(B)read between the lines...
 

This past sunday I was at a garden tractor show away from home. I got there and camped sat night. Sunday morning I bought a ham/egg, sandwich. I did not want the bread so I ate the egg and ham and just threw the bread (buttered with something) in a bag and left it in my van. Forgot it til friday afternoon. I was loading stuff in the van and found it still in the bag. Upon closer inspection it did not stink or even had mold on it. There was an orange peel in the bag also that was very mouldy. The bread looked as good as it did when I got it. And this is what we eat? Glad I make my own bread and am growing more and more of my food. Tom

Yeah, I buy it by the truckload for feed and always wonder at the fact that it almost never rots.

After growing up on store bought bread it took DH a while to catch on that homemade bread just doesn't last that long and that mold comes in way more colours than just green! lol

Here you go

http://www.qunli-gelatin.com/pages/C...pionate_en.htm

Bread is no longer made in Bakeries as it was 20 years ago.The dough goes into the pan the texture of thick Pancake batter.

The process takes around two hours compared to eight to ten hours before.

You can tell the difference in flavor and texture.

This is what I did in the Bakery before I retierd.

big rockpile

Speaking of "bread"......earlier this week one of my kids says with disgust, "WHAT is that lump of bread dough doing on the shelf in the refrigerator??" Since I knew there was no "lump of bread dough" rising on a refrig shelf, I went to investigate and saw a nice fat big lumpy head of cauliflower!!!! I felt bad that he did not know what it was and he would not eat it later either......but at least he knows what it is now.

Well you figure mix it,let it rise,mix it some more,cut it,let it rise,mold it,put it in the Pans,let it rise,bake it,let it cool,slice it,and bag it.

Takes 4 hours after the first mix,letting it rise. :shrug:

big rockpile

Oh I did the Main Mix on the dough.I would go in the Proofing Room get a large trough of sponge,just the base of the dough.Take a knife cut it into chunks,throw it in my Mixer,throw Sugar,whole Flours,syrup,Honey,Coloring,Salt,Water,White Flour.What ever it called for.Mix it 12-15 minutes,82 degrees.

Have about 800 pounds of Dough.They would run it through the cutter in about 20 minutes.

What made it real nice the Hot Pans coming out of the Oven was under where I was.No Fans A/C or nothing :help: It would be up around 130 degrees lots of times up there.

10 -15 hours a day,7 days a week,I couldn't even get a Vacation because they couldn't find anyone to do my Job.But I made good money.



big rockpile

Did they ever wash the pans at your bakery? Dh was maintenance at a local bakery and the fact they never washed the pans even after they fell on the floor and got kicked around grossed him out. One of our neighbors used to clean out the flour lines at another bakery, found maggots and all kinds of bugs in those flour lines. He would never eat bread from that company.

If you only knew what goes on in those big commercial bakeries you wouldn't want to eat store bought bread.

I don't buy (or eat) store-bought bread, and I feel even more grossed out by eggs! I haven't bought a factory farmed, mass produced egg in ten years, not since I learned how about the horrible conditions those animals are raised in. Again, glad to be able to produce so much of my own.

No they didn't wash the Pans.

One time there was a bunch of dough left over.It was full of Bugs,I told the Foreman he told me to go ahead and mix it in.I went ahead and put it down the drain.

Had Bugs come in with Whole Grain Flour one time,they didn't use it.As far as the White Flour they would spray the Bins and Lines,plus sift it good enough to get Weavill.Inspector told me you are going to have Bugs or Eggs with any Flour,thing is to keep numbers down.

I think they figured going through the Oven,kill just about anything where it would be ok :shrug:

Everything is automated where nobody touches anything.

big rock.

Oh as far as Flour being sprayed.Unless you grow your own Grain its a good bet that your grain or Flour has beed sprayed some where along the line sometimes with some pretty bad stuff.

I know I put some stuff in Grain that was to be activated when it got air.Well it was to cold too activate it,but once it got into the plant it turned to a dangerous gas that sent me to the Hospital.

big rockpile

Eewww! Makes you wonder what's in the bread to make it last that long.

While cleaning out our camper yesterday, I ran across a package of blueberry muffins I had purchased on a trip three weeks ago.
They still looked like new.
I wouldn't even feed them to the chickens or pigs. Eeewwww!

I bought some store bought white bread to make bread pudding a couple years ago. Set it out on the counter on trays so it could dry out......several days later I threw it away. Anything that does not dry out in Wyoming over a matter of days is not something I want to eat. Wonder what twinkies would do..........

Yuck, that is scary! Zombie food that never dies. What would you turn into if you ate it? LOL

Look around most anywhere in this nation an dyou see what you turn into when you eat it...

Overweight and oversized.

About the bugs in the food, Grandpa used to work at a Sunshine bakery. He never ate a fig bar because he saw all the bugs that ended up in the finished product.

dh won't eat creamed corn unless I can it because he took the kids on a field trip to a cannery that was doing corn.....worms and all.

Yet we think nothing of eating apples and potatoes and carrots and such that are 6 or more months old!

With bread, when I lived in CA, my bread wouldn't last a week without going mouldy if i didnt eat it fast enough. Here in teh midwest they must add a lot of preservatives. A loaf can sit on the counter for weeks and still be fressh.

if you drink city water, don't visit the filter plant. if you drink beer, don't visit the brewry. if you eat meat, don't visit the processing plant. if you eat veggies, dont look at the fertilizer.

i buy bread at wies. it molds almost immediately if left out of the fridge. i guess the bugs are the protein.

i baked my own, but the family didnt like it. go figure.

jesse

Years ago I drove over the road and the last company I worked for we hauled food grade stuffs in a food grade tanker.

The things we hauled were considered food.
Pet food attatives. Liquidified chicken, beef, and pork oh yes the best stuff was fish. stink to high heaven

since i live in southern missouri we are close to northern Ark so there are many chicken butchering companies. A dump bed tractor trailer would be filled with chicken heads, feet and guts they are then taken to a company that ran them thru a cooking chemical process. their was only a 5 gallon bucket of solids left from a whole semi truck load of guts and stuff when it was done going thru the process.
we then hauled this stuff to dog or cat food manufactoring places. The food which is mostly meal of some kind then was sprayed with this stuff so you get the different flavors.
Now the bad thing... we then would have the tank washed out then pick up some frozen orange juice Consentrate ( real concentrate will not freeze completely that is how we was able to haul it) and then take it to a dairy in IN. so they could mix water with it and bottle it.

We hauled liquid sugar to soft drink bottlers. Or would get corn syurp and take it to bottling companies (all brands) and bakeries, brewerys, and candy makers. Some of these places were very dirty and just plain nasty.

When I pulled a refrigerated trailer used to haul meat. Never was so grossed out then when I went on a tour of a beef processing company, rest rooms running over onto the floor (human waist) then there were two trenches that led to two different holding tanks that was cooking. one edible one inedible.. you could not tell the difference by looking or smelling the stuff.

Safeway was the cleanest place I had visited so there is a hint for you.

many of these places were running over with roaches and mice.

uck uck uck.
dale

I could use some calcium propionate for my feet, lol

I had the same problem. My wife and kids wouldnt eat it except as a treat.They wouldnt use it for sandwitches because it wasnt flexable enough.

I think it depends a lot upon how you were brought up.

I grew up in Australia and bread there was different,we had actual small bakeries and the like.So there was a crust and it would go stale and it had a taste.
People my age and a little above HERE grew up on factory made bread,it was made to be soft and to stay fresh longer and unfortunately taste was lost.

One of the USA's great successes(and it's great failures too) is how American ingenuity can take a difficult process or product and streamline and refine to to make things faster and better...

Unfortunately the better part no longer matters much if at all,faster is all that matters.