Ripple Product Flavoring (Compounds and Extracts)

[MtBaker]

We have all of our Ripple Flavorings posted now. You decorators will just absolutely LOVE this stuff! You can find them here: Ripple Flavoring Compounds and Extracts

Description of each below:

Ripple Flavor Compounds
Ripple Flavor Compounds are quality color/flavor concentrate, add this flavoring to cake/muffin batters, sweet dough, cookie dough, toppings, butter creams, mousses, glazes and other fine baked goods.

Added at a usage rate of 1% - 4%

Flavor Compounds are highly concentrated and are used to contribute both color and flavor to a variety of confectionary products.

Blend the Flavor Compound into creams and toppings at a usage rate of 1%-3% of total product weight. Mix well.

Add to cake and muffin batters at a usage rate of 2%-4% of total product weight and mix thoroughly. Always measure Flavor Compounds for accuracy and consistency. Flavor compounds may be added to Toppings, Mousses, Butter Cream, Whipped Cream, Cake Batter, Muffin Batter, Scone Batter, Sponge and Angle Food Cake Batter, Cookie dough, Glazes, Sauces, Ice Cream, and Gelati.

These are:

• Certified Kosher Pareve
• Allergen/Nut Free Products
• Quality Easy-To-Use Products
• 64 Ounces

Ripple Flavor Extracts
Ripple Flavor Extracts provide superior bake-stable flavoring when added to cake/muffin batter, sweet dough, cookie dough, icings, creams and other find baked goods.

Added at a usage rate of 1% - 4%

Ripple Flavor Extracts are highly concentrated flavoring products. They are produced using both natural and artificial ingredients for superior end flavor in a variety of confectionery. All products are bake proof and freeze thaw stable. Blend Flavor Extracts into creams at 0.5%-3% of total product weight. Mix well.

Add to cake and muffin batters at a usage rate of 2%-4% of total weight and mix thoroughly. Always measure Flavor Extracts accurately. Flavor extracts may be added to Toppings, Ganache, Mousses, Whipped Cream, Cake and Muffin Batter, Cheesecake batter, Candy Centers, Cookie dough, Sweet dough, Sauces, Ice Cream, and Gelati.

These are:

• Certified Kosher Pareve
• Allergen/Nut Free Products
• Quality Easy-To-Use Products
• 64 Ounces

[cupcakeshoppe]

can i ask what the difference between compounds and extracts? is compound in powder form?

[2sdae]

oooo, new goodies!

[laurafromtx]

Originally Posted by cupcakeshoppe

can i ask what the difference between compounds and extracts? is compound in powder form?

I was wondering the same thing myself. I found this on the Pfeil and Holing site:

Ripple Flavor Compounds
Are a concentration of color and flavor in a liquid gel form that when added to confectionery products including icings, butter creams, cake and muffin batter, etc. contribute both color and flavor to the finished product. The flavor compound usage rate will vary depending on the type of product to be colored/flavored and is based on the desired eye appeal and taste of the local market.

So it looks like the differences are 1) added food coloring and 2) gel form, as opposed to the liquid form of extracts.

Great question!!

[mssweetie24]

thanks for the info I was wondering what the difference is as well.

[2sdae]

kinda like the icing fruits only gel form.

[cupcakeshoppe]

thanks for the info! i wanted to ask because of the difference in pricing. so thanks so much!

[puzzlegut]

Originally Posted by 2sdae

kinda like the icing fruits only gel form.

Are you saying the compounds are like the icing fruits?

[2sdae]

yes, as far as intensified/consentrated flavors you only need a little to go a long way and they also add a touch of color depending on flavor.

[puzzlegut]

I think for certain flavors (like the chocolate) they would probably be nice to have. But I have a source where I can get some of the more general icing fruits (cherry, strawberry, lemon, orange, butterscotch, maple, caramel) for about $12 for a 5# tub.