Interview with the only sourdough librarian in the world

Blog-Post_12-2020_EN

We want to end this year with a special post. After more than 12 publications where the elaboration of Healthy Bread with Sourdough has been defended, where different points of view have been shared, always with the support of scientific arguments and paraphrasing great and renowned scientists. Richemont defends and supports bread making with Sourdough as a commitment made to defend Healthy Bread and the consumer. For this reason, we wanted to end this year with this interview with such a special and beloved character as Karl De Smedt.  

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Influence of wheat variety and dough preparation on FODMAP content in breads – a scientific study

Blog-Post_10-2020_EN

In a previous blog article we have already explained the meaning of the acronym FODMAPs (Fermentable, Oligo, Di, Monosaccharides and Polyols), whose excessive consumption has relevant negative health effects, such as irritable bowel syndrome. If you have not read it, we will be happy to link to the page here. This month we return with more interesting information on this topic.  

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What do wine, beer and bread have in common?

winebeerandbread

Obviously, all three are foodstuff or drinks and part of any aperitif, lunch or dinner. But what else do they have in common? Have you ever heard of fermented foods? Yes, wine, beer and bread, like cheese or yogurt are fermented foods. In recent years other more exotic foods such as kefir, tempeh, sauerkraut, miso or kombucha tea have been added to this list, popular among the recent food trends or followers of macrobiotic diets.

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