LorAnn Bakery Emulsions
4 oz Bottle. When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts. The flavors are more robust and won't "bake-out" when exposed to heat. Use anywhere you would a baking extract - in cakes, cookies, cheesecakes, frostings and more. Use bakery emulsions just like you would a baking extract.
1 teaspoon bakery emulsion = 1 teaspoon extract