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BAKERS OF THE BASQUE COUNTRY: RECOVER ARTISANAL BR

BAKERS OF THE BASQUE COUNTRY: RECOVER ARTISANAL BREAD
Read it at https://panaderos.info/?p=9103
We want to recover the consumption of artisan bread, say the ASSOCIATIONS OF PASTRY MAKERS AND BAKERS OF EUSKADI and vindicate "the local product" in the face of the increase in the cost of raw materials and start a campaign with the slogan "Artisan bakery and pastry made with the heart" to raise awareness about the noble artisan product. The traditional pastry and bakery associations of Gipuzkoa, Álava and Bizkaia, in collaboration with the Basque Government and the Hazi Foundation, have presented a promotional campaign to "bring consumers closer" to the establishments and reverse the negative trend of recent years in the sector. Read this article at https://panaderos.info/?p=9103

GERMANY: PROBLEMS REGARDING TRAINING SUBSIDIES The

GERMANY: PROBLEMS REGARDING TRAINING SUBSIDIES
The note at https://panaderos.info/?p=9099
In Germany, in the bakery sector, collective bargaining on the pay of apprentices has so far failed. This is announced by the Zentralverband des Deutschen Bäckerhandwerks e. V. -Central Association of the German Bakery Trade (ZV). The association criticizes the union's new demands for a wage increase of up to 47 percent, which they consider excessive and unacceptable. "Unfortunately, we can't agree with that," says MICHAEL WIPPLER, President of the Bakers Association. In reality, training subsidies in the baker's trade should increase. Only the term of the new collective agreement should be negotiated. Now, however, this could be on the brink of extinction. The employers describe the new union demands as excessive. Learn about this at https://panaderos.info/?p=9099

CEBP MEETING A meeting of the Working Group of the

CEBP MEETING
A meeting of the Working Group of the CEBP -European Confederation of Bakery and Pastry- was held to agree on the position of the Confederation to send to all members of the European Parliament in relation to the Regulation of fluorinated greenhouse gases. Let us remember that the current Regulation (EU) No. 517/2014 on fluorinated gases was intended to reduce emissions of fluorinated greenhouse gases and facilitate a global agreement to gradually reduce hydrocarbons, finally adopted in 2019 through the amendment Kigali to the Montreal Protocol.

ITALY: IN PIEMONTE THE FIPGC PASTRY CHAMPIONSHIP R

ITALY: IN PIEMONTE THE FIPGC PASTRY CHAMPIONSHIP
Read it at https://panaderos.info/?p=9095
The NATIONAL PASTRY CHAMPIONSHIP dedicated to hotel establishments by the International Federation of Pastry, Ice Cream and Chocolate (FIPGC) starts. The event will take place from March 28 to 30. Sixty young people from thirty Italian schools will participate in it. At stake, the title of BEST JUNIOR PASTRY MACHINE IN ITALY. The winning school will have the task of organizing the 2024 Italian Student Championships. «This event is a real pride for the Federation - says MATTEO CUTOLO, President of the FIPGC - The objective is to value excellence, competences and methodological skills of the pastry chefs of the future, with a view to growth and above all to comparison. The young participants will have the opportunity to get out of their class and face the rest of Italy, to test themselves, to learn, to contribute new ideas". Learn more about the subject at https://panaderos.info/?p=9095

BRAZILIAN FRENCH BREAD In Brazil they maintain tha

BRAZILIAN FRENCH BREAD
In Brazil they maintain that despite the name, French bread is a Brazilian recipe, which arose at the beginning of the 20th century, due to the desire of the wealthiest Brazilians to eat a dough similar to that experienced during their travels in Europe. Today our pãozinho is totally democratic: full of taste, and quality, and it's cheap. The story says that: Upon returning to Brazil, the travelers describe their desires and culinary novelties to the cooks so that they imitate and reproduce the appearance. The result was the creation of Brazilian French bread, a European inspiration, but unique and typical Brazilian recipe. The great novelty of the time fit in the palm of the hand. It had white miolo and crispy golden shell. Over time, processes have been improved and the bread gained different local nicknames, such as brown bread or minced bread, carioquinha, bald bread, salty bread, etc. Today, it is a totally democratic food, present at the table of rich and poor. It should be remembered that in Brazil, since the 19th century and the beginning of the 20th, the most common bread was rustic and darker in color. That is why the "white, crisp, golden and soft" model has attracted so much attention. So loved, that it became popular in the country, it is celebrated every day on March 21! LONG LIVE THE BREAD!

SPAIN, FROM WORKSHOP TO BREAD MUSEUM This story at

SPAIN, FROM WORKSHOP TO BREAD MUSEUM
This story at https://panaderos.info/?p=9089
It is the story of the oldest bakery in Galicia, the PANADERÍA PALLARES in Sarria, which opened its doors in 1876 and currently has five generations behind it. In addition to the artisan bread, empanadas and sweets workshop, its owners have created a museum space to publicize their history and that of the trade. This history of the Pallares Bakery in Sarria began to be written in 1876 by Tomás Castro, the alma mater of a family business that at that time was located on Calvo Sotelo street and that today makes up one of the bakeries oldest active in Galicia. Shortly after its start-up, this Lugo bread temple moved to the ground floor of the family home where it still continues, adding five generations to the front of the workshop. Learn about this story at https://panaderos.info/?p=9089

ITALY - THE TRENTINE BREAD FESTIVAL ASPAN Panifica

ITALY - THE TRENTINE BREAD FESTIVAL
ASPAN Panificatori Association of the province of Trento
On Sunday, April 2, 2023, in the afternoon, in Storo at the Agri'90 headquarters, there will be a demonstration promoted by the Agrinovanta Cooperative that aims to promote white art products, specially prepared by bakers associated with wheat flour. Storo and Trentino wheat. It is an initiative that aims to make known and bring the value of bread produced with Storo wheat flour. Visitors will also be able to visit the newly built mill, taste bread prepared by bakers, and shop for locally produced pigeons, focaccias, and other baked goods.

WORLD FLOUR DAY Find out why... at https://panader

WORLD FLOUR DAY
Find out why... at https://panaderos.info/?p=9084
March 20 WORLD FLOUR DAY was officially registered as INTERNATIONAL ACTION DAY by the National Day Calendar, because this day is in the center of the solstice, which varies between March 19 and 21. Flour.Power.Life - reflects the importance of flour for humanity. This motto is the one that the FlourWorld Museum has chosen and this is the fifth year that WORLD FLOUR DAY is commemorated worldwide, this March 20, 2023. A commemorative day that was initiated by the creators of the museum. A recognition of flour as our most important staple food: Flour unites people and has contributed to their health, well-being and prosperity around the world for millennia. Read more about this at https://panaderos.info/?p=9084

HELSINKI, FINLAND - FAST FOOD EXPO AND CAFE AND RE

HELSINKI, FINLAND - FAST FOOD EXPO AND CAFE AND RESTAURANT
This March 22 and 23 in Messukeskus, Helsinki, the expo for restoration professionals will be held. Over the years, FASTFOOD & CAFÉ & RESTAURANT EXPO has achieved its strong position as the most popular meeting place for the restaurant industry in Finland. In 2023, the event will bring professionals together for two days to network and be inspired by Messukeskus in Helsinki. The coverage of the event is designed for those who expect a little more from the event: to experience, see and taste what is happening in the restaurant industry right now. Find new partners, get inspired and network with the best in the industry. There are sustainable development options, ideas and thought-provoking discussions to improve business.

FIPGC 2023 ITALIAN PASTRY, GELATERY AND CHOCOLATE

FIPGC 2023 ITALIAN PASTRY, GELATERY AND CHOCOLATE CHAMPIONSHIP
FIPGC Federazione Internazionale Pasticceria Gelateria Cioccolateria
At the FIPGC 2023 Italian Pastry, Gelateria and Chocolate Championship, held in TIRRENO, Italy, the three national champions that will make up the team that will represent Italy in the Cup of the World of Pastry at the Milan headquarters next October, together with Caterina Stucci, silver medalist and winner of the Limpieza Elaborato award. They are:
-Winner in the Artistic Sugar & Modern Cake category: RAFFAELE ZUCCO.
-Winner in the Chocolate & Praline category: ANTONELLA BIASCO
-Winner in the Pastigliaggio & Modern Monoportion category: ANTONINO CRIMI The FIPGC thanks everyone who participated in these four intense days of championships and fairs, the competitors, the winners and the entire FIPGC team and the jury of excellence that followed the championship, as well as all the sponsors who accompanied each event. After the victory in the Italian Pastry Championship, the delegates from Puglia and Basilicata assisted by the Regional Delegate and member of the FIPGC board Cesare Sciambarruto, organized a wonderful surprise for Antonella Biasco, new Italian champion in the category of chocolate and praliné, who together with the other two champions, Raffaele Zucco and Antonino Crimi, will form the Italian team at the Pastry World Cup in the host of Milan.

ECOLE DE BOULANGERIE ARTISANALE Eleven future bak

ECOLE DE BOULANGERIE ARTISANALE
Eleven future bakery business leaders received technical advice, sales advice, learning regulatory concepts, management and management knowledge, in the internship called Creating/Starting a Bakery Internship. It has turned out to be an unforgettable week where the interns lived a key moment together and were able to each exchange their experiences to complete their new project.

BEST OF MONDIAL DU PAIN From March 1 to 3, the Mo

BEST OF MONDIAL DU PAIN
From March 1 to 3, the Mobac show in Tokyo hosted the third and fourth edition of Best of Mondial du Pain. This demanding championship was created in 2016 with the aim of pitting the best ranked teams of the Mondial de Pain against each other not in France, but in another host country. And there Yohan Ferrant and Enric Badia, achieved two historical bronzes in the Best of Mondial du Pain. The third Best Of, which brought together the five best candidates for the seventh Mondial du Pain, awarded first place to Japan, second to Belgium and third to France, which had Yohan Ferrant as a candidate, Matt Valette as an assistant and Matthieu Atzenhoffer as coach. Enric Badia (candidate) and Marta San José (assistant), who won the second place in the eighth Mondial du Pain, came third this time, behind France and Japan. Ferrant, very happy with the great level of the duo, appreciates this double podium in the “most complicated international championship that exists because he forces you to prepare the piece from scratch.

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