<\/p>\r\n
Z vyj\u00e1d\u0159en\u00ed samotn\u00e9ho Institutu Pantone Color m\u016f\u017eeme vy\u010d\u00edst, \u017ee jde o barvu \u201ezv\u00eddavou a fascinuj\u00edc\u00ed\u201c, signalizuj\u00edc\u00ed zm\u011bny, opou\u0161t\u011bj\u00edc\u00ed obdob\u00ed izolace a za\u010d\u00ednaj\u00edc\u00ed nov\u00e9, odv\u00e1\u017en\u00e9 kapitoly \u017eivota. I kdy\u017e cukr\u00e1\u0159\u0161t\u00ed odborn\u00edci jsou toho n\u00e1zoru, \u017ee trendy pokud jde o barevnost dezert\u016f v\u00a0leto\u0161n\u00edm roce se budou op\u00edrat sp\u00ed\u0161e o sv\u011btlej\u0161\u00ed \u00a0\u00a0a v\u00edce tlumen\u00e9 odst\u00edny, nen\u00ed vylou\u010deno, \u017ee cukr\u00e1\u0159i op\u011bt dok\u00e1\u017e\u00ed,\u017ee um\u00ed\u00a0 sv\u011btov\u00e9 m\u00f3dn\u00ed trendy dokonale aplikovat v\u00a0cukr\u00e1\u0159sk\u00e9 v\u00fdrob\u011b \u00a0a p\u0159edstav\u00ed \u00a0dezerty ve verzi Very Peri. Ostatn\u011b autority ud\u00e1vaj\u00edc\u00ed trendy v\u00a0oblasti m\u00f3dy ji\u017e m\u011bn\u00ed \u0161atn\u00edky, aby vytvo\u0159ily prostor pro nov\u00fd odst\u00edn modr\u00e9. Je asi jen ot\u00e1zkou \u010dasu, kdy si vy\u017e\u00e1daj\u00ed dezert v\u00a0barv\u011b odpov\u00eddaj\u00edc\u00ed jejich tvorb\u011b.
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Jestlipak v\u00edte, \u017ee\u2026 ?
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I kdy\u017e modr\u00e1 je v potravin\u00e1\u0159sk\u00e9m pr\u016fmyslu spojov\u00e1na s\u00a0pou\u017e\u00edv\u00e1n\u00edm um\u011bl\u00fdch barviv, t\u00e9to barvy lze snadno dos\u00e1hnout pomoc\u00ed odvaru z \u00a0Klitorie ternatsk\u00e9. V na\u0161ich zem\u011bpisn\u00fdch \u0161\u00ed\u0159k\u00e1ch \u00a0je\u0161t\u011b nen\u00ed p\u0159\u00edli\u0161 popul\u00e1rn\u00ed, ale v Asii, kde se p\u011bstuje , je hojn\u011b vyu\u017e\u00edv\u00e1na v\u00a0bylink\u00e1\u0159stv\u00ed \u00a0a v potravin\u00e1\u0159sk\u00e9m pr\u016fmyslu jako p\u0159\u00edrodn\u00ed barvivo.<\/p>\r\n
<\/p>\r\n
\u017dENSK\u00c1 FIALOV\u00c1<\/p>\r\n
Magda Kubi\u015b<\/strong><\/p>\r\n Very Peri je odst\u00edn fialov\u00e9 evokuj\u00edc\u00ed barvy chrpy, sp\u00ed\u0161e \u00a0modrou ne\u017e \u010dervenou. Tato barva bude inspiruj\u00edc\u00ed p\u0159edev\u0161\u00edm v oblasti m\u00f3dy, ale to sv\u00fdm zp\u016fsobem ovliv\u0148uje tak\u00e9 v\u0161echny ostatn\u00ed oblasti. Mysl\u00edm, \u017ee m\u00e1 velkou \u0161anci i v cukr\u00e1\u0159stv\u00ed, zejm\u00e9na v elegantn\u00edch, slavnostn\u00edch dortech zejm\u00e9na ur\u010den\u00fdch pro \u017eeny. \u00a0<\/p>\r\n <\/p>\r\n LEVANDULOV\u00c9 MOTIVY<\/p>\r\n Iga Sarzy\u0144ska <\/strong><\/p>\r\n Barva Very Peri mi p\u0159ipom\u00edn\u00e1 odst\u00edny levandule. Velmi r\u00e1da vyu\u017eiji tento odst\u00edn pro polevy dekoruj\u00edc\u00ed pern\u00ed\u010dky rostlinn\u00fdmi, levandulov\u00fdmi motivy. V m\u00e9 knize \u201c\u010cty\u0159i ro\u010dn\u00ed obdob\u00ed\u00a0 \u00a0\u201c m\u016f\u017eete naj\u00edt p\u0159\u00edklad takov\u00fdch pern\u00ed\u010dk\u016f.<\/p>\r\n <\/p>\r\n BARVA HODN\u00c1 EXPERIMENTU<\/p>\r\n Pavel Ma\u0142ecki <\/strong><\/p>\r\n Je to velmi specifick\u00e1 barva \u2013 bud\u02c7 se \u00a0\u00a0n\u011bkomu velmi l\u00edb\u00ed nebo ne . Velmi r\u00e1d budu s touto barvou \u00a0experimentovat a v cukr\u00e1rn\u011b Sova se ur\u010dit\u011b n\u011bjak\u00e1 nab\u00eddka objev\u00ed.<\/p>\r\n <\/p>\r\n <\/p>\r\n P\u0159edstavujeme t\u00fdm expert\u016f :<\/p>\r\n Magda Kubi\u015b<\/strong><\/p>\r\n Nad\u0161enkyn\u011b cukr\u00e1\u0159stv\u00ed, specializuj\u00edc\u00ed se na tvorbu neopakovateln\u00fdch, jedine\u010dn\u00fdch dort\u016f a dezert\u016f. V\u00edt\u011bz bronzov\u00e9 ceny na New York Cake Show v roce 2017 a laure\u00e1tka mnoha dal\u0161\u00edch presti\u017en\u00edch sout\u011b\u017e\u00ed. V sou\u010dasnosti majitelka Tort Academy,\u00a0 online \u0161koly anglick\u00e9ho\u00a0 stylu a port\u00e1lu Cake Room. D\u00edky jej\u00ed velk\u00e9 v\u00e1\u0161ni, nasazen\u00ed a efektivn\u00ed metod\u011b v\u00fduky Magdu ocenili organiz\u00e1to\u0159i nejv\u011bt\u0161\u00edho cukr\u00e1\u0159sk\u00e9ho veletrhu v Polsku – Expo Sweet, kdy\u017e ji \u00a0nominovali \u00a0do poroty v ro\u010dn\u00edku 2020.<\/p>\r\n Iga Szarzy\u0144ska<\/strong><\/p>\r\n Mistryn\u011b cukr\u00e1\u0159stv\u00ed a dekorac\u00ed , kter\u00e1 z\u00edsk\u00e1vala dovednosti v Lond\u00fdn\u011b, Pa\u0159\u00ed\u017ei, San Franciscu a Torontu. Inici\u00e1torka a spolumajitelka zna\u010dky Iga Sarzy\u0144ska WzruszaToru\u0144. Laure\u00e1tka mnoho cukr\u00e1\u0159sk\u00fdch sout\u011b\u017e\u00ed, jej\u00ed\u017e pr\u00e1ce jsou prezentov\u00e1ny v\u00a0zahrani\u010dn\u00edch \u010dasopisech , mimo jin\u00e9 v\u00a0britsk\u00e9m\u00a0\u00a0 \u201eWedding Cakes „a“ Cakes & Sugarcraft „. Specializuje se na kr\u00e1sn\u00e9, ru\u010dn\u011b zdoben\u00e9 pern\u00ed\u010dky<\/p>\r\n Pawel Ma\u0142ecki <\/strong><\/p>\r\n Mistr Polska v\u00a0cukr\u00e1\u0159stv\u00ed, \u010dokolati\u00e9r a lektor na Akademii \u010dokol\u00e1dy v Lod\u017ei. N\u011bkolikan\u00e1sobn\u00fd laure\u00e1t cukr\u00e1\u0159sk\u00fdch sout\u011b\u017e\u00ed v Polsku a v zahrani\u010d\u00ed. \u010clen t\u00fdmu, kter\u00fd vytvo\u0159il Guiness\u016fv rekord o nejv\u011bt\u0161\u00ed svatebn\u00ed dort. Autor mnoha cukr\u00e1\u0159sk\u00fdch knih. Vedouc\u00ed odd\u011blen\u00ed zdoben\u00ed pralinek a zmrzlin v cukr\u00e1rn\u011b Sowa a jeden z host\u016f kan\u00e1lu Kuchyn\u011b Lidl na YouTube.<\/p>\r\n <\/p>","protected":false},"excerpt":{"rendered":" Z vyj\u00e1d\u0159en\u00ed samotn\u00e9ho Institutu Pantone Color m\u016f\u017eeme vy\u010d\u00edst, \u017ee jde o barvu \u201ezv\u00eddavou a fascinuj\u00edc\u00ed\u201c, signalizuj\u00edc\u00ed zm\u011bny, opou\u0161t\u011bj\u00edc\u00ed obdob\u00ed […]<\/p>\n","protected":false},"author":5,"featured_media":12167,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-12166","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12166","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=12166"}],"version-history":[{"count":3,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12166\/revisions"}],"predecessor-version":[{"id":13274,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12166\/revisions\/13274"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media\/12167"}],"wp:attachment":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media?parent=12166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/categories?post=12166"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/tags?post=12166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}