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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 breadsĀ & pastries
  • Frostings & glazes
  • Fondants, fillings, cream centers and other confectionery items.

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