Flavored Ube Powder Bakery Mix by Angel Specialty Products

Angel Specialty Products is proud to introduce Flavor Delights, a line of flavorful powders designed to elevate your baking creations. These versatile powders can be used to enhance the flavors of cakes, muffins, donuts, gelatin, icing, waffles, pancakes, and whip topping.

Excite your guests and give them a choice of new and delicious flavors for their favorite desserts. With Flavor Delights, it's easy to add a burst of flavor to your cakes, donuts, muffins, gelatin, icing, and whip topping. Simply incorporate the flavoring powder into your cake, doughnut, or muffin mix, and bake as usual.

Elevate your desserts even further by mixing Flavor Delights into your icings, gelatin, whip topping, or cheesecake. This provides an effortless way to offer exciting new flavor profiles to your guests.

Flavor Delights are available in a variety of enticing flavors, including UBE, making it a must-have for chefs, bakers, bakeries, cafes, restaurants, foodies, baking enthusiasts, and pastry chefs alike. These high-quality, authentic-tasting powders are designed to enhance your baking creations and delight your customers.

The Flavor Delights line is DELICIOUS, offering flavoring powders for a wide range of baked goods, including cakes, cake pops, cookies, pastries, muffins, gelatin, icing, whip topping, cheesecakes, macarons, mochi donuts, waffles, and pancakes. The possibilities are endless!

Using Flavor Delights is SIMPLE and FAST. Just add 1 oz (4 tablespoons) of the flavoring powder to every 20 oz of dry bakery mix. Alternatively, you can mix the powder into your whipped topping base to create a variety of flavors from a single recipe.

Flavor Delights is a MUST-HAVE for anyone looking to elevate their baking game and provide their customers with amazing, high-quality flavors. Whether you're a professional chef, a passionate baker, or a foodie looking to experiment in the kitchen, Flavor Delights is the perfect solution to take your baked goods to the next level.

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