Meaning Behind The Color Of Bread Bag Twist Ties And Tags

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Ever wondered about the colorful twist ties and tags on bread bags? I sure did, and let me tell you, the story behind those hues is quite fascinating. You might think there’s some secret message encoded in those colors, but the truth is simpler than you might expect.

So, what’s the deal with the colors, you ask? Well, it turns out that each color actually indicates the day of the week the bread was baked on. Yup, you heard me right! It’s like a little bread calendar hiding in plain sight. According to Harry Peemoeller, senior instructor from Johnson & Wales University in Charlotte, North Carolina, this color code helps bakeries keep track of their batches and suppliers figure out which loaves are fresh and which are ready to retire from the shelves.

Now, let’s break down the rainbow of bread codes. Blue is for Monday, green for Tuesday, red for Thursday, white for Friday, and sunny yellow for Saturday. It’s a colorful way to keep track of the baking days. But hold on, no deliveries on Wednesdays and Sundays! Makes sense, right? And here’s a cool tidbit: the first letter of the color often matches the order of the week, with the colors arranged alphabetically – blue, green, red, white, and yellow.

But here’s the twist (pun intended): this nifty code isn’t a universal language for bread freshness. Nope, it’s not as straightforward as that. You see, different bakeries might have their own take on the color code game. For instance, blue might not mean the same thing at Bakery A as it does at Bakery B. So, while it’s an interesting piece of bakery trivia, don’t stress too much about memorizing the code.


Peemoeller points out some other ways this system isn’t a one-size-fits-all solution. Picture this: a bakery baking multiple batches of the same bread, each with its own unique color tag. Or, some bread types lasting longer than others, leading to varied delivery schedules. Those potato rolls might come around twice a week, while the quick-to-stale bread gets delivered more frequently.

Now, here’s the juicy part – how to choose the freshest bread in the store. Forget deciphering colors, focus on the sell-by date. Peemoeller’s wisdom shines here. If you’ve got a loaf with an October 1 tag next to one that’s dated October 6, go for the latter if it matches your timeline. And guess what? The ingredient list matters too. If you spot mold and bacteria inhibitors in the ingredients, it means the bread’s built to last. Not bad, but not exactly the freshest kid on the block either. If you’re looking to avoid these additives, keep an eye out for “calcium propionate” on the label and skip it if you’re not a fan.

Now, for that bakery-fresh feel, Peemoeller recommends snagging an unsliced loaf from the bakery section and either getting it sliced right there or taking a crack at it yourself with a serrated knife. And when you’re home, here’s a little tip: wrap up the slices you won’t devour in the next few days in plastic wrap, then pop them into a freezer bag and stash them in the freezer. When the morning sun rises, your frozen slices will be thawed and ready to enjoy.

And here’s a final word on storing your bread: the fridge isn’t its friend. It might sound like a good idea, but it’ll dry out faster than you can say “sourdough.” So, give your bread a cozy spot on the countertop or in the freezer to keep it tasting just right.

So there you have it, folks – the colorful secret code behind bread twist ties and tags. While it might not be as universal as we thought, it’s still a neat peek into the world of baking. Remember, it’s not just about the colors, it’s about the freshness that matters most. Happy bread hunting, my fellow carb enthusiasts!