{"id":6563,"date":"2019-04-04T14:48:24","date_gmt":"2019-04-04T12:48:24","guid":{"rendered":"https:\/\/old.biscottiloison.com\/produzione\/"},"modified":"2024-11-15T15:17:09","modified_gmt":"2024-11-15T14:17:09","slug":"produccion","status":"publish","type":"page","link":"https:\/\/old.biscottiloison.com\/es\/produccion\/","title":{"rendered":"Producci\u00f3n"},"content":{"rendered":"

[vc_row equal_height=\u00bbyes\u00bb content_placement=\u00bbmiddle\u00bb][vc_column css_animation=\u00bbfadeInUp\u00bb width=\u00bb5\/12″][vc_column_text]<\/p>\n

La f\u00e1brica de galletas<\/h1>\n

DEL TALLER ARTESANAL A LA INDUSTRIA<\/h5>\n

Ya en la primera mitad del siglo XIX, a la producci\u00f3n artesanal se sum\u00f3 la industrial. Las primeras f\u00e1bricas de galletas surgieron en Gran Breta\u00f1a, y la producci\u00f3n comenz\u00f3 a exportarse en 1850. Entretanto, tambi\u00e9n hab\u00edan surgido numerosas f\u00e1bricas de galletas en Francia, Italia y Holanda. Las t\u00e9cnicas de producci\u00f3n y la maquinaria utilizada han cambiado a lo largo de los a\u00f1os, pero el proceso permanece pr\u00e1cticamente inalterado.[\/vc_column_text][\/vc_column][vc_column css_animation=\u00bbfadeInUp\u00bb width=\u00bb2\/12″ el_class=\u00bbromano1″ css=\u00bb.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;}\u00bb][vc_column_text]<\/p>\n

Las amasadoras procesan los ingredientes elegidos para crear una masa homog\u00e9nea, lisa y compacta, f\u00e1cil de trabajar.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column css_animation=\u00bbappear\u00bb width=\u00bb5\/12″][vc_single_image image=\u00bb1781″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb el_class=\u00bbproduzione1 svg375″][\/vc_column][\/vc_row][vc_row equal_height=\u00bbyes\u00bb content_placement=\u00bbmiddle\u00bb][vc_column css_animation=\u00bbappear\u00bb width=\u00bb7\/12″][vc_single_image image=\u00bb1802″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb el_class=\u00bbproduzione2 svg375″][\/vc_column][vc_column css_animation=\u00bbfadeInUp\u00bb width=\u00bb1\/12″ css=\u00bb.vc_custom_1554412296165{background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}\u00bb el_class=\u00bbvuoto\u00bb][\/vc_column][vc_column css_animation=\u00bbappear\u00bb width=\u00bb2\/12″ el_class=\u00bbromano2″ css=\u00bb.vc_custom_1554410801069{background-image: url(https:\/\/old.biscottiloison.com\/wp-content\/uploads\/2019\/04\/II.png?id=1812) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}\u00bb][vc_column_text]<\/p>\n

Una vez lista la masa, se vierte sobre troqueles que la estiran para dejarla fina.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=\u00bb2\/12″ el_class=\u00bbvuoto\u00bb][\/vc_column][\/vc_row][vc_row equal_height=\u00bbyes\u00bb content_placement=\u00bbmiddle\u00bb][vc_column css_animation=\u00bbappear\u00bb width=\u00bb2\/12″ el_class=\u00bbvuoto\u00bb][\/vc_column][vc_column css_animation=\u00bbfadeInUp\u00bb width=\u00bb2\/12″ el_class=\u00bbromano3″ css=\u00bb.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;}\u00bb][vc_column_text]<\/p>\n

A partir de aqu\u00ed, la masa fluye por una cinta continua.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/12″][\/vc_column][vc_column css_animation=\u00bbappear\u00bb width=\u00bb7\/12″][vc_single_image image=\u00bb1784″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb el_class=\u00bbproduzione3 svg375″][\/vc_column][\/vc_row][vc_row equal_height=\u00bbyes\u00bb content_placement=\u00bbmiddle\u00bb][vc_column css_animation=\u00bbappear\u00bb width=\u00bb8\/12″][vc_single_image image=\u00bb1787″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb el_class=\u00bbproduzione4 svg375″][\/vc_column][vc_column css_animation=\u00bbfadeInUp\u00bb width=\u00bb2\/12″ el_class=\u00bbromano4″ css=\u00bb.vc_custom_1554410603915{background-image: url(https:\/\/old.biscottiloison.com\/wp-content\/uploads\/2019\/04\/IV.png?id=1827) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}\u00bb][vc_column_text]<\/p>\n

Los troqueles cortan la masa y eliminan los residuos.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column css_animation=\u00bbappear\u00bb width=\u00bb2\/12″ el_class=\u00bbvuoto\u00bb][\/vc_column][\/vc_row][vc_row equal_height=\u00bbyes\u00bb content_placement=\u00bbmiddle\u00bb][vc_column css_animation=\u00bbappear\u00bb width=\u00bb4\/12″][vc_single_image image=\u00bb1790″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb el_class=\u00bbproduzione5 svg375″][\/vc_column][vc_column css_animation=\u00bbfadeInUp\u00bb width=\u00bb2\/12″ el_class=\u00bbromano5″ css=\u00bb.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;}\u00bb][vc_column_text]<\/p>\n

Las galletas est\u00e1n listas para entrar en el horno, cuya temperatura var\u00eda hasta 180 \u00b0C.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column css_animation=\u00bbappear\u00bb width=\u00bb6\/12″][vc_single_image image=\u00bb1793″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb el_class=\u00bbproduzione5 svg375″][\/vc_column][\/vc_row][vc_row equal_height=\u00bbyes\u00bb content_placement=\u00bbmiddle\u00bb][vc_column css_animation=\u00bbappear\u00bb width=\u00bb8\/12″][vc_single_image image=\u00bb1796″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb el_class=\u00bbproduzione7 svg375″][\/vc_column][vc_column css_animation=\u00bbfadeInUp\u00bb width=\u00bb2\/12″ el_class=\u00bbromano6″ css=\u00bb.vc_custom_1554410632362{background-image: url(https:\/\/old.biscottiloison.com\/wp-content\/uploads\/2019\/04\/VI.png?id=1821) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}\u00bb][vc_column_text]<\/p>\n

Una vez horneadas, las galletas se someten a un exhaustivo control de calidad visual y manual por parte de nuestros operadores.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column css_animation=\u00bbappear\u00bb width=\u00bb2\/12″ el_class=\u00bbvuoto\u00bb][\/vc_column][\/vc_row][vc_row equal_height=\u00bbyes\u00bb content_placement=\u00bbmiddle\u00bb][vc_column css_animation=\u00bbappear\u00bb width=\u00bb1\/12″ el_class=\u00bbvuoto\u00bb][\/vc_column][vc_column css_animation=\u00bbfadeInUp\u00bb width=\u00bb3\/12″ el_class=\u00bbromano7″ css=\u00bb.vc_custom_1554410542772{background-image: url(https:\/\/old.biscottiloison.com\/wp-content\/uploads\/2019\/04\/VII.png?id=1824) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}\u00bb][vc_column_text]<\/p>\n

Las galletas que superan la inspecci\u00f3n se envasan y se colocan en cajas de cart\u00f3n para el transporte.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/12″][\/vc_column][vc_column css_animation=\u00bbappear\u00bb width=\u00bb7\/12″][vc_single_image image=\u00bb1799″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb el_class=\u00bbproduzione8 svg375″][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row equal_height=\u00bbyes\u00bb content_placement=\u00bbmiddle\u00bb][vc_column css_animation=\u00bbfadeInUp\u00bb width=\u00bb5\/12″][vc_column_text] La f\u00e1brica de galletas DEL TALLER ARTESANAL A LA INDUSTRIA Ya en la primera mitad del siglo XIX, a la producci\u00f3n artesanal se sum\u00f3 la industrial. Las primeras f\u00e1bricas de galletas surgieron en Gran Breta\u00f1a, y la producci\u00f3n comenz\u00f3 a exportarse en 1850. Entretanto, tambi\u00e9n hab\u00edan surgido numerosas f\u00e1bricas de […]<\/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-6563","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. Scopri di pi\u00f9!\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Produzione dei Biscotti - Biscotti Loison\" \/>\n<meta property=\"og:description\" content=\"Le tecniche di produzione dei biscotti e i macchinari impiegati sono cambiati negli anni, ma il procedimento resta pressoch\u00e9 immutato. Scopri di pi\u00f9!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/biscottiloison.com\/es\/produccion\/\" \/>\n<meta property=\"og:site_name\" content=\"Biscotti Loison\" \/>\n<meta property=\"article:modified_time\" content=\"2024-11-15T14:17:09+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/biscottiloison.com\/es\/produccion\/\",\"url\":\"https:\/\/biscottiloison.com\/es\/produccion\/\",\"name\":\"La Produzione dei Biscotti - Biscotti Loison\",\"isPartOf\":{\"@id\":\"https:\/\/old.biscottiloison.com\/#website\"},\"datePublished\":\"2019-04-04T12:48:24+00:00\",\"dateModified\":\"2024-11-15T14:17:09+00:00\",\"description\":\"Le tecniche di produzione dei biscotti e i macchinari impiegati sono cambiati negli anni, ma il procedimento resta pressoch\u00e9 immutato. Scopri di pi\u00f9!\",\"breadcrumb\":{\"@id\":\"https:\/\/biscottiloison.com\/es\/produccion\/#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/biscottiloison.com\/es\/produccion\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/biscottiloison.com\/es\/produccion\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/biscottiloison.com\/es\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Producci\u00f3n\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/old.biscottiloison.com\/#website\",\"url\":\"https:\/\/old.biscottiloison.com\/\",\"name\":\"Biscotti Loison\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/old.biscottiloison.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"es\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"La Produzione dei Biscotti - Biscotti Loison","description":"Le tecniche di produzione dei biscotti e i macchinari impiegati sono cambiati negli anni, ma il procedimento resta pressoch\u00e9 immutato. Scopri di pi\u00f9!","robots":{"index":"noindex","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"og_locale":"es_ES","og_type":"article","og_title":"La Produzione dei Biscotti - Biscotti Loison","og_description":"Le tecniche di produzione dei biscotti e i macchinari impiegati sono cambiati negli anni, ma il procedimento resta pressoch\u00e9 immutato. Scopri di pi\u00f9!","og_url":"https:\/\/biscottiloison.com\/es\/produccion\/","og_site_name":"Biscotti Loison","article_modified_time":"2024-11-15T14:17:09+00:00","twitter_card":"summary_large_image","twitter_misc":{"Tiempo de lectura":"2 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/biscottiloison.com\/es\/produccion\/","url":"https:\/\/biscottiloison.com\/es\/produccion\/","name":"La Produzione dei Biscotti - Biscotti Loison","isPartOf":{"@id":"https:\/\/old.biscottiloison.com\/#website"},"datePublished":"2019-04-04T12:48:24+00:00","dateModified":"2024-11-15T14:17:09+00:00","description":"Le tecniche di produzione dei biscotti e i macchinari impiegati sono cambiati negli anni, ma il procedimento resta pressoch\u00e9 immutato. Scopri di pi\u00f9!","breadcrumb":{"@id":"https:\/\/biscottiloison.com\/es\/produccion\/#breadcrumb"},"inLanguage":"es","potentialAction":[{"@type":"ReadAction","target":["https:\/\/biscottiloison.com\/es\/produccion\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/biscottiloison.com\/es\/produccion\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/biscottiloison.com\/es\/"},{"@type":"ListItem","position":2,"name":"Producci\u00f3n"}]},{"@type":"WebSite","@id":"https:\/\/old.biscottiloison.com\/#website","url":"https:\/\/old.biscottiloison.com\/","name":"Biscotti Loison","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/old.biscottiloison.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"es"}]}},"_links":{"self":[{"href":"https:\/\/old.biscottiloison.com\/es\/wp-json\/wp\/v2\/pages\/6563","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.biscottiloison.com\/es\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/old.biscottiloison.com\/es\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/old.biscottiloison.com\/es\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/old.biscottiloison.com\/es\/wp-json\/wp\/v2\/comments?post=6563"}],"version-history":[{"count":3,"href":"https:\/\/old.biscottiloison.com\/es\/wp-json\/wp\/v2\/pages\/6563\/revisions"}],"predecessor-version":[{"id":6754,"href":"https:\/\/old.biscottiloison.com\/es\/wp-json\/wp\/v2\/pages\/6563\/revisions\/6754"}],"wp:attachment":[{"href":"https:\/\/old.biscottiloison.com\/es\/wp-json\/wp\/v2\/media?parent=6563"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}