{"id":715,"date":"2013-03-22T14:42:27","date_gmt":"2013-03-22T14:42:27","guid":{"rendered":"http:\/\/www.ylla1878.com\/blog\/?p=715"},"modified":"2013-03-22T14:42:27","modified_gmt":"2013-03-22T14:42:27","slug":"m%c3%a9skpa-un-apassionat-del-m%c3%b3n-del-pa","status":"publish","type":"post","link":"https:\/\/www.ylla1878.com\/blog\/2013\/03\/m%c3%a9skpa-un-apassionat-del-m%c3%b3n-del-pa\/","title":{"rendered":"M\u00e9skpa, un apassionat del m\u00f3n del pa"},"content":{"rendered":"

\"\"<\/p>\n

Des de Ylla 1878 intentem ajudar a forners i pastissers a que puguin fer la seva feina de la millor forma possible, per aix\u00f2 ens fa molta il.lusi\u00f3 quan trobem alguna menci\u00f3 als nostres clients.<\/p>\n

Aquesta setmana ens agradaria compartir la menci\u00f3 que fan des del blog Panarras<\/a> a en Miquel Saborit de Torell\u00f3 i propietari de M\u00e9skepa. D\u2019ell en destaquen la formaci\u00f3 professional que t\u00e9, el comprom\u00eds amb la qualitat i la passi\u00f3 heretada d\u2019una gran fam\u00edlia de forners.<\/p>\n

Tamb\u00e9 fan referencia a la seva experi\u00e8ncia amb els medis socials, a trav\u00e9s dels quals ha conegut molts altres panarres i amb els quals ha compartit projectes com fer una massa mare totalment natural.<\/p>\n

Un altre repte molt ben aconseguit per en Miquel era crear un Panettone de ferment natural, un producte gens f\u00e0cil ja que el seu proc\u00e9s d\u2019elaboraci\u00f3 \u00e9s molt complexa. Al producte final n\u2019ha denominat Sabors i els firma personalment un a un.<\/p>\n

Felicitats Miquel i a seguir aix\u00ed!<\/p>\n","protected":false},"excerpt":{"rendered":"

Des de Ylla 1878 intentem ajudar a forners i pastissers a que puguin fer la seva feina de la millor […]<\/p>\n","protected":false},"author":2,"featured_media":717,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,22],"tags":[12,13,189,140,190],"class_list":["post-715","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-curiositats","tag-cultura-del-pa","tag-forner","tag-massa-mare-natural","tag-panettone","tag-passio-pel-pa"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/715","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=715"}],"version-history":[{"count":4,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/715\/revisions"}],"predecessor-version":[{"id":721,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/715\/revisions\/721"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media\/717"}],"wp:attachment":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media?parent=715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/categories?post=715"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/tags?post=715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}