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.
Raspberry Flavor - taste like a basket of juicy, ripe raspberries!
Net weight: 4 ounces
By Lorann Oils, celebrating 50 years, of the finest flavorings and oils.