
Professional
Bakery Emulsions
The Professional's
Flavoring 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.
LorAnn's emulsions are characterized by a rich, long-lasting
flavor. An excellent choice for flavoring all of your homemade baked
goods including cookies, cakes, sweet breads and pastries, as well
as for frosting, glazes, fondants, fillings, cream centers and other
confectionery items.