BAKERY - Shub Flavours Of India
Main menu:
BAKERY
Industries Served
The answer to the question “why use flavourings in bakery” is simple. This is to achieve a far greater range of products, that can be reproduced in taste and quality at each time of manufacture.
Flavours enable the baker to produce a wide variety of attractively flavoured pastries, cakes, and other bakery products. The flavours and essences are the extracted essential oils from fruits, herbs, and vegetables, or an imitation of the same.
Primary function of flavours is to add to the taste of the baked foods. They can add to, enhance, or, change the taste of the base product. Thus the way baked items looks or smells influences the taste to a great extent and makes the consumption more enjoyable and tempting.
Flavorings enhance a baked good's aroma and taste. Salt, sugar or an acidic ingredient, such as buttermilk, cocoa powder or lemon juice are the three most important ones used to give interest to a recipe (a wide variety of flavorings and other ingredients add greatly to a recipe, too).
Certain flavours stimulate taste receptors and enhance our perception of sweetness without adding extra calories. Other ingredients can provide creaminess, mask off-taste and balance the final product. Therefore, we provide complete flavour solutions for healthier bakery products.
Flavoring is an important part of baking, as it can impact both the taste and smell of baked goods. This is why getting the right balance of flavorings in baking is essential to creating delicious baked goods. Flavorings for baking are broadly categorized into natural flavorings, artificial flavorings, extracts, and essential oils.
Flavours are substances that provide sensory characteristics to food. In addition to being directly related to odor, they play a key role in how a particular food tastes.
Rather than incorporating the actual ingredient, a flavour or essence is used in baking to achieve a delicious and uniform effect. In particular, there are two kinds of baking flavours: water-soluble and oil-soluble. For baking or frosting, either oil-soluble or water-soluble ones work well.
