KRAKUS Opakowania: Cheating customers by adding caramel to bread in order to make it darker, what is more, the lack of proper labeling – are we really aware of the way dark bread is produced?
Wersja polskaWersja polska |English versionEnglish version
All:
«««»»»
11 Sep 2008
Cheating customers by adding caramel to bread in order to make it darker, what is more, the lack of proper labeling – are we really aware of the way dark bread is produced?
Every twelfth bakery adds prohibited food dye-caramel to bread, furthermore, the half of bakery products produced in Poland is labeled inappropriately – this is the results of the newest control by Trade quality inspection of groceries  Dziennik Polski
10 Sep 2008
Will shop owners have to cover the additional costs for packaging?
Information about a bill on packaging economy and packaging waste prepared by the Government  Rzeczpospolita
10 Jul 2008
Students’ practice
We would like to invite you for free practice which can help to develop yourself and get a chance to observe the Company’s work as a employee.  Praktyki studenckie
06 Jul 2008
Your unique design on packaging will win the customers’ hearts.
We will create a design which will fulfill all your expectations. Try our offer and your product will become very unique.  Informacja o nadrukach
06 Jul 2008
Taking part in the charity action "Be in time against the odds"
The MCDO Krakus Company particicipated in the charity action donating the Foundation our products.  Udział w akcji Zdążyć mimo wszystko
17 Jun 2008
EUROPEAN UNION FOR THE ENTERPRISING
The MCDO KRAKUS Company put a large project called: "An increase of the MCDO KRAKUS Company’s competitiveness by implementing modern IT technology" into effect.  Informacja o dofinansowaniu
consultans in the packs area
meet our experts and consultants
 consultans in the packs area

Cheating customers by adding caramel to bread in order to make it darker, what is more, the lack of proper labeling – are we really aware of the way dark bread is produced?

11 September 2008 - autor: M. Nowosad translated by E. Rusin

 

Every twelfth bakery adds prohibited food dye-caramel to bread, furthermore, the half of bakery products produced in Poland is labeled inappropriately – this is the results of the newest control by Trade Quality Inspection of Groceries (TQI of G)

 

 

Inspectors checked 182 bakeries in Poland


The results of the inspection are astonishing.

 


The biggest problem is definitely the lack of proper labeling.

The results of the production control showed that the half of controlled bakery products did not have the proper labeling like the name of bread and manufacturer’s detail.

There was also the lack of the expiration date, complete informations about its ingrediens and the use of food dyes and harmful substances. 

 

We associate dark bread with nutritional and healthy food which is not always true as it was proved after numerous inspections in Polish bakeries.

 


More than 8% bakeries that have been controlled used prohibited food dye – caramel. 

 

Stanislaw Kowalczyk the deputy inspector of the Trade Quality Inspection of Groceries in his interview for ‘Dziennik Polski’ claimed - Researches showed that ammonia caramel and sulfite ammonia caramel added to bread can cause serious changes in blood like the decrease of the number of white blood cells which can result in leukemia. Caramel also causes hyperactivity and excessive muscle contraction. However, not all products containing caramel are harmful for our health. 

 

Products made from whole meal flour contain more fiber, vitamin B and minerals but making such bread is very time consuming. Bread rises very poorly and it needs better baking conditions than bread made with the use of caramel.

 

Firstly, such bread appears to look healthier because it is darker, secondly, with the use of caramel it easier to bake it.


Here there is the result of the control conducted by Trade Quality Inspection of Groceries published in ‘Dziennik Polski’ :

  

During the researches inspectors assessed  organoleptic and physicochemical quality of bread, labeling, and the conditions in which products are stored and transported. Thirteen per cent of all products was qualified as having the third and the fourth level quality because of defects in bread’s external appearance caused by inappropriate size and crust color. Only four out of all controlled bakeries ( which is 2.2%)  used  products past their expiration date e.g. bread mixes, ECO - mushroom sauce, dry leaven.

 

Information published pursuant to article from ‘Dziennik Polski’ of 11th Sep 2008.