Almond Flavoring

Baking By mamanorm Updated 27 Oct 2010 , 8:56pm by mamanorm

mamanorm Posted 27 Oct 2010 , 6:52pm
post #1 of 6

I use a lot of almond flavoring in my baked goods. I've noticed a difference in the strength and taste of different brands. Is it my imagination? Does anyone have a favorite brand? Thanks

5 replies
Texas_Rose Posted 27 Oct 2010 , 7:26pm
post #2 of 6

Lorann's almond emulsion is my favorite, and Adams my second favorite.

You're right, there's a huge difference in the strength of different brands.

mamanorm Posted 27 Oct 2010 , 7:35pm
post #3 of 6

Do you use the same quantity for the emulsion as the extract? Thanks for the help.

frenchyfood Posted 27 Oct 2010 , 7:42pm
post #4 of 6

I also noticed it which sucks because i have to test each recipe with my own extract...

Texas_Rose Posted 27 Oct 2010 , 7:48pm
post #5 of 6

I use the same amount of emulsion in baked goods. In icing or fondant, I sometimes use less.

mamanorm Posted 27 Oct 2010 , 8:56pm
post #6 of 6

Great info! Thanks for your help!

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