Italian Bakery Consultant and Technologist
UNDP OFFICE OF YOGYACARTA, INDONESIA
Mission conducted on behalf of Seniores Italy with the participation UNV at the center UNDP of Yogyacarta Indonesia. This mission has been carried out in the period of 16 days and the first stage has previewed the acquaintance with the leader UNV of Indonesia Mrs. Stefania Sini and her staff at the center of Jakarta. In that occasion I was also supplied with the indications of emergency to observe in the zone where I would have had to operate and it has been described to me the plan ERA that from various months it has been already operating. The meeting with the operators UNV has been satisfied and the description of the mission, of the physical , political and cultural conditions of Indonesia, has been articulated in exhausting way In the afternoon I took a flight to Yogyacarta where there is the center of the UNDP and the operating place of my mission. In the evening I met the leaders of the plan ERA. With them I discussed about the program already written up from the organizers. The following days the work was very intensive: numerous demonstrations of bread making and pastry shop have been executed, I adopted various techniques of production, I listed the main sanitary hygienic rules to adopt in own laboratories and I suggested them to buy a suitable baking equipments in order to have a best result. A great interest was demonstrated by the partecipants to the news proposed through several demonstrations and I was frequently asked questions about the best use of the techniques that I proposed. Before leaving Yogyacarta, I had been the pleasure of being host, with the leaders UNDP, by the Italian Cooperation and there I knew Dr. Pino Antuzzi, the aids coordinator. In fact after the tremendous earthquake in 2005 The Italian Government has sent funds for helping the population . They have been listed to me all the works already realized and delivered to the families: 600 houses, realization of various bridges, hospitals , schools, approximately 50 km of channels for the irrigation and the cultivation of rice .The time spent on Giava island is passed quickly because they have been days of hard and laborious work, but extremely productive and edifying from the professional and personal point of view.
A special thank for the acceptance and the programming of the consultances to the leaders of the plan: Mrs Sini, Anna, Ullif consultant program ERA, to the staff of the UNDP, Mrs Retno Team leader, Basuki project officer, and also to the two drivers UNDP (from me called Schumacher and Barrichello) that with patience they have waited for me during my demonstrations. During the spread of the dough for pizza. Pizza has been appreciated a lot from the participants to the course. Indonesia haven’t got tender grain cultivations but only rice, therefore it comes imported from Australia It is a flour very strong and it adapts to the pizza production and breads with long leavens , in fact the pizza that I have produced on the place has been realized with the indirect dough. I have taught to prepare the biga of 18/20 hours or the Poolish with maximum of 16 hours. I have noticed that in the traditional alimentary production, typical of the place, it is already in use a system of acid dough produced with CASSAVA’s flour, that is very similar to the leavens mother used from the western bakers.