{"id":1072,"date":"2019-02-19T17:01:03","date_gmt":"2019-02-19T16:01:03","guid":{"rendered":"http:\/\/medieproduktion.lnu.se\/rasknytt\/?p=1072"},"modified":"2019-02-21T17:07:13","modified_gmt":"2019-02-21T16:07:13","slug":"bildreportage-knackebrodets-dag-sa-bakas-det-perfekta-knacket","status":"publish","type":"post","link":"https:\/\/medieproduktion.lnu.se\/rasknytt\/nyheter\/bildreportage-knackebrodets-dag-sa-bakas-det-perfekta-knacket\/","title":{"rendered":"BILDREPORTAGE: Kn\u00e4ckebr\u00f6dets dag \u2013 S\u00e5 bakas det perfekta kn\u00e4cket"},"content":{"rendered":"\t\t
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VASSMOL\u00d6SA.<\/strong> Idag \u00e4r det kn\u00e4ckebr\u00f6dets dag. Det betyder att det \u00e4r full fart ute hos Solmarka G\u00e5rdsbageri i\u00a0Vassmol\u00f6sa, strax utanf\u00f6r Kalmar. Bland skorpor och matbr\u00f6d bakar n\u00e4mligen bageriet \u00e4ven sina egna kn\u00e4ckebr\u00f6d. I detta bildspel f\u00e5r ni f\u00f6lja med p\u00e5 kn\u00e4ckebr\u00f6dets resa fr\u00e5n korn till f\u00f6rpackning.<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Solmarka Bageri tror inte p\u00e5 n\u00e5gra genv\u00e4gar. D\u00e4rf\u00f6r maler de sj\u00e4lva sitt mj\u00f6l p\u00e5 stenkvarn f\u00f6r att f\u00e5 spr\u00f6da och smakrika kn\u00e4ckebr\u00f6d.<\/div>
FOTO: Christoffer \u00c5hlander<\/div><\/div><\/div><\/div>
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Bagaren Rafael Bernandes skopar och v\u00e4ger upp inf\u00f6r morgondagens bakning.<\/div>
FOTO: Christoffer \u00c5hlander<\/div><\/div><\/div><\/div>
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Kn\u00e4ckebr\u00f6det \u00e4r bakat p\u00e5 r\u00e5gmj\u00f6l och grahamsmj\u00f6l, som sedan blandas tillsammans med olivolja, havssalt och sesamfr\u00f6.<\/div>
FOTO: Christoffer \u00c5hlander<\/div><\/div><\/div><\/div>
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Anne-Marie Hultberg, del\u00e4gare och administrat\u00f6r, visar v\u00e4gen till n\u00e4sta process.<\/div>
FOTO: Christoffer \u00c5hlander<\/div><\/div><\/div><\/div>
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Anne-Marie Hultberg f\u00f6rklarar att kn\u00e4ckebr\u00f6det bakas i 230-250 grader och kommer sedan ut likt en pepparkaksdeg.<\/div>
FOTO: Christoffer \u00c5hlander<\/div><\/div><\/div><\/div>
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Kn\u00e4ckebr\u00f6det skivas sedan med s\u00e5g f\u00f6r att uppn\u00e5 de klassiska rutorna.<\/div>
FOTO: Christoffer \u00c5hlander<\/div><\/div><\/div><\/div>
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Vidare rullas de sedan ner p\u00e5 band f\u00f6r sortering.<\/div>
FOTO: Christoffer \u00c5hlander<\/div><\/div><\/div><\/div>
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I slutet av bandet ligger massvis av spr\u00f6da kn\u00e4ckebr\u00f6d uppradade, med 12 stycken vardera h\u00f6g.<\/div>
FOTO: Christoffer \u00c5hlander<\/div><\/div><\/div><\/div>
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Marcel Kortekaas \u00e4ven han del\u00e4gare och bagare, samtalar med Anne-Marie Hultberg om dagens arbete.<\/div>
FOTO: Christoffer \u00c5hlander<\/div><\/div><\/div><\/div>
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Till sist \u00e4r det bara paketeringen kvar, innan konsumenten kan avnjuta ett riktigt gott kn\u00e4ckebr\u00f6d.<\/div>
FOTO: Christoffer \u00c5hlander<\/div><\/div><\/div><\/div>
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S\u00e5d\u00e4r blir ett kn\u00e4ckebr\u00f6d till vid Solmarka G\u00e5rdsbageri. Bara att hugga in!<\/div>
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VASSMOL\u00d6SA. Idag \u00e4r det kn\u00e4ckebr\u00f6dets dag. Det betyder att det \u00e4r full fart ute hos Solmarka G\u00e5rdsbageri i\u00a0Vassmol\u00f6sa, strax utanf\u00f6r Kalmar. Bland skorpor och matbr\u00f6d bakar n\u00e4mligen bageriet \u00e4ven sina egna kn\u00e4ckebr\u00f6d. I detta bildspel f\u00e5r ni f\u00f6lja med p\u00e5 kn\u00e4ckebr\u00f6dets resa fr\u00e5n korn till f\u00f6rpackning. Solmarka Bageri tror inte p\u00e5 n\u00e5gra genv\u00e4gar. D\u00e4rf\u00f6r maler … L\u00e4s mer<\/a><\/p>\n","protected":false},"author":53,"featured_media":1065,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[90,94,95,26,87,88,91,89,92,93],"class_list":["post-1072","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nyheter","tag-anne-marie-hultberg","tag-bakning","tag-brod","tag-kalmar","tag-knackebrod","tag-knackebrodets-dag","tag-marcel-kortekaas","tag-rafael-bernandes","tag-solmarka-gardsbageri","tag-vassmolosa"],"_links":{"self":[{"href":"https:\/\/medieproduktion.lnu.se\/rasknytt\/wp-json\/wp\/v2\/posts\/1072","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/medieproduktion.lnu.se\/rasknytt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/medieproduktion.lnu.se\/rasknytt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/medieproduktion.lnu.se\/rasknytt\/wp-json\/wp\/v2\/users\/53"}],"replies":[{"embeddable":true,"href":"https:\/\/medieproduktion.lnu.se\/rasknytt\/wp-json\/wp\/v2\/comments?post=1072"}],"version-history":[{"count":17,"href":"https:\/\/medieproduktion.lnu.se\/rasknytt\/wp-json\/wp\/v2\/posts\/1072\/revisions"}],"predecessor-version":[{"id":1277,"href":"https:\/\/medieproduktion.lnu.se\/rasknytt\/wp-json\/wp\/v2\/posts\/1072\/revisions\/1277"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/medieproduktion.lnu.se\/rasknytt\/wp-json\/wp\/v2\/media\/1065"}],"wp:attachment":[{"href":"https:\/\/medieproduktion.lnu.se\/rasknytt\/wp-json\/wp\/v2\/media?parent=1072"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/medieproduktion.lnu.se\/rasknytt\/wp-json\/wp\/v2\/categories?post=1072"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/medieproduktion.lnu.se\/rasknytt\/wp-json\/wp\/v2\/tags?post=1072"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}