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How to Store Flour in Bulk for the Long Haul
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Vintage Sugar & Flour Label Set: Printable Victorian Pantry (digital Download) - Etsy
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flour in ASL
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Reply to It’s the flour label for me 🤣 #organizingtiktok... | Gerald Davenport
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4 months ago
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Gerald Davenport
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Nov 3, 2014
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Dear @LidlGB, is the ‘fermented wheat flour’ you add to your products just a sourdough starter culture that makes the dough rise, or flour cultured using specific bacteria that generate propionic acid, which you add as a 'clean label' preservative to extend shelf life? We wrote to ask you a couple of times back in August and September but you didn’t respond. Would you like to answer our question here? Thanks, the Real Bread Campaign. -- We found 'fermented wheat flour' listed in products sold un
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5 months ago
Facebook
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Labelology | Just Read The Label! on Instagram: "🍞I wonder why this stuff never gets moldy. Flip the label and boom — it’s a science project. Bleached flour, dough conditioners, DATEM, diglycerides, lactates, sodiums, calciums, sterile lactate, monoglycerides. No fiber. No real nutrients. Just a chemical sponge that sends your blood sugar soaring and leaves you hungry an hour later. This isn’t bread — it’s processed filler pretending to be food. Stop wondering about your bread. Start reading th
1.6K views
2 months ago
Instagram
labelology_
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Ayla on Instagram: "Bread used to be 4 ingredients: flour, water, salt, yeast. Now read the label on most supermarket loaves in America. You’ll find dough conditioners, emulsifiers, preservatives, added sugars, seed oils, and chemicals like potassium bromate (restricted or banned in parts of Europe) still allowed in the U.S. Modern industrial bread is engineered for shelf life and profit, not simplicity. Soft for weeks. Doesn’t mold. Uniform texture. Mass produced. That’s food science, not tradi
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2 months ago
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