{"id":10342,"date":"2019-10-30T13:19:00","date_gmt":"2019-10-30T12:19:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10342"},"modified":"2022-05-20T13:23:21","modified_gmt":"2022-05-20T11:23:21","slug":"taxation-du-pain-un-moyen-delever-le-niveau-de-la-boulangerie-artisanale","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/taxation-du-pain-un-moyen-delever-le-niveau-de-la-boulangerie-artisanale\/","title":{"rendered":"Taxation du pain: un moyen d\u2019\u00e9lever le niveau de la boulangerie artisanale"},"content":{"rendered":"\n<p><strong>Evaluer son pain devrait faire partie int\u00e9grante du savoir-faire de chaque artisan, selon Albert Salamin. L\u2019artisanat en g\u00e9n\u00e9ral en serait gagnant. Le grand ma\u00eetre des Chevaliers valaisan du bon pain encourage aussi ses confr\u00e8res \u00e0 initier la client\u00e8le \u00e0 la taxation.<\/strong><\/p>\n\n\n\n<p><strong>Albert Salamin, pourquoi est-il important de savoir taxer du pain\u2009?<\/strong><br>Chaque patron, chaque responsable de production, qui se respecte devrait \u00eatre capable de juger son pain. Il serait ainsi davantage r\u00e9actif, en mesure de corriger les d\u00e9fauts et de comprendre les r\u00e9sultats des taxations des Chevaliers du bon pain. Cela permettrait d\u2019\u00e9lever le niveau la boulangerie artisanale.<\/p>\n\n\n\n<p><strong>Les boulangers incapables d\u2019\u00e9valuer correctement leur pain sont-ils nombreux\u2009?<\/strong><br>Oui. Beaucoup d\u2019artisans font de la petite qualit\u00e9 et s\u2019en contentent. Leur pain est toujours bon. C\u2019est toujours le plus beau, le meilleur\u2026 Apprendre \u00e0 taxer permet d\u2019\u00eatre plus critique\u2009; mais dans le bon sens du terme.<\/p>\n\n\n\n<p><strong>A quelle fr\u00e9quence faudrait-il taxer sa production\u2009?<\/strong><br>Toutes les semaines, patron et responsable devraient se mettre autour d\u2019une table et jug\u00e9 le pain. J\u2019imagine que les soci\u00e9t\u00e9s qui sont bien organis\u00e9es le font.<\/p>\n\n\n\n<p><strong>Le faites-vous \u00e9galement\u2009?<\/strong><br>Par faute de temps, non\u2009; du moins pas de cette fa\u00e7on. Je le fais syst\u00e9matique lorsque j\u2019entame un pain, \u00e0 la maison ou au laboratoire.<\/p>\n\n\n\n<p><strong>Qu\u2019est-ce qu\u2019un bon taxateur\u2009?<\/strong><br>C\u2019est quelqu\u2019un qui juge continuellement du pain. Il doit tout le temps s\u2019entra\u00eener, utiliser les crit\u00e8res objectifs et non subjectifs\u2009; sans quoi, il n\u2019est plus cr\u00e9dible. Tous les boulangers devraient \u00eatre capables de porter un jugement en quelques secondes. \u00c7a devrait \u00eatre une d\u00e9formation professionnelle\u2009!<\/p>\n\n\n\n<p><strong>La mani\u00e8re de proc\u00e9der a-t-elle \u00e9volu\u00e9 ces derni\u00e8res ann\u00e9es\u2009?<\/strong><br>Oui, nous sommes devenus plus critiques et plus pointus. Nous jugeons davantage la cro\u00fbte, son odeur, les go\u00fbts \u00e9trangers tels que de vapeur, de four. (\u2026) Comme de plus en plus d\u2019artisans font des conduites longues, nous rencontrons aussi des probl\u00e8mes de fermentation excessive. Il faut faire attention \u00e0 ne pas avoir du pain trop acide, trop aigre.<\/p>\n\n\n\n<p><strong>Savoir taxer permet-il de se d\u00e9marquer de la concurrence\u2009?<\/strong><br>Oui, car l\u2019artisan form\u00e9 \u00e0 la taxation est capable de comparer et de se distinguer. Il devrait aussi l\u2019enseigner \u00e0 sa client\u00e8le. La population ne se rend pas compte qu\u2019elle consomme n\u2019importe quoi sans porter de jugement. Mais c\u2019est notre faute\u2009! Nous devons leur apprendre \u00e0 consommer du pain de qualit\u00e9\u2009; comme les encaveurs l\u2019ont fait avec le vin.<\/p>\n\n\n\n<p><strong>Cours de taxation \u00e0 Vouvry (VS)<\/strong><br>A la demande des Chevaliers du bon pain fribourgeois et valaisans, l\u2019Ecole Richemont organise un cours sur la taxation, le lundi 25\u202fnovembre \u00e0 Vouvry (VS). Il s\u2019adresse au personnel de production, aux patrons, aux responsables de production, de l\u2019assurance qualit\u00e9, aux taxateurs des confr\u00e9ries des chevaliers. Il se composera d\u2019un cours de base, le matin, et d\u2019une formation continue (niveau 2), l\u2019apr\u00e8s-midi. Pour participer \u00e0 ce dernier, le cours de base ou un \u00e9quivalent doit avoir \u00e9t\u00e9 suivi pr\u00e9alablement.<\/p>\n\n\n\n<p><strong>Infos et inscription\u2009:<\/strong> 021 728 46 75 elmiger@richemont.cc<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Evaluer son pain devrait faire partie int\u00e9grante du savoir-faire de chaque artisan, selon Albert Salamin. L\u2019artisanat en g\u00e9n\u00e9ral en serait gagnant. Le grand ma\u00eetre des Chevaliers valaisan du bon pain encourage aussi ses confr\u00e8res \u00e0 initier la client\u00e8le \u00e0 la taxation. Albert Salamin, pourquoi est-il important de savoir taxer du pain\u2009?Chaque patron, chaque responsable de production, qui se respecte devrait [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10343,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45,48],"tags":[],"class_list":["post-10342","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-environnement-professionnel","category-production"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Taxation du pain: un moyen d\u2019\u00e9lever le niveau de la boulangerie artisanale | SBC<\/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:\/\/swissbaker.ch\/fr\/panissimo-news\/taxation-du-pain-un-moyen-delever-le-niveau-de-la-boulangerie-artisanale\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Taxation du pain: un moyen d\u2019\u00e9lever le niveau de la boulangerie artisanale\" \/>\n<meta property=\"og:description\" content=\"Evaluer son pain devrait faire partie int\u00e9grante du savoir-faire de chaque artisan, selon Albert Salamin. L\u2019artisanat en g\u00e9n\u00e9ral en serait gagnant. Le grand ma\u00eetre des Chevaliers valaisan du bon pain encourage aussi ses confr\u00e8res \u00e0 initier la client\u00e8le \u00e0 la taxation. 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