Mixed powder flavour

Cloves are best used whole. The flavour deteriorates quickly once it is powdered. Whole and ground cloves are used to enhance the flavour of meat and rice dishes. They are used widely in curry powders and masalas. In North Indian cuisine, cloves are used in almost every sauce or side dish made, mostly mixed with other spices. In South India, they find extensive use in biriyanis to enhance the flavour of the rice. They are highly valued in medicine as a carminative and stimulant. Cloves are said to be a natural anthelmintic. 

These flavourings are often tailor-made for the final product. They are highly concentrated, mostly liquid and very economical due to their low usage rate. Powdered industrial flavourings are generally used in baking powder mixes for household or handicraft use. 

Dehydrated convenience foods are powder mixes which are sometimes agglomerated in fluidised beds or extruded as wet powder masses to form granules. Frequently such powder mixes are also compacted to bouillon or seasoning tablets and cubes. Beside this, pasty and partially dehydrated culinary products are offered for seasoning applications. Table 5.25 shows different dehydrated convenience foods and their typical flavour content. 

Generally, the mixing process for dehydrated convenience foods is divided into several mixing steps. Adding flavours to simple powder mixes like powdered seasonings or soup and sauce powders can be done in any mixing phase. 

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