https://coolbaker.ch/wissen/1-01-der-aschegehalt/ https://coolbaker.ch/img/video_1_01_aschegehalt_poster.webp Der Aschegehalt (Mehltypen) Die Typenzahl (z.B. 550) gibt an, wie viel Milligramm Asche (Mineralstoffe) vom Schalenanteil übrig bleiben, wenn man exakt 100g Mehl im Ofen verbrennt. https://coolbaker.ch/img/video_1_01_aschegehalt.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/1-01-taux-cendres-types-farine/ https://coolbaker.ch/img/video_1_01_aschegehalt_poster.webp Le Taux de cendres (Types de farine) Le type de farine (ex. 550) indique combien de milligrammes de cendres (minéraux) restent après la combustion de 100g de farine. https://coolbaker.ch/img/videos_fr/video_1_01_aschegehalt.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/1-01-tenore-ceneri-tipi-farina/ https://coolbaker.ch/img/video_1_01_aschegehalt_poster.webp Il Tenore di ceneri (Tipi di farina) Il numero di tipo (es. 550) indica quanti milligrammi di ceneri (minerali) rimangono dopo la combustione di 100g di farina. https://coolbaker.ch/img/videos_it/video_1_01_aschegehalt.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/1-01-ash-content-flour-extraction-types/ https://coolbaker.ch/img/video_1_01_aschegehalt_poster.webp Ash Content (Flour Extraction Types) The flour type number (e.g., 550) indicates how many milligrams of ash (minerals) remain after burning 100g of flour. https://coolbaker.ch/img/videos_en/video_1_01_aschegehalt.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/1-02-proteine/ https://coolbaker.ch/img/video_1_02_proteine_poster.webp Proteine (Gliadin & Glutenin) Wasser vereint Gliadin (Dehnbarkeit) und Glutenin (Gummiband-Elastizität) zum magischen und lebenswichtigen Gluten-Netzwerk. https://coolbaker.ch/img/video_1_02_proteine.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/1-02-proteines-gliadine-glutenine/ https://coolbaker.ch/img/video_1_02_proteine_poster.webp Protéines (Gliadine & Glutenine) L'eau unit la gliadine (élasticité) et la glutenine (élasticité de type caoutchouc) pour former le réseau de gluten magique et vital. https://coolbaker.ch/img/videos_fr/video_1_02_proteine.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/1-02-proteine-gliadina-glutenina/ https://coolbaker.ch/img/video_1_02_proteine_poster.webp Proteine (Gliadina & Glutenina) L'acqua unisce la gliadina (elasticità) e la glutenina (elasticità tipo gomma) per formare la maglia glutinica magica e vitale. https://coolbaker.ch/img/videos_it/video_1_02_proteine.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/1-02-proteins-gliadin-glutenin/ https://coolbaker.ch/img/video_1_02_proteine_poster.webp Proteins (Gliadin & Glutenin) Water unites gliadin (stretch) and glutenin (rubber-like elasticity) into the magical and vital gluten network. https://coolbaker.ch/img/videos_en/video_1_02_proteine.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/1-03-die-enzyme/ https://coolbaker.ch/img/video_1_03_enzyme_poster.webp Die Enzyme (Amylase & Protease) Natürliche Enzym-Scheren: Amylase zerschneidet Stärke zu Zucker (Hefe-Treibstoff), Protease entspannt das bockige Gluten weich. https://coolbaker.ch/img/video_1_03_enzyme.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/1-03-enzymes-amylase-protease/ https://coolbaker.ch/img/video_1_03_enzyme_poster.webp Les Enzymes (Amylase & Protéase) Ciseaux enzymatiques naturels : l'amylase découpe l'amidon en sucre (nourriture pour la levure), la protéase assouplit le gluten rigide. https://coolbaker.ch/img/videos_fr/video_1_03_enzyme.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/1-03-enzimi-amilasi-proteasi/ https://coolbaker.ch/img/video_1_03_enzyme_poster.webp Gli Enzimi (Amilasi & Proteasi) Forbici enzimatiche naturali: l'amilasi taglia l'amido in zucchero (cibo per il lievito), la proteasi ammorbidisce il glutine rigido. https://coolbaker.ch/img/videos_it/video_1_03_enzyme.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/1-03-enzymes-amylase-protease/ https://coolbaker.ch/img/video_1_03_enzyme_poster.webp Enzymes (Amylase & Protease) Natural enzyme scissors: Amylase cuts starch into sugar (yeast fuel), protease softens the tough gluten. https://coolbaker.ch/img/videos_en/video_1_03_enzyme.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/1-04-helle-vs-dunkle-mehle/ https://coolbaker.ch/img/video_1_04_mehle_poster.webp Helle vs. Dunkle Mehle Helle Mehle (starkes Gluten, max. Dehnbarkeit) vs. dunkle Mehle/Vollkorn (Schalenteile zerschneiden leicht das Gluten, saugen aber Wasser). https://coolbaker.ch/img/video_1_04_mehle.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/1-04-farines-claires-vs-foncees/ https://coolbaker.ch/img/video_1_04_mehle_poster.webp Farines claires vs. farines foncées Farines claires (gluten fort, max. extensibilité) vs. farines foncées/complètes (les parties de l'enveloppe coupent légèrement le gluten, mais absorbent l'eau). https://coolbaker.ch/img/videos_fr/video_1_04_mehle.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/1-04-farine-chiare-vs-scure/ https://coolbaker.ch/img/video_1_04_mehle_poster.webp Farine chiare vs. farine scure Farine chiare (glutine forte, massima estensibilità) vs. farine scure/integrali (le parti della buccia tagliano leggermente il glutine, ma assorbono acqua). https://coolbaker.ch/img/videos_it/video_1_04_mehle.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/1-04-light-vs-dark-flours/ https://coolbaker.ch/img/video_1_04_mehle_poster.webp Light vs. Dark Flours Light flours (strong gluten, max. extensibility) vs. dark flours/whole grain (bran parts slightly cut the gluten but absorb water). https://coolbaker.ch/img/videos_en/video_1_04_mehle.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/1-05-weizen-vs-roggen-vs-dinkel/ https://coolbaker.ch/img/video_1_05_getreide_poster.webp Weizen vs. Roggen vs. Dinkel Weizen (starkes 3D-Netz), Roggen (blockiert durch Schleimstoffe), Dinkel (extrem dehnbares, aber reiss-empfindliches Gluten). https://coolbaker.ch/img/video_1_05_getreide.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/1-05-ble-vs-seigle-epeautre/ https://coolbaker.ch/img/video_1_05_getreide_poster.webp Blé vs. Seigle vs. Épeautre Blé (réseau 3D fort), seigle (bloqué par des mucilages), épeautre (gluten extrêmement extensible mais sensible à la déchirure). https://coolbaker.ch/img/videos_fr/video_1_05_getreide.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/1-05-grano-vs-segale-farro/ https://coolbaker.ch/img/video_1_05_getreide_poster.webp Grano vs. Segale vs. Farro Grano (rete 3D forte), segale (bloccato da mucillagini), farro (glutine estremamente estensibile ma sensibile alla rottura). https://coolbaker.ch/img/videos_it/video_1_05_getreide.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/1-05-wheat-vs-rye-spelt/ https://coolbaker.ch/img/video_1_05_getreide_poster.webp Wheat vs. Rye vs. Spelt Wheat (strong 3D network), rye (blocked by mucilages), spelt (extremely extensible but tear-sensitive gluten). https://coolbaker.ch/img/videos_en/video_1_05_getreide.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/1-06-wasser-chemie/ https://coolbaker.ch/img/video_1_06_wasser_poster.webp Wasser-Chemie Hartes Wasser schnürt das Klebergerüst fest zusammen. Ein leicht saurer pH-Wert (~5.5) ist ideal für die enzymatische Aktivität. https://coolbaker.ch/img/video_1_06_wasser.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/1-06-chimie-eau/ https://coolbaker.ch/img/video_1_06_wasser_poster.webp Chimie de l'eau L'eau dure resserre fortement le réseau de gluten. Un pH légèrement acide (~5.5) est idéal pour l'activité enzymatique. https://coolbaker.ch/img/videos_fr/video_1_06_wasser.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/1-06-chimica-dell-acqua/ https://coolbaker.ch/img/video_1_06_wasser_poster.webp Chimica dell'acqua L'acqua dura stringe saldamente la rete di glutine. Un pH leggermente acido (~5.5) è ideale per l'attività enzimatica. https://coolbaker.ch/img/videos_it/video_1_06_wasser.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/1-06-water-chemistry/ https://coolbaker.ch/img/video_1_06_wasser_poster.webp Water Chemistry Hard water tightly constricts the gluten network. A slightly acidic pH (~5.5) is ideal for enzymatic activity. https://coolbaker.ch/img/videos_en/video_1_06_wasser.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/1-07-die-doppelwirkung-von-salz/ https://coolbaker.ch/img/video_1_07_salz_poster.webp Die Doppelwirkung von Salz Zieht Eiweißstränge stabil zusammen (Korsett) und bremst spätere Gärprozesse kontrolliert durch osmotischen Druck. https://coolbaker.ch/img/video_1_07_salz.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/1-07-double-action-sel/ https://coolbaker.ch/img/video_1_07_salz_poster.webp La double action du sel Stabilise les chaînes de protéines (corset) et freine les processus de fermentation ultérieurs par pression osmotique. https://coolbaker.ch/img/videos_fr/video_1_07_salz.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/1-07-doppia-azione-sale/ https://coolbaker.ch/img/video_1_07_salz_poster.webp La doppia azione del sale Stabilizza le catene proteiche (corsetto) e frena controllatamente i processi di fermentazione successivi attraverso la pressione osmotica. https://coolbaker.ch/img/videos_it/video_1_07_salz.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/1-07-double-action-salt/ https://coolbaker.ch/img/video_1_07_salz_poster.webp The Double Action of Salt Stabilizes protein strands (corset) and controls later fermentation processes through osmotic pressure. https://coolbaker.ch/img/videos_en/video_1_07_salz.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/1-08-das-fett-paradoxon/ https://coolbaker.ch/img/video_1_08_fett_poster.webp Das Fett-Paradoxon Fett blockiert zu Beginn die Glutenbildung (Mürbeteig). Spät zugegeben ummantelt es die Teigschichten geschmeidig und hält das Gebäck lange saftig. https://coolbaker.ch/img/video_1_08_fett.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/1-08-paradoxe-graisses/ https://coolbaker.ch/img/video_1_08_fett_poster.webp Le paradoxe des graisses Les graisses bloquent au début la formation du gluten (pâte brisée). Ajoutées plus tard, elles enrobent les couches de pâte et gardent la pâtisserie moelleuse longtemps. https://coolbaker.ch/img/videos_fr/video_1_08_fett.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/1-08-paradosso-grassi/ https://coolbaker.ch/img/video_1_08_fett_poster.webp Il paradosso dei grassi I grassi bloccano all'inizio la formazione del glutine (pasta frolla). Aggiunti in seguito, avvolgono le sfoglie di pasta e mantengono la pasticceria morbida a lungo. https://coolbaker.ch/img/videos_it/video_1_08_fett.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/1-08-fat-paradox/ https://coolbaker.ch/img/video_1_08_fett_poster.webp The Fat Paradox Fat initially blocks gluten formation (shortcrust pastry). Added later, it coats the dough layers smoothly and keeps the pastry moist for a long time. https://coolbaker.ch/img/videos_en/video_1_08_fett.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/1-09-milch-laktose/ https://coolbaker.ch/img/video_1_09_laktose_poster.webp Milch & Laktose Hefe kann Laktose nicht abbauen. Sie bleibt als reines Kapital im Teig liegen und sorgt im Ofen für tiefdunkle turbo-Bräunung. https://coolbaker.ch/img/video_1_09_laktose.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/1-09-lait-lactose/ https://coolbaker.ch/img/video_1_09_laktose_poster.webp Lait & Lactose La levure ne peut pas décomposer le lactose. Il reste en tant que capital pur dans la pâte et provoque une brunissage turbo très foncé au four. https://coolbaker.ch/img/videos_fr/video_1_09_laktose.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/1-09-latte-lattosio/ https://coolbaker.ch/img/video_1_09_laktose_poster.webp Latte & Lattosio Il lievito non può degradare il lattosio. Rimane come capitale puro nell'impasto e provoca una doratura turbo molto scura in forno. https://coolbaker.ch/img/videos_it/video_1_09_laktose.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/1-09-milk-lactose/ https://coolbaker.ch/img/video_1_09_laktose_poster.webp Milk & Lactose Yeast cannot break down lactose. It remains as pure capital in the dough and causes deep dark turbo-browning in the oven. https://coolbaker.ch/img/videos_en/video_1_09_laktose.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/1-10-zucker-osmotischer-stress/ https://coolbaker.ch/img/video_1_10_zucker_poster.webp Zucker & Osmotischer Stress Ab >10 % Zucker entzieht die hohe Zuckerkonzentration der Hefe über osmotischen Druck das Zellwasser. Gärprozesse verlangsamen sich spürbar. https://coolbaker.ch/img/video_1_10_zucker.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/1-10-sucre-stress-osmotique/ https://coolbaker.ch/img/video_1_10_zucker_poster.webp Sucre & Stress osmotique Au-delà de 10 % de sucre, la forte concentration en sucre retire l'eau cellulaire de la levure par pression osmotique. Les processus de fermentation ralentissent sensiblement. https://coolbaker.ch/img/videos_fr/video_1_10_zucker.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/1-10-zucchero-stress-osmotico/ https://coolbaker.ch/img/video_1_10_zucker_poster.webp Zucchero & Stress osmotico Oltre il 10 % di zucchero, l'alta concentrazione di zucchero sottrae l'acqua cellulare dal lievito per pressione osmotica. I processi di fermentazione rallentano sensibilmente. https://coolbaker.ch/img/videos_it/video_1_10_zucker.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/1-10-sugar-osmotic-stress/ https://coolbaker.ch/img/video_1_10_zucker_poster.webp Sugar & Osmotic Stress Above 10% sugar, the high sugar concentration extracts cell water from the yeast through osmotic pressure. Fermentation processes noticeably slow down. https://coolbaker.ch/img/videos_en/video_1_10_zucker.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/1-11-chemischer-trieb/ https://coolbaker.ch/img/video_1_11_backpulver_poster.webp Chemischer Trieb (Backpulver) Reines Natron benötigt zwingend Säure im Teig (z. B. Buttermilch); Backpulver bringt das Säuerungsmittel bereits mit. Blitzschnelles CO₂ ganz ohne Gehzeit. https://coolbaker.ch/img/video_1_11_backpulver.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/1-11-levure-chimique-poudre-lever/ https://coolbaker.ch/img/video_1_11_backpulver_poster.webp Levure chimique (Poudre à lever) Le bicarbonate de soude pur nécessite impérativement un acide dans la pâte (par exemple, du lait ribot) ; la poudre à lever apporte déjà l'agent acidifiant. CO₂ rapide sans temps de levée. https://coolbaker.ch/img/videos_fr/video_1_11_backpulver.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/1-11-lievito-chimico-polvere/ https://coolbaker.ch/img/video_1_11_backpulver_poster.webp Lievito chimico (Lievito in polvere) Il bicarbonato di sodio puro richiede necessariamente un acido nell'impasto (ad esempio, latticello); il lievito in polvere porta già con sé l'agente acidificante. CO₂ rapido senza tempi di lievitazione. https://coolbaker.ch/img/videos_it/video_1_11_backpulver.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/1-11-chemical-leavening-baking-powder/ https://coolbaker.ch/img/video_1_11_backpulver_poster.webp Chemical Leavening (Baking Powder) Pure sodium bicarbonate requires an acid in the dough (e.g., buttermilk); baking powder already brings the acidifying agent. Instant CO₂ without fermentation time. https://coolbaker.ch/img/videos_en/video_1_11_backpulver.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/1-12-gefrorene-hefe/ https://coolbaker.ch/img/video_1_12_gefrorene_hefe_poster.webp Gefrorene Hefe (Erdbeer-Prinzip) Bei Minusgraden durchdringen Eiskristalle die ungeschützten Zellmembranen. Langsam gefrorene Frischhefe verliert ihre Vitalität und Gärkraft. https://coolbaker.ch/img/video_1_12_gefrorene_hefe.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/1-12-levure-congelee-principe-fraise/ https://coolbaker.ch/img/video_1_12_gefrorene_hefe_poster.webp Levure congelée (Principe de la fraise) À des températures négatives, les cristaux de glace traversent les membranes cellulaires non protégées. La levure fraîche congelée lentement perd sa vitalité et sa force de fermentation. https://coolbaker.ch/img/videos_fr/video_1_12_gefrorene_hefe.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/1-12-lievito-congelato-principio-fragola/ https://coolbaker.ch/img/video_1_12_gefrorene_hefe_poster.webp Lievito congelato (Principio della fragola) A temperature sotto zero, i cristalli di ghiaccio attraversano le membrane cellulari non protette. Il lievito fresco congelato lentamente perde la sua vitalità e potere lievitante. https://coolbaker.ch/img/videos_it/video_1_12_gefrorene_hefe.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/1-12-frozen-yeast-strawberry-principle/ https://coolbaker.ch/img/video_1_12_gefrorene_hefe_poster.webp Frozen Yeast (Strawberry Principle) At sub-zero temperatures, ice crystals penetrate unprotected cell membranes. Slowly frozen fresh yeast loses its vitality and leavening power. https://coolbaker.ch/img/videos_en/video_1_12_gefrorene_hefe.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/1-13-eier-emulgatoren/ https://coolbaker.ch/img/video_1_13_emulgatoren_poster.webp Eier & Emulgatoren Die magische Verbindungskraft: Lecithin im Eigelb bindet Wasser und sonst blockierendes Fett extrem fein aneinander. https://coolbaker.ch/img/video_1_13_emulgatoren.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/1-13-oeufs-emulsifiants/ https://coolbaker.ch/img/video_1_13_emulgatoren_poster.webp Œufs & Émulsifiants Le pouvoir de liaison magique : la lécithine dans le jaune d'œuf lie l'eau et les graisses bloquantes de manière extrêmement fine. https://coolbaker.ch/img/videos_fr/video_1_13_emulgatoren.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/1-13-uova-emulsionanti/ https://coolbaker.ch/img/video_1_13_emulgatoren_poster.webp Uova & Emulsionanti Il potere di legame magico: la lecitina nel tuorlo d'uovo lega acqua e grassi bloccanti in modo estremamente fine. https://coolbaker.ch/img/videos_it/video_1_13_emulgatoren.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/1-13-eggs-emulsifiers/ https://coolbaker.ch/img/video_1_13_emulgatoren_poster.webp Eggs & Emulsifiers The magical binding power: Lecithin in egg yolk binds water and otherwise blocking fats extremely finely together. https://coolbaker.ch/img/videos_en/video_1_13_emulgatoren.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/1-14-natuerliche-backhilfsmittel/ https://coolbaker.ch/img/video_1_14_backhilfsmittel_poster.webp Natürliche Backhilfsmittel Vitamin C vernetzt Proteine zügig für mehr Teigstabilität. Aktivmalz liefert natürliche Enzyme zur beschleunigten Spaltung komplexer Getreidestärke. https://coolbaker.ch/img/video_1_14_backhilfsmittel.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/1-14-aides-cuisson-naturelles/ https://coolbaker.ch/img/video_1_14_backhilfsmittel_poster.webp Aides à la cuisson naturelles La vitamine C réticulent rapidement les protéines pour plus de stabilité de la pâte. Le malt actif fournit des enzymes naturelles pour une décomposition accélérée de l'amidon complexe. https://coolbaker.ch/img/videos_fr/video_1_14_backhilfsmittel.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/1-14-additivi-naturali-panificazione/ https://coolbaker.ch/img/video_1_14_backhilfsmittel_poster.webp Additivi naturali per la panificazione La vitamina C reticola rapidamente le proteine per una maggiore stabilità dell'impasto. Il malto attivo fornisce enzimi naturali per una rapida scissione dell'amido complesso. https://coolbaker.ch/img/videos_it/video_1_14_backhilfsmittel.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/1-14-natural-baking-aids/ https://coolbaker.ch/img/video_1_14_backhilfsmittel_poster.webp Natural Baking Aids Vitamin C quickly cross-links proteins for greater dough stability. Active malt provides natural enzymes for accelerated breakdown of complex grain starch. https://coolbaker.ch/img/videos_en/video_1_14_backhilfsmittel.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/2-01-autolyse/ https://coolbaker.ch/img/video_2_01_autolyse_poster.webp Autolyse (Nullteig) Passive Vernetzung durch Wasser. Mehl verquillt völlig von selbst, ohne Knet-Energie, zu einem dehnbarsten Gluten-Fundament. https://coolbaker.ch/img/video_2_01_autolyse.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/2-01-autolyse-pate-base/ https://coolbaker.ch/img/video_2_01_autolyse_poster.webp Autolyse (Pâte de base) Réseau passif par l'eau. La farine gonfle complètement d'elle-même, sans énergie de pétrissage, pour un fondement de gluten extensible. https://coolbaker.ch/img/videos_fr/video_2_01_autolyse.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/2-01-autolisi-pasta-base/ https://coolbaker.ch/img/video_2_01_autolyse_poster.webp Autolisi (Pasta base) Rete passiva tramite acqua. La farina si gonfia completamente da sola, senza energia di impasto, per una base di glutine estensibile. https://coolbaker.ch/img/videos_it/video_2_01_autolyse.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/2-01-autolyse-base-dough/ https://coolbaker.ch/img/video_2_01_autolyse_poster.webp Autolyse (Base Dough) Passive networking through water. Flour swells completely on its own, without kneading energy, to an extensible gluten foundation. https://coolbaker.ch/img/videos_en/video_2_01_autolyse.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/2-02-quellstueck/ https://coolbaker.ch/img/video_2_02_quellstueck_poster.webp Quellstück Körner und Saaten werden stets voreingeweicht: Andernfalls entziehen sie der Krume über Kapillarkräfte unbarmherzig Wasser und lassen das Brot vorzeitig austrocknen. https://coolbaker.ch/img/video_2_02_quellstueck.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/2-02-trempage-froid-graines-grains/ https://coolbaker.ch/img/video_2_02_quellstueck_poster.webp Trempage à froid (Graines & Grains) Les grains et les graines doivent toujours être préalablement trempés : sinon, ils retirent impitoyablement l'eau de la mie par capillarité, laissant le pain se dessécher prématurément. https://coolbaker.ch/img/videos_fr/video_2_02_quellstueck.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/2-02-ammollo-freddo-semi-grani/ https://coolbaker.ch/img/video_2_02_quellstueck_poster.webp Ammollo a freddo (Semi & Grani) I cereali e i semi devono sempre essere preammollati: altrimenti, sottraggono spietatamente acqua alla mollica attraverso forze capillari, lasciando il pane a seccarsi prematuramente. https://coolbaker.ch/img/videos_it/video_2_02_quellstueck.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/2-02-soaker/ https://coolbaker.ch/img/video_2_02_quellstueck_poster.webp Soaker Grains and seeds must always be pre-soaked: otherwise, they mercilessly draw water from the crumb through capillary forces, causing the bread to dry out prematurely. https://coolbaker.ch/img/videos_en/video_2_02_quellstueck.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/2-03-bruehstueck/ https://coolbaker.ch/img/video_2_03_bruehstueck_poster.webp Brühstück Thermischer Aufschluss der Randschicht durch kochendes Wasser: Bindet bis zu 3x mehr Wasser als kalte Varianten für anhaltende Saftigkeit. https://coolbaker.ch/img/video_2_03_bruehstueck.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/2-03-echaudage-grains-flocons-chaud/ https://coolbaker.ch/img/video_2_03_bruehstueck_poster.webp Échaudage (Grains & Flocons à chaud) Décomposition thermique de la couche externe par de l'eau bouillante : lie jusqu'à 3x plus d'eau que les variantes froides pour une jutosité durable. https://coolbaker.ch/img/videos_fr/video_2_03_bruehstueck.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/2-03-idrolisi-caldo-semi-fiocchi/ https://coolbaker.ch/img/video_2_03_bruehstueck_poster.webp Idrolisi a caldo (Semi & Fiocchi) Scission termica dello strato esterno mediante acqua bollente: lega fino a 3 volte più acqua rispetto alle varianti fredde per una succosità duratura. https://coolbaker.ch/img/videos_it/video_2_03_bruehstueck.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/2-03-scald-hot-soaker/ https://coolbaker.ch/img/video_2_03_bruehstueck_poster.webp Scald / Hot Soaker Thermal breakdown of the outer layer using boiling water: binds up to 3x more water than cold variants for lasting juiciness. https://coolbaker.ch/img/videos_en/video_2_03_bruehstueck.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/2-04-kochstueck/ https://coolbaker.ch/img/video_2_04_kochstueck_poster.webp Kochstück (Tangzhong) Die ultimative Wasser-Falle. Stärke wird auf exakt 65°C erhitzt und geliert zu elastischem Pudding, der das Wasser hermetisch vor Garen und Backen abriegelt. https://coolbaker.ch/img/video_2_04_kochstueck.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/2-04-roux-eau-tangzhong/ https://coolbaker.ch/img/video_2_04_kochstueck_poster.webp Roux d'eau (Tangzhong) Le piège ultime à eau. L'amidon est chauffé à exactement 65°C et gélifie en un pudding élastique qui scelle hermétiquement l'eau avant la cuisson. https://coolbaker.ch/img/videos_fr/video_2_04_kochstueck.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/2-04-water-roux-tangzhong/ https://coolbaker.ch/img/video_2_04_kochstueck_poster.webp Water Roux (Tangzhong) La trappola definitiva per l'acqua. L'amido viene riscaldato a esattamente 65°C e gelifica in un budino elastico che sigilla ermeticamente l'acqua prima della cottura. https://coolbaker.ch/img/videos_it/video_2_04_kochstueck.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/2-04-tangzhong-water-roux/ https://coolbaker.ch/img/video_2_04_kochstueck_poster.webp Tangzhong / Water Roux The ultimate water trap. Starch is heated to exactly 65°C and gels into an elastic pudding that hermetically seals the water before cooking. https://coolbaker.ch/img/videos_en/video_2_04_kochstueck.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/2-05-schweizer-hebel-die-saeurewandlung/ https://coolbaker.ch/img/video_2_05_hebel_poster.webp Schweizer Hebel (Säurewandlung) 1h Anspringen warm, gefolgt von kühler Reifung. Nach Tag 3 verschiebt sich das Gleichgewicht von milder Milchsäure hin zu dominanter, aromastabiler Essigsäure. https://coolbaker.ch/img/video_2_05_hebel.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/2-05-hebel-suisse-transformation-acide/ https://coolbaker.ch/img/video_2_05_hebel_poster.webp Hebel suisse (Transformation acide) 1h de démarrage à chaud, suivie d'une maturation au frais. Après le jour 3, l'équilibre se déplace de l'acide lactique doux vers l'acide acétique dominant et stable en arôme. https://coolbaker.ch/img/videos_fr/video_2_05_hebel.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/2-05-hebel-svizzero-trasformazione-acida/ https://coolbaker.ch/img/video_2_05_hebel_poster.webp Hebel svizzero (Trasformazione acida) 1h di avvio caldo, seguita da una maturazione a freddo. Dopo il giorno 3, l'equilibrio si sposta da un acido lattico mite a un acido acetico dominante e stabile nell'aroma. https://coolbaker.ch/img/videos_it/video_2_05_hebel.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/2-05-swiss-hebel-acid-transformation/ https://coolbaker.ch/img/video_2_05_hebel_poster.webp Swiss Hebel (Acid Transformation) 1h warm start, followed by cool maturation. After day 3, the balance shifts from mild lactic acid to dominant, aroma-stable acetic acid. https://coolbaker.ch/img/videos_en/video_2_05_hebel.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/2-06-biga-vs-poolish/ https://coolbaker.ch/img/video_2_06_biga_poolish_poster.webp Biga vs. Poolish Poolish (flüssig) fördert massiv die fließende Dehnbarkeit. Biga (sehr steif) fördert aggressiv pure Triebspannung. https://coolbaker.ch/img/video_2_06_biga_poolish.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/2-06-biga-vs-poolish/ https://coolbaker.ch/img/video_2_06_biga_poolish_poster.webp Biga vs. Poolish Le Poolish (liquide) favorise massivement l'élasticité fluide. La Biga (très ferme) favorise agressivement la pure tension de levée. https://coolbaker.ch/img/videos_fr/video_2_06_biga_poolish.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/2-06-biga-vs-poolish/ https://coolbaker.ch/img/video_2_06_biga_poolish_poster.webp Biga vs. Poolish Il Poolish (liquido) promuove massicciamente l'estensibilità fluida. La Biga (molto rigida) promuove aggressivamente la pura tensione di lievitazione. https://coolbaker.ch/img/videos_it/video_2_06_biga_poolish.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/2-06-biga-vs-poolish/ https://coolbaker.ch/img/video_2_06_biga_poolish_poster.webp Biga vs. Poolish Poolish (liquid) massively promotes flowing extensibility. Biga (very stiff) aggressively promotes pure leavening tension. https://coolbaker.ch/img/videos_en/video_2_06_biga_poolish.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/2-07-sauerteig-symbiose/ https://coolbaker.ch/img/video_2_07_sauerteig_poster.webp Sauerteig-Symbiose Biologisches Säure-Trieb-System das extrem tiefe Krusten-Aromen züchtet und die Haltbarkeit/Schimmelschutz ins Bodenlose treibt. https://coolbaker.ch/img/video_2_07_sauerteig.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/2-07-symbiose-levain/ https://coolbaker.ch/img/video_2_07_sauerteig_poster.webp Symbiose du levain Système biologique de fermentation acide qui cultive des arômes de croûte extrêmement profonds et prolonge la durée de conservation/résistance aux moisissures. https://coolbaker.ch/img/videos_fr/video_2_07_sauerteig.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/2-07-simbiosi-lievito-madre/ https://coolbaker.ch/img/video_2_07_sauerteig_poster.webp Simbiosi del lievito madre Sistema biologico di fermentazione acida che coltiva aromi di crosta estremamente profondi e prolunga la durata di conservazione/resistenza alla muffa. https://coolbaker.ch/img/videos_it/video_2_07_sauerteig.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/2-07-sourdough-symbiosis/ https://coolbaker.ch/img/video_2_07_sauerteig_poster.webp Sourdough Symbiosis Biological acid-leavening system that cultivates extremely deep crust aromas and drives shelf life/mold resistance to the extreme. https://coolbaker.ch/img/videos_en/video_2_07_sauerteig.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/2-08-enzymhemmung-im-roggen/ https://coolbaker.ch/img/video_2_08_roggen_amylase_poster.webp Enzymhemmung im Roggen Erforderliche rohe Gewalt: Ohne Säure zersägt das Amylase-Enzym die Roggen-Stärke im warmen Ofen restlos; das Brot bleibt innen flüssig. https://coolbaker.ch/img/video_2_08_roggen_amylase.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/2-08-inhibition-enzymatique-seigle/ https://coolbaker.ch/img/video_2_08_roggen_amylase_poster.webp Inhibition enzymatique dans le seigle Force brute nécessaire : sans acide, l'enzyme amylase décompose complètement l'amidon de seigle dans le four chaud ; le pain reste liquide à l'intérieur. https://coolbaker.ch/img/videos_fr/video_2_08_roggen_amylase.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/2-08-inibizione-enzimatica-segale/ https://coolbaker.ch/img/video_2_08_roggen_amylase_poster.webp Inibizione enzimatica nel segale Forza bruta necessaria: senza acido, l'enzima amilasi distrugge completamente l'amido di segale nel forno caldo; il pane rimane liquido all'interno. https://coolbaker.ch/img/videos_it/video_2_08_roggen_amylase.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/2-08-enzymatic-inhibition-rye/ https://coolbaker.ch/img/video_2_08_roggen_amylase_poster.webp Enzymatic Inhibition in Rye Required raw force: without acid, the amylase enzyme completely tears apart rye starch in the warm oven; the bread remains liquid inside. https://coolbaker.ch/img/videos_en/video_2_08_roggen_amylase.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/3-01-teigtemperatur/ https://coolbaker.ch/img/video_3_01_teigtemperatur_poster.webp Teigtemperatur Warum 25°C perfekt sind und 30°C das absolute Ende bedeuten (Enzyme zerstören das Teig-Netzwerk völlig). https://coolbaker.ch/img/video_3_01_teigtemperatur.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/3-01-temperature-pate/ https://coolbaker.ch/img/video_3_01_teigtemperatur_poster.webp Température de la pâte Pourquoi 25°C est parfait et 30°C signifie la fin absolue (les enzymes détruisent complètement le réseau de pâte). https://coolbaker.ch/img/videos_fr/video_3_01_teigtemperatur.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/3-01-temperatura-dell-impasto/ https://coolbaker.ch/img/video_3_01_teigtemperatur_poster.webp Temperatura dell'impasto Perché 25°C è perfetto e 30°C significa la fine assoluta (gli enzimi distruggono completamente la rete dell'impasto). https://coolbaker.ch/img/videos_it/video_3_01_teigtemperatur.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/3-01-dough-temperature/ https://coolbaker.ch/img/video_3_01_teigtemperatur_poster.webp Dough Temperature Why 25°C is perfect and 30°C means absolute disaster (enzymes completely destroy the dough network). https://coolbaker.ch/img/videos_en/video_3_01_teigtemperatur.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/3-02-phasen-des-knetens/ https://coolbaker.ch/img/video_3_02_phasen_kneten_poster.webp Phasen des Knetens Homogenisieren -> Kleberbildung -> Lufteinschlag (Hefe macht später *keine* neuen Blasen, sie pumpt diese nur auf!). https://coolbaker.ch/img/video_3_02_phasen_kneten.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/3-02-phases-petrissage/ https://coolbaker.ch/img/video_3_02_phasen_kneten_poster.webp Phases du pétrissage Homogénéisation -> Formation de gluten -> Incorporation d'air (la levure ne crée *pas* de nouvelles bulles, elle les gonfle seulement !). https://coolbaker.ch/img/videos_fr/video_3_02_phasen_kneten.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/3-02-fasi-dell-impastamento/ https://coolbaker.ch/img/video_3_02_phasen_kneten_poster.webp Fasi dell'impastamento Omogeneizzazione -> Formazione del glutine -> Incorporazione dell'aria (il lievito non crea *nuove* bolle, le gonfia solo!). https://coolbaker.ch/img/videos_it/video_3_02_phasen_kneten.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/3-02-phases-kneading/ https://coolbaker.ch/img/video_3_02_phasen_kneten_poster.webp Phases of Kneading Homogenizing -> Gluten Formation -> Air Incorporation (yeast does *not* create new bubbles, it only inflates them!). https://coolbaker.ch/img/videos_en/video_3_02_phasen_kneten.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/3-03-der-fenstertest/ https://coolbaker.ch/img/video_3_03_fenstertest_poster.webp Der Fenstertest Die einzige Möglichkeit zu prüfen, ob der Teig fertig geknetet ist: Lässt er sich hauchdünn und durchscheinend ausziehen, ohne zu reissen? https://coolbaker.ch/img/video_3_03_fenstertest.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/3-03-test-fenetre/ https://coolbaker.ch/img/video_3_03_fenstertest_poster.webp Le test de la fenêtre La seule façon de vérifier si la pâte est bien pétrie : peut-elle être étirée finement et de manière translucide sans se déchirer ? https://coolbaker.ch/img/videos_fr/video_3_03_fenstertest.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/3-03-test-finestra/ https://coolbaker.ch/img/video_3_03_fenstertest_poster.webp Il test della finestra L'unico modo per verificare se l'impasto è ben impastato: può essere steso sottilmente e in modo traslucido senza rompersi? https://coolbaker.ch/img/videos_it/video_3_03_fenstertest.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/3-03-windowpane-test/ https://coolbaker.ch/img/video_3_03_fenstertest_poster.webp The Windowpane Test The only way to check if the dough is properly kneaded: can it be stretched thin and translucent without tearing? https://coolbaker.ch/img/videos_en/video_3_03_fenstertest.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/3-04-oxidationskontrolle/ https://coolbaker.ch/img/video_3_04_oxidation_poster.webp Oxidationskontrolle Spiralkneter erwärmen den Teig stärker. Hubkneter bringen viel Sauerstoff ein und bleichen die Krume für ein helles Krumenbild. https://coolbaker.ch/img/video_3_04_oxidation.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/3-04-controle-oxydation/ https://coolbaker.ch/img/video_3_04_oxidation_poster.webp Contrôle de l'oxydation Les pétrins à spirale chauffent davantage la pâte. Les pétrins à bras plongeants incorporent beaucoup d'oxygène et blanchissent la mie pour une couleur de mie claire. https://coolbaker.ch/img/videos_fr/video_3_04_oxidation.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/3-04-controllo-dell-ossidazione/ https://coolbaker.ch/img/video_3_04_oxidation_poster.webp Controllo dell'ossidazione I planetari riscaldano maggiormente l'impasto. I mixer a braccio portano molta aria e schiariscono la mollica per un aspetto chiaro. https://coolbaker.ch/img/videos_it/video_3_04_oxidation.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/3-04-oxidation-control/ https://coolbaker.ch/img/video_3_04_oxidation_poster.webp Oxidation Control Spiral mixers heat the dough more. Arm mixers introduce a lot of oxygen and bleach the crumb for a light crumb appearance. https://coolbaker.ch/img/videos_en/video_3_04_oxidation.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/3-05-spaete-salzzugabe/ https://coolbaker.ch/img/video_3_05_salzzugabe_poster.webp Späte Salzzugabe Verzögert man das Salz, bildet sich das Glutennetzwerk doppelt so schnell. Am Ende festigt der Ionen-Impuls den Teigling schlagartig. https://coolbaker.ch/img/video_3_05_salzzugabe.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/3-05-ajout-tardif-sel/ https://coolbaker.ch/img/video_3_05_salzzugabe_poster.webp Ajout tardif de sel En retardant l'ajout de sel, le réseau de gluten se forme deux fois plus vite. À la fin, l'impulsion ionique raffermit la pâte instantanément. https://coolbaker.ch/img/videos_fr/video_3_05_salzzugabe.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/3-05-aggiunta-tardiva-sale/ https://coolbaker.ch/img/video_3_05_salzzugabe_poster.webp Aggiunta tardiva di sale Ritardando il sale, la rete di glutine si forma due volte più velocemente. Alla fine, l'impulso ionico indurisce istantaneamente l'impasto. https://coolbaker.ch/img/videos_it/video_3_05_salzzugabe.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/3-05-late-salt-addition/ https://coolbaker.ch/img/video_3_05_salzzugabe_poster.webp Late Salt Addition Delaying the salt allows the gluten network to form twice as fast. In the end, the ionic impulse instantly firms the dough. https://coolbaker.ch/img/videos_en/video_3_05_salzzugabe.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/3-06-verzoegerte-fettzugabe/ https://coolbaker.ch/img/video_3_06_fettzugabe_poster.webp Verzögerte Fettzugabe Butter erst ins vollständig ausgeknetete Teiggerüst geben: Sie legt sich als Gleitschicht zwischen die Proteine und erzeugt faserigen Schmelz. https://coolbaker.ch/img/video_3_06_fettzugabe.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/3-06-ajout-retarde-matiere-grasse/ https://coolbaker.ch/img/video_3_06_fettzugabe_poster.webp Ajout retardé de matière grasse Incorporer le beurre uniquement dans le réseau de gluten complètement pétri : il se place comme une couche glissante entre les protéines et crée une texture filandreuse. https://coolbaker.ch/img/videos_fr/video_3_06_fettzugabe.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/3-06-aggiunta-ritardata-grassi/ https://coolbaker.ch/img/video_3_06_fettzugabe_poster.webp Aggiunta ritardata di grassi Aggiungere il burro solo nell'impasto completamente impastato: si posiziona come uno strato scivoloso tra le proteine e crea una consistenza filamentosa. https://coolbaker.ch/img/videos_it/video_3_06_fettzugabe.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/3-06-delayed-fat-addition/ https://coolbaker.ch/img/video_3_06_fettzugabe_poster.webp Delayed Fat Addition Add butter only to the fully kneaded dough structure: it acts as a sliding layer between the proteins, creating a fibrous melt. https://coolbaker.ch/img/videos_en/video_3_06_fettzugabe.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/3-07-bassinage/ https://coolbaker.ch/img/video_3_07_bassinage_poster.webp Bassinage Netzaufbau mit wenig Wasser durchführen. Restwasser ('Schluckwasser') erst am Ende tröpfchenweise unterkneten für pure Elastizität. https://coolbaker.ch/img/video_3_07_bassinage.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/3-07-bassinage/ https://coolbaker.ch/img/video_3_07_bassinage_poster.webp Bassinage Construire le réseau avec peu d'eau. Ajouter l'eau restante ('Schluckwasser') goutte à goutte à la fin pour une pure élasticité. https://coolbaker.ch/img/videos_fr/video_3_07_bassinage.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/3-07-bassinage/ https://coolbaker.ch/img/video_3_07_bassinage_poster.webp Bassinage Costruire la rete con poca acqua. Aggiungere l'acqua rimanente ('Schluckwasser') goccia a goccia alla fine per pura elasticità. https://coolbaker.ch/img/videos_it/video_3_07_bassinage.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/3-07-bassinage/ https://coolbaker.ch/img/video_3_07_bassinage_poster.webp Bassinage Build the network with little water. Add the remaining water ('Schluckwasser') drop by drop at the end for pure elasticity. https://coolbaker.ch/img/videos_en/video_3_07_bassinage.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/3-08-ueberkneten/ https://coolbaker.ch/img/video_3_08_ueberkneten_poster.webp Überkneten Irreversibles Zerreißen der Verbindungen. Der Teig wird suppig und schwitzt Wasser aus – der Point of no Return. https://coolbaker.ch/img/video_3_08_ueberkneten.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/3-08-sur-petrissage/ https://coolbaker.ch/img/video_3_08_ueberkneten_poster.webp Sur-pétrissage Rupture irréversible des liaisons. La pâte devient liquide et perd de l'eau – le point de non-retour. https://coolbaker.ch/img/videos_fr/video_3_08_ueberkneten.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/3-08-sovraimpastamento/ https://coolbaker.ch/img/video_3_08_ueberkneten_poster.webp Sovraimpastamento Rottura irreversibile dei legami. L'impasto diventa liquido e perde acqua – il punto di non ritorno. https://coolbaker.ch/img/videos_it/video_3_08_ueberkneten.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/3-08-over-kneading/ https://coolbaker.ch/img/video_3_08_ueberkneten_poster.webp Over-kneading Irreversible tearing of connections. The dough becomes soupy and sweats water – the point of no return. https://coolbaker.ch/img/videos_en/video_3_08_ueberkneten.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/4-00-was-ist-die-stockgare/ https://coolbaker.ch/img/video_4_00_stockgare_poster.webp Was ist die Stockgare? Die Stockgare ist das Ruhen des *gesamten, ungeteilten Teigblocks* im Bottich. Hier baut das Teiggerüst im Kollektiv Spannung und massive Aromen auf. https://coolbaker.ch/img/video_4_00_stockgare.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/4-00-qu-ce-que-pointage/ https://coolbaker.ch/img/video_4_00_stockgare_poster.webp Qu'est-ce que le Pointage ? Le pointage (fermentation en masse) est le repos de la *masse de pâte entière et non divisée* dans le bac. Ici, la structure de la pâte développe collectivement de la tension et des arômes puissants. https://coolbaker.ch/img/videos_fr/video_4_00_stockgare.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/4-00-cos-puntatura/ https://coolbaker.ch/img/video_4_00_stockgare_poster.webp Che cos'è la Puntatura ? La puntatura (fermentazione in massa) è il riposo dell'*intero blocco di impasto non diviso* nel contenitore. Qui, la struttura dell'impasto sviluppa tensione e aromi intensi in modo collettivo. https://coolbaker.ch/img/videos_it/video_4_00_stockgare.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/4-00-bulk-fermentation/ https://coolbaker.ch/img/video_4_00_stockgare_poster.webp What is Bulk Fermentation? Bulk fermentation is the resting of the *entire, undivided dough block* in the tub. Here, the dough structure collectively builds tension and massive flavors. https://coolbaker.ch/img/videos_en/video_4_00_stockgare.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/4-01-metabolismus/ https://coolbaker.ch/img/video_4_01_metabolismus_poster.webp Metabolismus Hefe ist ein einzelliges Lebewesen. Sie wandelt Zucker in große Mengen CO₂ (Gas), Ethanol (Aroma) und Wärme (1°C/h) um. https://coolbaker.ch/img/video_4_01_metabolismus.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/4-01-metabolisme/ https://coolbaker.ch/img/video_4_01_metabolismus_poster.webp Métabolisme La levure est un organisme unicellulaire. Elle transforme le sucre en grandes quantités de CO₂ (gaz), d'éthanol (arôme) et de chaleur (1°C/h). https://coolbaker.ch/img/videos_fr/video_4_01_metabolismus.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/4-01-metabolismo/ https://coolbaker.ch/img/video_4_01_metabolismus_poster.webp Metabolismo Il lievito è un organismo unicellulare. Trasforma lo zucchero in grandi quantità di CO₂ (gas), etanolo (aroma) e calore (1°C/h). https://coolbaker.ch/img/videos_it/video_4_01_metabolismus.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/4-01-metabolism/ https://coolbaker.ch/img/video_4_01_metabolismus_poster.webp Metabolism Yeast is a unicellular organism. It converts sugar into large amounts of CO₂ (gas), ethanol (flavor), and heat (1°C/h). https://coolbaker.ch/img/videos_en/video_4_01_metabolismus.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/4-02-gashaltevolumen/ https://coolbaker.ch/img/video_4_02_gashaltevolumen_poster.webp Gashaltevolumen Das starke Glutennetz dehnt sich aus und hält die Gase hermetisch in sich gefangen. (Der Ballon-Effekt!). https://coolbaker.ch/img/video_4_02_gashaltevolumen.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/4-02-volume-retention-gaz/ https://coolbaker.ch/img/video_4_02_gashaltevolumen_poster.webp Volume de rétention des gaz Le puissant réseau de gluten s'étend et retient les gaz hermétiquement en lui. (L'effet ballon !). https://coolbaker.ch/img/videos_fr/video_4_02_gashaltevolumen.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/4-02-volume-ritenzione-gas/ https://coolbaker.ch/img/video_4_02_gashaltevolumen_poster.webp Volume di ritenzione dei gas La forte rete di glutine si espande e trattiene i gas ermeticamente al suo interno. (L'effetto pallone!). https://coolbaker.ch/img/videos_it/video_4_02_gashaltevolumen.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/4-02-gas-retention-volume/ https://coolbaker.ch/img/video_4_02_gashaltevolumen_poster.webp Gas Retention Volume The strong gluten network expands and holds the gases hermetically within itself. (The balloon effect!). https://coolbaker.ch/img/videos_en/video_4_02_gashaltevolumen.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/4-03-phytinsaeure-abbau/ https://coolbaker.ch/img/video_4_03_phytinsaeure_poster.webp Phytinsäure-Abbau Enzymatische Zersetzung der Blockadestoffe in Kernen. Macht Eisen und Zink für den Menschen extrem bioverfügbar. https://coolbaker.ch/img/video_4_03_phytinsaeure.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/4-03-degradation-acide-phytique/ https://coolbaker.ch/img/video_4_03_phytinsaeure_poster.webp Dégradation de l'acide phytique Décomposition enzymatique des inhibiteurs dans les grains. Rendre le fer et le zinc extrêmement biodisponibles pour l'homme. https://coolbaker.ch/img/videos_fr/video_4_03_phytinsaeure.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/4-03-degradazione-dell-acido-fitico/ https://coolbaker.ch/img/video_4_03_phytinsaeure_poster.webp Degradazione dell'acido fitico Decomposizione enzimatica degli inibitori nei cereali. Rende ferro e zinco estremamente biodisponibili per l'uomo. https://coolbaker.ch/img/videos_it/video_4_03_phytinsaeure.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/4-03-phytic-acid-degradation/ https://coolbaker.ch/img/video_4_03_phytinsaeure_poster.webp Phytic Acid Degradation Enzymatic breakdown of inhibitors in grains. Makes iron and zinc extremely bioavailable for humans. https://coolbaker.ch/img/videos_en/video_4_03_phytinsaeure.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/4-04-teig-rheologie/ https://coolbaker.ch/img/video_4_04_rheologie_poster.webp Teig-Rheologie Das faszinierende Zusammenspiel von Viskosität (Teig fliesst entspannt in die Breite) und Elastizität (Teigling hält federnd die Form). https://coolbaker.ch/img/video_4_04_rheologie.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/4-04-rheologie-pate/ https://coolbaker.ch/img/video_4_04_rheologie_poster.webp Rhéologie de la pâte L'interaction fascinante entre viscosité (la pâte s'étale facilement) et élasticité (la pâte garde sa forme de manière rebondissante). https://coolbaker.ch/img/videos_fr/video_4_04_rheologie.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/4-04-reologia-dell-impasto/ https://coolbaker.ch/img/video_4_04_rheologie_poster.webp Reologia dell'impasto L'affascinante interazione tra viscosità (l'impasto si espande facilmente) ed elasticità (l'impasto mantiene la forma in modo elastico). https://coolbaker.ch/img/videos_it/video_4_04_rheologie.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/4-04-dough-rheology/ https://coolbaker.ch/img/video_4_04_rheologie_poster.webp Dough Rheology The fascinating interplay of viscosity (dough flows easily) and elasticity (dough retains its shape resiliently). https://coolbaker.ch/img/videos_en/video_4_04_rheologie.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/4-05-stretch-fold/ https://coolbaker.ch/img/video_4_05_stretch_fold_poster.webp Stretch & Fold Gezieltes Entgasen von überschüssigem CO₂ und feine Neuausrichtung des Klebernetzes für maximale Gashaltekraft während der Reifezeit. https://coolbaker.ch/img/video_4_05_stretch_fold.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/4-05-stretch-fold/ https://coolbaker.ch/img/video_4_05_stretch_fold_poster.webp Stretch & Fold Dégazage ciblé de l'excès de CO₂ et réajustement fin du réseau de gluten pour une capacité de rétention maximale des gaz pendant la maturation. https://coolbaker.ch/img/videos_fr/video_4_05_stretch_fold.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/4-05-stretch-fold/ https://coolbaker.ch/img/video_4_05_stretch_fold_poster.webp Stretch & Fold Decompression mirata dell'eccesso di CO₂ e riallineamento fine della rete di glutine per una massima capacità di trattenere i gas durante la maturazione. https://coolbaker.ch/img/videos_it/video_4_05_stretch_fold.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/4-05-stretch-fold/ https://coolbaker.ch/img/video_4_05_stretch_fold_poster.webp Stretch & Fold Targeted degassing of excess CO₂ and fine realignment of the gluten network for maximum gas retention during maturation. https://coolbaker.ch/img/videos_en/video_4_05_stretch_fold.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/5-01-teilen-entgasen/ https://coolbaker.ch/img/video_5_01_teilen_entgasen_poster.webp Teilen & Entgasen Zertrennen des Netzes und exaktes mechanisches Steuern der finalen Porenstruktur (Großporig vs. Feinporig). https://coolbaker.ch/img/video_5_01_teilen_entgasen.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/5-01-partage-degazage/ https://coolbaker.ch/img/video_5_01_teilen_entgasen_poster.webp Partage & Dégazage Séparation du réseau et contrôle mécanique précis de la structure finale des pores (Gros pores vs. Pores fins). https://coolbaker.ch/img/videos_fr/video_5_01_teilen_entgasen.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/5-01-divisione-degassaggio/ https://coolbaker.ch/img/video_5_01_teilen_entgasen_poster.webp Divisione & Degassaggio Separazione della rete e controllo meccanico preciso della struttura finale dei pori (Porosità grossa vs. fine). https://coolbaker.ch/img/videos_it/video_5_01_teilen_entgasen.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/5-01-dividing-degassing/ https://coolbaker.ch/img/video_5_01_teilen_entgasen_poster.webp Dividing & Degassing Separation of the network and precise mechanical control of the final pore structure (Large Pores vs. Fine Pores). https://coolbaker.ch/img/videos_en/video_5_01_teilen_entgasen.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/5-02-rundwirken/ https://coolbaker.ch/img/video_5_02_rundwirken_poster.webp Rundwirken Aufbau extremer Oberflächenspannung. Zwingt den Teigling im Ofen wie einen prallen Ballon exakt nach oben zu wachsen. https://coolbaker.ch/img/video_5_02_rundwirken.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/5-02-boulage-mise-boule/ https://coolbaker.ch/img/video_5_02_rundwirken_poster.webp Boulage (Mise en boule) Création d'une tension de surface extrême. Force le pâton à lever exactement vers le haut dans le four comme un ballon bien gonflé. https://coolbaker.ch/img/videos_fr/video_5_02_rundwirken.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/5-02-pirlatura-formatura-sfera/ https://coolbaker.ch/img/video_5_02_rundwirken_poster.webp Pirlatura (Formatura a sfera) Creazione di una tensione superficiale estrema. Costringe l'impasto a crescere esattamente verso l'alto nel forno come un pallone ben gonfiato. https://coolbaker.ch/img/videos_it/video_5_02_rundwirken.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/5-02-pre-shaping/ https://coolbaker.ch/img/video_5_02_rundwirken_poster.webp Pre-shaping Building extreme surface tension. Forces the dough to rise exactly upwards in the oven like a fully inflated balloon. https://coolbaker.ch/img/videos_en/video_5_02_rundwirken.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/5-03-zwischengare/ https://coolbaker.ch/img/video_5_03_zwischengare_poster.webp Zwischengare Kurze Pause zur Spannungsrelaxation, damit die gestrafften Proteine beim schonenden Ausrollen elastisch nachgeben und nicht einreissen. https://coolbaker.ch/img/video_5_03_zwischengare.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/5-03-detente-repos-intermediaire/ https://coolbaker.ch/img/video_5_03_zwischengare_poster.webp Détente (Repos intermédiaire) Courte pause pour la relaxation de la tension, permettant aux protéines tendues de céder de manière élastique lors du roulage doux sans se déchirer. https://coolbaker.ch/img/videos_fr/video_5_03_zwischengare.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/5-03-lievitazione-intermedia/ https://coolbaker.ch/img/video_5_03_zwischengare_poster.webp Lievitazione intermedia Breve pausa per il rilascio della tensione, affinché le proteine tese cedano elasticamente durante il delicato rotolamento senza rompersi. https://coolbaker.ch/img/videos_it/video_5_03_zwischengare.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/5-03-intermediate-proof/ https://coolbaker.ch/img/video_5_03_zwischengare_poster.webp Intermediate Proof Short pause for tension relaxation, allowing the tightened proteins to yield elastically during gentle rolling without tearing. https://coolbaker.ch/img/videos_en/video_5_03_zwischengare.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/5-04-schlussbildung/ https://coolbaker.ch/img/video_5_04_schlussbildung_poster.webp Langwirken & Schlussbildung Platzierung der Nahtstelle: «Schluss unten» für ebenmässige Laibe, «Schluss oben» für urig aufgerissene Krusten im Rustico-Stil. https://coolbaker.ch/img/video_5_04_schlussbildung.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/5-04-faconnage-fermeture/ https://coolbaker.ch/img/video_5_04_schlussbildung_poster.webp Façonnage & Fermeture Placement de la couture : « Fermeture en bas » pour des pains uniformes, « Fermeture en haut » pour des croûtes rustiques. https://coolbaker.ch/img/videos_fr/video_5_04_schlussbildung.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/5-04-formatura-chiusura/ https://coolbaker.ch/img/video_5_04_schlussbildung_poster.webp Formatura & Chiusura Posizionamento della cucitura: «Chiusura in basso» per pagnotte uniformi, «Chiusura in alto» per croste rustiche. https://coolbaker.ch/img/videos_it/video_5_04_schlussbildung.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/5-04-shaping-closure/ https://coolbaker.ch/img/video_5_04_schlussbildung_poster.webp Shaping & Closure Placement of the seam: 'Closure down' for uniform loaves, 'Closure up' for rustic crusts. https://coolbaker.ch/img/videos_en/video_5_04_schlussbildung.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/5-05-tourieren/ https://coolbaker.ch/img/video_5_05_tourieren_poster.webp Tourieren (Lamination) Falten von kaltem Teig und eiskaltem Fett in extrem dünnen, alternierenden Schichten. Resultiert in purer Blätterung. https://coolbaker.ch/img/video_5_05_tourieren.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/5-05-laminage/ https://coolbaker.ch/img/video_5_05_tourieren_poster.webp Laminage Pliage de pâte froide et de beurre glacé en couches alternées extrêmement fines. Résultat : pure feuilletage. https://coolbaker.ch/img/videos_fr/video_5_05_tourieren.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/5-05-sfogliatura/ https://coolbaker.ch/img/video_5_05_tourieren_poster.webp Sfogliatura Piegatura di pasta fredda e burro ghiacciato in strati alternati estremamente sottili. Risultato: pura sfogliatura. https://coolbaker.ch/img/videos_it/video_5_05_tourieren.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/5-05-lamination/ https://coolbaker.ch/img/video_5_05_tourieren_poster.webp Lamination Folding cold dough and ice-cold butter into extremely thin, alternating layers. Results in pure flakiness. https://coolbaker.ch/img/videos_en/video_5_05_tourieren.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/5-06-flechten/ https://coolbaker.ch/img/video_5_06_flechten_poster.webp Flechten (Zopf-Architektur) Gezieltes Verflechten führt zu gleichmässiger Längs- und Querdehnung. Der Zopf reisst nicht unkontrolliert, sondern öffnet sich geschmeidig unter eleganter Wulstbildung. https://coolbaker.ch/img/video_5_06_flechten.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/5-06-tressage-architecture-tresse/ https://coolbaker.ch/img/video_5_06_flechten_poster.webp Tressage (Architecture de tresse) Le tressage ciblé permet une extension longitudinale et transversale uniforme. La tresse ne se déchire pas de manière incontrôlée, mais s'ouvre avec élégance sous la formation de bosses. https://coolbaker.ch/img/videos_fr/video_5_06_flechten.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/5-06-intreccio-architettura-treccia/ https://coolbaker.ch/img/video_5_06_flechten_poster.webp Intreccio (Architettura della treccia) L'intreccio mirato porta a un allungamento uniforme in lunghezza e larghezza. La treccia non si strappa in modo incontrollato, ma si apre con eleganza sotto la formazione di rigonfiamenti. https://coolbaker.ch/img/videos_it/video_5_06_flechten.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/5-06-braiding-braid-architecture/ https://coolbaker.ch/img/video_5_06_flechten_poster.webp Braiding (Braid Architecture) Targeted braiding leads to uniform longitudinal and transverse stretching. The braid does not tear uncontrollably but opens gracefully under elegant bulge formation. https://coolbaker.ch/img/videos_en/video_5_06_flechten.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/6-00-was-ist-die-stueckgare/ https://coolbaker.ch/img/video_6_00_stueckgare_poster.webp Was ist die Stückgare? Das letzte Reifestadium für den einzeln geformten Teigling direkt vor dem Backen. Bestimmt final über das Volumen. https://coolbaker.ch/img/video_6_00_stueckgare.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/6-00-qu-ce-que-appret/ https://coolbaker.ch/img/video_6_00_stueckgare_poster.webp Qu'est-ce que l'Apprêt ? L'apprêt est la fermentation finale des *pâtons façonnés individuellement* juste avant l'enfournement. https://coolbaker.ch/img/videos_fr/video_6_00_stueckgare.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/6-00-cos-lievitazione-finale/ https://coolbaker.ch/img/video_6_00_stueckgare_poster.webp Che cos'è la lievitazione finale? L'ultima fase di maturazione per l'impasto formato direttamente prima della cottura. Determina infine il volume. https://coolbaker.ch/img/videos_it/video_6_00_stueckgare.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/6-00-final-proofing/ https://coolbaker.ch/img/video_6_00_stueckgare_poster.webp What is Final Proofing? The last maturation stage for the shaped dough piece just before baking. Ultimately determines the volume. https://coolbaker.ch/img/videos_en/video_6_00_stueckgare.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/6-01-gaertoleranz/ https://coolbaker.ch/img/video_6_01_gaertoleranz_poster.webp Gärtoleranz Das sensible Zeitfenster zwischen Untergare (reisst unkontrolliert auf) und Übergare (Teigling ermüdet und sackt in sich zusammen). https://coolbaker.ch/img/video_6_01_gaertoleranz.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/6-01-tolerance-fermentation/ https://coolbaker.ch/img/video_6_01_gaertoleranz_poster.webp Tolérance de fermentation La fenêtre temporelle sensible entre sous-fermentation (se déchire de manière incontrôlée) et sur-fermentation (le pâton s'affaisse). https://coolbaker.ch/img/videos_fr/video_6_01_gaertoleranz.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/6-01-tolleranza-fermentazione/ https://coolbaker.ch/img/video_6_01_gaertoleranz_poster.webp Tolleranza alla fermentazione La finestra temporale sensibile tra sottolievitazione (si strappa in modo incontrollato) e sovralievitazione (l'impasto si affloscia). https://coolbaker.ch/img/videos_it/video_6_01_gaertoleranz.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/6-01-fermentation-tolerance/ https://coolbaker.ch/img/video_6_01_gaertoleranz_poster.webp Fermentation Tolerance The sensitive time window between under-proofing (tears uncontrollably) and over-proofing (dough collapses). https://coolbaker.ch/img/videos_en/video_6_01_gaertoleranz.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/6-02-kaeltefuehrung/ https://coolbaker.ch/img/video_6_02_kaeltefuehrung_poster.webp Kälteführung Teiglinge ruhen bis 48h bei 4°C: Hefe pausiert, während Enzyme bemerkenswert tiefgründige Aromen und feine Bläschen (Blisters) bilden. https://coolbaker.ch/img/video_6_02_kaeltefuehrung.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/6-02-conduite-froid/ https://coolbaker.ch/img/video_6_02_kaeltefuehrung_poster.webp Conduite à froid Les pâtons reposent jusqu'à 48h à 4°C : la levure fait une pause, tandis que les enzymes développent des arômes profonds et de fines bulles (blisters). https://coolbaker.ch/img/videos_fr/video_6_02_kaeltefuehrung.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/6-02-gestione-freddo/ https://coolbaker.ch/img/video_6_02_kaeltefuehrung_poster.webp Gestione del freddo I pezzi di impasto riposano fino a 48 ore a 4°C: il lievito si ferma, mentre gli enzimi sviluppano aromi profondi e piccole bolle (blisters). https://coolbaker.ch/img/videos_it/video_6_02_kaeltefuehrung.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/6-02-cold-management/ https://coolbaker.ch/img/video_6_02_kaeltefuehrung_poster.webp Cold Management Dough pieces rest for up to 48 hours at 4°C: yeast pauses while enzymes develop deep flavors and fine bubbles (blisters). https://coolbaker.ch/img/videos_en/video_6_02_kaeltefuehrung.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/6-03-einschneiden/ https://coolbaker.ch/img/video_6_03_einschneiden_poster.webp Einschneiden (Scoring) Gezielte Sollbruchstellen mit der Klinge schneiden, um Gase beim Ofentrieb punktgenau über einen majestätischen Ausbund zu entfalten. https://coolbaker.ch/img/video_6_03_einschneiden.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/6-03-grignage-scarification/ https://coolbaker.ch/img/video_6_03_einschneiden_poster.webp Grignage (Scarification) Couper des points de rupture ciblés avec la lame pour libérer les gaz lors de la montée au four à travers un magnifique épanouissement. https://coolbaker.ch/img/videos_fr/video_6_03_einschneiden.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/6-03-incisione-taglio-pagnotta/ https://coolbaker.ch/img/video_6_03_einschneiden_poster.webp Incisione (Taglio della pagnotta) Tagliare punti di rottura mirati con la lama per far espandere i gas durante la lievitazione in forno attraverso un maestoso sviluppo. https://coolbaker.ch/img/videos_it/video_6_03_einschneiden.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/6-03-scoring/ https://coolbaker.ch/img/video_6_03_einschneiden_poster.webp Scoring Cut targeted break points with the blade to precisely release gases during oven spring through a majestic ear. https://coolbaker.ch/img/videos_en/video_6_03_einschneiden.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/6-04-die-laugen-reaktion/ https://coolbaker.ch/img/video_6_04_laugen_reaktion_poster.webp Die Laugen-Reaktion Verdünnte Natronlauge (pH 13) schliesst Oberflächenproteine auf und triggert im Ofen eine rasante, tiefkastanienbraune Maillard-Reaktion. https://coolbaker.ch/img/video_6_04_laugen_reaktion.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/6-04-reaction-alcaline-saumure-soude/ https://coolbaker.ch/img/video_6_04_laugen_reaktion_poster.webp La réaction alcaline (Saumure de soude) Une solution de soude diluée (pH 13) ouvre les protéines de surface et déclenche une réaction de Maillard rapide et brun foncé au four. https://coolbaker.ch/img/videos_fr/video_6_04_laugen_reaktion.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/6-04-reazione-alcalina-soda-caustica/ https://coolbaker.ch/img/video_6_04_laugen_reaktion_poster.webp La reazione alcalina (Soda caustica) Una soluzione di soda diluita (pH 13) apre le proteine superficiali e innesca una reazione di Maillard rapida e di colore marrone scuro in forno. https://coolbaker.ch/img/videos_it/video_6_04_laugen_reaktion.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/6-04-lye-reaction/ https://coolbaker.ch/img/video_6_04_laugen_reaktion_poster.webp The Lye Reaction Diluted sodium hydroxide (pH 13) opens surface proteins and triggers a rapid, deep-brown Maillard reaction in the oven. https://coolbaker.ch/img/videos_en/video_6_04_laugen_reaktion.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/7-01-hitzeuebertragung/ https://coolbaker.ch/img/video_7_01_hitzeuebertragung_poster.webp Hitzeübertragung Konduktion (heisser Steinboden für sofortigen Trieb), Konvektion (Umluft trocknet die Kruste vorzeitig aus) und direkte Infrarot-Strahlung. https://coolbaker.ch/img/video_7_01_hitzeuebertragung.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/7-01-transfert-thermique/ https://coolbaker.ch/img/video_7_01_hitzeuebertragung_poster.webp Transfert thermique Conduction (sol de pierre chaud pour une montée immédiate), convection (l'air chaud assèche prématurément la croûte) et rayonnement infrarouge direct. https://coolbaker.ch/img/videos_fr/video_7_01_hitzeuebertragung.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/7-01-trasferimento-calore/ https://coolbaker.ch/img/video_7_01_hitzeuebertragung_poster.webp Trasferimento di calore Conduzione (pavimento in pietra calda per una lievitazione immediata), convezione (l'aria calda asciuga prematuramente la crosta) e radiazione infrarossa diretta. https://coolbaker.ch/img/videos_it/video_7_01_hitzeuebertragung.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/7-01-heat-transfer/ https://coolbaker.ch/img/video_7_01_hitzeuebertragung_poster.webp Heat Transfer Conduction (hot stone floor for immediate rise), convection (hot air prematurely dries the crust), and direct infrared radiation. https://coolbaker.ch/img/videos_en/video_7_01_hitzeuebertragung.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/7-02-der-dampf/ https://coolbaker.ch/img/video_7_02_dampf_kondensation_poster.webp Der Dampf (Kondensation) Wasserdampf kondensiert auf der kühleren Teighaut. Hält die Haut für magischen Ofentrieb extrem dehnbar und erzeugt Spiegelglanz. https://coolbaker.ch/img/video_7_02_dampf_kondensation.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/7-02-vapeur-condensation/ https://coolbaker.ch/img/video_7_02_dampf_kondensation_poster.webp La vapeur (Condensation) La vapeur d'eau se condense sur la croûte de pâte plus froide. Cela maintient la croûte extrêmement extensible pour une poussée magique au four et crée un éclat miroir. https://coolbaker.ch/img/videos_fr/video_7_02_dampf_kondensation.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/7-02-vapore-condensazione/ https://coolbaker.ch/img/video_7_02_dampf_kondensation_poster.webp Il vapore (Condensazione) Il vapore acqueo si condensa sulla crosta di pasta più fredda. Mantiene la crosta estremamente elastica per una magica espansione in forno e crea un lucido specchiato. https://coolbaker.ch/img/videos_it/video_7_02_dampf_kondensation.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/7-02-steam-condensation/ https://coolbaker.ch/img/video_7_02_dampf_kondensation_poster.webp Steam (Condensation) Water vapor condenses on the cooler dough surface. This keeps the crust extremely elastic for magical oven spring and creates a mirror-like shine. https://coolbaker.ch/img/videos_en/video_7_02_dampf_kondensation.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/7-03-ofentrieb/ https://coolbaker.ch/img/video_7_03_ofentrieb_poster.webp Ofentrieb Rapide thermische Ausdehnung von Luft und Alkohol in den Waben bei bis zu 50°C (Volumen des Teiges schießt gigantisch hoch). https://coolbaker.ch/img/video_7_03_ofentrieb.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/7-03-poussee-four/ https://coolbaker.ch/img/video_7_03_ofentrieb_poster.webp Poussée au four Expansion thermique rapide de l'air et de l'alcool dans les alvéoles jusqu'à 50°C (le volume de la pâte explose). https://coolbaker.ch/img/videos_fr/video_7_03_ofentrieb.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/7-03-espansione-forno/ https://coolbaker.ch/img/video_7_03_ofentrieb_poster.webp Espansione in forno Espansione termica rapida di aria e alcol nelle celle fino a 50°C (il volume dell'impasto esplode). https://coolbaker.ch/img/videos_it/video_7_03_ofentrieb.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/7-03-oven-spring/ https://coolbaker.ch/img/video_7_03_ofentrieb_poster.webp Oven Spring Rapid thermal expansion of air and alcohol in the cells up to 50°C (the dough volume skyrockets). https://coolbaker.ch/img/videos_en/video_7_03_ofentrieb.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/7-04-zelltod/ https://coolbaker.ch/img/video_7_04_zelltod_poster.webp Zelltod Bereits bei 55–60°C denaturieren Hefe und schützende Milchsäurebakterien: Der biologische Lebenszyklus im Teig geht in reine Backphysik über. https://coolbaker.ch/img/video_7_04_zelltod.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/7-04-mort-cellulaire/ https://coolbaker.ch/img/video_7_04_zelltod_poster.webp Mort cellulaire Dès 55–60°C, les levures et les bactéries lactiques protectrices se dénaturent : le cycle de vie biologique dans la pâte passe à la pure physique de la cuisson. https://coolbaker.ch/img/videos_fr/video_7_04_zelltod.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/7-04-morte-cellulare/ https://coolbaker.ch/img/video_7_04_zelltod_poster.webp Morte cellulare Già a 55–60°C, lieviti e batteri lattici protettivi si denaturano: il ciclo vitale biologico nell'impasto passa alla pura fisica della cottura. https://coolbaker.ch/img/videos_it/video_7_04_zelltod.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/7-04-cell-death/ https://coolbaker.ch/img/video_7_04_zelltod_poster.webp Cell Death At 55–60°C, yeast and protective lactic acid bacteria denature: the biological life cycle in the dough transitions to pure baking physics. https://coolbaker.ch/img/videos_en/video_7_04_zelltod.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/7-05-der-wassertausch/ https://coolbaker.ch/img/video_7_05_wassertausch_poster.webp Der Wassertausch Bei 80°C verkleistert Stärke (saugt alles Wasser auf). Gleichzeitig gerinnt Eiweiß zu einem festen Gerüst. (Die Back-Metamorphose). https://coolbaker.ch/img/video_7_05_wassertausch.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/7-05-echange-eau/ https://coolbaker.ch/img/video_7_05_wassertausch_poster.webp L'échange d'eau À 80°C, l'amidon gélifie (absorbe toute l'eau). En même temps, les protéines coagulent en une structure solide. (La métamorphose de la cuisson). https://coolbaker.ch/img/videos_fr/video_7_05_wassertausch.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/7-05-cambio-acqua/ https://coolbaker.ch/img/video_7_05_wassertausch_poster.webp Il cambio d'acqua A 80°C, l'amido si gelatinizza (assorbe tutta l'acqua). Allo stesso tempo, le proteine coagulano in una struttura solida. (La metamorfosi della cottura). https://coolbaker.ch/img/videos_it/video_7_05_wassertausch.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/7-05-water-exchange/ https://coolbaker.ch/img/video_7_05_wassertausch_poster.webp Water Exchange At 80°C, starch gelatinizes (absorbs all water). Simultaneously, proteins coagulate into a solid structure. (The baking metamorphosis). https://coolbaker.ch/img/videos_en/video_7_05_wassertausch.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/7-06-maillard-reaktion/ https://coolbaker.ch/img/video_7_06_maillard_reaktion_poster.webp Maillard-Reaktion Aminosäuren und Zucker reagieren ab 130°C zu hochkomplexen braunen Melanoide-Farbstoffen. (Die Fabrik für pure Röstaromen). https://coolbaker.ch/img/video_7_06_maillard_reaktion.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/7-06-reaction-maillard/ https://coolbaker.ch/img/video_7_06_maillard_reaktion_poster.webp Réaction de Maillard Les acides aminés et les sucres réagissent à partir de 130°C pour former des pigments bruns complexes. (L'usine des arômes de torréfaction pures). https://coolbaker.ch/img/videos_fr/video_7_06_maillard_reaktion.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/7-06-reazione-maillard/ https://coolbaker.ch/img/video_7_06_maillard_reaktion_poster.webp Reazione di Maillard Gli amminoacidi e gli zuccheri reagiscono a partire da 130°C per formare pigmenti bruni complessi. (La fabbrica degli aromi di tostatura puri). https://coolbaker.ch/img/videos_it/video_7_06_maillard_reaktion.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/7-06-maillard-reaction/ https://coolbaker.ch/img/video_7_06_maillard_reaktion_poster.webp Maillard Reaction Amino acids and sugars react from 130°C to form highly complex brown melanoid pigments. (The factory for pure roasting aromas). https://coolbaker.ch/img/videos_en/video_7_06_maillard_reaktion.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/7-07-karamellisierung/ https://coolbaker.ch/img/video_7_07_karamellisierung_poster.webp Karamellisierung Oberflächenzucker verbrennt und gibt der Kruste tiefdunkle Töne und unnachahmlichen, bitter-süßen Holzofen-Charakter. https://coolbaker.ch/img/video_7_07_karamellisierung.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/7-07-caramelisation/ https://coolbaker.ch/img/video_7_07_karamellisierung_poster.webp Caramélisation Le sucre de surface brûle et donne à la croûte des tons sombres et un caractère inimitable, amer-doux de four à bois. https://coolbaker.ch/img/videos_fr/video_7_07_karamellisierung.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/7-07-caramellizzazione/ https://coolbaker.ch/img/video_7_07_karamellisierung_poster.webp Caramellizzazione Lo zucchero di superficie brucia e conferisce alla crosta toni scuri e un carattere inimitabile, amaro-dolce da forno a legna. https://coolbaker.ch/img/videos_it/video_7_07_karamellisierung.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/7-07-caramelization/ https://coolbaker.ch/img/video_7_07_karamellisierung_poster.webp Caramelization Surface sugar burns, giving the crust deep dark tones and an unmatched, bittersweet wood-fired character. https://coolbaker.ch/img/videos_en/video_7_07_karamellisierung.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/7-08-der-zug/ https://coolbaker.ch/img/video_7_08_der_zug_poster.webp Der Zug (Entdampfung) Öffnen der Ofenklappe gegen Ende, um die Restfeuchte abzuziehen: Verleiht der Kruste ihren unvergleichlich röschen, splitternden Biss. https://coolbaker.ch/img/video_7_08_der_zug.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/7-08-ouras-evacuation-buee/ https://coolbaker.ch/img/video_7_08_der_zug_poster.webp L'Ouras (Évacuation de la buée) Ouverture de la porte du four en fin de cuisson pour évacuer l'humidité résiduelle : donne à la croûte son croquant inégalé. https://coolbaker.ch/img/videos_fr/video_7_08_der_zug.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/7-08-tiraggio-sfiato-vapore/ https://coolbaker.ch/img/video_7_08_der_zug_poster.webp Il Tiraggio (Sfiato del vapore) Apertura della porta del forno verso la fine per rimuovere l'umidità residua: conferisce alla crosta il suo ineguagliabile croccante. https://coolbaker.ch/img/videos_it/video_7_08_der_zug.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/7-08-damper-steam-release/ https://coolbaker.ch/img/video_7_08_der_zug_poster.webp The Damper (Steam Release) Opening the oven door towards the end to remove residual moisture: gives the crust its unmatched crispness. https://coolbaker.ch/img/videos_en/video_7_08_der_zug.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/8-01-krumen-stabilisierung/ https://coolbaker.ch/img/video_8_01_krumen_stabilisierung_poster.webp Krumen-Stabilisierung Warum man Brot nie heiß schneidet: Das Stärkegel ist flüssig. Ein Schnitt kollabiert die Poren und das Innere wirkt teigig-roh. https://coolbaker.ch/img/video_8_01_krumen_stabilisierung.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/8-01-stabilisation-mie/ https://coolbaker.ch/img/video_8_01_krumen_stabilisierung_poster.webp Stabilisation de la mie Pourquoi il ne faut jamais couper le pain chaud : le gel d'amidon est liquide. Une coupe effondre les pores et l'intérieur semble pâteux et cru. https://coolbaker.ch/img/videos_fr/video_8_01_krumen_stabilisierung.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/8-01-stabilizzazione-mollica/ https://coolbaker.ch/img/video_8_01_krumen_stabilisierung_poster.webp Stabilizzazione della mollica Perché non si deve mai tagliare il pane caldo: il gel di amido è liquido. Un taglio collassa i pori e l'interno appare crudo e pastoso. https://coolbaker.ch/img/videos_it/video_8_01_krumen_stabilisierung.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/8-01-crumb-stabilization/ https://coolbaker.ch/img/video_8_01_krumen_stabilisierung_poster.webp Crumb Stabilization Why bread should never be cut hot: the starch gel is liquid. A cut collapses the pores, and the inside appears doughy-raw. https://coolbaker.ch/img/videos_en/video_8_01_krumen_stabilisierung.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/8-02-moisture-migration/ https://coolbaker.ch/img/video_8_02_moisture_migration_poster.webp Moisture Migration Wasser drängt aus dem nassen Kern permanent in die trockene Kruste. Folge: Die harte Kruste wird nach wenigen Stunden ledrig/weich. https://coolbaker.ch/img/video_8_02_moisture_migration.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/8-02-migration-humidite/ https://coolbaker.ch/img/video_8_02_moisture_migration_poster.webp Migration de l'humidité L'eau s'échappe en permanence du cœur humide vers la croûte sèche. Conséquence : la croûte dure devient cuirassée/molle après quelques heures. https://coolbaker.ch/img/videos_fr/video_8_02_moisture_migration.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/8-02-migrazione-dell-umidita/ https://coolbaker.ch/img/video_8_02_moisture_migration_poster.webp Migrazione dell'umidità L'acqua fuoriesce continuamente dal nucleo umido verso la crosta secca. Conseguenza: la crosta dura diventa cuoiosa/morbida dopo poche ore. https://coolbaker.ch/img/videos_it/video_8_02_moisture_migration.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/8-02-moisture-migration/ https://coolbaker.ch/img/video_8_02_moisture_migration_poster.webp Moisture Migration Water continuously pushes from the wet core into the dry crust. Consequence: the hard crust becomes leathery/soft after a few hours. https://coolbaker.ch/img/videos_en/video_8_02_moisture_migration.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/8-03-das-knistern-der-brote/ https://coolbaker.ch/img/video_8_03_das_knistern_poster.webp Das Knistern der Brote Die heisse Kruste kühlt schneller als die innere Krume, zieht sich zusammen und bildet feine Haarrisse: Das typische Singen des Brotes beim Abkühlen. https://coolbaker.ch/img/video_8_03_das_knistern.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/8-03-crepitement-pains/ https://coolbaker.ch/img/video_8_03_das_knistern_poster.webp Le crépitement des pains La croûte chaude refroidit plus vite que la mie intérieure, se contracte et forme de fines fissures : le chant typique du pain au refroidissement. https://coolbaker.ch/img/videos_fr/video_8_03_das_knistern.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/8-03-crepitio-pani/ https://coolbaker.ch/img/video_8_03_das_knistern_poster.webp Il crepitio dei pani La crosta calda si raffredda più velocemente della mollica interna, si contrae e forma piccole crepe: il canto tipico del pane durante il raffreddamento. https://coolbaker.ch/img/videos_it/video_8_03_das_knistern.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/8-03-crackling-breads/ https://coolbaker.ch/img/video_8_03_das_knistern_poster.webp The Crackling of Breads The hot crust cools faster than the inner crumb, contracts, and forms fine hairline cracks: the typical singing of bread while cooling. https://coolbaker.ch/img/videos_en/video_8_03_das_knistern.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/wissen/8-04-retrogradation/ https://coolbaker.ch/img/video_8_04_retrogradation_poster.webp Retrogradation Stärke kristallisiert allmählich zurück und gibt gebundenes Wasser ab: Das Brot verliert an Frische – im Kühlschrank sogar dreimal schneller! https://coolbaker.ch/img/video_8_04_retrogradation.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/wissen/8-04-retrogradation/ https://coolbaker.ch/img/video_8_04_retrogradation_poster.webp Rétrogradation L'amidon se cristallise progressivement et libère l'eau liée : le pain perd de sa fraîcheur – au réfrigérateur, même trois fois plus vite ! https://coolbaker.ch/img/videos_fr/video_8_04_retrogradation.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/wissen/8-04-retrogradazione/ https://coolbaker.ch/img/video_8_04_retrogradation_poster.webp Retrogradazione L'amido si cristallizza gradualmente e rilascia l'acqua legata: il pane perde freschezza – in frigorifero addirittura tre volte più velocemente! https://coolbaker.ch/img/videos_it/video_8_04_retrogradation.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/wissen/8-04-retrogradation/ https://coolbaker.ch/img/video_8_04_retrogradation_poster.webp Retrogradation Starch gradually crystallizes back and releases bound water: bread loses freshness – in the refrigerator even three times faster! https://coolbaker.ch/img/videos_en/video_8_04_retrogradation.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/aroma/aroma-frisches-gras-gurke/ https://coolbaker.ch/img/video_9_01_frisches_gras_poster.webp Frisches Gras / Gurke Typisch für milde, reine Teige ohne extreme Kruste. Oxidierte Linolsäure im Mehl. https://coolbaker.ch/img/video_9_01_frisches_gras.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/aroma/herbe-fraiche-concombre/ https://coolbaker.ch/img/video_9_01_frisches_gras_poster.webp Herbe fraîche / Concombre Typique des pâtes douces et pures sans croûte extrême. Acide linoléique oxydé dans la farine. https://coolbaker.ch/img/videos_fr/video_9_01_frisches_gras.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/aroma/erba-fresca-cetriolo/ https://coolbaker.ch/img/video_9_01_frisches_gras_poster.webp Erba fresca / Cetriolo Tipico per impasti dolci e puri senza crosta estrema. Acido linoleico ossidato nella farina. https://coolbaker.ch/img/videos_it/video_9_01_frisches_gras.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/aroma/fresh-grass-cucumber/ https://coolbaker.ch/img/video_9_01_frisches_gras_poster.webp Fresh Grass / Cucumber Typical for mild, pure doughs without extreme crust. Oxidized linoleic acid in the flour. https://coolbaker.ch/img/videos_en/video_9_01_frisches_gras.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/aroma/aroma-popcorn-reis/ https://coolbaker.ch/img/video_9_02_popcorn_poster.webp Popcorn / Reis Schlüsselmolekül 2-Acetyl-1-pyrrolin (2-AP): Entsteht aus der Vorstufe Prolin bei Weizenkruste >230°C. https://coolbaker.ch/img/video_9_02_popcorn.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/aroma/popcorn-riz/ https://coolbaker.ch/img/video_9_02_popcorn_poster.webp Popcorn / Riz Molécule clé 2-Acétyl-1-pyrroline (2-AP) : Se forme à partir du précurseur proline à des températures de croûte >230°C. https://coolbaker.ch/img/videos_fr/video_9_02_popcorn.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/aroma/popcorn-riso/ https://coolbaker.ch/img/video_9_02_popcorn_poster.webp Popcorn / Riso Molecola chiave 2-Acetil-1-pirroline (2-AP): Si forma dal precursore prolina a temperature della crosta >230°C. https://coolbaker.ch/img/videos_it/video_9_02_popcorn.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/aroma/popcorn-rice/ https://coolbaker.ch/img/video_9_02_popcorn_poster.webp Popcorn / Rice Key molecule 2-Acetyl-1-pyrroline (2-AP): Forms from the precursor proline at crust temperatures >230°C. https://coolbaker.ch/img/videos_en/video_9_02_popcorn.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/aroma/aroma-pures-malz-bierig/ https://coolbaker.ch/img/video_9_03_pures_malz_poster.webp Pures Malz / Bierig Stärkeabbau und Röstprozess. Sehr herb und dunkel, typisch für Pumpernickel. https://coolbaker.ch/img/video_9_03_pures_malz.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/aroma/pur-malt-biere/ https://coolbaker.ch/img/video_9_03_pures_malz_poster.webp Pur Malt / Bière Dégradation de l'amidon et processus de torréfaction. Très amer et foncé, typique du Pumpernickel. https://coolbaker.ch/img/videos_fr/video_9_03_pures_malz.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/aroma/malto-puro-birra/ https://coolbaker.ch/img/video_9_03_pures_malz_poster.webp Malto Puro / Birra Degradazione dell'amido e processo di tostatura. Molto amaro e scuro, tipico del Pumpernickel. https://coolbaker.ch/img/videos_it/video_9_03_pures_malz.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/aroma/pure-malt-beer/ https://coolbaker.ch/img/video_9_03_pures_malz_poster.webp Pure Malt / Beer Starch breakdown and roasting process. Very bitter and dark, typical for Pumpernickel. https://coolbaker.ch/img/videos_en/video_9_03_pures_malz.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/aroma/aroma-karamell/ https://coolbaker.ch/img/video_9_04_karamell_poster.webp Karamell (Süß & Herb) Braucht puren Zuckerschmelz + fallende Hitze, oder langes Backen bei Roggen. https://coolbaker.ch/img/video_9_04_karamell.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/aroma/caramel-doux-amer/ https://coolbaker.ch/img/video_9_04_karamell_poster.webp Caramel (Doux & Amer) Nécessite du sucre pur fondu + chaleur décroissante, ou une cuisson prolongée du seigle. https://coolbaker.ch/img/videos_fr/video_9_04_karamell.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/aroma/caramello-dolce-amaro/ https://coolbaker.ch/img/video_9_04_karamell_poster.webp Caramello (Dolce & Amaro) Richiede zucchero puro fuso + calore decrescente, o cottura prolungata del segale. https://coolbaker.ch/img/videos_it/video_9_04_karamell.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/aroma/caramel-sweet-bitter/ https://coolbaker.ch/img/video_9_04_karamell_poster.webp Caramel (Sweet & Bitter) Requires pure sugar melting + decreasing heat, or long baking with rye. https://coolbaker.ch/img/videos_en/video_9_04_karamell.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/aroma/aroma-roestzwiebel-braten/ https://coolbaker.ch/img/video_9_05_roestzwiebeln_poster.webp Röstzwiebel / Braten Die herzhafte Umami-Kruste. Die Signatur von fast schwarz gebackenem Holzofenbrot. https://coolbaker.ch/img/video_9_05_roestzwiebeln.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/aroma/oignon-roti/ https://coolbaker.ch/img/video_9_05_roestzwiebeln_poster.webp Oignon rôti / Rôti La croûte umami savoureuse. La signature du pain cuit au four à bois presque noirci. https://coolbaker.ch/img/videos_fr/video_9_05_roestzwiebeln.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/aroma/cipolla-arrostita-arrosto/ https://coolbaker.ch/img/video_9_05_roestzwiebeln_poster.webp Cipolla arrostita / Arrosto La crosta umami saporita. La firma del pane cotto in forno a legna quasi bruciato. https://coolbaker.ch/img/videos_it/video_9_05_roestzwiebeln.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/aroma/roasted-onion-roast/ https://coolbaker.ch/img/video_9_05_roestzwiebeln_poster.webp Roasted Onion / Roast The savory umami crust. The signature of nearly black baked wood-fired bread. https://coolbaker.ch/img/videos_en/video_9_05_roestzwiebeln.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/aroma/aroma-haselnuss-erdnuss/ https://coolbaker.ch/img/video_9_06_haselnuss_poster.webp Nussig (Haselnuss/Erdnuss) Typisch für Dinkelkrusten oder bestreute Saaten (Kräftig gebacken). https://coolbaker.ch/img/video_9_06_haselnuss.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/aroma/noisette-cacahuete/ https://coolbaker.ch/img/video_9_06_haselnuss_poster.webp Noisette (Noisette/Cacahuète) Typique des croûtes de petit épeautre ou des graines saupoudrées (bien cuites). https://coolbaker.ch/img/videos_fr/video_9_06_haselnuss.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/aroma/nocciola-arachide/ https://coolbaker.ch/img/video_9_06_haselnuss_poster.webp Nocciola (Nocciola/Arachide) Tipico delle croste di farro o dei semi cosparsi (ben cotti). https://coolbaker.ch/img/videos_it/video_9_06_haselnuss.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/aroma/nutty-hazelnut-peanut/ https://coolbaker.ch/img/video_9_06_haselnuss_poster.webp Nutty (Hazelnut/Peanut) Typical for spelt crusts or sprinkled seeds (well baked). https://coolbaker.ch/img/videos_en/video_9_06_haselnuss.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/aroma/aroma-kaffee-mokka/ https://coolbaker.ch/img/video_9_07_kaffee_poster.webp Kaffee / Mokka Strecker-Abbau bei >240°C: Dominanz von Alkylpyrazinen und Furanonen für herbe Kaffee- und Röstnoten. https://coolbaker.ch/img/video_9_07_kaffee.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/aroma/cafe-moka/ https://coolbaker.ch/img/video_9_07_kaffee_poster.webp Café / Moka Dégradation de Strecker à >240°C : Dominance des alkylpyrazines et des furanones pour des notes de café et de torréfaction amères. https://coolbaker.ch/img/videos_fr/video_9_07_kaffee.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/aroma/caffe-moka/ https://coolbaker.ch/img/video_9_07_kaffee_poster.webp Caffè / Moka Degradazione di Strecker a >240°C: Dominanza di alkilpirazine e furanoni per note di caffè e tostatura amare. https://coolbaker.ch/img/videos_it/video_9_07_kaffee.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/aroma/coffee-mocha/ https://coolbaker.ch/img/video_9_07_kaffee_poster.webp Coffee / Mocha Strecker degradation at >240°C: Dominance of alkylpyrazines and furanones for bitter coffee and roast notes. https://coolbaker.ch/img/videos_en/video_9_07_kaffee.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/aroma/aroma-keks-butter/ https://coolbaker.ch/img/video_9_08_keks_butter_poster.webp Keks / Waffel / Butter Helle Kruste (Zopf/Brioche). Darf im Ofen nicht über 180°C gefahren werden. https://coolbaker.ch/img/video_9_08_keks_butter.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/aroma/biscuit-gaufre-beurre/ https://coolbaker.ch/img/video_9_08_keks_butter_poster.webp Biscuit / Gaufre / Beurre Croûte claire (Zopf/Brioche). Ne doit pas dépasser 180°C au four. https://coolbaker.ch/img/videos_fr/video_9_08_keks_butter.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/aroma/biscotto-waffle-burro/ https://coolbaker.ch/img/video_9_08_keks_butter_poster.webp Biscotto / Waffle / Burro Crosta chiara (Zopf/Brioche). Non deve superare i 180°C in forno. https://coolbaker.ch/img/videos_it/video_9_08_keks_butter.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/aroma/cookie-waffle-butter/ https://coolbaker.ch/img/video_9_08_keks_butter_poster.webp Cookie / Waffle / Butter Light crust (Zopf/Brioche). Must not exceed 180°C in the oven. https://coolbaker.ch/img/videos_en/video_9_08_keks_butter.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/aroma/aroma-rose-honig/ https://coolbaker.ch/img/video_9_09_rose_poster.webp Rose / Honig (Blumig) Entsteht nur bei High-End 24h Kälteführung. Helles Auszugsmehl ist zwingend. https://coolbaker.ch/img/video_9_09_rose.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/aroma/rose-miel-fleuri/ https://coolbaker.ch/img/video_9_09_rose_poster.webp Rose / Miel (Fleuri) N'apparaît qu'avec une fermentation à froid de 24h haut de gamme. Farine blanche obligatoire. https://coolbaker.ch/img/videos_fr/video_9_09_rose.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/aroma/rosa-miele-floreale/ https://coolbaker.ch/img/video_9_09_rose_poster.webp Rosa / Miele (Floreale) Si sviluppa solo con una fermentazione a freddo di alta gamma di 24h. Farina bianca obbligatoria. https://coolbaker.ch/img/videos_it/video_9_09_rose.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/aroma/rose-honey-floral/ https://coolbaker.ch/img/video_9_09_rose_poster.webp Rose / Honey (Floral) Only develops with high-end 24h cold fermentation. Light extraction flour is mandatory. https://coolbaker.ch/img/videos_en/video_9_09_rose.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/aroma/aroma-reife-banane/ https://coolbaker.ch/img/video_9_10_reife_banane_poster.webp Reife Banane Ester-Stressreaktion der Hefe durch extrem warme Führung über 26°C (Panettone-Effekt). https://coolbaker.ch/img/video_9_10_reife_banane.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/aroma/banane-mure/ https://coolbaker.ch/img/video_9_10_reife_banane_poster.webp Banane Mûre Réaction de stress des esters de la levure due à une fermentation extrêmement chaude au-dessus de 26°C (effet Panettone). https://coolbaker.ch/img/videos_fr/video_9_10_reife_banane.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/aroma/banana-matura/ https://coolbaker.ch/img/video_9_10_reife_banane_poster.webp Banana Matura Reazione di stress degli esteri del lievito a causa di una conduzione estremamente calda sopra i 26°C (effetto Panettone). https://coolbaker.ch/img/videos_it/video_9_10_reife_banane.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/aroma/ripe-banana/ https://coolbaker.ch/img/video_9_10_reife_banane_poster.webp Ripe Banana Yeast ester stress reaction due to extremely warm fermentation above 26°C (Panettone effect). https://coolbaker.ch/img/videos_en/video_9_10_reife_banane.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/aroma/aroma-gruener-apfel/ https://coolbaker.ch/img/video_9_11_gruener_apfel_poster.webp Grüner Apfel Typisch für junge Teige: Kurze warme Stockgare und hohe Mengen frischer Hefe. https://coolbaker.ch/img/video_9_11_gruener_apfel.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/aroma/pomme-verte/ https://coolbaker.ch/img/video_9_11_gruener_apfel_poster.webp Pomme verte Typique des jeunes pâtes : courte fermentation chaude et grandes quantités de levure fraîche. https://coolbaker.ch/img/videos_fr/video_9_11_gruener_apfel.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/aroma/mela-verde/ https://coolbaker.ch/img/video_9_11_gruener_apfel_poster.webp Mela verde Tipico per gli impasti giovani: breve fermentazione calda e grandi quantità di lievito fresco. https://coolbaker.ch/img/videos_it/video_9_11_gruener_apfel.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/aroma/green-apple/ https://coolbaker.ch/img/video_9_11_gruener_apfel_poster.webp Green Apple Typical for young doughs: short warm bulk fermentation and high amounts of fresh yeast. https://coolbaker.ch/img/videos_en/video_9_11_gruener_apfel.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/aroma/aroma-alkohol-wein/ https://coolbaker.ch/img/video_9_12_alkohol_poster.webp Alkohol / Wein Der klassische "Bäckerei-Geruch". Sehr starker Hefetrieb in warmen Massen. https://coolbaker.ch/img/video_9_12_alkohol.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/aroma/alcool-vin/ https://coolbaker.ch/img/video_9_12_alkohol_poster.webp Alcool / Vin Le classique "parfum de boulangerie". Très forte activité de la levure dans des masses chaudes. https://coolbaker.ch/img/videos_fr/video_9_12_alkohol.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/aroma/alcol-vino/ https://coolbaker.ch/img/video_9_12_alkohol_poster.webp Alcol / Vino Il classico "profumo di panetteria". Attività di lievito molto forte in masse calde. https://coolbaker.ch/img/videos_it/video_9_12_alkohol.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/aroma/alcohol-wine/ https://coolbaker.ch/img/video_9_12_alkohol_poster.webp Alcohol / Wine The classic "bakery smell". Very strong yeast activity in warm masses. https://coolbaker.ch/img/videos_en/video_9_12_alkohol.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/aroma/aroma-sanfter-joghurt/ https://coolbaker.ch/img/video_9_13_milder_joghurt_poster.webp Sanfter Joghurt Warme Führung (>28°C) und weicher Teig: Homofermentative Milchsäure für einen milden Gärungsquotienten. https://coolbaker.ch/img/video_9_13_milder_joghurt.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/aroma/yaourt-doux/ https://coolbaker.ch/img/video_9_13_milder_joghurt_poster.webp Yaourt doux Gestion chaude (>28°C) et pâte souple : Acide lactique homofermentatif pour un quotient de fermentation doux. https://coolbaker.ch/img/videos_fr/video_9_13_milder_joghurt.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/aroma/yogurt-delicato/ https://coolbaker.ch/img/video_9_13_milder_joghurt_poster.webp Yogurt delicato Gestione calda (>28°C) e impasto morbido: Acido lattico omofermentativo per un quoziente di fermentazione delicato. https://coolbaker.ch/img/videos_it/video_9_13_milder_joghurt.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/aroma/mild-yogurt/ https://coolbaker.ch/img/video_9_13_milder_joghurt_poster.webp Mild Yogurt Warm management (>28°C) and soft dough: Homofermentative lactic acid for a mild fermentation quotient. https://coolbaker.ch/img/videos_en/video_9_13_milder_joghurt.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/aroma/aroma-stechender-essig/ https://coolbaker.ch/img/video_9_14_essig_poster.webp Essig / Scharf Kühler (<24°C), fester Teig (TA 150–160): Heterofermentative Bakterien verschieben den Gärungsquotienten zu Essigsäure. https://coolbaker.ch/img/video_9_14_essig.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/aroma/vinaigre-piquant/ https://coolbaker.ch/img/video_9_14_essig_poster.webp Vinaigre / Piquant Froid (<24°C), pâte ferme (TA 150–160) : Les bactéries hétérofermentaires déplacent le quotient de fermentation vers l'acide acétique. https://coolbaker.ch/img/videos_fr/video_9_14_essig.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/aroma/aceto-pungente/ https://coolbaker.ch/img/video_9_14_essig_poster.webp Aceto / Pungente Fresco (<24°C), impasto solido (TA 150–160): I batteri eterofementativi spostano il quoziente di fermentazione verso l'acido acetico. https://coolbaker.ch/img/videos_it/video_9_14_essig.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/aroma/vinegar-pungent/ https://coolbaker.ch/img/video_9_14_essig_poster.webp Vinegar / Pungent Cool (<24°C), firm dough (TA 150–160): Heterofermentative bacteria shift the fermentation quotient towards acetic acid. https://coolbaker.ch/img/videos_en/video_9_14_essig.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/aroma/aroma-alter-kaese-umami/ https://coolbaker.ch/img/video_9_15_alter_kaese_poster.webp Alter Käse / Umami Transaminierung von Leucin zu 3-Methylbutanal und Isovaleriansäure für markante Käse- & Umaminoten. https://coolbaker.ch/img/video_9_15_alter_kaese.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/aroma/fromage-vieux-umami/ https://coolbaker.ch/img/video_9_15_alter_kaese_poster.webp Fromage vieux / Umami Transaminations de la leucine en 3-méthylbutanal et acide isovalérique pour des notes de fromage et d'umami marquées. https://coolbaker.ch/img/videos_fr/video_9_15_alter_kaese.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/aroma/formaggio-stagionato-umami/ https://coolbaker.ch/img/video_9_15_alter_kaese_poster.webp Formaggio stagionato / Umami Trasaminazione della leucina in 3-metilbutanale e acido isovaleriatico per note di formaggio e umami marcate. https://coolbaker.ch/img/videos_it/video_9_15_alter_kaese.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/aroma/aged-cheese-umami/ https://coolbaker.ch/img/video_9_15_alter_kaese_poster.webp Aged Cheese / Umami Transamination of leucine to 3-methylbutanal and isovaleric acid for pronounced cheese and umami notes. https://coolbaker.ch/img/videos_en/video_9_15_alter_kaese.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/aroma/aroma-gekochte-kartoffel/ https://coolbaker.ch/img/video_9_16_gekochte_kartoffel_poster.webp Gekochte Kartoffel Das Ur-Aroma. Dominiert massiv im Kern einer hochfeuchten Vollkorn-Krume. https://coolbaker.ch/img/video_9_16_gekochte_kartoffel.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/aroma/pomme-terre-cuite/ https://coolbaker.ch/img/video_9_16_gekochte_kartoffel_poster.webp Pomme de terre cuite L'arôme originel. Domine massivement le cœur d'une mie de pain complet très hydratée. https://coolbaker.ch/img/videos_fr/video_9_16_gekochte_kartoffel.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/aroma/patata-cotta/ https://coolbaker.ch/img/video_9_16_gekochte_kartoffel_poster.webp Patata cotta L'aroma primordiale. Domina massicciamente il cuore di una mollica di pane integrale molto idratata. https://coolbaker.ch/img/videos_it/video_9_16_gekochte_kartoffel.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/aroma/boiled-potato/ https://coolbaker.ch/img/video_9_16_gekochte_kartoffel_poster.webp Boiled Potato The primordial aroma. Dominates massively in the core of a highly hydrated whole grain crumb. https://coolbaker.ch/img/videos_en/video_9_16_gekochte_kartoffel.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/aroma/aroma-rote-bete-erdig/ https://coolbaker.ch/img/video_9_17_rote_bete_poster.webp Rote Bete / Erdig Pures Terroir. Typisch für alte, unmanipulierte Urgetreide wie Waldstaudenroggen. https://coolbaker.ch/img/video_9_17_rote_bete.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/aroma/betterave-terreuse/ https://coolbaker.ch/img/video_9_17_rote_bete_poster.webp Betterave / Terreuse Terroir pur. Typique des anciennes variétés de céréales non manipulées comme le seigle des bois. https://coolbaker.ch/img/videos_fr/video_9_17_rote_bete.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/aroma/barbabietola-terrosa/ https://coolbaker.ch/img/video_9_17_rote_bete_poster.webp Barbabietola / Terrosa Terroir puro. Tipico di antiche varietà di cereali non manipolati come il segale selvatico. https://coolbaker.ch/img/videos_it/video_9_17_rote_bete.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/aroma/beetroot-earthy/ https://coolbaker.ch/img/video_9_17_rote_bete_poster.webp Beetroot / Earthy Pure terroir. Typical for ancient, unmanipulated grains like woodland rye. https://coolbaker.ch/img/videos_en/video_9_17_rote_bete.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/aroma/aroma-heu-stroh/ https://coolbaker.ch/img/video_9_18_heu_poster.webp Heu / Stroh / Trocken Das Signatur-Aroma von Dinkel und trockenem Emmer. https://coolbaker.ch/img/video_9_18_heu.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/aroma/foin-paille-sec/ https://coolbaker.ch/img/video_9_18_heu_poster.webp Foin / Paille / Sec L'arôme signature du petit épeautre et de l'épeautre sec. https://coolbaker.ch/img/videos_fr/video_9_18_heu.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/aroma/fieno-paglia-secco/ https://coolbaker.ch/img/video_9_18_heu_poster.webp Fieno / Paglia / Secco L'aroma distintivo del farro e dell'emmer secco. https://coolbaker.ch/img/videos_it/video_9_18_heu.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/aroma/hay-straw-dry/ https://coolbaker.ch/img/video_9_18_heu_poster.webp Hay / Straw / Dry The signature aroma of spelt and dry emmer. https://coolbaker.ch/img/videos_en/video_9_18_heu.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/aroma/aroma-vanille/ https://coolbaker.ch/img/video_9_19_vanille_poster.webp Vanille Abbau der dichten Kornschale (Lignin). Ein exklusives Vollkorn-Phänomen. https://coolbaker.ch/img/video_9_19_vanille.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/aroma/vanille/ https://coolbaker.ch/img/video_9_19_vanille_poster.webp Vanille Dégradation de l'enveloppe de grain dense (lignine). Un phénomène exclusif au grain complet. https://coolbaker.ch/img/videos_fr/video_9_19_vanille.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/aroma/vaniglia/ https://coolbaker.ch/img/video_9_19_vanille_poster.webp Vaniglia Degradazione della densa buccia del grano (lignina). Un fenomeno esclusivo del grano integrale. https://coolbaker.ch/img/videos_it/video_9_19_vanille.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/aroma/vanilla/ https://coolbaker.ch/img/video_9_19_vanille_poster.webp Vanilla Degradation of the dense grain husk (lignin). An exclusive whole grain phenomenon. https://coolbaker.ch/img/videos_en/video_9_19_vanille.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/aroma/aroma-brotgewuerze/ https://coolbaker.ch/img/video_9_20_brotgewuerze_poster.webp Brotgewürze Die ätherischen Öle in Kümmel, Koriander und Fenchel maskieren viele andere Aromen. https://coolbaker.ch/img/video_9_20_brotgewuerze.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/aroma/epices-pain/ https://coolbaker.ch/img/video_9_20_brotgewuerze_poster.webp Épices à pain Les huiles essentielles dans le cumin, la coriandre et le fenouil masquent de nombreux autres arômes. https://coolbaker.ch/img/videos_fr/video_9_20_brotgewuerze.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/aroma/spezie-pane/ https://coolbaker.ch/img/video_9_20_brotgewuerze_poster.webp Spezie per pane Gli oli essenziali nel cumino, coriandolo e finocchio mascherano molti altri aromi. https://coolbaker.ch/img/videos_it/video_9_20_brotgewuerze.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/aroma/bread-spices/ https://coolbaker.ch/img/video_9_20_brotgewuerze_poster.webp Bread Spices The essential oils in cumin, coriander, and fennel mask many other aromas. https://coolbaker.ch/img/videos_en/video_9_20_brotgewuerze.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/aroma/fehlaroma-klebstoff-loesungsmittel/ https://coolbaker.ch/img/video_9_21_loesungsmittel_poster.webp Klebstoff (Lösungsmittel) Ethylacetat ausser Kontrolle. Fester Sauerteig wurde extrem ausgehungert gebacken. https://coolbaker.ch/img/video_9_21_loesungsmittel.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/aroma/colle-solvant/ https://coolbaker.ch/img/video_9_21_loesungsmittel_poster.webp Colle (Solvant) L'éthylacétate est hors de contrôle. Le levain solide a été cuit extrêmement affamé. https://coolbaker.ch/img/videos_fr/video_9_21_loesungsmittel.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/aroma/colla-solvente/ https://coolbaker.ch/img/video_9_21_loesungsmittel_poster.webp Colla (Solvente) L'etilacetato è fuori controllo. Il lievito solido è stato cotto estremamente affamato. https://coolbaker.ch/img/videos_it/video_9_21_loesungsmittel.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/aroma/glue-solvent/ https://coolbaker.ch/img/video_9_21_loesungsmittel_poster.webp Glue (Solvent) Ethyl acetate is out of control. The firm sourdough was baked extremely starved. https://coolbaker.ch/img/videos_en/video_9_21_loesungsmittel.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/aroma/fehlaroma-nasser-karton-ranzig/ https://coolbaker.ch/img/video_9_22_karton_poster.webp Nasser Karton / Ranzig Die Lipide (Fette) im Mehlkeimling sind oxidiert. Vollkorn-Mehl ist zu alt gelagert. https://coolbaker.ch/img/video_9_22_karton.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/aroma/carton-humide-rance/ https://coolbaker.ch/img/video_9_22_karton_poster.webp Carton humide / Rance Les lipides (graisses) dans le germe de blé sont oxydés. La farine complète est trop vieille. https://coolbaker.ch/img/videos_fr/video_9_22_karton.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/aroma/cartone-umido-rancido/ https://coolbaker.ch/img/video_9_22_karton_poster.webp Cartone umido / Rancido I lipidi (grassi) nel germe di grano sono ossidati. La farina integrale è conservata troppo a lungo. https://coolbaker.ch/img/videos_it/video_9_22_karton.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/aroma/wet-cardboard-rancid/ https://coolbaker.ch/img/video_9_22_karton_poster.webp Wet Cardboard / Rancid The lipids (fats) in the wheat germ are oxidized. Whole grain flour is too old. https://coolbaker.ch/img/videos_en/video_9_22_karton.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/aroma/fehlaroma-verbrannt-maggi-stau/ https://coolbaker.ch/img/video_9_23_verbrannt_poster.webp Verbrannt / Maggi-Stau Hitzestau und kritische Verkohlung an der Kruste. Reiner Bitterstoff-Aufbau. https://coolbaker.ch/img/video_9_23_verbrannt.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/fr/aroma/brule-note-maggi-surchauffe/ https://coolbaker.ch/img/video_9_23_verbrannt_poster.webp Brûlé / Note de Maggi (Surchauffe) Accumulateur de chaleur et carbonisation critique sur la croûte. Formation de composés amers purs. https://coolbaker.ch/img/videos_fr/video_9_23_verbrannt.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/it/aroma/bruciato-nota-dado-surriscaldamento/ https://coolbaker.ch/img/video_9_23_verbrannt_poster.webp Bruciato / Nota di dado (Surriscaldamento) Accumulo di calore e carbonizzazione critica sulla crosta. Formazione di composti amari puri. https://coolbaker.ch/img/videos_it/video_9_23_verbrannt.mp4 10 2026-11-01T12:00:00+01:00 yes https://coolbaker.ch/en/aroma/burnt-savory-maggi-note-overheating/ https://coolbaker.ch/img/video_9_23_verbrannt_poster.webp Burnt / Savory Maggi Note (Overheating) Heat buildup and critical charring on the crust. Pure bitter compound formation. https://coolbaker.ch/img/videos_en/video_9_23_verbrannt.mp4 10 2026-11-01T12:00:00+01:00 yes