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#1 Old 03-13-2008, 01:33 PM
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I recently read somewhere - could have been here - that enzymes such as used in bread aren't always vegetarian. They can be derived from an animal source such as rennet (?). So should I assume a bread that just says "enzymes" may not be veggie?
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#2 Old 03-13-2008, 01:42 PM
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Quote:
Originally Posted by LifeDrngWartime View Post

I recently read somewhere - could have been here - that enzymes such as used in bread aren't always vegetarian. They can be derived from an animal source such as rennet (?). So should I assume a bread that just says "enzymes" may not be veggie?



Do you happen to have a picture of an ingredient list listing enzymes?



I wouldn't think enzymes would be considered part of an ingredient, and the enzymes in food are there because they're there naturally (you make your own, plants, and animals).
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#3 Old 03-13-2008, 02:10 PM
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Quote:
Originally Posted by LifeDrngWartime View Post

I recently read somewhere - could have been here - that enzymes such as used in bread aren't always vegetarian. They can be derived from an animal source such as rennet (?). So should I assume a bread that just says "enzymes" may not be veggie?



In the US, enzymes can be listed (particularly in cheeses) and it can mean rennet. Not fun. But the only way to know is to contact the manufacturer. HTH!
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#4 Old 03-13-2008, 02:16 PM
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Hmm... I don't have a picture. But basically it will just say, "flour, yeast, salt, enzymes", or maybe sometimes "dough conditioner (enzymes)". I'm pretty sure they actually add the enzymes in there, and I'm wondering what the source is. How likely is it that bread would use enzymes from rennet or some other animal source?



I know they can tell you more about the enzymes... they just don't with the breads that I've looked at. I ended up getting some sprouted bread last time that didn't say anything about enzymes, it's not bad but I don't want to get it all the time.
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#5 Old 03-13-2008, 03:39 PM
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Quote:
Originally Posted by LifeDrngWartime View Post

Hmm... I don't have a picture. But basically it will just say, "flour, yeast, salt, enzymes", or maybe sometimes "dough conditioner (enzymes)". I'm pretty sure they actually add the enzymes in there, and I'm wondering what the source is. How likely is it that bread would use enzymes from rennet or some other animal source?



I know they can tell you more about the enzymes... they just don't with the breads that I've looked at. I ended up getting some sprouted bread last time that didn't say anything about enzymes, it's not bad but I don't want to get it all the time.



I have never encountered this, so i'm not sure.



This article doesn't really answer your question, but it is definitely related.



I know it would take more time, but if you have the freezer space you could make several loaves at a time, and freeze them, they will essentially last forever if sealed properly.
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