Baking flavors are a key tool for imparting rich, stable and diverse flavours to bakery products. They compensate for natural ingredients that are lacking in flavor, seasonally constrained or costly, and help bakers control the flavor of their products and innovate.

Application scenarios

It covers bread, cakes, biscuits, tart pies, Chinese pastries (such as moon cakes, wife cakes), baking fillings (cream filling, jam filling, etc.) and other bakery products, and can add corresponding flavors (such as vanilla, chocolate, fruits, nuts, spices, etc.) according to product positioning.

The type of application

• Classic flavor fortification: such as vanilla extract (often added even when using vanilla pods to enhance the flavor), chocolate flavor (to make the chocolate flavor richer and fuller), butter flavor (to enhance the butter aroma in cookies and pound cakes), almond extract (to enhance the flavor of almonds).

• Highlight the fruit flavor: Even if real fruits (puree, fruit pieces) are added, the flavor can compensate for the volatile aroma during the roasting process, making the fruit flavor more distinct and long-lasting (such as strawberry, blueberry, lemon, orange, mango, etc.).

• Create non-fruit flavors: such as caramel, toffee, butterscotch, coffee, rum, coconut, nuts (peanut butter, hazelnuts), spices (cinnamon, ginger), etc., which are expensive or inconsistent to achieve with all-natural ingredients.