Sandwich makers using bread baked with herbs and spices can provide their customers with a stronger fresher flavour by using loaves made with encapsulated extracts, according to UK company TasteTech. The heat used whilst baking bread destroys a lot of the flavour of herbs and spices. The company claims that the flavours of its encapsulated herb and spice extracts are only released when the bread reaches a temperature of 60C in the oven, so they last right through the baking process to the finished product. Because the flavours are not released until heated typically to 60C, TasteTech stresses that they will not retard yeast activity, as yeast action is complete by this point. Consequently garlic, cinnamon, onion and cheese flavourings and powders can be used without affecting the yeast.