When it comes to flavoring, professional bakers almost exclusively choose emulsions over extracts. Why? Because emulsions have a more potent robust flavor that will not bake-out when exposed to heat. They are usually also alcohol free. LorAnn's emulsion.
When it comes to flavoring, professional bakers almost exclusively choose emulsions over extracts. Why? Because emulsions have a more potent robust flavor that will not bake-out when exposed to heat. They are usually also al...
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