This brown butter bakery emulsion delivers a warm, toasty buttery flavour with gentle nuttiness and a toffee-like finish.
LorAnn® Better Than Extracts™ Brown Butter Bakery Emulsion adds rich, caramelized brown butter flavour to recipes without the extra work of stovetop browning.
Most LorAnn bakery emulsions are water-based, so they won’t evaporate in the high heat of baking the way traditional alcohol-based extracts do, giving your baked goods stronger, longer-lasting flavour and aroma.
Brown butter bakery emulsion is ideal for cookies, brownies and bars, muffins, quick breads, frostings, pancakes and waffles, and savory dishes like pasta, sauces, roasted vegetables, and potatoes.
1 teaspoon baking extract = 1 teaspoon emulsion
Note: Brown butter bakery emulsion can be used on its own or in combination with other flavours to enhance recipes.
