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In the Bread Basket for Tough Softies
The new soft wheat buns are fully in tune with the times. In particular, the younger generation increasingly prefers soft and not crisp buns. The new wheat premix SoSoft and the super soft baking creations with their fine and delightful taste and a short bite are just the right thing.
The soft and tender crust as well as the fluffy, cotton-like crumb will satisfy even the toughest softies. The fine-textured and smooth-porosity of the bread will even seem supple and satiny to the naked eye. For the new Soft Buns, the backaldrin master bakers use 3% SoSoft on flour, and recommend sprinkling them with sesame seeds. SoSoft is able to fully exploit its "soft" strengths when used in this and other recipes, including its extraordinarily long freshness.