There’s a new cupcake shop opening near me. They have 10 flavors
of cupcakes and that’s it. One of those flavors is a chocolate cupcake with
maple frosting and on top is sprinkled smoked, peppered bacon. It’s crispy, and
salty and delicious; bacon, no matter what it's with, but I have to
say I really like it on a cupcake! Bacon is definitely a huge flavor
trend for the past year and I don’t see it going away this year. Bacon works
for breakfast, lunch, dinner, snacks and dessert. How could you not like it!? In
an article from
www.bakingbusiness.com,
the vice president of Mother Murphy’s Laboratories says bacon adds depth and he
foresees it showing up in even more places in the future. Phil Sprovieri, Vice
Presdient of sales and marketing of Flavorchem Corp says it’s going to be
around for a while and while it has endless possibilities for combinations and
applications you have to make sure not to overdo it. Because bacon does make everything
better, QualiTech Inc who manufactures food ingredients has made a kosher Parve
bacon inclusion that has lower sodium than real bacon so it’s available for
all! So go ahead, throw some bacon into your scones, icings, cakes, batters and
cookies, just not the wind. That's just plain wasteful.
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