Flavorings and extracts occupy a prominent place in the baker's pantry. Why? Because the world is filled with flavors and fragrances that exert an almost mystical hold on the human psyche. Scent delights the mind and palate, tastes thrill the tongue. For centuries, bakers have incorporated a myriad of flavors and fragrances into their creations, from the unctuous richness of nuts to the nose-filling scents of rum, butter and vanilla, and the lively tang of citrus. The New York Bakers is pleased to offer what we expect will be a growing palette of flavors and fragrances to enrich and enhance your baking creations.
We offer flavorings in two forms: emulsions, which contain a blend of water and oil-based carriers that blend equally well with ingredients of all types; and extracts, which consist of the flavoring agent - typically, an essential oil either derived from natural sources or synthesized in a laboratory - that has been dissolved in alcohol and diluted to working strength with water. Because their alcohol content evaporates over time, even in a closed container, extracts tend to become more concentrated, which can affect the taste of your finished baked goods if you haven't compensated for the evaporation. Emulsions, on the other hand, contain a larger number of ingredients and remain stable over time.