{"id":1638,"date":"2022-09-02T18:16:09","date_gmt":"2022-09-02T14:16:09","guid":{"rendered":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/?p=1638"},"modified":"2025-11-26T10:03:03","modified_gmt":"2025-11-26T06:03:03","slug":"aqprfa-26-bioq-pain-sportif","status":"publish","type":"post","link":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2022\/09\/02\/aqprfa-26-bioq-pain-sportif\/","title":{"rendered":"AQPrFa 26 BioQ : pain sportif"},"content":{"rendered":"\n<p><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/files\/2025\/11\/AQPrFa-26-BioQ-Pain-V2.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">AQPrFa 26 BioQ en pdf (inclus le cahier des charges)<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/files\/2022\/09\/AQPrFa-26-BioQ-An.1-pates.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">Annexe 1 : les diff\u00e9rents types de p\u00e2tes<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/files\/2022\/09\/AQPrFa-26-BioQ-An.2-panification.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">Annexe 2 : les \u00e9tapes de la panification<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/files\/2022\/09\/AQPrFa-26-BioQ-An.3-Analyse-senso.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">Annexe 3 : analyse sensorielle<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/files\/2022\/09\/AQPrFa-26-BioQ-suivi-prod.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">Fiche de suivi de production<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/files\/2022\/09\/Relev\u00e9-PF26-bis.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">Fiche de v\u00e9rification des masses<\/a><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Mat\u00e9riels associ\u00e9s : <a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/12\/aqprma-17-petrin\/\" target=\"_blank\" rel=\"noreferrer noopener\">P\u00e9trin<\/a>. <a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/12\/aqprma-09-four\/\" target=\"_blank\" rel=\"noreferrer noopener\">Four<\/a>. <a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/12\/aqprma-23-dessiccateur\/\" target=\"_blank\" rel=\"noreferrer noopener\">Dessiccateur<\/a>. <\/p>\n\n\n\n<p><strong><u>CONTEXTE PROFESSIONNEL ET OBJECTIFS<\/u><\/strong><\/p>\n\n\n\n<p>En tant qu\u2019animateur qualit\u00e9 vous \u00eates charg\u00e9 de superviser la production d\u2019un nouveau produit&nbsp;: un pain \u00ab&nbsp;sportif&nbsp;\u00bb. L\u2019objectif est de produire 2 kg de pain conforme au cahier des charges, en utilisant le mat\u00e9riel appropri\u00e9 et respectant les bonnes pratiques de fabrication.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"689\" height=\"339\" src=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/files\/2022\/09\/Fa26-BioQ-Im1-bis.png\" alt=\"\" class=\"wp-image-1646\" srcset=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/files\/2022\/09\/Fa26-BioQ-Im1-bis.png 689w, https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/files\/2022\/09\/Fa26-BioQ-Im1-bis-300x148.png 300w, https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/files\/2022\/09\/Fa26-BioQ-Im1-bis-150x74.png 150w, https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/files\/2022\/09\/Fa26-BioQ-Im1-bis-250x123.png 250w\" sizes=\"(max-width: 689px) 100vw, 689px\" \/><\/figure>\n\n\n\n<p><strong><u>MISSIONS A REALISER<\/u><\/strong><\/p>\n\n\n\n<p><strong><u>Dans le cadre de la fabrication<\/u><\/strong><\/p>\n\n\n\n<ul>\n<li>R\u00e9aliser le diagramme de fabrication de ce produit&nbsp;<\/li>\n\n\n\n<li>Donner le principe de la marche en avant<\/li>\n\n\n\n<li>Donner les caract\u00e9ristiques d\u2019une p\u00e2te \u00e0 pain.&nbsp;<\/li>\n\n\n\n<li>Donner le r\u00f4le du p\u00e9trissage.<\/li>\n\n\n\n<li>Expliquer l\u2019int\u00e9r\u00eat du pointage et de l\u2019\u00e9tuvage.<\/li>\n\n\n\n<li>Donner le r\u00f4le du gluten dans la farine.<\/li>\n<\/ul>\n\n\n\n<p><strong><u>Dans le cadre de la mise en \u0153uvre<\/u><\/strong><\/p>\n\n\n\n<ul>\n<li>R\u00e9aliser la fabrication du pain \u00ab&nbsp;sportif&nbsp;\u00bb<\/li>\n\n\n\n<li>Ins\u00e9rer un bouton de relev\u00e9 de temp\u00e9rature dans un pain afin de d\u00e9terminer la Valeur Cuisatrice obtenue (Z=40\u00b0C, Tref = 100\u00b0C)<\/li>\n<\/ul>\n\n\n\n<p><strong><u>Dans le cadre de l\u2019\u00e9valuation de la conformit\u00e9<\/u><\/strong><\/p>\n\n\n\n<ul>\n<li>\u00c9valuer la conformit\u00e9 du lot fabriqu\u00e9&nbsp;:<\/li>\n<\/ul>\n\n\n\n<ul>\n<li>Analyse sensorielle de l\u2019aspect et l\u2019odeur, en utilisant les descripteurs propos\u00e9s dans <a href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/files\/2022\/09\/AQPrFa-26-BioQ-An.3-Analyse-senso.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">l\u2019annexe 3<\/a><\/li>\n<\/ul>\n\n\n\n<ul>\n<li>V\u00e9rification de l\u2019uniformit\u00e9 de masse du lot, <a rel=\"noreferrer noopener\" href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/files\/2022\/09\/Relev\u00e9-PF26-bis.pdf\" target=\"_blank\">fiche de suivi PF 26bis<\/a>, en suivant la proc\u00e9dure <a rel=\"noreferrer noopener\" href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2020\/07\/31\/aqprpf-26bis-uniformite-de-masse-des-articles-non-conditionnes-vrac\/\" target=\"_blank\">AQPrPF26 bis<\/a><\/li>\n\n\n\n<li>Mesurer le taux d&rsquo;humidit\u00e9 du pain<\/li>\n<\/ul>\n\n\n\n<ul>\n<li>R\u00e9aliser une \u00e9tude critique des r\u00e9sultats obtenus<\/li>\n\n\n\n<li>R\u00e9diger le dossier de lot&nbsp;<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>AQPrFa 26 BioQ en pdf (inclus le cahier des charges) Annexe 1 : les diff\u00e9rents types de p\u00e2tes Annexe 2 : les \u00e9tapes de la panification Annexe 3 : analyse sensorielle Fiche de suivi de production Fiche de v\u00e9rification des masses Mat\u00e9riels associ\u00e9s : P\u00e9trin. Four. Dessiccateur. CONTEXTE PROFESSIONNEL ET&#8230; <a class=\"continue-reading-link\" href=\"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/2022\/09\/02\/aqprfa-26-bioq-pain-sportif\/\"> 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":[413],"tags":[417,281],"_links":{"self":[{"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/posts\/1638"}],"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=1638"}],"version-history":[{"count":4,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/posts\/1638\/revisions"}],"predecessor-version":[{"id":2018,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/posts\/1638\/revisions\/2018"}],"wp:attachment":[{"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/media?parent=1638"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/categories?post=1638"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/portail.stpaul4.ac-reunion.fr\/wordpress\/process\/wp-json\/wp\/v2\/tags?post=1638"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}