A row heats up over fresh vs frozen dough

Greek bakers and industrial manufacturers exchange accusations

By Thanassis Tsinganas - Kathimerini

Most Greeks not only have no idea how their bread is made but also think they are eating fresh bread.

Yet frozen dough, pre-cooked bread, enhancers, additives, extra yeast to prolong shelf life, and even genetically modified yeast are just a few of the changes being rung on the ancient cycle of kneading dough, shaping it, letting it rise and then baking the staff of life.

In Greece, the so-called battle of the loaf, which started a decade ago between traditional bakers on one side and bread factories and supermarkets on the other for the best sales points, continues even though a draft bill to amend the legislation was submitted recently.

The dispute has spread, “putting the customer in the middle,” said Consumer Protection Center president Nikolaos Tsemperlidis, who believes that customers are probably being deluded into thinking they are eating “pure, fresh bread.”