LorAnn Flavoring

$3.00 - $20.95
SKU: L23-LorAnn



*Not recommended for use with chocolate


** May cause thickening in chocolate.  Use Paramount Crystals to thin



  LorAnn Oils - Flavoring oils for baking and candymaking    

 A little goes a long way with LorAnn's Super Strength Flavors!
Super-strength flavors are 3 to 4 times stronger than grocery store extracts. When substituting flavors for extracts, start with 1/4 tsp for 1 tsp of extract.   1 dram =  3/4 teaspoon. 8 drams = 1 ounce

What is a Flavoring (Candy) Oil?  Flavoring oils are highly concentrated flavors. The word "candy oil" has been used for many years to describe a type of flavoring that is potent enough to be used in hard candy making.-these flavors do not contain vegetable oil.  Unlike an extract, the flavor of our candy oils is not diminished when exposed to high heat.

Use these concentrated flavorings for:

  • Hard candy
  • Chocolate
  • Candies, candy centers, fondants, frostings, fudges
  • Cakes, cookies, brownies
  • Sweet breads
  • Gluten free
  • Sugar free (except Canadian Maple)
  • Contains no vegetable oils 

LorAnn flavors are certified Kosher by Star-K**

**Except Canadian Maple and Horchata

Caution:  Hot Chili Oil is highly concentrated and can cause irritation and a burning sensation similar to the oil of a fresh hot chili pepper.  Avoid contact with skin, eyes or mucous membranes.  For contact with skin, wash area immediately with warm soapy water to remove oils.  For contact with eyes or mucous membranes, flush with cool water.  Seek medical attention if burning sensation persists.  As with all our super strength flavors, we recommend the following safe handling tips:  keep out of reach of children, wipe-up spills immediately, do not use with plastic utensils, avoid direct contact with countertops and avoid rising steam when making hard candy.      

 LorAnn Oils - Baking & Flavoring Emulsions

 What is a bakery "emulsion"? 
Emulsions are water-based, alternatives to extracts.  The flavor is micro encapsulated in natural stabilizers and suspended in water.  This encapsulation enables the flavor to not lose its integrity when exposed to high heat. 
Which means....
Use baking emulsions instead of extracts with better results!

When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts. 
  • Emulsions have a more potent, robust flavor.
  • Won't "bake-out" when exposed to heat
  • Water-based
  • Gluten Free & Sugar Free
 Use emulsions to flavor:
  • Cookies
  • Cakes
  • Sweet breads & pastries
  • Frostings & glazes
  • Fondants, fillings & cream centers 

If your recipe calls for 1 tsp. extract, substitute 1 tsp. emulsion.



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