Bakery products require more than just a great tasting flavor. Flavor stability and disbursement is vital since flavors are subject to varying heat and pH levels. Thankfully, we’ve had decades of practice. We can tailor-make any flavor, extract or emulsion for a wide variety of bakery goods or let you choose from our vast repertoire.
Low-carbohydrate, sugar-free and gluten free are just some of today’s bakery trends. The trade-off can be taste but our team has an arsenal of flavors and ingredients to help enhance or mask off-notes.
From cakes to cookies we sacrifice our waste line by testing every product in some delightful form. Our food technologist and flavorist are always adding new twists to traditional flavors as well as creating exotic new profiles. We also enjoy working with unflavored bases so feel free to send us your batter or filling. A yummy flavor is essential and having us as your partner from conception to completion is how we’ll both achieve a great tasting bakery product.