Bread in a bag

Sounding names speak for themselves: Sovital, jogging, Max-und-Moritz, Kraftkorn, Kornknacker or Wurzelelbrot are not creations invented by chance by many bakers at the same time, but are supplied by large mills and baking suppliers as ready-made bread mixtures. A colourful leaflet highlighting the particular advantages of each bread is also included.

Labels to stick on the finished bread are even provided free of charge. Only the own bakery as manufacturer and the best before date have to be added.

These blends ensure that the individual baker can offer the widest possible range of breads with the least amount of work. Tried and tested varieties such as baguette are also available from the bag. "Wheat flour, dried sourdough, iodized sea salt (potassium iodate), bean flour, emulsifiers: E 322 (lecithin), E 471 (mono- and diglycerides of fatty acids), barley malt flour, flour treatment agent: ascorbic acid" is written on the bag. In addition, there are various technical aids such as trickling agents and antimould agents.

In many bakeries, the art of bakery craftsmanship falls by the wayside. Opening a bag, pouring the contents and a given amount of water into a tub and pressing the button, so that the huge kneading hooks start to move, can also be done by a trained monkey. That's why insiders talk about chimpanzee bakery slightly spitefully.

Inside the bag is everything that is supposed to promise health benefits - from fish and grape seed oils against arteriosclerosis to grains and dietary fibres of all kinds for controlled digestion. Soya shells, for example, which are actually a waste product in margarine production, can be disposed of via the human intestine with the bread bag mix.

Written by Brigitte Neumann