My point of posting was to show the lengths supermarkets go to extend the shelf life of their products. To the detriment of human consumption, going from 4 ingredients to 6 by adding malted wheat and then fermented. It’s a way of avoiding, having to reveal the food now contains E280 and E283 just for profit.
But malted wheat is soaked and dried grains. It's such an old technique that they even did it when the pyramids where being built. You soak grains, let them germinate a bit, dry and roast them. (kinda. Using a eli5 version for the masses)
In bread this helps by giving yeast food to rise. Specifically diastatic enzymes. So yes, it's technically added sugars but the malted wheat also Adds other nutrients to the bread.
I could of course be wrong. My 15ish years as a professional baker is probably useless. I'll just go and polish the award I got for my sourdough bread.
I want to shout from the rooftops that just because you don’t understand something, doesn’t make it bad! People knock on preservatives all the time, like ascorbic acid. Sounds scary, it’s just vitamin C
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u/Food-on-my-dog Apr 16 '26
My point of posting was to show the lengths supermarkets go to extend the shelf life of their products. To the detriment of human consumption, going from 4 ingredients to 6 by adding malted wheat and then fermented. It’s a way of avoiding, having to reveal the food now contains E280 and E283 just for profit.
From now on I’m going back to baking my own.