Basic Baking Flavoring

When baking, you may resort to using a type of flavoring agent, such as an extract, in order to provide a more agreeable taste to the baked goods. Most of the time, these flavorings are perfect for making desserts, and therefore often used in baking pastries.

There are various types of flavors that you will definitely love to try out, especially if you are still a beginner in the field of baking. With these, you will no longer need to worry about the extra measurements you need to make in order to make you pastry close to perfect. Your baked sweets will taste much better even the first you try to make them. Try to explore the various flavorings and extracts. Experiment until you get the best result. To help you start, here is an introduction to basic concepts regarding flavorings.

baking flavorings
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Natural Flavorings

The natural flavoring is usually favored by bakers as it is easy to use and is not entirely a threat to one’s health. Flavorings are mostly ready-to-use ingredients. To use them, you only have to drop some on the mixture that you’re going to bake. On the other hand, these flavorings are known to contain more water, which makes them less concentrated compared to another well-known type of flavoring agent. It usually has a cloudy appearance and liquid-like texture.

Artificial Flavorings

In order to help people save money, there are also some fake additives and flavorings available for them to try out. Expert cooks know well that these products are not advisable, even though they can be purchased with a lower price value. It’s because of its rich amount of coloring and artificial flavoring poses bad effects to the body. You can say that the flavor might be the same, but there is a distinctive taste to it that will make you think it’s not natural after all and is just processed flavor. It also does not contain any nutritional value. Therefore, it can’t easily be considered as a perfect “cheap alternative”.

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This is a type of concentrated solution which is made from special ingredients and compounds, along with the actual extract of the plant being used. The extract is then distilled in order to guarantee cleanliness and purity. Finally, it is fermented in order to provide richer flavor meant for cooking. These are more concentrated compared to flavorings. It contains a rich texture and clear appearance. Therefore, putting too much of it in your mix will make the flavor too powerful for your tongue. Take note of the alcohol volume of the product that you will be using in order to determine the right amount you can use. For those who don’t prefer alcoholic flavorings, there are variants with zero percent alcohol in it as well.

baking flavorings
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Extracts and flavorings are similar in each other in some ways, too. Both of their potency can be weakened in  high heat because their alcohol content. With regard the strength of their flavors, it usually depends on their content. To confirm just how rich the mixture is, you can check the ingredients list on the product’s bottle and identify each of them. If you find this too much of hassle, you can also look for reviews on the internet and search a comprehensive feedback of the product. You can also ask your friends for their personal review and suggestions. The latter may be the most reliable. If the recipe of the pastry you are trying to cook advises you to use a specific product, then it is better to follow the suggestion as it is probably the best choice for you to successfully get the right taste.

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The last thing you should remember is that flavoring is not an alternative for extract and vice versa. Both of them can be used under specific recipes and instructions. But if you really want to have the best result, you need to pick and use the most natural type of flavors and extracts.

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