{"id":57325,"date":"2025-07-24T15:33:53","date_gmt":"2025-07-24T13:33:53","guid":{"rendered":"https:\/\/richemont.swiss\/timeline\/statistique-du-pain\/"},"modified":"2025-07-24T15:33:53","modified_gmt":"2025-07-24T13:33:53","slug":"statistique-du-pain","status":"publish","type":"timeline","link":"https:\/\/richemont.swiss\/fr\/timeline\/statistique-du-pain\/","title":{"rendered":"Statistique du pain"},"content":{"rendered":"\n

En ce qui concerne la fabrication du pain par type de farine, le rapport entre les pains fabriqu\u00e9s avec des types de farine claire et ceux fabriqu\u00e9s avec des types de farine fonc\u00e9e \u00e9tait de 49,9 % contre 50,1 %, les types de farine fonc\u00e9e \u00e9tant en progression.<\/p>\n","protected":false},"featured_media":0,"menu_order":0,"template":"","class_list":["post-57325","timeline","type-timeline","status-publish","hentry"],"acf":[],"yoast_head":"\nStatistique du pain - 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\/statistique-du-pain\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Statistique du pain\" \/>\n<meta property=\"og:description\" content=\"En ce qui concerne la fabrication du pain par type de farine, le rapport entre les pains fabriqu\u00e9s avec des types de farine claire et ceux fabriqu\u00e9s avec des types de farine fonc\u00e9e \u00e9tait de 49,9 % contre 50,1 %, les types de farine fonc\u00e9e \u00e9tant en progression.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/richemont.swiss\/fr\/timeline\/statistique-du-pain\/\" \/>\n<meta property=\"og:site_name\" content=\"Richemont\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/richemont.swiss\/fr\/timeline\/statistique-du-pain\/\",\"url\":\"https:\/\/richemont.swiss\/fr\/timeline\/statistique-du-pain\/\",\"name\":\"Statistique du pain - Richemont\",\"isPartOf\":{\"@id\":\"https:\/\/richemont.swiss\/fr\/#website\"},\"datePublished\":\"2025-07-24T13:33:53+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/richemont.swiss\/fr\/timeline\/statistique-du-pain\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/richemont.swiss\/fr\/timeline\/statistique-du-pain\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/richemont.swiss\/fr\/timeline\/statistique-du-pain\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/richemont.swiss\/fr\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Statistique du pain\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/richemont.swiss\/fr\/#website\",\"url\":\"https:\/\/richemont.swiss\/fr\/\",\"name\":\"Richemont\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/richemont.swiss\/fr\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Statistique du pain - Richemont","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/richemont.swiss\/fr\/timeline\/statistique-du-pain\/","og_locale":"fr_FR","og_type":"article","og_title":"Statistique du pain","og_description":"En ce qui concerne la fabrication du pain par type de farine, le rapport entre les pains fabriqu\u00e9s avec des types de farine claire et ceux fabriqu\u00e9s avec des types de farine fonc\u00e9e \u00e9tait de 49,9 % contre 50,1 %, les types de farine fonc\u00e9e \u00e9tant en progression.","og_url":"https:\/\/richemont.swiss\/fr\/timeline\/statistique-du-pain\/","og_site_name":"Richemont","twitter_card":"summary_large_image","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/richemont.swiss\/fr\/timeline\/statistique-du-pain\/","url":"https:\/\/richemont.swiss\/fr\/timeline\/statistique-du-pain\/","name":"Statistique du pain - Richemont","isPartOf":{"@id":"https:\/\/richemont.swiss\/fr\/#website"},"datePublished":"2025-07-24T13:33:53+00:00","breadcrumb":{"@id":"https:\/\/richemont.swiss\/fr\/timeline\/statistique-du-pain\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/richemont.swiss\/fr\/timeline\/statistique-du-pain\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/richemont.swiss\/fr\/timeline\/statistique-du-pain\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/richemont.swiss\/fr\/"},{"@type":"ListItem","position":2,"name":"Statistique du pain"}]},{"@type":"WebSite","@id":"https:\/\/richemont.swiss\/fr\/#website","url":"https:\/\/richemont.swiss\/fr\/","name":"Richemont","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/richemont.swiss\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"}]}},"_links":{"self":[{"href":"https:\/\/richemont.swiss\/fr\/wp-json\/wp\/v2\/timeline\/57325","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/richemont.swiss\/fr\/wp-json\/wp\/v2\/timeline"}],"about":[{"href":"https:\/\/richemont.swiss\/fr\/wp-json\/wp\/v2\/types\/timeline"}],"wp:attachment":[{"href":"https:\/\/richemont.swiss\/fr\/wp-json\/wp\/v2\/media?parent=57325"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}