Baking Flavoring
Baking Flavoring is what gives a cake, cookie or other baked good its distinctive flavor. Using flavor oils or extracts cuts the prep time by eliminating the need to chop or slice fruit, herbs, or spices.
Flavorings can be alcoholic, such as extracts, or non-alcoholic, such as emulsions and powders. They are also either natural or artificial in nature.
Salt
Salt plays several important functions in baking. It helps to stabilize the yeast in yeast breads, enhances flavor, and acts as a preservative by drawing out moisture and preventing dough from overproofing too quickly.
Many recipes will specify the type of salt to use, while others will not. Choosing the right kind can make a difference in your finished product.
Different types of salt have a different texture and density, so they melt at a different rate. The most common kind of table salt is made by quick evaporation and produces small, dense crystals. It also contains iodine to help prevent iodine deficiency.
Kosher salt is made by a longer evaporation process and produces light, hollow Baking Flavoring flakes that are less dense than table salt. It is usually used in cooking and baking to add a distinct crunch to dishes. These smaller flakes dissolve more slowly than table salt and tend to be a better choice for baked goods.
Sugar
Sugar keeps baked goods soft and moist. But that’s just the beginning; it does much more, like elevate or cut the bitterness of other ingredients, such as cocoa powder in a chocolate cake.
Sugar can be refined from either sugar beets or sugarcane; each requires back-breaking work for harvesting and production. Different types of sugar have varying amounts of molasses content and thus flavor profiles; Domino(r) Golden Sugar has the least molasses and therefore imparts a more delicate sweetness, while Dark Brown Sugar contains more molasses and lends a deeper, richer flavor.
Other types of sugars, such as turbinado and pearl, are coarser and don’t dissolve as well; they’re more of a garnish, used to add texture and visual interest to a finished dessert. These are also called finishing sugars, and you can usually replace them for granulated sugar, gram for gram. However, some recipes specify a specific sugar for texture and/or color reasons; consult a baking recipe for specifics.
Butter
Butter is more than a spreadable condiment; it’s the backbone to many baked goods, providing structure and pillowy texture to some of our most beloved treats. When it comes to baking, the type of butter you use can have a big impact on the end result. Household brands like Land O’Lakes recommend unsalted butter for recipes, as it offers more control over salt content and flavor profile.
Butter’s high fat content helps give baked goods tenderness and flakiness, while also helping other ingredients bind together properly. Its mouthfeel, which is described as “melting in the mouth” by bakers, is also a key ingredient to many pastries and cookies.
Butters vary in their fat content, with most American butters staying around 80% fat and European-style butters having a higher fat percentage, like Kerrygold or Lurpak, at 82-84%. Typically, whipped butter is less suitable for baking, as it’s aerated and contains additives to make it more spreadable.
Extracts
The most common baking flavor extracts are made with natural ingredients like fruits, herbs and nuts combined with an alcohol or glycerin base. They function similarly to salt, punching up the impact of other ingredients and taking on a supporting role rather than being the star ingredient themselves.
Almond extract, for instance, balances nutty and fruity flavors in baked goods without changing their texture. It’s also a great alternative to almond liqueur in cocktails and desserts.
Lemon extract provides a potent substitute for zest, which can interfere with the consistency of some recipes. It’s also a great addition to holiday desserts, including cookies and cakes.
Make your own flavored extracts using this 20-pack of flavor oils. These water- and oil-soluble liquids are ideal for low- or no-heat applications, such as homemade ice cream or candy. They’re available in a variety of flavors and don’t “bake out” when exposed to heat, unlike traditional extracts.
Emulsions
Emulsions are water-based, which means rmflavor food flavor supplier they don’t lose their flavor when exposed to high temperatures like extracts do. They can be used in cookies, cakes, frostings, and fillings.
Bakery emulsions are thicker than extracts, which can help them mix into batters better. They also are more consistent in texture.
These emulsifiers work by bringing together opposing forces of water and fat. They have hydrophilic (water-loving) and lipophilic (fat-loving) properties. These ingredients can be natural or synthetic.
Many bakers prefer emulsions to extracts because they don’t lose their flavor during baking. They can be used in cakes, cookies, frostings, and sweet breads.
Flavor Powders
Flavor powders are perfect for ingredients that must be kept dry – such as some baking applications, or beverage mixes. They can be used in place of extracts on a one-to-one basis and hold up well when baked.
They’re also great for making flavored milkshakes, smoothies, or any other liquid creation. Just be careful not to over-flavor your culinary creations – too much flavor powder can leave an unpleasant medicinal or minty taste in your mouth.
Savory and Pastry powders are a wonderful way to enhance any food or drink. They are typically made from natural ingredients that have been freeze dried (preserving all of their nutrients) and ground into a powder form. Then they can be rehydrated with water to add amazing flavors and aromas to your creations. For example, use cheese powder in your pizza dough or savory rubs. Or add the classic tang of red wine vinegar to marinades and dressings.
