FEEL THE AROMA OF BAKING KONIKA FLAVORS
You are already smelling the goodness here….
Flavors That Impact Us Daily
Billions of Consumers Everyday
KONIKA
BISCUIT FLAVOR
Biscuits broadly fall into four categories, distinguished by their recipes and process: crackers, hard sweet and semi-sweet biscuits, short-dough biscuits and cookies (including filled cookies). Each category and each product type require a particular Flavoring Compound. KONIKA pioneers in Apple Pie, Vegan Pumpkin, Pizza Crust and Cheese Biscuit Flavors and many more to develop on demand.
KONIKA
BREAD FLAVOR
Bread is a staple food prepared from a dough of flour and water, usually by baking.
KONIKA formulators made it look easy, to get an extra boost to any normal bread by adding natural flavoring compounds.
KONIKA Courgette, Chedda, Rosemary Fougasse, Apricot, Black Pepper, Apple, Chocolate and many more plain bread flavors are the feast for bakers.
KONIKA
PIZZA & BURGER FLAVOR
KONIKA has come up to change the Burger and Pizza stories since years now. KONIKA surely knows how to keep its upper hand in developing new and purely vegan flavors by not losing out on its essence and still incorporating the goodness of taste and health.
KONIKA Burger & Pizza Flavors comes in two variants each for Veg and Non Veg. But the flavors are vegan.
KONIKA
CAKE FLAVOR
Baking a cake from scratch is an essential skill in any baker’s wheelhouse. Baker knows what suites best to its masterpiece, from Butter Cake, Pound Cake, Sponge Cake, Genoise Cake, Biscuit Cake, Angel Food Cake, Chiffon Cake, Baked Flourless Cake to Eggless and Confectionery Cakes. KONIKA develops flavor according to the application and ingredients use in baking a cake.
KONIKA
BAKERY CONFECTIONERY FLAVOR
Bakers’ confectionery includes sweet baked goods, especially those that are served for the dessert course.
Bakers’ Confectionery can have multiple textures and complex flavours of for added indulgence with every bite. It adds a rich and creamy taste sensations and decadence to ice creams to satisfy the consumer tastes. KONIKA accepts that challenge everyday.
KONIKA
COOKIES FLAVOR
Cookies are broadly classified according to how they are formed or made. Cookies flavor is based on how the dough is handle. It may be a Bar Cookies, Drop Cookies, Molded Cookies, No-Bake Cookies, Pressed Cookies, Refrigerator Cookies or Ice Box Cookies, Rolled Cookies, Sandwich Cookies. KONIKA flavor compounds are developed on grounds of specifications.
KONIKA
DOUGHNUT & MUFFIN FLAVOR
The appearance, flavor, and texture of the fiber-enriched foods must be acceptable
to consumers. The flavor plays a vital role in muffins and doughnuts. KONIKA Blueberry, Banana Chocolat and Strawberry Orange muffin flavors have left a never ending mark to its consumers. In case of doughnuts, picture differs as baking process is entirely different then muffins. So, the flavor compounds are also different.
KONIKA
PASTRY FLAVOR
The basic trends in pastry innovation are related to health, pleasure, and convenience. KONIKA analyzes how culinary trends are influencing product innovation in pastries. New cuisine and leading chefs consider bread and bakery not solely a complement to the dishes served in their restaurants but a fundamental aspect of their innovation offerings.
Beverage Flavors
HOT Vs COLD BEVERAGES
HUMAN DEMAND
TO BEVERAGES
Other than tap water, beverages that are most frequently consumed with meals worldwide are milk, tea, coffee, soft drinks, juices and fruit drinks, beer (2.25–3.5 vol.% alcohol), wine, and bottled carbonated water.
Modern consumers are increasingly excited by the functional food and drink industry, and it’s becoming one of the most popular and innovative sectors of the beverage industry.
TESTING OF A BEVERAGE FLAVOR
There are actually seven basic tastes while the amount of smells are potentially limitless. It’s not commonly known that of all the senses, smell is the main determinant of a food or beverage items flavor. Sweet, sour, bitter, salty, savory, pungent, metallic are the seven basic tastes.
The flavor profile of a food almost invariably includes two parts: analysis of the aroma, followed by analysis of the flavor-by-mouth. The dimensions of flavor analysis by the profile method include: perceptible aroma and flavor factors; degree of intensity of each factor; order in which these factors are perceived; aftertaste; and overall impressions of aroma and flavor, referred to as amplitudes.
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