{"id":268,"date":"2020-04-07T03:21:34","date_gmt":"2020-04-07T02:21:34","guid":{"rendered":"http:\/\/micro4foodlab.groups.unibz.it\/?page_id=268"},"modified":"2020-04-30T15:22:00","modified_gmt":"2020-04-30T14:22:00","slug":"bakery-inspirience","status":"publish","type":"page","link":"https:\/\/micro4foodlab.groups.unibz.it\/?page_id=268","title":{"rendered":"Bakery Inspirience"},"content":{"rendered":"\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p> \u27a4 Pilot plant for the production of leavened bakery products on a semi-industrial scale<\/p>\n\n\n\n<p> \u27a4 Instrumentation for the rheological characterization of leavened bakery products<\/p>\n\n\n\n<p> \u27a4  TVT 6700 Perten Texture Analyzer <\/p>\n\n\n\n<p> \u27a4 BVM 6600 Perten for volume measurements <\/p>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/micro4foodlab.groups.unibz.it\/wp-content\/uploads\/2020\/04\/Bakery3-1024x768.jpeg\" alt=\"\" class=\"wp-image-356\" srcset=\"https:\/\/micro4foodlab.groups.unibz.it\/wp-content\/uploads\/2020\/04\/Bakery3-1024x768.jpeg 1024w, https:\/\/micro4foodlab.groups.unibz.it\/wp-content\/uploads\/2020\/04\/Bakery3-300x225.jpeg 300w, https:\/\/micro4foodlab.groups.unibz.it\/wp-content\/uploads\/2020\/04\/Bakery3-768x576.jpeg 768w, https:\/\/micro4foodlab.groups.unibz.it\/wp-content\/uploads\/2020\/04\/Bakery3-1536x1152.jpeg 1536w, https:\/\/micro4foodlab.groups.unibz.it\/wp-content\/uploads\/2020\/04\/Bakery3-2048x1536.jpeg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/micro4foodlab.groups.unibz.it\/wp-content\/uploads\/2020\/04\/Bakery1.jpeg\" alt=\"\" class=\"wp-image-326\" srcset=\"https:\/\/micro4foodlab.groups.unibz.it\/wp-content\/uploads\/2020\/04\/Bakery1.jpeg 1024w, https:\/\/micro4foodlab.groups.unibz.it\/wp-content\/uploads\/2020\/04\/Bakery1-300x225.jpeg 300w, https:\/\/micro4foodlab.groups.unibz.it\/wp-content\/uploads\/2020\/04\/Bakery1-768x576.jpeg 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/micro4foodlab.groups.unibz.it\/wp-content\/uploads\/2020\/04\/Bakery2-1024x768.jpeg\" alt=\"\" class=\"wp-image-327\" srcset=\"https:\/\/micro4foodlab.groups.unibz.it\/wp-content\/uploads\/2020\/04\/Bakery2-1024x768.jpeg 1024w, https:\/\/micro4foodlab.groups.unibz.it\/wp-content\/uploads\/2020\/04\/Bakery2-300x225.jpeg 300w, https:\/\/micro4foodlab.groups.unibz.it\/wp-content\/uploads\/2020\/04\/Bakery2-768x576.jpeg 768w, https:\/\/micro4foodlab.groups.unibz.it\/wp-content\/uploads\/2020\/04\/Bakery2.jpeg 1199w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"has-text-align-center wp-block-heading\"><strong>The bakery inspirience pilot plant was financed by:<\/strong><\/h2>\n\n\n\n<p class=\"has-text-align-center\"><strong> <\/strong>Puratos Italia srl.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/micro4foodlab.groups.unibz.it\/wp-content\/uploads\/2020\/04\/puratos-logo.png\" alt=\"\" class=\"wp-image-727\" width=\"302\" height=\"109\" srcset=\"https:\/\/micro4foodlab.groups.unibz.it\/wp-content\/uploads\/2020\/04\/puratos-logo.png 374w, https:\/\/micro4foodlab.groups.unibz.it\/wp-content\/uploads\/2020\/04\/puratos-logo-300x108.png 300w\" sizes=\"auto, (max-width: 302px) 100vw, 302px\" \/><\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"<p>\u27a4 Pilot plant for the production of leavened bakery products on a semi-industrial scale \u27a4 Instrumentation for the rheological characterization of leavened bakery products \u27a4 TVT 6700 Perten Texture Analyzer \u27a4 BVM 6600 Perten for volume measurements The bakery inspirience pilot plant was financed by: Puratos Italia srl.<\/p>\n","protected":false},"author":8,"featured_media":726,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-268","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - 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