{"id":20185,"date":"2023-11-02T21:47:23","date_gmt":"2023-11-02T20:47:23","guid":{"rendered":"http:\/\/joaquinschmidt.com\/?page_id=20185"},"modified":"2023-11-02T21:47:23","modified_gmt":"2023-11-02T20:47:23","slug":"mas-panetone","status":"publish","type":"page","link":"https:\/\/www.joaquinschmidt.com\/en\/mas-panetone\/","title":{"rendered":"m\u00e1s panetone"},"content":{"rendered":"<p>[URIS id=20196]<\/p>\n<p>&#8230; \/ <a style=\"color: #ff0000; font-weight: 600;\" href=\"http:\/\/joaquinschmidt.com\/inicio\/\">m\u00e1s Joaqu\u00edn Schmidt<\/a> \/ M\u00e1s panetone<\/p>\n<style type=\"text\/css\">\na   {:hover {cursor: hand;\n    text-decoration: underline;\n    color: #ff0000;}\nh2  {font-family: Domine;\n    font-size: 2.5rem;\n    font-weight: 700;}\np   {font-family: Open Sans;\n    font-size: 1.87rem;\n    font-weight: 100rem;}\nhr  {border-top: 6px solid #0000;\n    border-bottom: 3px solid #ff0000; \n    width: 60px;}\n<\/style>\n<h2>Juan Colomer investiga el panetone: &#8220;El secreto est\u00e1 en la harina&#8221;<img decoding=\"async\" src=\"http:\/\/joaquinschmidt.com\/js1\/wp-content\/uploads\/2020\/07\/barra_sep_titular.png\" alt=\"\" width=\"60\"\/><\/h2>\n<\/p>\n<p>Sus ingredientes hacen magia: Mantequilla, huevos, az\u00facar, yemas, harina, levadura, masa madre y aromas de vainilla.<\/p>\n<p>Hace 32 a\u00f1os a Juan Colomer le cambi\u00f3 el concepto del panetone que estaba elaborando. Todo comenz\u00f3 cuando conoci\u00f3 a Ronaldo Morandin, \u201c\u00e9l me ense\u00f1\u00f3 todo\u201d. El panetone es una masa, a su parecer, un poco compacta. Siempre pens\u00f3 que la cocina ten\u00eda que estar llena de sabores, texturas y mucha ligereza.<\/p>\n<p>\u201c\u00bfQu\u00e9 es textura?\u201d, se pregunt\u00f3. La textura se adquiere a trav\u00e9s de los s\u00f3lidos y de los l\u00edquidos. Empez\u00f3 a jugar con s\u00f3lidos y l\u00edquidos para conseguir la textura m\u00e1s ligera que pudiera tener un panetone, la que buscaba.<\/p>\n<p>Este a\u00f1o, ha trabajado en la investigaci\u00f3n de las harinas para que el panetone est\u00e9 m\u00e1s jugoso en su interior. Los primeros d\u00edas de noviembre son clave para reservar tu panetone.<\/p>\n<p>Reservar: <b>963 69 07 90<\/b><br \/>\nCarrer de la Gu\u00e0rdia Civil, 10. Valencia<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[URIS id=20196] &#8230; \/ m\u00e1s Joaqu\u00edn Schmidt \/ M\u00e1s panetone Juan Colomer investiga el panetone: &#8220;El secreto est\u00e1 en la harina&#8221; Sus ingredientes hacen magia: Mantequilla, huevos, az\u00facar, yemas, harina, levadura, masa madre y &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_canvas","meta":{"footnotes":""},"class_list":["post-20185","page","type-page","status-publish","hentry"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.2 - aioseo.com -->\n\t<meta name=\"description\" content=\"[URIS id=20196]... \/ m\u00e1s Joaqu\u00edn Schmidt \/ M\u00e1s panetone Juan Colomer investiga el panetone: &quot;El secreto est\u00e1 en la harina&quot; Sus ingredientes hacen magia: Mantequilla, huevos, az\u00facar, yemas, harina, levadura, masa madre y aromas de vainilla. 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