Bread is a baked good product made by mixing, shaping, fermenting and baking dough which is made from mill products with addition of other ingredients such as water, baker's yeast or other fermentation agents, salt, and other additives. From ancient times, bread has been a staple food in the diet of a large proportion of humanity. Wheat and rye are the two basic grains whose flour is used to produce bread. Today, around 70 % of the world's population eats bread made from wheat flour. Apart from wheat and rye, there is a whole range of different types of bread and pastries made from different grains available on the market. Each type of bread must have a label that lists the basic raw materials from which it was made as well as the weight of the specific unit of bread. That is precisely why it is important in the production of baked goods to determine the exact weight of the dough before baking needed to gain the end product of a certain weight. Different types of bread have different baking losses. The aim of this thesis is to observe the weight loss during baking in six different types of bread.