Extraits et Saveurs
L'entreprise a été fondée sur la capacité de fournir des extraits et des saveurs. Nous avons un large éventail d'expertise saveur avec spécialité en chocolat. Les saveurs de chocolat ont résulté de notre expertise avec le chocolat extrait, qui a été une clé majeure de chocolat de goût pour l'industrie des arômes.
Dans l'industrie des glaces qui sont généralement appelés «saveurs cruche» et sont ajoutés au mélange de crème glacée au niveau de 0,1% - 0,5%.
Bases pour les Saveurs
Bases de saveur sont généralement élevés brix préparations aromatisantes à base d'eau et sont utilisés avec le l'ordre de 5% - 10%). Ils sont conçus soit pour produire des effets distincts de dégustation de glaces ou "facilité d'utilisation » pour assurer un fabricant n'a pas de réservoirs de mélange trop liée à une gamme de mélanges pour crème glacée. Des exemples de bases saveur unique que nous fabriquons sont: le chocolat blanc, à base de mangue, Graham et la noix de coco. Ces bases entraîner une dégustation de crème glacée très complexe.
Des exemples de "facilité d'utilisation des bases" que nous fabriquons notamment; chocolat, moka, crème anglaise française. Notez que dans ce cas, un fabricant a choisi de ne pas faire un mélange distinct pour ces produits.
Bonsbons
Star Kay White a panoramique capacités pour les bonsbons et les noix.
Bonsbons au Chocolat
Variegates a Base d'eau
Communément connu sous le nom d'un tourbillon ou les ondulations. Nous fabriquons les principaux éléments constitutifs de la crème glacée comme le chocolat, au caramel, et sont connus pour notre large éventail de compétences dans les sirops de guimauve. Nous sommes fiers de notre capacité à créer des idées novatrices par l'intermédiaire variegates saveur. Certains de nos articles saveur de spécialité incluent: Brownie Batter variegata, Lemon Curd variegata, et Black Raspberry variegata.
Nous portons également une ligne de variegates NSA.
Variegates àa Base d'Huile
Star Kay White a une ligne de variegates base de matières grasses qui sont construits sur le soja, de noix de coco ou l'huile d'arachide. Il en résulte des tourbillons qui ont tout à fait unique textures indulgent dans la crème glacée fini. La texture de la turbulence qui en résulte est influencée par le point de fusion de l'huile utilisée. Exemples de variegates base de matières grasses que nous proposons incluent: chocolat, glaçage blanc et bleu, et torsades de fudge.
Variegates Texturee
Ces dernières années, nous avons produit une ligne de variegates texture. Ces produits sont construits sur une suspension de cookie à base de graisse que les résultats dans le produit qui reste croustillante pendant la durée de conservation de la crème glacée. Ces systèmes fonctionnent parce que la graisse protège le cookie de devenir détrempé de l'eau dans la crème glacée. Saveurs que nous avons développés comprennent: graham, biscuits d'arachide, de biscuits au chocolat, biscuits à la cannelle, sablé. Le résultat obtenu produits en fournissant un grand contraste de texture de la crème glacée onctueuse.
Star Kay White has always been known for its expertise in marshmallow and do have excellent whipped "ready to use" marshmallows.
Extraits Classique
Depuis 1890, Star Kay White (à l'origine Star Extrait Works) a fabriqué amende ingrédients aromatisants. Pour revenir à nos racines que nous faisons notre classiques extraits à la disposition de nos clients.
Essences et Distillats
Star Kay White propose des produits de fruits de partout dans le monde. Il s'agit notamment des essences naturelles et de distillats unique. S'il vous plaît nous contacter pour plus d'informations.
Saveurs
Star Kay White est un fabricant de l'amende, saveurs innovantes pour le 21e siècle. Ces saveurs peuvent être optimisés pour différentes applications. Quelques exemples sont les boissons, jus de fruits, produits ménagers, de cuisson et les confiseries.
Pure Bourbon Vanilla Extract
Vanilla is the classic extract in baking and ice cream. Star Extract Works was long known for its exceptional vanilla extracts. Our new retail vanilla extract rises to that high standard. Two fold, unblemished whole Bourbon vanilla beans, slow cold processed, no sugar added, make for a delightful vanilla. Enjoy the best.
Pure Lemon Extract
The natural flavor of our Pure Lemon Extract adds a delightful, refreshing quality to a variety of sweet and savory dishes. Use it in cakes, cookies, muffins, icing, cream fillings and sorbets to bring out true lemon flavor. Pure Lemon Extract adds zip to salad dressings, marinades and sauces.
Pure Clove Extract
Whether your desire is for an intensely spicy sensation or simply a subtle nuance, Pure Clove Extract provides the true essence of this ancient spice. This classic spice is warm and aromatic, exceptional for use in cookies, cakes, and traditional holiday baking. It can also be used to enhance the flavors of chutneys and marmalades.
Pure Cinnamon Extract
Cinnamon is perhaps the worlds premier spice, one at the center of the Age of Exploration. Today cinnamon is a key flavor profile in many popular beverages. Pure Cinnamon Extract is powerful, so use with discretion. Classically wonderful yet exotic when added to a broad spectrum of dishes.
Pure Almond Extract
Rich and intense, Almond Extract is recognizable in many fine desserts.Our extract is made with natural bitter almond oil, ensuring the depth and complexity you are paying for. You can be assured Star Kay Whites is the real thing. Almond Extract is superb compliment to peaches, cherries, and pistachios.
Pure Lavander Extract
The unexpected surprise of desserts flavored with Pure Lavender Extract will invite you to venture into new realms of cuisine. Lavender has the ability to blend with fine chocolate, harmonize with the delicate flavor of fresh summer peaches, or heighten the aroma of the seasons most exquisite honey. Experience this new sensation.
Pure Rose Water
Rose Water adds a very distinct yet subtle floral aroma and flavor to baked products and beverages. Add a few drops to cookie doughs, sponge cakes icings and syrups. Rose Water also blends well with vanilla.
Pure Chocolate Extract
Originally developed by David Katzenstein in the 19th century, continuously made to strict high standards since then, it is known in the flavor world as the best. Use to enhance chocolate notes in white and milk chocolate recipes and to intensify dark chocolate flavor in cakes, pastries, ice cream and beverages. Pure Chocolate Extract can also be combined with vanilla extract for a sensational effect.
Pure Orange Extract
Orange extract is made from the oil of orange skins, and captures the essence of orange flavor.The extract compliments juice and can replace zest in any recipe. It is indispensable in the creation of fine desserts and pastries. Combined with vanilla and chocolate, it will bring your favorite recipes to new heights. It is a treat when added to vinaigrettes, sauces and marinades.
Pure Ginger Extract
Ginger is one of the worlds oldest and most versatile flavors. Our ginger extract captures the complexities of the fresh ginger root and adds dynamic spice to a variety of dishes. An excellent choice for Asian inspired dishes from dressings to soups to stir fries. Ginger will also bring out the best in gingerbreads, cookies and custards.
Pure Anise Extract
Star Anise is found in the Asian cuisines of India, China and Indonesia. The flavor very closely resembles the Mediterranean Anise used in anisette, sambuca and ouzo. Pure Star Anise extract is wonderful in sweet and savory dishes, from stir fry, curry, and soup, to cookies, cakes and pastries. Anise adds a new dimension to milk chocolate, pineapple and fresh berries. This flavor is also great in cheesecakes and custards.
Pure Peppermint Extract
Pure Peppermint is bold and refreshing.
Be precise in your measurements the intensity is bold enough to stand up to chocolate and coffee. Professional ice cream manufacturers have used this same formula for over eleven decades to make refreshing mint chocolate chip and peppermint-stick ice cream.
Pure Rose Extract
Imagine the fragrance of morning fresh rose petals complimenting the aroma of your fresh baked goods. A beautiful and wonderful way to compliment the florets and icing on your wedding cake.
Rose enhances vanilla, chocolate, fruit and nuts. Roses are extremely complex. Explore the delights!
Pure Orange Blossom Water
The difference between Pure Extracts and Waters is the inclusion of ingredients which help prevent volatile flavors and fragrances from being cooked away. Orange Blossom Water will remind you of the fragrance of the orange orchards of California, Florida, Spain or China at night when the trees are in bloom. A delightful compliment to vanilla, chocolate, honey, and fruit desserts.
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For information regarding our retail extracts, please download the product brochure provided below (PDF.)
Retail products can be purchases at participating Sur Le Table locations.
www.surletable.com
Products are also available online at www.olivenation.com
For case orders of extracts, please contact us by telephone or e-mail.
Black and White
White Chocolate ice cream swirled through with Black Raspberry Variegate. Simple, yet elegant. We are usually hesitant to add too many ingredients to a White Chocolate ice cream, because they often dominate, diminishing the delicious white chocolate flavors. These flavors meld admirably and result in a sophisticated and delicious product.
Strawberries and Whipped Cream Lite
Strawberry sorbet swirled with Whipped Cream flavored lite ice cream. Everyone is familiar with Strawberries and Whipped Cream! This concept helps reduce dairy costs through the use of 50% sorbet, which also reduces the overall fat level and calorie count. Whipped Cream flavored lite ice cream completes the concept and provides a delicious foil to the Strawberry Sorbetto. This style of product is currently having solid retail success based on great flavor, lower dairy costs, and reduced calorie load.
Dos Mangos Lite
Mango lite ice cream made with mango puree, swirled with a superb Mango Variegate. One only needs to review the impulse beverage aisle to determine how mainstream mango has become. A good ripe mango has flavor notes similar to a peach but adds an earthiness that makes it distinctive.
Sugar Cone Cyclone
Caramel ice cream swirled with Sugar Cone Variegate and topped off with milk chocolate-coated peanuts. This concept delivers the flavor and texture of a sugar cone sundae in a packaged ice cream concept. Easy to love, this ever-popular combination of flavors is complimented by the lasting crunchiness of the Sugar Cone Variegate as well as the rich tasting milk chocolate peanuts.
In 1890 David Katzenstein, a young immigrant chemist from Germany, founded Star Extract Works at the cobblestone triangle of West Broadway, Greenwich Street and Fulton Street in LowerManhattan, New York City. This location would later become the site of the World Trade Centers North Tower. It had been twenty-eight decades since the first Dutch ships brought the botanicals of the world to these shores, and the American flavoring industry was blossoming. David and his brother Sam worked their corner shop developing and selling a wide array of flavors and extracts, such as vanilla, chocolate, peppermint, cinnamon, rose, strawberry, and rum. These flavors were used by local bakers, brewers, distillers, beverage and ice cream makers.
This was a special time in the history of New York. Horse drawn carriages, wagons and pedestrians commingled with automobiles, street-carsboth horse drawn and motor driven, and the first elevated passenger transportation systems. Washington Market, the citys principle food market, was only a few hundred yards away and offered livestock, meat, fresh dairy products, poultry, eggs, fruits, vegetables, and the exotic botanicals the tall rigged ships brought from around the world.
Beginning with small orders for pints of botanical flavoring extracts, David Katzenstein established a solid customer base throughout New York, New England and Pennsylvania. Star Extract Works reputation for quality products grew as their flavors became a standard for the bakeries, distilleries, tobacconists, soda fountains and ice cream parlors in the region.
During World War I with solid business growth and his oldest son Carl drafted in the UnitedStates Expeditionary Force for European Service, David needed his youngest son Miles to join him in the operation. Miles, who was ineligible for military service due to a severe case of polio suffered as a child, was studying chemistry at Columbia University, but dropped out at his fathers request. Carl returned after the service to rejoin his father and brother as the business participated in the great business boom after the war in the 1920s.
Just prior to the war, David pursued entrance into the confectionary business, with a special orientation towards servicing ice cream businesses. He partnered with Warren White of the White-Stokes Company of Chicago to create Kay-White Products with factory in Newark, New Jersey and offices at the headquarters of Star Extract Works. Now two of Davids companies were in the food business, making flavor extracts and confections (butterscotch, marshmallow, toffee, butter pecans) for ice cream.
By 1928 David had built a modern facility to combine all operations
in one location up in the Bronx, across town from the new Yankee Stadium.
The Stock Market Crash of 1929, and subsequent Great Depression struck Star Kay White hard, forcing losses of personnel and property. During this difficult time one simple pleasure people could afford was ice cream. This trickle of a business kept Star Kay White afloat through The Depression, and would become its biggest operation in the years to follow. It was at this time that Miles developed a wide array of signature flavors and inclusions such as marshmallow variegate and rum raisin. These items are still some of our top-sellers today.
With the onset of World War II, American business once again began to prosper. Star Kay White supplied flavors that went into ice cream going to GIs. Ice cream was a big morale booster for those trying times. Allen and Richard, returning GIs joined Star Kay White after the war, and the business began to evolve to meet the great changes in the industry. Supermarkets and food conglomerates took the place of mom and pop ice cream, beverage, and baking operations. Walter Katzenstein, Miles son and our present day president, joined in 1950, during the 60th year in business.
By the time the fourth generation of Katzensteins, Richard and Walters sons, David, Jim and Ben joined the business full time, the plant in the Bronx had been cranking out ice cream flavors for Breyers, Sealtest, Bordens, Hershey, Howard Johnsons, Friendlys, Haagen Dazs, Turkey Hill, Perrys, Ben & Jerrys, and many others, for over fifty years. By the 1980s the factory in the Bronx was worn out, and it was time to move to a new custom-built facility in Congers New York. Today a new generation is working to join the ranks of Star Kay Whites Katzenstein family heritage. Alex and Gabe have been preparing to join the business since an early age. Soon they too will begin working full-time and officially become the fifth generation of Katzensteins leading Star Kay White in our twelfth decade.
Well into our second century of hard work and determination, Star Kay White remains committed to our root values; loyal service to our customers, a cherished and grateful bond with our employeesour family, and pride in our name and legacy which is reflected by our commitment to excellence every day of the year. We are grateful for the privilege to live and work in The Empire State, supplying flavors to the greatest names in ice cream, soft drinks and distilled beverages, in America.
David Katzenstein
Founder of
Star Extract Works
Acai Berry Sorbet
Ingredients
Frozen Acai Berry Puree 7 ½ oz
Bossa Nova Acai Berry Juice 10 oz
Sorbet Syrup 1 ¼ cups
SKW Bourbon Vanilla Extract 1 tsp
SKW Lemon Extract ¼ tsp
SKW Clove Extract 9 drops
Black Currant Puree 3 oz
Method
Combine all ingredients and freeze in ice cream machine.
White Peach Sorbet
Pureed white canned peaches 30 oz
Fresh lemon juice 2 tsp
SKW Bourbon Vanilla Extract 2 tsp
SKW Almond Extract ¾ tsp
SKW Anise Extract < ¼ tsp
Sorbet syrup 9 oz
Peach nectar 1 pint
Water 4 oz
Ice cream base ½ cup
Almond Macaroons
Almond paste 7 oz
Granulated sugar ½ cup
Egg whites 4 Tbsp
SKW Almond Extract 1 tsp
Preheat oven to 300ºF.
Put almond paste in a food processor fitted with a metal blade and pulse to break up.
Add sugar and almond extract and mix until smooth.
Add egg whites a little at a time mixing until smooth after each addition.
Divide into 1 pieces and roll each into a ball.
Place onto cookie sheet lined with parchment paper or silpat mat.
Flatten slightly and bake for 22 minutes.
Allow to cool fully before removing from pan.
Shortbread Cookies
Base Recipe
Unsalted Butter - 1# 8 oz
Powdered Sugar - 12 oz
Cake Flour - 1# 6 ½ oz
Bread Flour - 5 ¼ oz
Egg Yolks - 2 each
Lemon
SKW Lemon Extract - 2T + ¼ tsp
Vanilla
SKW Vanilla Extract - 2T + 2 ½ tsp
Chocolate
SKW Chocolate Extract - 5T
Cacao Nibs as needed for garnish
Blend butter until smooth but not soft, it should remain firm. Add the sugar and selected SKW extract until smooth. Add in the flour and egg yolks and blend until the mixture comes together.
Separate the dough into 6 equal pieces. Roll each piece into a 14 long cylinder on a lightly floured surface. Place each cylinder onto a cookie sheet, cover and freeze overnight or until ready to use.
To Bake: Evenly coat the cylinder with egg yolk using a pastry brush. Roll the cylinder in granulated sugar to evenly coat. Slice the cookies in ½ to ¾ thick slices and place on a baking sheet, cut side down. If making the Chocolate Shortbreads, lightly press some cacao ibs into the top of the cookie. Return the cookies to the freezer for one hour.
Preheat oven to 375 F and bake cookies 12 to 15 minutes until outside is golden brown and center is just baked. Bake in the upper part of the oven to avoid burning the bottoms or use a double sheet pan.
Star Kay White Inc.,
151 Wells Ave.
Congers, NY
10920 USA
Tel: +1(845) 268-2600
Fax: +1(845) 268-3572
Email: Inquiries_starkaywhite.com
