Better yield (up to 60% less expensive than liquid based flavourings).
Won't compromise fondant, icing, or batter texture.
Most do not change fondant, icing, or batter colour.
Extended shelf life.
Most flavours are sugar-free.
Store in dry area.
Made in USA
cakes, cookies, fillings, royal icing, butter cream, pancakes, water (a pink of flavour), candy, donuts, fondant, jams, chocolate, whipped cream.
1/4 tsp of flavour per 1 lb cold recipe.
3/8- 1/2 tsp of flavour per 1 baking recipe.
Let recipes rest for several minutes before adding more flavour. Flavour will strengthen as it rests, especially in fondant.