LorAnn's Bakery Emulsions are water-based, an alternatives to extracts.
- Emulsions have a potent, robust flavor.
- Won't "bake-out" when exposed to heat
- 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
Ingredients: Water, propylene glycol, natural and artificial flavours, triacetin, alcohol, beet juice extract, xanthan gum, FD&C red 40, FD&C blue 1. Gluten Free.
