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Bread

  • TO BEGIN
  • IN THE MEDITERRANEAN
  • WHAT IT PROVIDES WITH
  • WHICH BREAD?
  • AT HOME

Bread has traditionally held a central role in our culinary culture. Today it holds a secondary role, but it is still common to all of the diets of the Mediterranean.

Easy to prepare, nutritional, delicious, it appears in an infinite variety of meals... who can resist a bite?

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20/06/2011 - 13:36
Keep this in mind!
Bread made with whole grain flour (or a mix of white and whole grain) and of slow fermentation (sourdough) contains more nutrients and allows them to be absorbed better. Avoid chemical substances by choosing bread made from organic flours.

Bread made with organic and local raw materials is better for the environment and the rural world.

Buying from local bakeries and small producers helps support the local economy and keep it on a more human scale.

Information sources
Trade unions: Confederación Española de Organizaciones de Panadería, Asociación Española de Fabricantes de Masas Congeladas, Asociación de Fabricantes de Harinas y Sémolas de España, Gremio de panaderos de Barcelona;

supply companies: Illargui, Pre-pa, DSM Bakery Ingredients, Fills de Moretó, La Grana, Harinera La Esperanza, Ylla 1878;

government organizations: Consell Català de la Producció Agrària Ecològica, estadísticas agrarias de la FAO y del Ministerio de Agricultura español;

academic and research centers: Escola de Forners, Universidad de Lleida - Dept. de Tecnología de los alimentos, CSIC - Dept. de Ciència i Tecnologia d'Aliments, Laboratorio de Cereales i Panificación, Laboratorio de Investigación Cerealista OFICE;

experts: Diego Rivera, panadero; Francisco Tejero, panadero;



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