Bakery expert Dan Lepard describes it as...
"Aroma di Panettone contains fiori di sicilia but adds with it more flavours and aromas suited specifically to panettone dough - like candied fruit, vanilla, honey and spices - so that the quantity of those ingredients can be kept lower. This isn’t done specifically for cost, but also because these ingredients can slow or even stop the fermentation and so need to be kept to a minimum in yeast dough. By adding essential oils that contain these flavours the texture of the panettone crumb will stay very light and open."
Supplied in a 100ml dropper bottle, use in: panettone, custards and puddings, adding elements of candied fruit, honey, vanilla and spices alongside the aroma of Fiori di Sicilia. Usage: 1-2 tsp per kilo of dough.
Take a look at recipes that use our essences on our blog including this delightful Panettone Teacake recipe.
Dan Lepard runs occasional courses throughout the year, giving you the expert guidance to further your skills.