ABMauri Aromaferm Cereal Ferments - March 2016 - (Page 1)
NEW LINE DELIVERS AUTHENTIC ARTISAN FLAVORS WITH CONSISTENCY AND TIME SAVINGS
Consumers want artisan breads laden with authenticity. The genuine
flavor that consumers crave, however, takes time to ferment on the
production floor, time many commercial bakers may not have. Today's
baker must create high-quality, traditional products for a knowledgeable consumer without any time for long dough fermentation and
maintaining their own sourdough. AB Mauri North America saw this
need and found an answer in its new Aromaferm™ Cereal Ferments.
"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 consistent, finished goods with more flavor and desired
shelf life without the requirement of maintaining sourdough starters
and other time-consuming activities."
The Aromaferm line is produced from tightly specified lactic acid
bacteria to promote the fermentation of selected cereal bases. Not only
do they enhance the flavor of breads, but they also improve texture and
shelf life. Other benefits include improved aroma, crust color and flavor,
and easy handling and dosage for the commercial baker. This streamlines production and delivers a superior artisan flavor profile.
Introduced with four cereal ferments - three dry ingredients and one
liquid - this new line is produced from a variety of fermentations that
can mimic a range of flavors, from European sponge and dough to authentic San Francisco sourdough. This diversity of flavor allows bakers
to choose the right ready-to-use sour for their product and create their
own distinctive breads. Bakers can even combine the three dry ferments
to create signature flavors and aromas.
The Wheat and Malt Ferment 110 product is ideal for providing mild
and mellow fermentation flavor to straight dough. It is best used in
artisanal breads, baguettes, sandwich bread, pizza bases and soft and
crispy rolls. This clean label ingredient can be listed as "dried wheat
and wheat malt sourdough" or "dried wheat and wheat malt ferment."
Durum Wheat Ferment 110 provides the mild and mellow flavor of European artisanal white breads, rustic rolls, ciabatta and Italian baked
goods. This clean label ingredient can be declared as "dried durum
sourdough" or "dried durum ferment."
Wheatgerm Ferment 155 delivers a rich and nutty wheat germ flavor
and rich brown spectacled crumb. This high impact sour flavoring is
perfect for whole grain and multigrain artisanal breads, baguettes,
baguette rolls, mixed wheat breads and rolls and ciabatta. It can be
labeled as "dried wheatgerm sourdough" or "dried wheatgerm ferment"
on ingredient lists.
Liquid Wheat and Malt Ferment 90 is a high impact San Francisco-style
flavor with increased acidity. It is a natural fit for San Francisco
sour-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 flavor in no-time doughs."
Maintaining a sour takes time and resources, and developing traditional artisan flavors slows an entire commercial bakery down, but no
longer. With these cereal ferments, commercial bakers have access to
solutions for delivering consistent flavor and aroma with none of the
hassle associated with the artisan process.
Table of Contents for the Digital Edition of ABMauri Aromaferm Cereal Ferments - March 2016
ABMauri Aromaferm Cereal Ferments - March 2016