Flavors forBakery
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
- apricot
- anise
- orange
- cookie
- brioche
- butter
- cocoa
- coffee
- chocolate
- coconut
- colomba (typical Italian Easter cake)
- croissant
- fennel
- fiordilatte (milk cream)
- orange flowers
- focaccia bread
- berries
- gianduja (typical Piedmontes chocolate with nuts)
- milk
- dairy milk
- lemon
- tangerine
- bitter almond
- sweet almond
- honey
- hazelnut
- walnut
- pandoro
- panettone
- whipped cream
- pasta frolla (Italian sweet pastry)
- pistachio
- rhum type
- tiramisù
- vanilla
- zabajone (egg yolks, sugar and liqueur)
- caramel