Food flavors for pastry
Extracts, natural flavors, and flavoring pastes (vanilla, orange blossom, almond, coffee) to flavor your preparations.
Extracts, flavors, and pastes
The extracts (vanilla, almond) are mild and natural; the concentrated flavors perfume strongly with a few drops; the flavoring pastes (pistachio, coffee, praline) add taste and sometimes color. Choose according to the desired intensity and use.
Flavor well without altering the texture
Dose gradually: a concentrated flavor can quickly dominate. Incorporate liquid extracts at the end of preparation; heat-resistant flavors are suitable for cooked devices. Taste before adjusting, perception changes once cold.
Frequently asked questions
Extract or concentrated flavor?
The extract is mild and natural, the concentrated flavor perfumes strongly at low doses.
What dosage?
A few drops for a concentrate, a spoonful for an extract; adjust to taste.
Does it withstand cooking?
Some flavors are thermostable; check the usage on the sheet.
Natural or artificial?
Natural flavors are more subtle, artificial ones more powerful and stable.
