Bread quality standard approved in April 2019 comes into effect, reducing the amount of salt in this staple to benefit consumer health
Wholemeal breads must specify grain percentages and the seeds they bear, as well as the origin of the flours
The bread will be more bland from this Friday Royal Decree. a new standard bread quality approved in April 2019 which modifies the legal definition of the product as well as that of its varieties, its tax and even reduces the amount of salt in this staple food for the benefit of consumer health.
As is the case with this type of measure, the government granted manufacturers a period of adaptation which It ended on April 1st but has been extended until this Friday, when the bread we buy will be a bit more tasteless.
The maximum permitted salt content in standard bread, as a finished product, must now be 1.31 grams per 100 grams of bread (13.1 g of salt per kilogram of bread or 0.52 g of corresponding sodium per 100 g of bread) if analyzed by chloride assay or 1.66 g of salt per 100 g of bread (16.6 g of salt per kilogram of bread or 0.66 g corresponding g of sodium per 100 g of bread), if analyzed by total sodium assay, in accordance with Royal Decree 308/2019, of April 26, published on May 11 in the BOE.
The Spanish Food Safety and Nutrition Agency (AESAN), within the framework of the NAOS (Nutrition, Physical Activity and Prevention of Obesity) Strategy, which promotes a healthy diet and lifestyle, has been recommending for years put a maximum salt limit on bread and the bakery industry was already doing this voluntarily to achieve a healthier product for consumers.
The new bread quality standard clarifies the specific definition of bread such as sourdough, wholemeal, cereals or seeds other than wheat or artisanal production.
Sourdough, flour, water and salt
“We must transmit our culture through bread”, proclaims Samuel Moreno, chef of the Molino de Alcuneza, in Sigüenza, while showing his leaven, the flour ground by Carlos Moreno in his Despelta factory, a bowl of water and salt. With these four elements, Samuel makes his breads, the first elaborate food to be consumed by man, but it was then marginalized in the spectacular culinary revolution that placed Spain at the top of the world in terms of gastronomy.
We eat very bad bread, excessively refined and full of sugars and proteins which trigger the glycemic index, laments Samuel with Carlos before entering the mill where the grain is pulverized on stone to obtain wholemeal flours, nutritious and low stress, as established by new bread quality regulations that require bakers to use only whole wheat flour for whole bars to retain carbohydrates, proteins, fats, fibers , vitamins, minerals, enzymes and flavor of this millennial must-have food in the basket.
A study by the University of Valladolid revealed that only 35% of the breads sold as wholemeal were made with one hundred percent wholemeal flour. As soon as the new standard comes into force the label must indicate the denomination, as well as the name and the percentages of the cereal and the seeds it bears as well as the origin of the flours.
In some supermarkets, there are sea bass with the pericarp removed, the part of the wheat that covers the seed and the germ of the grain “And so we only eat sugar and protein,” says Samuel in the fragrant oven of the Molino de Alcuneza, where no industrial yeast enters and feed your sourdough with flour and water which breaks down gluten, a protein that can cause digestive damage.