Brief introduction to bread classification:
Substantive difference
1. staple bread: staple bread, as its name implies, is eaten as a staple food. The formula characteristic of staple bread is that the ratio of oil to sugar is lower than other products. According to the international practice of staple bread, the consumption of sugar generally does not exceed 10%, and the consumption of oil does not exceed 6%. The main reason is that the staple bread is generally eaten with other non-staple foods, and there is no need to add too many accessories. The staple bread mainly includes flat or curved pillow bread, big round bread and French bread.
2. Colored bread: There are many varieties of colored bread, including stuffed bread, surface-sprayed bread, fried bagels and varieties with different shapes. Its formula is better than the staple bread, and the proportion of auxiliary materials belongs to the middle level. Based on the amount of flour, the amount of sugar is 12% ~ 15%, the amount of oil is 7% ~ 10%, and there are other auxiliary materials such as eggs and milk. Compared with the staple bread, it has softer structure, larger volume and excellent flavor. In addition to the taste of bread itself, there are other raw materials.
3. Conditioning bread: it belongs to secondary processing bread, and the baked bread is reprocessed. The main varieties are: sandwiches, hamburgers and hot dogs. In fact, this is a product derived from the staple bread.
Bread and butter: This is a newly developed product. Because the formula uses more oil and the dough is wrapped with a lot of solid fat, it belongs to a higher grade product in bread. This product not only keeps the characteristics of bread, but also approaches pastry foods such as pies and puffs. After the product came out, it was welcomed by consumers and gained great growth because of its softness, refreshing taste, peculiar flavor and rich aroma.