Bread standard to be called “Bulgaria”

“The new branch standard for the three types of bread - white, Dobrudja and brown - will be called “Bulgaria”,” announced Mariana Kukusheva, Chairperson of the Federation of Bakers and Confectioners. All three organisations of bakers in Bulgaria and the Union of Millers support the new standard and will own its logo. Each member of the professional organisations will be able to register as a user of the logo under certain conditions. In addition to high-quality flour, yeast, water and salt as ingredients in the bread standard, additives can be used if necessary or in case of a poor harvest. The additives will be specified today during the presentation of the standards and their official approval at the Ministry of Agriculture. “There will be bread tasting as well,” promised Agriculture Minister Miroslav Naydenov.

“The additives are in no way harmful or forbidden. It is wrong to believe that good-quality bread will be offered in stores as early as tomorrow. Technical time is needed for the registration of the logo at the Patent Office which will be intellectual property of the branch organisations,” explained Mariana Kukusheva. Bread of the approved “Bulgaria” standard will be baked only from flour milled from the first, second and second “B” groups. The latter has been allowed as a compromise. The amount of salt in this high-quality bread will be much less than the average used at present and sold on the market. The bread will be available in three weight variants.

“An expert panel for monitoring food prices will be carefully watching the prices of eggs, Easter cakes and lamb,” said Miroslav Naydenov. He hopes that lamb prices will not go up steeply in the days before Easter.

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