The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Need help identifying bread aroma additives used in commercial bakeries (UK)

khobz's picture
khobz

Need help identifying bread aroma additives used in commercial bakeries (UK)

Hello all. I hope you can help me identify a smell.

My local supermarkets and bakeries (in the UK) all bake their own bread and rolls in-store. Part of the baking process involves the addition of what they call an "emulsifier" mixture - an off-white/beige grainy powder.

However, this mixture contains more than just emulsifiers. It's also responsible for a strong and unmistakeably "bready" aroma which then permeates through the entire supermarket and, of course, affects the aroma and taste of the finished product.

I am trying to find out exactly what ingredient(s) contribute to this very recognisable aroma.

I have asked the in-store bakers however they (understandably) don't know. All they know is the aroma comes from this "emulsifier mix". I was allowed to smell a sample of the powder and it is indeed the source of the "fresh bread" smell.

It does not smell like yeast, alcohol, sourdough, or hops. I would describe it the stereotypical smell of a completed loaf of bread, only stronger. The kind of smell you get when you rip open a soft morning roll (indeed, morning rolls are a prime example of a product which makes heavy use of this aroma). The same smell is not replicable by methods such as long fermenting or the addition of cereals into a dough; this aroma is definitely "chemically enhanced".

I appreciate whatever mixture is being used is probably a proprietary blend of aromatic compounds, however I am wondering if anyone out there has ever encountered such a mixture before, and could point me towards a supplier and/or a source for something similar?

It's such a common aroma throughout virtually all commercial bakeries in the UK that somebody must have encountered it before.

Thanks.

GaryBishop's picture
GaryBishop

I interested also. I'm posting so I can be notified of updates.

David R's picture
David R

...listed on the label?

Mini Oven's picture
Mini Oven

before bread is made in an atomic replicator.  

"Computer, brioche please with raisins."  

You've awakened the mad scientist in me.    

https://www.foodrepublic.com/2011/12/07/whats-behind-the-subway-bread-smell/

clazar123's picture
clazar123

To go with  "Computer, Tea-Earl Grey-Hot"

LOL! So, funny, Mini.

Mini Oven's picture
Mini Oven

First, a low temp. roasted mixtures of flour and sugar.  

Low temp roasted malt is also an option.  Then go from there.