bake - April 2019 - 36

Pump
up the flavor

ith the most hectic and potentially profitable season
(graduations, Mother's Day and summer birthdays) for cake
and cupcake shops fast approaching, it's the perfect time of year to
take your finished products up a notch by pumping up the flavor.
The new American palate is framed by an increasingly diverse
public that is eager to try new flavors, says Michele Lex, chief marketing officer for The Perfect Purée, Napa, California. The secret
ingredient to a well-accepted product line is the ability to stay
within the limits of your customers' comfort zone and yet still push
the limits of creativity.
"Flavor is what we're all about," says Lex. The Perfect Purée offers
more than 30 flavors of purees, concentrates and blends. "Our flavors
allow chefs and bakers to incorporate flavors that they couldn't offer
10 years ago, like pink guava and passion fruit."
Kevin Cecilio, senior director of culinary innovation for the foodservice provider Sodexo in Gaithersburg, Maryland, sees exotic citrus
flavors and herbs as trending flavors. Fruit flavors identified include
kumquats, pomelos, yuzu, ugli fruit, bergamot and Meyer lemons.
Many of the fruits identified are mainly found in specialty retailers,
but as access grows demand for such flavors is sure to grow as well.
Bakers and pastry chefs welcome an innovative range of new
products designed for them to pump up the flavor of their cakes and
other desserts with ease.
PreGel's revolutionary line of Five Star Chef Pannacrema Pastry
Compounds create customized flavor combinations with captivating
hues for increased appeal to finished desserts. These top-quality,
low-dosage, and highly-concentrated pastes are available in a rich
collection of flavors, each boasting an intense taste that is not
altered when baked. Five Star Chef Pannacrema Pastry Compounds
can be mixed and combined to taste and are great to flavor all pastry products from baked to frozen desserts.

2019

THE SUMMER ISSUE

TooFruit from Philibert Savours Inc., Chicago, is a line of dehydrated fruit concentrate in flakes that offers a flavorful addition
to cake and bakery recipes, even in a small dose. TooFruit recommends a dosage of 3% to 10% of your mixture, depending on the
flavor choice. TooFruit works great as a cake icing.
Since 1988, The Perfect Purée has indulged the culinary passions of chefs, mixologists and food enthusiasts with products that
provide ultimate fresh fruit flavor without the peeling, dicing and
simmering required for making purées from scratch.
The company's lineup of fruit purées, specialties and blends
features 30-plus premium flavors, ranging from pantry staples
raspberry, strawberry and banana to the exotic lychee, passion
fruit and pink guava. The fruits are harvested at the peak of season,
puréed and packed frozen to maintain optimal freshness, flavor and
color no matter what the season. All flavors can be frozen for up
to 24 months from date of manufacture. When thawed, the purees,
concentrates and specialties last 7-10 days in the refrigerator, and
blends for 21 days.
Cupcakes Squared, which celebrates its 10th anniversary in 2019
as one of San Diego's leading cupcake bakeries, has been baking with
The Perfect Purée since opening and doesn't go a day without using passion fruit concentrate in its popular Lilikoi Cupcake, a luscious

flavors allow chefs and bakers
"to Our
incorporate flavors that they
couldn't offer 10 years ago.
"

Michele Lex, chief marketing officer for The Perfect Purée

PREGEL

bake - April 2019

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