Few days ago I had a thread about preservatives in the Roti that you buy on /k/

And yesterday when I kemas old newspapers I found last Friday's Sin Chew had an article regarding the toxins they put inside the Roti that we buy

Apparently, preservatives are not the only toxin that they put inside

They also put all kinds of other chemicals ... like emulsifier, perfume, bromine, artificial coloring, artificial flavors, leavening, and so on ...

And worst of all is, even "plain sounding" chemicals such as "leavening" or "emulsifier" contains toxic substances

Oh my !

I was only concentrated on the preservatives, and forgot about all other chemicals the commercial bakeries put into the roti that they sell

The previous thread about roti having preservatives is at https://forum.lowyat.net/topic/2955597

This post has been edited by Forgot Liao: Oct 29 2013, 09:01 AM

To you, I am buta science

To the universities that I graduated from (foreign universities), I have 1 bachelor (double majored) and 3 master degrees

Only katak di bawak tempurung in Malaysia will call others "buta science" when they themselves are buta hati

you guys want to continue telan all the chemicals that's your choice

but if you are interested, get last friday's sin chew, it's in the "sweet home" section

This post has been edited by Forgot Liao: Oct 29 2013, 09:18 AM

A roti with ABSOLUTELY NO PRESERVATIVES (without all those adjectives) can only last 12-24 hours under Malaysia's hot and humid climate

Roti, being made of wheat, is a refined carbohydrate based product which can be very easily digested, not only by us, but also by all kinds of bacteria/molds/fungus

Under the tropical Malaysian climate most bacteria/molds/fungus grow very fast

How many days can that brand of roti last ?

They can claim whatever they want ... fact is still fact

Make a smaller portion, or break a portion into two lumps, add different fruits into each of them and then bake them separately

That way you can have two smaller bread, with different kinds of flavor.

That is what I do.

The roti that we make in our home can't even last 3 days if put out in the open.

After 2 days start molding already.

But that's natural, because we don't add any kind of preservative into the roti that we ourselves going to eat

I made the preservative-free roti for my family, especially for my kids

As for the instant noodles, I sendiri makan

If like that you also kenot understand, where did you letak your otak ?

This post has been edited by Forgot Liao: Oct 29 2013, 09:48 AM

If you want to let your kids to telan all those preservatives, continue to buy those commercial roti for them

They are your kids, not mine

Since your ingelis so much better than all of us, mr. ingelis plofessor, tell us what i did wrong

This post has been edited by Forgot Liao: Oct 29 2013, 09:56 AM

I dunno which model you use.

Mine can.

Not actually "half", a little bit more than "half". But still smaller portion than the full loaf.

Another trick that I employed is to let the lump rises longer.

That way, there'll be less carbohydrate and more "air bubbles" in the bread.

And these bread are more soft, but less filling (which means, you don't find yourself so easily "filled up" by eating them)

You don't even know the basic of what bread is, do you?

Aiyo, want to troll pun please use brain la.

Yeast convert carbohydrates into sugar and CO2, that's how those "air bubbles" came about.

Jezuz... how stupid can /k/tard be ?