Renaldo Nanzer
Budapest, 3. September 2007
The artisanal bread-making is based on the use of milled products from cereals that come from conventional breeding and controlled cultivation. It does not use genetically modified raw materials and processing aids, nor does the yeast from local suppliers. Suppliers of the bakery and confectionery industry have privately committed to a fully comprehensive declaration, which allows complete information to the customer.
Thanks to well-trained professional staff, the craft bakery shop has the opportunity to make adjustments to quality assurance during the dough preparation and treatment as well as the baking process. They are able to compensate for fluctuations in raw material, without having to resort to the use of genetically modified crops. Bread should remain a natural basic food thanks to craftsmanship.
In our position as a representative organization of commercial bakeries and pastry shops we strictly reject the use of genetically modified corn and are resolutely opposed to this development, which the majority of consumers also do not want.
