Differences Between Flavors, Baking Emulsions, Concentrated Oils and Extracts

Flavorings and Extracts

Flavorings and extracts come in many forms. The differences depend largely on the ingredients used to make the product. They are used to add flavor to chocolates, baked goods, icing, etc. While some applications can use these flavors interchangeably, other applications may only use specific types of flavoring. Country Kitchen SweetArt sells a wide variety of extracts, flavorings, concentrated oils, and emulsions.

Concentrated Flavors or Oils are prefect for flavoring your chocolate or candy coating. Because the flavor or oil itself is not diluted in water or alcohol like many weaker flavors, these concentrated flavors are safe for chocolate. You never want to add a water or alcohol based product such as an extract, as it may thicken or ‘seize’ your chocolate or candy coating. Concentrated flavors can be 3 to 4 times stronger than the extracts or flavors you can find in the grocery. If you are using a concentrated flavor in place of an extract, be sure to use 1/3 of what your recipe calls for. Super-strength flavors and oils can also be used in hard candies, frostings, and fudges.

Concentrated Flavors and Oils

Bakery Emulsions make a wonderful addition to any baked good. They give a strong, robust flavor and because they are not alcohol based, the flavor won’t bake out like with traditional extracts. Use the bakery emulsions in any baked goods; cookies, cakes, sweet breads, and pastries. Or use them in frostings, glazes, fondant, and fillings. 1 tsp. of extract is equal to 1 tsp. of bakery emulsion.

Bakery Emulsion

Extracts and flavors are similar to each other in the applications they are used. Extracts contain alcohol as a base, whereas most flavors use either propylene glycol or glycerin. There can be pure extracts, which use essential oils from raw materials mixed with the alcohol base, or imitation, which use artificial flavors or a mixture of natural and artificial. Country Kitchen also sells lines of natural and artificial flavorings. Extracts and flavorings are used in baked goods, frostings, ice cream, and almost anything else calling for flavor.

Extracts and Flavors

One thought on “Differences Between Flavors, Baking Emulsions, Concentrated Oils and Extracts

  1. I love the concentrated peppermint oil for doing mints that are other than white! It must be very difficult to mess up, because I haven’t yet. It’s awesome when you’re doing candy for the reception at a friend’s wedding, and you can offer them a wide variety of color and still come out with awesome mint flavor!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s