Tag Archives: Flavorings

How to be a Better Baker

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

How to be a Better BakerBecoming a better baker depends upon understanding the ingredients that go into baking.  On my blog, I have a Baking Information tab on the navigation bar that has loads of information to help you become that better baker.

Each of these posts goes into in-depth discussions of its particular topic to help you understand their importance.

There are many more topics in the  Baking Information section and I will be featuring some of them in later blogs.  In the meantime, I hope some of these will interest you and help you become that better baker. Continue reading →

Flavorings as Used in Baking and Pastry

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Meringue for Flavorings as used in Baking and PastryFlavorings 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 →