{"id":57522,"date":"2026-01-27T00:00:00","date_gmt":"2026-01-27T00:00:00","guid":{"rendered":"https:\/\/richemont.swiss\/?post_type=event&#038;p=57522"},"modified":"2026-02-19T14:23:48","modified_gmt":"2026-02-19T13:23:48","slug":"produire-de-jour-grace-aux-techniques-du-froid-4","status":"publish","type":"event","link":"https:\/\/richemont.swiss\/fr\/event\/produire-de-jour-grace-aux-techniques-du-froid-4\/","title":{"rendered":"Produire de jour gr\u00e2ce aux techniques du froid"},"content":{"rendered":"<h2>Kursdauer<\/h2>\n<p><div>2 jours<\/div>\n<div>&nbsp;<\/div>\n<\/p>\n<h2>Zielgruppen<\/h2>\n<p><div>Production boulangerie-p\u00e2tisserie, candidats au brevet f\u00e9d\u00e9ral, apprentis 3\u00e8me ann\u00e9e<\/div>\n<div>&nbsp;<\/div>\n<\/p>\n<h2>Kursinhalt<\/h2>\n<p><div>Nous traiterons particuli\u00e8rement des exigences de la qualit\u00e9 des mati\u00e8res premi\u00e8res, des fonctions des techniques du froid et du principe de travail li\u00e9s \u00e0 ces techniques. Il sera \u00e9galement question d\u2019une utilisation \u00abcool\u00bb de l\u2019\u00e9nergie et du facteur \u00e9conomique.<\/div>\n<div>Les connaissances et les exp\u00e9riences acquises lors du s\u00e9minaire vous permettent de mieux planifier, estimer et r\u00e9aliser un investissement dans la technique du froid. Des techniques adapt\u00e9es \u00e0 votre entreprise garantissent et assurent la vari\u00e9t\u00e9 et la fra\u00eecheur des produits pl\u00e9biscit\u00e9s par votre client\u00e8le.<\/div>\n<\/p>\n<h2>Kursort<\/h2>\n<p><div>Richemont centre de comp\u00e9tence, Rue des Pr\u00e9s-du-Lac 32, 1400 Yverdon-les-Bains<\/div>\n<div>Laboratoire (dans l&#039;aile ouest du b\u00e2timent, c\u00f4t\u00e9 Richemont)<\/div>\n<div>Stationnement sur la place CIBM\/Richemont\/Repuis<\/div>\n<div>&nbsp;<\/div>\n<\/p>\n<h2>Referenten<\/h2>\n<p><div>S\u00e9bastien Knecht et l&#039;\u00e9quipe de boulangerie de Richemont<\/div>\n<div>&nbsp;<\/div>\n<\/p>\n<h2>Bemerkungen<\/h2>\n<p><div>Avec participation pratique. Habits de travail (veste et tablier) obligatoires.<\/div>\n<div>&nbsp;<\/div><\/p>\n","protected":false},"featured_media":3187,"menu_order":0,"template":"","product-category":[35,26],"product-language":[80],"product-place":[3266],"class_list":["post-57522","event","type-event","status-publish","has-post-thumbnail","hentry","product-category-baeckerei-feinbaeckerei","product-category-bildung","product-language-franzoesisch","product-place-yverdon-les-bains"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.7 (Yoast SEO v26.7) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Boulangerie - Technique du froid - Richemont \u00e9cole professionnelle<\/title>\n<meta name=\"description\" content=\"Dans ce cours, nous traiterons particuli\u00e8rement des exigences de la qualit\u00e9 des mati\u00e8res premi\u00e8res, des fonctions des techniques du froid et du principe de travail li\u00e9s \u00e0 ces techniques.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/richemont.swiss\/fr\/event\/produire-de-jour-grace-aux-techniques-du-froid-4\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Produire de jour gr\u00e2ce aux techniques du froid\" \/>\n<meta property=\"og:description\" content=\"Dans ce cours, nous traiterons particuli\u00e8rement des exigences de la qualit\u00e9 des mati\u00e8res premi\u00e8res, des fonctions des techniques du froid et du principe de travail li\u00e9s \u00e0 ces techniques.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/richemont.swiss\/fr\/event\/produire-de-jour-grace-aux-techniques-du-froid-4\/\" \/>\n<meta property=\"og:site_name\" content=\"Richemont\" \/>\n<meta property=\"article:modified_time\" content=\"2026-02-19T13:23:48+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/richemont.swiss\/wp-content\/uploads\/2019\/03\/kuehltechnologie_mit_kolb_kaelte.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"4008\" \/>\n\t<meta property=\"og:image:height\" content=\"2752\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/richemont.swiss\/fr\/event\/produire-de-jour-grace-aux-techniques-du-froid-4\/\",\"url\":\"https:\/\/richemont.swiss\/fr\/event\/produire-de-jour-grace-aux-techniques-du-froid-4\/\",\"name\":\"Boulangerie - 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