Industrial bakery demands flavors surviving 180-220C oven profiles while delivering bakery-fresh character at consumption. Formulation and process timing both matter.
Key Highlights
- Vanilla, custard and pastry profiles with proven bake stability
- Post-bake spray systems for volatile top-notes (citrus, spice)
- matai bakery line: 134 SKU with industrial-scale documentation
Heat Management Strategy
Two-tier approach: bake-stable body notes (vanillin, custard bases, browned notes) built into the formula, plus post-bake application for volatile top-notes that would not survive the oven. Each matai bakery SKU documents its recommended process point.
Format Coverage
- Cakes and muffins: 0.3-0.8% in batter
- Cookies and biscuits: 0.2-0.6%
- Fillings and creams: 0.4-1%
- Glazes and icings: 0.3-0.8%
- Post-bake sprays: per system design
Frequently Asked Questions
Which bakery flavors survive baking?
Vanilla, caramel, nut and browned-note profiles are bake-stable; citrus and delicate florals perform better as post-bake applications.
What dosage for cake batter?
Typically 0.3-0.8% depending on profile intensity and bake time.
Next step: Request bakery samples via contact us.