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Home > FLAVORS > EMULSIONS & EXTRACTS

LORANN BAKERY EMULSION - ALMOND

Part Number 1898
LORANN BAKERY EMULSION - ALMOND
LORANN BAKERY EMULSION - ALMOND
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Description
ALMOND BAKERY EMULSION

***BEST WHEN USED WITH OUR SIGNATURE CAKE MIXES!!!***
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Use emulsions instead of extracts with better results! 
If a recipe calls for 1 tsp. extract, substitute 1 tsp. emulsion.
 
When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts. 
  • Emulsions have a more potent, robust flavor.
  • Won't "bake-out" when exposed to heat
  • Gluten free
 Use emulsions to flavor:
  • Cookies
  • Cakes
  • Sweet breads & pastries
  • Frostings & glazes
  • Fondants, fillings, cream centers and other confectionery items.
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