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Inspectors of the CAFIA Inspectorate in Prague have discovered one of the causes of bread illness called threadiness.

In last few days, several consumers that were not satisfied with the quality of bread turned to the Inspectorate. The crumb of the bread concerned was not baked enough and, according to one of the consumers, it was literally running. Although one of the samples was proven to suffer from threadiness, sensory examination of the quality of bread, performed on-the-spot, did not confirm it. Only after detailed control of production technology in the bakery was it proven that producer has been baking the bread at a temperature lower by 30 °C than prescribed by technological process, the producer himself has established.

Threadiness of bread can be caused, apart from other things, just by insufficient baking of bakery products, because the bacterial agent of illness (Bacillus mesentericus and Bacillus subtilis), commonly occurring in smaller amount in flour, can comfortably multiply in such conditions. Two or three days after baking the crumb of bread becomes damp, slimy and sticky, turns yellow and smells putridly. In the last stage, the crumb sticks to the finger appressed and after its releasing it creates thin threads – this is why the illness is called threadiness. This illness of bread occurs mainly in summer months and its development can be supported, besides insufficient baking, for example by insufficient hygiene in the bakery.

Although that threadiness of bread cannot threat consumer health, it is serious quality deficiency. Since the bakery concerned did not follow technological process, a fine will be imposed on it.