Bakery Flavoring Emulsions, more flavorful than an extract!
When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts. These flavors are more robust and won't "bake-out" when exposed to heat.
Emulsions are water-based, alternatives to extracts. The flavor is micro encapsulated in natural stabilizers and suspended in water. This encapsulation enables the flavor not to lose its integrity when exposed to high heat.
1 teaspoon emulsion = 1 teaspoon extract
Use emulsions to flavor all baked goods and breads, cake batters, cookie dough's, frostings, fondants, ganaches, fillings etc.
• Emulsions have a more potent, robust flavor.
• Won't "bake-out" when exposed to heat.
Buttery Sweet Dough Flavor - has the rich taste of creamery butter combined with a hint of citrus and vanilla that will give your homemade sweet breads, pastries and butter cream frostings an irresistible flavor.
Buttery Sweet Dough will be the "secret ingredient" in your baked goods & frostings!
In your recipes calling for vanilla extract, try substituting Buttery Sweet Dough for a flavor update.
Net weight: 4 ounces
By Lorann Oils, celebrating 50 years, of the finest flavorings and oils.