Natural aroma of Sakura cherry blossom

The Sakura, or Japanese cherry blossoms belong to the Prunus genus.
They make beautiful ornamental trees but do not produce edible fruit.

The Flowers and leaves Sakura edibles have a distinctive flavor and a divine scent. The taste of Sakura is on one side subtly sweet and flowery.
It does not have the fruity taste of cherries.
You may be surprised by The taste of almond or amandon without bitterness.

The delicate aroma with an elegant pink tint increases its attraction.
The flavor of the Sakura becomes stronger and deeper with brushing. The traditional Sakura browser process can take up to a month.

For picking, you have to pick up the flowers before they are in full bloom. They are washed and sprinkled with salt. After draining excess water, we add from vinegar Plum ume to preserve the color and dried.
The dried flowers have a salty and acidic taste with a flower touch.

The use of Sakura cherry blossom aroma is not limited only to the spring season. It is part of the emblematic flavors of Japanese sweets.

Dosage sideThe approximate amount of recommended Sakura essence is from about 0.1 to 0.2% of the total weight of the product.

Some examples :
♦ frozen : 0.1 to 0.05% of total weight
♦ soft candies : 0.2% of total weight
♦ white chocolate : 1% of total chocolate weight.

No specific quantity is fixed for bakery products: so use 0.1% as a guide and adjust accordingly.
In principle, the quantity is to be adjusted by tasting.
In addition, It is recommended to put the essence of Sakura last to avoid useless warming that would alter the flavors.

Precautions for use: Check out the "document to download" (PDF format)