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Butter Cream Baking Flavor
Butter Cream Baking Flavor

Butter Cream Baking Flavor – Rich, Creamy Indulgence Engineered for Heat, Consistency, and Performance

Butter Cream Baking Flavor
形式：液体|粉末
保质期：2/3 年
等级食品级香料
认证：ISO HACCP HALAL 等

规格选择：
基本包装：10 千克/桶（适用于样品测试和小批量采购）
标准包装：25 公斤/桶（常规生产的建议规格）
经济包装：200 公斤/IBC 桶（可享受阶梯定价的第二级折扣）
批量购买：1 吨/批（使用定制的存储和运输解决方案，享受最优惠的单价）

    分类：

    描述

    🧈 Butter Cream Baking Flavor – Rich, Creamy Indulgence Engineered for Heat, Consistency, and Performance

    A Smooth, Buttery-Cream Profile Designed for Baking Stability, Allergen-Free Formulation, and Cross-Market ScalabilityButter Cream Baking Flavor

    🌿 Synthetic vs. Natural Butter and Cream Flavors: Key Manufacturing Differences

    Butter cream flavors are a cornerstone of indulgent baked goods. They deliver warmth, richness, and familiarity—found in cookies, cakes, pastries, and glazes. However, using natural butter and dairy derivatives for flavor in high-heat baking comes with serious formulation, cost, and stability drawbacks.

    ⚠️ Limitations of Natural Butter & Cream Extracts

    • Heat Sensitivity: Natural dairy volatiles degrade or burn during baking (>180°C), leaving behind off-notes or flavor loss.
    • Short Shelf Life: Real butter extracts are prone to oxidation and rancidity, limiting storage and shipping life.
    • Allergen Labeling: Natural dairy ingredients require allergen declaration (milk, lactose), restricting “free-from” positioning.
    • Batch Inconsistency: Butter extract quality varies with source, season, and process.
    • High Cost: Natural dairy flavorings are subject to milk market fluctuations, increasing product pricing unpredictability.

    ✅ Benefits of Synthetic Butter Cream Baking Flavor

    • Thermally Stable: Designed with high-flash-point lactones, maltol, and creamy aldehydes that resist oven heat.
    • Dairy-Free & Vegan: Contains no actual butter, milk, or cream; suitable for allergen-free or plant-based recipes.
    • Oxidation-Resistant: Stable for up to 24 months in powder or emulsion form.
    • Globally Compliant: Available in natural-identical or artificial versions per market demand.
    • Economical & Scalable: Consistent flavor and cost-efficiency across volumes and regions.
    特点 Synthetic Butter Cream Flavor Natural Butter or Cream Extract
    Oven Heat Tolerance Withstands 180–220°C baking heat Breaks down above 130°C
    货架稳定性 12–24 months, low oxidation 6–12 months, prone to rancidity
    标签灵活性 Natural-identical or artificial Requires dairy/milk allergen disclosure
    Cost Predictability 稳定且可扩展 Volatile due to milk price fluctuations
    Dairy-Free Yes – allergen-free and vegan No – may include dairy proteins/lactose
    批次一致性 High – precision synthetic formulation Varies with season/source

    🧁 Applications and Market Fit

    ✅ Ideal Product Categories

    • Butter cookies and shortbread
    • Pound cakes, cupcakes, muffins
    • Croissants and Danish pastries
    • Cake premixes and frostings
    • Pie crusts and tart shells
    • Custards, fillings, and baked puddings
    • Baking glazes, sauces, and margarine blends
    • Vegan and dairy-free bakery innovations

    🎯 Target Market Segments

    • Industrial bakeries with heat-stable flavor requirements
    • Plant-based and vegan bakery manufacturers
    • Clean-label or allergen-free dessert developers
    • Frozen and par-baked dough producers
    • Global bakery exporters requiring cost control and compliance

    🍰 Sensory Profile & Flavor Experience

    Butter Cream Baking Flavor delivers a comforting, multi-layered taste—evoking homemade buttercream frosting, warm croissants, or golden shortbread cookies.

    • Top Notes: Sweet milk, creamy vanilla
    • Heart Notes: Melted butter, dairy richness
    • Base Notes: Caramelized malt, warm lactones, subtle toastiness

    🧠 Flavor Evolution:

    • Opens with a creamy, smooth top layer reminiscent of whipped butter
    • Builds into a rich, indulgent center with subtle dairy depth
    • Finishes with lingering warmth and sweetness, even after baking

    The profile has rounded sweetness, no sharp dairy notes, and is designed to complement flour, sugar, and leavening reactions.

    ⚙️ Technical Benefits & Processing Performance

    🧪 Recommended Usage Levels

    应用 Dosage Suggestion
    Cookies & Biscuits 0.2% – 0.4%
    Cakes & Muffins 0.2% – 0.5%
    Premixes (Powdered) 0.2% – 0.6%
    Cream-filled Pastries 0.1% – 0.3%
    Vegan Butter Substitutes 0.15% – 0.35%
    Baked Fillings or Custards 0.1% – 0.25%

    🔬 Thermal & Functional Properties

    • Flash-point > 200°C, ideal for oven, extrusion, par-bake systems
    • Works in fat-rich, high-sugar, and high-protein matrices
    • Stable under low pH and neutral baking environments
    • 兼容 margarine, shortening, or butterfat systems
    • 可提供 powder, liquid emulsion, and encapsulated forms

    🔬 Innovative Flavor Technologies

    1. HeatSafe™ Butter Lactone Complex

    Synthetic delta-decalactone, gamma-nonalactone, and butyric esters blended for maximum flavor release after oven baking.

    2. DairyFreeMimic™ Structure

    Mimics natural butterfat flavor using non-dairy, allergen-free molecules such as maltol, acetoin, and furanone.

    3. CrumbBind™ Integration Matrix

    Designed to bind to flour and starch molecules, ensuring flavor retention during long baking or freezing cycles.

    4. EncapPlus™ Encapsulation

    Optional spray-dried or bead encapsulation for controlled aroma release and longer flavor shelf life in powdered mixes.

    5. SweetMod™ Synergy System

    Boosts perceived sweetness in low-sugar or stevia-sweetened baked goods, offsetting bitterness or dryness.

    🌍 Strategic Market Relevance

    📈 Global Trends Driving Demand

    • Premium bakery experiences are in demand, even in affordable price tiers
    • Plant-based bakery growth requires dairy-free indulgent flavors
    • Clean-label demand is reshaping how butter and cream flavors are used
    • Natural vanilla and butter volatility continues to drive interest in synthetic alternatives

    🔥 Why This Flavor Matters

    • Eliminates risk of milk/dairy allergen contamination
    • Works in traditional, vegan, and gluten-free recipes
    • Ideal for export compliance (Halal, Vegan, Non-GMO)
    • Reduces reliance on price-volatile dairy ingredients
    • Designed for modern bakery processing lines with UHT or frozen dough formats

    🧯 Safety, Compliance, and Documentation

    • Compliant with FEMA GRAS, IFRA 51st Amendment, EU EFSA, GB 2760, Codex Alimentarius
    • Available as:
      • Natural-identical (EU & China preferred markets)
      • Artificial (cost-effective, U.S.-approved formulations)
    • Allergen-free (no dairy, eggs, soy, or gluten)
    • 适用于
      • Halal
      • Kosher
      • Vegan
      • Non-GMO Project Verified (upon request)

    📄 Documentation Available:

    • Certificate of Analysis (COA)
    • Technical Data Sheet (TDS)
    • Safety Data Sheet (SDS)
    • IFRA Compliance Statement
    • Allergen Declaration
    • Flavor Certificate (Origin & Type)

    ⚠️ Usage Notes

    • In sugar-free or stevia-sweetened bakery, pair with SweetMod™ system to boost richness
    • For best flavor release in par-baked or frozen dough, use encapsulated format
    • Works in butter/margarine blends—can enhance dairy flavor or fully replace it
    • For chocolate, nut, or fruit pairings, reduce usage slightly to avoid flavor masking

    📌 结论

    Butter Cream Baking Flavor is the modern solution for delivering rich, nostalgic buttercream flavor in high-temperature, allergen-sensitive, and scalable bakery environments.

    It bridges traditional bakery indulgence with modern technical performance, offering:

    • Heat resilience
    • Flavor reliability across batches
    • Allergen-free labeling flexibility
    • Export-ready documentation and certification

    Whether you’re formulating premium cakes, mass-market cookies或 vegan bakery lines, this flavor offers a powerful, cost-efficient, and delicious solution.

    📝 专业支持

    我们提供完整的文档资料，包括 TDS、SDS 和香水配对建议。
    提供 OEM/ODM 定制服务。如需样品或更多详细信息，请联系我们。

    香水样品

     

    1.产品定价结构

    我们为每种香型提供多层次的产品解决方案，价格范围为 $7-$120/公斤（基于 2023 年标准定价）。价格变化反映了

    规格选择：

    基本包装：10 千克/桶（适用于样品测试和小批量采购）

    标准包装：25 公斤/桶（常规生产的建议规格）

    经济包装：200 公斤/IBC 桶（可享受阶梯定价的第二级折扣）

    批量购买：1 吨/批（使用定制的存储和运输解决方案，享受最优惠的单价）

    - 原材料等级（天然提取物/食品级合成物/医药级成分）
    - 浓度梯度（3%-98% 可调节效力）
    - 定制费用（OEM 配方修改单独计费）
    - 批量折扣（100 公斤以上订单的分级定价）
    建议客户具体说明应用场景（食品添加剂/化妆品/工业用途），以获得最佳性价比模型建议。运输规格 桶

    **2.香氛矩阵与选择服务**

    我们业界领先的香水数据库包括
    - 核心类别：12 个嗅觉类别（果香/花香/木香/东方香/香水等）
    - 复合混合物：200 多种标志性香调（如柑橘-雪松混合香调）
    - 符合地区标准：配方符合欧盟 IFRA、中国 GB 2760 和其他法规标准
    三维选择服务：
    ① 免费香氛光谱分析
    ② 特定应用兼容性测试
    监管合规前核查

    **3.服务协议样本**

    三阶段采样计划：
    1) 初步样品：免费提供 5 毫升标准样品（最多 3 个品种）
    2) 高级测试：定制配方样品（$20/每种材料成本）
    3) 生产前验证：1 公斤技术样品（可从今后的订单中扣除）
    *通过 DHL/FedEx Priority（3-7 个工作日）进行全球送货*。

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    与马士基/敦豪快递公司的数字化物流整合确保了：
    - 实时运费计算器：通过目的地邮政编码即时报价
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    √ 空运快递（100 公斤以上订单的优先空间）
    √ 国际快递（72 小时紧急服务）
    - 智能通关：支持全部 HS 编码申报

    **5.贸易条款规格**

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    ▷ EXW（出厂价）：客户从广州保税仓库提货
    ▷ FOB （广州港）：包括国内物流和清关
    ▷ CIF（目的港）：110% 货物价值海上保险范围
    ▷ DDP（已完税交货）：包括目的地增值税和关税
    ▷ FCA（自由承运人）：在指定码头转运货物

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    √ 电子支付：PayPal Business（需支付 3.5% 服务费）
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