GUIDE TO LIQUID AND POWDER FLAVORINGS10/26/2021
WHY WE USE FLAVORINGS We are surrounded with delectable fresh fruits, vegetables and food products that offer an abundant amount of beautiful flavors. so why do we need to use flavorings? In a simple answer there may be times when we need to control the flavor outcome to maintain consistency. Flavorings can be found in a variety of forms but the most commonly used are liquid flavorings, extracts and powders. Liquid flavorings allow us to explore flavors that may otherwise be difficult to attain without having to use large amounts of products. And powders play a key role in being able to add flavor without any added water content that can change the end result of your recipe.
Liquid flavorings are one of the most common ways to enhance the flavor of many sweet treats, and drinks! Using liquid flavorings is a simple way of adding flavor and being able to control the outcome of your dessert, baked item, or beverage. Not to be confused with extracts which are made by extracting the flavor of an ingredient in a liquid base, usually alcohol. Oil flavorings on the other hand are made by squeezing the oil from the ingredient. Making the oil be a much more concentrated flavoring than extracts. Liquid flavorings can be separated in two categories, water and oil based. How you use either one will depend on what you are making. WATER BASED – liquid flavorings Water-soluble flavors, are made up of flavors that are soluble in water-soluble solvents such as ethanol, distilled water, glycerol or propylene glycol. Made from natural flavors (such as blood orange oil, lemon oil, etc.). These kind of flavorings can be completely dissolved in water, and the solution has the appearance of being clear and transparent.These hydro soluble flavors are often best suited to be used in beverages, hard candy, even jam, jellies and frostings.
Great for Baking, Beverages, Ice Cream, Chocolate and More
OIL BASED – liquid flavorings Oil-soluble flavors, or heat-resistant flavors, are made of essential oil or propylene glycol. The characteristic of these kind of flavors is that the aroma is rich, and lasting, the intensity is also higher, and are not easy to volatilize. Oil-Soluble flavor will completely dissolve into anything that has a fat or sugar content. Liposoluble flavorings are paired best with recipes that undergo high heat like sugar art, pastries, baked items and chocolate.
Flavor powders are one of the oldest methods of adding flavor to a recipe. Although liquid and extract flavorings have substituted the use of powders, they are still great to use. A powder heavy formulation is an ideal application for a dry finished product, such as baking applications, dry mixes and rubs or beverage mixes like protein powders.
Great for Baking, Beverages, Dry Food Applications
Benefits:Shelf Stable • Zero Waste • No Added Sweeteners • Easy Storage • 100% Natural • No Added Color FRUIT & VEGETABLE – powder flavorings Available on Chef Rubber shop you can find powder flavorings that have been derived from fruits and vegetables. These ingredients have been freeze dried, (maintaining all of the natural nutrients and flavor) and then grounded up into a powder. The flavor profile of these powders are highly concentrated and are suggested to allow them to open up after they have been rehydrated. They are also great for helping enhance or support the flavor of your main ingredient, by adding a depth of flavor. Using vegetable and fruit powders as a natural colorant has been done for years, being used for items such as pasta, dough, white chocolate, frostings, and batters.
SAVORY & PASTRY – powder flavorings Savory and Pastry powders are our favorite! The possibilities are so endless with these powders and you can makeANYTHING. In savory powders you can find flavors like cheese powders, peanut butter, dijon mustard, buffalo wing sauce, and the list keeps going. These are fantastic to use as a dry rub, mouthwatering sauces, dressings, dips, etc. In the pastry components section you will find products like honey, maple syrup, and molasses powder. These are great alternatives to a product that may be difficult to incorporate in its normal state, with the powder form you are able to retain the same flavor , but benefit the dry application.
CHEF RUBBER FLAVORINGS IN ACTION
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