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The connection between intolerances and bread.

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1. Thank you very much for taking the time to share your knowledge with our readers Mr. Pastor. You have been President of the Richemont International Club for several years and before that you were President of the Richemont Spain Club for many years. How did the relationship with the Richemont School of Lucerne come about?

I first heard about Richemont School when my son completed a bakery apprenticeship in Germany. I learned then that this school in Lucerne is probably the most advanced and best equipped training centre in Europe.

I contacted Richemont School, travelled to Lucerne and met with Mr. Walter Bösch, who was then the Director of Richemont and visited the facilities to learn more about the services and educational programmes. Following that visit, an interest on both sides arose in establishing a closer relationship with the possibility of starting a Richemont School in Spain at some point. I had been in the world of food and bakery for more than 20 years; I had also worked for Belgian and German multinationals in Spain and in Germany and knew the level of available training, both outside and inside our country.

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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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