Standards
Artisan Baker Association aims to provide bakers & bread eaters with a clearer way of identifying genuine artisan produce and practices.
We invite member bakeries to provide clarity about their style of baking by using the following Standards system.
There are 3 main Standard categories, each divided into 3 sub categories. ART codes are designed to make it easier for a bakery to help customers identify different types of produce.
| Standard 1 - Holistic Artisan | |||
|---|---|---|---|
 |
Organic Sourdough Wholegrain Whole grains may be prepared in a number of ways: stone-milling (flour), soaked, kibbled or sprouted. |
Organic Sourdough Sifted Made from sifted stone ground flour. About 15% of the flour (the larger particles) is removed. |
Organic Sourdough Wholemeal Made from whole grains that have been roller milled to make wholemeal flour. |
| Leavening: | 100% Sourdough | 100% Sourdough | 100% Sourdough |
| Purity: | 100% Organic | 100% Organic | 100% Organic |
| Flour: | 100% Stoneground - unsifted extraction |
100% Stoneground - sifted extraction |
100% Wholemeal |
| Salt: | 100% Sea Salt | 100% Sea Salt | 100% Sea Salt |
| Additives: | 0% | 0% | 0% |
| Community: | Public Dialogue | Public Dialogue | Public Dialogue |
| CODE: | ART 10 | ART 11 | ART 12 |
| Standard 2 - Traditional Artisan | |||
|---|---|---|---|
|
Organic Sourdough Unbleached White Made from unbleached roller-milled flour. |
Sourdough Wholemeal OR Unbleached White Made from either wholemeal or unbleached white flour (as marked on packaging). Compulsory flour additives may be present in non-organic flour. |
Organic Pre-Ferment Wholemeal OR Unbleached White Made from either wholemeal or unbleached white flour (as marked on packaging). Minimum 8 hours from start of pre-ferment to oven. |
| Leavening: | 100% Sourdough | 100% Sourdough |
Commercial Yeast Pre-Ferment |
| Purity: | 100% Unbleached | 100% Unbleached | 100% Unbleached |
| Flour: | 100% Stoneground - unsifted extraction |
100% Stoneground - sifted extraction |
100% Wholemeal |
| Salt: | 100% Sea Salt | 100% Sea Salt | 100% Sea Salt |
| Additives: | 0% | 0% | 0% |
| Community: | Public Dialogue | Public Dialogue | Public Dialogue |
| CODE: | ART 20 | ART 21 | ART 22 |
| Standard 3 - Technical Artisan | |||
|---|---|---|---|
|
Organic Yeast Bread Wholemeal OR Unbleached White Made from either wholemeal or unbleached white flour (as marked on packaging). - Artisan Baker Association members are encouraged to make longer fermenting yeast doughs. |
Organic Sourdough Wholemeal OR Unbleached White+ Made from either wholemeal or unbleached white flour (as marked on packaging). |
Organic Yeast Bread Wholemeal OR Unbleached White+ Made from either wholemeal or unbleached white flour (as marked on packaging). - Artisan Baker Association members are encouraged to make longer fermenting yeast doughs. |
| Leavening: | Commercial Yeast | 100% Sourdough | Commercial Yeast |
| Purity: | 100% Organic | 100% Organic* | 100% Organic* |
| Flour: | 100% Unbleached | 100% Unbleached | 100% Unbleached |
| Salt: | 100% Sea Salt | 100% Sea Salt | 100% Sea Salt |
| Additives: | 0% |
Ascorbic Acid Gluten Flour |
Ascorbic Acid Gluten Flour |
| Community: | Public Dialogue | Public Dialogue | Public Dialogue |
| +This type of bread may contain added ascorbic acid and/or gluten flour - which is generally not Organic. | +This type of bread may contain added ascorbic acid and/or gluten flour - which is generally not Organic. | ||
| CODE: | ART 30 | ART 31 | ART 32 |
Notes
- These are the minimum product standards and do not replace local labeling requirements.
- Water and salt quality: Discussions will continue about the quality of water and salt required for each Series.
- ART 1 Holistic products must have a minimum of 80% content from the Country of Origin (CO). Exemptions apply during drought and in countries that do not grow suitable grain.
- The term "Sourdough" can not appear on ART 22, ART 30 and ART 32 because they contain commercial baker's yeast.
- Ascorbic acid, gluten flour and compulsory flour vitamins are additives. They must be listed on labeling.
- The term "Wholemeal Flour" is used to describe roller milled flour that contains all the original components of the grain where none of the components have been bleached or chemically stabilised.
- The term "Wholegrain Flour" is used to describe stone milled flour that contains all the original components of the grain where none of the components have been bleached or chemically stabilised.
- The term "Sifted Flour" is used to describe stone milled flour that contains at least 80% of the original components of the grain where none of the components have been bleached or chemically stabilised.
- Standards are subject to change in response to the continuing dialogue between baker and bread eater.
ART codes are only available for use on products that have:
- No industrially formulated bread improver's
- No hydrogenated fat containing synthetic trans fats
- No flour containing treatment agents or any other additives (other than compulsory vitamins in non-organic flour).
Public Dialogue
All member bakeries are encouraged to upload photos, recipes and information about their bakery on a community website run by the Artisan Baker Association, Sourdough Companion. Please see the Bakeries page for a list of current member bakeries
