Food flavorings for baking
Extracts, natural flavorings, and flavoring pastes (vanilla, orange blossom, almond, coffee) for flavoring your preparations.
Extracts, flavorings, and pastes
Extracts (vanilla, almond) are mild and natural; concentrated flavorings add a strong flavor with just a few drops; flavoring pastes (pistachio, coffee, praline) provide flavor and sometimes color. Choose according to the desired intensity and intended use.
Add flavor without altering the texture
Dose gradually: concentrated flavoring can quickly overpower other flavors. Add liquid extracts at the end of preparation; heat-resistant flavorings are suitable for baked products. Taste before adjusting, as the flavor perception changes once cold.
Frequently asked questions
Extract or concentrated flavoring?
The extract is mild and natural, while concentrated flavoring adds a strong flavor in small amounts.
What dosage?
A few drops for a concentrate, a spoonful for an extract; adjust to taste.
Can it withstand cooking?
Some flavorings are heat-stable; check the intended use on the product sheet.
Natural or artificial?
Natural flavorings are more subtle, while artificial ones are stronger and more stable.
