{"id":9892,"date":"2018-06-13T17:13:00","date_gmt":"2018-06-13T15:13:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9892"},"modified":"2022-05-13T10:14:56","modified_gmt":"2022-05-13T08:14:56","slug":"le-sbt-offre-une-chance-unique-de-se-profiler","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-sbt-offre-une-chance-unique-de-se-profiler\/","title":{"rendered":"Le SBT offre une chance unique de se profiler"},"content":{"rendered":"\n

Le Swiss Bakery Trophy (SBT) qui se tiendra du 31\u202foctobre au 4\u202fnovembre \u00e0 Bulle permet, aux boulangeries-p\u00e2tisseries-confiseries qui y participent, de faire un pr\u00e9cieux \u00e9tat des lieux. Il leur sert aussi pour le marketing.<\/strong><\/p>\n\n\n\n

\u00ab\u2009panissimo\u2009\u00bb s\u2019est entretenu de ce concours de la branche des boulangeries-p\u00e2tisseries-confiseries avec Markus Zimmerli, le responsable de la formation de l\u2019\u00e9cole professionnelle Richemont \u00e0 Lucerne.<\/p>\n\n\n\n

Markus Zimmerli a particip\u00e9 au SBT d\u00e8s le d\u00e9but comme expert et plus tard comme \u00ab\u2009chef de table\u2009\u00bb. \u00ab\u2009Cela m\u2019a permis de d\u00e9couvrir la fiert\u00e9 professionnelle des coll\u00e8gues de toute la Suisse. L\u2019amour-propre et la collaboration de toutes les personnes impliqu\u00e9es m\u2019ont particuli\u00e8rement impressionn\u00e9. Le comit\u00e9 d\u2019organisation veille \u00e0 une qualit\u00e9 \u00e9lev\u00e9e et les choses se sont d\u00e9velopp\u00e9es en continu. Les critiques sont \u00e9galement prises au s\u00e9rieux et les suggestions sont int\u00e9gr\u00e9es autant que possible.\u2009\u00bb<\/p>\n\n\n\n

Formation des experts<\/h2>\n\n\n\n

Les experts sont pr\u00e9par\u00e9s sp\u00e9cifiquement \u00e0 leur t\u00e2che par une explication d\u00e9taill\u00e9e des feuilles d\u2019\u00e9valuation. De plus, il est veill\u00e9 \u00e0 un bon m\u00e9lange des \u00e9quipes concernant l\u2018\u00e2ge et l\u2019exp\u00e9rience. Chaque produit est ainsi soumis \u00e0 divers jugements, ce qui garantit une \u00e9valuation globale objective. Un cours sur l\u2019\u00e9valuation sensorielle et sur les nouveaux outils d\u2019\u00e9valuation sera organis\u00e9 cette ann\u00e9e. Enfin, la num\u00e9risation fait son entr\u00e9e.<\/p>\n\n\n\n

L\u2019int\u00e9gration des consommateurs dans le jury est positive selon Markus Zimmerli\u2009: \u00ab\u2009Ce sont nos clients et ils nous donnent quotidiennement un retour d\u2019information. Ils prennent leur t\u00e2che tr\u00e8s au s\u00e9rieux et analysent les produits de mani\u00e8re tout aussi professionnelle que les experts. Dans la discussion finale, ils pr\u00e9sentent leur point de vue, ce qui fait parfois ressortir des facettes passionnantes. Les consommateurs mettent surtout l\u2019accent sur l\u2019odeur, le go\u00fbt et une certaine harmonie, mais ils sont aussi ouverts aux nouveaut\u00e9s et aux produits sp\u00e9ciaux.\u2009\u00bb<\/p>\n\n\n\n

Pour le choix des chefs de table, il est veill\u00e9 \u00e0 une certaine continuit\u00e9 et \u00e0 la nomination de professionnels exp\u00e9riment\u00e9s. Ils re\u00e7oivent la description de chaque produit et une d\u00e9claration qu\u2019ils transmettent aux experts avant la d\u00e9gustation.<\/p>\n\n\n\n

Selon Markus Zimmerli, le plus grand d\u00e9fi est de s\u2019ouvrir aux produits, de rester concentr\u00e9 et d\u2019\u00e9valuer de la m\u00eame mani\u00e8re du matin au soir\u2009: \u00ab\u2009Le comit\u00e9 d\u2019organisation veille \u00e0 un m\u00e9lange \u00e9quilibr\u00e9 de produits afin d\u2019assurer une certaine diversit\u00e9 pour les experts. Le pain et les produits de boulangerie sont pr\u00e9sent\u00e9s le matin, les snacks \u00e0 midi et apr\u00e8s les produits de confiserie.\u2009\u00bb<\/p>\n\n\n\n

Qualit\u00e9 et cr\u00e9ativit\u00e9s \u00e9lev\u00e9es<\/h2>\n\n\n\n

Une combinaison passionnante d\u00e9coule du fait que certaines entreprises pr\u00e9sentent leurs produits phares, alors que d\u2019autres soumettent des nouveaut\u00e9s. Markus Zimmerli a constat\u00e9 des changements dans tous les domaines de produits de boulangerie-p\u00e2tisserie-confiserie ces derni\u00e8res ann\u00e9es\u2009: \u00ab\u2009Les gla\u00e7ages, les formes et les combinaisons d\u2019ar\u00f4mes des g\u00e2teaux et des p\u00e2tisseries sont plus audacieux et plus modernes. Des produits fantastiques de tr\u00e8s haute qualit\u00e9 et cr\u00e9ativit\u00e9 sont pr\u00e9sent\u00e9s chaque ann\u00e9e. Malheureusement, il y a toujours aussi des produits peu convaincants, tant sensoriellement qu\u2019esth\u00e9tiquement. Ces produits \u00e9tant aussi jug\u00e9s avec le respect n\u00e9cessaire, les entreprises re\u00e7oivent un retour d\u2019information pr\u00e9cieux.\u2009\u00bb<\/p>\n\n\n\n

Participer vaut la peine<\/h2>\n\n\n\n

Markus Zimmerli est convaincu que chaque entreprise qui participe au SBT profite fortement de l\u2019\u00e9valuation de ses produits par des experts chevronn\u00e9s\u2009: \u00ab\u2009Avec des activit\u00e9s de marketing judicieuses, l\u2019entreprise peut se pr\u00e9senter avec ses produits prim\u00e9s dans le magasin et dans la presse r\u00e9gionale et se diff\u00e9rencier de la sorte de ses concurrents.\u2009\u00bb<\/p>\n\n\n\n

A quoi faut-il imp\u00e9rativement faire attention lorsque l\u2019on soumet un produit\u2009? Markus Zimmerli donne le conseil suivant\u2009: \u00ab\u2009Les produits doivent se situer \u00e0 un niveau \u00e9lev\u00e9. Il ne doit pas forc\u00e9ment s\u2019agir d\u2019une nouvelle cr\u00e9ation. Des produits standards, par exemple une superbe tresse au beurre, peuvent aussi susciter l\u2019enthousiasme s\u2019ils se distinguent par leur vivacit\u00e9, leur go\u00fbt et leur fra\u00eecheur.\u2009\u00bb<\/p>\n\n\n\n

Rayonnement national<\/h2>\n\n\n\n

Le SBT jouit d\u2019un rayonnement national. Nous nous r\u00e9jouissons d\u2019avance de d\u00e9couvrir cette ann\u00e9e aussi de nombreux produits de boulangerie-p\u00e2tisserie-confiserie qui seront \u00e9valu\u00e9s correctement par des experts motiv\u00e9s et bien form\u00e9s et de vivre de nouveau un \u00e9v\u00e8nement de la branche inoubliable.<\/p>\n","protected":false},"excerpt":{"rendered":"

Le Swiss Bakery Trophy (SBT) qui se tiendra du 31\u202foctobre au 4\u202fnovembre \u00e0 Bulle permet, aux boulangeries-p\u00e2tisseries-confiseries qui y participent, de faire un pr\u00e9cieux \u00e9tat des lieux. Il leur sert aussi pour le marketing. \u00ab\u2009panissimo\u2009\u00bb s\u2019est entretenu de ce concours de la branche des boulangeries-p\u00e2tisseries-confiseries avec Markus Zimmerli, le responsable de la formation de l\u2019\u00e9cole professionnelle Richemont \u00e0 Lucerne. Markus […]<\/p>\n","protected":false},"author":1,"featured_media":6673,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[43,46],"tags":[],"class_list":["post-9892","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-concours","category-evenement"],"acf":[],"yoast_head":"\nLe SBT offre une chance unique de se profiler | 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\/le-sbt-offre-une-chance-unique-de-se-profiler\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le SBT offre une chance unique de se profiler\" \/>\n<meta property=\"og:description\" content=\"Le Swiss Bakery Trophy (SBT) qui se tiendra du 31\u202foctobre au 4\u202fnovembre \u00e0 Bulle permet, aux boulangeries-p\u00e2tisseries-confiseries qui y participent, de faire un pr\u00e9cieux \u00e9tat des lieux. Il leur sert aussi pour le marketing. \u00ab\u2009panissimo\u2009\u00bb s\u2019est entretenu de ce concours de la branche des boulangeries-p\u00e2tisseries-confiseries avec Markus Zimmerli, le responsable de la formation de l\u2019\u00e9cole professionnelle Richemont \u00e0 Lucerne. 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