Bread is traditionally baked by the local, artisan baker or at home, and is preferred to be consumed fresh and newly baked.
Today more and more bread is baked industrially and is bought in a supermarket or other outlet. A strongly increasing segment of baked goods, is the so called bake-off products, where the final baking is made at the retailer or at home.
The trend is clear, bread should be conveniently accessible, but still fresh with a feeling of newly baked.
Even if the fat content in bread is relatively low (normally 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.
We here classify different bread types is in three groups: White bread, whole meal bread and sweet dough.