{"id":11749,"date":"2021-01-11T17:03:50","date_gmt":"2021-01-11T14:03:50","guid":{"rendered":"http:\/\/www.aasmakina.com\/uygulama-alanlari\/gida-endustrisi\/"},"modified":"2021-03-31T10:35:31","modified_gmt":"2021-03-31T07:35:31","slug":"food-industry","status":"publish","type":"page","link":"https:\/\/www.aas.com.tr\/en\/applications\/food-industry\/","title":{"rendered":"Food Industry"},"content":{"rendered":"

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Whether bread or baked goods: the finished product should slide out of the mould without leaving any residue after baking. Baking release agents are used to make sure that this is the case. These are applied as thinly and evenly as possible, as this is the only way to ensure that the products are of a consistently good quality.<\/span><\/p>\n<\/div>\r\n\t\t<\/div>\r\n\t<\/div>\r\n\t

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AAS, offers a range of different solutions for the various requirements of the baking industry. These include nozzles, sprayers and entire concepts designed to ensure a constant yet flexible production sequence. This makes it more effective to wet moulds of different shapes, sizes and heights, while also making the production process significantly more economical.<\/span><\/p>\n<\/div>[\/vc_column_inner][\/vc_row_inner]\r\n\t

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[vc_row fullwidth=”yes” css=”.vc_custom_1558852808417{background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1558852781310{background-color: #f7f9fa !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column][vc_row_inner][vc_column_inner width=”1\/2″][\/vc_column_inner][vc_column_inner width=”1\/2″][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/3″][\/vc_column_inner][vc_column_inner width=”1\/3″][\/vc_column_inner][vc_column_inner width=”1\/3″][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/3″][\/vc_column_inner][vc_column_inner width=”1\/3″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":11712,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-11749","page","type-page","status-publish","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.aas.com.tr\/en\/wp-json\/wp\/v2\/pages\/11749\/"}],"collection":[{"href":"https:\/\/www.aas.com.tr\/en\/wp-json\/wp\/v2\/pages\/"}],"about":[{"href":"https:\/\/www.aas.com.tr\/en\/wp-json\/wp\/v2\/types\/page\/"}],"author":[{"embeddable":true,"href":"https:\/\/www.aas.com.tr\/en\/wp-json\/wp\/v2\/users\/1\/"}],"replies":[{"embeddable":true,"href":"https:\/\/www.aas.com.tr\/en\/wp-json\/wp\/v2\/comments\/?post=11749"}],"version-history":[{"count":0,"href":"https:\/\/www.aas.com.tr\/en\/wp-json\/wp\/v2\/pages\/11749\/revisions\/"}],"up":[{"embeddable":true,"href":"https:\/\/www.aas.com.tr\/en\/wp-json\/wp\/v2\/pages\/11712\/"}],"wp:attachment":[{"href":"https:\/\/www.aas.com.tr\/en\/wp-json\/wp\/v2\/media\/?parent=11749"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}