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Bread of Baku: With new addictives2012-08-24 15:30
Recently the Free Consumers Union of Azerbaijan received a complaint that a pretty impressive piece of rubber had been found in the bread. Surprisingly, the bread was baked in the factory of the company Baker. Products of this company are believed to be of high quality. The incident suggests that none of us is immune from the fact that having bought bread, you can find in it rubber, bolts, and even more, says the head of the Free Consumers Union Eyyub Huseynov.
In recent years the consumers complain about the quality of bread produced in Azerbaijan: the bread is badly baked, wrongly stored in the shops and gets stale quickly, the expert Eyyub Huseynov says. It is often baked of baking flour of poor quality with using many impurities and various emulsifiers. All these chemical additives artificially increase the shelf life of the finished product. Normal prepackaged bread becomes hard and starts to get stale in 72 hours. If it does not dry out, this means that it contains a lot of chemicals. In this case, ingredients, prolonging the "life" of bread, are reducing consumers' lives, Huseynov concludes.
There are cases when bread becomes unfit for human consumption just for one day. According to the expert, this is a flip side of the same coin. In this case, the bread is infected with so-called "potato disease", which, being a fungal disease, occurs through infection of the equipment with a fungal bacteria. According to western doctors, consumption of foods infected with fungal disease contributes development of cancer.
Poor quality of flour also contributes the emergence of low-quality bread. In many cases, the stores sell overdue flour, Ayyub Huseynov says. More than half of the packages do not contain the expiration date. Some manufacturers are generally using invalid marking. For example, the firm "Carmen" marks the bags of flour with the UNICEF stamp with a smiling child. This means that the product in this package is vitaminized. In fact the flour of the "Carmen" is no different from other similar products.
Finally, there is another thing that affects the quality of the bread. It is associated with the production of flour by local farmers. Eyyub Huseynov says the farmers cannot process the grain to the right consistency, so the flour is not suitable for baking bread. Good flour, allowing producing high-quality fragrant bread with a glossy crust, must meet the accepted standards, according to which 100 kilograms of flour must be used to produce 130 kilograms of bread. Today, the originally poor quality of flour hinders the production in such proportions. Because of this, manufacturers violate the accepted standards of bakery, increasing the amount of water and salt in order to make up for the initially missing 30 kg of bread, experts say.
To improve the situation in this area, the Institute of Standards under the State Committee for Standardization, Metrology and Patents has developed a draft standard for the bread production. If accepted, in the near future Azerbaijan imposes a ban on the sale of bakery products without special packaging. Now the project is under review. Once the technical representatives of the Committee for Standardization make a final conclusion, the project will be sent to the head of the Committee to approve. But what will be level of the monitoring over the implementation of these standards by the manufacturers?