Lorann Oils Bakery Emulsions

MORE FLAVORFUL THAN AN EXTRACT

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.

Use bakery emulsions just like you would a baking extract.  1 teaspoon bakery emulsion = 1 teaspoon extract

What is a baking emulsion? 

A baking emulsion is a flavor suspended in a base containing mostly water.  In contrast, baking extracts are flavors suspended in a base containing mostly alcohol.  Our Bakery Emulsions are not compromised by the flavor of alcohol and don't "bake-out" when exposed to heat like an extract flavor.  Use anywhere you would a baking extract - in cakes, cookies, cheesecakes, frostings and more.



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