Taste & Aroma

Functionalities

At the heart of every great loaf lies its irresistible taste and aroma

To satisfy today’s evolving consumer preferences, bakers must craft bread that truly stands out. While "good" taste may be subjective and vary from person to person, it’s the key ingredient along with exceptional aroma, that turns a one-time purchase into a loyal favorite.

Characteristics

The Key to Great Bread : the formula, taste and aroma

Optimal bread formula

The nature and precise dosage of raw ingredients
Recipe variations

Flour, yeast and additions like sourdough, sugar, fat, and malt open a world of recipe possibilities.

Challenges

The process greatly impacts on the taste and aroma of the finished product

Particularly due to:

1

Ingredient Order

Adding salt to process water ensures even distribution and reduces oxidization.
2

Mixing

Intense mixing creates a white, high-volume loaf with less flavor and aroma, while slow mixing results in a smaller, more flavorful bread.
3

Fermentation

Factors such as ferment type, time, and temperature significantly impact taste and aroma.
4

Baking

The baking process is the final, yet crucial, step in bread manufacturing. It is during this stage that the aromatic profile of the bread is fully developed, as the Maillard reactions occurring during crust formation enhance the "baked/warm" aromas.

Solutions

Rely on Baking with Lesaffre to transform your baked goods with our innovative formulations, designed to deliver exceptional taste and aroma.
We will help you create bread that keeps customers coming back for more, ensuring top-notch quality and irresistible flavor and captivating aromas every time.