Lorann Bakery Emulsion 118ml - Red Velvet
Lorann Bakery Emulsions are the preferred choice for professional bakers. When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts. The flavors are more robust and won't "bake-out" when exposed to heat. LorAnn baking emulsion is a flavor suspended in a base containing mostly water. In contrast, baking extracts are flavors suspended in a base containing mostly alcohol. Lorann Emulsions are also alcohol free (with the exception of Red Velvet which has less than 1%).
Flavours: Red Velvet
Using instructions: Use bakery emulsions just like you would a baking extract, 1 teaspoon bakery emulsion = 1 teaspoon extract
Cakers tip: Emulsions are perfect for baking or to flavour buttercream frosting, however it is not suitable for use in chocolate due to its high water content.