Strawberry Bakery Emulsion

When it comes to flavoring, professional bakers almost exclusively use emulsions over extracts. Why? Because emulsions have a more potent, robust flavor, that won't "bake-out" when exposed to heat. They are water-based. LorAnn's emulsions are characterized by a rich long-lasting taste that is bursting with aroma and flavor. An excellent choice for flavoring all of your homemade baked goods, including cookies, cakes, sweet breads and pastries as well as frostings, glazes, fondants, fillings, cream centers and other confectionary items. Emulsion is sugar and gluten free.