Advantages usage of ground spices

Advantages usage of ground spices
Many of the large food company prefer to purchase whole spices and store these in their unbroken condition: then only comminuting, blending or processing them into seasonings as required. Although there is still a significant use of traditional ground spices in food processing, the trend is toward alternative products which have marked technologies advantage.

In use, ground spices do have certain well-established advantage over other forms of seasoning. When used in baked goods (e.g., biscuits, cakes, etc.) the slow flavor release from the unbroken cellular tissues delays and reduces the loss of aromatics due to initial steam distillation and ultimate high temperatures encountered during the baking process. Although losses do occur, the end product is still adequately flavored without recourse to an excessive over-use of spice in the initial dough mix.

The natural spices are of such a flavor level that they may be unincorporated directly into food formulation and, although the quantities involved are generally small, they are readily manageable on the factory scale. From the food processor’s point of view, spices are “natural” and pose no problems when it comes to label declarations.
Advantages usage of ground spices