| Term | Definition |
Artificial
(är-tə-'fi-shəl) |
Denotes a product whose components are derived from synthetic process. |
Artificial and Natural
(är-tə-'fi-shəl and na-chə-rəl) |
A blend that combines both synthetic and natural products by predominance. Also natural and artificial. |
Bake-proof
(bāk 'prüf) |
Products which will not lose their flavor strength during the baking process |
Butters
(bə-tərz) |
A creamy food spread, generally nut-based, processed to a super-smooth consistency. Ideal for a variety of baking applications and typically does not contain sugar. |
Compound
(käm-paund) |
Concentrated flavors ideal for many different flavoring applications, such as cakes, cookies, ice creams, gelatos, cheesecakes, muffins, etc… |
Concentrated
(kän-sən-trāt-təd) |
Concentrated is considered many times stronger than an average strength product. For example, a gallon of ten fold vanilla will flavor as much product as ten gallons of single fold vanilla. A gallon of eighteen fold vanilla equals eighteen gallons of single fold vanilla in flavoring potential. |
Degrees Brix or °Brix (symbol °Bx)
(briks) |
A measurement of the dissolved sugar in a particular food product. |
Dessert Sauce
(di-'zərt 'sas) |
Straight-use sauces available in many flavors and can be used to drizzle over your favorite desserts such as ice cream, crème brulee, etc |
Dragee
(dra-'zhā) |
Amoretti dragees are rich dark chocolate or super-premium almonds coated in a very thin sugar shell. |
Extract
(ek-strakt) |
Even more concentrated than our compounds, extracts are the essential oils of a particular flavor. They are ideal for a vast variety of flavoring applications. |
Flavor
(flā-vər) |
A product that gives taste or enhances flavor in an existing product, other than flavor oils, essences and botanicals. It may contain water, propylene glycol, alcohol, etc. |
Food Color
(füd 'kə-lər) |
Highly concentrated food colors used in a variety of applications, such as coloring icing, cream, or filling |
Freeze-thaw-stable
(frēz 'tho 'stā-bəl) |
Product's integrity will remain intact as it transitions from frozen to room temperature. |
Ganache
(gä-'näsh) |
Filling typically made from chocolate and cream and also can be used to enrobe truffles or small pastries. Amoretti ganache do not contain cream and are shelf stable at room temperature. |
Industrial Compound
(in-'dəs-trē-əl 'käm-paund) |
Slightly less concentrated than our regular compounds, these are ideal for large-scale, industrial-sized bakeries who often have massive production runs of a particular flavor. |
Liqueur Flambés & Dessert Wines
(li-'keur fläm-'bā) |
Flavors available in this format can be used for drinking straight as an after-dinner apertif or can be set aflame in elaborate plating applications, such as using Banana Liqueur Flambe to prepare Bananas Foster |
Marzipan
(mär-zə-pan) |
Generally an almond paste to which more sugar has been added. Ideal for molding into different shapes for unique pastries - also used for cake-covering applications. |
Natural
(na-chə-rəl) |
A product in which all components come from natural sources. Also W.O.N.F. |
Natural and Artificial Ingredients
(na-chə-rəl and är-tə-'fi-shəl in-'grē-dē-ənt) |
Contains ingredients derived from both nature and synthetic processes. |
Neutral Glaze
(nü-trəl glāz) |
A glaze used to impart a shiny effect on food. |
Nut Flour
(nət 'flaur) |
Nuts processed to a super-fine flour-like consistency. Ideal for dusting your favorite pastries or making pie crusts, as well as low-carb applications. |
Oil Soluble
(ȯil säl-yə-bəl) |
Ideal for oily baking applications, such as directly flavoring chocolate |
Paste
(pāst) |
Generally a nut-based product mixed with sugar and ideal for baking applications. Popular examples include almond paste for macaroons or as a filling for bear claws. |
Pasteurized
(pas-chə-rīzd) |
Partial sterilization of a substance at a temperature and for a period of exposure that destroys objectionable organisms without chemical alteration of the substance. |
Praline
(prā-'lēn) |
Amoretti's definition of a praline is a roasted nut processed to a super-smooth consistency. Pralines generally do not contain sugar. Ideal for a variety of baking applications |
Pralinosas
(prā-'lēn-ōs-zəz) |
Amoretti's definition of a pralinosa is a roasted nut, typically mixed with sugar, processed to a super-smooth consistency. Ideal for use as a filling in between cake layers or as a center for truffles. |
Savory Herb and Spice Extract
(sāv-rē 'ərb 'ek-strakt) |
The "Savory" section of our extracts include such classics as garlic, thyme, oregano, basil, etc |
Shelf-stable
(shelf 'stā-bəl) |
Product does not need refrigeration. |
Spray
(sprā) |
FDA-approved food flavors in an easy-to-use spray format - very inexpensive per serving and available in hundreds of flavors. |
Straight Use Ingredients
(strāt 'yüs) |
Items that can be used directly from the container - they do not need to be mixed with other ingredients for product creation. Examples include olive oil, almond oil, roasted black sesame praline, etc |
Swirl
(swərl) |
Fruit-based flavors ideal for swirling into your favorite batter for a marbling effect or for various glazing applications. |
Vanilla Bean
(və-'ni-lə 'bēn) |
An actual vanilla bean pod generally harvested from Tahiti or Madagascar. Ideal for use in any baking application where the bean is split with a knife and the seeds are used for flavor. |
Virgin Martini Mix
(vər-jən mär-'tē-nē) |
Alcohol-free mix to be used to create martini cocktails. Amoretti uses only the finest ingredients, such as real fruit, to create these delicious mixes. |
Water Soluble
(wä-tər säl-yə-bəl) |
Ideal for most baking applications including those that are water-based. |
WONF
(wänf) |
With Other Natural Flavors and/or Fruits (WONF) A natural flavor that has been enhanced with other natural flavors. handling. W.O.N.F.'s on the other hand allow you to obtain a naturally stronger flavor without the use of artificial enhancers, providing the luxury of "All Natural" in flavoring your product. |
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