Synergy has launched a new range of bread aromas designed to enhance taste and reduce costs for bakers. The savoury ingredient specialist has designed the product in a number of varieties, including crusty bread, sourdough, soda farls and dough. The aromas allow for up to 20% salt reduction and, therefore, are particularly effective in reduced salt goods.
"One of the toughest challenges for industrial bakers is to produce baked goods on a large scale that look, taste and feel like they were produced in a craft bakery," said Steve Morgan, Synergy’s managing director. "Add to that the salt reduction targets set by the FSA and spiralling raw material and production costs and the obstacles are clear. Bakers need easy-to-use taste solutions that offer excellent end results."