{"id":19417,"date":"2021-03-15T16:38:28","date_gmt":"2021-03-15T16:38:28","guid":{"rendered":"https:\/\/www.staburadze.lv\/?p=19417"},"modified":"2021-03-16T12:41:09","modified_gmt":"2021-03-16T12:41:09","slug":"uzzini-ka-ar-meistaru-rokam-top-iemilota-torte-cielavina","status":"publish","type":"post","link":"https:\/\/www.staburadze.lv\/lv\/jaunumi\/uzzini-ka-ar-meistaru-rokam-top-iemilota-torte-cielavina\/","title":{"rendered":"Uzzini, k\u0101 ar meistaru rok\u0101m top iem\u012b\u013cot\u0101 torte Cielavi\u0146a"},"content":{"rendered":"\n<p><strong><em>Staburadze<\/em> ir vado\u0161ais konditorejas z\u012bmols Latvij\u0101, kas atdz\u012bvina senas Latvijas trad\u012bcijas, st\u0101stu par m\u012blest\u012bbu, pieredzi un meistar\u012bbu. <em>Staburadzes<\/em> meistari ik dienas ar rok\u0101m izgatavo aptuveni 13 l\u012bdz 17 t\u016bksto\u0161us produktu, no kuriem iev\u0113rojama da\u013ca ir popul\u0101r\u0101kais z\u012bmola produkts torte<span class=\"has-inline-color has-luminous-vivid-amber-color\"> <\/span><em><a href=\"https:\/\/www.staburadze.lv\/lv\/produkti\/cielavina\/\"><span class=\"has-inline-color has-luminous-vivid-amber-color\">Cielavi\u0146a<\/span><\/a><\/em>. Protams, teju katrs no mums kaut reizi m\u016b\u017e\u0101 ir nogar\u0161ojis vai licis gald\u0101 visiem zin\u0101mo torti <em>Cielavi\u0146a<\/em>. K\u0101 tik \u0161\u0137ietami vienk\u0101r\u0161as sast\u0101vda\u013cas k\u0101 riekstu bez\u0113 biskv\u012bts jeb olbaltuma biskv\u012bts un \u0161okol\u0101des kr\u0113ms prasm\u012bgo meistaru rok\u0101s p\u0101rtop par \u0161o unik\u0101lo <em>Cielavi\u0146u<\/em>, st\u0101sta <em>Orkla Latvija<\/em> inov\u0101ciju tehnolo\u0123e Ineta Dz\u0113rve, kas ikdien\u0101 rada jaunus <em>Staburadzes<\/em> produktus.<\/strong><\/p>\n\n\n\n<p>Lai ar\u012b <em>Staburadzes<\/em> lepnums <em>Cielavi\u0146a<\/em> ir \u013coti popul\u0101rs produkts, vien retais zina, ka t\u0101s rad\u012b\u0161anas process ir diezgan sare\u017e\u0123\u012bts roku darbs, kur\u0101 l\u012bdzdarbojas liela komanda. Taj\u0101 tiek iesaist\u012bti gandr\u012bz visi konditorejas izejvielu sagatavo\u0161anas meistari, jo katrai tortes pamata sast\u0101vda\u013cai ir nepiecie\u0161amas da\u017e\u0101du specialit\u0101\u0161u konditoru prasmes. Viena komandas da\u013ca g\u0101d\u0101 par krauk\u0161\u0137\u012bgo un l\u016bsto\u0161o olbaltumu\u2013riekstu bez\u0113 biskv\u012btu cep\u0161anu, kas \u012bpa\u0161i <em>Cielavi\u0146ai<\/em> tiek papildin\u0101ti ar drupin\u0101tiem zemesriekstiem klasiskajai versijai vai ar lazdu riekstiem \u2013 <em>Cielavi\u0146ai<\/em> ar lazdu riekstiem. Katrs tortes biskv\u012bta aplis ar prasm\u012bga meistara rok\u0101m tiek izl\u012bdzin\u0101ts, lai visas tortes b\u016btu vien\u0101das, un likts cepties.<\/p>\n\n\n\n<p>Atsevi\u0161\u0137\u0101 noda\u013c\u0101 meistari gatavo \u0161okol\u0101des kr\u0113mu, kuram dots nosaukums <em>\u0160arlote<\/em>. Lai ar\u012b detaliz\u0113tu <em>Cielavi\u0146as<\/em> gatavo\u0161anas metodi glab\u0101jam r\u016bp\u012bg\u0101 nosl\u0113pum\u0101, varam atkl\u0101t, ka kr\u0113ma, kas tiek gatavots no \u012bstas \u0161okol\u0101des un sviesta, gatavo\u0161anas process ir palicis nemain\u012bgs jau no pa\u0161iem produkta rad\u012b\u0161anas pirms\u0101kumiem. \u0160\u012b kr\u0113ma gatavo\u0161anas prasmju apg\u016b\u0161ana prasa laiku, k\u0101 ar\u012b t\u0101s nav iesp\u0113jams apg\u016bt tikai no receptes, bet gan r\u016bp\u012bg\u0101s apm\u0101c\u012bb\u0101s pie pieredz\u0113ju\u0161a meistara.<\/p>\n\n\n\n<p>T\u0101l\u0101k r\u016bp\u012bgi sagatavotais kr\u0113ms un biskv\u012bts non\u0101k <em>Staburadzes<\/em> konditorejas meistaru rok\u0101s, kuri akur\u0101ti katru torti gatavo pa da\u013c\u0101m. Starp div\u0101m krauk\u0161\u0137\u012bg\u0101 biskv\u012bta k\u0101rt\u0101m tiek iesm\u0113r\u0113ts \u0161okol\u0101des kr\u0113ms. Ar nazi tiek nol\u012bdzin\u0101tas biskv\u012bta malas, lai veidotu tortes perfekto apa\u013co formu. Katras tortes mali\u0146as tiek apsm\u0113r\u0113tas ar \u0161okol\u0101des kr\u0113mu un virspus\u0113 uzkl\u0101ts \u0161okol\u0101des riekstu kr\u0113ms. T\u0101l\u0101k katras tortes mali\u0146as tiek apb\u0113rtas ar krauk\u0161\u0137\u012bg\u0101m bez\u0113\u2013kakao drumstal\u0101m. Beig\u0101s torte tiek ievietota kast\u0113 un dekor\u0113ta ar \u0161okol\u0101des kr\u0113ma dekoru. T\u0101 viss \u0161is process tiek veikts ar rok\u0101m, lai <em>Cielavi\u0146a<\/em> b\u016btu gatava un non\u0101ktu uz j\u016bsu sv\u0113tku galdiem.<\/p>\n\n\n\n<p>Parast\u0101 darba dien\u0101 pie vienas tortes <em>Cielavi\u0146a<\/em> tap\u0161anas ir iesaist\u012bti vair\u0101k nek\u0101 10 darbinieku. Ta\u010du pie liel\u0101ka piepras\u012bjuma ir dienas, kad pie <em>Cielavi\u0146as<\/em> gatavo\u0161anas str\u0101d\u0101 l\u012bdz pat 40 konditoru. Katrs jaunais meistars, kur\u0161 pievienojas <em>Staburadzes<\/em> komandai vid\u0113ji tr\u012bs m\u0113ne\u0161us m\u0101c\u0101s no pieredz\u0113ju\u0161iem <em>Staburadzes<\/em> konditoriem, kop\u0101 gatavojot da\u017e\u0101da veida <em>Staburadzes<\/em> produkciju. Jaunie darbinieki, r\u016bp\u012bg\u0101 uzraudz\u012bb\u0101 str\u0101d\u0101jot, ieg\u016bst jaunas prasmes, lai katra pagatavot\u0101 <em>Cielavi\u0146a<\/em> atbilstu visiem zin\u0101majiem standartiem. Lai k\u013c\u016btu par pilnv\u0113rt\u012bgu <em>Staburadzes<\/em> konditoru un <em>Cielavi\u0146as<\/em> gatavo\u0161ana tiktu k\u0101rt\u012bgi apg\u016bta, ir nepiecie\u0161ams nostr\u0101d\u0101t un praktiz\u0113ties vismaz pusgadu.<\/p>\n\n\n\n<p>Katrs <em>Staburadzes<\/em> konditors ir \u012bpa\u0161s meistars, kur\u0101 m\u0101jo patiesa ieinteres\u0113t\u012bba un v\u0113lme rad\u012bt v\u0113sturiskus, pla\u0161i taut\u0101 iecien\u012btus produktus ar m\u012blest\u012bbu. Katru m\u0113nesi prasm\u012bgie <em>Staburadzes<\/em> konditori sagatavo vair\u0101kus desmitus t\u016bksto\u0161us <em>Cielavi\u0146u<\/em>, tom\u0113r, kad tuvojas k\u0101di valstiska m\u0113roga sv\u0113tki, konditori m\u0113nes\u012b sagatavo iev\u0113rojami vair\u0101k tortu.<\/p>\n\n\n\n<p>Vair\u0101k nek\u0101 gadsimta garum\u0101 z\u012bmola <em>Staburadze<\/em> meistari rada uzticamus, unik\u0101lus un augst\u0101k\u0101s kvalit\u0101tes konditorejas izstr\u0101d\u0101jumus, atdz\u012bvinot senas Latvijas trad\u012bcijas, st\u0101stu par m\u012blest\u012bbu, pieredzi un meistar\u012bbu. Jau no <em>Staburadzes<\/em> pirms\u0101kumiem l\u012bdz pat \u0161odienai visi z\u012bmola gardumi ir r\u016bp\u012bgi rad\u012bti ar prasm\u012bgo meistaru rok\u0101m.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Staburadze ir vado\u0161ais konditorejas z\u012bmols Latvij\u0101, kas atdz\u012bvina senas Latvijas trad\u012bcijas, st\u0101stu par m\u012blest\u012bbu, pieredzi un meistar\u012bbu. Staburadzes meistari ik dienas ar rok\u0101m izgatavo aptuveni 13 l\u012bdz 17 t\u016bksto\u0161us produktu,<a class=\"moretag\" href=\"https:\/\/www.staburadze.lv\/lv\/jaunumi\/uzzini-ka-ar-meistaru-rokam-top-iemilota-torte-cielavina\/\"> &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":19418,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-19417","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jaunumi"],"_links":{"self":[{"href":"https:\/\/www.staburadze.lv\/lv\/wp-json\/wp\/v2\/posts\/19417","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.staburadze.lv\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.staburadze.lv\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.staburadze.lv\/lv\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.staburadze.lv\/lv\/wp-json\/wp\/v2\/comments?post=19417"}],"version-history":[{"count":6,"href":"https:\/\/www.staburadze.lv\/lv\/wp-json\/wp\/v2\/posts\/19417\/revisions"}],"predecessor-version":[{"id":19428,"href":"https:\/\/www.staburadze.lv\/lv\/wp-json\/wp\/v2\/posts\/19417\/revisions\/19428"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.staburadze.lv\/lv\/wp-json\/wp\/v2\/media\/19418"}],"wp:attachment":[{"href":"https:\/\/www.staburadze.lv\/lv\/wp-json\/wp\/v2\/media?parent=19417"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.staburadze.lv\/lv\/wp-json\/wp\/v2\/categories?post=19417"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.staburadze.lv\/lv\/wp-json\/wp\/v2\/tags?post=19417"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}