{"version":"1.0","provider_name":"bikotech.pl","provider_url":"https:\/\/www.bikotech.pl","author_name":"Ola Wojnarowska","author_url":"https:\/\/www.bikotech.pl\/index.php\/author\/ola\/","title":"Bakery - I Forum Technologii Piekarniczych (relacja) | bikotech.pl","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"jTt8o4cxQv\"><a href=\"https:\/\/www.bikotech.pl\/index.php\/2025\/12\/15\/bakery-i-forum-technologii-piekarniczych-relacja\/\">Bakery &#8211; I Forum Technologii Piekarniczych (relacja)<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.bikotech.pl\/index.php\/2025\/12\/15\/bakery-i-forum-technologii-piekarniczych-relacja\/embed\/#?secret=jTt8o4cxQv\" width=\"600\" height=\"338\" title=\"&#8222;Bakery &#8211; I Forum Technologii Piekarniczych (relacja)&#8221; &#8212; bikotech.pl\" data-secret=\"jTt8o4cxQv\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.bikotech.pl\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.bikotech.pl\/wp-content\/uploads\/2025\/12\/6-1.jpg","thumbnail_width":1748,"thumbnail_height":1240,"description":"Chleb i pieczywo s\u0105 w naszej kulturze od zawsze. Przez stulecia, w zale\u017cno\u015bci od dost\u0119pno\u015bci konkretnego zbo\u017ca, poszczeg\u00f3lne regiony wyspecjalizowa\u0142y si\u0119 w swoich w\u0142asnych oryginalnych wypiekanych przysmakach, r\u00f3\u017cni\u0105cych si\u0119 smakiem, chrupko\u015bci\u0105, g\u0119sto\u015bci\u0105 i elastyczno\u015bci\u0105 mi\u0119kiszu. O chlebie mo\u017cna m\u00f3wi\u0107 godzinami, bo tam, gdzie jest fermentacja, wyst\u0119puj\u0105 magiczne biotechnologiczne procesy. W listopadzie 2025 roku odby\u0142o si\u0119 [&hellip;]"}