Saturday morning, making a nice little trip, we went to Verona SIAB of rendezvous for the industry "bread". For us, small company, it is always important (when he has time ... unfortunately always a little) look at what's new in the industry are inevitable and the many insights that stem from it.
The novelty (which is not much news) this year is the yeast powder . Just refreshments daily, just check with the acidity, just short work. Put the dosage regimen of polveretta and you will always have an excellent product made with natural yeast. Very simple. The effects, I was assured by the sales manager of the company that distributes it, are identical to those of yeast: digestibility, with the softness of the sacrifices, and then half the cost. What intrigues me, no doubt. Although I have many doubts, a living mass as the yeast is one thing, a polveretta is another. The effects can not be identical even if better un'impasto leavened with yeast (again, I sincerely have my doubts ... you can get good results with baking more traditional, as long as you have the patience to let the dough rise for a few hours). I am convinced that chemistry is making headway, of course, but unfortunately we do not have access to how the chemical process that allows for this yeast powder. Dehydration appears to be only a ......
So, very briefly, I almost got the "crazy" when they declined the offer of the seller saying "we really have the yeast ... we do not need this thing ...". According to him it was incomprehensible how there could still someone to spend time each day when the yeast is a product like this that replaces it just fine. From all this
I draw that the market is heading towards total standardization: tomorrow for everyone to write to the list of ingredients (many already do) "natural yeast" without knowing in fact what it is. And after all, frankly, I'm happy. In a world that is standardized, instead of all the organizations that maintain unchanged their "irregularities" will receive more satisfaction from that niche, niche so that (sorry if I repeat myself, you see other post) is not, of people who love good food .
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