Bread products

  • Roy Hayter
Chapter
Part of the HCTB Macmillan Mastercraft book series (HCTBMM)

Abstract

The UK is said to have the greatest range of breads in Western Europe. You can choose the shape — from cottage and bloomer, to cob and plait, and the flour — from wheatgerm and wholemeal, to soft-grain or stoneground. In addition there is a huge variety of rye breads, pittas and baguettes adopted from overseas, or novelty breads flavoured with herbs and spices.

Keywords

Sugar Starch Corn Microwave Europe 

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Copyright information

© Macmillan Publishers Limited 1992

Authors and Affiliations

  • Roy Hayter
    • 1
  1. 1.Hotel and Catering Training CompanyUK

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