What does the new law of bread suppose?

We do not know if you already knew, and if it is not like that we tell you, that The Bread Quality Standard that we have had in recent years was approved in 1984, a regulation that has more than 3 decades and that has finally been renewed in 2019 bringing changes to the world of bread demanded by new times and new consumers.


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The most important novelties of the new law are those of clarity in the labels, for example, from now on, only the bread that is made 100% with wholemeal flour can carry the word 'integral'. There will no longer be hidden percentages and everything will be clearer so that the consumer can know, without any doubt, what the bread he is purchasing is made of.

Transparency in labeling

In the integral bread will put the label 'integral,' or 'whole grain' when it is made with 100% whole wheat flour and, in the case of being bread made with a percentage of refined flour and another one of integral flour, it should be specified by percentages clearly. In the old law could the manufacturer put the poster of 'integral' even if the bread was not made with 100% wholemeal flour but with a minimum percentage, this can not happen. At last you will not have to go reading which detective the fine print so that you do not give us a hare.

The common bread It will only be able to be sold within 24 hours after cooking. Regarding the sourdough, according to the law, a sourdough bread is one that is subjected to an acidifying fermentation whose function is to ensure the fermentation of the bread dough and that contains a microflora constituted by lactic acid bacteria and yeast. That is to say, you will not be able to use fast or industrial yeasts, the fermentation with sourdough from now on will always be slow and the bread that is going to be obtained is going to have a greater nutritional value, its carbohydrates are not going to pass so quickly into the blood, thus avoiding insulin spikes and, of course, this elaboration is going to give rise to a bread of a flavor richer and more intense

From now on you will only be able to put on the poster multigrain bread to that bread that is made with at least three different types of flour and that contains at least 10% of them, of these flours at least they must be two of them coming from cereals. You can only call wood bread to someone who has been effectively made in a wood oven, you would be surprised at the number of loaves that have been called in a certain way as an advertising claim and that did not have much to do with the labeling in reality, the new law deletes these cases at a stroke.


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Another improvement for the consumer and to avoid unfair competition, is that if you opt for rye bread, you will not run the risk of finding on the label a tiny percentage of rye flour among its ingredients, but you can be sure to take a bread that is 100% rye. The bread labeled as spelled must have at least 50% spelled flour in its composition.

The breads of oats, barley, corn, sorghum, teff, quinoa, buckwheat etc … they have to carry at least 20% cereal flour or pseudocereal that the label specifies. Craft bread says the law that "will be the one in which human labor prevails over that of machines".

Less salt and less lien

As the bread consumer has changed in recent years, no longer consumes so much bread but it is true that a wide variety is demanded. Bread without gluten, with seeds, nuts, dairy-free, with more protein, with superfoods … a universe of different types of bread that need to be regular. In addition to the labeling, VAT and salt have been reviewed in bread.

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Fruit of the negotiations between the different administrations as well it has been agreed to limit the amount of salt that can be used to make common bread, being a maximum of 1.31 grams of salt per 100 grams of bread.

The new text also provides that reduced VAT of 4%, which until now only applied to common bread, from now on it will also be applied to other breads made with other flours other than wheat, which were previously taxed with 10% VAT.

With the new law of bread, it is intended to avoid the 'confusion' of the consumer, take care of your pocket, finish with the fine print, clarify the exact labels and that there is no room for doubt that the bread you are buying is what you are looking for and what you want to take home. As they say, with this law it is called "bread bread and wine wine".

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