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Jun 3, 2009 05:37 PM

Dempster's breads (moved from Ontario board)

Dempster Bakery produces an ever-expanding line of breads, bagels, buns, flat breads etc. including whole grain, multi-grain, smart bread etc. etc. etc. Has anyone- especially dietitians and/or nutritionists - gone to the trouble of comparing these products and and come to any conclusions as to which products are the most nutritious, tasty and healthful? This may be an almost impossible request but I would appreciate some help if possible. Thanks.

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  1. I hope a nutritionist replies,.

    However, we have the white nutrition label to guide us, and in its limited way, comparisons can be made.

    I wouldn't expect too much. Dempster is part of Weston, just like Loblaw, Olivieri, and many other products, all using vast amounts of wheat and sugar.

    3 Replies
    1. re: jayt90

      Not to nitpick, but isn't loaf bread, as opposed to flat breads, made with either wheat or rye flour (as these are the only flours with enough gluten to cause the bread to capture the gas from the yeast to create an airy loaf)? And *VAST* amounts of sugar? My nutrition label on the Dempster's loaf I have handy says that for two slices of bread (71 g), there are 2 g of sugar. That's less than 3%, or about 1 oz per kilogram, if you'll forgive the mixed units. I think "vast" is an overstatement.

      And, from the JoyOfBaking site: " In order for yeast to become very active it needs food. It's favorite food is sugar, simple sugars to be precise (glucose and fructose). Some recipes call for adding granulated white sugar which the yeast will break down into its simpler form. " My Dempster's label, after wheat flour and wheat germ, lists glucose/fructose.

      So you need wheat flour to make the bread rise, sugar to feed the yeast - how do you make loaf bread without these two ingredients?

      1. re: KevinB

        Not to nitpick further, but the nutrition label gives the sugar content after baking and fermentation. I normally add a teaspoon of sugar to my yeast starter prior to mixing with the flour. I prefer he texture that way. I believe (but it only a belief) that a lot of the sugar I add is 'fermented' away.

        1. re: KevinB

          Kevin, I should have said that I find many parts of the vast Weston chain are in the carb business, whether pasta, bread, Entenmann's, or PC cookies. They do other things, as well, but they manage to use a lot of wheat and sugar, or dextrose etc., in their many factories.

          Rye flour has little gluten and needs additional wheat flour.

          Sugar is not used in classic baguettes or boules. I don't think Ace lists it, and it doesn't make its way into Ruhlman's bread ratio (from CIA).