While baking is not a traditional Indian cooking technique, it has evolved as a significant trend over the past decade. The urban Indian is accepting international cuisines and adapting western elements in their cooking. With this, cookies, brownies, cakes and other forms of baked treats are slowly becoming the tea-time favourites of Indians.
Baked renditions of Indian classics are filling the need-gap and appealing to the calorie-conscious generation of Indians. These delicacies are providing them with an alternative to cater to the sweet tooth without taking on the guilt of consuming fried food. With the festive season around the corner, baked sweets in Indian flavours like Burfi Fudge, Gulab Jamun Cheesecake and Thandai Mousse Cake have come up as the perfect festive companions. This is perhaps because the acceptance of baking has gone up in the minds of Indians. The younger Indian generation no longer associates cakes just with birthdays and is considering these baked delicacies in times of all celebrations.
In addition to Indian fusion, there is a range of trends surfacing in the Indian market when it comes to baked desserts. Vegan cakes have come to appeal to the predominantly vegetarian population of India and are flooding the market in packaged form. Another trend driving the Indian bakery industry is the use of exotic fruits and nuts. Fruits such as kiwi and dragon fruit are being used in abundance to flavour bakes and are being accompanied by nuts like hazelnut and macadamia nut to amp up the savour.
Considering the current demands of the consumers, it won’t be wrong to say that they have had enough of the conventional desserts. People are now willing to experiment with exotic desserts like Choux pastries and Tiramisus. Now, the taste is not the only factor influencing consumers to show a preference for certain sweets. People are going for mini desserts in attractive, bold colours over the usual brown and white ones.
We continuously develop range of flavours forinto the market that works to elevate the taste of baked desserts.. Our tools deliver monitored taste release to ensure a perfect balance of flavour. With IFF’s flavours you can achieve the right texture and taste in baked desserts and create melt-in-mouth baked treats. Our tools are designed to uplift the desirable notes while masking the undesirable taste of certain ingredients to attain the perfect delicacy.
But how do we do that?
As part of our Reimagine Modulation programme, we have an expanding portfolio of tools to enhance mouthfeel. These tools address the issues of fattiness, fullness and body improving the overall experience of indulging in the baked dessert. We also specialize in tools that are used to mask undesirable tastes like bitter, sour and astringency, controlling the overall flavour of the dish. In addition to these tools, we are also working to expand our toolset of tools to deliver the same sweet taste with low sugar formulations.We understand that the appealIFF understands of desserts are not necessarily tied to the stomach, but to the heart, and this is why we strives to enhance this experience.
Here’s a recipe of delectable choco Tiramisu Cake that you can prepare using IFF flavours.
INGREDIENTS
PART 1 - CREAMING PROCESS CAKE
Flour 100.00
Cocoa Powder 10.00
Fine Salt 1.80
Vegetable Fat 70.00
Palm Oil 22.00
SAPP 0.20
Flavour addition: in this stage
PART II - WHISKING PROCESS
Eggs 110.00
Castor Sugar 150.00
Invert Syrup 72Brix 3.00
Sorbitol Syrup 70/70 12.00
Propylene Glycol 2.60
Emulsifier Excel Sponge 526 (Ex. Rikevita) 3.00
Cream Of Tartar 0.30
13A Caramel SS 2.50
PART III
Sodium Bicarbonate 0.70
Glycerin15.00
Water 10.00
Potassium Sorbate 0.50
STEPS
1. Sieve flour mixture and place vegetable fat, oil, crystal ACE and flavour in mixing bowl & mix for 1 minute at low speed and 3 minutes at medium speed.
2. Scrape down the side of the mixing bowl and mix at low speed for 1 minute & keep aside.
3. Place eggs, Excel sponge, invert syrup, sorbitol syrup and PG in mixing bowl and whisk at low speed for 1 minute. Turn to second speed and mix for 2 minutes till soft pick.
4. Dissolve sodium bicarbonate in half the water and dissolve the other half of water with potassium sorbate. Add into the egg mixture.
5. Add ready cream flour fat mixture to egg mixture and mix at low speed for 2 minutes and second speed for 1 minute. Scrape down and mix at low speed for 1 minute.
6. Deposit into loaf pan and bake.
7. Baking temperature Top heat 173oC and bottom Heat 175oC.
8. Baking time 36 minutes to 40 minutes depending on the size