Bread has been a staple in the human diet for centuries. In America, restaurants serve bread at almost every meal, from toast at breakfast to hard rolls at dinner. Your restaurant or bakery has a few options to choose from when it comes to serving bread.

A few of the options you have for bread are frozen dough, par-baked bread, bread delivery service and bread mixes. Frozen dough, par-baked and bread mixes all require some preparation, while bread delivery service leaves all the hard work to the bread manufacturers.

Understand bread basics and the work involved with each type of bread to help you choose the best option for your business. As you weigh your bread options, consider the following:

1. Serve par-baked breads and baked frozen dough for fresh-from-the-oven flavor and taste.

2. Purchase fully baked bread from a wholesale bread manufacturer for ease and convenience.

3. Whip up bread from mixes and bake it at your establishment.

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Use frozen and par-baked bread for fresh-from-the-oven bread without the hassle

Par-baked bread is bread that is 80% baked. Bakers partially bake the bread and quickly freeze it to stop the baking process. The process produces fully cooked bread on the inside and an unbrowned crust. Both par-baked bread and frozen bread dough need to thaw before baking.

I recommend: Wenner Bread Products is a manufacturer of frozen dough, par and fully baked bread products. It has a variety of bread products to choose from, such as Artisan rolls, bread sticks, dinner rolls and certified-Kosher products. Tribeca Oven is another bread making company that sells par-baked bread products. It ships its old-world style breads all over the United States.

Purchase fully baked bread products from bread wholesalers

Purchasing fully baked bread products from bread manufacturers is the easiest way to serve bread products. Bread makers do all the work for you from mixing to baking, leaving only the serving to your restaurant. This option requires the least amount of work and preparation equipment. While the products may be a bit more expensive, you won't have to purchase bread pans and other specialty bread-making equipment.

I recommend: Alpha Baking is a bread manufacturer that sells fully baked fresh and frozen breads. It has a variety of breads to offer from buns to specialty breads, such as focaccia. Big Sky Bakery also sells fully baked bread products. Its breads are fresh and ready to serve as soon as it delivers them to your restaurant.

Make bread from wholesale bread mixes

Another way to serve fresh-from-the-oven bread without the hassle is to use a bread mix. Bread mixes contain all of the dry ingredients; you just need to add the oil, water, eggs and any other moist ingredients. The type of bread will determine the preparation and baking time. Yeast bread mixes will require rising before baking, while you can bake sweet breads immediately after you prepare the mix.

I recommend: The Pantry Shelf is a company that sells wholesale bread mixes. It has a variety of bread products to choose from, such as muffin, pizza and sweet bread mixes. Another company that sells wholesale bread mixes is Southeast Wholesale Foods. This company has been serving the food industry for half a century.

Tips & Tactics

Helpful advice for making the most of this Guide

• •  Purchasing fully baked, frozen bread products is another great way to serve delicious breads without the hassle. Frozen bread, which your delivery service can deliver less frequently, has a long freezer shelf life. Most customers will have no idea that the bread was frozen.

Bread is often a popular staple food choice in bakeries, specialty food stores or restaurants. As you select bread products, consider baking the bread fresh daily. Serving a variety of fresh breads compliments various entrées, beverages or organic food choices served in your establishment. Bread makers offer the versatility to add flavorful spices, accommodate dietary requirements or supply complimentary condiments. Serve delicious sandwiches and health conscious choices like pita, whole grain or gluten free bread.

As you enjoy the flexibility of adding a large or small selection of fresh baked bread to your menu, factor in the costs of ingredients, equipment and designate a space for preparation work. Seek out a balance between cost, budget and bread product availability. If bread is a central item in your food service theme, a cost-effective alternative is to offer different specialties bread products. Select wholesale frozen breads and par baked bread without incurring the expense of commercial baking equipment. Take into account the following information during the decision making process:

1. Determine the best bread products for your customer base, budget and type of business.

2. Find suppliers or bread wholesalers that you can count on for reliable service.

3. Select bread makers that offer the option to bake different specialty items and products.

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Research the types of bread products that are available

Determine the types of bread you need on a daily basis and which varieties will suit your needs best. Research the market to determine what is available and which types of bread are the most popular.

I recommend: Check the Red Hen baking company for a list of bread varieties or Ace Bakery for a list of the most popular breads available.

Find bread wholesalers or distributors

Buy from a supplier that produces larger amounts of bread. This is especially important when your business sells large quantities of baked goods to its patrons. Make sure your wholesaler and distributor are reliable.

I recommend: Search IBC Bakery Outlets for bread wholesalers that may be able to deliver the product you need, or contact Bread Alone, a U.S. bread wholesale supplier specializing in organic breads.

Find bread companies that sell wholesale frozen breads or par baked bread

Save time and money by buying bread that is baked and frozen. Thaw the bread, as you need it depending on customer demand. Another option is to buy partially baked bread that can be thawed and baked for quick but fresh tasting bread.

I recommend: Buy frozen bread or par baked bread from Wenner Bread Products and Tribeca Oven wholesale companies.

Choose bread makers that offer innovative features

Consider purchasing a bread maker with the capacity to provide multifunctional choices. Bread makers have features to select special types of breads, programmable start times and supply other menu items such as fresh jams, cakes, meatloaf and ice cream for your customers. Making the bread in-house ensures its freshness and availability.

I recommend: Visit the Chef Resource to view one of the most popular bread makers. Bread Machines.com and LivinginComfort.com provide a variety of bread machines able to offer diferent typesof breads that meet the dietary requirements of your patrons

Tips & Tactics

Helpful advice for making the most of this Guide

• •  Consider contracting with more than one bread provider in case there is a problem with one of the bread manufacturers. Many wholesalers sell bread products however purchase a quality product.
• •  It's vital to add in expenses associate with shipping and packaging when ordering from bread suppliers.

Whether you are just starting a career in artisan baking or want to move into management with a commercial bread manufacturer, you'll find many ways to benefit from professional bread education and training. You can attend workshops, participate in online or video training, become certified as a commercial baker and even get a degree in bread making. Programs incorporate everything from basic bread chemistry to industrial production and marketing.

Because bread education and training programs can require a significant investment of your dough and time, you'll want to determine which program is best for you.

1. Choose a traditional culinary arts education, or even a college degree in bread making, if you're planning a career as a bread and pastry chef or artisanal baker.

2. Look for a commercial bread bakers certification program if you'll be working in commercial or industrial bakery operations.

3. Explore the bread education and training resources offered online by bakery trade groups and bread companies.

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Get a culinary arts education specializing in bread making

Although many food service operations rely heavily on such shortcuts as wholesale frozen breads, par baked bread and wholesale bread mixes, there will always be employment opportunities for well-trained traditional bakers and pastry chefs. Culinary institutes offer a variety of bread education and training programs.

I recommend: New York's Institute of Culinary Education (ICE) offers a Pastry and Baking Arts Diploma in a program supervised by prize-winning bakers. The Western Culinary Institute in Portland OR offers Le Cordon Bleu Patisserie and Baking education for bread bakers, with a 36-week diploma program.

Expand your bread education and training into a degree

A number of colleges and universities offer degree programs that concentrate on preparation of bread products. An Associate of Science or Bachelor of Science degree from one of these programs can prepare you for a higher level career with a commercial or retail bakery, bread manufacturer or restaurant.

I recommend: Johnson & Wales University, with several U.S. locations, offers an A.S. or B.S. in Baking and Pastry Arts, as well as a combined B.S. in Baking and Pastry Arts and Food Service Management. Kendall College in Chicago offers a 6-quarter A.A.S. in Baking and Pastry; the college has its own open-air baking hearth, and programs are supervised by certified Master Bakers.

Take advantage of professional certification programs for commercial bread makers

Careers in commercial baking, whether working for bread manufacturers, bread wholesalers, commercial bakeries or retail operations, often require certification. Certification programs help provide on-the-job experience for those coming out of culinary arts schools, and develop deeper technical expertise in those who have a background in bread making but lack theoretical education.

I recommend: Retail Bakers of America provides information on and training for four levels of commercial bread making certification: Journey Baker (CJB), Baker (CB), Decorator (CD) and Master Baker (CMB). IDDBA, the International Dairy Deli Bakery Association, offers a 5-course Bakery Training and Certificate Program on video. Courses include information on bakery marketing, managing a supermarket bakery department and other commercial bread topics, and IDDBA members receive a discount.

Advance in the art of bread making

Artisan breadmaking is a hot trend in the bakery and food service market, and you can improve your chances of employment with specialized training. Another way to explore the art of making bread is bread education and training programs offered by bread companies.

I recommend: The San Francisco Baking Institute's Bread and Pastry Professional Training Program specializes in artisanal bread making. Small classes in a state-of-the-art facility are offered on a full- or part-time basis. Bakers of all experience levels are welcome to participate in classes and workshops at the Norwich CT Baking Education Center sponsored by King Arthur Flour, one of the leading manufacturers of bread flour and baking mixes.

Tips & Tactics

Helpful advice for making the most of this Guide

• •  Membership in a bakery trade association, either as an individual or through your employer, can earn you a discount on bread education and training programs.

Americans carry fond childhood memories of peanut butter and jelly sandwiches, ballpark hot dogs and savory pepperoni pizzas. These cherished times all have something in common: bread. Bread, in any of its various forms, is a staple in our society's everyday meals.

Bread has a lengthy family tree, its history taking us back to the early inhabitants of earth. Its enduring quality has birthed a large variety of breads available today. Knowing about type of breads and different methods used for baking them is part of the exciting journey of bread making that can be made easier with access to information like the brief list of terms mentioned here.

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Autolyse

Autolyse is the step in bread making when the dough rests.

I recommend: The Red Hen Baking explains how to properly complete autolyse. Visit Farmgirl Fare for a definition and benefits of autolyse.

Crumb

The crumb of bread is a term used in reference to the hole pattern inside a loaf of bread. This is different than when people refer to bread crumbs: broken pieces of bread used often used as a thickening agent or for toppings.

I recommend: The Fresh Loaf defines crumb and other bread making terms in its alphabetical glossary. The Nibble supplies a thorough definition of the term.

Gluten

Gluten is formed when the protein of the wheat is combined with liquid. The gluten helps for the strength and elasticity of the dough which determines the density of the bread.

I recommend: Visit the Whole Wheat Bread Site for a definition of gluten. Also see gluten in this glossary at Bread-Maker.net.

Laminated dough, lamination

Laminated dough is a basic yeast dough, folded with butter to make a flaky, soft bread. The butter layering process to make the dough is called lamination. This technique and dough are used to make croissants and similar airy breads.

I recommend: Essential Baking explains lamination and its use in both bread and pastry doughs.

Proofing

Proofing is the fermenting process of the yeast where it expands. Proofing yeast ensures that it is still good to use. Proofing dough allows it to come to a final fully-risen state, ready for baking.

I recommend: Sarah Phillips defines proofing in a sidebar on the right-hand side of the page. Scroll down to the Ps in this glossary at Yankee Harvest and find a description of the proofing process.

Yeast, leavening agent

Yeast is one of several leavening agent choices to consider when making bread. They type of bread desired will determine the coordinating substance needed to ferment and raise the bread.

I recommend: The Nordic Recipe Archive goes into length describing yeast and other available leavening agents. Here, you will also learn the difference between fresh yeast and dry yeast.