Bread is traditionally baked by the local, artisan baker, or at home, and is to be consumed fresh and newly baked. Today more and more bread is baked industrially and is bought in the supermarket or in the petrol station. A strongly increasing segment of baked goods is the so called bake-off bread, bread where the baking is finalised by the consumer. The trend is clear; the bread should be convenient accessible, but still be kept fresh with a feeling of newly baked.
Even if the fat content in bread is relatively low (only a few percent), it strongly influences both the baking process and the shelf life. The tenderness of the bread, the volume, as well as the fresh keeping, are all improved by the addition of fat.
In order to meet the baker's need for best cost effectiveness, AAK offer pumpable baking fat, pre-crystallised, semi liquid fats that combine the functionallity of a solid fat with the convenient handling of liquid oil.
We here classify different bread types is in three groups: White bread, whole meal bread and sweet dough.