I once had a service call to a kosher bakery on Thursday evening, and I witnessed the 8 or so bakers preparing to do the braiding. The dough was 20 feet long, of a “saftey yellow/green” color and greased like it came out of a deep fry. I noticed the large cannisters of stabilized egg yoke with 10% sugar and who knows what else. Bakereries, like any other business produce what sells, and what sells in not always in your best nutritive interest. As NYmom is onto, there is also some less than honesty regarding the claim of “whole wheat”. Even whole wheat flour is not whole. The germ must be removed because of its poor shelf life. If you want the good stuff, you’ve got to grind it yourself, and as I know from matza, fresh ground is truly delicious!
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