VARIOUS KINDS OF BREAD
1. TOAST BREAD
This species is the most common in Indonesia. Bread is usually made of white flour and flour. In fresh bread contained fiber, vitamin B, iron and other micro substances are good for your body. Bread is very popular consumed by Americans since 1941 until today. You just need to butter, chocolate, fruit jam or eat fresh bread directly. Wheat bread.
2. WHEAT BREAD
In contrast to white bread, wheat bread has a coarser texture and brown. The brown color appears from the serealin content, the cell layer found in the grain. For you who again diet, wheat bread is a very appropriate choice because it has a high fiber content.
3. BAGUETTES
Baguette (pronounced: baget) is also called French Bread. The shape is long, hard textured, but very crunchy when eaten. The baguette surface is always made in the middle. People in Europe and Australia are very fond of this bread for sandwiches as a lunch menu.
4.FOCCACIA
this type of bread comes from Italy. The shape resembles a pillow because of its width and thickness. Texture is soft and very filling. Focacacia
usually consists of a mixture of rosemary, do not be surprised if this
bread is very fragrant smell and tasty when eaten.
5. RYE BREAD
This type of bread is at a glance similar to a baguette, but the color will look more dark brown because it contains rye, wheat flour. Rye bread also has a hard texture, but more filling because it is made from wheat flour rich in fiber. Uniquely, rye bread is usually served with a sprinkling of fine white sugar on the surface.
6. BRIDGE ROLL
If this one bread shaped long, dense, and soft textured. Bridge roll commonly referred to as soft roll is made from wheat flour and tastes tasteless. Its size is not too big, it fits for the portion of most Asian food.
7. CROISSANTS
Croissant is a kind of bread that comes from France. The uniqueness is on the inside of the circular layers. This texture bread is not too dense, so it is usually served as a sandwich for lunch menu. The skin is crisp and the inside of the gun is too dense will make the surface of this bread easily cracked when pressed. It's so tasty it seems like it shakes my tongue!
8. RIBBON BREAD
Ribbon bread is usually found in a round and flat shape. This type of bread is widely consumed by residents of the Middle East.Ribbon bread has a chewy and soft texture. This bread can be served with a combination of gulai curry, curry, sweet milk, or cheese.
9. KAISERSEMMEL
Kaisersemmel, also called Kaiserweck (en) or Kaiserbrötchen, is a round and hard loaf originating in Austria. This bread is made from white flour, yeast, malt, water and salt. The upper part usually has a symmetrical pattern consisting of five segments separated by a curved knife piece. Kaisersemmel is a traditional Austrian food that is officially recognized by the Federal Ministry of Agriculture. This bread is commonly called semmel (derived from Latin: simila, meaning "white flour") in Austria and Bavaria. In northern Germany this bread is similar to Brötchen. Kaisersemmel has existed since 1760. It is said that this bread was named Kaisersemmel in honor of Emperor Franz Joseph I of Austria (1830-1916).
10. BRIOCHE
Brioche (pronounced [bʁi.ɔʃ]) is a high-enriched French bread, whose high content of eggs and tails produces rich and delicate bread crumbs. The bread is slightly expanded according to the proportion of butter and eggs. This bread has dark, golden, and fragile skin. Brioche is considered part of the Viennoiserie. This group of bread is made in the same basic way as bread, but has a high cake aspect because of the amount of eggs, butter, liquid (milk, water, cream, and sometimes brandy), and sugar. Brioche, along with pain au lait and pain aux raisins - often served at breakfast or snack - form a subgroup of Viennoiserie flower bread. Brioche setting is made with fruit or chocolate chip and served as a pastry or as a base of dessert with additional ingredients to suit local tastes.
SOURCE:
http://www.loop.co.id/articles/roti-ternyata-nggak-cuma-satu-jenis-ini-8-jenis-roti-yang-harus-kamu-tahu-biar-nggak-dibilang-kurang-gaul
https://id.wikipedia.org/wiki/Kaisersemmel
This species is the most common in Indonesia. Bread is usually made of white flour and flour. In fresh bread contained fiber, vitamin B, iron and other micro substances are good for your body. Bread is very popular consumed by Americans since 1941 until today. You just need to butter, chocolate, fruit jam or eat fresh bread directly. Wheat bread.
2. WHEAT BREAD
In contrast to white bread, wheat bread has a coarser texture and brown. The brown color appears from the serealin content, the cell layer found in the grain. For you who again diet, wheat bread is a very appropriate choice because it has a high fiber content.
3. BAGUETTES
Baguette (pronounced: baget) is also called French Bread. The shape is long, hard textured, but very crunchy when eaten. The baguette surface is always made in the middle. People in Europe and Australia are very fond of this bread for sandwiches as a lunch menu.
4.FOCCACIA
5. RYE BREAD
This type of bread is at a glance similar to a baguette, but the color will look more dark brown because it contains rye, wheat flour. Rye bread also has a hard texture, but more filling because it is made from wheat flour rich in fiber. Uniquely, rye bread is usually served with a sprinkling of fine white sugar on the surface.
6. BRIDGE ROLL
If this one bread shaped long, dense, and soft textured. Bridge roll commonly referred to as soft roll is made from wheat flour and tastes tasteless. Its size is not too big, it fits for the portion of most Asian food.
7. CROISSANTS
Croissant is a kind of bread that comes from France. The uniqueness is on the inside of the circular layers. This texture bread is not too dense, so it is usually served as a sandwich for lunch menu. The skin is crisp and the inside of the gun is too dense will make the surface of this bread easily cracked when pressed. It's so tasty it seems like it shakes my tongue!
8. RIBBON BREAD
Ribbon bread is usually found in a round and flat shape. This type of bread is widely consumed by residents of the Middle East.Ribbon bread has a chewy and soft texture. This bread can be served with a combination of gulai curry, curry, sweet milk, or cheese.
9. KAISERSEMMEL
Kaisersemmel, also called Kaiserweck (en) or Kaiserbrötchen, is a round and hard loaf originating in Austria. This bread is made from white flour, yeast, malt, water and salt. The upper part usually has a symmetrical pattern consisting of five segments separated by a curved knife piece. Kaisersemmel is a traditional Austrian food that is officially recognized by the Federal Ministry of Agriculture. This bread is commonly called semmel (derived from Latin: simila, meaning "white flour") in Austria and Bavaria. In northern Germany this bread is similar to Brötchen. Kaisersemmel has existed since 1760. It is said that this bread was named Kaisersemmel in honor of Emperor Franz Joseph I of Austria (1830-1916).
10. BRIOCHE
Brioche (pronounced [bʁi.ɔʃ]) is a high-enriched French bread, whose high content of eggs and tails produces rich and delicate bread crumbs. The bread is slightly expanded according to the proportion of butter and eggs. This bread has dark, golden, and fragile skin. Brioche is considered part of the Viennoiserie. This group of bread is made in the same basic way as bread, but has a high cake aspect because of the amount of eggs, butter, liquid (milk, water, cream, and sometimes brandy), and sugar. Brioche, along with pain au lait and pain aux raisins - often served at breakfast or snack - form a subgroup of Viennoiserie flower bread. Brioche setting is made with fruit or chocolate chip and served as a pastry or as a base of dessert with additional ingredients to suit local tastes.
SOURCE:
http://www.loop.co.id/articles/roti-ternyata-nggak-cuma-satu-jenis-ini-8-jenis-roti-yang-harus-kamu-tahu-biar-nggak-dibilang-kurang-gaul
https://id.wikipedia.org/wiki/Kaisersemmel
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