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Vibrant Gujarat

The impression I got, traveling to Gujarat, is a place where things change very quickly. This for me is the third trip to this state since 2009, so I got to see and compare the signs of the so-called progress, which often means major change, at least in the more outward. And like all things, the progress has many faces.

On days when I was in Ahmedabad for example, was being a big economic summit, now in its fifth edition. Desired by the Prime Minister of stato del Gujarat, Narendra Modi, esponente della destra del BJP, Vibrant Gujarat si proponeva di innescare  un ulteriore e ancor più efficace processo di sviluppo, grazie alla partecipazione massiccia degli industriali indiani e stranieri negli investimenti in questo stato.
Tutti gli esponenti della aristocrazia industriale indiana presenti al summit, dai fratelli Ambani, a Ratan Tata e Kumar Mangalam Birla, si sono rivolti a Modi indicandolo come l'artefice del successo del Gujarat. Del resto la sua faccia ottimista, fotografata su manifesti giganteschi, spuntava davvero ovunque in qualunque angolo dello stato.

I quotidiani riportavano alcuni brani dei discourses of industrialists present: "The world looks at India looks at India and Gujarat," said Chanda Kochhar, president of ICICI Bank, India's second largest bank, and "You can not afford not to be here," added Anand Mahindra, Vice Chairman of Mahindra, multi-billion dollar company that produces everything from SUV Scorpio whizzing through the streets of India, information technology, banking services.
96 countries attending the summit, all willing to invest billions in Gujarat. It appears that after the first day of meetings and negotiations have concluded business for 325 billion dollars (Rs 14,90,000 crore, does anyone know reckon?), While at the end of two days summit of the promises of investment amounted to '20 lakh crore '(again, if anyone can do in the day, for me there are too many zeros. However, one lakh is 100 thousand rupees 1 crore is 10 million rupees).

Meanwhile, I was shooting in the slums of Ahmedabad, where a woman in a day's work, could earn the beauty of 68 rupees (about one euro) for 1000 rolled bidi, cigarettes cheaper in India, or a of school girls cutting and sewing of Sewa could scrape together 50 rupees for the packaging of a skirt or shirt.

However Narendra Modi is in power since 2001 and many of the industrialists and financiers attending the summit as the next state that Indian Prime Minister. A re-elected prime minister of Gujarat state in this well supported, despite his alleged implication in the bloodshed of 2002 (with more than a thousand dead, mostly Muslims) which had, at first, to resign from the government. But perhaps the
Gujarati, always so real and active, prefer to focus on the future ...

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More quality, finally ...


We were able to make a trip to SIGEP, now a very important trade fair for the sector ice cream, bakery and catering.

Obviously, the media, he spoke only of this huge ice cream that won the Guinness Book of Records. In fact something much more important has risen to the surface quest'anno.

Più Qualità

Esatto. Di solito sono un bacchettone rompiscatole e i responsabili commerciali delle aziende mi guardano stupefatti quando maledico lo sciroppo di glucosio-fruttosio nelle confetture da forno, oppure l'intoccabile olio di palma nelle creme da spalmare. Ma quest'anno ho trovato, come si dice, pane per i miei denti.

Ho assaggiato una confettura di albicocca (ricordo, sempre da forno) al 140% di frutta e zucchero. Si avete capito bene, FRUTTA E ZUCCHERO. Neanche pectina. Perchè? "Se metti tanta frutta dentro, c'è chiaramente già tanta pectina nella frutta stessa che utilizzi" . Praticamente meraviglioso, in my opinion. Sampling then I realized something important: forget those sweet apricot jam to die for. When there is all the fruit, the apricot jam, apricot and knows all. A truly new sensory experience. And I also understood how the industries have a little '"driven" to our tastes. Probably the jam there, and would like a few hard to get.

Less palm oil

I love the hazelnut cream. Even more hazelnut cream. In trade, however, are only baked with hazelnut cream the invincible palm oil . I say because for years I looked invincible, for our business use hazelnut cream without a quell'oliaccio there that do not digest even after one day, unfortunately without success.

Finally I spotted a cream with hazelnuts from the oven, the fat part of which is made from sunflower oil and grapeseed oil (the oil of grape seeds, for instance) that has some nutritional pretty good (many fatty acids). Sin is not cold pressed, but would cost much prohibitive. He was a great smoke point making it ideal for use in the bakery products.

In summary quality products are still few and you have to look very carefully. Large companies that always provide the food industry have included in their products, product lines significantly in quality. This is a first, timid, but certainly important signal: a growing number of consumers now buy more just because you're not "giant" or just because "costs little." But begin, increasingly, to look at the label . And even then the giant will have to "bend" to a more informed and responsible purchaser.

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Back home after this trip for business or pleasure, in a place that I'm beginning to understand more deeply.
I said to myself many times in fact, during his trip to Gujarat, in moments of silence and reflection of a commitment to another, how long the road to get to know India. Long and full of surprises. Sometimes difficult and tiring, always full of curves, with unexpected sights at every turn. More and more I go back I think that the horizon of knowledge to move farther, deeper and the bottom drops down, and I chase it down to its most vibrant blue.

Back in Gujarat, which in my mind map has become a place made of fabric, embroidered patterns, women, and always thought of the great Mahatma Gandhi.

This time I went to make a documentary on the work of women of this land. A textile work in the case of political and economic Sewa - Self Employed Women's Association - and a job of weaving, embroidery and handicraft production in the strict sense in the case of the women of Kutch, an extreme offshoot in the border with Pakistan. Two

the physical places where we did the video shoot: Ahmedabad, the main town of the state, and Bhuj, the capital of Kutch, and several villages in the surrounding countryside.

I think from now on and for a while ', will tell you, helping with the pictures, some stories coming from those places. Stories of women and men, patience, tenacity, and beauty services.

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The yeast, the yeast and the total confusion in the label

It 'a long time I had in mind a post that clarified a bit' what exactly is the natural yeast, and how, today, really really rare to find a naturally raised product. So I will try, once and for all, to explain in a concise and certainly in a very simple way what is the leaven, the yeast what and why when you find written "natural yeast" in reality is nothing but yeast or so. I apologize in advance for those who know more about me as a great expert in food technology: just consider it the work of a fan who does leaven his job.

THE YEAST OR BREWER'S YEAST OR YEAST COMPRESSED

The vast majority of leavened products is made with this type of yeast. Called yeast because it is il prodotto di scarto della realizzazione, per appunto, della birra o del wiskey. E' formato, per lo più, da cellule di Saccharomyces Cerevisiae. Queste cellule vivono in maniera molto semplice, nutrendosi di diversi zuccheri ma non di MALTOSIO (ciò sarà in seguito molto importante). Come prodotto di scarto da alcol e anidride carbonica (è quella che fa gonfiare il lievito soprattutto in forno) ma non si moltiplicano. Vivono bene in ambienti acidi e la maggior parte dei produttori lo denominano in etichetta con il nome "lievito naturale" compiendo, come vedremo, un grossolano errore (se errore possiamo chiamarlo...).

IL LIEVITO NATURALE O ACIDO, O LIEVITO NOSTRANO O CAPOLIEVITO

It 's a mixture of wheat and other grains are often left to rise naturally derived from previous work so that it can contain within it a real microflora of yeasts and lactobacilli (ie, lactic acid bacteria). And 'here's the point: unlike yeast, the yeast is a real living being able to eat everything: sugar, fats and proteins present in the dough (which is bread, or slices bread, or cake, and so on). This not only allows better preservation of the product, but an explosion of flavor, softer in time and without a doubt unparalleled digestibility (Remember that the yeast maltose even touched? Here, the yeast makes it easy too!). It 's a real living being: it must be mixed with flour and water every day and kept under conditions of temperature and acidity and well defined. Moreover, every natural yeast is different, because it also feeds the air around him thus developing fragrances are always different. In short, each of a sourdough baker, is a "unique and inimitable.

the legislative gap EI dodger ...

There is no legal definition of natural yeast. Indeed, this is a sourdough toghether and nothing more. This allows most of the producers of bread sticks, bread, toast of fine words on the label of "natural yeast" when in reality we are facing only to the acidification of the dough and nothing more. There's no softness, there is greater conservation, there is a greater digestibility of the product and there is also greater sacrifice by the manufacturer. Recently came up with yeast powder. But even in this case, have been scientifically proven and published in a document of ' AITA that these "natural yeast powder" do not have the typical microflora of sourdough true. Consequently, there is a blatant fraud for the consumer thinks of buying a product with natural yeast when in fact there is not even the shadow.