Bakery Flavors Have Been Undergoing Changes that Call for Attention
Ingredients such as malted grain syrups, cinnamon, chocolate, fruits, vanilla, spices and even flavored salts and soy sauce are what bring baked goods to life
To claim that flavorants used in baked goods are a secondary concern in batch production would be inaccurate. Yet the focus on the flours, texturants, fats, and leavenings in discussions of bakery production seems to overwhelm all other ingredients. Yet ingredients such as malted grain syrups, cinnamon, chocolate, fruits, vanilla, spices and even flavored salts and soy sauce are what bring baked goods to life.
In sweet baked goods, fruit, chocolate, and vanilla rank as the two most popular flavors, with fruits and nuts right behind. And by far, sucrose is the sweetener of choice. This is for good reason: Comfort, popularity, and tradition are cornerstones of great bakery treats, and the standards can always be counted on to deliver. But changes