{"id":50200,"date":"2026-06-22T00:00:00","date_gmt":"2026-06-21T22:00:00","guid":{"rendered":"https:\/\/onekin.eus\/?post_type=calendar-event&#038;p=50200"},"modified":"2026-03-11T10:33:07","modified_gmt":"2026-03-11T09:33:07","slug":"panes-y-masas-2","status":"publish","type":"calendar-event","link":"https:\/\/onekin.eus\/es\/calendar-event\/panes-y-masas-2\/","title":{"rendered":"Panes y masas"},"content":{"rendered":"<p>PANES Y MASAS<\/p>\n<p>Curso pr\u00e1ctico de panader\u00eda profesional orientado a chefs y pasteleros. Los participantes aprender\u00e1n a trabajar fermentaciones con precisi\u00f3n y a comprender los procesos que determinan textura, sabor y estructura. Una formaci\u00f3n que impulsa la creatividad y la t\u00e9cnica en la elaboraci\u00f3n de panes de autor y boller\u00eda moderna dentro del entorno gastron\u00f3mico profesional.<\/p>\n<p>INFORMACI\u00d3N PR\u00c1CTICA<\/p>\n<p>\u200b<\/p>\n<p>OBJETIVOS FORMATIVOS<\/p>\n<p>PROGRAMA<\/p>\n<p>\u25cf Fundamentos de panificaci\u00f3n profesional\u25cb Ingredientes, tipos de harina y f\u00f3rmulas base.\u25cb Principios de fermentaci\u00f3n y desarrollo del gluten.<\/p>\n<p>\u25cf Fermentaciones y prefermentos\u25cb Poolish, biga, masa madre y fermentaci\u00f3n retardada.\u25cb Control de tiempos, temperaturas y resultados.<\/p>\n<p>\u25cf Amasado y formado\u25cb M\u00e9todos manuales y mec\u00e1nicos.\u25cb Hidrataciones, formado de piezas y gre\u00f1ado.<\/p>\n<p>\u25cf Panes cl\u00e1sicos y r\u00fasticos\u25cb Pan blanco, integral, hogazas, baguette, ciabatta y panes de semillas.<\/p>\n<p>DIRIGIDO A<\/p>\n<p>Profesionales del sector de la restauraci\u00f3n:<\/p>\n<p>\u00bfNo ves tu perfil?cont\u00e1ctanos.<\/p>\n<p>METODOLOG\u00cdA<\/p>\n<p>El curso se imparte bajo el enfoquelearning by doing, donde el aprendizaje se centra en lapr\u00e1ctica y la experimentaci\u00f3n directa. Los participantes adquieren conocimientos y habilidades a trav\u00e9s de la elaboraci\u00f3n de recetas, la ejecuci\u00f3n de t\u00e9cnicas y la evaluaci\u00f3n de resultados.<\/p>\n<p>La metodolog\u00eda incluye:<\/p>\n<p>EQUIPO DOCENTE<\/p>\n<p>EDORTA SALVADOR<\/p>\n<p>Ingeniero Agr\u00f3nomo en Industrias Agroalimentarias con amplia experiencia en procesos de planificaci\u00f3n. Ha dirigido la producci\u00f3n en varios obradores artesanos e industriales de panader\u00eda y boller\u00eda por lo que cuenta con una visi\u00f3n global del sector. Actualmente, imparte varios talleres de panader\u00eda y las asignaturas de materias primas y gesti\u00f3n de la producci\u00f3n alimentaria en el grado universitario en gastronom\u00eda y artes culinarias de Basque Culinary Center.<\/p>\n<p>PRECIO<\/p>\n<p>\u200b<\/p>\n<p>Consulta informaci\u00f3n detallada sobre la pol\u00edtica dedevoluciones y cancelaciones.<\/p>\n","protected":false},"parent":0,"menu_order":0,"template":"","meta":{"_acf_changed":false},"tags":[409,442,557],"tipo_de_evento":[588],"categoria_evento":[564,579],"ambito_evento":[601],"class_list":["post-50200","calendar-event","type-calendar-event","status-publish","hentry","tag-cocina","tag-industrias-carnicas","tag-pan-y-molineria","tipo_de_evento-formacion","categoria_evento-gastronomia","ambito_evento-capacitacion"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Panes y masas - onekin.eus<\/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:\/\/onekin.eus\/?post_type=calendar-event&p=50199\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Panes y masas - onekin.eus\" \/>\n<meta property=\"og:description\" content=\"PANES Y MASAS Curso pr\u00e1ctico de panader\u00eda profesional orientado a chefs y pasteleros. 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