{"id":3853,"date":"2025-11-14T14:42:53","date_gmt":"2025-11-14T13:42:53","guid":{"rendered":"https:\/\/www.braher.com\/?p=3853"},"modified":"2025-11-15T13:31:45","modified_gmt":"2025-11-15T12:31:45","slug":"fin-moyen-et-epais-comment-definir-lepaisseur-ideale-pour-chaque-charcuterie","status":"publish","type":"post","link":"https:\/\/www.braher.com\/fr\/nouvelles\/fin-moyen-et-epais-comment-definir-lepaisseur-ideale-pour-chaque-charcuterie","title":{"rendered":"Fin, moyen et \u00e9pais : comment d\u00e9finir l\u2019\u00e9paisseur id\u00e9ale pour chaque charcuterie"},"content":{"rendered":"<p data-start=\"98\" data-end=\"474\">Toutes les charcuteries ne se tranchent pas <span style=\"text-decoration: underline;\"><a href=\"https:\/\/www.braher.com\/fr\/nouvelles\/tranches-ultra-fines-qualite-maximale-a-chaque-coupe\">\u00ab tr\u00e8s fin \u00bb<\/a><\/span>. Au quotidien, il est pr\u00e9f\u00e9rable de fixer des plages par famille de produits et de distinguer entre les exigences de l\u2019<strong data-start=\"244\" data-end=\"257\">industrie<\/strong> (mm et tol\u00e9rances) et la r\u00e9alit\u00e9 du <strong data-start=\"296\" data-end=\"309\">comptoir<\/strong> d\u2019un petit commerce (fin\/moyen\/\u00e9pais avec une molette qui n\u2019est pas millim\u00e9trique). Cet article rassemble des r\u00e9f\u00e9rences v\u00e9rifi\u00e9es (monde anglophone) et des recommandations op\u00e9rationnelles pour la coupe des charcuteries.<\/p>\n<p>&nbsp;<\/p>\n<h2 data-start=\"440\" data-end=\"508\">Plages indicatives par cat\u00e9gorie (sources industrielles et articles)<\/h2>\n<p>&nbsp;<\/p>\n<ul data-start=\"510\" data-end=\"2282\">\n<li data-start=\"510\" data-end=\"859\">\n<p data-start=\"512\" data-end=\"859\"><strong data-start=\"512\" data-end=\"545\">Salami (tron\u00e7onnage industriel)<\/strong><br data-start=\"545\" data-end=\"548\" \/>Les sp\u00e9cifications fabricants situent le <strong data-start=\"592\" data-end=\"608\">salami danois<\/strong> \u00e0 <strong data-start=\"612\" data-end=\"622\">1,5 mm<\/strong> ; le <strong data-start=\"627\" data-end=\"640\">calabrese<\/strong> \u00e0 <strong data-start=\"644\" data-end=\"658\">1,3\u20131,5 mm<\/strong>. En \u00e9valuation sensorielle acad\u00e9mique, on utilise des tranches de <strong data-start=\"709\" data-end=\"719\">2,0 mm<\/strong> pour standardiser texture et apparence \u2014 utile comme \u00ab point de contr\u00f4le \u00bb pour comparer recettes ou lots.<\/p>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul data-start=\"510\" data-end=\"2282\">\n<li data-start=\"861\" data-end=\"1301\">\n<p data-start=\"863\" data-end=\"1301\"><strong data-start=\"863\" data-end=\"884\">Pepperoni (pizza)<\/strong><br data-start=\"884\" data-end=\"887\" \/>En restauration, des fiches techniques annoncent des <strong data-start=\"930\" data-end=\"959\">tranches de 1,7 \u00b1 0,2 mm<\/strong> (diam\u00e8tre ~50 mm), tandis que d\u2019autres r\u00e9f\u00e9rences indiquent <strong data-start=\"1018\" data-end=\"1032\">1,9\u20132,1 mm<\/strong>. Pour l\u2019effet <strong data-start=\"1049\" data-end=\"1067\">\u00ab cup-and-char \u00bb<\/strong>, la litt\u00e9rature technique\/gastronomique recommande <strong data-start=\"1114\" data-end=\"1142\">0,10\u20130,225&Prime; (\u22482,5\u20135,6 mm)<\/strong> afin de favoriser le recourbement et la caram\u00e9lisation des bords ; Serious Eats signale que le recourbement d\u00e9marre vers ~<strong data-start=\"1252\" data-end=\"1262\">2,5 mm<\/strong>.<\/p>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul data-start=\"510\" data-end=\"2282\">\n<li data-start=\"1303\" data-end=\"1617\">\n<p data-start=\"1305\" data-end=\"1617\"><strong data-start=\"1305\" data-end=\"1336\">Pancetta (et cur\u00e9s similaires)<\/strong><br data-start=\"1336\" data-end=\"1339\" \/>Des fiches produit fixent <strong data-start=\"1371\" data-end=\"1381\">1,5 mm<\/strong> ; des \u00e9tudes sensorielles tranchent <strong data-start=\"1418\" data-end=\"1439\">la pancetta \u00e0 1,5 mm<\/strong> et <strong data-start=\"1442\" data-end=\"1461\">le salami \u00e0 2,0 mm<\/strong> pour garantir la comparabilit\u00e9 entre \u00e9chantillons. Utile lorsque vous cherchez l\u2019\u00e9quilibre entre m\u00e2che et s\u00e9parabilit\u00e9.<\/p>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul data-start=\"510\" data-end=\"2282\">\n<li data-start=\"1619\" data-end=\"1945\">\n<p data-start=\"1621\" data-end=\"1945\"><strong data-start=\"1621\" data-end=\"1655\">Bacon pour cuisson (restauration)<\/strong><br data-start=\"1655\" data-end=\"1658\" \/>Au Royaume-Uni, les standards d\u2019approvisionnement d\u00e9finissent <strong data-start=\"1702\" data-end=\"1727\">\u00ab thin\/standard\/thick \u00bb<\/strong> comme environ <strong data-start=\"1743\" data-end=\"1765\">4,0 \/ 4,5 \/ 5,0 mm<\/strong>, et certains grossistes proposent un \u00ab extra thick \u00bb autour de <strong data-start=\"1811\" data-end=\"1819\">7 mm<\/strong>. Cette plage \u00e9paisse sert de plafond quand vous recherchez une pr\u00e9sence visuelle et une m\u00e2che marqu\u00e9e.<\/p>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul data-start=\"510\" data-end=\"2282\">\n<li data-start=\"1947\" data-end=\"2282\">\n<p data-start=\"1949\" data-end=\"2282\"><strong data-start=\"1949\" data-end=\"1965\">Jambon cuit<\/strong><br data-start=\"1965\" data-end=\"1968\" \/>Dans les achats institutionnels aux \u00c9tats-Unis, l\u2019acheteur doit sp\u00e9cifier l\u2019\u00e9paisseur. Certains appels d\u2019offres publics demandent <strong data-start=\"2109\" data-end=\"2127\">1\/8&Prime; (~3,2 mm)<\/strong> pour le tranchage en spirale dans des campagnes pr\u00e9cises. Traduction op\u00e9rationnelle : actez le chiffre et la tol\u00e9rance dans le contrat\/la fiche technique.<\/p>\n<\/li>\n<\/ul>\n<h2 data-start=\"2284\" data-end=\"2346\"><\/h2>\n<h2 data-start=\"2284\" data-end=\"2346\"><a href=\"https:\/\/www.braher.com\/wp-content\/uploads\/2025\/01\/cortadoras-carne-gourmet-1-scaled.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3588 size-large\" src=\"https:\/\/www.braher.com\/wp-content\/uploads\/2025\/01\/cortadoras-carne-gourmet-1-scaled.jpg\" alt=\"\" width=\"1024\" height=\"683\" srcset=\"https:\/\/www.braher.com\/wp-content\/uploads\/2025\/01\/cortadoras-carne-gourmet-1-scaled.jpg 2560w, https:\/\/www.braher.com\/wp-content\/uploads\/2025\/01\/cortadoras-carne-gourmet-1-scaled-300x200.jpg 300w, https:\/\/www.braher.com\/wp-content\/uploads\/2025\/01\/cortadoras-carne-gourmet-1-scaled-1024x683.jpg 1024w, https:\/\/www.braher.com\/wp-content\/uploads\/2025\/01\/cortadoras-carne-gourmet-1-768x512.jpg 768w, https:\/\/www.braher.com\/wp-content\/uploads\/2025\/01\/cortadoras-carne-gourmet-1-150x100.jpg 150w, https:\/\/www.braher.com\/wp-content\/uploads\/2025\/01\/cortadoras-carne-gourmet-1-900x600.jpg 900w, https:\/\/www.braher.com\/wp-content\/uploads\/2025\/01\/cortadoras-carne-gourmet-1-1800x1200.jpg 1800w, https:\/\/www.braher.com\/wp-content\/uploads\/2025\/01\/cortadoras-carne-gourmet-1-736x490.jpg 736w, https:\/\/www.braher.com\/wp-content\/uploads\/2025\/01\/cortadoras-carne-gourmet-1-1920x1280.jpg 1920w, https:\/\/www.braher.com\/wp-content\/uploads\/2025\/01\/cortadoras-carne-gourmet-1-scaled-600x400.jpg 600w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><\/h2>\n<p>&nbsp;<\/p>\n<h2 data-start=\"2284\" data-end=\"2346\">Comptoir : traduire \u00ab fin\/moyen\/\u00e9pais \u00bb en un contr\u00f4le concret<\/h2>\n<p data-start=\"2348\" data-end=\"2733\">En boucherie-charcuterie, le client demande \u00ab fin\/moyen\/\u00e9pais \u00bb, mais les chiffres de la molette de la trancheuse ne sont PAS des millim\u00e8tres ; ce sont des rep\u00e8res internes. Pour la r\u00e9p\u00e9tabilit\u00e9, contr\u00f4lez par le poids\/10 tranches ou par le nombre de tranches pour 100 g, et consignez la position de molette qui y parvient sur votre machine.<\/p>\n<p data-start=\"2735\" data-end=\"2822\"><strong data-start=\"2735\" data-end=\"2752\">Guide pratique<\/strong> (\u00e0 titre indicatif, non comme r\u00e8gle universelle) :<\/p>\n<ul data-start=\"2823\" data-end=\"3089\">\n<li data-start=\"2823\" data-end=\"2907\">\n<p data-start=\"2825\" data-end=\"2907\">Fin stable pour sandwichs\/plateaux : <strong data-start=\"2861\" data-end=\"2876\">\u22481,3\u20131,6 mm<\/strong> (salami\/pepperoni standard).<\/p>\n<\/li>\n<li data-start=\"2908\" data-end=\"2976\">\n<p data-start=\"2910\" data-end=\"2976\">Moyen : <strong data-start=\"2917\" data-end=\"2928\">\u22482,0 mm<\/strong> (travaux sensoriels et pr\u00e9sentations avec plus de m\u00e2che).<\/p>\n<\/li>\n<li data-start=\"2977\" data-end=\"3089\">\n<p data-start=\"2979\" data-end=\"3089\">\u00c9pais : <strong data-start=\"2987\" data-end=\"2998\">\u22653,0 mm<\/strong> (pepperoni \u00ab cup-and-char \u00bb 2,5\u20135,6 mm ; bacon 4\u20135 mm).<\/p>\n<\/li>\n<\/ul>\n<h2 data-start=\"3091\" data-end=\"3127\"><\/h2>\n<p>&nbsp;<\/p>\n<h2 data-start=\"3091\" data-end=\"3127\">Atteindre pr\u00e9cis\u00e9ment l\u2019\u00e9paisseur cible<\/h2>\n<p data-start=\"3129\" data-end=\"3509\">Trois facteurs dominent : <strong data-start=\"3151\" data-end=\"3179\">temp\u00e9rature du produit<\/strong>, <strong data-start=\"3181\" data-end=\"3217\">g\u00e9om\u00e9trie\/aff\u00fbtage de la lame<\/strong> et <strong data-start=\"3220\" data-end=\"3244\">cin\u00e9matique d\u2019avance\/coupe<\/strong>. Garder le produit bien froid et une ar\u00eate en parfait \u00e9tat r\u00e9duit l\u2019<em>\u00e9talement de la graisse<\/em> et la variation d\u2019\u00e9paisseur ; maintenir vitesse\/avance constantes stabilise les mm r\u00e9els.<\/p>\n<h2 data-start=\"3511\" data-end=\"3528\"><\/h2>\n<p>&nbsp;<\/p>\n<h2 data-start=\"3511\" data-end=\"3528\">Pourquoi Braher<\/h2>\n<p data-start=\"3530\" data-end=\"3977\">Les <span style=\"text-decoration: underline;\"><a href=\"https:\/\/www.braher.com\/fr\/produits\/trancheurs-a-jambon\">trancheuses Braher<\/a><\/span> s\u2019adaptent \u00e0 l\u2019\u00e9paisseur dont vous avez besoin et la maintiennent stable sur de longues s\u00e9ries, des coupes fines de salami\/pepperoni aux coupes \u00e9paisses pour cuisson. La micror\u00e9gulation de l\u2019\u00e9paisseur, l\u2019avance fluide et la g\u00e9om\u00e9trie optimis\u00e9e de la lame minimisent les micro-flexions du produit et assurent la r\u00e9p\u00e9tabilit\u00e9 de lot en lot (et, au comptoir, la r\u00e9p\u00e9tabilit\u00e9 par \u00ab position de molette \u00bb et poids par tranche).<\/p>\n<p data-start=\"3979\" data-end=\"4246\"><a href=\"https:\/\/www.braher.com\/wp-content\/uploads\/2022\/04\/2022-04-22-09_36_08-window-1024x482.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2716 size-large\" src=\"https:\/\/www.braher.com\/wp-content\/uploads\/2022\/04\/2022-04-22-09_36_08-window-1024x482.png\" alt=\"\" width=\"1024\" height=\"482\" srcset=\"https:\/\/www.braher.com\/wp-content\/uploads\/2022\/04\/2022-04-22-09_36_08-window-1024x482.png 1024w, https:\/\/www.braher.com\/wp-content\/uploads\/2022\/04\/2022-04-22-09_36_08-window-300x141.png 300w, https:\/\/www.braher.com\/wp-content\/uploads\/2022\/04\/2022-04-22-09_36_08-window-768x362.png 768w, https:\/\/www.braher.com\/wp-content\/uploads\/2022\/04\/2022-04-22-09_36_08-window-1536x723.png 1536w, https:\/\/www.braher.com\/wp-content\/uploads\/2022\/04\/2022-04-22-09_36_08-window-330x155.png 330w, https:\/\/www.braher.com\/wp-content\/uploads\/2022\/04\/2022-04-22-09_36_08-window-736x347.png 736w, https:\/\/www.braher.com\/wp-content\/uploads\/2022\/04\/2022-04-22-09_36_08-window-1280x603.png 1280w, https:\/\/www.braher.com\/wp-content\/uploads\/2022\/04\/2022-04-22-09_36_08-window-414x195.png 414w, https:\/\/www.braher.com\/wp-content\/uploads\/2022\/04\/2022-04-22-09_36_08-window-600x283.png 600w, https:\/\/www.braher.com\/wp-content\/uploads\/2022\/04\/2022-04-22-09_36_08-window.png 1771w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Toutes les charcuteries ne se tranchent pas \u00ab tr\u00e8s fin \u00bb. Au quotidien, il est pr\u00e9f\u00e9rable de fixer des plages par famille de produits et de distinguer entre les exigences de l\u2019industrie (mm et tol\u00e9rances) et la r\u00e9alit\u00e9 du comptoir d\u2019un petit commerce (fin\/moyen\/\u00e9pais avec une molette qui n\u2019est pas millim\u00e9trique). Cet article rassemble des [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1701,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[76,72],"tags":[],"class_list":["post-3853","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articulos-fr","category-nouvelles"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fin, moyen et \u00e9pais : comment d\u00e9finir l\u2019\u00e9paisseur id\u00e9ale pour chaque charcuterie - Braher<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.braher.com\/fr\/nouvelles\/fin-moyen-et-epais-comment-definir-lepaisseur-ideale-pour-chaque-charcuterie\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fin, moyen et \u00e9pais : comment d\u00e9finir l\u2019\u00e9paisseur id\u00e9ale pour chaque charcuterie - Braher\" \/>\n<meta property=\"og:description\" content=\"Toutes les charcuteries ne se tranchent pas \u00ab tr\u00e8s fin \u00bb. Au quotidien, il est pr\u00e9f\u00e9rable de fixer des plages par famille de produits et de distinguer entre les exigences de l\u2019industrie (mm et tol\u00e9rances) et la r\u00e9alit\u00e9 du comptoir d\u2019un petit commerce (fin\/moyen\/\u00e9pais avec une molette qui n\u2019est pas millim\u00e9trique). 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