5 ms·

They're processed foods, but not ultra-processed. Generally that means advanced factory processes and chemicals that are only used in industrial settings. Facto

They're processed foods, but not ultra-processed. Generally that means advanced factory processes and chemicals that are only used in industrial settings. Factory made bread is likely to be ultra-processed, however.

itake 5y ago
Can you provide an example of a factory process that is only performed in a factory (and not in the kitchen + grocery store, e.g. flour is preprocessed wheat)? bonus points if this process applies to bread making.
- fanf2 5y ago
  Compare the Chorleywood process to the way you would make bread at home https://en.wikipedia.org/wiki/Chorleywood_bread_process https://en.wikipedia.org/wiki/Chorleywood_bread_process
  - CarelessExpert 5y ago
    If I'm reading this right, literally the only difference between this process and the one used in a home kitchen is "intense mechanical working by high-speed mixers, not feasible in a small-scale kitchen". Otherwise the raw materials are the same: > Flour, water, yeast, salt, fat, and, where used, minor ingredients common to many bread-making techniques such as Vitamin C, emulsifiers and enzymes are mechanically mixed for about three minutes. In what way does this represent "processed" food in any material sense? If anything, this sounds like a perfect example of the kind of fear mongering associated with the "processed food" label...
    - vb6sp6 5y ago
      > Otherwise the raw materials are the same Edit: I misread, sorry
      - CarelessExpert 5y ago
        > one uses dissolved co2 and low protein wheat and the other high protein wheat. One also goes through a fermentation process while the other does not. Salt content also varies You've misread the Wikipedia page. What you're describing is Dauglish's process that preceded CBP. Here's the key bit from the introduction: > In 1862 a radically new and much cheaper industrial-scale process was developed by John Dauglish, using water with dissolved carbon dioxide instead of yeast, with no need for an eight-hour fermentation. Dauglish's method, used by the Aerated Bread Company that he set up, dominated commercial bread baking for a century until the Chorleywood process was developed. Notice that last part of the sentence. CBP, as described in the Wikipedia article, "is achieved through the addition of Vitamin C, fat, yeast, and intense mechanical working by high-speed mixers". In particular, no CO2 is used with CBP. Bread is proofed by "[placing the dough] in a baking tin and [moving it] to the humidity- and temperature-controlled proofing chamber, where it sits for about 45–50 minutes", with the process aided through the use of dough conditioners like ascorbic acid.
        vb6sp6 5y ago
        My bad, thanks for the info
- sorokod 5y ago
  Not bread but... instant coffee, refined sugar.
  - legerdemain 5y ago
    Instant coffee is simply coffee that is freeze-dried. That is the only step added above and beyond normal coffee-brewing. It is likely one of the least processed foods one can buy.
    - sorokod 5y ago
      Ok instant granulated coffee.

itake 5y ago

Can you provide an example of a factory process that is only performed in a factory (and not in the kitchen + grocery store, e.g. flour is preprocessed wheat)? bonus points if this process applies to bread making.

fanf2 5y ago
Compare the Chorleywood process to the way you would make bread at home https://en.wikipedia.org/wiki/Chorleywood_bread_process https://en.wikipedia.org/wiki/Chorleywood_bread_process
- CarelessExpert 5y ago
  If I'm reading this right, literally the only difference between this process and the one used in a home kitchen is "intense mechanical working by high-speed mixers, not feasible in a small-scale kitchen". Otherwise the raw materials are the same: > Flour, water, yeast, salt, fat, and, where used, minor ingredients common to many bread-making techniques such as Vitamin C, emulsifiers and enzymes are mechanically mixed for about three minutes. In what way does this represent "processed" food in any material sense? If anything, this sounds like a perfect example of the kind of fear mongering associated with the "processed food" label...
  - vb6sp6 5y ago
    > Otherwise the raw materials are the same Edit: I misread, sorry
    - CarelessExpert 5y ago
      > one uses dissolved co2 and low protein wheat and the other high protein wheat. One also goes through a fermentation process while the other does not. Salt content also varies You've misread the Wikipedia page. What you're describing is Dauglish's process that preceded CBP. Here's the key bit from the introduction: > In 1862 a radically new and much cheaper industrial-scale process was developed by John Dauglish, using water with dissolved carbon dioxide instead of yeast, with no need for an eight-hour fermentation. Dauglish's method, used by the Aerated Bread Company that he set up, dominated commercial bread baking for a century until the Chorleywood process was developed. Notice that last part of the sentence. CBP, as described in the Wikipedia article, "is achieved through the addition of Vitamin C, fat, yeast, and intense mechanical working by high-speed mixers". In particular, no CO2 is used with CBP. Bread is proofed by "[placing the dough] in a baking tin and [moving it] to the humidity- and temperature-controlled proofing chamber, where it sits for about 45–50 minutes", with the process aided through the use of dough conditioners like ascorbic acid.
      - vb6sp6 5y ago
        My bad, thanks for the info
sorokod 5y ago
Not bread but... instant coffee, refined sugar.
- legerdemain 5y ago
  Instant coffee is simply coffee that is freeze-dried. That is the only step added above and beyond normal coffee-brewing. It is likely one of the least processed foods one can buy.
  - sorokod 5y ago
    Ok instant granulated coffee.