Almond Flavoring

Baking By psneed5 Updated 2 Feb 2009 , 1:49pm by TracyLH

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psneed5 Posted 2 Feb 2009 , 12:10am
post #1 of 6

Hi everyone. Could you please give me some of your favorite sites to purchase some good almond flavoring?

Also....can almond emulsion be used in place of almond flavoring? What's the difference in the two?

Thanks for all your help. This site is the BEST! icon_smile.gif


5 replies
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adonisthegreek1 Posted 2 Feb 2009 , 12:50am
post #2 of 6

Professional Bakery Emulsions
The Professional's Flavoring Choice: Better Than Extracts

When it comes to flavoring, professional bakers almost exclusively use emulsions over extracts. Why? Because emulsions have a more potent, robust flavor, that won't "bake out" when exposed to heat. They are also alcohol free.

LorAnn's emulsions are characterized by a rich, long-lasting flavor. An excellent choice for flavoring all of your homemade baked goods including cookies, cakes, sweet breads and pastries, as well as for frosting, glazes, fondants, fillings, cream centers and other confectionery items.

I got the info from

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psneed5 Posted 2 Feb 2009 , 12:23pm
post #3 of 6

This helps a lot adonisthegreek1. Thank you so much for your reply.

Do you know if emulsions are clear or do they have some color in them?


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Kim_in_CajunCountry Posted 2 Feb 2009 , 12:31pm
post #4 of 6

I have only used almond emulsion and it is white. Also, due to its strength, I use half the amount of flavoring a recipe calls for. If it calls for 2 teaspoons of almond extract, I use 1 teaspoon of emulsion.

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foxymomma521 Posted 2 Feb 2009 , 12:49pm
post #5 of 6

I purchase mine from f o n d a n t s o u r c e . com
code "cakecentral" saves 10%
I agree with Kim- it is much stronger than an extract. I like the other emulsions too, Buttery Sweet Dough is delicious in pancakes!

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TracyLH Posted 2 Feb 2009 , 1:49pm
post #6 of 6

Thanks for this post! I learn something new every day!

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