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
Use emulsions to flavor:
- Sweet breads & pastries
- Frostings & glazes
- Fondants, fillings, cream centers and other confectionery items.