Bread

  • Production must refer to a traditional bread shape characterized by one or more varieties of wheat and/or other kinds of cereals which are typical to or traditionally used in the area of production. Each phase of production must take place within the relevant geographical area.
  • The wheat (soft and/or hard), if one of the raw materials, must be of local origin (even better if a native variety): If this is not possible, it must at least be of domestic origin.
  • The flour should preferably be stone ground; this results a refinement, texture and color that differs markedly to the characteristics of industrial products, and produces a more authentic traditional bread, with different sensory properties, texture and storage life.
  • If the bread contains a percentage of cereal other than wheat, or a percentage of another raw material, these ingredients must also be traditionally cultivated in the area. Stone grinding is preferred for cereal flours.
  • None of the above stated ingredients may come from genetically modified crops.
  • The cereals constituting the raw materials of the bread must be cultivated in accordance with the general guidelines for fruit and vegetables.
  • To leaven the bread it is necessary to use mother culture or natural yeast obtained from the acid dough kept by the producer (made from flour, water and lactic or fruit acid activators) and periodically ‘refreshed’; or alternatively obtained from dry mother culture. A small percentage of beer yeast may be added as a starter but this must be appropriately justified.
    Salt must be sea salt, preferably of national origin. The use of mother culture or natural yeast produces bread with distinctive texture, life and sensory properties. It is not permitted to re-use frozen or partially cooked dough.
  • Processing methods must be specified for each form and type of traditional bread and the details for the following phases must be provided:
  • – Dough (hand mixed or using suitable mixer; times and methods)
    – Leavening (forced leavening in heated environments is not permitted; times, temperatures,
    yeast type and dosage)
    – Shaping (with manual separation and shaping; forms and sizes)
    – Resting period (times, temperatures)
    – Baking (wherever possible baking should preferably be in a wood-fired oven with direct fire: preparation of oven; type of wood; extent and visible indications for wood-fire baking; times; final appearance of bread).
  • During the bread-making process it is not permitted to use any type of coloring agent,preservative, additive or artificial aroma.
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