Flavours for
Bakery Products

biscuits, croissants, leavened products, and wafers

The flavours are designed to withstand the thermal stress imposed by the production process:


they can be liquid, in emulsion, or in powder form.


For each flavour, the Maraschi and Quirici recipe book offers a wide variety of aromatic notes:


the laboratory is available to personalise the formula or create a tailor-made flavour.

The range of main flavours

  • APRICOT 
  • ANISE 
  • ORANGE 
  • BISCUIT 
  • BRIOCHE 
  • BUTTER 
  • COCOA 
  • COFFEE 
  • CHOCOLATE 
  • COCONUT 
  • COLOMBA 
  • CROISSANT 
  • FENNEL 
  • FIORDILATTE 
  • ORANGE BLOSSOM 
  • FOCACCIA 
  • BERRIES 
  • GIANDUJA 
  • MILK 
  • DAIRY MILK 
  • LEMON 
  • MANDARIN 
  • BITTER ALMOND 
  • SWEET ALMOND 
  • HONEY 
  • HAZELNUT 
  • WALNUT 
  • PANDORO 
  • PANETTONE 
  • CREAM 
  • SHORTCRUST PASTRY 
  • PISTACHIO 
  • RUM TYPE 
  • TIRAMISU 
  • VANILLA 
  • ZABAGLIONE 
  • CARAMELISED SUGAR