Hungarian bread as we know it might change

The regulations about bread in the Hungarian Codex Alimentarius are going to change soon, as Index.hu warns us. The ingredients of certain bakery products will be modified due to the regulation that will come into effect on 22nd June in 2017.

Master baker Klára Ludwig summarized the changes as the following:

• In the case of brown bread, rye content must be increased from 40 percent to 60. Those bakeries that do not accommodate to the new regulation will not be allowed to sell brown bread, only bread with rye, in which the rye content must also be increased significantly from 15.1 percent to 30.
• Only those products can be labelled as “wholly grained” that are proven to be made of at least 60 percent wholly grained flour. Before the regulation, it was sufficient for bakers to make their products from at least 5 percent wholly grained flour in order to receive this label.
• The ingredients of Graham and spelt breads will also be changed. It will be required for Graham bread to be baked from at least 90 percent Graham flour, while spelt breads must contain a minimum of 60 percent spelt flour.
• There will be no such label as “homemade bread.” The products previously falling into this category will be merchandised as white bread or wheat bread.
• After 22nd June, only those breads can be labelled as artisan breads which were made by a manual technique without any additives or preservatives.
• The new regulation orders the decrease of the amount of salt. The salt content of a product has to fall between 1.5 and 2.8 percent. Next year, this range will be between 1.3 and 2.35 percent.
• The nutrition value and the amount of fats, protein, fiber and salt per 100 grams had to be written on the package of prepacked products. Now these values must be written on non-packed bakery products as well in a way that it is available in the shop. On the customers’ demand, shop assistants will have to show these records for them.

Ce: bm

Source: Index.hu