Bread consumption may be on the rise again,but consumers are no longer happy with a simple sliced loaf.
They want gluten-free options, whole grain and nut varieties, unique bread flavors and international textures. They want their bread to taste as fresh as possible, and the ingredients listed on the packaging to be recognizable and clean-label. That’s a tall order, but it’s one we’ve mastered.
We understand the science behind bread making and how to bring out, balance or mask flavors that occur during the baking process. We also know which spices and extracts can interfere with the fermentation process in yeast, which is essential in making breads rise.