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Proportionately speaking, croutons represent a small part of the salad experience. But a really good batch of, say, the garlic and cheese variety can lend lettuce and dressing gourmet-like refinement.
Allinson; Alvarado Street Bakery; Bimbo Bakeries USA – Arnold, Ball Park, Beefsteak, Bimbo, Brownberry, EarthGrains, Entenmann's, Eureka!Baking Company, Francisco ...
Some croutons are prepared with the addition of cheese. [3] Nearly any type of bread—in a loaf [1] or pre-sliced, with or without crust—may be used to make croutons. Dry or stale bread [1] or leftover bread is usually used instead of fresh bread. Once prepared, the croutons will remain fresh far longer than unprepared bread.
They differ from regular American soft-dough biscuits in that they are more like hardtack. In New England they are called "sea biscuits", as they were staples aboard whaling ships. [4] Biscuit – in the United States and parts of Canada, and widely used in popular American English, is a small bread with a firm browned crust and a soft interior.
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Soft gingerbread with mountain cranberry. Gata – Armenian pastry – Armenian pastry or sweet bread [14] [15] Germknödel – German and Austrian yeast dough dumpling; Gingerbread – Spiced dough used for baking [16] Goro – Norwegian sweet bread; Guernsey Gâche – Regional bread of Guernsey; Gugelhupf – German yeast cake [17]
Other food products often produced by extrusion include some breads (croutons, bread sticks, and flat breads), various ready-to-eat snacks, pre-made cookie dough, some baby foods, some beverages, and dry and semi-moist pet foods. Specific examples include cheese curls, macaroni, Fig Newtons, jelly beans, sevai, and some french fries. [19]