{"version":"1.0","provider_name":"Innovative Pastry Education","provider_url":"https:\/\/jordibordas.com\/z","author_name":"Jordi Bordas Team","author_url":"https:\/\/jordibordas.com\/z\/blog\/author\/pamelajimenez\/","title":"- Innovative Pastry Education","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"o1NA7bdNSp\"><a href=\"https:\/\/jordibordas.com\/z\/forums\/reply\/10558\/\">Respuesta a: Foro de consulta. Curso de pasteler\u00eda vegana moderna (espa\u00f1ol)<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/jordibordas.com\/z\/forums\/reply\/10558\/embed\/#?secret=o1NA7bdNSp\" width=\"600\" height=\"338\" title=\"\u00abRespuesta a: Foro de consulta. Curso de pasteler\u00eda vegana moderna (espa\u00f1ol)\u00bb \u2014 Innovative Pastry Education\" data-secret=\"o1NA7bdNSp\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>\n","description":"Hola Lorena, Nos alegran muchos tus palabras, saber que nuestros cursos os ayudan a crecer profesionalmente nos llena de alegr\u00eda. Con respecto a los glaseados,\u00a0 no funcionaria, ya que por ejemplo en el glaseado de mango, usamos como gelificante la pectina NH, esta pectina gelifica por el PH que hay en la mezcla de mango [&hellip;]"}