Aromaferm cereal ferments, AB Mauri
The Aromaferm line provides enhanced flavor, texture and shelf life, according to AB Mauri North America.

ST. LOUIS — Aromaferm, a new line of cereal ferments, helps commercial bakers create authentic, old-fashioned bread products with modern benefits, according to AB Mauri North America.

“Aromaferm delivers a fast-track solution for bread bakers of all sizes to help produce finished goods with more flavor and desired shelf life without the requirement of maintaining sourdough starters and other time-consuming activities," said Barry Clayton, senior vice-president of global applications for St. Louis-based AB Mauri North America. “In today’s marketplace, consumers have shown a preference for breads that are artisanal in taste, color, feel and shape."

The initial roll-out of Aromaferm features one liquid and three “clean label” dry options designed to give bakers enhanced flavor, texture and shelf life in their products.

Wheat and malt ferment 110 provides mild and mellow fermentation flavor and is ideal for delivering flavor to straight dough. It is best suited for artisanal bread, baguettes, sandwich bread, pizza bases and soft and crispy rolls.

Durum ferment 110 also provides mild and mellow fermentation flavor. It is best suited for creating European artisanal white bread, rustic rolls, ciabatta and Italian baked goods.

Wheatgerm ferment 155 provides a rich and nutty wheat germ flavor, and it delivers rich brown, spectacled crumb. A high-impact sour flavoring makes wheatgerm ferment 155 ideal for whole grain and multigrain artisanal bread, baguettes, baguette rolls, mixed wheat bread, and rolls and ciabatta.

Liquid wheat and malt ferment 90 provides a high-impact San Francisco-style flavor with increased bread acidity. It is suitable for San Francisco-style pre-fermented based products such as artisanal bread, baguettes, ciabatta and rustic rolls.

“We’ve done rigorous testing to determine and develop the ideal product line appropriate for both bakers and end consumers in North America,” said Marie Thomas, vice-president of bakery ingredient innovation for AB Mauri North America. “We’re excited because these Aromaferm cereal ferments deliver ready-to-use solutions while enhancing existing bread profiles and improving crust and crumb flavor in no-time doughs.”