Recipe for white loaves and rolls increases softness and reduces sodium by up to 25%
Coles has revealed the secret to the success of its store-made bread that customers have been enjoying from the bakery since February.
The Coles bakery team spent two years improving the recipes of its white loaves and rolls, reducing the salt content by up to 25%, while working with an Australian flour miller on a new recipe to help keep the soft bread varieties softer for longer once customers take them home.
As part of Coles' purpose to sustainably feed all Australians to help them lead healthier, happier lives, the new recipes have resulted in more than 76 tonnes of salt being removed from 46 Coles in-store bakery products every year[1] – the equivalent of two semi-trailer loads.
Some of the most popular breads, like the in-store baked Coles White Sandwich, Toast and Block Loaves, now contain as little as 274mg of sodium per 100g, compared to 375mg per 100g in the old recipe.[2]
The final stage of the two-year journey to improve in-store bakery bread involved Coles partnering with Australian family-owned business, Manildra Group from regional New South Wales, to produce a flour recipe for the soft bread varieties that not only contained less sodium, but were softer for longer too.
