Beware of chemical baker brothers

Bakers have hit out against the media hype surrounding Hovis's and Warburtons' announcement that they will make bread using 100% British wheat.
"Big deal," said baker Tom Herbert of Hobbs House Bakery in Chipping Sodbury. "Bakeries like ours have been using flour from 100% British wheat for years." Herbert is part of the Real Bread Campaign, which is supported by the National Lottery Fund. It aims to encourage and support the increased production and consumption of additive-free bread in Britain.
"Any shortening of the grain chain from seed to sandwich is great news, especially if purchasing from small, independent cereal farmers and millers is maintained over the long term," added Chris Young of the Real Bread Campaign. "However, what must not get lost in the nationalistic hoo ha is the fact that the big bakers continue to use a cocktail of artificial additives and unlabelled processing aids in many of their loaves."
He said that most bakers who have listed their loaves on the campaign online are able to trace their flour to its local mill and also trace exactly where in the UK the wheat was grown.