{"id":168493,"date":"2024-05-21T14:49:05","date_gmt":"2024-05-21T12:49:05","guid":{"rendered":"https:\/\/rtvnp.rs\/?p=168493"},"modified":"2024-05-21T21:02:04","modified_gmt":"2024-05-21T19:02:04","slug":"pekara-sac-sampion-kvaliteta-na-novosadskom-sajmu-poljoprivrede","status":"publish","type":"post","link":"https:\/\/arhiva.rtvnp.rs\/?p=168493","title":{"rendered":"Pekara &#8220;Sa\u010d&#8221; \u0161ampion kvaliteta na Novosadskom Sajmu poljoprivrede"},"content":{"rendered":"<p>Novopazaraska pekara \u201eSa\u010d\u201c dobitnik je najzna\u010dajnijih priznanja za kvalitet na Novosadskom sajmu\u00a0 poljoprivrede koji je u toku.<\/p>\n<p>Pekara &#8220;Sa\u010d&#8221; poslala je ove godine na Novosadski sajam poljoprivrede 12 vrsta hleba, od kojih je \u0161est dobilo najve\u0107u ocenu za kvalitet.\u00a0 Polovina njih dobila je velike zlatne medalje, njih \u0161est, i u ukupnom ocenjivanju, Pekara \u201cSa\u010d\u201d je dobila pehar kao najbolje ocenjena \u00a0u ukupnom plasmanu. \u0160to se ti\u010de pojedina\u010dne konkurencije Pekara Sa\u010d je dobila pehar za Ve\u010dernji hleb koji je \u0161ampion u pojedina\u010dnoj konkurenciji.<\/p>\n<p>Vlasnik pekare Sa\u010d Besim Bilalovi\u0107 ponosan je na sve nagrade i nagla\u0161ava da je sve to rezultat kontinuiteta u nagra\u0111ivanju.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-168497 size-full\" src=\"https:\/\/rtvnp.rs\/wp-content\/uploads\/2024\/05\/besim-bilalovic.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https:\/\/arhiva.rtvnp.rs\/wp-content\/uploads\/2024\/05\/besim-bilalovic.jpg 800w, https:\/\/arhiva.rtvnp.rs\/wp-content\/uploads\/2024\/05\/besim-bilalovic-300x169.jpg 300w, https:\/\/arhiva.rtvnp.rs\/wp-content\/uploads\/2024\/05\/besim-bilalovic-768x432.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>\u201c Ovo je deseti put za ove 22 godine i stalno napredujemo. Jer ovo su hlebovi koji su novijeg datuma i nisuc se do sada pojavljivali na ovom ocenjivanju. U \u010demu je poenta na\u0161ih hlebova? U inovativnosti i \u0161to ve\u0107e prirodnosti. Posebno bih istakao vrste hleba koje se prave bez bra\u0161na, od proklijalih zrna, nutritivne vrednosti se uve\u0107avaju za osam do 10 puta, i apsolutno su bez emulgatora i konzervanasa. Hleb je maksimalno hranljiv\u201d \u2013 objasnio je Bilalovi\u0107.<\/p>\n<p>Bilalovi\u0107 je istakao da je kod njega kvalitet najbitniji a ne kvantitet i da uvek na ocenjivanje ide samouveren jer zna da pravi najbolji hleb.<\/p>\n<p>&nbsp;<\/p>\n<p><iframe loading=\"lazy\" title=\"Pekara Sa\u010d \u0161ampion kvaliteta na Novosadskom Sajmu poljoprivrede\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/z7-Z2SbgDMg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Novopazaraska pekara \u201eSa\u010d\u201c dobitnik je najzna\u010dajnijih priznanja za kvalitet na Novosadskom sajmu\u00a0 poljoprivrede koji je u toku. Pekara &#8220;Sa\u010d&#8221; poslala je ove godine na Novosadski sajam poljoprivrede 12 vrsta hleba, od kojih je \u0161est dobilo najve\u0107u ocenu za kvalitet.\u00a0 Polovina njih dobila je velike zlatne medalje, njih \u0161est, i u ukupnom ocenjivanju, Pekara \u201cSa\u010d\u201d je [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":168495,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-168493","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-drustvo"],"_links":{"self":[{"href":"https:\/\/arhiva.rtvnp.rs\/index.php?rest_route=\/wp\/v2\/posts\/168493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/arhiva.rtvnp.rs\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/arhiva.rtvnp.rs\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/arhiva.rtvnp.rs\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/arhiva.rtvnp.rs\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=168493"}],"version-history":[{"count":0,"href":"https:\/\/arhiva.rtvnp.rs\/index.php?rest_route=\/wp\/v2\/posts\/168493\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/arhiva.rtvnp.rs\/index.php?rest_route=\/wp\/v2\/media\/168495"}],"wp:attachment":[{"href":"https:\/\/arhiva.rtvnp.rs\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=168493"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/arhiva.rtvnp.rs\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=168493"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/arhiva.rtvnp.rs\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=168493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}