Cinnamon Bakery Emulsion

$19.95

SKU: 4816 Category:

Description

More Flavorful Than An Extract.

When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts.  The flavors are more robust and won’t “bake-out” when exposed to heat.

Use bakery emulsions just like you would a baking extract.  1 teaspoon bakery emulsion = 1 teaspoon extract

What is a baking emulsion?  A baking emulsion is a flavor suspended in a base containing mostly water.  In contrast, baking extracts are flavors suspended in a base containing mostly alcohol.  Our Bakery Emulsions are not compromised by the flavor of alcohol and don’t “bake-out” when exposed to heat like an extract flavor.  Use anywhere you would a baking extract – in cakes, cookies, cheesecakes, frostings and more.