1. Characterization of bakery products

1.1 Definition of convenience bread

Usual practice defines consumer bread as the product obtained by baking a dough composed of bread-making flours, yeast or sourdough, water and salt. Authorized additives (see 1.7 ) may also be used in its production.

Its ingredients are described below.

Bread", without any other qualifier, is made with T 45, T 55 or T 65 type bread-making wheat flours. It can be sold in the traditional forms of "baguette", "flûte", "bâtard",...