The art of flavours

Food flavourings
for the confectionery industry

DKS Aromatic specializes in the production of food flavours for the confectionery industry by formulating essences and functional ingredients specifically for the modern confectionery industry.
Our food flavours are designed to withstand the most complex production processes, maintaining intensity and purity in hot processing, crystallization and cooling treatments typical of industrial confectionery.
We develop natural confectionery flavours with classic profiles-such as strawberry, lemon, mint, and coffee-or more sophisticated and sophisticated notes to follow evolving tastes and contemporary market demands.
Our technical expertise allows us to create customized solutions for every type of candy: hard candies, gummies, pastilles, chocolates, pralines and specialty products, always ensuring maximum formulation flexibility.

 

Flavours

Orange
A fresh, citrus flavour that combines the sweetness of juice with the liveliness of zest.
Anise
With a spicy and aromatic profile, anise gives a distinctive touch to sweets, candies and drinks.
Pineapple
Sweet and tropical, ideal for sorbets and exotic mixes in frozen desserts.
Citrus
A lively citrus mix combining notes of orange, lemon and other citrus fruits.
Sweet Almond
Sweet and delicate notes, the Sweet Almond flavour evokes the soft, slightly buttery taste of the shelled fruit.
Vanilla
Sweet, round flavour evoking the natural vanilla bean. Perfect for desserts, creams and baked goods.

Yes, DKS Aromatic offers a full range of flavours specifically developed for the confectionery industry. Our flavourings are formulated to withstand typical confectionery processes, including high temperatures for hard candy, chocolate tempering and dredging processes, while maintaining intensity and flavour consistency in the finished product.

The dosage of DKS Aromatic flavours varies according to the type of confectionery product and the production process used. Each DKS Aromatic flavor comes with detailed data sheet indicating the optimal amounts for each specific application in confectionery, ensuring optimal organoleptic results.