Industrial Bread

The supermarket loaf is a very different thing from the loaves our parents or grandparents used to buy.  Supermarkets us the Chorleywood process which was invented in 1961.

There are huge differences between the industrial process and traditional baking and few of them seem to benefit the consumer. They are all about speeding up the proceesing of the loaves.

Here is how Chorleywood bread differs from a traditional bakers loaf.

Firstly the flour is milled at a much higher temperature and pressure than normal to break the starch molecules up. This lowers the nutritional content of the resulting loaf.

Secondly they use much more salt which we know is bad for us

Thirdly the chorleywood loaf needs twice the regular level of yeast, and this has been linked to the dramatic rise in yeast intolerance, irritable bowel syndrome and thrush (Candida albicans).

Chorleywood bread uses hard fats. These used to be saturated fats but we now know about that danger so we have switched to fractionated fats, about which we know little.

Then finally in the industrial loaf there is the ascorbic acid and emulsifiers E471 and E472.

This all leads to a loaf with a much higher water content, so although it might seem cheaper, in reality you are paying extra for water.

So, this is why I decided to always buy from a proper local baker or bake my own bread