{"id":56672,"date":"2023-02-08T13:25:48","date_gmt":"2023-02-08T12:25:48","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=56672"},"modified":"2023-02-08T13:25:50","modified_gmt":"2023-02-08T12:25:50","slug":"les-innovations-au-sigep-2023","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/les-innovations-au-sigep-2023\/","title":{"rendered":"Les innovations au Sigep 2023"},"content":{"rendered":"\n<p><strong>La 44e \u00e9dition du Salon international des glaces, de la p\u00e2tisserie, de la boulangerie artisanales et du caf\u00e9 (Sigep) a rencontr\u00e9 un vif succ\u00e8s, du 21 au 25 janvier \u00e0 Rimini (I). \u00ab Panissimo \u00bb a demand\u00e9 \u00e0 Giuseppe Piffaretti (Mendrisio), consultant de l\u2019association tessinoise (SMPPC), quelles \u00e9taient les innovations et les points forts susceptibles d\u2019int\u00e9resser les membres.<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2023\/01\/piffaretti-premio2-pgc.png\" alt=\"\" class=\"wp-image-56234\" width=\"450\" height=\"494\" srcset=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2023\/01\/piffaretti-premio2-pgc.png 900w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2023\/01\/piffaretti-premio2-pgc-768x843.png 768w\" sizes=\"(max-width: 450px) 100vw, 450px\" \/><figcaption><em>Giuseppe Piffaretti<\/em><\/figcaption><\/figure>\n\n\n\n<p><strong>Giuseppe Piffaretti, quelles ont \u00e9t\u00e9 les innovations les plus int\u00e9ressantes pr\u00e9sent\u00e9es ?<\/strong><br>Les fours intelligents \u00e9taient certainement la partie la plus innovante pour notre secteur, ainsi que les instruments sans fil dont le pH-m\u00e8tre pour la p\u00e2te \u00e0 panettone. De nombreuses machines expos\u00e9es avaient pour but d\u2019optimiser l\u2019utilisation de l\u2019\u00e9nergie. Les balances intelligentes \u00e0 m\u00e9morisa-tion de recettes ne manquaient pas non plus. Si l\u2019on se tourne vers l\u2019avenir, la robotique \u00e9tait une autre innovation pour le service en restauration. Gr\u00e2ce \u00e0 un t\u00e9l\u00e9phone portable, le serveur peut donner des ordres afin d&#8217;apporter des plats, de d\u00e9barrasser les tables ou d\u00e9ambuler \u00e0 travers celles-ci avec des messages publicitaires destin\u00e9s \u00e0 la client\u00e8le. Les robots ne remplacent pas les humains, mais ils peuvent certainement constituer une aide pr\u00e9cieuse en cas de p\u00e9nurie de personnel. En ce qui concerne les produits, beaucoup sont \u00e0 z\u00e9ro impact environnemental\u00a0; tout comme la recherche de produits biologiques. Lors de cette \u00e9dition, le Portugal a remport\u00e9 le titre de champion du monde du pain biologique<\/p>\n\n\n\n<p><strong>Quelles ont \u00e9t\u00e9 vos impressions ?<\/strong><br>La plus belle impression est celle d\u2019une exposition sans barri\u00e8res ni limites, avec une grande envie retrouvailles apr\u00e8s deux ann\u00e9es difficiles. Le personnel a \u00e9t\u00e9 renforc\u00e9 pour accueillir les visiteurs et \u00eatre en mesure de r\u00e9pondre au mieux \u00e0 leurs questions. La d\u00e9gustation de produits \u00e9tait aussi beaucoup plus facile sans restriction. Le taux de participation a battu des records. La direction de l&#8217;organisation du salon \u00e9tait pr\u00e9sente \u00e0 toutes les comp\u00e9titions, apportant ses salutations, comme jamais auparavant. Dans les all\u00e9es, on sentait l\u2019envie d\u2019optimisme et d\u2019investir dans l\u2019avenir avec un grand d\u00e9sir d\u2019apprendre. En effet, se retrouver avec des livres \u00e9puis\u00e9s n\u2019avait jamais eu lieu.<\/p>\n\n\n\n<p><strong>De nombreux concours on \u00e9t\u00e9 organis\u00e9s dans le cadre de ce salon. La Suisse ne pourrait-elle pas y pasrticiper ?<\/strong><br>Malheureusement, il devient de plus en plus difficile pour la Suisse de participer \u00e0 ces nombreuses comp\u00e9titions au plus haut niveau. Pour exceller, il faut disposer d\u2019un sponsor qui soutient la recherche cibl\u00e9e et avoir le temps de se pr\u00e9parer ; au moins 6 mois \u00e0 l\u2019avance. Enfin, et surtout, il faut avoir beaucoup de talent artistique. Toutefois, la Suisse est tr\u00e8s appr\u00e9ci\u00e9e au sein des jurys pour ses comp\u00e9tences et ses connaissances professionnelles. Olivier Hofmann a fait partie de celui de Bread in the city, la Coupe du monde de la boulangerie. L&#8217;Espagne est arriv\u00e9e en t\u00eate, suivie de l&#8217;Italie et de la Chine. Ce dernier a remport\u00e9 le prix sp\u00e9cial du meilleur ciabatta du monde.<\/p>\n\n\n\n<p><strong>Durant cette \u00e9dition, vous n&#8217;\u00e9tiez cependant qu&#8217;un simple un visiteur&#8230;<\/strong><br>En tant que seul membre \u00e9tranger de l\u2019Ambasciatori Pasticceri dell\u2019Eccellenza Italiana (APEI), j\u2019ai \u00e9t\u00e9 invit\u00e9 \u00e0 faire partie au jury du Championnat italien s\u00e9nior de p\u00e2tisserie. En outre, j\u2019ai donn\u00e9 quelques conf\u00e9rences dans les ar\u00e8nes organis\u00e9es par Sigep. J\u2019y ai discut\u00e9 du panettone avec plusieurs artisans p\u00e2tissiers de calibre international comme Markus Bhor, chef p\u00e2tissier ex\u00e9cutif chez Harrods \u00e0 Londres.<\/p>\n\n\n\n<p><strong>Au cours de l&#8217;\u00e9v\u00e9nment, vous avez re\u00e7u un prix important pour le panettone au chocolat. Cependant, cela n&#8217;a pas \u00e9t\u00e9 l&#8217;unique r\u00e9compense&#8230;<\/strong><br>Oui, j\u2019en ai re\u00e7u deux importants. Le premier est celui de Meilleur panettone au chocolat. Je l\u2019ai re\u00e7u durant le premier symposium de l\u2019APEI, directement du \u00ab Maestro \u00bb Igini Massari. Il a aussi certifi\u00e9 que j\u2019\u00e9tais l\u2019organisateur de la Coupe du monde de panettone (CMP) et capable de produire un bon panettone\u2026 (rires). Sur 55 p\u00e2tissiers italiens de renom, j\u2019\u00e9tais le meilleur. Le Sigep m\u2019a d\u00e9cern\u00e9 le second, intitul\u00e9 \u00ab Differenti visioni grandi idee \u00bb, parmi les meilleurs chefs p\u00e2tissiers du monde. Le<br>\u00ab Maestro \u00bb Massari me l\u2019a \u00e9galement remis.<\/p>\n\n\n\n<p><strong>Que signifient ces prix prestigiquex pour votre carri\u00e8re ?<\/strong><br>Ces prix m\u2019incitent \u00e0 poursuivre sur la voie de la recherche et de l\u2019int\u00e9gration. Cela a commenc\u00e9 il y a plusieurs ann\u00e9es et m\u2019a conduit \u00e0 organiser le CMP, qui se pr\u00e9pare pour sa quatri\u00e8me \u00e9dition en 2024. Je souhaite poursuivre la pens\u00e9e du partage comme l\u2019avait fait notre inoubliable Nereo Cambrosio, consultant SMPPC de 1962 \u00e0 2000.<\/p>\n\n\n\n<p class=\"has-text-align-right\">Entretien : Sandra Fogato<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-sigep-2023-des-chiffres-records\"><strong>Sigep 2023 &#8211; des chiffres records<\/strong><\/h2>\n\n\n\n<p>La pand\u00e9mie n&#8217;est plus qu&#8217;un souvenir : la 44e \u00e9dition de <a href=\"https:\/\/en.sigep.it\/\" target=\"_blank\" rel=\"noreferrer noopener\">Sigep<\/a> 2023 a atteint des chiffres records. Plus de 1000 exposants (\u00e0 guichets ferm\u00e9s dans la zone d&#8217;exposition sur 28 pavillons couvrant un total de 130000 m2). Les visiteurs \u00e9trangers sont venus \u00e0 Rimini de 155 pays (Europe, Asie, Am\u00e9rique et Afrique). Plus de 100 conf\u00e9rences et 200 intervenants, dont 50 internationaux, et plus de 20 concours avec 30 pays participants ont enrichi le programme. Un fort dynamisme, l&#8217;innovation et la propension \u00e0 l&#8217;exportation ne sont que quelques-unes des caract\u00e9ristiques de cette \u00e9dition.<br>Le Sigep est le point de r\u00e9f\u00e9rence des innovations dans l&#8217;ensemble du secteur de la restauration sucr\u00e9e. Il offre un aper\u00e7u complet des nouveaut\u00e9s du march\u00e9 : mati\u00e8res premi\u00e8res et ingr\u00e9dients, machines et \u00e9quipements, mais aussi ameublement, emballage et services.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La 44e \u00e9dition du Salon international des glaces, de la p\u00e2tisserie, de la boulangerie artisanales et du caf\u00e9 (Sigep) a rencontr\u00e9 un vif succ\u00e8s, du 21 au 25 janvier \u00e0 Rimini (I). \u00ab Panissimo \u00bb a demand\u00e9 \u00e0 Giuseppe Piffaretti (Mendrisio), consultant de l\u2019association tessinoise (SMPPC), quelles \u00e9taient les innovations et les points forts susceptibles d\u2019int\u00e9resser les membres. Giuseppe Piffaretti, [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":56191,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[39,45],"tags":[],"class_list":["post-56672","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-de-la-branche","category-environnement-professionnel"],"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>Les innovations au Sigep 2023 | SBC<\/title>\n<meta name=\"description\" content=\"La 44e \u00e9dition du Salon international des glaces, de la p\u00e2tisserie, de la boulangerie artisanales et du caf\u00e9 a rencontr\u00e9 un vif succ\u00e8s.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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