By REBECCA MUSHOTA –
SPAR management in Ndola says the colour of brown bread it has been selling to clients of late is determined by the per centage of bran in the flour.
Shop manager Penelope Chanda said reports from some clients that Ndola Spar was making poor quality bread were not correct as the bran in the flour was also determined by millers and not bakers.
“We can’t add brown colour to the bread. It is the percentage of the bran that determines whether the bread is white or brown,” Ms Chanda said.
Shop manager Lewis Chilambe explained that unlike what some clients assumed, there was colouring involved in bread making.
The miller supplying flour to Spar has been in the business for a long time and only supplied quality flour.
Spar was supplying the same bread to 38 outlets on the Copperbelt and the complaints should have come from them if they were genuine.
Management has so far not received any complaints from customers concerning poor quality of brown bread.
