Dessert flavorings or pastry flavorings are pastry products used to give flavor to desserts, they are in fact able to add that extra touch to pastry products. They can be used for dough to be baked, but also for those to be put in the fridge.
Cake flavorings, what are they?
Flavorings are a mixture of essences and other substances capable of flavoring the mixture, their purpose is to add or give a nuance of flavor to your dessert. Alongside the aromas there are also pure essences, which are also widely used to give a truly particular flavor to the dough.
Essences for sweets
The essences are concentrates made thanks to the actual pressing of raw materials, such as fruit, flowers, berries, aromatic plants, leaves and roots.
How should cake flavorings be used?
Flavors and essences are actually very simple to use to personalize desserts. Simply add the desired quantity during the kneading phase and further knead the preparation to mix the aromas or essences with the other ingredients. The aromas can easily be dosed thanks to the packages which are mostly equipped with a drop dispenser or thanks to a spoon. Furthermore, recipes often contain the wording for the dose of flavorings as a percentage of the rest of the ingredients.
Why can't dessert flavorings be missing from your kitchen?
Flavorings for desserts cannot be missing from the kitchen of an expert pastry chef for essentially two reasons. They allow you to personalize confectionery recipes because you can add them to your dough according to the recipe or, if you have more experience, "dare" with your own touch, perhaps artfully mixing the aromas or essences, in order to fine-tune that secret ingredient that will make your dessert unique. Another very important reason for using these ingredients is their usefulness in correcting any errors in the dosage of other ingredients. Let's say, for example, that we exaggerated a little with the eggs and their pungent taste spoils the final harmony of flavours. Well, with the addition of an ad hoc aroma it would be possible to mask the strong egg taste and re-establish a balance between the various gustatory components of the dessert.
