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Bakery Emulsions

Bakery Emulsions are LorAnn's version of an extract.  These flavorings are formulated to be the same strength as an "extract" (1 teaspoon emulsion = 1 teaspoon extract), but instead of the flavor being diluted in alcohol, it is suspended in a water-base.  

Why is a water-based suspension better?  Water is a more neutral carrier than alcohol - it imparts no added flavor and does not evaporate as rapidly when exposed to heat. This allows the flavor to taste better, smell better and not "bake-out" as readily as a traditional alcohol-based extract.

Emulsions are ideal for baking and to flavor frosting, but are not appropriate for flavoring chocolate or hard candy due to their high water content; however, emulsions can be used to flavor candy centers.

Use LorAnn Bakery Emulsions in:

  • Baked goods such as cookies, cakes, muffins, brownies and sweet breads
  • Frostings and glazes
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