Jste to, co j\u00edte \u2013 st\u00e1le v\u00edce lid\u00ed bere tuto v\u011btu jako \u017eivotn\u00ed sm\u011br. Pe\u010dliv\u011b \u010dteme etikety, sna\u017e\u00edme se eliminovat ne\u017e\u00e1douc\u00ed slo\u017eky, v\u011bnujeme v\u011bt\u0161\u00ed pozornost p\u016fvodu zbo\u017e\u00ed. V pandemii se tento proces urychlil. Zav\u0159eni doma jsme se pono\u0159ili do t\u00e9matu zdrav\u00e9ho stravov\u00e1n\u00ed a z\u00edskan\u00e9 znalosti v\u00fdznamn\u011b zm\u011bnily n\u00e1\u0161 p\u0159\u00edstup ke sladkostem. Je to jasn\u011b vid\u011bt na sou\u010dasn\u00fdch trendech.<\/p>\r\n
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\u010cIST\u00c1 ETIKETA<\/p>\r\n
Kontrola slo\u017een\u00ed hotov\u00fdch v\u00fdrobk\u016f ji\u017e nen\u00ed zvl\u00e1\u0161tnost\u00ed ale standardem. Z\u00e1kazn\u00edk chce v\u011bd\u011bt, co v\u00fdrobek obsahuje.\u010cist\u00e1 etiketa, tj. etiketa bez zv\u00fdraz\u0148ova\u010d\u016f chuti, konzervant\u016f \u010di um\u011bl\u00fdch sladidel je dnes velk\u00fdm p\u0159\u00ednosem. Stejn\u011b jako mal\u00e9 mno\u017estv\u00ed slo\u017eek.<\/p>\r\n
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CUKR\u00c1RNA NEN\u00cd LABORATO\u0158 – BO\u017bENA SIKO\u0143<\/p>\r\n
Jedn\u00edm z nejv\u00fdrazn\u011bj\u0161\u00edch trend\u016f posledn\u00edch m\u011bs\u00edc\u016f je n\u00e1vrat k p\u0159\u00edrod\u011b. A kdy\u017e p\u0159\u00edroda, tak samoz\u0159ejm\u011b bez chemie, um\u011bl\u00fdch barviv, konzervant\u016f a ztu\u017een\u00fdch tuk\u016f. Zavl\u00e1dla p\u011bkn\u00e1 m\u00f3da sv\u011b\u017eesti a p\u0159irozenosti.<\/p>\r\n
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VEGE A N\u00cdZK\u00dd OBSAH CUKRU<\/p>\r\n
Bez \u017eivo\u010di\u0161n\u00fdch produkt\u016f, bez trans tuk\u016f, s n\u00edzk\u00fdm obsahem cukru nebo jeho n\u00e1hra\u017eek. To jsou cukr\u00e1\u0159sk\u00e9 v\u00fd\u017eivov\u00e9 trendy roku 2021.<\/p>\r\n
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VEGANSK\u00c1 S\u00cdLA – PAWE\u0141 MA\u0141ECKI<\/p>\r\n
Zat\u00edmco z\u00e1jem o bezlepkovou dietu sp\u00ed\u0161e kles\u00e1, popularita vegansk\u00fdch sladkost\u00ed st\u00e1le roste. D\u016fle\u017eitou v\u00fdzvou pro cukr\u00e1\u0159e v leto\u0161n\u00edm roce bude roz\u0161\u00ed\u0159en\u00ed nab\u00eddky pro vege klienta. Dal\u0161\u00ed jasn\u00fd trend sn\u00ed\u017een\u00ed mno\u017estv\u00ed cukru v receptu\u0159e se dokonce prom\u00edtl do zaveden\u00ed dan\u011b z cukru. V cukr\u00e1rn\u011b Sowa jsme p\u0159edv\u00eddali tento v\u00fdvoj situace a ji\u017e druh\u00fdm rokem neust\u00e1le sni\u017eujeme hladinu cukru ve v\u00fdrobc\u00edch. V sou\u010dasn\u00e9 dob\u011b je ni\u017e\u0161\u00ed o 10-15 %.<\/p>\r\n
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\u201cLOW SWEET, MORE PLANT\u201d \u2013 MACIEJ ROSI\u0143SKI<\/p>\r\n
V tradi\u010dn\u00edm polsk\u00e9m cukr\u00e1\u0159stv\u00ed jsou suroviny jako je cukr, \u017eivo\u010di\u0161n\u00e9 tuky , ml\u00e9\u010dn\u00e9 produkty a vejce z\u00e1kladem pro v\u00fdrobu. Ale v nejbli\u017e\u0161\u00ed dob\u011b to budeme muset zm\u011bnit. A nebo p\u0159inejmen\u0161\u00edm vypracovat n\u011bjakou alternativu. \u010c\u00edm d\u00e1l t\u00edm v\u00edce spot\u0159ebitel\u016f hled\u00e1 sladk\u00e9 v\u00fdrobky s n\u00edzk\u00fdm glykemick\u00fdm indexem a popularita vegansk\u00e9 stravy roste nezvykl\u00fdm tempem. Podle velmi pravd\u011bpodobn\u00fdch v\u00fd\u017eivov\u00fdch progn\u00f3z cca za 5-6 let osoby na rostlinn\u00e9 strav\u011b budou tvo\u0159it 20 % na\u0161\u00ed spole\u010dnosti<\/p>\r\n
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M\u00d3DN\u00cd N\u00c1HRA\u017dKY -\u2013 KRZYSZTOF ILNICKI<\/p>\r\n
P\u0159echod na vegetari\u00e1nskou nebo veganskou stravu , to u\u017e nen\u00ed trend, ale v\u00fd\u017eivov\u00e1 revoluce. Mysl\u00edm, \u017ee v budoucnosti, kter\u00e1 se d\u00e1 p\u0159edpov\u00eddat , se sladkosti postaven\u00e9 na \u017eivo\u010disn\u00fdch v\u00fdrobc\u00edch takov\u00fdch jako je m\u00e1slo, smetana \u010di ml\u00e9ko stanou vz\u00e1cnost\u00ed. Mo\u017en\u00e1 budou hodnoceny jako drah\u00e1 a extravagantn\u00ed zn\u00e1mka bohatstv\u00ed a spole\u010densk\u00e9ho postaven\u00ed. Nyn\u00ed stoj\u00edme p\u0159ed v\u00fdzvou hledn\u00e1n\u00ed zaj\u00edmav\u00fdch surovin , kter\u00e9 se osv\u011bd\u010d\u00ed v cukr\u00e1renstv\u00ed. Mezi ty, kter\u00e9 z\u00edskaj\u00ed popularitu v vege cukr\u00e1\u0159stv\u00ed jist\u011b budou pat\u0159it : kakaov\u00e9 m\u00e1slo , ovesn\u00e9 a kokosov\u00e9 ml\u00e9ko.<\/p>\r\n
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P\u0159edstavujeme t\u00fdm expert\u016f:<\/p>\r\n
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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
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PAWE\u0141 MA\u0141ECKI<\/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
MACIEJ ROSI\u0143SKI<\/p>\r\n
uzn\u00e1van\u00fd cukr\u00e1\u0159 a kucha\u0159 v jedn\u00e9 osob\u011b. P\u0159edn\u00e1\u0161ej\u00edc\u00ed v Chocolate Akademii a Mezin\u00e1rodn\u00ed kulin\u00e1\u0159sk\u00e9 \u0161kole Ashanti v Lod\u017ei. Ambasador zna\u010dky Callebaut. Spoluautor kn\u00ed\u017eek o modern\u00edm cukr\u00e1\u0159stv\u00ed \u201eKreace Iwaniuk Rosi\u0144ski Wi\u015bniewski\u201d a \u201eSv\u00e1te\u010dn\u00ed kreace\u201d. Dr\u017eitel mnoha ocen\u011bn\u00ed a vyznamen\u00e1n\u00ed, mimo jin\u00e9 dvou \u010dapek Gault&Millau 2017 i 2018 a bronzov\u00e9 medaile na Marco Polo Cup v \u0160anghaji.Nyn\u00ed se realizuje jako lektor v oblasti slan\u00e9 kuchyn\u011b a cukr\u00e1\u0159stv\u00ed.<\/p>\r\n
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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>","protected":false},"excerpt":{"rendered":"
Jste to, co j\u00edte \u2013 st\u00e1le v\u00edce lid\u00ed bere tuto v\u011btu jako \u017eivotn\u00ed sm\u011br. Pe\u010dliv\u011b \u010dteme etikety, sna\u017e\u00edme se eliminovat […]<\/p>\n","protected":false},"author":5,"featured_media":12045,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[353],"tags":[],"class_list":["post-12044","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\/12044","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=12044"}],"version-history":[{"count":4,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12044\/revisions"}],"predecessor-version":[{"id":13297,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12044\/revisions\/13297"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media\/12045"}],"wp:attachment":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media?parent=12044"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/categories?post=12044"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/tags?post=12044"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}