1, staple bread: staple bread, as the name suggests, that is, as a staple food to consume. Staple food bread formula is characterized by the proportion of oil and sugar is lower than other products. According to the international practice of staple bread, calculated on the basis of the amount of flour, the amount of sugar is generally no more than 10%, and the oil is less than 6%. The main reason for this is that staple breads are usually eaten with other side products, so it is not necessary to add too many supplementary ingredients on their own. Staple bread mainly includes flat item or arc top pillow bread, large round bread, French bread.

2, colorful bread: colorful bread varieties are many, including stuffed bread, surface spray bread, fried bagels and varieties due to the shape of several major categories. Its formula is better than the staple bread, the ratio of its auxiliary materials belongs to the medium level. Based on the amount of flour, the amount of sugar is 12% to 15%, the amount of fat is 7% to 10%, and there are other accessories such as eggs and milk. Compared with the staple bread, its structure is more fluffy, large volume, excellent flavor, in addition to the flavor of the bread itself, but also the flavor of other raw materials.

3, seasoned bread: belong to the secondary processing of bread, baked bread and then processed into the main varieties are: sandwiches, hamburgers, hot dogs and other three. In fact, this is a product derived from the staple bread.

4, Danish shortening bread: this is a new product developed in recent years, due to the use of more grease in the formula, but also in the dough into a large number of solid fats, so belongs to the bread in the higher grade products. The product not only maintains the characteristics of bread, but also close to the pie (Pie) and lasagna (Puff) and other pastry foods. After the introduction of the product, due to the soft and crisp, peculiar flavor, but also on the aroma of the rich, popular with consumers, in recent years to obtain more substantial growth.

Now the bread can be basically divided into two categories, one for the soft bread, Japan, the United States, Southeast Asia as a representative; one for the hard bread, Germany, Britain, France, Italy and other European countries, and Asia, Singapore, Vietnam and other countries as a representative.

1, soft bread

This bread seeks a beautiful style, delicate organization, sugar, oil or egg as the main recipe in order to achieve the effect of crispy and fluffy. Soft bread made in Japan is the most typical, bread knife work, shape and color, are very careful, especially within the filling sweet, soft crust smooth mouth, it is attractive; as for the United States, is heavy cream and high sugar. Taiwan was colonized by Japan, so in the habit of eating bread, still Japanese soft bread for mainstream consumption. Soft breads are mostly baked in flat pan ovens.

2, hard bread (European-style bread)

Europeans take bread as a staple food, favoring "hard bread" full of bite. Hard bread recipe is simple, focusing on baking process control, the crust is crispy and aromatic, the internal softness and toughness, a rich wheat flavor, the more you chew the more flavor. The most common types of hard bread are German bread, French bread, English cottage bread, Italian bread and so on. European-style bread is rotary oven, so in the early stages of baking can be sprayed with steam, in addition to the internal water retention rate of the bread to increase, but also to prevent the surface of the bread dry and hard.