Green light from the Senate for the bill on the production and sale of bread: here's what it provides for

From paragraph 4 to paragraph 7, in fact, the names of the labels to be affixed to packaging for the sale of bread obtained by partial baking, frozen bread, bread made from dough prepared with food flours or with the addition of one or more ingredients are indicated. Initiatives include the safeguarding of 'Made in Italy' products and the establishment of the 'Bread Festival'.

With 20 articles, the bill introduces definitions for fresh bread, regulating the use of the different food product names in trade.

It also defines the characteristics and types of bread, special additions and ingredients, breadsticks, the definition of yeast, and the marketing of long-life bread. The different types of bread are instead indicated in Article 3, defined by the type of flour used in its production

The new subsection 3 contained in the measure prohibits the use of the designation 'fresh bread' when the product has been marketed at least24 hours after completion of the production process, regardless of how it has been stored.

In the bill just approved by the Senate, the definition of 'grissino' also appears. The addition of other ingredients such as spices, herbs and seeds is permitted. Breadsticks also follow the same applications as bread in the provisions. The former paragraph 2 regarding the packaging and sale in closed and sealed wrappings of breadsticks is definitively deleted.

Paragraph 2 specifies that the "fresh yeast" must consist of mostly live and viable cells with adequate fermentative power, with a moisture content of no more than 75 per cent and an ash content of no more than 8 per cent referred to dry matter.

The "yeast cream", on the other hand, consists of mostly living and viable cells with adequate fermentative power, with moisture content not exceeding 83 per cent and ash not exceeding 8 per cent referred to dry matter.

The "dry yeast" must contain mostly living cells with adequate fermentative power, with a moisture content of no more than 85% and an ash content of no more than 8% referred to dry matter.

The last paragraph deals with the definition of 'sourdough' (or 'natural yeast'), i.e. the dough obtained from flour and water, subjected to a long natural acidifying fermentation using the technique of successive refreshments, with the aim of obtaining leavening of the dough.

News is also coming for shopkeepers.

The owners of the bakery may sell in bulk the products of their own production for immediate consumption, using the premises and furnishings of the business, with the exclusion of the assisted serving service and in compliance with health and hygiene requirements.

Attention must be paid to where foodstuffs are placed: fresh bread must be placed on separate shelves from bread obtained from the intermediate product of bread-making or the completion of baking of partially baked bread, frozen or not, after packaging and labelling, as required by the foodstuffs legislation in force. Finally, gluten-free bread must be offered for sale on separate shelves without direct public access.