{"id":8753,"date":"2024-03-11T09:08:47","date_gmt":"2024-03-11T08:08:47","guid":{"rendered":"https:\/\/ptshorn.ac.at\/wordpress\/?p=8753"},"modified":"2024-03-11T09:08:47","modified_gmt":"2024-03-11T08:08:47","slug":"brot-und-gebaeck","status":"publish","type":"post","link":"https:\/\/ptshorn.ac.at\/wordpress\/2024\/03\/11\/brot-und-gebaeck\/","title":{"rendered":"Brot und Geb\u00e4ck"},"content":{"rendered":"\n<p>Letzte Woche wurde in der Poly-K\u00fcche flei\u00dfig gebacken. BROT und GEB\u00c4CK stand an der Tagesordnung. Die Sch\u00fclerinnen des Fachbereiches GSS wurde von Fachbereichsleiterin Birgit Bigler im Vorfeld \u00fcber verschiedenste Mehlsorten informiert. Auch die Verwendung und Lagerung von Mehl wurde besprochen, ehe es zum praktischen Teil ging. K\u00e4sestangerl, Salzstangerl, Speckstangerl, Knoblauchstangerl, Mohnweckerl, Buttermilcheckerl, als auch Nuss- und Zwiebelweckerl wurden in den vier Kocheinheiten am Vormittag gebacken. Das Geb\u00e4ck wurde frisch in Papiersackerl gef\u00fcllt und die M\u00e4dels versorgten ihre Familien an diesem Tag mit diesen Gaumenfreuden.<\/p>\n\n\n\n<div id='gallery-1' class='gallery galleryid-8753 gallery-columns-3 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/ptshorn.ac.at\/wordpress\/2024\/03\/11\/brot-und-gebaeck\/20240223_090951\/'><img decoding=\"async\" width=\"150\" height=\"150\" data-src=\"https:\/\/ptshorn.ac.at\/wordpress\/wp-content\/uploads\/2024\/03\/20240223_090951-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail lazyload\" alt=\"\" data-srcset=\"https:\/\/ptshorn.ac.at\/wordpress\/wp-content\/uploads\/2024\/03\/20240223_090951-150x150.jpg 150w, https:\/\/ptshorn.ac.at\/wordpress\/wp-content\/uploads\/2024\/03\/20240223_090951-300x300.jpg 300w, https:\/\/ptshorn.ac.at\/wordpress\/wp-content\/uploads\/2024\/03\/20240223_090951-scaled.jpg 1024w, https:\/\/ptshorn.ac.at\/wordpress\/wp-content\/uploads\/2024\/03\/20240223_090951-768x768.jpg 768w, https:\/\/ptshorn.ac.at\/wordpress\/wp-content\/uploads\/2024\/03\/20240223_090951-1536x1536.jpg 1536w, https:\/\/ptshorn.ac.at\/wordpress\/wp-content\/uploads\/2024\/03\/20240223_090951-200x200.jpg 200w, https:\/\/ptshorn.ac.at\/wordpress\/wp-content\/uploads\/2024\/03\/20240223_090951-100x100.jpg 100w\" data-sizes=\"(max-width: 150px) 100vw, 150px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 150px; 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BROT und GEB\u00c4CK stand an der Tagesordnung. Die Sch\u00fclerinnen des Fachbereiches GSS wurde von Fachbereichsleiterin Birgit Bigler im Vorfeld \u00fcber verschiedenste Mehlsorten informiert. Auch die Verwendung und Lagerung von Mehl wurde besprochen, ehe es zum praktischen Teil ging. K\u00e4sestangerl, Salzstangerl, Speckstangerl, Knoblauchstangerl, Mohnweckerl, Buttermilcheckerl, als auch Nuss- und [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8753","post","type-post","status-publish","format-standard","hentry","category-allgemein"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Brot und Geb\u00e4ck - PTS Horn<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ptshorn.ac.at\/wordpress\/2024\/03\/11\/brot-und-gebaeck\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brot und Geb\u00e4ck - PTS Horn\" \/>\n<meta property=\"og:description\" content=\"Letzte Woche wurde in der Poly-K\u00fcche flei\u00dfig gebacken. 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