From: no_offline_contact@example.com   
      
   On 2025-12-26 2:47 p.m., Adam H. Kerman wrote:   
   > danny burstein  wrote:   
   >> Adam H. Kerman  writes:   
   >   
   >> [snip]   
   >   
   >>> I try to avoid Subway. I don't care if they bake it in the restaurant --   
   >>> pre-rolled dough from the freezer. It's lousy bread that tastes mass   
   >>> produced.   
   >   
   >> [npr]   
   >   
   >> For Subway, A Ruling Not So Sweet. Irish Court Says Its Bread   
   >> Isn't Bread   
   >   
   >> In a decision shocking to those familiar with the $5 footlong, Ireland's   
   >> Supreme Court has ruled: Subway bread isn't actually bread.   
   >   
   >> At least, not legally.   
   >   
   >> That's because its bread has too much sugar, the court said Tuesday.   
   >> The country's Value-Added Tax Act of 1972 says tax-exempt bread can't   
   >> have sugar, fat and bread improver exceed 2% of the weight of flour.   
   >   
   >> In Subway's recipe, sugar makes up 10% of the weight of the flour,   
   >> according to the judgment. That's five times what the law   
   >> deems acceptable.   
   >>      ==========   
   >> rest:   
   >> https://www.npr.org/2020/10/01/919189045/for-subway-a-ruling-   
   ot-so-sweet-irish-court-says-its-bread-isnt-bread   
   >   
   > Interesting about the sugar; thanks   
      
   I wonder if Subway bread is the same formulation as Subway in North   
   America? I remember seeing a travel vlog hosted by a Russian who   
   remarked that North American bread was noticeably sweeter than what she   
   was used to in Europe; she had travelled quite widely in Europe and   
   lived a number of places for several months. Mind you, if Subway does   
   formulate its dough differently for different places, it's North   
   American formula may be sweeter than their Irish formula!   
      
   --   
   Rhino   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)