The Professional’s Choice: Better than Extracts
When it comes to flavoring, professional bakers almost exclusively use emulsions over extracts. Why? Because emulsions have a more potent, robust flavor that won’t "bake-out" when exposed to heat. They are also alcohol-free.
An excellent choice for flavoring all of your homemade baked goods including cookies, cakes, sweet breads and pastries, as well as for frostings, glazes, fondants, fillings, cream centers and other confectionary items.
Professional strength but designed to be used one-for-one in any recipe calling for an extract. |
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