Let's look at labelling, what does it mean, what do you look for and what are the common ingredients in every loaf?
Wheat is the main ingredient in bread. It is a cereal grain which is milled to make the flour that we use in all our products. Different types of flour produce different textures and types of bread.
We use yeast in the baking process to help the dough to expand or rise and create the soft texture that we all love in our bread.
These are very important in the baking process, they help to provide structure, volume and softness.
Salt is an important ingredient for bread as it adds flavour, helps to control yeast in fermentation and stabilises the gluten. However, modern production methods mean that salt can be kept to a minimum, and the salt content in bread has reduced by about 40% since the 1980s.
We use water to bind together all the other ingredients.
This acts as a carrier for the smaller ingredients and contributes to the volume and the softness of the bread.
This is used to help inhibit our bread going mouldy and ensures that the quality lasts once it's in your kitchen which also helps to reduce waste.
Flour Treatment agent (E920)
This ingredient, from a vegetarian source, helps to improve the quality of our dough by increasing its strength and workability.
Ascorbic Acid (Vitamin C)
We use it to improve the strength and volume of our dough, it provides a better volume of loaf and a finer crumb.
A small amount is essential to the baking process to help us achieve a consistent texture and softness throughout the loaf.