1. Product overview
1.1 Product description
The profession wished to develop the appellation "Pain de tradition française", which was the subject of decree no. 93-1074 of September 13, 1993. The aim was to safeguard the specific characteristics of French breadmaking in the face of the wider use of additives linked to the harmonization of regulations within the European framework. Articles 2, 3 and 4 of this decree therefore specify the composition of traditional French bread:
"Article 2:
The only breads that may be offered for sale or sold under the name of "traditional French bread", "traditional French bread", "traditional bread from France" or under a name combining these terms are those, regardless of their shape, that have not undergone any freezing...
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Product overview
Wheat flour production
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"Food industry"
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Bibliography
- (1) - Wikipédia - Histoire du pain. - https://fr.wikipedia.org/wiki/Histoire_du_pain
- (2) - REBOUD (S.), TANGUY (C.) - Le pain, une...
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