(0)

Emulsions

Use emulsions instead of extracts with better results!
If your 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
  • Alcohol free
  • Gluten Free
Use emulsions to flavor:
  • Cookies
  • Cakes
  • Sweet breads & pastries
  • Frostings & glazes
  • Fondants, fillings, cream centers and other confectionery items.



Recently Viewed Products



Product Menu

Clearance Items

Adult Themed

Baking Candy Cups

Baking Supplies

Boxes - Candy

Candy Supplies

Chocolate Candy Molds

Chocolates

Coloring

Cookie Cutters

Cookie Supplies

Edibles Decorative

Flavoring

Hard Candy

Hard Candy Molds

Packaging Supplies

Pastry Tips Tubes

Rubber Mint Molds

Specialty Items Ingredients

Soap Molds