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Definitions |
Pan breads
These can be made from enriched white flour, whole wheat, or a combination of flours. They are baked in loaf pans for a softer crust. Pan breads may include coarse-textured home-style, richer premium, and buttery split-top breads.
Hearth breads
Baked directly on the hearth for crispier crusts, some white hearth breads include French, Italian and Vienna bread. Whole grain varieties include wheat, rye and pumpernickel are popular as well.
Whole wheat bread
This bread is made entirely from whole grain wheat flour, which contains all the components of the wheat kernel—the germ, bran and endosperm. Label will read 100% Whole Wheat.
“Wheat” bread
Not to be misconstrued with whole wheat bread, this type usually contains a mixture of about 75 percent of white flour and 25 percent whole wheat flour.
Mixed grain breads
Other grain or vegetable flours, such as rye, oat, triticale, buckwheat, amaranth, potato, alfalfa, soy and barley, are used in addition to wheat.
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