{"id":7282,"date":"2020-05-18T11:39:14","date_gmt":"2020-05-18T11:39:14","guid":{"rendered":"https:\/\/fjarno.org\/pa-casola-facil\/"},"modified":"2020-05-18T11:39:14","modified_gmt":"2020-05-18T11:39:14","slug":"pa-casola-facil","status":"publish","type":"post","link":"https:\/\/fjarno.org\/ca\/pa-casola-facil\/","title":{"rendered":"PA CASOL\u00c0 F\u00c0CIL"},"content":{"rendered":"<p><b>Ingredients:  <img loading=\"lazy\" decoding=\"async\" class=\" wp-image-5208 alignright\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2020\/05\/PAN.png\" alt=\"\" width=\"345\" height=\"345\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2020\/05\/PAN.png 1080w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/05\/PAN-300x300.png 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/05\/PAN-100x100.png 100w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/05\/PAN-600x600.png 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/05\/PAN-1024x1024.png 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/05\/PAN-150x150.png 150w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/05\/PAN-768x768.png 768w\" sizes=\"auto, (max-width: 345px) 100vw, 345px\" \/><\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">500g de farina de for\u00e7a  <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Una culleradeta d&#8217;esp\u00e8cies seques al gust (orenga, roman\u00ed\u2026)<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">300 ml d&#8217;aigua t\u00e8bia<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">5 g de llevat fresc o de fleca  <\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b>Preparaci\u00f3 i elaboraci\u00f3:  <\/b><\/p>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Pesem molt b\u00e9 tots els ingredients.  <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">En un bol, afegim la farina de for\u00e7a i, a poc a poc, anem afegint l&#8217;aigua t\u00e8bia i anem amassant fins que estigui integrada completament. Afegim el llevat quan l&#8217;amassat estigui pr\u00e0cticament finalitzat. La massa estar\u00e0 llesta quan es desenganxi de les parets.    <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Fem una bola amb la massa i al mateix bol (podeu afegir una mica d&#8217;oli d&#8217;oliva verge perqu\u00e8 no s&#8217;enganxi), la deixem reposar uns 30 min a temperatura ambient, amb un drap humit per sobre.  <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Quan hagi passat aquest temps, tallem la massa en quatre trossos iguals (aproximadament d&#8217;uns 120g) i els deixem reposar uns 15-30 min m\u00e9s, amb un altre drap humit.  <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Seguidament, amassem novament cada tros i donem forma als nostres panets (rectangular, rodona&#8230;).  <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Un cop fets, els fem uns talls a la part superior i els deixem reposar m\u00ednim uns 90 min, sobre el drap humit.  <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Quan els panets hagin doblat la seva mida, els col\u00b7loquem en una safata i els introdu\u00efm al forn a 200\u00ba, uns 15-20 min, amb calor a dalt i a baix.  <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Quan estiguin daurats, els traiem i els deixem refredar.  <\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><b>VALORACI\u00d3 NUTRICIONAL<\/b><\/p>\n<table style=\"height: 498px;\" width=\"465\">\n<tbody>\n<tr>\n<td><b>Valors <\/b><\/td>\n<td><b>Per panet (120g)<\/b><\/td>\n<td><b>Per raci\u00f3 (40g)<\/b><\/td>\n<\/tr>\n<tr>\n<td><b>Kcal <\/b><\/td>\n<td><span style=\"font-weight: 400;\">418<\/span><\/td>\n<td><span style=\"font-weight: 400;\">138<\/span><\/td>\n<\/tr>\n<tr>\n<td><b>Prote\u00efnes (g)<\/b><\/td>\n<td><span style=\"font-weight: 400;\">12<\/span><\/td>\n<td><span style=\"font-weight: 400;\">3,32<\/span><\/td>\n<\/tr>\n<tr>\n<td><b>L\u00edpids (g)<\/b><\/td>\n<td><span style=\"font-weight: 400;\">2<\/span><\/td>\n<td><span style=\"font-weight: 400;\">1<\/span><\/td>\n<\/tr>\n<tr>\n<td><b>HC (g)<\/b><\/td>\n<td><span style=\"font-weight: 400;\">86<\/span><\/td>\n<td><span style=\"font-weight: 400;\">29<\/span><\/td>\n<\/tr>\n<tr>\n<td><b>Potassi (mg)<\/b><\/td>\n<td><span style=\"font-weight: 400;\">170<\/span><\/td>\n<td><span style=\"font-weight: 400;\">57<\/span><\/td>\n<\/tr>\n<tr>\n<td><b>F\u00f2sfor (mg)<\/b><\/td>\n<td><span style=\"font-weight: 400;\">149<\/span><\/td>\n<td><span style=\"font-weight: 400;\">50<\/span><\/td>\n<\/tr>\n<tr>\n<td><b>Sodi (mg)<\/b><\/td>\n<td><span style=\"font-weight: 400;\">5<\/span><\/td>\n<td><span style=\"font-weight: 400;\">1<\/span><\/td>\n<\/tr>\n<tr>\n<td><b>Fibra (g)<\/b><\/td>\n<td><span style=\"font-weight: 400;\">4<\/span><\/td>\n<td><span style=\"font-weight: 400;\">1<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><b>CONSELLS NUTRICIONALS<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">El pa blanc cont\u00e9 molt poca prote\u00efna (<\/span><b>3,32 g de prote\u00efna pura per 40 g). <\/b><span style=\"font-weight: 400;\">Posseeix un <\/span><b>r\u00e0tio f\u00f2sfor-prote\u00efna de 4,33 mg\/g<\/b><span style=\"font-weight: 400;\"> per raci\u00f3, essent totalment <\/span><b>apte <\/b><span style=\"font-weight: 400;\">per a la persona amb malaltia renal cr\u00f2nica, sigui quina sigui l&#8217;etapa en qu\u00e8 es trobi (ERCA, di\u00e0lisi, Tx).<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">No consumiu farines ni derivats integrals.  <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Recordeu no excedir-vos en la raci\u00f3 per a un major control del f\u00f2sfor i el potassi.  <\/span><\/li>\n<\/ul>\n<h5><em>Annabel Mart\u00ednez<\/em><\/h5>\n<h5><em>Nutricionista<\/em><\/h5>\n<p>&nbsp;[:ca]<b>Ingredients: <img loading=\"lazy\" decoding=\"async\" class=\" wp-image-5208 alignright\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2020\/05\/PAN.png\" alt=\"\" width=\"332\" height=\"332\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2020\/05\/PAN.png 1080w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/05\/PAN-300x300.png 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/05\/PAN-100x100.png 100w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/05\/PAN-600x600.png 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/05\/PAN-1024x1024.png 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/05\/PAN-150x150.png 150w, https:\/\/fjarno.org\/wp-content\/uploads\/2020\/05\/PAN-768x768.png 768w\" sizes=\"auto, (max-width: 332px) 100vw, 332px\" \/><\/b> <\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">500 g de farina de for\u00e7a.  <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Una cullerada petita d&#8217;esp\u00e8cies al gust (orenga, roman\u00ed\u2026).  <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">300 ml d&#8217;aigua t\u00e8bia.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">5 g de llevat fresc.  <\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b>Preparaci\u00f3 i elaboraci\u00f3:  <\/b><\/p>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Pesem molt b\u00e9 els ingredients.  <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">En un bol, afegim la farina de for\u00e7a i, a poc a poc, anem afegint l&#8217;aigua t\u00e8bia i amassem fins que estigui integrada completament. Afegim el llevat quan l&#8217;amassat estigui pr\u00e0cticament finalitzat. La massa estar\u00e0 llesta quan no s&#8217;enganxi a les parets.  <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Fem una bola amb la massa i al mateix bol (pots afegir una mica d&#8217;oli d&#8217;oliva verge perqu\u00e8 no s&#8217;enganxi), la deixem reposar uns 30 min a temperatura ambient, amb un drap humit per sobre.  <\/span><\/li>\n<\/ol>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Despr\u00e9s d&#8217;aquest temps, tallem la massa en quatre trossos iguals (aproximadament d&#8217;uns 120g) i la deixem reposar uns 15-30 min m\u00e9s, amb un altre drap humit.  <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Seguidament, amassem novament cada tros i donem forma als nostres panets (rectangular, rodona\u2026).  <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Un cop fets, realitzem uns talls a la part superior i els deixem reposar m\u00ednim 90 min, sobre un drap humit.  <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Quan els panets hagin doblat el seu volum, els col\u00b7loquem en una safata i els introdu\u00efm al forn a 200\u00ba, uns 15-20 min, amb calor a dalt i a baix.  <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Quan estiguin daurats, els traiem i els deixem refredar.  <\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><b>VALORACI\u00d3 NUTRICIONAL<\/b><\/p>\n<p>&nbsp;<\/p>\n<table>\n<tbody>\n<tr>\n<td><b>Valors<\/b><\/td>\n<td><b>Per panet (120g)<\/b><\/td>\n<td><b>Per raci\u00f3 (40g)<\/b><\/td>\n<\/tr>\n<tr>\n<td><b>Kcal <\/b><\/td>\n<td><span style=\"font-weight: 400;\">418<\/span><\/td>\n<td><span style=\"font-weight: 400;\">138<\/span><\/td>\n<\/tr>\n<tr>\n<td><b>Prote\u00efnes (g)<\/b><\/td>\n<td><span style=\"font-weight: 400;\">12<\/span><\/td>\n<td><span style=\"font-weight: 400;\">3,32<\/span><\/td>\n<\/tr>\n<tr>\n<td><b>L\u00edpids (g)<\/b><\/td>\n<td><span style=\"font-weight: 400;\">2<\/span><\/td>\n<td><span style=\"font-weight: 400;\">1<\/span><\/td>\n<\/tr>\n<tr>\n<td><b>HC (g)<\/b><\/td>\n<td><span style=\"font-weight: 400;\">86<\/span><\/td>\n<td><span style=\"font-weight: 400;\">29<\/span><\/td>\n<\/tr>\n<tr>\n<td><b>Potassi (mg)<\/b><\/td>\n<td><span style=\"font-weight: 400;\">170<\/span><\/td>\n<td><span style=\"font-weight: 400;\">57<\/span><\/td>\n<\/tr>\n<tr>\n<td><b>F\u00f2sfor (mg)<\/b><\/td>\n<td><span style=\"font-weight: 400;\">149<\/span><\/td>\n<td><span style=\"font-weight: 400;\">50<\/span><\/td>\n<\/tr>\n<tr>\n<td><b>Sodi (mg)<\/b><\/td>\n<td><span style=\"font-weight: 400;\">5<\/span><\/td>\n<td><span style=\"font-weight: 400;\">1<\/span><\/td>\n<\/tr>\n<tr>\n<td><b>Fibra (g)<\/b><\/td>\n<td><span style=\"font-weight: 400;\">4<\/span><\/td>\n<td><span style=\"font-weight: 400;\">1<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p><b>CONSELLS NUTRICIONALS<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">El pa blanc t\u00e9 molt poca prote\u00efna <\/span><b>(3,32 g de prote\u00efna per 40 g). <\/b><span style=\"font-weight: 400;\">Cont\u00e9 un<\/span><b> r\u00e0tio f\u00f2sfor-prote\u00efna de 4,33 mg\/g<\/b><span style=\"font-weight: 400;\"> per raci\u00f3, essent totalment apte per a la persona amb malaltia renal cr\u00f2nica, sigui quina sigui l&#8217;etapa en qu\u00e8 es trobi (ERCA, di\u00e0lisi, Tx). <\/span> <\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">No consumir farines ni derivats integrals.  <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Recordar no excedir la raci\u00f3 per a un major control del f\u00f2sfor i del potassi.  <\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 500g de farina de for\u00e7a Una culleradeta d&#8217;esp\u00e8cies seques al gust (orenga, roman\u00ed\u2026) 300 ml d&#8217;aigua t\u00e8bia 5 g de llevat fresc o de fleca &nbsp; Preparaci\u00f3 i elaboraci\u00f3: Pesem molt b\u00e9 tots els ingredients. En un bol, afegim la farina de for\u00e7a i, a poc a poc, anem afegint l&#8217;aigua t\u00e8bia i anem [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7283,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[110,136],"tags":[],"class_list":["post-7282","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-receptes","entry","has-media","owp-thumbs-layout-horizontal","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails","has-product-nav"],"_links":{"self":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts\/7282","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/comments?post=7282"}],"version-history":[{"count":0,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts\/7282\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media\/7283"}],"wp:attachment":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media?parent=7282"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/categories?post=7282"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/tags?post=7282"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}