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Flavouring

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A little goes a long way! The flavours are three to four times the strenght of water or alcohol- based flavouring or extracts. When substituting LorAnn flavours for extracts, use 1/4 to 1/2 teaspoon for 1 teaspoon of extract. All of the flavourings are excellent for baking, fudges, cookies, frosting, isomalt and hard candy. Most are ideal for Chocolates, however there are a few that are not recommended for Chocolate or Chocolate Coatings.
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