{"id":24342,"date":"2018-12-05T17:00:43","date_gmt":"2018-12-05T15:00:43","guid":{"rendered":"https:\/\/www.bioecoactual.com\/?p=24342"},"modified":"2018-12-05T17:00:43","modified_gmt":"2018-12-05T15:00:43","slug":"adrian-lopez-turro-ecologic","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2018\/12\/05\/adrian-lopez-turro-ecologic\/","title":{"rendered":"Adri\u00e1n L\u00f3pez, expert en turr\u00f3 ecol\u00f2gic “Les t\u00e8cniques que utilitzem i els processos gaudeixen del temps que necessiten”"},"content":{"rendered":"

Adri\u00e1n L\u00f3pez <\/strong>(1968, Xixona, Alacant) \u00e9s especialista en crear sensacions a trav\u00e9s de la fabricaci\u00f3 de torrons, xocolates, massapans, polvorons i altres especialitats sota la marca Nutxes Organic<\/a>. En 1942 els seus avis van fundar l’obrador de torrons i especialitats “Productos L\u00f3pez”, i Adri\u00e1n ha heretat “un saber fer” del qual molt pocs poden presumir. A Xixona, coneguda arreu del m\u00f3n per ser on es produeix el genu\u00ed torr\u00f3.<\/p>\n

\"Adri\u00e1n<\/p>\n

A part d’alegrar-nos la vida \u00c9s saludable menjar torr\u00f3?<\/strong><\/p>\n

La paraula torr\u00f3 en la nostra cultura mediterr\u00e0nia i llatina ens transporta al Nadal. L’ingredient principal del torr\u00f3 \u00e9s el que normalment li d\u00f3na el seu nom: d’Ametlla, de Rovell, de Xocolata, de Coco, etc. No cal dir que si els ingredients del torr\u00f3 en q\u00fcesti\u00f3 s\u00f3n naturals i saludables, el torr\u00f3 que mengem tamb\u00e9 ho ser\u00e0. De manera contr\u00e0ria, si els ingredients no ho s\u00f3n, el torr\u00f3 tampoc.<\/p>\n

A Lopetes Artesans SL, comercialitzadora de la marca Nutxes Organic, som una empresa artesana i tradicional que cuidem molt\u00edssim tant els ingredients com el proc\u00e9s de fabricaci\u00f3.<\/p>\n

\"Nutxes<\/a><\/p>\n

Nosaltres quan parlem de torrons, parlem dels cl\u00e0ssics com s\u00f3n el de Xixona, el d’Alacant, el de Pedra, el turronico i el de Xocolata amb ametlles. Els principals ingredients s\u00f3n ametlles i mel ecol\u00f2gica. S\u00f3n mat\u00e8ries primeres molt nobles i molt saludables. El consumir torr\u00f3 \u00e9s molt saludable, sempre que no es consumeixi en exc\u00e9s, \u00e9s clar.<\/p>\n

Quines s\u00f3n les principals difer\u00e8ncies entre el torr\u00f3 ecol\u00f2gic i el convencional?<\/strong><\/p>\n

Les principals difer\u00e8ncies es troben tant a nivell d’ingredients com de proc\u00e9s.<\/p>\n

Pel que fa als principals ingredients: ametlla i mel, dir-vos que la mel ecol\u00f2gica, org\u00e0nica, o bio, segons el meu bon amic Rafael Muria, “\u00e9s aquella que s’ha obtingut d’unes floracions de camps certificats com a ecol\u00f2gics i amb el protocol que l’apicultura ecol\u00f2gica exigeix.\u201d Els controls que l’empresa que certifica fa sobre les abelles, l’entorn, la mel i la cera, assegura que la mel que obtenim d’aquests ruscs \u00e9s mel Certificada. La mel que utilitzem per a l’elaboraci\u00f3 de torrons Nutxes Organic, \u00e9s de tarongina o de roman\u00ed ja que son les que millor sabor aporten.<\/p>\n

Respecte a les ametlles ecol\u00f2giques hem de dir que tot i que Espanya \u00e9s el tercer pa\u00eds del m\u00f3n en producci\u00f3 d’ametlla, per darrere dels Estats Units i Austr\u00e0lia, els cultius d’ametlla ecol\u00f2gica no s\u00f3n tan productius. En el cultiu d’ametllers ecol\u00f2gics, hem de conservar en el m\u00e0xim possible les condicions pr\u00f2pies del s\u00f2l. \u00c9s a dir, conservar la seva estructura, la seva porositat i el seu contingut en microorganismes. Hi ha diverses t\u00e8cniques que ajuden a obtenir bons nivells de fertilitat, com el encoixinat o el bancal profund, per\u00f2 finalment la productivitat dels camps d’ametllers ecol\u00f2gics \u00e9s molt m\u00e9s redu\u00efda que la dels de convencional. La certificaci\u00f3 ens garanteix la no utilitzaci\u00f3 de qu\u00edmics i ens assegura un consum d’ametlles molt m\u00e9s saludable.<\/p>\n

Els turrons ecol\u00f2gics presenten major nivell de nutrients<\/p><\/blockquote>\n

Hi ha diversos estudis que ens permeten afirmar que com a conclusi\u00f3 “els torrons ecol\u00f2gics presenten major concentraci\u00f3 en prote\u00efnes, major contingut vitam\u00ednic, major contingut mineral i major nivell de subst\u00e0ncies antioxidants”.<\/strong><\/p>\n

Pel que fa al proc\u00e9s podem tamb\u00e9 concloure que els nostres processos s\u00f3n completament artesanals i se segueixen fent de la mateixa manera que s’han fet des de fa m\u00e9s d’un segle: Torrat de les ametlles, m\u00f2lta, cocci\u00f3 de les mels, refinat amb molins de pedra, “boixets”, etc. Les t\u00e8cniques que utilitzem i els processos prenen el temps que necessiten.<\/p>\n

Quins factors hem de tenir en compte en triar els nostres torrons?<\/strong><\/p>\n

Som una empresa artesana que ens agrada ensenyar el producte que venem. No ho amaguem amb cartr\u00f3. Aix\u00ed podem mostrar la quantitat i la varietat d’ametlla que utilitzem, com l’aspecte final del producte, dos condicionants molt importants en l’elecci\u00f3 entre un o altre torr\u00f3.<\/p>\n

A m\u00e9s a l’estar situats a Xixona, fabriquem torr\u00f3 ecol\u00f2gic de Xixona i Alacant amb denominaci\u00f3 d’origen, que \u00e9s garantia de qualitat i de bon saber fer.<\/p>\n

A les elaboracions cl\u00e0ssiques de torrons d’ametlla, xocolata o coco, van apareixent novetats. Canvien les prefer\u00e8ncies del consumidor?<\/strong><\/p>\n

En el m\u00f3n ecol\u00f2gic, les principals novetats de torrons v\u00e9nen determinades pels edulcorants utilitzats: Stevia, xarops d’atzavara, d’arr\u00f2s, de sucre de coco, etc. S\u00f3n tend\u00e8ncies i modes que van canviant amb el temps, per\u00f2 els torrons cl\u00e0ssics s\u00f3n els m\u00e9s consumits amb difer\u00e8ncia.<\/p>\n

Autor:\u00a0<\/strong>Enric Urrutia, Director<\/p>\n

Bio Eco Actual<\/em><\/strong>,\u00a0el teu mensual 100% ecol\u00f2gic<\/em>
\nLlegir\u00a0Bio Eco Actual Desembre 2018<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Adrián López (1968, Xixona, Alacant) és especialista en crear sensacions a través de la fabricació de torrons, xocolates, massapans, polvorons i altres especialitats sota la marca Nutxes Organic. En 1942 els seus avis van fundar l’obrador de torrons i especialitats “Productos López”, i Adrián ha heretat “un saber fer” del qual molt pocs poden presumir. […]<\/p>\n","protected":false},"author":1,"featured_media":24336,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7164,7173],"tags":[],"class_list":["post-24342","post","type-post","status-publish","format-standard","has-post-thumbnail","category-actualitat","category-professional"],"yoast_head":"\nAdri\u00e1n L\u00f3pez, expert en turr\u00f3 ecol\u00f2gic "Les t\u00e8cniques que utilitzem i els processos gaudeixen del temps que necessiten" - Bio Eco Actual<\/title>\n<meta name=\"description\" content=\"Adri\u00e1n L\u00f3pez (1968, Xixona, Alacant) \u00e9s especialista en crear sensacions a trav\u00e9s de la fabricaci\u00f3 de torrons, xocolates, massapans, polvorons\" \/>\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.bioecoactual.com\/2018\/12\/05\/adrian-lopez-turron-ecologico\/\" 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