Natural Apricot Flavouring

The flavour of apricots with an almond note is a delicate and enchanting blend. The soft, sweet acidity of the apricot blends harmoniously with a subtle hint of almond.

Use of Apricot Natural Flavouring in Patisserie

In patisserie, Natural Apricot Flavour is a precious ingredient for bakers and pastry chefs. It enriches clafoutis and brioches with an authentic fruity flavour. Gluten-free cakes also benefit from this flavouring, adding a gourmet touch while respecting dietary restrictions. Its density of 1.21 and Brix of 47 ensure an even distribution of flavour, even in the most delicate preparations.

In patisserie, apricot flavour goes particularly well with flavours such as vanilla, almond and lemon. These combinations create rich, harmonious desserts, where each ingredient complements the others perfectly, enhancing the natural sweetness of the apricot.

Use of Apricot Food Flavouring in Confectionery

In confectionery, Apricot edible flavouring is essential for flavouring intensely flavoured fruit jellies, for example. Its ability to faithfully reproduce the flavour of apricots enables confectioners to offer tasty, high-quality products. The physico-chemical characteristics of this flavour guarantee stability and long-lasting flavour intensity in sweet creations.

In confectionery, apricot flavour combines wonderfully with notes of honey, cinnamon or ginger. These combinations enrich sweets and fruit jellies, adding depth and complexity to delight even the most demanding palates.

Benefits

The medium dry extract content of our Apricot flavour offers a good balance between intensity and dissolution. This provides an ideal compromise between strong flavour and ease of dissolution, making this flavour perfect for a range of food, pastry and confectionery products.

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