FDBusiness.com

AB Mauri launches cereal ferments

 Breaking News
  • Irish Supermarkets Benefit From the Christmas Spirit The latest grocery market share figures from Kantar Worldpanel in Ireland, for the 12 weeks ending 31 December 2017, reveal that shoppers spent an extra €90 million on groceries over the festive period. David Berry, director at Kantar Worldpanel, comments: “Over the Christmas period the average household spent a record €1,532 on groceries – an increase of [...]...
  • Britvic Continues to Put Health at the Heart of its New Sustainable Business Programme Britvic has launched ‘A Healthier Everyday’, its new sustainable business programme which builds on its commitment to: help consumers make healthier choices; support the well-being of communities; and minimise its impact on the planet. The creation of ‘A Healthier Everyday’ follows a review by the company into how it can ensure that its sustainability programme is [...]...
  • Bayn Europe Sets Up Chinese Subsidiary For Sugar Reduction Bayn Europe AB has signed a joint venture agreement with real estate development company HuaHe International Asset Management to introduce sugar reduction to the China market. Both partners agreed on a co-operation model and mutual commitments for the set up of joint venture. Bayn will hold 65% of equity and HuaHe will hold 35%. Further to [...]...
  • Ishida X-ray Flexibility Ensures Premium Product Quality Ishida X-ray inspection technology is helping to maintain the premium quality reputation of one of Russia’s most popular traditional snack brands. The ‘ROSTRAGROEXPORT’ company was founded by Mr Boris Aleksandrov in 1995, who spotted a niche in the Russian food market for a good quality traditional curd snack.  Its ‘B.Y. Aleksandrov’ brand, named after the company’s [...]...
  • ‘Latte Levy’ – Coffee Drinkers Want to Go Green, But Price is a Barrier As the UK Government aims to eliminate avoidable waste with the announcement of its 25-Year Environmental Plan, Mintel research reveals that Britain’s coffee shop drinkers are happy to do their bit for the environment, but not at any cost. 40% of out of home hot drinks consumers wouldn’t mind paying extra for drinks served in 100% [...]...

AB Mauri launches cereal ferments

February 29
11:51 2016

FinsburyFoodBreadBannerAccording to AB Mauri North America, commercial bakers who desire authentic, old-fashioned bread products with modern benefits can now achieve both with Aromaferm, the company’s new line of cereal ferments.

This new line includes a mix of powder and liquid products designed to give bakers enhanced flavour, texture and shelf life in their finished baked goods. Additional key benefits of the Aromaferm products are said to include consistency of finished goods and decreased production times.

“In today’s marketplace, consumers have shown a preference for breads that are artisanal in taste, color, feel and shape,” said Barry Clayton, senior vice president of global applications, AB Mauri North America. “Aromaferm delivers a fast-track solution for bread bakers of all sizes to help produce finished goods with more flavor and desired shelf life without the requirement of maintaining sourdough starters and other time-consuming activities.”

The initial rollout of Aromaferm Cereal Ferments includes one liquid and three clean-label dry options. They range from a mild dry wheat and malt ferment to a robust liquid wheat and malt ferment.

The following products are now available:

  • Wheat and Malt Ferment 110: Mild and mellow fermentation flavour; ideal for delivering fermentation flavour to straight dough; best used for artisanal breads, baguettes, sandwich bread, pizza bases and soft and crispy rolls
  • Durum Ferment 110: Mild and mellow fermentation flavour; ideal for creating European artisanal white breads, rustic rolls, ciabatta and Italian baked goods
  • Wheatgerm Ferment 155: Rich and nutty wheat germ flavor; delivers rich brown spectacled crumb; high impact sour flavouring ideal for whole grain and multigrain artisanal breads, baguettes, baguette rolls, mixed wheat breads and rolls and ciabatta
  • Liquid Wheat and Malt Ferment 90: High impact San Francisco-style flavor with increased bread acidity; suitable for San Francisco-style pre-fermented based products such as artisanal breads, baguettes, ciabatta and rustic rolls

“We’ve done rigorous testing to determine and develop the ideal product line appropriate for both bakers and end consumers in North America,” said Marie Thomas, vice president of bakery ingredient innovation, AB Mauri North America. “We’re excited because these Aromaferm Cereal Ferments deliver ready-to-use solutions while enhancing existing bread profiles and improving crust and crumb flavour in no-time doughs.”

Recently, AB Mauri North America also introduced an organic line of dough conditioners and other bakery ingredients, which are said to provide a cleaner-label solution for customers.

About Author

admin

admin

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • January 16, 2018Sival Plant Production Trade Show
  • January 17, 2018Anfas Food Product
  • January 17, 2018Dutch Organic Trade Fair
  • January 19, 2018International Green Week
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements