British Union Marley Launches New Grain Fermentation

: "It's not going to work,"
Aromaferm
new grain fermentations that will help commercial bakers create authentic, old-fashioned breads that are in line with modern health trends.
Clayton
, Senior Vice President, Global Application Technology,In today's market, consumers prefer the taste, color, taste and shape of handmade bread. And
Aromaferm
offers bakers at all levels a time-consuming solution that doesn't require waking up, helping them quickly produce more flavorful bread with longer shelf life.
”Originally
the Aromaferm
contains a liquid and three solid dosage forms to help bakers improve product flavor, texture and shelf life. It also promotes the stability of manufactured goods and shortens production times.wheat and malt ferments
110
, providing a mild fermented flavor for bread and ideal for improving the flavor of dead dough. It is best suited for making handmade bread, French bread, sandwich bread, pizza and soft crispy silk rolls.hard grain wheat fermentation
110
, it also provides a mild and mellow fermentation flavor for bread. It is best used in the production of European handmade white bread, country rolls, barbata bread and Italian baked goods.wheat germ fermentation
155
, rich wheat germ and nut flavor, can form a wealth of spectacle-like breadcrumbs. This strong acidity makes it an ideal ingredient for making wholemeal and grain handmade breads, French breads, rolls and mixed breads.liquid wheat and malt ferments
90
, enhancing bread's acidity while providing a rich San Francisco flavor. It is suitable for San Francisco-style products that require pre-fermentation, such as handmade bread, French bread and country bread.marie Thomas

, vice president of baking raw materials development at , said: " has been rigorously tested and we have decided to develop a product line that benefits both bakers and end consumers. We are delighted that the
Aromaferm
grain fermentation provides a ready-to-eat solution that not only improves the quality of existing breads, but also makes the unprocessed dough crisper and more crumbly.
”