Bread is one of humankind's oldest foods, and has been part of our diet since 8,000 CE. Over so many years, bread has evolved and become more sophisticated, despite continuing to be a basic part of our diet.
There are different kinds of flours: refine white, whole wheat, spelt, rye...they all give different organoleptic and nutritional properties, allowing us to create different varieties to satisfy different segments of our customers and different consumption times. Bread made with white flour is fluffy and has a mild flavour. Wholegrain flour comes from the entire grain, without extracting the bran or germ; it produces denser, more granular breads. Rye flour, very popular in Nordic countries, is becomingly increasingly popular in Spain when mixed with other flours because of its beneficial health properties.
The secret to the quality of our products is always choosing quality flours, rich in protein and gluten, which will allow us to give the dough a slow fermentation.
BREAD AND HEALTH
Bread is important source of carbohydrates and also provides a number of proteins that are important for health. Consuming 200 g of bread a day helps to cover the needs for vitamins and fibre that regulate our bodies. Therefore, consuming low amounts of bread can lead to an unbalanced diet.
Bellsolà is taking part in the "Bread every day" campaign, an initiative promoted by the entire Spanish bread-making industry through the INCERHPAN professional organisation, aimed at stopping and reversing the decline in the consumption of this food that is a staple in a balanced and healthy diet.