Bread Products

Bread Products
Bread has been a staple food for thousands of years, originally it was made from a variety of crushed grains such as rye and barley.

These were more likely savory biscuits than the bread products made today.

Bread now is the main products made from wheat.

The range of breads available is vast. Most countries in the world produce some type of bread (e.g., pitta, chapattis, focaccia, parathas, rye, and sweetened breads).

White sliced is still very popular. Other breads sold include wheat-germ, malted wheat grain, soft grain white, bran enriched and multigrain.

Morning goods are small bread items traditionally baled in the morning after the ovens are cooled, but are now produced throughout the day.

These include muffins, crumpets, rolls and scones.

At the beginning of the 20th century most bread was made and consumed at home.

Today 20 000 independent bakers sell bread on a local basis. Large scale production at plant bakeries became possible as production methods and mechanical slicing and wrapping methods developed.

Plant bakeries now produce 78 percent of all bread consumed. The manufacture of bread products is one of the largest sectors of the food industry.

The million large loaves of bread are consumed every day.

Independent bakers still have an important role but they have lost some trade to in-store bakeries. These use a technical development known as the bake-off system.

Retailers buy in partially baked or unbaked frozen dough to finish on site.

A supply of freshly baked products is available throughout the day, so less is wasted.
Bread Products