The human sense of taste comprises four basic components: salt, sour, sweet and bitter. However, flavourists also operate with a 5th basic taste “Umami”. There exists no translation for Unami, but it can best be described as a pleasant "brothy" or "meaty" taste.
In any bakery product all four basic tastes have to be present to obtain the right taste, which may differ from one product to another. Also local preferences vary from country to country.
Achieving the just right taste requires countless experiments, utilizing the taste profiles of different grains and flour types. For instance, we know that wholegrain wheat has a more bitter taste than sifted wheat, because the bran from the shells adds a certain bitterness to the taste. Whereas including the germ seed of the wheat kernel will enhance the sweet nuances of the flour.
To gain more knowledge about the taste quality of grain, flour and other ingredients related to the bakery business, Lantmännen Unibake participates in a large research project at the University of Copenhagen. The results from the project will be shared with our customers and used in our product development.
Read more about the appearance and texture of bread
Read more about our Bake-off frozen products.
Go directly to our product page: Pre prepared bread. If you are interested in a specific type of product, you can choose a category: Pastries, Croissants, Soft dough & cakes, Fast Food Bread, Bake off bread, Savouries and our Bread for retail.