Lallemand launches aromatic yeasts
Lallemand Baking Solutions has developed a range of aromatic baking yeasts that enable natural flavor improvement and differentiation in baked goods.
Its Florapan line is made using yeast from beer and wine to give fruity and floral aromas, from apple and banana to hazelnut.
Lallemand said the yeast line plugged a growing consumer desires for wider flavor variety in the bakery sector.
The yeasts can be used in bakery products, pizza bases and pasta as they have low fermentation activity.
For artisanal breads, the yeasts can be used incorporated at the mixing stage to increase flavor and aroma development and eliminates the need to use baker’s yeast in the final dough.
