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Flavor selection, dosing & batch-planning guide
Choose ice cream flavoring for your base
Explore concentrated flavors for ice cream, gelato and other frozen desserts. Match the formula to your dairy or plant-based base and mixing process. Check each product’s soluble type and ingredients; do not assume that every flavor behaves identically in every base.
Compare dessert flavor profiles
Start with water-soluble cake batter extract, water-soluble pistachio extract, pandan extract or purple ube extract. Purple Ube adds color as well as flavor; compare Clear Ube Extract if you do not want added purple color. Concentrate does not supply the sugar, fat or solids needed for your ice cream’s texture.
Starting amount: For most applications, start with a combined flavor amount of 0.3–0.6% of the unflavored batch or component weight, added on top. A 500 g base takes 1.5–3 g; a 1,000 g base takes 3–6 g. When combining flavors, share that total between them rather than dosing each at the full rate. Test the finished result before scaling. For hard candy, calculate from the cooked mixture before flavor is added.
Taste after freezing, then choose your size
Evaluate a small batch at its intended serving temperature before increasing production. Keep a record of the base, flavor amount and finished result. Choose a smaller bottle for trials, then compare larger sizes and current prices on the product page. For an example, see our cake batter ice cream recipe and follow the flavor use guide.
For production quantities, ask about bulk ice cream flavoring with your base type, application and expected volume.
Ice Cream & Frozen Treats
Creators Are Making Magic
Creators Are Making Magic