Celia Guadaña_Mérieux NutriSciences Spain

Spain - Bread News

New Spanish quality standard for bread and special breads
Mérieux NutriSciences_ Bread

On May 11th, 2019, the Royal Decree 308/2019 of April 26th was published in the Spanish official journal (BOE), approving the quality standard for bread
The new bread standard has emerged as a consequence of the numerous modifications of the previous regulation, the technological evolution that this sector has experienced and the changes in consumption trends experienced in the Spanish bread market.

Important changes are the inclusion of new products, such as bread made with sourdough, bread made with a mixture of flour and wholemeal flour, bread made with wheat flour and other flours, multi-grain bread, pita bread, “tortilla” and breadsticks “picos” and “regañás”. 

Likewise, and as a consequence of the new consumption habits, it is considered that the common bread, is not only the one made with wheat flour but also includes in this concept other breads made with other cereal flours, including wholemeal flours. This aspect allows a reduced VAT to be applied to these products from now on.
Other conditions of use are also included in the new rule which will enter into force on July 1st, 2019.

To have more information about this new regulation, subscribe to Regulatory Update service. Click here for a 10-day free trial.

Source: Agencia Estatal Boletín Oficial del Estado

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