Food flavorings for baking
Extracts, natural flavorings and flavoring pastes (vanilla, orange blossom, almond, coffee) to flavor your creations.
Extracts, flavorings and pastes
Extracts (vanilla, almond) are mild and natural; concentrated flavorings deliver a strong taste with just a few drops; flavoring pastes (pistachio, coffee, praline) add flavor and sometimes color. Choose according to the desired intensity and use.
Adding flavor without changing the texture
Measure gradually: concentrated flavoring can quickly overpower. Add liquid extracts at the end of preparation; heat-resistant flavorings are suitable for baked goods. Taste before adjusting, as the flavor changes once cooled.
Frequently asked questions
Extract or concentrated flavoring?
L'extract is mild and natural, while concentrated flavoring delivers a strong taste in small amounts.
What dosage?
A few drops for a concentrate, a spoonful for an extract; adjust to taste.
Can it withstand baking?
Some flavorings are heat-stable; check the product details for usage instructions.
Natural or artificial?
Natural flavorings are subtler, while artificial ones are more powerful and stable.
