{"schema":"https://ver.cy/schemas/card/1.0.0","id":"vr.tr.bread","code":"thing-bread","url":"https://ver.cy/models/thing/bread/","name":"bread","alternateNames":["breadstuff","staff of life","anadama bread","bap","barmbrack","breadstick","bread-stick","grissino","brown bread","Boston brown bread","bun","roll"],"kind":"thing","status":"published","version":"0.1.0-research.1","language":"en","classifiers":{"family":"Thing Registry","category":"Physical world and living systems","entryKind":"noun.food","plane":"PHY","domain":["PHY.MAT"],"industry":[],"navPath":"","tags":["food"],"facets":{"substance":"material","origin":"manufactured","agency":"inert","mobility":"portable","scale":"handheld","affordances":["graspable","consumable"]}},"whatItIs":"A baked cereal staple formed from a dough or batter of milled grain (most often wheat) and water, usually with salt and a yeast, sourdough, or chemical leavening system, in which oven heat gelatinizes starch, sets the protein network, and produces a crusted crumb.","purpose":"Enable an AI agent to recognise bread, assess its recorded condition and suitability for an intended use, and decide how it may be handled or consumed.","scope":{"in":["Recognition of bread and its boundary with raw dough and neighbouring baked foods","Ingredients, leavening and preparation history that affect the resulting bread","Crust, crumb, dimensions and portion state","Freshness, storage history and evidence relevant to deterioration","Suitability for eating, slicing, toasting, freezing or culinary reuse"],"out":["Raw dough development and fermentation as independent production processes","Flour, grain, yeast and other ingredients as separately managed materials","Bakery equipment, production scheduling and workplace operation","Packaging manufacture and distribution logistics","Complete sandwiches, meals and recipes that incorporate bread","Individual dietary requirements, diagnoses and treatment decisions"],"boundaries":[]},"distinguishingFeatures":["Establish whether flour or meal dough forms the main edible body; a flour coating around another food does not establish bread identity.","Establish whether preparation has produced a finished bread body; shaped or proofed raw dough remains dough.","Use product designation, formulation and preparation together to distinguish bread from cake, pastry, biscuits and crackers; sweetness or shape alone does not settle the boundary.","Do not require yeast, visible rising or an open crumb: record how unleavened and flat forms are recognised as bread.","Distinguish a bread portion from a composite food: a slice may remain bread, while a filled sandwich requires a relation to a separate assembled-food model."],"structure":{"bundles":[{"id":"bread-identity-and-composition","name":"Bread identity and composition","description":"Establishes what makes the item bread and what its edible body contains.","layers":[{"id":"bread-recognition","name":"Bread recognition","description":"Records the evidence for classifying the item as bread at the registry's granularity.","findings":[{"id":"bread-boundary-evidence","name":"Bread boundary evidence","description":"Retain the designation, dough basis and preparation evidence used to distinguish bread from neighbouring foods.","questions":[{"text":"What product designation, flour or meal dough basis and preparation evidence support recognising this item as bread?","id":"bread-boundary-evidence-q01","kind":"definition"},{"text":"Could this item instead be raw dough, cake, pastry, a cracker or a composite food, and what evidence settles that boundary?","id":"bread-boundary-evidence-q02","kind":"boundary"}]}]},{"id":"bread-formulation","name":"Bread formulation","description":"Records the flour or meal basis and additions relevant to identity and intended consumption.","findings":[{"id":"ingredient-evidence","name":"Ingredient evidence","description":"Represent composition through attributable declarations or preparation records, including unknown ingredients and cross-contact information.","questions":[{"text":"Which flour or meal types, liquids, fats, sweeteners, seeds and other additions are documented, and by which recipe or declaration?","id":"ingredient-evidence-q01","kind":"provenance"},{"text":"Does the available ingredient and cross-contact evidence support the intended dietary use, or is further verification needed?","id":"ingredient-evidence-q02","kind":"action"}]}]}]},{"id":"baking-and-bread-structure","name":"Baking and bread structure","description":"Connects preparation history with the bread's resulting crust, crumb and physical form.","layers":[{"id":"leavening-and-bake-completion","name":"Leavening and bake completion","description":"Records how the bread was leavened and whether its required baking is complete.","findings":[{"id":"preparation-status","name":"Preparation status","description":"Retain documented leavening and baking status, with explicit instructions for products requiring completion.","questions":[{"text":"What leavening method and baking history are documented for this bread?","id":"preparation-status-q01","kind":"provenance"},{"text":"Is the bread fully baked, par-baked or of uncertain completion, and what verified preparation remains before its intended use?","id":"preparation-status-q02","kind":"action"}]}]},{"id":"crust-crumb-and-form","name":"Crust, crumb and form","description":"Describes the physical bread body at the scale needed for recognition and handling.","findings":[{"id":"observed-bread-structure","name":"Observed bread structure","description":"Record crust and crumb observations separately, alongside dimensions relevant to portioning and preparation.","questions":[{"text":"What are the bread's mass, dimensions and, where applicable, slice thickness?","id":"observed-bread-structure-q01","kind":"measurement"},{"text":"What crust firmness, crumb softness and pore pattern are observed, and how do they compare with the documented expectations for this bread type?","id":"observed-bread-structure-q02","kind":"measurement"}]}]}]},{"id":"bread-condition-and-storage","name":"Bread condition and storage","description":"Records changes after baking and the evidence needed to interpret freshness and possible deterioration.","layers":[{"id":"post-bake-history","name":"Post-bake history","description":"Connects the current bread to its cooling, packaging, opening and storage history.","findings":[{"id":"storage-exposure-record","name":"Storage exposure record","description":"Preserve relevant dates and storage observations rather than deriving condition from an unsupported universal shelf life.","questions":[{"text":"When was this bread baked, packaged, opened, frozen or thawed, and which dates are known rather than estimated?","id":"storage-exposure-record-q01","kind":"provenance"},{"text":"What storage temperatures, packaging conditions and exposure to air or moisture are recorded?","id":"storage-exposure-record-q02","kind":"measurement"}]}]},{"id":"texture-change-and-deterioration","name":"Texture change and deterioration","description":"Separates changes affecting eating quality from evidence requiring a deterioration assessment.","findings":[{"id":"condition-evidence-and-decision","name":"Condition evidence and decision","description":"Record dryness, firmness, unexpected moisture, visible growth and reported abnormal odour without equating a single observation with a complete assessment.","questions":[{"text":"What changes in crust, crumb, moisture, visible surface condition or reported odour have been observed, and when?","id":"condition-evidence-and-decision-q01","kind":"measurement"},{"text":"Given those observations and applicable food-handling guidance, should the bread be used, withheld for assessment or discarded?","id":"condition-evidence-and-decision-q02","kind":"action"}]}]}]},{"id":"bread-portions-and-use","name":"Bread portions and use","description":"Tracks bread through portioning and preparation and determines whether it fits a proposed culinary use.","layers":[{"id":"portion-lineage-and-transformations","name":"Portion lineage and transformations","description":"Maintains the relationship between a bread item, its portions and subsequent treatments.","findings":[{"id":"bread-portion-continuity","name":"Bread portion continuity","description":"Record cutting and treatment history sufficiently to carry relevant composition and condition evidence into resulting portions.","questions":[{"text":"Which loaf or batch did this slice, roll portion or bread fragment come from, and what treatments has it undergone?","id":"bread-portion-continuity-q01","kind":"provenance"},{"text":"After crumbling, drying, filling or other transformation, does the result remain a bread instance or require a linked ingredient or composite-food model?","id":"bread-portion-continuity-q02","kind":"boundary"}]}]},{"id":"culinary-use-suitability","name":"Culinary use suitability","description":"Compares the bread's recorded properties with a specific proposed use.","findings":[{"id":"use-dependent-handling","name":"Use-dependent handling","description":"Choose preparation and handling from the bread's composition, completion state, dimensions and assessed condition.","questions":[{"text":"For the intended use, such as sandwich slices, toast or a soaked bread dish, are this bread's dimensions, texture and ingredients suitable?","id":"use-dependent-handling-q01","kind":"action"},{"text":"What slicing, thawing, baking or toasting is required, and which product instructions or recipe requirements support that action?","id":"use-dependent-handling-q02","kind":"action"}]}]}]},{"id":"evidence-and-external-alignment","name":"Evidence and external alignment","description":"What the world already says about this thing, gathered so the model can be checked against it.","layers":[{"id":"reported-evidence","name":"Reported evidence","description":"Findings from the breadth pass, kept separate from the structural claims.","findings":[{"id":"evidence-kinds","name":"Kinds and varieties","description":"Reported by the breadth pass; each item needs checking against its source before it becomes normative.","questions":[{"text":"Which of these kinds and varieties hold for the sense of bread this model covers, and on what evidence?","id":"evidence-kinds-q01","kind":"provenance"}]},{"id":"evidence-identifiers","name":"Identifiers and schemes","description":"Reported by the breadth pass; each item needs checking against its source before it becomes normative.","questions":[{"text":"Which of these identifiers and schemes hold for the sense of bread this model covers, and on what evidence?","id":"evidence-identifiers-q01","kind":"provenance"}]},{"id":"evidence-standards-and-regulation","name":"Standards and regulation","description":"Reported by the breadth pass; each item needs checking against its source before it becomes normative.","questions":[{"text":"Which of these standards and regulation hold for the sense of bread this model covers, and on what evidence?","id":"evidence-standards-and-regulation-q01","kind":"provenance"}]},{"id":"evidence-real-world-use","name":"Real-world use","description":"Reported by the breadth pass; each item needs checking against its source before it becomes normative.","questions":[{"text":"Which of these real-world use hold for the sense of bread this model covers, and on what evidence?","id":"evidence-real-world-use-q01","kind":"provenance"}]},{"id":"evidence-measurements","name":"Typical measurements","description":"Reported by the breadth pass; each item needs checking against its source before it becomes normative.","questions":[{"text":"Which of these typical measurements hold for the sense of bread this model covers, and on what evidence?","id":"evidence-measurements-q01","kind":"provenance"}]},{"id":"evidence-failure-modes-and-hazards","name":"Failure modes and hazards","description":"Reported by the breadth pass; each item needs checking against its source before it becomes normative.","questions":[{"text":"Which of these failure modes and hazards hold for the sense of bread this model covers, and on what evidence?","id":"evidence-failure-modes-and-hazards-q01","kind":"provenance"}]},{"id":"evidence-regional-variation","name":"Regional variation","description":"Reported by the breadth pass; each item needs checking against its source before it becomes normative.","questions":[{"text":"Which of these regional variation hold for the sense of bread this model covers, and on what evidence?","id":"evidence-regional-variation-q01","kind":"provenance"}]},{"id":"evidence-neighbours","name":"Neighbouring kinds and how to tell them apart","description":"Reported by the breadth pass; each item needs checking against its source before it becomes normative.","questions":[{"text":"Which of these neighbouring kinds and how to tell them apart hold for the sense of bread this model covers, and on what evidence?","id":"evidence-neighbours-q01","kind":"provenance"}]}]}]}]},"agentConduct":{"may":["Bake, slice, store and serve bread following hygiene and allergen rules.","Read labels and report ingredients, allergens, additives and use-by dates."],"mustNot":["Serve bread to a person who has declared a gluten or other allergy present in it.","Sell mouldy or spoiled bread, or scrape mould off and serve the rest.","Misdescribe bread as sourdough, wholegrain or gluten-free when it is not.","Waste edible bread that a food bank or household could still use."],"requiresHuman":["Feeding a person with coeliac disease or a serious allergy.","Discarding stock that could be redistributed."]},"ethics":{"considerations":["Bread is a staple; its price and availability matter most to the poorest.","Allergen mislabelling can kill people with coeliac disease or wheat allergy."],"affectedParties":["People who eat it","People with coeliac disease","Bakers and food workers"]},"owners":{"steward":"The baker or seller that holds it; food safety authorities set the rules for sale.","roles":[],"masterSystems":[]},"relations":[{"target":"oewn-07637670-n","type":"parent","note":"registry parent class"},{"target":"oewn-07582428-n","type":"parent","note":"registry parent class"}],"interaction":{"identity":{"applicability":"required","items":["Vercy registry: vr.tr.bread","Open English WordNet: oewn-07695101-n"]},"properties":{"applicability":"required","items":["Bread designation: Recorded product or culinary name, with classification evidence or unresolved boundary","Flour or meal basis: Declared grain or other flour/meal types; proportions when known; unknown","Ingredient and allergen evidence: Links to recipe, ingredient declaration and relevant cross-contact information","Leavening method: Yeast, sourdough culture, chemical, unleavened, combined, other documented method or unknown","Preparation completion: Fully baked, par-baked, suspected incomplete baking or unknown","Mass and dimensions: Mass in g; length, width, height or slice thickness in mm, as applicable","Crust and crumb condition: Separate observations of crust firmness or crispness and crumb softness, dryness, tackiness and pore structure","Portion and treatment state: Whole, sliced, torn or crumbled; fresh, frozen, thawed, toasted or deliberately dried; combinations permitted","Bake and storage history: Links to dated baking, opening, storage, freezing and thawing observations, including gaps","Deterioration assessment: No signs observed, suspected deterioration, confirmed deterioration or unassessed; evidence and assessment time required"]},"recognition":{"applicability":"required","items":["A baked loaf or roll with a crust and an aerated crumb.","Labels state grain, leavening and allergens; appearance alone does not settle them."]},"capabilities":{"applicability":"required","items":["Identify bread type and retain unresolved classification boundaries.","Slice, tear or portion bread while preserving its relation to the original loaf or batch.","Select bread for direct eating, toasting or recipe use based on composition and condition.","Package, freeze or thaw bread using instructions appropriate to the recorded product.","Assess whether bread needs further baking or other preparation before its intended use.","Withhold bread from consumption pending assessment when deterioration or ingredient uncertainty conflicts with the intended use."]},"hazards":{"applicability":"required","items":["Mould growth produces toxins that cooking does not remove.","Undeclared gluten harms people with coeliac disease."]},"interfaces":{"applicability":"required","items":["Codex Alimentarius standards, Food and Agriculture Organization and World Health Organization."]},"context":{"applicability":"required","items":["Bread is produced in homes, bakeries and food manufacturing facilities and is served in households, restaurants and institutional kitchens.","It is eaten as a staple or accompaniment and used for sandwiches, toast, breadcrumbs and other prepared foods.","Its ingredients, freshness and storage history inform its suitability for a particular meal or dietary requirement."]}},"sources":[{"title":"Bakery Products, 21 CFR Part 136 - U.S. Food and Drug Administration","url":"https://www.ecfr.gov/current/title-21/part-136","note":"U.S. standard of identity for bread, rolls, and buns, including required ingredients and optional enrichments."},{"title":"General Standard for Food Additives (CXS 192-1995), food category 07.1 Bread and ordinary bakery wares - Codex Alimentarius Commission (FAO/WHO)","url":"","note":"International food-category placement of bread and the additive framework that applies to it."},{"title":"The Bread and Flour Regulations 1998 (SI 1998/141) - United Kingdom","url":"https://www.legislation.gov.uk/uksi/1998/141/contents/made","note":"Legal naming of bread in Great Britain and mandatory fortification of most wheat flour used for bread."},{"title":"bread (Q13289) - Wikidata","url":"https://www.wikidata.org/wiki/Q13289","note":"Canonical linked-data identifier for the food concept."},{"title":"Technology of Breadmaking - Stanley P. Cauvain (ed.), Springer","url":"","note":"Process, loaf types, moisture and volume ranges, staling, and bakery spoilage as used in cereal science."},{"title":"Open English WordNet 2024, synset oewn-07695101-n","url":"https://en-word.net/id/oewn-07695101-n","note":"sense and gloss of the concept"},{"title":"Wiktionary: bread","url":"https://en.wiktionary.org/wiki/bread","note":"word senses and usage"}],"openQuestions":["How should the registry definition's baking requirement handle foods conventionally called bread that are steamed, fried or cooked on a griddle?","Which authoritative classification conventions should resolve boundaries among enriched bread, cake, pastry, crispbread and crackers?","Which bread-specific observations and validated methods can distinguish expected crumb characteristics, staling, incomplete baking and spoilage?","What authoritative storage and disposition guidance applies to different bread formulations, packaging conditions and freezing or thawing histories?","At what transformation point should breadcrumbs, croutons or other bread-derived ingredients become separate model instances rather than states of bread?"],"resources":{"spec":"/models/things/publications/thing-bread/spec.json"},"provenance":{"origin":"thing registry research (pass 2)","builtFrom":["models/things/publications/thing-bread/spec.json"],"providers":["Codex","Grok"],"researchStatus":"unreviewed","generatedAt":"2026-09-07T11:36:15Z","builder":"tools/build_cards.py@1.0.0"},"completeness":{"sections":{"classifiers":"filled","whatItIs":"filled","purpose":"filled","distinguishingFeatures":"filled","structure":"filled","agentConduct":"filled","ethics":"filled","owners":"filled","relations":"filled","interaction.identity":"filled","interaction.properties":"filled","interaction.recognition":"filled","interaction.capabilities":"filled","interaction.hazards":"filled","interaction.interfaces":"filled","interaction.context":"filled","sources":"filled"},"notes":{"_gate":"Published through the thing publication gate 1.0 on 2026-10-07T10:10:25+00:00: completeness 1.00; sense: WordNet gloss; 3 live sources; review by codex: pass"},"score":1.0}}