccatori, permite prelucrarea pastelor proaspete \u00eentr-un mod net mai uniform, comparativ cu solu\u021biile economice dotate cu o circula\u021bie vertical\u0103 mai pu\u021bin omogen\u0103. \u00cen practica de zi cu zi, acest lucru se traduce printr-o absen\u021b\u0103 total\u0103 a diferen\u021belor de calitate \u00eentre diferitele rafturi, printr-o fiabilitate opera\u021bional\u0103 sporit\u0103 \u0219i printr-o calitate final\u0103 care reflect\u0103 fidel ideea de artizanat bine realizat: o m\u0103iestrie str\u0103veche, nu improvizat\u0103, ci gestionat\u0103 cu aten\u021bie \u0219i sprijin tehnologic avansat.<\/p>\n
Pentru persoanele care lucreaz\u0103 \u00een mod regulat \u00een acest domeniu sau care doresc s\u0103 transforme conservarea alimentelor \u00eentr-o alegere concret\u0103 \u0219i cotidian\u0103 \u00eempotriva risipei alimentare, controlul total asupra procesului face cu adev\u0103rat diferen\u021ba. \u00cen acest context, experien\u021ba tehnic\u0103 \u0219i tradi\u021bia manufacturier\u0103 italian\u0103 conteaz\u0103 cu adev\u0103rat. Companii specializate precum Tauro Essiccatori au construit, \u00een peste treizeci de ani de istorie, o profund\u0103 cultur\u0103 a usc\u0103rii, combin\u00e2nd metoda \u0219tiin\u021bific\u0103, formarea continu\u0103 \u0219i respectul maxim pentru propriet\u0103\u021bile organoleptice ale produsului.<\/p>\n
Uscarea pastelor proaspete nu \u00eenseamn\u0103 doar s\u0103 le faci s\u0103 se p\u0103streze mai mult timp. \u00censeamn\u0103 s\u0103 le conferi o a doua stabilitate structural\u0103, f\u0103r\u0103 a le face s\u0103-\u0219i piard\u0103 identitatea, aromele de gr\u00e2u \u0219i culoarea ini\u021bial\u0103. Dac\u0103 se porne\u0219te de la un aluat tradi\u021bional excelent \u0219i se lucreaz\u0103 cu aer curat, timp suficient \u0219i aten\u021bie adecvat\u0103, pastele \u00ee\u0219i p\u0103streaz\u0103 intacte forma, aroma \u0219i caracterul \u00een timpul g\u0103tirii. \u0218i tocmai acesta este punctul de \u00eent\u00e2lnire dintre tradi\u021bie \u0219i tehnologie: proiectarea util\u0103 nu \u00eenlocuie\u0219te niciodat\u0103 m\u00e2na \u0219i sensibilitatea celui care produce, ci \u00eel ajut\u0103 s\u0103 ofere o calitate constant\u0103 \u0219i con\u0219tient\u0103 \u00een timp.<\/p>\n
Sfatul expertului pentru o gestionare eficient\u0103, f\u0103r\u0103 risip\u0103<\/h3>\n
> \u00cen timpul ambal\u0103rii pastelor uscate, este normal ca pe fundul co\u0219urilor sau al borcanelor s\u0103 se adune mici fragmente sau buc\u0103\u021bi rupte din formele mai fragile. \u00cen loc s\u0103 le arunca\u021bi, aduna\u021bi aceste buc\u0103\u021bi \u0219i transforma\u021bi-le \u00eentr-o pulbere grosier\u0103 folosind un blender mic sau o r\u00e2\u0219ni\u021b\u0103 de cafea. Aceast\u0103 f\u0103in\u0103 de paste deshidratate, bogat\u0103 \u00een semol\u0103 \u0219i propriet\u0103\u021bi naturale de \u00eengro\u0219are, poate fi p\u0103strat\u0103 \u00eentr-un borcan special \u0219i utilizat\u0103 ca condiment \u0219i \u00eengro\u0219\u0103tor natural pentru supe crem\u0103 de legume, supe de iarn\u0103 sau pentru a lega sosuri \u0219i sosuri artizanale \u00eentr-un mod complet natural, elimin\u00e2nd risipa din buc\u0103t\u0103rie.<\/p>\n
Dac\u0103 dori\u021bi s\u0103 \u00eembun\u0103t\u0103\u021bi\u021bi calitatea preparatelor dvs. artizanale \u0219i s\u0103 descoperi\u021bi echipamente concepute pentru a respecta tradi\u021bia culinar\u0103 autentic\u0103 \u201eMade in Italy\u201d, v\u0103 invit\u0103m s\u0103 explora\u021bi solu\u021biile \u0219i modelele oferite de Tauro Essiccatori, vizit\u00e2nd site-ul nostru oficial.<\/p>","protected":false},"excerpt":{"rendered":"
Cum s\u0103 usca\u021bi corect pastele proaspete: timp, temperatur\u0103, gre\u0219eli de evitat \u0219i sfaturi practice pentru a le p\u0103stra forma, aroma \u0219i calitatea.<\/p>","protected":false},"author":2,"featured_media":184696,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[95],"tags":[56],"class_list":["post-184695","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-wiki-essiccare","tag-professionale"],"acf":[],"yoast_head":"\n
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