{"id":165657,"date":"2025-10-07T11:23:16","date_gmt":"2025-10-07T09:23:16","guid":{"rendered":"https:\/\/tauroessiccatori.com\/?p=165657"},"modified":"2026-01-16T12:44:57","modified_gmt":"2026-01-16T11:44:57","slug":"sechage-professionnel-des-patisseries-notre-journee-chez-varotto-srl","status":"publish","type":"post","link":"https:\/\/www.tauroessiccatori.com\/fr\/news\/essiccazione-professionale-per-la-pasticceria-la-nostra-giornata-da-varotto-srl\/","title":{"rendered":"S\u00e9chage professionnel pour la confiserie."},"content":{"rendered":"<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/tauroessiccatori.com\/wp-content\/uploads\/2026\/01\/corso-essiccazione-professionale-varotto-rivenditore-tauro-essiccatori-1024x1024.jpg\" alt=\"Cours sur les s\u00e9choirs professionnels Tauro pour la confiserie, donn\u00e9 par le Chef Dalicandro dans les locaux de Varotto Srl.\" class=\"wp-image-166331\"\/><figcaption class=\"wp-element-caption\">Un moment de notre cours de s\u00e9chage professionnel en p\u00e2tisserie, anim\u00e9 par notre partenaire historique Varotto Srl et guid\u00e9 par l'exp\u00e9rience du Chef Dalicandro. Formation et innovation pour les professionnels du go\u00fbt.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Le 6 octobre 2025, nous avons eu le plaisir d'\u00eatre les invit\u00e9s de <strong data-start=\"399\" data-end=\"414\">Varotto Srl<\/strong>, la r\u00e9f\u00e9rence historique en mati\u00e8re d'\u00e9quipement professionnel pour les p\u00e2tisseries, les boulangeries, les glaciers, les bars et les restaurants.<br data-start=\"542\" data-end=\"545\">Depuis plus de quarante ans, Varotto s\u00e9lectionne avec soin les meilleures marques du secteur, offrant \u00e0 ses clients des outils de travail fiables et performants, un service ponctuel et une assistance toujours comp\u00e9tente.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En collaboration avec la <strong data-start=\"771\" data-end=\"796\">Chef Paolo Dalicandro<\/strong>, nous avons men\u00e9 une <strong data-start=\"818\" data-end=\"894\">cours sur le s\u00e9chage professionnel appliqu\u00e9 \u00e0 la confiserie<\/strong>, l'occasion de montrer le potentiel d'une technique qui permet de valoriser les mati\u00e8res premi\u00e8res et la cr\u00e9ativit\u00e9, en optimisant les processus de production.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La r\u00e9union a \u00e9galement \u00e9t\u00e9 un moment de confrontation directe avec les professionnels du secteur, qui ont pu en apprendre davantage sur l'utilisation du s\u00e9chage pour de nouvelles textures, d\u00e9corations et ingr\u00e9dients naturels \u00e0 int\u00e9grer dans leur travail.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Des \u00e9v\u00e9nements comme celui-ci repr\u00e9sentent une opportunit\u00e9 pr\u00e9cieuse pour nous : <strong data-start=\"1364\" data-end=\"1399\">soutenir nos distributeurs<\/strong> Avec des sessions de formation et une exp\u00e9rimentation partag\u00e9e, il s'agit de diffuser une culture du s\u00e9chage consciente, professionnelle et soucieuse de la qualit\u00e9.<\/p>","protected":false},"excerpt":{"rendered":"<p>Il 6 ottobre 2025 abbiamo avuto il piacere di essere ospiti di Varotto Srl, storico punto di riferimento per le [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":166331,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,59],"tags":[],"class_list":["post-165657","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-istituzionali","category-professionali"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Essiccazione professionale per la pasticceria. | Tauro Essiccatori<\/title>\n<meta name=\"description\" content=\"Corso sull&#039;essiccazione professionale Tauro Essiccatori per la pasticceria, tenuto da Chef Dalicandro presso la sede di Varotto Srl.\" \/>\n<meta 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