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Collection: Baking Emulsions

Baking emulsions are a great alternative to extracts, as they are water-based (except for Red Velvet) and won't lose their flavour when exposed to high heat. They have the same strength as extracts (1 teaspoon extract = 1 teaspoon of emulsion), but instead of being diluted in alcohol, they are suspended in a water base. The flavour is micro encapsulated in natural stabilizers and suspended in water, enabling it to retain its integrity when exposed to high heat.

Baking emulsions can be used to flavour cookies, cakes, sweet breads, pastries, frostings, glazes, fondants, fillings and cream centres. They are also gluten and sugar free.