Soft baked goods is the name given to yeast-raised baked goods from milled wheat products as well as sometimes other grain products and seeds which, due to their recipe and manufacturing technology, have especially soft crust and crumb properties. Internationally, soft baked goods make up a large percentage of a range of baked goods. They are mainly sold as pre-packed goods, but also as loose goods. The advantage of pre-packed soft baked goods is in the preservation of optimum consumption properties for several days to several weeks. Bread and morning goods with a crispy crust often lose their optimum consumption properties after one day or a few hours already.
The market share of soft baked goods is also growing in countries with a traditional baked goods culture and where crusty baked goods are more common, such as France and Germany, for example, because consumers are increasingly appreciating the advantages of soft baked goods. In countries in which bread and baked goods have not belonged to the daily diet until now, soft baked goods are now frequently finding a greater acceptance than crusty bread and morning goods. In this way, toast and sandwich bread, soft buns or brioche baked goods can nowadays be obtained practically everywhere.
