{"id":15792,"date":"2022-11-18T10:46:23","date_gmt":"2022-11-18T09:46:23","guid":{"rendered":"https:\/\/jordibordas.com\/fr\/?p=15792"},"modified":"2022-12-05T10:57:07","modified_gmt":"2022-12-05T09:57:07","slug":"science-and-cooking-world-congress-2022","status":"publish","type":"post","link":"https:\/\/jordibordas.com\/fr\/blog\/science-and-cooking-world-congress-2022\/","title":{"rendered":"Science and Cooking World Congress 2022"},"content":{"rendered":"\n

Este mes de noviembre ha tenido lugar el Science & Cooking World Congress 2022<\/a>, al que hemos tenido la oportunidad de asistir junto a nuestro equipo y exponer los fundamentos del m\u00e9todo B\u00b7Concept<\/a>. <\/p>\n\n\n\n

Adrianna Jaworska form\u00f3 parte de la mesa redonda en la que se habl\u00f3 de la evoluci\u00f3n de los ingredientes en la pasteler\u00eda, junto a otros chefs del sector como Miquel Guarro, Joyce Galv\u00e3o, Francisco Migoya y Josep M\u00aa Guasch. <\/p>\n\n\n\n

Destacamos el papel revolucionario de las fibras en el sector de la alimentaci\u00f3n, c\u00f3mo las utilizamos en nuestras elaboraciones, as\u00ed como la importancia de educar a nuestros clientes sobre los ingredientes clean label, veganos\u2026 Sin duda, el futuro de la pasteler\u00eda debe tener en cuenta las necesidades de los consumidores, entre ellas, la reducci\u00f3n de los az\u00facares y la incorporaci\u00f3n de las fibras. <\/p>\n\n\n\n

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“Hemos vuelto al origen, a la materia prima, al sabor puro e ingredientes integrales en vez de refinados”, <\/strong>asegura Adrianna. <\/p>\n\n\n\n

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Por este motivo, preparamos un Lemon Pie \ud83c\udf4b para el brunch que gust\u00f3 much\u00edsimo, elaborado con un alto contenido en fibra y tan solo 3g de az\u00facar por porci\u00f3n. <\/p>\n\n\n\n

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Science and Cooking World Congress<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Equipo Jordi Bordas<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Lemon Pie<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n

Finalmente, realizamos un taller de pasteler\u00eda m\u00e1s saludable, en el que probamos un merengue sin az\u00facar a\u00f1adido y un postre vegano que siempre nos acompa\u00f1a en los momentos m\u00e1s especiales: el Mandarina<\/a>. \ud83c\udf4a Nutricionistas, chefs, emprendedores, ingenieros y cient\u00edficos de distintas partes del mundo nos acompa\u00f1aron durante este rato. <\/p>\n\n\n\n

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Merengue sin az\u00facar<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Taller de pasteler\u00eda m\u00e1s saludable<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Mandarina vegano<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n

Agradecemos a todas las personas que se acercaron a conocernos y que asistieron a nuestras ponencias, as\u00ed como a Pere Castells<\/a> por confiar en nosotros un a\u00f1o m\u00e1s e invitarnos a participar en este proyecto tan necesario. \ud83d\udc9a<\/p>\n\n\n\n

Si te interesa formarte en nuestra escuela y aprender m\u00e1s sobre la pasteler\u00eda m\u00e1s saludable, consulta nuestra web en la que encontrar\u00e1s toda la informaci\u00f3n de los distintos cursos online<\/a> y cursos presenciales<\/a> que tenemos disponibles. \u00a1Env\u00edanos un email a info@jordibordas.com si tienes cualquier duda! \ud83d\ude0a<\/p>\n","protected":false},"excerpt":{"rendered":"

Este mes de noviembre ha tenido lugar el Science & Cooking World Congress 2022, al que hemos tenido la oportunidad de asistir junto a nuestro equipo y exponer los fundamentos del m\u00e9todo B\u00b7Concept. Adrianna Jaworska form\u00f3 parte de la mesa redonda en la que se habl\u00f3 de la evoluci\u00f3n de los ingredientes en la pasteler\u00eda, […]<\/p>\n","protected":false},"author":8,"featured_media":15915,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[5,38],"tags":[25,80,71],"class_list":["post-15792","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-b-concept","category-eventos","tag-ingredientes-de-pasteleria","tag-recetas-veganas","tag-tecnicas-de-pasteleria"],"acf":[],"yoast_head":"\nScience and Cooking World Congress 2022 - Jordi Bordas \u00c9cole de P\u00e2tisserie<\/title>\n<meta name=\"description\" content=\"Este mes de noviembre ha tenido lugar el Science & Cooking World Congress 2022, al que hemos podido asistir y exponer el m\u00e9todo B\u00b7Concept.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jordibordas.com\/fr\/blog\/science-and-cooking-world-congress-2022\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Science and Cooking World Congress 2022 - 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