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Bread: trouble in the bakery
 

All occasions are good for eating bread. Eaten as a toast, in a sandwich, to soak up the sauce or to accompany a bit of cheese, this food is everywhere and is sold in all forms in the bakeries. Yet bread has lost much of its nutritional value. Flour, water, salt, yeast or sourdough: the original recipe is simple. But improvers, correctors, additives and other enzymes have joined the list. What do baguettes and other loaves contain today? Some bakers are ringing the alarm bells and calling for a return to more traditional manufacturing methods.

 
 
Identification
Type de contenus Episode
Titre Bread: trouble in the bakery
Nom de la série/collection Food Industry: The Unappetizing Truth
Genre Documentary
Thèmes Gastronomy; HD;
Durée formatée 52mn
   
Langue originale french
   
Ratio 16:9
Définition HD
   
Descripteur Bread; Food; Food industry; Eating; Food Habits; industrie alimentaire;
 
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