{"id":1529,"date":"2022-07-04T09:09:27","date_gmt":"2022-07-04T05:09:27","guid":{"rendered":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/?p=1529"},"modified":"2022-09-26T16:01:40","modified_gmt":"2022-09-26T12:01:40","slug":"aqprfa-26b-pain-procedure-simplifiee","status":"publish","type":"post","link":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2022\/07\/04\/aqprfa-26b-pain-procedure-simplifiee\/","title":{"rendered":"AQPrFa 26B : pain (proc\u00e9dure simplifi\u00e9e)"},"content":{"rendered":"\n<p><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/files\/2022\/07\/AQPrFa-26B-V2-pain-sp4.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">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=2PwT7Xqdw9\" data-secret=\"2PwT7Xqdw9\" frameborder=\"0\"><\/iframe>\n<\/div><figcaption>Fabrication du pain<\/figcaption><\/figure>\n\n\n\n<p>On veut fabriquer 2 kg de pain.<\/p>\n\n\n\n<p><strong><u>1- Formulation pour 200 g&nbsp;:<\/u><\/strong><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>Produits<\/td><td>Quantit\u00e9 pour 200 g<\/td><\/tr><tr><td>Farine<\/td><td>119 g<\/td><\/tr><tr><td>Eau<\/td><td>76 g<\/td><\/tr><tr><td>Sel<\/td><td>2,5 g<\/td><\/tr><tr><td>Levure de boulanger<\/td><td>2,5 g<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>Conditionnement : en vrac, en gastronorme <\/p>\n\n\n\n<ul><li>Faire les calculs des masses \u00e0 peser de chaque mati\u00e8re premi\u00e8re pour la quantit\u00e9 de produit fini demand\u00e9e.<\/li><li>V\u00e9rifier la disponibilit\u00e9 de tous les produits.<\/li><li>V\u00e9rifier la conformit\u00e9 des produits.<\/li><\/ul>\n\n\n\n<p><strong><u>2- Protocole de fabrication&nbsp;:<\/u><\/strong><\/p>\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>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\">AQPrMa 17<\/a><\/strong>):<\/li><\/ul>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&#8211; 3 minutes environ \u00e0 vitesse lente (c\u2019est le frasage), jusqu\u2019\u00e0 m\u00e9lange complet et homog\u00e8ne<\/p>\n\n\n\n<p>&#8211; puis \u00e0 vitesse rapide (c\u2019est l\u2019\u00e9tirage et le 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>Diviser la p\u00e2te en p\u00e2tons de 100g chacun.<\/li><li>Fa\u00e7onner les p\u00e2tons en boules en les roulant dans la farine et en les entaillant.<\/li><li>Mettre les p\u00e2tons au repos pendant 15 minutes (c\u2019est l\u2019appr\u00eat).<\/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\">AQPrMa 09<\/a><\/strong>), cuisson mixte, humidit\u00e9 20%, temp\u00e9rature 240\u00b0C. Suivre l\u2019\u00e9volution de la cuisson visuellement.<\/li><li>Placer tous les pains dans un gastronorme.<\/li><li>R\u00e9aliser le contr\u00f4le produit fini.<\/li><li>Nettoyer et ranger le mat\u00e9riel et les locaux.<\/li><\/ul>\n\n\n\n<p><strong><u>3- Contr\u00f4les produit fini&nbsp;:<\/u><\/strong><\/p>\n\n\n\n<ul><li>Appliquer la proc\u00e9dure de contr\u00f4le PF suivante&nbsp;:<ul><li>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\">AQPrPF 27<\/a><\/strong><\/li><\/ul><\/li><\/ul>\n\n\n\n<ul><li>Conclure sur la conformit\u00e9 du produit&nbsp;:<ul><li>Compl\u00e9ter la fiche conformit\u00e9,<\/li><\/ul><ul><li>Etablir une DLC de 3 jours \u00e0 temp\u00e9rature ambiante<\/li><\/ul><ul><li>Si besoin faire une fiche de refus de lot.<\/li><\/ul><\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ouvrir en pdf On veut fabriquer 2 kg de pain. 1- Formulation pour 200 g&nbsp;: Produits Quantit\u00e9 pour 200 g Farine 119 g Eau 76 g Sel 2,5 g Levure de boulanger 2,5 g Conditionnement : en vrac, en gastronorme Faire les calculs des masses \u00e0 peser de chaque mati\u00e8re&#8230; <a class=\"continue-reading-link\" href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2022\/07\/04\/aqprfa-26b-pain-procedure-simplifiee\/\"> 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":[410,281],"_links":{"self":[{"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/posts\/1529"}],"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=1529"}],"version-history":[{"count":3,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/posts\/1529\/revisions"}],"predecessor-version":[{"id":1712,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/posts\/1529\/revisions\/1712"}],"wp:attachment":[{"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/media?parent=1529"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/categories?post=1529"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/tags?post=1529"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}