Mastering the Art of Flavor with Angel Bake Pure Extracts

Mastering the Art of Flavor with Angel Bake Pure Extracts

At Saëna Baking Co., we understand that the secret to culinary excellence lies in the details – specifically, in the flavors you infuse into your creations. Our Angel Bake pure extracts offer a natural, unadulterated way to infuse authentic flavors and aromas into your recipes. This blog will guide you through the best practices for using these extracts, ensuring that every drop adds a burst of natural goodness to your culinary creations.

1. The Golden Rule of Quantity When it comes to pure extracts, a little goes a long way. We recommend using about 3-5 drops of extract per cup of the food item. This measured approach allows the extract to subtly enhance your dish without overpowering it.

2. Crafting Flavorful Beverages For homemade sodas and similar beverages, 2-3 drops of extract per serving should suffice to add that perfect hint of flavor. It’s an easy way to create custom drinks that will delight your guests.

3. Syrup Infusions Enhance your syrups by adding 1/4 to 1/2 teaspoon of Angel Bake pure extract per cup. Remember to add the extract to your syrup after it has cooled to room temperature for the best flavor retention.

4. The Final Touch with Spritzers A spritzer is an excellent tool for adding a mist of flavor and aroma to your dishes just before serving. It evenly distributes the extract, providing a delicate and sophisticated touch to your final presentation.

5. Timing is Everything in Baking During the baking process, flavors and aromas can diminish. To counteract this, add your Angel Bake extract towards the end of the preparation process. This ensures that the flavor remains vibrant and potent in your finished product.

6. Pairing with the Right Ingredients Experiment with pairing extracts with complementary flavors. For instance, vanilla extract pairs beautifully with chocolate and fruit-based dishes, while almond extract can elevate nutty or fruity desserts.

7. Storage for Longevity Store your extracts in a cool, dark place to maintain their quality and shelf life. Proper storage ensures that the extracts retain their potency and flavor profile for your next culinary adventure.

With Angel Bake pure extracts, the possibilities are limitless. They offer a quick, precise way to add depth and character to any recipe, from baked goods to beverages. At Saëna Baking Co., we’re proud to stand behind our products with a true flavor guarantee, ensuring that each bottle of Angel Bake extract brings nothing but the best of nature’s flavors to your kitchen. Embrace the ease and authenticity of flavoring with Angel Bake – where every drop counts in the journey to culinary perfection.

Almond Brulée Latte

Almond Brulée Latte

INGREDIENTS
6 OZ
2 OZ
1 TBSP
5 Drops
2% STEAMED OR FROTHED MILK
ESPRESSO
BROWN SUGAR
ALMOND EXTRACT
DIRECTIONS

Brew a shot of your favorite espresso.

Place brown sugar in the cup, add in the extract, and pour in the espresso shot.

Warm up the milk, and froth with a hand frother or the frother on your espresso machine.

Pour the milk into the cup and scoop some of the milk foam on top.

Stir and enjoy.

Make it yours

Brown sugar is what gives this latte it’s brulée flavor but you can always experiment with a variety of sweeteners and different milks or dairy alternatives. If you concoct a delicious new latte, go ahead and give it a new name—how about a vegan Medjool Nut Latte with date syrup and pistachio milk?

Mit Rosen German Buttercream

Mit Rosen German Buttercream

INGREDIENTS
1 CUP
2 1/2 TBSP
8
1/4 CUP
2 TBSP
3 STICKS
1/2 TSP
WHOLE MILK
SUGAR
EGG YOLK
SUGAR
ALL PURPOSE FLOUR
BUTTER
ANGEL BAKE ROSE EXTRACT
DIRECTIONS

In a saucepan, heat up milk and 2 ½ tbsp sugar. Stir to dissolve sugar. In the meantime, whisk together egg yolks, flour, and ¼ cup sugar. Temper the egg mixture by pouring some of the milk over while whisking. Pour everything back into the saucepan and cook over low heat for about 5 minutes. Stirring constantly.

Thrown in half of the butter. Let cool down for 15 minutes. 

Place the custard in a bowl of a stand mixer, whisk on medium speed to loosen up the custard, and cool it down further. Add the remaining butter( room temperature) one bit at a time.

 Let every piece to incorporate completely before adding more. 

Let the mixer run until the buttercream is silky and smooth. 

Add rose extract mix for 10 seconds more.

Turn off the mixer, and transfer the buttercream onto a piping bag to use or in a container to store. 

This buttercream lasts about 3 days refrigerated or frozen for a much longer time.

Make it yours

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ROSE ALMOND LATTE

ROSE ALMOND LATTE

INGREDIENTS
2 OZ
2 OZ
2 OZ
3-5 DROPS
3-4 DROPS
ESPRESSO
HEATED MILK
SIMPLE SYRUP
ANGEL BAKE ALMOND EXTRACT
ANGEL BAKE ROSE EXTRACT
DIRECTIONS

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Make it yours

Your content goes here. Edit or remove this text inline or in the module Content settings. You can also style every aspect of this content in the module Design settings and even apply custom CSS to this text in the module Advanced settings.