7 frightening facts about baking aids

7 frightening facts about baking aids

When we buy bread from a bakery or a supermarket, we often don’t know exactly what it contains. Currently in the EU, a fairly large amount of baking aids is permitted, which is laid down in EU Regulation No. 1129/2011.

Did you know that…

  • 98% of bakers often use baking aids very uncritically?
  • the additive E-920 (L-cysteine) is often obtained from human or animal hair? It ensures that the bread dough does not stick to machines and becomes kneadable.
  • “fibre-rich” breads (not wholemeal breads) are often enriched with soya hulls and thus actually contain by-products from margarine production?
  • the E number 150d is produced when sugar is heated together with sulphite and ammonium compounds? The resulting “caramel” gives the bread a dark colour.
  • within wholemeal bread from the factory, the germs are made storable by heating and thus many of the vitamins are lost?
  • tests conducted by consumer associations revealed that 98% of the wholemeal breads examined contained more salt than would have been necessary for the taste?
  • bakers often don’t know exactly what is in the flour they buy to bake their bread because the industry doesn’t reveal what ingredients their flour contain?

It’s quite frightening what baking aids are all about, isn’t it? That’s why we can only advise you to grind your flour fresh yourself with a Salzburg grain mill and bake your own bread. You definitely know what’s inside and it will taste great!7 frightening facts about baking aids

We wish you a nice day!



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Münzing-Ruef, I. (2000): Kursbuch gesunde Ernährung. Die Küche als Apotheke der Natur. München: Zabert Sandmann GmbH, S. 304

EU-Regulation No. 1129/2011 https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32011R1129&from=DE