Use 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. Use LorAnn Bakery Emulsions in: Baked goods such as cookies, cakes, muffins, brownies and sweet breads Frostings and glazes Our Bakery Emulsion Flavors are: Gluten-free Kosher certified Free of nut and dairy allergens
