{"id":346,"date":"2020-03-26T20:17:13","date_gmt":"2020-03-26T20:17:13","guid":{"rendered":"https:\/\/www.virginiadare.com\/trending-ingredients-and-techniques-for-a-new-era-of-baked-goods\/"},"modified":"2023-06-01T02:13:17","modified_gmt":"2023-06-01T02:13:17","slug":"trending-ingredients-and-techniques-for-a-new-era-of-baked-goods","status":"publish","type":"post","link":"https:\/\/www.virginiadare.com\/es\/applications\/trending-ingredients-and-techniques-for-a-new-era-of-baked-goods\/","title":{"rendered":"Ingredientes y t\u00e9cnicas de tendencia para una nueva era de productos horneados"},"content":{"rendered":"

En los \u00faltimos a\u00f1os, hemos observado tendencias como etiquetas limpias, cetog\u00e9nicas, reducidas en az\u00facar, de origen vegetal, sin gluten, sin OGM y m\u00e1s que se abren paso en el espacio de los productos horneados. Estas tendencias presentan desaf\u00edos para los panaderos, que pueden abordarse con ingredientes clave que Alimentos preparados <\/em>presentado en un art\u00edculo reciente, como la vainilla natural de Madagascar. <\/p>\n\n\n\n

Como expertos del mercado en vainilla natural y sostenible, nos encantar\u00eda hablar sobre el desarrollo de su nuevo producto. Lee el art\u00edculo completo aqu\u00ed<\/a>, y Haznos saber<\/a> \u00a1Si quieres discutir m\u00e1s!<\/p>","protected":false},"excerpt":{"rendered":"

En los \u00faltimos a\u00f1os, hemos observado tendencias como etiquetas limpias, cetog\u00e9nicas, reducidas en az\u00facar, de origen vegetal, sin gluten, sin OGM y m\u00e1s que se abren paso en el espacio de los productos horneados. Estas tendencias presentan desaf\u00edos para los panaderos, que pueden abordarse con ingredientes clave que Prepared Foods present\u00f3 en un art\u00edculo reciente, como la vainilla natural de Madagascar. como el mercadosigue leyendo \u201cIngredientes y t\u00e9cnicas de moda para una nueva era en la reposter\u00eda\u201d<\/span><\/a><\/p>","protected":false},"author":8,"featured_media":347,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","footnotes":""},"categories":[222,257,226,262],"tags":[],"class_list":["post-346","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-applications","category-asset-type","category-bakery","category-news-asset-type"],"acf":[],"yoast_head":"\nTrending ingredients and techniques for a new era of baked goods - Virginia Dare<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.virginiadare.com\/es\/applications\/trending-ingredients-and-techniques-for-a-new-era-of-baked-goods\/\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Trending ingredients and techniques for a new era of baked goods - Virginia Dare\" \/>\n<meta property=\"og:description\" content=\"The past few years, we’ve observed trends like clean label, keto-friendly, reduced sugar, plant-based, gluten-free, non-GMO, and more make their way into the baked goods space. 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