Baking Flavor Used for baking cakes breads and toasts enriches wheat aroma layers and reduces peculiar fermentation odors of dough
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TypeNatural Flavour & Fragrances,Flavoring Agents,food Additives,food Essence,Food Flavor
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Einecs No./,201-939-0,none,----------------,%
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Other NamesFood Fragrance,ormosia Flavours,honey Aroma,NO,strawberry Flavor
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Cas No./,58543-16-1,none,39711-79-0,89-78-1
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Fema No.2721-22-4,none,/,3455,2848
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MfC10H20O,-,none,/,C13H25NO
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Purity100%,99.99%,95%min,/,99%
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UsageFood Flavor,Daily Flavor,Tobacco Flavor,Industrial Flavor,food And Beverage
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ApplicationDrinks,etc,beverage,bakery Food,E Concentrated Liquid
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ColorTransparent/yellow,white,transparent/Light Yellow,Natural Flavor Colors,Colorless
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Shelf Life3 Years,2 Years,24months,Two Years,Three Years
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FormLiquid,Liquid Flavour Concentrate,liquid Or Powder
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Product NameV-C Fruit Food Essence Flavor For E Cigarettes Juice,2019 Top Sale Lemon Flavour Non-pollution Food Essence,ormosia Flavours,Flavor Peach Essence,Concentrate Flavor Tobacco Flavor Liquid
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GradeFood Garde,USP Grade,Water Soluble,Food Grade,FCC Grade
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Natural VarietyPlant Extract,Animal Extract
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SampleAvailable,Freely Provided 30g,40ml/100ml,By Free,Supplied
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AppearanceColorless,Colorless Transparent Liquid,powder,White,blue Liquid
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StorageDry,ventilated Warehouse,should Be Stored In A Cool,Dark Seal,Preserve In Cool And Dry Warehouse
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OdorFlavor Natural Odor,characteristic Menthol,True Cherry Flavor Profile,Sweet Orange
Baking Flavor Used for baking cakes breads and toasts enriches wheat aroma layers and reduces peculiar fermentation odors of dough
Baking Flavor Used for baking cakes breads and toasts enriches wheat aroma layers and reduces peculiar fermentation odors of dough
Product Attribute
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Product Name
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Baking Flavor
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Fragrance Type
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Fresh Fruity, White Lemon / Lime Aroma
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Appearance
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Transparent oily liquid with good fluidity
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Formulation
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Water-soluble / Oil-soluble / Water-oil dual-purpose
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Fragrance Characteristic
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Highly restores natural fresh white lemon aroma with crisp peel fragrance and mild fruit acid. Clean, high-grade and non-bitter, no industrial peculiar smell, with dry and long-lasting aftertaste.
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Application Scope
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Edible food, daily chemical fragrance, oral care and flavor compounding
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Temperature Resistance
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Adaptable from -18℃ freezing to 180℃ high-temperature baking
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Recommended Dosage
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Beverages 0.05%-0.2%; Baked goods 0.1%-0.3%; Candies & Fillings 0.15%-0.35%; Daily chemicals 0.2%-0.5% (adjustable according to formulas)
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Storage Condition
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Store in a sealed, cool, dry and dark place, keep away from high temperature, open fire and strong oxidants
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Shelf Life
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12 months for unopened products; best to use within 3 months after opening
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Executive Standard
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Compliant with GB 30616 national safety standard for food flavors
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Product Features
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High reduction, high stability, temperature & acid-base resistance, strong compatibility, low dosage and long-lasting fragrance
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Product Introduction
Baking Flavor is a highly stable and highly simulated universal baking flavor specially developed for exclusive baking scenarios including high-temperature baking, cold and heat alternation, high fat and high sugar. Refined through baking-specific high-temperature flavor stabilization technology and cooked flavor compounding craftsmanship, it accurately simulates the natural mature aroma, wheat fragrance and warm caramel texture of various ingredients after high-temperature baking. It effectively solves common baking industry defects of ordinary flavors such as easy volatilization, flavor discontinuity, weak mature aroma, heavy fermentation peculiar smell, unnatural finished taste and rapid flavor attenuation during shelf storage, serving as an essential universal flavor raw material for full-category baked products.
Available in three professional formulations including water-soluble, oil-soluble and dual-purpose water-oil type, this product fully adapts to all baking formula systems such as water-based dough, oily paste, high-fat cream, high-sugar fillings and powder baking raw materials. It achieves excellent integration without stratification, turbidity, floating fragrance or precipitation, fitting the whole process of stirring, fermentation, shaping, high-temperature baking and frozen re-baking. With professional high-temperature stabilization modification, it withstands extreme temperature up to 220℃, resisting decomposition, oxidation and flavor loss during long-term high-temperature baking. It firmly locks the original grain mellowness and warm baked aroma of ingredients, while effectively covering raw flour green odor, dough fermentation peculiar smell and greasy dullness, delivering clean, mellow and layered premium flavor for finished baked goods. Manufactured in strict accordance with national food safety standards with pure compliant raw materials and zero inferior residues, it maintains highly consistent batch quality. It can be used independently as the main flavor to upgrade the basic texture of baked products, or compounded with milk, butter, caramel and fruit notes to derive diversified internet-famous baking flavors, acting as a core basic flavor for modern baked food R&D and industrial mass production.
Product Application
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Baking Flavor features the core advantages of 220℃ ultra-high temperature resistance, full baking system adaptation, highly simulated mature aroma, powerful odor modification and dual cold-hot process compatibility. With classic warm baking fragrance and no artificial harshness, it perfectly fits consumers' taste perception of freshly baked food. It fully covers full scenarios such as normal-temperature baking, high-temperature roasting, frozen baking, filling seasoning and surface flavor enhancement, accurately meeting the production needs of household baking, in-store fresh baking and industrial standardized mass production. The detailed applications are as follows:Bread and Toast Products: Suitable for European-style breads, multigrain breads, soft toasts, meal buns, torn breads and fermented pastries. It effectively neutralizes the raw bland taste of flour, weakens sour and miscellaneous odors generated by dough fermentation, and highlights natural wheat and roasted mature aroma. It delivers full fragrance and warm sweet taste to baked breads, solving the problems of weak flavor and bland taste in mass-produced breads and upgrading the fluffy aromatic texture of finished products.Biscuit and Crisp Pastry Series: Suitable for cookies, butter biscuits, crisp crackers, thin crisps, mille-feuille and baked crisp pastries. It adapts to short-time high-temperature baking above 200℃, retaining stable fragrance during high-temperature shaping and enriching roasted caramel layers. It reduces oil greasiness and delivers crisp, fragrant and mellow taste with clean aftertaste. It effectively prevents flavor attenuation during shelf storage and maintains long-lasting freshly baked flavor.Cake and Dessert Series: Suitable for chiffon cakes, sponge cakes, pound cakes, baked desserts, old-style pastries and combined steaming-baking pastries. It adapts to both low-temperature slow baking and high-temperature fast baking with soft and natural flavor integration. It does not cover the original egg and milk aroma of cakes, effectively enriches flavor layers and weakens raw batter taste, delivering soft, sweet and premium clean taste suitable for the R&D of various medium and high-end baked desserts.Baking Fillings and Sandwich Pastes: Suitable for bread sandwiches, pastry fillings, baked paste fillings, high-fat sweet fillings and multigrain fillings. It adapts to pre-mixed filling and high-temperature secondary baking processes with uniform and thorough flavor penetration. It maintains stable flavor without loss or crossover during secondary baking, effectively enhancing the cooked sweetness of fillings and balancing cloying taste. It delivers full-flavor fillings that highly match the outer crust for coordinated and unified overall taste.Frozen Semi-finished Baked Products: Suitable for frozen doughs, pre-baked semi-finished products, re-baked breads, frozen crisp pastries and cold-chain baked goods. It resists the alternating environment of frozen storage and high-temperature re-baking, maintaining stable flavor without volatilization during low-temperature storage and retaining rich baked mature aroma after re-baking, completely solving the industry problem of weak and distorted flavor of frozen baked products after secondary heating.High-fat Cream Baked Products: Suitable for cream baked cakes, butter baked pastries, cheese breads and high-fat baked desserts. It perfectly adapts to heavy high-fat and high-sugar systems, effectively neutralizing greasy dullness and adding warm roasted base notes. It balances heavy mouthfeel and delivers non-cloying layered taste, improving product palatability and premium texture..
Product Advantages
220℃ extreme high-temperature resistance with zero flavor loss in full baking processes: Modified by exclusive high-temperature molecular stabilization technology, this product features far higher temperature tolerance than ordinary food flavors, stably adapting to extreme baking processes including long-term 220℃ high-temperature baking, short-time rapid roasting and secondary re-baking. The flavor molecules resist volatilization, decomposition and oxidation under high temperature, firmly locking warm mature baking aroma throughout the process. It completely solves the core defects of ordinary flavors such as faded taste, flavor distortion and burnt impurities after heating, ensuring consistent flavor of all finished batches.
Highly simulated natural baked mature aroma with premium non-artificial texture: Different from the thin, cloying and artificial scent of ordinary flavors, this product simulates the natural cooked flavor of real ingredients after high-temperature baking, focusing on warm, clean and mellow exclusive baking fragrance. It highly restores the original aroma texture of in-store freshly baked food without rigid sweetness, pungent impurities or false watery taste. The restrained, comforting and layered fragrance perfectly matches public taste cognition of fresh baked goods and greatly upgrades product premium texture.
Full three-formula coverage for seamless full baking system compatibility: Equipped with water-soluble, oil-soluble and dual-purpose professional formulas, it targets and adapts to all baking formula scenarios such as water-based dough systems, oily paste fillings, high-fat cream systems, high-sugar desserts and powder baking raw materials. It achieves excellent integration with all systems without stratification, turbidity, floating fragrance or precipitation. It requires no pre-dilution pretreatment and realizes uniform flavor by direct feeding, fully suitable for full-category baking production processes.
Powerful odor modification to optimize finished product taste and flavor: It features excellent flavor purification and defect correction capabilities, efficiently covering raw flour green odor, dough fermentation sourness, raw ingredient impurities and greasy dullness of high-fat baked goods. It balances cloying taste, makes up for the lack of cooked aroma in baked products, and delivers cleaner taste, higher cooking degree and richer layers, improving the added value of finished products with low-cost baking raw materials.
Stable dual cold and hot process adaptation for frozen baking scenarios: Breaking the single limitation of ordinary heat-resistant flavors, it withstands the alternating environment of -18℃ low-temperature frozen storage and 220℃ high-temperature baking. It locks fragrance stably without volatilization at low temperature and releases full flavor without loss at high temperature, perfectly fitting the current mainstream tracks of frozen prefabricated baking and semi-finished product re-baking, and solving the industry problems of flavor attenuation and taste discontinuity of prefabricated baked goods.
Strong flavor adhesion with long-lasting stable shelf-life fragrance: Adopting exclusive baking-oriented adhesion formula, its flavor molecules penetrate deep into ingredients and embed firmly in tissue structure, superior to ordinary flavors that only attach to the surface and volatilize easily. Finished products present uniform and full aroma after shaping with fresh and comforting opening scent. It resists oxidative deterioration and flavor attenuation during shelf storage, maintaining fresh-baked taste for a long time and ensuring consistent terminal product taste.
Our Company
Shaanxi Baisifu Biological Engineering Co., Ltd.Founded in 2009, Baisifu is a China-based manufacturer & exporter specializing in R&D, production, and sales of food flavors, fragrances, food pigments, and plant essential oils.
Our offerings cover sweet fruit, baking, dairy, salty, and monomer flavors, widely used in biscuits, cakes, beverages, candies, ice cream, and dairy products.
Adhering to GB 2760/GB30616-2020 standards, we source raw materials from top 10 international suppliers and operate a certified facility (BRC, BSCI, ISO 14000/45001/22000, Organic, Kosher, Halal) with organic, fertilizer-free ingredients.
Led by Chairman Mr. Lv Qian (PhD in Food Science, Northwest A&F University), we uphold sustainable development and participatory management. Serving global clients, Baisifu is a trusted leader in premium organic food flavors.
Our Products
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Packaging &Transportation
Packing& Delivery
Inner Packaging: Food-grade HDPE plastic drums (1kg, 5kg, 25kg available) with leak-proof screw caps.
Intermediate Packaging: Bubble wrap and absorbent cushioning material to prevent shock and absorb potential leakage.
Outer Packaging: 5-layer corrugated cartons for 1kg/5kg/10kg drums; UN-certified fiber drums or plastic drums for 25kg/50kg drums.
Shipping: Support express courier (DHL, FedEx, UPS) for sample orders, air freight for medium quantities, and sea freight for bulk orders.
Storage: Store in a cool, dry, well-ventilated place away from fire and heat sources.
Shelf Life: 24 months in original sealed packaging.
Payment: L/C, T/T, D/P, Western Union, Paypal.
Our Team
FAQ
1. What products does Baisfu offer?
Food flavors (sweet fruit, baking, dairy, salty, monomer), fragrances, food pigments, and plant essential oils.
2. What food industries are the products for?
Biscuits, cakes, beverages, candies, ice cream, and dairy products.
3. Does Baisfu comply with international standards?
Yes. We adhere to GB 2760/GB30616-2020 (China) and hold certifications: BRC, BSCI, ISO 14000/45001/22000, Organic, Kosher, Halal.
4. Where are raw materials sourced from?
Top 10 international flavor raw material suppliers; organic, fertilizer-free ingredients.
5. Is Baisfu a manufacturer or trader?
We are a China-based manufacturer & exporter with integrated R&D, production, and sales.
6. Does Baisfu serve global clients?
Yes, we cater to customers worldwide.
7. What is Baisifu’s management philosophy?
Sustainable development and participatory management, led by Chairman Mr. Lv Qian (PhD in Food Science).
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