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  • Jak wybrać dobrą matchę? Poznaj klasy jakości i ich zastosowania

    How to choose good matcha? Learn about quality ...

    If you've ever considered buying and making matcha at home, you've probably noticed that not all matcha powder is the same—and that's no coincidence. There are several types of matcha...

    How to choose good matcha? Learn about quality ...

    If you've ever considered buying and making matcha at home, you've probably noticed that not all matcha powder is the same—and that's no coincidence. There are several types of matcha...

  • Czym-różną-się-odmiany-matchy-Przewodnik-po-japońskich-kultywarach-herbaty Przyprawy, ekstrakt waniliowy, pasta waniliowa i matcha Royal Brand

    What are the differences between matcha varieti...

    Matcha isn't just powdered green tea—it's a symbol of Japanese culture, harmony, and the art of cultivation. However, not all matcha tastes the same. Its flavor, color, and aroma depend...

    What are the differences between matcha varieti...

    Matcha isn't just powdered green tea—it's a symbol of Japanese culture, harmony, and the art of cultivation. However, not all matcha tastes the same. Its flavor, color, and aroma depend...

  • Z-lasów-przeszłości-do-laboratoriów-przyszłości-czy-bursztyn-może-leczyć Przyprawy, ekstrakt waniliowy, pasta waniliowa i matcha Royal Brand

    From the forests of the past to the laboratorie...

    Review of the book "Succinite. Fossilized Resin Rediscovered" by Piotr M. Barczak The book "Succinite: Fossilized Resin Rediscovered" is an ambitious, interdisciplinary publication that combines geology, paleobotany, natural history, chemistry,...

    From the forests of the past to the laboratorie...

    Review of the book "Succinite. Fossilized Resin Rediscovered" by Piotr M. Barczak The book "Succinite: Fossilized Resin Rediscovered" is an ambitious, interdisciplinary publication that combines geology, paleobotany, natural history, chemistry,...

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Extracts For baking

What are baking extracts?

Definition and composition

Baking extracts are concentrated fragrances and flavors that enhance our baked goods. They are used to give cakes, cookies, and muffins an intense aroma. The most popular extracts are vanilla, almond, and lemon. Although each has its own unique properties, it is important to use them correctly, because a small amount can significantly affect the taste.

Use in the kitchen

Baking extracts are incredibly versatile. They can be added to cakes, desserts and drinks to enhance their flavour. For example, vanilla extract is ideal for sponge cakes, while almond extract works great with marzipan. However, it is important to remember that not all extracts are created equal, as quality is crucial to the end result, so it is worth choosing proven products.

Why is it worth using them?

Baking extracts not only improve the taste, but also add a unique aroma to our sweets. Introducing such an ingredient to the recipe makes our dishes more aromatic and appetizing. In addition, they are a convenient way to enrich the taste without having to use a lot of other ingredients, which is beneficial both for savings and for the simplicity of preparing the dish. Additionally, extracts are an excellent alternative to fresh fruit or herbs, especially when they are not available seasonally.