Popular among professional bakers back when things were made by hand, this natural and artificial flavouring lends baked goods a light, nutty taste accented with undertones of citrus and rich vanilla. Try it in cakes, cookies, pancakes, and pastries when you want to impart a buttery, creamy flavour, as well as frostings, glazes, fondants, and custards. Use 1 to 2 teaspoons in any recipe calling for almond or vanilla.
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.