The return of old wheat and sourdough for a healthier bread, while modern wheat is in trouble
10 billion. That’s the number of baguette produced and consumed in France, per year!
This record reflects its production, which is fast and effective.
Farmers and industrial use modern wheat that accelerates the fermentation time of the dough. These new wheats contain additives, enzymes and a gluten that can make the consumer allergic.
The battle of ancient and modern wheat, trends, quality, and traceability. The answer to all your questions every day from 11:25 to 11:55 at Europain, on the animation Forum.