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Bakery products and similar products

Bread is a basic food product, always present in homes all over the world in many forms and variations. It is obtained by cooking a mixture of wheat flour or other grain-based flours, water, yeast, salt and a variety of other ingredients. Bread can also be “unleavened”. The flours used are obtained from wheat, rye, barley, corn, soy, etc. The history of bread dates back to primitive humans and then to ancient Egypt, where once fermentation was discovered, rich families grinded the grains of cereals and mixed them with water, then cooking the loaves in ovens. From Egypt the art of baking was introduced into Greece. The Greek civilization developed bread dough by adding milk and flavouring it with herbs, wine or honey. The bread making technique was then introduced into Italy by Romans, who further elaborated the recipe, adding more ingredients to give it flavour and a more appealing appearance, such as olives and apples. Wheat bread is mainly consumed in European countries where the climate is temperate, whereas in the cold countries of northern Europe, rye bread is often very widespread, as rye is much more resistant to harsh climates than wheat.

Alongside artisan bread, consumers can now also find industrially produced bread (fresh, long-lasting, frozen or partially cooked and frozen). The production process for these types of bread is exactly the same as it is for artisan bread, and is divided into the following stages:
- Making the dough
- First rise (the dough is left to rise)
- Dividing and shaping
- Leavening
- Baking
- Packaging, when required

For frozen part