This is how "supermarket bread" is made. People are not aware

Do you buy bread in discount stores? If so, you may be interested in how it's made. It's not as mundane as you think; after all, no "self-respecting" supermarket would tolerate any losses in merchandise...

In the "good old days," people always went to the bakery for fresh bread. Of course, this was done early in the morning. In every home, there was a "hero" who would get up before everyone else to provide the kids with fresh rolls for breakfast. Well, the hours of the first meal of the day haven't changed, but the place where we buy bread has. Does buying rolls in a supermarket have any consequences?

When supermarkets introduced bread into their offerings, customers treated them with a certain kind of skepticism. We are all well aware that the relatively low prices of discount stores are not the result of magic or charity, but often the result of lowering quality. Packaged bread? No, thank you.

This relationship changed the moment supermarkets started baking bread on-site. Fresh, crispy, and still warm rolls are like a gift from fate when you have gone to the market primarily for other groceries and even cosmetics. Why not take advantage of this? Well, you can. However, it's worth realizing how this bread is made.

The bread purchased at the supermarket is indeed baked on-site, but the dough itself can sometimes be... half a year old. The whole trick here is that it's initially partially baked, then frozen and stored for as long as necessary. This issue was brought up in a conversation by Dr. Anna Wojtasik from the Institute of Food and Nutrition:

Partially baked frozen bread (about 80 percent) is frozen and then finished in stores. In this natural way, its shelf life can be extended. These are products that contain no preservatives and often have a simple, four-ingredient composition.

Stefan Putka, the founder of a famous bakery chain, also expressed a poor opinion about discount store bread. In an interview with the "Food Portal," he pointed out that this kind of bread is not a traditional form of the product, and it loses its freshness just a few hours after baking. According to another source, such food products can contain potassium sorbate and calcium propionate, preservatives. Their presence must be listed in the ingredients, so it's worth reading them!