Pain Point 1: Flavor loss is rapid after high-temperature baking
The bread is fragrant on the outside but bland on the inside after baking, and the flavor becomes even more insipid after cooling, making consumers feel that it has no taste.
High-temperature resistant bread flavor, with a flavor retention rate of ≥90% after baking at 180-220℃, and still has a distinct wheat aroma after 24 hours of cooling.
Pain Point 2: Flavor is too monotonous and lacks a memorable point
Most breads only have a single wheat aroma, which is bland and has a low repurchase rate; adding flavoring can easily result in a chemical taste.
Compound wheat aroma flavor, with fermentation, caramel, and a hint of nutty flavor, rich in layers, no chemical taste, and can increase the repurchase rate by more than 15%.
Pain Point 3: Difficult to adapt to production processes
During the processes of kneading, fermentation, and freezing, the flavor is prone to change or become unevenly distributed, and frequent adjustments to production parameters are required, affecting efficiency.
Fully process-compatible flavor, resistant to acid and alkali, and resistant to freezing, only needs to be added once during kneading, no need for additional additions.
Solves the problems of "flavor loss at high temperatures, bland taste, and poor process compatibility" in bread production, suitable for all types of bread baking processes