Centre of Excellence Richemont: Switzerland’s leading Centre of Excellence for bakery and confectionery
2 Richemont Centre of Excellence
Table of contents Richemont Centre of Excellence
3
Our products & services
5
“Certified by Richemont of Switzerland”
6
“Swiss Artisan Excellence”
9
Advanced Bakery (Bread, Special Bread)
11
Advanced Pastries and Snacks
12
Advanced Confectionery & Chocolate
13
Competence in all levels of education
14
Lucerne is always worth a visit
16
Richemont Books
18
Confectionery 18 Contact & information
20
3 Richemont Centre of Excellence
Richemont Centre of Excellence For more than 70 years a professional partner in the entire bakery and confectionery trade Founded in 1945 and headquartered in Lucerne, Riche mont is considered an independent, national and inter national centre of excellence for the entire bakery and confectionery trade. Our diverse array of services includes comprehensive education and professional development, individual seminars for businesses and groups, onsite sales training, publication of books and teaching materials, wide-ranging consulting services, as well as research and development. An attractive restaurant and hotel, open to the public, round out our offerings.
«Together for the future with quality, integrity and market-oriented services.»
RICHEMONT – EXPERTISE IN ALL LEVELS OF TRAINING
For more than 70 years Richemont Craft School has been offering a modern training program serving the bakery and confectionery trade. More than 200,000 new and established professionals have enjoyed the benefits of education and professional development. Our practical, results-oriented range of services includes not only courses in production and sales, but also seminars in technology and management. Specialized professional examinations and the comprehensive higher professional examination lead to federal certifications. Richemont diploma courses such as confectionery, marketing, employee management, and nutrition complete our offerings. The latest infrastructure as well as highly educated instructors with a practical focus are simply a matter of course at Richemont. The modular arrangement – networked across the entire industry – as well as the internal quality management RQM, guarantee optimal, cost-effective utilization. INDIVIDUAL GROUP COURSES AND STUDY PROGRAMS
To satisfy the different requirements of national and international businesses, schools, and organizations, and in consideration of local characteristics (culture, market structure, and other requirements), the Richemont Centre of Excellence has created a modular program of courses and study programs. The course content can be freely designed, both in scope and depth, and with flexible course durations. The courses are available onsite or in Lucerne, Seeburgstrasse 51, at your option. Richemont implements its proven “Teach the Teachers” concept, in order to ensure ideal knowledge acquisition as well as maximum sustainability – according to the motto “as much theory as necessary; as much practical cooperation as possible”. EXPERT CONSULTANCY
The Richemont Centre of Excellence offers a comprehensive range of expert con sultancy services. These encompass the entire spectrum of technical and business matters across the bakery and confectionery trade. Our specialists stand ready with individualized, tailor-made consultation – whether for problem solving or re-orienting your business.
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The entire range of specialized consultation includes the following central points: opti mizing production processes, understanding sources of errors and implementing corrective measures, introducing new technologies, development and implementation of new product ideas, and technical support in occupational education and professional development. SALES OPTIMIZATION
How does a retail location affect your clientele? Where are improvements necessary? What can you do to increase revenue? Reorientation and problem solving in individual businesses require networked knowledge and the capacity to act. Our consultancy and training encompass sales, administration, and marketing. LABORATORY & QUALITY ASSURANCE
The Richemont laboratory is ISO / EN 17025.2005 approved and has a certified quality management system. Our scope of services in the area of quality assurance and development of raw materials – focusing on grains – as well as semi-finished products is provided by our own laboratory and incorporated in practice in our test bakery, adhering to clearly defined standards. Support of individual businesses includes modules such as recipe development, hygiene (HACCP), raw material quality, and specific processes and technologies, as well as the implementation of a comprehensive quality assurance system. PUBLISHING & MEDIA
For more than 70 years the Richemont trade journal has informed readers monthly about important events, as well as providing specialized trade and expert information. In addition to the printed issues, more than 3,500 people use the digital magazine (epaper). Our own publishing house produces specialized books and teaching materials, which for decades have counted among the most read and widely distributed technical publications in the trade. OUR PROMISE
We have defined clear principles of quality in all educational areas and in our complete array of services. These are founded on the Richemont Quality Management System (RQM) and the integrated eduQua certification. Therefore, our service customers and training participants receive optimum returns on their investment of time and money. We are happy to be here for you, and we look forward to keep serving you.
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Our products & services CONSULTANCY, TRAININGS & COURSES
Our specialists from all areas of expertise will support you in “word and deed” with • specialized and technical consultancy • sustainable corporate development • company-specific training and courses • Swiss-Artisan-courses for individuals and companies • “Certified by Richemont”-program – on your premises or in our professionally equipped headquarters in Lucerne, Switzerland EXPERIMENTAL LABORATORY
As an independent and highly competent partner we offer • grain & flour analysis • baking tests • product testing • product development • food law counselling • product declaration • quality management, including “Richemont Quality Management”-certification (RQM)
«Richemont products & services – everything from a single source.»
INTERNATIONAL PUBLISHING HOUSE
Richemont is also a renowned publishing house with an international reputation offering • a wide range of world-renowned specialized books in several languages • comprehensive teaching material and textbooks for all levels of education • interactive eLearning solutions • a monthly business magazine, including e-paper (“Richemont Trade Journal”) ON-SITE PROCESS ANALYSIS & AUDITS
Independent, practically oriented checks help to identify improvement potential with • A check of the production process on the basis of a standardized procedure. • Potential for improvement is shown within the shortest period of time. • Concrete measures are suggested and can be realized.
RICHEMONT BY THE NUMBERS (2017)
• • • • • • • • •
70 highly motivated staff members (63 full-time employees) 5,000 course participants 23 % sales from international customers 120,000 guests in the Richemont Restaurant & Hotel 2,800,000 pages of specialty publications per year: books, teaching materials, course curricula 5,400 trade journal subscriptions in German and French (19’500 readers) 2,200 inquiries at the information desk (email, telephone and fax) 78 individual consulting and educational mandates 753,500 page views on www.richemont.cc
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“Certified by Richemont of Switzerland” OUR PROGRAMS FOR SCHOOLS AND COMPANIES
Swiss know-how – scalable, modular, sustainable To meet the highly different demands of national and international schools and companies under identification and consideration of unique local practices (culture, market structure, needs), the Richemont competence center has created the modular “Certified by Richemont of Switzerland” programs. This program is scalable in every thinkable way: • Contents of education – in the scope of the contents as well as their depth • Length of education • Levels of education – from a single module to a complete course in order to fulfil the different, individual needs and use the available resources in a way that is optimal in regards to time, human resources, and economics. HOW IS THE CONCEPT APPLIED?
In implementation the Richemont Centre of Excellence places value on the proven “Train-the-trainers” concept in order to guarantee an ideal sharing of knowledge as well as maximal sustainability. In that regard we rely on the motto, “as much about theory as necessary – as much practical work as possible”.
A BRIEF INTRODUCTION
This concept can be ideally illustrated using an example: a vocational school in East Asia plans the establishment of a one week basic course in the area of confectionary. For this purpose three local instructors – who bring along the previously defined competences – are schooled by Richemont over the course of one or two weeks (depending on factors such as resource availability and local infrastructure) in the subject and didactics.
Richemont Instructor(s) Ready to teach the third-party trainers.
Third-party trainers Attending the predefined “train-the-trainers” program.
train
Providing active or passive care / feedback
train
“Certified by Richemont”-course Certified teacher train their students under the above label. The quality of the training is regularly reviewed by Richemont.
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After the instructors have successfully completed the course (performance record), they are entitled to teach the defined course under the label, “Certified by Richemont of Switzerland”. In the following week the certified local instructors teach their class under active (with active help) or passive (feedback after course sessions, support only when necessary) care of Richemont subject teachers. After the end of the course a supportive dialogue is held with the instructors in order to show potential for improvement and in order to prepare these optimally for their independent deployment as “Certified by Richemont of Switzerland” instructors. In the certified company (or school, organization) it is possible within the boundaries of the label to give their students – who have passed the certified course with success (procedure of qualification) – a diploma using the Richemont logo and the term, “Certified by Richemont of Switzerland”. This is an excellent marketing instrument for the certified company (or school, organization) in the educational market, but also for the certified students in the work world.
«Our pool of teachers consists of qualified and experienced personalities.»
QUALITY GUARANTEED
“Certified by Richemont of Switzerland” programs have already been implemented with great success with schools in Europe, Asia, and Oceania – a label that brings forth trust and guarantees quality, integrity, and sustainability with optimal resource efficiency. These organizations educate their students in certified course modules – in optimally coordinated educational levels that build up on each other – following clearly defined Richemont quality guidelines. The quality of these is guaranteed by the Richemont Quality Management (RQM) which includes regular on-site audits, an (optional) further education program for certified teachers in order to acquire new skills or deepen their knowledge (on site or in Switzerland), an ongoing further development of the teaching materials (in order to cover new methods, technologies and products) as well as a compulsory “train-the-trainers” course any newly recruited teachers who intended to teach under the label “Certified by Richemont of Switzerland” must attend. Individually negotiable contracts guarantee a successful, long term business relationship. Our solutions are as unique as our customers. Contact us!
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“Swiss Artisan Excellence” A PERFECT INTRODUCTION TO THE WORLD OF SWISS BAKERY AND CONFECTIONERY
Since 2012 the “Swiss Artisan Excellence” program for individuals and businesses offers a range of 3 weekly modules with an unique learning experience (see terms and conditions). The 3 modules are “Advanced Bakery”, “Advanced Confectionery and Chocolate” and “Advanced Pastry and Snacks”. The emphasis is on a blend of relevant theoretical knowledge and comprehensive, accompanied “real life” hands-on training – taught by top-class Richemont professionals –, ensuring an excellent cost-performance ratio, at the same time guaranteeing an optimal gateway to the world of culinary arts in the fields of bakery and confectionery. OUR USP’S
1. Unique blend of theory and hands-on classes: You learn and practice what really matters
2. State of the art Richemont text and reference books – including the brand new 608 pages “Swiss Bakery and Confectionery: Technology and Trade” (for more information see module details).
3. Experienced, highly skilled professional teachers who “live and breathe” Richemont – with guaranteed quality and success.
INFORMATIONS, TERMS AND CONDITIONS
• Module duration: 1 week per module (Monday to Friday) • Modules available: Richemont Advanced Bakery, Richemont Advanced Pastry and Richemont Advanced Confectionery • Modules are held at Richemont Centre of Excellence, Lucerne, Switzerland • Modules subject to a minimum number of participants • Module contents are designed to provide high level of practical use and relevance • All modules focus on theoretical basics and practical (hands-on) work • All modules can be attended and completed individually or combined • For each attended and completed module the participant is awarded with a module certificate • It is necessary to attend and complete all three module in order to obtain the “Swiss Artisan Excellence”-diploma • The validity of both certificates and diploma is limited to 5 years, thereafter a further education course as published in our course program or equivalent training, has to be attended to extend validity for a further 3 years
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Groups, companies and schools: ask for your individual offer • Our team will be happy to prepare an individual proposal depending on the number of participants, length of the module(s) and choice of board & lodging. • Courses can be either held at Richemont (in Lucerne, Switzerland) or on-site in your company / school (provided that a suitable infrastructure is present). • Course are conducted in German, French or English (included). Other languages on request (translation services will be charged separately). • A supporting program (excursions, company tour) can be organized if desired. PRICE PER MODULE
CHF 1775.00 without board (lunch provided only) and lodging • 9 x ½ days of theory classes and accompanied hands-on classes • 1 x ½ day professional excursion • state of the art Richemont teaching material including our brand-new book “Swiss Bakery and Confectionery”. CHF 2450.00 with board (all meals) and lodging (5 nights from Sunday-Friday in a single room) at Richemont Hotel (or equivalent) • 9 x ½ days of theory classes and accompanied hands-on classes • 1 x ½ day professional excursion • state of the art Richemont teaching material including our brand-new book “Swiss Bakery and Confectionery”.
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«We can convey the learning contents in a hands-on and targeted manner.»
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Advanced Bakery (Bread, Special Bread) Monday – Friday, 15. – 19.07.2019, 08.00 – 16.30 h 9 x ½ days hands-on training and theory classes 1 x ½ day professional excursion
This module introduces you to the fascinating world of Swiss baking. Learn how to create bread and unique special breads using state-of-the-art artisan production methods. EXTRACT FROM THE CONTENT
• • • • • • • • • • • •
Introduction & basics (food safety, ingredients, etc.) Dough temperature & Fermentation Wheat dough processing Kneading process for dough production Rye dough processing Types of pre-swelling Bread quality Grains and bread Baking process & Par-baked bread Various work techniques Safety and health in the workplace Laboratory: flour quality
TARGET GROUP
Production Bakery Pastry Confectionery SPEAKERS
Team bakery PRICE
CHF 1775.00 without board CHF 2450.00 with board
s ude l Incl g materaial
ion chin tea rofess n & p cursio ex
YOUR TEACHING MATERIAL
Confectionery 316 pages
Swiss Bakery & Confectionery 605 pages
Bread 252 pages
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Advanced Pastries and Snacks Monday – Friday, 08. – 12.07.2019, 08.00 – 16.30 h 9 x ½ days hands-on training and theory classes 1 x ½ day professional excursion
A module dedicated to all time Swiss and international pastry classics like croissants and danish pastries. Traditional and trendsetting products your customers will be thrilled by. EXTRACT FROM THE CONTENT
• • • • • • • • • •
Production Bakery Pastry Confectionery SPEAKERS
Team Pastry PRICE
CHF 1775.00 without board CHF 2450.00 with board
ion chin tea rofess n & p cursio ex
YOUR TEACHING MATERIAL
Introduction & basics (food safety, ingredients, etc.) Sweet yeast dough Laminated sweet yeast dough Danish pastry dough Safety and health in the workplace Butter croissant dough Puff pastry Fillings Jams, jellies and marmelade Pasties and terrines
TARGET GROUP
s ude l Incl g materaial
Confectionery 316 pages
Swiss Bakery & Confectionery 605 pages
Snacks 336 pages
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Advanced Confectionery & Chocolate Monday – Friday, 01. – 05.07.2019, 08.00 – 16.30 h 9 x ½ days hands-on training and theory classes 1 x ½ day professional excursion
A fast-paced, compact but surprisingly complete introduction into the diverse world of Swiss confectionery (cakes, cream cakes), ice creams and the art of artisan chocolate production. EXTRACT FROM THE CONTENT
• • • • • • • • •
Production Bakery Pastry Confectionery SPEAKERS
Team bakery PRICE
CHF 1775.00 without board CHF 2450.00 with board
ion chin tea rofess n & p cursio ex
YOUR TEACHING MATERIAL
Introduction & basics (food safety, ingredients, etc.) Creams and custards Deep freezing of confectionery products Cakes loaves and squares Sponge mixtures Cream cakes Chocolate processing Ice cream, sorbets and semifreddo Filled chocolates and truffles
TARGET GROUP
s ude l Incl g materaial
Cream Cakes 252 pages
Swiss Bakery & Confectionery 605 pages
Cakes Loaves Squares 252 pages
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Competence in all levels of education The Richemont center of competence also owes its encompassing com petence to the unique system of education, of which the structure and mode of operation shall be briefly explained. CAREER-ORIENTATED EDUCATION – MOST MEANINGFUL ORIGINAL EDUCATION
Following the obligatory school time (secondary level I), roughly 2/3 of young people decide to get a vocational education – a solid career foundation and a basis for lifelong learning as well as a panoply of career perspectives. The basic education is orientated around a dual system: symbol and strength of dual career-orientated basic education is the close relationship to the work world. This is mirrored in the places of education, which are the company wherein the apprenticeship takes place, the vocational school and – additionally – the inter-company courses. The goal herein is to allow the learner to attain (trade) competences that give them the necessary skills for the labor market. Therefore competence means to be able to act in accordance to regulations in everyday work life.
Higher vocational training (PET) Universities of applied science (FH)
Universities of teacher education
Master Bachelor
Master Bachelor
Federal diploma Federal professional education training Federal certificate
Diploma HF
Federal certificate of competence with federal vocational baccalaureate
Federal vocational certificate
Federal certificate of competence
(2 years)
(3–4 years)
Vocational education and training (VET)
Specialised baccalaureate program
Universities and federal institutes of technology
Doctorate Master Bachelor
Baccalaureate schools UPP. Secondary
Continuing vocational education and training (CET)
Advanced vocational schools (HF)
Tertiary
Advanced federal professional education training
Universities
Schools for general education
Bridge-year program
Compulsory education: Primary and lower secondary
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PERMEABILITY & CAREER PERSPECTIVES
The graphic shows another strength of the Swiss education system: it builds up on clearly defined offers of education and national quality procedures. The system is shaped by a high permeability: continuing higher education and change of trade are possible throughout one’s working life without detours (additional qualifications and/or practical job experience may be necessary). Within the borders of career orientated further education, a broad offer is available on all levels. Higher career education offers specific career qualification and prepares for leadership and trade functions.
THE ROLE OF RICHEMONT IN THE EDUCATIONAL SYSTEM
Within this system Richemont takes up the following educational tasks for the complete field of bakery-confectionary in the areas of production and detail trade:
«Richemont – competence in all levels of education.»
1. Vocational education and training (VET) Leads to career qualifications and is basis for lifelong learning: • 3 or 4 year vocational education and training with Federal Certificate of Competence. Serves the arrangement of qualifications for practicing a certain job and opens entry to higher career education. • 2 year vocational education with Federal Vocational Certificate. Enables more practically talented young people a recognized degree with an independent career profile. Opens entry to a 3 or 4 year vocational education with confederate report of capability. 2. Continuing education and training (CET) Career orientated further education (non-formal education such as courses, seminars, etc.) is a part of every level of education and a part of lifelong learning. 3. Higher vocational training: preparatory courses for federal diplomas (PET) Connects solid practical capabilities with sound theoretic trade knowledge and orientates itself consistently around the needs of the labor market. Prepares professionals for trade and leadership functions: • Federal professional education training (PET) Enables professionals a first deepening and specialization after vocational education. Is completed with a confederate certificate. This is usually a condition for the advanced federal PET diploma. • Advanced federal professional education training (PET) Qualifies professionals as experts in their trade or for line positions in companies. Is completed with a confederate diploma. Richemont is professionally involved in multiple levels and therefore in a position to completely cover the needs of all companies, schools, and organizations working in the complete field of bakery and confectionary – independent, individual, modular, competent, and sustainable.
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Lucerne is always worth a visit Visit the Centre of Excellence and discover one of the most beautiful city on earth. Richemont is located just outside of downtown Lucerne, with impressive views of the mountains and the town, which can be reached by public transport within minutes. GERMANY
Paris
Lucerne, the gateway to central Switzerland, sited on Lake Lucerne, is embedded within an impressive mountainous panorama. Thanks to its attractions, its souvenir and watch shops, the beautiful lakeside setting and the nearby excursion mountains of the Rigi, Pilatus and Stanserhorn, the town is a destination for many travel groups and individuals on their journey through central Switzerland. Complete with gable paintings, the covered, medieval Chapel Bridge forms the centrepiece of Lucerne’s townscape and is considered to be one of the oldest, covered wooden bridges in Europe. A further landmark of the town is the Museggmauer, a wall which, with the exception only of one of its towers, has been preserved in its original, well-fortified state.
Munich
Frankfurt
Basel FRANCE
Bern
Zurich AUSTRIA
Lucerne
Geneva
Lugano ITALY
Milan
Easy to reach by train (every halfhour from Zurich, Berne, etc.), by air (approx. 60 minutes travel from Zurich or Basel Airport), and by car (A2 / A4 motorway).
Historic houses decorated with frescoes line the picturesque town squares as they do the ‘Weinmarkt’ square in the car-free old town. Lucerne is a city of town squares and churches. The Jesuit church dating from the 17th century is regarded as Switzerland’s first sacral Baroque building and the twin towers of the Hofkirche form an integral part of the townscape. The figure of a dying lion which was hewn from the face of rock in remembrance of the heroic death of Swiss guards killed during an attack on the Tuileries in 1792 is one of the best-known monuments in Switzerland. And with its 112-metre-long Bourbaki panorama, Lucerne possesses one of the world’s few maintained, mammoth circular paintings.
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Tradition and modernity stand side-by-side with ease in Lucerne, as the town has also earned a reputation for itself with innovative design. The futuristic Culture and Con vention Centre (KKL), designed by leading French architect Jean Nouvel, is one the architectural highlights of the town. The KKL is also a landmark of «Lucerne: Festival City» and venue for a wide variety of cultural events throughout the year. Lucerne is the ideal starting point for many excursions to the highlights of central Switzerland. A trip up one of Lucerne’s regional mountains, the Pilatus or the Rigi – the queen of mountains – is a must. But excursions up onto the Stanserhorn, the Bürgenstock or a steamship cruise on Lake Lucerne with its many bends and arms are certainly no less worthy. HIGHLIGHTS
• Chapel Bridge – one of Europe’s oldest wooden bridges and landmark of Lucerne, faithfully restored to its original design after a serious fire. • Culture and Convention Centre of Lucerne (KKL) – unites a large concert auditorium, the convention centre and the art museum under its imposing roof. • Swiss Museum of Transport – one of the most diverse museums in Europe for transport and communication, and the most-frequented museum in Switzerland. Has its own IMAX cinema on site. • Lake Lucerne – the scenic beauty of the lake can be discovered on the many different cruises offered by paddlewheel steamers and motor vessels. • Pilatus, Rigi, Stanserhorn – excursion mountains made accessible by cableways, offering up picture-book panoramas of the regions around Lucerne.
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Richemont Books Richemont is also a renowned publishing house with an international reputation offering a wide range of specialized books in several languages.
Confectionery On more than 300 pages you will find a display of our genuine creative ideas: From pastry classics such as brioches, croissant variations or panettone – with many new interpretations – and original new products all the way to special products. Our 600 product and work photos help you try out the recipes. They are easily understandable, efficient and cost-effective. Success guaranteed! 316 pages, de/fr, de/it, en/es CHF 110.00 64
teig (10 740 g)
Frühlingsbrioche Brioches de printemps
226
Rusticobuttergipfel Croissants au beurre rustico
teig (5730 g)
pâte (5730 g)
1750 g 1050 g 1500 g 50 g 15 g 30 g 100 g 30 g 150 g 55 g
1750 g 1050 g 1500 g 50 g 15 g 30 g 100 g 30 g
Weizenmehl 400 Weizenschrot fein Wasser Eigelb frisch Flüssigmalz aktiv → im Wasser auflösen Zucker → im Wasser auflösen Backhefe Enzympräparat → alles miteinander mischen Butter → nach 4–5 Minuten beigeben Speisesalz → gegen Ende der Mischzeit beigeben und den Teig plastisch auskneten 1000 g Butterplatte → zum Eintourieren weiterVerarbeitung Siehe Seite (Buttergipfelteig gemischt) grundteigeinlage 4730 g tourenzaHl 3 einfache Touren aufarbeiten Siehe Seite (Buttergipfelteig) Die gerollten Teiglinge mit Ei bestreichen und in Weizenkleie wenden. backtemPeratur 225–235 °C backzeit 14–16 Minuten
RIC - Feingebaeck_2012_Feingebaecke.indb 226
teig (5975 g)
de farine de froment 400 de boulange de froment fine d’eau de jaune d’œuf frais de malt liquide actif → diluer dans l’eau de sucre → diluer dans l’eau de levure de préparation enzymatique → mélanger le tout 150 g de beurre → ajouter après 4 à 5 minutes 55 g de sel de cuisine → ajouter à la fin du mélange et pétrir en une pâte plastique 1000 g de beurre en plaque → pour tourer
Sonnenblumenkernebuttergipfel Croissants aux graines de tournesol
traitement ultérieur Voir page (pâte mélangée à croissants au beurre) Poids de la détremPe 4730 g nombre de tours 3 tours simples façonnage Voir page (pâte à croissants au beurre) Badigeonner les pâtons roulés avec de la dorure et les tourner dans du son de froment. temPérature de cuisson 225–235 °C durée de cuisson 14–16 minutes
20.07.12 07:33
RIC - Feingebaeck_2012_Feingebaecke.indb 227
Bread The indispensable, technical basic information is kept short and visualized. The innovative structure of the book provides for a simple, efficient transfer from theory to practice. 252 pages, df / ei / jf CHF 106.00
2000 g 600 g 1500 g 50 g 30 g 60 g 100 g 30 g 150 g 55 g
Weizenmehl 400 Weizenmehl 720 Wasser Eigelb frisch Flüssigmalz aktiv → im Wasser auflösen Zucker → im Wasser auflösen Backhefe Enzympräparat → alles miteinander mischen Butter → nach 4–5 Minuten beigeben Speisesalz → gegen Ende der Mischzeit beigeben und den Teig plastisch auskneten 400 g Sonnenblumenkerne, geröstet, gequetscht → schonend unter den Teig mischen 1000 g Butterplatte → zum Eintourieren
227
pâte (5975 g)
2000 g 600 g 1500 g 50 g 30 g 60 g 100 g 30 g
de farine de froment 400 de farine de froment 720 d’eau de jaune d’œuf frais de malt liquide actif → diluer dans l’eau de sucre → diluer dans l’eau de levure de préparation enzymatique → mélanger le tout 150 g de beurre → ajouter après 4 à 5 minutes 55 g de sel de cuisine → ajouter à la fin du mélange et pétrir en une pâte plastique 400 g de graines de tournesol rôties, concassées → incorporer délicatement à la pâte 1000 g de beurre en plaque → pour tourer
weiterVerarbeitung Siehe Seite (Buttergipfelteig gemischt)
traitement ultérieur Voir page (pâte mélangée à croissants au beurre)
grundteigeinlage 4975 g
Poids de la détremPe 4975 g
tourenzaHl 3 einfache Touren
nombre de tours 3 tours simples
pâte (10 740 g)
5000 g Weizenmehl 400 560 g Milch 110 g Flüssigmalz → in der Milch auflösen 500 g Backhefe 2200 g Eier 560 g Zucker → in den Eiern auflösen und alles miteinander mischen 1670 g Butter → nach 4–5 Minuten in 2 Intervallen beigeben 140 g Speisesalz → gegen Ende der Mischzeit beigeben und den Teig plastisch auskneten Stockgare/teigruhe
5000 g de farine de froment 400 560 g de lait 110 g de malt liquide → diluer dans le lait 500 g de levure 2200 g d’œuf 560 g de sucre → diluer dans les œufs et mélanger le tout 1670 g de beurre → ajouter après 4 à 5 minutes en 2 fois 140 g de sel de cuisine → ajouter à la fin du mélange et pétrir en une pâte plastique pointage/repoS de la pâte
120 Minuten bei Raumtemperatur, anschliessend 60 Minuten im Kühlraum bei 0–5 °C lagern.
120 minutes à température ambiante, puis placer durant 60 minutes au réfrigérateur à 0–5 °C.
Vorbereitung Vanillecreme (Seite xxx), Himbeermarmelade
PréParation Crème vanille (page xxx), marmelade de framboises
aufarbeiten Den Briocheteig auf 2,8–3 mm ausrollen, auf Bleche mit Plastik abrollen und 60 Minuten im Tiefkühler bei –18 °C abstehen lassen. Mit einem Blumenausstecher von 8,5 cm Teigplättchen ausstechen und in gefettete Aluminiumformen von 7,3 × 4,1 × 3 cm auslegen, mit Plastik zudecken und gären lassen.
façonnage Abaisser la pâte à brioche à 2,8–3 mm, dérouler sur une plaque recouverte de plastique et laisser reposer 60 minutes au congélateur à –18 °C. Emporter en forme de fleur avec un emporte-pièce de 8,5 cm et foncer des moules alu graissés de 7,3 × 4,1 × 3 cm, recouvrir de plastique et laisser fermenter.
backVorbereitung Nach junger Gare je 20 g Vanillecreme eindressieren.
PréParation à la cuisson Après une courte fermentation, dresser 20 g de crème vanille par moule.
backen In mittelwarmen Ofen mit Dampf einschiessen und hell ausbacken. fertigstellen Die ausgekühlten Brioches mit Puderschnee leicht stauben. Himbeermarmelade mit Wasser im Verhältnis 4:1 aufkochen und mit dem Trichter je 8 g einfüllen. backtemPeratur 210–215 °C backzeit 8–10 Minuten
cuisson Placer dans un four moyennement chaud et cuire clair avec de la vapeur. finition Saupoudrer légèrement les brioches refroidies avec un peu de poudre neige. Cuire la marmelade de framboises avec de l’eau dans un rapport de 4:1 et dresser 8 g par moule avec un entonnoir. temPérature de cuisson 210–215 °C durée de cuisson 8–10 minutes
aufarbeiten Siehe Seite (Buttergipfelteig) Die gerollten Teiglinge mit Ei bestreichen und in Sonnenblumenkernen wenden.
façonnage Voir page (pâte à croissants au beurre) Badigeonner les pâtons roulés avec de la dorure et les tourner dans les graines de tournesol.
backtemPeratur/backzeit Siehe Seite (Rusticobuttergipfel)
temPérature/durée de cuisson Voir page (croissants au beurre RICrustico) - Feingebaeck_2012_Feingebaecke.indb
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Snacks This book with 300 pages full of 12 different themes should be available in every bakery or kitchen. The fantastic product photos, technical images showing all relevant process steps, as well as more than 270 proven and tested recipes will not fail to inspire you. 336 pages, df / di / es CHF 110.00
Cakes Loaves Squares This Richemont textbook provides specific, focused expertise for direct practical use – creativity and lasting success included. New, innovative and very progressive work techniques are combined with traditional elements. 252 pages, df / ei CHF 106.00
Torten – Sahnetorten Fireworks of ideas! Besides large, attractive pictures with detailed recipes you will find schematics and work photos along with handy descriptions. 252 pages, dfi / ejs CHF 106.00
19 Richemont Centre of Excellence
NEW NOW AVAILABLE IN ENGLISH:
Swiss Bakery & Confectionery
CRAFT AND TECHNOLOGY (THE APPRENTICES GUIDE) This new book about the basics in bakeries and confectioneries represents the complete works on the production knowledge of our industry. It serves as teaching materials for the basic education of young bakers and confectioners, as a source for exam preparations or simply as a reference text for the work routine. All contents are either new or revised, compiled or completed and correspond to the current state of knowledge. Much emphasis was put on illustration details to support the different subjects. 605 pages, de, fr, it, en CHF 180.00
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Contact & information For further general information on our services please contact us by: Phone +41 (0)41 375 85 85 Fax +41 (0)41 375 85 90 E-Mail info@richemont.cc For further information on our “Swiss Artisan Excellence”-course modules and the “Certified by Richemont of Switzerland”-program please contact: Mr. Reto FRIES, Director: direktion@richemont.cc
Richemont Centre of Excellence for bakery & confectionery Seeburgstrasse 51 CH- Lucerne www.richemont.online