{"id":556,"date":"2012-11-16T16:15:23","date_gmt":"2012-11-16T16:15:23","guid":{"rendered":"http:\/\/www.ylla1878.com\/blog\/?p=556"},"modified":"2012-11-16T16:15:23","modified_gmt":"2012-11-16T16:15:23","slug":"recepte-del-pa-de-viena","status":"publish","type":"post","link":"https:\/\/www.ylla1878.com\/blog\/2012\/11\/recepte-del-pa-de-viena\/","title":{"rendered":"Recepte del pa 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>Un dels objectius d\u2019aquest blog \u00e9s donar a forners i pastissers les eines necess\u00e0ries per poder millorar cada dia. Per aix\u00f2 en aquest espai sempre reservem un lloc a les receptes, aix\u00ed podeu comparar-les amb les vostres i provar noves maneres de fer els vostres productes.<\/p>\n<p>Avui volem compartir la recepta del <strong>pa de Viena<\/strong>:<\/p>\n<p>Ingredients:<\/p>\n<p>&#8211; Farina La 10: 1.000 g<br \/>\n&#8211; Sal: 20 g<br \/>\n&#8211; Sucre: 50 g<br \/>\n&#8211; Mantega: 40 g<br \/>\n&#8211; Llet en pols: 30 g<br \/>\n&#8211; Llevat: 20 g<br \/>\n&#8211; Aigua: 550 g<\/p>\n<p>Aquesta formula est\u00e0ndard de treball es pot adaptar a qualsevol proc\u00e9s d\u2019elaboraci\u00f3. Des de processos directes fins a fermentacions controlades, modificant la quantitat de llevat i si \u00e9s el cas de millorant.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Un dels objectius d\u2019aquest blog \u00e9s donar a forners i pastissers les eines necess\u00e0ries per poder millorar cada dia. Per [&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":[1,19],"tags":[12,53,120,105],"class_list":["post-556","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-receptes","tag-cultura-del-pa","tag-farina","tag-pa-de-viena","tag-receptes-de-pa"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/556","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=556"}],"version-history":[{"count":3,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/556\/revisions"}],"predecessor-version":[{"id":560,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/556\/revisions\/560"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media\/557"}],"wp:attachment":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media?parent=556"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/categories?post=556"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/tags?post=556"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}