Bakery

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
Recipes Products Dosages*
Puff pastry snack – Bacon flavor for vegetarian Springarom® SM 7007
Springaline® BA13
Springer® 2012
2.48 %
0.50 %
0.15 %
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
Springer®6001
0.40 %
0.05 %
* Dosages on ready-to-eat products

We have a lot of other recipes; please contact us!

 

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