Optimising flavour in bakery with chemical analysis – ex-Kraft flavourist

from BakeryAndSnacks Podcast · host William Reed Ltd

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.

Episode metadata supplied by the publisher feed · Published Apr 9, 2012

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Optimising flavour in bakery with chemical analysis – ex-Kraft flavourist

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