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Big cheers to the new butter bread

The business of selling filled sandwiches has been booming for quite a while now. A stop at the bakery on the way to the office is now a matter of business. In the meantime, the good old butter bread has become a serious opponent: in their search for niches in the snack business, more and more bakers and restaurateurs are turning to a classic, transforming the modern version into a bestseller. The current popularity of the slice goes far beyond the traditional concept of “butter bread filling”. Above all, several perfectly matched ingredients make the butter bread a hit. There are already shops in many cities where mainly sandwiches are sold, and the trend is increasing, as ever more clients are giving up canteen food in order to enjoy a good butter bread instead.

The fact that no other food in Germany is so linked to tradition as the sandwich bread is also known by the local owners. The cuts beyond the “Strammen Max” are also celebrating their revival in a versatile manner: a large number of varied butter breads are entering the menu. There are even gastronomes who are now focusing exclusively on sandwiches; these are little works of art for the palate and no longer have anything to do with conventional snacks.

Quality you can rely on and natural taste: under clean-label conditions, variations of the classic can be produced very well, and they do not have to have anything in common with boring folding sandwiches either.

The production of sandwiches is especially convenient for bakers, because they always have the basis of each sandwich, the dough, at their fingertips. Meanwhile, there are well thought-out concepts on how the production of sandwiches can be well integrated into the daily work of bakeries.

The breads, to give just one example, can be prepared well in the afternoon hours for the next morning. The coated paper keeps the products fresh. A practical way, because everything can be prepared the day before. In this context, it also makes sense to cover the “double-decker” and only cut it into two parts shortly before the presentation.

There are two basic types of sandwich bread to be classified: the open version, which is often garnished with ornaments and is best eaten with a knife and fork, and the folding sandwich for the hand.

Box breads are best suited as a basis for sale at the bakery when they are specially baked to a uniform sliced size. Generally, the darker varieties with a higher proportion of rye and/or whole meal are more suitable. They are nice and juicy, and that’s what a good sandwich is all about. There should be three different varieties for every taste, including one without wheat. Anyone who follows the Clean Label philosophy and wants to do without additives as much as possible pays much more attention when purchasing. Eggs, organic and in any case freshly cooked. Fruit and vegetables – regional and seasonal. Cheese has many varieties whose composition is already clearly regulated. This means that, with a close look at the list of ingredients, there are many possibilities at hand. When it comes to sausages, things get a little more difficult. The following rule applies here: only use products in which only the required additives are applied. Flavor enhancers and aromas should be avoided.

The use of your own bread spreading is a good idea if you want to stand out from the crowd with your sandwiches, as it can be used either as a base for the topping or as a main ingredient. Such creams are easy to make by yourself. Ready-made products often contain additives that have no place in clean label products. A specially devised bread spread gives the range or the menu a particularly individual touch and often improves the taste of the final products by miles. When it comes to experimenting, almost anything is possible. Everything starts at the base: legumes such as beans, lentils or chickpeas are just as suitable as seeds and nuts or vegetables such as tomatoes or carrots. When it comes to vegetables, the avocado is particularly worthy of mention – pureed and finely seasoned, it fits well on dark whole grain slices and is a popular source of energy. Dairy products (curd cheese, cream cheese, etc.) provide the basis for classic spreads. Tofu is mostly used for vegan products. In the end, it is the seasoning that gives your own spread that special something. For example, you can opt for caraway, which is perfect in rustic spreads, or for the related cumin, if you are a fan of oriental flavours. Balsamic vinegar or lime juice are used to achieve pleasant sourness. Fresh herbs also belong in a healthy bread cream.

Naturally, the shelf life of the cream depends on the ingredients it includes. Creams with a high fat content can be kept in the refrigerator for about a week. Fresh vegetable or dairy products should be consumed within a few days. It is important to check the condition of the spread every day. The purer the production and filling, the longer the product remains stable. Basically, the perfect butter bread consists of five different layers: the best choice of bread is a slightly more compact, juicy bread. The second layer consists of the spread, which ensures that the butter bread tastes creamy and does not dry out too quickly. Butter, margarine (please with a clean list of ingredients) and cream cheese are the classics here. Chutneys, humus or guacamole are also very popular. Finally, the covering makes up the third layer. Sausages and cheeses in all variations are the most popular on butter bread. Eggs are another classic topping. As a salad, stirred or simply sliced. For the vegans among customers, there is now a wide range of classic tofu available on the market, including meat and sausage-like products made from purely vegetable raw materials that can be processed rationally. The fourth layer provides the freshness factor, and there is much more to it than the classic cucumber or tomato; instead, you can easily turn to radishes, lettuce, grilled vegetables or apple slices, to name just a few. The final layer of the perfect butter bread sets the tone: sprouts, spices, herbs, onion or grated coconut. And don’t forget to put the special snacks in the limelight with seasonal vegetables: a tomato, for example, only tastes really good in summer and early autumn.

In the delivery, the breads look particularly good when stacked. Offering a “Butter bread of the month” is also a good idea. This allows for refined highlights to be offered with specially topped breads (seasonally). Using regional specialties would also be worth considering.

About Markus Messemer

Seit 2007 intensiv mit dem Thema "CleanLabel" verbunden engagiert sich Markus Messemer für deklarationsfreundliche Rezepturen, Rohstoffe und Technologien.

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