A bread that looks, smells, and tastes perfect is not necessarily a healthy, good bread.

These past few days, the question of whether Pang Da Ren bakery's breads contain added flavorings has caused quite a stir. A senior figure in the baking world who declined to be named said that people demand that food look, smell and taste good, and to satisfy these demands of the palate, the vast majority of products will have flavorings and colorants added; baking professionals remind the public that after natural aromas go through high-temperature baking, the aroma degrades until only about ten percent remains, and bread with an overly rich fragrance is nine times out of ten made with added flavorings.

Fresh milk toast sold on the market is mostly not cheap, and many people also believe that these breads, which are "advertised as made with not a single drop of water, entirely from fresh milk," are the most natural and healthy. However, professional bakers, bakery owners and food industry operators all agree that the aroma of fresh milk, after high-temperature baking, has almost no smell left, yet fresh milk toast and the like sold on the market are often rich in milky fragrance, which in fact may well come from added "milk fragrance agents."

Huang Yanrong, a bakery baker holding a Grade C baking certificate, said that fresh milk, whose flavor is not obvious to begin with, after high-temperature baking has almost no fragrance left; if consumers buy or smell in a bakery a sweet milky fragrance, it should all come from added flavorings such as milk fragrance agents or milk fragrance powder.

Natural aromas cannot withstand high temperatures