{"id":15947,"date":"2023-04-20T04:43:00","date_gmt":"2023-04-20T03:43:00","guid":{"rendered":"https:\/\/www.hornoalmadain.com\/?p=15947"},"modified":"2025-01-10T20:34:56","modified_gmt":"2025-01-10T18:34:56","slug":"come-pan-del-bueno","status":"publish","type":"post","link":"https:\/\/www.hornoalmadain.com\/index.php\/2023\/04\/20\/come-pan-del-bueno\/","title":{"rendered":"Come pan del bueno"},"content":{"rendered":"\n<p><strong>En Horno Al-Madain elaboramos pan del bueno<\/strong>. La masa madre \u201cactiva\u201d hace que las masas fermenten lentamente. Si el pan fermenta r\u00e1pidamente los beneficios del pan desaparecen porque no han tenido tiempo de desarrollarse. El proceso de elaboraci\u00f3n es lo que hace que un<strong> pan sea m\u00e1s caro o m\u00e1s barato<\/strong>, aparte de la materia prima, que es la harina. El <strong>pan industrial abarata costes<\/strong> por el tiempo de fermentaci\u00f3n y esta es una de las razones por las que el pan ha perdido calidad. <\/p>\n\n\n\n<p><strong>Horno Al-Madain elabora pan <\/strong>con largas fermentaciones y masa madre natural que ayuda a que se digiera de manera f\u00e1cil por el organismo. Hay que tener una alimentaci\u00f3n saludable, equilibrada y variada en nuestra dieta. Hay que <strong>disfrutar del buen pan sin complejos<\/strong>.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"640\" height=\"480\" src=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2023\/04\/pan-del-bueno.jpg\" alt=\"pan del bueno\" class=\"wp-image-16017\" srcset=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2023\/04\/pan-del-bueno.jpg 640w, https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2023\/04\/pan-del-bueno-300x225.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure>\n<\/div>\n\n\n<p>Porque <strong>no es lo mismo comer pan bueno, que pan barato<\/strong>. No es lo mismo fabricar 1000 barras a la hora que 10. En <strong>Horno Al-Madain<\/strong> elaboramos <a href=\"https:\/\/www.hornoalmadain.com\/index.php\/2022\/04\/22\/pan-de-dos-hermanas\/\">pan de Dos Hermanas<\/a>, un pan sin prisas, de larga fermentaci\u00f3n y con masa madre. El pan bueno es un alimento equilibrado, aporta hidratos de carbono complejos de absorci\u00f3n lenta, minerales y vitaminas. Es pobre en grasas y az\u00facares r\u00e1pidos y adem\u00e1s te proporciona una sensaci\u00f3n de saciedad sin necesidad de consumir mucha cantidad. <\/p>\n\n\n\n<p>Los <strong>consumidores<\/strong> debemos preocuparnos por nuestra salud y no solo por el precio. Por eso es importante conocer <strong>si el pan es de obrador tradicional o pan industrial<\/strong>. Si el pan est\u00e1 elaborado <strong>con buenas harinas, sin aditivos ni mejorantes<\/strong>. Un <strong>pan con masa madre<\/strong>. Un pan como el de siempre. <strong>Recuerda el pan industrial no es lo mismo&#8230;<\/strong>\u00a1Come pan del bueno, no pongas excusas!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En Horno Al-Madain elaboramos pan del bueno. La masa madre \u201cactiva\u201d hace que las masas fermenten lentamente. Si el pan fermenta r\u00e1pidamente los beneficios del pan desaparecen porque no han tenido tiempo de desarrollarse. El proceso de elaboraci\u00f3n es lo que hace que un pan sea m\u00e1s caro o m\u00e1s [&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":[6,4,365,726],"class_list":["post-15947","post","type-post","status-publish","format-standard","hentry","category-noticias","tag-horno-al-madain","tag-pan","tag-pan-de-dos-hermanas","tag-pan-del-bueno"],"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>Come pan del bueno -<\/title>\n<meta name=\"description\" content=\"En Horno Al-Madain elaboramos pan del bueno. La masa madre \u201cactiva\u201d hace que las masas fermenten lentamente. 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