4 ms·
The manufacturing process makes them worse. On a mass scale, every cent counts and the first thing to take a hit is the quality of the flour and the density of
by bigbaguette 7y ago
The manufacturing process makes them worse. On a mass scale, every cent counts and the first thing to take a hit is the quality of the flour and the density of the dough. Then it's machine mixed, frozen, and baked in the very same condition at all time in electric ovens and that makes for a pretty forgettable taste and texture.
The end result is nowhere near what a competent baker can do, working manually and especially when using for instance a wood fire oven
- eru 7y ago> On a mass scale, every cent counts and the first thing to take a hit is the quality of the flour and the density of the dough. Yes, but a better product can be sold for more. That's why they are making something resembling baguettes in the first place, and not just the cheapest loaf possible. (Not saying that in practice the factory baguettes are better than what your favourite baker does. Far from it.)
- perl4ever 7y agoSurely baguettes are always sold for way more than the cost of ingredients.
- eru 7y agoI'd assume so. Labour costs (including both baking and retail) are a big part of the price of a baguette. Why? Oh, perhaps because I wrote 'Yes, but a better product can be sold for more.'? To be more explicit: Yes, but a better product can be sold for more than a worse product. (Not: "Yes, but a better product can be sold for more than price of ingredients.")
- deleted 7y ago[deleted]