{"id":6246,"date":"2021-11-17T11:10:13","date_gmt":"2021-11-17T11:10:13","guid":{"rendered":"https:\/\/jordibordas.com\/fr\/?p=6246"},"modified":"2022-07-21T09:14:24","modified_gmt":"2022-07-21T07:14:24","slug":"proyecto-jordi-bordas-science-and-cooking-world-congress","status":"publish","type":"post","link":"https:\/\/jordibordas.com\/fr\/blog\/proyecto-jordi-bordas-science-and-cooking-world-congress\/","title":{"rendered":"Presentamos nuestro proyecto educativo en el Science & Cooking World Congress 2021"},"content":{"rendered":"\n

Los pasados d\u00edas 8, 9 y 10 de noviembre tuvo lugar en la Universidad de Barcelona el Science & Cooking World Congress 2021<\/a>, un congreso internacional sobre ciencia culinaria. El evento llev\u00f3 a la ciudad de Barcelona personas de referencia internacional como Harold McGee, Fran\u00e7ois Chartier, Marike van Beurden, Francisco Migoya y Ramon Morat\u00f3, chefs y expertos de todo el mundo que han contribuido a la comprensi\u00f3n e innovaci\u00f3n de la gastronom\u00eda desde nuevas disciplinas. Sin duda, un acontecimiento inspirador sobre ciencia culinaria a favor de la sostenibilidad.<\/p>\n\n\n\n

Presentamos nuestro nuevo proyecto educativo durante el acto de formaciones en ciencia y cocina en l\u00ednea. Para el brunch, preparamos un delicioso cake vegano llamado \u201cTardor\u201d,<\/strong> desarrollado con el m\u00e9todo de creaci\u00f3n de recetas B\u00b7Concept<\/a> que podr\u00e1s conocer y dominar gracias a nuestro Curso de Pasteler\u00eda online.<\/a><\/p>\n\n\n\n

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Los ingredientes principales utilizados para esta receta fueron la avellana, la mandarina y el chocolate<\/strong>, todos productos de proximidad que preservan la pureza de su sabor y son beneficiosos para el organismo. Adem\u00e1s, se utiliz\u00f3 un 10% de mantequilla Be Better<\/a>, hecha a base de plantas con el equilibrio exacto de componentes necesarios para ofrecer un producto estable. Esta mantequilla reci\u00e9n sacada al mercado ofrece a los chefs la misma calidad y facilidad de trabajo que la de origen animal, pero sin culpa.<\/p>\n\n\n\n

Estamos muy satisfechos con el resultado de este cake adaptado a las necesidades de todas las personas que siguen una dieta vegana o sin lactosa<\/strong>, eliminando las grasas animales y respetando el sabor y los matices de sus ingredientes convirti\u00e9ndolos en los principales protagonistas.<\/p>\n\n\n\n

Puedes descargar la receta del Cake Tardor aqu\u00ed<\/a>. <\/p>\n\n\n\n

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Te animamos a seguir el Science & Cooking World Congress y no perderte las novedades de la pr\u00f3xima edici\u00f3n.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Los pasados d\u00edas 8, 9 y 10 de noviembre tuvo lugar en la Universidad de Barcelona el Science & Cooking World Congress 2021, un congreso internacional sobre ciencia culinaria. El evento llev\u00f3 a la ciudad de Barcelona personas de referencia internacional como Harold McGee, Fran\u00e7ois Chartier, Marike van Beurden, Francisco Migoya y Ramon Morat\u00f3, chefs […]<\/p>\n","protected":false},"author":8,"featured_media":6255,"comment_status":"closed","ping_status":"closed","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":[83,84,62,80,109],"class_list":["post-6246","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-b-concept","category-eventos","tag-chocolate","tag-masterclass-de-pasteleria","tag-recetas-de-pasteleria","tag-recetas-veganas","tag-science-and-cooking-congress"],"acf":[],"yoast_head":"\nPresentamos nuestro proyecto educativo en el Science & Cooking World Congress 2021 - Jordi Bordas \u00c9cole de P\u00e2tisserie<\/title>\n<meta name=\"description\" content=\"Presentamos nuestro nuevo proyecto educativo durante el acto de formaciones en ciencia y cocina en l\u00ednea. 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