PROCESS FOR CUSTOMISING THE FLAVOUR OF BREADS OR PASTRIES The present invention relates to a process for customising the flavour of bread or pastries, in 5 which the following is applied to the surface of the shaped dough or to the crust of the bread or the pastry product, before final baking: -a liquid flavouring composition, in which the concentration of flavour-providing ingredient is from 5 to 50% by 10 weight of the liquid composition, or – a pulverulent flavouring composition comprising 1 to 30% of flavour-providing ingredient and 70 to 99% of a support selected from the group comprising flour, semolina, seeds such as sesame seeds, poppy seeds, 15 cereals such as oat flakes, and mixtures thereof. [No Suitable Figure]
