Traditional sour flavors from reputable source

How does Puratos capture traditional sour flavors for bread and other bakery foods?
Since bread was first made, its flavor development has been the focus of great attention. From the time of the ancient Egyptians, who made bread with sourdough, the manipulation of time, temperature, ingredients and environment has been studied intensely to better understand the behavior of flavor development in dough and bread.
Modern demands of volume and profitability have made it necessary for the baking industry to speed up the bread making process. Puratos has sought to compensate for the lack of time and flavor development by creating a family of aromatic and flavorful products to enhance the sensory experience of bakery foods.

What type of flavor solutions does Puratos offer in the United States?
Puratos’ Sapore range of natural sourdoughs and yeast derivatives lets bakers bake with any process and obtain appetizing breads with delicious sourdough flavors. The advantages of using Sapore in formulations includes long-fermentation flavors, convenience, consistency and increased product shelf life from the sourdough acids.

Puratos’ product line includes natural sourdoughs in powder or liquid form, based on wheat or rye fermentation processes; yeast derivative products that are characterized by their excellent organoleptic qualities and their function of taste enhancer; and natural identical flavors, such as Sensopan, a crust flavor enhancer.

Which products comprise the Sapore Natural Sours line?
There are five major Sapore flavors supported in the United States: Fidelio, Norma, Panarome, Traviata and Othello. The entire Sapore product line is all-natural and fermented in a strict controlled environment and can be used in either a direct or sponge and dough system.

Fidelio is an all-natural wheat sourdough flavor fermented from real San Francisco sourdough bacteria. It is ideal for creating San Francisco-style sourdough breads, and can be used with mixed grains to create sourdough grain breads. Fidelio also has applications in frozen dough and par-baked breads.

Norma is produced using a culture of selected sourdough micro-organisms. Because only negligible amounts of acetic acid are formed, Norma has a mildly acid, full-flavored taste profile. Norma is used to improve the flavor of wheat breads and to produce specialty breads.

Panarome is a concentrated liquid that adds a sponge flavor to white pan bread without requiring pre-fermentation. The sour system is easy-to-use, freeze stable and allows retarding. Panarome combines the basic advantages of both production systems: the flavor of the sponge method and the time and cost-efficiency of the direct method.

Traviata is a concentrated rye with a mild sourdough flavor in powder form. This all-natural flavor is made by a unique spray-drying process that provides exceptional flavor to Italian, French, crusty rolls and sourdough formulas.

Othello, a concentrated rye with a strong sourdough flavor profile, is produced under controlled conditions using a culture of select sourdough micro-organisms. The fermented mix is dried in a manner that caramelizes the rye powder. As a consequence, the flavor of the end product is a rich, malty, toasted sourdough flavor excellent for rye, multigrain, whole meal, and old fashioned baguettes.

For more information, contact Puratos at 800-654-0036 ext. 2016, or visit www.puratos.us