1, staple bread: staple bread, as its name implies, is consumed 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.

4. lurpak Bread: This is a new product developed in recent years. 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 because of its soft texture, refreshing taste, peculiar flavor and rich aroma, and has achieved great growth in recent years.

Nowadays, bread can be basically divided into two categories: one is soft bread, represented by Japan, the United States and Southeast Asia; One is hard bread, represented by European countries such as Germany, Britain, France and Italy, and countries such as Singapore and Vietnam in Asia.

1, soft bread

This kind of bread emphasizes beautiful style and delicate organization, and takes sugar, oil or eggs as the main formula to achieve crisp and soft effect. Soft bread is the most typical one made in Japan. The knife, shape and color of bread are very particular, especially the sweet stuffing and soft and smooth skin are more attractive. As for the United States, it is heavy cream and high sugar. Because Taiwan Province Province was once colonized by Japan, Japanese soft bread is still the mainstream of bread consumption. Soft bread is usually baked in a flat oven.

2. Hard bread (European bread)

Europeans take bread as their staple food and prefer "hard bread" with full bite. The formula of hard bread is simple, and the control of baking process is emphasized. The skin is crisp and fragrant, and the inside is soft and tough. There is a strong smell of wheat, and the more you chew it, the better it tastes. The most common hard breads are German bread, French bread, English peasant bread and Italian bread. European bread uses a rotary oven, so steam can be sprayed at the beginning of baking, which can not only increase the water retention rate inside the bread, but also prevent the surface of the bread from being dry and hard.