Better than an Extract! Water-based instead of alcohol-based so the flavor won't bake-out! Great for cakes, cookies, frostings, fillings, and desserts. Use in any recipe as you would an extract - and experience better results! 1 teaspoon extract = 1 teaspoon emulsion.
Popular among professional bakers back when things were made by hand, this natural and artificial flavouring lends baked goods a light, nutty taste accented with undertones of citrus and rich vanilla. Use 1 to 2 teaspoons in any recipe calling for almond or vanilla. This bakery emulsion has a more potent, robust flavour than an extract, and it won't "bake out" when exposed to heat.
