Flavorings are used to enhance, add to or change the taste of the base product, be it cake, cookies, sauces, yeast doughs, pastries, candies, etc.
Flavorings can come from extracts, emulsions, oils, compounds, powders, spices and herbs. Where to use what is another question. Each of these can be double or triple strength. For professional baking purposes, we always checked to make sure they were bake-proof meaning the flavor would not disappear when heated. Continue reading