Baking Flavoring
Adding flavoring to baked goods allows bakers to achieve the perfect product. This is especially important when preparing for big orders or baking for special occasions like birthdays or holidays.
Using a flavor extract, oil or powder is easier and can result in a tastier and more uniform result than incorporating the actual ingredient. Learn about the different kinds of baking flavors and when to use them!
Natural Extracts
For baked goods and recipes that require low or no heat, pure and artificial flavor extracts and flavourings provide an easy way to add and intensify flavors. These extracts and flavourings are typically made by infusing herbs, spices, fruits, or nuts into ethyl alcohol. They have a long shelf life and are less time-consuming than washing, peeling, and chopping fresh fruits or nuts.
Flavor oils are another type of extract that is a great choice for use in baking and cooking. They are water and oil-soluble and don’t evaporate as rapidly as alcohol-based extracts when exposed to heat. These oils are often used to make candy and chocolate. They also can be added to beverages, ice cream, and frostings.
Whether you are looking for an authentic taste of vanilla, a classic chocolate cake, or a smooth cup of coffee, we offer a wide selection of natural flavorings that will meet your baking and culinary needs.
It is important to note that not all natural extracts and flavourings are created equal. There is a difference in the way that they are produced, regulated by the FDA and marketed. Look for brands that are known to use high-quality ingredients. The best brands baking flavoring will include ingredients such as glycerin, propylene glycol or polysorbate, which are used to ensure that the extract or flavouring does not react with the chemicals found in some foods such as gluten and lactose.
Artificial Extracts
Some bakers use artificial extracts to enhance their favorite recipes and achieve a more consistent, flavorful result. These baking products are a great way to introduce an herb, fruit or nut to your dishes without the hassle of incorporating whole ingredients. Our selection includes some of the most popular extracts used in the bakery industry today.
Natural extracts are made by steeping aromatic plant molecules into ethyl alcohol. These liquids provide the characteristically sweet flavor and aroma of a specific herb, fruit or nut when added to cooking and baking. They also offer a longer shelf-life than their undiluted counterparts.
Imitation vanilla is a popular choice for adding a smooth, rich vanilla taste to baked goods, ice cream and other desserts. This flavoring is a convenient substitute for pure vanilla extract and can be found in most grocery stores.
Other popular options include lemon extract, which is a brighter substitute for fresh citrus zest and offers an extra punch of flavor. Peppermint extract works well in holiday baking, and chocolate extract adds a deep, rich taste to cakes, cookies and ice cream. Our baking flavors are a cost-effective, high-quality alternative to traditional flavored syrups and liqueurs and can be used in all types of recipes, from ice cream and desserts to sauces and marinades. They are also heat-tolerant, which means they will not curdle when added to high-heat cooking applications like ganache.
Oils
The fats used in cooking help create a crisp consistency and emulsify or thicken sauces. They also aid in the transfer of heat and can help a recipe brown or cook evenly. Some cooking oils, like canola and olive oil, are heart-healthy options that provide many health benefits.
Flavoring oils are another method for infusing your baked goods and confections with intense flavor. They are typically 3 to 4 times stronger than extracts, so only a small amount is needed for great results.
Candy flavoring oils can be incorporated into any dessert recipe including cakes, cookies, frostings and icings, candy, chocolate and more. They are also versatile enough to be used in savory dishes as well, providing a unique twist on entrees, side dishes and sauces.
Our flavored cooking oils make it easy to add a pop of flavor to your favorite recipes, without the extra work of zesting or measuring out ingredients. The flavored oils are perfect for baking, as they will distribute the flavor evenly throughout your dough or batter. A good rule of thumb is to start with a few drops and add more as needed. Like all essential and food grade flavors, it is important to use caution with the flavoring oils, as too much can quickly overpower your recipe.
Powders
Powders are a great way to add flavor to a recipe without using an extract or oil. Flavor powders are very concentrated and only a small amount is needed to add flavor to your dessert, baked item, drink or whatever else you may be making. They can be water or oil based depending on your needs.
Water based flavor powders are called emulsions and are much more heat stable than extracts. They contain the flavor micro encapsulated in natural stabilizers and suspended in water which is why they are better baking flavoring for high heat applications and won’t “bake out” like an alcohol based extract would.
These emulsions are very versatile and can be used in a wide variety of applications such as frostings, cakes, candy, drinks, dry baking mixes and more. They also work well with instant mixes and other products that need a longer shelf life.