Daily Feature Glossary Terms

The type of bread that is produced from a process developed in Vienna, Austria that uses steam to bake the bread. Ovens are injected with steam as the bread bakes to add moisture to the crumb of the bread resulting in a light and airy bread crumb. As the bread bakes with the moisture, the surrounding crust becomes lightly browned, slightly crisp, and flaky in texture while the crumb remains soft.