Baking flavoring is used to enhance the taste and aroma of baked products. An example would be a cookie or cake mix manufacturer adding a butter, vanilla or fruit flavor.
These flavorings are steeped in liquid bases to create an intense and pure flavor that won’t bake out or evaporate at high temperatures. They are alcohol based.
A popular choice for baking and cooking, extracts are flavor concentrates suspended in a base that’s usually alcohol. They’re made by drawing out the oils of a showcase ingredient and infusing them into a liquid base, such as ethyl alcohol, or glycerin. These versatile, concentrated ingredients add flavor to a variety of recipes without altering the texture of a dish or adding extra fat to a dessert.
They also work well as a replacement for whole seeds, spices, and fruits. This allows you to create a more uniform taste across your batch of baked goods, and it’s often easier and faster than washing, chopping, or drying fresh ingredients. Using baking flavoring extracts can also make a recipe more accessible to those who may have allergies or intolerances to certain foods.
Flavoring oils are similar to extracts, but they have a higher concentration of pure, clean flavor. They’re made by squeezing the actual ingredients, like vanilla oil being created by squeezing vanilla beans to pull out the natural oils. They’re used to give a more pronounced flavor experience in recipes, such as enhancing baked goods or boosting the aroma of coffee or tea.
These flavoring oils are also used to add a punch of flavor to sauces, marinades, and other cooked dishes. They’re able to stand up to higher temperatures than traditional, alcohol-based extracts and can help infuse recipes with bolder, brighter flavors that are perfect for sweet or savory applications.
Emulsions are a suspension of oil in water, stabilized by an emulsifier like lecithin. When used in baking, they provide the ability to create unique textures and structures that can enhance the organoleptic properties of finished baked products. In breads, this may mean a greater tolerance to elasticity and a softer crumb structure. In cakes, emulsions can help achieve desirable qualities such as a high volume and good slicing.
Emulation is a delicate process that requires careful attention to temperature and stirring. Any distraction can result in the ingredients separating and forming a glop-like consistency that is unattractive to both consumers and bakers alike. For this reason, it’s best to work with a team of professionals who are accustomed to the nuances of emulsion production. They can guide you through the best process to produce a smooth, cohesive flavor that will leave your customers wanting more.
Bakery emulsions are different from extracts because they’re water-based. This makes them ideal for bakery recipes that include heat because the flavor will not evaporate during the cooking process. Emulsions are also thicker than extracts, so they tend to mix into batters more evenly.
Bakery emulsions are highly concentrated, so starting with a small amount is important. If you add too much, your food will become over-flavored, leaving a medicinal taste in the mouth that can turn off customers.
The type of cooking oil you use can subtly influence the taste and texture of your baked goods. Choosing the right one for your recipes can be intimidating, but the experts at La Tourangelle – Artisan Oils can help you find the best options.
The primary ingredient in many bakeries, vegetable oils are the foundation for most baked items. They immediately affect the vital parameters of the products they fragrance oils prescribe, such as structure, melting profile in the tongue, flavor and shelf life; so using the proper oil for the application is crucial.
Liquid fats such as canola, grapeseed and olive oil work well for baking because they are stable at high temperatures, have a neutral flavor and are moisture-free. They also distribute flavor evenly and enhance herbs or other added seasonings. In cakes, they keep the crumb moist and soft.
Other vegetable oils are often used in savory baking, such as sunflower, peanut and sesame, which add richness and nutty flavours. Alternatively, seed and nut oils can be used in sweet recipes to give them a nutty or chocolatey taste, such as in mamon and taisan loaf or in the recipe for Strawberry and Pistachio Olive Oil Cake.
While there are no universally recommended brands of oil, it is important to consider the source and sustainability of the product. It is generally recommended that you avoid highly processed and industrialized vegetable oils which are extracted using toxic solvents and come from heavily sprayed crops.
When a recipe requires leavening but does not require liquid ingredients, powders are the solution. Baking powder is a combination of alkaline bi-carb soda and acidic cream of tartar, with a filler like rice flour or cornflour to prevent the ingredients from reacting prematurely. Various brands can perform differently in the oven, so it is worth experimenting with different varieties to find the best one for your recipes.
The most common double-acting baking powders create carbon dioxide gas immediately on mixing with a liquid but produce more when the batter is heated in the oven. Single-acting baking powders that contain calcium phosphate or disodium pyrophosphate generate the gas more slowly but are less likely to go flat.
A good quality baking powder will be fine white, free of any clumps and odorless. It can be tested by adding 1 teaspoon to a small amount of hot water from the tap and waiting for it to bubble up. If it does not bubble, it needs replacing.
Flavor powders are ideal when you want to add a flavor to a dry finished product such as a cake mix, a dry rub or beverage mixes like protein powders. Available on Chef Rubber, you will find a range of fruit and vegetable powders that have been freeze dried (maintaining all the natural nutrients and flavor) and ground into a fine powder for ease of use.