{"id":1570,"date":"2015-07-08T11:06:21","date_gmt":"2015-07-08T10:06:21","guid":{"rendered":"http:\/\/www.stefaneguilbaud.com\/blog\/?p=1570"},"modified":"2015-07-08T11:06:21","modified_gmt":"2015-07-08T10:06:21","slug":"une-tarte-aux-pommes-cest-simply","status":"publish","type":"post","link":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=1570","title":{"rendered":"Une tarte aux pommes c’est simply ?"},"content":{"rendered":"

Faire une tarte aux pommes demande-t-il beaucoup d’ingr\u00e9dients ?<\/strong>
\nNon ? De la farine, des oeufs, de l’eau, du sucre, du beurre et des pommes.<\/p>\n

Et bien en en croire la tarte aux pommes de la marque Simply (\u00e0 5,90\u20ac\/kg), la recette se r\u00e9alise avec les ingr\u00e9dients ci-dessous. \u00c0 ce prix-l\u00e0, je pense qu’une petite tarte maison s\u2019imposerait plut\u00f4t, mais tout est question de go\u00fbt \ud83d\ude42
\nJ’ai plusieurs fois, \u00e0 travers ce blog, pass\u00e9 des ingr\u00e9dients \u00e0 la loupe. Encore une fois, dans ce produit qui n’est pas un aliment \u00ab\u00a0digne\u00a0\u00bb de ce nom \u00e0 mon humble avis, tant on paye cher cette batterie d’ingr\u00e9dients industriels. M\u00eame le gout, que dis-je la saveur, la texture et tout ce que l’on attend d’une tarte ne sont m\u00eame pas au rendez-vous. Cette tarte est arriv\u00e9e sur ma table, par le biais qu’une personne qui, cela dit en passant, soit ne m’aime pas vraiment -pour peu qu’elle connaisse mes convictions ?-<\/em>, soit qui a totalement perdu tout rep\u00e8re entre le vrai et le faux ? En tous les cas, je n’ai mordu qu’une bouch\u00e9e, on dira par politesse.<\/p>\n

J’exag\u00e8re ? Voici la liste des ingr\u00e9dients :<\/strong>
\nPomme 42,8 % (pommes, antioxyg\u00e8ne : E300, acidifiant : E330)
\nPur\u00e9e de pomme 28,5 (pommes, sucre, \u00e9paississant : E415)
\nFarine de bl\u00e9 (gluten, farine de bl\u00e9 malt\u00e9e, auxiliaire technologique : alpha-amylases et hemicellulases)
\nMargarine v\u00e9g\u00e9tale (graisses et huiles v\u00e9g\u00e9tales – palme, colza)
\nEau
\n\u00c9mulsifiant (mono-diglyc\u00e9rides d’acide gras E471)
\nCorrecteur d’acidit\u00e9 : E331 (du citrate de sodium)
\nAcidifiant : E330 (de l’acide citrique \/\/ lire cet article<\/a>)<\/em>
\nColorant : E160a\u00a0 (du beta carot\u00e8ne \/\/ lire cet article<\/a>)<\/em>
\nAr\u00f4me : Diacetyle (lire cet article<\/a>)
\nSucre
\nOeufs
\nSel<\/p>\n

\"tartepommeGD\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Faire une tarte aux pommes demande-t-il beaucoup d’ingr\u00e9dients ? Non ? De la farine, des oeufs, de l’eau, du sucre, du beurre et des pommes. … <\/p>\n","protected":false},"author":1,"featured_media":1573,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1,7],"tags":[],"class_list":["post-1570","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alimentation","category-coups-de-gueule"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2015\/07\/tartepommeUNE.jpg?fit=800%2C435&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8a0UX-pk","jetpack-related-posts":[{"id":1634,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=1634","url_meta":{"origin":1570,"position":0},"title":"Patisser sans sucre","author":"SG","date":"30 ao\u00fbt 2015","format":false,"excerpt":"Je ne vais pas ici dresser le bilan de la consommation de sucre [alors qu'il suffit de taper sucre dans mon moteur de recherche du blog]. Pour rappel nous sommes pass\u00e9s de 800\u00a0g\u00a0 en 1800 \u00e0 36\u00a0kg\/an en 2010 [lire VisioFood]. 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J\u2019ai souvent \u00e9crit dans la presse, dans ce blog ou dans mes livres, la magnifique escroquerie de certaines cha\u00eenes. Les boulangers ne sont que plus que des techniciens (quand il ne s\u2019agit pas d\u2019un\u2026","rel":"","context":"Dans "Alimentation"","block_context":{"text":"Alimentation","link":"https:\/\/www.stefaneguilbaud.com\/blog\/?cat=1"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2016\/05\/gateau.jpg?fit=800%2C435&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2016\/05\/gateau.jpg?fit=800%2C435&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2016\/05\/gateau.jpg?fit=800%2C435&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2016\/05\/gateau.jpg?fit=800%2C435&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":1530,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=1530","url_meta":{"origin":1570,"position":2},"title":"Cookies Pomme Caramel de la m\u00e8re Poulard","author":"SG","date":"1 juillet 2015","format":false,"excerpt":"Si je n\u2019en suis pas \u00e0 mon premier coup de gueule, en voici un qui me contrarie encore.\u2028 On ma ramen\u00e9, de Bretagne, des produits du terroir : le savoir-faire du pays. En autre, parmi ces produits, un paquet de biscuit de la m\u00e8re Poulard. Si l'on consulte le site\u2026","rel":"","context":"Dans "Alimentation"","block_context":{"text":"Alimentation","link":"https:\/\/www.stefaneguilbaud.com\/blog\/?cat=1"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2015\/07\/poulard.jpg?fit=800%2C435&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2015\/07\/poulard.jpg?fit=800%2C435&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2015\/07\/poulard.jpg?fit=800%2C435&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2015\/07\/poulard.jpg?fit=800%2C435&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":72,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=72","url_meta":{"origin":1570,"position":3},"title":"Boulangeries et patisseries plus explicites","author":"SG","date":"9 mai 2011","format":false,"excerpt":"Choisir un pain, un croissant, un g\u00e2teaux doit pouvoir se faire selon diff\u00e9rents crit\u00e8res, mais encore faut il pouvoir acc\u00e9der aux informations n\u00e9cessaires \u2026 Observez bien la premi\u00e8re photo, puis la deuxi\u00e8me.Au jeu des diff\u00e9rences, vous allez en trouver une. la photo #1 \u00a0 la photo #2 \u00a0 Vous avez\u2026","rel":"","context":"Dans "Alimentation"","block_context":{"text":"Alimentation","link":"https:\/\/www.stefaneguilbaud.com\/blog\/?cat=1"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2011\/05\/croissants.jpg?fit=811%2C441&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2011\/05\/croissants.jpg?fit=811%2C441&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2011\/05\/croissants.jpg?fit=811%2C441&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2011\/05\/croissants.jpg?fit=811%2C441&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":2478,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=2478","url_meta":{"origin":1570,"position":4},"title":"L’occitane d\u00e9sob\u00e9issante","author":"SG","date":"9 f\u00e9vrier 2017","format":false,"excerpt":"Changer de paradigme Lorsque j'ai lanc\u00e9 le mouvement de la d\u00e9sob\u00e9issance alimentaire, j'ai pr\u00e9sent\u00e9 \u00e0 travers un guide le moyen de lutter contre l'industrie alimentaire.\u00a0Je sais que ce n'est pas facile, pour tout un chacun, et encore moins lorsque l'on doit faire fonctionner un commerce. 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