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The enigma of the change in prices: the butter and milk.

Proprio qualche giorno fa stavo ricontrollando i prezzi delle materie prime che usiamo. Da anni, come azienda, abbiamo fatto una scelta decisa: usare, come grassi, solo burro ed olio di oliva. Li abbiamo sempre reputati, tra i tanti grassi vegetali idrogenati (margarine), parzialmente idrogenati e ottenuti con other chemical processing, the most natural and at the same time more delicious.

The price of butter has always been double-and triple than that of other animal fat / vegetable, surely this is not a surprise. The problem is that from 2008 to 2010 we gathered to pay butter increased by 40%! And, it seems, will increase dramatically in the near future.

Butter, clearly affected by, fluctuations in the milk. And as we all know milk is one of the few markets (one of them is also that of wine) which is not free but regulated by quotas. But, paradoxically, it is also true: to explain, Sometimes, the fluctuations in the price of milk should see what butter and milk powder , even if they have low added value to the raw material from which they come. The data in this page can confirm the mystery never revealed.

In short, the consumer prices of milk and the consumer prices for butter are closely related. They are not, unfortunately, related to the stable prices of milk continue to decline as dramatically. But guess what the consumer '? coast remains strangely nte. And that's the butter? Increase!

These are the trends in butter prices in major world markets: depend significantly from the existing stock, as well as the cost of raw material (milk).

stocks and hence prices, who makes them? Few processing companies. A little 'as Gunther, in great detail, explained to us Cocoa .

In a nutshell are the losers:

• small and medium-sized companies looking to make a quality product that struggle to be competitive;
• consumers (not new).

The system thus seems purely based on the final consumer at a disadvantage who wants to eat well and companies wanting to create a product of quality. Too many producers ( especially small ones, which I think is very serious ), then, become seduced by the attractive prices of vegetable and animal fats (they cost almost 1 / 4 of butter).

admit that sometimes it's hard to hold off production costs, but NEVER compromise on quality. would be suicidal for the small Italian artisans.

So you just hold on : who buys thank you also because, of course, eating better will live longer.

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Clean Label alias clean label

in all fairs, magazines, various meetings of the food business, customers, suppliers ... now there is nothing to talk about clean label (Clean Label). In a nutshell

VERA clean label does not include, in the ingredients list, those considered potentially dangerous, namely food additives in general (preservatives, dyes, etc. ...).

The first time I heard about it I'm really pumped because I thought it finally was time to make a distinction between all those producers who use only real, simple ingredients and those who cut corners to save costs, using food additives of any kind.

But guess what has happened and what is still happening?

additives industry uses all its resources to obtain the additive did not declared on the label! So where's the clever bit, however I'll give you a product altered by additives, but I can not dismiss them because after cooked, for example, are no longer traceable.

Then I was attacked by a real bout of depression, believe me! Because I thought, how do you then to assure the consumer that the ingredients list includes everything that is contained in the product? And how do you distinguish between those who really do not use additives and those who use them for magic but chemistry can not declare them?

As you can see I could not give me answers but only to make me any questions.

I think that the additives can really lead to or facilitate the development of food allergies and intolerances, and then I am convinced that when used, must be declared. I also believe that consumers should know what you're eating and you can really choose what to eat and what to avoid.

This situation of "false" clean labels perhaps explains why so many people fail to identify what causes discomfort when they consume food.

So the only thing I can suggest (and I suggest you alone!) Is, listen to your body and if he tells you that something is wrong do not consume more than that specific product even though the label seems to be an genuine product, but maybe in fact it is not!

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Improvers, Nuclei: how do you kill a job

Certainly not the news the last hour and who has even the slightest touch of the craft baker in the know: are there on the market now for many years, the "mix" or "cores" or " polverette ready "in practice much easier the implementation of any kind of sweet plum from the yeast to the sponge cake as the cake and the dove.
I mentioned earlier in this post , how the yeast (as a yeast, that piece of dough to be refreshed every day that puts so much fear and awe to the "modern pastry") could easily be lost. Too expensive, they say o. Troppo sacrificante. Insomma siamo rimasti in pochi pazzi a lavorarlo.
Ora, con questi mix, può venir meno tranquillamente il pasticcere.
Facciamo un esempio: ricetta per plumcake. Uova, burro, NUCLEO PLUMCAKE. E il gioco è fatto.
Tempi?
15 minuti e le uova come per magia monteranno nella vostra planetaria.
Etichetta?
Pulita. Alcune aziende addirittura mettono a punto miglioratori che possono essere inseriti nella dicitura "farina". Non chiedetemi come e perchè: diavolerie della chimica.
Inoltre Clean label a tutti gli effetti e chi ancora si mette a cercare rapporti precisi tra la farina e gli altri ingredienti, chi magari preferisce una ... another type of flour instead of those of us who makes panettone and doves to 48 hours of fermentation, the yeast in 4 overs (with yeast, I would like to specify it enormously now that it has long been devalued too) is simply "old": "3 days production ?!?!?!... ... but how do" we were told by the guru of the mix. Answer: " If you like what you do, do not use that stuff .
Amen.
Without further ramblings, in my opinion, the consequence of this constant race to the "core ready," I can assure you, it will be a standardization of all products. It certainly would not surprise me if it happened in the industry. The most sad is that the best customers in this sector are from the world of small business and artisan. But what
craftsman??
a mere executor of all the same recipes and ingredients that vary are characteristic would call it "craftsman"? And who might dare to sell their products at premium price ?
It is killing a job.