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Coles collaborates with Manildra Group for new bread recipe

Coles

Coles have revealed its new recipe for success for its white loaves and rolls which have been available in the bakery since February this year. 

After two years spent improving the store-made bread, Coles has reduced the salt content by up to 25 per cent and worked with Manildra Group, an Australian flour miller, to help keep the bread softer for longer. 

As part of Coles’ aim to sustainably feed all Australians to help them lead healthier, happier lives, the new recipes have resulted in more than 76 tonnes of salt being removed from 46 Coles in-store bakery products each year. Some popular breads such as the Coles White Sandwich, Toast and Block Loaves now contain 274mg of sodium per 100g – around 100mg less than the old recipe. 

“In our mission to be Australia’s most sustainable supermarket, we have been gradually reducing sodium from in-store bakery bread rolls and loaves over the past two years without compromising on taste, quality or shelf life – our aim was to make the change without customers even noticing, and they haven’t,” Coles Bakery general manager Andy Mossop said. 

“Bread is a household staple and we sell more than 400 million Coles Bakery loaves and rolls from the in-store bakery each year. We’ve worked hard to create a new recipe which allows us to reduce sodium by up to 25 per cent while also maintaining great quality, value and taste because we know how important softness and flavour is to our customers. 

“This has been a very considered and tested process to ensure we are providing the very best bread our customers will enjoy every day.” 

In working with family-owned business Manildra Group, based in regional NSW, Coles also succeeded in producing more affordable, healthy bread options for customers. 

“Premium-quality food has been at the heart of our business for nearly seven decades and we’re excited to partner with Coles supermarkets to supply high-quality bread – all proudly produced by our family-owned Australian company for Coles customers from Cairns to Hobart to Perth, and everywhere in between,” Manildra Group director John Honan said. 

“Our high-quality white bread mix uses 100 % Australian wheat and is lower in salt. This product has been specially created using the highest quality ingredients to manufacture bread products that arguably provide market leading crumb softness, texture and eating qualities in the Coles Super Soft, Crusty and Savoury range.” 

Coles’ bakery reformulation initiative is a step in the right direction to reduce hidden salt in foods that many Australians regularly consume, according to Heart Foundation Group CEO and adjunct professor John Kelly said. 

“More than 6.2 million Australians live with high blood pressure, which puts them at higher risk of a heart attack or stroke. High blood pressure is known as a silent killer as its symptoms are often not noticeable until people have it checked by their doctor,” Kelly said. 

“Currently, Australians eat double the recommended maximum of 5 grams of salt or around a teaspoon per day.  Reducing salt levels in some of our everyday foods can help improve people’s health. 

“As well as reducing salt in our diets, good nutrition relies on boosting protective foods like heart-healthy vegetables, fruits and wholegrains and eating them regularly.” 

Coles’ new-recipe bread loaves and rolls are available at Coles supermarkets from the in-store bakery nationwide. 

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