*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
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!
- Emulsions have a more potent, robust flavor.
- Won't "bake-out" when exposed to heat
- Water-based
-
Gluten Free & Sugar Free
-
Cookies
-
Cakes
- Sweet breads & pastries
- Frostings & glazes
- Fondants, fillings & cream centers
If your recipe calls for 1 tsp. extract, substitute 1 tsp. emulsion.
FLAVORS SAFE FOR CHOCOLATE
USAGE GUIDE
