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Misleading product names in Aldi? 100% wholemeal bread is not 100%.

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Comments

  • #32
    scrotist
    Registered Users, Registered Users 2 Posts: 361 ✭✭scrotist


    https://www.boards.ie/discussion/comment/122751926#Comment_122751926

    I actually went to a bakery yesterday. I asked them if their brown bread was wholemeal and they didn't have a clue. They probably import the dough from China premade and just throw it in the oven.

    Looks like I'll have to make my own.



  • #33
    ongarite
    Registered Users, Registered Users 2 Posts: 8,494 ✭✭✭ongarite


    When you make your own you will soon find out why the supermarket/bakery bread has these added ingredients.

    The shelf life of home-made bread is <24 hours before turning to rock hard dry lump. It's why in your grandparents day, bread was made each morning every day.



  • #34
    Silvertap
    Registered Users, Registered Users 2 Posts: 67 ✭✭Silvertap


    Much better to bake your own. The house will smell great and the bread will taste nicer. Really dosnt take any longer than going to the shop and back to buy it.



  • #35
    wandererz
    Registered Users, Registered Users 2 Posts: 2,885 ✭✭✭wandererz


    Buy a bread maker. Use your own ingredients.



  • #36
    swampy353
    Registered Users, Registered Users 2 Posts: 949 ✭✭✭swampy353


    Even more likely they buy in fully formed par baked breads frozen. The same as pretty much all the supermarkets. Generally most of this product comes in from around Europe.

    The people you speak to at any of the bakeries in the supermarkets don't have any training re making breads, they literally have instructions along the lines of, remove from freezer, bake for 22min at 180. Would see it as someone packing shelves not know what ingredients go into a jar of pasta sauce they sell.

    Bread is a commodity for supermarkets, no different from any other product they sell



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  • #37
    osarusan
    Registered Users, Registered Users 2 Posts: 16,816 ✭✭✭✭osarusan


    OP, give this a go, seriously. I've made it many a time. Can obviously be made with healthier flour as well. I usually throw in extras along the lines of a handful of seeds, some chopped olives, fresh herbs, a finely dived onion.

    https://pinchofyum.com/no-knead-bread

    Set it up in the morning and it's ready to bake by the evening.



  • #38
    scrotist
    Registered Users, Registered Users 2 Posts: 361 ✭✭scrotist


    https://www.boards.ie/discussion/comment/122752018#Comment_122752018

    But I asked at an actual bakery, not a supermarket.



  • #39
    Sadb
    Registered Users, Registered Users 2 Posts: 12,465 ✭✭✭✭Sadb


    https://www.boards.ie/discussion/comment/122694435#Comment_122694435

    The other wheat flour may not be in the form of flour used though, it could be an ingredient of another item added, like for example- baking powder.



  • #40
    Sadb
    Registered Users, Registered Users 2 Posts: 12,465 ✭✭✭✭Sadb


    Did you ask them for the ingredients list in store? As per HACCP protocols, they have to display the allergens and so they usually have a folder available to view (this is acceptable for a bakery), this shows the allergens for each item at the very least but often has the full ingredients list.



  • #41
    jackboy
    Registered Users, Registered Users 2 Posts: 5,013 ✭✭✭jackboy


    https://www.boards.ie/discussion/comment/122753050#Comment_122753050

    Yeah, you have to be careful with bakeries. A lot of bakeries don't bake from scratch and I wouldn't be surprised if some just buy items from elsewhere and put up on the shelf. If you ask and they have no clue then don't bother with them.



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  • #42
    balanced24
    Registered Users, Registered Users 2 Posts: 270 ✭✭balanced24


    regarding the chicken I think labels should say in large on the front where it’s from. So much of frozen chicken, goujons and the like are from Thailand

    I prefer Irish but EU at least and sometimes forget to check the labels at the back.



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