Today, Monday, July 1, a new food regulation has come into force that guarantees that the bread we buy is made with the ingredients and processes indicated on its label.

These new rules of the game on bread affect, for example, whole wheat breads, the price of some preparations or the amount of salt they can carry.

Our collaborator, the dietician-nutritionist Carlos Ríos, gives us the background so that we can understand the importance of the new regulations: “In the market we can find a multitude of both refined and“ whole ”breads. Up to this point everything seems correct, but the problem is that due to the previous regulations that regulated bread, which dates back to 1984, the possibility of calling bread “wholemeal” was as easy as adding some whole wheat or bran flour to the refined flour itself. This has made the consumer himself have been deceived all these years since a minimum of whole wheat flour was not required. "

In other words, from now on, if we buy a bread that says it is 100% wholemeal, artisan or made with sourdough, it will be.

The keys to the new bread regulations

1. Percentages of flour

To consider a bread whole, it must have 100% whole wheat or whole grain flour (both names can be used). The same if it is said that a bread is rye. If you have several types of flour, the percentage will have to be indicated.

2. Real craftsman

If a bread is artisan, it means that the human factor has been more important in its preparation than the mechanical one.

3. Lower VAT

Until now, the most traditional loaves were considered common bread; Whole grain breads or cereals, for example, were outside this definition. This is important because common bread has a reduced VAT of 4%. With the new regulations, the definition is broadened and, therefore, the price of whole wheat breads, breads with a lower salt content or elaborations with non-wheat flours will be lowered.

4. Sourdough

Now it seems that everything has sourdough, right? Well, from now on if you indicate it, it will be true. The definition of sourdough is also specified , which is preserved to a type of preparation that limits the use of industrial yeasts.

5. Bakery bread

The establishments will be obliged to give you information on the ingredients of their products if you request it. If they don't want to give it to you, be suspicious.

6. Yesterday's bread

Common bread can only be sold within 24 hours of being cooked. If they sell yesterday's bread, they will have to indicate it and separate it from the fresh bread.