{"id":8592,"date":"2017-10-05T13:46:00","date_gmt":"2017-10-05T11:46:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=8592"},"modified":"2022-05-11T09:06:08","modified_gmt":"2022-05-11T07:06:08","slug":"migros-du-neuf-avec-une-tradition","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/migros-du-neuf-avec-une-tradition\/","title":{"rendered":"Migros\u2009: du neuf avec une tradition"},"content":{"rendered":"\n<p><strong>Le grand distributeur Migros fait la publicit\u00e9 de \u00ab\u2009la nouvelle g\u00e9n\u00e9ration de pains cuits sur la pierre\u2009\u00bb, avec un budget de plusieurs millions. Il n\u2019y a cependant rien de nouveau. De nombreux boulangers prennent soin de la tradition de la longue fermentation, depuis des g\u00e9n\u00e9rations. Il est important de le relever.<\/strong><\/p>\n\n\n\n<p>Dans son spot publicitaire, la Migros souligne que \u00ab\u2009la p\u00e2te\u2009\u00bb son pain cuit au feu de bois \u00ab\u2009repose jusqu\u2019\u00e0 six fois plus longtemps qu\u2019ailleurs\u2009; pendant six heures enti\u00e8res\u2009\u00bb. Ceci s\u2019apparente \u00e0 une duperie, car d\u2019innombrables boulangeries artisanales laissent reposer la p\u00e2te jusqu\u2019\u00e0 x fois plus longtemps que la Jowa. \u00ab\u2009panissimo\u2009\u00bb a r\u00e9guli\u00e8rement rendu compte d\u2019entreprises qui fabriquent des produits de tr\u00e8s haute qualit\u00e9 et qui laissent reposer la p\u00e2te jusqu\u2019\u00e0 24\u202fheures et plus. Donc, rien de neuf, car cela est un standard depuis des g\u00e9n\u00e9rations.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-communiquer-les-avantages-a-la-vente\">Communiquer les avantages \u00e0 la vente<\/h2>\n\n\n\n<p>L\u2019Association suisse des patrons boulangers-confiseurs ne dispose pas d\u2019un budget publicitaire de plusieurs millions, comme c\u2019est le cas du grand distributeur. Chaque membre poss\u00e8de cependant une carte ma\u00eetresse dans sa main\u2009: le contact direct avec les clients. Il est important de souligner au magasin les avantages de la qualit\u00e9 des produits par rapport aux grandes surfaces, aux shops, etc. La publicit\u00e9 la plus effective, la plus directe et la meilleure march\u00e9 se fait \u00e0 la vente\u2009; pour chaque entreprise, mais \u00e9galement pour l\u2019ensemble de la branche.<\/p>\n\n\n\n<p>Vous trouverez <a href=\"https:\/\/www.swissbaker.ch\/fr\/news-panissimo\/themesarchives\/production\/produktion-details-fr\/levain-naturel-longue-fermentation\/\">ici<\/a> un floril\u00e8ge d\u2019extraits d\u2019articles que \u00ab\u2009panissimo\u2009\u00bb a publi\u00e9 ces derni\u00e8res ann\u00e9es.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Central chez Richemont depuis des d\u00e9cennies<\/h2>\n\n\n\n<p>Depuis des d\u00e9cennies, la longue fermentation est \u00e9galement l\u2019un des th\u00e8mes centraux chez Richemont\u2009; et pas uniquement dans \u00ab\u2009panissimo\u2009\u00bb. Lors de la foire sp\u00e9cialis\u00e9e suisse FBK biennale, la production de pain au levain a \u00e9t\u00e9 l\u2019un des points forts du forum des tendances. Par ailleurs, l\u2019\u00e9tude des tendances pr\u00e9sent\u00e9e par la BCS en d\u00e9but d\u2019ann\u00e9e va \u00e9galement dans cette direction. A c\u00f4t\u00e9 de diff\u00e9rents cours sp\u00e9ciaux et d\u2019articles sp\u00e9cialis\u00e9s dans le \u00ab\u2009Bulletin\u2009\u00bb, la longue fermentation et le levain sont au centre des cours th\u00e9matiques annuels 2017 et 2018.<\/p>\n\n\n\n<p>En automne 2016, la boulangerie Arnold et l\u2019Ecole professionnelle Richemont ont d\u00e9pos\u00e9 leur levain dans la plus grande biblioth\u00e8que de levain du monde \u00e0 St-Vith (B). \u00ab\u2009Nous sommes convaincus que ce patrimoine culturel de la Suisse recevra toute l\u2019attention n\u00e9cessaire. A l\u2019heure actuelle, o\u00f9 de plus en plus de personnes souffrent d\u2019intol\u00e9rance, on a avec le pain \u00e0 longue fermentation, de pr\u00e9f\u00e9rence combin\u00e9 avec du levain, une solution naturelle pour des pains compatibles et sains\u2009\u00bb, lance Reto Fries, directeur de l\u2019Ecole professionnelle Richemont.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Le nouveau site de production Jowa<\/h2>\n\n\n\n<p>La Migros avait annonc\u00e9 sa nouvelle orientation par la mise en service de son nouveau site de production \u00e0 Gr\u00e4nichen (AG). A c\u00f4t\u00e9 de la grande boulangerie, une nouvelle construction d\u2019environ 60\u202fmillions de francs a \u00e9t\u00e9 r\u00e9alis\u00e9e.<\/p>\n\n\n\n<p>Vingt mois ont \u00e9t\u00e9 n\u00e9cessaires \u00e0 la construction du site. La sole du four a n\u00e9cessit\u00e9 280 m2 de granit italien. De l\u00e0, sortent onze produits. Comme Jowa l\u2019\u00e9crit dans le journal Migros, seules des c\u00e9r\u00e9ales IP-Suisse ou Bio sont utilis\u00e9es. La p\u00e2te fermente durant six heures dans d\u2019immenses cuves, \u00e0 une temp\u00e9rature constante de 18 degr\u00e9s. Le processus total de fabrication dure entre 8 et 10 heures, cuisson et cong\u00e9lation incluses. Les produits de boulangerie parcourent ainsi une distance de 1800 m\u00e8tres.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le grand distributeur Migros fait la publicit\u00e9 de \u00ab\u2009la nouvelle g\u00e9n\u00e9ration de pains cuits sur la pierre\u2009\u00bb, avec un budget de plusieurs millions. Il n\u2019y a cependant rien de nouveau. De nombreux boulangers prennent soin de la tradition de la longue fermentation, depuis des g\u00e9n\u00e9rations. Il est important de le relever. Dans son spot publicitaire, la Migros souligne que \u00ab\u2009la [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6206,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[48],"tags":[],"class_list":["post-8592","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-production"],"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>Migros\u2009: du neuf avec une tradition | 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\/migros-du-neuf-avec-une-tradition\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Migros\u2009: du neuf avec une tradition\" \/>\n<meta property=\"og:description\" content=\"Le grand distributeur Migros fait la publicit\u00e9 de \u00ab\u2009la nouvelle g\u00e9n\u00e9ration de pains cuits sur la pierre\u2009\u00bb, avec un budget de plusieurs millions. Il n\u2019y a cependant rien de nouveau. De nombreux boulangers prennent soin de la tradition de la longue fermentation, depuis des g\u00e9n\u00e9rations. Il est important de le relever. 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