A traditional sponge and dough flavour profile, enhancing a freshly baked bread flavour. The sponge & dough method gives a nice fruity and yeasty flavour to the bread. These aromatic compounds are produced during the alcohol fermentation of the yeast.
- A great taste
- A longer shelf life
- Numerous nutritional and health statements
- Enhance final bread quality
- Kosher Pareve COR322
- BRC Global Standard Certification
Sponge extract (water, fermented wheat flour).
Application / method:
The spray of a combination between Sapore Panarome and ethanol improves the flavor of the bread and
prolongs the shelf-life (inhibits mold growth).
Sapore Panarome is a clean label ingredient and can be declared as (aromatic) fermented dough extract.
