Baking Flavoring

Flavorings are used to enhance or add flavor to products such as cakes, cookies, sauces, yeast doughs, pastries, candies and so on. They come from extracts, emulsions, oils, compounds, powders and spices.

Extracts are concentrated flavors which are made by drawing out the oil from a showcase ingredient and infusing it into a liquid base – generally alcohol. These flavors can be double or triple strength.

Emulsions

Emulsions are a popular way to flavor baked goods and other desserts. They are water-based alternatives to extracts, and can withstand high temperatures without ‘baking out’ the flavor.

They are also a great way to flavor foods that don’t require baking, such as smoothies and shakes. They also work well to flavor ice cream, puddings, and custards.

Most bakers and candy makers prefer emulsions over extracts because they don’t «bake out» when exposed to heat, and are better for preserving the flavor of baked goods. These flavors are micro-encapsulated in natural stabilizers and suspended in water, ensuring that they won’t lose their integrity when baked at high temperatures.

LorAnn’s offers a variety of emulsion flavors for baking and confectionery. They are three to four times stronger than typical baking extracts, and can be used to add flavoring to a wide range of cakes, cookies, frostings, ice cream and other desserts.

Coffee, Natural Flavor – Use this emulsion to boost the flavor of your baked goods with a rich coffee aroma and taste. It’s also a delicious complement to breakfast dishes thanks to its zesty freshness and energy burst.

Lemon, Natural Flavor – Use this flavored emulsion to add a bright citrus flavor to your favorite baked goods. It’s also a perfect match for lemon buttercream frosting since it gives the icing a bright, refreshing taste.

Strawberry, Natural Flavor – Add the sweet flavor of strawberries to your baking flavoring baked goods and other desserts with this strawberry flavored emulsion. It’s a delicious addition to pies, cakes, muffins, & breads.

Banana, Natural Flavor – Our banana emulsion is a great substitute for banana extract and adds more flavor and richness to your baked goods. Try it in banana cakes, cupcakes, muffins, and bars, or use it as a filling or icing for your chocolates.

Using baking emulsions is the best way to get rich, robust flavoring for your homemade baked goods. They’re water-based and won’t ‘bake out’ like extracts, so you can add them to all of your homemade baked goods, frostings, fondants, and fillings with confidence. You can even substitute them one to one in recipes that call for extracts, but remember that they’re water-based, so they won’t work well for flavoring hard candies or chocolates.

Extracts

Extracts, also known as flavor concentrates, are a popular choice for bakers looking to add a unique flavor dimension to their desserts. They can be used alone or in combination to create new tastes and aromas, which is especially useful for bakers who prefer to create their own recipes.

In addition to being versatile and affordable, extracts are often easier and faster to use than whole ingredients such as seeds, nuts or fruits. They can also help bakers achieve a more uniform and consistent level of flavor in their baked goods.

While most extracts are made using alcohol, there are also many water based flavorings available that offer a more subtle, yet still distinctive flavor. Some of these are labeled as «flavorings,» while others are referred to as «artificial flavors.»

Although a good variety of flavorings are available, most are created by combining an oil or a water base with an alcohol solvent. This is often a more cost effective way to achieve a specific flavor, but be aware that alcohol can sometimes be hazardous and may spoil easily when exposed to sunlight or other external factors.

For example, vanilla extract is typically made from vanilla beans that have been percolated with an alcohol solvent to produce a concentrated flavor. It is a classic ingredient for desserts and can be used in savory dishes as well, though it’s best to use vanilla extract in moderation.

Another extract, butter extract, can deepen the flavor of cakes and other baked goods without adding extra fat or calories. It is a common ingredient in sweets, such as chocolate cake, but it can also be found in more savory dishes like soups and stews.

Lastly, lemon extract is a popular choice for beverage makers because it produces a clean and fresh taste. It is a good choice for drinks such baking flavoring as lemon-lime sodas, but it can also be used in a number of flavored waters and teas.

With so many options for flavoring, it can be hard to decide what to use. Some of the most popular flavorings include vanilla, almond and cinnamon, but there are a multitude of other possibilities as well. For example, lavender is a delicately floral and spicy aroma that pairs well with both sweet and savory foods. Similarly, anise is a spice that can be used to enhance beverages, but can also be mixed with chocolate and vanilla for a unique flavor.

Super Strength Flavors

Super strength flavoring (also known as candy oils, candy flavorings or concentrated extracts) are three to four times stronger than traditional water and alcohol based flavorings or «extracts». These high powered concoctions can be used to make hard candy, general candy making, cakes, cookies, frosting, ice cream and a multitude of other baking and confectionery applications.

The best part about these concentrated flavors is that they are safe for use in chocolate and candy coatings. They are also a great way to add extra flair to your cake and cupcakes.

Unlike diluted grocery store extracts, LorAnn’s extra-strong candy flavorings are concentrated – «a little goes a long way». This makes them the perfect choice for decorating your cakes, cupcakes, cookies and candy canes.

As they are highly concentrated, these flavors do not have to be mixed with water or diluted in alcohol like the lesser strong flavors, and will dispense correctly when added to your chosen dilution ratio. This is one of the reasons why they are so popular among confectioners and cake decorators alike!

In addition to being the best and most impressive, they can be a lot of fun to work with. The best way to get the most out of these flavorings is to mix them with an ounce or so of dilution. This should give you a great sized bottle that will last you for years to come! For an even more robust experience, try blending several different flavors together. For example, you can use vanilla flavoring in combination with a cinnamon, orange or almond flavoring to create a delicious chocolate cake that will have everyone asking for seconds!

Candy Oils

Candy Oils, or Super Strength Flavors, are three to four times stronger than water based flavors (extracts) and are perfect for making hard candies, chocolates*, marshmallows, caramels and all confectionery delights. They can also be used to flavor a wide variety of baked goods and are great substitutes for extracts in recipes.

They are made of a natural, highly concentrated essential oil which is extracted from an ingredient like a nut or fruit. They contain no added sugar, fat or alcohol and are water soluble.

To use them in baking, add a few drops to your recipe. It’s best to start with a small amount and add more as needed. A few drops of candy oil can replace up to a teaspoon of extract in a recipe.

These are a favorite among candy makers because they are formulated to be highly concentrated and have the strength to withstand high candy-making temperatures, but they can also be used in many other baking applications. They are especially popular for cakes, cookies, frosting, ice cream and candy centers!

They are a bit less shelf stable than extracts, so they should be refrigerated after opening. They can last up to 2 years in a dark, cool, airtight container.

If you are new to using these in your baking, start by substituting a few drops of the oil for an extract called for in your recipe. Don’t double the amount of the extract, as the flavors will be very strong.

Some of these oils are made from natural essential oils, while others are derived from chemically produced fragrances. Whatever the source, they are all safe for human consumption and have been carefully tested to ensure that they do not contain any harmful ingredients.

The most common essential oils are lavender, peppermint, nutmeg, orange, lemon and clove. They are all available in a variety of strengths.

When choosing a flavor oil, always choose one that is certified Kosher Pareve by Star-K. These are the best quality, most consistent flavoring oils on the market. They are also gluten free and contain no extra salt or sugar.