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JUN. JUL. 2017
XIII
and distention: everything depends
on micro-organisms” published on
the site (www.
.
Bread without yeast
“Yeast is a fundamental ingredient
in the specific sector (art. 14 Law
580/67 and Art.2 para. 2 par f Reg. CE
1169/2011) and therefore the words
‘bread without yeast’ is unlawful, not
only for the aforementioned laws that
alone could suffice, but also in violation
of the following articles: Foreword 16
reg CE 1924/2006, Art. 3, Art. 4, Art. 7,
paragraph b, Art. 36 paragraph 2 par.
to Regulation. UE1169/2011 in addition
to not being technologically and
microbiologically correct”.
Sanitary hygiene
According to this mistaken way of
treating the matter, spontaneous
fermentation should then replace
the yeasts entirely. But still Dr. Lauri
states: “The fermentation, entrusted to
micro-organisms naturally present as
contaminants in the ingredients, yeasts
included, absolutely does not guarantee
the hygienic sanitary safety, especially
in artisan and home baking conditions
as the uncontrolled management of the
initial stages of these sugar solutions,
containing a very heterogeneous
pool of micro-organisms, can lead to
dangerous microbiological situations,
because the conditions adopted within
the first 10-15 days do not allow safety
above all for a lack of culture stability.
To this we add all the wide range
of pathogens, toxins, spores, etc., of
which no one can exclude the absence
beforehand. Among them, S. aureus,
Salmonella, Enterobacteriaceae,
Bacillus SPP, clostridium spores,
Lysteria monocytogenes, Pseudomonas,
Shigella, insect larvae, as well as
lethal toxins produced by the genus
Aspergillus, Fusarium, etc. “
______________________________
BOX
THE DANGEROUS TREND OF
“YEAST-FREE” BREAD
But how did we get to the point of
finding these “homemade” fermenting
products on the market? Experts blame
the fashion of “yeast-free bread”,
a widespread practice in the false
conception of healthy, hypo-caloric and
biological nutrition. What created the
business trend moment of spontaneous
fermentation in bread and pizza dough
risky for public health?
In addition to the sale of these
homemade “fermenting principles”
(also online), courses useful for their
preparation are available. These are
“criminal initiatives” according to
experts, because by proposing these
theories without any knowledge of
microbiology or food hygiene, the risk
of doing damage is very high. “Who
teaches and discloses ‘the art’ of yeast-
free dough – insists Dr. Simona Lauri
in her interview in Quotidiemagazine.
It - coming from cultures that naturally
develop in a solution of water and
sugar spontaneously carried out, in
inadequate laboratories and by persons
that have no specific microbiological
training. “Spontaneous” without any
control whatsoever! Any, and I reiterate
that any micro-organisms (including
pathogens) can develop in these sugary
waters (the best breeding ground for
micro-organisms?) in spontaneous
fermentation and cooking time/
temperature at the heart of the bread
(max 90 °c and of the pizza, especially
focaccia (very high temperatures of
cooking for a very short time and
raw in the middle of the dough) free
water etc. does not guarantee hygienic
safety. The use of these doughs/water
in free and uncontrolled fermentation
is risky from a hygienic point of view
and above all involves the presence of
yeasts also present in the fruits used for
soaking.”
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AT PAGE 44
AVIP at the door
Surprise them, satisfy their every
need, pamper them, pay them
careful attention, follow them
along every step and know them
thoroughly. Great treatment is
reserved for every great celebrity.
And making them feel unique will
bring them back.
BY Riccardo Sada
Whoever follows the deeds of famous
people often wants to involve them in
their own
professional activity. Communicating
with VIPs, expressing admiration and
engage them in one’s own working
sphere is obviously not easy. But
it’s not impossible. Despite having
obtained the address of a record and
film company, or a fashion agency,
and you have attempted a first contact,
the responses are often vain and
unproductive. A lot of correspondence
does not reach your destination. In
the era of social media and internet
paradoxically the famous celebrities,
who know that much of their success
is down to the new media, use their
own favourite accounts; the younger
people with Instagram, foreigners
with Twitter, others with Facebook.
Thanks to chat and messenger, or
maybe to official fan clubs, a proposal,
and even an invitation acceptance,
can be successful. But how do you
manage famous names when they are
ready, even unexpectedly, to visit a
restaurant?
Lello Carvelli, PR International,
veteran of the 70th edition of the
Cannes Film Festival in France,
explains.
“As in every party there is always
the unexpected, for example during
the last one with Anastacia there
were difficulties with the manager
and timing of the event. But in the
end you have to achieve the results
and above all maintain commitment
and professionalism. At the Exedra
Boscolo Hotel in Rome, with the
technical organization of Ghiro
Ghirelli, the DJs La Congrega e
Sonia Rondini, and the PR of Ursula
Seelenbacher and Mila Monaco, we
worked well”.
It is difficult for the public not to
be interested in VIPs in general. “It
still depends on VIPs. I work with
internationals, which are hardly seen
in Italy. Madonna, U2 or Robert De