Spices and flavourings

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The high amounts of fat and sugar as well as other ingredients, such as whole egg and milk, cause, in connection with the fermentation processes in the confectionery yeast dough, an intense smell and taste to develop.

Should spices and flavourings be added over and above, then special smell and taste profiles are achieved. The choice of the spices takes place according to regional preferences and traditions. Lemon flavouring and vanilla flavouring are used most frequently, as well as spices such as cardamom, nutmeg, mace, orange zest, cinnamon, tonka beans and rum.