{"id":10773,"date":"2019-02-19T09:22:00","date_gmt":"2019-02-19T08:22:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10773"},"modified":"2022-05-24T16:10:48","modified_gmt":"2022-05-24T14:10:48","slug":"forum-fbk-une-valeur-ajoutee","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/forum-fbk-une-valeur-ajoutee\/","title":{"rendered":"\u00ab\u2009Forum FBK\u2009\u00bb\u2009: une valeur ajout\u00e9e"},"content":{"rendered":"\n<p><strong>Du 17 au 20\u202fmars, les visiteurs et les exposants pourront \u00e0 nouveau profiter de d\u00e9monstrations et d\u2019interventions professionnelles vari\u00e9es et int\u00e9ressantes, lors du \u00ab\u2009Forum FBK\u2009\u00bb.<\/strong><\/p>\n\n\n\n<p>Le premier \u00ab Forum sur les tendances \u00bb de la FBK a eu lieu en 2017. Le grand int\u00e9r\u00eat port\u00e9 \u00e0 ce dernier et les retours tr\u00e8s positifs ont d\u00e9pass\u00e9 les esp\u00e9rances de la direction du salon. Le \u00ab Forum FBK \u00bb aura donc \u00e0 nouveau lieu en 2019. De petites am\u00e9liorations ont \u00e9t\u00e9 apport\u00e9es en vue de rendre les blocs th\u00e9matiques encore plus int\u00e9ressants.<br>Plusieurs fois par jour, les visiteurs profiteront de d\u00e9monstrations professionnelles et d\u2019interventions sur des tendances et th\u00e8mes d\u2019actualit\u00e9 dans le secteur, qui se veulent des sources d\u2019inspiration. Le \u00ab Forum FBK \u00bb, d\u00e9sormais bien \u00e9tabli, sera traduit simultan\u00e9ment en fran\u00e7ais.<\/p>\n\n\n\n<p><strong>Morceaux choisis de vingt minutes<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>11 h 00 : pain d\u2019avant-garde \u2013 sarrasin, levain, ar\u00f4mes grill\u00e9s &amp; co. Le pain est \u00e0 nouveau tendance. On ne compte plus les posts sur Instagram, sur Facebook et dans les blogs qui montrent comment cuire du bon pain. Quelles sont les opportunit\u00e9s en la mati\u00e8re pour les artisans boulangers ?<\/li><li>12 h 30 : plus de saveur gr\u00e2ce \u00e0 moins de sucre et de mati\u00e8res grasses \u2013 exp\u00e9riences pratiques<\/li><li>R\u00e9duire la teneur en sucre et en mati\u00e8res grasses des p\u00e2tisseries tout en gagnant en saveur : ce n\u2019est pas contradictoire. Une nouvelle m\u00e9thode de fabrication sera pr\u00e9sent\u00e9e lors du \u00ab Forum FBK \u00bb.<ul><li>14 h 00 : perfectionnement de combinaisons d\u2019ar\u00f4mes \u2013 food pairing avec Patrick Zbinden, analyste multisensoriel. C\u2019est \u00e0 juste titre que les savoureux mariages d\u2019ingr\u00e9dients alimentaires sont en vogue, sachant que les alliances r\u00e9ussies \u00e9veillent les sens et augmentent les ventes. Le public en apprendra davantage sur les myst\u00e9rieuses interactions des ar\u00f4mes.<\/li><li>15 h 30 : conseils de professionnels de la vente \u2013 hospitalit\u00e9, pr\u00e9sentation, interface production \/ vente.<\/li><\/ul><\/li><li>Elisabeth Ghio et Muriel Rey \u2013 vente &amp; commerce de d\u00e9tail de Richemont centre de comp\u00e9tence boulangerie-p\u00e2tisserie-confiserie \u2013 partageront leurs solides connaissances sur des th\u00e8mes cl\u00e9s de la vente. Des professionnels de la vente de diff\u00e9rentes boulangeries-confiseries livreront ensuite leurs conseils et astuces.<\/li><\/ul>\n\n\n\n<p><strong>Valeur ajout\u00e9e pour les visiteurs et exposants<\/strong><br>Le \u00ab Forum FBK \u00bb offre une valeur ajout\u00e9e aux visiteurs et aux exposants. Des d\u00e9monstrations professionnelles sur des tendances d\u2019actualit\u00e9 dans le secteur auront lieu tous les jours \u00e0 11 h 00, 12 h 30, 14 h 00 et 15 h 30 dans la halle 3.2, stand D36.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-rendez-vous-fbk\">\u00ab Rendez-vous FBK \u00bb<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>Date : lu 18 mars, de 17 h 15 \u00e0 19 h 30<\/li><li>Lieu : FBK (d\u00e9tails apr\u00e8s inscription)<\/li><li>Objet : inspiration et ap\u00e9ritif de r\u00e9seautage<ul><li>1\u00e8re partie : keynote \u00ab Cr\u00e9ativit\u00e9 d\u2019un simple clic \u00bb de Cordelia Hagi<\/li><li>2e partie : entretien avec Andr\u00e9 L\u00fcthi, Ambassadeur du pain et du chocolat<\/li><\/ul><\/li><li>Public cible : exposants et visiteurs de la FBK<\/li><li>Co\u00fbt : deux billets gratuits par exposants et membre de la BCS, 50 francs par billet suppl\u00e9mentaire<\/li><li>D\u00e9lai d\u2019inscription : 12 mars<\/li><li>Inscription : \u00e0 sarah.stettler@swissbaker.ch ou au 031 388 14 14<\/li><li>Informations : flyer sous&nbsp;<a href=\"http:\/\/www.fbk-2019.ch\/\" target=\"_blank\" rel=\"noreferrer noopener\">www.fbk-2019.ch<\/a>&nbsp;&gt; Rendez-vous FBK<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Du 17 au 20\u202fmars, les visiteurs et les exposants pourront \u00e0 nouveau profiter de d\u00e9monstrations et d\u2019interventions professionnelles vari\u00e9es et int\u00e9ressantes, lors du \u00ab\u2009Forum FBK\u2009\u00bb. Le premier \u00ab Forum sur les tendances \u00bb de la FBK a eu lieu en 2017. Le grand int\u00e9r\u00eat port\u00e9 \u00e0 ce dernier et les retours tr\u00e8s positifs ont d\u00e9pass\u00e9 les esp\u00e9rances de la direction [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6391,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[46],"tags":[],"class_list":["post-10773","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>\u00ab\u2009Forum FBK\u2009\u00bb\u2009: une valeur ajout\u00e9e | 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\/forum-fbk-une-valeur-ajoutee\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00ab\u2009Forum FBK\u2009\u00bb\u2009: une valeur ajout\u00e9e\" \/>\n<meta property=\"og:description\" content=\"Du 17 au 20\u202fmars, les visiteurs et les exposants pourront \u00e0 nouveau profiter de d\u00e9monstrations et d\u2019interventions professionnelles vari\u00e9es et int\u00e9ressantes, lors du \u00ab\u2009Forum FBK\u2009\u00bb. Le premier \u00ab Forum sur les tendances \u00bb de la FBK a eu lieu en 2017. Le grand int\u00e9r\u00eat port\u00e9 \u00e0 ce dernier et les retours tr\u00e8s positifs ont d\u00e9pass\u00e9 les esp\u00e9rances de la direction [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/forum-fbk-une-valeur-ajoutee\/\" \/>\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=\"2019-02-19T08:22:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-24T14:10:48+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/NL-4.1-FBK.jpg\" \/>\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\" \/>\n<meta name=\"author\" content=\"azureart\" \/>\n<meta name=\"twitter:card\" 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