Tips to Enhance Flavor in Pastry Making

The flavor in pastry making is key for many customers to return and purchase the same product. Achieving a sweet treat with a wonderful appearance, but lacking an intense and appealing flavor, is pointless. How can we obtain more flavor in pastry making? We’ll uncover that in the following lines.

The Best Products to Enhance the Flavor of Cakes

There are many products that enhance the flavor of cakes. However, generally speaking, we can classify them into two categories: ingredients and texturizers. Let’s delve into some of them.

Products for Flavoring Meringues

We can replace the water in the egg white with flavor by using fruit pulp or flavored liquids and including Albuwhip or Potatowhip.

Albuwhip is a protein that allows us to whip any watery liquid in a stable manner, replacing the water in the egg white with flavor, thus multiplying the flavor of our pastry creations by 10.

In the following demonstration, How to replace the water in egg whites with flavor? we develop several recipes where we apply Albuwhip in meringue, sponge cake, mousse, and macaron.

Natur Emul

We can substitute the flavor of the egg yolk in preparations where this flavor is not desired, such as in a fruit mousse. How? By replacing the emulsifying capacity of the yolk with a natural emulsifier like Natur Emul.

Inulin and Fruit Puree

We can also substitute fats such as butter, cream, or egg yolk in recipes where we want to enhance other flavors, such as that of fruits. In this case, inulin is a great ally to provide a fatty sensation and thus enhance the flavors. Inulin is a fructan, present in tubers and roots.

Concentrated pastes

Sosa’s concentrated pastes of natural origin, in addition to providing flavor, add color. They are especially suitable for ice cream, mousse, glaze, or cream. Among them, the Sosa natural yuzu paste stands out, a citrus fruit originating from East Asia.

Liquid Aromas

Sosa’s liquid aromas are used when we want to enhance the flavor without modifying the color or texture. They allow us to enhance the flavor or add different aromatic notes to preparations such as ice creams, mousses, sauces, and beverages. Discover all the options: AROMAS

Taste Colour

Taste Colour is a range of flavors extracted through various processes such as freeze-drying. Being 100% natural, you can add flavor and color, but without adding water to the recipe.

For example, to add flavor and color to chocolates, where we cannot do so by incorporating liquids such as fruit purees.

Among other preparations, we find: creams, ganaches, and meringues.

Food Colour

Within this categorization, we have natural powdered colorants. This selection of natural colorants has been extracted from fruit and vegetable juices and subjected to a process of concentration, evaporation, and filtration. They are considered ingredients, not additives, and have no dosage limitation.

In the following demonstration, How to color with clean label colorants? we have developed four recipes: glazes, dry and crunchy doughs, fresh pasta, and creams.

Sosa’s Nut and Seed Pastes

They are used in preparations where we want to enhance the flavor, but without added sugars. They are ideal for creams, ice creams, and ganaches that we want to propose as a healthier option, without sugar, but without sacrificing flavor.

How to easily add flavor and color to multiple recipes? is the demonstration that Sosa’s technicians have developed, explaining four recipes where nut pastes are the protagonists.

In short, with these products we will enhance the flavor in pastry making and obtain unique sweets in the market that will delight the most gourmet palates.