To provide a compounding ingredient for bakery, for obtaining variety bread having tasting parts scattered in the inner phase, hardly causing sense of incompatibility between the texture of the tasting parts and the texture of crumb of bread of a base, and hardly forming voids derived from the tasting material.

The compounding ingredient for bakery is obtained by forming a mixture of butter cream and starches into small fragments. A variety of bread dough is produced by using the compounding ingredient for the bakery. A variety of bread is obtained by baking and/or frying the variety of the bread dough. The method for producing the variety of bread dough includes a step of dispersing the compounding ingredient for the bakery, obtained by forming the mixture of the butter cream and the starches into the small fragments in bread dough of a base, and/or a step of rolling the compounding ingredient for the bakery in the bread dough.