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Supermarket bread
Posted by J1
Supermarket bread January 14, 2021 08:25AM |
Registered: 17 years ago Posts: 3,660 |
I came across a 2018 article about NZ supermarket bread (and the 185 comments attached to it).
[www.stuff.co.nz]
It's interesting that "Two large baking companies make almost all the bread in New Zealand supermarkets. Goodman Fielder, which makes Nature's Fresh, Vogel's, Molenberg, Mackenzie and Freya's, is owned by Singaporean-based company Wilmar International and Hong Kong-based fund First Pacific. George Weston, which makes Tip Top, Ploughmans, and Bürgen, is owned by British-based Associated British Foods."
One of the comments mentions how Vogel's is nothing like it used to be. That is so true. The latter day Vogel's is no better than all the other trash bread in the bread aisle.
[www.stuff.co.nz]
It's interesting that "Two large baking companies make almost all the bread in New Zealand supermarkets. Goodman Fielder, which makes Nature's Fresh, Vogel's, Molenberg, Mackenzie and Freya's, is owned by Singaporean-based company Wilmar International and Hong Kong-based fund First Pacific. George Weston, which makes Tip Top, Ploughmans, and Bürgen, is owned by British-based Associated British Foods."
One of the comments mentions how Vogel's is nothing like it used to be. That is so true. The latter day Vogel's is no better than all the other trash bread in the bread aisle.
Re: Supermarket bread January 14, 2021 08:12PM |
Registered: 17 years ago Posts: 676 |
I worked for Goodman Fielder for almost 10 years and was astounded at the additives that went into bread - and that was in the 1990's. We used to call the everyday bread “white death”. In those days they made a good bread called Mulhousen, the process was a lot slower than the other products, it was my favourite.
For years now I have been making Nadia Lim's Easy Seedy no knead bread, most people who are serious about good bread enjoy it and are converts. The latest is my nephew and his wife who have now got their entire family hooked on making it. I have a commercial bread tin and make the recipe in one loaf - whereas Nadia suggests 2 smaller loaf tins, however, if you get serious there are bigger sturdier tins around.
For years now I have been making Nadia Lim's Easy Seedy no knead bread, most people who are serious about good bread enjoy it and are converts. The latest is my nephew and his wife who have now got their entire family hooked on making it. I have a commercial bread tin and make the recipe in one loaf - whereas Nadia suggests 2 smaller loaf tins, however, if you get serious there are bigger sturdier tins around.
Re: Supermarket bread January 14, 2021 09:45PM |
Registered: 17 years ago Posts: 3,660 |
Good on you Ali for making your own bread. I, too, for more than a decade, have been making my own bread, a no knead recipe first introduced on here by a poster named Jacqueline. I've experimented with the recipe over the years and currently its ingredients are mainly wholemeal flour and kumara. I make two loaves at a time (oven economics) and freeze one. I have two Baker's Secret tins 23.5cm long, 9cm high and 15cm wide ( [www.warehousematrix.com.au] )which are perfect for the loaf size I prefer but I have just bought an Emile Henry bread baker [www.chefscomplements.co.nz] which is pretty much exactly the same size as my tins and am about to try it for the first time today.
Re: Supermarket bread January 15, 2021 02:03AM |
Registered: 17 years ago Posts: 1,990 |
Re: Supermarket bread January 15, 2021 02:40AM |
Registered: 17 years ago Posts: 3,660 |
Well, my initial problem with it is the measurements given - 24cm long, 15cm wide, 12.5cm height, which I was counting on as being almost the same as my existing Baker's Secret pans, include the lid in the height measurement! This means the actual pan has a height of only 7.5cm (my interior measurement) which doesn't give enough rising room once I've got my dough in. With my Baker's Secret pans, I have about 4cm rising room but with the Emile Henry I have only 1.5cm which isn't enough. This was very disappointing to discover.
Unless too many further problems are revealed which put me off the EH pan entirely as I proceed through my bread baking today, what I can do to remedy this is reduce my dough quantity so it's lower in the EH pan and thus has more rising room.
Edited 1 time(s). Last edit at 01/15/2021 02:42AM by J1.
Unless too many further problems are revealed which put me off the EH pan entirely as I proceed through my bread baking today, what I can do to remedy this is reduce my dough quantity so it's lower in the EH pan and thus has more rising room.
Edited 1 time(s). Last edit at 01/15/2021 02:42AM by J1.
Re: Supermarket bread February 11, 2021 01:28AM |
Registered: 18 years ago Posts: 122 |
I've just bought myself another Panasonic bread maker as my other one died after about 10 years. I like recipes in the Alison Holst bread maker booklet. Easy and no fuss. Like Kapiti breads too and when I don't buy them also just buy Vogels and either Molenberg or Freyas. Always keep Vogels in the fridge too. Has anyone made Jamie Olivers wholemeal bread? It does not have yeast or bkg powder, only Baking Soda?
Re: Supermarket bread February 11, 2021 03:02AM |
Registered: 3 years ago Posts: 18 |
I make my own GF bread from a recipe developed by Neville and Judy Green at Gluten Free Made Easy site . It's delicious and nothing like the GF bread available in supermarkets. Theyalso have developed lots of recipes for other baking GF. All tested and delicious. There is also a very good GF bread made in Levin called Thoroughbread, also delicious.
Re: Supermarket bread February 11, 2021 03:51AM |
Registered: 17 years ago Posts: 676 |
Re: Supermarket bread February 11, 2021 05:13AM |
Registered: 17 years ago Posts: 137 |
Re: Supermarket bread February 11, 2021 08:48AM |
Registered: 12 years ago Posts: 3,422 |
Re: Supermarket bread February 11, 2021 08:00PM |
Registered: 8 years ago Posts: 607 |
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