New aromatic yeasts for baked goods

Bakers that want to offer more savory products now have new options with Lallemand Baking Solutions’ launch of a range of natural aromatic Florapan yeast. With limited fermentation activity, they are said to be perfect for pizza dough and bakery products with unique flavour profiles.

The strains of yeast produce aromatic compounds such as ethyl hexanoate (apple, banana), ethyl octanoate (pineapple, pear) and ethyl decanoate (hazelnut, floral) which are also found in wine. The odour detection thresholds of ethyl hexanoate, ethyl octanoate and ethyl decanoate are respectively, 0.001, 0.01 and 0.51mg/kg. According to the company’s analysis, significant amounts of these esters are present in sourdoughs fermented for 24 hours with Florapan aromatic yeasts:

• Florapan A16, producing 166mg/kg of ethyl hexanoate, 94mg/kg of ethyl octanoate and 64mg/kg of ethyl decanoate. Its slow fermentation capability, especially at low temperatures, makes it ideal for refrigerated pizza dough
• Florapan A17, producing 152mg/kg of ethyl hexanoate, 120mg/kg of ethyl octanoate and 83mg/kg of ethyl decanoate, provides fruity aromas particularly valuable in sourdough
• Florapan A18, producing 83mg/kg of ethyl hexanoate, 37mg/kg of ethyl octanoate and 41mg /kg of ethyl decanoate, provides exotic and buttery flavours that can support the unique flavour profile of certain bakery products.