These are the awards of ‘The Spanish Route of Good Bread’, awards that are given to a selection of the eighty top bakers in Spain, all of them professionals who make good traditional bread in their workshop. The delivery of these awards will take place, one more year, in the next edition of Mediterránea Gastrónoma – Mediterranean Gastronomic Fair – which will be held from 7 to 9 of next November at Feria Valencia.
For this, the professionals who obtain the 80 best scores are selected in an anonymous visit by the jury in which the quality of their bread, the presentation of the product in the store and the attention to the public are checked.
Spanish Route of Good Bread
To participate in the Spanish Route of Good Bread, professionals who wish to do so must present themselves in the call that is held in each autonomous community through this address and make two loaves made exclusively with common wheat flour or with common wheat and rye flour (between 5% and 10% rye maximum). Each of the loaves, once cooked, must weigh between 800 and 900 grams, an important fact since the organization will penalize 5 points for every 50 grams more or less than the required weight.
A jury made up of four professionals from the bakery sector will be in charge of evaluating the different aspects of the loaves presented. Once all the tastings of the different autonomous routes have been completed, the breads that have obtained a rating greater than 75 points – the maximum rating that a bread can obtain is 100 points – will go to the final, where the best eighty will be selected valued, which will later be visited by a representative of the Route to evaluate the presentation of the bread in the store and the customer service and information.
The winners will be part of the Spanish Route of Good Bread 2020-2021 and their award during the next edition of Mediterránea Gastrónoma 2021.
Qualification
Spanish Route of Good Bread
Description
A wide and tasty route, throughout the entire national territory, that unites the best bakeries in the country, establishments that not only make good traditional bread, but also know how to present it in an attractive way in their store and have a good deal with your clients.
Author
Gastronomy Journal