Sores And Liver Problems

over summer break and start again from .... FLOUR

Here we are back from a small summer break. The more excited and hungry of knowledge than ever! Thanks to those who, so far, we read, we said, and gave us lots of ideas interesting on which to interesting insights. And, more simply, thank you for sharing with us what is the passion to cook and eat well for good!
And now, abruptly ending the thanks mushy, I copy an email that you sent us the press office of FIPP (Italian Federation of Bakers).
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BAKERS (FIPP): PRICE OF WHEAT IN NURSE Mirror. WE WILL DO OUR PART BUT THE INSTITUTIONS INVOLVED

(Rome, August 6, 2010). "We are still Once viewers of a bluff - that the price of wheat - driven by unscrupulous speculators. Bakers are the last wagon wheel of a chain ungovernable, that crazy cycle to the detriment of consumers and bakers. The Italian bakers will do their part by monitoring the situation with his usual responsibilities to consumers, but ask the same institutions the most control in an exemplary manner to punish speculators. " So the president of the Italian Federation of Bakers (Fippa), Luke Vecchione, spoke on improvisation surge in wheat prices.

"We seeing a film already seen - said Vecchione - but this time we will not be surprised that what is happening is a beautiful and good speculation, which is part on the price on international markets and up to who owns the stock, which takes full barns waiting for the values \u200b\u200bgo up again. The results are the significant increases recorded in the media these days and we already reported to the Supervisor two weeks ago. The surge in the price of wheat has no real justification in fact, if you think - as stated by the EU - that the grain yield of 2010 will be similar to last year. The Italian Federation of Bakers therefore appeals to the institutions to stop a speculative chain that damages the weak links in the chain. "

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So the song remains the same. Thousands of consumers and businesses who have to kneel for the speculators who have invested tens of raw materials and want to make extra profits as they could.

What on earth can we do?

Poor

Diagram Of Beach Buggy

Quality - Request for help and not all bloggers!

our quality, word continually exploited and misused!

We ask ourselves every day about what this word can really mean and, quando vado in giro e mi confronto con i consumatori, i clienti, i collaboratori che mi dicono che una cosa fatta con i grassi trans, con la margarina, con gli additivi è un prodotto di qualità scusate ma mi inferocisco!!! Diplomaticamente non posso esternare completamente quello che penso quindi spesso taccio ma credetemi, vorrei urlare come un pazzo e dire quelli che sono i fondamenti della vera qualità, almeno secondo me!

Considerate questo post come un sfogo personale a cui spero aggiungiate tanti commenti per arricchire via via di vero significato questa bella parola che è la "qualità".

Secondo me le basi sono:

- materie prime genuine;

- processi di produzione (anche a casa intendo!) che rispettino la "natura" dell'ingrediente;

- rispetto dei tempi (dare tempo a lievito di fare il suo compito, evitare scorciatoie che vanno a svilire la qualità dell'ingrediente, ...) di produzione.

Questi secondo me sono i fondamentali ma sono sicuro che ognuno di voi può aggiungere qualcosa.

Mi date una mano?