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Cuando se trata de conservar el pan para que mantenga su frescura y textura durante el mayor tiempo posible, uno de los errores más comunes, según expertos, es guardar el pan en bolsas plásticas, una práctica que no ayuda en mucho a lograrlo.
El reconocido panadero Xavier Barriga, fundador de las panaderías Turris y experto en el arte de la panificación, compartió algunos consejos clave con el diario español La Vanguardia sobre cómo preservar correctamente este alimento esencial en muchos hogares.
“El pan es un alimento higroscópico”, señaló Barriga, lo que significa que tiene la capacidad de absorber la humedad de su entorno. En el caso de las bolsas plásticas, el pan queda atrapado en un ambiente sin transpiración, lo que facilita la acumulación de humedad en su interior. Como resultado, el pan pierde su textura crujiente.
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Barriga también compara la conservación del pan en diferentes entornos: en una zona seca de montaña, el pan se mantendría crujiente por más tiempo que en una zona costera, donde la humedad del ambiente lo reblandecería mucho más rápido.
Además, advierte que, en temperaturas cálidas, la combinación de humedad y falta de ventilación dentro de una bolsa plástica podría incluso propiciar la aparición de moho en pocos días.
En el lado opuesto, el mismo experto explica que con los panes de molde o de corteza blanda, sí es el plástico la mejor forma de conservarlos
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Barriga, al igual que otros expertos, como el panadero Daniel Jordà, también destaca la importancia de estas opciones no solo por su funcionalidad, sino también por su beneficio ecológico.
“Nosotros ya hace tiempo que servimos el pan en bolsa de papel, también por una cuestión ecológica, y solo damos plástico si el cliente lo pide”, señala Jordà, quien es conocido por sus panes creativos de alta calidad en su obrador de Barcelona.
Ferrán Hernández, propietario de la panadería artesanal Cal Forner, añade que, aunque en los últimos años se han recuperado las bolsas de tela para el pan, todavía son pocos los consumidores que recuerdan llevarlas consigo al momento de la compra.
“Cuando cortas el pan, entra aire entre las rebanadas y eso facilita que se seque antes”, explica el experto. Lo ideal es cortar solo las porciones necesarias a medida que se va consumiendo, para evitar que se deteriore rápidamente.
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