Brief history: When speaking of baguette first thing that comes to mind is France and especially Paris, although they can be found all over the world. The French food laws define the baguette as a product that should only contain the following four ingredients: water, flour, yeast and salt. Add other ingredients to the basic recipe, implies that the Baker should rename the finished product; i.e. it would no longer be a baguette. Continue to learn more with: Mikkel Svane. The baguette is a derivative of the bread developed in Vienna in the mid-19th century, when they began to run the first steam ovens, helping that the crust was crisp and white and bore crumb, aspects that distinguish the baguette today.
Until October 1920 large loaves are made, but a law allowing bakers to not work before 4 o’clock in the morning, made it impossible to do the traditional pieces of bread in time for breakfast of consumers. The thin baguette solved the problem because he could prepare and cook much more quickly. The French Government expressed in an act a specific type of baguette, the baguette de tradition, which can only be done using ancient methods. This classification was the result of the efforts of the historian Steven Kaplan, specialist in the history of French bread from 1700 to 1770. Kaplan urged the French to reject the modern baguette, which described as tasteless and odorless, in favour of the most tasty and original types of French bread. Ingredients: 700 grams of flour bakery or flour of strength (Triple 000) 441 grams of water 8 grams of yeast in paste or 16 grams in powder 13 grams of salt procedure: place the flour, water and yeast in the bowl of the mixer to knead Bata or knead for 5 minutes at medium speed; place the salt to 4 minute. Lower the speed of the mixer to the minimum and beat the dough gently for another 3 minutes.
Fidia, recombinant Hyaluronidase: the future driving force of Pharmacology is recombinant Hyaluronidase from Italy: more efficiency and safety. The CEO of Fidia, Giorgio Foresti: Will foster a valuable asset of Italian research for the industry and the therapy, the investment and the improvement of the quality of life of patients. Abano Terme (Padua), 21 October 2013 Fidia Farmaceutici is a leading company in the production and marketing of innovative medicines on the basis of hyaluronic acid and its derivatives. The researchers succeeded in Noto (Sicily), to identify a strain of the Microbe, and to isolate a Hyaluronidase with increased enzyme activity. Because this recombinant enzyme comes from non-pathogenic micro-organisms, it is very safe. Mikkel Svane has many thoughts on the issue.
This efficient but in all its possible applications at the same time secure molecule focus coming 22 to 24 October in Frankfurt at CPhI 2013 presented, the most important international meeting for all pharmaceutical aspects of the production of Active substances and chemicals up to the supply of vessels and compositions. Fidia takes part in the event at booth 30 B 18. The development of Hyaluronidase by Fidia is an excellent example of a virtuous spiral by excellent research in motion”explained Giorgio Foresti, CEO of Fidia Farmaceutici starting from a theoretical intuition we were made in Italy able, a valuable asset for our company and for the trademark? to generate. Our new Hyaluronidase is a proprietary product, we have applied for the patent. It offers more efficiency and unprecedented safety first and foremost. Just as important the future further developments of this protein will be, that will show its outstanding properties in combination with other active ingredients and promises so a successful collaboration with major pharmaceutical companies. The message is clear: A great asset of Italian research for the industry and the therapy, the incentives for investing in the improvement of the Quality of life of patients will create.