{"id":9612,"date":"2018-04-13T09:58:00","date_gmt":"2018-04-13T07:58:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9612"},"modified":"2022-05-12T14:05:42","modified_gmt":"2022-05-12T12:05:42","slug":"quelle-farine-pour-quelle-utilisation","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/quelle-farine-pour-quelle-utilisation\/","title":{"rendered":"Quelle farine pour quelle utilisation?"},"content":{"rendered":"\n<p><strong>Bl\u00e9, seigle, \u00e9peautre: chaque vari\u00e9t\u00e9 de c\u00e9r\u00e9ales peut \u00eatre moulue en farine blanche, mi-blanche, bise ou compl\u00e8te. Mais qu&#8217;est-ce qui diff\u00e9rencie les degr\u00e9s de mouture et quelle en est l\u2019utilit\u00e9?<\/strong><\/p>\n\n\n\n<p>Il existe tellement de farines diff\u00e9rentes qu\u2019il est facile de s\u2019y perdre. Pourtant, il n\u2019existe que deux grandes cat\u00e9gories de farine: la farine dite normale, produite exclusivement \u00e0 partir de la <a href=\"https:\/\/www.swissbaker.ch\/fr\/news-panissimo\/news\/news-details\/der-feine-unterschied-in-der-mehlqualitaet\/\">mouture du bl\u00e9<\/a>, et les farines sp\u00e9ciales qui se diff\u00e9rencient clairement des farines normales de par leur composition ou leur utilisation. La farine d\u2019\u00e9peautre, de seigle, d\u2019orge, la farine aux cinq c\u00e9r\u00e9ales, mais aussi les farines avec ajout de germes de bl\u00e9, de graines, de flocons d\u2019avoine ou d\u2019ol\u00e9agineux, en font partie.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-types-durs\">Types \u00abdurs\u00bb<\/h2>\n\n\n\n<p>Les farines se distinguent par leur degr\u00e9 de mouture, calcul\u00e9 en pourcentage. Plus le degr\u00e9 est \u00e9lev\u00e9, plus la farine contient de particules de son et d\u2019enveloppe du grain, riche en substances nutritives. La farine compl\u00e8te contient jusqu\u2019\u00e0 98 pour cent du grain, tandis que ce taux est inf\u00e9rieur \u00e0 30 pour cent pour la farine blanche. La farine blanche provient donc essentiellement de l\u2019amande du grain.<\/p>\n\n\n\n<div class=\"wp-block-cover alignwide is-light\" style=\"min-height:410px;aspect-ratio:unset;\"><span aria-hidden=\"true\" class=\"wp-block-cover__gradient-background has-background-dim\"><\/span><img decoding=\"async\" width=\"800\" height=\"548\" class=\"wp-block-cover__image-background wp-image-9619\" alt=\"Un degr\u00e9 de mouture de 30-85% (farine de bl\u00e9 1100) signifie que 15% de l\u2019enveloppe ont \u00e9t\u00e9 \u00e9limin\u00e9s lors de la mouture et que 30% de farine de type 400 ont \u00e9t\u00e9 extraits de la farine. Cette r\u00e9partition varie d\u2019un pays \u00e0 l\u2019autre. \u00a9Ecole professionnelle Richemont\" src=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/05\/csm_schweizer_brot_mehlsorten_rs2694_sb-mehl-typ-fr_ecole_professionnelle_richemont_baddfcb143.jpg\" style=\"object-position:50% 46%\" data-object-fit=\"cover\" data-object-position=\"50% 46%\" srcset=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/05\/csm_schweizer_brot_mehlsorten_rs2694_sb-mehl-typ-fr_ecole_professionnelle_richemont_baddfcb143.jpg 800w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/05\/csm_schweizer_brot_mehlsorten_rs2694_sb-mehl-typ-fr_ecole_professionnelle_richemont_baddfcb143-300x206.jpg 300w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/05\/csm_schweizer_brot_mehlsorten_rs2694_sb-mehl-typ-fr_ecole_professionnelle_richemont_baddfcb143-768x526.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><div class=\"wp-block-cover__inner-container\">\n<p class=\"has-large-font-size\"><\/p>\n<\/div><\/div>\n\n\n\n<p>Un degr\u00e9 de mouture de 30-85% (farine de bl\u00e9 1100) signifie que 15% de l\u2019enveloppe ont \u00e9t\u00e9 \u00e9limin\u00e9s lors de la mouture et que 30% de farine de type 400 ont \u00e9t\u00e9 extraits de la farine. Cette r\u00e9partition varie d\u2019un pays \u00e0 l\u2019autre. \u00a9Ecole professionnelle Richemont<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><br>Farine blanche (type 400 ou 550)<\/h2>\n\n\n\n<p>Par \u00abfarine blanche\u00bb, on entend toutes les farines dont le degr\u00e9 de mouture est bas; les particules de germe et d\u2019enveloppe contenues dans la mouture sont minimes. La farine est donc plus claire et est riche en gluten. Les propri\u00e9t\u00e9s boulang\u00e8res de la farine blanche sont excellentes pour la confection de g\u00e2teaux, de pains clairs ou blancs, de baguettes et de toutes sortes de p\u00e2tisserie.<\/p>\n\n\n\n<p><a href=\"https:\/\/painsuisse.ch\/cuisinepatisserie\/pain-tessinois\/\">Recette du pain tessinois<\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Farine mi-blanche (type 720)<\/h2>\n\n\n\n<p>La farine mi-blanche contient un peu plus de particules d\u2019enveloppe et de substances min\u00e9rales que la farine blanche, ce qui lui conf\u00e8re un ar\u00f4me de bl\u00e9 l\u00e9g\u00e8rement plus prononc\u00e9. Elle convient pour la pr\u00e9paration de pains m\u00e9lang\u00e9s et de pains plus clairs. Elle est aussi utilis\u00e9e comme base pour les m\u00e9langes de farine.<\/p>\n\n\n\n<p><a href=\"https:\/\/painsuisse.ch\/cuisinepatisserie\/pain-mi-blanc\/\">Recette de pain mi-blanc<\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Farine bise (type 1100)<\/h2>\n\n\n\n<p>La farine bise est nourrissante et riche en prot\u00e9ines, en substances min\u00e9rales et en vitamines issues de l\u2019enveloppe du grain. Avec son go\u00fbt prononc\u00e9, elle est id\u00e9ale pour les produits boulangers dits \u00abfonc\u00e9s\u00bb et les pains \u00e0 la cro\u00fbte croustillante, ou pour \u00eatre m\u00e9lang\u00e9e \u00e0 d\u2019autres farines.<\/p>\n\n\n\n<p>De nombreux <a href=\"https:\/\/painsuisse.ch\/paincantonaux\/\">pains cantonaux suisses<\/a> sont \u00e0 base de farine bise ou mi-blanche.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Farine compl\u00e8te (type 1900)<\/h2>\n\n\n\n<p>La farine compl\u00e8te contient au moins 98 pour cent du grain de bl\u00e9 entier, ce qui explique sa haute teneur en fibres. Celles-ci sont rassasiantes et riches en vitamines et en substances min\u00e9rales. La farine compl\u00e8te s\u2019inscrit dans une alimentation \u00e9quilibr\u00e9e \u00e0 base de pains fonc\u00e9s, de biscuits sains et de g\u00e2teaux riches en fibres.<\/p>\n\n\n\n<p><a href=\"https:\/\/painsuisse.ch\/cuisinepatisserie\/pain-complet\/\">Recette de pain complet<\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Conseils &amp; astuces: petit guide pratique pour le quotidien<\/h2>\n\n\n\n<p>Astuces pour stocker la farine, conserver, congeler ou r\u00e9chauffer du pain, et id\u00e9es pour recycler intelligemment du pain dur.<br><a href=\"https:\/\/painsuisse.ch\/conseilsastuces\/\">https:\/\/painsuisse.ch\/conseilsastuces\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bl\u00e9, seigle, \u00e9peautre: chaque vari\u00e9t\u00e9 de c\u00e9r\u00e9ales peut \u00eatre moulue en farine blanche, mi-blanche, bise ou compl\u00e8te. Mais qu&#8217;est-ce qui diff\u00e9rencie les degr\u00e9s de mouture et quelle en est l\u2019utilit\u00e9? Il existe tellement de farines diff\u00e9rentes qu\u2019il est facile de s\u2019y perdre. Pourtant, il n\u2019existe que deux grandes cat\u00e9gories de farine: la farine dite normale, produite exclusivement \u00e0 partir de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6733,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[48],"tags":[],"class_list":["post-9612","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>Quelle farine pour quelle utilisation? | 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\/quelle-farine-pour-quelle-utilisation\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Quelle farine pour quelle utilisation?\" \/>\n<meta property=\"og:description\" content=\"Bl\u00e9, seigle, \u00e9peautre: chaque vari\u00e9t\u00e9 de c\u00e9r\u00e9ales peut \u00eatre moulue en farine blanche, mi-blanche, bise ou compl\u00e8te. Mais qu&#8217;est-ce qui diff\u00e9rencie les degr\u00e9s de mouture et quelle en est l\u2019utilit\u00e9? Il existe tellement de farines diff\u00e9rentes qu\u2019il est facile de s\u2019y perdre. 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Mais qu&#8217;est-ce qui diff\u00e9rencie les degr\u00e9s de mouture et quelle en est l\u2019utilit\u00e9? Il existe tellement de farines diff\u00e9rentes qu\u2019il est facile de s\u2019y perdre. 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