Hawaii Fresh Yeast

Bread has been made in mass with industrialized made bread in Hawaii since the 1852 with places like Loves Bakery and many other Mom and Pop Bakeries that used: flour, water, yeast, and salt. They would be serving the local people of Hawaii with nice fresh tasty bread, and at that time people were aware of how the milling process worked and knew what they were getting from a bread provider. People would make bread in their ovens, their fire-stone oven, and would be eating bread more and more. Making bread has always been something made by people with a long history, but the changes in bread making is what made people think about their bread.

In 1868, National Companies were starting to use commercial-yeast  that could last way longer than fresh-yeast. The mechanical process made it something called "ultra-fine flour", removing the bran, removing the germ of the flour that contained proteins, oils, and omega 3s, but it would make for a consistent product every time. While it was popular to eat "Ultra-processed Bread" there were people developing diseases: Pellagra that has symptoms to Dementia, Beriberi which has symptoms to Paralysis, Rickets with the weakening of bones, Iron Deficiency, and Birth Defects. So this brought the attention to understanding different levels of processing and what made something ultra processed in the first place.

So, Post-World War 2 starting putting more things into bread artificially to prevent such diseases that had arrived from nutrition removal from bread. It was no longer developing those scary diseases, but it would be empty carbs and still not the health benefits people were looking for with a fresh made bread versus ultra-processed bread. The labels based on long term affects and the process would mark something as: Conservative-Processing (First-Level), Light-Processing (Second-Level), Moderate-Processing (Fourth-Level), Heavy Processing (Fifth-Level), and Ultra Processing (Sixth-Level). It was also made to accommodate tastes where many people wanted more sugar, enjoyed the taste of sugar in their bread, and a American Bread would be tied to its sugar in it that made it less Rustic in flavor and people would just say "The Bread Tasted American". There are many sorts of things to change up the bread and there were many scientific names that people started to not recognizer, so some people went back to basics and made their own bread, or went to a place they trusted to make good bread.

This list of ingredients to understand would be at that time: Tartaric Acid a Emulsifier (Wear downs gut lining), Corn Syrup (Masks Chemical Flavors, High-Sugar, Risk of Liver Disease), Acidic Acid (Anti-mold), Calcium Carbonate (Appearance, Texture Modifier, Calcium Modifier), Ascorbic Acid (Ultra-Processed Modifier for the Gluten), L-Cysteine Hydrochloride (Preservative), Chlorine Dioxide Gas Process to Flour (Flour Bleaching), Azodicarbonamide (Cancerous Fluff-Texture Modifier). These days there have been a lot of other added things done to bread, so it's just good to be aware what is in your foods. Many companies that were selling in mass were self-affirming as safe, programs that were funded by national dominate sellers, so many things making to market at this time lacked of long term testing of products.

While a place still needs to be checked on how they make their bread the relationship between Customer and Baker was crucial in knowing what to look for and to have smarter conscious-shoppers. People use to talk to their baker and understand things that they normally wouldn't have known, versus as super markets and things came in people just bought the bread without knowing what was inside as long as it was delicious and affordable. Things that are artificial aren't bad, but not knowing what they are and how it affects your body just might be. 

Hawaii Fresh-yeast is sometimes done by bakeries and then by connoisseurs there is what people call Hawaii artisanal-yeast. When people are working with fresh or artisanal yeast it is different from commercial yeast, because it has a "yeast treating-process", "yeast feeding-process", "yeast control-process", and is not used for mass production as it is really hard to make Hawaii-raised yeast. So even understanding how long a bread lasts could tell someone if its limited-lifespan is attached to being freshly-processed or its super-long lifespan to be commercially shelf-stable and ultra-processed.

Spencecliff Corporation, a restaurant empire, had used a ton of bread with places like Kelly's having over a 100 options of Sandwiches the company needed its own bakery or even multiple bakeries, so they knew what was inside the bread. The Tahitian Lanai would have to always bake their fresh Banana Muffins and people expected the taste and nutrition all to be there. By controlling the freshness of bread and the ingredients inside people could be insured they were getting bread that was made with care. That peanut butter and jelly sandwich, or that Hawaii club sandwich, Flying Saucer sandwich, or a Prime Rib Sandwich was made in house with lots of care. If people wanted to know what was in their bread they would always be able to strike a conversation about it with the staff.