Baking a cake or different types of cakes and desserts is a fun way of infusing different flavors into the raw ingredients, which turns into a delicious product that goes straight into our hearts. In some cases, adding flavors and natural extracts can be more beneficial in terms of taste than adding the ingredient itself. For instance, infusing almond flavor is preferable in baking almond bread than adding chopped almond pieces. Whether just starting on your baking journey or you own a bakery, it is essential to understand the different flavors and extracts before working on your recopies.
What is an extract?
An extract is a complex solution of flavors that also comprises alcohol-soluble oils, resins, and other components of flavor. These extracts are generally derived from fruits, spices, nuts, or other ingredients fit for extraction. For example, an extract solution made of ethyl alcohol distilled in fermented corn extracts flavors from different ingredients.
Since they are directly taken out from raw ingredients, they are compelling and concentrated. Hence, it is recommended to use less in recipes.
Different types of extracts used for baking
The flavor we get from a vanilla cake or an almond cookie is brought from these extracts. Here is a rundown of the different types available in the market to make your baked goods more flavorful.
Almond has a sweet, nutty essence in pasties, cookies, and turnovers. They are available in water-soluble, alcohol-soluble, and dairy-soluble bases.
Sweet chocolate extracts impart an intense chocolate flavor that can be used in milkshakes, cheesecakes, chipped cream, pudding, cakes, and many more. Since they are powerful, only a few drops are sufficient to impart the desirable chocolate taste.
It is one of the most popular extracts used for baking, adding a distinct and subtle flavor to any recipe. They are made of vanilla beans processed to flavor desserts, baked goods, and ice creams. However, many chefs have also discovered the unique flavor of vanilla extracts in savory items as well.
Flavors are similar to extracts, which add the necessary flavors to recipes, without using the raw ingredient. Some flavors available in the market are:
Cinnamon flavors are used when the cinnamon powder interferes with the moisture or clarity of recipes. It can also be used in non-edible kitchen aromatic components.
Lemon flavors are more robust than lemon juice which adds a strong flavor to candies, cookies, puddings, cakes, and even savor sauces. In addition, it is widely used to flavor hot and cold teas and other drinks.
Mint is a unique flavor that adds freshness to a dish. From hot savory dishes to cold and sweet ice creams, mint can be used in various recipes.