{"id":7905,"date":"2017-04-21T16:16:00","date_gmt":"2017-04-21T14:16:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7905"},"modified":"2022-05-03T15:54:08","modified_gmt":"2022-05-03T13:54:08","slug":"les-retours-concernant-les-conseils-prodigues-sont-importants","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/les-retours-concernant-les-conseils-prodigues-sont-importants\/","title":{"rendered":"Les retours concernant les conseils prodigu\u00e9s sont importants"},"content":{"rendered":"\n<p><strong>Depuis bient\u00f4t une ann\u00e9e, je dirige le d\u00e9partement boulangerie de l\u2019Ecole professionnelle Richemont. Tr\u00e8s captivante, cette t\u00e2che me remet tous les jours en question.<\/strong><\/p>\n\n\n\n<p>Lorsque des professionnels m\u2019approchent, ou approchent Richemont, afin qu\u2019on les aide \u00e0 r\u00e9soudre un probl\u00e8me constitue l\u2019une des t\u00e2ches les plus passionnantes. Ces requ\u00eates ont entre autres sujets l\u2019approvisionnement en mati\u00e8res premi\u00e8res, des farines sp\u00e9ciales par exemple, divers ingr\u00e9dients ou des recettes exigeantes pour de nouveaux pains. Il peut s\u2019agir de celles du \u00ab\u2009Bulletin Richemont\u2009\u00bb, de la confection d\u2019un pain tr\u00e8s sp\u00e9cifique ou d\u2019une p\u00e2tisserie. Dans de pareils cas, des recherches sont tout d\u2019abord faites, afin de pouvoir trouver une recette optimale.<\/p>\n\n\n\n<p>Il s\u2019agit aussi souvent de recettes existantes qui pr\u00e9sentent soudainement des probl\u00e8mes. \u00ab\u2009Elle a fonctionn\u00e9 durant 25 ans, et tout d\u2019un coup, ce n\u2019est plus le cas\u2009\u00bb, selon les plaintes dans de telles situations. Les gens s\u2019adressent \u00e0 nous car, notamment, l\u2019apparence de la mie n\u2019est pas id\u00e9ale, ou une odeur \u00e9trange se fait sentir. Ces probl\u00e9matiques sont tr\u00e8s captivantes pour moi ainsi que pour toute l\u2019\u00e9quipe Richemont.<\/p>\n\n\n\n<p>Habituellement, nous devons rassembler en premier quelques informations, la m\u00e9thode de fabrication et la qualit\u00e9 de la farine, par exemple. Dans de nombreux cas, nous trouvons o\u00f9 se situe l\u2019erreur. C\u2019est particuli\u00e8rement probl\u00e9matique d\u2019analyser le probl\u00e8me depuis une chaise de bureau, sans voir le produit ni le toucher. Il serait souvent beaucoup plus facile d\u2019avoir le produit. Au cours des v\u00e9rifications, les discussions mettent en relief des possibilit\u00e9s de causes.<\/p>\n\n\n\n<p>Sinc\u00e8res remerciements pour les pains, qui ont \u00e9t\u00e9 apport\u00e9s au cours des sections. Nous avons pu obtenir un bon aper\u00e7u des qualit\u00e9s des produits qui sont vendus chez les boulangers artisanaux suisses. J\u2019esp\u00e8re que certains ont pu reprendre une ou l\u2019autre recette pour leur entreprise.<\/p>\n\n\n\n<p>Les retours des professionnels, quant \u00e0 savoir si les conseils prodigu\u00e9s ont port\u00e9 leurs fruits, sont pr\u00e9cieux. Ces feedbacks font avancer notre travail, et constituent une aide pour les requ\u00eates \u00e0 venir. Nous regrettons \u00e0 chaque fois beaucoup, lorsque nous ne sommes pas inform\u00e9s du r\u00e9sultat. C\u2019est pourquoi, je demande \u00e0 toutes les personnes que nous avons renseign\u00e9es de nous donner un retour, par t\u00e9l\u00e9phone ou par mail.<\/p>\n\n\n\n<p>Urs R\u00f6thlin<\/p>\n\n\n\n<p>Urs R\u00f6thlin est responsable de la boulangerie et boulangerie fine de l\u2019Ecole professionnelle Richemont \u00e0 Lucerne.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Depuis bient\u00f4t une ann\u00e9e, je dirige le d\u00e9partement boulangerie de l\u2019Ecole professionnelle Richemont. Tr\u00e8s captivante, cette t\u00e2che me remet tous les jours en question. Lorsque des professionnels m\u2019approchent, ou approchent Richemont, afin qu\u2019on les aide \u00e0 r\u00e9soudre un probl\u00e8me constitue l\u2019une des t\u00e2ches les plus passionnantes. Ces requ\u00eates ont entre autres sujets l\u2019approvisionnement en mati\u00e8res premi\u00e8res, des farines sp\u00e9ciales par [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5741,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-7905","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-swissbaker-blog-fr"],"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 retours concernant les conseils prodigu\u00e9s sont importants | 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\/les-retours-concernant-les-conseils-prodigues-sont-importants\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les retours concernant les conseils prodigu\u00e9s sont importants\" \/>\n<meta property=\"og:description\" content=\"Depuis bient\u00f4t une ann\u00e9e, je dirige le d\u00e9partement boulangerie de l\u2019Ecole professionnelle Richemont. 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