{"id":3926,"date":"2019-02-18T10:31:36","date_gmt":"2019-02-18T09:31:36","guid":{"rendered":"https:\/\/richemont.swiss\/?page_id=3926"},"modified":"2020-04-06T14:57:57","modified_gmt":"2020-04-06T14:57:57","slug":"appreciations-du-pain","status":"publish","type":"page","link":"https:\/\/richemont.swiss\/fr\/prestations\/gestion-de-la-qualite\/appreciations-du-pain\/","title":{"rendered":"La vari\u00e9t\u00e9 des saveurs du pain"},"content":{"rendered":"\n<p>La vari\u00e9t\u00e9 des saveurs dans le pain est \u00e9norme. Saviez-vous qu&rsquo;un pain peut contenir jusqu&rsquo;\u00e0 500 saveurs diff\u00e9rentes? <\/p>\n\n\n\n<p>Avec le nouveau \u00abprotocole de  d\u00e9gustation du pain\u00bb, vous pouvez faire d&rsquo;une pierre deux coups! Ils  \u00e9valuent le pain d&rsquo;une part en attribuant des points &#8211; principalement  sur son apparence et sa structure. D&rsquo;un autre c\u00f4t\u00e9, donner au pain une  description du profil aromatique lui donne un \u00ablangage\u00bb et aide ainsi  les vendeurs\/es \u00e0 utiliser le descriptif comme un outil de marketing. <\/p>\n\n\n\n<div class=\"wp-block-file\"><a href=\"https:\/\/richemont.swiss\/wp-content\/uploads\/2019\/03\/degustationsprotokoll_brot_fr.pdf\">Protocole d\u00e9gustation<\/a><a href=\"https:\/\/richemont.swiss\/wp-content\/uploads\/2019\/03\/degustationsprotokoll_brot_fr.pdf\" class=\"wp-block-file__button\" download>Herunterladen<\/a><\/div>\n\n\n\n<div class=\"wp-block-file\"><a href=\"https:\/\/richemont.swiss\/wp-content\/uploads\/2020\/04\/anleitung-zum-degustationsprotokoll_fr.pdf\">Instructions<\/a><a href=\"https:\/\/richemont.swiss\/wp-content\/uploads\/2020\/04\/anleitung-zum-degustationsprotokoll_fr.pdf\" class=\"wp-block-file__button\" download>Herunterladen<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>La vari\u00e9t\u00e9 des saveurs dans le pain est \u00e9norme. Saviez-vous qu&rsquo;un pain peut contenir jusqu&rsquo;\u00e0 500 saveurs diff\u00e9rentes? Avec le nouveau \u00abprotocole de d\u00e9gustation du pain\u00bb, vous pouvez faire d&rsquo;une pierre deux coups! Ils \u00e9valuent le pain d&rsquo;une part en attribuant des points &#8211; principalement sur son apparence et sa structure. D&rsquo;un autre c\u00f4t\u00e9, donner [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":6736,"parent":797,"menu_order":430,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-3926","page","type-page","status-publish","has-post-thumbnail","hentry"],"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>Appr\u00e9ciation du pain - Richemont \u00e9cole professionnelle<\/title>\n<meta name=\"description\" content=\"Saviez-vous qu&#039;un pain peut contenir jusqu&#039;\u00e0 500 saveurs diff\u00e9rentes? 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