Fig. 2.

Variation over time of (a) total sales and (b) first-order differences in sales for ‘pan francés’ bread (——) and other types of bread (– – – – –) before and after the implementation* of 20 % low-salt ‘pan francés’ bread (0·40 g of salt per unit; i.e. 16 g of salt/kg of flour) at a municipal bakery in Miraflores, Lima, Peru. *The implementation was performed from April to September 2014