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.
Coffee, Natural Flavor - use in any recipe calling for coffee and get more flavorful results! Perfect for adding a rich coffee flavor to cakes, cookies, frostings & sweet breads.
If substituting for brewed coffee in a recipe, add 1 teaspoon for every 1/2 cup of brewed coffee and increase other liquid by 1/2 cup.
Net weight: 4 ounces
By Lorann Oils, celebrating 50 years, of the finest flavorings and oils.