Natural smoke flavours are made from smoking real wood and capturing the essence in water. It is a refined smoke condensate made with only wood, heat, water and filtration. Tree species, along with heating time and temperature, influence the flavour, aroma and color of the smoke ingredient.
Why Smoke Flavours?
There are many benefits for transitioning to smoke flavouring. Due to the fact that tar has been removed,it is a healthier and cleaner option. Tar also causes messy particles which cling to the walls of machinery and facilities, floors, cracks and food products.
Better product quality and stability when using smoke flavouring is another advantage in addition to the possibility to dip or shower the food product to achieve the same smoky result. The smoking time can be reduced offering a higher yield.
Smoking, in food processing, is defined as the exposure of cured meat and fish products to smoke for the purpose of preserving and increasing the palatability by adding flavour and imparting a rich brown color. It is used as a preservation method with its drying action and the natural preservation properties created by wood smoke’s chemical composition.
Smoke particles vary in flavour based on the type of wood being burnt. Hickory is the most common wood used in smoking, with products labeled as “smoked” usually prepared with hickory. Hickory has a strong aroma and a not too bold flavour that finishes slightly sweet.