Classification and description of baked goods Bread can be divided into 1 according to the amount of materials used. Hard roll products: French bread, Italian bread, Vienna bread, Dutch crispy bread, barley bread and miscellaneous grains bread Features: the crust of bread is crisp, but the internal structure is very detailed. There are big holes but few particles, and the microstrip is not very tough, so it is easy to break into two parts by hand. Formula: Only yeast, flour, water and salt. Sometimes a small amount of sugar and oil is added, which quite meets the needs of modern people for healthy food.

2. Soft bread products: white toast, whole wheat toast, germ toast and all kinds of sweet toast. Features: Any bread baked with a toast model can be called soft bread, regardless of the formula. This kind of bread has beautiful style, delicate organization and soft texture. Formula: A little more water than ordinary bread. Gluten must be fully expanded.

3. Soft rolls and bread products: small rolls, cream rolls, croissants rolls, whole wheat rolls, germ rolls, raisin rolls, hard rolls, hamburger rolls and hot dog rolls. Features: Soft and delicious texture, sweet taste. The filling can be filled or coated. Formula: Use more sugar and oil, and use less flour gluten.

4. Sweet roll products: Desktop products include: red bean sweet bread, pudding sweet bread, pineapple sweet bread, scallion oil bread and salad bread; American: Citigroup sweet bread, all kinds of fruit bread. Features: The dough of sweet bread is very soft and can be divided into two types according to different shapes. One is traditional desktop sweet bread; One is American sweet bread. Desktop sweet bread is bright, sweet and delicious, and occupies a large sales volume in Taiwan Province Province. American sweet bread often needs to be refrigerated before it is formed. Formula: First-class raw materials are usually used, in which the amount of sugar and oil is high, and great attention is paid to plastics and decoration, which can give play to personal creativity.

5. Danish pastry products can be divided into European (with obvious layers and crisp taste) and American (with soft texture and not too many layers). Features: The process is time-consuming and hierarchical. This is a kind of high-grade bread. Formula: The fermented dough is wrapped in oil and folded many times, with high oil content.