biscuits, croissant, leavened products, wafers
Our flavors are created to resist thermal stress during production processes and can be liquid, emulsion or powder flavors.
From our recipes, Maraschi and Quirici offers a wide range of variants for each flavor: our laboratory is available to customise formulations or to create tailor-made flavors.
The range of our most important flavors
- colomba (typical Italian Easter cake)
- fiordilatte (milk cream)
- orange flowers
- focaccia bread
- gianduja (typical Piedmontes chocolate with nuts)
- dairy milk
- bitter almond
- sweet almond
- whipped cream
- pasta frolla (Italian sweet pastry)
- rhum type
- zabajone (egg yolks, sugar and liqueur)