- Food[-] Colors
- Specialty[-] ingredients
- Tools and[-] accessories
essential oils[-] & aromatherapy
Using Bakery Emulsions for Baking and Frosting
Bakery Emulsions are LorAnn's version of an extract. These flavorings are formulated to be the same strength as an "extract" (1 teaspoon emulsion = 1 teaspoon extract), but instead of the flavor being diluted in alcohol, it is suspended in a water-base.
For baking, if your recipe calls for an amount of extract, simply substitute an equal amount of a Bakery Emulsion. A good rule of thumb is to add 1 teaspoon Bakery Emulsion per cup of fat in a recipe.
For frosting, begin with 1 teaspoon Bakery Emulsions per cup of fat and add to taste.