Lemon confectionery flavor, 1 L

Consistent Citrus Character for Large-Scale Confectionery Lines

This lemon flavor concentrate in a 1 liter container is built for production facilities that need a dependable batch of raw material for continuous, line-scale output of candies, baked goods and beverages. It belongs to the category of confectionery flavorings and delivers a recognizable citrus character without relying on fresh juice, which simplifies sourcing and keeps production costs predictable across large runs.

The primary demand for this type of flavor comes from the food and confectionery sector: hard candy, boiled sweets, marshmallow, jellies, marmalade, cookies, cream fillings, icing, as well as soft drinks, syrups and dairy products such as yogurt, curd desserts and ice cream. The concentrate withstands limited heat exposure, so it is best introduced at the final stage of the process, once the mass has cooled below roughly 60-70 degrees Celsius, to protect the volatile aromatic compounds from breaking down during boiling or baking. For cold desserts, creams and beverages the flavor is added right before packaging or serving to preserve its full character.

Typical dosage ranges from 0.1 to 0.5 percent of the finished product weight, though the exact rate should be adjusted by the technologist depending on the recipe, fat content of the base and the desired flavor strength. This lemon flavor pairs naturally with other concentrates from the same line: it works well alongside Flavoring confectionery Dried fruits for layered fruit profiles in baked bars and pastries, with Flavoring confectionery Grapes for multi-layer jelly products, and with Flavoring confectionery Monpassier for producing hard candy with a complex, rounded taste profile.

For industrial use, the 1 liter format is intended for batch and continuous production runs where consistency from order to order and predictable consumption of raw material matter most. Store the concentrate in a tightly sealed container, in a dry and cool place away from direct sunlight, heat sources and strongly scented substances, since the aromatic composition can absorb surrounding odors over time. Once opened, use the product within a reasonable period and prevent any moisture from entering the container.

Lemon Curd Tart Filling

Water 200 ml

Sugar 180 g

Cornstarch 30 g

Butter 60 g

Egg yolk 2 pcs

Lemon confectionery flavor 3 ml

Combine sugar and cornstarch in a saucepan, whisk in water until smooth and place over medium heat, stirring constantly until the mixture thickens into a light custard. Remove from heat, whisk in the butter and egg yolks quickly to avoid curdling, then return briefly to low heat for one minute while stirring. Let the mixture cool to around 40 degrees Celsius before whisking in the lemon confectionery flavor, so the aroma stays bright rather than cooking off. Pour the finished filling into pre-baked tart shells and refrigerate for at least two hours before serving.