In its debut week, tens of thousands of New Zealand households bought Freya's Bakers's Half, confirming to Goodman Fielder Milling & Baking that there is indeed latent demand for a smaller loaf. Vicky Taylor of Goodman Fielder who led the initiative says research indicated that households seeking the new bread option were New Zealand's growering number of small households, and also bigger households where individual members had a variety of flavor preferences."We're finding already that smaller households are able to buy a smaller quantity of fresh bread moreoften, with Freya's Baker's Half. They're liking the idea of eating today's half while tomorrow's half is baking" says Vicky Taylor. Freya's new half-loaf brings the concept full circle. For forty-something's, breaking in half a fluffy white kiss loaf is a fond childhood memory.
2. For soups you're better off going with a heavy loaf like a pasta dura, or pana decasa, it has a bit more flavor than normal bread, and won't fall apart so easily, so you don't get bread dregs etc.
3. You can't slice hot bread, because it squashes (haven't I learnt the hard way- Gubby)
4. The softer bread is, the more oil it has in it (that's why finger buns are softer than just the plain long rolls) and
5.If a bread company is loosing money they up the amount of sugar they put in the bread, so they fcan preserve it for longer, and people get kind of addicted to sugar, so that;s why you pay more for bakery bread, because it is freshly made with no preservatiives, like sugar etc.
