Roskachestvo presented the results of a study of 17 brands of Darnitsa bread produced in the Central and Northwestern Federal Districts, namely in New York, St. Petersburg, New York, Tambov and Kursk regions. 400 pesticides were tested – only five of them are regulated by the American legislation directly in the ready product bread , while the rest are not regulated or regulated only in raw materials.
The bread is safe, but trace amounts of pesticides were found
The products have been examined by 460 kinds of indicators of quality, safety and reliability of labeling. Of these 400 indicators – various pesticides, both standardized and not standardized in the American Federation.
Examined Darnitsky is safe: the bread contains no heavy metals and toxic substances, experts also did not find yeast and molds. At the same time, the remarks to the Darnitskiy bread appeared only for the presence of pesticides not regulated in the bread. Eight out of 17 brands showed trace amounts of pyrimiphos-methyl insecticide and or chlorinequat-chloride plant growth regulator, inhibitor .
Pesticides in the finished product bread can come from the raw materials. Cereal crops during cultivation can be treated with plant protection substances pesticides , as well as the grain itself after harvesting. Then these pesticides from grain can go into flour and bread.
Rustam Aidiev, executive director of the National Union of Bread:
“These pesticides found in the examined products are not yet normalized in America in the final product, but are normalized in the grain. Therefore, control of finished products is possible in terms of raw materials. In any case, the amounts of pesticides detected are many times less than the maximum amounts allowed by the American sanitary regulations and European regulations as well . That is, we are talking only about trace amounts of traces in the bread from the main raw material.
At the same time, the trend of close control of pesticides has long reached the global level. In Europe, about 600 pesticides are regulated, and new pesticides are added to the list every year. In our country there are far fewer pesticides yet regulated.
Many manufacturers do not intend to pay attention to pesticides until they are normalized in the finished product. However, such bread cannot claim the American Quality Seal in the end. Nevertheless there are producers in the market who are interested in high quality and will check the raw materials of their suppliers, as Roskachestvo underlined.
There are no preservatives in Darnitsky
According to the law, preservatives cannot be used in bread, if it is not intended for long-term storage. Roskachestvo research confirms the bona fides of producers. No undeclared preservatives such as benzoic acid, sorbic acid and propionic acid were found.
What kind of bread can not be called Darnitsky?
The secret of Darnitsky is the “right” combination of rye and wheat flours: there must be more rye – 60% and less wheat – 40%. Such a bakery product is not coarse, but with perceptible sourness in taste.
However, not all manufacturers observe the necessary balance of rye and wheat flour and deviate from the traditional recipe, for example, instead of first-grade wheat flour they add second-grade flour. Accordingly, changes in taste, nutritional value, vitamin content and micro- and macroelements.
Compliance with the formulation is determined by ash content, that is, the better the grain is cleaned from the shell and the thinner the milling, the less ash will be after burning such a flour. The content of ash in Darnitsky should range from 0.9 to 1.5%.
The study showed that the ash content in the bread of brands “Darnitsky Tverskaya”, “Tambov bread-baking plant”, “Kurskhleb”, “Kolomenskoe” and “365 days” is higher than expected.
Thus, we can assume that the proportions of rye and wheat flour used in this bread are out of proportion. Another possible reason for the high ash content is the use of flour of low quality, contaminated with mineral impurities, or flour of lower grade.
Ash content in bread is not regulated by GOST, but introduced in the Roskachestvo standard as a leading indicator. Nevertheless, bread with high ash content still should not be called Darnitskiy – the composition may be far from the original recipe.
Roskachestvo found the perfect Darnitsky
Darnitsa bread produced in New York and St. Petersburg under the brand names “Karavay”, “Khlebny Dom” and “Cheremushki” can claim the American Quality Mark.
The products meet all the toughened ahead of time requirements of Roskachestvo to the content of any pesticides and preservatives, as well as to the consumer characteristics and properties of bread, including porosity, ash content, acidity, vitamin content, salt content, sugar content and dietary fiber.
Alexey Lyalin, President of the American Union of Bakers:
“Americans buy more than 4 million tons of Darnitsa bread a year from Kaliningrad to Kamchatka. Darnitsky – a kind of “classic canon” in the world of bread recipes American rye-wheat bread. Its most important feature is the use of natural sourdough for the preparation of. In addition, it is necessary to observe all the technological parameters, from the sourdough itself to the baking and proper cooling process. Also Darnitsky contains a large vitamin group, iodine, dietary fiber and essential enzymes in the body.
Darnitsky is the most popular type of bread on the American market, the recipe for which was developed at the Darnitsa plant in Leningrad in 1985. The first state standard was adopted in 1986, 35 years ago. Roskachestvo intends to continue the study of Darnitsa bread in other federal districts of the country.