{"id":7797,"date":"2017-02-08T09:58:00","date_gmt":"2017-02-08T08:58:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7797"},"modified":"2022-05-03T11:14:46","modified_gmt":"2022-05-03T09:14:46","slug":"une-tradition-tendance","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-tradition-tendance\/","title":{"rendered":"Une tradition tendance"},"content":{"rendered":"\n<p><strong>La culture de l\u2019\u00e9peautre trouve une partie de ses racines dans le canton d\u2019Argovie. En 1910, quelques producteurs originaires d\u2019Oberkulm auraient d\u00e9velopp\u00e9 l\u2019Oberkulmer Rotkorn ; la plus ancienne des deux vari\u00e9t\u00e9s de PurEpeautre r\u00e9pandue aujourd\u2019hui.<\/strong><\/p>\n\n\n\n<p>A partir de 1910, trois paysans d\u2019Oberkulm semblent parvenus \u00e0 am\u00e9liorer constamment la qualit\u00e9 de cette c\u00e9r\u00e9ale et \u00e0 en augmenter le rendement, gr\u00e2ce \u00e0 une s\u00e9lection m\u00e9ticuleuse des semences. En raison de sa couleur rouge\u00e2tre, le grain r\u00e9sultant de cette s\u00e9lection fut nomm\u00e9 \u00abOberkulmer Rotkorn\u00bb (\u00abgrain rouge d\u2019Oberkulm\u00bb). Dans la chronique du village d\u2019Oberkulm, tout un chapitre lui est d\u2019ailleurs consacr\u00e9. \u00abL\u2019objectif \u00e9tait de produire une c\u00e9r\u00e9ale panifiable, de grande qualit\u00e9, stable et dont la paille soit \u00e9galement satisfaisante\u00bb, peut-on y lire. Les crit\u00e8res li\u00e9s \u00e0 la qualit\u00e9 du sol, la r\u00e9sistance, l\u2019adaptabilit\u00e9 et l\u2019utilisation d\u2019engrais jouaient, \u00e0 l\u2019\u00e9poque comme aujourd\u2019hui, un r\u00f4le primordial.<\/p>\n\n\n\n<p>Ces efforts ont \u00e9t\u00e9 r\u00e9compens\u00e9s: l\u2019Oberkulmer Rotkorn est parvenu \u00e0 s\u2019imposer en se pla\u00e7ant en t\u00eate de la liste officielle des semences. Il est depuis consid\u00e9r\u00e9 comme le PurEpeautre par excellence. Et les habitants d\u2019Oberkulm n\u2019en sont pas peu fiers \u2013 d\u2019autant plus que les produits \u00e0 base d\u2019\u00e9peautre connaissent aujourd\u2019hui un v\u00e9ritable essor. \u00abLe PurEpeautre est sur toutes les l\u00e8vres\u00bb, raconte Daniel H\u00e4chler de la boulangerie H\u00e4chler \u00e0 Seengen. L\u2019\u00e9peautre est tr\u00e8s appr\u00e9ci\u00e9 des consommateurs, notamment en raison de son c\u00f4t\u00e9 digeste et du besoin de retrouver une \u00abc\u00e9r\u00e9ale pure\u00bb et authentique. La communaut\u00e9 d\u2019int\u00e9r\u00eat pour la promotion de l\u2019\u00e9peautre le confirme: la marque PurEpeautre admet uniquement les anciennes vari\u00e9t\u00e9s non crois\u00e9es avec le bl\u00e9, c\u2019est-\u00e0-dire, jusqu\u2019\u00e0 ce jour, l\u2019Oberkulmer Rotkorn (enregistr\u00e9 en 1948) et l\u2019Ostro (1978).<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-corroye-et-moulu\">Corroy\u00e9 et moulu<\/h2>\n\n\n\n<p>Une particularit\u00e9 du grain d\u2019\u00e9peautre est son \u00abemballage\u00bb: avant de pouvoir moudre la graine, il faut la d\u00e9barrasser de sa glume (enveloppe protectrice). Cette proc\u00e9dure, appel\u00e9e le \u00abcorroyage\u00bb, demande beaucoup de soin et de doigt\u00e9. Le moulin H\u00e4usermann \u00e0 Seengen s\u2019est d\u2019ailleurs sp\u00e9cialis\u00e9 dans la transformation de l\u2019\u00e9peautre. Environ un quart de la production de PurEpeautre suisse est ici corroy\u00e9, moulu et transform\u00e9 en produit pr\u00eat \u00e0 l\u2019emploi. Les fournisseurs viennent du Seetal, du Freiamt et du Wynental.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">De pr\u00e9cieux composants<\/h2>\n\n\n\n<p>On doit la renaissance de l\u2019\u00e9peautre aux paysans et meuniers, mais \u00e9galement aux consommateurs avertis. L\u2019\u00e9peautre est une c\u00e9r\u00e9ale riche en prot\u00e9ines, dont la farine contient diff\u00e9rentes vitamines (B1, B6) et substances min\u00e9rales, telles que le fer, le magn\u00e9sium et le phosphore, ainsi que des acides gras insatur\u00e9s \u2013 tout en \u00e9tant exempt de cholest\u00e9rol. Sa forte teneur en glucides complexes et en fibres alimentaires en fait un aliment id\u00e9al pour les personnes soucieuses de leur silhouette et pour les sportifs. Mais le PurEpeautre est \u00e9galement une v\u00e9ritable tendance chez les gourmets. Et ce, gr\u00e2ce \u00e0 sa saveur incomparable et \u00e0 ses propri\u00e9t\u00e9s culinaires polyvalentes. L\u2019\u00e9peautre conf\u00e8re au pain une cro\u00fbte incomparable.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La culture de l\u2019\u00e9peautre trouve une partie de ses racines dans le canton d\u2019Argovie. En 1910, quelques producteurs originaires d\u2019Oberkulm auraient d\u00e9velopp\u00e9 l\u2019Oberkulmer Rotkorn ; la plus ancienne des deux vari\u00e9t\u00e9s de PurEpeautre r\u00e9pandue aujourd\u2019hui. A partir de 1910, trois paysans d\u2019Oberkulm semblent parvenus \u00e0 am\u00e9liorer constamment la qualit\u00e9 de cette c\u00e9r\u00e9ale et \u00e0 en augmenter le rendement, gr\u00e2ce \u00e0 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5612,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[25],"tags":[],"class_list":["post-7797","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee"],"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>Une tradition tendance | 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\/une-tradition-tendance\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Une tradition tendance\" \/>\n<meta property=\"og:description\" content=\"La culture de l\u2019\u00e9peautre trouve une partie de ses racines dans le canton d\u2019Argovie. En 1910, quelques producteurs originaires d\u2019Oberkulm auraient d\u00e9velopp\u00e9 l\u2019Oberkulmer Rotkorn ; la plus ancienne des deux vari\u00e9t\u00e9s de PurEpeautre r\u00e9pandue aujourd\u2019hui. A partir de 1910, trois paysans d\u2019Oberkulm semblent parvenus \u00e0 am\u00e9liorer constamment la qualit\u00e9 de cette c\u00e9r\u00e9ale et \u00e0 en augmenter le rendement, gr\u00e2ce \u00e0 [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-tradition-tendance\/\" \/>\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=\"2017-02-08T08:58:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-03T09:14:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/Dinkel_Brote.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"azureart\" \/>\n<meta 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