Lemon Oil,extract, emulsion

[Jafwiz]

Question for all the bakers out there what do professionals use for lemon flavoring. I have tried emulsion that worked ok and i have used extract never tried the oil. Whenever I make a recipe that calls for lemon extract says 1 tsp and i taste the batter it never seams like enough.

 

[Norcalbaker59]

Question for all the bakers out there what do professionals use for lemon flavoring. I have tried emulsion that worked ok and i have used extract never tried the oil. Whenever I make a recipe that calls for lemon extract says 1 tsp and i taste the batter it never seams like enough.

Zest. If you want the flavor of any citrus fruit to be detectable, use the zest of the fruit. If you do not want the zest to show up in the finished product like in a custard or cream, strain through a tamis.

 

[retired baker]

Question for all the bakers out there what do professionals use for lemon flavoring. I have tried emulsion that worked ok and i have used extract never tried the oil. Whenever I make a recipe that calls for lemon extract says 1 tsp and i taste the batter it never seams like enough.

emulsion is for cake batter , it doesn't water the batter down, tastes cheap.

for commercial use the German Hero brand is excellent compound but expensive. $240 a gallon, only hotels buy this.

Hero Lemon Fruit Compound - 44.1 Oounces

fooradise.com

American Henry and Henry brand is good but contains strong yellow dye.

lemon was not a popular flavor so I never stocked any, but orange ... we went through a gallon a week.

 

[Jafwiz]

emulsion is for cake batter , it doesn't water the batter down, tastes cheap.

for commercial use the German Hero brand is excellent compound but expensive. $240 a gallon, only hotels buy this.

Hero Lemon Fruit Compound - 44.1 Oounces

fooradise.com

American Henry and Henry brand is good but contains strong yellow dye.

lemon was not a popular flavor so I never stocked any, but orange ... we went through a gallon a week.

What orange did you use I wonder what a Chiffon cake would taste like with orange instead of lemon that is what I wanted the lemon extract for

 

[retired baker]

Working at the hotels I used hero orange compound, it was their money.

In my pastry shop I used henry&henry at a fraction of the cost.

for chiffon I would try lemon powder,

https://www.amazon.com/Judees-Lemon-Juice-Powder-Gluten-Free/dp/B09CLP85D8/ref=sr_1_22_sspa?crid=3NA8E6IZAUWKT&keywords=lemon+fruit+icing&qid=1690088972&sprefix=lemon+fruit+icing%2Caps%2C250&sr=8-22-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9tdGY&psc=1

 

[EdwardGuerra]

Professional bakers often prefer using a combination of lemon zest, fresh lemon juice, and lemon oil for a robust lemon flavor. Lemon zest provides a bright and aromatic essence, fresh lemon juice adds a tangy freshness, and lemon oil intensifies the flavor without adding extra liquid. Experiment with adjusting the ratios to achieve the desired strength of lemon flavor in your recipes.

 

[Mona]

I've found that lemon extract can sometimes be a bit mild, so you might want to try using lemon oil, which is more concentrated and gives a stronger flavor—just be sure to start with a small amount since it's potent. Lemon emulsion is another great option, as it holds up well in baking and has a nice, robust flavor. For an extra boost, try adding some fresh lemon zest along with the extract or emulsion. It really enhances the lemony taste in your baked goods!

 

[Jessie_Roos]

Hi there!

When it comes to lemon flavoring, the choice between oil, extract, and emulsion can really make a difference depending on what you're aiming for.

Lemon Extract is great for a subtle, balanced flavor. However, as you’ve noticed, it might not always be strong enough for some recipes. If you’re finding that 1 tsp isn’t giving you the punch you want, you might need to increase the quantity slightly. But do it cautiously—adding too much can sometimes make things bitter.

Lemon Emulsion is a fantastic choice for more intense lemon flavor. It’s designed to blend well with your batter and can give a stronger, more vibrant taste compared to extracts. If you’ve had success with emulsion, you might find it’s worth sticking with for a bolder flavor profile.

Lemon Oil is another option, and it’s known for its potent, concentrated flavor. Just a few drops can really pack a punch, so you’ll need to use it sparingly. It’s great for recipes where you want a strong lemon essence without adding extra liquid.

Ultimately, it can be a matter of personal taste and the specific needs of your recipe. If you’re looking for a stronger lemon flavor, you might experiment with a combination of these, or increase the quantity gradually until you reach your desired taste. Just remember to keep track of what you use so you can replicate your results in the future!

 

[Holly W.]

I've found that lemon extract can sometimes be a bit mild, so you might want to try using lemon oil, which is more concentrated and gives a stronger flavor—just be sure to start with a small amount since it's potent. Lemon emulsion is another great option, as it holds up well in baking and has a nice, robust flavor. For an extra boost, try adding some fresh lemon zest along with the extract or emulsion. It really enhances the lemony taste in your baked goods!

Where would a home baker find lemon emulsion - not for commercial baking?