Aroma Veneziana is made only from high quality Italian fruits and contains no bulking agents, and consequently is very strong and only needs to be used sparingly.
Did you know that it takes 400kg of citrus peels to make just 2 litres of this essential oil? The peels are are cold pressed and the resultant liquid is then centrifuged (spun) to separate the essential oils and juice. There is about 2 litres of essential oil and 280 litres of concentrate which goes off to be used in other foods such as soft drinks.
Bakery expert Dan Lepard describes it as...
"A mix of essential oils with distilled essences gives this flavouring an intense orange flavour with hints of almond and vanilla, and is perfect in recipes that use chopped nuts and freshly grated zest. Try adding it to a butter-rich yeast dough with roasted almonds and candied peel, or stirred through frangipane before baking."
Colomba Pasquale, Crostoli, or whenever a orange almond flavour is needed.
|Usage:||1 - 2 tsp per kg of dough or liquid|
|Ingredients:||Essential oils of Calabrian oranges, mandarin, bitter almonds; orange flower water, vanilla extract|
|Pack Sizes:||100ml glass dropper bottle; 1 litre plastic bottle, 5 litre plastic bottle|
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