Two days from 28-A elections, the government of Pedro Sánchez has managed to introduce some interesting improvements in terms of pan. Bill Council of Ministers has validated this Friday, April 26, a new bread quality standard that affects its production and sale. From a limit on the amount of salt they should include to 4% reduced VAT for larger types of breads. Both aspects will be seen together with others related to the information that the consumer receives. All the novelties will benefit the sector in competitiveness and other points.
Improvements in this new bread quality standard
El Royal Decree also approved at the proposal of the Ministry of Agriculture, Fisheries and Food establishes basic quality standards for making and marketing bread in Spain. This is quite a legal precedent in food, when contemplating a positive taxation, which will also benefit the consumer. At least, in the sense that they acquire well-labeled products with all their characteristics.
Furthermore, the new bread quality standard guarantees fair competition between industries by establishing the same conditions for all producers. Likewise, it makes it easier for them to innovate, as it will assess the new demands of the public. In general, all this will increase the quality of the product with a series of novelties that serve as improvements:
- The first stricter requirement will affect the wholemeal bread, which can only be sold under that label when the breads have been made with the 100% whole wheat flour. In other cases, the percentages belonging to each type of flour will always be specified.
- For its part, the bread called 'multicereal' It must be kneaded with three or more flours that comprise at least 10% in its proportion. In addition, those that come from cereals nor may they be present in less than 30% of the entire mixture.
- Regarding the call 'wood bread', This designation will only be used for breads cooked entirely in an oven that uses this material as fuel.
- For those considered artisan elaboration It also establishes that a primary factor should be the human work in front of the mechanic. Another very strict specification previously unreleased.
- Then, in the definition of the bread made with sourdough (which limits the use of industrial yeasts) also dictates more specific requirements.
- About him common bread (that achieved with types of flours other than wheat) the modifications affect the use of whole wheat flours or other cereals, as well as the content of new elements with more benefits demanded by the consumer. For example, bran.
With that last definition, in the new bread quality standard a IVA reduced to many more products than previously typified 10%. From now on it will be only 4%. On the other hand but just as important is the content of shawl, which will be limited in that common bread.
In our country, the most consumed is fresh or frozen bread with 80% of the total. However, the legislation on this product remained 30 years without updating up to now. For better bread, clearly including the sales denominations and other voluntary operator data, apart from those listed changes.
