Bread seems different these days.

yebocan said:
Somewhere in production, a saving has been made. Not just bread, eggs...anyone noticed that the shells have become way less robust...like a key element has been removed or reduced, impact the final product that gets dropped...again, someone trying to save production cost? -- + started noticing the drop in quality of products a month or so after lockdown hit us.
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As an old, old man, I can safely say the bread of today is nowhere near the quality of back in the day. I agree with you - only reason is due to changing process and cost savings on ingredients used.

I bought myself a bread-maker a little while ago. Haven't used it yet though.
 
Splinter said:
As an old, old man, I can safely say the bread of today is nowhere near the quality of back in the day. I agree with you - only reason is due to changing process and cost savings on ingredients used.

I bought myself a bread-maker a little while ago. Haven't used it yet though.
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Was thinking about it, back in the day...when I was a laaitjie...bread use to last for days...these days, gone within minutes...seems to be just for show these days, with no real "metal" to it. FLM is where I go for good bread these days.
 
yebocan said:
Was thinking about it, back in the day...when I was a laaitjie...bread use to last for days...these days, gone within minutes...seems to be just for show these days, with no real "metal" to it. FLM is where I go for good bread these days.
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Well, now you and @JustAsk are giving contradicting explanations. He stated the opposite. ‍:unsure:
 
Splinter said:
As an old, old man, I can safely say the bread of today is nowhere near the quality of back in the day. I agree with you - only reason is due to changing process and cost savings on ingredients used.

I bought myself a bread-maker a little while ago. Haven't used it yet though.
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Everything was better back in the day, but I think it's more to do with growing older :p
 
Polymathic said:
I've noticed the bread change recently, within the last couple months to be exact.

I first noticed this when I was making toast in my Panini press, at first I thought the bread was burning because it looked like it was smoking to all hell. I popped open the press and see the bread isn't toasted at all and what I thought was smoke billowing out from the press was actually a fark ton of steam.

In general toasted sandwiches lose their crunch much faster, sometimes this happens within minutes of taking it out of the toaster.

Has anybody else had similar experiences?
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Which brand/s? Not been eating much bread lately and usually get what ever's cheapest at Checkers. Between Albany, Blue Ribbon and Sasko white bread, I haven't noticed a difference despite being picky.

I like the Sasko Dumpy loaves, but they haven't been on special for a while.
 
yebocan said:
Was thinking about it, back in the day...when I was a laaitjie...bread use to last for days...these days, gone within minutes...seems to be just for show these days, with no real "metal" to it. FLM is where I go for good bread these days.
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And for good head?
 
capd said:
Which brand/s? Not been eating much bread lately and usually get what ever's cheapest at Checkers. Between Albany, Blue Ribbon and Sasko white bread, I haven't noticed a difference despite being picky.

I like the Sasko Dumpy loaves, but they haven't been on special for a while.
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Blue Ribbon is the best of that lot. Stays soft and fresh for longer.

Sasko is just kak, and Albany is ok if Blue Ribbon is not available...
 
Mike Hoxbig said:
Blue Ribbon is the best of that lot. Stays soft and fresh for longer.

Sasko is just kak, and Albany is ok if Blue Ribbon is not available...
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Agreed, but one then wonders, what nasties are in BR causing it to last so long?

The large-slice Albany bread also lasts for a long time.

Either way, I keep bread in the fridge.
 
can be dozens of reasons from yeast in the Dough is off to humidity is too high/low,
through to Human conditions, like BP is too high/low,

I would worry about a Nuclear Holocaust, before I worry what bread tastes Like
 
epah said:
He is probably using a Milex panini press and it is just not getting hot enough to toast the pressed so it steams it instead.
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that one to be exact. I've also noticed extra steam from the regular toaster on the odd occasion I've used it recently
 
eg2505 said:
I would worry about a Nuclear Holocaust, before I worry what bread tastes Like
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giphy.gif
 
Polymathic said:

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that one to be exact. I've also noticed extra steam from the regular toaster on the odd occasion I've used it recently
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Should've bought a philips. Also a R1000 bucks just so you can toast bread. TF.
 
Mike Hoxbig said:
Blue Ribbon is the best of that lot. Stays soft and fresh for longer.

Sasko is just kak, and Albany is ok if Blue Ribbon is not available...
Click to expand...
Even Albany is terrible, at least in my book, I prefer Blue ribbon. I have tried both Sasko and Albany with the former being the worst imitation of bread there ever is, the latter is bad but not as bad as Sasko. I still wouldn't buy either if there is no Blue ribbon.
 
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