The Twinkie implosion led me to an interesting discovery: baking emulsions. The KAF site has a recipe for a home "cream canoe", which includes something heretofore unknown to me: Princess Cake and Cookie Baking emulsion. I had never heard of this product. Further research taught me that there are quite a few of these emulsions. All the websites that sell them say that professional bakers prefer them to extracts, because the taste is stronger.
Does anyone have experience using these? Did you like them?
It strikes me that this is a case of putting back the artificial flavors in something that shouldn't have them, but as I haven't used them I shouldn't pre-judge.
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