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Flavoring Pastes

Baking flavoring pastes are an essential tool for the pastry professional. Use it to flavor gelato and ice cream, sorbets, cakes, mousse and fillings, and other pastries and desserts. flavoring pastes offer an intense, consistent and concentrated flavor, unlike extracts that are diluted with alcohol or flavor stabilizers, with the added advantage of a longer shelf life over fresh spices or ingredients. Our selection of flavoring pastes are made with natural raw ingredients and are an easy way to add flavor to your desserts and baking.
1 - 10 of 10 products:
Madagascar Bourbon Pure Vanilla Bean Paste
from United States by Nielsen-Massey
Pure vanilla with natural vanilla bean seeds in a unique and convenient paste form.
Noel Hazelnut Praline Paste - 60%
from France by Noel
A rich and smooth hazelnut paste to use in buttercream, mousse, ganache and more.
Valrhona Cacao Paste Block - 100%
from France by Valrhona
Bitter and intense pure unsweetened cocoa paste made with fine cocoa beans.
Coconut Flavoring Powder
from Italy by Gelatech
Dry form concentrated flavoring from real coconuts. Use to flavor gelato, sauces, baked goods, and more.
Hazelnut Gelato and Pastry Paste
from Italy by Gelatech
Concentrated hazelnut flavor paste ideal for flavoring gelato, pastry filling, and more.
Pure Pistachio Gelato and Pastry Paste
from Italy by Gelatech
Pistachio flavor paste with delicate, nutty, buttery flavor and pale green color.
Raspberry Gelato and Pastry Paste
from Italy by Gelatech
Raspberry paste has a tart, sharp, sweet, consistent flavor. Easy to use and store.
Strawberry Gelato and Pastry Paste
from Italy by Gelatech
Sweet, strong, concentrated strawberry flavor paste perfect for baking and ice cream making.
Vanilla Gelato and Pastry Paste
from Italy by Gelatech
Pure vanilla bean paste from Madagascar with a rich, smooth, warm flavor perfect for gelato, mousse, cakes and more.
Pistachio Flavoring Paste
from Italy by MEC3
A paste of pistachios, almonds, sugar and other flavorings to add flavor to gelato.
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