I enjoyed reading Tom Herbert’s report from the Real Bread Conference, but I recently returned from a conference on Quality and Safety of Grain Crops and Foods, in South Africa. There, the availability of wholesome, reasonably-priced bread from plant bakeries using the Chorleywood Bread Process makes the difference between being able to put sufficient food on the table for your family or not.
It’s fine for we affluent and well-fed people to pontificate about ’real’ bread versus CBP, but when you are literally on the bread line, the finer points of ’quality’ mean nothing to you and your family. Just getting any form of bread can be a bonus.
Stanley P Cauvain, director, BakeTran, and honorary president of the International Association for Cereal Science & Technology