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Comments

  • #32
    RhubarbCrumble
    Closed Accounts Posts: 3,174 ✭✭✭RhubarbCrumble


    ILoveYourVibes wrote: »
    That means they are really fresh though. :p

    Exactly. A friend of mine was a fruit and veg manager in Dunnes and he said people shopping there would often comment to him about Aldi fruit and veg gone off very fast. As he said to me, that's a good sign because it means that it's not sprayed with every pesticide under the sun.

    I find that some of their bread doesn't last too long either.
    Again, probably a good sign :)


  • #33
    Ger Roe
    Registered Users, Registered Users 2 Posts: 2,235 ✭✭✭Ger Roe


    RhubarbCrumble wrote: »
    I find that some of their bread doesn't last too long either.
    Again, probably a good sign :)


    I'm not too sure about that... I find when I make home made bread, using just flour, water, yeast and a pinch of salt, .. it lasts far far longer then all shop bought pans.

    I stated making my own when a chef on the tv listed all the ingredients that go into mass produced bread, stabilisers and the like that he said are required to stop interaction between all the other ingredients that you simply don't need to make fresh bread in the first place. The additional ingredients are there to facilitate an engineered manufacturing process that churns out loaves at high capacity, for low cost. (Chorleywood Process, developed in the early 60's).

    For whatever reason, I find home made bread using a handful of natural ingredients, lasts longer than shop bought made with the addition of preservatives, stabilisers, emulsifiers and enzymes.


  • #34
    RhubarbCrumble
    Closed Accounts Posts: 3,174 ✭✭✭RhubarbCrumble


    Ger Roe wrote: »
    I'm not too sure about that... I find when I make home made bread, using just flour, water, yeast and a pinch of salt, .. it lasts far far longer then all shop bought pans.

    I stated making my own when a chef on the tv listed all the ingredients that go into mass produced bread, stabilisers and the like that he said are required to stop interaction between all the other ingredients that you simply don't need to make fresh bread in the first place. The additional ingredients are there to facilitate an engineered manufacturing process that churns out loaves at high capacity, for low cost. (Chorleywood Process, developed in the early 60's).

    For whatever reason, I find home made bread using a handful of natural ingredients, lasts longer than shop bought made with the addition of preservatives, stabilisers, emulsifiers and enzymes.

    I make my own brown or soda bread, but generally pick up a sliced white for toast and the Aldi one seems to start growing mould faster than Tesco's or any of the branded ones.


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