{"id":5219,"date":"2024-04-08T08:34:51","date_gmt":"2024-04-08T08:34:51","guid":{"rendered":"https:\/\/www.pipfoodgroup.com\/a-visit-of-a-technologist-from-don-don-and-a-lecture-on-the-topic-analysis-of-the-quality-of-flour-and-defects-in-bakery-products\/"},"modified":"2024-05-09T09:52:58","modified_gmt":"2024-05-09T09:52:58","slug":"a-visit-of-a-technologist-from-don-don-and-a-lecture-on-the-topic-analysis-of-the-quality-of-flour-and-defects-in-bakery-products","status":"publish","type":"post","link":"https:\/\/www.pipfoodgroup.com\/en\/a-visit-of-a-technologist-from-don-don-and-a-lecture-on-the-topic-analysis-of-the-quality-of-flour-and-defects-in-bakery-products\/","title":{"rendered":"A visit of technologists from Don Don and a lecture on the topic “Analysis of the quality of flour and defects in bakery products”"},"content":{"rendered":"

15.03. and 17.03., technologists from the company Don Don visited our Demo Center to attend a lecture on the topic “Analysis of flour quality and defects in bakery products”. The aim of this educational event was to provide expertise that guest technologists could apply in everyday work and thus overcome challenges and improve the quality of their products.<\/p>\n

Head of technology and development, and at the same time a graduate engineer of technology, Sa\u0161a Tanovi\u0107, prepared an informative and educational lecture. Focusing on the essential aspects of the quality analysis of flour, Sa\u0161a pointed out the elements that affect the end product. He then carefully guided technologists through the world of bread defects, providing insights on how to recognize and resolve them.<\/p>\n

PIP Food Group will continue to focus its energy and knowledge in educating all those who want to progress and keep up with the times when it comes to the bakery industry.<\/p>\n

 <\/p>\n

\"\" \"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

15.03. and 17.03., technologists from the company Don Don visited our Demo Center to attend a lecture on the topic “Analysis of flour quality and defects in bakery products”. The aim of this educational event was to provide expertise that guest technologists could apply in everyday work and thus overcome challenges and improve the quality […]<\/p>\n","protected":false},"author":17,"featured_media":5179,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5219","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.pipfoodgroup.com\/en\/wp-json\/wp\/v2\/posts\/5219","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pipfoodgroup.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pipfoodgroup.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pipfoodgroup.com\/en\/wp-json\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pipfoodgroup.com\/en\/wp-json\/wp\/v2\/comments?post=5219"}],"version-history":[{"count":1,"href":"https:\/\/www.pipfoodgroup.com\/en\/wp-json\/wp\/v2\/posts\/5219\/revisions"}],"predecessor-version":[{"id":5223,"href":"https:\/\/www.pipfoodgroup.com\/en\/wp-json\/wp\/v2\/posts\/5219\/revisions\/5223"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pipfoodgroup.com\/en\/wp-json\/wp\/v2\/media\/5179"}],"wp:attachment":[{"href":"https:\/\/www.pipfoodgroup.com\/en\/wp-json\/wp\/v2\/media?parent=5219"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pipfoodgroup.com\/en\/wp-json\/wp\/v2\/categories?post=5219"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pipfoodgroup.com\/en\/wp-json\/wp\/v2\/tags?post=5219"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}