TLE (FLAVOURINGS)

• Vanilla is often referred to as the "orchid of flavor" due to its versatility and popularity
• Vanilla is derived from the cured beans of an exotic orchid, primarily grown in Mexico and some parts of South America
• Vanilla is available in Different Forms which are Pure Vanilla Essence, Imitation Vanilla Essence, and Pure Vanilla Paste
• Pure Vanilla Essence is aged mixture of vanilla beans and alcohol
• Imitation Vanilla Essence contains vanillin, an artificial flavoring
• Pure Vanilla Paste is intensely flavored thick paste made from vanilla beans
• Aromatic Waters are Orange Blossom Water and Rose Water
• Orange Blossom Water is distilled from orange tree flowers
• Orange Blossom Water is highly fragrant; a few drops suffice
• Orange Blossom Water is utilized in Middle Eastern and French cuisines for meat dishes, syrups and desserts
• Rose Water is used similarly to orange blossom water but with a milder flavor
• Rose Water is commonly used in Middle Eastern and English cuisines for desserts, pastries, and fruit dishes
• Rose Water retains flavor even when heated; historically significant in various ancient cultures
• Gelling and Thickening Agents are Gelatin, Agar-Agar, Pectin, and Tapioca
• Gelatin is used in desserts like bavarois, mousses, and cold souffles, as well as in stabilizing whipped cream and confections
• Gelatin is available in leaf or powdered form; requires chilling to set
• Agar-Agar is a natural vegetable-based substance extracted from Japanese seaweed
• Agar-Agar is suitable for vegetarians and kosher preparations
• Agar-Agar triples the strength of gelatin; sets firmly at room temperature
• Agar-Agar is used in cream desserts, ice cream and sauces
• Pectin is naturally present in fruits like apple, plums and citrus peel
• Pectin is used for thickening and gelling in jams, jellies, bakery fillings and fruit confections
• Pectin is clear gel with a clean flavor; requires high acid and sugar concentrations
• Tapioca is pure starch extracted from cassava roots
• Tapioca is used as thickening agent in various dishes, including tapioca pudding
• Tapioca requires processing of cassava roots to extract the starch
• Characteristics of Thickening Agent are Starch, Flour, Gelatin, Agar-Agar, and Pectin
• Starch includes cornstarch, arrowroot, and tapioca
• Properties of Starch is cloudy when cooled, stable against acid and heat, moderate to high clarity
• Ideal uses of Starch are puddings, cream pies, fruit pies, and sauces
• Flour is a cloudy yellow color, heavy body
• Ideal uses of Flour are pastry cream and pie fillings
• Gelatin forms a bouncy gel, relatively stable against acid, heat, mixing, and freezing
• Ideal uses of Gelatin are gelatin-based desserts, stabilized whipped cream and confections
• Agar-Agar is high clarity, high sheen, forms thin, bouncy gel
• Ideal uses for Agar-Agar are gelatin substitute for vegetarians and muslim, confections
• Pectin is high clarity, thickens or gels, clean flavor
• Ideal uses for Pectin are fruit jams and jellies, glazes, and jelly confections