ONE SMELL FROM THE BOTTLE AND YOU'LL KNOW WHY LORANN'S BAKERY EMULSIONS ARE SUPERIOR TO TRADITIONAL EXTRACTS!
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.
Bakery emulsions are water-based alternatives to baking extracts. When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts. The flavors are more robust and will not "bake-out" when exposed to heat. Lorann Oil Bakery Emulsions offer superior results at a great value.
Lorann Bakery Emulsions are equivalent in strength to baking extracts. 1 teaspoon emulsion = 1 teaspoon extract
Use LorAnn Bakery Emulsions in:
Baked goods such as cookies, cakes, muffins, brownies and sweet breads
Frostings and glazes