Why does homemade bread smell different from the usual store bread?

[The smell of bread]

The smell of bread

Why does homemade bread smell completely different from the usual store bread? The type of flour may vary and the ingredients may vary, and the smell throughout the house is not the same as in the bakery. Maybe they add something to the bread that they sell in the store?
Usually I bake yeast bread with kefir; wheat (unbleached) and rye flour, molasses. The bread is good and tasty, but the wife does not like it because it "smells wrong."

On this topic:

What does your bread smell like?

Why is store-bought bread tastier ?!

It seems to be good for the first time, but it tastes ... ordinary store bread

I want bread like in a store, it's tastier!

I want store-bought bread!

Bad smells from stoves!

Or maybe you don't add all the spices? I bake Schwarzbrot, a lot of coriander, caraway seeds, malt go into the dough. The smell is dizzying! It smells much stronger than the store version.



Yes, I also mix it with a kitchen machine, bake it in the oven in a clay bread bin. Perhaps this also plays a role. And always on pressed yeast.

[Igor]

Igor, immediately the question: in which store? We were not there, and you may have different bread overseas. About our shops, we can say that industrial bread is not made on kefir and molasses, replace kefir with water, and molasses with sugar, and you will have a more similar taste to the store. In addition, molasses, a very "fragrant" product, which is waste from the sugar production and has a different smell, in Canada and the USA it is mainly cane molasses, in our country it is beet molasses, these are completely different tastes and smells. Our store bread is not baked with molasses

Which store can you smell fresh of bread?
This is a stereotype and a habit of a certain taste developed over the years, like the taste of school cutlets ...

Dear friends, thank you very much for the quick and informative answers!
The mystery is that the problem remains, despite the fact that I vary the types of flour and vary the additives. For example, molasses can be both common and my favorite pomegranate. Wheat and rye flours come from different manufacturers. Bread was baked in molasses, sugar, and without kefir in water - the smell is the same. I don’t compare my bread with bread, which I’ve got used to since childhood in Russia. But here, on this side of the ocean, the bakeries use the same flour and the same water as me ... but the local bakeries still smell different from my home when I bake bread. Unless I bake with yeast, not sourdough, but this cannot fundamentally change the smell! As for the additives, both caraway and coriander feel great in bread when you eat it, but when it is baked, it still smells differently.

And change the yeast? Look at our forum - great bread recipes! And for every taste! And try baking in the oven, bread is fundamentally different from a bread machine.



Yesterday I baked Ukrainian Palyanitsa from Mistletoe - just a fairy tale! We ate almost all of them in one sitting!

And change the yeast? Look at our forum - great bread recipes! And for every taste! And try baking in the oven, bread is fundamentally different from a bread machine.

Oh, you propose a hard way! The yeast is bought in a large bag and stored in the freezer; work great, and the bread does not smell like yeast.
Yes, in the oven the bread is different, but with the same smell.

Try dry ones - in small sachets.I'm pretty sure the problem may be in yeast! If you change everything else? Not necessarily the smell of yeast (in the direct sense), does something give it? And take the amount of yeast strictly according to the recipe from the forum! Check out the recipe with a lot of discussion, there are a lot of sensible tips in the comments!

[Igor]

Igor, hammer on the store smell.

You don't wonder why the milk is the same in the store, but it smells differently and tastes slightly different from different cows in the village. Milk is processed differently, but bottles in the store are already standard. It is cleaned, sterilized, and so on.
Something is really done negatively, something is completely natural, just a complex automatic technology for additional processing of raw materials. Standards rule in raw materials, ferments, dough. Everything is customized in a way that we will not do at home with the help of enzymes of both natural and chemical origin.
The factories have automatic lines with tons of dough. Production is production. It is constant, it leads bread and leaven in two shifts, and not like we are at home. There, its permanent microbial composition is formed into a large one !!! mass and their aromas. We can't do this at home.

Yes, even in modern times there is such a trap: commercial shops and bakeries specially spray lure aromas to increase sales, there is continuous chemistry, but it smells delicious and takes a long time.
I do not even consider this case. It's like glutenate to trick the taste. You can't keep up with chemistry.

BUT homemade bread should smell delicious. I have not met a person who does not tolerate the smell of homemade cake. therefore
How do you bakethat you don't have a delicious smell from homemade bread? Can you give examples of your favorite recipes and, most importantly, order your actions. in detail.
Are you fermenting the dough properly?
Or maybe you are constantly on the fast program, or do you use yeast like soda? There are many ways to spoil yeast baked goods.

I would suggest that you choose a recipe with a very long fermentation. For the purity of the experiment, take yeast not from the freezer, flour is not bio - it is unpredictable, by the way .. what kind of flour do you have? otherwise it can be a bustle of pastry. We need a bakery standard. I.e fresh - sure, the ingredients are a long recipe.
A moronic question. Did you check the oven for smell without bread? the thread from the fermentation dish may smell bad or the flour is stored in some kind of bad container. Smell and lick the flour (it shouldn't taste bitter and stink) and all the ingredients. Maybe your store does not store them well and they already stink in advance. Remove frozen yeast at the time of the experiment.

[Bread recipe]

How lucky I am: how many friendly people immediately responded!
I answer in order.
Stove: Bravetti BM20H. Mode: Whole wheat, dark crust, 4:20 total time. Fermentation time - 60 + 70 min. I usually set the timer on the night. This is not my first oven, and bread has always smelled the same - regardless of the oven. Dry yeast (they didn’t understand me: part of the yeast is stored in the freezer, since a package of 400 g was bought, and at work - a jar with a good lid is just in the refrigerator), I buy them not for the first time, they work flawlessly - both freshly bought and when those that were in the freezer. Ordinary bakery flour, unbleached (I was somehow frightened by the fact that they bleach with chlorine, which is not useful). There are 2-3 producers of rye. When I buy, I always look so that at least six months are left before the end of the warranty period, and I take small - 2 kg - packages.
I went, smelled and licked: no, the flour does not stink and does not taste bitter. The stove does not smell, its saucepan - all the more so: there is nothing to smell in it.
Bread recipe - in boot order:
Olive oil - 2 tbsp. l.
Pomegranate molasses - 1 tbsp. l.
Salt - 1 tsp
Kefir + water - up to 390 ml
Wheat flour - 3 tbsp.
Rye flour - 1 tbsp.
Dry yeast - 1 tsp.
(sometimes I add cumin or coriander, sometimes 2 tbsp. l. oat bran - accordingly a little less flour.sour cream)
The recipe rolled out specifically for this flour and oven.

If the bread had not already been cut, I would have shown what a handsome man it turns out! With a high roof, crispy crust, elastic crumb. And because of the smell all over the house, the wife turns up her nose ...
When I put the bread down for the night, I control the bun (thanks to the know-it-all Admin! Taught me wits!).

At the end of the 50s of the last century, scientific work was carried out by researchers of the Chorlywood Flour Milling Association to develop a new method of baking bread. If you add solid fats, certain chemicals to the flour, add even more yeast and then knead the ingredients at high speed, then you get a dough, the products from which will be cooked several times faster than traditional baking methods.
The new method allows you to double the shelf life and significantly reduce the cost of products.
This type of baking does not have the full-fledged taste of bread to which we are accustomed.
Chorvud bread is not bread at all, it tastes like cotton wool. However, it is very popular and more than 80% of all bread in the UK is made using the Chorlywood method.

🔗

I think this accelerated baking is widespread all over the world, profitably.
In Russia, too, in the last 15-20 years, bread has changed its taste and texture. The faster it is made, the faster the sale.
It is not for nothing that many Russian housewives bake their own bread, which is real.

Question. Do you make bread only on this recipe? Was there any kind of bread, in principle, from some thread of HP that you liked the smell? well and taste accordingly?
Have you tried to make pure wheat bread without sour milk in this HP? How strong is wheat flour you use?

What I'm talking about. This composition can have a lot of pitfalls. I do not know the mixing intensity of your oven. If it is very hot and strong in the selected mode, then it is possible that everything immediately deteriorates at the kneading stage. Suppose you are weak flour + harmful rye strongly sausage. And perhaps you have a very active rye CZ and for the delayed time she manages not to make friends with active kefir, or rather that sogonets acidifies and you get such a smell. Maybe your standing is so hot in the oven and the delayed sour milk begins to quietly deteriorate. Perhaps your water is not very sterile and accelerates the deterioration of sour milk, or even spoils the dough.
You should stick your nose in HP at all stages and sniff, touch with your fingers, so as not to get loose and sticky. the smell should be bready, the bun should be soft, not sticky and sticky for fermentation, over time the dough should only become drier and better, the smell should become more pleasant.
I would first of all think water, kefir, yeast. Try changing the water to bottled water and remove the sour milk, buy the first new yeast you come across for the experiment. Don't think yeast is just the rise. Yeast can have very interesting effects.
Look at the result. And sniff, poke the dough with your finger the whole mode. Find out at what point the nasty smell appears. It can be corny at the very end.


However, I asked the question: was there any bread from HP that you once liked? Did you bake the handles something tasty and pleasantly smelling for you?



I looked at your instructions, 35 minutes of kneading, the last 25 sausages without a break. Interestingly, it also heats above 32 degrees, I wonder what about fermentation? In the worst case, at such high temperatures, it is impossible to get a good taste on any flour, it is possible that it is designed for very strong American white flour with a protein of 12 or more and without any additives of rye flour, which cannot be kneaded much at all.
If you have a weak wheat, then first try, during the experiment, a bucket with ingredients, in addition to yeast, to seriously cool it in the refrigerator before kneading. And ideally, it is necessary to cool it altogether and after, so that cold dough comes out for 25 minutes of bullying, if there is no strong composition.
I strongly suspect that you have not a simple HP, but one that requires respect and selection of ingredients, if done automatically.

[Igor]

Igor, bake the most ordinary bread, without bells and whistles and dances with a tambourine, forgive me for climbing with advice, the spouse herself is also capricious, but he requires dark-colored bread. So you try to mix, rye and wheat flour, paint, add flavor with steamed malt ... I think you have in the store and do not add any oils except sunflower oil, but instead of kefir you can take milk or potato broth And everything will be delicious!
In general - RESPECT, you are trying to please your wife. Or maybe not in this case? Mine is already used to it and everyone eats, but when he is in the store he still buys bread, the usual saltier and sweeter ... Oh, today I will add more of both, let him be happy.

[eeyore donkey]

eeyore donkey, Igor, I agree with the girls. Bake bread according to the most standard recipe: wheat flour, water, yeast, a little salt, sugar, butter. Your wife will definitely like it. Although bread according to your recipe is probably healthier.
It seems to me that a mixture of pomegranate molasses, olive oil and especially kefir gives such a taste.

Igor. I bake bread only with rye sourdough and only with rye flour. All ingredients: rye flour, sourdough, salt, water, olive or sunflower oil, and a little malt (you can also do without it). The smell is not only in the apartment, but also in the entire entrance. I make two kilogram loaves at once and they are enough for two weeks. The bread does not grow moldy and does not dry out. I store it in a simple package.

Do you make bread only on this recipe? Was there any kind of bread, in principle, from some thread of HP that you liked the smell? well and taste accordingly?
Have you tried to make pure wheat bread without sour milk in this HP? How strong is wheat flour you use?

Of course not! And sometimes I bake the most simple white man.
No, it always smells more or less the same, regardless of the bread machine and the recipe. I like! And taste too. Sometimes I think: maybe God is with them, with cockroaches in my wife's head? On the other hand, my own bread is probably more correct and healthier than the store one!
I won't say about the power of flour: no matter what I bought, I always coped with it, I didn't have to fight.

question: is there - was there any bread from HP, which you once liked the thread? And did you bake the handles something tasty and pleasantly smelling for you?

I like my bread almost always. The wife sometimes admits that - yes, the bread is good and tasty, but the smell ...
Handles - we have a special family dish - pancakes. From the same flour. Delight! When we go to visit, where there is a fold on the table, they are always ordered to us. The smell is normal, no complaints.

In the worst case, at such high temperatures, it is impossible to get a good taste on any flour, it is possible that it is designed for very strong American white flour with a protein of 12 or more and without any additives of rye flour, which cannot be kneaded very much.

Oh I do not know! The stove is Italian, so it is unlikely that it is sharpened for American flour. When it kneads and ferments, the body is slightly warm, so it is unlikely to overheat. About the amount of protein - I was never interested. And this is exactly what they write on the package?

Bake bread according to the most standard recipe: wheat flour, water, yeast, a little salt, sugar, butter

Yes, of course, and such a pitch, but instead of butter, I used corn oil.

Dear Ladies! There are no complaints about the taste! Only to the smell when baking!

I bake bread only with rye sourdough and only with rye flour

This one has not mastered. Tried it - it seemed like too much fuss with the leaven. Rye flour without wheat flour does not rise at all. Bread is like clay.

[Igor]

Rye flour without wheat flour does not rise at all. Bread is like clay.

Igor, no-no-no, as they say: - "You just do not know how to cook it" There are a lot of us here are lovers of pure rye, it is certainly not as tall as white, but definitely not clay, here is the recipe by which many of us derived our formula

Bread only on rye flour (like Westphalian) (Author Kosh) (Elena Bo)

Sometimes I think: maybe God is with them, with cockroaches in my wife's head?

We are women like that ... sometimes it's easier to change a woman than her views and tastes is a joke, in no way a hint So there is probably nothing you can do about it, I know from myself

[Igor]

Igor, and the "Hot baked" flavor is added to store bread during kneading. If this is important, you can buy a scent and drip when kneading, and if not important, then you can eat your own, healthy

sometimes it is easier to change a woman than her views and tastes

In the "Literary Gazette" on the last, humorous page there were "Stories consisting of the same titles." One I remember:
"The story of a woman who married a man who smoked a lot, and divorced him. Then, for the one who smoked and drank a lot, and divorced him. Then she married the one who drank a lot, smoked and played cards, and lived with him to a ripe old age, because they do not look for good from good. "

[Igor]

I'm not completely sure that Igor he makes bread to his wife's taste. There are people who do not like bread from a bread machine. And I mean not only completely baked, but also baked in the oven, but prepared completely on some thread of auto mode in HP. HP is an accelerated technology.
As a rule, such people like classic bread, with a very long fermentation, at least sponge.
Therefore, to be convinced of this version, I would suggest making a similar bread with pens at least once. HP can be used as a kneader and a place for fermentation. But follow the recipe and see if you like the smell of well-fermented bread.
Here is the type of this, you can do it drier there, do not bother with high humidity, if the holes are not fundamental.
Chiabatta in the oven

Girls, advise something like that with a good long fermentation, or sponge, but not terribly confusing. I've been baking in KhP for a long time, I won't remember quickly.
Maybe a daily allowance with a minimum of kneading?

Second, flour smells delicious when well-fermented. The only thing that special smell can give is yeast. I will repeat three times - yeast. For example, cafe levure, according to the manufacturer's idea, smells differently than the cafe moment.
Do not be lazy, try different yeasts in your region .. Revive them according to the instructions clearly.
Maybe where you can find living .. see the difference for the wife. It would be nice to just start with them))))))

Maybe where you can find living .. see the difference for the wife

Alas, there is only dry yeast in the store.
Ciabattu baked, wonderful bread turned out! And it was in a bread maker that he kneaded, and baked in the oven. But I don’t bake pure white bread: my wife is a diabetic, and in general she is not allowed bread, but “if you really want to” ... So I try to please, as I can, but with the least harm.

[eeyore donkey]

eeyore donkey, if I were you, I would go to the wonderful website of the flour manufacturer. There are such awesome recipes! Show your spouse, maybe her picture will be of some interest. There, and "additives" in the formulations are mentioned. You may be able to achieve that very desired taste and smell.

🔗

One of the most famous bread specialists Jeffrey Hamelman works there as Director.

wonderful website of the flour manufacturer

Wow! Thank you! And I know this flour is good!

Good day. I don't want to create a topic separately))

In general, I ran into a problem, or rather, it was already a long time ago ..
I have a vitek vt-4209 multicooker, I cook according to a recipe book. All types of bread are good, fluffy and well-done, but there is one problem.

Baking constantly gives off something incomprehensible ...
something like burnt butter or yeast (constant bitterness).
I tried everything from the recipes, but the smell remains in the baked goods

Z. s. how I cook: I measure out all the ingredients, put them in a slow cooker according to the recipe book and turn it on. Dry yeast saf-moment in sachets.
example recipe
What could be the reason? Perhaps yeast needs to be fermented or I don't know

[borcov_1990]

borcov_1990, without mixing? Your recipe has not been opened. Change the yeast! Stollen baked, there was no required amount of pressed yeast at home - she took a Saf-moment. The dough didn't rise at all! And it was terribly fluid. I baked the next day on normal pressed yeast - excellent dough, excellent baking. That's how it happens! Yeast - change.

there is a strange taste and smell when baking .. Especially the taste ..

Sourdough bread smells right to me, but yeast has a strange smell, I have such sensations.

[the simplest recipe]

Girls, don't throw your slippers. But if you're unlucky with some kind of yeast, that doesn't mean it's bad.
We have half a forum baking for the Saf-moment and are completely satisfied with them. And live pressed ones are also left

Now you will frighten us boys.
When there is a problem, the algorithm for finding a solution is always the same.

You need to start researching with the simplest recipe in the instructions, like flour, salt, water, yeast.
Check-replace all ingredients.
Indeed, it can be as bad as flour, it should be slightly wet and tasted, sniffed. There should be no bitterness or excessive sweetness. Only a neutral taste with a hint of sweetness.
Heat the oil - try it, see the salt so that it is not iodized and without additives, it is better to take bottled water, and then suddenly there is some active impurity.
Buy yeast for the experiment in another store from another manufacturer. Indeed, yeast is a separate article. They may have different methods of recovery from the manufacturer, they may have a different reaction to high temperatures that may be in the HP during ripening.
Or .. it makes sense to revive yeast controversial in quality as pressed and smell it, see how quickly it revives. Just sticking it in flour and waiting for the weather by the sea is not good.
When kneading, track the bun.
Sniff the dough in progress in HP. Otherwise, you can shift the yeast and in the middle of fermentation it will stink you strongly, and then it will give you a left taste.

Test baked goods in any oven on domestic ingredients are best spent on the weak mode, and then move on to stronger ones.

Have borcov_1990

i see there wholegrain there is. I would start with him. If, with good ingredients, there is no smell and taste, then I would strengthen the experiment on the main mode - there is the strongest batch and the coolest hot temperatures.
Of the interesting modes for our weak flour and ordinary yeast, I see there a mode Wholegrain and baguette - French, should give the crispest crust.

eeyore donkey, Igor.

And here I see Yogurt, just 40 degrees for rye starter cultures and additional fermentation on the author's recipes.
And, too, try stepping back into your favorite recipe for the French mode. It is softer and weaker, a little longer. See the difference.

[borcov_1990]

Indeed, bad can be like torment

I came across this. Moreover, it was organic, ground on stone millstones, from a private flour mill from Wales. I gave it away with some kind of ooze or something ...

borcov_1990, it is not visible where you are from. What kind of flour do you use? Maybe bakers can tell you what ...

Speaking of smell ... Recently I switched from dry yeast (did not live to the end of the shelf life, stopped raising) to live pressed.
First, I put them in the recommended amount. My bread screamed with its smell (rather a stench) of unworked yeast: "Don't eat me !!!" Threw away the bread without cutting.
Next time I put in half of the yeast. Anyway, you can hear a clear smell of residual (or whatever you call them - correct) yeast, unpleasant, back in the trash.
Next time, I put in pea-sized yeast, making a dough out of a small part of flour / water, and chose the longest setting. The result is much better, but not ideal, I still hear the smell.
As a result, only cold fermentation helped out, with it, this yeast had time to work normally.
Some were vigorous, for my taste.
What if for someone it was the smell of fresh homemade pastries?

well yes. I have not come across bad yeast, if it is unspoiled, you can always adapt. But - "just to adapt." I stuffed some into the flour and there is no problem. Others must be activated in the chatterbox, in the flour I also immediately smell them unmistakably
And this is not necessarily a yeast smell. It can be just specific if you put the normal amount. I also suggest sifting through the yeast in stores. Well, if there are no options, then try the classics of revitalization in a chatterbox.
And my dough was somehow bitter from the pressed ones. Although the sight and smell were normal. Spoiled, of course. But somehow in a cunning way)))

[Igor]

There are no complaints about taste! Only to the smell when baking!

And because of the smell all over the house

Igor, most likely, when kneading the dough, the flour gets dusty and gets on the ventilation holes or shades of the bread machine, which, when baked, gives a smell unusual for bread. Simply wipe down the parts of the bread maker with a napkin after kneading the dough. It is also possible when the flour remains on the sides of the bucket or there are impurities in the dough, or sprinkling the surface of the bread with flour before baking in the oven, which will also affect the aroma during baking. The smell far from the typical bread aroma can be due to insufficient fermentation of the dough or in violation of the fermentation temperature, it is recommended for your bread machine not to exceed the temperature of the liquid being poured (mainly 75-85 ^aboutF). And a more complicated option, when, at a certain ratio of different types and varieties of flour, it is no longer enough to simply knead the dough, when the selected ratio already implies the preparation of dough with sourdough, big or "pâte fermentée", but such an option, as well as the option with insufficient fermentation or inappropriate temperature fermentation of the dough, would certainly be reflected in the taste of the finished bread.

Girls, advise something like that with a good long fermentation, or spicy, but not terribly confusing.

Lena, difficult, everyone has different tastes. For example, I would suggest eeyore donkey for bread maker recipe:

Panasonic CD-257 Wheat-rye bread "French" (Boka)

, for the oven recipes:

Karelian bread according to GOST (Basja)

Country style bread / Pain de campagne (oven) (Idol32)

... For the recipe "Rustic Bread", from the book "Own Bread" by R. Bertine, the dough can be left for long ripening in the refrigerator:

"For dough: 1/2 serving of wheat-rye dough (see page 117), rise - 4-6 hours at room temperature or overnight in the refrigerator (in the morning, the sour dough will need to be brought to room temperature)." ("Your own bread", R. Bertine).

... Regarding the aroma of bread, R. Bertinet writes that: “Country style bread is the younger brother of bread with natural sourdough. In France, such bread is bought for future use, for several days, during which the taste and smell of this bread ripens, and after they are great in toasts, as well as in the form of bars with garlic, tomatoes or other additives to taste "(c). Indeed, the aroma becomes richer and richer when cooled, immediately after baking it is sweeter and lighter. I didn't cook toasts and bruschetta with tomatoes, but with additives in the form of butter and watercress, they carried away without waiting for the end of the photography, in general, according to my husband, the bread itself, without additives, is very tasty.

[Ilona,]

Ilona, Well, burnt flour is not so badly odorous that you just don't like it. The flour changed, the recipes changed, the baked goods were in the oven, the SAF yeast was a moment, but I like to bake it myself - and this smell all the time.They made pancakes on flour - that is, it is definitely not flour that is to blame for the water.
Only the yeast did not change, and the hot mode in the oven, but in time it is quite normal, as in Panasika... By elimination, I assume the dog is buried in these two parameters.
The taste is good, only the smell is bad. Assuming that the taste really good, and not an underestimation due to non-criticality, that is, everything is fine with gluten, then only YEAST.
However, the yeast used was also uniquely fresh, good rise and crumb, but there was a smell. So - their surplus... Apparently not lethal, so that yeast stinks, but on the verge. Now count up, if let's say a bun is also on the verge of moisture? let's say an extremely soft dough with a slightly excess of yeast? Let's add a not very long, but hot fermentation in the HP.
According to my logic - YEAST. Yes, I would send to look for others, but there are none.
Therefore, I propose either to try to stupidly try to reduce their number - once, or to lower it, also having previously activated it in a hot talker, just pour 45 degrees of water, and not 35))), with a hot talker. And I send to a more gentle long-term mode - all long ones are tastier than short ones))) Still, the main mode is not the most delicious in the stoves, for example, I don't like it at all in Panasika

[Lena]

well, burnt flour is not that bad smelling

for me - it's terrible, especially if the flour gets on the ventilation holes of the bread machine, since an atypical / inedible / artificial smell is also added, as when frying non-kneaded dough with non-activated yeast during baking.

But the yeast did not change, and the hot mode was in the oven. Let's add a not very long hot fermentation to the HP.

Lena, I have already written my opinion on the issue above. And it is not against your opinion and not in terms of an argument, just as an addition.

Yes, what does the argument have to do with it. I would like the problem to be resolved. If burnt flour is to blame, then fine, there will be an easy solution to the problem.
The saddest thing is if, after all, it is the bread-baking type of bread that Igor's wife stupidly dislikes in principle. There is nothing to help here.

If flour is to blame

I wrote about several options, not just flour.

The saddest thing. There is nothing to help here.

there is not quite the main point that is desirable for a person, that is, a bread flavor. If you wish, you can search for a suitable recipe. For example, for making bread in a bread maker, I like the addition of wheat flour 1 sec. or rye flour (malt), but the recipes are simple without dairy products and with butter without aroma.