26/03/2023
Food flavors
Flavours are products or substances that gives distinctive taste of a food or drink.
Flavours are very essential and make your cakes or drink smell nice and good. Flavor is the first satisfaction that your product gives as it reaches your customers first. As they says, we first eat with our eyes, then our nose before taste.
Flavours give the baked goods a unique taste that makes it very alluring. These flavours comes mostly in bottles and in variety of brands. There are various kinds of flavours like vanilla, strawberry, condensed milk, butterscotch, banana, chocolate, mint, exotic fruit etc, although flavor are derived from different sources. Either naturally derived or artificially derived
Naturally derived flavors: these are flavors that are extracted naturally from plants, nuts, fruit, flowers, etc. They includes; our vanilla beans, extract, zest, spice, herbs like cinnamon, coffee beans, wine,etc. These naturally derived flavors give a natural healthy flavoring to our after product as well as increase it nutritional profiles.
Artificial derived flavors: these are flavors that are produced in the laboratory by combining chemical compounds to produce flavors which is similar if not even better than the naturally derived counterparts, although it does not add to the nutritional profile of the finished products.
We have different types of flavours
1. Extracts
2. Essence
EXTRACTS
Extracts are natural flavour. It is a concentrated flavourings that comes from different food and plants diluted with alcohol. Extracts can be got from many items like spices, nut, herbs, chocolate, vanilla etc. these items are put into alcohol.
Extract is much stronger, richer flavour, is a natural product made by soaking pods in a mixture of ethyl alcohol and water.
E.g Mekang flavours, Payless flavours etc. This solution is then referred to an extract. For example vanilla extract.
ESSENCE
Essence is an artifical flavour. It is commercially manufactured by chemicals and they are distilled with steam from fruits, spices and plants. E.g Foster clark, Essence Citron, Rayners e.t.c
The extract has a stronger flavour than the essence. If you require one tablespoon of extract, replace it with two tablespoons of the essence. If the recipe calls for essence and you'd rather use extract you may like to use a little less.
Most bakers use flavours according to their recipes and some combine different flavours to give
cakes a unique taste which gives it their signature taste.
For instance, we can combine some flavours together for cakes, except lime flavour because of it high / harsh taste.
(COMBINATION OF FLAVOURS)
Types of flavour that goes together
*Vanilla + butterscotch
*Vanilla + condensed milk
*Vanilla + evaporated milk
*Vanilla + banana
*Strawberry + condensed milk
* Strawberry + butterscotch
*Butterscotch + condensed milk
*Banana + condensed milk
*Vanilla + lemon
*Condensed milk+ banana
*Vanilla+ butterscotch+ chocolate
*Vanilla + milk fantasy+ butterscotch
*Vanilla + milk emulsion
*Vanilla +strawberry for Red velvet
*Chocolate + cofee for chocolate
*Vanilla + milk zest
*Coconut+ banana+ Vanilla
*Coconut + Banana
* Coconut + Butterscotch
* Lemon + Almond
