Flavour family
Warm, comforting profiles — vanilla, butter, caramel, brown sugar, maple, honey, toasted notes and baked dough character — bake-stable and engineered for Canadian breads, cakes, cookies, muffins, cereal bars and dairy desserts.
Vanilla (bourbon Madagascar, Tahitian, Mexican, Indonesian) plus the warm bakery family: butter, brown butter, butterscotch, caramel, salted caramel, brown sugar, maple, honey, toffee, toasted milk, cinnamon roll, sugar cookie and baked-dough notes.
Most are oil- or PG-soluble and dosed at 0.1–0.5%. Encapsulated and bake-stable systems retain top notes through 180–220 °C oven temperatures; paste-form options are available for clean handling in continuous mixers.
Our bakery and vanilla library covers vanilla (custard, French, bourbon, Tahitian, ice-cream), butter, brown butter, caramel, dulce de leche, maple, honey, cinnamon, brown sugar and seasonal limited editions. Each is supplied in heat-stable carriers that survive 160–220 °C oven temperatures without losing identifying top notes.
Used across cakes, muffins, cookies, brownies, croissants, pies, fillings, glazes, donuts, snack bars and seasonal launches.
For frozen dough, par-bake and ready-to-bake systems, we tune the flavour for both the freeze-thaw cycle and the final bake. The consumer-facing product reads as same-day-bake, not as a reheated product. We supply matched references for fresh and frozen production lines.
Bakery applications hit 180–220 °C for 8–25 minutes. Liquid water-soluble vanilla loses 30–60 % top-note on bake; spray-dried, fat-coated and matrix-encapsulated versions hold 80–95 %. We supply the right encapsulation grade for each format — cookies, muffins, layer cake, croissant, danish — with dosing tables tied to the bake curve.
Bake-stability data is provided for each SKU, including pre- vs post-bake sensory and GC headspace where required for technical buyers.
Bourbon Madagascar reads creamy-classic; Tahitian is floral-cherry-anise; Ugandan is woody-rich; Indonesian (Java) is smoky-phenolic. Each origin pairs differently with bakery formats — Madagascar with vanilla cake, Tahitian with French pastry, Ugandan with chocolate bakery, Indonesian with rum baba and traditional European recipes.
Discuss natural vanilla (extract, oleoresin, distillate), vanilla WONF and cost-engineered vanillin systems so the right origin character lands within the right cost window.
Yes — multiple maple profiles from light golden to deep amber, natural and nature-identical, bake-stable.
The minimum production order is 5 kg. Share the application, dosage and trial scale to discuss sample availability, quantity, any charges and lead time. Request a quotation for the intended production volume and confirm supply arrangements before ordering.
The minimum production order is 5 kg. Share the application, dosage and trial scale to discuss sample availability, quantity, any charges and lead time. Request a quotation for the intended production volume and confirm supply arrangements before ordering.
Discuss natural flavour options for the application. Confirm source and processing information for the selected profile and have your regulatory reviewer assess the finished product's declaration under Canadian rules.
A flavour description is a starting point, not evidence of performance in your recipe. Use a documented trial to decide whether a candidate fits.
Share the product base, processing conditions, target taste and benchmark. Identify the issue: bitterness, aroma loss, an unwanted note or a new flavour direction.
Ask technical support to confirm the selected flavour’s dosage, carrier and handling requirements. Compare candidates in the same recipe and process, including an unflavoured control where useful.
Evaluate aroma, taste, aftertaste and appearance after processing and during your intended storage conditions. Record the formula, dose and observations against your agreed acceptance criteria before scale-up.
Tell us which specification, allergen statement, safety data sheet, certificate of analysis or certification evidence your quality team needs. Availability and certification scope must be confirmed for the specific reference; an ingredient document does not establish compliance of your finished product.
Share your application, product base, target profile and timeline. Our Canadian office reviews your brief with Delsa and confirms the options, sample availability and next steps for your project.
