Same same but different - the real story of supermarket bread
When you walk through the supermarket, you will see an extensive shelf full of bread: white, brown, whole wheat, with seeds or without. What is the difference between bread from the bakery, the supermarket and homemade bread? Is there actually a difference? And which bread is better? Marcel Rood, R&D and Technical Buyer at Bakker Goedhart, talks more about it and clears up some misunderstandings about ultra-processed bread.
Flour, water, yeast and salt
Marcel grew up in a bakery, trained as a baker, worked in flour and is now a buyer at Bakker Goedhart. He gets started right away: “Let's start at the beginning: the basis of bread is centuries old and has changed little. Whether you bake bread at home, buy it at the bakery or get it from the supermarket — the ingredients and process are essentially the same: the grain is harvested, moistened, ground into flour or flour, mixed with water and yeast, kneaded, raised and baked.” These steps are also carefully followed in the large bakery. Marcel: “Perhaps even better, because we have to deliver the same result over and over again.” Modern bakeries work with various millers, who mix different batches into a stream of consistent quality and test each delivery for protein content and baking value, often with our other purchased raw materials. So what matters is not the place of production, but the care and knowledge with which it is made.
Ultra-processed?
In discussions about food, the word “ultra-processed” is increasingly used. But what does that actually mean? Marcel: “Ultra-processed foods or highly processed foods are raw materials and products that have been highly processed before we eat them. But from the degree of processing, you cannot tell whether a product is healthy or unhealthy. The health value is determined by the nutritional value of the product and the ingredients.” Bread is technically ultra-processed. That starts with the flour: “For whole wheat flour, we grind grain, where the fibre/bran/germs are first sifted out of the flour and then added back in the right amount to meet the requirement for whole wheat flour. In this way, the fiber content in the flour and bread remains constant. White bread is baked from flour: flour from which the bran and germ have been sifted. And then, of course, kneading, rising and baking the bread. These are also process steps and operations, but of course inevitable for making delicious bread.” This is also how bread you bake at home is (usually) ultra-processed.
The same additions as at home
What about additions? Marcel: “Bread improvers and enzymes are sometimes added to supermarket bread. This happens in the same way at most traditional bakeries. This may sound like something extraordinary, but in fact, they're tools you could use at home — like a little bit of oil or an extra protein.” Emulsifiers are fats, for example, which distribute fat and water in the dough, so that it can be processed smoothly and makes the bread more tender. “Compare it to adding a dash of sunflower oil at home,” Marcel explains. They ensure that the bread is nice and fluffy and stays tender longer. Ingredients such as emulsifiers are fats and enzymes. Enzymes and fats often occur naturally in grain as well. These are then of vegetable origin. We are also increasingly opting for plant-based sources for the other use of proteins. This also applies to E numbers. “One example is vitamin C. All E numbers have been approved for consumption by the EU.” In addition, all ingredients are carefully selected and everything that is added can be found on the label. “Of course, it's on the label — transparency is important to us.” Perhaps another handy mnemonic; everything you eat is listed on its nutritional value. This nutritional value is then made up of Carbohydrates, Proteins, Fats, Vitamins, Minerals and Dietary Fiber. Clear and transparent.
“Did you know that bread itself is very high in protein and also plant-based? More and more people are opting for bread with extra protein, fewer carbohydrates or a longer shelf life. New techniques and ingredients make that possible.”
Higher numbers, higher requirements
In short: Supermarket bread is essentially no different from the bread you bake at home or get from the bakery. It is only baked on a larger scale, so that each slice meets the highest requirements. Marcel: “Because we are under a magnifying glass and have to mention everything on the label (including allergens), we may be even more attentive than a small baker.” For example, consider baking salt, our main source of iodine, something we will undoubtedly write a story about again. Because Marcel also has a lot to say about that. “We have already taken steps in the past to eat less salt and therefore less sodium, but there are still steps to follow. And very important: We do want bread to stay very tasty.”