{"id":561,"date":"2012-11-16T16:17:30","date_gmt":"2012-11-16T16:17:30","guid":{"rendered":"http:\/\/www.ylla1878.com\/blog\/?p=561"},"modified":"2012-11-16T16:17:30","modified_gmt":"2012-11-16T16:17:30","slug":"receta-para-el-pan-de-viena","status":"publish","type":"post","link":"https:\/\/www.ylla1878.com\/blog\/es\/2012\/11\/receta-para-el-pan-de-viena\/","title":{"rendered":"Receta para el pan de Viena"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-thumbnail wp-image-557\" title=\"Pa de Viena\" src=\"http:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2012\/11\/panvienaweb-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2012\/11\/panvienaweb-150x150.jpg 150w, https:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2012\/11\/panvienaweb-142x142.jpg 142w, https:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2012\/11\/panvienaweb.jpg 200w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/p>\n<p>Uno de los objetivos de este blog es dar a panaderos y pasteleros las herramientas necesarias para poder mejorar cada d\u00eda. Por esto en este espacio siempre reservamos un sitio para recetas, as\u00ed pod\u00e9is contrastarlas con las vuestra y probar nuevas formas de hacer vuestros productos.<\/p>\n<p>Hoy queremos compartir la receta del <strong>pan de Viena<\/strong>:<\/p>\n<p>&#8211; Harina La 10: 1.000 g<br \/>\n&#8211; Sal: 20 g<br \/>\n&#8211; Az\u00facar: 50 g<br \/>\n&#8211; Mantequilla: 40 g<br \/>\n&#8211; Leche en polvo: 30 g<br \/>\n&#8211; Levadura: 20 g<br \/>\n&#8211; Agua: 550 g<\/p>\n<p>Esta formula est\u00e1ndar de trabajo se puede adaptar a cualquier proceso de elaboraci\u00f3n. Des de procesos directos hasta fermentaciones controladas, modificando la cantidad de levadura o si es el caso de aditivo.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Uno de los objetivos de este blog es dar a panaderos y pasteleros las herramientas necesarias para poder mejorar cada [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":557,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[14,29],"tags":[35,121,104],"class_list":["post-561","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-es","category-recetas","tag-cultura-del-pan","tag-pan-de-viena","tag-recetas-de-pan"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ylla1878.com\/blog\/es\/wp-json\/wp\/v2\/posts\/561","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ylla1878.com\/blog\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ylla1878.com\/blog\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/es\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/es\/wp-json\/wp\/v2\/comments?post=561"}],"version-history":[{"count":2,"href":"https:\/\/www.ylla1878.com\/blog\/es\/wp-json\/wp\/v2\/posts\/561\/revisions"}],"predecessor-version":[{"id":563,"href":"https:\/\/www.ylla1878.com\/blog\/es\/wp-json\/wp\/v2\/posts\/561\/revisions\/563"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/es\/wp-json\/wp\/v2\/media\/557"}],"wp:attachment":[{"href":"https:\/\/www.ylla1878.com\/blog\/es\/wp-json\/wp\/v2\/media?parent=561"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/es\/wp-json\/wp\/v2\/categories?post=561"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/es\/wp-json\/wp\/v2\/tags?post=561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}