{"id":10737,"date":"2019-03-05T08:32:00","date_gmt":"2019-03-05T07:32:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10737"},"modified":"2022-05-24T15:47:19","modified_gmt":"2022-05-24T13:47:19","slug":"plus-de-saveur-moins-de-sucre-moins-de-matieres-grasses","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/plus-de-saveur-moins-de-sucre-moins-de-matieres-grasses\/","title":{"rendered":"Plus de saveur, moins de sucre, moins de mati\u00e8res grasses"},"content":{"rendered":"\n<p><strong>R\u00e9duire la teneur en sucre, en mati\u00e8res grasses des p\u00e2tisseries et gagner en saveur\u2026 Ce n\u2019est pas contradictoire. Une nouvelle m\u00e9thode de fabrication sera pr\u00e9sent\u00e9e lors du \u00ab\u2009Forum FBK\u2009\u00bb.<\/strong><\/p>\n\n\n\n<p>Plus de saveur, moins de sucre, moins de mati\u00e8res grassesGr\u00e2ce \u00e0 une m\u00e9thode novatrice, il est possible de fabriquer des p\u00e2tisseries avec moins de mati\u00e8res grasses, moins de sucre et moins de calories. Ces cr\u00e9ations se caract\u00e9risent par une saveur plus intense et une consistance plus l\u00e9g\u00e8re, tout en \u00e9tant plus digestes. C\u2019est en tout cas la promesse faite par Stefan Bischof, propri\u00e9taire de \u00ab\u2009g\u2019nuss\u2009\u00bb \u00e0 Saint-Gall. Ce p\u00e2tissier expliquera comment cela fonctionne, lors du \u00ab\u2009Forum FBK\u2009\u00bb.<br>Pour prouver ses dires, quoi de mieux qu\u2019une comparaison directe d\u2019un produit \u00e0 base de mangue selon une recette classique et d\u2019une autre selon le \u00ab\u2009B-Concept\u2009\u00bb de Stefan Bischof\u2009? Les visiteurs du forum suivront l\u2019\u00e9v\u00e8nement en direct.<br>En dialoguant avec Urs Meichtry, responsable de la p\u00e2tisserie-confiserie \u00e0 l\u2019Ecole professionnelle Richemont \u00e0 Lucerne, Stefan Bischof d\u00e9voilera les secrets de sa m\u00e9thode de fabrication.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>En tant que p\u00e2tissier-confiseur, comment puis-je adapter ma propre recette en r\u00e9duisant la teneur en mati\u00e8res grasses et en sucre, sans perte de saveur\u2009?<\/li><li>Combien de temps a dur\u00e9 le processus de d\u00e9veloppement de ces cr\u00e9ations\u2009?<\/li><li>Quels ont \u00e9t\u00e9 les d\u00e9fis \u00e0 relever\u2009?<\/li><li>Comment informer les clients des bienfaits de cette p\u00e2tisserie (publicit\u00e9, communication)\u2009?<\/li><li>Comment r\u00e9agissent les clients\u2009?<\/li><\/ul>\n\n\n\n<p><br>T\u00e9moignage au \u00ab\u2009Forum FBK\u2009\u00bb chaque jour \u00e0 12\u2009h\u200930.<br><strong>Halle 3.2, stand D36, traduction simultan\u00e9e<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-stefan-bischof\">Stefan Bischof<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>P\u00e2tissier-confiseur qualifi\u00e9<\/li><li>Formations continues\u2009: m\u00e9thode B-Concept de Jordi Bordas, Barcelone( <a href=\"https:\/\/www.jordibordas.com\/\">jordibordas.com<\/a>)<\/li><li>Cours chez Max Felchlin AG<\/li><li>Ouverture \u00e0 Saint-Gall de \u00ab\u2009g\u2019nuss\u2009\u00bb, 4\u202fjanvier 2012, <a href=\"http:\/\/www.gnuss.info\/\">www.gnuss.info<\/a><\/li><li>Production selon B-Concept depuis f\u00e9vrier\u202f2017<\/li><li>Nombre de collaborateurs\u2009: 2 en production (y compris Stefan Bischof), 3 employ\u00e9s de service (en semaine 1 personne)<\/li><li>Derni\u00e8res \u00e9tapes professionnelles\u2009: Da Mina \u00e0 Saint-Gall, B\u00e4ckerei-Konditorei Widmer \u00e0 Arosa, Restaurant Candela \u00e0 Saint-Gall, Beck K\u00fcrzle \u00e0 Gossau<\/li><li>Cr\u00e9ation pr\u00e9f\u00e9r\u00e9e\u2009: Mount Fuji, vermicelles avec sudachi et yuzu<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>R\u00e9duire la teneur en sucre, en mati\u00e8res grasses des p\u00e2tisseries et gagner en saveur\u2026 Ce n\u2019est pas contradictoire. Une nouvelle m\u00e9thode de fabrication sera pr\u00e9sent\u00e9e lors du \u00ab\u2009Forum FBK\u2009\u00bb. Plus de saveur, moins de sucre, moins de mati\u00e8res grassesGr\u00e2ce \u00e0 une m\u00e9thode novatrice, il est possible de fabriquer des p\u00e2tisseries avec moins de mati\u00e8res grasses, moins de sucre et moins [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6362,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[46],"tags":[],"class_list":["post-10737","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-evenement"],"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>Plus de saveur, moins de sucre, moins de mati\u00e8res grasses | 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\/plus-de-saveur-moins-de-sucre-moins-de-matieres-grasses\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Plus de saveur, moins de sucre, moins de mati\u00e8res grasses\" \/>\n<meta property=\"og:description\" content=\"R\u00e9duire la teneur en sucre, en mati\u00e8res grasses des p\u00e2tisseries et gagner en saveur\u2026 Ce n\u2019est pas contradictoire. 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Plus de saveur, moins de sucre, moins de mati\u00e8res grassesGr\u00e2ce \u00e0 une m\u00e9thode novatrice, il est possible de fabriquer des p\u00e2tisseries avec moins de mati\u00e8res grasses, moins de sucre et moins [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/plus-de-saveur-moins-de-sucre-moins-de-matieres-grasses\/\" \/>\n<meta property=\"og:site_name\" content=\"SBC\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/swissbaker.ch\" \/>\n<meta property=\"article:published_time\" content=\"2019-03-05T07:32:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-24T13:47:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/Forum_Patisserie.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"474\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" 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