Why bread stopped having prominence and why it returns with force

Why bread stopped having prominence and why it returns with force

Welcome to the Richemont Blog. This Blog was born with the purpose of clarifying elementary concepts about bakery and pastry, to transmit and disseminate knowledge based on studies conducted both at the Richemont Fachschule in Lucerne, and local data and knowledge provided by the different Richemont Clubs distributed throughout Europe and South America. The objective is to talk about elaboration processes, about the ingredients and other topics of interest that may arise. We are open to topic proposals by the presidents of the different Richemont Clubs, the Club members and the students of the Richemont Craft School.

We know that bread has suffered a series of false myths in recent times. It has lost its reputation and its importance as a highly nutritious food. We have read for years that bread is fattening, that it is responsible for many of today's food intolerances or that bread contains excess salt etc. Until it is no longer seen as food, but a mere side dish in a meal. 

We are faced with the situation that sales and bread production numbers continue to fall throughout Europe since 2010.

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