{"id":6559,"date":"2019-04-04T14:48:24","date_gmt":"2019-04-04T12:48:24","guid":{"rendered":"https:\/\/old.biscottiloison.com\/produzione\/"},"modified":"2024-11-15T15:32:05","modified_gmt":"2024-11-15T14:32:05","slug":"produktion","status":"publish","type":"page","link":"https:\/\/old.biscottiloison.com\/de\/produktion\/","title":{"rendered":"Produktion"},"content":{"rendered":"

[vc_row equal_height=“yes“ content_placement=“middle“][vc_column css_animation=“fadeInUp“ width=“5\/12″][vc_column_text]<\/p>\n

Die Keksfabrik<\/h1>\n

VOM HANDWERKSBETRIEB ZUR INDUSTRIE<\/h5>\n

Bereits in der ersten H\u00e4lfte des 19. Jahrhunderts kam zur handwerklichen Produktion die industrielle Produktion hinzu. Die ersten Keksfabriken entstanden in Gro\u00dfbritannien, und ab 1850 wurde die Produktion exportiert. In der Zwischenzeit waren auch in Frankreich, Italien und Holland zahlreiche Keksfabriken entstanden. Die Produktionstechniken und die eingesetzten Maschinen haben sich im Laufe der Jahre ver\u00e4ndert, aber das Verfahren ist praktisch unver\u00e4ndert geblieben.
\n[\/vc_column_text][\/vc_column][vc_column css_animation=“fadeInUp“ width=“2\/12″ el_class=“romano1″ css=“.vc_custom_1554409711088{background-image: url(https:\/\/old.biscottiloison.com\/wp-content\/uploads\/2019\/04\/I.png?id=1806) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}“][vc_column_text]<\/p>\n

Die Knetmaschinen verarbeiten die ausgew\u00e4hlten Zutaten zu einem homogenen, glatten und kompakten Teig, der sich leicht verarbeiten l\u00e4sst.<\/p>\n

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Sobald der Teig fertig ist, wird er auf Pressen gegossen, die ihn d\u00fcnn ausziehen.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=“2\/12″ el_class=“vuoto“][\/vc_column][\/vc_row][vc_row equal_height=“yes“ content_placement=“middle“][vc_column css_animation=“appear“ width=“2\/12″ el_class=“vuoto“][\/vc_column][vc_column css_animation=“fadeInUp“ width=“2\/12″ el_class=“romano3″ css=“.vc_custom_1554410591540{background-image: url(https:\/\/old.biscottiloison.com\/wp-content\/uploads\/2019\/04\/III.png?id=1815) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}“][vc_column_text]<\/p>\n

Von hier an flie\u00dft der Teig auf einem F\u00f6rderband.<\/p>\n

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Die Matrizen schneiden den Teig und entfernen den Abfall.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column css_animation=“appear“ width=“2\/12″ el_class=“vuoto“][\/vc_column][\/vc_row][vc_row equal_height=“yes“ content_placement=“middle“][vc_column css_animation=“appear“ width=“4\/12″][vc_single_image image=“1790″ img_size=“full“ alignment=“center“ el_class=“produzione5 svg375″][\/vc_column][vc_column css_animation=“fadeInUp“ width=“2\/12″ el_class=“romano5″ css=“.vc_custom_1554410620649{background-image: url(https:\/\/old.biscottiloison.com\/wp-content\/uploads\/2019\/04\/V.png?id=1818) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}“][vc_column_text]<\/p>\n

Die Kekse k\u00f6nnen nun in den Ofen, der eine Temperatur von bis zu 180 \u00b0C hat.<\/p>\n

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Nach dem Backen werden die Kekse von unseren Mitarbeitern einer gr\u00fcndlichen visuellen und manuellen Qualit\u00e4tskontrolle unterzogen.<\/p>\n

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Kekse, die die Kontrolle bestanden haben, werden verpackt und in Transportkartons gelegt.<\/p>\n

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[vc_row equal_height=“yes“ content_placement=“middle“][vc_column css_animation=“fadeInUp“ width=“5\/12″][vc_column_text] Die Keksfabrik VOM HANDWERKSBETRIEB ZUR INDUSTRIE Bereits in der ersten H\u00e4lfte des 19. Jahrhunderts kam zur handwerklichen Produktion die industrielle Produktion hinzu. Die ersten Keksfabriken entstanden in Gro\u00dfbritannien, und ab 1850 wurde die Produktion exportiert. In der Zwischenzeit waren auch in Frankreich, Italien und Holland zahlreiche Keksfabriken entstanden. Die Produktionstechniken […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-6559","page","type-page","status-publish","hentry","entry"],"acf":[],"yoast_head":"\nLa Produzione dei Biscotti - Biscotti Loison<\/title>\n<meta name=\"description\" content=\"Le tecniche di produzione dei biscotti e i macchinari impiegati sono cambiati negli anni, ma il procedimento resta pressoch\u00e9 immutato. 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