The National Association of Master Bakers (LABAK) and Matís present the LABAK award-winning bread. The bread is the result of a competition that was held among members earlier this summer and was chosen from 11 submitted breads.
The author of the recipe, Sigurður M. Guðjónsson Bernhöftsbakaríi recently received an award at Matís' premises, where those present had the opportunity to taste the bread and get to know it better.
On that occasion, Jóhannes Felixson, chairman of LABAK, spoke about the origins of the competition, the purpose of which is to promote better hygiene in the diet of Icelanders. He mentioned that there was only one master baker on the jury, but that the emphasis was on getting people of different ages and of both sexes to the judiciary to ensure that the greatest emphasis was placed on taste and texture. The LABAK award-winning bread was the right bread for the whole public, as it was chosen by the public itself.
The Office of the Medical Director of Health took part in setting the requirements that bread had to meet in order to take part in the competition.
The bread was required to meet all the requirements of the Nordic keyhole as well as to be classified as wholemeal bread, which means that at least half of the flour is wholemeal grain that contains all the original nutrients of the grain. Furthermore, it was demanded that at least 20% of the flour be Icelandic barley.
The jury consisted of Ásgeir Þór Tómasson, master baker, Hotel and Food School, Hólmfríður Þorgeirsdóttir, food and nutritionist, Office of the Medical Director of Health, Jóhanna Eyrún Torfadóttir, Public Health Scientist, University of Iceland, Kári Steinn Karlsson, Achievement Athlete, Matinar B. Steinar B.
Sales of the award-winning bread began in bakeries within LABAK on Friday 23 August.