http://www.abc.net.au/news/2013-06-12/coles-to-defend-bread-…
Not as fresh as you might be led to believe.
Coles in-house bread is parbaked
retiredfeline on 21/02/2014 - 09:15
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I believe this to be almost as scandalous as were you to call yourself 'ripepossum', prior to you spending a few extra days in a brown paper with a banana.
Bloody Coles.
Hey leave my dad out of this! :)
I understand your sensitivity - you had to go on the Ancestry.com website to confirm his name, didn't you?
Marsupial genealogy - it's a challenge…
The $1 stuff tastes fine to me.
Yep, and a lot of their varieties are prepared in Ireland (of all places it could come from, had to be almost exactly opposite side of 3rd rock)
I wonder how far the wheat travels to get to Ireland. Surely we don't export Aussie wheat to Ireland, where they mill it and make it into bread mix which they ship back to Oz?
The wheat used may well come from the U.S. or Russia, but there is every possibility that it is indeed Australian.
I remember years ago being shocked that it was somehow cheaper to import basic frozen potato and other vegetable products from Belgium, but such are the increased costs in the Australian market that huge quantities of our actual raw products come back to us like a boomerangs, but in 'value added' form.
Biggest example is iron/steel.
Even at a time when China had a viable, albeit still nascent, smelting capacity, we used to send them huge quantities of finished iron and steel products.
For along time now, we pretty much just send them ship after ship full of iron-ore and other raw materials.Whenever I see steel products that used to be made here, like movers' trolleys, or heavy-duty garage trolley jacks - selling for all of about a dollar a kilo in a Supercheap Auto catalogue - it is hard not to think about the real costs. The 'product miles' involved - and the total carbon cost to the atmosphere involved - in the whole export/import cycle.
I'm not entirely sure that I really want to know the full horror.
I think it's been pretty obvious for some time. There's no way they would bake all those varieties of rolls, etc. in house from scratch every day. I don't see it as a big deal. As long as they are bought on the day the baking is finished off, they're still very nice, as are their pastries which come from the UK.
Why would you buy bread from Coles when virtually every store is located in a shopping strip that includes a proper baker?
Errr, did I mistakenly log into OzQuality? For a very brief moment, I was almost tempted to neg this comment. It offends my religious beliefs.
All the chain store stuff is rubbish. It's like saying McDawnaldz bread rolls are quality. Try products leavened and baked by a master French baker. The difference is extroardinary. We're fed shite here. No one remembers quality food creation anymore.
McDawnaldz also imports all their (reconstituted) OJ from USA; so much for 100% Aussie. Another good reason not to visit that establishment.
mcdonalds tomato sauce sachets come from china
Their sundae/milkshake toppings/syrups and Oreo cookie bits for McFlurries are also made in China.
Put me right off, that did.
Our family regularly buys the Coles Artisan breads, I love the taste of that but they are so pricey, I usually get it in the evening for ~1/2 price. either way, they start getting stale and mouldy within a day or two after that, which is possibly a combination of no preservatives and being (baked\frozen\baked again). The bread from Bakers Delight and Brumbys is comparable in quality and price to the Coles Artisan, but they aren't cost effective for ozbargainers. I would buy from a local independent bakery if we had one near us, although they rarely have much sourdough\rye\wholemeal\etc on offer).
We also buy a lot of the Helgas\Burgen but now the prices are getting up around $7+ for a small half loaf, a breadmaker is looking very appealing!Guys, I urge you to try this. It takes about 5 min to get this going and the results are stunning. I have been following this and several recipes from Steve.
Coles' fresh-bread claims could be toast
Wait, so it's actually toast, not bread?
most place do it I know bakers delight do it with a lot of there pastries .
If you're really ozbargainers then you would surely be baking your own bread. Way cheaper, no preservatives, tastes better once you get the hang of it.
Already doing that. Haven't bought a loaf of bread for years, except for the occasional cape seed loaf from BD when on offer.
A real OzBargainer relies solely on bakery leftovers at the end of the day. Dumpster dive style.
I bake no-knead (aint got time for kneading) bread in the LeCreuset cast iron pot I bought for $100 delivered (pricing error pointed out on OzBargain).
I urge you to get your facts right. Not all Coles stores parbake. Many of the stores are stores that make their bread from scratch, hence, scratch bakery. If not, they use frozen dough.
they should all be scratch bakerys and why would they use frozen dough ??
bread…..
Flour
Yeast
Sugar
Salt
Cooking oil, butter or shortening
Water
no excuses …
and Many of the stores are stores that make their bread from scratch well ….On Thursday the court also heard that many Coles bakeries did not actually contain an oven
lol
http://www.theage.com.au/victoria/coles-freshbread-claims-co…
None of Coles Bakeries are'scratch' bakeries, they use premix flour.
The salt/sugar/fat/chemicals are already mixed into the flour, all the bakers do
is throw premix flour yeast and water in the mixer.
Woolworths are exactly the same(use premix)and also sell par baked products
I've worked for both in the past
That's why when you buy a freshly baked loaf or rolls they are like rocks the next day!
I've never eaten them the next day without freezing them first. If you do that the rolls (at least the ones I buy) keep quite well for several days. They aren't hard after thawing.
The problem as I see it, is many people are willing to pay more when the claim is 'fresh'. Most people don't consider parbake as fresh.
I'm not a fan of Coles bread but occasionally buy because of price and out of convenience.
The taste somehow doesn't seem right. It could be that some of their breads have either soy or linseed oil or malted wheat. Or maybe it's some kind of chemical taste?
The texture can be off too. Like the dough didn't fully rise.
That said, I think their hamburger rolls, the flat square ones, and crusty rolls are ok.
the doughnuts / muffins are the same ….