Butter, Butarom, and Flavorings: How to Add Personality to Your Dough

In professional pastry making, every detail counts, and the right flavoring is one of the secrets to creating balanced, fragrant, and distinctive desserts. Among these, Meinardi Butarom is one of the most practical and effective solutions for giving your dough the distinctive aroma of fresh butter.

What is Butarom Meinardi?

Meinardi Butarom is a concentrated butter flavoring, ideal for croissants, brioche, panettone, and leavened cakes. Thanks to its 1:2000 concentration, just a few drops are enough to achieve an intense and long-lasting result, without weighing down the dough.

With such a high yield, 1 gram of flavoring is enough to flavor up to 2 kg of finished product, maintaining a natural and consistent aroma even after cooking.

Why use butter flavoring?

• It makes desserts more fragrant and inviting .
• Prevents oxidation of real butter during cooking.
• It guarantees homogeneity of taste in every production batch.
• It allows you to reduce costs without sacrificing quality.

Where is Butarom used?

• Croissants and brioche: for a constant buttery scent.
• Panettone and large leavened cakes: for a rich and stable aroma during leavening.
• Baked cakes and biscuits: to enhance delicate notes of vanilla or cream.

It can be combined with other Meinardi flavours such as Vanilla , Rum or Panettone to create customised aromatic blends.

Professional advice

• Add the Butarom to the fatty part of the dough (butter or margarine) to distribute it better.
• Use pipettes or droppers for precise dosing.
• Store the aroma in a cool, dry place, away from sources of light and heat.

Where to buy it

Meinardi Butarom Butter Flavoring is available at Rondinella Market Napoli in 250 ml bottles, with fast shipping throughout Italy. Ideal for pastry shops, bakeries, and artisanal products.

Also discover the Flavors & Spices collection to best combine aromas and flavors in your desserts.