| Traditional sour flavors from reputable source How does Puratos capture traditional sour flavors for bread and other bakery foods? Puratos’ product line includes natural sourdoughs in powder or liquid form, based on wheat or rye fermentation processes; yeast derivative products that are characterized by their excellent organoleptic qualities and their function of taste enhancer; and natural identical flavors, such as Sensopan, a crust flavor enhancer. Fidelio is an all-natural wheat sourdough flavor fermented from real San Francisco sourdough bacteria. It is ideal for creating San Francisco-style sourdough breads, and can be used with mixed grains to create sourdough grain breads. Fidelio also has applications in frozen dough and par-baked breads. Norma is produced using a culture of selected sourdough micro-organisms. Because only negligible amounts of acetic acid are formed, Norma has a mildly acid, full-flavored taste profile. Norma is used to improve the flavor of wheat breads and to produce specialty breads. Panarome is a concentrated liquid that adds a sponge flavor to white pan bread without requiring pre-fermentation. The sour system is easy-to-use, freeze stable and allows retarding. Panarome combines the basic advantages of both production systems: the flavor of the sponge method and the time and cost-efficiency of the direct method. Traviata is a concentrated rye with a mild sourdough flavor in powder form. This all-natural flavor is made by a unique spray-drying process that provides exceptional flavor to Italian, French, crusty rolls and sourdough formulas. Othello, a concentrated rye with a strong sourdough flavor profile, is produced under controlled conditions using a culture of select sourdough micro-organisms. The fermented mix is dried in a manner that caramelizes the rye powder. As a consequence, the flavor of the end product is a rich, malty, toasted sourdough flavor excellent for rye, multigrain, whole meal, and old fashioned baguettes. |
Sour flavors are created through dough development. Mixing water, flour and yeast, and fermenting the dough for several days, causes already present bacteria to grow. This bacteria, collectively called Lactobacillus sanfrancisco, feeds on sugars that are present in the flour, which forms acidic by-products. These acids give sourdough its flavor.
If bacteria already are present in dough , then why aren’t all breads sour?
In some breads, yeast outnumbers bacteria. Both of these ingredients compete for the same sugars, but because there is more yeast, the bacteria are unable to grow. However, in sourdough, yeast and bacteria are more closely matched. This gives bacteria a chance to grow and produce acidic flavors.
How can bakers recreate sour flavor without creating their own sour?
Bakers can purchase sour mixes to enhance flavors of bakery foods. Suppliers create sour mixes in controlled conditions and either spray dry or drum dry the sour, which is then packaged as a powdered or liquid mix.
Sour ingredient systems generally are highly concentrated and available in both natural and artificial forms.
What are the differences between liquid and powdered sours?
There is very little difference in terms of functionality or flavor. However, powdered sour mixes typically are easier to transport and scale.
Is it better to use a natural or artificial sour mix?
Natural and artificial sour mixes each have their own advantages. Natural sours are more expensive and are used in higher dosages. However, natural sours offer a clean label, and are listed on the ingredient label as natural sour flavor.
Artificial sours are less expensive and are used in smaller dosages. Artificial sours, such as artificial lactic acid or artificial fumaric acid, must be listed on the ingredient label.
What benefits do sour systems offer?
Sour systems provide consistency to bakers. These mixes are created in a carefully controlled environment, where time, temperature, humidity and other factors that may influence the sour are monitored closely. Because of this, all dough formulated with a specific sour mix will taste the same, with respect to the sour.
Purchasing sour mixes also saves time, space and money. It takes days for a sour to ferment, but bakers only ferment sour mixes up to five hours. If bakers create their own sours, they have to designate space for and invest in sponges, dough troughs or fermenters and a temperature-controlled room.
What bakery foods can be formulated with sours?
Besides sourdough bread, sours typically are incorporated in wheat breads, extra fiber breads, artisan breads and buns.
What sour flavors are available?
Sours typically are available in rye and wheat flavors. Rye sours are more abrasive and acidic. Wheat sours are sweet.
How can bakers distinguish their flavor profiles when using a sour mix?
Bakers can vary the usage levels of the sour mixes, combine different sour systems, or add other ingredients to change, adapt or specify a new flavor.
