{"id":5326,"date":"2024-08-07T11:44:08","date_gmt":"2024-08-07T16:44:08","guid":{"rendered":"https:\/\/bakemark.com\/consejos-de-reposteria\/"},"modified":"2025-02-04T14:54:48","modified_gmt":"2025-02-04T20:54:48","slug":"consejos-de-reposteria","status":"publish","type":"page","link":"https:\/\/bakemark.com\/es\/consejos-de-reposteria\/","title":{"rendered":"Consejos de reposter\u00eda"},"content":{"rendered":"<div class=\"wpb-content-wrapper\">[vc_row css=\u00bb.vc_custom_1723048521754{margin-top: 70px !important;margin-bottom: 15px !important;}\u00bb][vc_column offset=\u00bbvc_col-lg-offset-1 vc_col-lg-10&#8243;]<div class=\"vcex-spacing wpex-w-100 wpex-clear hidden-phone\" style=\"height:10px;\"><\/div>[vc_column_text css=\u00bb\u00bb text_align=\u00bbcenter\u00bb]\n<h1>Consejos y trucos para hornear con excelencia<\/h1>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row remove_bottom_col_margin=\u00bbtrue\u00bb][vc_column][vc_tta_accordion title_tag=\u00bbp\u00bb section_title_tag=\u00bbp\u00bb style=\u00bbtotal\u00bb c_position=\u00bbright\u00bb active_section=\u00bb\u00bb collapsible_all=\u00bbtrue\u00bb][vc_tta_section title=\u00bbMezclas para pan\u00bb tab_id=\u00bb1723048599319-271496b3-92d9&#8243;][vc_row_inner remove_bottom_col_margin=\u00bbtrue\u00bb][vc_column_inner width=\u00bb1\/3&#8243;]<figure class=\"vcex-image vcex-module wpex-text-center rounded-image\"><div class=\"vcex-image-inner wpex-relative wpex-inline-block\"><img width=\"1000\" height=\"579\" src=\"https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Bakemark-1-9-20_1188_WebCrop.jpg\" class=\"vcex-image-img wpex-align-middle\" alt=\"\" loading=\"lazy\" decoding=\"async\" srcset=\"https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Bakemark-1-9-20_1188_WebCrop.jpg 1000w, https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Bakemark-1-9-20_1188_WebCrop-300x174.jpg 300w, https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Bakemark-1-9-20_1188_WebCrop-768x445.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/div><\/figure><div class=\"vcex-spacing wpex-w-100 wpex-clear visible-phone\" style=\"height:20px;\"><\/div>[\/vc_column_inner][vc_column_inner width=\u00bb2\/3&#8243;][vc_column_text css=\u00bb\u00bb]\n<h4>Almacenar y vender correctamente tus panes<\/h4>\n<p>Los panes con corteza deben guardarse en bolsas de papel cerradas para mantener su corteza crujiente. Los panes blandos deben guardarse cerrados en bolsas de pl\u00e1stico para conservar su textura blanda.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=\u00bbMezclas para brownies\u00bb tab_id=\u00bb1723048692974-27c056e3-f5be\u00bb][vc_row_inner remove_bottom_col_margin=\u00bbtrue\u00bb][vc_column_inner width=\u00bb1\/3&#8243;]<figure class=\"vcex-image vcex-module wpex-text-center rounded-image\"><div class=\"vcex-image-inner wpex-relative wpex-inline-block\"><img width=\"701\" height=\"501\" src=\"https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Brownies_Gluten-Free.jpg\" class=\"vcex-image-img wpex-align-middle\" alt=\"\" loading=\"lazy\" decoding=\"async\" srcset=\"https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Brownies_Gluten-Free.jpg 701w, https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Brownies_Gluten-Free-300x214.jpg 300w\" sizes=\"auto, (max-width: 701px) 100vw, 701px\" \/><\/div><\/figure><div class=\"vcex-spacing wpex-w-100 wpex-clear visible-phone\" style=\"height:20px;\"><\/div>[\/vc_column_inner][vc_column_inner width=\u00bb2\/3&#8243;][vc_column_text css=\u00bb\u00bb]\n<h4>\u00bfQuieres mejorar tus brownies?<\/h4>\n<ul>\n<li>Para que una mezcla de aceite y agua sea a\u00fan m\u00e1s cremosa, a\u00f1ade un 3-5% de jarabe de az\u00facar invertido al peso de la mezcla seca.<\/li>\n<li>Para que una mezcla de a\u00f1adir aceite y agua sea m\u00e1s parecida a un pastel, sustituye parte del agua de la f\u00f3rmula por huevos enteros o sustituye parte del aceite por grasa s\u00f3lida.<\/li>\n<li>Para evitar que se forme una costra escamosa por encima, roc\u00eda ligeramente la parte superior con agua antes de hornear o a\u00f1ade un recipiente con agua al horno para crear un ambiente de cocci\u00f3n m\u00e1s h\u00famedo.<\/li>\n<\/ul>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=\u00bbMezclas y bases para rosquillas\u00bb tab_id=\u00bb1723048701159-c5402a86-b772&#8243;][vc_row_inner remove_bottom_col_margin=\u00bbtrue\u00bb][vc_column_inner width=\u00bb1\/3&#8243;]<figure class=\"vcex-image vcex-module wpex-text-center rounded-image\"><div class=\"vcex-image-inner wpex-relative wpex-inline-block\"><img width=\"1000\" height=\"667\" src=\"https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/BakeMark_01-08-19_0025_WebCrop.jpg\" class=\"vcex-image-img wpex-align-middle\" alt=\"\" loading=\"lazy\" decoding=\"async\" srcset=\"https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/BakeMark_01-08-19_0025_WebCrop.jpg 1000w, https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/BakeMark_01-08-19_0025_WebCrop-300x200.jpg 300w, https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/BakeMark_01-08-19_0025_WebCrop-768x512.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/div><\/figure><div class=\"vcex-spacing wpex-w-100 wpex-clear visible-phone\" style=\"height:20px;\"><\/div>[\/vc_column_inner][vc_column_inner width=\u00bb2\/3&#8243;][vc_column_text css=\u00bb\u00bb]La temperatura de la masa debe ser de 72\u00b0F al final de la mezcla. La masa debe reposar 10-15 minutos. Los donuts de tarta deben fre\u00edrse a 375 \u00b0F. El tiempo de fritura adecuado es de 55 segundos por cada lado. Los donuts de tarta son el mejor lugar para experimentar con sabores. Puedes a\u00f1adir a la masa sabores <sup>Westco\u00ae<\/sup> Fruit-O, polvos aromatizantes o incluso mezclas de bebidas en polvo.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=\u00bbChocolate\u00bb tab_id=\u00bb1723048719060-e253645b-3618&#8243;][vc_row_inner remove_bottom_col_margin=\u00bbtrue\u00bb][vc_column_inner width=\u00bb1\/3&#8243;]<figure class=\"vcex-image vcex-module wpex-text-center rounded-image\"><div class=\"vcex-image-inner wpex-relative wpex-inline-block\"><img width=\"401\" height=\"401\" src=\"https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Brownie-Chunks.jpg\" class=\"vcex-image-img wpex-align-middle\" alt=\"\" loading=\"lazy\" decoding=\"async\" srcset=\"https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Brownie-Chunks.jpg 401w, https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Brownie-Chunks-300x300.jpg 300w, https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Brownie-Chunks-150x150.jpg 150w\" sizes=\"auto, (max-width: 401px) 100vw, 401px\" \/><\/div><\/figure><div class=\"vcex-spacing wpex-w-100 wpex-clear visible-phone\" style=\"height:20px;\"><\/div>[\/vc_column_inner][vc_column_inner width=\u00bb2\/3&#8243;][vc_column_text css=\u00bb\u00bb]\n<h4>\u00bfPor qu\u00e9 mi chocolate tiene mal aspecto?<\/h4>\n<p>La pel\u00edcula blanca que cubre el chocolate es un signo de fat bloom.[\/vc_column_text][vc_column_text css=\u00bb\u00bb]\n<ul>\n<li>Se producir\u00e1 \u00abfat bloom\u00bb si el chocolate se destempla. Evita la refrigeraci\u00f3n. <\/li>\n<li>Se producir\u00e1 \u00absugar bloom\u00bb si el chocolate se condensa.<\/li>\n<\/ul>\n<p>Evita el exceso de calor: nunca por encima de 135\u00b0F.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=\u00bbBa\u00f1o y glaseado para donuts\u00bb tab_id=\u00bb1723048730808-fd9dde99-9530&#8243;][vc_row_inner remove_bottom_col_margin=\u00bbtrue\u00bb][vc_column_inner width=\u00bb1\/3&#8243;]<figure class=\"vcex-image vcex-module wpex-text-center rounded-image\"><div class=\"vcex-image-inner wpex-relative wpex-inline-block\"><img width=\"2000\" height=\"1008\" src=\"https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/224_035_InFood_BakersMark3407_AboutFPO3.jpg\" class=\"vcex-image-img wpex-align-middle\" alt=\"\" loading=\"lazy\" decoding=\"async\" srcset=\"https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/224_035_InFood_BakersMark3407_AboutFPO3.jpg 2000w, https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/224_035_InFood_BakersMark3407_AboutFPO3-300x151.jpg 300w, https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/224_035_InFood_BakersMark3407_AboutFPO3-1024x516.jpg 1024w, https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/224_035_InFood_BakersMark3407_AboutFPO3-768x387.jpg 768w, https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/224_035_InFood_BakersMark3407_AboutFPO3-1536x774.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" \/><\/div><\/figure><div class=\"vcex-spacing wpex-w-100 wpex-clear visible-phone\" style=\"height:20px;\"><\/div>[\/vc_column_inner][vc_column_inner width=\u00bb2\/3&#8243;][vc_column_text css=\u00bb\u00bb]\n<h4>Mant\u00e9n Frescos Tus Icings<\/h4>\n<p>Los glaseados BakeMark est\u00e1n listos para usar, pero es necesario calentarlos a 105-110\u00b0F antes de usarlos. El calentamiento a m\u00e1s de 120\u00b0 har\u00e1 que los glaseados pierdan su estabilidad. Nunca se debe a\u00f1adir agua a estos productos. Si es necesario diluirlos, se debe utilizar jarabe simple como <sup>Westco\u00ae<\/sup> Honey Pectin Glaze.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=\u00bbHuevos\u00bb tab_id=\u00bb1723048741449-bf0cbf1b-c629&#8243;][vc_row_inner remove_bottom_col_margin=\u00bbtrue\u00bb][vc_column_inner width=\u00bb1\/3&#8243;]<figure class=\"vcex-image vcex-module wpex-text-center rounded-image\"><div class=\"vcex-image-inner wpex-relative wpex-inline-block\"><img width=\"350\" height=\"332\" src=\"https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Commodities-1-350x332-1.jpg\" class=\"vcex-image-img wpex-align-middle\" alt=\"\" loading=\"lazy\" decoding=\"async\" srcset=\"https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Commodities-1-350x332-1.jpg 350w, https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Commodities-1-350x332-1-300x285.jpg 300w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/div><\/figure><div class=\"vcex-spacing wpex-w-100 wpex-clear visible-phone\" style=\"height:20px;\"><\/div>[\/vc_column_inner][vc_column_inner width=\u00bb2\/3&#8243;][vc_column_text css=\u00bb\u00bb]\n<h4>C\u00f3mo descongelar ovoproductos congelados<\/h4>\n<p>Descong\u00e9lalo toda la noche en el frigor\u00edfico o pon el envase sin abrir bajo un chorro de agua fr\u00eda. Precauci\u00f3n: No descongelar a temperatura ambiente. No descongelar bajo agua caliente.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=\u00bbRellenos\u00bb tab_id=\u00bb1723048754128-ac69ea00-1dd7&#8243;][vc_row_inner remove_bottom_col_margin=\u00bbtrue\u00bb][vc_column_inner width=\u00bb1\/3&#8243;]<figure class=\"vcex-image vcex-module wpex-text-center\"><div class=\"vcex-image-inner wpex-relative wpex-inline-block\"><img width=\"600\" height=\"378\" src=\"https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/DanishAssortLgSnailSml-SnailFigure8s_9-13-12_0922.png\" class=\"vcex-image-img wpex-align-middle\" alt=\"\" loading=\"lazy\" decoding=\"async\" srcset=\"https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/DanishAssortLgSnailSml-SnailFigure8s_9-13-12_0922.png 600w, https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/DanishAssortLgSnailSml-SnailFigure8s_9-13-12_0922-300x189.png 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/div><\/figure><div class=\"vcex-spacing wpex-w-100 wpex-clear visible-phone\" style=\"height:20px;\"><\/div>[\/vc_column_inner][vc_column_inner width=\u00bb2\/3&#8243;][vc_column_text css=\u00bb\u00bb]\n<h4>El relleno correcto de los hojaldres es la clave<\/h4>\n<p>Utiliza rellenos con poca agua. Los rellenos hechos con frutas deshidratadas absorber\u00e1n el vapor generado por la masa de hojaldre y no se pondr\u00e1n blandos. <\/p>\n<h4>La importancia del contenido de fruta en los hojaldres<\/h4>\n<p>Utiliza rellenos con la menor cantidad de agua posible. Los rellenos con alto contenido de az\u00facar soluble evitar\u00e1n la ebullici\u00f3n. Los rellenos de alta viscosidad no se escurrir\u00e1n por la parte superior de los pasteles horneados. Cuanto mayor sea el contenido de fruta, mejor ser\u00e1 el atractivo visual.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=\u00bbHarina\u00bb tab_id=\u00bb1723048765475-3df041fc-849d\u00bb][vc_row_inner remove_bottom_col_margin=\u00bbtrue\u00bb][vc_column_inner width=\u00bb1\/3&#8243;]<figure class=\"vcex-image vcex-module wpex-text-center rounded-image\"><div class=\"vcex-image-inner wpex-relative wpex-inline-block\"><img width=\"1400\" height=\"700\" src=\"https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Untitled-design-10.png\" class=\"vcex-image-img wpex-align-middle\" alt=\"\" loading=\"lazy\" decoding=\"async\" srcset=\"https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Untitled-design-10.png 1400w, https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Untitled-design-10-300x150.png 300w, https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Untitled-design-10-1024x512.png 1024w, https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Untitled-design-10-768x384.png 768w\" sizes=\"auto, (max-width: 1400px) 100vw, 1400px\" \/><\/div><\/figure><div class=\"vcex-spacing wpex-w-100 wpex-clear visible-phone\" style=\"height:20px;\"><\/div>[\/vc_column_inner][vc_column_inner width=\u00bb2\/3&#8243;][vc_column_text css=\u00bb\u00bb]\n<h4>Harina: la base de tu reposter\u00eda<\/h4>\n<p>La harina puede obtenerse de cualquier grano, pero la glutenina s\u00f3lo procede del grano de trigo.[\/vc_column_text][vc_column_text css=\u00bb\u00bb]\n<ul>\n<li>se debe utilizar un 70% de harina panificable para hacer una barra de pan decente<\/li>\n<li>Se puede utilizar un 30% de harina \u00abaromatizada\u00bb para a\u00f1adir m\u00e1s sabor (harina de pumpernickel, harina de centeno o cualquier otro tipo de grano)<\/li>\n<\/ul>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=\u00bbEsmaltes y barnices\u00bb tab_id=\u00bb1723048780798-bbd48e80-2458&#8243;][vc_row_inner remove_bottom_col_margin=\u00bbtrue\u00bb][vc_column_inner width=\u00bb1\/3&#8243;]<figure class=\"vcex-image vcex-module wpex-text-center rounded-image\"><div class=\"vcex-image-inner wpex-relative wpex-inline-block\"><img width=\"1000\" height=\"667\" src=\"https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/BakeMark_01-08-19_0037_WebCrop.jpg\" class=\"vcex-image-img wpex-align-middle\" alt=\"\" loading=\"lazy\" decoding=\"async\" srcset=\"https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/BakeMark_01-08-19_0037_WebCrop.jpg 1000w, https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/BakeMark_01-08-19_0037_WebCrop-300x200.jpg 300w, https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/BakeMark_01-08-19_0037_WebCrop-768x512.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/div><\/figure><div class=\"vcex-spacing wpex-w-100 wpex-clear visible-phone\" style=\"height:20px;\"><\/div>[\/vc_column_inner][vc_column_inner width=\u00bb2\/3&#8243;][vc_column_text css=\u00bb\u00bb]\n<h4>Consejos para el mejor glaseado de la industria<\/h4>\n<p>Prepara el glaseado el d\u00eda anterior. Se adherir\u00e1 mejor cuando el az\u00facar absorba completamente el agua. Utiliza glaseado para donuts de primera calidad hecho con <sup>Westco\u00ae<\/sup> Super Speedee Glaze para hacer un glaseado que dure.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=\u00bbMezclas para tartas Hi-Ratio\u00bb tab_id=\u00bb1723048789623-c3225af9-113a\u00bb][vc_row_inner remove_bottom_col_margin=\u00bbtrue\u00bb][vc_column_inner width=\u00bb1\/3&#8243;]<figure class=\"vcex-image vcex-module wpex-text-center rounded-image\"><div class=\"vcex-image-inner wpex-relative wpex-inline-block\"><img width=\"1400\" height=\"700\" src=\"https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Untitled-design-12-1.png\" class=\"vcex-image-img wpex-align-middle\" alt=\"\" loading=\"lazy\" decoding=\"async\" srcset=\"https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Untitled-design-12-1.png 1400w, https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Untitled-design-12-1-300x150.png 300w, https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Untitled-design-12-1-1024x512.png 1024w, https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Untitled-design-12-1-768x384.png 768w\" sizes=\"auto, (max-width: 1400px) 100vw, 1400px\" \/><\/div><\/figure><div class=\"vcex-spacing wpex-w-100 wpex-clear visible-phone\" style=\"height:20px;\"><\/div>[\/vc_column_inner][vc_column_inner width=\u00bb2\/3&#8243;][vc_column_text css=\u00bb\u00bb]Hacer pasteles desde cero requiere escalar diez o m\u00e1s ingredientes, lo que a menudo aumenta los costes de mano de obra y la posibilidad de cometer errores. Las mezclas para pasteles BakeMark s\u00f3lo requieren dos ingredientes adicionales, lo que reduce esos riesgos.[\/vc_column_text][vc_column_text css=\u00bb\u00bb]\n<ul>\n<li>La temperatura de cocci\u00f3n en un horno de rejilla o de convecci\u00f3n debe ser de 320-335\u00b0F. En un horno de bobina o convencional, la temperatura debe ser de 350-365\u00b0F. <\/li>\n<li>Los pasteles deben invertirse (darse la vuelta) inmediatamente despu\u00e9s de sacarlos del horno para atrapar la humedad, evitar que se encojan y conservar las paredes laterales rectas. Los pasteles invertidos requerir\u00e1n menos recortes y menos glaseado para terminarlos. Tambi\u00e9n se conservar\u00e1n m\u00e1s tiempo.  <\/li>\n<\/ul>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][vc_tta_section title=\u00bbMezclas y bases para rosquillas con levadura\u00bb tab_id=\u00bb1723048800970-72277c94-696f\u00bb][vc_row_inner remove_bottom_col_margin=\u00bbtrue\u00bb][vc_column_inner width=\u00bb1\/3&#8243;]<figure class=\"vcex-image vcex-module wpex-text-center rounded-image\"><div class=\"vcex-image-inner wpex-relative wpex-inline-block\"><img width=\"1400\" height=\"720\" src=\"https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Untitled-design-1.png\" class=\"vcex-image-img wpex-align-middle\" alt=\"\" loading=\"lazy\" decoding=\"async\" srcset=\"https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Untitled-design-1.png 1400w, https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Untitled-design-1-300x154.png 300w, https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Untitled-design-1-1024x527.png 1024w, https:\/\/bakemark.com\/wp-content\/uploads\/2024\/08\/Untitled-design-1-768x395.png 768w\" sizes=\"auto, (max-width: 1400px) 100vw, 1400px\" \/><\/div><\/figure><div class=\"vcex-spacing wpex-w-100 wpex-clear visible-phone\" style=\"height:20px;\"><\/div>[\/vc_column_inner][vc_column_inner width=\u00bb2\/3&#8243;][vc_column_text css=\u00bb\u00bb]Una mayor cantidad de az\u00facar hace que los donuts sean m\u00e1s blandos. Las masas con mayores niveles de az\u00facar son m\u00e1s f\u00e1ciles de trabajar y se deslizan mucho mejor por la maquinaria. Una masa bien mezclada debe estar completamente desarrollada, con una temperatura final de 80\u00b0F. La masa mezclada debe reposar tapada durante 45-60 minutos. Los donuts deben fermentarse a 95-100 \u00b0F y 75-80% de humedad. Los donuts con levadura deben fre\u00edrse a 375 \u00b0F durante 55-60 segundos por cada lado.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_tta_section][\/vc_tta_accordion][\/vc_column][\/vc_row]\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row css=\u00bb.vc_custom_1723048521754{margin-top: 70px !important;margin-bottom: 15px !important;}\u00bb][vc_column offset=\u00bbvc_col-lg-offset-1 vc_col-lg-10&#8243;][vc_column_text css=\u00bb\u00bb text_align=\u00bbcenter\u00bb] Consejos y trucos para hornear con excelencia [\/vc_column_text][\/vc_column][\/vc_row][vc_row remove_bottom_col_margin=\u00bbtrue\u00bb][vc_column][vc_tta_accordion title_tag=\u00bbp\u00bb section_title_tag=\u00bbp\u00bb style=\u00bbtotal\u00bb c_position=\u00bbright\u00bb active_section=\u00bb\u00bb collapsible_all=\u00bbtrue\u00bb][vc_tta_section title=\u00bbMezclas para pan\u00bb tab_id=\u00bb1723048599319-271496b3-92d9&#8243;][vc_row_inner 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