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

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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?

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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.