1, sweet bread:

Sweet bread belongs to a higher composition of a bread, its recipe is not only the amount of sugar is higher to make it really in line with the name, and oil and eggs and other raw materials to add a relatively high amount of;

Sweet bread in foreign countries for the rest or breakfast snacks, the sale of a large number of bakeries is the main product, but also the most varied kind of bread. The most varied kind of bread. With the continuous development of the baking industry, new flavors, new ideas, that is, healthy and delicious sweet bread is endless, which is classified as follows:

By taste is divided into: American sweet bread, European sweet bread, Japanese sweet bread;

By form is divided into: toast, such as grape toast, etc.; braided, such as braided buns, etc.; decorative, such as Mexican, pineapple buns, etc.; other classes, such as Salad bars, etc.; according to the filling wrapped into the way is divided into: filling, such as red bean bread, soufflé bread, etc.; outside the filling, such as Mexican bread, pineapple bread, etc.; seasoning bread, such as cheese seasoning bread, spicy seasoning bread, etc.;

2, Danish class:

Danish bread originated in a master of the Danish nationality, and later spread throughout the whole of Europe, but also popular all over the world. Danish bread is part of a very high composition, higher grade bread. The method of making Danish bread is different from that of ordinary bread, in that it is made by rolling the dough into butter and then folding it.

Danish bread with its fluffy texture, crisp, flavorful and rich layers of aesthetic appearance for a long time by the world's general appreciation. Danish bread is categorized as follows:

By form is divided into: can be loose class, such as large and medium-sized Danish croissants; Danish toast class, such as large, medium and small Danish toast; Danish seasoning class, for example, such as puree sandwich, sango cup, etc.;

By taste is divided into: European style, the dough itself is lighter in composition, wrapped into the oil is heavier; the American style, the dough itself is heavier in composition, especially sugar and oil ratio is high; British style, the dough itself is heavier, especially sugar and oil ratio is higher; the British style, the dough itself is heavier, especially sugar and oil ratio is higher; the British style, the dough itself is heavier, especially sugar and oil ratio is higher. high; British style, the dough and wrapped in oil are heavier, combining the advantages of the European and American styles in one.

3, health class:

Healthy bread as the name implies for the health of the human body, with the regulation of human function of a large class of bread. In the past, the bread production is the pursuit of product detail and soft, and with the improvement of people's living standards and the industry's continuous efforts to natural health as the demand point of the bread gradually into the hearts of the people, and to get the public's attention and affirmation.

Healthy bread involves the general health ingredients: wheat, oats, rye, soybeans, corn and other grains and cereals, as well as some Chinese medicinal herbs such as goji berries, ganoderma lucidum, Cordyceps and so on. At present, the market has appeared with nutritional enhancement of nutritional meal packages, such as blood, calcium and other effects of the bread. Healthy bread is classified as follows:

By nutritional function is divided into: dietary fiber, such as whole wheat bread, mixed grain bread, etc.; health care: goji berry bread, mushroom bread, etc.; nutrient-enhanced: high calcium bread, etc.

By taste is divided into: hard type, such as whole wheat bread, etc.; soft type: goji berry bread, etc..

4, hard type:

Hard bread variety, in the formula, production procedures and forms slightly different, finished product style, organizational structure, crust nature are not the same, thus forming a variety of hard bread. Generally speaking, the crust of hard bread needs to have the characteristics of "loose" and "crispy". The internal structure should be detailed, hollow and less particles, the bread must have toughness but not too strong, if the hand from the center of the bread should be easy to break into two sections, and will not have to stretch and fold the phenomenon of uninterrupted. It is categorized as follows:

By region: French bread; Italian bread; Philippine bread; cottage bread; Dutch crusty bread.

By shape: stick; cane; shuttle; disk; animal; other shapes. According to the texture:Crispy type, such as baguettes and so on; hard type, such as the Philippines and so on.