EMULSION 4OZ RED VELVET
LorAnn Oils Baking Emulsion – the flavouring choice for professional bakers!
When it comes to flavouring, professionals almost exclusively use emulsions over extracts. Why? Because emulsions have a more potent, robust flavour that won’t “bake-out” when exposed to heat. The emulsions are also water-based.
LorAnn’s Emulsions are characterised by a rich, long-lasting taste that is bursting with aroma and flavour. An excellent choice for flavouring cakes, cookies, pastries, as well as frostings, glazes, fondants, fillings and cream centres. Use this professional strength flavouring instead of an extract in any recipe.
Use: For baking, 1 teaspoon emulsion = 1 teaspoon extract. Use slightly less in your recipes that do not call for baking or heating, such as frostings and cream centres, or add to taste.
Flavour: Red Velvet - adds the rich taste and colour of classic red velvet cake.
Allergens: Kosher Certified. Gluten Free. Water-based.
Ingredients: Water, Propylene Glycol, Red 40, Blue 1, Natural and Artificial Flavours, Xanthan Gum, Alcohol.
Made in the USA.