Would you like to have…
Clean label natural ingredients?
Enhanced colour, flavour and nutritional quality?
Enhanced freshness and shelf life?
Improved oven times in baking and snacks?
Improved structure?
Clean label natural ingredients?
Enhanced colour, flavour and nutritional quality?
Enhanced freshness and shelf life?
Improved oven times in baking and snacks?
Improved structure?
Senson extracts deliver increased colour. This is by increased Maillard reactions with light extracts in bakery products. For darker shades black malt extracts should be considered. All this gluten free.
Senson extracts can deliver malty and cereal flavours and boost other flavours within your bakery products. Non-malted variants delivering more delicate, sweet flavors at the same time allowing lower salt contents in many applications.
Few percent of liquid extract will deliver more homogeneous interior and crispy surface on your bakery product. For savoury solutions extracts can deliver desired structure and viscocity, while improving stabiloity of the product naturally.
Gluten free extracts contain wide range of nutrients like in every good cereal product. They can improve yeast growth, enrich overall nutrient content and this way deliver more consistent bakery product.
Senson extracts can improve handling of the bakery products, allow creating new added value product categories or limit food waste by improving best before time of your product.
Have you considered producing savoury sauce with twist of our faba bean umami extract (also gluten free)? How about using Senson’s plant-based barley beta-amylase in hydrolysis of your gluten free oat milk. We are happy to talk more to find solutions together for your gluten free business.