Plombir Food Flavoring Lithuania 1 L

The classic plombir taste behind top-selling dairy desserts

Plombir Food Flavoring from Lithuania recreates the recognizable creamy vanilla taste of classic plombir-style ice cream, a flavor profile that remains one of the most requested across Eastern European and CIS dairy markets. The primary industrial use of this liquid flavoring is in dairy and frozen dessert manufacturing, where it gives soft-serve ice cream, hard-frozen ice cream, milkshakes, sherbets and frozen yogurt an authentic plombir taste without relying on real vanilla pods or costly milk concentrates. This product belongs to the Ice cream flavorings category, which brings together liquid taste and aroma additives designed specifically for frozen and chilled dairy desserts.

Beyond ice cream, this flavoring is widely used in milkshakes, curd desserts, glazed cheese bars, yogurt products, cake creams and wafer fillings. Its liquid form makes dosing simple at any stage of production, and it is typically introduced into the already cooled mix right before freezing, at temperatures not exceeding 40-45 degrees, to prevent loss of volatile aromatic compounds. A common dosage range is 1 to 3 grams per kilogram of finished mix, though the exact amount should be adjusted experimentally depending on the fat content of the base and the desired flavor intensity.

This flavoring blends smoothly with other liquid flavors from the same range, allowing manufacturers to build layered flavor profiles. A small addition of Flavoring agent COCONUT-CREAM 1186 gives the classic plombir taste a tropical twist, while combining it with Flavor VANILLA 1201 deepens the creamy vanilla note and makes the overall taste richer. For fermented dairy desserts and yogurt-style frozen treats, technologists often pair the plombir profile with Fragrance YOGURT 638 to achieve a lighter, more refreshing character.

The 1 liter packaging suits small dairy workshops, family-run ice cream producers and studio-scale operations testing new recipes before scaling up production. This volume is convenient for running trial batches, fine-tuning dosage and checking flavor stability across different storage and freezing temperature conditions. Store the flavoring in a tightly sealed container, in a cool dry place away from direct sunlight, at a temperature not exceeding 25 degrees, and away from heat sources or open flame. Once opened, it is best to use the product within the period specified by the manufacturer to preserve its original aromatic strength.

The flavoring is compatible with standard stabilizers and emulsifiers used in ice cream production, does not react with thickeners such as locust bean gum, guar gum or carrageenan, and does not interfere with the whipping process of the mix. Thanks to its stability under thermal processing, it can be used not only in soft-serve ice cream but also in hardened ice cream and pasteurized dairy dessert bases.

Creamy plombir base with caramel swirl

Whole milk 450 ml

Heavy cream 33 percent 300 ml

Sugar 140 g

Caramel sauce 50 g

Egg yolks 55 g

Plombir Food Flavoring 3 ml