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1st Richemont Sourdough Summit

Healthy & Tasty Bread with Sourdough

346 Experts from 13 countries met on 9 May 2019 for the 1st Richemont Sourdough Summit at the Swiss Museum of Transport Lucerne. It offered valuable suggestions and a useful exchange on all aspects of the topic.

Sourdough is Trendy

As an introduction, Jorge Pastor, President of Richemont Club International and initiator of the event, described that the switch to short, direct leavening did not take place until the 20th century and that one now returns to the long leavening. «Bread is biotechnology, and that's what arouses the interest of science,» he added. And so the lectures at the summit were mainly scientifically shaped.

Most of the speakers came from academic research. They placed high demands on the audience and on the six-lingual translation team with scientific studies and terminology. But the positive key messages were always understood: sourdough makes baked goods tasteful and durable and serves the health and prevention of various diseases.

However, this message needs to be conveyed much more to customers, who are often very interested in nutrition issues, and to be formulated in a more attractive way said Michael Kleinert from the Zurich University of Applied Sciences and Bernd Kütscher, Director of the Academy of German Bakers. The two of them together published the book "The Language of Bread", which gives practical guidance. Heinrich Beck from the South German company BeckaBeck showed in practice how this can be successfully achieved. It was recommended that instead of calling it sourdough, as in the Latin languages, to rather speak of mother dough or bread with a mild acidity.

Science Emphasizes the Benefits

The scientific data backed up by many study results showed that the fermentation processes triggered by sourdough and long leavening further improve the already high quality of bakery products, prevent allergies and diseases, and reduce salt and sugar to improve tolerability and health. The addition of vegetables, vitamin D etc. to sourdough further emphasizes these benefits.

«Sourdough is the baker's soul. Give the bread a soul again” quoted Richemont Director Reto Fries at the end baker Martin Auer from Graz (A).

Networking und Documentation

In addition to the many suggestions from the presentations, the coffee and food breaks of the all-day event were also valuable: Market stalls provided sourdough pastries from Belgium, Germany, Italy, Croatia, Luxembourg, Spain and Switzerland. Eight sponsors presented their samples and also offered sourdough pastries for testing, including gluten-free products that have reached a good taste level today. The exchange with experts from home and abroad about what they heard and their own experiences was as well very interesting.

 

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Summit Illustration

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Access can be found on the back of your badge or in the brochure you received at the sourdough summit.

Testimonials

Session Referent(en) Zeit
Einschreibung und Begrüssungskaffee ..... 08:00 - 08:45
Begrüssung und Einleitung Reto Fries, Jorge Pastor 08:50 - 09:00

Block 1: "Zutaten"

..... -
Der Einfluss der Zutaten im Brot. Getreide, Pseuodogetreide und andere Zutaten. Dr. Francisco Barro Losada 09.00 - 09:30
Wie kann der Gesundheitswert von Brot bereits in der Züchtung berücksichtig werden? Wohin geht die Zukunft? PD. Dr. Friedrich Longin 09:30 - 10:00
„Praxiserfahrung diverserer Getreidetests“ Heinrich Beck 10:00 - 10:15
Offene Fragerunde «Zutaten» ..... 10:15 - 10:30
Kaffeepause
..... 10:30 - 11:00

Block 2: "Sauerteige"

..... -
Sauerteig zur Verbesserung der ernährungsphysiologischen Eigenschaften von Getreideprodukten Prof. Elke Arendt MSc, PhD, DSc 11:00 - 11:30
Genetische Einflüsse zum Verstehen des Sauerteig-Fermentationsprozesses Prof. Dr. ir. Luc De Vuyst 11:30 - 12:00
Glutenfreie Sauerteige Dr. Markus Brandt 12:00 - 12:15
Sauerteigkultur in Deutschland Bernd Kütscher 12:15 - 12:30
Offene Fragerunde «Sauerteige» ..... 12:30 - 12:45
Mittagspause und Marktstände
..... 13:00 - 14:00

Block 3: "Prozesse"

..... 14:00 - 14:30
Natürliche Sauerteigverfahren für Alternativen zu Weizen: ernährungsphysiologische, funktionelle und technologische Wirkungen Prof. Dr. Carlo Rizzello 14:00 - 14:30
Dem Sauerteig-Brotaroma auf der Spur. Genusssprache des Brotes Prof. Dr. Michael Kleinert 14:30 - 14:45
Forschungsprojekte aus Österreich, «Fermkult Austria» DI Christian Kummer 14:45 - 15:00
Neues aus der Sauerteigbibliothek St. Vith Karl de Smedt 15:00 - 15:15
Offene Fragerunde «Prozesse» ..... 15:15 - 15:30
Kaffeepause
..... 15:30 - 16:00

Block 4: «Ernährung»

..... -
Versorgung der Bevölkerung mit Vitamin-D durch die Verarbeitung von Vorteigen und Sauerteigen, hergestellt mittels speziell selektierter Mikroorganismen Dr. Jacinthe Côté 16:00 - 16:15
Sauerteig als Gesundheitsströmung in der Ära des Mikrobioms Dr. Gianfranco Grompone 16:15 - 16:30
Ernährungswissenschaftliche Erkenntnisse zur Sauerteigfermentation Prof. Marco Gobbetti 16:30 - 17:00
Offene Fragerunde «Ernährung» ..... 17:00 - 17:15
Kurze Kaffeepause
..... 17:15 - 17:30

Block 5: «Gesundheit»

..... -
Histamin versus Zölliakie und deren Ursachen. Was kann Sauerteig im positiven Sinn bewirken? Dr. Félix López Elorza 17:30 - 18:00
Mikrobiom – was hat das mit den Gesundheitswerten des Menschen zu tun, wieso ist das wichtig? Dr. PhD. Rosa del Campo 18:00 - 18:15
Brot und Gesundheit – von den Urgetreiden zum heutigen Brot Prof. María Jesús Callejo 18:15 - 18:30
Offene Fragerunde «Gesundheit» ..... 18:30 - 18:45

Ende

..... -
Zusammenfassung und Ausblick Reto Fries, Jorge Pastor 18:45 - 19:00
Networking Apéro und Ausklang ..... 19:00 - 21:00