Description
Bakery Emulsions Natural & Artificial Flavour 4oz – Pistachio – When it comes to flavouring, professional bakers almost exclusively use emulsions over alcohol-based extracts. The flavours are more robust and won’t “bake out” when exposed to heat. LorAnn Bakery Emulsions are water-based alternatives to extracts. If your recipe calls for 1 teaspoon of extract, substitute 1 teaspoon of emulsion.
