Flavour Burst; Water-Based
Flavour Bursts are a newly formulated range of fully rounded flavours! Available in both water-soluble and oil-soluble screw top bottles, they are heat stable and some of them add a hint of pigment to light-coloured substances. We recommend you use a teaspoon to measure flavour bursts into your product. Due to the product's versatility there is no specific dosage reference; how much you use depends on how strong a flavour you want to achieve and the product you are flavouring.
Oil or water-based? The vast majority of products you create will have both oil and water in them, so you can use either option for products such as ganache, fondant, fudge, bakery, patisserie and ice cream. Use oil-based where there is no water content, for example to flavour tempered chocolate. Use water-based flavours where there is no oil or fat content, e.g. jellies, sorbets etc.
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