Trenchers uses alot of bread, and here is our guild to what we use and also a look at the salt in our bread.
At trenchers we make an awful lot of sandwiches, its part and parcel of being a catering company that specialises in office catering.
Most office catering events and training sessions require a variety of tasty sandwiches, made with a mixture of different breads.
The most common bread we use at Trenchers is just tasty light white bread, in the US they refer to this bread as sandwich bread or a sandwich loaf, making it the most popular bread on the planet.
The number two most used bread at Trenchers Catering is Granary, every other sandwich we produce will be granary were possible.
Granary bread is very distinctive, with a light brown colouring, a nutty taste and texture made with malted wheat flakes that are toasted to perfection. Granary bread is a great source of fibre and is rich in vitamin B1.
The Number three most used bread at Trenchers Catering is The sandwich baguette, this is small than the traditional French Baguettes which can be up to 2 feet long, our baguettes come in just under 10 inches. We use this option on our lunches as a heartier option as this is a more substantial bread. Not much is known about the history of the baguette, however, the baguette was given its name in 1920, so is very much a 20th century creation.
We use a light and tasty white tortilla wrapas our fourth most used bread, tortilla wraps are one of the healthiest breads available, and is great with our tuna mayo salads.
Tortilla in Spanish means small tora, and in Mexico it is called a burrito. A wrap, is a flat bread that completely surrounds the filling and is the rolled, forming the wrap.
We use a lot of ciabatta at Trenchers, and these are again a substantial bread. In Italian ciabatta means ‘Slipper’. The Ciabatta was created to take on the French Baguette, and has become almost as popular in the 21st Century. Ciabatta is an elongated, broad, and flat bread and is baked in many variations, using many different options available including olives and sundried tomatoes, which is my personal favourite.
We normally wrap our ciabattas, and display them slightly differently to our other bread and lunches, as this makes a better specialty option on our menus.
Adding salt to breads is an age old way to add extra flavour to the breads we buy and love, it adds flavour and helps as a natural preservative. Wiki has a great article on salt, and there is a great article on Himalayan salt taken from Jess Millers website and talks about the amazing mount of health benefits surrounding Himalayan Salts, and some tasty recipes which uses the product.