{"id":1042,"date":"2020-08-10T10:10:54","date_gmt":"2020-08-10T06:10:54","guid":{"rendered":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/?p=1042"},"modified":"2023-08-29T17:11:47","modified_gmt":"2023-08-29T13:11:47","slug":"aqprfa-26-pain","status":"publish","type":"post","link":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/08\/10\/aqprfa-26-pain\/","title":{"rendered":"AQPrFa 26 : pain"},"content":{"rendered":"\n<p><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/files\/2020\/08\/AQPrFa-26-V3-Fabrication-de-pain-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<figure class=\"wp-block-embed-wordpress wp-block-embed is-type-wp-embed is-provider-peertube\"><div class=\"wp-block-embed__wrapper\">\n<iframe class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" title=\"AQPrFa26 Pain\" width=\"560\" height=\"315\" src=\"https:\/\/tube-enseignement-professionnel.apps.education.fr\/videos\/embed\/9aee9127-843a-449c-aae2-88a56dcfd96c#?secret=NaTIMIkati\" data-secret=\"NaTIMIkati\" frameborder=\"0\"><\/iframe>\n<\/div><figcaption><a href=\"https:\/\/tube-enseignement-professionnel.apps.education.fr\/w\/k8CSRfsywCwNiA7hBtQ7uL\" target=\"_blank\" rel=\"noreferrer noopener\">Vid\u00e9o : fabrication du pain<\/a><\/figcaption><\/figure>\n\n\n\n<p>Vous devez fabriquer 2 kg de pain<\/p>\n\n\n\n<ol><li><strong>Formulation&nbsp;:<\/strong><\/li><\/ol>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>Produit<\/td><td>Quantit\u00e9<\/td><\/tr><tr><td>Farine<\/td><td>59,5%<\/td><\/tr><tr><td>Eau<\/td><td>38%<\/td><\/tr><tr><td>Sel<\/td><td>1&nbsp;,25%<\/td><\/tr><tr><td>Levure de boulanger<\/td><td>1,25%<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>Conditionnement: en vrac, dans des gastronomes ou bacs plastiques.<\/p>\n\n\n\n<p><strong>V\u00e9rifier la disponibilit\u00e9 et la conformit\u00e9 de tous les produits avant de commencer la fabrication<\/strong><\/p>\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><li>R\u00e9aliser le m\u00e9lange des ingr\u00e9dients dans le p\u00e9trin&nbsp;(<strong><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/12\/aqprma-17-petrin\/\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"AQPrMa 17 (opens in a new tab)\">AQPrMa 1<\/a><\/strong><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/12\/aqprma-17-petrin\/\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"AQPrMa 17 (opens in a new tab)\">7<\/a>):<\/li><\/ul>\n\n\n\n<p>&#8211; 3 minutes environ \u00e0 vitesse lente (frasage), jusqu\u2019\u00e0 m\u00e9lange complet et homog\u00e8ne<\/p>\n\n\n\n<p>&#8211; puis \u00e0 vitesse rapide (\u00e9tirage et soufflage), quelques minutes, jusqu\u2019\u00e0 ce que la p\u00e2te n\u2019adh\u00e8re plus aux parois.<\/p>\n\n\n\n<ul><li>Couvrir la p\u00e2te et laisser reposer 20 minutes (pointage).<\/li><li>Peser et fa\u00e7onner des p\u00e2tons en boules de 100 g.<\/li><\/ul>\n\n\n\n<p><em>(Fa\u00e7onner puis peser pr\u00e9cis\u00e9ment un p\u00e2ton, faire les autres suivant le volume du premier)<\/em><\/p>\n\n\n\n<ul><li>R\u00e9aliser un \u00e9tuvage ou appr\u00eat (mise au repos de la pate) de 30 minutes.<\/li><li>Pr\u00e9parer les p\u00e2tons pour la cuisson en les saupoudrant de farine et en les entaillant<\/li><li>Cuire 10 \u00e0 15 minutes (<strong><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/12\/aqprma-09-four\/\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"AQPrMa 09 (opens in a new tab)\">AQPrMa 09<\/a><\/strong>), cuisson mixte humidit\u00e9 20%, temp\u00e9rature 240\u00b0C. Suivre l\u2019\u00e9volution de la cuisson visuellement<\/li><li>Conditionner le pain en mettant le m\u00eame nombre de pain par article de conditionnement<\/li><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 suivant&nbsp;<strong><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/31\/aqprpf-27-analyse-sensorielle-du-pain\/\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"AQPrPF 27 (opens in a new tab)\">AQPrPF 27<\/a><\/strong><\/p>\n\n\n\n<p>Etablir une DLUO de 3 jours \u00e0 temp\u00e9rature ambiante<\/p>\n\n\n\n<p>Contr\u00f4ler l\u2019uniformit\u00e9 de masse des pains suivant&nbsp;&nbsp;<strong><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/31\/aqprpf-26bis-uniformite-de-masse-des-articles-non-conditionnes-vrac\/\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"AQPrPF 26bis (opens in a new tab)\">AQPrPF 26bis<\/a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/strong><\/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 2 kg de pain Formulation&nbsp;: Produit Quantit\u00e9 Farine 59,5% Eau 38% Sel 1&nbsp;,25% Levure de boulanger 1,25% Conditionnement: en vrac, dans des gastronomes ou bacs plastiques. V\u00e9rifier la disponibilit\u00e9 et la conformit\u00e9 de tous les produits avant de commencer la fabrication Protocole de fabrication&nbsp;:&#8230; <a class=\"continue-reading-link\" href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/08\/10\/aqprfa-26-pain\/\"> 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":[335,281],"_links":{"self":[{"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/posts\/1042"}],"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=1042"}],"version-history":[{"count":2,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/posts\/1042\/revisions"}],"predecessor-version":[{"id":1901,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/posts\/1042\/revisions\/1901"}],"wp:attachment":[{"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/media?parent=1042"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/categories?post=1042"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/tags?post=1042"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}