Flavourings

Flavourings let you change the taste of a filling, gelato or bake without rewriting your base recipe. This range brings together flavour pastes and compounds, oils and drops, nut pastes, vanilla, ambient fruit purees and concentrated culinary alcohols, covering fruity and floral notes through to herbs, spices and nuts.

Which Type of Flavouring Should I Use?

Match the format to the job. Pastes and compounds such as Colac's suit ice cream, creams and ganache. Spice Drops and flavour oils are concentrated, so a few drops flavour tempered chocolate or a bonbon centre. Ravifruit purees bring real fruit to ganache and sorbet, and alcohol concentrates give truffles extra depth while increasing shelf life.

Where Do Vanilla and Nut Pastes Fit In?

Both sit under Flavourings. Vanilla comes as beans, paste, extract and powder from Norohy and VanillaBazaar, while 100% roasted nut pastes in hazelnut, pistachio, almond, peanut and pecan are ready for gianduja and nutty fillings. Use the filters to narrow things down, or tell our team what you are making and they will suggest a starting point.

Looking for tips on how and when to use flavourings in your confectionery? Watch our video on ‘Flavourings, Additives and Inclusions’.