Industrial bakery

The consumption of industrial bakery products is very common worldwide, they are highly commercial products and undoubtedly mostly delicious. We usually eat them at any time of the day, especially at breakfast and as desserts at meals. Another point that plays in favor of these products is their accessibility, since they are usually available in almost any gastronomic establishment, with better or worse quality.

Industrial pastries are strongly discouraged by nutrition experts, many prohibit them in the meal plans they prepare for their clients and others reduce them to minimum levels. However, certain products that make up the range of industrial bakery products in reasonable quantities are not so harmful.

In order to understand the basis for the damage that can be caused by the excessive consumption of industrial bakery products and how we can consume them in moderation in order to enjoy their beneficial properties, we will discuss their basic characteristics in the following guide, so that you will have the necessary information to make an objective assessment of the use of these products.

What is industrial confectionery?

Within the range of products included in the category "industrial confectionery", there are those that are composed of flour, fats and sugar; examples of these are sweets, cookies, cereals, cakes, and can be accompanied by different ingredients such as nuts, chocolate, coffee, eggs, fruits, etc.

Nutritional composition

It is impossible to describe in detail the nutritional value of industrial confectionery because of the heterogeneity of its composition, there are hundreds of thousands of sweets made with different levels of sugar, fats, etc.; however, in this section we can describe the general composition of these foods.

They are energetic products, with a high composition of carbohydrates and fats. Carbohydrates are of simple type, coming from refined flours, starches and sucrose; this macronutrient usually occupies more than 50% of the composition of these foods. As for proteins, we hardly find 5% of these and they come mostly from products such as nuts, milk and eggs.

As for fats, they vary greatly depending on the type of fats used in their preparation. They usually occupy up to 20% of the nutritional composition of these products.

As mentioned above, they are highly energetic foods, which is why it is estimated that they can reach an average of 500 kcal per 100 g, and even more if they contain additives such as chocolates, nuts, cream, etc.

Depending on the type of fat used is its composition in micronutrients, generally predominating minerals such as calcium, magnesium, sodium, potassium and iron; and vitamins A, B6, B12, C and D.

Consumption

The big problem with industrial bakery products is the abuse of consumption of these products, which leads to excess calories, obesity, diabetes, cardiovascular problems, etc. If you want to include industrial bakery foods, try to do it with moderation and sporadically, and avoid those made with trans fats. We recommend consulting the nutritional labels of the products that you acquire, in order to determine which is the consumption that you should make of it.

Damage to human health

• High sugar content: According to the World Health Organization (WHO), human beings should only consume 30 grams of sugar per day, equivalent to approximately 3 chocolate cookies. Excess consumption of sweets, cookies, cakes, etc., is one of the triggers of diabetes and obesity.
• High sodium content: One of the most potent minerals in the production of industrial bakery products is sodium. Excess sodium is a trigger for cardiovascular problems such as high blood pressure.