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Subway sued for exaggerating meat by 200% (files.catbox.moe)

submitted 3 months ago by [email protected] to c/[email protected]

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https://www.scribd.com/document/785653198/Subway-lawsuit

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[–] [email protected] 51 points 3 months ago (18 children)

I like it that Subway's bread can't be considered as bread, because of the high ammount of sugar.

In 2020, it ruled that the sugar content in Subway's savory sandwich bread was above the legal limit required to be labeled "bread," according to the country's Value-Added Tax Act of 1972, which states that for a baked good to qualify as bread, its sugar content cannot exceed 2% of the total weight of flour.

[–] [email protected] 13 points 3 months ago* (last edited 3 months ago) (14 children)

2 percent is frankly a little low for the bar sugar by weight to still be considered bread, but 10 percent(which is where they were at) is obviously outrageous. If you want a really aggressive rise while keeping a high hydration, adding sugar and heat can get you there. I don't think you're making bread anymore beyond 4 percent though.

[–] [email protected] 24 points 3 months ago* (last edited 3 months ago) (13 children)

Maybe I'm too European for this, but I would never have thought of putting sugar in regular bread. Even milk buns don't have added sugar in them, unless you count lactose.

…I'll have to try this, because it sounds off to me. Like putting a dishwasher in the bathroom. Not really insane. But I'd quietly judge someone who does that.

Edit: Not great for bread.

[–] CancerMancer 14 points 3 months ago

The only reason I would use a very small amount of sugar is to jump start the yeast. That shouldn't even take a teaspoon though, and it's only necessary when you have to get a faster rise.

The bread tastes better when you let it rise slowly though.

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