Different Types of Baking Flavoring
Aside from salt and sugar, baking flavoring is a crucial ingredient in creating delicious, rich flavor profiles for baked goods. It’s also much faster and easier than washing, chopping and preparing whole seeds, nuts and fruit.
The three main types of baking flavoring are extracts, emulsions and oils. All are available in a wide range of flavors.
Extracts
A staple for home bakers and large confectionery producers, extracts are used to infuse recipes with the flavor of a particular ingredient or combination of ingredients. Made by combining natural ingredients, like seeds or fruit, with alcohol or glycerin and adding them to a water or oil-soluble base, these liquids enhance the taste of baked goods. They also help to balance sweetness, mask bitterness, and offer a more neutral flavor than whole fruits and seeds do in a recipe.
Compared to juices or concentrates, extracts are a more stable option for beverage creation because they eliminate many of the terpenes and waxes that can lead to degradation during aging or transport. This allows for a more consistent taste experience from batch to batch, as well as less variation in texture and formulation.
The most important factor for consumers to consider when trying a new drink is its taste. Achieving this baking flavoring can be challenging without using a variety of innovative ingredients. However, extracts are a versatile solution that can heighten or balance the flavor profile of your product while contributing less variability than juices and concentrates.
Flavor extracts are available in a wide range of options to meet any taste preference, including traditional favorites such as vanilla. They can also be used in more unique and creative ways, such as adding a nutty or citrusy twist to a cake.
Emulsions
Bakery emulsions are similar to extracts but are water-based and alcohol-free. They are heat-stable, which makes them a good choice for bakery products that undergo high temperatures during baking. They are also designed to prevent flavors from “baking out,” which can happen with flavor extracts when they reach high temperatures.
They are often used in baked goods, frostings, fillings, and candies, and are a great alternative to extracts or flavors. They can be used one-to-one in recipes and are available in a wide variety of flavors.
A flavor emulsion is created through a high shearing process where drops of the desired flavor are sheared with an emulsifier, usually a natural vegetable gum like xanthan or acacia. The shearing creates tiny droplets of the emulsion that are then encapsulated by the gums to form a liquid-like mixture. These encapsulated drops then stabilize the mixture through additional shearing, producing an emulsion that can resist thermal abuse and last longer on shelf than flavor extracts.
Bakery emulsions are also more stable in the concentrated and diluted forms of a finished beverage, which can be a benefit when formulating soft drinks such as non-carbonated still or carbonated sodas. The stability of a bakery emulsion can help manufacturers control costs and ensure consistent quality in their finished beverages.
Oils
Infused oils are a quick and easy way to add flavor to a recipe without the inconvenient step of chopping or grinding ingredients. They are also bake-proof, which makes them a great choice for ice creams, chocolates and other sweet desserts. Some oil flavors require only a single drop to deliver a strong aroma. Other oils, like those infused with lavender, eucalyptus or peppermint are very potent and must be used in smaller amounts.
Oils are usually less shelf-stable than extracts and should be refrigerated after opening. They are ideal for a wide variety of baking and can be used in place of extracts on a one-to-one substitution. In addition to their versatility, they are often less expensive than extracts.
Olive oil is a healthy ingredient that contributes to the soft texture of cakes and muffins. It also provides a savory note to some recipes. Our AWAKE olive oil is made with California Coratina olives for a robust, peppery flavor that works well in savory baked goods.
Oils are generally easier to mix into batters and doughs than extracts and emulsions. They are also a good substitute for butter in dairy-free recipes, allowing people with dietary restrictions to enjoy desserts and baked goods. They are also resistant to fragrance oils oxidation, which makes them a better option for high-heat applications like candies and fudge.
Flavor Powders
Flavor powders are one of the oldest methods for adding flavor to a recipe. They are a great option for recipes that require a dry finished product, like baking applications and dry mixes and rubs. They also work well for beverage creations that need to be heat stable like protein powders.
These powders are made from real fruit and vegetables that have been freeze dried (preserving all of the natural nutrients and flavors) and ground into a fine powder. They are the perfect solution for creating a rich and powerful flavor to your food or drink without the sticky mess. You can find many of these items at your local spice merchant, as well as online retailers.
Using these powders is very easy, just add your desired amount of flavor to a damp item and stir. You can also sprinkle them on top of your food or drink for a more potent taste experience. It is important to use these flavors sparingly as they are very intense. Over-flavoring your culinary creations can leave a medicinal taste in the mouth and lead to a bitter aftertaste. You will know when you have over-flavored your food or drink if it leaves a minty or medicinal taste in your mouth or you are burping that flavor up over an hour after you have consumed it.
