Behind the irresistible aroma of bread lies a potential and stealthy “silent enemy” – butyric acid. For us, detecting butyric acid—even in trace amounts—in fermented wheat flour is absolutely unacceptable.
Even at ultra‑low levels, butyric acid can become a “flavor assassin” in bread, introducing unpleasant rancid or off‑flavors that utterly destroy the quality experience.
To ensure our fermented wheat flour remains as pristine as it is flavorful, we implement a rigorous two‑fold safeguard:
1. Precision Monitoring via HPLC: Every production batch of fermented flour undergoes HPLC (High‑Performance Liquid Chromatography) testing. This advanced technique can accurately detect and quantify even trace levels of butyric acid, ensuring its concentration is “non‑detectable” or strictly controlled below the absolute sensory threshold.
2. Sensory Verification through Baking Trials: HPLC data provides a technical baseline, but we go further. Before any shipment, we conduct real‑world baking trials. This final sensory validation step ensures that only breads emitting a pure, delightful, fermented‑wheat aroma—with zero off‑odors—are approved for release.