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. Emulsions are water-based alternatives to extracts. use baking emulsions instead of extracts for better results in all your homemade baked goods, frostings, fondants and fillings. If your recipe calls for 1 teaspoon of extract, substitute 1 teaspoon of emulsion.

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Flavoring Emulsions

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