![]() They are allergy-friendly because they use no wheat flour or dairy products in their recipes. A five-day shelf life is possible for Franz gluten-free bread. There is no need to pack it it is ready to eat and can be stored at room temperature. This bread is made using rice flour, potato starch, and tapioca flour, among other things. If you’re looking for a gluten-free option in a store, you can’t go wrong with flour from Franz. No matter which type of Franz gluten free bread you choose, you can be sure that it is vegan and will provide you with a healthy, gluten-free option for your diet. This bread is made with a blend of different grains, including oats, rye, wheat, and barley. The third type of Franz gluten free bread is the Multigrain Bread. This bread is made with a blend of ancient grains, including quinoa, amaranth, millet, and sorghum. ![]() The second type of Franz gluten free bread is the Ancient Grains Bread. It is also vegan, as it does not contain any eggs, dairy, or honey. This bread is made with white rice flour, tapioca flour, potato starch, cane sugar, and sea salt. The first type of Franz gluten free bread is called the Classic White Bread. However, all of the breads are free of gluten and are also vegan. There are a few different types of Franz gluten free bread, and each one is made with different ingredients. I was also pleased to hear that there is increasing demand to use local and organic ingredients even when baking on an industrial scale.Is Franz gluten free bread vegan? This is a question that many people have asked, as they are interested in eating a healthier diet. I enjoyed it too and gotta admit it is impressive that they can automate so much of the baking process. ![]() The kids enjoyed the tour a lot, frankly a lot better than they would have enjoyed a tour of an artisan bakery with a single small oven and a dedicated group of earnest bakers talking about the nuances of fermentation. Watching the loaves fly around, I got this song stuck in my head (if you've watched Looney Tunes you'll know what I'm talking about). ![]() The buns are cooled on a track that travels all around the building before heading into the packaging room.Buns travel through a 100 foot long oven for about 8 minutes to bake.Machines shaped the buns then slid them into a proofing machine that is kept around 100 degrees where they stayed for 50 minutes.Dough was mixed in 1,000 pound batches, then dumped into troughs where it fermented for an hour or so.Ingredient-wise I saw palettes full of different flours including those from Cargill and Pendleton Flour Mill.I'm not making a value judgement in saying that, just noting that everything I saw was done by machine with operators tending to the machines, not bakers tending to the dough. Franz is a bread factory, not a bakery as I think of bakeries.I noticed other parents surreptitiously taking shots but I was too concerned with keeping small fingers out of the machinery to take photos once the tour began. Unfortunately cameras were not allowed on the tour. It was pretty cute but my son didn't find it terribly interesting, probably in part because his dad has told him these things 20 times already.Īfter that, we had to get on our hair nets and the tour began. The tour began in an area that had information about how you make bread, where wheat and flour come from, how yeast works, those sorts of things. Franz Bakery bakes all of the buns for Wendy's, Arby's, Burgerville, and a bunch of other fast food joints out here as well as thousands of loaves of bread each day. I chaperoned this trip, naturally.įranz is a landmark in Portland, in part because it has been here over 100 years but also because of the giant rotating loaf of bread on the roof (only a few blocks away there is a giant rotating quart of milk). My son's 2nd grade class toured Franz Bakery today.
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