Our smoke flavourings are made from salt or sugar, themselves traditional food flavourings which have been used in cooking and food production for centuries. In a cold smoking process, the salt or sugar is exposed to smoke from smouldering beech wood until it has absorbed the required quantity. This creates a carrier substance which, when added to other foods, imparts a smoky flavour and aroma into the main food product. We manufacture smoke flavourings in different concentrations, allowing variation of the intensity of the smoky taste as required and the option of a smoky-salty or smoky-sweet flavour.
Our products give the main food product a characteristic smoky flavour and aroma which can otherwise only be achieved by the more time-intensive procedure of smoking in a special smoking container. They ensure that the smoky flavour is evenly distributed throughout the product. In soups and sauces they add a hint of meatiness to the taste. This "meaty" flavour element is especially useful in the manufacture of vegetarian meat substitute products.
Our smoke flavourings can be added or applied to other foods by
- rubbing onto the surface
- mixing with other ingredients
- injection into the finished product or
- the product can be dipped into a solution of our flavouring.
Our flavourings can also be combined as an ingredient in other food flavourings and additives, spice blends, condiments and seasonings.
SMOKE FLAVOURING 5 SZ, Code 5 SZ
Salty in taste, suitable for all foods, especially meat, fish, pre-packed salads, soups, sauces and marinades. May also be blended with other spice blends, seasonings and flavouring agents.
SMOKED DEXTROSE, Code RDEX and DEX-KO
Smoky-sweet, this flavouring enhances the taste in foods of liquid or creamy consistency, such as cheese spreads, soups, sauces, as well as meat and bakery products. Especially suitable for use in low-salt recipes.