Referencia · 120 fichas
Aceites, mantecas, ceras y ácidos grasos
Índices de saponificación, índices de yodo y perfiles de ácidos grasos como los rangos publicados, con el documento primario indicado en cada ficha. Las columnas de la pastilla al 100 % son las cualidades convencionales de una pastilla hecha solo con ese aceite.
Aceites
| Ingrediente | Índice SAP, mg KOH/g | SAP para NaOH | Yodo | Dureza | Poder limpiador | Acondicionamiento | Fuente |
|---|---|---|---|---|---|---|---|
| Aceite de Abisinia | 170 derivado | 0.121 | 88 | 5 | 0 | 27 | Faculdade Dr. Francisco Maeda / FE-FAFRAM (Nucleus), open access; PDF served by Dialnet (Universidad de La Rioja) |
| Aceite de aguacate | 194 derivado | 0.138 | 75–95 | 18 | 0 | 78 | Gustav Heess GmbH (oil producer/refiner), product specification sheet |
| Aceite de albaricoque | 185–195 | 0.135 | 90–115 | 10 | 2 | 91 | Gustav Heess GmbH (oil producer/refiner), product specification sheet |
| Aceite de algodón | 189–198 | 0.138 | 100–123 | 27 | 1 | 71 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de almendras dulces | 183–207 | 0.139 | 85–109 | 8 | 0 | 94 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de andiroba | 189.36–194 | 0.137 | 59.2–71 | 37 | 0 | 61 | Wiley / Hindawi (Oxidative Medicine and Cellular Longevity), open-access copy via PubMed Central |
| Aceite de argán | 189–199.1 (typ. 193.11) | 0.138 | 91–110 | 20 | 0 | 77 | Foods (MDPI), open access via PubMed Central |
| Aceite de avellana | 188–198 | 0.138 | 81–95 | 9 | 0 | 93 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de avena | no publicado | — | 102.78–103.63 | — | — | — | Journal of Agroalimentary Processes and Technologies (Banat University of Agricultural Sciences, Timisoara) |
| Aceite de babasú | 245–256 | 0.179 | 10–18 | 79 | 67 | 19 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de baobab | 175.2–196.87 | 0.133 | 85.89–90.7 | 25 | 0 | 65 | Journal of Lipids (Hindawi) via PubMed Central |
| Aceite de borraja | 184–195 | 0.135 | 120–160 | 15 | 0 | 77 | Antioxidants (MDPI) via PubMed Central |
| Aceite de buriti | 188.51–189.91 (typ. 189.21) | 0.135 | 69.7–76.38 | 18 | 0 | 81 | Universidade Federal de Santa Maria (Ciencia Rural), open access via SciELO Brazil |
| Aceite de cacahuete | 187–196 | 0.137 | 77–107 | 12 | 0 | 81 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de café verde | 185.86 | 0.132 | 88.91 | 45 | 0 | 51 | PLOS (PLoS ONE), open-access copy via PubMed Central |
| Aceite de camelia | 188–194 | 0.136 | 78–83 | 0 | 0 | 0 | Ministry of Health, Labour and Welfare, Japan (Japanese Pharmacopoeia, 18th Edition, English version) |
| Aceite de camelina | 187.8 | 0.134 | 104.7 | 9 | 0 | 70 | University of Zagreb, Faculty of Food Technology and Biotechnology (Food Technology and Biotechnology), open access |
| Aceite de cáñamo | 192 derivado | 0.137 | 145–170 | 11 | 0 | 90 | Gustav Heess GmbH (oil producer/refiner), product specification sheet |
| Aceite de cártamo | 186–198 | 0.137 | 136–148 | 9 | 0 | 90 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de cártamo alto oleico | 186–194 | 0.135 | 80–100 | 7 | 0 | 92 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de chía | 197–222.66 | 0.150 | 180–220 (typ. 197) | 10 | 0 | 88 | MDPI (Foods), open-access copy via PubMed Central |
| Aceite de coco | 248–265 | 0.183 | 6.3–10.6 | 80 | 68 | 9 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de colza | 182–193 | 0.134 | 105–126 | 7 | 0 | 93 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de colza alto en ácido erúcico | 168–181 | 0.124 | 94–120 | 6 | 0 | 60 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de comino negro | 188–243.52 | 0.154 | 104.37–140 | 16 | 0 | 81 | MDPI (Molecules), open-access copy via PubMed Central |
| Aceite de germen de trigo | 191.22 | 0.136 | 115.47 | 18 | 0 | 79 | Food and Nutrition Sciences (Scientific Research Publishing) |
| Aceite de girasol | 188–194 | 0.136 | 118–141 | 11 | 0 | 88 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de girasol alto oleico | 182–194 | 0.134 | 78–90 | 8 | 0 | 93 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de girasol medio oleico | 190–191 | 0.136 | 94–122 | 9 | 1 | 90 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de higo chumbo | 160.2–186.63 (typ. 186.63) | 0.133 | 101.35–130.5 (typ. 130.5) | 15 | 0 | 82 | Oriental Scientific Publishing Company (Biosciences Biotechnology Research Asia), open access |
| Aceite de hueso de cereza | 180–191 (typ. 184) | 0.131 | 118–123 (typ. 120) | 9 | 0 | 79 | MDPI (Molecules), open-access copy via PubMed Central |
| Aceite de hueso de ciruela | 150.86–198 | 0.124 | 98.04–102.97 | 7 | 0 | 92 | International Agrophysics (Institute of Agrophysics, Polish Academy of Sciences) |
| Aceite de karanja | 192 derivado | 0.137 | — | 17 | 0 | 79 | Springer (Physiology and Molecular Biology of Plants), open-access copy via PubMed Central |
| Aceite de kukui | 191.3–212.98 | 0.144 | 162 | 7 | 0 | 84 | Proceedings of the Indiana Academy of Science (IUPUI Open Journals) |
| Aceite de lino | 185–197 | 0.136 | 170–211 | 13 | 0 | 99 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de macadamia | 194.3–195.8 | 0.139 | 77.7–82.7 | 13 | 1 | 66 | Emirates Journal of Food and Agriculture |
| Aceite de maíz | 187–195 | 0.136 | 103–135 | 15 | 0 | 82 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de maracuyá | 190.7 | 0.136 | 124.67–131 (typ. 128) | 12 | 0 | 87 | Brazilian Archives of Biology and Technology (Instituto de Tecnologia do Parana), open access via SciELO |
| Aceite de marula | 178.6–196 | 0.134 | 70–76 | 19 | 0 | 80 | Molecules (MDPI) via PubMed Central |
| Aceite de meadowfoam | no publicado | — | 94 | — | — | — | PlantFAdb, Michigan State University (fatplants.net); Ohlrogge J., Thrower N., Mhaske V., Stymne S., Baxter M., Yang W., Liu J., Shaw K., Shorrosh B., Zhang M., Wilkerson C., Matthaus B. (2018) PlantFAdb: a resource for exploring hundreds of plant fatty acid structures synthesized by thousands of plants and their phylogenetic relationships. The Plant Journal 96:1299-1308 |
| Aceite de moringa | 190.4–191.2 | 0.136 | 67.8–68.5 | 11 | 0 | 81 | Journal of Food Science and Technology (Springer/AFSTI) via PubMed Central |
| Aceite de mostaza | 168–184 | 0.125 | 92–125 | 4 | 1 | 45 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de neem | 159.68–194.6 | 0.126 | 74.9–150 | 33 | 0 | 65 | MDPI (Recycling), open access |
| Aceite de nuez | 189–198 | 0.138 | 132–162 | 9 | 0 | 90 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de nuez de Brasil | 178.5–191.62 | 0.132 | 85.8–95 | 25 | 0 | 70 | Pharmacognosy Magazine (Phcog.Net / EManuscript) |
| Aceite de oliva | 184–196 | 0.135 | 75–94 | 17 | 0 | 81 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de onagra | 187.35 | 0.134 | 125–165 | 8 | 0 | 92 | MDPI (Pharmaceuticals), open-access copy via PubMed Central |
| Aceite de orujo de oliva | 182–193 | 0.134 | 75–92 | 17 | 0 | 81 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de palma | 190–209 | 0.142 | 50–55 | 50 | 2 | 51 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de palma alto oleico | 189–199 | 0.138 | 58–75 | 34 | 1 | 67 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de palmiste | 230–254 | 0.173 | 14.1–21 | 76 | 66 | 18 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de pepita de uva | 188–194 | 0.136 | 128–150 | 13 | 0 | 89 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de perilla | 196.48–198.26 | 0.141 | 196.7–213.19 | 8 | 0 | 92 | Sociedade Brasileira de Ciencia e Tecnologia de Alimentos (Food Science and Technology, Campinas), open access via SciELO Brazil |
| Aceite de pistacho | 187–196 | 0.137 | 84–98 | 13 | 0 | 82 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de pracaxi | 180 | 0.128 | 68 | 5 | 0 | 69 | Empresa Brasileira de Pesquisa Agropecuaria (Embrapa) / Ministerio do Meio Ambiente |
| Aceite de pulpa de espino amarillo | 149.5–229.2 | 0.135 | 60–71 | 33 | 0 | 40 | PCSIR (Pakistan Journal of Scientific and Industrial Research) |
| Aceite de ricino | 176–182 | 0.128 | 83–88 | 5 | 0 | 99 | United States Pharmacopeial Convention (USP 35 page scan hosted at drugfuture.com) |
| Aceite de rosa mosqueta | 193.47 | 0.138 | 170.04 | 6 | 0 | 92 | CSIC (Grasas y Aceites), open access |
| Aceite de sacha inchi | 184.7–185.7 (typ. 185.2) | 0.132 | 192.1–194.1 (typ. 193.1) | 7 | 0 | 93 | Consejo Superior de Investigaciones Cientificas (Grasas y Aceites) |
| Aceite de salvado de arroz | 180–199 | 0.135 | 90–115 | 22 | 1 | 76 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de semilla de arándano rojo | 180–200 | 0.135 | 140–190 | 6 | 0 | 93 | MDPI (Molecules), open-access copy via PubMed Central |
| Aceite de semilla de brócoli | 168–190 | 0.128 | 86–120 | 7 | 0 | 51 | Frontiers in Nutrition, open-access copy via PubMed Central |
| Aceite de semilla de calabaza | 186–193 (typ. 188.3) | 0.134 | 110–133.21 | 18 | 0 | 82 | MDPI (Molecules), open-access copy via PubMed Central |
| Aceite de semilla de espino amarillo | 193 derivado | 0.138 | — | 11 | 0 | 86 | Public Library of Science (PLoS ONE), open-access copy via PubMed Central |
| Aceite de semilla de frambuesa | 175–191 (typ. 191) | 0.136 | 150–180 | 3 | 0 | 95 | MDPI (Molecules), open-access copy via PubMed Central |
| Aceite de semilla de granada | 167.9–195 (typ. 167.9) | 0.120 | 219–248.14 | 8 | 0 | 93 | Food Chemistry: X (Elsevier) via PubMed Central |
| Aceite de semilla de grosella negra | 193 derivado | 0.137 | 139–142.9 | 8 | 0 | 102 | Materials (MDPI) via PubMed Central |
| Aceite de semilla de sandía | 181.12–205.57 | 0.138 | 97.1–118.61 | 28 | 0 | 68 | Consejo Superior de Investigaciones Cientificas (Grasas y Aceites), open access |
| Aceite de sésamo | 186–195 | 0.136 | 104–120 | 16 | 0 | 83 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de soja | 189–195 | 0.137 | 124–139 | 15 | 0 | 85 | Codex Alimentarius Commission (FAO/WHO) |
| Aceite de tamanu | 193.5–202 | 0.141 | 113.6 | 27 | 0 | 71 | Ho Chi Minh City University of Food Industry (Journal of Science Technology and Food) |
| Estearina de palma | 193–205 | 0.142 | ≤ 48 | 68 | 2 | 33 | Codex Alimentarius Commission (FAO/WHO) |
| Estearina de palmiste | 244–255 | 0.178 | 4–8.5 | 89 | 78 | 7 | Codex Alimentarius Commission (FAO/WHO) |
| Oleína de palma | 194–202 | 0.141 | ≥ 56 | 46 | 1 | 55 | Codex Alimentarius Commission (FAO/WHO) |
| Oleína de palmiste | 231–244 | 0.169 | 20–28 | 68 | 57 | 23 | Codex Alimentarius Commission (FAO/WHO) |
| Superoleína de palma | 180–205 | 0.137 | ≥ 60 | 39 | 1 | 60 | Codex Alimentarius Commission (FAO/WHO) |
| Triglicéridos de cadena media | 310–360 | 0.239 | ≤ 1 | 4 | 4 | 0 | United States Pharmacopeial Convention (USP 29-NF 24 text as mirrored at pharmacopeia.cn) |
Mantecas
| Ingrediente | Índice SAP, mg KOH/g | SAP para NaOH | Yodo | Dureza | Poder limpiador | Acondicionamiento | Fuente |
|---|---|---|---|---|---|---|---|
| Manteca de cacao | 188–198 | 0.138 | 33–42 | 61 | 0 | 38 | United States Pharmacopeial Convention (USP 29-NF 24 text as mirrored at pharmacopeia.cn) |
| Manteca de cupuaçu | 190.92–190.92 | 0.136 | 74.3–74.3 | 41 | 1 | 57 | Grasas y Aceites (CSIC) |
| Manteca de illipe | 180–200 | 0.135 | 25–38 | 63 | 0 | 32 | Heliyon (Cell Press/Elsevier), open access via PubMed Central |
| Manteca de karité | 160–200 | 0.128 | 30–75 | 45 | 0 | 54 | Journal of Oleo Science (Japan Oil Chemists' Society), open access via J-STAGE |
| Manteca de karité refinada | 160–200 (typ. 183) | 0.130 | 62–72 | 45 | 0 | 54 | AAK AB, Personal Care division (oil producer/refiner) |
| Manteca de kokum | 187–191.7 | 0.135 | 32–40 | 59 | 1 | 42 | Food Safety and Standards Authority of India (FSSAI), Ministry of Health and Family Welfare, Government of India |
| Manteca de mango en disputa | 167.53–188.44 | 0.127 | 44.84–59.41 | 45 | 11 | 54 | World Journal of Advanced Research and Reviews (GSC Online Press), open access |
| Manteca de murumuru | 200–210 (typ. 205) | 0.146 | 11–19.6 | 94 | 91 | 4 | Biomolecules (MDPI) |
| Manteca de sal | 180–195 | 0.134 | 31–45 | 53 | 0 | 39 | Journal of the Oil Technologists' Association of India (CSIR-CFTRI institutional repository) |
| Manteca de tucuma | 181.9–182.9 (typ. 182.42) | 0.130 | 2.78–2.78 | 82 | 76 | 1 | Revista de Ciencias Farmaceuticas Basica e Aplicada (UFOPA) |
| Manteca de ucuuba | 181.1–220 | 0.143 | — | 100 | 92 | 0 | Revista de Ciencias Farmaceuticas Basica e Aplicada (UFOPA) |
Grasas animales
| Ingrediente | Índice SAP, mg KOH/g | SAP para NaOH | Yodo | Dureza | Poder limpiador | Acondicionamiento | Fuente |
|---|---|---|---|---|---|---|---|
| Aceite de emú | 195 derivado | 0.139 | 72.67 | 35 | 0 | 60 | MDPI - Nutrients (open access via PubMed Central) |
| Aceite de yema de huevo | 173.75–183.14 | 0.127 | — | 32 | 0 | 62 | Springer / Association of Food Scientists & Technologists (India) - Journal of Food Science and Technology (open access via PubMed Central) |
| Grasa de cerdo derretida | 192–203 | 0.141 | 60–72 | 42 | 2 | 55 | Codex Alimentarius Commission (FAO/WHO) |
| Grasa de ganso | 195 | 0.139 | 86.8 | 27 | 1 | 64 | MDPI - Foods (open access via PubMed Central) |
| Grasa de pato | 196 derivado | 0.140 | — | 32 | 1 | 61 | Asian-Australasian Association of Animal Production Societies (Animal Bioscience), open-access copy via PubMed Central |
| Grasa de pollo | 196 derivado | 0.140 | — | 31 | 1 | 61 | MDPI - Foods (open access via PubMed Central) |
| Manteca de cerdo | 192–203 | 0.141 | 55–65 | 42 | 2 | 55 | Codex Alimentarius Commission (FAO/WHO) |
| Mantequilla clarificada | 217–235 | 0.161 | 22.6–50.6 (typ. 29.21) | 50 | 12 | 21 | SciELO Brazil - Food Science and Technology (Campinas), SBCTA (open access) |
| Premier jus | 190–200 | 0.139 | 36–47 | 52 | 4 | 43 | Codex Alimentarius Commission (FAO/WHO) |
| Sebo de oveja | 195 derivado | 0.139 | 33.8–43.9 (typ. 38.6) | 58 | 3 | 41 | CSIC - Grasas y Aceites (open access) |
| Sebo de vaca | 190–202 | 0.140 | 40–53 | 52 | 4 | 43 | Codex Alimentarius Commission (FAO/WHO) |
Ceras
| Ingrediente | Índice SAP, mg KOH/g | SAP para NaOH | Yodo | Dureza | Poder limpiador | Acondicionamiento | Fuente |
|---|---|---|---|---|---|---|---|
| Aceite de jojoba | 93 | 0.066 | 81–94.75 | 2 | 0 | 12 | MDPI (Molecules), open-access copy via PubMed Central |
| Cera de abeja | 87–104 | 0.068 | — | 0 | 0 | 0 | Joint FAO/WHO Expert Committee on Food Additives (JECFA), FAO |
| Cera de candelilla | 43–65 | 0.038 | — | 0 | 0 | 0 | FAO/WHO Joint Expert Committee on Food Additives (JECFA), FAO |
| Cera de carnauba | 78–95 | 0.062 | — | 0 | 0 | 0 | FAO/WHO Joint Expert Committee on Food Additives (JECFA), FAO |
| Cera de girasol | 84–98 | 0.065 | — | 0 | 0 | 0 | Koster Keunen, Inc. (wax producer, Watertown CT) |
| Cera de myrica en disputa | 188–225 | 0.147 | — | 101 | 25 | 0 | Koster Keunen, Inc. (wax producer, Watertown, Connecticut) |
| Cera de salvado de arroz | 75–120 | 0.070 | ≤ 20 | 0 | 0 | 0 | Koster Keunen, Inc. (wax producer, Watertown CT) |
| Cera de soja | no publicado | — | ≤ 4 | — | — | — | Koster Keunen, Inc. (wax producer, Watertown CT) |
| Lanolina | 90–105 | 0.070 | 18–36 | 0 | 0 | 0 | Gustav Heess GmbH (oil producer/refiner), product specification sheet |
Ácidos grasos
| Ingrediente | Índice SAP, mg KOH/g | SAP para NaOH | Yodo | Dureza | Poder limpiador | Acondicionamiento | Fuente |
|---|---|---|---|---|---|---|---|
| Ácido behénico | 166 derivado | 0.118 | — | 0 | 0 | 0 | Koster Keunen, Inc. (wax producer, Watertown, Connecticut) |
| Ácido cáprico | 322–330 | 0.232 | ≤ 0.5 | 1 | 1 | 0 | Wilmar International Ltd (oleochemicals producer) |
| Ácido caprílico | 384–391 | 0.276 | ≤ 0.5 | 0 | 0 | 0 | Wilmar International Ltd (oleochemicals producer) |
| Ácido esteárico | 206–212 | 0.149 | ≤ 0.5 | 101 | 2 | 2 | Wilmar International Ltd (oleochemicals producer) |
| Ácido láurico | 279–283 | 0.200 | ≤ 0.2 | 100 | 100 | 0 | Wilmar International Ltd (oleochemicals producer) |
| Ácido linoleico | 200 derivado | 0.143 | — | 0 | 0 | 99 | Thermo Fisher Scientific (Thermo Scientific Chemicals brand, formerly Acros Organics) |
| Ácido mirístico | 245–249 | 0.176 | ≤ 0.5 | 102 | 100 | 0 | Wilmar International Ltd (oleochemicals producer) |
| Ácido oleico | 197–207 (typ. 197) | 0.140 | 88–96 (typ. 90) | 3 | 0 | 88 | Wilmar International Ltd (oleochemicals producer) |
| Ácido palmítico | 218–221 | 0.156 | ≤ 1 | 102 | 2 | 0 | Wilmar International Ltd (oleochemicals producer) |
| Ácido ricinoleico | 185–190 | 0.134 | 85–90 | 0 | 0 | 86 | Traquisa (Transformaciones Quimicas Industriales, S.A., Barbera del Valles, Spain - castor-oil derivatives producer) |
Otros
| Ingrediente | Índice SAP, mg KOH/g | SAP para NaOH | Yodo | Dureza | Poder limpiador | Acondicionamiento | Fuente |
|---|---|---|---|---|---|---|---|
| Aceite vegetal hidrogenado | 175–200 | 0.134 | 0–80 | 0 | 0 | 0 | United States Pharmacopeial Convention (USP 29-NF 24 text as mirrored at pharmacopeia.cn) |
| Grasa sólida | 210–260 | 0.168 | ≤ 3 | 0 | 0 | 0 | Sasol Germany GmbH Oleochemicals (now IOI Oleo GmbH) - manufacturer product information |
Sobre estos datos
SAP es el índice de saponificación en mg de KOH por gramo de grasa, la convención AOCS/Codex. "SAP NaOH" es el mismo número escalado por 39,997/56,106 y dividido entre 1000, la forma que imprimen las calculadoras de aficionado. Los rangos se muestran tal como se publican; la calculadora usa el valor típico cuando hay uno impreso y, si no, el punto medio, y cada página de aceite dice cuál.
El conjunto de datos es abierto (ODbL) y está construido solo a partir de documentos primarios: normas del Codex Alimentarius, monografías de farmacopea, artículos revisados por pares, USDA FoodData Central, PlantFAdb y las fichas técnicas de los propios productores. No se copió nada de otra calculadora, de un revendedor ni de un foro. Un valor que no se pudo obtener con garantías se deja en blanco y el hueco se anota en la página del aceite.
12 fichas llevan un índice de saponificación derivado de su propia composición de ácidos grasos en lugar de uno leído de un documento, marcado como derivado en la tabla. La longitud de las cadenas fija la masa molar, que fija cuánto hidróxido consume un gramo de grasa, así que esto es estequiometría sobre una composición medida y no una suposición. Validado contra los 35 aceites del Codex en los que los dos campos vienen de la misma norma, el error mediano del método es del 0,90 % y su percentil 90 del 2,74 %, prácticamente sin sesgo — más o menos el ancho de un rango publicado típico. Cada una lleva una banda de ±3 % hasta el panel de incertidumbre de la calculadora.
3 de estas 120 fichas no tienen ningún índice de saponificación, ni publicado ni derivable, que hayamos podido encontrar en un documento admisible. Se quedan aquí como referencia, con sus perfiles de ácidos grasos y sus fuentes, pero la calculadora no las ofrece: un peso de álcali calculado a partir de un SAP adivinado es exactamente el tipo de número sin fuente que este conjunto de datos existe para sustituir. Cada página nombra los documentos que se consultaron.
Sepa cuándo llega el taller
Lo que viene ahora son las recetas guardadas, las versiones y el registro de lotes. Deje una dirección y le avisaremos cuando estén listas, más una nota corta cada vez que salga algo nuevo. Sin boletín, no vendemos nada, un clic para darse de baja.