Industrially manufactured bread
If bread is not baked by hand – either by the baker or by yourself – but industrially manufactured in factories, then it is obvious that the production is a lot faster and standardized and that machines are used. In order to make the bread almost “perfect, as if it was made by hand”, additives have to be used to make this possible.
These additives are, according to bread professor Hr. Jahreis of the University of Jena (Germany) not harmful to health, but often unnecessary.
In his interview with “Welt (Ltd)” (www.welt.de) he says that legislators would not allow questionable substances.
The additives added to the i ndustrially manufactured bread include, for example, whey powder. It makes the bread taste better and helps to build an “unnatural” tan of the crust. With malt extract or caramel, white bread is also browned to be considered as a wholegrain bread. Another example is vitamin C powder, which makes the dough of the industrially manufactured bread smoother.
It does not only raise the question of whether these additives are harmful to health or not, but also whether or not the consumer’s bread made from white flour is pretended to be a valuable wholegrain bread. Or is it in the end our choice what kind of bread we buy? Or how good we are informed about bread made of wholegrain vs. white flour?
If you want to be on the “safe side” and want to have healthy bread without any additives, you can find a bakery which you really trust. Or – as we would recommend it – you can grind flour with your own Salzburg grain mill and organic cereals and bake your own fresh bread. You know exactly what is inside and the taste is delicious.
Here is our latest Blogpost on plastic and our almost plastic free mills: A life without plastics?