When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts. The flavors are more robust and won’t “bake out” when exposed to heat. LorAnn Bakery Emulsions are water-based alternatives to extracts. If your recipe calls for 1 teaspoon of extract, substitute 1 teaspoon of emulsion.
LORANN OILS-Bakery Emulsion. This professional-strength flavoring will take your baking to the next level. This package contains 4 fluid ounces of bakery emulsion. Available in a variety of flavors (each sold separately). Made in USA
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