Whole wheat bread, what the draft of the new regulations says
Whole wheat bread, what the draft of the new regulations says
As I have been writing for years, in Spain the integral bread thymus is judged on duty, since we have been selling everything but truly integral bread ( 1 , 2 , 3 ). Even a tabloid TV program dedicated a story to the subject, clearly showing the existing fraud.
This is an absurd and important situation, especially taking into account that dietary guidelines increasingly give more importance to whole grains , even coming to recommend their intake quite abundantly and replacing partially or totally refined cereals. But how are we going to eat them if it is practically impossible to buy them?
Well, a few months ago we had good news ( 1, 2 , 3 ). Apparently the new decree on breadwas being cooked , which included among other issues related to this food, the conditions for the manufacture and marketing of wholemeal bread. A document that aims to complete what the old Royal Decree 1137/1984, of March 28, says, which approves the Technical-Health Regulations for the Manufacture, Circulation and Trade of Bread and Special Breads : What integral bread is that which It is made with wholemeal flour.
After the change of government to the issue was a bit stopped, but fortunately, a few days ago we have returned to hear about it: it is expected that by the end of the year the new regulations will be approved.
I had planned to wait for the final publication to discuss the matter, but since I do not trust much of the politicians and their times, for the moment I will summarize what it says about wholemeal bread the draft of the decree (which can be downloaded in full from this link ). It will also serve to review a little about the manufacture of this type of bread.
Let's start with some definitions:
"Bread is the product resulting from the cooking of a dough obtained by the mixture of wheat flour or other cereal, alone or in combination, and water, with or without the addition of salt, fermented with the help of baking yeast or mother mass. "
The regulation classifies the bread in two types, the "common" (" of habitual consumption in the 24 hours following its cooking, made with wheat flour and to which only the technological adjuvants and additives authorized for this type of food can be added. bread ") and the" special "(which would be the one that has incorporated additives, other flours or other ingredients or have been prepared by unusual processes).
The decree also includes a definition of "mother mass":
"It is the mass composed of wheat flour or other cereal, or mixtures of flours, and water, with or without added salt, subjected to an acidic spontaneous fermentation whose function is to ensure the fermentation of the bread dough. The sourdough contains an acidifying microflora consisting essentially of lactic acid bacteria and yeast. It can be sown with authorized microorganisms. It can become dehydrated if, after its hydration, it contains a living flora of lactic acid bacteria and yeasts that ensures the fermentation of the bread dough. "
This sourdough can be inactive, when"the microorganisms are in a physiologically inactive state, having been subjected to a drying or pasteurization process, but which conserves organoleptic properties that improve the quality of the final products . "
Well, after this brief introduction we are going to what interests us, the Details about wholemeal bread This is what the draft says:"a) Breads made with exclusively wholemeal flour will be called" 100% wholemeal bread "or" wholemeal bread ", excluding processed / malted meals. The denomination will be completed with the name of the cereal, cereals or edible seeds from which the flour or flours used come, except in the case of breads made only with whole wheat flour.
b) The loaves in which the flour used in the elaboration is not exclusively integral will include in the denomination the mention "elaborated with integral flour X%", corresponding "X" to the percentage of integral flour used; This percentage will be calculated on the total flour used in the elaboration. The denomination will be completed with the name of the cereal, cereals or edible seeds from which the flour or flours used come from, except in the case of the loaves in which the integral flour comes only from the wheat. The term "integral" may be replaced by "whole grain." "
To complete these definitions, on this linkis the BOE of 2016, which explains what is considered "wholemeal", which should be the main ingredient of wholemeal bread: "It is the product resulting from the grinding of cereal grain and whose composition corresponds to that of grain of the whole grain The grinding process can be varied, including the grinding of the grain with separation of the different components, which are put together again to elaborate the final product, or, a grindingprocess , with one or several phases of crushing, during which the constituents of the cereal grain are not separated from each other The denomination will be constituted by the generic "wholemeal flour" or "whole grainflour " and by the name of the cereal of origin. "
It's clear, right? It was not that difficult, do not you think?
I hope we can release 2019 eating real bread.We'll see how the final regulation is, but in principle there should not be too many changes. If you are interested in going deeper into the subject of bread, I recommend reading the draft of the complete decree , it also includes other interesting aspects such as the characterization of other types of bread, the use of the term "artisan", specifications on ingredients, information to the consumer, etc.
And maybe one day somebody will explain to us why we've been eating white bread for many years and shoveling bread that was not.
Although I do not trust it too much ...
This is an absurd and important situation, especially taking into account that dietary guidelines increasingly give more importance to whole grains , even coming to recommend their intake quite abundantly and replacing partially or totally refined cereals. But how are we going to eat them if it is practically impossible to buy them?
Well, a few months ago we had good news ( 1, 2 , 3 ). Apparently the new decree on breadwas being cooked , which included among other issues related to this food, the conditions for the manufacture and marketing of wholemeal bread. A document that aims to complete what the old Royal Decree 1137/1984, of March 28, says, which approves the Technical-Health Regulations for the Manufacture, Circulation and Trade of Bread and Special Breads : What integral bread is that which It is made with wholemeal flour.
After the change of government to the issue was a bit stopped, but fortunately, a few days ago we have returned to hear about it: it is expected that by the end of the year the new regulations will be approved.
I had planned to wait for the final publication to discuss the matter, but since I do not trust much of the politicians and their times, for the moment I will summarize what it says about wholemeal bread the draft of the decree (which can be downloaded in full from this link ). It will also serve to review a little about the manufacture of this type of bread.
Let's start with some definitions:
"Bread is the product resulting from the cooking of a dough obtained by the mixture of wheat flour or other cereal, alone or in combination, and water, with or without the addition of salt, fermented with the help of baking yeast or mother mass. "
The regulation classifies the bread in two types, the "common" (" of habitual consumption in the 24 hours following its cooking, made with wheat flour and to which only the technological adjuvants and additives authorized for this type of food can be added. bread ") and the" special "(which would be the one that has incorporated additives, other flours or other ingredients or have been prepared by unusual processes).
The decree also includes a definition of "mother mass":
"It is the mass composed of wheat flour or other cereal, or mixtures of flours, and water, with or without added salt, subjected to an acidic spontaneous fermentation whose function is to ensure the fermentation of the bread dough. The sourdough contains an acidifying microflora consisting essentially of lactic acid bacteria and yeast. It can be sown with authorized microorganisms. It can become dehydrated if, after its hydration, it contains a living flora of lactic acid bacteria and yeasts that ensures the fermentation of the bread dough. "
This sourdough can be inactive, when"the microorganisms are in a physiologically inactive state, having been subjected to a drying or pasteurization process, but which conserves organoleptic properties that improve the quality of the final products . "
Well, after this brief introduction we are going to what interests us, the Details about wholemeal bread This is what the draft says:"a) Breads made with exclusively wholemeal flour will be called" 100% wholemeal bread "or" wholemeal bread ", excluding processed / malted meals. The denomination will be completed with the name of the cereal, cereals or edible seeds from which the flour or flours used come, except in the case of breads made only with whole wheat flour.
b) The loaves in which the flour used in the elaboration is not exclusively integral will include in the denomination the mention "elaborated with integral flour X%", corresponding "X" to the percentage of integral flour used; This percentage will be calculated on the total flour used in the elaboration. The denomination will be completed with the name of the cereal, cereals or edible seeds from which the flour or flours used come from, except in the case of the loaves in which the integral flour comes only from the wheat. The term "integral" may be replaced by "whole grain." "
To complete these definitions, on this linkis the BOE of 2016, which explains what is considered "wholemeal", which should be the main ingredient of wholemeal bread: "It is the product resulting from the grinding of cereal grain and whose composition corresponds to that of grain of the whole grain The grinding process can be varied, including the grinding of the grain with separation of the different components, which are put together again to elaborate the final product, or, a grindingprocess , with one or several phases of crushing, during which the constituents of the cereal grain are not separated from each other The denomination will be constituted by the generic "wholemeal flour" or "whole grainflour " and by the name of the cereal of origin. "
It's clear, right? It was not that difficult, do not you think?
I hope we can release 2019 eating real bread.We'll see how the final regulation is, but in principle there should not be too many changes. If you are interested in going deeper into the subject of bread, I recommend reading the draft of the complete decree , it also includes other interesting aspects such as the characterization of other types of bread, the use of the term "artisan", specifications on ingredients, information to the consumer, etc.
And maybe one day somebody will explain to us why we've been eating white bread for many years and shoveling bread that was not.
Although I do not trust it too much ...
Whole wheat bread, what the draft of the new regulations says
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