When Breads Speak German
Bakery Review|August - September 2021
The importance of bread in every society is unique in itself. Every country has many variations on the offer.

Used in many cultures for auspicious occasions during the festive season, now breads have taken on a more glamourised avatar. There are many variations on the basic recipe of bread, including pizzas, chapatis, tortillas, baguettes, pitas, lavash, biscuits, pretzels, naans, bagels, puris, and many other variations.

Unique German Breads

Bread, in one form or another, has been one of the principal forms of food for man from the earliest times. History of bread and cake starts with Neolithic cooks and marches through time; with their speed varying according to ingredients’ availability, technological advancements, economic conditions, socio-cultural influences, legal rights (Medieval guilds), and of course, continually evolving tastes.

Through much of history, a person’s social station could be discerned by the colour of bread he/she consumed. The darker the bread, the lower the social station of the person. This was because whiter flours were more expensive and harder for millers to adulterate with other products. Today, we have seen a reversal of this trend when darker breads are more expensive and highly prized for their taste, as well as for their nutritional value.

At the Munich airport you are flanked on both sides with outlets selling their bread products. There was the most delicious aroma and quite an impressive rush at both of them. Germans are extremely proud of the bread culture of Germany. German expatriates find it very difficult to get good German bread.

Germany produces more varieties of breads than any other country. Germans are some of the best master bread-bakers and produce over 300 different kinds of bread. What is even more impressive is that German breads tend to be of the healthy wholegrain (Vollkorn in German) type, packed with flavour and nutrients. All German breads boast an abundance of vitamins, mineral salts, protein and carbohydrates.

The most popular breads include rye flour, either with or without wheat. Rye flour has low levels of gluten and so the texture tends to be denser. Wheat is added to give a lighter texture and a good crust. Seeds and whole grains are popular additions for flavour and texture and, of course, regional variations means breads come in many shapes and sizes. Rrye breads have a moist and chewy texture and can be stored for a good length of time without going stale.

Continue reading your story on the app

Continue reading your story in the magazine

MORE STORIES FROM BAKERY REVIEWView All

Emulsifiers in Baked Goods

The use of food additives is necessary to maintain the quality and freshness of the food pro product. Food additives perform important functions in baked goods such as starch complexing, protein strengthening and aeration and may also offer some degree of emulsification.

6 mins read
Bakery Review
October - November 2021

Desserts Sweets that won't Desert you

Dessert is the favourite part of a meal not only of children but of everyone present at the dinner table. No wonder 14th October is celebrated every year as National Dessert Day. Sweets are an inevitable part of almost all festivals and festivities in India. Any social event must end with a dessert – if not an array of them! In India sweets are a gesture of goodwill. Desserts thus form an essential part of the meal. Ashok Malkani looks at the various aspects of this final course of a meal including its benefits and the popularity of different desserts in countries around the world.

10 mins read
Bakery Review
October - November 2021

Lavazza Globally Launches La Reserva De ¡Tierra! India

Lavazza, the Italian brand that is among the world’s leading coffee roasters, has announced the launch of La Reserva de ¡Tierra! India, a unique premium blend of refined coffees fully sourced from Karnataka and crafted in India, for professional use in cafes, fine-dine restaurants and star hotels.

2 mins read
Bakery Review
August - September 2021

Maintaining Bakery Business in Pandemic

Bakery industry is the largest segment of the food processing sector in India. There are over 2,000 bakeries in the organized and semi organized subdivision of the industry producing about 1.3 million tones of the bakery products and another 1,000,000 small scale bakeries producing 1.7 million tones. COVID 19 affected the working of this industry, also, adversely. Though bakery products were not as badly affected as food items in the F&B sector, the industry has to adopt measures to ensure that its production and distribution attain high standards of hygiene in order to retain its status in the food processing industry. Ashok Malkani takes a look at how the industry can maintain hygiene in the production line-up (including personal hygiene), distribution and retail segments.

8 mins read
Bakery Review
August - September 2021

MAKING MERRY WITH MILK

Human being is the only mammal who drinks the milk of another mammal and this drink is most pleasurable at a cold temperature when the mercury rises.

6 mins read
Bakery Review
August - September 2021

A Perfectionist with Eye on Technique and Precision!

Surendra Negi, Master Patissier, Taj Palace New Delhi

5 mins read
Bakery Review
August - September 2021

Living it up at the Café!

Cafes are no longer places where one goes to have a cup of coffee. It has become a meeting place for friends and colleagues. With the introduction of Wi-Fi, in most of these places, cafes have also developed into substitute places of work. The changing concept of café has been as revolutionary as the changing perception of coffee. Initially, about two decades ago, coffee was available only as South Indian filtered coffee. This pick-me-up was, later, available as instant coffee and then as Espresso. Now this drink has acquired various formats like Cappuccino, Latte, Frappe, et al. Ashok Malkani, on the occasion of International Coffee Day, on 1st October, look at the changing café scenario, the effect of the pandemic on these outlets and their future. He also examines how the tipple called coffee is now available in various cocktail forms – hot or cold.

10+ mins read
Bakery Review
August - September 2021

New Technology Designed to Detect Destructive Cocoa Virus

Swiss agrifood testing company SwissDeCode, in collaboration with Mars Wrigley, has created an on-site test that is designed to detect Cocoa Swollen Shoot Disease (CSSD) in asymptomatic trees in less than 60 minutes.

3 mins read
Bakery Review
August - September 2021

Passionate & Versatile!

Aavika Chhawchharia, Co-Founder of ‘Honey&Dough’ Coffeehouse & Bakery

3 mins read
Bakery Review
August - September 2021

Soya Means Health

With the excitement about healthy foods reaching its crescendo, it has become almost difficult to enjoy a sinful dessert or a creamy pastry without gulping a few slices of guilt along with them.

5 mins read
Bakery Review
August - September 2021
RELATED STORIES

GERMAN WATCHDOG PUTS GOOGLE UNDER CLOSER ANTITRUST SCRUTINY

Germany’s antitrust watchdog paved the way this week for extra scrutiny of Google by designating it a company of “paramount significance,” the first to get that label since regulators got more power to curb abusive practices by big digital companies.

1 min read
AppleMagazine
AppleMagazine #532

THE ANIMAL-HUMAN CONFLICT

RAJESH MENON is a wildlife photographer and environmental conservationist living in North India. Here he shares some ideas for solutions to the animalhuman conflicts that are apparent in all regions of the world today.

4 mins read
Heartfulness eMagazine
January 2022

Passion and Love for Community

Dr. Prakash Tyagi is the executive director of Gramin Vikas Vigyan Samiti (GRAVIS), an NGO dedicated to working in impoverished rural regions of India, including the Thar desert, Rajasthan, Uttarakhand, and Bundelkhand. In part 2 of this interview with Kashish Kalwani, he speaks about how things have changed due to the pandemic and the importance of passion and love for community.

3 mins read
Heartfulness eMagazine
January 2022

The Grieving Brain

The Surprising Science of How We Learn from Love and Loss

1 min read
Spirituality & Health
January/February 2022

Modern Vinyasa FOR THE MASSES

Teacher Calvin Corzine brings a functional yet challenging approach to yoga with an emphasis on making everyday movement easier.

7 mins read
Yoga Journal
January - February 2022

Harmonious Hues

Author and style editor Fifi O'Neill demonstrates the magical ability of white to act as a blank canvas for any home, regardless of theme or lifestyle.

2 mins read
Cottages and Bungalows
February - March 2022

India Is on a Tear

Massive modernization presents opportunities for investors.

5 mins read
Kiplinger's Personal Finance
February 2022

EU PLAN FOR SWEEPING UPDATE OF BIG TECH RULES GAINS MOMENTUM

The European Union’s ambitious plan to update its pioneering internet rules gained momentum Tuesday after a key committee passed measures requiring technology companies to better police content and lawmakers prepared to vote on regulations to rein in Big Tech.

2 mins read
Techlife News
Techlife News #529

EU PLAN FOR SWEEPING UPDATE OF BIG TECH RULES GAINS MOMENTUM

The European Union’s ambitious plan to update its pioneering internet rules gained momentum Tuesday after a key committee passed measures requiring technology companies to better police content and lawmakers prepared to vote on regulations to rein in Big Tech.

2 mins read
AppleMagazine
December 17, 2021

LUCKY MAN

TOM SLINGSBY IS ON A ROLL. HE TALKS TO HELEN FRETTER ABOUT SAILING AT THE VERY TOP OF THE SPORT, AND HOW HE GOT THERE

8 mins read
Yachting World
January 2022