Aroma in Pasta
Elenka product code 651
A line of concentrated flavouring pastes for the pastry bench, in five flavours and one-kilogram packs. They are formulated for creams, doughs and mousses rather than for a gelato mix, which is a real distinction and not a marketing one.
Specification sheets are supplied to trade customers on request.
About Aroma in Pasta
This page covers the whole Aroma in Pasta line rather than one flavour, because the five products are one formulation carrying five different flavours in the same pack for the same job.
What it is
A line of concentrated flavouring pastes sitting in Elenka's patisserie range — pistachio, almond, lemon, orange and strawberry, all in one-kilogram packs. They flavour creams, doughs, mousses and buttercreams.
Pastry flavouring is not gelato flavouring
The two get treated as interchangeable and they are formulated against different problems.
A gelato paste has to deliver flavour through a frozen product, where cold suppresses aromatic perception considerably — which is why gelato pastes taste startlingly strong at mix temperature and correct at minus twelve. It also has to earn its place on a balance sheet, because 60 to 130 grams per litre of anything changes the fat and sugar in the mix.
A pastry flavouring works at ambient and oven temperatures where perception is not suppressed, in products where a small addition does not disturb the structure. So it is used at a fraction of the rate, and the flavour profile is tuned for a palate that is not cold.
Using a gelato paste in a pastry cream tends to overwhelm it and to loosen the set. Using a pastry flavouring in a gelato mix tends to disappear.
Start low
No dosage is published for this line in the document we hold, and this page will not invent one. Begin at around one per cent of the batch weight, taste at the temperature the product will be eaten at, and build. That last part matters: a mousse tasted warm from the bowl reads very differently from the same mousse tasted cold from a fridge.
Request the specification sheet for a figure and we will obtain it from the manufacturer.
Where each one earns its place
Pistachio and almond are the ones a pastry section reaches for most, because nut flavour in a cream is expensive to build from nuts and cheap to build from a paste. Both pair with the Farcitella fillings rather than competing with them — the filling carries the body, the aroma sharpens it.
Lemon and orange do work no fruit can do at scale: a consistent citrus note in a cream that does not bring water or acid with it, which is what breaks a set when you use juice or zest instead.
Strawberry is the one to use most carefully. Strawberry is the flavour a palate is quickest to identify as artificial, and the margin between convincing and synthetic is narrow. Dose it lower than the others and taste it cold.
What we do not publish
Ingredients, allergens, shelf life and storage conditions are absent from this page because no Elenka specification sheet is held for the Australian range. Absent means the data is not held, never that the answer is no. Two flavours in this line are tree nuts, which are declarable in Australia and the obligation falls on the business serving the customer — request the sheet.
Technical specifications
| Formats | Pistachio — 1 kg pail; Almond — 1 kg pail; Lemon — 1 kg pail; Orange — 1 kg pail; Strawberry — 1 kg pail |
|---|---|
| Applications | pastry cream, mousse and semifreddo, dough and batter, buttercream |
| Elenka product code | 651 |
Full specification on request
The ingredient list, allergen declaration, shelf life and storage conditions for Aroma in Pasta are provided on the Elenka specification sheet. We supply it on request — please do not rely on the product name when answering a customer allergen enquiry.
Related products
Pronto Crema
A cold-process powdered mix for crème pâtissière: whisk into water or milk and it is ready, with no cooking and no cooling curve. The dosage differs by liquid — 400 grams per litre of water, 350 per litre of milk — and that difference is the whole product in miniature.
Code 7704 kgFarcitella Pistacchio
A ready-to-use pistachio filling built on white chocolate, with pistachios at 20 per cent of the content by Elenka's own account. It holds its shape and its moisture through a bake, which is the property that separates a filling from a dessert cream.
Code 10298 kgInstantgel
A cold-setting powder that gels and stabilises fruit purée at six to twelve per cent of its weight, with no cooking. It turns a purée into a filling or a glaze that holds its line under a knife and stops fruit bleeding into everything around it.
Code 1252500 gCioccoglass
A chocolate glaze with a decisive flavour that stays soft rather than setting brittle. Elenka points to it for gelato as well as pastry, because a layer that does not harden is a layer you can still cut through at minus twelve.
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Frequently asked questions
How much do I use?
To taste, and starting well below where you think. No dosage is published for this line in the document we hold, and a flavouring paste for pastry is normally used at a fraction of a gelato rate — begin at one per cent of the batch and build.
Can I use these in a gelato mix?
They will flavour one, but they are not built for it. A gelato paste is formulated against a frozen product's flavour perception and its balance sheet; these are formulated for creams and doughs at ambient and baking temperatures. Use the cream pastes for a tub.
Which flavours are in the line?
Five: pistachio, almond, lemon, orange and strawberry. Each has its own Elenka code and all come in one-kilogram packs.