Fresh Bread at the Supermarket: Here’s What to Look Out For

Eating fresh bread remains a good Italian habit, even though consumption has fallen by 50% in the last ten years. Today, we consume an average of 85 grams per day. Supermarkets now offer baguettes and other types of freshly baked bread at all hours and every day, including holidays. However, you need to be careful with fresh bread purchased at the supermarket as not all bread is the same.

FRESH BREAD, WHAT YOU NEED TO KNOW

It is possible to distinguish three types : bread prepared in an external oven, bread produced in a laboratory within the point of sale, and bread obtained from semi-finished products that are partially cooked and frozen and then finished in the supermarket oven.

These types, with different prices , can be sold loose and self-service: the customer takes the bread from the shelf, puts it in the bag and weighs it. Or again, in closed paper bags labeled with the price, or in an area of the store designated as a bakery area. In any case, the list of ingredients must always be available on the price tag or in the book of ingredients. The latter must necessarily be placed in a clearly visible place.

In some stores, there are now latest-generation ovens that cook continuously. The result? Bread prepared with sourdough that requires 48 hours for complete leavening, wholemeal flours or special quality flours. Among the most sold types, there is the baguette-shaped bread, practical and very crunchy , which is browned at the point of sale.

FRESH BREAD AND ADDITIVES

What are currently the most common additives present in the production of industrial bread? Ascorbic acid (E300), enzymes, gluten, cysteine, phosphoric acid and emulsifiers, permitted ingredients that do not create health problems. All additives must always be indicated on the label to ensure maximum transparency for the end user.