{"id":1039,"date":"2020-08-10T10:04:03","date_gmt":"2020-08-10T06:04:03","guid":{"rendered":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/?p=1039"},"modified":"2020-08-15T10:52:20","modified_gmt":"2020-08-15T06:52:20","slug":"aqprfa-109-mousse-au-chocolat","status":"publish","type":"post","link":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/08\/10\/aqprfa-109-mousse-au-chocolat\/","title":{"rendered":"AQPrFa 109 : mousse au chocolat"},"content":{"rendered":"\n<p><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/files\/2020\/08\/AQPrFa-109-mousse-chocolat-SP4.pdf\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"Ouvrir en PDF.  (opens in a new tab)\">Ouvrir en PDF. <\/a><\/p>\n\n\n\n<p>Vous devez fabriquer environ 500g de mousse au chocolat \u00e0 r\u00e9partir en 5 barquettes.<\/p>\n\n\n\n<ol><li><strong>Formulation&nbsp;:<\/strong><\/li><\/ol>\n\n\n\n<table class=\"wp-block-table\"><tbody><tr><td>Produit<\/td><td>Quantit\u00e9<\/td><\/tr><tr><td>\u0152uf entier<\/td><td>300 g<\/td><\/tr><tr><td>Chocolat noir<\/td><td>200 g<\/td><\/tr><tr><td>Sucre vanill\u00e9<\/td><td>20 g<\/td><\/tr><tr><td>&nbsp;<\/td><td>&nbsp;<\/td><\/tr><tr><td>Conditionnement<\/td><td>Barquette de 250cc thermoscellable<\/td><\/tr><\/tbody><\/table>\n\n\n\n<ul><li>V\u00e9rifier la disponibilit\u00e9 de tous les produits&nbsp;<\/li><li>V\u00e9rifier la conformit\u00e9 des produits (v\u00e9rifier les articles de conditionnement selon&nbsp;<strong><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/16\/aqprecf-02-controle-de-masse-des-articles-de-conditionnement\/\">AQPrECF 02<\/a><\/strong>).<\/li><\/ul>\n\n\n\n<ul><li><strong>Protocole de fabrication&nbsp;:<\/strong><\/li><\/ul>\n\n\n\n<ul><li>Peser tous les produits pour la quantit\u00e9 demand\u00e9e, compl\u00e9ter une fiche de pes\u00e9e par mati\u00e8re premi\u00e8re<\/li><li>Pr\u00e9parer les articles de conditionnement et le mat\u00e9riel n\u00e9cessaire<\/li><\/ul>\n\n\n\n<ul><li>Faire fondre au bain-marie le chocolat. (L\u2019eau devient alors un support technique permettant une r\u00e9partition homog\u00e8ne de la chaleur).&nbsp;<\/li><li>S\u00e9parer les blancs des jaunes.<\/li><li>Ajouter au chocolat fondu les jaunes d\u2019\u0153uf ainsi que le chocolat.&nbsp;<\/li><li>Agiter jusqu\u2019\u00e0 l\u2019obtention d\u2019un m\u00e9lange homog\u00e8ne.&nbsp;<\/li><li>R\u00e9aliser le foisonnement des blancs en utilisant un m\u00e9langeur batteur (<strong><a rel=\"noreferrer noopener\" aria-label=\"AQPrMa 44 (opens in a new tab)\" href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/12\/aqprma-44-melangeur-batteur\/\" target=\"_blank\">AQPrMa 44<\/a><\/strong>)<\/li><li>Incorporer les blancs en neige, de mani\u00e8re progressive avec une spatule, dans le m\u00e9lange initial.&nbsp;<\/li><li>Conditionner dans les barquettes thermoscellable.&nbsp;<\/li><li>Sertir par thermo-scellage (<em>proc\u00e9dure en cours d&rsquo;\u00e9criture<\/em>)<\/li><li>Refroidir les mousses au chocolat dans la cellule de cong\u00e9lation (<strong><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/12\/aqprma-21-cellule-de-refroidissement\/\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"AQPrMa 21 (opens in a new tab)\">AQPrMa 21<\/a><\/strong>) r\u00e9gl\u00e9e sur STANDARD.<\/li><li>Etiqueter puis stocker les barquettes dans la chambre froide.<\/li><\/ul>\n\n\n\n<ul><li>Nettoyer et ranger le mat\u00e9riel et les locaux.<\/li><\/ul>\n\n\n\n<ul><li><strong>Contr\u00f4les produit fini<\/strong><\/li><\/ul>\n\n\n\n<p>Effectuer un contr\u00f4le organoleptique du produit (<strong><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/08\/15\/aqprpf-49-analyse-sensorielle-de-la-mousse-au-chocolat\/\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"AQPrPF 49  (opens in a new tab)\">AQPrPF 49<\/a><\/strong><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/08\/15\/aqprpf-49-analyse-sensorielle-de-la-mousse-au-chocolat\/\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"AQPrPF 49  (opens in a new tab)\"> <\/a>)<\/p>\n\n\n\n<p>Contr\u00f4ler la viscosit\u00e9 du produit&nbsp;<strong>(<a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/08\/03\/aqprpf-04-controle-de-viscosite\/\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"AQPrPF 04 (opens in a new tab)\">AQPrPF 04<\/a>)<\/strong><\/p>\n\n\n\n<p>Contr\u00f4ler la masse volumique du produit (<a rel=\"noreferrer noopener\" aria-label=\"AQPrPF 34 (opens in a new tab)\" href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/08\/15\/aqprpf-34-controle-de-masse-volumique\/\" target=\"_blank\"><strong>AQPrPF 34<\/strong><\/a>)<\/p>\n\n\n\n<p>Contr\u00f4ler l\u2019uniformit\u00e9 de masse des barquettes (<strong><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/31\/aqprpf-12-controle-de-luniformite-de-masse-des-articles-conditionnes\/\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"AQPrPF 12 (opens in a new tab)\">AQPrPF 12<\/a><\/strong>)<\/p>\n\n\n\n<p>Etablir une DLC de 2 jours \u00e0 +4\u00b0C<\/p>\n\n\n\n<p>Compl\u00e9ter le dossier de lot<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ouvrir en PDF. Vous devez fabriquer environ 500g de mousse au chocolat \u00e0 r\u00e9partir en 5 barquettes. Formulation&nbsp;: Produit Quantit\u00e9 \u0152uf entier 300 g Chocolat noir 200 g Sucre vanill\u00e9 20 g &nbsp; &nbsp; Conditionnement Barquette de 250cc thermoscellable V\u00e9rifier la disponibilit\u00e9 de tous les produits&nbsp; V\u00e9rifier la conformit\u00e9 des&#8230; <a class=\"continue-reading-link\" href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/08\/10\/aqprfa-109-mousse-au-chocolat\/\"> Continue reading <span class=\"meta-nav\">&rarr; <\/span><\/a><\/p>\n","protected":false},"author":473,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_links_to":"","_links_to_target":""},"categories":[11],"tags":[332,334,333],"_links":{"self":[{"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/posts\/1039"}],"collection":[{"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/users\/473"}],"replies":[{"embeddable":true,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/comments?post=1039"}],"version-history":[{"count":3,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/posts\/1039\/revisions"}],"predecessor-version":[{"id":1087,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/posts\/1039\/revisions\/1087"}],"wp:attachment":[{"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/media?parent=1039"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/categories?post=1039"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/tags?post=1039"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}