LorAnn Oils Bakery Emulsions Natural & Artificial Flavor 4 oz – Red Velvet
For hygiene reasons, food products are not returnable.
- Additional information
LorAnn Oils, Bakery Emulsion
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.
Return Policy: All food products are non-returnable.”