Noemí Hernández Merchán. Abogada Asociada.
El 1 de julio de 2019 ha entrado en vigor el Real Decreto 308/2019 de 26 de abril que regula la calidad del pan y que se ha dado a conocer como “ley del pan” sustituyendo a la anterior normativa que es de 1984, que ya no se adecuaba a la realidad actual de mercado del pan y no suplía las necesidades del sector.
Así, la nueva normativa intenta establecer un marco legal que reglamente de manera más precisa y detallada la producción del pan, adecuándose a las nuevas necesidades tanto del propio mercado, como de los consumidores.
La nueva ley, entre otros extremos, y con el objetivo de proteger al consumidor establece cómo debe ser etiquetado de manera correcta cada tipo de pan, de manera que el consumidor sepa realmente lo que está comprando y va a consumir, si se trata de pan integral, de un producto artesano o un pan elaborado con masa madre.
La ley diferencia el pan común, que debe consumirse en las veinticuatro horas siguientes a su cocción, y panes especiales. Dentro del pan común se incluyen el pan bregado, el pan de flama, el pan integral y el pan de cereales. El resto de pan será considerado pan especial incluyéndose en esta categoría el pan multi-cereal, el pan de molde, el pan rallado y el pan tostado.
Igualmente se establecen en la ley los requisitos que deben cumplir los diferentes productos para que puedan identificarse como tales, así por ejemplo en el caso de pan integral o de grano entero, es necesario que, para poder denominarlo así, el pan esté elaborado con harina exclusivamente integral.
Se define también qué debe entenderse como masa madre y qué productos pueden considerarse “pan artesano”, diferenciándolos de los productos que se fabrican de manera industrial o en serie. En la elaboración del pan artesano debe primar el factor humano sobre el mecánico y debe hacerse bajo la dirección de un maestro panadero. Si el producto contiene la denominación “pan de leña” es necesario que el producto haya sido cocido íntegramente en un horno que utilice como combustible la leña.
Se limita la cantidad de sal que puede estar presente en el pan común, que no podrá superar la cantidad de 1,31 gramos por cada 100 gramo de pan, si bien esta limitación no entrará en vigor hasta el 1 de abril de 2022.
Por último indicar que todo producto que sea considerado pan común, entre los que ahora se incluyen el pan de todo tipo de cereales, ya sea blanco o integral, y aquellos bajos en sal, están gravados con un IVA del 4%. El resto de productos, esto es, los denominados panes especiales siguen gravados con un IVA del 10%.
Como se ha indicado lo que se intenta con este nuevo decreto es ofrecer una mayor protección al consumidor de modo que éste sepa lo que realmente está consumiendo y además que las denominaciones que se utilicen a la hora de etiquetar el pan se correspondan con la realidad del producto.
No se establece en la ley un régimen sancionador sin perjuicio que resulte de aplicación la legislación de consumidores y usuarios incluyendo lo relativo a la publicidad engañosa. A partir de ahora habrá que ver si realmente la nueva regulación cumple su objetivo o por el contrario la normativa resulta insuficiente o ineficaz para la consecución de sus objetivos.
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