Hovis Bread

Thursday, April 25th, 2013

HOVIS BREAD – THE STRENGTH OF MAN

First off the name ->  Hovis?? In 1890 the conjunction of a Latin phrase ‘hominis vis’  (the strength of man)  became Hovis.  The phrase refers to the fact that bread has always played a major role in people’s lives, providing the foundation to much of humanity’s diet over millenia.  With this bread the greatest nutritional and flavor benefits were sought to be magnified.

It is a wholemeal bread meaning it is processed to include the bran, the germ, and the endosperm. Keeping the majority of the wheat berry, wholemeal breads help reduce weight as they take longer for the body to process, and help a person to feel fuller longer, while also keeping sugar and insulin levels from spiking. ( A study published in the American Journal of Clinical Nutrition). Wholemeal also contains complex carbohydrates which are positive for the human body.

Nutritionally, Wholemeal also provides a significant increase in vitamins B1, B2, B3, E, in addition to folic acid, calcium phosphorus, zinc, copper, iron, and fiber, over standard white breads.

The wheat germ further fortifies the nutritional aspect of this bread as it is the embryonic form of the wheat kernel, and is loaded with all the necessary matrix of materials needed to produce a wheat plant.  The wheat germ is thus packed with B vitamins, such as folate, vitamin B1 (thiamin) and vitamin B6.( B vitamins are important for the heart, production of proper mood chemicals for our brain, and are critical for cardiovascular health).

Wholemeal and Wheat Germ together make for a powerful nutritional combination, and have made Hovis a staple in British households for over 120 years.  The significant B Vitamins in Hovis became known in the 1920’s and sales of this bread increased dramatically. It has also been discovered that Hovis has significant positive digestive properties, such that Hovis digestive cookies were introduced in the 1980’s.

Sources: http://en.wikipedia.org/wiki/Hovis  http://www.doctoroz.com/videos/why-you-need-wheat-germ, ,  http://www.alfitness.com.au/article/id/389/pid/24/Why-You-Should-Switch-From-Eating-White-Bread-to-Wholemeal-Bread

 

 

Hello world!

Sunday, March 31st, 2013

Welcome to the Landmark Bakery website.

I hope to use this blog to inform people about baking and the positive aspects to eating clean products with no preservatives.  As has often been stated in wellness circles – “You are a living being. You should not put a dead product into a living being”.  This is the primary cornerstone of my baking philosophy.

Preservatives and chemical additives placed in many baked products to ‘slow down’ the aging/staling process actually render the breads almost nutritionally null.  In my breads a person should find that if the bread is left at room temperature after about 5 days that it will begin to mold.  That is because the bread is still living.  It’s nutritional properties have not been interfered with and it will provide the nutrition it is intended to.

I will also be adding information about where I live in Kaslo.  I will provide information on things to do in the area, especially things to do that would require a quick snack, coffee, or sub sandwich pick up at the bakery!

Thanks for coming here …. Robert and Bettyann