Butter Gel Flavour

Butter, without exception, is the fat obtained from the processing of cream or cow's milk (although there are other types of butter, such as goat or sheep butter, in which case the origin is specifically indicated). 

Butter is widely used both in cooking and pastry making for its distinctive aroma. The butter flavor is a combination of various aromatic molecules that together recreate the characteristic taste profile of butter. The most distinctive is "diacetyl," a ketone naturally produced during the fermentation of milk and other dairy products.

Thanks to Eska’s expertise, the gel-based flavorings are specially formulated with a particular thickness to ensure easy dosing and better dispersion in doughs and creams compared to most liquid flavorings on the market (which are mostly alcohol-based). For this reason, they are suitable for both adults and children and are preferred by many expert pastry chefs to personalize their sweet creations.

It replaces traditional alcohol-based flavorings, which often leave an unwanted alcoholic note in the dough or cream.

DOSAGE: 2 to 5 grams per kg of dough (or cream) to be flavored.