{"id":58107,"date":"2023-03-13T15:27:41","date_gmt":"2023-03-13T14:27:41","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=58107"},"modified":"2023-03-13T16:19:57","modified_gmt":"2023-03-13T15:19:57","slug":"grignotage-durable-pas-ephemere","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/grignotage-durable-pas-ephemere\/","title":{"rendered":"Grignotage durable, pas \u00e9ph\u00e9m\u00e8re"},"content":{"rendered":"\n

Le pralin\u00e9 Koa Cru, lanc\u00e9 avec succ\u00e8s en juin par la confiserie Bebi\u00e9 de Lucerne sous le slogan s\u00e9duisant \u00ab\u2009grignotage durable\u2009\u00bb, est durable \u00e0 bien des \u00e9gards. Il est le r\u00e9sultat impressionnant du travail d\u2019examen de la propri\u00e9taire Yvonne Prudente-Bebi\u00e9, dipl\u00f4m\u00e9e de l\u2019examen professionnel de sp\u00e9cialiste des branches.<\/strong><\/p>\n\n\n\n

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Yvonne Prudente-Bebi\u00e9<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n\n
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En 2021, Yvonne Prudente-Bebi\u00e9 s\u2019est lanc\u00e9e dans la formation continue exigeante de \u00ab\u2009sp\u00e9cialiste des branches de la boulangerie-p\u00e2tisserie-confiserie\u2009\u00bb sur deux ans, \u00e0 l\u2019Ecole professionnelle Richemont de Lucerne. D\u00e8s son inscription, elle a commenc\u00e9 \u00e0 r\u00e9fl\u00e9chir \u00e0 l\u2019\u00e9preuve d\u2019examen, consistant \u00e0 planifier et \u00e0 organiser un \u00e9v\u00e9nement dans le magasin. Bebi\u00e9 f\u00eatant ses 40 ans en 2022, l\u2019id\u00e9e \u00e9tait toute trouv\u00e9e. A premi\u00e8re vue, c\u2019\u00e9tait le sujet id\u00e9al. Mais \u00e0 premi\u00e8re vue seulement, car Yvonne Prudente-Bebi\u00e9 et sa partenaire commerciale Lisa Frunz avaient d\u00e9j\u00e0 f\u00eat\u00e9 la reprise de l\u2019entreprise de Hedy et Walter Bebi\u00e9 en 2020.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

\u00ab\u2009Organiser une nouvelle f\u00eate\u2009?\u2009\u00bb, s\u2019est-elle donc demand\u00e9. Non, elle ne le voulait pas. \u00ab\u2009J\u2019ai donc continu\u00e9 \u00e0 travailler sur mon id\u00e9e de cr\u00e9er un pralin\u00e9, de la mati\u00e8re premi\u00e8re au lancement de ce dernier.\u2009\u00bb La durabilit\u00e9 a \u00e9t\u00e9 le fil conducteur de toute la planificatio<\/p>\n\n\n\n

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Personnel impliqu\u00e9<\/h2>\n\n\n\n

Jusque-l\u00e0, elle n\u2019avait pas eu le temps de cr\u00e9er un nouveau produit et de le lancer sur le march\u00e9. L\u2019examen professionnel a \u00e9t\u00e9 l\u2019occasion id\u00e9ale pour Yvonne Prudente-Bebi\u00e9 de s\u2019investir pleinement dans ce projet\u2009! Toute l\u2019\u00e9quipe a \u00e9t\u00e9 mise \u00e0 contribution lors du d\u00e9veloppement. Le personnel a pu tester le pralin\u00e9 et participer \u00e0 la d\u00e9finition du nom du produit. Le contexte et les mati\u00e8res premi\u00e8res lui ont \u00e9t\u00e9 notifi\u00e9s par messagerie. Les collaborateurs ont par ailleurs re\u00e7u des documents sur le sujet et \u00e9t\u00e9 inform\u00e9s en la mati\u00e8re lors d\u2019un \u00e9v\u00e9nement interne. \u00ab\u2009Ils ont d\u00fb se familiariser avec les tenants et les aboutissants\u2009\u00bb, a expliqu\u00e9 Yvonne Prudente-Bebi\u00e9, qui tenait \u00e0 sensibiliser l\u2019\u00e9quipe. \u00ab\u2009Ils ont tous trouv\u00e9 le nouveau produit g\u00e9nial\u2009!\u2009\u00bb<\/p>\n\n\n\n

V\u00e9g\u00e9talien, sans lactose et social<\/h2>\n\n\n\n
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Quel genre de pralin\u00e9 cr\u00e9er\u2009? Quel go\u00fbt lui donner\u2009? A quelle client\u00e8le s\u2019adresser\u2009? Quelles sont les tendances\u2009? Faut-il tenir compte du th\u00e8me actuel des allergies et des intol\u00e9rances\u2009? La candidate \u00e0 l\u2019examen professionnel s\u2019est pos\u00e9 ces questions en amont. Souffrant elle-m\u00eame d\u2019une intol\u00e9rance au lactose depuis quelques ann\u00e9es, Yvonne Prudente-Bebi\u00e9 a voulu confectionner un pralin\u00e9 sans composants laitiers. Elle s\u2019est en effet rendu compte qu\u2019on ne pouvait proposer qu\u2019une tablette de chocolat noir faite maison \u00e0 la client\u00e8le souhaitant des cadeaux sucr\u00e9s sans lactose ou v\u00e9g\u00e9taliens. \u00ab\u2009Pas grand-chose\u2009\u00bb, \u00e9crit-elle dans la pr\u00e9face de son travail. Un autre \u00e9l\u00e9ment durable est donc venu s\u2019ajouter \u00e0 l\u2019\u00e9preuve d\u2019examen\u2009: le pralin\u00e9 devrait \u00e9galement \u00eatre v\u00e9g\u00e9talien.<\/p>\n<\/div>\n\n\n\n

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Le magasin et les vitrines sont d\u00e9cor\u00e9s en fonction du th\u00e8me.<\/em><\/figcaption><\/figure>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

Avec Koa Cru, la confiserie Bebi\u00e9 soutient en outre un village de cultivateurs de cacao \u00e0 Madagascar\u2009; une autre pi\u00e8ce de la mosa\u00efque du d\u00e9veloppement durable. \u00ab\u2009Une bonne cause, durable\u2009\u00bb, commente Yvonne Prudente-Bebi\u00e9 \u00e0 propos de cet engagement.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Une nouvelle sensation aromatique<\/h2>\n\n\n\n

\u00ab\u2009La couverture Grand Cru Sambirano 68\u202f% de Koa Cru enrobe un fourrage doux aux fruits tropicaux qui offre au palais une nouvelle sensation aromatique. Le go\u00fbt intense du cacao est empreint d\u2019un bouquet fruit\u00e9 d\u2019orange sanguine, de cassis, de citron vert unique en son genre, et d\u2019un soup\u00e7on de pamplemousse. C\u2019est le jus de koa, extrait de la pulpe de la cabosse, qui conf\u00e8re sa particularit\u00e9 \u00e0 l\u2019exp\u00e9rience gustative. Il repr\u00e9sente 26\u202f% du pralin\u00e9 et remplace la cr\u00e8me. \u00ab\u2009Le jus de koa \u00e9quilibre les saveurs tropicales d\u2019une douceur intense et d\u2019une acidit\u00e9 exotique\u2009\u00bb, c\u2019est en ces termes qu\u2019Yvonne Prudente-Bebi\u00e9 d\u00e9crit le pralin\u00e9 dans son travail. La durabilit\u00e9 est \u00e9galement au premier plan \u00e0 cet \u00e9gard\u2009: l\u2019utilisation de la pulpe de cacao permet de r\u00e9duire le gaspillage alimentaire et de g\u00e9n\u00e9rer des revenus suppl\u00e9mentaires pour les petits agriculteurs ghan\u00e9ens….<\/p>\n\n\n\n

… Lisez l’article complet dans \u00abPanissimo\u00bb du 10 mars 2023<\/em>.<\/p>\n\n\n\n

Claudia Vernocchi<\/em><\/p>\n\n\n\n

confiserie-bebie.ch<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Le pralin\u00e9 Koa Cru, lanc\u00e9 avec succ\u00e8s en juin par la confiserie Bebi\u00e9 de Lucerne sous le slogan s\u00e9duisant \u00ab\u2009grignotage durable\u2009\u00bb, est durable \u00e0 bien des \u00e9gards. Il est le r\u00e9sultat impressionnant du travail d\u2019examen de la propri\u00e9taire Yvonne Prudente-Bebi\u00e9, dipl\u00f4m\u00e9e de l\u2019examen professionnel de sp\u00e9cialiste des branches.<\/p>\n","protected":false},"author":5,"featured_media":58098,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42,190,50],"tags":[],"class_list":["post-58107","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-boulangeries-confiseries","category-food-save-fr","category-vente-marketing"],"acf":[],"yoast_head":"\nGrignotage durable, pas \u00e9ph\u00e9m\u00e8re | SBC<\/title>\n<meta name=\"description\" content=\"Le pralin\u00e9 Koa Cru, lanc\u00e9 avec succ\u00e8s en juin par la confiserie Bebi\u00e9 de Lucerne sous le slogan s\u00e9duisant \u00ab\u2009grignotage durable\u2009\u00bb, est durable \u00e0 bien des \u00e9gards.\" \/>\n<meta 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