Add a teaspoon to your favorite truffle filling, for a decadent cherry truffle. Think scones, donuts, and cinnamon rolls! But also french toast, pancakes, and waffles!Ĭherry – The fresh cherry flavor of this emulsion is a great pair for anything chocolate. Give the winning Sugar Cookie recipe a try, to see for yourself!īuttery Sweet Dough – The combination of sweet butter with hints of citrus make this emulsion a great pairing for breakfast pastries. Add a dash of lemon emulsion, too, for one fresh treat! The Blyss girls use this emulsion in their blueberry cobbler cookie.īutter – Add a sweet, buttery taste to your shortening buttercream, or to your maple syrup, or homemade bread! It’s a great way to add a buttery flavor without the calories and fat!īutter Vanilla – This emulsion gained popularity quickly when it won our Vanilla Taste Test! It’s a great compliment to any of your baking adventures, imparting a sweet, buttery flavor with hints of vanilla. I love this in a blueberry muffin or quick bread recipe.
Try this Banana Snack Cake from LorAnn oils.īlueberry – This emulsion packs a flavorful punch of fresh blueberry flavor (and a hint of blue coloring, too).
make banana-flavored ice cream, or simply add a teaspoon or two to your favorite banana bread recipe. This Blyss sugar cookie recipe uses both an almond emulsion and vanilla extract.īanana – Add a burst of flavor with banana emulsion– swap out the vanilla in your favorite caramel recipe. Below are a few recipes to motivate creativity in your own kitchen.Īlmond – This emulsion pairs well with so many flavors. Knowing the effectiveness of bakery emulsions in baked goods has inspired and motivated us to keep experimenting with the 20 different flavor options we offer. The winning flavoring, with 52% of the votes, was the Butter Vanilla Bakery Emulsion. We tested four vanilla flavoring options ( Pure Madagascar Vanilla, Traditional Mexican Vanilla, Imitation Vanilla, and Butter Vanilla Bakery Emulsion). With the steep increase in price over the last year, we wanted to know if we could tell the difference between an alcohol-based extract or a flavor emulsion and if there was a preference for one or the other. Our goal was to establish the effectiveness of pure vanilla extract in baking applications. We recently conducted a Vanilla Taste Test at Orson Gygi. Stick with oil-based flavorings and super-concentrated flavors for chocolate and hard candy. The only applications that will have issues with water-based emulsion flavorings are chocolate and hard-candy making. This way you can taste the product before adding more and making sure the flavor intensity is what you would like. If using an emulsion in frosting or a confection, start out using half the amount called for. You can also use them in other confections – frostings, fondants, royal icing, macarons, glazes, ice creams, and puddings. You can use bakery emulsions in all your baked goods – cookies, cakes, cheesecakes, muffins, quick breads, cupcakes, etc. The conversion ratio is 1:1, meaning that every teaspoon of extract your recipe calls for can be replaced by 1 teaspoon of emulsion. Switching to emulsions is an easy process. This secret of bakery professionals has been used by bakeries for decades, but we are happy to provide a more accessible product for small businesses and home chefs. Knowing that the flavor will not be lost during the heating process allows the baker to taste the batter or dough and add flavoring accordingly. The true-to-taste nature of emulsions allows the baker to have a better sense of the finished food before baking. Additionally, the flavor will not “bake out” like with alcohol-based flavorings, resulting in a final product that is more robust in flavor. Many bakers prefer this to alcohol-based extracts because the flavor is not compromised by the taste of the alcohol. This is done by microencapsulating the flavor in natural stabilizers and then suspending it in water. But what are they, and how can they be used in your kitchen?Ī bakery emulsion is flavoring wherein the flavor is suspended in water. Before our current beautiful rainbow assortment of flavors was available, we sold bakery emulsions in gallon-sized bottles to commercial bakeries in the Salt Lake area.Įmulsions have been a secret ingredient of professionals since 1923, providing a boost of flavor to baked goods. We’ve been selling and using bakery emulsions at Orson Gygi for decades. Use bakery emulsions for an added boost of flavor in all your favorite goodies.
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