Natural Spéculoos Flavoring

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This aroma is well suited to :

See dosageguide

Discover our Natural Spéculoos Flavoring

The flavor of speculoos is rich and spicy, with notes of cinnamon, nutmeg and cloves. It is sweet and slightly caramelized, reminiscent of traditional Christmas biscuits.

Using Speculoos Flavoring in Pastries and Baked Goods

Speculoos flavoring is essential for adding a warm, spicy dimension to your pastries. Use it to make homemade speculoos, of course, which will shine with the characteristic cinnamon and spice notes of our flavoring. It is also perfect for muffins. With its density of 1.1 and Brix of 61, the flavoring blends perfectly into pastry preparations, ensuring a homogenous, balanced flavor.

Try combining speculoos with vanilla or caramel. These combinations create a perfect harmony of sweetness and spice.

Speculoos Flavoring in Confectionery

Our speculoos food flavoring is ideal for making gourmet confectionery. In sweets or pralines, it adds a lovely spicy note. Its density and Brix make it easy to incorporate and spread the flavor evenly throughout the confectionery.

Why not combine speculoos with dark chocolate or coffee? these combinations add depth to your creations.

Incorporating Speculoos Flavouring into Ice Creams

Speculoos is an excellent choice for making homemade ice creams and sorbets.

To enhance the taste, combine speculoos with cinnamon.

Using Speculoos Flavoring in Yogurts and Dairy Products

Add speculoos flavoring to your homemade yogurts and dairy products for a spicy and comforting touch. A coffee and speculoos cream, for example, will delight the most demanding gourmets. It blends easily with milk preparations, guaranteeing a rich, long-lasting taste.

For even more delicious dairy products, combine speculoos flavoring with honey or hazelnut flavors. These combinations add a sweet, crunchy note to your milk preparations.

Using Speculoos Flavoring in Beverages

In beverages, natural speculoos flavoring can prove useful. Use it to create craft beers or cocktails.

For even more creative cocktails, combine speculoos flavoring with rum or vanilla. These combinations offer aromatic complexity and a richness of flavor that will delight your guests.

  • Composition

    Monopropylene glycol, natural flavour, caramel (sugar, water)

  • Liquid
    Liquid
  • How to use it
    Dilute between 0.5 and 1%.

    For culinary use only.

    Shake the bottle well before each use.

    How to incorporate Speculoos flavoring into your recipes?

    For confectionery and jams

    To add Speculoos flavoring to your confectionery and jams, add it at the end of cooking to preserve its subtle notes. Mix well for even distribution. Let it rest so that the flavors develop fully before putting it in jars.

    For ice cream and sorbets

    Add the Speculoos flavoring to your ice cream or sorbet mixture just before churning. Mix thoroughly to ensure even distribution. Leave to rest in the freezer to allow the flavors to intensify before serving.

    For pastries and baked goods

    Add the Speculoos flavoring to your pastry or baking dough when mixing the liquid ingredients. Mix well so that the flavoring is evenly distributed. Bake as usual and let cool so that the flavors stabilize.

    For yogurt and dairy products

    To add Speculoos flavoring to your yogurt and dairy products, mix it in gently after fermentation. Make sure the flavoring is evenly distributed before refrigerating. Let it rest so that the flavors blend harmoniously before enjoying.

    For more details on dosages, see our page Dosage instructions

Technical data sheet
Spéculoos Flavoring

This PDF document provides comprehensive data on the composition, organoleptic characteristics, physicochemical specifications, and recommended uses of our Natural Spéculoos Flavoring .

You will also find details on allergens, restricted substances, as well as storage and usage advice to ensure the best quality of your finished products. When this aroma is organic, you will find the reference of the organic certification body.

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