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Levels of salt in our bread

In line with recommendations from the AFFSA and the Plan National Nutrition et Sante (National Plan for Health and Nutrition), over the last 2 years, BPA has reduced the levels of salt in our bread by 5% per year.

Starting at a level that was already very moderate (21g of salt per kg of flour), we have, to date, reduced our salt content in our white breads to 19g per kg of flour, getting ever closer to the profession-wide target of 18g per kg of flour (approximately 16g of salt per kg of cooked bread).

We will reach this target by March 2006, 3 years before the deadline. We are currently researching solutions that will allow us to lower our levels even further without losing any quality of flavour.