Bakery Flavors

Heat-Resistant Bakery Flavor

Designed for modern baking applications, this heat-resistant bakery flavor delivers stable performance, lasting aroma, and good compatibility throughout the baking process. It is suitable for food-grade applications and helps reduce flavor loss caused by high temperatures and high-oil formulations.

The flavor can be used across a wide range of baked products, including cakes, bread, cookies, pastries, and various baking fillings. Its formulation is designed to integrate effectively with common ingredients such as flour and butter while maintaining a rich and balanced flavor profile.

Product Features

High Temperature Stability: The flavor maintains its characteristic aroma and taste after baking at temperatures of 200–220°C, making it suitable for high-temperature baking processes.

Excellent Oil Solubility: Good compatibility with oil-based and high-fat recipes makes it suitable for products containing butter, cream, shortening, and other oily ingredients.

Rich and Balanced Flavor: Provides a full-bodied flavor without creating an overly heavy or greasy sensory impression.

Clean Flavor Performance: Designed to deliver a pleasant aroma without an unwanted chemical odor, helping maintain the intended taste of the finished bakery product.

Good Ingredient Compatibility: Can be incorporated into formulations containing flour, butter, dairy ingredients, and other common baking materials.

Wide Baking Applications

Cakes: Suitable for chiffon cakes, mousse cakes, cheesecakes, and other baked or layered cake products.

Bread: Can be used in sweet bread, toast, Danish pastries, and other yeast-based bakery products.

Biscuits & Cookies: Applicable to butter cookies, sandwich cookies, soda crackers, and various flavored biscuit products.

Pastries: Suitable for mooncakes, egg yolk pastries, cream puffs, and other specialty pastries.

Baking Fillings: Can be incorporated into lotus seed paste, red bean paste, cream fillings, and similar bakery fillings.

Key Technical Characteristics

This heat-resistant bakery flavor is developed for applications where flavor stability is particularly important. Its performance is suited to baking environments involving elevated temperatures and relatively high levels of oil or fat.

During baking at approximately 200–220°C, the flavor is designed to retain its characteristic sensory profile. Its oil-soluble characteristics also allow it to work effectively with formulations based on butter and other fat-containing ingredients.

Product Specifications

Main Ingredient: Natural equivalence

Base: PG / Oil / Triglyceride Triacetate

Shelf Life: 1–3 years

Type: Synthetic Flavour & Fragrance

Standard: GB 30616 Food Safety National Standard Food Flavor

MOQ: 20 kg

Shipment: 1–3 days

Qualifications: FSSC22000, MUI, HALAL, ISO, MSDS, COA, etc.

Application: Dairy products, beverages, candy, jelly, bakery products, with flavor usage rate recommendations available.

Recommended Dosage

For Beverage & Dairy Products: 0.5%–1.5%

For Baking & Candy: 0.1%–0.3%

For E-liquid: 5%–8%

Packaging Options

5 kg PE jerry can, 20 kg per carton

20–25 kg drum

20–25 kg cardboard bucket

Package dimensions and configurations can be selected according to the corresponding packaging format.

For bakery manufacturers looking for a flavor solution that can withstand demanding baking conditions, this heat-resistant formulation combines temperature stability, oil compatibility, and consistent flavor performance across cakes, bread, cookies, pastries, and baking fillings.