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
Use emulsions to flavor: