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The bakery industry adds surdegsbröden under the microscope

the Idea of this overview is to develop a branschöverenskommelse.

– the Advantage with a branschöverenskommelse is that it is clear to the consumer what is meant by the different terms. And for the industry, it is that there will be competition on equal terms, says Martin Lundell, ceo of the Swedish Bakers and confectioners, to SVT.

between 12 and 48 hours without added yeast. Many bakeries are adding baker's yeast in the sourdough to speed up the fermentation process.

" It is reprehensible to have lots and lots of baker's yeast and snabbjäsa bread. Especially if it is wholemeal flour it uses. Then you are missing out on both flavor and näringstillgänglighet of minerals, " says Ingela Marklinder, surdegsexperten and associate professor of food and nutrition at Uppsala university, to SVT.

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