{"id":57256,"date":"2025-07-24T15:33:40","date_gmt":"2025-07-24T13:33:40","guid":{"rendered":"https:\/\/richemont.swiss\/timeline\/cours-et-conseils-techniques-19\/"},"modified":"2025-07-24T15:33:40","modified_gmt":"2025-07-24T13:33:40","slug":"cours-et-conseils-techniques-19","status":"publish","type":"timeline","link":"https:\/\/richemont.swiss\/fr\/timeline\/cours-et-conseils-techniques-19\/","title":{"rendered":"Cours et conseils techniques"},"content":{"rendered":"\n<p>Le nombre de visiteurs a pu \u00eatre stabilis\u00e9 \u00e0 un niveau \u00e9lev\u00e9, tant au niveau national qu&rsquo;international.<\/p>\n\n\n\n<p>Dans le cours de section Boulangerie, les produits en p\u00e2te lev\u00e9e, y compris la structure de la recette et l&rsquo;influence des mati\u00e8res premi\u00e8res sur la structure de la p\u00e2te et du produit, ont \u00e9t\u00e9 trait\u00e9es ; en p\u00e2tisserie, les produits classiques ont \u00e9t\u00e9 achet\u00e9s sur le march\u00e9 (y compris chez les grands distributeurs), le prix et la qualit\u00e9 ont \u00e9t\u00e9 compar\u00e9s et une version Richemont avec de nouvelles m\u00e9thodes de fabrication innovantes a \u00e9t\u00e9 propos\u00e9e.<\/p>\n","protected":false},"featured_media":54793,"menu_order":0,"template":"","class_list":["post-57256","timeline","type-timeline","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>Cours et conseils techniques - Richemont<\/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:\/\/richemont.swiss\/fr\/timeline\/cours-et-conseils-techniques-19\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cours et conseils techniques\" \/>\n<meta property=\"og:description\" content=\"Le nombre de visiteurs a pu \u00eatre stabilis\u00e9 \u00e0 un niveau \u00e9lev\u00e9, tant au niveau national qu&rsquo;international. 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