MORE FLAVORFUL THAN AN EXTRACT.
When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts. The flavors are more robust and won't "bake-out" when exposed to heat.
SELECT your FLAVOR...
When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts. The flavors are more robust and won't "bake-out" when exposed to heat.
SELECT your FLAVOR...