Bread is a basic and essential food in the diet, as it provides a high amount of nutrients.
On July 1, the Council of Ministers approved the new bread regulation that establishes the basic quality standards for its preparation and marketing. An update that adapts to the new needs of consumers, guaranteeing the quality of this food and an improvement in labeling.
The most relevant elements of this new law are highlighted below:
- The new definition of bread also includes sourdough: Product resulting from the baking of a dough obtained by mixing wheat or other cereal flour, alone or in combination, and water, with or without the addition of salt, fermented with the aid of baker's yeast or sourdough.
- Artisan bread is regulated: in which the human factor must prevail over the mechanical one.
- Elimination of maximum moisture limits: to allow for a greater variety of products to improve the competitiveness of the sector.
- New labelling requirements for wholemeal bread: this type of bread will only be made with wholemeal flour.
- The amount of salt is limited.
The regulation also has implications at the point of sale:
- Regular bread may only be sold for 24 hours after baking.
- VAT will vary on some types of bread
In short, these new developments promote innovation and competitiveness in the Spanish bread sector.
If you want to take advantage of new opportunities do not hesitate to contact us here.
