In the World of High-Volume Flavor Manufacturing, Ingredient Purity Is Mission-Critical

In the World of High-Volume Flavor Manufacturing, Ingredient Purity Is Mission-Critical

In the World of High-Volume Flavor Manufacturing, Ingredient Purity Is Mission-Critical

What We Don’t Have Is Just as Important as What We Do Have

In flavor development, it’s possible to focus solely on taste and aroma. But when you’re manufacturing at scale—especially for private-label clients, co-manufacturers, or national distribution—what’s not in your ingredient list can make or break a product.

At Saëna, makers of Angel Bake Pure Extracts, we understand that for food manufacturers and contract producers, compliance isn’t optional—it’s foundational. That’s why our pure extracts are not only crafted for exceptional performance and flavor but also meticulously formulated to meet the strictest ingredient guidelines in the industry.


Why Ingredient Compliance Matters

When large grocery chains share a list of unacceptable ingredients with their suppliers, it’s not a suggestion—it’s a mandate. And failure to comply can mean lost contracts, costly reformulation, or delisting.

That’s why one of the nation’s leading honey manufacturers chose our Pure Bulgarian Lavender Extract to flavor a new botanical-infused honey. Our product passed their stringent compliance screening without a single issue—earning us a long-term place in their supply chain.


What You Won’t Find in Our Extracts

We steer clear of ingredients commonly flagged in retail and wholesale food policies, including but not limited to:

  • Synthetic colors and dyes

  • Artificial flavors and enhancers

  • Propylene glycol (used in many flavor carriers)

  • Preservatives like BHT or sodium benzoate

  • Genetically modified ingredients

  • Undisclosed allergens or derivatives

  • Chemical solvents beyond food-grade ethanol

  • Ingredients not listed as FEMA GRAS

Instead, our Angel Bake Extracts are made with integrity. We strive to deliver a clean-label flavoring solution that is:

  • ✅ Non-GMO
  • ✅ Certified Kosher
  • ✅ Gluten-Free
  • ✅ Made with Organic Ingredients
  • ✅ No added sugars
  • ✅ No food coloring

The Hidden Risk of the Wrong Flavor Supplier

A flavor might perform well in R&D—but if it contains non-compliant carriers or synthetic agents, it could be disqualified just before launch. Reformulating after failure costs more than just time—it can delay rollouts and damage brand trust.

With Angel Bake, our clients know they’re using a compliant, high-performing extract built for real-world food systems.


Made for Production. Trusted by Professionals.

Whether you’re flavoring honey, syrups, baked goods, or beverages, our extracts scale beautifully. They’re available in foodservice-friendly formats (including 1-gallon and 55-gallon drums) and integrate seamlessly into both small-batch and industrial lines.

Key Advantages:

  • ✔️ Clean-label compliance

  • ✔️ Reliable sourcing and documentation

  • ✔️ Flavor consistency across batches

  • ✔️ No artificial components

  • ✔️ Ideal for national brand production


In short: when it comes to flavoring ingredients, what we don’t include matters just as much as what we do.
Our extracts are engineered for flavor—but built for trust, traceability, and performance at scale.

If you’re a food manufacturer or developer looking for a clean-label solution that delivers—reach out. We’re here to help.

Angel Bake Bulk Macaron Detailed Instructions

Angel Bake Bulk Macaron Detailed Instructions

Angel Bake French Macaron Baking Mix Detailed Instructions

 

Product Description

Angel Bake® French Macaron Baking Mix Single Step All-in French Macaron Baking Mix.

 

Product Specifications

  • Ingredients: Sugar, Almond Flour, Egg Whites, Rice Starch, Polyglycerol Ester of Fatty Acids (E 475), Mono and Diglycerides of Fatty Acids(E471), Xanthan Gum
  • Shelf Life: 24 months from production date
  • Storage Instructions: Store in a cool, dry place, away from direct sunlight.
  • Allergen Information: Contains almonds (nut allergen). Contains eggs.  Gluten Free.
  • Net Weight: 25 lbs.
  • Country of Origin: USA

Mixing Instructions

  1. Prepare Batter:
    • Combine macaron mix, water (0.20 Water ratio to mix), food coloring (optional), and flavoring extract (optional) in a mixer bowl.
      • To hydrate 4KG of mix, use 4000 x 0.2 = 800 grams of water.
      • Recommended water temperature: 122°F–130°F.
      • Add food coloring at any stage of mixing to achieve varied visual effects.
      • Flavoring the shells is optional—for best results, use low-moisture options like Pure Angel Bake® Extracts.
    • Mix using a paddle attachment: LOW speed for 1 minute, then MEDIUM speed for 4 minutes.
      • This baking mix has a high tolerance to varied whipping duration and speeds.
    • Yield: 1000 grams of mix produces approximately 100 macaron shells.

Piping Instructions

    • Pipe batter into 1-inch circles (8–10 grams per portion) on a silicone tray liner.
      • Shell size can vary up to 3-4 inches in diameter.
    • Tap trays to flatten batter.
      • This step is optional.  Batter flattens by itself.  There are no air bubbles to pop.
    • Lightly oil silicone tray liners to prevent sticking (apply 5–6 drops of vegetable oil across the mat, then wipe dry with a paper towel).
      • Only do this if lopsided shells are observed.

Baking Instructions

    • Preheat convection oven to 280°F.
      • Oven temp and cooking times depend on the type of oven, convection fan settings and shell size.  The batter bakes the same as traditional recipes.  Shells can be baked at 240 °F – 300 °F.
      • There is no need to rest the shells when using convection type ovens.  The circulating hot air will dry the surface before the shells rise.
      • Shells can rest for up to 30 mins prior to baking.
    • Bake macaron shells for 16-17 minutes.
    • Allow the shells to cool completely before removing them from tray.

Technical Data

    • Water Absorption: 0.20-0.21 water to mix ratio.   To hydrate 1000 grams of mix use (1000 x 0.2 = 200 grams) of water.
    • Recommended Water Temp: 122°F–130°F
    • Yield: Approximately 100 macaron shells per 1000 grams of mix
    • Recommended Baking Temp: 280°F (convection)