Compounds Vs. Extracts????

Decorating By cecerika Updated 5 Mar 2009 , 12:30pm by Chiara

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cecerika Posted 5 Mar 2009 , 11:55am
post #1 of 2

What is the differance??? Into the Oven is having a sale. Buy one get one free. So wondering if I want to try "compounds" . Thanks for your help.

1 reply
Chiara Cake Central Cake Decorator Profile
Chiara Posted 5 Mar 2009 , 12:30pm
post #2 of 2

Ok here goes,

compounds are flavours that contain sugar. so they would add them to fruit puree or even vanilla which thickens the product

extracts are double the volume of lets say vanilla bean in the volume of alcohol and they render the extract from that

oils are strongest of all because they do not bake out. so if you are making lets say a pizzelle (Italian waffle cookie) and it calls for Anise if you use the extract you will not have any flavour because it cannot tolerate the heat. if you use and oil the oil will hold the flavour through baking.

I hope this helps Claire

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