{"id":251,"date":"2014-11-11T17:50:32","date_gmt":"2014-11-11T17:50:32","guid":{"rendered":"http:\/\/www.cafesaula.com\/blog\/?p=251"},"modified":"2014-11-17T09:41:26","modified_gmt":"2014-11-17T09:41:26","slug":"el-sucre-gran-aliat-del-cafe","status":"publish","type":"post","link":"https:\/\/www.cafesaula.com\/blog\/ca\/el-sucre-gran-aliat-del-cafe\/","title":{"rendered":"El sucre, gran aliat del caf\u00e8"},"content":{"rendered":"<p>Hi ha qui diu que el <strong>sucre<\/strong> \u00e9s el recurs utilitzat per la gent a qui no li agrada el <strong>caf\u00e8<\/strong>. Encara que \u00e9s cert que per apreciar tot el cos, l&#8217;aroma i l&#8217;acidesa d&#8217;un bon <strong>caf\u00e8<\/strong> l&#8217;ideal \u00e9s prendre\u2019l sol, aix\u00f2 no vol dir que no puguem delectar-nos afegint-li al nostre <strong>espresso<\/strong> altres sabors i textures.<\/p>\n<p>Aix\u00f2 s\u00ed, cal tenir clar que la forma d&#8217;endolcir un <strong>caf\u00e8<\/strong> \u00e9s determinant en el resultat final. Per aix\u00f2, avui anem a analitzar quines s\u00f3n les millors opcions per que un <strong>caf\u00e8<\/strong> amb <strong>sucre<\/strong> no perdi la seva ess\u00e8ncia original.<\/p>\n<p>Avui en dia al mercat podem trobar infinitat de subst\u00e0ncies amb efecte dol\u00e7, ja sigui el <strong>sucre tradicional<\/strong>, passant pels <strong>edulcorants artificials<\/strong> (sacarina, esparta\u2026) fins a tot tipus de subst\u00e0ncies d&#8217;<strong>origen natural<\/strong> (aur\u00f3, palmera\u2026).<\/p>\n<p>De totes aquestes varietats, per\u00f2, el <strong>sucre<\/strong> estrella segueix sent el <strong>blanc o refinat<\/strong>. Aquest tipus de <strong>sucre<\/strong> ha estat sotm\u00e8s a un proc\u00e9s qu\u00edmic de purificaci\u00f3 que li priva de la <strong>melassa<\/strong>, una subst\u00e0ncia que cobreix el <strong>sucre moreno<\/strong> i li atorga el seu color caracter\u00edstic.<\/p>\n<p>Al no tenir <strong>melassa<\/strong>, el <strong>sucre blanc<\/strong> posseeix m\u00e9s <strong>sacarosa<\/strong> i, per tant, endolceix m\u00e9s. Per\u00f2, per contra, li manquen les vitamines i minerals que aporta la <strong>melassa<\/strong>. D&#8217;aqu\u00ed ve que sempre es parli del <strong>sucre moreno<\/strong> com el m\u00e9s saludable.<\/p>\n<p>Una altra opci\u00f3 molt utilitzada per a tot tipus de begudes calentes s\u00f3n els <strong>sucres aromatitzats<\/strong>. Els m\u00e9s comuns solen tenir la base de vainilla, canyella, clau, an\u00eds estavellat, florals o c\u00edtrics.<\/p>\n<p>I tu, amb quin <strong>sucre<\/strong> et quedes?<\/p>","protected":false},"excerpt":{"rendered":"<p>Hi ha qui diu que el sucre \u00e9s el recurs utilitzat per la gent a qui no li agrada el caf\u00e8. Encara que \u00e9s cert que per apreciar tot el cos, l&#8217;aroma i l&#8217;acidesa d&#8217;un bon caf\u00e8 l&#8217;ideal \u00e9s prendre\u2019l sol, aix\u00f2 no vol dir que no puguem delectar-nos afegint-li al nostre espresso altres sabors&#8230;<\/p>\n","protected":false},"author":2,"featured_media":252,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[58],"tags":[79,82,76,81,77,35,50,83,60,78,84,80,85,75],"class_list":["post-251","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-consejos","tag-aromatizante","tag-aspartamo","tag-azucar","tag-azucar-blanco-refinado","tag-azucar-moreno","tag-cafe-2","tag-cafe-saula","tag-edulcorante-artificial","tag-espresso","tag-estevia","tag-melaza","tag-sacarina","tag-sacarosa","tag-sucre"],"_links":{"self":[{"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/posts\/251","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/comments?post=251"}],"version-history":[{"count":5,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/posts\/251\/revisions"}],"predecessor-version":[{"id":262,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/posts\/251\/revisions\/262"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/media\/252"}],"wp:attachment":[{"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/media?parent=251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/categories?post=251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/tags?post=251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}