Bakery Emulsions, 4 oz.
More Flavorful than an Extract - Won’t Bake-Out
When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts.

Ideal for flavoring all your homemade baked goods, icings, fondants, and fillings.

* Gluten-free, water-based flavors
* Use LorAnn Emulsions in place of an extract
* 1 teaspoon emulsion = 1 teaspoon extract