BAKERY FLAVORING EMULSION - PUMPKIN

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.
• Water-based

• Gluten-Free

 

Pumpkin Flavor  - has a rich creamy pumpkin aroma.  Use it wherever you want to impart a more potent pumpkin flavor.   Delicious as a flavoring for pumpkin pie, muffins, quick breads and cookies.

Plastic bottle

By Lorann Oils, celebrating 50 years, of the finest flavorings and oils.