LorAnn's Bakery Emulsions are water-based, alcohol-free alternatives to extracts. Instead of using alcohol, the flavor is micro encapsulated in natural stabilizers and suspended in water. The encapsulation enables the flavor to not lose its integrity when exposed to high heat.
- Emulsions have a potent, robust flavor.
- Won't "bake-out" when exposed to heat
- Alcohol free
- Gluten Free
Use emulsions to flavor: - 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.