24th September 2009, 12:25 AM
Re: Best Orh Lua in Singapore or Malaysia?
Yes and no... Consumers demand for very soft bread. There is a limit to adding yeast or bp. chemicals are used to create the texture desired. it is no longer an art to make gourmet bread. Its about technologies. To me, these modern bakeries are rubbish as they have no skill in understanding the dough.
Originally Posted by plsoong
And i do agree that in the cold countries, food spoilage is not so bad due to the dry air and cool temperature.