Raw Materials
Salt, Wheat Flour, White Sugar, Yeast
HS Code
190590
Last Updated
2026-05-01
Key takeaways for search and sourcing teams
- Baton Bread market coverage spans 133 countries.
- 107 exporter companies and 133 importer companies are indexed in the global supply chain intelligence network for this product.
- 267 supplier-linked transactions are summarized across the top 20 countries.
- 0 premium suppliers and 0 catalog items are currently listed.
- Wholesale sample entries: 0; farmgate sample entries: 0.
- Latest reference year in this page dataset is 2024.
- Page data last updated on 2026-05-01.
Global Supplier Transactions, Export Activity, and Price Benchmarks for Baton Bread
Analyze 267 supplier-linked transactions across the top 20 countries, with monthly unit-price benchmarks to track export competitiveness and sourcing risk for Baton Bread.
Baton Bread Country YoY Change in Supplier Transactions and Export Momentum
Compare positive and negative YoY shifts in Baton Bread to identify accelerating supplier markets and weakening export corridors.
Top YoY shifts for Baton Bread: Belgium (+447.9%), Poland (+137.6%), Vietnam (+124.8%).
Baton Bread Country-Level Supplier Transaction and Unit Price Summary
As of 2025-06, benchmark Baton Bread country transaction counts with monthly unit price and volume to prioritize supplier and export markets.
In 2025-11, countries with visible Baton Bread transaction unit prices: Netherlands (11.96 USD / kg), Costa Rica (5.79 USD / kg), China (4.97 USD / kg), United States (4.60 USD / kg), France (3.75 USD / kg), 3 more countries.
| Country | YoY Change | Transaction Count | 2025-06 | 2025-07 | 2025-08 | 2025-09 | 2025-10 | 2025-11 | 2025-12 | 2026-01 | 2026-02 | 2026-03 | 2026-04 | 2026-05 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| France | -19.9% | 85 | 2.19 USD / kg (10,605.51 kg) | 3.22 USD / kg (9,558.08 kg) | 2.04 USD / kg (40,624.08 kg) | 2.05 USD / kg (22,391.68 kg) | 2.76 USD / kg (73,457.36 kg) | 3.75 USD / kg (51,121.23 kg) | ||||||
| Philippines | +2.4% | 15 | 2.73 USD / kg (1,512 kg) | 2.73 USD / kg (3,528 kg) | - (-) | 2.81 USD / kg (2,016 kg) | 2.81 USD / kg (2,520 kg) | 2.81 USD / kg (2,520 kg) | ||||||
| Lithuania | +1.0% | 6 | 3.04 USD / kg (41,665 kg) | 2.65 USD / kg (86,137 kg) | - (-) | - (-) | - (-) | - (-) | ||||||
| United States | -5.6% | 58 | 4.32 USD / kg (5,901.89 kg) | 5.69 USD / kg (4,236.97 kg) | 4.12 USD / kg (60.76 kg) | 4.76 USD / kg (468.07 kg) | 5.00 USD / kg (7,424.79 kg) | 4.60 USD / kg (5,017.03 kg) | ||||||
| Costa Rica | +117.8% | 24 | - (-) | - (-) | - (-) | 4.84 USD / kg (21.07 kg) | 4.12 USD / kg (78.24 kg) | 5.79 USD / kg (9.57 kg) | ||||||
| Spain | +16.4% | 22 | 1.80 USD / kg (6,384 kg) | 3.00 USD / kg (1,580 kg) | 1.79 USD / kg (10,681.2 kg) | 1.80 USD / kg (5,940 kg) | 2.22 USD / kg (21,033.401 kg) | - (-) | ||||||
| Brazil | - | 15 | - (-) | - (-) | - (-) | 2.91 USD / kg (150,150 kg) | 1.99 USD / kg (92,400 kg) | 2.50 USD / kg (184,800 kg) | ||||||
| Poland | +137.6% | 2 | - (-) | - (-) | - (-) | - (-) | - (-) | - (-) | ||||||
| South Korea | -75.9% | 3 | - (-) | - (-) | - (-) | - (-) | - (-) | - (-) | ||||||
| Vietnam | +124.8% | 8 | 3.29 USD / kg (2,508.8 kg) | 3.97 USD / kg (630 kg) | 3.29 USD / kg (5,017.6 kg) | - (-) | 3.29 USD / kg (2,511.8 kg) | - (-) |
Baton Bread Global Supply Chain Coverage
240 companies
107 exporters and 133 importers are mapped for Baton Bread.
Exporters and importers can use Tridge Supply Chain Intelligence company profiles and analytics to identify counterparties for Baton Bread, benchmark reach, and prioritize outreach by market.
Baton Bread Export Supplier Intelligence, Trade Flows, and Price Signals
107 exporter companies are mapped in Tridge Supply Chain Intelligence for Baton Bread. Exporters and importers can use company profiles and analytics to evaluate supplier coverage, trading activity, and route opportunities.
Baton Bread Top Exporters and Supplier Profiles
Review leading exporter profiles while benchmarking against 107 total exporter companies in the Baton Bread supply chain intelligence network. Exporters and importers can unlock company profiles and analytics to qualify partners faster.
(Vietnam)
Latest Export Transaction: 2025-12-18
Recently Export Partner Companies: 1
Employee Size: 101 - 500 Employees
Industries: Food Manufacturing
Value Chain Roles: Food ManufacturingDistribution / Wholesale
Exporting Countries: South Korea, Hong Kong, Vietnam, United States
Supplying Products: Baton Bread, Breadsticks, Frozen Fried Chicken +5
(Brazil)
Latest Export Transaction: 2025-12-02
Recently Export Partner Companies: 1
Industries: Food ManufacturingOthers
Value Chain Roles: Food ManufacturingDistribution / Wholesale
(Poland)
Latest Export Transaction: 2026-03-30
Recently Export Partner Companies: 1
Industries: Food Services And Drinking PlacesFood ManufacturingFood WholesalersOthersFood Packaging
Value Chain Roles: HORECARetailFood ManufacturingOthersDistribution / Wholesale
Exporting Countries: Turkiye
Supplying Products: Baton Bread
(France)
Latest Export Transaction: 2026-04-20
Recently Export Partner Companies: 3
Employee Size: 101 - 500 Employees
Industries: Food PackagingFood ManufacturingBeverage Manufacturing
Value Chain Roles: TradeLogisticsFood Manufacturing
(Germany)
Latest Export Transaction: 2025-06-11
Recently Export Partner Companies: 1
Sales Revenue: USD 10M - 50M
Industries: Food Manufacturing
Value Chain Roles: Food Manufacturing
Exporting Countries: Sri Lanka
Supplying Products: Baton Bread, Custard, Strawberry Puree +2
(Poland)
Latest Export Transaction: 2026-02-09
Recently Export Partner Companies: 1
Industries: Food Manufacturing
Value Chain Roles: Food Manufacturing
Exporting Countries: United States
Supplying Products: Baton Bread
Baton Bread Global Exporter Coverage
107 companies
Exporter company count is a key signal for Baton Bread supply depth and sourcing optionality.
Use Supply Chain Intelligence analytics to narrow Baton Bread opportunities by country, product, and value-chain role, then open company profiles to validate fit.
Top Exporting Countries for Baton Bread (HS Code 190590) in 2024
For Baton Bread in 2024, compare export volume and value across the top 10 supplier countries to map core supply structure.
| Rank | Country | Volume | Value |
|---|---|---|---|
| 1 | Canada | 848,100,643 kg | 4,275,205,947.444 USD |
| 2 | Germany | 1,312,641,774.111 kg | 3,792,813,627.341 USD |
| 3 | Italy | 578,457,307 kg | 2,857,119,354.952 USD |
| 4 | United States | 606,234,495 kg | 2,171,125,762 USD |
| 5 | Belgium | 520,756,401.034 kg | 1,896,188,977.903 USD |
| 6 | Poland | 579,402,651 kg | 1,746,388,157 USD |
| 7 | Netherlands | 450,571,845 kg | 1,608,082,995.671 USD |
| 8 | Mexico | 474,389,365 kg | 1,379,452,593 USD |
| 9 | United Kingdom | 208,322,013.528 kg | 844,641,623.228 USD |
| 10 | Malaysia | 222,824,798.926 kg | 727,550,514.656 USD |
Baton Bread Export Trade Flow and Partner Country Summary
Track Baton Bread exporter-to-importer flows by value, volume, and share to uncover high-potential export routes.
Baton Bread Import Buyer Intelligence, Demand Signals, and Price Benchmarks
133 importer companies are mapped for Baton Bread demand intelligence. Use Supply Chain Intelligence company profiles and analytics to prioritize buyers, distributors, and downstream demand partners by market.
Baton Bread Top Buyers, Importers, and Demand Partners
Review leading buyer profiles and compare them against 133 total importer companies tracked for Baton Bread. Exporters and importers can use Supply Chain Intelligence company profiles and analytics to evaluate buyer quality and demand concentration.
(Belgium)
Latest Import Transaction: 2026-03-30
Employee Size: 1 - 10 Employees
Industries: Food WholesalersFood Manufacturing
Value Chain Roles: -
(United States)
Latest Import Transaction: 2026-03-30
Recently Import Partner Companies: 1
Employee Size: 1 - 10 Employees
Industries: Others
Value Chain Roles: -
(Cameroon)
Latest Import Transaction: 2026-03-30
Recently Import Partner Companies: 1
Industries: Food Wholesalers
Value Chain Roles: -
(United States)
Latest Import Transaction: 2026-02-04
Recently Import Partner Companies: 1
Industries: Food WholesalersFood Manufacturing
Value Chain Roles: -
(Paraguay)
Latest Import Transaction: 2026-03-30
Recently Import Partner Companies: 1
Industries: Food ManufacturingFood Wholesalers
Value Chain Roles: -
(United States)
Latest Import Transaction: 2026-03-30
Employee Size: 11 - 50 Employees
Sales Revenue: USD 10M - 50M
Industries: Food Wholesalers
Value Chain Roles: Ecuador, Colombia, Costa Rica
Global Importer Coverage
133 companies
Importer company count highlights the current depth of demand-side visibility for Baton Bread.
Use Supply Chain Intelligence analytics and company profiles to identify active Baton Bread buyers, compare partner density by country, and refine GTM priorities.
Top Import Demand Countries for Baton Bread (HS Code 190590) in 2024
For Baton Bread in 2024, compare import volume and value across the top 10 demand countries to identify priority markets.
| Rank | Country | Volume | Value |
|---|---|---|---|
| 1 | United States | 1,702,306,529.305 kg | 7,829,826,046 USD |
| 2 | United Kingdom | 824,899,118.439 kg | 3,216,940,311.576 USD |
| 3 | Germany | 517,523,142.122 kg | 1,718,006,010.392 USD |
| 4 | Canada | 396,569,715.36 kg | 1,711,125,950.592 USD |
| 5 | Netherlands | 662,926,835 kg | 1,525,531,913.992 USD |
| 6 | Belgium | 332,113,778.87 kg | 1,046,194,075.902 USD |
| 7 | Italy | 258,920,562 kg | 826,626,002.032 USD |
| 8 | Australia | 172,345,140.429 kg | 801,615,836.337 USD |
| 9 | Spain | 229,888,179.54 kg | 692,705,779.503 USD |
| 10 | Poland | 180,769,925.497 kg | 636,595,051 USD |
Baton Bread Import Trade Flow and Origin Country Summary
Analyze Baton Bread origin-to-destination trade flows by value, volume, and share to monitor demand-side sourcing channels.
Classification
Product TypeProcessed Food
Product FormBaked bread (fresh or frozen par-baked)
Industry PositionManufactured Food Product
Market
Baton bread is an elongated, baguette-style wheat bread widely produced in industrial and artisanal formats, with consumption driven by everyday staple use and sandwich/foodservice applications. Because fresh baton bread stales quickly, most cross-border trade relevance is tied to frozen dough and frozen par-baked “bake-off” supply chains rather than ambient-fresh shipments. The product’s cost structure is highly exposed to globally traded inputs (wheat/flour) and energy used in baking, which can amplify price volatility for both manufacturers and buyers. Quality expectations are shaped by bakery craft traditions (notably associated with France’s baguette-making heritage) alongside global food safety and additive-compliance frameworks used in international commerce.
Specification
Major VarietiesBaguette-style baton loaf, Demi-baguette, Ficelle (thin baton loaf), Whole-wheat baton loaf, Seeded/multigrain baton loaf
Physical Attributes
- Elongated loaf with scored top cuts to control oven spring
- Crisp crust when freshly baked; texture softens as moisture migrates post-bake
- Open to moderately open crumb structure depending on hydration and fermentation
Compositional Metrics
- Flour strength/protein suitability influences volume, chew, and gas retention
- Salt level and fermentation management are common buyer specification points for sensory and shelf-life outcomes
- Moisture and water activity targets are monitored in industrial lines to balance softness versus staling and mold risk
Packaging
- Fresh: paper bag or breathable/perforated packaging to manage crust softening
- Retail/foodservice bake-off: frozen par-baked or frozen dough packed in poly bags within corrugated cartons
- Bulk supply: master cartons designed for palletization and freezer handling where applicable
ProcessingFrozen par-baked (partial bake then freeze) enables in-market finishing for fresh-baked attributesFrozen dough enables decentralized proof-and-bake at retail/foodservice with standardized portion control
Supply Chain
Value Chain
- Milling (wheat -> flour) -> mixing -> fermentation -> dividing/shaping -> proofing -> scoring -> baking (or par-baking) -> cooling -> packaging -> distribution (fresh ambient) or freezing/cold-chain (bake-off)
Demand Drivers
- Everyday staple consumption in bakery cultures and urban retail
- Sandwich and quick-service/foodservice demand for consistent portioned loaves
- Retail in-store bakery and bake-off programs seeking fresh-baked presentation with labor efficiency
Temperature
- Fresh baton bread is typically distributed ambient with short replenishment cycles due to rapid staling
- Bake-off supply chains rely on frozen storage and cold-chain continuity for frozen dough or frozen par-baked formats
Atmosphere Control
- Where extended distribution is needed, packaging approaches may focus on slowing mold growth and moisture loss, but can trade off crust crispness
Shelf Life
- Fresh baton bread has a short optimal eating window as crust and crumb quality degrade quickly after baking
- Frozen dough and frozen par-baked formats materially extend logistical shelf life and reduce waste risk versus ambient-fresh distribution
Risks
Input Cost Volatility HighBaton bread pricing and manufacturing margins are highly exposed to globally traded wheat/flour and to energy costs for baking and (where used) freezing. Climate-driven wheat yield variability and geopolitical disruptions in major grain-export corridors can quickly raise input costs, tightening supply contracts and increasing price instability for buyers.Use diversified flour sourcing and index-linked contracts where feasible; improve energy efficiency (ovens, heat recovery) and optimize product mix between fresh and bake-off formats to reduce waste and volatility exposure.
Food Safety MediumWheat-based inputs can face contamination risks (notably mycotoxins) that may trigger regulatory non-compliance, recalls, or import rejections depending on destination limits and testing regimes.Implement supplier approval with grain/flour testing programs, traceability, and HACCP-based controls; align specifications with destination-market limits.
Shelf Life Limitation MediumFresh baton bread stales rapidly and is sensitive to distribution timing, leading to shrink and waste if demand planning or replenishment cycles are misaligned.Use bake-off (frozen dough or par-baked) where appropriate; strengthen demand forecasting and day-part production scheduling; manage packaging to balance crust quality and mold control.
Logistics MediumFrozen bake-off formats depend on reliable cold-chain capacity and freezer warehousing. Disruptions (port delays, power outages, reefer shortages) can cause quality loss and higher spoilage or claims.Qualify multiple cold-chain logistics providers, set clear temperature-excursion protocols, and maintain contingency freezer capacity for peak periods.
Regulatory Compliance LowBread formulations may use preservatives, emulsifiers, enzymes, and flour treatment agents that require additive and labeling compliance across jurisdictions; non-alignment can block market access or force reformulation.Design formulations to meet Codex-aligned additive principles and maintain destination-specific regulatory matrices for additives, allergens (gluten), and labeling.
Sustainability
- Wheat and flour supply exposure to climate shocks (drought/heat) and fertilizer/soil management impacts
- Energy intensity of baking and freezing in industrial bake-off supply chains
- Food waste risk from rapid staling and end-of-day bakery shrink
- Packaging trade-offs between freshness preservation and material use
Labor & Social
- Occupational safety in bakeries (heat exposure, burns, flour dust, repetitive strain) and compliance with hygiene requirements
- Night-shift and early-morning labor patterns in fresh bakery operations
FAQ
What is “baton bread” in global food trade terms?Baton bread generally refers to an elongated, baguette-style wheat bread. In international commerce, it is most commonly supplied either as fresh bakery bread for local/regional distribution or as frozen dough/frozen par-baked products for bake-off at retail and foodservice.
Why do many buyers use frozen par-baked baton bread instead of shipping fresh loaves?Fresh baton bread stales quickly after baking, which limits how far it can be distributed without quality loss and waste. Frozen par-baked or frozen dough formats extend logistical shelf life and allow buyers to finish baking close to the point of sale for a fresh-baked presentation.
What frameworks are commonly referenced for additive compliance in internationally traded bread products?Formulations are typically designed to comply with destination-country rules, and Codex Alimentarius is a widely referenced international framework for food additive principles and permitted uses. This is especially relevant when preservatives or emulsifiers are used in industrial bread or bake-off formats.
Sources
Baton Bread Country Coverage for Suppliers, Export Flows, and Prices
Explore country-level Baton Bread market pages for supplier coverage, trade flows, and price benchmarks.
All country market pages: Canada, United States, Germany, Italy, United Kingdom, France, Poland, Mexico, Netherlands, Belgium, Spain, Australia, Japan, Denmark, South Korea, United Arab Emirates, Czechia, Vietnam, Guatemala, Serbia, Switzerland, Greece, Panama, Russia, Brazil, Israel, Malaysia, Ukraine, Ireland, Uzbekistan, Uruguay, Turkiye, Argentina, Austria, China, Oman, Philippines, Hong Kong, Azerbaijan, Sweden, Portugal, Peru, Thailand, Costa Rica, Saudi Arabia, Paraguay, Romania, Slovakia, Bulgaria, India, Hungary, Chile, Lithuania, Croatia, Norway, El Salvador, Estonia, Colombia, Finland, Honduras, New Zealand, Singapore, Latvia, Kazakhstan, Kuwait, Nigeria, Slovenia, Andorra, Albania, Armenia, Bosnia and Herzegovina, Barbados, Burkina Faso, Bahrain, Burundi, Benin, Bermuda, Brunei, Bolivia, Bahamas, Botswana, Belize, Democratic Republic of the Congo, Ivory Coast, Cyprus, Dominican Republic, Ecuador, Egypt, Ethiopia, Fiji, Gambia, Indonesia, Iran, Iceland, Jamaica, Jordan, Kenya, Kyrgyzstan, Cambodia, Laos, Sri Lanka, Liberia, Lesotho, Luxembourg, Morocco, Moldova, Montenegro, Madagascar, Macedonia, Myanmar [Burma], Mongolia, Macao, Malta, Mauritius, Maldives, Malawi, Mozambique, Namibia, Niger, Nicaragua, Nepal, Pakistan, Qatar, Senegal, Swaziland, Turkmenistan, Tunisia, Tanzania, Uganda, Saint Vincent and the Grenadines, South Africa, Zambia, Zimbabwe
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