Lallemand Baking
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Taste and Aroma

Delivering Unique Appeal

Flavors and aromas in bread depend mainly on the type of flour used, fermentation and baking techniques. When the same flour and recipe are used, then the choice of fermentative ingredient, i.e. the use of varying strains of yeast and bacteria, is also essential to produce breads with different flavor profiles. It is therefore possible to enhance and differentiate the aroma of your bread to obtain specific characteristics by choosing the right yeast and/or lactic acid bacteria combination.

A lot of factors impact the final sensory profile of a bread