Sugars and Syrups – Traditional Sweeteners like white sugar, brown sugar, and syrups (e.g. agave) are commonly used to enhance sweetness and body, making beverages more palatable and appealing. The type and amount of sweetener used can dramatically alter the taste profile of the drink.
Natural Sweeteners – Natural sweeteners (e.g. Stevia) provide a natural, low-calorie alternative to sugar, making them popular among health-conscious consumers.
Artificial Sweeteners – Sucralose, for example, offers sweetness without the caloric content of sugar making it essential for low-calorie or sugar-free hot beverages.
Flavour Extracts – These enhance the flavour profile of beverages. The quality and concentration of these extracts can significantly impact the taste experience.
Spices – Spices add warmth and depth, often associated with seasonal drinks, contributing to the aroma and flavour.
Chocolate and Cocoa – Essential for hot chocolate and mochas, these ingredients add richness and depth. The type of chocolate and its quality can vary the sweetness, bitterness, and overall mouthfeel.
Cow’s Milk – Offers a creamy texture and natural sweetness, enhancing the body and mouthfeel of the beverage. The fat content can be adjusted to suit different beverages.
Dairy Alternatives – Almond, soy, oat, and coconut milks cater to lactose-intolerant and vegan consumer. Each type has a unique flavour and consistency that can complement or alter the beverage’s profile.
These ingredients (for example, lecithin, fava bean protein and guar gum) help to provide consistency and prevent separation in beverages containing dairy or non-dairy milk. They ensure a smooth, homogenous drink and improve shelf life.
These ingredients extend shelf-life by preventing microbial growth. Their use is especially important in pre-packages beverages like bottled frappes and ready-to-drink teas. Clean label options are available too for such applications.
Oat Syrup Barista offers outstanding barista qualities, especially its ability to foam – a feature that was previously unattainable with oat milk.
This innovation overcomes the foamability limitations of regular oat milk, enabling baristas to create stable, creamy, and consistent foam textures, thereby enhancing the overall quality of oat-based coffee beverages.
Learn about Oat Syrup Barista
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