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Emulsions

When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts.  The flavors are more robust and won't "bake-out" when exposed to heat. 

Use bakery emulsions just like you would a baking extract.  1 teaspoon bakery emulsion = 1 teaspoon extract

What is a baking emulsion?  A baking emulsion is a flavor suspended in a base containing mostly water.  In contrast, baking extracts are flavors suspended in a base containing mostly alcohol.  Our Bakery Emulsions are not compromised by the flavor of alcohol and don't "bake-out" when exposed to heat like an extract flavor.  Use anywhere you would a baking extract - in cakes, cookies, cheesecakes, frostings and more.

LorAnn Pumpkin Spice Emulsion

$6.99

1- 4oz bottle

LorAnn Raspberry Emulsion

$6.99

1- 4oz bottle

LorAnn Rum Emulsion

$6.99

1- 4oz bottle

LorAnn Strawberry Emulsion

$6.99

1-4oz bottle

Blueberry Emulsion

$6.99

orAnn's Blueberry baking & flavoring emulsion tastes like fresh ripe berries. Add instead of using blueberries or in addition to the fruit to add a punch of blueberry flavor and color. Use in any recipe as you would an extract - and experience better results. 1 teaspoon baking extract = 1 teaspoon emulsion

Hazelnut Emulsion

$6.99

Try LorAnn's Hazelnut Bakery Emulsion in any of your baked goods such as recipes for cakes, muffins, cookies, sweet breads and frosting for a deliciously rich nutty flavor. Use it anywhere you would a baking extract and get more flavorful results! 1 teaspoon baking extract = 1 teaspoon emulsion