{"id":41307,"date":"2020-10-23T11:32:02","date_gmt":"2020-10-23T11:32:02","guid":{"rendered":"http:\/\/rocafariners.com\/ca\/?p=41307"},"modified":"2020-12-23T16:43:19","modified_gmt":"2020-12-23T16:43:19","slug":"pan-de-vendimia","status":"publish","type":"post","link":"https:\/\/rocafariners.com\/ca\/pan-de-vendimia\/","title":{"rendered":"PAN DE VENDIMIA"},"content":{"rendered":"\n\n\n\n\n\n\n\n
Ingredientes<\/span><\/strong><\/td>\nCantidad (g)<\/span><\/strong><\/td>\nPorcentaje (%)<\/strong><\/span><\/td>\n<\/tr>\n
Harina de trigo T80<\/td>\n\u00a02000<\/td>\n<\/td>\n<\/tr>\n
Sal<\/td>\n\u00a040<\/td>\n\u00a02%<\/td>\n<\/tr>\n
Levadura (seca)<\/td>\n\u00a04<\/td>\n\u00a00.2%<\/td>\n<\/tr>\n
Masa madre (refrescada con mosto)<\/td>\n400<\/td>\n\u00a020%<\/td>\n<\/tr>\n
Mosto<\/td>\n1600<\/td>\n80%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n\n\n\n\n\n\n
Proceso<\/span><\/strong><\/td>\n<\/tr>\n
\n

1- AMASADO:<\/p>\n

A\u00f1adimos todos los ingredientes y amasamos hasta que la masa est\u00e9 fina.<\/td>\n<\/tr>\n

\n

2-REPOSO EN BLOQUE:<\/p>\n

Fermentaci\u00f3n de 3\u00a0 horas a T\u00aa de 20\u00baC.<\/td>\n<\/tr>\n

\n

4-DIVISI\u00d3N Y FORMADO:<\/p>\n

Dividimos y formamos piezas de apr\u00f3x.\u00a0 600 g.<\/td>\n<\/tr>\n

\n

5-FERMENTACI\u00d3N:<\/p>\n

14 horas a 5\u00baC<\/td>\n<\/tr>\n

\n

4-:COCCI\u00d3N:<\/p>\n

Horno de entrada a 200\u00baC y cocci\u00f3n con vapor a 180\u00baC<\/td>\n<\/tr>\n

Es aconsejable bajar la temperatura de cocci\u00f3n por la alta concentraci\u00f3n de az\u00facares y evitar un exceso de color en la corteza debido a la reacci\u00f3n de Mailllard.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\"IMG_2539\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredientes Cantidad (g) Porcentaje (%) Harina de trigo T80 \u00a02000 Sal \u00a040 \u00a02% Levadura (seca) \u00a04 \u00a00.2% Masa madre (refrescada con mosto) 400 \u00a020% Mosto 1600 80%   Proceso 1- AMASADO: A\u00f1adimos todos los ingredientes y amasamos hasta que la masa est\u00e9 fina. 2-REPOSO EN BLOQUE: Fermentaci\u00f3n de 3\u00a0 horas a T\u00aa de 20\u00baC. 4-DIVISI\u00d3N […]<\/p>\n","protected":false},"author":10513,"featured_media":41504,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[23],"tags":[],"class_list":["post-41307","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-novedades-ca"],"acf":[],"yoast_head":"\nPAN DE VENDIMIA - Farinera Roca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rocafariners.com\/ca\/pan-de-vendimia\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PAN DE VENDIMIA - Farinera Roca\" \/>\n<meta property=\"og:description\" content=\"Ingredientes Cantidad (g) Porcentaje (%) Harina de trigo T80 \u00a02000 Sal \u00a040 \u00a02% Levadura (seca) \u00a04 \u00a00.2% Masa madre (refrescada con mosto) 400 \u00a020% Mosto 1600 80%   Proceso 1- AMASADO: A\u00f1adimos todos los ingredientes y amasamos hasta que la masa est\u00e9 fina. 2-REPOSO EN BLOQUE: Fermentaci\u00f3n de 3\u00a0 horas a T\u00aa de 20\u00baC. 4-DIVISI\u00d3N […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/rocafariners.com\/ca\/pan-de-vendimia\/\" \/>\n<meta property=\"og:site_name\" content=\"Farinera Roca\" \/>\n<meta property=\"article:published_time\" content=\"2020-10-23T11:32:02+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-12-23T16:43:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/rocafariners.com\/wp-content\/uploads\/2020\/10\/IMG_2536-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"2107\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Remei\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrit per\" \/>\n\t<meta name=\"twitter:data1\" content=\"Remei\" \/>\n\t<meta name=\"twitter:label2\" content=\"Temps estimat de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minut\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/rocafariners.com\\\/ca\\\/pan-de-vendimia\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/rocafariners.com\\\/ca\\\/pan-de-vendimia\\\/\"},\"author\":{\"name\":\"Remei\",\"@id\":\"https:\\\/\\\/rocafariners.com\\\/ca\\\/#\\\/schema\\\/person\\\/16544c803e765f7f29a9fde3f528aa5b\"},\"headline\":\"PAN DE VENDIMIA\",\"datePublished\":\"2020-10-23T11:32:02+00:00\",\"dateModified\":\"2020-12-23T16:43:19+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/rocafariners.com\\\/ca\\\/pan-de-vendimia\\\/\"},\"wordCount\":112,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/rocafariners.com\\\/ca\\\/pan-de-vendimia\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/rocafariners.com\\\/wp-content\\\/uploads\\\/2020\\\/10\\\/IMG_2536-scaled.jpg\",\"articleSection\":[\"Novetats\"],\"inLanguage\":\"ca\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/rocafariners.com\\\/ca\\\/pan-de-vendimia\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/rocafariners.com\\\/ca\\\/pan-de-vendimia\\\/\",\"url\":\"https:\\\/\\\/rocafariners.com\\\/ca\\\/pan-de-vendimia\\\/\",\"name\":\"PAN DE VENDIMIA - 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