Normally, fat is only a minor ingredient in the production of bread. However, it influences baking behaviour and the properties of bread during storage. Fat ensures a soft crumb and optimizes bread volume and keeping qualities. In practice, sunflower oil and rapeseed oil, are the most used oils.

White breads and toast have a slightly higher content of fat. Solid fat improves volume and keeping qualities, liquid oils contribute to the soft structure. An optimal fat for white breads therefore contains a well-balanced proportion of solid and liquid components.