Consumer expectations regarding the freshness of bread are high. Baked goods should be available as fresh as possible and in a wide variety throughout the whole day. This presents great challenges to bakeries every day, as not all products can be manufactured and delivered at the same time. The production and logistics have to be coordinated in an optimum way to achieve the highest quality possible. Not least due to the use of suitable improvers and mixes is it possible today to offer baked goods to customers 24 hours a day.