In France, the recipe for baguettes will change from October 1 as part of a public health initiative.
The National Bakery and Patisserie Federation has lowered the amount of salt allowed in bread for the first time in two years.
From 1 October, baguettes will have a salt content of 1.4g per 100g for “everyday or traditional bread” and 1.3g per 100g for “special bread”.
The industry has already committed to 1.5g/100g in 2022, which the Bakers Federation says is 82% met.
Also read: French people “can no longer judge a good baguette,” says bread historian
Bakers will have to adjust their recipes to meet new requirements.
According to the federation, salt reduction can be overcome by using alternatives such as active yeast or yeast extract to complete the fermentation process.
The fight to reduce salt intake is not limited to France, with the World Health Organization calling on member countries to cut their daily salt intake by 30% by 2025.
On average, adults should consume 5g (1 teaspoon) of salt per day.
However, people in France consume an average of 2-3g more than this.
Also read: How to find mass-produced pastries in French bakeries
Targeting bread is a strategic attempt to restore balance to the French diet. According to the Bakery Federation, 10 billion baguettes are sold annually in France, and in 2021, France will consume an average of 105 grams of bread per day.
Faiza Bossy, a vascular doctor and nutritionist, praised the decision in an interview with BFMTV in July, saying: Baguettes in particular are a simple product made from flour, water and salt, which together create a healthy final product. ”
Reducing salt intake also aims to limit the risk of high blood pressure. Hypertension is described by Dr. Bossy as a silent but deadly condition.
The federation will closely monitor changes to the recipe. Since Baker adapted well to the first change, it is expected that he will likely adapt well to this second change of his.
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