When it comes to flavoring, professional bakers almost exclusively
use emulsions over alcohol-based extracts. Ideal for flavoring all your homemade baked goods, icings, fondants, and fillings.
* Gluten-free, water-based flavors
* Use LorAnn Emulsions in place of an extract
* 1 teaspoon emulsion = 1 teaspoon extract
Lorann Oil Bakery Emulsion-Red Velvet