Spain: What exactly has changed now in bread making?

Long before last April 1, the companies that are part of the Spanish Association of the Bakery, Pastry and Pastry Industry (Asemac) have been anticipating the new salt limit in common bread promoted by the Bread Quality Standard. So, what exactly has changed this regulation? As Silvia Martín, director of Food Regulations at Asemac, recalls, the bread quality standard was approved in April 2019, through Royal Decree 308/2019 and entered into force on July 1, 2019, but the specific measure on the content of salt was postponed for almost three years, until April 1, 2022, "so that little by little we could adapt our production processes to the reduction of this ingredient". Specifically, the bread quality standard approved in 2019 represented an update of a regulation in force for 35 years, which responded to the demand of the operators, partly represented by Asemac, and whose purpose was to offer the maximum guarantees to consumers. regarding the products they consume. It included ...