Flavouring paste for ice cream, creams and ganache

Highly concentrated and packed with flavour, this yuzu flavour paste is made from carefully selected ingredients to give your desserts a vivid citrus lift and a beautifully consistent result. When you want the fresh, aromatic character of Japanese yuzu without the hassle of sourcing, zesting and balancing acidity, this paste solves it in seconds—simply stir it in and let the flavour shine.

From silky pastry creams and mousses to gelato, buttercreams, sponge batters and macaron fillings, the taste is clean, bright and unmistakably citrusy. It also helps you achieve repeatable results batch after batch—perfect for home bakers and professionals who value reliability, speed and an elegant finish.

Features

• Intense yuzu flavour in every drop
• Quality ingredients for a refined, gourmet taste
• Excellent for ice cream, creams, ganache and mousses

How to dose it?

Use approximately 50 g of paste per 1 kg of ice-cream base, cream or batter (adjust to taste depending on the desired intensity).

Yuzu (Citrus × junos)

Yuzu is a citrus fruit and plant originating in East Asia, belonging to the Rutaceae family. It has traditionally been cultivated in East Asia, and in recent years it has also been grown in countries such as New Zealand, Australia, Spain, Italy and France. You may also come across it under the names Junos, Siebold or Yu.Tanaka.

The fruit resembles a yellow clementine with a bumpy surface and can be yellow or green depending on ripeness. It typically measures 5.5 to 7.5 cm in diameter, but can grow as large as a grapefruit (up to 10 cm). Yuzu grows as an upright shrub or small tree, often with large thorns. The leaves are distinctive, with large winged petioles and a strong fragrance. Yuzu originated in central China and the Tibet region and was introduced to Japan and Korea during the Tang dynasty, where it is still cultivated today. It is relatively frost-hardy thanks to its ancestor, the Ichang papeda, and can grow in areas with winters down to -7 °C. In Japan, an ornamental variety called hana yuzu (花柚子, “flower yuzu”) is grown for its blossoms. Another variety, yuko, is sweet and became almost extinct in Japan in the 1970s and 1980s.

Although yuzu is rarely eaten as a fruit, it is a common ingredient in Asian cuisine, where the peel and juice are used much like lemons in other cuisines. In Korea, yuzu is popular for making yuja-cheong (marmalade) and yuja-cha (tea).

Yuzu is also known for its distinctive, powerful aroma, and oil from its peel is used in perfumery. In Japan, bathing with yuzu during the winter solstice is a traditional practice believed to help protect against colds and to relax both body and mind.

FAQs

• What does yuzu taste like?
  Yuzu is intensely aromatic—think lemon and mandarin with a subtle grapefruit edge and a floral note.
• Is Highly Concentrated Flavour Paste with Yuzu Taste – 100 g suitable for ice cream and gelato?
  Yes. It is designed for ice-cream bases and works beautifully in gelato, sorbet-style mixes and dairy creams.
• How much should I use in creams or batters?
  As a guideline, use about 50 g per 1 kg of base. Start lower if you prefer a delicate citrus note, then increase to taste.
• Can I use it for macarons and fillings?
  Absolutely—it's ideal for macaron fillings, ganache, buttercream, pastry cream and mousse, adding flavour without extra prep.
• Does it contain colourings or preservatives?
  Yes. The recipe includes colourings (caramel E150d, tartrazine E102) and a preservative (potassium sorbate E202). See the full ingredients list for details.
• How should I store Highly Concentrated Flavour Paste with Yuzu Taste – 100 g?
  Store chilled at +2 °C to +6 °C to keep the flavour fresh and stable.

Bring a burst of modern citrus elegance to your desserts—add Highly Concentrated Flavour Paste with Yuzu Taste – 100 g to your basket at WorldofConfectioners.com and start creating unforgettable yuzu treats today.

Store at +2 °C to +6 °C.