Enttarnt: Brot dunkel gefärbt, damit es gesünder aussieht! | Die Tricks... SWR & NDR

It looks healthy and wholesome – but some "vitality bread" is just colored white bread. Enzymes ensure perfect baking results in the baking industry. And where are frozen goods hiding? --------- The series "The Tricks..." is a joint production of NDR and SWR. The segments are usually broadcast first on NDR, but we still want to give our users the opportunity to find them on our channel as well. Therefore, we always upload them to the Marktcheck channel too. Full Marktcheck episodes including subtitles are available in the media library: http://x.swr.de/s/13zv By the way: Since Marktcheck belongs to SWR, you can download this video for free over Wi-Fi and watch it offline on the go! ------------ THE "VITALITY" TAKER Bread made from wheat flour has fallen into disrepute. In contrast, supermarket "vitality breads" suggest vitality, health, and fitness with their name. But beware: Vitality bread is often just white bread darkened with additives. This gives the bread a healthy impression. Therefore, "vital, fit, and healthy" are often just popular marketing terms used by the bread industry. HAND-MADE Due to intense industrial competition, more and more traditional artisan bakeries are having to file for bankruptcy or even close down. Supermarkets, on the other hand, receive their bread ready-made from baking mixes and simply thaw it. Despite this, they advertise the bread as fresh and homemade. For master baker Tim Lessau, baking mixes are taboo. He and his bakery have joined the Association of Traditional Bakers to ensure transparency for consumers. This includes the prohibition of preservatives and artificial colors in the bread. THE "ENZYME" TRICK In contrast, there's the mass production of the baking industry, for which enzymes are indispensable to save money and time. These enzymes don't have to be listed on the ingredients of the products. They are obtained from genetically modified material, such as fungi. Technical enzymes can accelerate the baking process. Thickeners and emulsifiers are also used to save time during baking. THE CAKE CHEAT When randomly sampling the cake offerings of different cafés, one thing becomes clear: even in cafés with hefty prices, frozen cakes are often used. THE FROZEN CAKE TRICKS In frozen cakes, butter is often replaced by palm oil and rapeseed oil, as these fats are significantly cheaper than butter, allowing manufacturers to save money. Pastry chef Tina Herzog tests frozen Black Forest cherry cakes and concludes that frozen products cannot compete with homemade cakes in terms of appearance or taste. Frozen cakes contain emulsifiers and acidulants to keep them fresh and in good shape. CONCLUSION The baking industry has a lot of tricks up its sleeve to sell customers cheap products. Ultimately, consumers also decide whether these inexpensive, fast-acting products continue their triumphant march, or whether there is a renewed focus on traditional, artisanal quality and support for local bakeries. --------- Author: Florian Bahrdt Image source: Adobe Stock / Waler / M.studio / rh2010, NDR ----------- ►   • Aufback-Baguettes von Aldi, Lidl, Rewe & C...   ►   • Video   ►   • Im Check: Brotbackautomaten, Backmischunge...   ►   • Aufbackbrötchen: TK und ungekühlt! I Ökoch...   ►   • Kuchen-Trick – welche Rolle spielt der Gro...   ----------- ►More information about the program on our website: https://www.swrfernsehen.de/marktcheck/ ►More about Marktcheck on our Facebook page:   / marktcheck   ►Subscribe to our channel here: http://x.swr.de/s/13x1 ►Find out more about our Eco Checkers on Instagram:   / oekochecker   ►Comments are welcome – but please observe our netiquette: https://www.swr.de/home/netiquette-10... ►Legal notice: https://www.swr.de/impressum/ #bread #cake #food