How to distinguish soft European packets from hard European packets? Which is thinner and more popular?

This leads to the difference in baking technology and making materials between the two European steamed buns. In most cases, more butter and water are added to the soft bread, and Tang Zhong or blanched seeds are used in some places to make the bread softer and fluffy. If it is hard in Europe, it is mainly cereal bread for miscellaneous grains and nuts. Spray water mist when baking, supplemented by dividing lines, which will make the surface more dry, crisp and beautiful. You are welcome to add and correct the opinions summarized from personal experience and market learning. )

Comparing these two kinds of bread alone, hard Europe has a broader market in first-and second-tier cities, focusing on health and trendy, and most shops will process them into various sandwiches, with a very wide audience. There are also some take-away meal packages for single items that sell well.

The advantage of Soft Europe is that the fillings are rich and soft, but the calories are not low and most of them are sold as a whole, so the products are relatively simple (a noodle formula can be expanded to hundreds of products by adding a little natural coloring agent, such as matcha powder, cocoa powder, coffee powder and pitaya, and the same stuffing can be added with various coloring agents in different proportions).

Smaller cities may not even know what hard Europe is, so the above descriptions and suggestions are limited to first-and second-tier cities with consumption power (for example, I think 21 cups of coffee and 21 BBQ vegetable and chicken sandwiches for breakfast are common breakfast collocations) and economic centers of some third-and fourth-tier cities.

After all, market demand is king. Customer demand is also following suit.