Over the last 10 years or so, I’ve noticed a chemical taste in most commercial bakery goods (not packaged factory ones but rather the in-store bakery at a grocery store). It’s seems to be mostly on the base of the item or around the outside. For example, the base and crust of a danish/croissant will have the taste, but not the inside dough. Does anyone know what causes this taste? Is it perhaps a glaze or a non-stick spray..?
Baking – What causes the chemical taste in commercial bakery products
baking
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Best Answer
This could be a number of factors.