{"id":4633,"date":"2017-05-12T12:00:52","date_gmt":"2017-05-12T11:00:52","guid":{"rendered":"https:\/\/www.farleygreene.com\/?p=4633"},"modified":"2026-06-16T13:48:22","modified_gmt":"2026-06-16T12:48:22","slug":"educating-national-bakery-school-on-the-benefits-of-sifting","status":"publish","type":"post","link":"https:\/\/www.farleygreene.com\/es\/blog\/educating-national-bakery-school-on-the-benefits-of-sifting\/","title":{"rendered":"Informando a la Escuela Nacional de Panader\u00eda sobre las ventajas de tamizar"},"content":{"rendered":"<p><strong>Farleygreene y la Escuela Nacional de Panader\u00eda de <a href=\"http:\/\/www.lsbu.ac.uk\/schools\/applied-sciences\/subjects\/food-sciences\/national-bakery-school\">la Universidad London South Bank<\/a> anuncian una nueva colaboraci\u00f3n tras la donaci\u00f3n de la tamizadora Artisan <a href=\"https:\/\/www.farleygreene.com\/es\/products\/sm200-vibratory-batch-sieve\/\">SM200-S<\/a> de Farleygreene. Las dos partes, con sede en Hampshire y Londres, trabajar\u00e1n juntas para apoyar y facilitar futuros avances, y para comprender mejor c\u00f3mo el tamizado de los ingredientes puede mejorar la calidad del producto final.   <\/strong><\/p>\n<p>\u00abDesde el momento en que nos donaron el tamiz de Farleygreene, pude imaginar las ventajas que supondr\u00eda para los alumnos de la Escuela de Panader\u00eda\u00bb, explica Devon Petrie, profesor de Tecnolog\u00eda de Panader\u00eda. \u00abEl ahorro de tiempo es fundamental en este sector, y cualquier m\u00e1quina que ayude a reducir costes y a minimizar los residuos resulta inmediatamente beneficiosa. Hemos visto c\u00f3mo ha aumentado el n\u00famero de estudiantes que usan el tamiz en los m\u00f3dulos de pasteler\u00eda y panader\u00eda, ya que les permite tamizar grandes cantidades de harina o az\u00facar glas sin esfuerzo f\u00edsico y sin el riesgo para la salud y la seguridad que supone respirar el polvo de la harina. Sin duda, es una m\u00e1quina imprescindible en cualquier empresa de producci\u00f3n panadera\u00bb. <\/p>\n<p>\u00abFarleygreene se enorgullece de compartir sus conocimientos con los j\u00f3venes aprendices de panader\u00eda\u00bb, afirma Matthieu Philippault, director de desarrollo empresarial de Farleygreene. \u00abDespu\u00e9s de haber tenido la oportunidad de terminar una carrera en la LSBU hace unos a\u00f1os, entiendo lo importante que es hacer contactos en el sector desde el principio, y sent\u00ed la necesidad de que nuestra empresa se involucrara para devolver parte de esa experiencia\u00bb. <\/p>\n<p>Las visitas peri\u00f3dicas a la Escuela de Panader\u00eda permiten a Farleygreene incorporar los comentarios que reciben de los alumnos que utilizan habitualmente el producto en la investigaci\u00f3n y el desarrollo de futuras m\u00e1quinas. \u00abEsta colaboraci\u00f3n con Farleygreene es un claro ejemplo de la influencia de la tecnolog\u00eda y el apoyo que recibimos para nuestros futuros panaderos\u00bb, a\u00f1ade Devon. <\/p>\n<p>La tamizadora vibratoria Sievmaster 200-S Artisan est\u00e1 dise\u00f1ada para colocarse directamente sobre un recipiente, un cubo peque\u00f1o o un contenedor grande con ruedas. Los ingredientes se pueden verter por la parte superior y se tamizan directamente en el recipiente que hay debajo. Hay disponible un kit especial de montaje en banco para llenar cubetas de hasta 300 mm de altura.  <\/p>\n<p>Todas las m\u00e1quinas de Farleygreene est\u00e1n dise\u00f1adas para adaptarse a las necesidades espec\u00edficas de nuestros clientes y puedes ver una demostraci\u00f3n gratuita en nuestra f\u00e1brica de Hampshire. <a href=\"https:\/\/www.farleygreene.com\/es\/contact-us\/\">Ponte en contacto con nosotros<\/a> si necesitas m\u00e1s informaci\u00f3n. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Farleygreene y la Escuela Nacional de Panader\u00eda de la Universidad London South Bank anuncian una nueva colaboraci\u00f3n tras la donaci\u00f3n de la tamizadora Artisan SM200-S de Farleygreene. Las dos partes, con sede en Hampshire y Londres, trabajar\u00e1n juntas para apoyar y facilitar futuros avances, y para comprender mejor c\u00f3mo el tamizado de los ingredientes puede [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":4635,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[167],"tags":[],"class_list":["post-4633","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias-de-la-empresa"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Informando a la Escuela Nacional de Panader\u00eda sobre las ventajas de tamizar - Farleygreene Sieving Equipment and Technologies<\/title>\n<meta name=\"description\" content=\"Farleygreene y la Escuela Nacional de Panader\u00eda de la Universidad London South Bank anuncian una nueva colaboraci\u00f3n tras la donaci\u00f3n de la tamizadora Artisan SM200-S de Farleygreene.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.farleygreene.com\/es\/blog\/educating-national-bakery-school-on-the-benefits-of-sifting\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Informando a la Escuela Nacional de Panader\u00eda sobre las ventajas de tamizar - 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