Food extract and flavour

With the right food flavouring, you can add targeted flavour to creams, doughs, glazes and ganache – without having to prepare fresh fruit. Our range includes natural flavouring powders in strawberry, raspberry, lemon and banana, plus a 100 g pumpkin flavour paste with a typical pumpkin spice character of pumpkin, cinnamon and autumn spices. Your buttercream turns fruity, your sponge gets a fresh lemony note and your autumn cake becomes the highlight of the season.

Tips for flavouring powders and pastes

• No extra liquid: powder adds no water to the mixture. That makes it ideal for buttercream, macaron shells and ganache, which are sensitive to moisture.
• Start small: add a little, mix well and taste. You can always add more, but you can't take it out again. The dosage recommendation on the pack is a good starting point.
• Pumpkin paste for autumn baking: it's heat-stable and can be stirred straight into batter, cream cheese frosting or buttercream – perfect for pumpkin cupcakes, cheesecake and Halloween cakes.
• Pairings: lemon with raspberry, banana with chocolate, strawberry with white chocolate or vanilla – new flavour combinations in no time.

Frequently asked questions about flavourings and extracts

Flavouring powder or fruit purée – which one when?

Fruit purée brings fruit, acidity and liquid and works best in mousses and inserts. Flavouring powder is the better choice when the texture must stay the same, for example in buttercream, macarons or chocolate.

Can I use the flavourings in doughs and batters?

Yes. The flavouring powders and the pumpkin paste can be worked into cake batter, sponge or cookie dough. Add them together with the other ingredients and mix thoroughly so the flavour is evenly distributed.

Fruit purée, gelling agents and vanilla for your desserts are waiting in our Dessert ingredient category. For pumpkin cake ideas, visit our blog: Halloween recipes.