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
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.
No comments:
Post a Comment