Is fresh bakery bread better than bread from a commercial bakery?

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Hydrogenated Fat: Bakery Fresh vs. Commercial Bread
by: Doris

Commercial bakery bread can be made in a large factory or it could come from a small specialty bakery that sells to other stores. The important thing here is that the label provides the facts for you to compare one to the other. You can see if hydrogenated fat or partially hydrogenated fat has been used.

But this does not help you compare the commercial bakery bread from that of a small bakery or your local grocery store's in-store bakery. For this you need more facts.

Mixing small batches of breads and rolls and then shaping them by hand gives you breads and rolls that may not be exactly the same for each loaf. This makes it almost impossible to place a nutritional label on the product, since each one is unique.

However, each batch of bread or rolls do have the same ingredients. So what you need to do here is ask about the ingredients.

Because many bakeries use a "base" in their breads and rolls, you also need to ask about the base. Even though they may not add an ingredient called hydrogenated fat to the dough, you need to know if the base that they add has hydrogenated fat.

You can see hyrdrogenated fat or oils on the labels of the commercial bread and can then avoid those. For the bakery fresh breads, you must ask when there is no ingredients label attached.

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Submitted by: Doris

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Commercial bakery bread can be made in a large factory or it could come from a small specialty bakery that sells to other stores. The important thing here is that the label provides the facts for you to compare one to the other. You can see if hydrogenated fat or partially hydrogenated fat has been used. But this does not help you compare the commercial bakery bread from that of a small bakery or your local grocery store's in-store bakery. For this you need more facts. Mixing small batches of breads and rolls and then shaping them by hand gives you breads and rolls that may not be exactly the same for each loaf. This makes it almost impossible to place a nutritional label on the product, since each one is unique. However, each batch of bread or rolls do have the same ingredients. So what you need to do here is ask about the ingredients. Because many bakeries use a "base" in their breads and rolls, you also need to ask about the base. Even though they may not add an ingredient called <a href="http://www.mom-going-organic-sensibly.com/hydrogenated-oils.html">hydrogenated fat</a> to the dough, you need to know if the base that they add has hydrogenated fat. You can see hyrdrogenated fat or oils on the labels of the commercial bread and can then avoid those. For the bakery fresh breads, you must ask when there is no ingredients label attached.

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Is fresh bakery bread better than bread from a commercial bakery?

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Is fresh bakery bread better than bread from a commercial bakery?