"ô" et édit. anglais

Police `rasmus inter`, ajout du caractère `ô` en semi-gras et gras. Diverses petites corrections en anglais.

en-business-model-canvas-validate-idea.html

@@ -108,7 +108,7 @@ <h3>Detail of the canvas of a business idea</h3>
 						<p><strong>Unique value proposition:</strong> Clear and compelling message that states why our offer is effective and different to satisfy the needs, and will be preferred over the competition. What makes me unique and worth buying? Newness, performance, customization, getting the job done, design, brand, status, price, cost reduction, risk reduction, accessibility, convenience, usability…</p>
 						<h4>Items relating to the Product</h4>
 						<p><strong>Problem:</strong> The 3 main problems / frustrations / lack behind the offer / product / service.</p>
-						<p><strong>Solution:</strong> The 3 main solutions provided by our offer / product / service in response to the problemsidentified.</p>
+						<p><strong>Solution:</strong> The 3 main solutions provided by our offer / product / service in response to the problems identified.</p>
 						<p><strong>Key performance metrics:</strong> What key activities should be monitored in priority, which reflect the health and vigour of the activity?</p>
 						<h4>Items relating to the Market</h4>
 						<p><strong>Unfair advantage:</strong> What gives us a clear competitive edge / can't be easily copied or bought?</p>
@@ -143,7 +143,7 @@ <h2>2. Business Model Canvas</h2>
 						<h4>Who is it for?</h4>
 						<p>This canvas is aimed at two distinct audiences.</p>
 						<p>The first audience is the entrepreneur himself. When he is asked what his business model is, the answer is often puzzled, as he does not have a clear vision of the organization and the way in which he achieves turnover. However, this vision is essential when decisions have to be made about the company's strategy. If the entrepreneur is constantly thinking about how to run his business and find new opportunities, if he is looking to improve or transform his organization, or if he is trying to design innovative ideas to do business and replace an obsolete scheme, this framework will help him in his thinking.</p>
-						<p>The second audience is the investors and buyers who need a global view of the company, to understand its identity (i.e. its business model) in order to decide whether it is appropriate to invest. This canvas is therefore a kind of survey that will have to be completed by a classic financial audit.</p>
+						<p>The second audience is investors and buyers who need a global view of the company, to understand its identity (i.e., its business model) in order to decide whether it is appropriate to invest. This canvas is therefore a kind of survey that will have to be completed by a classic financial audit.</p>
 						<p id="scroll-eco-org">Non-commercial organizations such as associations or administrations can also benefit from the Business Model Canvas by making a few adjustments. There is no <em>Customer Segments</em> but <em>Beneficiaries</em>. There is no <em>Value Propositions</em> but an <em>Effective Fulfilled Mission</em> that really is advantageous to the beneficiaries. There is no <em>Revenue Streams</em> but a <em>Funding Budget</em> that covers costs. This canvas is helpful to organizations that understand and apply these key concepts: in order for the beneficiaries to <strong>widely adopt the delivered service</strong>, the mission must respect the principles of <strong>efficiency and simplicity</strong>.</p>
 						<h4>How do I get started?</h4>
 						<p>The canvas is divided into two. The left half refers to efficiency and the right half to value. To fill out this page, start with what matters most here in the centre of the plan: the Value Proposition. What do you deliver to the customer to make them agree to pay for your product or service? Next, follow the comments and collect the necessary elements to complete the other cells.</p>
@@ -198,7 +198,7 @@ <h2><span class="icon fa-talk fa-lg"></span> Comment</h2>
 						</header>
 						<p>The goal of these tools is to get clear ideas by asking the right questions, the ones that are critical to a company's success. Is the idea good enough to turn it into a business that will yield sufficient income? Is the business based on a logical organization that will ensure profit and sustainability? These tools are available to any entrepreneur, experienced or novice, and will help them make the right choices.</p>
 						<p><strong>One should not confuse a business plan with a business model.</strong> In reality, the business plan is at the service of the business model. The business plan is only an accounting document to forecast the next 3 years in order to determine if the company will generate sufficient turnover and especially cash flow to grow and meet its needs. It is useful for bankers and financiers to evaluate the opportunity to invest or lend money. In my opinion, it is less useful to the entrepreneur. It is not a management tool and it has only one purpose: to ensure that the cash flow will be optimal. For example, a dynamic activity with a strained cash flow can be adjusted and that is the task of the financiers; an excellent cash flow with a slower activity is more complicated to remedy. If a business plan is drawn up as the only paperwork for the creation of a new activity, it will be immediately invalidated as soon as the first customer gives its first feedback. Indeed, this information will determine the entire future direction of the business. And if the first results have been poorly anticipated, it will be necessary to adapt accordingly. This is why a business model must be prepared.</p>
-						<p>Conversely, the business model is a supporting management tool for the manager and the entrepreneurs. It ensures the logical organization of a company to offer a product or service that will satisfy the customer. It will be used either to test a new idea or a new product against the commercial reality, or it will allow an investor or a buyer to evaluate the relevance and efficiency of the business model.</p>
+						<p>Conversely, the business model is a supporting management tool for the manager and the entrepreneurs. It ensures the logical organization of a company to offer a product or service that will satisfy the customer. It will be used either to test a new idea or a new product against commercial reality, or it will allow an investor or a buyer to evaluate the relevance and efficiency of the business model.</p>
 						<p>I will add one last comment. I hope that these tools will help you in the success of your business. And if, as a bonus, you are rewarded with a high income and a comfortable life, remember to be generous. You have obviously received a lot, the world has been generous with you. Now it is your turn to give back and share! The energy you are benefiting from must continue to flow to offer its fruits through other people who also need it to move forward. Your success will receive esteem and kindness instead of jealousy and contempt.</p>
 					</section>
 					<section>

en-cake-rhubarbe.html

@@ -89,7 +89,7 @@ <h3>Ingredients, about 8 servings:</h3>
 						<h4>Ingredients for rhubarb:</h4>
 						<ul class="default">
 						<li>1.1 to 1.2 kg of fresh rhubarb to obtain about 900 g peeled and cut, </li>
-						<li>90 g blond cane caster sugar (i.e. 10% by weight of rhubarb). </li>
+						<li>90 g blond cane caster sugar (i.e., 10% by weight of rhubarb). </li>
 						</ul>
 						<h4>Streusel dough ingredients for a 28 cm pie tin:</h4>
 						<ul class="default">

en-cake-rolled.html

@@ -126,7 +126,7 @@ <h3>Course of the recipe:</h3>
 						<h4>Preparation of the biscuit roll:</h4>
 						<p>Cover a 40 × 30 cm baking tray with baking paper with edges about 1 cm high. All papers have two different sides: one rough and one smooth. The dough is poured on the rough side of the paper, the smooth side is placed against the baking tray. </p>
 						<p>In a bowl, mix the flour with the baking powder. In another bowl, pour in the milk and oil, and mix well for about 1 minute.</p>
-						<p>Pour the 5 egg whites, salt and between 50 and 70 g of sugar into a bowl, depending on the sugar content of the filling (e.g. 50 g of sugar with jam or spread). Whisk with an electric mixer at very high speed for between 1.5 and 3 minutes, depending on the power of the appliance. The egg whites should not be firm, but should remain soft (egg whites should form a bird's beak when the whisk is lifted).</p>
+						<p>Pour the 5 egg whites, salt and between 50 and 70 g of sugar into a bowl, depending on the sugar content of the filling (e.g., 50 g of sugar with jam or spread). Whisk with an electric mixer at very high speed for between 1.5 and 3 minutes, depending on the power of the appliance. The egg whites should not be firm, but should remain soft (egg whites should form a bird's beak when the whisk is lifted).</p>
 						<p>In another bowl, pour the 5 egg yolks and 50 g of sugar. Whisk with an electric mixer at very high speed for 2.5 to 3.5 minutes, depending on the power of the appliance. The mixture should whiten and thicken.</p>
 						<p>Pour all the egg yolks over the whites and fold in without breaking the foam: plunge the spoon or rubber spatula from the rim towards the bottom of the bowl, bring it to the surface in the centre of the bowl, turn the spoon over to empty it and turn the bowl a <span class="fraction">1/4</span> of a turn to gently cover the whites with dough. At least 50 turns of spoon are necessary to obtain a smooth dough.</p>
 						<div class="row">

en-cake-stollen.html

@@ -146,7 +146,7 @@ <h4>Baking:</h4>
 						<p>Preheat the oven to 250° convection or 230° fan-assisted oven for at least 10 minutes. Place the baking tray in the lower third of the oven. Close the oven door and reduce the temperature.</p>
 						<p>Baking in a convection oven: 160° or with a fan-assisted oven at 140°.</p>
 						<p>Baking time: about 50 minutes depending on the thickness of the cake.</p>
-						<p>Once cooled well, wrap the stollen in a foil and let it age for at least a week in a cool place (e.g. a cellar at 10 to 15°). This step is important to develop the flavours. It can easily be stored for 2 more weeks (a total of 3 weeks) in the same conditions, avoiding it to dry out.</p>
+						<p>Once cooled well, wrap the stollen in a foil and let it age for at least a week in a cool place (e.g., a cellar at 10 to 15°). This step is important to develop the flavours. It can easily be stored for 2 more weeks (a total of 3 weeks) in the same conditions, avoiding it to dry out.</p>
 						<h4>Optional decoration:</h4>
 						<p>To decorate the stollen as if it were covered with snow (it brings sugar without being very useful): <br>
 						Melt 35 g of butter. Brush the stollen with butter immediately after cooking and let cool down. Wait until the cake has cooled completely. Then, through a sieve, sprinkle the stollen with a mixture of <span class="fraction">3/4</span> icing sugar (9 g) and <span class="fraction">1/4</span> corn or potato starch (3 g). The melted butter allows the icing sugar to stick. If there is too much butter, the sugar will get wet and become greasy.</p>