2006 product catalog - parasol flavors - premium snowball flavors

2006 PRODUCT GUIDE

Flavors with a Taste of New Orleans!

Parasol Flavors, Inc. 69345 Highway 59, Abita Springs LA 70420

Phone: 985-898-0007 Toll Free: 800-310-6553 Fax: 985-898-0970

Website: www.parasolflavors.com Email: [email protected]

PARASOL Flavors manufactures ONLY premium products with uses encompassing the broad spectrum of desserts available in today’s market. Every product is rigorously tested and tasted before entering the marketplace. Developmental work is conducted in the laboratory and in the kitchen with cooperation and participation from our valued customers. Customer specific R&D is a welcome challenge. Products are sold in gallons unless otherwise noted. Alternate packaging is available upon request. Pricing, Technical Information, and Ingredient Declarations are also available upon request. Lead times are minimal since most products are stocked on our warehouse floor. We will gladly provide samples so that you can taste the difference and why we have the “Flavors with a taste of New Orleans!”

TABLE OF CONTENTS AND CATEGORY DESCRIPTION

Page 1 Table of Contents

Pure Vanilla Extract—is made from the finest vanilla beans. Pure Vanilla Extract is a necessity for the discerning user in dough, batter, fillings, icings, and Category I ice cream.

Page 2-3 Vanilla Blend—combines pure vanilla extract with high quality vanilla flavors to deliver an excellent flavor and aroma at a reasonable price. Vanilla Blends withstand processing better than pure vanilla and can be used in all products where pure vanilla is called for.

Page 4-5 Imitation Vanilla—conveys the flavor and aroma of natural vanillas while being economical to the user. Imitation vanillas are manufactured with and without added color and can be used in a variety of applications: dough, batter, filling, icing, Category III ice cream, fountain syrup.

Page 5-11 Flavor Concentrates and Emulsions — are gum/water based, are made from the finest oils, and impart intense flavor. They have a consistency similar to icing and cake batter and, therefore, do not “water down” a mixture. Most also add color to the finished product. This category includes:

• Party Emulsions—made exclusively for use in children’s confectionary treats

• Holiday Emulsions—seasonal favorites

Concentrates and Emulsions have limitless applications in the bakery, creamery, and soda shop.

Page 13 Snowball Flavor Concentrates— are a unique and extensive line of concentrates which, when added to simple syrup (or other sweetener base), make delicious beverages, snowballs, smoothies, and sherbets. Parasol also offers Simply Sweet, a sugar free simple syrup base. When mixed with warm water, it produces a delicious sweetened base for diabetics and calorie conscious consumers. Acid and Preservative Solutions are also available to extend the shelf life of the finished syrups. NEW FLAVORS are constantly added to our snowball line.

Page 11-12 Flavor Extracts and Special Purpose Flavors— Extracts are alcohol/water dilutions of natural oils. Extracts do not add color to the finished product. Extracts are generally used in products which do not require baking, such as icings. Special Purpose Flavors are a unique group of flavors which serve a particular need for the ice cream and/or bakery industry.

To Order Call: 800-310-6553

Page 2

PURE VANILLA EXTRACT

2 X Pure Vanilla P516

Directions for Use: ∗ Dough, Batter, Icing: 6-8 oz. to 100 lbs.

∗ Ice Cream: 2-3 oz to 5 gals. Mix

Contains only the finest vanilla beans. In bakeries, 2X is most commonly used in icings and cream fillings. In cake batter, 2X gives a delicate aroma and flavor. 2X can be used in Category I Ice Cream.

Color: Brown

Flavor Type: Natural, Pure Extract

VANILLA BLENDS

Flavorful Vanilla P501

Directions for Use: Dough, Batter, Icing: 6-8 oz. to 100 lbs.

Flavorful is a smooth blend of pure, prime Vanilla Extract, fortified with vanilla flavors, sugar syrup, and fruit juice. Because of the generous portions of pure vanilla, it is smooth and does not have the harsh taste imitation vanillas can give. Flavorful also comes through much better than pure vanilla; which sometimes loses its strength during mixing and baking. Flavorful Vanilla imparts a delicate flavor and aroma to icings, cream fillings, and acts well as an enhancer with other flavors like lemon, chocolate, orange, etc. Flavorful is fine for all products where vanilla is used.

Color: Rich, Brown

Flavor Type: Natural and Artificial

Broadway Vanilla P514


∗ Ice Cream: 1-3 oz to 5 gals. Mix

Broadway Vanilla is a Blend of 50% Pure Extract with added natural flavors. It is an excellent vanilla blend for use in Category II ice cream.

Color: Rich, Brown

Flavor Type: Pure Extract + Natural


VANILLA BLENDS

Royal Vanilla P517

Directions for Use: * Dough, Batter, Icing: 6-8 oz. to 100 lbs.

∗ Ice Cream: 2-3 oz to 5 gals. Mix.

Royal Vanilla combines pure vanilla extract with natural vanilla flavors to achieve a smooth, velvety vanilla flavor for use in premium baked goods as well as in Category II Ice Cream.

Color: Rich Brown

Flavor Type: Pure Extract Plus Natural Flavors

French Vanilla P502

Directions for Use: Ice Cream: 3-4 oz. to 10 gal. mix

French Vanilla is an excellent vanilla blend for use in Category II ice cream.

Color: Rich, Brown


Mexican Vanilla P518

Directions for Use: * Dough, Batter, Icing: 4—6 oz. to 100 lbs.

* Ice Cream: 2—4 oz to 5 gals. Mix

Mexican Vanilla is a spicy, aromatic vanilla flavor blending Pure Vanilla Extract with natural and artificial flavors.

Color: Dark Brown


IMITATION VANILLAS

16 Fold Vanilla P506

Directions for Use: ∗ Dough, Batter, Icing: 3/4 oz. to 100 lbs.

∗ Ice Cream: 1/4—1/2 oz to 10 gals. Mix

∗ Fountain Syrup: 1/4 oz. to 1 gal. Simple Syrup

16 Fold is a highly concentrated imitation vanilla flavor which does not bake or freeze out. For a normal strength vanilla, add 8 ounces to 120 ounces of warm water.

Color: Water White

Flavor Type: Imitation


IMITATION VANILLAS

Mellow Vanilla 8X P522


∗ Fountain Syrup: 1 oz. to 1 gallon Simple Syrup

Mellow Vanilla is a high quality blend of ingredients formulated to withstand high oven heat and resist bake out.

Color: Amber


Mardi Gras Vanilla Flavor P508

Directions for Use: Dough, Batter, Icing: Start at 1/2 oz. to 100 lbs.

This is an imitation vanilla for the high volume user. A very small percentage (0.03% - 0.05%) will add a distinct, velvety smooth taste to cakes, cookies, biscuits, confectionary items, etc.

Color: Clear

Flavor Type: Natural and Artificial Vanilla Flavor

Bakers Vanilla P505


Bakers Vanilla is an artificial vanilla with added color. Bakers Vanilla is economically priced.

Color: Brown


Crescent Vanilla P510/P512

Directions for Use: Dough, Batter, Icing: 1 oz. to 100 lbs.

Crescent is a vanillin based imitation flavor available with and without added caramel color.

Color: P510—Clear, P512—Brown

Flavor Type: Natural and Artificial Vanilla Flavor

Eco Vanilla P504


Eco is a special economically priced vanilla. Eco Vanilla is blended to give prepared food a “fresh from the oven” vanilla flavor.

Color: Brown



IMITATION VANILLAS

White Vanilla P513


White Vanilla is a clear white artificial vanilla flavor used mostly in icings and glazes. White Vanilla is also an economical way to flavor batter and dough.

Color: Water White


FLAVOR CONCENTRATES AND EMULSIONS

Almond Emulsion P617

Flavor Type: Artificial Usage: Dough Batter Icing: 3-5 oz. to 100 lbs.

Ice Cream: 4-5 oz. to 5 gals. Mix

Fountain Syrup: 4 oz. to 1 gal. Simple Syrup

Color: White

Almond Emulsion is a highly concentrated gum-based liquid flavor. Aside from imparting a characteristic almond flavor, this emulsion may also be used to emphasize other flavors, such as vanilla, chocolate, blueberry. Almond Emulsion may be used effectively in white cake and angel food cake. In Pastries were almond paste is added, it may be utilized to increase flavor level.

Almond Delight Emulsion (No Sugar Added) P331



Fountain Syrup: 4 oz. to 1 gal. Simple Syrup Color: White

This emulsion has a great almond flavor without the added sugar. The fountain syrup recipe makes a delectable addition to coffee and espresso beverages.

White Vanilla 8X P521


∗ Fountain Syrup: 1 oz. to gal. simple syrup

White Vanilla 8X is an artificial vanilla flavor used mostly in icings and glazes. 8X has a robust vanilla flavor.

Color: Golden



Page 6


Blueberry Emulsion P623

Flavor Type: Natural & Artificial Usage: Dough Batter Icing: 4-6 oz. to 100 lbs.


Fountain Syrup: 2 oz. to 1 gal. Simple Syrup Color: Deep purple

Blueberry Emulsion is a mixture of natural and artificial ingredients, blended to capture the essence of fresh Wild Maine berries. It will flavor and color cakes, cookies, breads, muffins, icings, puddings, fillings, etc. Try Blueberry Emulsion in combination with vanilla and/or lemon. In muffins and pastries where fresh blueberries are added, integrate the flavor emulsion to increase palatability.

Blueberry Delight Emulsion N&A (No Added Color) P330



Fountain Syrup: 2 oz. to 1 gal. Simple Syrup Color: Off White

This emulsion has the same great taste of P623 but without added color.

Apple Pie Emulsion P625

Flavor Type: N&A Usage: Dough Batter Icing: 8 oz. to 100 lbs.



Color: Caramel

Apple Pie Emulsion mimics the taste of a hot apple pie including the ice cream on top. Add exclusively in batters and mixes or combined with fillings for an exceptional dessert.

Banana Delight Concentrate P301




Color: Pale Yellow

Banana Delight is a blend of natural materials, fortified with an imitation flavor, judiciously added to bring out the subtle flavor of fully ripened bananas. This product is recommended for general bakery work in cakes, cookies, muffins, icings, puddings, and fillings. Banana Flavor is exceptional when blended with other complimentary flavors such as butter, coconut, and pineapple to create unique and delectable treats.


Page 7


Buttery Pecan Concentrate P303



Fountain Syrup: 2 oz. to 1 gal. Simple Syrup Color: Caramel Brown

Buttery Pecan Concentrate is recommended for general bakery work in cakes, cookies, icings, glazes, candies, puddings, and ice cream. The fountain syrup recipe makes a delectable addition to coffee and espresso beverages.

Butter Flavor Sweet Cream Type P601

Most bakery production now is done with shortening rather than butter. Because of this, it is necessary to make up the flavor deficit with butter flavor. When used as directed, Sweet Cream Butter Flavor will add the distinct note of fresh pure butter.


Color: Golden Orange

Butter N&A Emulsion P333

When used as directed, Butter Emulsion will add the distinct note of fresh pure butter.


Color: Golden Yellow

Butter Vanilla Delight N&A P632

Butter Vanilla Delight combines butter and vanilla flavors into one concentrate.


Color: Pale Orange

Caramel Emulsion P628



Fountain Syrup: 4 oz. to 1 gal. Simple Syrup Color: Tannish brown

Caramel Emulsion adds a smooth, creamy flavor to baked goods and ice cream. Try adding to syrup and cake glazes for a phenomenal finish. The fountain syrup recipe makes a delectable addition to coffee and espresso beverages.


Page 8


Cinnamon Emulsion P627




Cinnamon Emulsion is a highly concentrated gum-based liquid flavor. Use Cinnamon to emphasize other flavors, such as vanilla and chocolate.

Coconutty Concentrate P305



Fountain Syrup: 2 oz. to 1 gal. Simple Syrup Color: Colorless to amber

Coconutty Concentrate imparts a characteristic fresh “Toasted” coconut flavor in the finished product. Coconutty is exceptional when blended with other complimentary flavors such as almond, butter, vanilla, strawberry, banana, and pineapple.

Cream Cheese Emulsion P630



Fountain Syrup: 2 oz. to 1 gal. Simple Syrup Color: Off White

Cream Cheese Emulsion is a rich, creamy flavor. Include in donut mixes, bunt cakes, pudding cakes exclusively or mix with cream cheese for added flavor.

Lemon Delight Emulsion w/ Citral (No Added Sugar)

P332

Flavor Type: Natural Usage: Dough Batter Icing: 3-5 oz. to 100 lbs.


Fountain Syrup: 2 oz. to 1 gal. Simple Syrup Color: Pale Yellow

Lemon Emulsion conveys a distinctive lemon flavor and aroma to limitless bakery items. Lemon blends well with vanilla and butter, and acts as an enhancer when used in conjunction with other flavors. This emulsion has a great lemon flavor without added sugar.

Lemon Emulsion P618



Fountain Syrup: 2 oz. to 1 gal. Simple Syrup Color: Pale Yellow

Lemon Emulsion conveys a distinctive lemon flavor and aroma to limitless bakery items. Lemon blends well with vanilla and butter, and acts as an enhancer when used in conjunction with other flavors.


Page 9


Maple Delight Concentrate P309



Fountain Syrup: 2 oz. to 1 gal. Simple Syrup Color: Dark Brown

Maple Delight is a rich, dark aromatic flavor. Aside from addition into baked goods and ice cream, try adding to syrup and cake glazes for a phenomenal finish. The fountain syrup recipe makes a delectable addition to coffee and espresso beverages.

Orange Zest Concentrate P312



Fountain Syrup: 2 oz. to 1 gal. Simple Syrup Color: Pale Orange

Orange Zest is blended from the finest Florida cold pressed Valencia orange oil. Add Orange Zest to bread mixes, coffee cakes, and King Cakes. This flavor blends well with vanilla and chocolate.

Pina Colada Emulsion P624




Pina Colada Emulsion combines various ingredients to create a delicious tropical taste. Add to crushed pineapple, fruit fillings, or cream fillings to enhance layer cakes and cream pies.


Page 10


Praline Delight Concentrate P323



Fountain Syrup: 2 oz. to 1 gal. Simple Syrup Color: Brown

Praline Delight adds a smooth, buttery flavor with a distinct pecan taste. This concentrate is recommended for general bakery work in cakes, cookies, icings, glazes, candies, puddings, and ice cream. The fountain syrup recipe makes a delectable addition to coffee and espresso beverages.

Pineapple Delight Concentrate P315



Fountain Syrup: 2 oz. to 1 gal. Simple Syrup Color: Amber

Pineapple is a mixture of natural and artificial ingredients, blended to mimic the taste of fresh, fully ripened pineapple rings. Aside from limitless uses in general baked goods, it can be added to crushed pineapple and/or pineapple filling to enhance upside down cakes and layer cakes. Pineapple is excellent combined with strawberry, banana, coconut, etc.

Rompin’ Rum Concentrate P313



Fountain Syrup: 2 oz. to 1 gal. Simple Syrup Color: Golden Yellow

Rompin’ Rum reproduces the essence of fine Jamaican Rum. Parasol recommends this rum flavor for general bakery work in icings and pastries where rum is appropriate, such as sweet rolls, icings, and rum cakes. Rompin’ Rum can also be used at a low level to enhance vanilla or coffee flavors, and is excellent when combined with tropical or citrus flavors.

Rum Flavor P604

This rum flavor is very concentrated and as a result is more economical. While the suggested usage is approximately 2 oz. per 100 lbs., start with a lesser amount and increase after checking the flavor level. Rum Flavor can be used to make delicious Rum Cakes, Butter Rum Cakes, Holiday Cookies and can be added to pastry dough, icings, and fillings.

Flavor Type: Artificial Usage: Dough Batter Icing: 2 oz. to 100 lbs.

Color: Clear Orange


Page 11


Strawberry Delight Concentrate P314



Fountain Syrup: 2 oz. to 1 gal. Simple Syrup Color: Red

Strawberry Delight captures the essence of fresh, juicy strawberries. It will incorporate flavor and color to shortcakes, strawberry glazes, muffins, etc. Try Strawberry Delight in combination with vanilla and other fruit flavors. Integrate Strawberry Delight into desserts where fresh strawberries are added.

Yellow Cake Emulsion P629



Fountain Syrup: 2 oz. to 1 gal. Simple Syrup Color: Pale Brown

Yellow Cake Emulsion is recommended for general bakery work in cakes, cookies, icings, glazes, candies, puddings, and ice cream. The fountain syrup recipe makes a delectable addition to coffee and espresso beverages.

Sour Cream Emulsion P626


Ice Cream: 4-5 oz. to 5 gals. Mix Color: Clear White

Sour Cream Emulsion is a rich, creamy flavor. Include in donut mixes, bunt cakes, pudding cakes exclusively or mix with sour cream for added flavor.

Strawberry Blend Emulsion P670



Fountain Syrup: 2 oz. to 1 gal. Simple Syrup Color: Reddish Pink

Strawberry Blend Emulsion is a mixture of natural and artificial ingredients, blended to capture the essence of fresh, sweet strawberries. It will flavor and color cakes, cookies, breads, muffins, icings, puddings, fillings, etc. In muffins and pastries where fresh strawberries are added, integrate the flavor emulsion to increase palatability.

Cotton Candy Party Emulsion P672



Fountain Syrup: 2 oz. to 1 gal. Simple Syrup Color: Clear

Cotton Candy Party Emulsion is a unique fresh flavor intended to tantalize young connoisseur’s taste buds. Add Cotton Candy Emulsion to birthday cakes (batter and/or icing), cupcakes, and cookies to be the hit of the party. Cotton Candy Emulsion contains no added color so you can choose if and what color to add to your treats.


Page 12

PARTY EMULSIONS

Grape Party Emulsion P673



Fountain Syrup: 2 oz. to 1 gal. Simple Syrup Color: Purple

Grape Party Emulsion is a scrumptious fruity flavor. Add Grape Emulsion to birthday cakes (batter and/or icing), cupcakes, and cookies to be the hit of the party.

Bubble Gum Party Emulsion P671




Color: Clear

Bubble Gum Party Emulsion is a unique fresh flavor intended to tantalize young connoisseur’s taste buds. Add Bubble Gum Emulsion to birthday cakes (batter and/or icing), cupcakes, and cookies to be the hit of the party. Bubble Gum Emulsion contains no added color so you can choose if and what color to add to your treats.

Cranberry Holiday Emulsion P675



Fountain Syrup: 2 oz. to 1 gal. Simple Syrup Color: Red

Cranberry Emulsion is a mixture of natural and artificial ingredients, blended to capture the essence of fresh berries. Cranberry Emulsion will add flavor and color to baked goods, as well as toppings and fillings. Try Cranberry Emulsion in combination with vanilla and/or a hint of peppermint. Add Flavor Emulsion with fresh cranberries to increase flavor identification economically.


Page 13

HOLIDAY EMULSIONS

Carrot Cake Holiday Emulsion P674


Ice Cream: 4-5 oz. to 5 gals. Mix Color: Pale Orange

Carrot Cake Emulsion is developed specifically to enhance the flavor, color, and aroma of your holiday desserts. This emulsion adds carrot and cinnamon notes to cakes, cookies, breads, and muffins, etc. Add in conjunction to shredded carrots or in place of for an economical dessert.

Egg Nog Holiday Emulsion


Ice Cream: 4-5 oz. to 5 gals. Mix Color: Yellow

Egg Nog Emulsion is developed specifically to enhance the flavor, color, and aroma of your holiday desserts. This emulsion adds egg custard, rum, cinnamon and nutmeg notes to cakes, cookies, breads, and muffins, etc.

Black Walnut Delight P600

Black Walnut Delight is a combination of natural flavors, Pure Vanilla Extract, and caramel color. This flavor is most commonly used to make premium black walnut ice cream.

Flavor Type: Natural Usage: Ice Cream: 2.5 oz to 5 gals. Mix

Color: Rich Brown


Page 14

SPECIAL PURPOSE FLAVORS

Lemon Extract P608

Flavor Type: Natural Usage: Start Usage at 4 oz. to 100 lbs. Icing or 5 gals. Mix. Add additional flavor as needed to achieve desired taste.

Color: Faint Yellow

Lemon Extract is an alcohol and water dilution of natural cold pressed lemon oil. It is used in products which do not require baking, such as icings and ice cream.

FLAVOR EXTRACTS

Almond Extract P612

Flavor Type: Artificial Usage: Icing: 6-12 oz. to 100 lbs.

Ice Cream: 4-5 oz. to 5 gals. Mix Color: Water White

This Extract is an alcohol and water dilution of almond oil. It is used in products which do not require baking, such as icings and ice cream base.

Rye Bread Flavor P605

Rye Bread Flavor is a special flavor for coloring and flavoring rye bread.

Flavor Type: Natural Usage: Bread Dough: 4-6 oz. to 25 lbs.

Color: Dark Brown

Strawberry Special Flavor (Ice Cream) P606

This strawberry flavor is specifically formulated to make strawberry ice cream.

Flavor Type: Artificial Usage: Ice Cream: 2-3 oz. to 5 gals. Mix

Color: Reddish Pink


Page 15

COLOR BLEND SOLUTIONS

Blue Color Solution P709

Caramel Color (Double Strength) P719

Color It Egg Shade Solution P708

Orange Color Solution P716

Red Color Solution P710

Strawberry Color Solution P717


Page 16

SNOWBALL FLAVOR CONCENTRATES AND SUPPLIES

FLAVOR LIST

Almond Apple (Green) Apple (Sour) Bahama Mama Banana Blackberry Blue Raspberry Blueberry Bubble Gum (Blue) Bubble Gum (Pink) Butter cream Butterscotch Cajun Praline Candy Apple Caramel Cheesecake Cherry (Maraschino) Cherry (Black) Cherry Cheesecake Chocolate Clear Bubble Gum Clear Cherry Clear Grape Clear Spearmint Clear Strawberry Coconut (Clear) Coffee

Cola Cotton Candy Creole Cream Cheese Cream Soda Daiquiri Dreamsicle French Vanilla Fuzzy Navel Grape Hawaiian Honeydew Melon Hurricane Ice Cream Kiwi Leche Lemon Lemon Lime (Pale) Lemon Lime (Green) Lime Mandarin Mango Margarita Nectar Orange Passion Fruit Peach

Georgia Peach Peppermint (Green) Pina Colada Pineapple Pink Lemonade Popeye Raspberry Red Hot Root beer Rum Silver Fox Sour Cherry Sour Watermelon Spearmint Strawberry Strawberry Cheesecake Strawberry Daiquiri Strawberry Shortcake Tigers Blood Tutti Fruitti Vanilla Watermelon Wedding Cake Wild Cherry Wild Strawberry Wine Cooler Yellow Cake Batter

Benzoate Preservative Solution (P813 in Gallons) - preserves finished gallons

50% Acid Solution (P814 in Gallons) - preserves finished gallons and used to make sour snowballs.

Simply Sweet— a sugar free simple syrup base. Mix with warm water, add your favorite flavor concentrate, and taste a delicious treat which is sugar free and low calorie. When prepared, Simply Sweet is a viscous liquid. This helps the syrup “stick” to the ice. Although Simply Sweet is quite sweet, it does NOT have an aftertaste. Try it for yourself!


Page 17

SNOWBALL FLAVORS AND SUPPLIES

To make delicious snowball syrups, add 4 ounces of our Concentrate to 1 gallon of simple syrup. Try mixing flavors to concoct different combinations. Parasol Concentrates are sold in gallons (4/case) and quarts (12/case). No minimum orders.

Simple Syrup mixing Directions per each gallon: Add 5 lbs. sugar to empty jug. Fill 3/4 with warm water. Add 1 oz. Benzoate Preservative Solution and 1/2 oz. Acid Solution (Fruit Flavors recommended). Mix until dissolved. Fill to 1 gallon with cold water and mix for 1 minute.

SNOWBALL SUPPLY LIST

CUPS 8 oz. Styrofoam 12 oz. Styrofoam 16 oz. Styrofoam 20 oz. Styrofoam 24 oz. Styrofoam 32 oz. Styrofoam

SPOONS & STRAWS Red Stripe 7 3/4” Straw

10.5” Jumbo Straw White Spoon Medium

Long Soda Spoon 8 “ Red Spoon Straw 8” Neon Spoon Straw

MISCELLANEOUS

Tall Fold Dispenser Napkin Fifth Bottle Glass

Fifth Bottle Plastic Fifth Pourer

Night Cap Flurry Tray

Fifth Bottle Brush

2006 product catalog - parasol flavors - premium snowball flavors

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