LorAnn's natural Lemon baking emulsion imparts a bright, bold citrus flavor - the aroma is heavenly! Use in any recipe as you would a lemon baking extract - and experience better results. Use lemon emulsion instead of lemon zest in your recipes - just substitute 1/2 tsp. emulsion for 1 tsp. zest.
Bakery emulsions are water-based alternatives to baking extracts. No need to double up!
LorAnn Bakery Emulsions are water-based flavors that won’t bake out like traditional alcohol-based extracts. That means you don’t have to add extra to get the flavor you crave.
All emulsions are gluten-free, nut-free, low-carb flavors.
Lorann Bakery Emulsions
are equivalent in strength to baking extracts. 1 teaspoon emulsion = 1 teaspoon extract
Use LorAnn Bakery Emulsions in:
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Baked goods such as cookies, cakes, muffins, brownies and sweet breads
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Frostings and glazes
Our Bakery Emulsion Flavors are:
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Gluten free
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Kosher certified (except Cream Cheese)
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Free of nut and dairy allergens (except Cream Cheese, which contains dairy)
