{"id":9681,"date":"2018-04-25T15:04:00","date_gmt":"2018-04-25T13:04:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9681"},"modified":"2022-05-12T15:06:11","modified_gmt":"2022-05-12T13:06:11","slug":"les-pains-ne-sont-que-la-pointe-de-liceberg","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/les-pains-ne-sont-que-la-pointe-de-liceberg\/","title":{"rendered":"\u00ab\u2009Les pains ne sont que la pointe de l\u2019iceberg\u2009\u00bb"},"content":{"rendered":"\n<p><strong>Agroscope et Richemont ont invit\u00e9 la presse \u00e0 assister \u00e0 la pr\u00e9sentation des essais de panification des vari\u00e9t\u00e9s de bl\u00e9s panifiables. D\u00e9but mars, un groupe d\u2019experts de la filiale c\u00e9r\u00e9ali\u00e8re a pu d\u00e9couvrir, scruter, comparer, sentir et d\u00e9guster plus de huitante pains.<\/strong><\/p>\n\n\n\n<p>Tous les ans, une taxation des essais de panification en grand des vari\u00e9t\u00e9s de bl\u00e9s se d\u00e9roule dans les locaux de Richemont Romandie \u00e0 Pully. L\u2019\u00e9cole professionnelle et le groupe de s\u00e9lection du bl\u00e9 de la station de recherche agronomique d\u2019Agroscope organisent cet \u00e9v\u00e9nement depuis 35 ans. Ce dernier entre dans une s\u00e9rie de trois tests de panification dont l\u2019objectif est de cerner la qualit\u00e9 boulang\u00e8re des bl\u00e9s. Il apporte aux experts de pr\u00e9cieux renseignement dans leurs domaines respectifs. \u00ab\u2009On voit enfin le r\u00e9sultat de tout le travail de s\u00e9lection fait durant toutes ces ann\u00e9es\u2009\u00bb, rel\u00e8ve Dario Fossati, l\u2019un des s\u00e9lectionneurs d\u2019Agroscope.<\/p>\n\n\n\n<p>Quant \u00e0 C\u00e9cile Brabant, \u00e9galement s\u00e9lectionneur et responsable de la qualit\u00e9 boulang\u00e8re du centre de comp\u00e9tences de la Conf\u00e9d\u00e9ration, elle souligne\u2009: \u00ab\u2009Notre s\u00e9lection des bl\u00e9s a toujours \u00e9t\u00e9 orient\u00e9e vers la cr\u00e9ation de vari\u00e9t\u00e9s \u00e0 la fois r\u00e9sistantes aux maladies et de tr\u00e8s haute qualit\u00e9 boulang\u00e8re. Ainsi ces vari\u00e9t\u00e9s, pouvant \u00eatre cultiv\u00e9es sans fongicide, permettent la fabrication de produits \u00e0 la fois sain et bon.\u2009\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-des-heures-de-recherche\">Des heures de recherche<\/h2>\n\n\n\n<p>En plus de repr\u00e9sentants de l\u2019ensemble de la fili\u00e8re, les organisateurs ont convi\u00e9 des journalistes. Ils ont ainsi souhait\u00e9 mettre en valeur un travail de l\u2019ombre, comme l\u2019a expliqu\u00e9 S\u00e9bastien Knecht, responsable de Richemont Romandie\u2009: \u00ab\u2009Les pains ne sont que la pointe de l\u2019iceberg. Derri\u00e8re chaque artisan, il y a toute une \u00e9quipe dont le travail doit \u00eatre mis en lumi\u00e8re. Des heures de recherche, de s\u00e9lection et de panification sont n\u00e9cessaires pour qu\u2019au final des agriculteurs, des meuniers, des boulangers puissent r\u00e9aliser des pains quotidiens.\u2009\u00bb<\/p>\n\n\n\n<p>Des pains mi-blancs issus de 44 vari\u00e9t\u00e9s ont \u00e9t\u00e9 analys\u00e9s et pr\u00e9sent\u00e9s. Elles \u00e9taient r\u00e9parties en trois cat\u00e9gories\u2009: bl\u00e9 d\u2019automne, de printemps en condition extenso et bl\u00e9s d\u2019automne cultiv\u00e9s en bio. Pour chacune d\u2019entre elle, deux pains ont \u00e9t\u00e9 confectionn\u00e9s\u2009: un fa\u00e7onn\u00e9 \u00e0 la main et l\u2019autre m\u00e9caniquement. \u00ab\u2009Nous n\u2019avons pas cherch\u00e9 \u00e0 faire un fa\u00e7onnage id\u00e9al, mais standardis\u00e9.\u2009\u00bb Toutefois, des diff\u00e9rences significatives ont parfois \u00e9t\u00e9 constat\u00e9es entre deux articles d\u2019une m\u00eame vari\u00e9t\u00e9.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e8s de 400\u202fkg de p\u00e2te utilis\u00e9e<\/h2>\n\n\n\n<p>Les tests sont donc standardis\u00e9s avec un temps de fermentation de trois heures. Ils ont eu lieu sur neuf jours, entre le 14 et le 22\u202ff\u00e9vrier. A la fin de la cuisson, les pains ont \u00e9t\u00e9 congel\u00e9s afin d\u2019\u00eatre pr\u00e9sent\u00e9s en une fois. Pour ces diff\u00e9rentes vari\u00e9t\u00e9s, pas moins de 600 pains ont \u00e9t\u00e9 r\u00e9alis\u00e9s et plus de 370\u202fkg de p\u00e2tes utilis\u00e9s. \u00ab\u2009En tout, nous avons saisi pr\u00e8s de 100 crit\u00e8res auxquels s\u2019ajoutent des notes prises lors de la fabrication, du p\u00e9trissage au fa\u00e7onnage, de la cuisson \u00e0 la d\u00e9gustation. Au final, nous ne sommes pas loin des 4000 notes.\u2009\u00bb<\/p>\n\n\n\n<p>La panification est globalement tr\u00e8s bonne, selon M. Knecht. Les volumes sont en progression et les qualit\u00e9s boulang\u00e8res des pains pr\u00e9sent\u00e9s sont assez h\u00e9t\u00e9rog\u00e8nes. \u00ab\u2009Nous ne pouvons pas faire de vraie g\u00e9n\u00e9ralit\u00e9. Chaque vari\u00e9t\u00e9 poss\u00e8de ses propres particularit\u00e9s.\u2009\u00bb Aujourd\u2019hui seules les vari\u00e9t\u00e9s pr\u00e9vues pour la boulangerie sont panifi\u00e9es.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pains proches de l\u2019id\u00e9al<\/h2>\n\n\n\n<p>Les s\u00e9lectionneurs ont fait remarquer que plusieurs vari\u00e9t\u00e9s de tr\u00e8s haute qualit\u00e9 boulang\u00e8re se distinguent par des pains proches de l\u2019id\u00e9al. Ils d\u00e9montrent que la qualit\u00e9 est et doit rester un important crit\u00e8re de choix pour la fili\u00e8re.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Agroscope et Richemont ont invit\u00e9 la presse \u00e0 assister \u00e0 la pr\u00e9sentation des essais de panification des vari\u00e9t\u00e9s de bl\u00e9s panifiables. D\u00e9but mars, un groupe d\u2019experts de la filiale c\u00e9r\u00e9ali\u00e8re a pu d\u00e9couvrir, scruter, comparer, sentir et d\u00e9guster plus de huitante pains. Tous les ans, une taxation des essais de panification en grand des vari\u00e9t\u00e9s de bl\u00e9s se d\u00e9roule dans [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9684,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45],"tags":[],"class_list":["post-9681","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-environnement-professionnel"],"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>\u00ab\u2009Les pains ne sont que la pointe de l\u2019iceberg\u2009\u00bb | 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-pains-ne-sont-que-la-pointe-de-liceberg\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00ab\u2009Les pains ne sont que la pointe de l\u2019iceberg\u2009\u00bb\" \/>\n<meta property=\"og:description\" content=\"Agroscope et Richemont ont invit\u00e9 la presse \u00e0 assister \u00e0 la pr\u00e9sentation des essais de panification des vari\u00e9t\u00e9s de bl\u00e9s panifiables. 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