Bread is a product not only very ancient, but also extremely popular. At the same time, a specific attitude towards it as a cause of obesity and various health problems has developed quite recently, and before that, in many countries it was the basis of the diet for all residents, without exception: both rich and poor. Of course, over such a long history, numerous national varieties of bread have appeared in different parts of the world, differing from each other very much not only in appearance or taste, but also in their effect on the body.
Of course, it is impossible to list all the varieties of bread that exist in the world in one article: there are too many of them. But the main types are contained in the classification of bread, given below.
What types of bread are
- Normal White bread , baked from wheat flour without adding any spices.
- Rye, or black bread, which is considered a slightly more useful variety than white, due to its lower calorie content.
- Whole wheat bread , which is steadily gaining popularity due to the large amount of vitamins and fiber it contains.
- cornbread, a fairly rare variety and usually prepared as a delicacy.
- potato bread- very much a rarity. However, with the spread of bread machines, housewives began to actively prepare it, trying to consume less flour.
- Unleavened bread, which is rather not one variety, but a whole set of varieties. AT different types unleavened bread instead of yeast, special starter cultures are added.
- muffin. Food professionals usually understand this term as various additives that improve the quality and taste characteristics of the dough, but in everyday life this word means sweet flour confectionery - buns, donuts, gingerbread, pies and the like.
- Slavic loaf, characterized by a sweet taste, splendor and confinement to special events.
- Pita- flat Armenian bread, which should not be confused with Shoti.
- Shoti- Georgian bread baked with yeast and having a special shape.
- Matzo, widely known Israeli flatbread, today more often used in ritual ceremonies than as a food product.
- Matnakash, a relative of lavash, but only prepared using yeast.
- Pizza. Yes, yes, this is also bread, and the composition of the dough for it is as specific as for other types of bread.
- Ciabatta a type of bread known for its excessive porosity and crispy crust.
- tortilla, or mexican tortillas, one to one similar to pita bread, but differing in that they are often prepared from cornmeal.
- Chapati, Indian bread, widespread in Southeast Asia and gained popularity due to the fact that they are the main flour product in Vedic cooking.
- Naan, another kind of bread from India, very similar to Georgian Shoti, with the only difference being that numerous spices and additives are used in its preparation.
- bagel, or in our opinion - bagels, which can be of various sizes and flavors. They are distributed in many countries of the world, and each has its own specifics of preparation.
- Folar, the French analogue of our loaf, characterized by a variety of recipes and obligatory boiled egg in the shell, which should be present in this bread.
- pita- a flatbread that is widespread in the Mediterranean and Arab countries and is most often used to add various fillings to it.
- pretzel- special holiday Easter cake, widespread in Germany and Luxembourg. It is distinguished by a special taste and specificity of preparation.
Of course, all the listed national types and varieties of bread in a particular area can be prepared in their own way, acquiring a taste and aroma that is not characteristic of reference samples. Nevertheless, lavash can always be distinguished from a loaf, and therefore such a classification of bread is quite common. And we should get to know each of these varieties closer, try them and choose the one that we like the most.
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Aidov- Yugoslav round bread made from wheat and buckwheat flour.
Aknan- Kazakh butter cake, sprinkled with sesame seeds or chopped onions.
Amysh - Ossetian flatbread from corn flour.
Aragats- Armenian round wheat cake with thick edges and a thin middle, the dough is kneaded in milk.
Arnaut- Ukrainian wheat bun.
B
D
Jabatta- Italian wheat bread with various additives: olives, nuts and spices.
Juybori
F
Zhemle- Yugoslav oblong wheat bun.
And
Ikmek- Tatar Rye bread.
looking for- Syrian thin wheat cake, hollow inside (similar to pita).
To
Kawarpa- Kazakh wheat cake, reminiscent of Russian donuts, fried in hot oil.
Kada- sweet puff bread with sweet stuffing from flour and sugar with butter.
Kaiser- Belgian round bread made from a mixture of wheat and rye flour sprinkled with poppy seeds.
Kalach- wheat bread, shaped like a castle with a bow.
Kalinnik- Ukrainian white bread, where a quarter of the flour is dry berries, ground into powder.
Loaf- big round bread.
Katyrma- Uzbek wheat bread fast food with the addition of onions or lamb cracklings to the dough.
Katlama In Tajikistan it is called "kalama", in Turkmenistan - "gatlama".
Katnaunts - Armenian wheat bread.
Kyomyoch- small rich cakes the size of a large coin, baked in ashes, which are put in hot milk and flavored with butter. Colachel - Moldavian wheat bread.
Corneti- Yugoslav wheat bars up to 5 cm long.
Crown- French festive wheat bread in the form of a large ring.
pretzel- twisted wheat bread. According to legend, manna suddenly fell from the sky on the monks of one of the monasteries, from which they baked delicious bread, giving it the shape of a figure eight, similar to hands clasped in thanksgiving prayer.
Croissant- a traditional French puff pastry product similar to our bagel.
cruton- a basket cut out of white bread and dried in the oven, for filling with salad or pieces of hot food.
Kuglof- Yugoslav molded rich bread made from wheat flour.
cucklid- Estonian savory cumin buns made from wheat flour.
kulich- sweet, very rich high white bread, always with raisins or candied fruit, which, according to Orthodox tradition, is prepared for Easter.
Kulcha- Tajik and Uzbek round wheat cake with thickened edges and a depression in the middle. Kumach is an Uzbek flatbread made from wheat flour.
coupons- Georgian wide rectangular bread made from wheat flour.
L
Pita- Armenian thin flatbread made from wheat flour, which is baked on the heated walls of a special oven - tonir. Traditionally considered a symbol of joy and peace.
Lazzat- Tajik wheat cake.
Leipia- Finnish unleavened rye bread made from wholemeal flour in the form of biscuit tiles.
Cake- a simple round product made from baked dough, the most ancient form of bread.
Lochira- Uzbek rich wheat cake with a salty taste.
M
Madauri - Georgian lavash unusual shape: round and thick at one end, thin and pointed at the other. It bakes very quickly - in 3-4 minutes.
Matnakash- Armenian bread in the form of a thick flatbread made from wheat flour. Before baking, the surface of the dough is smeared with sweet tea leaves. Matzo (unleavened bread) - unleavened Jewish bread in the form of thin crispy cakes.
Meshuplazenitis- Latvian fried flatbread barley groats.
Mochi- Japanese round glutinous rice bread.
Mrgvali- Georgian bread.
Mchadi - Georgian flatbread from cornmeal, baked in a frying pan over charcoal.
H
Naan- Indian wheat cake, the composition of which includes yogurt.
Nan- a word denoting a flat cake among the Iranians, Kirghiz and many other peoples of Central Asia.
Nazuk- Armenian sweet cake with the addition of cinnamon and saffron, which gives it a yellow color.
P
Payvand- Uzbek sweet cake.
Palyanitsa- Ukrainian wheat lush loaf.
donuts- Ukrainian small wheat buns, which are traditionally served with borscht.
Parathas- Indian wheat cake with the addition of ghee made from buffalo milk.
Patyr- Uzbek thick semi-delicious cake, smeared with mutton fat or sour cream.
Patyrcha- Uzbek sweet cake.
pegach- Armenian wheat cake, greased before baking thick syrup.
Gun- a small French bun made from wheat flour.
pita- a flat small cake originally from the Middle East. Inside is always hollow, which makes it convenient to fill different fillings.
Pishme- Turkmen wheat cake, similar to Uzbek samsa.
Network- oblong twisted white bread.
Hearth- bread baked on special sheets in the lower part of the oven (on the hearth).
prosphora- wheat bread hard dough for Orthodox Communion.
puri- Indian wheat cake, which is fried in hot oil, which makes it fluffy.
R
Bagel (horn)- a small narrow white loaf in the shape of a semicircle.
Rosinmaizes- Latvian wheat buns with raisins.
With
Saika- oblong or round wheat loaf.
Samsa- Uzbek wheat cake or stuffed pie.
sunbeam- American wheat bread, very airy.
saiga- very thin Armenian lavash with added sourdough for dough grape juice and curdled milk, more than a meter long, they bake it on hot pebbles.
Saojaho- Georgian wheat bread.
Seppik- Estonian gray bread.
Sitnik (sitny)- bread baked from flour sifted through a sieve.
sochen- originally: a cake in hemp oil, it was supposed to be eaten on Christmas Eve - the day before the Nativity of Christ.
T
Tabanan- Kazakh wheat cake in butter.
Tartlet- basket of unleavened dough for salads or pate.
Tokash- Kazakh wheat cake made from sour dough.
Tortillas- flat maize mexican tortillas.
Trahtinuli- Georgian narrow rectangular bread, has the shape of an oblong, slightly curved rectangular cake with a strong thickening of one of the longitudinal sides.
F
Fatyr- Tajik wheat cake, in the dough of which finely chopped onions are added.
Focaccia- Italian wheat bread, crispy flatbread.
Molded- bread baked not on a sheet, but in a special form (for example, a loaf).
Ugh- Japanese bread, similar to transparent paper.
X
Challah- a traditional Jewish braid made of wheat flour.
C
Zopf - Swiss Sunday bread.
H
Chabots- Tajik wheat cakes, before planting in the oven they are placed on special pillows to give the necessary shape. Chakke - Tajik flatbread on suzma - cottage cheese fermented milk product(katyka).
chalpak- Uzbek fried small cakes from plain yeast dough.
Chapati- Indian flatbread made from unleavened dough.
Chappotis (chapads)- Tajik wheat cake.
Chapchap- Uzbek thin wheat cake.
Chevati- Uzbek thin wheat flatbread simple test, which is baked on the walls of the oven - tandoor.
Ciabatta- Italian unleavened wheat bread of a rectangular shape with a golden crust, sprinkled with flour.
Churek- Caucasian flat unleavened white bread.
W
Shakarats- Armenian rich sweet breads.
Shakek- Kyrgyz puff wheat bun in the form of a ring.
shanga- Ukrainian wheat or Siberian rye cake.
Schwarzbrot- German bread made from coarse wholemeal rye flour. Shelpek is a Kazakh thin unleavened flatbread.
Shirmol (screen)- Tajik and Uzbek wheat cake, in the dough of which crushed peas and spices are added: anise or cumin. Shot - a narrow flatbread in the form of a sickle of the moon with a thickening on the outside. The length of the bread is up to 1 meter.
E
Ekmek- Turkmen wheat cake. It is fried in oil in a cauldron, previously blinded with sour cream or katyk with a second similar cake.
Bread is the head of everything. And it is true that not a single multi-profile grocery store, even of a small format, can do without bread and bakery products(HBI).
Classification of bakery products
Basically, the assortment of KhBI is baked from rye flour, wheat flour and their mixture. The bakery products are as follows:
These products are classified according to different criteria:
- type and grade of products that form the basis of the product (flour);
- according to the recipe used (simple, improved with the additional introduction of eggs, sugar, spices, rich);
- according to the method of preparation used (hearth or baked in a special form / tin);
- according to the shape given to the product (loaf, roll, kalach and other types of products);
- according to the rules of release to the buyer: weight or fat;
- by type of packaging material: in individual paper packaging or polyethylene, cut in individual paper or polyethylene packaging, without packaging;
- by product weight;
- by moisture content;
- national products (ciabatta, lavash, matnakash);
- dietary product.
Diet products include HBI:
- iodine-containing - good for patients with atherosclerosis and people with impaired thyroid function;
- salt-free - for people with kidney disease;
- low-protein - baked for people with impaired protein metabolism and serious kidney pathologies;
- with low acidity - for patients with GU (peptic ulcer);
- with a low amount of carbohydrates, produced for diabetics, patients with rheumatoid diseases and overweight people;
- with the inclusion of lecithin (for people with nervous exhaustion, obesity, liver disease).
HBI must comply with:
- GOST 2077-84 (about rye bread and a mixture of wheat and rye);
- GOST 24557-89 (baking).
Sometimes types of bread are divided by type:
- white, brown, gray, black, with additives;
- grain, rye, whole grain, hemp;
- crispy, flat, voluminous/fluffy.
The color of the bread is determined by the type of flour used to bake it. For example, the well-known "Borodinsky" bread is a mixture of rye and wheat, with a predominance of rye flour. Each type has its own advantages and disadvantages. Wheat bread- this is what we used to call "white". Wheat-rye is "gray" bread, and rye is "black".
The name of the HBI variety depends on:
- on the quality and type of flour used for its production (sometimes bread is simply called "I-grade wheat");
- from the recipe - these are "named" breads (Milk, Sitny or Mustard, Merchant or Borodinsky);
- from the shape of the product (chamomile);
- sometimes the name of the products reflects the developer of the recipe (Stavropolsky or Orlovsky);
- now it is fashionable to emphasize the national characteristics of products (Armenian, Minsk, Riga).
Large retail chains that bake KhBI themselves can develop their own trademark and give names to bread.
For the manufacture of KhBI, flour of the highest (VS), I and II grades is used. When using VS flour, the products are tastier (with better organoleptic qualities) and more beautiful. When using second-rate flour, the products are more "heavy", less tasty, but cheaper.
Market analysis of bakery products
Analyzing the KhBI market, we see that the lion's share (more than 70%) falls on different types of bread.
But such a moment is interesting, in some rural shops, stalls at offices, the sale of bread is much inferior to the sale of muffins, buns and similar products.
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Therefore, when opening a store, you need to focus on the demand in the area, and on your own financial capabilities at the "promotion" stage. For example:
- an average convenience store, "promoted", with a wide range of products sells about 40-50 items of KhBI for the amount of 200,000 rubles;
- a small store selling the main groups of foodstuffs is limited to 2-3 types of bread (brick, hearth white and black), 1-2 types of loaves, 1-2 types of national bread (or it may be absent) and 3-4 types of bakery products, supplemented confectionery department;
- supermarkets represent all the main types of bread presented in Diagram 1;
- hypermarkets sell baked goods of their own production, all of these types of bread or most of them.
An approximate assortment of a "middle hand" store looks like this:
- rye bread "brick" and round;
- rye bread with the addition of wheat flour "Borodinsky", "Classic" and 3-4 more types of products;
- bread made from wheat flour: for toast "Nareznoy", with bran, round, shaped;
- rolls and loaves: "Mustard", "cut", 3-4 types of rolls;
- products for people with health problems: bran bread for diabetics, bread with seaweed.
When opening a store, you do not need to purchase a large amount of products. Replenishment of the counter with new types of products is welcome, but you need to take the minimum lot in order to evaluate how the goods "disperse". It is necessary to take into account the time of delivery and weekends / holidays. During this period, the purchase of bread and "something for tea" in the sleeping areas increases.
Unlike drinks or pasta almost every city and every region has its own bakeries that produce HBI different varieties and types. Moreover, the price of budget category bread in one region is 10-17 rubles, in others 25-28 rubles.
There are specialized boutiques with "cosmic" prices, where a loaf of bread is sold at prices ranging from 500 to 3200 rubles. For example, bread for weight loss can cost about 990 rubles.
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Kind/sort of bread |
additional information |
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Low Cost (LOW) |
Average cost (MODERATE) |
High cost (HIGH) |
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Flour I grade |
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Mustard |
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Serum |
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Wheat flour II grade |
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Borodinsky |
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Spicy |
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Home |
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noble loaves |
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Improved |
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For weight loss |
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Yeast-free |
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toast |
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Wheat |
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Yeast-free sourdough |
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Wheat |
+ |
Health |
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Buckwheat |
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Bread with ham |
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Timiryazevsky |
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garlic |
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Matnakash |
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Family | |||||
So what was the name of that legendary bread, what was it made from? It is quite possible to answer these questions, one has only to think about the legend, for a while discarding religious prejudices. Unfortunately, the exact name of the monk who prepared this amazing dish, remained unknown, history is silent about him, everything else can be figured out.
The name of the bread, which, according to legend, was made by a monk
One ancient legend says that the so-called “manna from heaven” descended to the monk, from which he made bread. Such bread is called very simply - "pretzel". In one of the finals of the game "Field of Miracles" a question was asked related to this bread, the word had to consist of eight letters. The pretzel is only now considered an addition to tea and a delicacy for lovers of baking, which is available every day, before it was a type of bread. Today you can buy a pretzel in any store, but in ancient times it was real gift over.The legend itself simply staggers the imagination of readers. It tells about how people, exhausted from hunger and a painful transition through the desert, saw in front of them a huge number of small grains that looked like semolina. They got enough of these grains, and this allowed them to survive and finish their incredibly difficult path. One of the monks allegedly even managed to make bread from heavenly grains.
It turns out that the divine gift can be found quite reasonable, earthly explanation. Some scholars suggest that the grains of divine manna are lumps of edible lichen that are carried by the wind across the African and Asian deserts. Of course, the biblical story strikes the imagination, strengthens the views of believers, but it has a completely scientific justification, which means it can be a historical fact.
Legendary bread - pretzel. Modern cooking recipes
For the nut pretzels you will need:Perhaps one of the most successful modern recipes pretzels are "Pretzels with nuts". To prepare them, first sift the flour well and mix it with granulated sugar, while not forgetting to add about 30 grams of vanilla sugar. Then add eggs and slightly softened butter mix thoroughly until a homogeneous dough is obtained. It must be placed in the refrigerator and kept there for an hour.
- 350 g of flour -
- 200 g butter -
- 100 g of sugar -
- 80 g of vanilla sugar -
- a quarter teaspoon of salt
- 3 eggs-
- 100 g chopped nuts.
Divide the chilled dough into pieces and form pretzels out of them, you should get about fifteen to twenty pieces. Put the future delicacy on a baking sheet, not forgetting to grease it with oil first. Now it's all about nuts, sprinkle them generously on pretzels. Bake it all for about 15 minutes at a temperature of about two hundred degrees. The resulting pretzels should be cooled and sprinkled with the remaining vanilla sugar.
For Jewish pretzels you will need:Another very interesting, a little unusual recipe cooking pretzels are "Jewish Pretzels". You need to mix yeast, flour, salt and anise with warm water, knead a rather thick dough. Be sure to give it time to rise well. It is especially interesting that such pretzels are pre-boiled a little before they are sent to the oven. To do this, the formed pretzels are dipped in boiling water, waiting for them to float, caught and sent to the oven. The only thing left to do is to wait until the pretzels are ready.
- 0.5 cups of yeast -
- 1.7 kg of flour -
- salt and anise - to taste
- warm water.
