{"id":1661,"date":"2016-12-10T09:16:51","date_gmt":"2016-12-10T09:16:51","guid":{"rendered":"https:\/\/www.cusine.eu\/en\/?p=1661"},"modified":"2016-12-10T09:16:51","modified_gmt":"2016-12-10T09:16:51","slug":"we-are-forming","status":"publish","type":"post","link":"https:\/\/www.cusine.eu\/en\/index.php\/we-are-forming\/","title":{"rendered":"We are forming!"},"content":{"rendered":"

[spb_row element_name=”Row” wrap_type=”content-width” parallax_image_height=”content-height” parallax_image_movement=”fixed” parallax_image_speed=”0.5″ bg_video_loop=”yes” parallax_video_height=”window-height” parallax_video_overlay=”none” row_overlay_opacity=”0″ row_col_pos=”default” width=”1\/1″ el_position=”first last”] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”]<\/p>\n

The last week of September the de Ramon Cusin\u00e9 commercial team completed a two-day course of bread making. We have done bread with vairous types of flour, we saw how the temperature of the batter affects affects the bread and also what happen if we make bread with wohole-meal.<\/h4>\n
\n

\u00a0<\/span><\/span><\/b><\/h4>\n<\/div>\n

We leave some images of our training:<\/h4>\n

 <\/p>\n

\"20160929_130145\"<\/p>\n

Bread produced with the same flour but different batter temperature.<\/h4>\n

 <\/p>\n

\"20160929_172341\"<\/p>\n

Bread produced in bloc with the rest batterc.<\/h4>\n

 <\/p>\n

\"20160929_172247\"<\/p>\n

 <\/p>\n

\"20160929_171309\"<\/p>\n

Bread produced with wohole-meal flour<\/h4>\n

 <\/p>\n

We are constantly training to help our costumers!<\/h4>\n

[\/spb_text_block] [\/spb_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[spb_row element_name=”Row” wrap_type=”content-width” parallax_image_height=”content-height” parallax_image_movement=”fixed” parallax_image_speed=”0.5″ bg_video_loop=”yes” parallax_video_height=”window-height” parallax_video_overlay=”none” row_overlay_opacity=”0″ row_col_pos=”default” width=”1\/1″ el_position=”first last”] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”] The last week of September the de Ramon Cusin\u00e9 commercial team completed a two-day course of bread making. We have done bread with vairous types of flour, we saw how […]<\/p>\n","protected":false},"author":1,"featured_media":1639,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-1661","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"\nWe are forming! - Ramon Cusin\u00e9 Hill<\/title>\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.cusine.eu\/en\/index.php\/we-are-forming\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"We are forming! - Ramon Cusin\u00e9 Hill\" \/>\n<meta property=\"og:description\" content=\"[spb_row element_name=”Row” wrap_type=”content-width” parallax_image_height=”content-height” parallax_image_movement=”fixed” parallax_image_speed=”0.5″ bg_video_loop=”yes” parallax_video_height=”window-height” parallax_video_overlay=”none” row_overlay_opacity=”0″ row_col_pos=”default” width=”1\/1″ el_position=”first last”] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”] The last week of September the de Ramon Cusin\u00e9 commercial team completed a two-day course of bread making. 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