Dispatches from Anuga Foodtec 2012
Optimising flavour in bakery with chemical analysis – ex-Kraft flavourist
This content item was originally published on www.bakeryandsnacks.com, a William Reed online publication.
Closely analysing flavour compounds can help bakers select the best flours and oils to optimise taste, according to a flavour consultant with almost 20 years’ experience at Kraft Foods.
In this podcast, Dr Alexander Haesselbarth who spent almost 20 years with Kraft Foods before setting up his own flavour consultancy business Flavologic last year, talks to BakeryAndSnacks.com on the show floor at Anuga Foodtec in Germany.
Here he discusses how a ‘unique’ type of chemical analysis that he claims can enhance the aroma properties of baked goods.
