ABSTRACT
Much like dairy, bread has long been a central aspect of the human diet. Mixing flour with water is the simplest way to make bread, but as with other food producers, commercial bakers add ingredients to bread and other baked products that present various concerns for kosher and halal production. There are some important kosher rules about bread to note at the outset. First, all 'standard' bread consumed with a meal must be Parve, thus ensuring that meat and dairy are not eaten together inadvertently. Second, historically there is a preference for kosher bread to be baked by Jews, which is still maintained to varying degrees by different certification bodies, notably at Passover. As with kosher, halal bread and bakery certifications involve careful analysis of the ingredients and processes used during production to ensure compliance. Many questionable ingredients must be avoided in halal bread production, including food additives and flavourings.
