March 2012, olive The food industry is a merciless what to do with pulp from juicer business. Every

March 2012, olive The food industry is a merciless what to do with pulp from juicer business. Everything has to be quickly and cheaply manufactured in huge quantities, otherwise it separates out of the race. However, in the Nudelwerkstatt by Peter Gschwend everything works differently.
Here packs a staff member from the noodles by hand. How to grandmother's time! When I cornering in Wetzikon in the Zürcher Oberland in the quiet side street where the Nudelmanufaktur "La Martina" is, the radio brings just the message: 2012 will be the year of the burnouts, the total exhaustion. Blame are the modern means of communication. what to do with pulp from juicer Man using a mobile phone, at the same time you checked the e-mail contacts, a business partner via Facebook and tweeting his friends that we now come evening a little later to the party. That was pure stress for our brain. A little later I am in the office of Peter Gschwend, the managing director of "La Martina". On his desk are two computers. I think even the one who this year will perish on burnout. But then I notice the image to the Galapagos tortoise, Gschwend has tacked to his bulletin board. "Who has time to live," he explains. That was his motto. "There are people who run from appointment to appointment and did not even see when the weather is nice outside." Those two computers are merely dust catcher. "They asked my sons there, but I can not operate," he says. In general, he understood very little of the modern technology. The website of "La Martina" someone has made for him. There is not and no phone number email address. Gschwend done everything from my landline from his desk. In addition to the Galapagos tortoise hang a few yellowed piece of paper on which about two dozen phone numbers are neatly written. Suppliers, customers, family members. Gschwend grins when I tell him from the radio show and says: "It's wonderfully different." Actually, I would want me to talk to him about the physics of the perfect noodle, on surface structures of ravioli and tagliatelle and the molecular attractive forces between pasta and tomato sauce. But that is not all that important for Gschwend. Just as quantities and times. The recipes he makes all "by feel." "They're always a little different," he says. Basically, in a pasta durum wheat, eggs and water. How long is it necessary to knead? what to do with pulp from juicer Gschwend shrugs. "The dough tells us how long it takes." what to do with pulp from juicer He does not even know how much he produces per day. I experience this only by one of its employees in the production room one floor down. This just makes Pizokel, a thick noodle what to do with pulp from juicer made from buckwheat. He creates with the help of a rolling machine and a pasta cutter 140 kg in four hours, today's what to do with pulp from juicer daily production. A fully automated industrial plant would be for the same work need only a quarter of the time. But here the man is still the master of the machine. A total of six pieces are close together. Three rollers that knead the dough and roll out him, a press machine for ravioli (three pieces every two seconds), one for Tortellini (two per second) and a pasta cutter. The ingredients can be filled by means of muscular force, set the cut noodles by hand mesh to dry. A woman grabs after the noodles in bags to 400 grams from and stowed them in cardboard boxes. The system what to do with pulp from juicer Galapagos tortoise is indeed literally close to the product (here working without sanitary gloves), but it is expensive. what to do with pulp from juicer "In terms of price, we have no chance," says Gschwend. He can still survive, thanks to customers who love what he does. And thanks to the oil crisis in the seventies. "At that time the people realized that the model of industrialization, reaching its limits," says Sandro Guzzi-Heeb, lecturer in the history of early modern history at the University of Lausanne. Then there were the rise of the environmental movement, the escalating mobility and various associated with industrial what to do with pulp from juicer food scandals what to do with pulp from juicer in the following decades. "There what to do with pulp from juicer has been asked a lot of question what had seemed exemplary. Through local consumption was sought again links to the own home as well as quality of life, "says Guzzi-Heeb. what to do with pulp from juicer This gave the small producers buoyancy. Well, are not Gschwend noodles quite locally. The durum wheat comes from USA, Canada or Australia. Globalization has caught up with the manufacturers. Later Gschwend sitting in front of a stack of invoice documents. He taps number to number one in its solar calculator. The two computers sulking on the desk. "The what to do with pulp from juicer tax return makes my trustees," he says, to my relief. As