We are thrilled to share some exciting news: a major honey manufacturer has recently selected our pure extracts to flavor their natural honey products. This partnership highlights the exceptional quality and versatility of our Angel Bake pure extracts, making them the perfect choice for enhancing the natural goodness of honey.
The Perfect Pairing: Honey and Pure Extracts
Short of placing beehives by lavender fields, pairing pure natural honey with Angel Bake pure extracts is as close to nature as you can get. Our 100% natural and pure extracts capture the essence of their botanical origins with unmatched authenticity. They stand out in the market for their exceptional intensity and aromatic depth, making them an ideal choice for honey manufacturers who prioritize natural quality and flavor.
Why Choose Saëna?
Our Angel Bake pure extracts are renowned for their:
Authenticity: Capturing the true essence of their botanical origins.
Intensity: Offering robust, concentrated flavors that shine through in every application.
Aromatic Depth: Providing a rich, sensory experience that enhances the natural flavor of honey.
These qualities make our extracts perfect for honey manufacturers looking to create products that are both delicious and true to nature.
Creating a 100% Natural Product
Combining our Angel Bake pure extracts with your natural honey results in a completely natural product. This synergy emphasizes a commitment to quality and natural ingredients, a significant appeal in today’s market where health consciousness is paramount. By choosing our extracts, you ensure that your honey products maintain their natural integrity while offering unique and delightful flavors.
Partnering with Saëna
At Saëna Baking Co., we value building lasting relationships and are dedicated to supporting our partners with top-tier products and services. Opting for Angel Bake pure extracts means choosing a partner committed to excellence in natural flavoring. We pride ourselves on delivering extracts that enhance your products, ensuring they stand out in a competitive market.
Join the ranks of satisfied partners who have discovered the unparalleled quality of Saëna’s Angel Bake pure extracts. Together, we can create honey products that are as natural and flavorful as nature intended.
Feel free to contact us at info@saenafoods.com to learn more. We look forward to the possibility of working together to bring the best natural flavors to your honey products.
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.
Conclusion
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.
Consistency, Scalability, and Zero Bad Macaron Days
You run a bakery. You know what you’re doing. You’ve mastered the macaron recipe, perfected your technique, and earned your pastry stripes. So… why would a seasoned pro like you consider using a baking mix? Simple: because when you’re operating at scale, success depends on morethan just know-how. It depends on consistency, speed, labor efficiency, and cost control.
Our Angel Bake® Single-Step French Macaron Mix is designed for bakeries like yours—those that value artistry but need to run a tight ship.
When Experience Isn’t Enough
A recent customer shared his story. He had spent ten years in France working in a bakery known for its macarons. When he returned to the U.S., he joined a regional bakery chain that had just launched macarons across their stores. Production happened in a central kitchen, followed by packaging and delivery.
Unfortunately, reality hit fast:
“Our city’s humidity ruined our shells—thin, hollow, fragile. We lost product during production, in transit, and again at the store level. Eventually, I pulled the plug. We couldn’t afford the waste.”
It’s a story we’ve heard many times. Macarons are famously finicky—susceptible to climate, technique, ingredient freshness, staff skill, and even timing. Scaling that kind of volatility is a nightmare.
What Makes Angel Bake Different?
Our Single-Step Macaron Mix is an all-in-one, just-add-water solution. Everything is included: almond meal, powdered egg white, sugar, stabilizers—precisely blended for predictability and ease.
No more:
Popping air bubbles with a toothpick
Sifting almond flour
Measuring egg whites
Heating sugar syrup
Managing meringue consistency
Drying shells before baking
Just add water, mix, pipe, bake. That’s it.
Whether you’re making one pound or twenty, the process is identical. It takes just 10 minutes to prepare perfect batter, every single time.
Built for Foodservice & Production Lines
Angel Bake isn’t just a convenience—it’s a business decision. Here’s what you gain:
Scalability: Increase production volume without increasing complexity.
Consistency: Uniform results across shifts, kitchens, or locations.
Labor Efficiency: No need for highly trained pastry chefs to make the base shell.
Time Savings: Faster prep means faster turnaround and fresher product.
Clean Operations: Less mess, fewer bowls, no syrup pans.
Automation Ready: Compatible with depositors and piping equipment.
Less Waste: No overbeaten meringue, under-mixed shells, or cracked tops.
This is why more bakeries are shifting from scratch-made to mix-based models for high-labor pastries like macarons. Just like pizza chains don’t hand-knead their dough daily, you don’t need to macaronage your way through every batch.
See for Yourself
We’re confident your team will be amazed. Our macarons match or exceed scratch-made in appearance, texture, and taste—and most importantly, in repeatability.
No more stress about weather. No more product loss during shipping. No more bad macaron days.
Here’s a few we made just days ago for our spring photo shoot using the foodservice mix:
Ready to test it in your kitchen? Email us at info@saenafoods.com for samples, specs, and wholesale pricing.
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.
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!
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.
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?
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 – 130 ºF water (4000 grams of mix x 0.2 = 800 grams 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. We recommend 0.2 water to mix ratio.
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.
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…
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 (8000×0.2= 1600) and a pinch of food coloring for good luck.
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!
Made 20 lbs of macaron batter in 10 mins
The ribbon lava like flow was heartwarming!
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.
Drop TT depositing 6 macaron shells every 1-2 seconds – exactly the same size!
And the results? No trouble.
High vol. macaron production
Check to make sure macarons aren’t hollow…
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 days’ worth of work and experimentation…
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!
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