{"id":3902,"date":"2019-03-15T09:25:13","date_gmt":"2019-03-15T12:25:13","guid":{"rendered":"https:\/\/sistemafibra.alexholanda.com.br\/fibra\/siab-discute-a-qualidade-do-pao-frances\/"},"modified":"2019-03-15T09:25:13","modified_gmt":"2019-03-15T12:25:13","slug":"siab-discute-a-qualidade-do-pao-frances","status":"publish","type":"post","link":"https:\/\/sistemafibra.alexholanda.com.br\/fibra\/siab-discute-a-qualidade-do-pao-frances\/","title":{"rendered":"Siab discute a qualidade do p\u00e3o franc\u00eas"},"content":{"rendered":"

O p\u00e3o franc\u00eas \u00e9 o cart\u00e3o de visita das padarias. Fideliza clientes e traz movimento para a loja, criando oportunidade para a venda de outros produtos. Al\u00e9m disso, representa 23% do lucro bruto das panificadoras brasileiras, segundo dados do Instituto Tecnol\u00f3gico de Panifica\u00e7\u00e3o e Confeitaria.<\/p>\n

Diante da import\u00e2ncia do p\u00e3o franc\u00eas para o segmento, esse foi o foco das discuss\u00f5es do encontro Estrat\u00e9gias para Superar os Desafios da Panifica\u00e7\u00e3o em 2019, realizado pelo Sindicato das Ind\u00fastrias de Alimenta\u00e7\u00e3o de Bras\u00edlia (Siab), em parceria com o Servi\u00e7o Brasileiro de Apoio \u00e0s Micro e Pequenas Empresas (Sebrae) no DF. O evento, na noite de ter\u00e7a-feira (12), foi na Federa\u00e7\u00e3o das Ind\u00fastrias do Distrito Federal (Fibra).\"Siabpao<\/p>\n

\u201cO p\u00e3o franc\u00eas tem uma receita simples, mas h\u00e1 grande complexidade no processo de preparo, al\u00e9m das vari\u00e1veis de maquin\u00e1rio, mat\u00e9ria-prima e m\u00e3o de obra. Sabemos como o bom p\u00e3o atrai clientes e por isso nos preocupamos com a qualidade desse produto\u201d, afirmou o presidente do Siab, Paulo S\u00e9rgio Dias Lopes.<\/p>\n

O presidente da Fibra, Jamal Jorge Bittar, falou da for\u00e7a do p\u00e3ozinho no imagin\u00e1rio popular do brasileiro. \u201cFaz parte da vida das pessoas. Existe uma rela\u00e7\u00e3o muito pr\u00f3xima do consumidor com o p\u00e3o, com o ambiente da padaria, e as empresas precisam cuidar muito bem desse produto\u201d, disse. Jamal chamou a aten\u00e7\u00e3o dos panificadores para a estrutura do Servi\u00e7o Nacional de Aprendizagem Industrial do DF (Senai-DF) para qualifica\u00e7\u00e3o de profissionais. \u201cTemos no Senai-DF forma\u00e7\u00e3o em diversas \u00e1reas que atendem \u00e0s demandas da panifica\u00e7\u00e3o e da confeitaria. S\u00e3o cursos com a qualidade e a tradi\u00e7\u00e3o de forma\u00e7\u00e3o do Senai com curr\u00edculo, maquin\u00e1rio e professores alinhados \u00e0s necessidades do mercado\u201d, refor\u00e7ou.<\/p>\n

Irlete Berviani e Pedro Bordalo, propriet\u00e1rios da padaria Vit\u00f3ria, na Asa Sul, contam que investem sempre em capacita\u00e7\u00e3o e em maquin\u00e1rio para manter a qualidade dos produtos. Bordalo fez curso de padeiro no Senai Taguatinga no in\u00edcio dos anos 2000. \u201cQuando comecei no mercado de panifica\u00e7\u00e3o, fiz o curso para compreender e poder participar do processo de produ\u00e7\u00e3o, e hoje fa\u00e7o quest\u00e3o de manter minha equipe sempre atualizada\u201d, afirma.<\/p>\n

Durante o encontro, o superintendente do Sebrae-DF, Valdir Oliveira, convidou as empresas a fazerem uma consultoria, com subs\u00eddio de 70% por meio do Sebraetec, para aperfei\u00e7oarem o p\u00e3ozinho. \u201cO segredo para concorrer com a panifica\u00e7\u00e3o dos grandes supermercados est\u00e1 na inova\u00e7\u00e3o, e n\u00e3o na guerra de pre\u00e7os. \u00c9 a forma de fazer o p\u00e3o que atrai o cliente\u201d, defendeu.<\/p>\n

A consultoria custa R$ 7.200. Com o subs\u00eddio do Sebrae-DF, sai por R$ 2.160, que podem ser divididos em seis vezes no boleto ou em dez vezes no cart\u00e3o de cr\u00e9dito. Padarias clientes da Bunge que contratarem a consultoria ter\u00e3o bonifica\u00e7\u00e3o de um saco de farinha por m\u00eas durante um semestre.<\/p>\n

Os interessados devem entrar em contato com o Sebrae-DF pelo e-mail debora.augusto@df.sebrae.com.br<\/a> ou pelos telefones (61) 3362-1687 e (61) 98204-4947, que tamb\u00e9m atende por Whatsapp.<\/p>\n

Veja a galeria de imagens no link.<\/a><\/p>\n

Texto: Nilson Carvalho
Foto de capa: Nilson Carvalho\/Sistema Fibra
Foto interna: Moacir Evangelista\/Sistema Fibra
Assessoria de Comunica\u00e7\u00e3o do Sistema Fibra<\/p>\n","protected":false},"excerpt":{"rendered":"

O p\u00e3o franc\u00eas \u00e9 o cart\u00e3o de visita das padarias. Fideliza clientes e traz movimento para a loja, criando oportunidade para a venda de outros produtos. Al\u00e9m disso, representa 23% do lucro bruto das panificadoras brasileiras, segundo dados do Instituto Tecnol\u00f3gico de Panifica\u00e7\u00e3o e Confeitaria. Diante da import\u00e2ncia do p\u00e3o franc\u00eas para o segmento, esse […]<\/p>\n","protected":false},"author":2,"featured_media":3900,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8],"tags":[],"tipo_de_conteudo":[],"class_list":["post-3902","post","type-post","status-publish","format-standard","hentry","category-do-dia"],"acf":[],"yoast_head":"\nSiab discute a qualidade do p\u00e3o franc\u00eas - Fibra<\/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:\/\/sistemafibra.alexholanda.com.br\/fibra\/siab-discute-a-qualidade-do-pao-frances\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Siab discute a qualidade do p\u00e3o franc\u00eas - Fibra\" \/>\n<meta property=\"og:description\" content=\"O p\u00e3o franc\u00eas \u00e9 o cart\u00e3o de visita das padarias. 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