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The Art of Flavouring

Posted by in Know-How on September 30, 2013 . 0 Comments.
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MSK’s wide range of flavours and flavouring systems cover all applications and give you full control over the flavour in your food.  But knowing which option to use in which situation can, at first, be confusing.  Should you reach for a flavour drop or would a concentrate work better, or a compound?  When do the oils work best and what about the heatstables? 

It becomes more straight forward, if you remember the following two ‘rules’:

  • Oil and water don’t mix: only use the flavouring oils where there is at least a small amount of oil/fat in the mixture or base liquid for the oil to bind with.  Similarly, the drops are water soluble and so there needs to be some water in the base mix for the drop to combine with.  If you are using straight chocolate (which has no water content), always use an oil.  A ganache, on the other hand, has some water-content so a drop or an oil is fine.
  • Flavour drops are not heat-stable:  if you apply heat to flavour drops, the volatiles will evaporate off and the full depth of flavour will be lost.

Beyond that, feel free to experiment!

Each flavouring system has a massive array of functions and which one to use for which application is really determined by the result you’re looking for. 

You might though find the following two guidelines useful to remember:

  • If you want to colour and flavour and texture; use a flavouring compound, it provides all three.  Fruit compounds will also replace the acidity found in the natural fruit. 
  • If you have already got 90% of the flavour you want and you just want to boost the flavour or add a secondary flavour tone, then reach for a Flavour Drop or Flavouring Oil. 

 

More information?

Have a look at the articles on each flavouring system in the Virtual Kitchen or browse the flavouring section of the website for a short summary of each and some examples of usage. 

 

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