Wheat quality parameters vary depending on the destination, for feed or for human consumption (baking, pasta making, etc.). In the latter case, they are different depending on the species and type of wheat. For this reason, we will comment on the plant material within the species Triticum sp. and his interest in bread making.
You will visit the Casa Moner workshop where organic breads are made. We will see first hand how they work with wheat flour and why they demand certain quality parameters.
This activity is carried out within the framework of the Operational Group "Sustainable production of ecological soft wheat for the production of bakery products that provide greater digestive tolerance on the part of consumers (BLATECOsalut)", which is financed through Operation 16.01 .01 (cooperation for innovation) of the PDR of Catalonia 2014-2022.
