Re-breading contributes to the goal of European Green Deal (2019) that consumers should ‘know where the food comes from, its nutritional value, and its environmental footprint’ and also to the Commission’s target for halving the per capita food waste at retail and consumer levels by 2030.Re-Breading envisions the creation of not simply sustainable, but also new, healthier and more nutritious options for bread production & consumption. By emphasising the importance of understanding the ingredients, carefully choosing the raw materials and the methods (sourdough, autolysis, folds, rest in blocks and in piece, slow kneading, long-fermentation), Re-Breading will provide the necessary tools, know-how and incentives for new bread-making professionals, recently graduated or present students, that wish to work in the artisan sector of bread-making.
Project Duration: 24 months
Project Start: 01/02/2022
Project End: 01/02/2024
This publication (communication) reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein. [Project number: 2021-1-LT01-KA220-VET-000034891]