LorAnn Bakery Emulsions

More Flavorful than an Extract  - Won’t Bake-Out

When it comes to flavoring, professional bakers almost exclusively
use emulsions over alcohol-based extracts.  Ideal for flavoring all your homemade baked goods, icings, fondants, and fillings.

• Size: 4 oz and 16 oz
• Gluten-free
• Water-based flavors
• Soluble in water
• Kosher-certified
• Use LorAnn Emulsions in place of an extract
• 1 teaspoon emulsion = 1 teaspoon extract

Flavors:

• Almond
• Banana
• Butter (Natural)
• Butter Vanilla
• Buttery Sweet Dough
• Cinnamon Spice
• Coffee (Natural) - To substitute for brewed coffee: 1 tsp for every 1/2 cup brewed coffee and increase other liquid by 1/2 cup
• Coconut
• Cream Cheese
• Lemon (Natural) - To substitute for lemon zest: 1/2 tsp. emulsion for 1 tsp. zest
• Orange (Natural) - To substitute for orange zest: 1/2 tsp. emulsion for 1 tsp. zest
• Peppermint
• Princess Cake and Cookie
• Pumpkin Spice
• Raspberry
• Red Velvet
• Rum