Popular among professional bakers back when things were made by hand, this natural and artificial flavouring combines the rich taste of creamery butter with a hint of citrus and vanilla that will give homemade sweet breads and pastries an irresistible flavour. Use 1½ to 3 teaspoons per 3 cups of flour in sweet dough, cake, or cookie recipes. It's also delicious in pancake batter and French toast.
This bakery emulsion has a more potent, robust flavour than an extract, and it won't "bake out" when exposed to heat.
For baking, 1 teaspoon emulsion = 1 teaspoon extract. Use slightly less in recipes that do not call for baking or heating, such as frostings or cream centres, or add to taste.