Opening of the "Puratos Center for Bread Flavor" in St. Vith, Belgium
An extraordinary place to create extraordinary bread. Consumer studies measure flavor as the most important bread characteristic. For years research scientists at Puratos have analyzed how bread flavor is formed, to better understand the factors responsible for its quality. On October 2, 2009 Puratos opened the “Puratos Center for Bread Flavor”, an innovation and expertise center for bread flavor in St Vith, Belgium.
In 1995 Puratos created a natural sourdoughs range called "Sapore", based on micro-organisms discovered in different parts of the world. Puratos scientists were able to isolate these strains and include them in mother dough, according to a unique method that produces sourdoughs of consistent taste and quality. Puratos has honed their knowledge and discovered different strains in other parts of the world to add to the collection.
Customers are invited to explore, together with Puratos experts, the influence Sapore sourdoughs can have, not only on the taste of bread, but also on its texture. Sensory analysis has enabled researchers to observe consumer preferences in reference to bread flavor. They have also delved deep into bread-making traditions of various cultures to gain insight into regional preferences. This knowledge is shared with visitors to help them better chart the lines of research they wish to undertake at the center.
"Puratos Center for Bread Flavor" is a multi-functional facility that enables bakers to experience the essential phases of creating new breads.
About Puratos
Puratos is a privately-owned Belgian group, specialised in the creation and supply of ingredients for Bakers, Patissiers and Chocolatiers. Present in over 100 countries, the group employs over 5,000 people, and manufactures in 53 plants around the world. Puratos also produces Sapore product here in the USA. Please contact us today for more information on this innovative line of ingredient solutions.
For more information please email infous@puratos.com