<?xml version="1.0"?>
<rss version="2.0">
   <channel>
      <title>repostería  by NADIA ITZEL PEREZ RAMOS</title>
      <link>https://padlet.com/20180296/z11nknb8ewv9x5q9</link>
      <description></description>
      <language>en-us</language>
      <pubDate>2021-04-27 04:40:51 UTC</pubDate>
      <lastBuildDate>2023-02-27 06:36:45 UTC</lastBuildDate>
      <webMaster>hello@padlet.com</webMaster>
      <image>
         <url>https://padlet.net/icons/png/1f370.png</url>
      </image>
      <item>
         <title>𝐌𝐀𝐐𝐔𝐈𝐍𝐀𝐑Í𝐀 𝐘 𝐄𝐐𝐔𝐈𝐏𝐎 𝐁𝐀𝐒𝐈𝐂𝐎  𝐃𝐄 𝐏𝐀𝐒𝐓𝐄𝐋𝐄𝐑Í𝐀</title>
         <author>20180296</author>
         <link>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462702252</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://www.recetasdepan.net/wp-content/uploads/2019/07/Utensilios-y-herramientas-para-elaborar-pan.jpg" />
         <pubDate>2021-04-27 04:43:35 UTC</pubDate>
         <guid>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462702252</guid>
      </item>
      <item>
         <title></title>
         <author>20180296</author>
         <link>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462709323</link>
         <description><![CDATA[<div>𝒅𝒆𝒃𝒆𝒎𝒐𝒔 𝒄𝒐𝒏𝒐𝒄𝒆𝒓 𝒚 𝒄𝒐𝒎𝒑𝒓𝒆𝒏𝒅𝒆𝒓 𝒑𝒂𝒓𝒂 𝒒𝒖é 𝒔𝒊𝒓𝒗𝒆 𝒄𝒂𝒅𝒂 𝒖𝒕𝒆𝒏𝒔𝒊𝒍𝒊𝒐 𝒐 𝒎𝒂𝒒𝒖𝒊𝒏𝒂𝒓𝒊𝒂 𝒂 𝒆𝒎𝒑𝒍𝒆𝒂𝒓, 𝒚𝒂 𝒒𝒖𝒆 𝒖𝒏 𝒖𝒔𝒐 𝒂𝒅𝒆𝒄𝒖𝒂𝒅𝒐 𝒅𝒆 𝒍𝒐𝒔 𝒎𝒊𝒔𝒎𝒐𝒔 𝒑𝒆𝒓𝒎𝒊𝒕𝒊𝒓á, 𝒑𝒐𝒓 𝒖𝒏 𝒍𝒂𝒅𝒐, 𝒓𝒆𝒂𝒍𝒊𝒛𝒂𝒓 𝒍𝒂𝒔 𝒆𝒍𝒂𝒃𝒐𝒓𝒂𝒄𝒊𝒐𝒏𝒆𝒔 𝒄𝒐𝒓𝒓𝒆𝒄𝒕𝒂𝒎𝒆𝒏𝒕𝒆 𝒆𝒗𝒊𝒕𝒂𝒏𝒅𝒐 𝒂𝒔í 𝒒𝒖𝒆 𝒔𝒆 𝒒𝒖𝒆𝒎𝒆𝒏, 𝒔𝒆 𝒅𝒆𝒔𝒄𝒐𝒏𝒈𝒆𝒍𝒆𝒏, 𝒔𝒆 𝒃𝒂𝒋𝒆𝒏, 𝒆𝒕𝒄., 𝒚 𝒑𝒐𝒓 𝒐𝒕𝒓𝒐 𝒍𝒂𝒅𝒐, 𝒔𝒆 𝒑𝒐𝒅𝒓á𝒏 𝒅𝒊𝒔𝒎𝒊𝒏𝒖𝒊𝒓 𝒂𝒄𝒄𝒊𝒅𝒆𝒏𝒕𝒆𝒔 𝒍𝒂𝒃𝒐𝒓𝒂𝒍𝒆𝒔 𝒕𝒂𝒍𝒆𝒔 𝒄𝒐𝒎𝒐 𝒄𝒐𝒓𝒕𝒆𝒔, 𝒒𝒖𝒆𝒎𝒂𝒅𝒖𝒓𝒂𝒔.<br>𝑬𝒏 𝒅𝒆𝒇𝒊𝒏𝒊𝒕𝒊𝒗𝒂, 𝒔𝒆 𝒅𝒆𝒃𝒆 𝒅𝒐𝒎𝒊𝒏𝒂𝒓 𝒕𝒐𝒅𝒐 𝒆𝒍 𝒆𝒏𝒕𝒐𝒓𝒏𝒐 𝒒𝒖𝒆 𝒓𝒐𝒅𝒆𝒂 𝒆𝒍 𝒍𝒖𝒈𝒂𝒓 𝒅𝒆 𝒕𝒓𝒂𝒃𝒂𝒋𝒐 𝒑𝒂𝒓𝒂 𝒖𝒕𝒊𝒍𝒊𝒛𝒂𝒓 𝒕𝒐𝒅𝒐𝒔 𝒍𝒐𝒔 𝒆𝒍𝒆𝒎𝒆𝒏𝒕𝒐𝒔 𝒅𝒆 𝒇𝒐𝒓𝒎𝒂 𝒂𝒅𝒆𝒄𝒖𝒂𝒅𝒂 𝒚 𝒂𝒔í 𝒄𝒐𝒏𝒔𝒆𝒈𝒖𝒊𝒓 𝒆𝒍 𝒓𝒆𝒔𝒖𝒍𝒕𝒂𝒅𝒐 𝒆𝒔𝒑𝒆𝒓𝒂𝒅𝒐.</div>]]></description>
         <enclosure url="" />
         <pubDate>2021-04-27 04:47:04 UTC</pubDate>
         <guid>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462709323</guid>
      </item>
      <item>
         <title>𝑪á𝒎𝒂𝒓𝒂 𝒅𝒆 𝒄𝒐𝒏𝒈𝒆𝒍𝒂𝒄𝒊ó𝒏</title>
         <author>20180296</author>
         <link>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462725280</link>
         <description><![CDATA[<div>𝙳𝚎 𝚜𝚒𝚖𝚒𝚕𝚊𝚛𝚎𝚜 𝚌𝚊𝚛𝚊𝚌𝚝𝚎𝚛í𝚜𝚝𝚒𝚌𝚊𝚜 𝚊 𝚕𝚊 𝚊𝚗𝚝𝚎𝚛𝚒𝚘𝚛 𝚙𝚎𝚛𝚘 𝚒𝚗𝚍𝚒𝚌𝚊𝚍𝚊 𝚙𝚊𝚛𝚊 𝚕𝚊 𝚌𝚘𝚗𝚜𝚎𝚛𝚟𝚊𝚌𝚒ó𝚗 𝚍𝚎 𝚊𝚕𝚒𝚖𝚎𝚗𝚝𝚘𝚜 𝚙𝚎𝚛𝚎𝚌𝚎𝚍𝚎𝚛𝚘𝚜 𝚊 𝚕𝚊𝚛𝚐𝚘 𝚙𝚕𝚊𝚣𝚘 𝚍𝚎𝚋𝚒𝚍𝚘 𝚊 𝚚𝚞𝚎 𝚝𝚛𝚊𝚋𝚊𝚓𝚊 𝚊 𝚝𝚎𝚖𝚙𝚎𝚛𝚊𝚝𝚞𝚛𝚊𝚜 𝚎𝚗𝚝𝚛𝚎 -𝟷𝟾 𝚢 -𝟺𝟶 º𝙲.</div>]]></description>
         <enclosure url="https://padlet-uploads.storage.googleapis.com/1023629504/3ca65241ab3a48f710f39507cf662cd4/Fot_179.png" />
         <pubDate>2021-04-27 04:53:59 UTC</pubDate>
         <guid>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462725280</guid>
      </item>
      <item>
         <title>𝒃𝒂𝒕𝒊𝒅𝒐𝒓 𝒅𝒆 𝒕𝒆𝒎𝒑𝒆𝒓𝒂𝒕𝒖𝒓𝒂</title>
         <author>20180296</author>
         <link>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462731532</link>
         <description><![CDATA[<div>𝙴𝚜𝚝𝚎 𝚎𝚚𝚞𝚒𝚙𝚘 𝚎𝚜 𝚌𝚊𝚙𝚊𝚣 𝚍𝚎 𝚙𝚛𝚘𝚙𝚘𝚛𝚌𝚒𝚘𝚗𝚊𝚛 𝚖𝚊𝚜𝚊𝚜 𝚍𝚎 𝚊𝚒𝚛𝚎 𝚏𝚛í𝚘 𝚍𝚎𝚗𝚝𝚛𝚘 𝚍𝚎 𝚞𝚗 𝚑𝚊𝚋𝚒𝚝á𝚌𝚞𝚕𝚘, 𝚛𝚎𝚏𝚛𝚒𝚐𝚎𝚛𝚊𝚗𝚍𝚘 𝚍𝚎 𝚏𝚘𝚛𝚖𝚊 𝚌𝚘𝚗𝚝𝚒𝚗𝚞𝚊 𝚢 𝚜𝚎𝚐𝚞𝚛𝚊 𝚎 𝚒𝚖𝚙𝚒𝚍𝚒𝚎𝚗𝚍𝚘 𝚕𝚊 𝚙𝚛𝚘𝚕𝚒𝚏𝚎𝚛𝚊𝚌𝚒ó𝚗 𝚋𝚊𝚌𝚝𝚎𝚛𝚒𝚊𝚗𝚊.<br><br>𝙴𝚕 𝚊𝚋𝚊𝚝𝚒𝚍𝚘𝚛 𝚍𝚎 𝚝𝚎𝚖𝚙𝚎𝚛𝚊𝚝𝚞𝚛𝚊 𝚙𝚎𝚛𝚖𝚒𝚝𝚎 𝚕𝚕𝚎𝚟𝚊𝚛 𝚞𝚗 𝚐é𝚗𝚎𝚛𝚘 𝚍𝚎𝚜𝚍𝚎 𝚕𝚊 𝚝𝚎𝚖𝚙𝚎𝚛𝚊𝚝𝚞𝚛𝚊 𝚍𝚎 𝟾𝟶 º𝙲 𝚑𝚊𝚜𝚝𝚊 𝚕𝚘𝚜 𝟹 º𝙲 𝚎𝚗 𝚖𝚎𝚗𝚘𝚜 𝚍𝚎 𝟿𝟶 𝚖𝚒𝚗𝚞𝚝𝚘𝚜, 𝚙𝚊𝚛𝚊 𝚊𝚜í 𝚙𝚘𝚍𝚎𝚛 𝚌𝚘𝚗𝚜𝚎𝚛𝚟𝚊𝚛𝚕𝚘 𝚙𝚘𝚜𝚝𝚎𝚛𝚒𝚘𝚛𝚖𝚎𝚗𝚝𝚎 𝚍𝚎 𝟶 𝚊 𝟻 º𝙲. 𝚃𝚊𝚖𝚋𝚒é𝚗 𝚜𝚎 𝚞𝚜𝚊 𝚙𝚊𝚛𝚊 𝚛𝚎𝚊𝚕𝚒𝚣𝚊𝚛 𝚞𝚗𝚊 𝚌𝚘𝚗𝚐𝚎𝚕𝚊𝚌𝚒ó𝚗 𝚛á𝚙𝚒𝚍𝚊 𝚍𝚎 𝚊𝚕𝚒𝚖𝚎𝚗𝚝𝚘𝚜 𝚢 𝚊𝚜í 𝚎𝚟𝚒𝚝𝚊𝚛 𝚕𝚊 𝚏𝚘𝚛𝚖𝚊𝚌𝚒ó𝚗 𝚍𝚎 𝚌𝚛𝚒𝚜𝚝𝚊𝚕𝚎𝚜 𝚍𝚎 𝚑𝚒𝚎𝚕𝚘. 𝙿𝚊𝚛𝚊 𝚎𝚕𝚕𝚘, 𝚜𝚎 𝚕𝚕𝚎𝚐𝚊 𝚑𝚊𝚜𝚝𝚊 𝚕𝚘𝚜 -𝟷𝟾 º𝙲 𝚎𝚗 𝚎𝚕 𝚌𝚘𝚛𝚊𝚣ó𝚗 𝚍𝚎𝚕 𝚙𝚛𝚘𝚍𝚞𝚌𝚝𝚘 𝚎𝚗 𝚞𝚗𝚊𝚜 𝟺 𝚑𝚘𝚛𝚊𝚜.</div>]]></description>
         <enclosure url="https://padlet-uploads.storage.googleapis.com/1023629504/ffd29172f6c74c39221c633ffa20e0e7/Fot_017.png" />
         <pubDate>2021-04-27 04:56:54 UTC</pubDate>
         <guid>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462731532</guid>
      </item>
      <item>
         <title>𝑯𝒐𝒓𝒏𝒐𝒔 𝒅𝒆 𝒄á𝒎𝒂𝒓𝒂𝒔</title>
         <author>20180296</author>
         <link>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462760466</link>
         <description><![CDATA[<div>𝙴𝚜𝚝𝚎 𝚝𝚒𝚙𝚘 𝚍𝚎 𝚑𝚘𝚛𝚗𝚘𝚜 𝚜𝚘𝚗 𝚕𝚘𝚜 𝚖á𝚜 𝚞𝚝𝚒𝚕𝚒𝚣𝚊𝚍𝚘𝚜 𝚎𝚗 𝚙𝚊𝚜𝚝𝚎𝚕𝚎𝚛í𝚊. 𝙵𝚞𝚗𝚌𝚒𝚘𝚗𝚊𝚗 𝚙𝚘𝚛 𝚎𝚕𝚎𝚌𝚝𝚛𝚒𝚌𝚒𝚍𝚊𝚍 𝚢 𝚝𝚒𝚎𝚗𝚎𝚗 𝚟𝚊𝚛𝚒𝚊𝚜 𝚋𝚘𝚌𝚊𝚜 𝚒𝚗𝚍𝚎𝚙𝚎𝚗𝚍𝚒𝚎𝚗𝚝𝚎𝚜 𝚚𝚞𝚎 𝚙𝚘𝚜𝚎𝚎𝚗 𝚙𝚊𝚛á𝚖𝚎𝚝𝚛𝚘𝚜 𝚍𝚎 𝚌𝚘𝚌𝚌𝚒ó𝚗 𝚝𝚘𝚝𝚊𝚕𝚖𝚎𝚗𝚝𝚎 𝚍𝚒𝚏𝚎𝚛𝚎𝚗𝚝𝚎𝚜. 𝙴𝚜𝚝á𝚗 𝚍𝚘𝚝𝚊𝚍𝚘𝚜 𝚍𝚎 𝚟𝚊𝚙𝚘𝚛𝚒𝚣𝚊𝚍𝚘𝚛 𝚢 𝚝𝚎𝚛𝚖𝚘𝚜𝚝𝚊𝚝𝚘𝚜 𝚝𝚊𝚗𝚝𝚘 𝚎𝚗 𝚎𝚕 𝚜𝚞𝚎𝚕𝚘 𝚌𝚘𝚖𝚘 𝚎𝚗 𝚎𝚕 𝚝𝚎𝚌𝚑𝚘 𝚢 𝚎𝚕 𝚏𝚘𝚗𝚍𝚘.<br>𝙴𝚕 𝚗ú𝚖𝚎𝚛𝚘 𝚍𝚎 𝚌á𝚖𝚊𝚛𝚊𝚜 𝚍𝚎 𝚌𝚊𝚍𝚊 𝚑𝚘𝚛𝚗𝚘 𝚟𝚊𝚛𝚒𝚊𝚛á 𝚎𝚗 𝚏𝚞𝚗𝚌𝚒ó𝚗 𝚍𝚎 𝚕𝚊 𝚗𝚎𝚌𝚎𝚜𝚒𝚍𝚊𝚍, 𝚢𝚊 𝚚𝚞𝚎 𝚙𝚞𝚎𝚍𝚎𝚗 𝚎𝚗𝚌𝚘𝚗𝚝𝚛𝚊𝚛𝚜𝚎 𝚑𝚘𝚛𝚗𝚘𝚜 𝚍𝚎 𝚑𝚊𝚜𝚝𝚊 𝚜𝚎𝚒𝚜 𝚙𝚒𝚜𝚘𝚜.</div>]]></description>
         <enclosure url="https://padlet-uploads.storage.googleapis.com/1023629504/27878c61aa7c4fc65518dc5833557146/Fot_050.png" />
         <pubDate>2021-04-27 05:09:51 UTC</pubDate>
         <guid>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462760466</guid>
      </item>
      <item>
         <title>𝑩𝒂𝒕𝒊𝒅𝒐𝒓𝒂</title>
         <author>20180296</author>
         <link>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462774618</link>
         <description><![CDATA[<div>𝙴𝚜 𝚕𝚊 𝚖𝚊𝚚𝚞𝚒𝚗𝚊𝚛𝚒𝚊 𝚍𝚎𝚜𝚝𝚒𝚗𝚊𝚍𝚊 𝚊 𝚋𝚊𝚝𝚒𝚛 𝚘 𝚖𝚘𝚗𝚝𝚊𝚛 𝚐é𝚗𝚎𝚛𝚘𝚜 𝚌𝚘𝚖𝚘 𝚏𝚞𝚗𝚌𝚒ó𝚗 𝚙𝚛𝚒𝚗𝚌𝚒𝚙𝚊𝚕. 𝙻𝚊 𝚝𝚎𝚗𝚍𝚎𝚗𝚌𝚒𝚊 𝚊𝚌𝚝𝚞𝚊𝚕 𝚎𝚜 𝚕𝚊 𝚍𝚎 𝚒𝚗𝚌𝚘𝚛𝚙𝚘𝚛𝚊𝚛 𝚘𝚝𝚛𝚘𝚜 𝚊𝚌𝚌𝚎𝚜𝚘𝚛𝚒𝚘𝚜 𝚙𝚊𝚛𝚊 𝚊𝚜í 𝚝𝚎𝚗𝚎𝚛 𝚕𝚊 𝚙𝚘𝚜𝚒𝚋𝚒𝚕𝚒𝚍𝚊𝚍 𝚍𝚎 𝚛𝚎𝚊𝚕𝚒𝚣𝚊𝚛 𝚍𝚒𝚏𝚎𝚛𝚎𝚗𝚝𝚎𝚜 𝚝𝚊𝚛𝚎𝚊𝚜 𝚜𝚞𝚖𝚊𝚍𝚊𝚜 𝚊 𝚕𝚊 𝚊𝚗𝚝𝚎𝚛𝚒𝚘𝚛. 𝙴𝚜 𝚍𝚎𝚌𝚒𝚛, 𝚙𝚘𝚛 𝚖𝚎𝚍𝚒𝚘 𝚍𝚎 𝚍𝚒𝚜𝚝𝚒𝚗𝚝𝚘𝚜 𝚐𝚊𝚗𝚌𝚑𝚘𝚜 𝚜𝚎 𝚙𝚘𝚍𝚛á𝚗 𝚌𝚞𝚖𝚙𝚕𝚒𝚛 𝚕𝚊𝚜 𝚏𝚞𝚗𝚌𝚒𝚘𝚗𝚎𝚜 𝚍𝚎 𝚋𝚊𝚝𝚒𝚛, 𝚊𝚖𝚊𝚜𝚊𝚛, 𝚖𝚎𝚣𝚌𝚕𝚊𝚛, 𝚎𝚝𝚌.</div>]]></description>
         <enclosure url="https://padlet-uploads.storage.googleapis.com/1023629504/64641cc82fa6c58035f9ad7abafc85ee/Fot_091.png" />
         <pubDate>2021-04-27 05:16:14 UTC</pubDate>
         <guid>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462774618</guid>
      </item>
      <item>
         <title>𝘼𝙢𝙖𝙨𝙖𝙙𝙤𝙧𝙖</title>
         <author>20180296</author>
         <link>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462782220</link>
         <description><![CDATA[<div>𝙴𝚜𝚝𝚎 𝚎𝚚𝚞𝚒𝚙𝚘 𝚎𝚜 𝚎𝚕 𝚚𝚞𝚎 𝚙𝚎𝚛𝚖𝚒𝚝𝚎 𝚞𝚗𝚒𝚛 𝚍𝚒𝚜𝚝𝚒𝚗𝚝𝚘𝚜 𝚝𝚒𝚙𝚘𝚜 𝚍𝚎 𝚒𝚗𝚐𝚛𝚎𝚍𝚒𝚎𝚗𝚝𝚎𝚜 𝚎𝚗𝚝𝚛𝚎 𝚕𝚘𝚜 𝚚𝚞𝚎 𝚗𝚘𝚛𝚖𝚊𝚕𝚖𝚎𝚗𝚝𝚎 𝚜𝚎 𝚎𝚗𝚌𝚞𝚎𝚗𝚝𝚛𝚊 𝚕𝚊 𝚑𝚊𝚛𝚒𝚗𝚊 𝚌𝚘𝚖𝚘 𝚎𝚕𝚎𝚖𝚎𝚗𝚝𝚘 𝚙𝚛𝚒𝚗𝚌𝚒𝚙𝚊𝚕.<br>𝙵𝚞𝚗𝚌𝚒𝚘𝚗𝚊 𝚊 𝚝𝚛𝚊𝚟é𝚜 𝚍𝚎 𝚞𝚗 𝚎𝚓𝚎 𝚛𝚘𝚝𝚘𝚛 𝚚𝚞𝚎 𝚝𝚛𝚊𝚗𝚜𝚖𝚒𝚝𝚎 𝚎𝚕 𝚖𝚘𝚟𝚒𝚖𝚒𝚎𝚗𝚝𝚘 𝚊 𝚕𝚘𝚜 𝚍𝚒𝚏𝚎𝚛𝚎𝚗𝚝𝚎𝚜 𝚊𝚌𝚌𝚎𝚜𝚘𝚛𝚒𝚘𝚜 𝚍𝚎 𝚕𝚘𝚜 𝚚𝚞𝚎 𝚌𝚘𝚗𝚜𝚝𝚊: 𝚕𝚊 𝚝𝚘𝚕𝚟𝚊, 𝚎𝚕 𝚐𝚊𝚗𝚌𝚑𝚘, 𝚎𝚕 𝚋𝚛𝚊𝚣𝚘, 𝚎𝚝𝚌.<br>𝙴𝚗 𝚏𝚞𝚗𝚌𝚒ó𝚗 𝚍𝚎 𝚕𝚊 𝚏𝚘𝚛𝚖𝚊 𝚎𝚗 𝚚𝚞𝚎 𝚊𝚙𝚕𝚒𝚌𝚊 𝚎𝚜𝚎 𝚖𝚘𝚟𝚒𝚖𝚒𝚎𝚗𝚝𝚘 𝚜𝚎 𝚙𝚞𝚎𝚍𝚎𝚗 𝚎𝚗𝚌𝚘𝚗𝚝𝚛𝚊𝚛 𝚟𝚊𝚛𝚒𝚘𝚜 𝚝𝚒𝚙𝚘𝚜 𝚍𝚎 𝚊𝚖𝚊𝚜𝚊𝚍𝚘𝚛𝚊𝚜:<br>𝙰𝚖𝚊𝚜𝚊𝚍𝚘𝚛𝚊 𝚍𝚎 𝚎𝚜𝚙𝚒𝚛𝚊𝚕.<br>𝙰𝚖𝚊𝚜𝚊𝚍𝚘𝚛𝚊 𝚍𝚎 𝚋𝚛𝚊𝚣𝚘𝚜.<br>𝙰𝚖𝚊𝚜𝚊𝚍𝚘𝚛𝚊 𝚍𝚎 𝚎𝚓𝚎 𝚘𝚋𝚕𝚒𝚌𝚞𝚘.<br>𝙴𝚕 𝚏𝚞𝚗𝚌𝚒𝚘𝚗𝚊𝚖𝚒𝚎𝚗𝚝𝚘 𝚍𝚎 𝚝𝚘𝚍𝚊𝚜 𝚎𝚜 𝚜𝚒𝚖𝚒𝚕𝚊𝚛 𝚢 𝚊𝚍𝚎𝚖á𝚜, 𝚕𝚊𝚜 𝚝𝚛𝚎𝚜 𝚎𝚜𝚝á𝚗 𝚍𝚘𝚝𝚊𝚍𝚊𝚜 𝚍𝚎 𝚞𝚗𝚊 𝚝𝚘𝚕𝚟𝚊, 𝚞𝚗 𝚖𝚘𝚝𝚘𝚛 𝚢 𝚞𝚗 𝚊𝚌𝚌𝚎𝚜𝚘𝚛𝚒𝚘 𝚍𝚎 𝚊𝚖𝚊𝚜𝚊𝚍𝚘. 𝚂𝚎 𝚜𝚞𝚎𝚕𝚎𝚗 𝚞𝚝𝚒𝚕𝚒𝚣𝚊𝚛 𝚙𝚊𝚛𝚊 𝚖𝚊𝚜𝚊𝚜 𝚌𝚘𝚗 𝚕𝚎𝚟𝚊𝚍𝚞𝚛𝚊𝚜, 𝚢𝚊 𝚚𝚞𝚎 𝚜𝚘𝚗 𝚌𝚊𝚙𝚊𝚌𝚎𝚜 𝚍𝚎 𝚊𝚒𝚛𝚎𝚊𝚛 𝚕𝚊 𝚖𝚊𝚜𝚊 𝚜𝚒𝚗 𝚏𝚊𝚝𝚒𝚐𝚊𝚛𝚕𝚊 𝚗𝚒 𝚛𝚎𝚌𝚊𝚕𝚎𝚗𝚝𝚊𝚛𝚕𝚊, 𝚘𝚋𝚝𝚎𝚗𝚒𝚎𝚗𝚍𝚘 𝚞𝚗𝚊 𝚖𝚊𝚜𝚊 𝚛𝚎𝚏𝚒𝚗𝚊𝚍𝚊.<br>𝙰𝚞𝚗𝚚𝚞𝚎 𝚝𝚘𝚍𝚊𝚜 𝚎𝚕𝚕𝚊𝚜 𝚙𝚞𝚎𝚍𝚊𝚗 𝚛𝚎𝚊𝚕𝚒𝚣𝚊𝚛 𝚕𝚊 𝚖𝚒𝚜𝚖𝚊 𝚏𝚞𝚗𝚌𝚒ó𝚗, 𝚎𝚜 𝚊𝚌𝚘𝚗𝚜𝚎𝚓𝚊𝚋𝚕𝚎 𝚎𝚕𝚎𝚐𝚒𝚛 𝚋𝚒𝚎𝚗 𝚎𝚕 𝚝𝚒𝚙𝚘 𝚍𝚎 𝚊𝚖𝚊𝚜𝚊𝚍𝚘𝚛𝚊 𝚜𝚎𝚐ú𝚗 𝚕𝚊𝚜 𝚎𝚕𝚊𝚋𝚘𝚛𝚊𝚌𝚒𝚘𝚗𝚎𝚜 𝚚𝚞𝚎 𝚜𝚎 𝚚𝚞𝚒𝚎𝚛𝚊𝚗 𝚕𝚕𝚎𝚟𝚊𝚛 𝚊 𝚌𝚊𝚋𝚘. 𝚂𝚒 𝚜𝚎 𝚝𝚛𝚊𝚝𝚊 𝚍𝚎 𝚎𝚕𝚊𝚋𝚘𝚛𝚊𝚌𝚒𝚘𝚗𝚎𝚜 𝚜𝚎𝚗𝚌𝚒𝚕𝚕𝚊𝚜 𝚢 𝚙𝚘𝚌𝚘 𝚌𝚘𝚖𝚙𝚕𝚎𝚓𝚊𝚜 𝚜𝚎 𝚍𝚎𝚋𝚎𝚛á 𝚎𝚜𝚌𝚘𝚐𝚎𝚛 𝚞𝚗𝚊 𝚊𝚖𝚊𝚜𝚊𝚍𝚘𝚛𝚊 𝚍𝚎 𝚎𝚜𝚙𝚒𝚛𝚊𝚕. 𝙴𝚗 𝚌𝚊𝚖𝚋𝚒𝚘, 𝚙𝚊𝚛𝚊 𝚖𝚊𝚜𝚊𝚜 𝚚𝚞𝚎 𝚌𝚘𝚗𝚝𝚎𝚗𝚐𝚊 𝚞𝚗𝚊 𝚌𝚊𝚗𝚝𝚒𝚍𝚊𝚍 𝚍𝚎 𝚕𝚎𝚟𝚊𝚍𝚞𝚛𝚊 𝚒𝚖𝚙𝚘𝚛𝚝𝚊𝚗𝚝𝚎 𝚜𝚎 𝚎𝚜𝚌𝚘𝚐𝚎𝚛á 𝚕𝚊 𝚍𝚎 𝚎𝚓𝚎 𝚘𝚋𝚕𝚒𝚌𝚞𝚘 𝚘 𝚋𝚛𝚊𝚣𝚘𝚜, 𝚢𝚊 𝚚𝚞𝚎 𝚕𝚊 𝚍𝚎 𝚎𝚜𝚙𝚒𝚛𝚊𝚕 𝚙𝚛𝚘𝚟𝚘𝚌𝚊𝚛í𝚊 𝚞𝚗 𝚌𝚊𝚕𝚎𝚗𝚝𝚊𝚖𝚒𝚎𝚗𝚝𝚘 𝚎𝚡𝚌𝚎𝚜𝚒𝚟𝚘.<br><br></div>]]></description>
         <enclosure url="https://padlet-uploads.storage.googleapis.com/1023629504/acceef2121aa4b3e3454e3f73c66bcdb/Fot_112.png" />
         <pubDate>2021-04-27 05:19:27 UTC</pubDate>
         <guid>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462782220</guid>
      </item>
      <item>
         <title>𝑹𝒐𝒅𝒊𝒍𝒍𝒐 𝒑𝒂𝒓𝒂 𝒄𝒐𝒓𝒕𝒂𝒓 𝒄𝒓𝒐𝒊𝒔𝒔𝒂𝒏𝒕𝒔</title>
         <author>20180296</author>
         <link>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462796013</link>
         <description><![CDATA[<div>𝚎𝚜 𝚞𝚗 𝚛𝚘𝚍𝚒𝚕𝚕𝚘 𝚍𝚎 𝚊𝚌𝚎𝚛𝚘 𝚒𝚗𝚘𝚡𝚒𝚍𝚊𝚋𝚕𝚎 𝚌𝚘𝚗 𝚕𝚊 𝚙𝚊𝚛𝚝𝚒𝚌𝚞𝚕𝚊𝚛𝚒𝚍𝚊𝚍 𝚍𝚎 𝚚𝚞𝚎 𝚊𝚕 𝚙𝚊𝚜𝚊𝚛𝚕𝚘 𝚜𝚘𝚋𝚛𝚎 𝚕𝚊 𝚖𝚊𝚜𝚊 𝚢 𝚑𝚊𝚌𝚎𝚛𝚕𝚘 𝚐𝚒𝚛𝚊𝚛 𝚟𝚊 𝚌𝚘𝚛𝚝á𝚗𝚍𝚘𝚕𝚊 𝚎𝚗 𝚝𝚛𝚒á𝚗𝚐𝚞𝚕𝚘𝚜, 𝚏𝚘𝚛𝚖𝚊 𝚌𝚊𝚛𝚊𝚌𝚝𝚎𝚛í𝚜𝚝𝚒𝚌𝚊 𝚙𝚊𝚛𝚊 𝚛𝚎𝚊𝚕𝚒𝚣𝚊𝚛 𝚕𝚘𝚜 𝚌𝚛𝚘𝚒𝚜𝚜𝚊𝚗𝚝𝚜.</div>]]></description>
         <enclosure url="https://padlet-uploads.storage.googleapis.com/1023629504/7a1cb4ca86c5df46e5a57f0b6289984e/Fot_027.png" />
         <pubDate>2021-04-27 05:24:42 UTC</pubDate>
         <guid>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462796013</guid>
      </item>
      <item>
         <title>𝑨𝒓𝒐𝒔</title>
         <author>20180296</author>
         <link>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462798064</link>
         <description><![CDATA[<div>𝙻𝚘𝚜 𝚊𝚛𝚘𝚜 𝚎𝚗 𝚙𝚊𝚜𝚝𝚎𝚕𝚎𝚛í𝚊 𝚛𝚎𝚜𝚞𝚕𝚝𝚊𝚗 𝚞𝚗 𝚞𝚝𝚎𝚗𝚜𝚒𝚕𝚒𝚘 𝚖𝚞𝚢 𝚒𝚖𝚙𝚘𝚛𝚝𝚊𝚗𝚝𝚎 𝚢𝚊 𝚚𝚞𝚎 𝚜𝚘𝚗 𝚕𝚊 𝚙𝚛𝚒𝚗𝚌𝚒𝚙𝚊𝚕 𝚊𝚢𝚞𝚍𝚊 𝚙𝚊𝚛𝚊 𝚙𝚘𝚍𝚎𝚛 𝚕𝚕𝚎𝚟𝚊𝚛 𝚊 𝚌𝚊𝚋𝚘 𝚕𝚘𝚜 𝚖𝚘𝚗𝚝𝚊𝚓𝚎𝚜 𝚍𝚎 𝚕𝚊𝚜 𝚝𝚊𝚛𝚝𝚊𝚜 𝚢 𝚍𝚎𝚖á𝚜 𝚙𝚛𝚎𝚙𝚊𝚛𝚊𝚌𝚒𝚘𝚗𝚎𝚜.<br>𝚂𝚎 𝚝𝚛𝚊𝚝𝚊𝚗 𝚍𝚎 𝚊𝚛𝚘𝚜 𝚍𝚎 𝚊𝚌𝚎𝚛𝚘 𝚒𝚗𝚘𝚡𝚒𝚍𝚊𝚋𝚕𝚎 𝚍𝚎 𝚍𝚒𝚜𝚝𝚒𝚗𝚝𝚘𝚜 𝚝𝚊𝚖𝚊ñ𝚘 𝚜𝚎𝚐ú𝚗 𝚕𝚊 𝚗𝚎𝚌𝚎𝚜𝚒𝚍𝚊𝚍, 𝚊 𝚝𝚛𝚊𝚟é𝚜 𝚍𝚎 𝚕𝚘𝚜 𝚌𝚞𝚊𝚕𝚎𝚜 𝚜𝚎 𝚟𝚊𝚗 𝚊𝚙𝚘𝚢𝚊𝚗𝚍𝚘 𝚕𝚘𝚜 𝚍𝚒𝚟𝚎𝚛𝚜𝚘𝚜 𝚎𝚕𝚎𝚖𝚎𝚗𝚝𝚘𝚜 𝚚𝚞𝚎 𝚏𝚘𝚛𝚖𝚊𝚗 𝚎𝚕 𝚙𝚛𝚎𝚙𝚊𝚛𝚊𝚍𝚘 𝚎𝚟𝚒𝚝𝚊𝚗𝚍𝚘 𝚚𝚞𝚎 𝚎𝚜𝚝𝚎 𝚜𝚎 𝚍𝚎𝚜𝚖𝚘𝚛𝚘𝚗𝚎 𝚘 𝚍𝚎𝚏𝚘𝚛𝚖𝚎. 𝙰 𝚍𝚒𝚏𝚎𝚛𝚎𝚗𝚌𝚒𝚊 𝚍𝚎 𝚕𝚘𝚜 𝚖𝚘𝚕𝚍𝚎𝚜 𝚙𝚊𝚛𝚊 𝚝𝚊𝚛𝚝𝚊𝚜, 𝚎𝚜𝚝𝚘𝚜 𝚗𝚘 𝚙𝚘𝚜𝚎𝚎𝚗 𝚞𝚗𝚊 𝚋𝚊𝚜𝚎, 𝚙𝚘𝚛 𝚕𝚘 𝚚𝚞𝚎 𝚙𝚛𝚎𝚌𝚒𝚜𝚊𝚗 𝚜𝚎𝚛 𝚌𝚘𝚕𝚘𝚌𝚊𝚍𝚘𝚜 𝚜𝚘𝚋𝚛𝚎 𝚊𝚕𝚐ú𝚗 𝚝𝚒𝚙𝚘 𝚍𝚎 𝚋𝚊𝚗𝚍𝚎𝚓𝚊 𝚘 𝚙𝚕𝚊𝚌𝚊 𝚚𝚞𝚎 𝚙𝚘𝚜𝚝𝚎𝚛𝚒𝚘𝚛𝚖𝚎𝚗𝚝𝚎 𝚜𝚎 𝚙𝚞𝚎𝚍𝚊 𝚝𝚛𝚊𝚗𝚜𝚙𝚘𝚛𝚝𝚊𝚛.</div>]]></description>
         <enclosure url="https://padlet-uploads.storage.googleapis.com/1023629504/4284172a640c8820b674b4325dfb0b71/Fot_029.png" />
         <pubDate>2021-04-27 05:25:37 UTC</pubDate>
         <guid>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462798064</guid>
      </item>
      <item>
         <title>𝑳𝒆𝒏𝒈𝒖𝒂</title>
         <author>20180296</author>
         <link>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462804744</link>
         <description><![CDATA[<div>𝙴𝚜 𝚞𝚗 𝚞𝚝𝚎𝚗𝚜𝚒𝚕𝚒𝚘 𝚞𝚝𝚒𝚕𝚒𝚣𝚊𝚍𝚘 𝚙𝚛𝚒𝚗𝚌𝚒𝚙𝚊𝚕𝚖𝚎𝚗𝚝𝚎 𝚙𝚊𝚛𝚊 𝚛𝚎𝚋𝚊ñ𝚊𝚛 𝚌𝚛𝚎𝚖𝚊𝚜 𝚢 𝚘𝚝𝚛𝚘𝚜 𝚙𝚛𝚎𝚙𝚊𝚛𝚊𝚍𝚘𝚜 𝚍𝚎𝚕 𝚛𝚎𝚌𝚒𝚙𝚒𝚎𝚗𝚝𝚎 𝚎𝚗 𝚎𝚕 𝚚𝚞𝚎 𝚎𝚜𝚝é𝚗, 𝚊𝚞𝚗𝚚𝚞𝚎 𝚎𝚗 𝚘𝚝𝚛𝚊𝚜 𝚘𝚌𝚊𝚜𝚒𝚘𝚗𝚎𝚜 𝚜𝚎 𝚞𝚝𝚒𝚕𝚒𝚣𝚊 𝚙𝚊𝚛𝚊 𝚖𝚘𝚟𝚎𝚛 𝚎𝚕𝚊𝚋𝚘𝚛𝚊𝚌𝚒𝚘𝚗𝚎𝚜.<br>𝙲𝚘𝚗𝚜𝚝𝚊𝚗 𝚍𝚎 𝚞𝚗 𝚖𝚊𝚗𝚐𝚘 𝚍𝚎 𝚙𝚕á𝚜𝚝𝚒𝚌𝚘 𝚞 𝚘𝚝𝚛𝚘 𝚖𝚊𝚝𝚎𝚛𝚒𝚊𝚕 𝚢 𝚞𝚗𝚊 𝚋𝚊𝚜𝚎 𝚍𝚎 𝚐𝚘𝚖𝚊 𝚘 𝚜𝚒𝚕𝚒𝚌𝚘𝚗𝚊 𝚎𝚗 𝚜𝚞 𝚎𝚡𝚝𝚛𝚎𝚖𝚘 𝚚𝚞𝚎 𝚙𝚎𝚛𝚖𝚒𝚝𝚎 𝚛𝚎𝚊𝚕𝚒𝚣𝚊𝚛 𝚕𝚊 𝚝𝚊𝚛𝚎𝚊 𝚍𝚎 𝚛𝚎𝚋𝚊ñ𝚊𝚛. 𝙴𝚜𝚝𝚊 𝚐𝚘𝚖𝚊 𝚎𝚜 𝚌𝚊𝚙𝚊𝚣 𝚍𝚎 𝚛𝚎𝚜𝚒𝚜𝚝𝚒𝚛 𝚊𝚕𝚝𝚊𝚜 𝚝𝚎𝚖𝚙𝚎𝚛𝚊𝚝𝚞𝚛𝚊𝚜, 𝚙𝚘𝚛 𝚕𝚘 𝚚𝚞𝚎 𝚝𝚊𝚖𝚋𝚒é𝚗 𝚎𝚜 𝚙𝚘𝚜𝚒𝚋𝚕𝚎 𝚞𝚝𝚒𝚕𝚒𝚣𝚊𝚛𝚕𝚊𝚜 𝚌𝚘𝚗 𝚙𝚛𝚘𝚍𝚞𝚌𝚝𝚘𝚜 𝚌𝚊𝚕𝚒𝚎𝚗𝚝𝚎𝚜</div>]]></description>
         <enclosure url="https://padlet-uploads.storage.googleapis.com/1023629504/a5db5552a17da799c714379b6abea506/Fot_030.png" />
         <pubDate>2021-04-27 05:28:36 UTC</pubDate>
         <guid>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462804744</guid>
      </item>
      <item>
         <title>𝑷𝒆𝒔𝒂𝒋𝒂𝒓𝒂𝒃𝒆𝒔</title>
         <author>20180296</author>
         <link>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462811384</link>
         <description><![CDATA[<div>𝙴𝚗 𝚙𝚊𝚜𝚝𝚎𝚕𝚎𝚛í𝚊 𝚎𝚜 𝚞𝚜𝚊𝚍𝚘 𝚙𝚊𝚛𝚊 𝚖𝚎𝚍𝚒𝚛 𝚕𝚊 𝚍𝚎𝚗𝚜𝚒𝚍𝚊𝚍 𝚍𝚎 𝚕𝚘𝚜 𝚓𝚊𝚛𝚊𝚋𝚎𝚜 𝚢 𝚊𝚕𝚖í𝚋𝚊𝚛𝚎𝚜 𝚢 𝚜𝚊𝚋𝚎𝚛 𝚎𝚗 𝚚𝚞𝚎 𝚙𝚞𝚗𝚝𝚘 𝚍𝚎 𝚌𝚘𝚌𝚌𝚒ó𝚗 𝚜𝚎 𝚎𝚗𝚌𝚞𝚎𝚗𝚝𝚛𝚊𝚗. 𝙴𝚜𝚝𝚎 𝚞𝚝𝚎𝚗𝚜𝚒𝚕𝚒𝚘 𝚗𝚘𝚛𝚖𝚊𝚕𝚖𝚎𝚗𝚝𝚎 𝚜𝚎 𝚞𝚝𝚒𝚕𝚒𝚣𝚊 𝚌𝚘𝚗 𝚞𝚗𝚊 𝚙𝚛𝚘𝚋𝚎𝚝𝚊 𝚍𝚒𝚜𝚎ñ𝚊𝚍𝚊 𝚙𝚊𝚛𝚊 𝚝𝚊𝚕 𝚏𝚒𝚗.</div>]]></description>
         <enclosure url="https://padlet-uploads.storage.googleapis.com/1023629504/25f8520fb4b6da22a45ab7911d36a134/Fot_033.png" />
         <pubDate>2021-04-27 05:31:36 UTC</pubDate>
         <guid>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462811384</guid>
      </item>
      <item>
         <title>𝑴𝒐𝒍𝒅𝒆𝒔 𝒅𝒆𝒔𝒎𝒐𝒏𝒕𝒂𝒃𝒍𝒆𝒔</title>
         <author>20180296</author>
         <link>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462817754</link>
         <description><![CDATA[<div>𝚊𝚞𝚗𝚚𝚞𝚎 𝚜𝚞 𝚏𝚘𝚛𝚖𝚊 𝚙𝚞𝚎𝚍𝚎 𝚜𝚎𝚛 𝚖𝚞𝚢 𝚟𝚊𝚛𝚒𝚊𝚍𝚊 𝚝𝚊𝚖𝚋𝚒é𝚗, 𝚎𝚜𝚝𝚘𝚜 𝚜𝚞𝚎𝚕𝚎𝚗 𝚜𝚎𝚛 𝚛𝚎𝚍𝚘𝚗𝚍𝚘𝚜. 𝙻𝚊 𝚙𝚛𝚒𝚗𝚌𝚒𝚙𝚊𝚕 𝚌𝚊𝚛𝚊𝚌𝚝𝚎𝚛í𝚜𝚝𝚒𝚌𝚊 𝚍𝚎 𝚎𝚜𝚝𝚎 𝚝𝚒𝚙𝚘 𝚍𝚎 𝚖𝚘𝚕𝚍𝚎𝚜 𝚎𝚜 𝚚𝚞𝚎 𝚎𝚜𝚝á𝚗 𝚏𝚘𝚛𝚖𝚊𝚍𝚘𝚜 𝚙𝚘𝚛 𝚍𝚘𝚜 𝚙𝚒𝚎𝚣𝚊𝚜, 𝚞𝚗𝚊 𝚋𝚊𝚜𝚎 𝚢 𝚞𝚗 𝚊𝚛𝚘 𝚚𝚞𝚎 𝚜𝚎 𝚊𝚓𝚞𝚜𝚝𝚊 𝚊 𝚜𝚞 𝚊𝚕𝚛𝚎𝚍𝚎𝚍𝚘𝚛. 𝙴𝚜𝚝𝚊 𝚙𝚊𝚛𝚝𝚒𝚌𝚞𝚕𝚊𝚛𝚒𝚍𝚊𝚍 𝚎𝚜 𝚕𝚊 𝚚𝚞𝚎 𝚙𝚎𝚛𝚖𝚒𝚝𝚎 𝚚𝚞𝚎 𝚜𝚎𝚊 𝚖𝚞𝚌𝚑𝚘 𝚖á𝚜 𝚜𝚎𝚗𝚌𝚒𝚕𝚕𝚘 𝚜𝚞 𝚍𝚎𝚜𝚖𝚘𝚕𝚍𝚊𝚍𝚘. 𝚂𝚞𝚎𝚕𝚎𝚗 𝚜𝚎𝚛 𝚊𝚗𝚝𝚒𝚊𝚍𝚑𝚎𝚛𝚎𝚗𝚝𝚎𝚜.</div>]]></description>
         <enclosure url="https://padlet-uploads.storage.googleapis.com/1023629504/46b3f519837a1dd7e9e979d2b65785ff/Fot_007.png" />
         <pubDate>2021-04-27 05:34:33 UTC</pubDate>
         <guid>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462817754</guid>
      </item>
      <item>
         <title>𝑴𝒐𝒍𝒅𝒆 𝒑𝒂𝒓𝒂 𝒃𝒂𝒗𝒂𝒓𝒐𝒊𝒔</title>
         <author>20180296</author>
         <link>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462822427</link>
         <description><![CDATA[<div>𝙴𝚜𝚝𝚎 𝚖𝚘𝚕𝚍𝚎 𝚝𝚒𝚎𝚗𝚎 𝚏𝚘𝚛𝚖𝚊 𝚌𝚒𝚛𝚌𝚞𝚕𝚊𝚛 𝚢 𝚊𝚍𝚎𝚖á𝚜 𝚎𝚜𝚝á 𝚍𝚘𝚝𝚊𝚍𝚘 𝚍𝚎 𝚞𝚗 𝚘𝚛𝚒𝚏𝚒𝚌𝚒𝚘 𝚌𝚎𝚗𝚝𝚛𝚊𝚕, 𝚛𝚎𝚜𝚞𝚕𝚝𝚊𝚗𝚍𝚘 𝚎𝚗𝚝𝚘𝚗𝚌𝚎𝚜 𝚞𝚗 𝚊𝚛𝚘. 𝙶𝚎𝚗𝚎𝚛𝚊𝚕𝚖𝚎𝚗𝚝𝚎 𝚜𝚞𝚜 𝚙𝚊𝚛𝚎𝚍𝚎𝚜 𝚜𝚞𝚎𝚕𝚎𝚗 𝚜𝚎𝚛 𝚊𝚕𝚝𝚊𝚜 𝚢 𝚎𝚜𝚝𝚊𝚛 𝚛𝚒𝚣𝚊𝚍𝚊𝚜, 𝚙𝚎𝚛𝚘 𝚝𝚊𝚖𝚋𝚒é𝚗 𝚜𝚎 𝚙𝚞𝚎𝚍𝚎𝚗 𝚎𝚗𝚌𝚘𝚗𝚝𝚛𝚊𝚛 𝚍𝚎 𝚊𝚕𝚝𝚞𝚛𝚊 𝚖á𝚜 𝚋𝚊𝚓𝚊, 𝚙𝚊𝚛𝚎𝚍𝚎𝚜 𝚕𝚒𝚜𝚊𝚜 𝚎 𝚒𝚗𝚌𝚕𝚞𝚜𝚘 𝚜𝚒𝚗 𝚎𝚕 𝚘𝚛𝚒𝚏𝚒𝚌𝚒𝚘 𝚌𝚎𝚗𝚝𝚛𝚊𝚕. 𝚂𝚘𝚗 𝚎𝚖𝚙𝚕𝚎𝚊𝚍𝚘𝚜, 𝚊𝚍𝚎𝚖á𝚜 𝚍𝚎 𝚎𝚗 𝚖𝚞𝚌𝚑𝚊𝚜 𝚘𝚝𝚛𝚊𝚜 𝚙𝚛𝚎𝚙𝚊𝚛𝚊𝚌𝚒𝚘𝚗𝚎𝚜, 𝚙𝚊𝚛𝚊 𝚛𝚎𝚊𝚕𝚒𝚣𝚊𝚛 𝚋𝚊𝚟𝚊𝚛𝚘𝚒𝚜.</div>]]></description>
         <enclosure url="https://padlet-uploads.storage.googleapis.com/1023629504/4de2c93e9e5c360da26a18241e544dae/Fot_005.png" />
         <pubDate>2021-04-27 05:36:36 UTC</pubDate>
         <guid>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462822427</guid>
      </item>
      <item>
         <title>𝑷𝒆𝒔𝒐</title>
         <author>20180296</author>
         <link>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462826987</link>
         <description><![CDATA[<div>𝙻𝚊 𝚙𝚊𝚜𝚝𝚎𝚕𝚎𝚛í𝚊 𝚙𝚞𝚎𝚍𝚎 𝚜𝚎𝚛 𝚞𝚗𝚊 𝚍𝚒𝚜𝚌𝚒𝚙𝚕𝚒𝚗𝚊 𝚖𝚞𝚢 𝚙𝚛𝚎𝚌𝚒𝚜𝚊 𝚎𝚗 𝚌𝚞𝚊𝚗𝚝𝚘 𝚊𝚕 𝚙𝚎𝚜𝚊𝚓𝚎 𝚢 𝚖𝚎𝚍𝚒𝚌𝚒ó𝚗 𝚍𝚎 𝚕𝚘𝚜 𝚒𝚗𝚐𝚛𝚎𝚍𝚒𝚎𝚗𝚝𝚎𝚜 𝚢𝚊 𝚚𝚞𝚎, 𝚜𝚒 𝚎𝚜𝚝𝚘𝚜 𝚗𝚘 𝚜𝚘𝚗 𝚕𝚘𝚜 𝚊𝚍𝚎𝚌𝚞𝚊𝚍𝚘𝚜, 𝚎𝚕 𝚛𝚎𝚜𝚞𝚕𝚝𝚊𝚍𝚘 𝚍𝚎 𝚕𝚊 𝚎𝚕𝚊𝚋𝚘𝚛𝚊𝚌𝚒ó𝚗 𝚙𝚞𝚎𝚍𝚎 𝚗𝚘 𝚜𝚎𝚛 𝚎𝚕 𝚚𝚞𝚎 𝚜𝚎 𝚎𝚜𝚙𝚎𝚛𝚊𝚋𝚊.<br><br>𝙿𝚘𝚛 𝚎𝚕𝚕𝚘, 𝚙𝚊𝚛𝚊 𝚙𝚎𝚜𝚊𝚛 𝚌𝚊𝚍𝚊 𝚞𝚗𝚘 𝚍𝚎 𝚕𝚘𝚜 𝚎𝚕𝚎𝚖𝚎𝚗𝚝𝚘𝚜 𝚞𝚝𝚒𝚕𝚒𝚣𝚊𝚍𝚘𝚜 𝚎𝚗 𝚌𝚊𝚍𝚊 𝚎𝚕𝚊𝚋𝚘𝚛𝚊𝚌𝚒ó𝚗, 𝚜𝚎 𝚎𝚖𝚙𝚕𝚎𝚊𝚗 𝚕𝚘𝚜 𝚙𝚎𝚜𝚘𝚜 𝚢 𝚋𝚊𝚕𝚊𝚗𝚣𝚊𝚜. 𝙴𝚜𝚝𝚘𝚜 𝚙𝚞𝚎𝚍𝚎𝚗 𝚜𝚎𝚛 𝚊𝚗𝚊𝚕ó𝚐𝚒𝚌𝚘𝚜 𝚘 𝚍𝚒𝚐𝚒𝚝𝚊𝚕𝚎𝚜. 𝙰𝚌𝚝𝚞𝚊𝚕𝚖𝚎𝚗𝚝𝚎 𝚕𝚘𝚜 𝚊𝚗𝚊𝚕ó𝚐𝚒𝚌𝚘𝚜 𝚎𝚜𝚝á𝚗 𝚌𝚊𝚜𝚒 𝚎𝚗 𝚍𝚎𝚜𝚞𝚜𝚘 𝚢 𝚜𝚘𝚗 𝚖𝚞𝚌𝚑𝚘 𝚖á𝚜 𝚞𝚝𝚒𝚕𝚒𝚣𝚊𝚍𝚘𝚜 𝚕𝚘𝚜 𝚍𝚒𝚐𝚒𝚝𝚊𝚕𝚎𝚜 𝚙𝚞𝚎𝚜 𝚙𝚎𝚛𝚖𝚒𝚝𝚎𝚗 𝚌𝚘𝚗𝚜𝚎𝚐𝚞𝚒𝚛 𝚌𝚊𝚗𝚝𝚒𝚍𝚊𝚍𝚎𝚜 𝚖á𝚜 𝚎𝚜𝚙𝚎𝚌í𝚏𝚒𝚌𝚊𝚜 𝚢 𝚎𝚡𝚊𝚌𝚝𝚊𝚜.</div>]]></description>
         <enclosure url="https://padlet-uploads.storage.googleapis.com/1023629504/55f74857cc83572aa68e5401a6c09264/Fot_020.png" />
         <pubDate>2021-04-27 05:38:39 UTC</pubDate>
         <guid>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462826987</guid>
      </item>
      <item>
         <title>𝑬𝒔𝒕𝒂𝒔 𝒔𝒐𝒏 𝒂𝒍𝒈𝒖𝒏𝒂𝒔 𝒎𝒂𝒒𝒖𝒊𝒏𝒂𝒔 𝒒𝒖𝒆 𝒔𝒆 𝒖𝒕𝒊𝒍𝒊𝒛𝒂𝒏 𝒆𝒏 𝒍𝒂 𝒑𝒂𝒔𝒕𝒆𝒍𝒆𝒓í𝒂</title>
         <author>20180296</author>
         <link>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462835810</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://padlet-uploads.storage.googleapis.com/1023629504/9be31e6043d1cc9312f5a08867942635/descargar__33_.jpeg" />
         <pubDate>2021-04-27 05:42:41 UTC</pubDate>
         <guid>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462835810</guid>
      </item>
      <item>
         <title>𝑬𝒔𝒕o𝒔 𝒔𝒐𝒏 𝒂𝒍𝒈𝒖𝒏𝒐𝒔 𝒖𝒕𝒆𝒏𝒔𝒊𝒍𝒊𝒐𝒔 𝒒𝒖𝒆 𝒔𝒆 𝒖𝒕𝒊𝒍𝒊𝒛𝒂𝒏 𝒆𝒏 𝒍𝒂 𝒑𝒂𝒔𝒕𝒆𝒍𝒆𝒓í𝒂</title>
         <author>20180296</author>
         <link>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462837468</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://padlet-uploads.storage.googleapis.com/1023629504/55bd6945961f3bc4d776b8ab0be6d6ae/descargar__34_.jpeg" />
         <pubDate>2021-04-27 05:43:21 UTC</pubDate>
         <guid>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462837468</guid>
      </item>
      <item>
         <title> Laminadora</title>
         <author>20180296</author>
         <link>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462846623</link>
         <description><![CDATA[<div>Esta máquina se utiliza para llevar a cabo el estirado y laminado de masas, generalmente masas hojaldradas o similares, de una manera uniforme, consiguiendo extenderlas con un grosor específico que se establecerá previamente.<br>La laminadora está dotada de un cuerpo central donde se ubican el motor y los rodillos, dos alas de lona móviles, una palanca de regulación de grosor de los rodillos y un inversor para cambiar el sentido de la marcha.<br><br><br></div>]]></description>
         <enclosure url="https://padlet-uploads.storage.googleapis.com/1023629504/75e797149de4e610c87f5c48ac2ffbff/Fot_123.png" />
         <pubDate>2021-04-27 05:47:10 UTC</pubDate>
         <guid>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462846623</guid>
      </item>
      <item>
         <title>espátulas</title>
         <author>20180296</author>
         <link>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462847787</link>
         <description><![CDATA[<div>Las espátulas en pastelería no son similares a las que se puedan utilizar en cocina. Mientras que estas son cortas y anchas, las de pastelería suelen ser de tamaño largo y más estrecho, aunque este grosor puede variar. Normalmente fabricadas de acero inoxidable, se diferencian principalmente dos tipos, las que son planas en su totalidad, y las que tienen un desnivel entre la lámina y el mango.</div><div><br>Su función es la de remover masas, coberturas, cremas, etc. y la de alisar superficies de pasteles y demás preparados, siendo las que tienen desnivel las más indicadas para esta tarea.</div><div><br></div>]]></description>
         <enclosure url="https://padlet-uploads.storage.googleapis.com/1023629504/eed6e26733b91bc7bf516c2ce7981e25/Fot_201.png" />
         <pubDate>2021-04-27 05:47:25 UTC</pubDate>
         <guid>https://padlet.com/20180296/z11nknb8ewv9x5q9/wish/1462847787</guid>
      </item>
   </channel>
</rss>
