The majority of the bread that is produced commercially is made in large factories using artificial additives and often large doses of salt and fat. High speed mixing, high levels of yeast and perhaps a lacing of enzymes are employed to force the dough to rise quickly, rather than allowing the bread to ferment and ripen in its own good time. These products may well then be sprayed with chemicals such as calcium propionate to prevent the growth of mould.
Expensive marketing may tempt us with ‘healthier’ factory loaves but these are usually not very different from standard lines, except you will probably be charged a premium for the privilege of a few further additions to the ingredients list.
*Content retrieved from Real Bread Campaign in UK.
Expensive marketing may tempt us with ‘healthier’ factory loaves but these are usually not very different from standard lines, except you will probably be charged a premium for the privilege of a few further additions to the ingredients list.
*Content retrieved from Real Bread Campaign in UK.
