Baker´s yeast extract with a high natural 5´- nucleotide content (14.0 % GMP/IMP). Effectively bringing out savoury flavours already at levels of 0.01%. Having a unique clean taste of its own OHLY® FLAV-R-MAX can be used in a wide range of applications to highlight even delicate flavour notes. Used in soups, sauce, condiments, dressings, seasoning, meat or baked goods.
Key Features and Benefits
- Effectively bringing out savoury flavours
- Salt reduction
- Clean taste, low usage level
Bavarian Potato Soup
In this Bavarian Potato Soup with 50% less added salt (NaCl, 5g/100g instead of 10g/100g) OHLY® FLAV-R-MAX brings out salty and umami taste, as well as the overall flavour intensity. Next to this, FLAV-R-MAX accentuates pepper and leek derived notes and provides balance and flavour richness.