"flavoring"

Baking By newbie072 Updated 1 Feb 2012 , 6:37pm by KoryAK

newbie072 Posted 1 Feb 2012 , 3:14am
post #1 of 6

I am confused about Extract and Candy Oil Flavoring's. Can anyone please tell me the difference?
When adding flavor to a cake, do you recommend Extract or Candy Oil flavoring? Example of flavors like amaretto and almond. Please help!!!......

5 replies
msthang1224 Posted 1 Feb 2012 , 3:17am
post #2 of 6

Hi,

I prefer using extracts but thats just my preference. I tried Loriann Oils before but I didnt get the flavor that I was looking for. But, I know others have had success with the Oils too.

KoryAK Posted 1 Feb 2012 , 3:21am
post #3 of 6

Extracts, syrups used for flavoring coffees, and Hero Compounds are great for flavoring cakes.

msthang1224 Posted 1 Feb 2012 , 3:48am
post #4 of 6

KoryAK

What are Hero Compounds?? Never heard of it before.

scp1127 Posted 1 Feb 2012 , 6:40am
post #5 of 6

It's a preference. Mine is organic pure extracts when the original does not lend itself to reduction. Next is gourmet jams. I do not like the Lorann oils. They have an unnatural taste to me. The coffee flavorings are popular, but are artificial. But it comes down to what tastes right to you in your recipes.

KoryAK Posted 1 Feb 2012 , 6:37pm
post #6 of 6

http://www.herofoodservice.com/page.asp?p_key=5F8615BF2F0F429097CBAFE862A58047

They're great! I get mine from my local wholesaler, so try looking locally or google it to find places to buy online.

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