The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

emulsions

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mike owens's picture
mike owens

emulsions

i tried some 'orange cranberry bread'  at a store a few years back and asked them how they got the orange flavor. the girl showed me a jug of 'orange emulsion' that they use, it supposedly retains its flavor under heat better than other processes. anyway i just bought some emulsion from an online store that came with no directions or suggestions on how much to use, thier customer service dept just says that it can be used interchangably with extracts.  i looked around on the web and found one recipe that called for 1t extract for 1 small loaf.  i have tried this four times now starting with 1t and now am up to 2T and i still can't taste the orange although at 2T i can at least smell it.  long winded but heres the Q.  has anyone worked with emulsion and do you have an idea how much is customary per loaf ( 1 to 1 1/2 lb)?  did i get a bad batch?

flournwater's picture
flournwater

I haven't personally used flavored emulsions in my bread but, from what I've read about it, it's used pretty much like any commercial flavoring.  Most of the recipes I've read use about 1 tsp of emulsion for every four ounces of flour (some only 3/4 tsp to four ounces of flour) so your dilema has me stumped also.  How much flour is in your formula?

mike owens's picture
mike owens

about 3 cups, give or take.  i put in 2 cups of fresh ground hard white, get it  hydrated and developed and add in enough KA bread flour to finish it - about 1 C. thanks