Baking Flavorings
Flavorings add rich flavor to recipes without changing the texture of ingredients. They come in a variety of flavors that work well in baked goods.
Extracts are alcohol-based and lose their flavor when heated. They also tamp down the impact of other ingredients, such as sugar or salt.
Bakery emulsions are water-based and do not “bake out”. They replace extracts on a one to one basis and are ideal for icings, glazes, and fillings.
Flavor extracts
Baking extracts are an easy, economical way to bring a variety of flavors to your baking creations. They are alcohol-based, and therefore tend to lose flavor when baked at high temperatures, since the alcohol evaporates. They come in a wide variety of delicious flavors. However, they must be used sparingly – too much will cause your products to taste medicinal or unpleasant.
If you walk down the baking aisle of any grocery store, you will find a literal wall of bottles, vials and boxes filled with everything from vanilla to coffee to almond. The most common baking extracts are derived from natural ingredients such as fruit, nuts, herbs and spices.
The key to baking extracts and other natural flavorings is their ability to highlight the unique attributes of the showcase ingredient. They allow the nutty, fruity or spicy flavors of a product to shine through without overpowering it with additional ingredients.
While there are many different terms that describe the different types of flavoring, most baking extracts are made using the chemical compound vanillin from a variety of stone fruits such as plums and apricots. Some are also flavored with essential oils, such as lemon oil. Other flavorings include pepper, which must be sourced from the fruit, tree or bush and processed through a solvent to filter out the flavor compounds.
Flavor oils
Flavor oils are another method of adding flavor to baking and can be used in place of an extract or baking emulsion. Flavor oils are stronger in flavor and more concentrated than extracts. They also tend to add moisture to baked goods, keeping them moist and soft.
All-natural flavor oils are a great way to add unique flavors to sweets, chocolates, desserts, drinks and more. Our flavor oil collection includes a baking flavoring variety of natural and organic flavor profiles – from soft and delicate to bold and intense – that are ideal for a wide-array of applications and recipes.
Using flavor oils in place of chopping and slicing fresh fruits, herbs and spices is not only more convenient Milk Flavor Extract and time-saving but also ensures consistent, precise Flavors with every batch. In addition, flavor oils are often a more affordable option than purchasing and preparing the actual ingredient.
Our flavor oils for baking are formulated to be used in a range of different recipe types including cookies, cakes, icings and custards. Some of our oil-soluble flavors are also formulated to be lip safe, suitable for use in lip balms, lipsticks and edible massage oils. They are made up of a blend of naturally-derived and food-grade ingredients and are completely free of any synthetics, fillers or chemicals. They are vegan-friendly and are IFRA approved for lip contact.
Flavor powders
Flavor powders are a great choice when you need to add flavor to something that must be kept dry. They can be used in baking applications, in dry mixes and rubs or in beverage mixes like protein powders. They are moderately heat stable and can be dissolved easily in warm water to give your mix a quick and easy solution.
Available on the Chef Rubber shop you will find a range of natural fruit and vegetable powders that have been freeze dried (maintaining all the natural nutrients and flavors) and then ground up into a fine powder. These powders are a wonderful alternative to using extracts when creating your recipes as they will not evaporate and have a much longer shelf life.
Whether you need to add that extra layer of flavor to your marinades and rubs or simply want a stronger and more intense flavor, savory powders are the way to go. With options such as cheese powders, dijon mustard, or buffalo wing sauce you can create mouthwatering marinades and dips.
If you’re looking for a cake batter flavour to add to your dry mixes and rubs, Newport Flavours Cake Batter Flavor Powder is perfect for you! This powder is also moderately heat stable and will help to bring out the luscious cake batter flavor you’re looking for.
Flavor pastes
Pastes are food ingredients that are thick and textured, and they come in a wide range of flavors and applications. Some are savory and even meat-based, while others are sweet. Pastes are used for a variety of purposes and may be used as frosting, fillings, or decorations. They can also be used to add flavour and colour to chocolate, ganache, and pastry creams.
Concentrated pastes are a convenient way to add flavour and colour to your bakery and pastry products. They are incredibly easy to use and are available in a variety of flavours, including caramel, vanilla, chocolate, pistachio, strawberry, and raspberry. Pastes are also ideal for adding flavour and colour to ice cream, gelato, and whipped creams.
Some types of paste are still made by mashing ingredients with mortar and pestle, one of humanity’s oldest cooking tools, while others are prepared using modern implements like blenders. The mash or grind technique can produce different results, such as mashing garlic releases more oils than chopping, resulting in a more intense flavor.
Another type of baking ingredient is vanilla paste, which is an excellent alternative to vanilla flavor or extract when you want your recipe to have that extra “show.” It’s shelf-stable and contains little flecks of vanilla seeds, making it perfect for when you need a lot of vanilla punch, but don’t need the whole bean taste and texture.