{"id":10742,"date":"2022-05-12T05:58:00","date_gmt":"2022-05-12T03:58:00","guid":{"rendered":"https:\/\/www.hornoalmadain.com\/?p=10742"},"modified":"2022-05-12T08:12:12","modified_gmt":"2022-05-12T06:12:12","slug":"a-quien-cuece-y-amasa-de-todo-le-pasa","status":"publish","type":"post","link":"https:\/\/www.hornoalmadain.com\/index.php\/2022\/05\/12\/a-quien-cuece-y-amasa-de-todo-le-pasa\/","title":{"rendered":"A quien cuece y amasa, de todo le pasa"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"10742\" class=\"elementor elementor-10742\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-35515cd elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"35515cd\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-22d97f8\" data-id=\"22d97f8\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5776ba8 elementor-widget elementor-widget-text-editor\" data-id=\"5776ba8\" 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>En una panader\u00eda siempre se ha dicho \u00ab<strong>a quien cuece y amasa, de todo le pasa<\/strong>\u00ab, porque son los dos procesos m\u00e1s importantes para obtener un pan de calidad.\u00a0<\/p><p><span>La elaboraci\u00f3n de pan es una actividad\u00a0 en la que se dan la mano la ciencia, arte, t\u00e9cnica e improvisaci\u00f3n. Porque se trabaja con productos muy variables. No hay una harina, agua ni sal iguales que otras, aparte de trabajar con masa madre que es una materia viva.\u00a0<\/span><\/p><p><span>Durante el <strong>amasado<\/strong> los componentes de la harina, pierden su individualidad y dotan a la masa unas caracter\u00edsticas de fuerza y equilibrio, a medida que va avanzando el amasado, se forman unos microalv\u00e9olos que ser\u00e1n m\u00e1s tarde los encargados de almacenar el gas que se producir\u00e1 durante el per\u00edodo de fermentaci\u00f3n.<\/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<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-b761753 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"b761753\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-f921eba\" data-id=\"f921eba\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-bc4e97e elementor-widget elementor-widget-image\" data-id=\"bc4e97e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"566\" height=\"335\" src=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2022\/05\/amasado-pan.jpg\" class=\"attachment-large size-large wp-image-10772\" alt=\"\" srcset=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2022\/05\/amasado-pan.jpg 566w, https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2022\/05\/amasado-pan-300x178.jpg 300w\" sizes=\"(max-width: 566px) 100vw, 566px\" \/>\t\t\t\t\t\t\t\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<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-7ac2c48 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"7ac2c48\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-0e371c2\" data-id=\"0e371c2\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-1a7702d elementor-widget elementor-widget-text-editor\" data-id=\"1a7702d\" 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>\u00a0<\/span><span>Saber el punto ideal de <strong>cocci\u00f3n<\/strong> al que se debe hornear el pan, no es f\u00e1cil, pero s\u00ed que va a determinar el resultado final. Para obtener un pan bien desarrollado y con una buena corteza, comenzaremos horneando a mayor <strong>temperatura<\/strong> y a medida que avanza la cocci\u00f3n\u00a0iremos disminuyendo la temperatura progresivamente. El\u00a0<strong>vapor<\/strong> al hornear el pan, permite mejorar la consistencia de la corteza, el volumen y el sabor del pan. <\/span><\/p><p>En Horno Al-Madain <span>\u00a0apostamos por una <\/span><strong>cocci\u00f3n del pan<\/strong><span>\u00a0limpia para el medio ambiente.\u00a0<\/span><strong>Sin utilizar fuentes f\u00f3siles como el gasoil y o el gas natural.<span>\u00a0<\/span><\/strong><span>Nuestra decisi\u00f3n ha sido apostar por los\u00a0<\/span><strong>pellets de madera, un tipo de combustible de biomasa<\/strong><span>\u00a0para una\u00a0<\/span><strong>cocci\u00f3n ecol\u00f3gica del pan<\/strong><span>.<\/span><\/p><p>Ambos procesos el <strong>amasado<\/strong> y la <strong>cocci\u00f3n<\/strong>, junto con <span>las numerosas variables a tener en cuenta a la hora de<strong> hacer pan<\/strong>, como son <\/span><strong>la temperatura y la humedad, <\/strong>que pueden variar el <strong>proceso de panificaci\u00f3n<\/strong><span>. L<\/span>o que hace que el proceso de panificaci\u00f3n no sea siempre el mismo y se note en el resultado del pan, que no en la calidad.<\/p><p>Porque nuestro pan se cuece y amasa de manera <strong>artesana<\/strong>\u00a0y <strong>no est\u00e1 fabricado en ninguna cadena de fabricaci\u00f3n<\/strong>.<\/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<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-6978d14 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"6978d14\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-04dfb80\" data-id=\"04dfb80\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-03cb70d elementor-widget elementor-widget-image\" data-id=\"03cb70d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"750\" height=\"1000\" src=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2022\/05\/Bollos-en-masa-768x1024.jpg\" class=\"attachment-large size-large wp-image-10776\" alt=\"\" srcset=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2022\/05\/Bollos-en-masa-768x1024.jpg 768w, https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2022\/05\/Bollos-en-masa-225x300.jpg 225w, https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2022\/05\/Bollos-en-masa-1152x1536.jpg 1152w, https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2022\/05\/Bollos-en-masa-1536x2048.jpg 1536w, https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2022\/05\/Bollos-en-masa-scaled.jpg 1920w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/>\t\t\t\t\t\t\t\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<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>En una panader\u00eda siempre se ha dicho \u00aba quien cuece y amasa, de todo le pasa\u00ab, porque son los dos procesos m\u00e1s importantes para obtener un pan de calidad.&nbsp; La elaboraci\u00f3n de pan es una actividad&nbsp; en la que se dan la mano la ciencia, arte, t\u00e9cnica e improvisaci\u00f3n. Porque [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[388,387,6,365],"class_list":["post-10742","post","type-post","status-publish","format-standard","hentry","category-noticias","tag-amasar","tag-cocer","tag-horno-al-madain","tag-pan-de-dos-hermanas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.6 (Yoast SEO v27.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>A quien cuece y amasa, de todo le pasa -<\/title>\n<meta name=\"description\" content=\"En una panader\u00eda siempre se ha dicho &quot;a quien cuece y amasa, de todo le pasa&quot;, porque son los dos procesos m\u00e1s importantes para obtener un pan de\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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