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BREAD PROVIDES BENEFITS IN A DIET https://panadero

BREAD PROVIDES BENEFITS IN A DIET
https://panaderos.info/?p=8479
The consumption of bread has had some "bad press" throughout history, but fortunately when we listen to the scientific world give their opinion about it, we observe that, on the contrary, eating bread is a good contribution to our health. Some of this was demonstrated at the WORLD NUTRITION CONGRESS that took place in Buenos Aires in 2018, and was sponsored by UIBC. There leading scientists from around the world provided details on the benefits of bread consumption. Today we return to the subject with another interesting opinion from an expert nutritionist, Dr. Frances Largeman-Roth, who says: How to incorporate bread into our diet if we are trying to lose weight. The report IN YOUR LANGUAGE at https://panaderos.info/?p=8479

THE BEST PANETTONES IN THE WORLD 2022 In Italy on

THE BEST PANETTONES IN THE WORLD 2022
In Italy on October 23, 2C22 the winners of the FIPGC Panettone World Championship 2022 will be known, and this will be at Castello Ducale Orsini - Fiano Romano – ROME. To this end, the International Federation of Pastry, Ice Cream and Chocolate - FIPGC - is already in full organizational phase.
Candidates may compete in one of the following categories:
- THE BEST CLASSIC PANETTONE IN THE WORLD
- THE BEST INNOVATIVE PANETTONE IN THE WORLD
- THE BEST SALTY PANETTONE IN THE WORLD
- THE BEST DECORATED PANETTONE / PANDORO IN THE WORLD
- THE BEST PANDORO IN THE WORLD
To learn more about the competition, go to: https://www.federazionepasticceri.it/

TOWARDS AN ANTI-COVID BREAD..? https://panaderos.i

TOWARDS AN ANTI-COVID BREAD..?
https://panaderos.info/?p=8471
Academic Researcher BORIS M KERSCHENGOLTS, Doctor of Biological Sciences at the Institute of Biological Problems of the Cryolithozone, located in Yakutsk, RUSSIA, a Russian port city on the Lena River in eastern Siberia, announced that a SUPPLEMENTED BREAD is being developed OF NATURAL BIOACTIVE SUBSTANCES, which will be able to combat the delayed effects of the coronavirus. According to the scientist, currently they and associated companies, such as a bakery, FAPK "Yakutia" are working on food compositions with additives. For example, the needle supplement has, to a small extent, prophylactic activity in relation to delayed complications of the coronavirus. Another drug, "Betucladin", according to the researcher, has not only antiviral activity, but also the ability to normalize the functioning of the blood coagulation system, and normalize the function of the immune system.

FRENCH BAKERS CONCERNED ABOUT BAGUETTE PRICE https

FRENCH BAKERS CONCERNED ABOUT BAGUETTE PRICE
https://panaderos.info/?p=8466
Especially in European countries, the detrimental effects on the economy from the Russian invasion of Ukraine continue to occur. In France, the high costs of raw materials and energy affect bakers, who are forced to increase the price of baguettes. And this increase is likely to increase further. These days when consumers go to buy the loaf of bread, they notice that its price has risen. According to INSEE, it was on average 93 cents in France last June. That's an increase of 4 cents in a year. The various media bear witness to this increase in the supermarket: these days, the price of the traditional baguette was 89 cents, or a 6% increase over previous weeks.

GEOTHERMAL BAKERY IN ICELAND Did you know that in

GEOTHERMAL BAKERY IN ICELAND
Did you know that in ICELAND, the country where the UIBC will hold its annual Congress in September, bread is made on volcanic soil. The people of this country have used geothermal activity over the years to heat and cook in their homes. Over the years, explains Sigurour Rafn Hilmarsson, the craters in the Laugarvatn region have helped villagers warm, wash, bathe and even bake bread. Precisely in Laugarvatn, Iceland, a Chef and owner of Laugarvatn Fontana, a Geothermal Spa, Siggi - as they call him - teaches guests to experiment with the geothermal bakery, which they then eat with Icelandic butter.

ÁLVARO PENA RE-ELECTED PRESIDENT OF BAKERS OF URU

ÁLVARO PENA RE-ELECTED PRESIDENT OF BAKERS OF URUGUAY
ÁLVARO PENA has been re-elected as President of the CIPU -Uruguayan Bakery Industrial Center- for the next two years. The activity that this Institution has been carrying out is intense, and these days it has celebrated its 135th anniversary with a series of acts that had the outstanding presence of the Vice President of the country, the Mayor of Montevideo and the President of the UIBC. And to this has been added the election act in which the new Board of Directors of the CIPU was elected and made up of the following members for the period 2022-2024: President: Álvaro Pena and Vice President: Javier Pérez - Secretary: Fernando D’Antonio and Assistant Secretary: Alejo Acuña - Treasurer: Jorge Fernández and Assistant Treasurer: Rodolfo Mulattieri - Members: Rosario Temez - Jesús Jaime and Victoria Facal - ARBITRATION AND PENALTIES COMMITTEE: as President: Héctor Facal - Members: María Elvira Domínguez- Marcelo Diéguez - Miguel Aulet and Alfredo Rama. The FISCAL COMMISSION - As President: Edison Varela- Members: Fernando Jaime and Víctor Mónaco. We also remember ÁLVARO PENA was elected President of CIPAN, the Inter-American Confederation of the Bread Industry. Congratulations to the new Board of Directors.

DAY OF THE ARGENTINE BAKERY WORKER This August 4 t

DAY OF THE ARGENTINE BAKERY WORKER
This August 4 the Bakers of Argentina celebrate their day, and this was thanks to the initiative of the Italian Ettore Mattei, who stood out as one of the organizers of the labor movement and the anarchist movement in Argentina. This date commemorates the creation of the Cosmopolitan Society of Resistance and Placement of Baker Workers, considered the first union of baker workers, founded on August 4, 1887.
It was the nation's first class solidarity and resistance society based on the principles of direct action and the revolutionary strike.
Although it is considered an ancient food, where its production was carried out with the hands, with the arrival of the Industrial Revolution in the 18th century in England, the production of bread became a task for a certain sector of the population, giving origin of the bakers, as they are known today.
The profession of the baker was, at this time, one of the lowest paid jobs and in which the worst working conditions were experienced. The working day was carried out during most of the night, in order to finish production in the early hours of the morning.
Today the situation has changed a lot, the Associations that represent them have achieved significant advances such as training, pre-preparation and baking of products, better working conditions, modernization has also achieved greater efficiency, safety and protection conditions, all of which guarantees the baker to have an adequate, sustainable and safe task.
UIBC greets all the bakers in Argentina..!!

PROPERTIES, BENEFITS AND CALORIES OF BREAD https:/

PROPERTIES, BENEFITS AND CALORIES OF BREAD
https://panaderos.info/?p=8458
In a note by GUSTAVO HIGUERUELA Graduated in Journalism at Humboldt State University, California, published by MEN`S HEALTH, he details everything you need to know about one of the most basic and popular foods: BREAD, and that we believe all bakers should know to be able to transmit to their clients, and in many cases, defend against unfounded comments that produce bad publicity with unprovable arguments. The nutritional data of bread, the properties of bread, the benefits and types of bread and which are the best for athletes, are the topics that he develops in this report.

VERY SOON UIBC CONGRESS IN ICELAND https://panader

VERY SOON UIBC CONGRESS IN ICELAND
https://panaderos.info/?p=8181
From September 8 to 11 in Reykjavík, Iceland, the UIBC CONGRESS 2022 will be held and it is precisely the President of the ICELAND PASTRY ASSOCIATION, Mr. Sigurdur Mar GUDJONSSON, who has the pleasure of inviting all members of the UIBC to it. On Thursday, September 8th would be the arrival of the delegations of the member countries, for which a Welcome reception is planned and the following day, Friday, the Meeting of the UIBC Presidium will begin with the report of each organization of the countries. On Saturday morning there will be visits to bakeries and pastry shops, to then continue with the meeting of the Congress. At night, as is the style, the Grand Gala Dinner in which the Honor distinctions and the UIBC 2022 Awards Ceremony will be delivered. To end on Sunday with an excursion.

FOOD DIVERSITY DAY • In Germany, on July 31, the

FOOD DIVERSITY DAY •
In Germany, on July 31, the Day of Food Diversity is celebrated. In Germany you can choose between 170,000 different foods every day. Bakers bake more than 3,000 different loaves in this country. They can only do this because today traditional crafts work hand in hand with modern technology.
Deutsche Innungsbäcker

SPANISH TEAM ESPIGAS IN ACTION A meeting was held

SPANISH TEAM ESPIGAS IN ACTION
A meeting was held by videoconference to study the possible participation of the Spanish Selection of Artisan Bakery (Espigas) in Mediterránea Gastrónoma, which will be held from November 13 to 15 this year in Valencia, and in the International Contest “Bread In The City” within the framework of the SIGEP fair, in Rimini (Italy) from January 21 to 25, 2023. Taking part in it, in relation to SIGEP, were the PRESIDENT OF THE RICHEMONT CLUB, Carlos Mariel; and in relation to GASTRONOMA MEDITERRÁNEA Jesús Machi. On behalf of the ESPIGAS, their captain José Roldán and coach Jesús Sánchez intervened; and for CEOPPAN the President, Eduardo Villar; the Secretary General, José Mª Fernández del Vallado; and the Project Director, Sonia Rodríguez.

ACIPAN Bakers from CANTABRIA Every day in CANTABRI

ACIPAN Bakers from CANTABRIA
Every day in CANTABRIA, our bakers bake varieties of BREAD based on organic ingredients, made 100% with sourdough and long fermentation processes. Breads for all tastes.
In Spain look for ACIPAN breads.

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