With the demand for on-the-go consumption increasing all over the world, the finished appearance of your products is more important than ever. First impressions count for a lot and can often be decisive in how consumers perceive your product. Our research backs this up: shiny products are perceived as being more indulgent, of higher quality and fresher.
Now shine and colour are usually obtained by adding an egg-wash to bakery products, but this has several disadvantages related to convenience and food safety, particularly as eggs can easily be contaminated and can provoke an allergic reaction with certain people.
The IBCCs provide customers with the facilities and tools to develop specific bakery finished goods, and to research and test new applications before starting production.
Located in St. Vith, Belgium, the Center For Bread Flavour gives customers, scientists and Puratos employees the chance to share their passion for bread and best practice in achieving perfect flavours. It is also home to our famous Sourdough Library.