8/29/2023 0 Comments Almond bakery emulsion![]() ![]() If for example, you were making a wedding cake where the main flavour was vanilla but there was a slight hint of an almond flavouring, in other words it was a secondary or complimentary background taste, then you would use an emulsion. Sorry, I was assuming if you had access to this kind of product, that you were operating as a commercial bakery as usually these bakery supply stores only deal with licensed bakers or registered businesses and they deal in wholesale, at least that is the case here.īasically this is the thing with emulsions. Strawberry, you would use 3-4 ounces per 100 pounds of batter. For example, if you are using, say Parasol Brand lemon emulsion, you would use 3-5 ounces per 100 pounds of batter weight. ![]() Therefore they are meant to be used for really large batches. They were really designed for commercial bakery use. I don't like coconut, haha, so I won't use it because of it. One thing I cannot understand though, is why they cannot get rid of the undercurrent of a coconut scent in the artificial clear vanillas. It is really quite a specialized science! What is really fascinating when you study flavourings and such, is just how much depends on scent and smell and also duplicating taste similarities. Haha, now if chemistry had been related to baking back in my highschool days, I wouldn't have dropped the subject so quickly, haha! But the chemistry involved in baking is something I never gave much thought to, until she took the course. I think now, a lot of things that used to be strictly for the commercial baker are becoming available to the general public. I actually had to look up the data to back up my wordy response, haha! But I learned a lot when she took this course about the differences between the products that domestic bakers use and those products available to commercial bakers. ![]() My youngest took a commercial baking course a few years ago and that was when I learned a bit about emulsions and such. Heehee, well to tell you the truth, I haven't know that stuff for many years. Not only are emulsions prone to settling out or drifting to the top of a beverage (ringing), but they also require preservatives to prevent spoilage. Microemulsions produce a clear appearance, but the amount of emulsifier required to maintain the emulsion may cause off-flavors. orange juice.ĭroplet size of the emulsions affects the end product. ![]() Cloud emulsions contain an oil phase formulated to provide turbidity to flavored beverages, so that it resembles its natural counterpart, i.e. This allows insoluble flavors to be incorporated into an aqueous food. Flavoring emulsions consist of flavor materials, such as essential oils or oleoresins added to water, emulsified with gums or other stabilizers to form an oil-in-water emulsion. So the bottom line is, you are usually better off with the real thing, a real extract although many things are only available in an artificial form.Īn easy to understand comparison would be Tang compared to Orange Juice.Įmulsification. Here is some rather scientific descriptions of how this is done. It can be oil based or water based or have components of both which will give it certain characteristics when you mix it into things. Well, an extract is the real thing, extracted from that which the flavour name describes and subject to a certain level of that actual thing being used in the process, for example a vanilla bean being set in alcohol to make vanilla.Īn emulsion can use some particles of the real thing or it can be a mixture artificially manufactured by a flavorist, kind of a chemical combination used to make a certain flavour. ![]()
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