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Old 04-08-2008, 03:39 PM   #1
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When you go to buy bread in the grocery store, have you ever wondered
which is the freshest, so you "squeeze" for freshness or softness? Did
you know that bread is delivered fresh to the stores five days a week?
Monday, Tuesday, Thursday, Friday and Saturday. Each day has a different
color twist tie.

They are:
Monday = Blue,
Tuesday = Green,
Thursday = Red
Friday = White and
Saturday = Yellow.
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Old 04-08-2008, 03:39 PM   #2
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When you go to buy bread in the grocery store, have you ever wondered
which is the freshest, so you "squeeze" for freshness or softness? Did
you know that bread is delivered fresh to the stores five days a week?
Monday, Tuesday, Thursday, Friday and Saturday. Each day has a different
color twist tie.

They are:
Monday = Blue,
Tuesday = Green,
Thursday = Red
Friday = White and
Saturday = Yellow.
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Old 04-08-2008, 04:00 PM   #3
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So bread should be cheapest on Wednesdays & Sundays since the bread then would be a day old & they're supposed to mark down day old bread, right?

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Old 04-08-2008, 04:18 PM   #4
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There you go again, reading between the lines!!
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Old 04-08-2008, 10:27 PM   #5
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The colored tags are for rotation. Bread is only allowed to stay on the shelves so long before its rotated, the time for rotation depends on the bread.

Most of the cheaper loaves will start becoming stale in less than a week, where the better quality breads can stay on the shelves longer without going stale.

Bread that has rotated out is still good and usually donated to one food charity or another.
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Old 04-09-2008, 01:51 AM   #6
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joseph C. McKenzie:
The colored tags are for rotation. Bread is only allowed to stay on the shelves so long before its rotated, the time for rotation depends on the bread.

Most of the cheaper loaves will start becoming stale in less than a week, where the better quality breads can stay on the shelves longer without going stale.

Bread that has rotated out is still good and usually donated to one food charity or another. </div></BLOCKQUOTE>

They used to do that where I grew up in Massachusetts but the stores sued the bakeries and made it so the bread had to be rebagged and labeled for feed purposes only. The required process for the rebagging was to unbag the bread onto the floor and shovel it into feed bags. One bakery (Sun Ray or Sun Shine)tried leaving it in the original wrappers and distributing it to the poor but was slapped with a fine when they got caught and was forced to discontinue the practice. A 100lb flour sack full of good bread not the Wonder or Batter Whipped variety is what you got. All they asked was for a 75 cent donation to cover the cost of the new flower sacks and limited you to one sack per week.
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Old 04-09-2008, 01:03 PM   #7
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The bakeries just sell us an ordered alotment every week. They no longer do anything with rotation, product stocking, etc. That is entirely done by the in-store bakery staff.

A truck comes by once every two days to pickup the pulled bread and take it to the local homeless shelter and Food share.
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Old 04-21-2008, 07:56 AM   #8
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When we had the condo on the beach, I had to stop by the "Discount Bakery" a couple of days a week to pick up a sack full of the really old stuff. DW used it to feed the seagulls. It added a couple of hours of joy to her life every week.
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