Most LorAnn bakery emulsions are water-based, so they won’t evaporate in the high heat of baking the way traditional alcohol-based extracts do, giving your baked goods stronger, longer-lasting flavor and aroma.

Cookie butter bakery emulsion is ideal for cookies, cakes, brownies and bars, muffins, quick breads, frostings, and more.

1 teaspoon baking extract = 1 teaspoon emulsion

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Suggested Starting Usage Levels:

• 1 Tbsp per 1 quart of ice cream or yogurt base

• 1 to 2 ounces (.7-1.4%) per 1 gallon of ice cream or yogurt base

• 1 to 2 tsp per 16 oz of milkshakes, smoothies and nutritional drinks

• 1 to 3 tsp per standard size cakes

• 1 to 3 tsp per standard batch cookies

• 1 to 2 tsp per 3 cups of frosting

• ½ tsp per 8 oz beverages (cocktails, tea, sparkling water, lemonade)

• 1 to 2 tsp per 1 liter (cocktails, tea, sparkling water, lemonade)

The post Cookie Butter Ice Cream Flavor 4 OZ appeared first on Cook Specialty.

Most LorAnn bakery emulsions are water-based, so they won’t evaporate in the high heat of baking the way traditional alcohol-based extracts do, giving your baked goods stronger, longer-lasting flavor and aroma.

Cookie butter bakery emulsion is ideal for cookies, cakes, brownies and bars, muffins, quick breads, frostings, and more.

1 teaspoon baking extract = 1 teaspoon emulsion

The post Cookie Butter Emulsion 4 OZ appeared first on Cook Specialty.