The Professional’s Choice – When it comes to flavouring, professional bakers almost always use emulstions over extracts. Why? Because emulstions have a more potent, robust flavour, that won’t ‘bake-out’ when exposed to heat. They are also water-based.
LorAnn’s emulstions are characterized by a rich, long-lasting taste that is bursting with aroma and flavour. An excellent choice for flavouring all of your homemade baked goods, including cookies, cakes, sweet breads and pastries, as well as frostings, glazes, fondants, fillings, cream centres and other confectionary items.
LorAnn’s Coconut emulsion adds a taste of the tropics. Use this professional strength flavouring in any recipe as you would an extract.
1 teaspoon extract = 1 teaspoon emulsion Continue reading