LorAnn Emulsions

What is a Bakery Emulsion?

One smell from the bottle and you’ll know why LorAnn’s Bakery Emulsions are superior to traditional extracts!

Bakery extracts are water-based alternatives to baking extracts. When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts. The flavors are more robust and will not “bake-out” when exposed to heat. Our Bakery Emulsions offer superior results at a great value

Lorann Bakery Emulsions are equivalent in strength to baking extracts.

Usage instruction: 1 teaspoon emulsion = 1 teaspoon extract

Why is a water-based suspension better? Water is a more neutral carrier than alcohol – it imparts no added flavor and does not evaporate as rapidly when exposed to heat. This allows the flavor to taste better, smell better, and not “bake-out” as readily as a traditional alcohol-based extract.

Why is a water-based suspension better? Water is a more neutral carrier than alcohol – it imparts no added flavor and does not evaporate as rapidly when exposed to heat. This allows the flavor to taste better, smell better, and not “bake-out” as readily as a traditional alcohol-based extract.

Use LorAnn Bakery Emulsions in:

  • Baked goods such as cookies, cakes, muffins, brownies, and sweet bread
  • Frostings and glazes

Emulsions are ideal for baking and to flavor frosting, but are not appropriate for flavoring chocolate or hard candy due to their high water content; however, emulsions can be used to flavor candy centers.