{"id":6492,"date":"2016-05-06T17:32:48","date_gmt":"2016-05-06T15:32:48","guid":{"rendered":"http:\/\/www.spiritour.at\/getreidemuehle-berghofer\/"},"modified":"2017-09-01T12:54:01","modified_gmt":"2017-09-01T10:54:01","slug":"getreidemuehle-berghofer","status":"publish","type":"post","link":"https:\/\/www.spiritour.at\/en\/getreidemuehle-berghofer\/","title":{"rendered":"Gristmill Berghofer"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"background-color: rgba(255,255,255,0);background-position: center center;background-repeat: no-repeat;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;margin-bottom: 0px;margin-top: 0px;border-width: 0px 0px 0px 0px;border-color:#eae9e9;border-style:solid;\" ><div class=\"fusion-builder-row fusion-row\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-one-full fusion-column-first fusion-column-last\" style=\"margin-top:0px;margin-bottom:0px;\"><div class=\"fusion-column-wrapper fusion-flex-column-wrapper-legacy\" style=\"background-position:left top;background-repeat:no-repeat;-webkit-background-size:cover;-moz-background-size:cover;-o-background-size:cover;background-size:cover;padding: 0px 0px 0px 0px;\"><div class=\"fusion-text fusion-text-1\"><p><!--:de--><\/p>\n<p><!--:--><!--:en--><\/p>\n<p style=\"text-align: justify;\">The oldest traditional <a title=\"zur Homepage Berghofer-M\u00fchle in Fehring\" href=\"http:\/\/www.berghofer-muehle.at\" target=\"_blank\" rel=\"noopener noreferrer\">Gristmill Berghofer<\/a> hosted us today for an exceptional guided tour with the miller. The corn passes through 13 stages until its usage as flour. The processes going on in the mill \u2013 machinery connected via straps, runners and numerous pipes responsible for squeezing, cutting, separating and passing on corn \u2013 isn\u2019t easy to understand. What is passed through which pipe when?<br \/>\nWe learned: \u201cHow is the typing of the flour determined?\u201d Flour is being burned in the oven at 900 \u00b0C. The remaining non-flammable parts correspond with the minerals in the flour and are called the \u201cash-content\u201d of the flour. Its weight determines the type.<\/p>\n<\/div><div class=\"fusion-clearfix\"><\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":5321,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[122],"tags":[173,168,148,174],"_links":{"self":[{"href":"https:\/\/www.spiritour.at\/en\/wp-json\/wp\/v2\/posts\/6492"}],"collection":[{"href":"https:\/\/www.spiritour.at\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.spiritour.at\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.spiritour.at\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.spiritour.at\/en\/wp-json\/wp\/v2\/comments?post=6492"}],"version-history":[{"count":2,"href":"https:\/\/www.spiritour.at\/en\/wp-json\/wp\/v2\/posts\/6492\/revisions"}],"predecessor-version":[{"id":6496,"href":"https:\/\/www.spiritour.at\/en\/wp-json\/wp\/v2\/posts\/6492\/revisions\/6496"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.spiritour.at\/en\/wp-json\/wp\/v2\/media\/5321"}],"wp:attachment":[{"href":"https:\/\/www.spiritour.at\/en\/wp-json\/wp\/v2\/media?parent=6492"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.spiritour.at\/en\/wp-json\/wp\/v2\/categories?post=6492"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.spiritour.at\/en\/wp-json\/wp\/v2\/tags?post=6492"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}