Pastry Flavorings: A Complete Guide to the Professional Use of Liquids, Pastes, and Aromatic Spices

Pastry Flavorings: A Complete Guide to the Professional Use of Liquids, Pastes, and Aromatic Spices

In the world of professional pastry making, taste is a matter of precision. And when it comes to taste, food flavors play a crucial role: they transform neutral doughs into desserts brimming with personality, evoke memories, and define the identity of a preparation.

But how do you choose and correctly measure flavorings? What are the differences between liquid , paste , or natural flavorings? In this in-depth guide, we answer all these questions, with practical advice for both professionals and pastry enthusiasts.

Types of flavorings for pastry making

Flavorings are classified based on their shape, composition, and method of use. Here are the main ones:

• Liquid flavors : These are hydroalcoholic or hydroglycolic flavoring solutions, usually highly concentrated. Perfect for baked goods, sponge cakes, leavened products, biscuits, and creams. They can be natural , nature-identical , or compound .
• Paste flavors : these have a denser consistency and are ideal for ice cream, mousse, frozen desserts, glazes, and soft doughs. They also add color and texture, in addition to flavor. Among the most commonly used are lemon, orange, strawberry, and pistachio .
• Natural flavors : derived directly from plant-based ingredients through distillation, pressing, or infusion. They are more delicate, yet valuable and suitable for high-quality pastries.
• Compound aromas : these are aromatic blends created to reproduce complex olfactory profiles such as panettone , rum baba , croissants , etc. They offer a stable and characteristic yield, ideal for artisanal and industrial production.

The role of flavors in pastry making

Flavoring isn't just a simple "fragrance," but a functional element that enhances the sensory experience of a dessert. It enhances natural aromatic notes, corrects imbalances, masks aftertastes, and—if chosen well—gives a recipe an unmistakable signature.

For example:

• The compound rum aroma is essential to give depth to the Neapolitan baba
• The panettone aroma helps to obtain the classic Christmas bouquet in leavened cakes
• Millefiori and Neroly flavours are essential for Neapolitan pastiera

How to use food flavorings

Each flavoring has its own specific dosage , indicated on the label. The typical concentration for a professional liquid flavoring is 1:2000 , or 1 gram per 2 kg of finished product. Here are some good practices:

• Dose carefully : too much can make the aroma unpleasant, while too little can be ineffective.
• Add at the right time : for baked goods, the flavoring should be mixed with the liquid ingredients. For creams and icings, it can also be added cold.
• Store correctly : in well-closed bottles, away from light and heat, to preserve its organoleptic properties

When to choose liquids, pastes, or spices?

There is no hard and fast rule, but here are some helpful guidelines:

• Liquids → For leavened cakes, pies, biscuits, shortcrust pastry, sponge cakes, plum cakes
• Pastes → For ice cream, semifreddo, cream, fillings, mousses, creamy doughs
• Spices → To enrich the dough with natural notes (cinnamon, nutmeg, anise, ginger, etc.)

Recommended dosages for paste flavours:

• Elenka Lemon and Orange : 5–10 g per litre of product
• Other flavouring pastes : variable from 20–30 g up to 40–60 g/l depending on the desired intensity

The combined use of flavorings and spices allows for complex and memorable desserts that retain their identity even in large-scale production.

Professional aromas also for home use

Even those who bake desserts at home can benefit from using professional flavorings: they're more concentrated, last longer, and guarantee consistent results. A minimal amount is enough to precisely flavor every dish.

Discover all the aromas and spices of Rondinella Market

In our assortment, we select only high-quality professional aromas , chosen for their performance and reliability. You'll find:

• Meinardi liquid flavors : Rum, Panettone, Vanilla, Lemon, Croissant, Bitter Almond, Neroly Pastiera
• Elenka aromatic pastes : Lemon, Orange, Strawberry, Hazelnut, etc.
• Pastiera flavours : Millefiori, Neroly (orange blossom), and other typical essences
• Ground spices : Cinnamon, nutmeg, cloves, pepper and more

👉 Visit the Aromas and Spices collection

Available online and in store – Rondinella Market, via Arenaccia 268 – Naples