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LORANN BAKERY EMULSION - LEMON

Part Number 1902

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Description

LEMON BAKERY EMULSION

***BEST WHEN USED WITH OUR SIGNATURE CAKE MIXES!!!***

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Cake Flours and Mixes

Use emulsions instead of extracts with better results!

If a recipe calls for 1 tsp. extract, substitute 1 tsp. emulsion.

Our Lemon baking emulsion uses only natural lemon oil to provide a bright, bold citrus flavor. Use in any recipe as you would an extract - and experience better results!

Use Lemon emulsion instead of lemon zest in your recipes - just substitute 1/2 tsp. emulsion for 1 tsp. zest

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.