As a Yeast extract expert, Biospringer was proud to be part of this year’s IFTRead more
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!