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Ashen

Ashen

A lot of pro bakers use emulsions instead of extracts,  some are flavoured naturally ,some artificial some a mix of both, but they stand up better than both natural and artificial extracts in my experience .  Eating that is, my wife is the  baker(serious amateur/hobbyist), but since she switched to using emulsions the difference is notable.  I think she must have a dozen different flavours by now. 

Ashen

Ashen

A lot of pro bakers use emulsions instead of extracts,  some are flavoured naturally ,some artificial some a mix of both, but they stand up better than both natural and artificial extracts in my experience .  Eating that is, my wife is the baker , but since she switched to using emulsions the difference is notable.  I think she must have a dozen different flavours by now. 

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