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Bread from the bag

Ringing names speak for themselves: Sovital, Jogging, Max-und-Moritz, Kraftkorn, Kornknacker or Wurzelbrot are no creations invented by chance by many bakers but are supplied by large mills and bakery suppliers as finished bread mixtures. A colourful brochure highlighting the special advantages of the bread in question is part of the package.

It even provides labels to stick on the finished baked bread free. Only the own bakery as manufacturer and the best before date have to be added.

These blends ensure that the individual baker can offer as wide a range of breads as possible with as little effort as possible. There are also tried and tested varieties such as baguette made to measure from the bag. “Wheat flour, dried sourdough, iodised sea salt (potassium iodate), bean flour, emulsifiers: E 322 (lecithin), E 471 (mono- and diglycerides of fatty acids), barley malt flour, flour treatment agent: ascorbic acid” is written on the bag. In addition, there are various technical aids such as trickling agents or anti-mold agents.

The art of baking remains in many bakeries along the way. A trained monkey can also open a bag, tilt the contents and a predetermined amount of water into a tub and press the button so that the giant dough hooks move. That’s why insiders speak of chimpanzee baking hatefully.

Inside the bag is everything that promises health benefits - from fish to grape seed oils for arteriosclerosis to grains and fibre of all kinds for controlled digestion. It can dispose soya husks, for example, which are actually a waste product from margarine production of with the bag bread mixture via the human intestine.

Author: Brigitte Neumann

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