15/08/2026
Why bother making REAL bread? 🍞
Because if you eat it every day, shouldn’t you know exactly what’s in it?
Well some ingredients you can read about , BUT.....
🪑 (Pull up a chair you'll want a minute to read this !)🪑
Let's talk PROCESSING AIDS .....
Processing aids in bread are substances used during manufacturing to improve mixing, machine handling, texture, or volume. They are deactivated or present only as harmless, non-functional residues in the final loaf, and regulations typically mean they do not require labeling!! (YES REALLY) 😲
Common Types :-
Enzymes:Amylases (fungal or maltogenic): Break down starches to increase loaf volume, improve crust color, and keep the crumb soft.
Xylanases: Break down complex plant fibers in flour to release water, softening tight dough so it runs smoothly through industrial machines.
Proteases: Weaken gluten networks slightly to help dough flow into specific molds or flatten out.
Mechanical and Release Agents:-
Divider oils: Vegetable oil blends applied to cutters and machinery to stop sticky dough from clinging to equipment.
Release agents: Oils sprayed onto baking pans, tins, and conveyor bands to prevent baked loaves from sticking.
⚠️Regulatory and Labeling Context⚠️
Unlike standard food ingredients or additives, a processing aid has no functional purpose in the final food you eat.
Label Exemption: In the UK and many other regions, processing aids are generally exempt from ingredient list declarations because they are broken down, deactivated, or left as trace residues during baking. (So the big boys say ....why not tell the consumer !)
The REAL BREAD Campaign advocate for more transparent labeling of these hidden processing aids, particularly enzymes.
We support this and the core of our business is to spread awareness and REAL Bread 🤎
🍞🤎 Real bread. Real ingredients. Real flavour. 🤎🍞
Learn how easy it can be to make your own — you might never look at a processed supermarket loaf quite the same way again!
learnnewskills Real Bread Campaign
