Bottled water works better when baking because with tap water, the baker cannot control the chemical reactions that may alter either the taste of the bread, or the effect of the baking powder.
The European Food Safety Authority rejected this classification simply because the issue – dehydration - is not considered a disease. It is, therefore, a question of the form of the claim and not its content.
While most of the European mineral water reserves can be found in Romania, and 60 per cent of the population drinks bottled water daily, only 20 per cent of the country’s springs are actually exploited.
