[LetNightExplode]

I'm baking professionally for a cafe in Vancouver. I have some classic products that i'm trying to design - but I'm not sure how to really alter the envelope of the flavours.

I have a Lemon Loaf that I'm making out of a Egg Sponge Cake recipe (fabulous, probably similar to what some of the big bakeries use)

When you bite it you get all the flavour all at once; as it breaks down the flavour slows subsides. My customers/store owner do not want it this way. They want the flavour to build up as the piece is chewed.


Any ideas?

[ED BUCHANAN]

So whats your question???

[LetNightExplode]

How do I change my recipe so the flavour builds up as you eat it - not all at once at the beginning and wear down

[ED BUCHANAN]

Originally Posted by LetNightExplode

How do I change my recipe so the flavour builds up as you eat it - not all at once at the beginning and wear down

As long as initial taste and consistency is in the product, what more can you ask for? Only thing I know that gets stronger is hot peppers of various kinds where -as the oil makes it linger in the mouth and throat. ell owner be happy with good product you have.

[boar_d_laze]

Citrus tends to front-load in a flavor profile. The best you can do is to adjust the amount of juice down slightly, and adjust the amount of zest up slightly. You want to be careful with zest as it can get bitter.

The idea is that by moving as much citrus quality from the tongue to the palate, from acid to volatile oil, it will have less of a tendency to immediately overwhelm -- allowing an opportunity to build -- or at least not fade so fast.

BDL