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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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12731085 No.12731085 [Reply] [Original]

WHY

>> No.12731090

Hormonal warfare on the middle class by the elite of the country. The end result is population reduction/control.

>> No.12731102

shelf stability

>> No.12731104

>>12731085
Prolong shelf life.

There is no evidence that these food additives or preservatives cause any harm, anyway.

>> No.12731114

>>12731104
>t. I believe everything I am told, the narrative is always true, why would they lie?
Hook, line, and sinker.

>> No.12731122

>>12731090
based conspiracytard

>> No.12731126

>>12731102
>>12731104
Artificial flavor - in bread, no less - is for “shelf stability”?

>> No.12731131

>>12731114
>don't believe everything you're told unless i'm saying it

>> No.12731145

>>12731126
Reminder that "artificial flavor" is not legally defined or regulated and can literally be anything. The company is not legally required to reveal what comprises this "flavoring" either.

Now why would that be the case?

>> No.12731153

>>12731131
>believe the first thing I'm told and never revisit why I believe such things
>Dude the state would never let a private company harm a citizen!
Are you slow?

>> No.12731218

>>12731153
Nobody said to just believe anything, even the other post said there was no evidence showing them as being harmful which means you should be looking for proof of things. Just saying that people are lying and it's bad without any kind of proof just means you're like the people you're trying to go against though.

>> No.12731224

>>12731126
>Artificial flavor - in bread, no less - is for “shelf stability”?
No, but the photo doesn't specify what what kind of bread this is, only "Italian", which doesn't mean much. So the artificial flavouring could be for some herb or something.

>> No.12731245

>>12731218
>the other post said there was no evidence showing them as being harmful
Yes, that poster is full of shit. There are plenty of peer reviewed studies that prove the artificial flavoring and preservatives cause health problems. That's why every couple of years they admit the ingredient is a carcinogen, possible pay a settlement, change the preservative very slightly, and then repeat this cycle every couple of years. Just because this gets memory-holed doesn't mean it doesn't happen. See BPA scandal for a recent one, or artificial sweetners.

>> No.12731267

>>12731085
Why what? Explain yourself you total idiot.
I'm not psychic if you can't explain your problem then why should I. Have you considered checking yourself into a psych ward?

>> No.12731277

>>12731267
Are you a fucking moron? Bread should be made from flour, water, yeast and salt. He is asking why there are 20 additional ingredients (many of which are food additives or preservatives) seemingly for no reason.

Don't engage in the conversation if you can't keep up, anon.

>> No.12731278

>>12731090
>>12731102
>>12731104
>>12731114
>>12731122
>>12731126
>>12731131
>>12731145
>>12731153
>>12731218
>>12731224
>>12731245
Look at these fuckin' chimps, some asshole posts a retard level picture and posts "WHY" and the chimps come right out of the trees.

>> No.12731281

>>12731278
You know anon, not being able to infer the meaning of things from minimal information is a symptom of autism.

>> No.12731303

>>12731281
You know anon, making up words and not being able to relate yourself in a common language such as English to others is a sign that you should be locked up the loony bin and subject to electoshock therapy, it might calm you down.

>> No.12731311

>>12731281
Your deflections have failed, try common English next time and you wont get nailed.

>> No.12731321

>>12731303
>>12731311

>making up words
Literally what word did I make up? Your vocabulary seems very limited. Also stop samefagging.

>> No.12731325

>>12731278
I may be a chimp
but at least I am not a chump
hahahahahaha gotteeem

>> No.12731470
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12731470

Reeeeeeeee!!! It should say Italian style bread!!

>> No.12731496

>>12731104
this. for whatever reason, /ck/ is reddit-tier when it comes to paranoia about "preservatives" and "chemicals in my food".

>> No.12731547

>>12731085
>he buys grocery store bread instead of making it or getting it from an artisan bakery

>> No.12731550
File: 342 KB, 557x715, 1546265822061.png [View same] [iqdb] [saucenao] [google]
12731550

>>12731325

>> No.12731704

I'm not even sure how to say 'rye' in Italian. We don't use the stuff at all. Why would foreigners add it to "Italian" bread if it's unknown in Italy altogether? Our bread is literally just three ingredients: water, salt and strong flour. Four ingredients if you count time/yeast (you let the mixture of water/salt/flour sit so as to capture yeast and that takes a while).

>> No.12731854

>>12731085
so, flour, oil, thickening agent, preservatives, water, yeast, salt

>> No.12731865

that's not even bad. look at the ingredients for hot dog buns. fucking corn syrup and vinegar and soy flour and shit.

>> No.12731870

>>12731102
>>12731104
what ingredient(s) are you referring to that are a preservative?

>> No.12731933

The guar gum, ascorbic acid and enzymes improve structure and allow it to rise faster. The gum makes it go stale slower too.

>> No.12731967

>>12731085
It's 3 ingredients you moron. Learn how parenthesis work.

-White flour
-Water
-Yeast
-Salt

The white flour is then broken down into Wheat Flour, salt, malted barley flour, vegetable oil, natural/artificial flavor, fermented rye flour, guar gum, ascorbic acid, xylanse, amylase. The flavoring is likely just some sort of chemical like a citrate or something. The ingredients are listed in greatest amount to smallest. The smallest being preservatives and flavoring agents.

It also breaks down the oil, canola and soya. Which is standard vegetable oil. I'm assuming they're using some premixed flour, hence the salt and other things added already. Especially considering there's guar gum. It's some premixed bread flour and they make it there at the store.

Those things would be there weather the guberment made them write them down or not. So just because you want to see "White Flour, water, yeast, salt" as the only ingredients, it doesn't mean that's a good thing. Next time you buy some bread flour at the store to make your homemade artisanal "real" bread, read the back of your bag of flour.

>> No.12731982

>>12731704
>I'm not even sure how to say 'rye' in Italian. We don't use the stuff at all.
That's not very nice to Tyroleans to be so exclusive towards them, Alto-Adige is part of Italy.

I'm sure the vast majority of your bread is baked with industrial yeast by now too. Baking with a mother yeast is annoyingly variable to begin with and trying to let the dough rise simply from ambient yeast every time would be retarded.

>> No.12732073

>>12731085
Some ingredients are for shelf life and some of the others that are there for flavor and thickening are probably meant to make up for shitty base ingredients. It's much better just to buy some bakery fresh bread every few days.

>> No.12732090

>>12731982
>baking with a mother yeast is annoying
Seems to work just fine for me and the hundreds of bakeries that do it. Stop being a bakelet.

>> No.12732599

>>12731967
You're entirely wrong, but nice try, liar.

>> No.12732613

>>12731085
Well the fermented rye flour is likely part of some natural biga yeast bread starter. It adds an aged flavor sort of like sourdough. That's old school. The amount of complication in this bread indicates to me that doughs are not made on site, but shipped out in all kinds of states, to be risen and baked later at the store grocery, within a skin of dough dried or freezer burned, and enough yeast action left to rise a second time, and pH balanced, and flavors of delicious oil when only canola was used for the nutrition label issue. A lot of the problem is that people expect italian bread to be all golden brown but also not dried out and tough crusted, and also not hard within 2 hours like really fresh bread, or they'll shop somewhere else.

That ingredient list includes a normal disclaimer for legal reasons, to list all the allergens that could make it into the bread from anything at all in the same facility, from actual cross-contamination to just the possibility of a royal screwup one day a year with the wrong bread in the bag. They're covered to prevent liabilities. People with actual allergies...sucks to be them.

>> No.12732746

>>12731704
>I'm not even sure how to say 'rye' in Italian.
"roggia"