{"id":6537,"date":"2016-05-06T13:25:02","date_gmt":"2016-05-06T12:25:02","guid":{"rendered":"https:\/\/www.estudiahosteleria.com\/blog\/?p=6537"},"modified":"2016-05-06T13:57:13","modified_gmt":"2016-05-06T12:57:13","slug":"que-es-aw-en-pasteleria-profesional","status":"publish","type":"post","link":"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/que-es-aw-en-pasteleria-profesional","title":{"rendered":"Qu\u00e9 es aW en pasteler\u00eda profesional"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong>La aW<\/strong> se refiere a la <strong>actividad de agua<\/strong> de una elaboraci\u00f3n o producto. Este valor permite conocer el <strong>agua libre<\/strong> en un producto, es decir, agua que no est\u00e1 enlazada con otros elementos y que por lo tanto, est\u00e1 libre para los microorganismos.<\/p>\n<p style=\"text-align: justify;\">Para bajar el agua disponible de las elaboraciones y mejorar su conservaci\u00f3n <strong>jugamos con la formulaci\u00f3n,<\/strong> principalmente utilizando los <strong>az\u00facares con caracter\u00edstica higrosc\u00f3pica que estabilizan la humedad.<\/strong><\/p>\n<p style=\"text-align: justify;\">Los profesionales especializados miden este par\u00e1metro fundamental para garantizar la durabilidad con instrumentos precisos, y es que el <strong>equilibrio en la formulaci\u00f3n<\/strong> es de la mayor importancia <strong>para garantizar un producto con la durabilidad apropiada<\/strong>.<\/p>\n<p style=\"text-align: justify;\">Aunque muchas veces utilizamos recetas previamente ya formuladas para los resultados y las elaboraciones que queremos conseguir, la formulaci\u00f3n de la receta es esencial, por ello utilizaremos <strong>recetas especialmente formuladas, utilizadas y comprobadas por profesionales.<\/strong><\/p>\n<p style=\"text-align: justify;\">\u00a1Muy importante!\u00a0No es recomendable utilizar cualquier receta recomendada en blogs o en fuentes no fiables.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-medium wp-image-6540 aligncenter\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2016\/04\/5-300x210.png\" alt=\"5\" width=\"300\" height=\"210\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2016\/04\/5-300x210.png 300w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2016\/04\/5.png 409w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><img decoding=\"async\" loading=\"lazy\" class=\"size-medium wp-image-6539 aligncenter\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2016\/04\/4-300x210.png\" alt=\"4\" width=\"300\" height=\"210\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2016\/04\/4-300x210.png 300w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2016\/04\/4.png 409w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><img decoding=\"async\" loading=\"lazy\" class=\"size-medium wp-image-6538 alignleft\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2016\/04\/2-300x213.jpg\" alt=\"2\" width=\"300\" height=\"213\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2016\/04\/2-300x213.jpg 300w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2016\/04\/2.jpg 409w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p style=\"text-align: justify;\"><img decoding=\"async\" loading=\"lazy\" class=\"size-medium wp-image-6541 aligncenter\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2016\/04\/SinXtXXtulo-1-300x213.jpg\" alt=\"SinXtXXtulo\" width=\"300\" height=\"213\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2016\/04\/SinXtXXtulo-1-300x213.jpg 300w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2016\/04\/SinXtXXtulo-1.jpg 409w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La aW se refiere a la actividad de agua de una elaboraci\u00f3n o producto. El equilibrio en la formulaci\u00f3n es imprescindible para garantizar durabilidad.<\/p>\n","protected":false},"author":8,"featured_media":6568,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[695],"tags":[48,691],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.11 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Qu\u00e9 es la aW en pasteler\u00eda profesional | ESAH<\/title>\n<meta name=\"description\" content=\"La aW se refiere a la actividad de agua de una elaboraci\u00f3n o producto. El equilibrio en la formulaci\u00f3n es imprescindible para garantizar durabilidad.\" \/>\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.estudiahosteleria.com\/blog\/pasteleria-reposteria\/que-es-aw-en-pasteleria-profesional\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Qu\u00e9 es la aW en pasteler\u00eda profesional | ESAH\" \/>\n<meta property=\"og:description\" content=\"La aW se refiere a la actividad de agua de una elaboraci\u00f3n o producto. El equilibrio en la formulaci\u00f3n es imprescindible para garantizar durabilidad.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/que-es-aw-en-pasteleria-profesional\" \/>\n<meta property=\"og:site_name\" content=\"Blog de la Escuela ESAH\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/CampusSEAS\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/ESAHEstudiosSuperioresAbiertosdeHosteleria\" \/>\n<meta property=\"article:published_time\" content=\"2016-05-06T12:25:02+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-05-06T12:57:13+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2016\/05\/que-es-aW.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"637\" \/>\n\t<meta property=\"og:image:height\" content=\"240\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Barbara S\u00e1nchez-Ramade\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2016\/05\/que-es-aW.jpg\" \/>\n<meta name=\"twitter:creator\" content=\"@ESAH_Hosteleria\" \/>\n<meta name=\"twitter:site\" content=\"@Campus_SEAS\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Barbara S\u00e1nchez-Ramade\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuto\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/que-es-aw-en-pasteleria-profesional#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/que-es-aw-en-pasteleria-profesional\"},\"author\":{\"name\":\"Barbara S\u00e1nchez-Ramade\",\"@id\":\"https:\/\/www.estudiahosteleria.com\/blog\/#\/schema\/person\/03578da1e51d8057f0c3dde89e9559b2\"},\"headline\":\"Qu\u00e9 es aW en pasteler\u00eda profesional\",\"datePublished\":\"2016-05-06T12:25:02+00:00\",\"dateModified\":\"2016-05-06T12:57:13+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/que-es-aw-en-pasteleria-profesional\"},\"wordCount\":173,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.estudiahosteleria.com\/blog\/#organization\"},\"keywords\":[\"elaboraci\u00f3n\",\"reposter\u00eda\"],\"articleSection\":[\"Pasteler\u00eda y reposter\u00eda\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/que-es-aw-en-pasteleria-profesional#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/que-es-aw-en-pasteleria-profesional\",\"url\":\"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/que-es-aw-en-pasteleria-profesional\",\"name\":\"Qu\u00e9 es la aW en pasteler\u00eda profesional | ESAH\",\"isPartOf\":{\"@id\":\"https:\/\/www.estudiahosteleria.com\/blog\/#website\"},\"datePublished\":\"2016-05-06T12:25:02+00:00\",\"dateModified\":\"2016-05-06T12:57:13+00:00\",\"description\":\"La aW se refiere a la actividad de agua de una elaboraci\u00f3n o producto. 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