Skip to main content


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 percent appeared first on Global Cosme

10 Surefire Substitutes for All-Purpose Flour

We were just as surprised as you were when, in the middle of an apocalyptic global pandemic, everybody decided it was time to bake bread. Now walking down the baking aisle of the local supermarket can be like staring into the void, with regular old, run-of-the-mill all-purpose flour nowhere to be found. But fear not. There are plenty of alternatives to all-purpose, and we’ll walk you through the best of them. Before we get started, a bit about all-purpose flour, and why it can be tricky to imitate.

What Is All-Purpose Flour & When Should I Use It?

If Goldilocks’s porridge was made from wheat, it was made from all-purpose. A blend of soft and hard wheat, ground and refined to remove the flavorful germ and bran, AP is not too flavorful and not too fine, not too strong and not too weak (at around 9–12 percent protein, it’s just right). As such, it doesn’t overpower or clash with other flavors. It makes light cakes and pastry that would be rubbery and tough with excessive gluten development, as well as crusty breads that require gluten development for structure.


* This article was originally published here


Popular Posts