At the Supermarket

A number of different types of breads, and flour are sold mostly to people at supermarkets.

Supermarkets usually sell branded products such as Tip Top, or Quality Bakers bread however there has been an increased use of their own label branding or to make their baked goods at the Supermarket itself.

You can also buy bread and flour products from smaller businesses such as Dairy’s and Bakeries.

Typically you would find the following types of bread at your supermarket:

White Bread

White Bread
  • White bread is made from white flour which is produced when the bran and germ of the wheat have been removed.
  • Due to the removal of the bran and germ white bread has a lower level of fibre than other breads.
  • Another addition to white bread is the introduction of high fibre breads such as Nature's Fresh Fibre White. The fibre content of this bread is increased through the addition of an "invisible" ingredient such as"Hi-Maize"which increases the level of soluble dietary fibre in white bread.
  • White bread is very low (<1%) in fat


Mixed and Multigrain Breads

Multigrain Bread
  • Mixed or multigrain breads are made from a mixture of wholemeal, white or rye flour and may contain wheatgerm, honey, gluten, non-fat milk solids, cracked and whole grains of wheat and other cereals such as rye, oats, corn, barley, rice millet and triticale.
  • A wide choice of multigrain breads can be achieved by blending various grains, vegrtable pieces, nuts, seeds, fruit and spices.
  • There are "light" and "heavy" multigrain breads.
  • "Light" multigrains have an openness similar to white bread, with small kibbled grains, oatsor other wheat mixed through the bread.
  • "Heavy" multigrain breads are characterised by small volume, dense texture and a high grain content.
  • "Light" breads are solilar to white bread in terms of composition, whereas "heavy" breads are similar to or denser than wholemeal bread.

Wholemeal Breads

Wholemeal Bread
  • Wholemeal bread is made from wholemeal flour.
  • Wholemeal bread must contain at least 90% wholemeal and up to 10% white flour. White flour is added to strengthen the dough as it contains a high percentage of gluten, the protein found in wheat.
  • Wholemeal bread contains higher concentrations of minerals and vitamins than white bread as it retains the bran and germ of the wheat.
  • It is an excellent source of dietary fibre, containing twice that of white bread and more than multigrain breads.