Flavors developed to withstand baking and maintain intensity and persistence.
Solutions that integrate into doughs, creams, and fillings, with consistent yield and tracked quality.
The Bayo bakery flavors are available in various matrix types to suit every processing method: liquids, powders, emulsions, and pastes. Each matrix is available in different concentrations to meet specific production needs.
The choice of matrix depends on the application: liquid flavors integrate easily into doughs and creams, powders are ideal for dry mixes, emulsions ensure uniform distribution, and pastes offer high aromatic concentration.
The range includes the most popular flavor families in the bakery sector.
Each profile is formulated to maintain its characteristics even after baking, cooling, and deep-freezing.
Orange (sweet and bitter), lemon, mandarin, lime, citron
Vanilla, vanilla bean, butter, vanilla butter
Coffee, cocoa
Almond (bitter and sweet), hazelnut (fresh and toasted), pistachio, walnut
Panettone, colomba, pandoro, biscuit, croissant, caramel, honey, cream, milk, zabaglione, tiramisu
Apricot, black cherry, cherry, strawberry, wild berries, apple, pear, peach, tropical fruits
Alchermes, amaretto, rum, maraschino
Cinnamon, anise, clove, ginger
Panettoni, colombe, brioches with citrus and vanilla profiles that do not interfere with leavening
Buttery and vanilla notes resistant to lamination and cold cycles
Biscuit, caramel, and nut profiles for low-moisture doughs
Citrus, vanilla, and milk notes for soft doughs
Flavorings for pastry creams, fruit fillings, ganache
Since 1946, we have been developing flavors using selected raw materials and certified quality control.
Full traceability, documentation for every product, and dedicated technical support.
