Fruit And Floral Flavours In Bakery

Consumers demand for indulgence, enjoyment and satisfaction is forcing remarkable growth in the bakery industry. As a consequence, food manufacturers are innovating all the time to offer distinct and alluring products to satisfy consumers’ taste buds.

- Sachin Rathod

Baked products have been around for almost a thousand years. The drastic appeal for baked goods has promoted baking throughout the world. It is equally important to acknowledge that in baking processes high temperatures lead to loss/change in flavours, whereas at the same time baked products develop a unique tempting aroma. This is the reason why baked products are considered as a tasty, healthy and flavourful type of food category. For almost every occasion we enjoy different delicacies of baked products such as;bread; biscuits; and cakes. These are the most popular bakery items and now they have expanded to sweet and savoury segments like muffins, pastries, tarts, pies, doughnuts, puddings, patties, snack bars, sandwich biscuits, centre filled cookies and many more.

The most challenging thing in food flavour segment is to develop flavour for bakery products. Different forms of flavours can be used in the bakery applications considering product type and cost such as: liquid; powder; fruit inclusions; and spice inclusions. The stage of addition of flavours in bakery products may vary depending on product/flavour type such as; the addition of flavour in dough; the addition of flavour in cream or fruit filling used in the product; and the addition of flavour in the form of coating/glazing/icing.

For successful application of flavours in the bakery a few things should be taken care of such as;

Using heat stable RM’s and creating concentrated flavour – using flavour at high dosage;