{"id":6267,"date":"2024-11-05T14:55:49","date_gmt":"2024-11-05T14:55:49","guid":{"rendered":"https:\/\/progeomolini.it\/product\/onyx-novia\/"},"modified":"2025-03-27T23:32:33","modified_gmt":"2025-03-27T23:32:33","slug":"onyx-novia","status":"publish","type":"product","link":"https:\/\/www.progeomolini.it\/en\/product\/onyx-novia\/","title":{"rendered":"Onice\/Novia"},"content":{"rendered":"<div class=\"row\">\n<div class=\"col-lg-10 col-md-10 col-sm-10 col-xs-10\">\n<div class=\"row\">\n<div class=\"col-lg-10 col-md-10 col-sm-10 col-xs-10\">\n<div class=\"row\">\n<div class=\"col-lg-10 col-md-10 col-sm-10 col-xs-10\">\n<div class=\"row\">\n<div class=\"col-lg-10 col-md-10 col-sm-10 col-xs-10\">\n<div class=\"row\">\n<div class=\"col-lg-10 col-md-10 col-sm-10 col-xs-10\">\n<div class=\"row\">\n<div class=\"col-lg-10 col-md-10 col-sm-10 col-xs-10\">\n<div class=\"row\">\n<div class=\"col-lg-10 col-md-10 col-sm-10 col-xs-10\">\n<div class=\"row\">\n<div class=\"col-lg-10 col-md-10 col-sm-10 col-xs-10\">\n<div class=\"row\">\n<div class=\"col-lg-10 col-md-10 col-sm-10 col-xs-10\">\n<div class=\"row\">\n<div class=\"col-lg-10 col-md-10 col-sm-10 col-xs-10\">\n<div class=\"row\">\n<div class=\"col-lg-10 col-md-10 col-sm-10 col-xs-10\">\n<div class=\"row\">\n<div class=\"col-lg-10 col-md-10 col-sm-10 col-xs-10\">\n<div class=\"row\">\n<div class=\"col-lg-10 col-md-10 col-sm-10 col-xs-10\">\n<div class=\"row\">\n<div class=\"col-lg-10 col-md-10 col-sm-10 col-xs-10\">\n<div class=\"row\">\n<div class=\"col-lg-10 col-md-10 col-sm-10 col-xs-10\">\n<p>00-0 flour obtained by milling Italian and European wheat of varietal class N2. Onyx is suggested for slow speed mixers in the production of hard Tuscan-type breads, breadsticks, shortbread. <\/p>\n<p>&nbsp;<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>00-0 flour obtained by milling Italian and European wheat of varietal class N2. Onyx is suggested for slow speed mixers in the production of hard Tuscan-type breads, breadsticks, shortbread. &nbsp;<\/p>\n","protected":false},"featured_media":6118,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"product_brand":[],"product_cat":[107,113,108,106],"product_tag":[],"class_list":{"0":"post-6267","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-bread-line","7":"product_cat-ganaceto-bakery-line","8":"product_cat-ganaceto-flours","9":"product_cat-progeo-flours","11":"first","12":"instock","13":"shipping-taxable","14":"product-type-simple"},"acf":[],"_links":{"self":[{"href":"https:\/\/www.progeomolini.it\/en\/wp-json\/wp\/v2\/product\/6267","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.progeomolini.it\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/www.progeomolini.it\/en\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.progeomolini.it\/en\/wp-json\/wp\/v2\/media\/6118"}],"wp:attachment":[{"href":"https:\/\/www.progeomolini.it\/en\/wp-json\/wp\/v2\/media?parent=6267"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/www.progeomolini.it\/en\/wp-json\/wp\/v2\/product_brand?post=6267"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/www.progeomolini.it\/en\/wp-json\/wp\/v2\/product_cat?post=6267"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/www.progeomolini.it\/en\/wp-json\/wp\/v2\/product_tag?post=6267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}