There is a marketing model in baking marketing called Taste Marketing, which is to use the attractive aroma of baking products to attract customers to buy. This shows that the fragrance of food in the food has a pivotal effect on the entire baked food. Where does this kind of incense come from? It is the edible flavors we are familiar with.
In baked goods, edible flavors are often used to create new flavors products to diverse tastes. For example, the fructic flavor fragrance used in sandwich bread can give the bread fresh fruit flavor; it can correct and supplement the bad smell or inadequate aroma of baked food. Egg fishy smell; stable and auxiliary aroma inherent in baked goods. For example, adding chocolate fragrance to chocolate biscuits can make the aroma of chocolate biscuits fuller.
Edible flavors can be divided into water -soluble, water -oil dual -soluble, oily flavors, emulsification and powder fragrance according to their properties. Considering its special high temperature requirements in the production process of baked goods, it must be resistant to high temperature resistance. High -temperature flavors are generally used as high -boiled biothol, color tensor, or powder as the flavor carrier; for some high value -added baking products, they can be added with microcum capsule technology.
The addition of fragrances in bread and biscuits should pay attention to methods, skills, and additional time. The following is a few aspects to discuss the fragrance of bread and biscuits.
