Catesmix<\/a>.
\n“Aquest tipus de cert\u00e0mens que busquen recon\u00e8ixer la bona feina dels forners artesans, s\u00f3n un est\u00edmul en el gremi per seguir evolucionant un producte tan necessari i popular com \u00e9s el pa”, explica Paco Romo.
\nLa \u201cMiga de Oro\u201d d’Extremadura va ser per a Javier Quintana Lorenzo, de l’Obrador Artes\u00e0 Quintana. “Va competir d’acord amb les bases del concurs, amb farina de blat normal i fins a un 10% de farina de s\u00e8gol, per\u00f2 va innovar com ning\u00fa”, afirma el nostre mestre forner. “Treballa m\u00e9s en fred, amb fermentacions llargues i excel\u00b7lents mat\u00e8ries primeres, i aix\u00f2 es nota en la qualitat de el pa”, afegeix Paco Romo, qui \u00e9s la cinquena generaci\u00f3 d’una fam\u00edlia de forners artesans i coneix a la perfecci\u00f3 l’evoluci\u00f3 de el pa fins nostres dies.<\/p>\nEls millors forners d’Espanya, a \u201cLa Ruta del buen pan\u201d<\/h3>\n
Encara que \u201cla miga de oro\u201d es lliura en cada certamen per comunitats aut\u00f2nomes, de \u201cLa Ruta del buen pan\u201d, tots els participants concursen per convertir-se en un dels 80 forners de tot Espanya. El proper 11 de novembre a \u201cGastr\u00f2noma\u201d, la fira gastron\u00f2mica que se celebra a Val\u00e8ncia, Panatics -l’organitzaci\u00f3 que convoca el concurs lliurar\u00e0 la seva “estrella Michelin del pa” -aix\u00ed \u00e9s com se l’anomena informalment al gremi- als guanyadors.
\nPer al\u00e7ar-se amb el guard\u00f3, tots els concursants han estat pr\u00e8viament avaluats pels diferents jurats corresponents a cada certamen. Textura, olor, sabor, conformaci\u00f3 de la molla, proc\u00e9s de fabricaci\u00f3 i ingredients, s\u00f3n els detalls que es tenen en compte a l’hora de posar-li nota a el pa, per\u00f2 aquesta \u00e9s nom\u00e9s el 60% de la puntuaci\u00f3, ja que un altre percentatge molt important correspon a un altre jurat encarregat d’anar a l’establiment i valorar la informaci\u00f3 que ofereixen els venedors, aix\u00ed com l’exposici\u00f3 p\u00fablica del seu producte, tant a la botiga com en les xarxes socials.<\/p>\n","protected":false},"excerpt":{"rendered":"
Extremadura ha acollit per primera vegada \u201cLa Ruta del buen pan\u201d, un certamen de forners artesans que premia amb la \u201cMiga de Oro\u201d als millors de cada comunitat. El nostre mestre forner Paco Romo ha estat un dels quatre membres del jurat d’aquesta edici\u00f3, al costat d’Eduardo Crespo, campi\u00f3 de el m\u00f3n de fleca art\u00edstica 1992 a Par\u00eds; Eduardo \u00dabeda, professor de l’escola de forn de Madrid; i Gonzalo Gimeno, cap comercial de Catesmix.<\/p>\n","protected":false},"author":7,"featured_media":12624,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[162],"tags":[],"yoast_head":"\n
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