Baking Flavorings

Flavorings can take baked goods to the next level. A bakery may add vanilla, cinnamon or other flavor to a cake mix to give it more character. A cookie, pretzel or bagel manufacturer might use a butter, chocolate, or other flavor to enhance their product.

Baking extracts, flavors and oils are all great ways to add flavor to recipes. Learn more about when to choose each one.

Extracts

Extracts are a popular baking ingredient for adding flavor to recipes. They’re made by steeping natural ingredients like fruits, nuts, seeds and herbs in alcohol, which gives them their strong flavors. Baking extracts are typically used to add a subtle flavor to baked goods like cakes, cookies and breads.

The best-known baking extract is vanilla extract, which is used in almost every recipe. This is because the chemical compound vanillin in vanilla extract helps mask bitterness in other ingredients and balances sweetness. Other popular baking extracts include peppermint extract, lemon extract and almond extract.

Flavor chemists use natural, organic and sustainable ingredients to create these extracts for baking, candy-making and other food products. They don’t contain GMOs, synthetic dyes or unhealthy preservatives. This is how our customers can be confident they’re getting the highest quality extracts and other ingredients for their recipes.

A lot of bakers and other confectioners have trouble determining the difference between flavor extracts and emulsions. This is because they both have similar properties and can be used in many of the same recipes. However, the main difference is where the flavor compounds are suspended. An extract uses an alcohol base to suspend the flavor compounds, while a baking flavoring flavor emulsion uses a water-and-oil-soluble base instead. This means that a flavor emulsion doesn’t “bake out” in high heat, which is why it’s the preferred option for bakers.

Oils

Flavor oils are a must-have for bakers and chocolatiers. They can be used to flavor cakes, frostings, ice cream and more. They are more concentrated than extracts and usually contain alcohol as a base, but some use propylene glycol or glycerin instead. They can be natural, using essential oils extracted from raw ingredients or artificial flavors. These products are typically less shelf-stable, so you will need to keep them refrigerated after opening.

The addition of oil can help achieve a more uniform texture in baked goods and candies and make them easier to handle, especially for rolled out cookie doughs or ice cream. They also add moisture, which can prevent dry and crumbly results. Incorporating flavored oils, like our LUCID lemon olive oil or Selo Croatian extra virgin olive oil, can also create more interesting textures and taste profiles in your baking projects.

Our natural fruit and vegetable flavored oils are ideal for sweet bakes and candies. You can easily replace the actual fruits or vegetables in your recipes with these products, which are a lot more convenient and affordable to Milk Flavor Extract keep on hand. This means you won’t need to buy a whole bunch of strawberries, mint or bananas for those spring meringues, chocolate chip cookies and grasshopper pies. They are also a great choice for the ketogenic diet, as they contain only monounsaturated fats and can be a healthy alternative to butter.

Powders

While extracts and oils are ideal for liquid applications, powders are the flavoring agent of choice when a finished product must remain dry. They are a great choice for beverage mixes like protein powders or instant mixes and they are also very useful in baking applications where the flavor must be preserved from prolonged heat exposure.

In addition to being heat stable, many of the flavoring products available in powder form are also incredibly versatile. For example, a cake batter flavoring from Newport Flavours can be used to create a wide range of baked goods and even works well in dry powdered mixes for beverages like hot cocoa or coffee. The same can be said for other savory and dessert flavorings such as peanut butter powder or cheese powder.

These flavored powders are made by taking naturally occurring ingredients and then freeze drying them, preserving the original flavors while also keeping all of the nutritional value intact. These ingredients are then ground up into a fine powder which is then combined with other food products in order to add the desired flavor profile. This makes them an ideal ingredient for a variety of recipes from sweet treats to mouth watering meat rubs and sauces. They are an affordable way to add a wide range of flavors into your products without the need to spend time and energy creating them from scratch.

Super Strength

Many professional bakers rely on emulsions, extracts and super strength flavors to create their amazing creations. But do you know the difference between them all? A few key differences include the fact that super strength flavors are 3-4 times stronger than extracts. They are also typically either water or oil-based depending on the flavor. And they can be used for all sorts of things including hard candy, fudge, frosting and baking. It is important to note that if you are using these in royal icing, it is best to choose a water-based super strength flavor as an oil-based flavor may affect how the icing dries.

Also referred to as candy oils or concentrated flavoring oil, these super strength flavors are made from natural essential oils extracted from the peel, flower or leaf of plants. These highly-concentrated flavors are great for candy making because they withstand the higher temperature demands of hard candy. They are also excellent for flavoring a variety of other confections and baked goods, including cakes, cookies, frosting and ice cream. When substituting these for extracts, use 14 to 12 teaspoon of super strength flavoring per teaspoon of extract.