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Description
LorAnn Oils - Baking & Flavoring Emulsions
What is a bakery "emulsion"?
Emulsions are water-based, alternatives to extracts. The flavor is micro encapsulated in natural stabilizers and suspended in water. This encapsulation enables the flavor to not lose its integrity when exposed to high heat.
Which means....Use baking emulsions instead of extracts with better results!
When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts.
What is a bakery "emulsion"?
Emulsions are water-based, alternatives to extracts. The flavor is micro encapsulated in natural stabilizers and suspended in water. This encapsulation enables the flavor to not lose its integrity when exposed to high heat.
Which means....Use baking emulsions instead of extracts with better results!
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
- Water-based
- Gluten Free & Sugar Free
- Cookies
- Cakes
- Sweet breads & pastries
- Frostings & glazes
- Fondants, fillings & cream centers
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Bakery Emulsions
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