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AB Mauri launches cereal ferments

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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.

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