ByBenno482
Are breads from a bakery healthier? I really enjoy the breads at discount stores these days. Somehow, I think that bakeries also use ready-made mixes these days, and it no longer makes a difference to my health where I buy it. Am I wrong?
(60 votes)
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Here my answer to the question “Bäckerei or Discounter?” as video:
https://www.youtube.com/watch?v=daJ512SmT3w&list=PL1oW4wZWy_D327SlkNcqtiHpPOlCWNn0
Well, my favorite bread is currently the “crust bread” from a discounter. As far as the aromatic is concerned, I think the discounter has the nose in the front. Of course, of course, quite clear. I tried all the breads in several bakeries near me and yes, the breads are quite OK. The crust bread in the discounter tastes better. I can’t confirm shelf life… is equivalent to me. I have nothing to do with the extra effort that the bakers have. The ingredients they use are also industrial made.
Honestly… I don’t think the future of the bakery trade will look very rusty. I think bakeries can only survive in the long term if they drive the health rail. The better taste in the discounter could be due to unhealthy flavor enhancers. That was my real question.
Small example… almost everyone tastes Coca Cola more than water but all know the water is healthier than Coca Cola. I would also like to say the same about bread. Personally, the price difference is not so important. What is important to me… I want a bread that tastes me and was made with healthy ingredients. Personally, I am not willing to give up something tastefully and yet to pay a lot more. If the bakery craft does not manage to convey exactly this to the customer, it will look darker in the future. Unfortunately, you couldn’t change me. The discounter is still ahead.
Just like that again. My discounter even has 3 or 4 organic breads on offer. You have to imagine, a discounter has bread with organic seals. I haven’t seen that in a bakery. Whether the bread is really healthier now I can not answer in detail, but at least make the impression. The bakeries I know do not even try to improve or become more transparent. That’s something I really critise.
All I know buy their bread in the discounter. I might go to the baker once a month to buy a piece of cake. I don’t know how they want survival.
This flat-rate statement that in the bakery everything is better is unfortunately not proven and can also be checked in the rarest cases.
That’s the problem…. I do not pay the triple price without really knowing whether the bread is healthier or not. The industry also has to comply with standards and is constantly checked. In addition, a consistent quality in industrial production is more likely.
I like the bakery companies but it is not enough to pay the extra price just because the seller is so nice.
Yes, you are quite right, just crafted products are usually poorer in quality than industrial products because industrial products can be manufactured more uniformly.
So, quite honestly, whether a bread from the bakery is “healer” than one from the discounter, can’t be said flat-rate – it really depends on the ingredients and production.
Look, many traditional bakeries often work with fresh, regional ingredients and you can look forward to handicraft methods such as long fermentation times with sourdough. This not only ensures a great taste, but can also improve the comfort. However, some bakeries now also use finished mixtures to keep the quality constant and reduce the workload.
On the other hand, the breads are in the discounter. This is often produced industrially, which means that sometimes more additives are in it to keep the bread fresh longer. But this has also changed in recent years: Many discounters now also offer healthier variants, such as whole grain or multi-grain bread, which can be quite good.
My tip: Always look at the ingredients list, no matter where you buy. If there are mainly natural ingredients, whole grain flours and little additives in it, you can hope for a good bread in both cases.
In the end, it is less the place of sale, but the concrete recipe that decides whether the bread is healthy or not. So if you taste the bread in the discounter and feel comfortable with the ingredients, there is no reason to insist on a bakery just because of the place.
Unfortunately, the third alternative has not yet been addressed to bake his own bread. This is not a witchcraft at all and does not take longer than to go out of the house and buy a bread.
Yeah, that’s a very good idea. I’ve tried it a few times. Unfortunately, my own bread doesn’t taste so much. They’re always like cookies, crumbling. Maybe I just have to try again.
You probably lack the right baking mix of rye and wheat flour.
Anyone who is a professional in this matter can also bake bread and rolls as it was offered by the handicraft baker is part of the fact that you also have to be talented and can also put in defeats if it doesn’t work that way but not everyone is able to
But I have already seen exactly the same prefabricated particles at the handicraft baker, which are then available from the factory for 49 cents.
I don’t think the baker’s only homemade baked goods are available.
That’s exactly what I think…
A good handicraft baker pays attention to the resting time of the various doughs of bread and rolls which big bakeries like Harry Brot and others cannot afford because here is working on speed with enzymes so that the doughs rise faster for this reason I have personally taken away from this whole industry baked goods and buy only bread and rolls at the bottom of the organic or handicraft baker of the traditional
I’d like to have a organic baker nearby. Then I wouldn’t buy in the discounter anymore.
This is, of course, unfortunate if there are no alternatives and is forced to buy this dirty back shit
However, I also count the handcrafted bakery companies as long as I do not recognize that their goods are more high quality.
Hello Benno482, 👋
bake yourself (full grain bread)! 😋
No, not necessarily.
That’s right.
No.
♪
LG 🙋🏻
I envy you… unfortunately I can’t do it myself. I’ve tried it several times, but my breads always become so cookie-like, crumby and don’t taste so well.
The bread rolls of a bakery are basically healthier. However, this also comes to the bakers again, because there are bakery chains where the risk is higher to use any additives etc. Therefore, I prefer small bakeries, at best a family business with a maximum of 2-3 branches.
I buy rolls and bread at the baker because I get better
In some cases, even the customers of baked goods and rolls should be disassembled if you want to save money in the baking stations to get seemingly fresh baked goods because thereby they will help the real baker’s handicraft to stop and see without action if a bakery has to close after the other because if the customers are able to get the baked goods in the baking stations
How cheap should be the baked goods to save money while being overlooked at cheap baked goods you can not use high-quality ingredients but consists of cheap crap crap moving to express
The baker of my trust can be ordered. Here the bread is cut as you want. In the back station there are never nuts or cinnamon chicks.
Undertaking typos
I agree that you have to be able to rely on the word of the baker, but an experienced consumer recognizes this in the taste of whether there has been something cheating.
That’s what the federal states do. Food monitoring and veterinary services of the counties and non-circular cities take samples and control plants on site. It’s not about illegal substances either. What is legal can also be harmful to health in the long term. I don’t think the baker is different from the industry.
There are also the many discounter supermarkets back stations as well as the groups back-factory Harry Brot with debt, and those responsible who make the decision to allow such a thing that the honest craft bakers are so in discredit that no one can believe them this is just the side of the medal of the cheap bakery mass industry.
As a result, customers are misguided they do not know who they can trust anymore that you can only regret
How much would it cost to send a sample from the handicraft baker to a laboratory to get clarity?
I think industry is more controlled than the small baker around the corner. The reputation they have to lose is already in the basement. It’s harder. Now it’s just about survival and I trust the craft to save everything.
Good handicraft bakers have a reputation to lose if they would use back mix in the interaction of chemicals because a sample in the laboratory could prove exactly whether they use additives chemicals enzymes or not
Also the appearance of bread and rolls can reveal whether they have been artificially inflated with enzymes
And that’s exactly what I’m asking for. I do not trust the artisanal bakery companies as much as the industry. In the end, they’re all greedy for money. Who guarantees me that bakers do not also use finished blends, where also chemistry is included? How is it possible that a discounter organic bread offers but there is no baker near me to make it? That is a pure question of trust and that is the problem. I also don’t know if all ingredients have to be declared… Therefore it is difficult to decide which bread is now healthier.
I like it to bakeries but I don’t pay the triple price without knowing that quality is really better.
we have all put in the hand whether we want to take the baked goods from the baking station with the artificially impregnated bread and rolls varieties in order to make the tastes fooled in the faith to do good, but if geiz leads to eating inferior baked goods in it can do the health in the long term to enjoy this whole chemical stuff
I look similar.