Flavours for
Confectionery Products
Sweets, pastilles, jellies, candies, and gummies
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
- CITRUS
- APRICOT
- MORELLO CHERRY
- PINEAPPLE
- WATERMELON
- ANISEED
- ORANGE
- ARQUEBUSE
- BALSAMIC
- BANANA
- BUTTERSCOTCH
- COFFEE
- CAMOMILE
- CINNAMON
- CARAMEL/MOU
- CARAMEL
- CAROB
- BLACKCURRANT
- CEDAR
- CHERRY
- CHERRYLIPTUS
- CHERRY POP
- CINCHONA
- CHINOTTO
- SWEET CHERRY
- CHOCOLATE
- CITRUS SAGE
- COCONUT
- COLA
- ALPINE HERBS
- BITTER ORANGE
- EUCRYPITUS
- STRAWBERRY
- BERRIES
- JASMINE
- GENZIAN
- KIWI
- RASPBERRY
- MILK
- MILK MINT
- LIME
- LEMON
- LIQUORICE
- TANGERINE
- BITTER ALMOND
- MANGO
- MARRON GLACÉS
- APPLE
- MELON
- FERNET MINT
- MINT
- HONEY
- BLUEBERRY
- MYRTLE
- BLACKBERRY
- BLACKBERRY/LIQUORICE
- MOU/CARAMEL
- HAZELNUT
- WALNUT
- BARLEY
- CREAM
- PAPAYA
- PASSION FRUIT
- PEAR
- PEACH
- PINE
- PISTACHIO
- GRAPEFRUIT
- PLUM
- RHUBARB
- RIBES
- ROSE
- TAMARIND
- BLACK TEA
- GREEN TEA
- TORRONE
- STRAWBERRY GRAPE
- RED GRAPES
- VANILLA
- VIOLET
- ZABAGLIONE
