PROCESS FOR THE TAYLORING OF THE TASTE OF BREAD OR PASTRY PRODUCTS

The present invention relates to a process for customising the flavour of bread or pastries, in which the following is applied to the surface of the shaped dough or to the crust of the bread or the pastry product, before final baking: a liquid flavouring composition, in which the concentration of fl...

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Bibliographic Details
Main Authors BRYCKAERT, Emilie, DUPUY-CORNUAILLE, Camille, DELCHAMBRE, Florence, MEILLIER, Stéphane
Format Patent
LanguageEnglish
French
German
Published 19.05.2021
Subjects
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Summary:The present invention relates to a process for customising the flavour of bread or pastries, in which the following is applied to the surface of the shaped dough or to the crust of the bread or the pastry product, before final baking: a liquid flavouring composition, in which the concentration of flavour-providing ingredient is from 5 to 50% by weight of the liquid composition, or-a pulverulent flavouring composition comprising 1 to 30% of flavour-providing ingredient and 70 to 99% of a. support selected from the group comprising flour, semolina, seeds such as sesame seeds, poppy seeds, cereals such as oat flakes, and mixtures thereof.
Bibliography:Application Number: EP20170719654