Orange blossom water disperses especially well in syrups and cake-like pastries, such as madeleines, muffins, and cookies. Since it's first made through steam, its flavour carries well in the steamy environment of a rising cake.

Who is Sevarome?
Sevarome is specialised in the design and manufacture of food aromas, nut mixtures, aromatic ingredients, but also textures, stabilisers and food colours, for catering professionals and sweet food manufacturers. Sevarome also works in the fields of bakery-pastry shops, confectionery, chocolate shop, ice cream and catering.