With regard to bread output, the volume of Ruch bread was still down significantly at 28.9%, while semi-white bread (20.0%), specialty bread including braided pastries (30.0%) and small bread (21.1%) recorded higher output figures. In the case of Ruch bread, 500 g loaves overtook 1 kg loaves for the first time. The proportion of whole grain flour was significantly increased in both specialty bread and small bread.