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.

1 teaspoon emulsion = 1 teaspoon extract

Gluten-free, water-based flavors

Use LorAnn emulsions in place of an extract

More flavorful than an extract

Won't bake-out