Liquid Flavor Concentrates

Liquid flavor concentrates for baking and creams

The liquid format is handy wherever flavor has to go in precisely and evenly: sponge and shortcrust dough, custard and butter creams, ganache, glazes and fruit fillings. The concentrate blends into both the fat and water phases without lumps and does not change the texture of the mass. This section complements the general liquid flavoring additives catalog with a selection of flavors that perform best in confectionery.

Adding to dough and cream

Add 1.5–3 % of concentrate to dough together with the liquid ingredients so the aroma spreads before kneading. In creams and ganache, add 1–2 % at the final stage, once the mass has cooled below 60 °C. Glazes need 0.5–1 %. For small trials use the bottles from premium flavor concentrates, and for a workshop the liter packs from wholesale flavor concentrates.

Which flavors to choose

Vanilla, caramel, creamy and chocolate profiles serve as a base for most desserts. Berries and citrus freshen creams and mousses, while coffee and nuts suit tiramisu, praline and pastries. Combine two or three flavors to create a signature profile. We ship internationally.

FAQ

Does the taste survive baking?

Yes, at 1.5–3 % the taste stays pronounced even after baking at 180 °C.

Can I add the concentrate to chocolate?

Fat-based concentrates are better for tempered chocolate; the liquid format works without limits in ganache and fillings.

How is it different from dry flavorings?

A liquid concentrate spreads faster in cream and dough, while the dry format is more convenient for mixes and powders.