1 dram = about 1 teaspoon

This flavor is water-soluble but has been shown to be effective when flavoring chocolates and coatings (confectionary coatings). If too much flavor is used, it may cause thickening. Add liquified coconut oil, or cocoa butter to help thin/smooth. This flavor is appropriate for use in chocolate mixtures such as ganache, fudges, fondants, and icings (typical use is ¼ – ½ teaspoon per pound of chocolate or coating)

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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.

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

If substituting for brewed coffee in a recipe, add 1 teaspoon of emulsion for every 1/2 cup of brewed coffee and increase other liquid in the recipe by 1/2 cup.

1 teaspoon baking extract = 1 teaspoon emulsion

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