Flavours for
Pastry Industry

cakes, fillings, creams, chocolate

The flavours are crafted to ensure optimal performance for a type of production that lies between the artisanal and industrial: they can be liquid, in emulsion, or in powder form.


For each indicated flavour, the Maraschi & Quirici recipe book offers a wide range of aromatic notes:


The laboratory is available to personalise the formula or create a tailor-made flavour.

The range of main flavours

  • APRICOT 
  • ALKERMES 
  • MORELLO CHERRY 
  • AMARETTO 
  • PINEAPPLE 
  • WATERMELON 
  • ANISE 
  • ORANGE 
  • ARQUEBUSE 
  • BABA 
  • BANANA 
  • BENEVENTO 
  • BISCUIT 
  • BOERO 
  • DOUGHNUT 
  • BUTTER 
  • PEANUT BUTTER 
  • COCOA 
  • COFFEE 
  • CINNAMON
  • CANTUCCINO 
  • CAPPUCCINO 
  • CARAMEL 
  • CARAMELISED SUGAR 
  • CASSATA 
  • CHEESECAKE 
  • CHMP (sparkling wine note) 
  • CHERRY 
  • CHOCOLATE 
  • COCONUT 
  • COLA 
  • CREAM 
  • CREMINO 
  • CROCCANTINO 
  • CROISSANT 
  • CURACAO 
  • DATE 
  • FIG
  • STRAWBERRY 
  • BERRY FRUITS 
  • GIANDUJA 
  • RASPBERRY 
  • ALMOND MILK 
  • MILK 
  • LIMONCELLO 
  • LEMON 
  • LIQUORICE 
  • MANDARIN 
  • BITTER ALMOND 
  • MANGO 
  • MARSHMALLOW 
  • CANDIED CHESTNUTS 
  • MASCARPONE 
  • APPLE 
  • APPLE AND CINNAMON 
  • MELON 
  • MERINGUE 
  • HONEY 
  • MILLEFOGLIE 
  • BLUEBERRY 
  • MYRTLE 
  • BLACKBERRY 
  • MUFFIN 
  • HAZELNUT 
  • HAZELNUT CHOCOLATE 
  • WALNUT 
  • PANDORO 
  • PANETTONE 
  • CREAM 
  • COTTA CREAM 
  • PAPAYA 
  • NEAPOLITAN PASTIERA 
  • PEAR 
  • PEAR AND RICOTTA 
  • PEACH 
  • PISTACHIO 
  • PROFITEROLE
  • RUM
  • RICOTTA
  • ROSE
  • SAMBUCA
  • SFOLIATELLA
  • FOAM
  • STRACCIATELLA
  • TATIN
  • TIRAMISU
  • CAPRESE CAKE
  • THREE STARS
  • STRAWBERRY
  • GRAPES
  • VANILLA
  • VIOLET
  • YOGURT
  • ZABAGLIONE
  • GINGER
  • ENGLISH TRIFLE
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