Bakers Journal

Flavour enhancer from Lesaffre and Red Star

October 22, 2010
By Bakers Journal

October 22, 2010, Milwaukee, WI – Lesaffre and Red
Star have launched a new flavour enhancer to help bakers reduce the amount of sodium in their bread products.

GUSTAL combines the properties of a selection of yeasts and
deactivated sourdoughs. It is designed to let bakers cut the total salt
level in their breads by up to 30 per cent without losing flavour.

to Lesaffre and Red Star, although GUSTAL was designed for bread products, it
may also be used to reduce salt levels in other products, such as pies, soups
and sauces.


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