Baking Flavours
Spray dried or encapsulated flavours lock volatiles in a carrier until the product is baked, which can double retention compared with a liquid flavour.
Key Specifications
| Form | Liquid / powder / encapsulated |
|---|---|
| Heat stability | To 200 degrees C |
| Dosage | 0.2-1.0 percent |
| Solubility | Water or fat soluble |
| Encapsulated option | Yes, for maximum retention |
| Shelf life | 18 months |
Encapsulation for the highest retention
Spray dried or encapsulated flavours lock volatiles in a carrier until the product is baked, which can double retention compared with a liquid flavour. The cost premium is justified where the top note defines the product.
When flavour goes in
In bread, flavour added at the dough stage has to survive both mixing and baking; in cake, the fat phase carries flavour better. The addition point is as important as the flavour itself.
Typical Applications
- Bread and bakery — 0.3-1.0 percent at the dough stage for butter or milk notes.
- Cake and biscuit — 0.2-0.5 percent in the fat phase for maximum retention.
Frequently Asked Questions
Liquid or encapsulated?
Encapsulated for high-heat applications where a top note must survive; liquid where cost matters more.
Does the flavour affect crumb?
At normal dosage no, but sugar-based carriers can affect browning slightly.
Is there an allergen concern?
Only if the flavour carries a dairy or nut source; statements are supplied per flavour.
Explore more: All Products · Industry News. Ready to discuss your project? Request a quote.