{"id":40190,"date":"2025-04-24T07:00:00","date_gmt":"2025-04-24T05:00:00","guid":{"rendered":"https:\/\/www.sosa.cat\/el-futur-de-la-pastisseria-el-metode-b-concept-de-jordi-bordas-amb-sosa-i-adamance\/"},"modified":"2025-07-31T18:58:00","modified_gmt":"2025-07-31T16:58:00","slug":"el-futur-de-la-pastisseria-el-metode-b-concept-de-jordi-bordas-amb-sosa-i-adamance","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/ca\/el-futur-de-la-pastisseria-el-metode-b-concept-de-jordi-bordas-amb-sosa-i-adamance\/","title":{"rendered":"El futur de la pastisseria: El M\u00e8tode B-Concept de Jordi Bordas amb Sosa i Adamance"},"content":{"rendered":"\n

Despr\u00e9s de la seva exitosa Gira europea del 2024,<\/a> Jordi Bordas,<\/strong> campi\u00f3 del m\u00f3n de pastisseria i ambaixador de Sosa Ingredients, ha creuat l’Atl\u00e0ntic per compartir el seu revolucionari m\u00e8tode B\u00b7Concept amb el p\u00fablic professional dels Estats Units.<\/p>\n\n

En nom\u00e9s 10 dies, Sosa Ingredients i Adamance <\/a><\/strong>van acollir al campi\u00f3 del m\u00f3n de pastisseria Jordi Bordas, impartint quatre classes magistrals en dues grans ciutats: Nova York i Los Angeles. <\/strong>Els esdeveniments van acollir m\u00e9s de 150 xefs, oferint-los una visi\u00f3 exclusiva de l’enfocament \u00fanic, t\u00e8cnic i cient\u00edfic de la pastisseria que diferencia el M\u00e8tode B-Concept de les classes magistrals habituals. Aquest enfocament innovador se centra en crear pastissos m\u00e9s sans, lleugers i saborosos utilitzant ingredients naturals. <\/p>\n\n

Els comentaris dels xefs assistents van ser aclaparadorament positius, destacant les t\u00e8cniques innovadores i les opcions d’ingredients m\u00e9s saludables<\/strong> que defensa Jordi Bordas. A m\u00e9s, 20 dels xefs assistents van guanyar l’acc\u00e9s a la classe en l\u00ednia de B-Concept, la qual cosa els permet explorar i dominar encara m\u00e9s aquest m\u00e8tode revolucionari. <\/p>\n\n

Caracter\u00edstiques principals del M\u00e8tode B-Concept:<\/h2>\n\n
    \n
  • Enfocament m\u00e9s saludable:<\/strong> utilitza fibres com a texturitzants, emulsionants i edulcorants, substituint ingredients tradicionals per a un enfocament m\u00e9s saludable. Aquest m\u00e8tode afavoreix la salut digestiva i s’ajusta a les prefer\u00e8ncies diet\u00e8tiques modernes (sense gluten, sense lactis, a base de plantes…). <\/li>\n\n\n\n
  • T\u00e8cniques innovadores de pastisseria: <\/strong>Mostra com crear amb \u00e8xit la seva pr\u00f2pia pastisseria des de zero, aplicant una metodologia pas a pas i optimitzant el proc\u00e9s de creaci\u00f3 i els recursos invertits en ell.<\/li>\n\n\n\n
  • Receptes m\u00e9s saboroses<\/strong>: Creacions com Flor de Gerd, Madeleine XL Te Matcha i Yuzu, i Lunar, cadascuna mostrant la gran creativitat dels ingredients t\u00e8cnics de Sosa, aix\u00ed com el potent sabor dels pur\u00e9s de fruites 100% tra\u00e7ables d’Adamance.<\/li>\n\n\n\n
  • Pr\u00e0ctiques \u00e8tiques i sostenibles:<\/strong> Jordi Bordas i els seus socis defensen el subministrament \u00e8tic i la innovaci\u00f3 en la pastisseria, garantint que cada creaci\u00f3 no nom\u00e9s sigui deliciosa, sin\u00f3 tamb\u00e9 sostenible.<\/li>\n<\/ul>\n\n

    Sosa Ingredients als Estats Units<\/h2>\n\n

    Tota l’organitzaci\u00f3 d’aquesta gira ha estat possible gr\u00e0cies al treball impecable de Valrhona Selection USA, <\/strong>que ha coordinat cada detall perqu\u00e8 aquestes jornades fossin un \u00e8xit. Les sessions van comen\u00e7ar amb una introducci\u00f3 institucional a c\u00e0rrec dels responsables de Sosa i Adamance<\/strong>, que van presentar la filosofia i valors de les dues marques al p\u00fablic. A m\u00e9s, comptem amb la col\u00b7laboraci\u00f3 i el suport del nostre xef Guillermo Corral,<\/strong> que va acompanyar Jordi durant les demostracions, refor\u00e7ant el vincle entre t\u00e8cnica i inspiraci\u00f3. <\/p>\n\n

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    • \"\"<\/li>\n <\/ul>\n <\/div>\n \n <\/div>\n<\/div><\/div>\n\n

      Presentaci\u00f3 de la roda de texturitzants<\/h2>\n\n
      \n
      \n

      Durant la gira tamb\u00e9 es va aprofitar l’ocasi\u00f3 per presentar per primera vegada als Estats Units la nostra Roda de Texturitzants,<\/strong> una eina visual i pedag\u00f2gica que organitza els ingredients segons la seva funcionalitat en cuina i pastisseria. Aquesta guia permet al xef identificar r\u00e0pidament quins texturitzants utilitzar depenent de l’efecte desitjat \u2014gelificar, espessir, airejar, emulsionar, entre altres\u2014, facilitant aix\u00ed la creativitat i precisi\u00f3 en l’\u00fas dels productes. <\/p>\n\n\n\n

      En aquesta versi\u00f3 adaptada al mercat nord-americ\u00e0, es van destacar els ingredients ja disponibles a la regi\u00f3, refor\u00e7ant el nostre comprom\u00eds amb la formaci\u00f3 t\u00e8cnica i l’acc\u00e9s local a solucions innovadores.<\/p>\n<\/div>\n\n\n\n

      \n
      \"\"<\/figure>\n<\/div>\n<\/div>\n\n

      Creant el futur de la pastisseria<\/h2>\n\n

      Aquesta gira internacional refor\u00e7a el nostre comprom\u00eds amb la democratitzaci\u00f3 del coneixement gastron\u00f2mic, apropant la innovaci\u00f3 i l’excel\u00b7l\u00e8ncia t\u00e8cnica a professionals de tot el m\u00f3n. I, com sempre, ens enorgulleix acompanyar Jordi Bordas en la seva missi\u00f3 de transformar la pastisseria des del coneixement i el respecte pels ingredients. <\/p>\n","protected":false},"excerpt":{"rendered":"

      Despr\u00e9s de la seva exitosa Gira europea del 2024, Jordi Bordas, campi\u00f3 del m\u00f3n de pastisseria i ambaixador de Sosa Ingredients, ha creuat l’Atl\u00e0ntic per compartir el seu revolucionari m\u00e8tode B\u00b7Concept amb el p\u00fablic professional dels Estats Units. En nom\u00e9s 10 dies, Sosa Ingredients i Adamance van acollir al campi\u00f3 del m\u00f3n de pastisseria Jordi […]<\/p>\n","protected":false},"author":7,"featured_media":40191,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[963],"tags":[],"class_list":["post-40190","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\nEl futur de la pastisseria: El M\u00e8tode B-Concept de Jordi Bordas amb Sosa i Adamance - Sosa<\/title>\n<meta name=\"description\" content=\"De la m\u00e0 de Sosa Ingredients i Adamance, Jordi ha ofert al mar\u00e7 i abril una s\u00e8rie de trobades exclusives als EUA.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/ca\/el-futur-de-la-pastisseria-el-metode-b-concept-de-jordi-bordas-amb-sosa-i-adamance\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El futur de la pastisseria: El M\u00e8tode B-Concept de Jordi Bordas amb Sosa i Adamance - 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