Difference Between Emulsions/flavorings And Extracts

Baking By mcdonald Updated 15 Jul 2007 , 11:26am by stylishbite

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mcdonald Posted 13 Jul 2007 , 10:00pm
post #1 of 3

Can someone explain to me the differences in the above. I want to add flavorings and was going to order some on line but not sure what the differences are and what effect they give.

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step0nmi Posted 14 Jul 2007 , 4:53pm
post #2 of 3


I didn't know what "emulsions" were either! Maybe this will help!

I believe that extracts and flavorings are about the same. They are what you find at the grocery store in multiple types. Wilton's brand calls them flavorings i.e. clear vanilla flavoring. But, that is the same as vanilla extract...they may have slight variance in taste!? I think you need to go through the extracts and pick what you love! I am getting a wider variety in my cabinet! My favorite right now is raspberry! Gos very well with chocolate!

Hope that helps!

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stylishbite Posted 15 Jul 2007 , 11:26am
post #3 of 3

Not poss. but what I remeber fron Alton SP? Brown on FN, the emulsions won't bake off in heat, which is why you don't need very much. You can also add it to choc. without it messing up the turn out or texture of choc.
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