Inside Look at Subway Bread: Baked Fresh or Simply Heated?
When it comes to the famous subway sandwiches, a popular question among food enthusiasts and critics alike is, are the breads actually baked fresh at the store or simply reheated? This topic has sparked debates and discussions in the food industry. In this article, we will explore the truth behind the sourcing and preparation process of Subway bread, backed by firsthand experiences and industry insights.
Centralized Dough Production and Delivery
Contrary to the common belief, certain franchises of Subway do not bake their bread on-site. The majority of the dough is prepared at a central location and then transported to individual stores. Upon arrival, the bread is typically reheated or finished baking in the store's ovens. This practice ensures a consistent taste and texture across different locations, thereby standardizing the quality of the products.
Historical Context and Practices
Dean, a former employee of Subway with 30 years of experience, remembers a different approach in the past. He recounts, '30 years ago when I worked there, it was not simply reheated. They baked it from raw to baked.' However, the exact practices may vary depending on the franchise and regional differences. Some stores may still use the traditional method of baking bread on-site, while others might follow the centralized process.
Efficient Frozen Dough Process
Industry experts suggest that many restaurants and supermarkets, including Subway, often buy pre-made, frozen bread dough to streamline their operations. The process is simple and efficient: the dough is formed into rolls or loaves and quickly frozen after the first rise. These frozen doughs can be thawed and proofed overnight in the store’s refrigerators, followed by baking them fresh in the morning. This method ensures a fresh bread supply without the need for daily baking, making the process more manageable and cost-effective.
On-site Preparation and Proofing
From personal experience, a 3-year employee of Subway shares, 'It’s shipped in frozen and in boxes. They defrost them overnight in the fridge, which kick starts the proofing process. They’re then proofed and baked on site. If you go in early enough, you can get a peek at them proofing and baking it in one of those huge combination proofer/convection ovens.' This insight into the preparation process suggests that although Subway does not bake the bread on-site from scratch, they do ensure that the bread undergoes the necessary steps to achieve a fresh-baked texture.
Industry Standards and Practices
It is important to understand that the practices of food preparation in the fast-food industry are subject to various standards and regulations. The use of pre-made bread dough is a common practice in order to maintain consistency and efficiency. However, this should not detract from the quality of the end product. The key is in the execution and the care taken during the proofing and baking processes.
In conclusion, the bread served at Subway is typically not baked from scratch on-site but is usually reheated or finished baking in-store. Understanding the preparation process behind the scenes can help clear up misconceptions and provide a clearer picture of the food industry's operational practices. The focus should be on the quality and taste of the final product, rather than the specific method of preparation.