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Bakery flavour enhancer

Selected grades of Bio Springer yeast extracts can enhance the baked flavours of bakery products (cakes, bicuits...). As a result they may allow reducing the amount of added flavour like vanilla, almond, nut…

Mode of action:

SPRINGER® yeast extracts contain precursors of Maillard reactions and promote the development of baked, cooked notes in the oven, as well as colouration.

 
Product selection:
 
Springarom® GN 7001 / 0 - MG
Springer® 0402 / 20 - MG - L
 
 
Recipe selection:
 
RecipeProduct
CookiesSpringarom® GN 7001 / 0 - MG
MuffinsSpringer® 0402 / 20 - MG - L

More information
More information
 
 

 
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