The various soft baked goods have characteristic properties which result from the demands on quality or the consumer expectations.
The following features of quality are characteristic for soft baked goods:
- a soft and, at the same time, elastic crumb
- a moist and fresh crumb
- a good melting and not sticky crumb
- a thin and tender crust
During the production of high-quality baked goods, the influences of raw materials, recipes, improvers, dough method and baking process play a large role. To achieve the quality specified, various parameters are adjusted to suit one another. With modern improvers for soft baked goods, products with a good taste, long softkeeping and desired texture in a uniform quality can be made.