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Flavorings, Extracts, and Emulsions

  • Flavoring and Extracts
    Flavorings and extracts are not as strong as concentrated oils and concentrated flavorings. Flavorings and extracts are ideal to use for baked goods, icings and pastries. Flavorings can be natural or artificial and extract always means that the flavor is actually extracted from the ingredient. Premium artificial flavors are often clear which can be an advantage when trying to make a pure white icing.
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  • Flavoring Emulsions
    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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  • Super-Strength/Concentrated Flavorings, Oils and Citric Acid
    A little goes a long way! Concentrated oils and flavorings are super-strength and can be 3 to 4 times stronger than typical alcohol-based extracts. These intense and exceptionally versatile flavors are all appropriate to use for hard candies. Most are appropriate for flavoring chocolates and coatings. Use 12-16 drops per pound of chocolate or coating, use 1/3 of what recipes calls for if using in cake or icing recipe. Use an eye dropper for accurate measuring.

    1 dram = 1/8 ounce = 1 teaspoon

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