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Selected grades of baker’s and brewer’s yeast extracts can develop baked flavors in bakery products (cakes, biscuits…). As a result they may allow reducing the amount of added flavor like vanilla, almond, nut…
In addition, as yeast extracts contain precursors of Maillard reactions , preparations staining, as for baking in an oven.
In bakery applications, Biospringer’s yeast products provide:
- Baked notes development
- Specific flavor notes
- Richer taste
- Sugar / salt reduction
|Puff pastry snack – Bacon flavor for vegetarian|| Springarom® SM 7007
| 2.48 %
|Savory biscuit – 30% salt reduction||Springer® 2012||0.15 %|
|Savory biscuit – Malt extract replacement||Pronal® 0280||0.45 %|
|Whole wheat crackers – Off-note masking||Springer® 2012||0.15 %|
|Pumpkin bread – Sugar reduction|| Springer® 0402
| 0.40 %
We have a lot of other recipes; please contact us!