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Interparfums FY 2022: record earnings as operating profit soars 33 percent

THE WHAT? Interparfums has reported its results for the 2022 fiscal year. The fragrance giant recorded record earnings for the full year with net income up 40 percent on 2021’s figures and sales rising 26 percent to €706.6 million. THE DETAILS The company noted that it had extended its partnership with Montblanc until December 31, 2030 and, subject to the General Meeting’s ratification, hit its goal of achieving gender parity on its board. THE WHY? Philippe Benacin, Chairman and CEO, commented, “Against the backdrop of a turbulent economic and geopolitical environment, our sales and earnings continued to grow in 2022. In 2023, although many uncertainties still exist, this positive momentum should continue with sales expected to reach €750 million, driven by the continuing appeal of our brands for consumers in a global perfume market that remains buoyant.” The post Interparfums FY 2022: record earnings as operating profit soars 33 percen...
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The Case for Making Whole-Wheat Pizza Dough

The Case for Making Whole-Wheat Pizza Dough

The Perfect Loaf is a column from software engineer turned bread expert (and Food52's Resident Bread Baker) Maurizio Leo. Maurizio is here to show us all things naturally leavened, enriched, yeast-risen, you name it—basically, every vehicle to slather on a lot of butter. Today, he’s discussing the pros and cons of whole-wheat pizza dough.

The longer I bake bread and cook pizza, the more I find I like increasing the whole-grain percentage in the dough. Sure, there’s an undeniable charm that comes with the classic Italian way: a 00-flour-based pizza that’s cooked at a super-high temperature, resulting in an exceedingly soft texture, tall rise, and open, airy crust. And while my sourdough bread almost always has some whole-grain component, lately, I’ve been pushing the whole grains in my naturally leavened pizza dough as well. Swapping out some white flour is an easy way to bring flavor to the next level: The added bran and germ mixed into the dough brings deeper grain flavors (read: nutty, earthy, and a touch of minerality), and when coupled with lengthy natural fermentation, you get a one-two punch of flavor and nutrition.

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* This article was originally published here

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