{"id":20841,"date":"2026-04-07T17:05:32","date_gmt":"2026-04-07T15:05:32","guid":{"rendered":"https:\/\/farineracoromina.com\/2026\/04\/07\/el-futuro-del-pan-integral-alimentaria-barcelona-2026\/"},"modified":"2026-09-24T09:28:46","modified_gmt":"2026-09-24T07:28:46","slug":"el-futuro-del-pan-integral-alimentaria-barcelona-2026","status":"publish","type":"post","link":"https:\/\/farineracoromina.com\/en\/2026\/04\/07\/el-futuro-del-pan-integral-alimentaria-barcelona-2026\/","title":{"rendered":"The Future of Wholemeal Bread at Alimentaria Barcelona 2026"},"content":{"rendered":"

The Pleasure of Wholemeal Bread<\/h1><\/h1><\/div>

On 24 March, during Alimentaria Barcelona 2026, J\u00e9r\u00f4me Foulquier, our R&D Director, delivered a presentation focused on the value of wholemeal bread. When grain is given the attention it deserves and technique is applied correctly, every bite can be truly enjoyed.<\/p>\n

For many years, wholemeal bread has suffered from an undeserved reputation. It has often been perceived as something people eat out of obligation, linked to diets or health recommendations rather than the pleasure of eating good bread.<\/p>\n

However, this view is based on a misunderstanding.<\/strong><\/p>\n

True wholemeal bread is not white bread with bran added. It is made from the entire grain, without separating its natural components, preserving both its nutritional value and its full character.<\/p>\n

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The Key Factors Behind Quality Wholemeal Bread<\/h2><\/h2><\/div>

One of the key messages of the presentation was clear: a wholemeal bread must first and foremost be good.<\/strong><\/p>\n

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If it is not, consumers will not come back. This is where technique plays a crucial role. Three fundamental factors are required to produce high-quality wholemeal bread:<\/p>\n<\/div>\n