Better than extracts, LorAnn’s bakery emulsions are water-based instead of alcohol-based so the flavour won’t bake out. LorAnn’s Caramel Bakery Emulsion adds a silky-smooth, rich caramel flavour to cakes, cookies, icings, and sweet breads.

When substituting LorAnn emulsions for extracts, use 1 teaspoon of emulsion for 1 teaspoon of extract.

Allergens:

• Dairy-free
• GMO-free
• Nut-free
• Vegan
• No artificial colours

Made in the USA.