The Bread Is Adapting To New Uses And Demands

It has become an exciting holiday for the eye and a delight for the throat, which makes some sins permissible it let easily to think of other pleasures. Treat yourself to the lures of the baker because only he knows ... what dough is made the bread that you like best. Now that society has changed radically, also the needs have changed. The bread is not done anymore than just following the tradition but creating innovative formats, new breads with special ingredients, delicious and tempting, for the most demanding palates, or for those with special needs.

A Salemi in Sicily, in fact, it was created the "travel bread"�� light yet nutritious, durable, worked in a form easy to carry in a backpack. The idea for this new bread has gone by the councilor Nina Grillo, and was immediately taken by the School of Travel, in cooperation with the master baker Salvatore Russo. The "travel bread" takes a recipe for bread for the fishermen, which is easy to be preserved for long time thanks to a particular process of baking and cooking. To this basic recipe new ingredients are added, tasty, nutritious and typical of the area, such as olives or dried tomatoes.
A recipe very interesting, and that we all hope to find soon in our own bakery.

Another innovation instead is related to health, relative to bread. To the needs of the heart provides the science, to which of the palate thinks the tradition. To finalize the recipe for a bread that halves the salt content than the average used, the Italian Federation of Bakers has joined the "technical team", a group of bakers in Tuscany, real experts of low salt content bread. Mission of this interdisciplinary pool, consisting of food science and master craftsmen, is to reconcile the health needs of consumers with expectations of taste, offering a product that helps prevent high blood pressure without compromising on the fragrance and flavor of a traditional bread.

The agreement signed by the Federation with the Ministry of Labor, Health and Social Policy also provides that this new type of bread is offered at the same selling price of major consumption bread, which could therefore vary depending on location. This new type of bread, which will soon be presented, will be produced in a custom craftsman and will be up to each individual to decide on the baker size, depending on the consumption habits of its territory. In this way not only the palate will be satisfied, but also our body and especially your heart will greatly benefit.