But is there a way to spot it, other than squeezing, tapping, or simply guessing?Well, it turns out that there’s a simple visual code that can take you straight to the freshest loaf in seconds.The whole bread industry suffered a major shakeup a few years ago which left it with only three main national players. Depending on your area of the country one will dominate more than the other but they will occupy 90 percent of the bread isle. Depending on the distributor you may not even see all the colors no matter what day you shop.
The colors run in alphabetical order, so the earlier they appear in the alphabet, the earlier in the week the bread was baked. As a general rule of thumb, you should only see two colors of tags on the shelves at any one time, or three maximum for those days when bread wasn't delivered.
But that doesn’t stop the old bread from sneaking in though. So when you go to the store for your next loaf, make sure the color of the tag is the same as the day on which you are shopping. Please note that if it’s Wednesday, you also want green. For some reason, the system does not include those days.
Some say it’s because bakers did not used to bake on Wednesdays and Sundays. Life would be too easy if everyone followed the same rules, made the same chargers for every cell phone, and used the same bread code.
For me this is the best way to guarantee freshness, and taste for that matter. In Northern China and northern central China, mantou is often eaten as an alternative staple to rice.
Steamed Mantou is similar to western white bread, but since it is not baked, it does not have a brown outer crust.