June 3, 2016 - 7:47pm
It's not flour, water, salt and yeast anymore......
Guess this famous bread
Share
It's not flour, water, salt and yeast anymore......
- Log in or register to post comments
- Printer-friendly version
The Fresh Loaf
A Community of Amateur Bakers and Artisan Bread Enthusiasts.
No idea, but Yuck!
should keep for years! Quick! Put it into a "time capsule."
"Inactive yeast"? At least I recognize 3 or 4 of the ingredients! :)
It's a struggle to pronounce most of those ingredients/chemicals!
Has anyone ever said to themselves, after tasting one of their own breads, "The taste is great, but it seems like this bread could really benefit from just a slight touch of sodium silicoaluminate . . . " It's hard to imagine at what point during the development process all these unpronouncables make their way into a formula as simple as that for bread; far easier to see that this baker's priorities are way out of whack !
This can't be Wonder Bread, can it ? Or is it some other mega-mart potato bread ?
Does it have a W or G in its name? A chemist could make this, not a baker!
Always a label-reader, since childhood, some of these ingredients seem all too familiar, and I wondered aloud, "What is sodium stearoyl lactylate, and why is it in here?" I'm betting we'll find a surprising lot of us will be familiar with the product. Not Wonder Bread (I looked it up - close, but not exactly). But it will be soft and white, devoid of naturally derived nutrition, and have a shelf life of weeks, if not longer.
Yum, and will you please pass the microcrystalline cellulose? (which sounds more like an exfolliant than a food ingredient)
microcrystalline cellulose is refined wood pulp according to wiki. Thought it reminded me of textile fibre before looking it up. Seems like making it would be a lot of extra added expense unless it was a byproduct and the stuff is just given away. 3D organic biomass.
attack and break down the bonds in cellulose turning it into a super food we never knew about:-)
One way to add fiber to something is to add cellulose. What I used to say about UK sausage - it contained "filler" other wise know as saw dust. (It has gotten much better in recent years. Most of the filler was a WWII and psot WWII real need.)
Had a nice chuckle with the responses. A double Yuck... I had an inkling of what bread/roll it may be, so I checked. I believe it is King's Hawaiian Sweet Rolls.
Is it not a baguette? Soy flour and malt as a clue which is maybe a crazy attempt to add some authenticity. Its seems crazy to include all this junk but at the same time, people dont want bread that lasts only a day. Just makes you wonder if all of this is needed to make it keep longer!
Sure enough, ti is King's Hawlian Sweet Rolls. Only place you can buy them in our area is at the new Casino in Murphy, NC. Eating them is a real gamble. I never plan to go there, Casinos are for those than don't understand math. The house always wins.
deblacksmith, Brasstown, NC
you gotta wonder why they think we need such a concoction - can you really call it bread? just baking this week's bread - 1:2:3 sourdough (4 ingredients wholewheat flour, higrade flour, water,salt only) and a modified ken forkish field blend#1 (wholewheat flour, rye flour, higrade flour, ground linseed, a few soya beans, salt & water) - not a chemical in sight and much healthier & nicer. well I hope it will be as I was just using up the linseed and soya beans I had lurking in the pantry.
The famous King's Hawaiian is correct. 4 of us, not including Lucy, wolfed down a whole package of them at one sitting with the Memorial Day smoked brisket:-) OOOPPPPSSSSS.........My bad but they were so good in their own chemically treated way......maybe it was the brisket! Nothing like nutrition through science......
For the meat to really shine there is no need to have a great bread trying to steal the show ;)
Gerhard
thanks for the tidbit!
Explain why they would list water and sugar twice. I could see if they were in two different components such as a cinnamon roll and the icing but the ingredients on the package say, "...water, sugar, liquid sugar (sugar, water)".
are activating the yeast in sugar water and then adding more sugar later to the dough as a separate step.
My guess and only a guess is that at one point it was corn syrup, and they change to sugar syrup.
by aw since some folks are allergic to corn products.
Sorry I wasn't clear about the HFCS - I guessed it was a change from HFCS to sugar syrup. These change are sometimes made just based on price point -- still I agree it is strange to have both sugar and water and then a combined sugar and water as a syrup.
No worse or better than what we see in the UK these days. There are some statutory additives in there similar to the UK (Folic Acid isn't used in the UK) but the rest are the usual stuff added for whatever reason the think they need to add them.
What's good is that they've listed them - so you can make a choice.
What's bad is that there are (probably) another half dozen or so that aren't listed as they are classified as "processing aids" and/or "clean label"... And supposedly destroyed in processing or not present in any significant quantities in the finished product. Assuming your local bread manufacture is similar to that in the UK, that is.
-Gordon
bread that break down the cellulose in flour......Jeeze
http://cdn.intechopen.com/pdfs-wm/41661.pdf
TFL that cause breaking of word bonds and lead to double posting.
every 1.5 to 2 hrs like yeast. :)