Pagaritooted

Pagaritooted, or bakery products, are edible items made from dough based on flour, water and leavening agents that are baked. The term covers a broad category of goods produced for daily consumption and special occasions, including bread, rolls, pastries, pies, cakes and biscuits.

Common types include bread and loaves (white, whole grain, rye, sourdough), flatbreads and buns; sweet pastries (croissants, Danish pastries, turnovers); savory pastries and pies; cakes and cookies. The variety reflects regional preferences, ingredients and baking techniques.

Production typically starts with mixing flour, water, salt and a leavening agent such as yeast or sourdough culture, followed by fermentation, shaping and baking. Depending on the product, fats, sugar, milk or eggs, and flavorings may be added. Finished goods may be sold fresh or packaged for retail, with a range of textures from crusty crusts to soft interiors.

Nutritionally, pagaritooted are mainly carbohydrates. Whole-grain and high-fiber varieties improve dietary fiber intake, while pastries and cakes can be higher in fat and sugar. Allergenic ingredients such as gluten, milk, eggs and nuts may appear, and labeling is governed by food safety regulations.

In Estonia and the European Union, bakery products are produced by a mix of traditional craft bakeries and large industrial producers and are distributed through shops, bakeries, cafes and markets. The tradition of bread holds cultural significance in many communities, with regional styles and specialties contributing to local culinary heritage.