The New Breed of Bread

Weisberg, Karen
April 2008
FoodService Director;4/15/2008, Vol. 21 Issue 4, p42
Trade Publication
The article reports on the popularity of a wide assortment of breads incorporating more healthful grains and varied ethnic flavors among deli counters at food service facilities in the U.S. Penn State students in College Park like the sub rolls that are proofed and baked in-house, then dressed with signature seasonings. The introduction of the 100% organic sprouted wheat wrap from Super Bakery was the biggest news in bread.


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