{"id":7868,"date":"2017-03-29T14:33:00","date_gmt":"2017-03-29T12:33:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7868"},"modified":"2022-05-03T14:44:15","modified_gmt":"2022-05-03T12:44:15","slug":"testes-des-centaines-de-fois","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/testes-des-centaines-de-fois\/","title":{"rendered":"Test\u00e9s des centaines de fois"},"content":{"rendered":"\n<p><strong>Une production d\u00e9pourvue de gluten n\u00e9cessite un investissement important. A Zurich, la boulangerie Imholz s\u2019y est mise. Au travers de nombreuses astuces, elle a obtenu les produits souhait\u00e9s.<\/strong><\/p>\n\n\n\n<p>A Zurich, la boulangerie Imholz est active depuis 85 ans. D\u00e8s les ann\u00e9es cinquante, elle a mis\u00e9 sur les livraisons avec un assortiment r\u00e9duit, et a renonc\u00e9 \u00e0 quelques magasins.<\/p>\n\n\n\n<p>Aujourd\u2019hui, elle livre ses produits de boulangerie \u00e0 des h\u00f4tels, des caf\u00e9s-restaurants, des take-aways, des cantines. Depuis une ann\u00e9e, elle propose aussi des articles sans gluten.<\/p>\n\n\n\n<p>Le laboratoire est devenu trop petit. En 2015, Michael Imholz et Chantal Marty Imholz ont d\u00e9localis\u00e9 leur production dans un laboratoire qu\u2019ils partagent en alternance avec la boulangerie Pl\u00fcss \u00e0 Weiningen (ZH). La coop\u00e9ration fonctionne.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Impulsions<\/h2>\n\n\n\n<p>D\u00e8s 2014, ils ont r\u00e9fl\u00e9chi \u00e0 ce qu\u2019il pouvait faire de leur ancien laboratoire. L\u2019impulsion est venue d\u2019une amie du couple. C\u0153liaque, elle souhaitait pouvoir manger du pain. En partie en sa compagnie, Chantal Marty Imholz a entrepris \u00e0 la maison des centaines de tests sans aides chimiques et avec diverses sortes de farines et de levures, jusqu\u2019\u00e0 obtenir un pain \u00e0 l\u2019apparence et au go\u00fbt convainquant. Le traitement ressemble davantage \u00e0 celui d\u2019une masse en p\u00e2tisserie qu\u2019\u00e0 celui d\u2019une p\u00e2te classique. Il demande un respect pr\u00e9cis des temp\u00e9ratures.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-investissement-initial-important\">Investissement initial important<\/h2>\n\n\n\n<p>Chaque angle, interstice, ustensile et recoin de la ventilation a \u00e9t\u00e9 d\u00e9barrass\u00e9 du moindre reste de poussi\u00e8re. Le site de production sans gluten a \u00e9t\u00e9 certifi\u00e9 ISO. La production pr\u00eate, les recettes r\u00e9alis\u00e9es en petite quantit\u00e9 ont d\u00fb \u00eatre adapt\u00e9es \u00e0 de plus grandes quantit\u00e9s, \u00e0 nouveau au moyen de nombreux tests.<\/p>\n\n\n\n<p>De la farine de teff, du sarrasin, de la f\u00e9cule de pomme de terre, du riz, du lin et de l\u2019avoine, non contamin\u00e9 par le traitement et le transport, remplacent les c\u00e9r\u00e9ales contenant du gluten. L\u2019investissement de Michael Imholz jusqu\u2019au d\u00e9part de la production sans gluten a \u00e9t\u00e9 important. Il ne peut \u00eatre amorti de la m\u00eame fa\u00e7on. L\u2019objectif est donc de reporter la charge sur d\u2019autres boulangeries partenaires. Les produits sont r\u00e9guli\u00e8rement test\u00e9s en externe. Prot\u00e9g\u00e9s d\u2019un double emballage, ils sont livr\u00e9s avec les autres articles.<\/p>\n\n\n\n<p>Hormis les pains et petits pains, l\u2019entreprise propose aussi des brioches, des pains aux fruits, des cupcakes, des cakes et des brownies.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Une production d\u00e9pourvue de gluten n\u00e9cessite un investissement important. A Zurich, la boulangerie Imholz s\u2019y est mise. Au travers de nombreuses astuces, elle a obtenu les produits souhait\u00e9s. A Zurich, la boulangerie Imholz est active depuis 85 ans. D\u00e8s les ann\u00e9es cinquante, elle a mis\u00e9 sur les livraisons avec un assortiment r\u00e9duit, et a renonc\u00e9 \u00e0 quelques magasins. Aujourd\u2019hui, elle [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5700,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[25],"tags":[],"class_list":["post-7868","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>Test\u00e9s des centaines de fois | 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\/testes-des-centaines-de-fois\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Test\u00e9s des centaines de fois\" \/>\n<meta property=\"og:description\" content=\"Une production d\u00e9pourvue de gluten n\u00e9cessite un investissement important. A Zurich, la boulangerie Imholz s\u2019y est mise. Au travers de nombreuses astuces, elle a obtenu les produits souhait\u00e9s. A Zurich, la boulangerie Imholz est active depuis 85 ans. D\u00e8s les ann\u00e9es cinquante, elle a mis\u00e9 sur les livraisons avec un assortiment r\u00e9duit, et a renonc\u00e9 \u00e0 quelques magasins. 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