{"id":1203,"date":"2014-05-30T13:50:53","date_gmt":"2014-05-30T13:50:53","guid":{"rendered":"http:\/\/www.ylla1878.com\/blog\/?p=1203"},"modified":"2014-05-30T13:50:53","modified_gmt":"2014-05-30T13:50:53","slug":"del-blat-al-pa","status":"publish","type":"post","link":"https:\/\/www.ylla1878.com\/blog\/2014\/05\/del-blat-al-pa\/","title":{"rendered":"Del blat al pa"},"content":{"rendered":"

\"\"<\/p>\n

L\u2019element principal per elaborar el pa \u00e9s la farina, per\u00f2 tot comen\u00e7a quan es sembra el blat<\/strong> per acabar finalment amb una barra de pa<\/strong> a casa, aquest proc\u00e9s l\u2019explica molt b\u00e9 gr\u00e0ficament el v\u00eddeo<\/a> que volem comentar avui sobre el proc\u00e9s que pateix al blat fins a convertir-se en pa.<\/p>\n

Tot s\u2019inicia pels volts de la tardor, que \u00e9s quan comen\u00e7a el proc\u00e9s sembrant la llavor del blat. Durant l\u2019hivern aquesta va creixent fins a produir espigues a la primavera. Els mesos d\u2019estiu s\u00f3n molt intensos ja que \u00e9s quan es recull el blat i s\u2019emmagatzema a les sitges per despr\u00e9s ser portat als molins.<\/p>\n

El seg\u00fcent pas es analitzar la qualitat del blat abans de comen\u00e7ar-lo a molinar per convertir-lo en farina. Del blat entrant nom\u00e9s entre un 75% i un 80% ser\u00e0 farina. Un cop s\u2019obt\u00e9 la farina es tornen a fer controls anal\u00edtics per comprovar-ne la qualitat i d\u2019aqu\u00ed ja es pot emmagatzemar amb sacs preparats per ser entregats als flequers.<\/p>\n

Un cop a la fleca la farina el proc\u00e9s el coneixeu b\u00e9, primer es fa la massa, aquesta es deixa fermentar, despr\u00e9s la massa es parteix en trossos que finalment seran les barres de pa, un cop m\u00e9s es deixa fermentar i finalment ja \u00e9s a punt per coure\u2019s. Finalment el resultat \u00e9s una magnifica barra de pa artesana.<\/p>\n","protected":false},"excerpt":{"rendered":"

L\u2019element principal per elaborar el pa \u00e9s la farina, per\u00f2 tot comen\u00e7a quan es sembra el blat per acabar finalment […]<\/p>\n","protected":false},"author":2,"featured_media":1204,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,22],"tags":[477,53,160,74,479,478],"class_list":["post-1203","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-curiositats","tag-del-blat-al-pa","tag-farina","tag-fermentacio-del-pa","tag-massa-del-pa","tag-molinar-blat","tag-proces-del-blat-al-pa"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1203","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/comments?post=1203"}],"version-history":[{"count":2,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1203\/revisions"}],"predecessor-version":[{"id":1206,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1203\/revisions\/1206"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media\/1204"}],"wp:attachment":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media?parent=1203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/categories?post=1203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/tags?post=1203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}