To Greta: The Biography of Kurt Tauber 1914-1995

The memoir contains poems, eulogies and family photos and was written in 1995 in Connecticut. Recollections of the author's childhood in an orthodox Jewish family in the Leopoldstadt, the second district in Vienna. He was the third of four children. His father was a businessman who was dealing with clothing and textile. Kurt was enrolled in the same class as his older brother Hans at Gymnasium. Memories of his Bar Mitzvah celebration. Cello lessons and concerts with his brother Hans. After graduation Kurt started to study medicine at the Anatomic Institute of Julius Tandler at the Vienna University. Member of the liberal medical students' union "Wiener Mediziner". Acquaintance with his future-wife Greta. Skiing trip in the mountains. Antisemitic attacks at University, particularly within the faculties of law and medicine. Arrest under the false accusation of distributing illegal literature. In January 1938 Greta and Kurt Tauber were married. Worsening of political situation and rising of the illegal Nazi movement in Austria. Recollections of the "Anschluss" (Nazi take-over) in March 1938. Affidavit for Greta and Kurt from her brother in the United States. In June 1938 they went to London, where they waited for their visas to the US. Fervent attempts to arrange exit permits for their families in Vienna. Greta and Kurt Tauber arrived in New York in October of 1938. Difficult start at the beginning. Kurt started to work in a bakery. Greta and Kurt moved to a small apartment in the Lower East Side. Move to Queens with Greta's parents. Kurt's parents arrived in 1940 and moved to Washington Heights. Kurt and Greta started a baking business in Kew Gardens, Queens. Birth of their daughters Judy in 1941 and Ellen in 1944. Recollections of Passover family celebrations and vacations in the mountains and at Fleischmann's in the Catskills. Description of business encounters and family events, such as the birth of their grandchildren. Journey to Israel. Retirement and

Is Aldi’s move to woo cashed-up shoppers a risk?

While Aldi’s launch of their new “trial” stores may seem to be an attempt to capture middle income shoppers, it may end in disaster. Aldi’s four new trial stores located in Queensland, NSW, ACT and Victoria, will offer improved lighting, larger layouts and an expanded offering of fresh food including extending produce ranges, in-house bakeries and premium brands. Employing Nielsen’s 2014 Homescan Report, Aldi have determined that only 30% of their customers were now considered “low-income shoppers”. Some 34.4% were from middle-income households and the remaining 35.6% now had household incomes greater than AUD$90,000 a year - a segment which has grown by 6.7% since 2011. So this probably the reason for Aldi’s foray into new stores and ranges. However, such a move is considered risky.

João de Mattos: as aventuras de um padeiro na luta pela liberdade e pela dignidade da profissão (1876-1912)

Este trabalho dissertativo é um estudo sobre as memórias deixadas por João de Mattos em seu Manuscrito, intitulado, Histórico Social de 1876 a 1912. Tal autor viveu, inicialmente, em Santos até 1876, a partir de 1877 em São Paulo e após 1878 no Rio de Janeiro. No referido Manuscrito, João de Mattos relata suas aventuras pela conquista da liberdade e sua luta por uma vida digna para a categoria dos padeiros. A dissertação examina a trajetória de Mattos e de seus companheiros na organização de três associações criadas pelos empregados de padarias no Rio de Janeiro: O Bloco de Combate dos Empregados de Padarias; a Sociedade Cooperativa dos Empregados de Padarias no Brasil; e a Sociedade Cosmopolita Protetora dos Empregados de Padaria. Além disso, analisa a presença dos trabalhadores da categoria em três momentos singulares da História: Na abolição, nas campanhas republicanas e no movimento operário.

Vida y muerte empresarial. Estudios empíricos de perdurabilidad. subproyecto: empresas saludables - caso Pan pa ya

Las empresas son creadas por personas para las personas, y son estas quienes se encargan de crear, hacer surgir, modificar y gestionar cada uno de los conceptos de empresa, para así lograr modificar caminos y lograr ser perdurables. Son fundamentales las personas que componen la organización, aclarando que existen muchos factores internos - externos que influyen de diversas maneras en la organización. Flexibilidad y capacidad de respuesta son elementos claves, estos se reflejan con más importancia cuando de diseñar estrategia se trata. Es claro que en todos los sectores de la economía mundial las empresas unen esfuerzos para crear nuevos modelos de respuesta para así hacerle frente a cualquier circunstancia que se pueda presentar. Tener una sencilla pero muy completa idea, SER LA CADENA MAS GRANDE DE PANADERÍAS”, que con el tiempo alcanzo una perfección optima, logrando ser perdurable, en un sector que claramente está saturado por la falta de innovación y ventajas competitivas. Ventajas que PAN PA YA, supo aprovechar, saliéndose del esquema tradicional y buscando nuevas estrategias de venta, nuevos productos teniendo como escudo protector la calidad de sus productos, y la innovación como su principal arma. El éxito de PAN PA YA, en gran medida se dio gracias a la creación de la necesidad de un producto de calidad; innovación, capacitación de personal, desarrollo de nuevos y exquisitos productos, ingredientes sencillos para una receta que cualquiera puede tener y que les permitió lograr en muy poco tiempo consolidar una exitosa empresa.

Internacionalizacion de las empresas colombianas casos de estudio: Hamburguesas el corral y Pan pa' ya

Con el presente trabajo se pretende describir el plan estratégico internacional que siguió PAN PA’ YA! y HAMBURGUESAS EL CORRAL en el proceso de exportación de sus productos y formalización de la comercialización a nivel internacional, mediante la formación de alianzas entre empresas y distribuidores del mercado. Por medio de un estudio de las diferentes teorías de internacionalización se pudo identificar el proceso a través del cual las empresas colombianas iniciaron sus operaciones en el extranjero. PAN PA’ YA! empezó con el sueño de ser una de las panaderías más grandes en Colombia, hoy en día constituye un negocio integral. Con el paso de los años y el movimiento diario del mercado colombiano la empresa se ha consolidado fuertemente. La mayor parte del éxito es la novedad y el interés de abrirse a mercados satisfaciendo las necesidades de los clientes y siguiendo un modelo de internacionalización en las grandes cadenas, por medio de sus productos listos para calentar. De la misma manera HAMBURGUESAS EL CORRAL gracias al estilo original y único de su decoración, nació y sigue siendo reconocido y apreciado por clientes como una marca de tradición que ha buscado posicionarse con el lema “la receta original”, y ello ha resultado en un concepto casero y único, cuyo compromiso ha sido satisfacer los gustos, expectativas y necesidades de sus clientes con una excelente calidad buscando así un modelo de internacionalización que los consolide en el exterior. Finalmente el proceso de internacionalización que siguieron las empresas Colombianas, se caracteriza por ser un proceso por etapas donde muestran detalle a detalle sus inicios, como lograron la posición dentro del país y como se han establecido en el exterior. Realizando para ello una investigación de mercado adecuada con el objetivo de satisfacer las necesidades del cliente con estrategias de innovación e ideas originales y prácticas.

Mortalidade de Blattella germanica (L. 1767) (Blattodea: blattellidae) sob diferentes áreas e períodos de exposição a diferentes inseticidas

The great importance of cockroaches as household pest have been on their ability to spread microorganisms harmful to humans and animals. Rest during the day in dark, humid and hot as sewerage. At night go into stores and kitchens or places to deposit and manipulation of food as bakeries, restaurants, hospitals and homes wich requires clinig operations. This work aimed to evaluate mortality of B. germanica ( L., 1767) ( Blattodea: Blattellidae) under different periods and exposure area treated by insecticides in laboratory. The tests were carried out at Department of Fitossanidade at UNESP, Campus of Jaboticabal, SP, Brasil. The insecticides were applied by Potter's tower sprayer on Petri dishes. Three times of exposure (2, 8 and 32 min) and four exposure areas ( 25, 50, 75 and 100%) and volume of 0,5 ml for the second experiment were tested. It was used the insecticides Pyrethroids gammacyalothrine, deltamethrine, lambdacialothrine, alfacipermethrine, cipermethrine and carbamates bendiocarb, in the dosages recommended by the manufacturers, and I was used control without application. Five adult cockroaches was confined in the dishes for both experiments. The mortality evaluation was done 0, 1, 2, 4, 24, 48 and 72 hours after of the confinement on the treated surface. It was concluded that for exposure duration experiment all the insecticides have a good efficiency. The exposure area experiment the insecticide cipermethrine was what the one which had the higher mortality. Regarding to the effect of exposure duration on the accumulated mortality every duration times had a high mortality. In relation to the exposure area the highest mortality reached to 100% of treated area.

Avaliação estrutural e higiênico-sanitária de estabelecimentos alimentícios de Botucatu-SP

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Detecção de Brucella spp. pela reação em cadeia pela polimerase em queijos minas frescal produzidos artesanalmente na região centro oeste de São Paulo

Pós-graduação em Medicina Veterinária - FMVZ

Padronização e melhoria de processos produtivos em empresas de panificação: estudo de múltiplos casos

An important tool for organizational change is the standardization of procedures for developing standards so that companies have greater control, thus providing a broad view of their processes and needs. This paper presents and analyzes a model of standard processes developed by the bakeries in PROPAN (Support Programme Bakery), detailing each stage of deployment to evaluate both its benefits for companies and employees and its shortcomings, to make proposals for improvements. Five bakeries were selected for this multi-case study, whose methodology consists of qualitative research using semi-structured interviews, on-site observations and document analysis. The main positive points of the model are the possibility of standardized recipes and procedures, a large decrease in wasted raw material and a significant increase in worker productivity. The main challenges are the lack of employee and owner commitment to the project, the lack of materials needed for deployment and the resistance of employees to change.

Análise da qualidade microbiológica em leite pasteurizado, tipo C, recém pasteurizado e na data de validade

The conservation of raw milk for long periods of time under refrigeration can result in the lost of its quality. This happens because bacterias, capable of developing in low temperatures, as psichrotrophics, in milk, associates with its enzymatic activities, are capable to degradate it. Although the pasteurization of milk sufficiently diminishes the transmission of the illnesses, that generally eliminates such microorganisms, is not a total efficient process because many enzymes produced for such bacterias are termostable, being able to resist the treatment and to remain active, leading to the loss of the quality of milk and its derivatives. The Normative Instruction 51 of 2002 established that milk must be cooled and stored in the production property, what resulted increasing the incidence of such bacteria in population destined milk. In some parts of the world contaminated milk is causing serious risks to the health of the population, assuming great importance in Public Health, mainly in relation to the hygienic-sanitary conditions of the product. ANVISA establishes, thus, maximum bacteriological concentration that must be evidenced before commercializing the product, guaranteeing the quality of milk as proper for consumption. Based on these aspects, the objective of this work is the microbiological analysis of 30 milk samples type C, collected in bakeries of the city Botucatu, in the state of São Paulo. Analysis were made to determinate the most likely number of termotolerants coliforms, as well the number of colony units of psichrotrophics bacterias, the presence of Salmonella and the enumeration of positive Staphylococcus aureus, at the moment of purchase and validity of the products

Projeto DMAIC com ferramentas six sigma para redução de custos logísticos de uma multinacional

This work has a focus on project execution DMAIC ( Define Measure Analyze Implement Control) , using the statistical and quality tools to identify , analyze and implement improvements in a given process in order to reduce costs telephony transport of a multinational consumer goods . The multinational consumer goods to be studied has outsourced carriers who perform the distribution of its products , which may lead them straight to their factories or one of its distribution centers to the points of sale ( supermarkets , bakeries , gas stations , convenience cafeterias , among others ) . Whenever there is an unexpected situation or some problem at the time of delivery of the goods to the customer opens an occurrence , ie , the carrier responsible for contacts ( 0800 ) with the contact center company of consumer goods which in turn registers the occurrence, analyzes and sends a response action to the carrier . This work will study the problem with a high number of connections to handle occurrence , through analysis and data collection , identify improvement opportunities, implement them and monitor the results to ensure that the gain and loss reduction are sustainable

Empirical and fundamental mechanical tests in the evaluation of dough and bread rheological properties

Bread dough and particularly wheat dough, due to its viscoelastic behaviour, is probably the most dynamic and complicated rheological system and its characteristics are very important since they highly affect final products’ textural and sensorial properties. The study of dough rheology has been a very challenging task for many researchers since it can provide numerous information about dough formulation, structure and processing. This explains why dough rheology has been a matter of investigation for several decades. In this research rheological assessment of doughs and breads was performed by using empirical and fundamental methods at both small and large deformation, in order to characterize different types of doughs and final products such as bread. In order to study the structural aspects of food products, image analysis techniques was used for the integration of the information coming from empirical and fundamental rheological measurements. Evaluation of dough properties was carried out by texture profile analysis (TPA), dough stickiness (Chen and Hoseney cell) and uniaxial extensibility determination (Kieffer test) by using a Texture Analyser; small deformation rheological measurements, were performed on a controlled stress–strain rheometer; moreover the structure of different doughs was observed by using the image analysis; while bread characteristics were studied by using texture profile analysis (TPA) and image analysis. The objective of this research was to understand if the different rheological measurements were able to characterize and differentiate the different samples analysed. This in order to investigate the effect of different formulation and processing conditions on dough and final product from a structural point of view. For this aim the following different materials were performed and analysed: - frozen dough realized without yeast; - frozen dough and bread made with frozen dough; - doughs obtained by using different fermentation method; - doughs made by Kamut® flour; - dough and bread realized with the addition of ginger powder; - final products coming from different bakeries. The influence of sub-zero storage time on non-fermented and fermented dough viscoelastic performance and on final product (bread) was evaluated by using small deformation and large deformation methods. In general, the longer the sub-zero storage time the lower the positive viscoelastic attributes. The effect of fermentation time and of different type of fermentation (straight-dough method; sponge-and-dough procedure and poolish method) on rheological properties of doughs were investigated using empirical and fundamental analysis and image analysis was used to integrate this information throughout the evaluation of the dough’s structure. The results of fundamental rheological test showed that the incorporation of sourdough (poolish method) provoked changes that were different from those seen in the others type of fermentation. The affirmative action of some ingredients (extra-virgin olive oil and a liposomic lecithin emulsifier) to improve rheological characteristics of Kamut® dough has been confirmed also when subjected to low temperatures (24 hours and 48 hours at 4°C). Small deformation oscillatory measurements and large deformation mechanical tests performed provided useful information on the rheological properties of samples realized by using different amounts of ginger powder, showing that the sample with the highest amount of ginger powder (6%) had worse rheological characteristics compared to the other samples. Moisture content, specific volume, texture and crumb grain characteristics are the major quality attributes of bread products. The different sample analyzed, “Coppia Ferrarese”, “Pane Comune Romagnolo” and “Filone Terra di San Marino”, showed a decrease of crumb moisture and an increase in hardness over the storage time. Parameters such as cohesiveness and springiness, evaluated by TPA that are indicator of quality of fresh bread, decreased during the storage. By using empirical rheological tests we found several differences among the samples, due to the different ingredients used in formulation and the different process adopted to prepare the sample, but since these products are handmade, the differences could be account as a surplus value. In conclusion small deformation (in fundamental units) and large deformation methods showed a significant role in monitoring the influence of different ingredients used in formulation, different processing and storage conditions on dough viscoelastic performance and on final product. Finally the knowledge of formulation, processing and storage conditions together with the evaluation of structural and rheological characteristics is fundamental for the study of complex matrices like bakery products, where numerous variable can influence their final quality (e.g. raw material, bread-making procedure, time and temperature of the fermentation and baking).

Functional components and lipid quality assessment in vegetable foods: analytical and technological approaches

Lipids are important components that contribute very significantly to nutritional and technological quality of foods because they are the least stable macro-components in foods, due to high susceptibility to oxidation. When rancidity take place, it makes food unhealthy and unacceptable for consumers. Thus, the presence of antioxidants, naturally present of added to foods, is required to enhance shelf life of foods. Moreover, antioxidant like phenolic compounds play an important role in human health enhancing the functionality of foods. The aim of this PhD project was the study of lipid quality and lipid oxidation in different vegetable foods focusing on analytical and technological aspects in order to figure out the effects of lipid composition and bioactive compounds (phenolic compounds, omega-3 fatty acids and dietary fiber) addition on their shelf life. In addition, bioavailability and antioxidant effects of phenolic compounds in human and animals, respectively, were evaluated after consumption of vegetable foods. The first section of the work was focused on the evaluation of lipid quality impact on technological behaviour of vegetable foods. Because of that, cocoa butter with different melting point were evaluated by chromatographic techniques (GC, TLC) and the sample with the higher melting point showed the presence of fatty acids, triglycerides, 2-monoglycerides and FT-IR profile different from genuine cocoa butter, meaning an adding of foreign fat (lauric-fat) not allowed by the law. Looking at lipid quality of other vegetable foods, an accelerated shelf life test (OXITEST®), was used to evaluate of lipid stability to oxidation in tarallini snacks made up using different lipid matrices (sunflower oil, extravirgin olive oil and a blend of extravirgin olive oil and lard). The results showed a good ability of OXITEST® to discriminate between lipid unsaturation and different cooking times, without any samples fat extraction. In the second section, the role of bioactive compounds on cereal based food shelf life was studied in different bakeries by GC, spectrophotometric methods and capillary electrophoresis. It was examined the relationships between phenolic compounds, added with flour, and lipid oxidation of tarallini and frollini. Both products showed an increase in lipid oxidation during storage and antioxidant effects on lipid oxidation were not as expected. Furthermore, the influence of enrichment in polyunsaturated fatty acids on lipid oxidation of pasta was evaluated. The results proved that LC n-3 PUFA were not significantly implicated in the onset of oxidation in spaghetti stored under daylight and accelerated oxidation in a laboratory heater. The importance of phenolic compounds as antioxidant in humans and rats was also studied, by HPLC/MS in the latter section. For this purpose, apigenin and apigenin glycosides excretion was investigated in six women’s urine in a 24 hours study. After a single dose of steamed artichokes, both aglicone and glucuronide metabolites were recovered in 24 h urine. Moreover, the effect of whole grain durum wheat bread and whole grain Kamut® khorasan bread in rats were evaluated. Both cereals were good sources of antioxidants but Kamut® bread fed animals had a better response to stress than wheat durum fed, especially when a sourdough bread was supplied.

A question of segregation: ‘ GM - free’ maize bread in Portugal

We describe the maize supply chain in Portugal for maize bread, a traditional bread type. As this bread is not labelled as ‘contains genetically modified organisms’ it should not contain more than 0.9 per cent genetically modified ingredients. On the basis of interviews we identify a general lack of documentation of the presence or absence of genetically modified ingredients along the complete supply chain (farmers, traders, mills and bakeries). Part of this deficiency is probably driven by a lack of awareness of the labelling rules at the end of the supply chain.

Manchester, Mich. residences and businesses, ca. 1874

Left to right: Res. of Geo. W. Hoy, Manchester, Mich.; Res. of G.R. Palmer, Manchester, Mich.; Res. of J.D. Van Duyn, Exchange St. Mich.; Res. of W.H. Pottle, Exchange Place, Manchester, Mich., cash dealer in dry goods, small wares, gents furnishing goods &c.; Res. & brick yard of Wm S. Carr, Manchester, Mich.; C.Lehn, dealer in groceries, provisions, notions &c., Manchester, Mich.; Wm. Kirchgesser, prop'r of Manchester City Bakery & wholesale & retail dealer in crackers, fine ornamental cakes, confectionery &c., Manchester, Mich.; Store & Res., Bridgewater Station, by Henry Guthardt & Sons. Publication information: Chicago, Ill. : Everts & Stewart, 1874.