{"version":"1.0","provider_name":"Powdea","provider_url":"https:\/\/powdea.fi\/en","author_name":"Riikka Kousa","author_url":"https:\/\/powdea.fi\/en\/author\/powd-kayt-r\/","title":"Powdea automated the dough production of rye bread in SuurSavo Bakery - Powdea","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"SYpsWTdxdJ\"><a href=\"https:\/\/powdea.fi\/en\/references\/powdea-automatisoi-marskin-limpun-taikinan-valmistuksen\/\">Powdea automated the dough production of rye bread in SuurSavo Bakery<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/powdea.fi\/en\/references\/powdea-automatisoi-marskin-limpun-taikinan-valmistuksen\/embed\/#?secret=SYpsWTdxdJ\" width=\"600\" height=\"338\" title=\"&#8220;Powdea automated the dough production of rye bread in SuurSavo Bakery&#8221; &#8212; Powdea\" data-secret=\"SYpsWTdxdJ\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\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:\/\/powdea.fi\/en\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/powdea.fi\/en\/wp-content\/uploads\/suur-savo-leipomo.jpg","thumbnail_width":800,"thumbnail_height":533,"description":"The automatic dosing included all the most commonly used ingredients in the bakery, of which 15 are powdered and 3 liquid. The powders are dispensed from silos and Powdermatic IB200 unit Of the powdered raw materials, the most commonly used powders, such as wheat and rye flour, are dispensed from Powdea indoor silos. The indoor [&hellip;]"}