Understanding Alcohol used in Angel Bake Pure Extracts: Safety and Quality Explained

Understanding Alcohol used in Angel Bake Pure Extracts: Safety and Quality Explained

At Saëna Baking Co., we understand that some of our customers have concerns regarding the use of alcohol in our Angel Bake pure extracts. We’re committed to transparency and educating our customers about our products. This blog aims to address these concerns, explain the role of alcohol in our extracts, and provide peace of mind regarding its safety and quality.

The Role of Alcohol in Extracts

Alcohol is used as a carrier in our extracts to dissolve and preserve the plant based natural essences that provide our exceptional aroma and flavor. It’s a common and safe ingredient in food-grade extracts. Our recommended usage of 3-5 drops of extract per cup of recipe to be flavored.

Alcohol Content: Comparison

Let’s break down the numbers. With 3-5 drops of extract per cup, assuming each drop is about 0.05 ml, the total volume of alcohol used ranges from 0.15 ml to 0.25 ml per cup. Assuming zero evaporation, each cup of flavored food item would contain 142 – 237 parts per million of alcohol.  A light beer, with an alcohol content of about 4% by volume, contains approximately 40,000 parts per million (ppm) of alcohol when consumed fully. This is significantly higher than the estimated ppm of alcohol in a recipe using Angel Bake pure extracts.

Evaporation of Alcohol During Baking

Most importantly, it’s essential to understand that alcohol evaporates almost immediately during the baking process. When exposed to the heat of baking or cooking, the majority of the alcohol content dissipates, leaving behind only the desired flavors. This is a well-documented phenomenon in culinary science, ensuring that the final product contains negligible to no alcohol.  You’d be wise to compare the use of sherry in Chinese cousin or wine in French dishes. 

Alcohol-free Extracts

Traditional extracts, like vanilla or lemon extract, typically use alcohol as a solvent to extract flavors from their source ingredients. In alcohol-free extracts, other solvents like glycerin, propylene glycol, or water are used. Glycerin and propylene glycol are effective in extracting flavors and have a sweet taste, which sweetens and alters the overall taste and flavor profile of the product.  Alcohol acts as a preservative in traditional extracts, giving pure extracts a longer shelf life. Alcohol-free extracts, on the other hand, have a shorter shelf life and require refrigeration or special storage conditions to maintain their quality.

Safety and Quality Assurance

At Saëna Baking Co., the safety and satisfaction of our customers are our top priorities. Our Angel Bake pure extracts are designed to enhance your culinary creations without compromising on quality, health and safety. The use of alcohol is standard in pure extract production and is approved by food safety authorities.  


We hope this explanation alleviates any concerns about the use of alcohol in our Angel Bake pure extracts. Our goal is to provide high-quality, flavorful, and safe products. We invite our customers to continue enjoying the rich, natural flavors that our extracts bring to your favorite recipes, confident in the knowledge that they are using a product that is both safe and of the highest quality.

Why use a mix to bake macarons?

Why use a mix to bake macarons?

You run a bakery and you know what you are doing. You have a perfect recipe, you’ve mastered the art and you’ve got the touch. Then why use a baking mix to bake French macarons? In this post, we’ll cover some of the reasons why you should safeguard your knowhow, cherish it and shift into using a reliable mix.

Why use a baking mix to bake French Mcarons

Has this ever happened to you? It has to us. More times than we’d like to recall. Frustration, second guessing, wasted time, wasted material, the mess and ensuing depression…

A recent customer of ours told us that he’d lived in France for ten years where he worked in a bakery famous for their macarons. After moving to the US, he joined a local bakery chain. The owners were excited, they had just added macarons to their menu! Macarons were made at a central kitchen, boxed, and distributed to stores. Unfortunately, he said, “our city’s weather isn’t conducive to making macarons. Our macarons were almost always hollow and had thin fragile shells. Many broke at the bakery, we lost some during delivery and more in the stores. I pulled the plug on it as we were losing money with all the waste..”.

Another customer was wondering if they still had to pop the air pockets with a tooth-pick, or sift the mix prior to mixing? When to add coloring and exactly what type? They used Italian meringue, and knew handling hot syrup was an accident waiting to happen….

Lets get to the point. Many successful bakeries use baking mixes for their pastries, cakes, doughnuts, breads and scones because baking mixes save time while providing a solid foundation. Their signature touch comes in choice of filling, flavoring, topping and decoration. Running a bakery is difficult as is, why make it even more so when you don’t have to? Make-from-scratch will almost always lead to product inconsistency, takes more time, relies on trained staff and as a result costs more. If profits are a concern, then you ought to reconsider your make-from-scratch approach. Not many pizza shops make their own dough because it isn’t cost effective to do so. Same concept applies to macarons.

Before losing your attention, we’d like to make a few claims: When using the Angel Bake Single Step Macaron Mix, your perfect macaron batter will be ready before you’d have chance to prep your ingredients (using any make-from-scratch technique). It will take 10 minutes to make a pound or twenty pounds of batter!!! Same process, no mess, no tips, and no tricks. And we are confident that macarons made with the Angel Bake mix will compare favorably to make-from-scratch macarons.

Want to give Angel bake a try? Contact us at info@Saenafoods.com.

BTW, You don’t have to pop any air bubbles, no sifting the almond meal, no need to mess with egg whites, no need to make hot syrup, no need to make meringue, and no fancy macaronage techniques! No waiting for the shells to dry before baking… In short, NO MORE BAD MACARON DAYS! Regardless of what city you live in…

And in closing, here are a few macarons we made a couple of days ago with the Angel Bake foodservice mix for our spring photo shoot.

Spring Macarons made with the Angel Bake Single Step French Macaron Mix.
Perfect French Macarons Made Easy with Angel Bake Mix

Perfect French Macarons Made Easy with Angel Bake Mix

Unlocking the Secrets to Perfect French Macarons with Angel Bake

Crafting impeccable French macarons has often been seen as a formidable, intricate, and somewhat chaotic task. The vast digital expanse is brimming with countless recipes and a wealth of advice on mastering the art of macaron baking. However, achieving that elusive success can often feel like chasing a mirage, with varied outcomes despite following identical steps meticulously—believe us, we’ve been there! It can be downright exasperating!

So, how should a quintessential macaron be? Crisp and fragile, or soft and chewy?

The Anatomy of an Angel Bake Macaron

In this piece, we unravel the anatomy of an Angel Bake macaron for you.

Collaborating with culinary maestros, we’ve concocted and refined a distinctive baking mix, demystifying the art of French macaron baking. A flawless macaron boasts a sleek, uncrusty surface, a soft and chewy heart, void of any hollows, adorned with well-defined feet, and a smooth shell. Following our uncomplicated baking guide ensures creations that epitomize these characteristics! Say goodbye to sifting, intricate folding, hot syrup, messy egg whites, remnants, meticulous measurements, and, above all, any secret techniques or hacks!

We’ve also curated a concise guide and video tutorial elucidating the ease of baking French Macarons using our Single Step French Macaron Baking Mix.

Anatomy of the Angel Bake French Macaron
The Anatomy of the Angel Bake French Macaron

Ready to Begin Your Macaron Journey?

Embark on your journey to craft impeccable macarons! For any queries or feedback, feel free to reach out to us at info@angelbk.com or drop a comment. We are here to assist you in every step of your macaron-baking adventure!

Are you excited to redefine your baking experience and delve into the world of effortless macaron baking? Visit www.angelbk.com to explore more about our revolutionary products and witness the magic of Angel Bake!

High Volume French Macaron Production

Question: How to cost-effectively implement a high volume French macaron production line while maintaining great product quality?

Pro bakers recognize that scaling a small operation isn’t always as straight forward as one would like. High volume manufacturing operations are built upon exacting, simple, repeatable procedures which aren’t reliant on personnel expertise and know-how. To maintain quality, much of the work is performed by machines, machines that are right for the job. When it comes to baking lots of macarons, consistent batter performance, and product look and feel are without saying very important.

We had learned of Bakon USA and their products years ago and wondered if we could do some experimentation with their one of a kind depositor- the Drop TT. Last week, we got a chance to try our Single Step French Macaron Mix with the Drop TT and below is a summary of half day’s worth of experimentation.

Angel Bake at Bakon
Getting ready to test high volume French macaron production at Bakon USA

The Drop TT is a tabletop depositor that can fill a large tray in about 20 seconds! And with its continuous automatic conveyor, all the user has to do is fill its tank with batter, select a program and push start! Feed it one tray after another and you’ll have thousands of shells piped in no time! So that is the theory…

Bakon USA Drop TT Depositor

The Drop TT has a 30 lbs bin and uses gravity and rotating screws to push the batter through six nozzles sitting below the bin. The size of macaron is determined by how long the screws are rotated. This is part of programming the machine, which also depends on the viscosity of the batter being pumped into the nozzles. For things to work consistently, the batter must have exactly the same characteristics every time. You can also program how many rows and the distance between the rows. We now need to make pounds of batter that is just right for this tech marvel.

Making 20-30 pounds of macaron batter using the traditional make-from-scratch approach would have taken us over an hour of measuring, sifting and folding. Using the Angel Bake single step macaron baking mix, we completed the job in 10 minutes with a pro Hobart mixer. The beauty of using a mix is that we have full control of moisture, mixer speed and mixing time and, as a result, we can deliver precisely the same batter every time! And as an added bonus, the kitchen was left squeaky clean. We didn’t have to crack any eggs (or keep a freezer full of egg whites) or sift and mix ponds of almond flour and sugar. Imagine having to make Italian meringue?

ten pounds of Macaron batter in 7 minutes
Mixing 10 pounds of French macaron batter

For our first batch, we used 4 KG (8.8 lbs) of the Angel Bake Single Step French Macaron Baking Mix along with 800 grams of 122 ºF water. Keeping with the instructions on the box, we started the Hobart at slow speed (setting one), ran for one minute and shifted to 2nd gear for 3.5 minutes. In no time, we had 10.5 lbs of batter. For our part, we watched the Hobart spin and took pictures.

With the help of our Bakon representative, we poured the batter into their Drop TT bin, called up the macaron program and lined up the trays. Ah, we did have to prime the pump by running in continuous mode for a few seconds. Once the nozzles were primed, we were ready to watch the show.

Depositing Macaron Shells
Drop TT at work

In no time we had five trays ready. The oven could only take four. So we stopped and off into a 280 ºF convection oven (fan speed was set to medium). With fingers crossed, we stared at the shells baking and watched as they slowly turned into perfect macarons! Here too, we didn’t drop the trays on the floor nor did we pop any air bubbles with toothpicks. We didn’t even wait for the shells to dry…

Foodservice French Macaron Bake
Baking French macarons 280 ºF. 15 minutes and medium fan speed

In half an hour, we had four trays done. With a larger oven, we could have done much more as we had more trays and batter in the Drop TT.

Having demonstrated success, we decided it was time to push the envelope. Could we whip up a monster 8KG batch? Why not try? Despite the Hobart suggesting max of 4KG, we went ahead and emptied two boxes of our Single Step Angel Bake French macaron mix into the mixer, 1600 grams of water and a pinch of the Angel Bake powdered food coloring for good luck.

20 lbs of macaron baking mix in Hobart mixer
20 lbs of Macaron mix ready to be mixed

You know the drill, mix at low speed for one minute and then medium for 3.5 minutes at medium speed. Below is a picture of the Hobart and as you can see the Hobart is full!

Mixing 20 lbs of French Macaron batter using Hobart and the Angel Bake French Macaron mix
Made 20 lbs of macaron batter in 10 mins

The ribbon lava like flow was heartwarming!

Macaron Batter Ribbon Flow
Checking the consistency of the macaron batter

Let the Drop TT perform its magic… This is really fun to watch. We’ll post videos soon.

Bakon tt with Angel Bake French Macaron Mix
Drop TT depositing 6 macaron shells every 1-2 seconds – exactly the same size!

And the results? No trouble.

High volume french macaron production
High vol. macaron production

Check to make sure macarons aren’t hollow…

Perfect Macarons
Macarons turned out perfect in every way!

In closing, we’d like to thank the folks at Bakon USA for giving us time to experiment with their Drop TT depositor. We managed to confirm that the Angel Bake Single Step French macaron mix is a perfect match for the Bakon Drop TT. We demonstrated that we were able to deliver consistent batter characteristics in a high volume setting, deposit thousands of shells in little time and bake perfect macarons. We are confident that you can achieve the same results in no time as well. We are here to help and get you started. We leave you with half day’s worth of work…

High volume french macaron production
In two hours we made hundreds of perfect shells
Crafting Perfect Macarons with Angel Bake

Crafting Perfect Macarons with Angel Bake

Crafting Perfect Macarons with Angel Bake

In the realm of exquisite patisseries, the macaron holds a revered place, symbolizing the finesse and artistry of the pastry chef. Whether modest or extravagant, fruity or chocolate-coated, macarons in their myriad colors and flavors encapsulate the essence of culinary elegance. They’re a testament to a chef’s skill due to their notorious difficulty in crafting but bring immense joy when perfected.

Historically, mastering the macaron was the domain of the seasoned pâtissier, but not anymore…

As America falls in love with this charming and delightful cookie, more and more customers are on a quest to find them. Saena Baking Company through our Angel Bake Single Step French Macaron Mix, enables chefs, caterers, and shop owners of every scale to perfect this high-demand dessert without the complications of traditional recipes. This exceptional product ensures a straightforward baking process, uniform results, impeccable appearance, and extraordinary quality, allowing you to effortlessly create macarons that lead the market while enabling you to infuse your signature look and flavors.

Elevate Your Business with Angel Bake

From the standpoint of business growth, presenting enchanting macarons not only sets you apart but also significantly boosts sales, emulating the success mantra of French patisseries. Imagine the customer response to an imposing macaron tower at weddings, parties, birthdays, corporate events, and during festive seasons! The investment in creating such a marvel is minimal compared to the substantial revenue and customer satisfaction it brings, creating a win-win scenario.

Break Down the Barriers with Angel Bake

Angel Bake products are designed to dismantle the typical hurdles encountered in baking this sought-after confection. We’re here to assist you in initiating your journey of offering delightful macarons, providing demos and samples to get you started!

A Note to Our Existing Patrons:

If macarons are already a staple on your menu, you comprehend the hidden challenges: unfortunate bakes, damage during transit, and the list goes on… We at Saena Baking Company vow to cut down your overall costs and hassles by minimizing failures and damages. The macarons made with our mix are resilient, not hollow, and maintain their integrity for months in the freezer and for several days in a display case.

Join the Angel Bake Revolution

Reduce your operational headaches and escalate your sales with Angel Bake! Our customer feedback speaks volumes—consumers absolutely adore macarons created with the Angel Bake Macaron Mix. Ready to elevate your baking game and delight your customers? Contact us at info@saenafoods.com or visit our website www.angelbk.com to explore our range of products and services. Welcome to a world where baking macarons is a piece of cake!

Sizing French Macaron Shells

Sizing French Macaron Shells

Since the release of our Single Step French Macaron Baking mix, we’ve been wondering about the versatility of this new formulation. We’d performed much of our testing with 1.2-1.5 inch batter rounds and hadn’t ventured beyond. But what about larger sizes? Well, yesterday we set out to find out for ourselves..

Sizing French Macarons Shells

Very large macaron shell 5″. 3.5″ and the standard size of 1.75″. Made with the Single Step French Macaron Mix

To be brutally honest, we expected to struggle going beyond 2.5 inches! We expected surface cracking, mushrooming, no feet, and wrinkling, …. Our first attempt was 3″ diameter macaron. We prepared the batter per recipe direction, piped the rounds, a couple of taps and into a 280″F convection oven. Twenty two minutes later, we got exactly what we’d hoped for. We were delighted! Could we go beyond? What about 5″ shells? It turned out that the single step mix was so much more versatile than we’d thought possible. The 5″ macaron looked just as perfect as the 1.75″. No wrinkling, smooth surface, no cracks and very nice feet! This is when we knew we’d realized and delivered to our tag line “Perfectly simple, simply perfect!” The only catch here is, you need to increase bake duration when macarons are larger. We’d stopped at 25 minutes, but we could have gone 5 minutes longer for the 5″ shell.

And finally, what could one do with a couple of large macaron shells? Below is a rose raspberry flavored macaron with real raspberries. It will take more than one person to enjoy this one. Wish we could share..

Decorating a 3.5″ Macaron