Daylight Saving Time starts on Sunday, 25 March and ends on Sunday, 28 October.
When local standard time is about to reach
Sunday, 29 March 2015, 02:00:00 clocks are turned forward 1 hour to Sunday, 25 March 2012, 03:00:00 local daylight time instead
What is Daylight Savings 2015?
Daylight savings 2015 will begin on the second Sunday of March and end on the first Sunday of November. In March, clocks are moved forward one hour from 2am standard time to 3am daylight savings time (or DST), and in November, clocks are moved back one hour from 2am DST to 1am standard time. The phrase "spring forward, fall back" is a helpful reminder of these time changes.
The reason for daylight savings 2012, like all daylight savings changes, is to increase the period of light during the afternoon while decreasing the hours of daylight in the mornings. This is why in 2015 clocks will be moved forward an hour in the beginning of spring and set backward an hour during fall. The practice of DST has its benefits and problems. Adding light to the afternoon benefits afterwork activities and also has an economic benefit to retailers that prosper during daylight hours. However, DST can be problematic for timekeeping, travel and sleep cycles. DST was first introduced in 1895 by George Vernon Hudson, a New Zealand entomologist. William Willett independently came up with the idea of DST in 1905. As an avid golfer, Willett disliked how his afternoon golf round was cut short by early days. During 1916, Germany and its allies in WW1 were the first countries to adopt daylight savings time to ensure consistent railroad times and limit coal usage. Interestingly, not all countries will participate in the daylight savings 2015 time changes. About 70 countries worldwide participate in daylight savings, while some major countries like China will not participate in daylight savings in 2015.
Flour type, according to Polish food regulations, means the content of ashes in it (i.e. the remains after complete burning of the organic ingredients in a sample of the product at a determined temperature). Ii is expressed in gramms/100 kg of flour. For example: type 500 means that in every 100 kg of flour there's around 500 g of ashes, and type 850 means that in every 100 kg the content of ashes is around 850 g. Main types of wheat flours: Królowa Kuchni, type 390 It is ideal for sponge cakes and other gourmet baking. Mąka tortowa, typ 450 recommended for pasta, noodles, cakes, and other baking products. Wawelska Extra, type 480 ideal for home-made baking, especially for yeast and sponge cakes. Mąka poznańska, typ 500 recommended for dough for noodles, pierogi, pizza, for sauces (as densifier); Mąka krupczatka, typ 500 recommended for shortcrust pastry and "półkruche" (shortcrust pastry with cream, egg whites and baking soda), "ciasto parzone&q
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