A little goes a long way! The flavours are three to four times the strength 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.