While cooking, using a flavour or extract is easier and can even make the end product taste better with a uniform result than adding the actual ingredient itself. Using cherry flavour might be preferable than using chopped cherries in some breads, cakes or cookies. Here’s how you can add flavours and concentrates in your recipes to give a much-needed burst of taste!
An extract is a concentrated solution that has compounds and flavors similar to those found in the physical herb, spice or nut that is being extracted. They can be extremely concentrated and powerful, so be cautious with the amount you are adding!
FLAVOUR OR FLAVOURING:
A flavour is a ready-to-use, dilution (less strong) of a concentrated natural extract, blend of extracts or essential oils in a carrier liquid. At times, as in coconut flavouring, the actual material can also be present along with the extracted material. The base in which the flavour is diluted can be ethyl alcohol, glycerin, water, vegetable oil or even a combination of any. The dilution causes the natural flavours to be less concentrated than the pure extracts.
EXTRACTS VERSUS FLAVOURS:
Both extracts and flavours become less powerful when used in high heat applications. Since extracts are based in alcohol, they can evaporate easily and cannot take heat, unlike flavour concentrates which are more stable when exposed to heat or prolonged cooking. The appearance of flavours can be cloudy and opaque so it is best to use extracts when you want to keep the clarity of the base and the final product intact such as- in clear beverages or dairy products.
Extracts and flavors can give a comparable strength of flavoring power if used according to the amounts listed for either ingredient that are called for in the recipe you are using. Make sure that you don’t use an extract when the recipe calls for a flavor and vice versa.
EXTRACTS & SPECIFICATIONS:
A flavor that is sweet and has a nutty essence is how one can define almond extract. It is great for baking, especially in pastries like croissants, turnovers, and cookies. It comes in a water or dairy soluble water, alcohol and glycerin base.
Ever wondered what enhances the taste in chocolate milkshakes, puddings, cheesecakes and whipped cream? Yes, its chocolate extract that does the trick! Just add 1 to 2 tablespoons to 2 cups whipped cream for a chocolaty dessert topping. This comes in a water or dairy soluble agave syrup, alcohol and water base.
One of the most loved flavours in the world, vanilla extract adds a distinct yet subtle flavor to almost any recipe. It is made by steeping vanilla beans in alcohol and is widely used to flavor desserts, especially baked goods and ice cream.
If you are wondering from where can you buy flavours concentrates in India, then GCPL is the place to be. The leading flavour manufacturer in India, Gupta & Company provides flavouring agents for bakery and confectionary, snacks and savouries, dairy products, pharmaceuticals and beverages. They also provide quality fragrances and aromatic chemicals.