Flavourings

Flavourings are the tool that gives a cream, ganache or icing its character. We stock over 90 baking flavourings: concentrated flavouring pastes, liquid flavours, vanilla in every form and pure citrus oils. In Adliswil we are happy to advise which flavour suits which mixture.

Which flavourings do we have?

We have sorted the range by flavour family:

• Fruit flavours: pastes and liquid flavours such as raspberry, strawberry, mango, passion fruit, orange, mandarin, lemon or yuzu.
• Nut, coffee and caramel flavours: for example hazelnut, pistachio, mocha, cappuccino, caramel and dulce de leche.
• Floral, mint and spice flavours: rose, violet, peppermint, cinnamon or star anise.
• Festive and rum flavours: rum, panettone, pandoro or Easter dove.

On top of that there is real vanilla: pods from Tahiti and Madagascar (also organic), vanilla extract with and without seeds, Madagascan vanilla powder and the gourmet vanilla grinder. Lemon and orange zest come in organic quality, pure lemon, orange and mandarin oils in 30 ml. Rose water and orange blossom water round off creams and bakes.

Paste, flavour, powder or oil?

• Flavouring pastes (80 to 120 g) stir easily into buttercream, ganache and fillings.
• Liquid flavours (50 ml or 50 g) suit batters, sponge, cream and soaking syrup.
• Natural flavour powder (raspberry, strawberry, banana, lemon) adds no extra liquid, which helps with delicate mixtures such as macarons.
• Pure oils are very concentrated. A single drop is enough, and they combine well with fatty mixtures like ganache.

Tips from the bakery

Dose carefully: start with a little and taste, because creams and fillings taste stronger after a few hours in the fridge. Good pairings are raspberry with vanilla, passion fruit with mango, or pistachio with lemon. With vanilla pods, scrape out the seeds and warm the empty pod in the milk or cream to get the most flavour out of it.

How to find the right flavouring

Think about where the flavouring is going. In buttercream and ganache, pastes and oils work well; in sponge and batters, liquid flavours; in macarons and white chocolate, powders are the better choice. Choose the flavour to match the filling: a raspberry filling gains depth with a little raspberry flavouring, a chocolate sponge gets a second note from cappuccino or orange. If you do not know a flavouring yet, make a small test batch first. And if you order by 4 pm, your parcel goes out the same day by A-Post.

Frequently asked questions

What is the difference between a flavouring paste and a flavouring?

Pastes are thicker and work best in creams and fillings; liquid flavours are more versatile and spread quickly through batters and syrups. Either way, add them drop by drop or by the spoonful.

Can I swap a vanilla pod for vanilla extract?

In principle, yes. The pod gives you the visible seeds, the extract is easier to dose. To see how vanilla works in a cream, try our vanilla cream basic recipe. More filling ideas are under Creams & Fillings; an unusual flavour in action are the Matterhorn chocolates with spruce needle oil. Back to the overview: cake fillings & ingredients.