Tunisia –Causes of change in taste of subsidized bread

The treasurer of the National Chamber of Bakery Owners, Sadek Haboubi, remarked on the rumours about the recent change in the taste of bread and the talks, as well as the change in the composition of the materials employed in the production of subsidized bread, by a large number of bakeries in various regions of the Republic…

He underscored, in a press release, that the change in taste has nothing to do with a change in the composition of the materials, but rather with the exposure of the wheat used to rainwater and the incapacity of bakeries to dry it before grinding it and using it to make bread.

Haboubi added by stating that quantities of wheat that were “soggy” used on this condition led to a change in the taste of the bread.

He added: “Professionals have not changed the taste of the bread and continue to work with the same specifications and composition.

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