Baking Flavor Enhances The Flavor of Fermented Ice Cream and Chocolate
Definition & Composition
1. Flavor characteristics
Baking flavors are diverse, mainly including the following categories: Caramelized flavor (e.g., caramel, toffee, honey) Creamy flavor (e.g., butter, cream, condensed milk) Nutty flavor (e.g., almond, hazelnut, walnut) Spice flavor (e.g., cinnamon, vanilla, nutmeg) Fruit flavor (e.g., lemon, orange, strawberry) wine-flavored flavor (e.g., rum, brandy)
2. Ingredient source
Natural extraction: vanilla extract, cinnamon oil, nut essential oil.
3. Physical form
Liquid (oil/water soluble) powder (spray drying or carrier adsorption) Paste (for high fat baking products)
4. Stability
Good high temperature resistance, suitable for baking high temperature environment (180-220°C). Photosensitivity: Some flavors (such as citrus) need to be stored away from light.
Application:
1. Baked goods
Bread: enhanced fermentation aroma (e.g. baguette, milk bread).
Cake: Cream, vanilla, chocolate and other flavors (such as chiffon cake, cheesecake).
Cookies: Added caramel, nuts, spice flavors (e.g. cookies, almond cakes).
Dessert: For macarons, puffs, puddings, etc.
2. Add pre-baked mix
cake mix and bread improver to simplify the production process.
3. Bake healthy
In low-sugar/sugar-free products, flavors are used to compensate for the loss of flavor. Plant-based baking (such as vegan cakes) mimics butter and egg flavors.
4. Other foods
Ice cream (e.g. Vanilla, caramel). Coffee companion (hazelnut, caramel flavor).
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