Bread in Havana will be produced with wheat semolina

The Provincial Food Industry Company (EPIA) announced that bread in Havana will be produced with durum wheat semolina combined with wheat flour, given the critical deficit of this component in Cuba.

"The traditional bread produced until now with 100% refined wheat flour will begin to be produced and marketed based on the availability of durum (hard) wheat semolina," the company reported in its profile.Facebook this Tuesday.

To do this, they will use 40% semolina and 60% "traditional" flour, said the directors of the entity, also arguing that durum wheat semolina is low in sodium content, rich in vitamins B3, B4 and B9, and improves the cooking and appearance of the finished product.

In a context marked by a serious shortage of wheat flour in the country, the government has resorted to numerous formulas for the production of breads, sweets, cookies and other foods, applying options that seek to mitigate thelack of that primary component.

The durum wheat semolina, to which they now turn, is obtained by grinding its endosperm (the nutrients that surround the wheat seeds).

This grinding results in a dark yellow granular product and a coarse flour free of integuments and germ is achieved.

It is usually used in the preparation of pasta (ravioli, spaghetti, noodles and others), and baked products such as bread, due to the consistency and elasticity of the dough directly linked to the strength of gluten, according toWikipedia.

Its gluten content is high if it comes from wheat, oats, rye and barley.

Therecipesemolina bread originates from southern Italy and is known assemolina bread OApulian bread.

It is the star ingredient for those who are entering the world of baking and want to become experts in making homemade bread from scratch.

While thousands of Cubans have sufferedlack of bread from the basic basket Due to a lack of wheat flour, the regime continues to substitute this primary component to look for combinations that work.

From experimentation with cornmeal until the inauguration of processing plants cassava flour, the main extender for making breads, alternatives abound and casabe has become one of the substitutesmain in some provinces.

More recently, they have established work or cooperation agreements with some micro, small and medium-sized companies (MSMEs) so that they can provide the flour, and the state bakeries can make the bread.