FLAVOURS /EXTRACTS VERSES BAKING EMULSIONS
Fun Foods Canada offers many flavourings in both flavours/extracts or bakery emulsions.
WHEN TO CHOOSE A FLAVOUR?
Flavours / Extracts are primarily alcohol based and are typically stronger than a bakery emulsion and they excel for icing, candies, gummies, pudding, jello or any treat that is not going to be heated for a significant portion of time. Because flavours are alcohol based they are not a good choice for cakes and cupcakes because they will (to a certain extent ) evaporate out during the baking process. Can you use flavours for baking? – yes but… you have to put in more of the flavour in to the batter than you would of the similar flavour in a baking emulsion. Some of the Lorann Flavours are specifically labelled "Oils" and unlike the alcohol based flavours these are fine for baking: Lemon Oil, Peppermint Oil, Orange Oil, Anise Oil etc. Some (but not all) Lorann flavours are suitable for making chocolates – check the flavouring chart below for flavors suitable for making chocolates:
WHEN TO CHOOSE A BAKERY EMULSION?
Emulsions are the go to choice for cakes, cupcakes, breads – anything that will be in the oven for a significant portion of time. Bakery emulsions are flavour suspended in a base containing mostly water they withstand the baking process better than the alcohol suspended flavours and leave the end product more flavourful.
Use bakery emulsions just like you would a flavour/extract. 1 teaspoon bakery emulsion = 1 teaspoon extract
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