{"id":57931,"date":"2025-10-10T00:00:00","date_gmt":"2025-10-10T00:00:00","guid":{"rendered":"https:\/\/richemont.swiss\/?post_type=event&#038;p=57931"},"modified":"2026-03-26T08:51:10","modified_gmt":"2026-03-26T07:51:10","slug":"formation-de-base-pour-la-taxation-du-pain-7","status":"publish","type":"event","link":"https:\/\/richemont.swiss\/fr\/event\/formation-de-base-pour-la-taxation-du-pain-7\/","title":{"rendered":"Formation de base pour la taxation du pain"},"content":{"rendered":"<h2>Kursdauer<\/h2>\n<p><div>1 jour<\/div>\n<\/p>\n<h2>Zielgruppen<\/h2>\n<p><div>Personnel de production, responsable de production, responsable de l&#039;assurance qualit\u00e9, taxateur des confr\u00e9ries des chevaliers du bon pain<\/div>\n<\/p>\n<h2>Kursinhalt<\/h2>\n<p><div>Ce cours d&#039;introduction complet transmet les bases professionnelles de l&#039;\u00e9valuation sensorielle du pain. Vous apprendrez comment le pain est \u00e9valu\u00e9 dans des conditions professionnelles selon des crit\u00e8res visuels, olfactifs, gustatifs et tactiles.<\/div>\n<div>L&#039;objectif est de d\u00e9velopper une compr\u00e9hension approfondie de la diversit\u00e9 sensorielle du pain et d&#039;appliquer en toute s\u00e9curit\u00e9 les crit\u00e8res d&#039;\u00e9valuation pertinents pour la formation conform\u00e9ment aux protocoles d&#039;\u00e9valuation reconnus internationalement.<\/div>\n<div>Les th\u00e8mes :<\/div>\n<ul>\n<li>Principes de l&#039;analyse sensorielle<\/li>\n<li>Introduction aux erreurs typiques, caract\u00e9ristiques et crit\u00e8res de qualit\u00e9 du pain<\/li>\n<li>D\u00e9gustation structur\u00e9e : Odeur, go\u00fbt, texture et apparence<\/li>\n<li>Application de protocoles d&#039;\u00e9valuation standardis\u00e9s<\/li>\n<li>D\u00e9veloppement d&#039;un vocabulaire sensoriel<\/li>\n<li>Exercices pratiques avec d\u00e9gustations et \u00e9valuations d&#039;exemples<\/li>\n<\/ul>\n<div>\u00c0 la fin du cours d&#039;une journ\u00e9e, vous disposerez des connaissances de base n\u00e9cessaires pour r\u00e9aliser des \u00e9valuations de pain \u2013 un outil indispensable pour les comp\u00e9titions, l&#039;assurance qualit\u00e9 ou le d\u00e9veloppement de produits.<\/div>\n<div>&nbsp;<\/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, responsable Richemont Romandie<br \/>Formateur et conseiller technique en boulangerie-confiserie<\/div><\/p>\n","protected":false},"featured_media":57460,"menu_order":0,"template":"","product-category":[26,20],"product-language":[80],"product-place":[3266],"class_list":["post-57931","event","type-event","status-publish","has-post-thumbnail","hentry","product-category-bildung","product-category-technologie-kontrolle-qualitaet","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>Taxation du pain - Cours de base - \u00c9cole professionnelle Richemont<\/title>\n<meta name=\"description\" content=\"Apprenez l\u2019\u00e9valuation sensorielle du pain dans ce cours de base \u2013 pratique, professionnel et conforme aux normes internationales. 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