Flavor Delights Flavored Powder Bakery Mix Strawberry

Tastes amazing. I made ube moist cake for my daughter's 1st birthday and it taste wonderful. No metallic taste like the liquid mcormick or butterfly gel color.

If you’ve ever made any ube recipes, you know. For those who don’t, Ube is a pain to use from scratch. In Filipino stores it’s usually manufactured as a jam or powder. Most folks are used to this. I have a texture thing so I hate working with the jams. I don’t mind eating them but cooking with them is annoying. In Asian stores, you normally can find powders similar to this but the packaging is usually not to western convenience expectations e.g. plastic bag with no easy open that needs scissors and no easy way to store unless you transfer containers. So then this walks into my life. OMG thank you. A powder in a jar. No more repackaging into another jar or undated ziplock. It’s seems trivial, but that is what would normally desired me from ever using it. Well, now, given the ease of this product, I’ll have a thought that I should ube-fy something and run to the pantry and just do it. It’s so game changing for me. At that point, implications are endless. I’ve used this in cookies, cakes, pancakes, waffles, shakes… I want to try it on soft serve mix, mochas, champorado, honestly even milk. It’s so much easier so I try it in anything. I’ve just drained through it so quickly and nearly panicked that we didn’t have more. But no more purchasing higher priced items because they ube flavored it. I’ve legit bought so many baking mixes for dumb amounts of money because it was ube flavored. Now as far as adjustments go, there will be some. I use as directed, but that usually calls for quite a bit of powder added to the recipe. So for pancakes that means a smidge more water to adjust consistency. Unless your recipe explicitly uses ube powder, you’ll likely have to do minor adjustments. And since most recipes use the jam, I’m sure it affects consistency in ways I wouldn’t know how to fix so I stick until there’s a guide for this type of exchange, I will be experimenting a lot. Another observation, I’ve used the ube “extract” which is actually ube flavoring and I loathe it. I get why it’s used but it stains everything purple and the smell almost makes me sick. With the powder, it tastes and smells like ube when cooked as it should, not obnoxiously bringing my senses to a halt whilst cooking.

I am on my second purchase of this flavoring, since I can no longer find pistachio extract. I has a much truer taste than a liquid imitation extract that I purchased previously. If I can't find pistachio extract in the future, I will definitely purchase again.

The powder is concentrated but not as concentrated as you think. I mixed a little in a few drops of water, and the concentrated flavor is excellent. I used this for making passion fruit cheesecake with 1:10 ratio, and it was quite weak in flavor. Basically 24 oz of cheesecake mix and 2 oz of the powder in a 9 in pie pan turned out to be good but not quite distinguishable as passion fruit. I think 1:5 ratio tastes more appropriate and you can try mixing it with some citrus flavor to bring out the fruitiness of it. So it would take half the jar to make a cheesecake.

Rather tasteless. I now use pistachio pudding mix in my cakes n muffins. (I only add a quarter cup of milk or water, or one more egg (to compensate for the pudding mix, and follow the cake instructions.

I usually love Flavor Delights' great flavors. But, while this flavor is tasty, it seems to be closer to an Apple Pie flavor. I get hints of a bright fruity aftertaste, as opposed to a warm fall pumpkin, I'm not sure why. With this, I think I will need to also add a bit of pumpkin powder to my cookie recipes... and I may even use this for my apple pie cookies with a bit more of apple flavoring. The spice level is mild and works just perfectly for my needs at this time.

Absolutely perfect for the strawberries and cream cookies I make!

Delicious for coffee drinks