French bakers want UNESCO designation for baguettes
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French bakers want UNESCO designation for baguettes


(CNN) – The bagulet – a mixture of wheat flour, water, yeast, salt and a pinch of savor and a symbol of France as the Eiffel Tower – may soon be included in UNESCO’s list of cultural treasures.

Bakers say the traditional craft loaf, whose purchase from a local bakery for decades is a ritual in French daily life, is also pushed into store shelves, by frozen bread sticks made on huge assembly lines.

“There is not a single secret to making a good traditional baguette,” said Mikel Riedellet, owner of Eight Bakeries. “It requires time, an associative defect, the right way of baking, good flour without flour.”

The Confederation of French Bakers has submitted its application to the United Nations ranking of intangible treasuries.

The baguette finds itself against two rivals for the French dialect: the zinc-plated terraces of Paris and the Beau d’Arobis wine festival of the Jura region. The French Minister of Culture will make his recommendation to the President in March.

Bakers says a UNESCO listing would protect information that has passed down for generations and shield the bagget from importers around the world.

The UNESCO “intangible heritage” marker – meant to recognize oral traditions, arts, social practices, rituals and traditional craftsmanship methods – already incorporates ancient methods of making flat bread in Iran and Kazakhstan.

The craft behind 1,500 or more beers brewed in Belgium is recognized, as pizza is the destination art of twirling.

A 1993 French government decree states that “traditional” baguettes should be made from nothing more than four classic materials. The fermentation temperature of flour should be between 4 to 6 ° C for 15 to 20 hours.

In the last one year, the French bullies have been hit hard by COVID-19 restrictions. Reydellet said: “This title will comfort bakers and encourage the next generation.”

Around 6 million baguettes are sold daily in France. But the president of the Bakers’ Federation, Dominic Aract, said the cultural habit was in danger, with about 30,000 bakeries being closed since the 1950s as supermarkets took over.

“The first mistake we ask a child is to go buy a baguette from a bakery.” Ansh said. “We owe it to ourselves to protect these habits.”

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