LorAnn's Bakery Emulsions are water-based, alcohol-free alternatives to extracts. Instead of using alcohol, the flavour is micro encapsulated in natural stabilizers and suspended in water. The encapsulation enables the flavour to not lose its integrity when exposed to high heat.
- Emulsions have a potent, robust flavour.
- Won't "bake-out" when exposed to heat
- Alcohol free
- Gluten Free
Use emulsions to flavour: - Cookies - Cakes - Sweet breads & pastries - Frostings & glazes - Fondants, fillings, cream centers and other confectionery items.
If your recipe calls for 1 tsp. extract, substitute 1 tsp. emulsion.
4 oz approximately equal to 118 mL.
16 oz approximately equal to 473 mL.