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
- Ordinary 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. In different types of yeast-free bread, instead of yeast, special sourdoughs 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 the 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.
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 (KhBI).
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 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 different varieties and types of khbi. 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 |
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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, but 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, a pretzel can be bought in any store, but in ancient times it was a real gift from above.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 pretzel recipes is "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. After that, 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, slightly unusual pretzel recipe is Jewish Pretzels. You need to mix yeast, flour, salt and anise with warm water, knead a fairly thick dough. Be sure to give it time to rise properly. 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.
When opening your own bakery, the choice of name must be given no less attention than the assortment or location of the future enterprise. A bright and attractive name will contribute to the successful development of the business. The principles of forming the names of bakeries outlined in the article and examples of the names of existing enterprises will help you make the right decision.
Principles for the formation of names of bakeries
The connection of most of the names of bakeries with their activities and products is obvious. However, this does not make the task much easier for business owners, while a detailed analysis of the names of existing enterprises allows us to determine the basic principles of their formation, which can be used to create your own version. After reviewing them and numerous examples, you can easily choose an original and memorable name that suits your bakery.
- Names with the word "bakery". Perhaps the easiest way to create an associative name is to include the word "bakery". Many bakery owners are limited to this, but some still strive to make the name more original and eye-catching. For this, words from foreign languages and interesting phrases are used (“My Bakery”, “Mishka Bakery”, “Home Bakery”, “# Bakery”).
- Names using the word "bread". A separate group of names is represented by names in which the word "bread" and related words appear. There is no less room for imagination here. Attractive are the names associated with warm emotions (“Hot bread”, “Mother's bread”), positive and playful mood (“KhLEBazin”, “Bread Rhapsody”, “Warm Bread and Under the Blanket”, “Bread-eaters”). In addition, business owners can use vocabulary from foreign languages or an interesting play on words (“FRED BREAD”, “Khlebomania”, “Bread city”, “BreadBerry”).
- Names associated with the activities of the bakery. This group includes names that evoke persistent associations with the activities of bakeries. This allows a potential buyer to instantly determine the specialization of the enterprise. First of all, these are various types of bakery products (“Vatrushka”, “Mr. Pretzel”, Baton”, “Rogalik”). No less popular are the words related to the baking process ("#FLOUR", "Bake", "Wheat", "TESTO"), the profession of a baker ("BAKER'S HOUSE", "Country Baker"), etc.
- Other original titles This category includes a large number of various names that do not have a direct connection with the field of activity of bakeries. At the same time, thanks to the brightness, originality, sense of humor, interesting phrases and puns, they can become an excellent option for the name of a future bakery (“Tsar - Pyshka”, “Delicious”, “Little MUK”, “Grandma has arrived”).
Title examples
Names with the word "bakery"
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Bakery Shirshov & Co |
Your Bakery home bakery Bear Bakery Real bakery Pokrovsky bakery Own bakery |
2. Names using the word "bread"
3. Names associated with the activity of the bakery
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Farina Vatrushkina Mr. pretzel Alyosha's cakes Armenian lavash Ah, pies! Grandma's muffin barankino Borodino BunMilk Bulkin house Bulkoeshka Buffet Madame Pecou Cheesecake Cheesecake House Eastern baker Time to bake Bake it Georgian Puri Two mills Dobropek Kind pies BAKER'S HOUSE Don Baton Druzhok pie Edren Baton grain Noble Baker |
Croissant Lavashland Leningrad bakeries Flatbread No. 1 Madam Buns On Mom baked Mill Mr. Bagel Mr. Miller Threaded Peter Baker Buns Cheesecakes Buns and donuts Puff Factory Fresh bakery Goodies at home Bun rural baker Cook Such pies Doughhouse Tilly Dough Tortilli Three bakers FRAU Plushka I want puri I want Khychin Miracle Stove Charlotte |
4. Other original titles
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Jakov la Patisserie Grandma arrived Vanilla Symphony Veles gift Victoria S Taste of life delicious dream DELICIOUS yummy Around the world Count's Stove Gourmania Dobrynin Home cook Zhar Svezhar fireball cinderella The Golden Fleece golden loaf Zest To your table Caramel Basket Red Riding Hood |
Peasant cellar Little Matryoshka Kushnarev Legend of Ossetia Little Muck Marzipan Matryoshka Plushkino Ruzhnikov Ruddy gingerbread man Siberian Currant Spylu Szhara Old George warm place Trdelnik At the Smolny King - Pyshka |
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