To add a bold, bright, minty flavor, try LorAnn's Peppermint Emulsion in any of your baked goods such as recipes for cakes, cupcakes, cookies, brownies and frostings. Peppermint pairs especially well with anything chocolate - even white chocolate.
Use peppermint bakery emulsion just as you would a peppermint extract and get more flavorful results!
Add a splash of peppermint flavor to your cup of hot cocoa or even a to a jar of store-bought hot fudge sauce.
1 teaspoon baking extract = 1 teaspoon emulsion
4 oz. & 16 oz. sizes packaged in BPA free, recyclable PET plastic bottles.
Water-based • Gluten-free • Kosher • Soluble in water
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.
Use bakery emulsions just like you would a baking extract. 1 teaspoon bakery emulsion = 1 teaspoon extract
What is a baking emulsion? A baking emulsion is a flavor suspended in a base containing mostly water. In contrast, baking extracts are flavors suspended in a base containing mostly alcohol. Our Bakery Emulsions are not compromised by the flavor of alcohol and don't "bake-out" when exposed to heat like an extract flavor. Use anywhere you would a baking extract - in cakes, cookies, cheesecakes, frostings and more.