{"id":451,"date":"2014-11-18T09:00:31","date_gmt":"2014-11-18T09:00:31","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=451"},"modified":"2014-11-18T09:00:31","modified_gmt":"2014-11-18T09:00:31","slug":"flour-takes-center-stage","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/flour-takes-center-stage\/","title":{"rendered":"Flour Takes Center Stage"},"content":{"rendered":"<p><span style=\"font-family: 'Times New Roman', serif;\">Flour has taken a hit in recent years as more and more people give up gluten. But chefs are finally fighting back, looking for a way to make their wheat-based products stand out. Increasingly, chefs are specializing their flour by flavoring it or even making their own in-house. Find out how flour can help your restaurant separate itself from the pack!<\/span><\/p>\n<p><span style=\"font-family: 'Times New Roman', serif;\">Read the full article here: <a title=\"Restaurants Finally Give Flour Its Due\" href=\"http:\/\/restaurant-hospitality.com\/food-trends\/restaurants-finally-give-flour-its-due\" target=\"_blank\" rel=\"noopener\">Restaurants Finally Give Flour Its Due<\/a><\/span><br \/>\n[sc:mbta]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Flour has taken a hit in recent years as more and more people give up gluten. But chefs are finally fighting back, looking for a way to make their wheat-based products stand out. Increasingly, chefs are specializing their flour by flavoring it or even making their own in-house. Find out how flour can help your [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[40,42],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/451"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=451"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/451\/revisions"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=451"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=451"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=451"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}