{"id":5460,"date":"2021-06-29T17:08:12","date_gmt":"2021-06-29T22:08:12","guid":{"rendered":"https:\/\/bakemark.com\/production-de-donts-raisonnes-101a-la-cle-de-la-perfection-un-controle-precis-de-la-temperature\/"},"modified":"2025-02-04T14:56:55","modified_gmt":"2025-02-04T20:56:55","slug":"production-de-donts-raisonnes-101a-la-cle-de-la-perfection-un-controle-precis-de-la-temperature","status":"publish","type":"post","link":"https:\/\/bakemark.com\/fr\/production-de-donts-raisonnes-101a-la-cle-de-la-perfection-un-controle-precis-de-la-temperature\/","title":{"rendered":"PRODUCTION DE DONTS RAISONN\u00c9S 101A&#8230;La cl\u00e9 de la perfection &#8211; un contr\u00f4le pr\u00e9cis de la temp\u00e9rature"},"content":{"rendered":"&#13;\n<h4 id=\"h-a-key-to-perfection-precise-temperature-control\" class=\"has-vivid-red-color has-text-color wp-block-heading\"><em>La cl\u00e9 de la perfection &#8211; un contr\u00f4le pr\u00e9cis de la temp\u00e9rature  <\/em><\/h4>&#13;\n&#13;\n<p>Faire des beignets \u00e0 la levure est un jeu d&rsquo;enfant. N&rsquo;est-ce pas ? Apr\u00e8s tout, c&rsquo;est la base de toute boutique de beignets, et tout le monde sait comment fabriquer des produits lev\u00e9s. Mais est-ce le cas ? Il est tr\u00e8s important d&rsquo;enseigner \u00e0 vos boulangers les bases de la fabrication d&rsquo;un bon produit lev\u00e9, afin que le reste de votre gamme de beignets repose sur des bases solides et ait une chance de plaire \u00e0 vos clients. L&rsquo;une des proc\u00e9dures de base les plus importantes consiste \u00e0 contr\u00f4ler la temp\u00e9rature \u00e0 chaque \u00e9tape.       <\/p>&#13;\n&#13;\n<h4 id=\"h-correct-dough-temperature-is-your-friend\" class=\"has-vivid-red-color has-text-color wp-block-heading\"><strong>LA TEMP\u00c9RATURE CORRECTE DE LA P\u00c2TE EST VOTRE AMIE<\/strong><\/h4>&#13;\n&#13;\n<p>La temp\u00e9rature est peut-\u00eatre l&rsquo;aspect le plus critique de la production de produits \u00e9lev\u00e9s, mais c&rsquo;est aussi celui qui est le plus souvent n\u00e9glig\u00e9. Vous devez \u00eatre constamment attentif \u00e0 la temp\u00e9rature pour produire des produits lev\u00e9s de qualit\u00e9 constante. Faites tr\u00e8s attention \u00e0 la temp\u00e9rature de vos m\u00e9langes pour beignets \u00e0 la levure BakeMark, de la pi\u00e8ce, de l&rsquo;eau du robinet, de votre p\u00e2te et de votre shortening. Les variations de ces temp\u00e9ratures affecteront grandement le produit fini &#8211; soyez donc vigilants !   <\/p>&#13;\n&#13;\n<h4 id=\"h-zeroing-in-on-temperature-perfection\" class=\"has-vivid-red-color has-text-color wp-block-heading\"><strong>LA RECHERCHE DE LA PERFECTION EN MATI\u00c8RE DE TEMP\u00c9RATURE<\/strong><\/h4>&#13;\n\n<p>Des ann\u00e9es d&rsquo;essais et d&rsquo;erreurs ont prouv\u00e9 que la p\u00e2te des produits sur\u00e9lev\u00e9s doit \u00eatre coup\u00e9e \u00e0 une temp\u00e9rature comprise entre 82\u00b0F et 85\u00b0F (en haute altitude &#8211; demandez \u00e0 votre repr\u00e9sentant commercial BakeMark). Pour vous assurer que la p\u00e2te est \u00e0 la bonne temp\u00e9rature, vous devez tenir compte de quelques facteurs ext\u00e9rieurs. Par exemple, si la temp\u00e9rature ambiante de la pi\u00e8ce et du m\u00e9lange sec est froide, vous devez ajouter de l&rsquo;eau chaude pour que votre p\u00e2te soit \u00e0 la bonne temp\u00e9rature au moment de la d\u00e9coupe. En revanche, si la temp\u00e9rature ambiante et celle du m\u00e9lange sec sont tr\u00e8s chaudes, l&rsquo;eau que vous ajoutez doit \u00eatre fra\u00eeche. Un thermom\u00e8tre \u00e0 lecture instantan\u00e9e est indispensable &#8211; et votre repr\u00e9sentant BakeMark pourra vous aider \u00e0 trouver le bon \u00e9quilibre des temp\u00e9ratures pour une p\u00e2te lev\u00e9e id\u00e9ale.      <\/p>\n&#13;\n<h4 id=\"h-shortening-temperature-also-counts\" class=\"has-vivid-red-color has-text-color wp-block-heading\"><strong><strong>LA TEMP\u00c9RATURE DU SHORTENING COMPTE \u00c9GALEMENT<\/strong><\/strong><\/h4>&#13;\n\n<p>Lorsque vos beignets sont pr\u00eats \u00e0 \u00eatre frits, assurez-vous que votre shortening est \u00e0 385\u00b0F. La friture \u00e0 des temp\u00e9ratures plus \u00e9lev\u00e9es emp\u00eache le beignet de gonfler pendant le temps de cuisson. Une friture \u00e0 des temp\u00e9ratures plus basses peut entra\u00eener une p\u00e2te non cuite et une absorption excessive de shortening. Prenez le temps de v\u00e9rifier que le thermostat de votre friteuse fonctionne toujours correctement et donne des indications de temp\u00e9rature correctes.     <\/p>\n&#13;\n<h4 id=\"h-your-bakemark-sales-representative-an-excellent-resource\" class=\"has-vivid-red-color has-text-color wp-block-heading\"><strong><strong><strong>VOTRE REPR\u00c9SENTANT COMMERCIAL BAKEMARK &#8211; UNE EXCELLENTE RESSOURCE<\/strong><\/strong><\/strong><\/h4>&#13;\n&#13;\n<p>La fabrication d&rsquo;un produit am\u00e9lior\u00e9 n&rsquo;est pas automatique. Cela demande de la r\u00e9flexion et une pr\u00e9paration minutieuse. Cependant, la beaut\u00e9 des produits et la satisfaction des clients font que l&rsquo;attention port\u00e9e aux d\u00e9tails en vaut la peine. Votre repr\u00e9sentant commercial BakeMark est tr\u00e8s exp\u00e9riment\u00e9 dans la production correcte de beignets sur\u00e9lev\u00e9s. Il ou elle peut vous aider \u00e0 mettre au point des proc\u00e9dures qui peuvent \u00eatre appliqu\u00e9es directement \u00e0 votre production &#8211; et non \u00e0 partir d&rsquo;un programme informatique &#8211; de sorte que les conseils que vous recevez s&rsquo;appliquent \u00e0 votre v\u00e9ritable boutique de beignets, \u00e0 votre client\u00e8le r\u00e9elle et \u00e0 votre production r\u00e9elle de beignets sur\u00e9lev\u00e9s.      <\/p>&#13;\n\r\n<div class=\"wp-block-spacer\" style=\"height: 50px;\" aria-hidden=\"true\">\u00a0<\/div>\r\n","protected":false},"excerpt":{"rendered":"<p>&#13; La cl\u00e9 de la perfection &#8211; un contr\u00f4le pr\u00e9cis de la temp\u00e9rature &#13; &#13; Faire des beignets \u00e0 la levure est un jeu d&rsquo;enfant. N&rsquo;est-ce pas ? Apr\u00e8s tout, c&rsquo;est la base de toute boutique de beignets, et tout le monde sait comment fabriquer des produits lev\u00e9s. Mais est-ce le cas ? Il est&hellip;<\/p>\n","protected":false},"author":3,"featured_media":4248,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","footnotes":""},"categories":[228,225],"tags":[383,229,264,263],"post_series":[],"class_list":["post-5460","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-parlons-boutique","category-support-bakemark","tag-beignets-a-la-levure","tag-donuts-fr","tag-melanges-pour-beignets","tag-melanges-pour-boulangerie","entry","has-media"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The Bakers Mark - Production de beignets lev\u00e9s \u00e0 la levure 101<\/title>\n<meta name=\"description\" content=\"Faire des beignets \u00e0 la levure est un jeu d&#039;enfant. N&#039;est-ce pas ? 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