Baking Flavoring
Baking is not an exact science, but it’s very forgiving. Recipes are based on ratios and can be tweaked a little here or there without ruining the final product.
Flavorings can give a dish more flavor or punch. They function much like salt and can enhance other ingredients in a recipe.
Pure & Imitation Extracts
When it comes to pure vanilla extract, you’ll find it can be more expensive than the imitation options available. However, it offers the advantage of a fully infused flavor that is more complex than the more simple vanilla flavoring agents produced by imitations!
Imitation vanilla extracts are made from a mixture of chemicals that produce a synthetic vanillin flavor. This is done to make it more affordable than the cost of a real extract derived from vanilla pods. It’s also an option used by many commercial bakeries to cut down on the costs of their vanilla needs for high volume applications.
As a general rule of thumb, one tablespoon of imitation vanilla can be substituted for one teaspoon of pure vanilla extract. However, it’s important to note that these products tend to contain other ingredients such as lignin, clove oil, pine bark, and fermented bran which can alter the overall flavor of your recipe.
Imitation vanilla is often preferred by some bakers because it has a stronger flavor that can hold up to the heat that’s used in baking. Additionally, it doesn’t have the alcoholic taste that can degrade over time. A good quality product should last indefinitely if it’s stored in a cool, dark place. It will even develop more flavor over time!
Emulsions
Typically used as an alternative to extracts, bakery flavor emulsions are heat stable and won’t bake out of recipes. They can also offer higher flavor strength and more flexibility to formulators.
Because they are water based, unlike extracts, baking emulsions have a thick consistency and mix well into bakery applications. They are a popular choice for bakery items like frostings, fillings, cakes and cookies. Baking Flavoring They can also be added to beverages as a flavor ingredient.
Our Bakery Emulsion collection offers a variety of flavors that are sure to delight any baker and chef. From a classic butter vanilla to a fruity strawberry, there is a baking emulsion for everyone. Try the blueberry emulsion to impart a sweet, fruity flavor into your favorite blueberry muffin or bread recipe. Or add a touch of lemon to your shortening buttercream or syrup for a bright, refreshing treat.
Aside from their great flavor, another advantage of baking emulsions is the ability to provide both flavor and color to a formulation. For example, our red velvet emulsion packs the classic red flavor of traditional red velvet cake while also adding the necessary red food coloring to the recipe. You can use it in red velvet cupcakes, macaron shells or in any other recipe that calls for a beautiful pop of color. Using a bakery emulsion instead of an extract is especially helpful for new bakers because they can add more flavor to their products without the risk of the flavor fading over time.
Flavor Powders
Flavor powders are the flavoring of choice when you are working with a product that must remain dry, like certain baking applications, or dry mixes and rubs or beverage mixes such as protein powders. They can also be used in recipes where liquid flavorings would not work well – such as in ice cream.
These powders are a great way to add a burst of intense flavor to your recipes without having to worry about a sticky mess or a short shelf life. They are usually water based and can be used in place of extracts on a one to one substitution, and they are heat stable and will not “bake out” as much as an alcohol-based extract would.
Our savory powders are the perfect way to give your food and beverages an extra punch of flavor. Try them in your chili, chip dips, marinades or as a seasoning for meats and vegetables. Some of our favorite savory flavors are Gebhardt chili powder, garlic powder and red wine vinegar powder.
Just as you might imagine, the options are endless when it comes to a savory flavor powder. They are the perfect addition to a variety of foods and can add a unique twist to any recipe. From cheese powders, to mustard, dijon and buffalo wing sauce, they can transform your dishes into something new.
Other Ingredients
Baking is a wonderful way to unwind and relax. It’s almost meditative – all those ingredients carefully measured, mixed and then baked. It’s also a very satisfying task when you see your creation take shape and come out of the oven looking good.
It’s important that the ingredients used in baking give Baking Flavoring it the right flavour, aroma and texture. Some of the most fundamental are Salt (preferably a Fine, Light or Kosher type) and Milk which binds everything together, brings some fat and helps carry other flavours.
When baking, there are many flavouring options to choose from including natural extracts, emulsions and powders. Some are ‘bake-proof’, meaning that they withstand high temperatures. Others are not, and can lose their flavour during the heating process.
Professional bakers tend to use a wide variety of flavouring methods, depending on the recipe. Natural extracts, like almond, orange peel, or peppermint, can be steeped in a liquid base to create superior flavour. Emulsions are water-based, non-alcoholic flavourings that contain micro encapsulated flavour and natural stabiliser systems that won’t ‘bake out’ when exposed to heat.
Flavour powders are a great choice for enhancing instant mixes, icings and frostings because they dissolve easily in warm water. They are not as delicate as emulsions, and won’t ‘bake out’ during the heating process. These powders are not intended for use in direct contact with eggs because they are very concentrated and could deflate them.
