Oil Soluble vs. Water Soluble Amoretti Extracts
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- Опубликовано: 25 июл 2024
- Follow along to learn about the difference between our oil-soluble and water-soluble extracts. Learn about the unique properties of each type and their various applications in cooking and baking. Whether you're a professional chef or a home cook, this informative video will help you choose the right extract for your recipe.
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THANK YOU THANK YOU SO MUCH.....I had an idea that I wanted to implement right away and someone recommended Lorann's Oils but they weren't giving me clear information on how the flavors perform. This video gave me all the info and clarity I need and I will be purchasing from y'all instead. Thank you again for a very informative video and love your personality.
P.S. Apple flavored chocolate has my toes curling. I'm all for it 🤣😍
😍😍😍
Wishing to flavor sweet mead with pomegranate. Which has the clearest body? Compounds?
Extracts?
Flavoring?
Clairity important.
They’re all very red, but when used at the correct use level, they should impart a gentle light red/pink hue to your creation. If your mead is super dark, the color of the flavor might be overshadowed by the color of the mead. They should all be clear, though.
I’d like to use a water soluble extract for recipe development which means I’ll be baking with smaller volumes. Can I dilute the extract in plain water (per use level of one percent) and store the diluted extract in the fridge to be used in recipe testing before I scale up? Using one percent directly in these small batches would require such a tiny volume I’m not sure I’d be able to measure that small.
You should be able to dilute the water soluble ones with water, but you need to be careful to do everything by weight so you know what your final concentration will be.
Which soluble would be best to use if the recipe calls for both water and oil? Also, would it be bet to use the oil based soluble for chocolate cupcakes?
Water soluble should be fine unless you’re trying to flavor something incredibly oily like melted chocolate or a neutral oil like canola oil.
Are the oil extracts stronger than the water based ones? Would I need to use less oil extract than water based?
They’re the same concentration. It’s simply a matter of solubility. If you’re going to be working in a very oil medium like chocolate or oil itself, you need to use the oil soluble extracts. In most cases, water soluble ones will be just fine.
@@AmorettiTestKitchen Ok, makes sense now. Thanks for responding!
Commenting for the algorithm 🤠
🙌🙌🙌