Letos vyu\u017e\u00edv\u00e1me hlavn\u011b lok\u00e1ln\u00ed dary od matky p\u0159\u00edrody. Kombinujeme je v\u0161ak s exoti\u010dt\u011bj\u0161\u00edmi v\u016fn\u011bmi a vytv\u00e1\u0159\u00edme neobvykl\u00e9 kombinace chut\u00ed.<\/p>\r\n
<\/p>\r\n
KOMBINUJEME \u017dIVLY – PAWE\u0141 MA\u0141ECKI<\/p>\r\n
V t\u00e9to sez\u00f3n\u011b je v\u00fdrazn\u011b vid\u011bt, \u017ee se r\u00e1di odvol\u00e1v\u00e1me na \u010dty\u0159i \u017eivly. U dort\u016f a dezert\u016f se to mimo jin\u00e9 projevuje v neobvykl\u00fdch, zd\u00e1nliv\u011b vzd\u00e1len\u00fdch kombinac\u00edch chut\u00ed. Jedn\u00e1 se o trend, kter\u00fd se rozv\u00edj\u00ed nejen v Polsku, ale – jak uv\u00e1d\u00ed moji kolegov\u00e9 ze zahrani\u010d\u00ed – vlastn\u011b na cel\u00e9m sv\u011bt\u011b. Jako ohe\u0148 a vodu kombinujeme sladkou chut\u02c7 s ko\u0159en\u011bnou, kyselou nebo slanou. M\u00f3dn\u00ed v\u016fn\u00ed je v t\u00e9to sez\u00f3n\u011b z\u00e1zvor, kter\u00fd pou\u017e\u00edv\u00e1me k rozbit\u00ed p\u0159irozen\u00e9 sladkosti cukr\u00e1\u0159sk\u00fdch v\u00fdrobk\u016f.<\/p>\r\n
<\/p>\r\n
HARMONIE CHUT\u00cd S BYLINKOVOU V\u016e<\/strong>N\u00cd – BO\u017bENA SIKO\u0143<\/p>\r\n Letos omezujeme velikost cukr\u00e1\u0159sk\u00fdch v\u00fdrobk\u016f, pou\u017e\u00edv\u00e1me minimalistick\u00e9 dekorace, co\u017e znamen\u00e1, \u017ee to nejd\u016fle\u017eit\u011bj\u0161\u00ed – chu\u0165, se dost\u00e1v\u00e1 do pop\u0159ed\u00ed. Budeme hledat bohat\u00e9 chut\u011b a jejich jedine\u010dn\u00e1 spojen\u00ed. Je d\u016fle\u017eit\u00e9, aby v\u0161echny byly v\u00fdrazn\u00e9 a harmonicky se spojovaly. Velk\u00fdm hitem t\u00e9to sez\u00f3ny budou dezerty s bylinn\u00fdmi v\u016fn\u011bmi. Nejen m\u00e1ta, ale tak\u00e9 tymi\u00e1n, rozmar\u00fdn nebo koriandr odv\u00e1\u017en\u011b vstoup\u00ed na cukr\u00e1rensko-zmrzlinov\u00fd trh.<\/p>\r\n Slan\u00fd karamel a hn\u011bd\u00e9 m\u00e1slo si ji\u017e podmanily gastronomick\u00fd a zmrzlinov\u00fd pr\u016fmysl. A proto\u017ee se oba prol\u00ednaj\u00ed s cukr\u00e1\u0159stv\u00edm, nen\u00ed divu, \u017ee tyto p\u0159\u00edchut\u011b siln\u011b pronikaj\u00ed do pe\u010diva a dezert\u016f.<\/p>\r\n <\/p>\r\n Slan\u00fd karamel a hn\u011bd\u00e9 m\u00e1slo<\/p>\r\n SLADKO-SLAN\u00c1 \u00daPRAVA – IGA SARZY\u0143SKA<\/p>\r\n Popularita slan\u00e9ho karamelu za\u010dala zmrzlinou. Dnes tato chu\u0165 upev\u0148uje sv\u00e9 pozice na trhu s cukrovinkami. V\u00fdrazn\u011b roste popularita pern\u00edku pota\u017een\u00e9ho polevou ze slan\u00e9ho karamelu.<\/p>\r\n Z\u00e1kazn\u00edci tak\u00e9 r\u00e1di kupuj\u00ed slan\u00fd karamel ve sklenici, kter\u00fd pak pou\u017e\u00edvaj\u00ed jako kr\u00e9m pro sv\u00e9 vlastn\u00ed v\u00fdrobky.<\/p>\r\n <\/p>\r\n \u010cokol\u00e1da Whole Fruit<\/p>\r\n <\/p>\r\n Podle odborn\u00edk\u016f se v roce 2021 neobjev\u00ed na trhu s cukrovinkami p\u0159\u00edli\u0161 mnoho novinek. \u010cokol\u00e1da Whole Fruit m\u016f\u017ee b\u00fdt zaj\u00edmavou v\u00fdjimkou.<\/p>\r\n JEDINE\u010cN\u00c1 \u010cOKOL\u00c1DA – KRZYSZTOF ILNICKI<\/p>\r\n \u010cokol\u00e1da Whole Fruit se objevila loni, ale teprve nyn\u00ed v\u00fdrazn\u011bji vstupuje na trh. To znamen\u00e1, \u017ee cukr\u00e1\u0159sk\u00fd obor z\u00edsk\u00e1 novou, velmi zaj\u00edmavou surovinu. \u010cokol\u00e1da Whole Fruit dokonale zapad\u00e1 do trendu n\u00e1vratu ke ko\u0159en\u016fm a co nejmen\u0161\u00edho p\u0159epracov\u00e1n\u00ed surovin. K jej\u00ed v\u00fdrob\u011b se pou\u017e\u00edvaj\u00ed nejen semena, ale cel\u00e9 plody kakaovn\u00edku. D\u00edky tomu nen\u00ed nutn\u00e9 do \u010dokol\u00e1dy p\u0159id\u00e1vat cukr. Sladkost ve form\u011b frukt\u00f3zy se z\u00edsk\u00e1v\u00e1 z ovocn\u00e9 d\u0159en\u011b. Cel\u00e1 Whole Fruit \u010dokol\u00e1da je nejen p\u0159\u00edrodn\u00ed, ale tak\u00e9 ekologick\u00e1 v souladu s klimaticky orientovan\u00fdm trendem. P\u0159i jej\u00ed v\u00fdrob\u011b nejsou kombinov\u00e1ny zpracovatelsk\u00e9 postupy z r\u016fzn\u00fdch \u010d\u00e1st\u00ed sv\u011bta. V\u0161e se odehr\u00e1v\u00e1 na jedn\u00e9 plant\u00e1\u017ei, co\u017e zna\u010dn\u011b omezuje produkci v\u00fdfukov\u00fdch plyn\u016f souvisej\u00edc\u00edch s p\u0159epravou v r\u016fzn\u00fdch f\u00e1z\u00edch v\u00fdroby \u010dokol\u00e1dy.<\/p>\r\n <\/p>\r\n P\u0159edstavujeme t\u00fdm expert\u016f:<\/p>\r\n Pawe\u0142 Ma\u0142ecki<\/p>\r\n mistr cukr\u00e1\u0159 a odborn\u00edk na \u010dokol\u00e1du. V\u00edt\u011bz titulu mistr Polska v cukr\u00e1\u0159stv\u00ed. V\u00edt\u011bz mnoha profesion\u00e1ln\u00edch sout\u011b\u017e\u00ed, \u010dlen t\u00fdmu, kter\u00fd vytvo\u0159il Guinness\u016fv sv\u011btov\u00fd rekord zhotoven\u00edm nejv\u011bt\u0161\u00edho svatebn\u00edho dortu. Autor mnoha knih a alb o cukrovink\u00e1ch. Vedouc\u00ed odd\u011blen\u00ed dekorace, pralinek a zmrzliny v cukr\u00e1rn\u011b Sowa a jeden z hostitel\u016f kan\u00e1lu Kuchnia Lidla na YouTube.<\/p>\r\n <\/p>\r\n Iga Sarzy\u0144ska- -Komorowska<\/p>\r\n cukr\u00e1\u0159sk\u00e1 mistryn\u011b, inici\u00e1torka a spolumajitelka zna\u010dky Iga Sarzy\u0144ska Wzrusza Toru\u0144. V\u00edt\u011bzka mnoha cukr\u00e1\u0159sk\u00fdch sout\u011b\u017e\u00ed, jej\u00ed\u017e pr\u00e1ce jsou uv\u00e1d\u011bny v \u010dasopisech jako britsk\u00e9 \u201eWedding Cakes\u201c a \u201eCakes & Sugarcraft\u201c. Je skute\u010dnou specialistkou na cukr\u00e1\u0159skou floristiku a v\u00fdrobu jedine\u010dn\u00fdch ru\u010dn\u011b zdoben\u00fdch pern\u00edk\u016f<\/p>\r\n <\/p>\r\n BO\u017bENA SIKO\u0143<\/p>\r\n cukr\u00e1\u0159sk\u00e1 mistryn\u011b, tv\u016frkyn\u011b chut\u00ed a dekorac\u00ed. .Dlouholet\u00e1 vedouc\u00ed cukr\u00e1\u0159sk\u00e9 d\u00edlny v hotelu Jan III Sobieski. \u0160irok\u00e9 skupin\u011b pol\u00e1k\u016f je zn\u00e1m\u00e1 jako moder\u00e1torka a porotkyn\u011b v televizn\u00edch po\u0159adech v\u011bnovan\u00fdch cukr\u00e1\u0159stv\u00ed. Absolventka mnoha odborn\u00fdch \u0161kolen\u00ed v Polsku i v zahrani\u010d\u00ed. Mentorka a u\u010ditelka mlad\u00fdch cukr\u00e1\u0159\u016f, se kter\u00fdmi sd\u00edl\u00ed nejen sv\u00e9 skv\u011bl\u00e9 znalosti, ale i profesion\u00e1ln\u00ed v\u00e1\u0161e\u0148.<\/p>\r\n <\/p>\r\n KRZYSZTOF ILNICKI<\/p>\r\n cukr\u00e1\u0159sk\u00fd mistr. Absolvent University Thames Valley v oboru mezin\u00e1rodn\u00ed kulin\u00e1\u0159sk\u00e9 um\u011bn\u00ed. Spolumajitel cukr\u00e1rny Umam v Gda\u0148sku. V\u00edt\u011bz ceny AIG PRIX a v\u00edt\u011bz titulu nejlep\u0161\u00ed cukr\u00e1\u0159 v Polsku (Prix au Chef P\u00e2tissier). Profesn\u00ed zku\u0161enosti z\u00edskal v nejlep\u0161\u00edch cukr\u00e1rn\u00e1ch na sv\u011bt\u011b, v\u010d. v Mirabelle Marco Pierre White a michelinsk\u00e9 restaurace Hakkasan v Lond\u00fdn\u011b. P\u0159edn\u00e1\u0161\u00ed technologii zpracov\u00e1n\u00ed \u010dokol\u00e1dy na univerzit\u011b v Ol\u0161t\u00fdn\u011b a je porotcem televizn\u00ed show \u201eBake-Off – Ale ciacho!\u201c<\/p>\r\n <\/p>","protected":false},"excerpt":{"rendered":" Letos vyu\u017e\u00edv\u00e1me hlavn\u011b lok\u00e1ln\u00ed dary od matky p\u0159\u00edrody. Kombinujeme je v\u0161ak s exoti\u010dt\u011bj\u0161\u00edmi v\u016fn\u011bmi a vytv\u00e1\u0159\u00edme neobvykl\u00e9 kombinace chut\u00ed. […]<\/p>\n","protected":false},"author":5,"featured_media":12041,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[353],"tags":[],"class_list":["post-12040","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12040","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/comments?post=12040"}],"version-history":[{"count":2,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12040\/revisions"}],"predecessor-version":[{"id":13299,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12040\/revisions\/13299"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media\/12041"}],"wp:attachment":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media?parent=12040"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/categories?post=12040"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/tags?post=12040"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}